Monday, July 31, 2017

Brussel Sprout Panzanella Salad


Panzanella Salad is a rustic salad made with cubed of buttery toasted
bread and a mixture of fresh vegetables.  Panzanella comes from the words
"Pane" meaning bread in Italian and zanella meaning small bowl.  The word
possibly might come from the word panzana, meaning "food".  This salad was 
perfected by farmers on the fields of Tuscany.  It was a creative way 
for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 
to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.
I also added about 3 TBS of the bacon fat then tossed it all together
with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:


Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve









New England Lobster Rolls

Buttered Lobster Roll or Lobster Salad Roll?


Buttered Lobster Roll or Lobster Salad Roll?  This is how I describe these two 
delicious, but very different New England Lobster Rolls.    

The traditional Lobster Roll is warm lobster meat soaked in butter and served on a 
buttered, grilled hot dog bun.  This style lobster roll was said to have been
originated in a restaurant, in Milford, CT., as early as 1929.  Once this sandwich was 
introduced, it's popularity spread up and down the Connecticut Coast, but not far
beyond.  Later, this roll was popular in Maine, as well as other States, where lobster
fishing was common.  

It wasn't until the 1960's when the cold Lobster Salad Roll took off into parts of
Long Island, Massachusetts and into other New England States.  
The Lobster Salad Roll is served cold, with mayonnaise.  
Variations of this salad have also been made with other ingredients, 
such as celery, onion and lettuce.  

While on a recent trip to New England, I had the opportunity to sample 
many different varieties of the "Lobster Roll".  One intriguing way was 
cold and tossed with fresh dill and slices of cucumber.  Ahh, it was so refreshing.  
I was so eager to get home and start creating, I couldn't wait.  
I decided to make two rolls.  One with just butter and the
other tossed with mayonnaise, celery and red onion.  As much as I enjoyed 
the dill and cucumber, I decided to incorporate those ingredients into
a separate dish, a warm Cucumber Salad.  It was the perfect compliment to serve
with lobster rolls, at my outdoor picnic.  

Some will argue which is the best way to eat a Lobster Roll but HEY, it's lobster.  
Either way is ok with me, especially on Three Baker's Hot Dog Rolls.  Go ahead, 
switch them up a bit and ENJOY!  


Lobster Roll (with Butter)

Ingredients:
4 Three Bakers Hot Dog Rolls
1 lb lobster meat, cooked and picked
2 sticks butter, softened
salt, to taste


Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  Heat and toss 1 stick of butter with chunks of lobster meat.  Season with salt, to taste.
3.  Stuff each roll with warm meat (don't forget the butter).  Serve.



Lobster Salad Roll (Cold)
4 Three Bakers Hot Dog Rolls
3/4 lbs lobster meat, cooked and picked
1/2 cup mayo
1/2 cup celery, chopped
1/4 cup red onion, 
salt and pepper, to taste

Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  In medium size bowl add lobster meat, mayo, celery and onion.  Season with salt and pepper.  Mix well.  Fill each toasted roll with lobster salad.


Warm Cucumber Salad:
1/4 lb bacon, fried (reserve 2 TBS fat)
1 TBS sugar
1 small garlic clove, minced
2 TBS cider vinegar
salt and pepper, to taste
3 TBS dill, fresh
1 English Cucumber
1 cup red onion, sliced thin
2 TBS lime juice, fresh

Directions:
1.  In small saucepan heat on med/high heat bacon fat, sugar, garlic, vinegar, salt and pepper, until sugar dissolves.  Remove from heat.  Add in dill, cucumbers, onion and lime juice.  Toss until well coated.  Top with bacon crumbles.  


























Patty Melt


A CLASSIC PATTY MELT IS A SANDWICH CONSISTING OF A
 HAMBURGER PATTY BETWEEN TWO SLICES OF BREAD, 
JUST AS EARLY HAMBURGERS WERE SERVED.  
(TRADITIONALLY RYE BREAD, BUT OTHER BREADS HAVE BEEN INTRODUCED).  
THE HAMBURGER IS PAN FRIED WITH BUTTER, TOPPED WITH 
CARAMELIZED ONIONS AND SWISS CHEESE, THEN GRILLED TO 
MELT THE CHEESE, THOROUGHLY.  

IT IS UNCLEAR WHEN THE PATTY MELT WAS ACTUALLY INVENTED, BUT 
SOME RECORDS SHOW THEM BEING SERVED AS EARLY AS
THE 1940'S.  THE PATTY MELT IS ASSOCIATED WITH DINER FOOD, AND 
HAVE BEEN SAID TO HAVE INSPIRED THE TUNA MELT.
TYPICALLY THEY ARE SERVED WITH LETTUCE, TOMATO AND
PICKLES ON THE SIDE, AND NOT SERVED WITH ANY CONDIMENTS.  

I DECIDED TO PUT A LITTLE TWIST TO THIS TRADITIONAL PATTY
MELT.  SINCE THIS IS GRILLING SEASON, I INSISTED ON PUTTING A NICE
CHAR ON THEM.  I  ELEVATED THE FLAVOR OF
THE GROUND BEEF WITH A HINT OF WORCESTERSHIRE
SAUCE.  THEN I ADDED A SLAB OF BUTTER TO
THE CENTER OF EACH PATTY BEFORE GRILLING, TO
KEEP THE BURGERS MOIST.  REMEMBER, "FAT IS ALSO FLAVOR".

EVEN THOUGH OTHER CHEESES HAVE BEEN INTRODUCED OVER THE YEARS,    
I DECIDED TO STICK WITH THE TRADITIONAL, SWISS.  IT WAS SIMPLY THE 


BEST BURGER I HAVE HAD IN SUCH A LONG TIME.  


PATTY MELT

Ingredients:
2 lbs ground beef
4 TBS Worcestershire Sauce
Salt and pepper, to taste
8 slabs butter
2 large sweet onions, sliced and sautéed 
16 slices Swiss Cheese, or American
1 loaf Three Bakers Great Seed Bread
Lettuce, tomato and pickles, optional

Directions:
1.  In large mixing bowl add ground beef, Worcestershire.  Season with salt and pepper to liking.  Mix.  Mold into 8 (1/4 lb) balls.  Press center of each ball and place slab of butter.  Fold over to completely cover.  Mold into patties.  Spray and preheat grill on high heat.  Grill for 4 mins on each side, or until desired doneness.  
2.  Brush melted butter on both sides, of each slice of bread.  Place on upper part of grill to toast.  Approx. 2-3 mins on each side.
3.  To assemble:  Add cheese to toasted bread, top with patty, then with caramelized onions.  Top with additional slice of cheese, then with second slice of toasted bread.  Place back on grill, with cover closed (low heat) for an additional 2 mins, or until cheese is completely melted.

Makes 8 Patty Melts












PHILLY CHEESESTEAK


PHILLY CHEESESTEAK

A Cheesesteak is sautéed ribeye steak with melted cheese, in a crusty Amoroso roll.  The 
steak is thinly sliced and grilled with your choice of veggies.  The original cheesesteak 
sandwich was first created without cheese in the 1930's, but later 
cheese was added.  Serious steak connoisseurs prefer Cheese Wiz on their
cheesesteak however, Provolone and American Cheese is often used.  
Having owned a Cheesesteak Restaurant, I had the opportunity
to conduct my own study.  What did my customers prefer? Whether (mushroom, onions, 
peppers), (Cheese Wiz, American or Provolone), (Amoroso Roll, Soft Chewy
Roll or Crusty Italian Bread), (lettuce, tomato and mayo) or (sweet or spicy),
what it came down to was preference and taste.  As long as it had the "drip" factor
going on.  Ooey, gooey, cheesy, drippy messy kind of sandwich.  





INGREDIENTS:
4 TBS olive oil
4 TBS butter
3 bell peppers, medium size, sliced
1 large sweet onion, sliced
8 ozs mushrooms, sliced
1 lb rib-eye steak, thinly sliced
1/2 lb American cheese or Provolone
4 hoagie rolls (I use Three Bakers Hoagie Rolls), toasted (optional)
Optional Topping:  Lettuce, tomatoes, pickles and jalapeños

DIRECTIONS:
1.  In large skillet, heat 2 TBS oil and 2 TBS butter on med/high heat.  Add peppers and onions.  Stir.  Sauté for 15 mins, or until soft.  Add mushrooms sauté for additional 5 mins.  Season with salt and pepper.
2.  Add remaining oil and butter.  Add meat.  Sauté, breaking up meat, as it is cooking.  Place cheese on top of meat mixture.  Stir and allow cheese to melt into meat mixture, becoming gooey.  Scoop into sliced hoagie rolls.  Serve

Makes 4 Hoagie Cheesesteaks




























CAPIROTADA (MEXICAN BREAD PUDDING)


Capirotada is a traditional Mexican dish, usually served as a dessert.
This dish is similar to a bread pudding.  It is made with pure brown sugar 
called Piloncillo, found in the specialty section, of your grocery store.
The sugar is cooked down to a syrup with added spices, such as star anise, 
cinnamon sticks and cloves.   The aroma from the syrup will drive you
INSANE!!!  You can add any variety of nuts, cheeses, fresh and dry fruits.                                           I have to admit, I had a hard time wrapping my head around the addition of 
Mexican cheese, but it definitely balanced the whole dish, making you say
WOW!!! 




INGREDIENTS:
1 loaf Three Bakers MaxOmega bread, cubed
1 stick butter, melted
3 cups water
2 piloncillo cones (8ozs) or 1 1/2 cups brown sugar
3 cinnamon sticks
6 whole cloves
3 star anise spice
2 apples, peeled and sliced thin ( I used macintosh)
1 cup walnuts, chopped
1 cup dry cherries
8 ozs Monterey Jack, shredded
vanilla ice cream


DIRECTIONS:
1.  Preheat oven to 350 degrees.  Cube bread spread evenly on bottom of baking sheet.  Bake for 15-20 mins.
2.  Add bread to large bowl.  Drizzle butter over top of bread and toss well.  Put aside.
3.  In a medium size sauce pan, on high heat add water, sugar, cinnamon, cloves and anise.  Cook to dissolve sugar and bring to boil, approx. 15 mins.  Reduce heat and simmer for additional 10-15 mins.  Strain and reserve liquid only.
4.  Add your apples, walnuts, cherries and cheese into separate bowls for easy assembling.
5.  Add approx 1/3 of bread at bottom of baking dish.  Add 1/2 of the apples spreading across top of bread.  Add 1/3 walnuts, cherries and cheese, spreading across top of apples.  Pour 1/3 of the syrup over top.  Let sit for 10 mins so bread can absorb liquid.  Add 1/3 of bread to top.  Add other 1/2 of apples.  Add 1/3 of walnuts, cherries and cheese.  Pour 1/3 syrup over top.  Let sit for additional 10 mins.  Add remaining bread, walnuts, cherries and cheese.  Pour remaining syrup over top and let sit for another 10 mins.  Bake covered for 15 mins.  Remove cover and bake another 10 mins.
Serve with vanilla ice cream, sprinkle of sugar/cinnamon and chopped walnuts.

















GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   







INGREDIENTS:  
1 Three Bakers Pizza Crust
1 cup gorgonzola crumbles
1 cup cooked chicken breast, chopped
1/2 cup buffalo wing sauce, divided
1/4 cup ranch dressing

DIRECTIONS:
1.  Preheat oven to 350 degrees.
2.  Sprinkle cheese over top of pizza crust
3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 
4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  


Cubano Sandwich






Pressed Cuban Sandwich


The Cuban Pressed Sandwich, or the Cubano was said to have
been created in Cuba in the late 1800’s.  It was a simple sandwich for Cuban workers traveling in Key West and Miami, but later became popular in the Ybor (Tampa, FL) area.  
The Sandwich is made with ham, roasted pork, Swiss cheese, pickles and mustard.
The original sandwich also included salami, but was later removed, probably due to the
influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.  The sandwich is known to use a special Cuban bread which is pressed, to create a crispy exterior crust.  The sandwich can be buttered and pressed in a pan with weights, or in a Panini press.  
I decided to make my Cuban both ways.  I did find that the heavier you press, the
crispier the bread was.  Using Three Bakers 7 Ancient Grains Bread was certainly
a very good choice.  The bread was perfectly toasted and tasted great with each bite.  


Ingredients:
8 slices (Three Bakers 7 Ancient Grains Bread)
4 TBS mustard
2 cups Pre cooked Pork Butt, shredded (See recipe below)
½ lb swiss cheese, sliced (12 slices)
8 slices ham
2 whole dill pickles, sliced lengthwise


Directions:
  1. Preheat Panini Press on high.  
  2. Spread generous amount of mustard on each slice of bread.  Top four slices of bread with swiss cheese.  Top cheese with shredded pork, another slice of Swiss, two slices of ham, two slices of pickle, ending with another slice of swiss.  Top sandwich with slice of bread.  
  3. Add sandwiches to Panini Press.  Close cover and toast, approx. 3 minutes or until toasted.  Serve
Note:  Pressed Sandwiches can also be cooked on stove top in large skillet.  Butter outside of each slice before assembling.  Toast in skillet then carefully flip to toast opposite side.  
Makes 4 Sandwiches


To Cook Pork Butt:

  1. Place pork in large oven safe baking deep dish.  Season with salt and pepper.  Pour 2 cups mojo marinade over top of pork.  (Can be found in grocery store aisle where dressings are).  Cover and cook at 250 degrees for 8-10 hours.  Can also be cooked in pressure cooker.

FRIED PIZZA CHIPS

Gluten Free Fried Pizza Chips
THAT'S AMORE!  EVERYTHING ABOUT THIS SIMPLE CHIP
IS "LOVE AT FIRST BITE".  THESE PRE-SEASONED PIZZA 
CRUSTS MAKE THE PERFECT SIZE SNACK FOR ANY 
OCCASSION.  FRESH OUT OF YOUR OWN KITCHEN, IN A SNAP.  
TRUST ME, YOU WON'T STOP AT ONE.  




INGREDIENTS:
1 PKG Three Bakers Pizza Crust (two ct.)
1/2 cup fry oil
1/4 cup fresh cilantro, chopped fine
1 cup salsa, or other dipping sauce

DIRECTIONS:
1.  With a pizza cutter or sharp knife slice crusts in half, then in half diagonally, making four quarters.  Cut each quarter into three strips.  Each crust will yield 12 triangles.
2.  Heat oil on med/high for 2-3 mins.  Add triangles pieces in oil, fry on each side for. 1 mins or until slightly brown.  Do not overlap in frying pan.  Note:  Do not walk away since these will cook fast and burn.  Place on paper towels and quickly sprinkle with chopped cilantro.

SMOKED GRUYERE BEER SAUCE



SMOKED GRUYERE BEER SAUCE


IT'S A HIT!!!
CREATE THIS DELICIOUS SMOKED GRUYERE BEER SAUCE
FOR YOUR NEXT OUTING.  THE CROWD WILL BE CHEERING YOU ON,
ALL THE WAY HOME.  SERVE ON BURGERS, HOT DOGS,
CHICKEN OR FISH SANDWICHES.  
Ingredients:
1/4 lb smoked gruyere cheese
1/4 lb American cheese, yellow
1 small garlic clove, minced
1 cup gluten free beer
2 tsps Dijon mustard
1 TBS butter
pinch of black pepper

Directions:
1.  Add all ingredients to medium size saucepan.  Heat on medium heat for approx. 8 - 10 mins, breaking up cheese, as sauce is heating.  Stir to make sure cheese sauce does not stick to bottom of pan.  Pour over burgers, hot dogs, chicken or fish sandwiches.

NOTE:  If sauce cools, just reheat on stove top or microwave for a few minutes.

Tuna and Egg Salad Sandwich


This delightful sandwich is packed with flavor for a deliciously 
light meal.  For convenience, make ahead and store in your refrigerator for several 
sandwiches during the week.  This recipe can also be tossed with gluten free elbows 
to bring on your next picnic.  


Ingredients:
5 ozs (1 can) Solid White Tuna
2 hard boiled eggs, chopped
1 stalk celery, chopped
2 TBS red onion, chopped
2 marinated cherry peppers, chopped
salt and pepper, to taste
1/4 cup mayo
Three Bakers 7 Ancient Grains



DIRECTIONS:
1.  Mix all ingredients in bowl.  Serve on Three Bakers 7 Ancient Grains.  Add favorite toppings, such as lettuce and tomato.  

Makes 4 sandwiches

Tuesday, July 25, 2017

ICE CREAM SNACKER SANDWICHES


ICE CREAM SNACKER SANDWICHES

WOW YOUR GUESTS WITH THESE AMAZING
 LITTLE ICE CREAM SANDWICH TREATS.
VANILLA ICE CREAM, FILLED BETWEEN TWO
CHOCOLATE SNACKERS, ARE THE PERFECT 
LITTLE SIZE FOR "ANY" SIZE.  



INGREDIENTS:
40 chocolate snackers
1 cup vanilla ice cream

DIRECTIONS:
1.  Take out ice cream from freezer and let sit for a few minutes.
2.  Lay out 1/2 of the chocolate snackers.  With a small cookie scoop place dollop of ice cream in center of each of the chocolate snackers.  Top each one with remaining snackers, pressing gently to adhere.  Place on flat dish, put in freezer.  Let them set up for at least a couple hours.  Cover

Note:  Work in small batches at a time to prevent melting too quickly.  

CLUB SANDWICH


THE CLUB SANDWICH IS ALSO KNOWN AS A CLUBHOUSE
SANDWICH.  IT MOST LIKELY GOT IT'S NAME BECAUSE 
OF IT'S POPULARITY AT RESORTS AND COUNTRY CLUBS.
THE CLUB SANDWICH IS MADE WITH YOUR CHOICE  OF POULTRY, 
(SUCH AS CHICKEN, TURKEY OR DUCK), CRISPY BACON,
 LETTUCE, JUICY RIPE TOMATO AND MAYONNAISE.  
IT CAN BE MADE WITH DOUBLE LAYERS WITH AN EXTRA SLICE OF 
BREAD SEPARATING THE LAYERS AND HELD TOGETHER WITH HORS D'OEUVRE 
STICKS.  TOASTED BREAD OR NOT, IT IS YOUR PREFERENCE, BUT  
THIS SANDWICH IS THE PERFECT COMBINATION OF FLAVORS, MAKING 
IT A MEAL ALL IN ITSELF.  THE CLUB SANDWICH HAS BEEN ENJOYED
 FROM GENERATION AFTER GENERATION, AND IS CERTAINLY HERE TO STAY.  

THIS SANDWICH MAKES A GREAT "ROAD TRIP" SANDWICH.  JUST PREPARE
THE INGREDIENTS AND PACK INDIVIDUALLY, TO ASSURE CRISPINESS AND FRESHNESS, THAT WILL LAST FOR HOURS, IN A COOLER.   



INGREDIENTS:
1 loaf Three Bakers MaxOmega Bread
1/3 cup mayonnaise
1 lb poultry, sliced
1/2 lb cooked bacon
4 medium tomatoes, sliced
2 cups romain lettuce, sliced


Directions:
1.  Generously spread approx. 1 tsp mayo on three slices of bread.  Add one slice of turkey on two of the pieces of bread.  Add 1 slice of bacon, split in half, to each slice of bread.  Top with lettuce and tomato slices.  Add one of the sandwiches to top of other sandwich.  Place third slice of bread on top, mayo side down.
2.  Add four toothpicks to sandwich to secure.  Slice into four quarters.  Serve.

Recipe makes approx. 10 sandwiches.  

Tiramisu Cookie Crust Pie



Tiramisu Cookie Crust Pie












Tiramisu Cookie Crust Pie

TIRAMISU  [tiramiˈsu], "Pick me up" dessert.  Take a bite of this gluten 
free version of a Tiramisu Pie.  So light, creamy and decadent.
This popular Italian dessert is traditionally made with layers of a vanilla custard
 of eggs and sugar, a whipped cream combined with mascarpone cheese, piled 
high with flavors of espresso, cocoa and Marsala Wine or other liquor.  
This dessert has a nice added touch of chocolate cookies, soaked in espresso and 
Marsala Wine between the layers, prepared in a chocolate cookie crust.  



Ingredients:
6 egg yolks
3/4 cups sugar, plus 1/2 cup
2/3 cups whipping cream, plus 1 1/2 cups
2 bags chocolate chocolate chip Snackers (Three Bakers)
5 TBS butter, melted
3 (8) ozs mascarpone cheese, softened or cream cheese
1 1/2 TBS cocoa powder, plus extra to topping
1/4 cup strong expresso coffee, cooled
1/8 cup marsala wine



Directions:
1.  Whisk together yolks and sugar in medium/high size sauce pan on medium heat.  Whisk in whipping cream a little at a time, stirring until boils.  Let boil for 1-2 mins.  Remove and slightly cool.  Put aside
2.  In food processor ground chocolate snackers really fine.  Place in bowl and add butter and mix together well.  Reserve 1 1/4 cups (put aside).  Add remaining crumbs to 9 inch round pie plate.  Spread evenly across bottom and half way up sides, pressing gently.  Bake in a 350 degree pre-heated oven for 10 mins.  Remove and cool.
3.  In medium size bowl add 16 ozs mascarpone cheese to yolk mixture.  Mix well on low speed with electric mixer.  Divide in half.  Add 1 1/2 TBS cocoa powder to 1/2 yolk/cheese mixture.  Add chocolate filling to pie plate, spreading across bottom evenly.
4.  Mix together coffee and marsala wine in small bowl.  Add 1/4 cup coffee/wine mixture to reserved 1 1/4 cups of crumbs.  Mix well, (crumbs will become clumpy).
5.  Add 1/2 crumb mixture to top of chocolate filling in clumps across filling.
6.  Add remaining cheese/yolk filling on top, spreading across evenly.
7.  Add remaining crumb mixture to top of in clumps, across filling.
7.  Add 1 1/2 cups cold whipping cream to cold bowl.  Add 1/4 cup sugar and 2 TBS coffee and wine mixture.  With cold electric beaters beat cream and sugar, on high until stiff peaks form.  Add 8 ozs mascarpone cheese.  Combine well on low speed.  Add to pie filling, spreading evenly across top of pie.  Top with cocoa powder.  Cover and refrigerate.

Optional:  Reserve chocolate crumbs for topping
Chill for 6 hours or over night.


Chocolate Tiramisu Crepe Cake



I have always wanted to make a Crepe Cake.  I knew the layers of cream 
would have to be light, not heavy in between the crepes for the cake to 
form and stand erect.  My first choice were layers of vanilla custard
and whipping cream.  Yes, Tiramisu had to be it.  Tying it all together with 
a rich, chocolate, shiny coffee glaze.  It is the perfect combination for this 
perfect dessert.  

Chocolate Crepe Ingredients: Makes 40 (6) inch crepes
9 eggs
2 1/2 cups flour
1/2 cup cocoa powder
2 cups cream or half and half
1/2 cup butter, melted
1/4 cup sugar
1/2 cup strong coffee ( I used Door County Lighthouse Blend)
1/2 cup marsala wine

Vanilla Custard Ingredients:
6 egg yolks
3/4 cup sugar
2/3 cup whipping cream
16 ozs mascarpone cheese, softened

Whipping Cream Ingredients:
2 cups whipping cream, cold
1/2 cup sugar
1 tsp vanilla, clear
8 ozs mascarpone cheese, softened

Chocolate Coffee Glaze:
1/2 cup heavy cream
2 TBS sugar
2 TBS strong Coffee
2 TBS marsala wine
6 ozs dark melting chocolate


Directions:
To make crepes:
1.  In large bowl whisk together all ingredients.  Batter should be loose consistency.  Heat 6 inch non stick skillet on med/high heat.  Spray pan with cooking spray.  Ladle approx. 1/4 cup of batter into pan.  Swirl batter around pan, covering bottom.  Place back onto burner.  Cook for 30 seconds.  Flip onto wax paper or parchment paper.  Spray skillet and repeat process to make approx. (40), 6 inch crepes.  Separate each crepe between wax paper.  Crepe may also be made the day before.  Wrap well and refrigerate until ready to use.
To make Vanilla Custard:
2.  In small saucepan mix yolks and sugar.  Combine well.  Turn burner on to med/high heat.  Add whipping cream, stir.  Cook until starts to boil, stirring.  Remove from heat.  Let cool for 30 mins.  Add mascarpone cheese, stir well.  Put aside.
To make whipping cream:
3.  Add whipping cream, sugar and vanilla to bowl.  Beat on high until peaks form.  Add mascarpone cheese.  Beat well until combined.  Put aside
To form crepe cake:
4.  Place one crepe onto serving cake plate.  Line bottom of crepe with strips of wax paper to protect cake plate from getting dirty.  Spread approx. 2 TBS of custard in center of crepe.  Spread, thinning and completely covering the crepe.  Place another crepe directly on top, pressing gently to adhere crepe to cream.  Spread approx. 2 TBS whipping cream on top of crepe, spreading evenly covering crepe.  Repeat process for remaining crepes switching back and forth from vanilla custard and whipping cream.  End layers with plain crepe on top.
To make chocolate coffee glaze:
5.  In saucepan on med/high heat add cream, sugar, coffee and wine.  Stir and heat for 2 mins.  Remove from heat.  Stir in chocolate.  Stir until completely melted.  Let sit until starts to thicken.  Pour over top of cake letting glaze drip down sides.  Refrigerate for 1 hour.  Remove wax paper strips and clean excess chocolate from plate.  Refrigerate for 3-4 hours before slicing.

Note:  Recipe may be cut in half.
         
















Cinnamon Pecan Coffee Cake


This has got to be the moistest coffee cake ever.  
Truth be told.....I was craving pecan pie.  I wondered how it would 
work as a cake with the pecan pie filling marbled into it.  I also was looking
for deeper flavors.  That was when I grabbed the Cinnamon Pecan Flavored
Coffee I had in the cabinet, and made a pot.  No, not for drinking...to add into my
recipe.  I took one whiff of the almond extract and thats when I 
knew I had the perfect combination.  This coffee cake is so amazing!  
The aroma will linger for hours in your home.



Ingredients for Filling:
5 TBS butter
1 cup brown sugar
3/4 cups agave
1/2 tsp salt
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1 tsp cinnamon
2 cups roasted pecans, chopped
1/2 tsp vanilla extract
1/2 tsp almond extract
3 eggs, beaten

Ingredients for cake:
1/2 cup sugar
5 TBS butter, room temp
1/4 cup sour cream
1/3 cup milk or half and half
2 egg whites
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/4 tsp baking powder
1 cup flour  (for gluten free version add 1/2 tsp xanthan gum)

Ingredients for glaze:
1/2 cup powdered sugar
1/4 cup Cinnamon Pecan Ice Cream Coffee (Door County)
1/8 tsp vanilla extract
1/8 tsp almond extract

Directions:
1.  In medium sauce on medium/high heat add butter, sugars, salt, coffee and cinnamon.  Stir until sugars are dissolved, approx. 4-5 minutes.  Remove from heat.  Add pecans and extracts, stir.  Let cool for approx. 20 mins.
2.  Add eggs and fold well into mixture.  Put aside.
3.  Preheat oven to 350 degrees.
4.  In large mixing bowl add sugar and butter.  Whisk well until sugar dissolves.  Add sour cream, milk, egg whites, vanilla and almond.  Whisk.
5.  Mix together baking powder and flour in small bowl.  Add to wet mixture.  Whisk well.
6.  Place fitted parchment paper circle at bottom of 10 inch round baking pan or bundt pan.  Spray bottom and sides, with cooking spray.
7.  Add a 1/3 of pecan filling to bottom of baking pan.  Spread evenly across pan.  Add half of cake mixture on top, spreading carefully across pan.  Add another 1/3 of filling, then remaining cake mixture.  Top with remaining 1/3 of filling.
8.  Bake for 20 mins, covered with aluminum foil.  Remove and bake another 20 mins uncovered.
Cool completely
9.  To make glaze:  whisk all ingredients in bowl.  Drizzle over cake























Fig Coffee Goat Cheese Spread




Ingredients:
8 ozs goat cheese
3/4 cup strong espresso coffee, brewed and cooled (divided)
1/4 cup powdered sugar
1 TBS Thyme, chopped fine, plus extra for garnish
3 TBS walnuts, chopped fine, plus extra for garnish
1/2 cup figs, pureed, plus extra for garnish
1/4 cup prepared balsamic glaze

Directions:
1.  In small bowl whisk together goat cheese, 1/2 cup espresso and sugar.  Let sit for few minutes.
2.  In another small bowl toss together walnuts and thyme.  Add to bottom of mini (4 inch) springform pan or ramekin.
3.  Whisk cheese again and add to springform pan on top of walnuts.  Smooth top with butter knife
4.  In mini processor, puree figs.  Add remaining 1/4 cup coffee, puree until smooth.  Spread over top of goat cheese.  Chill for 4 hours.  Remove from springform pan.  Drizzle balsamic glaze over top.  Garnish.  Serve cold with crackers

Garnish:  Top with walnuts pieces, sliced figs and thyme

Breakfast Strata with Homemade Breakfast Sausage




Oh No, we lose an hour sleep on Day Light Savings Morning!  
Well, not really if you make this easy, Breakfast Strata (Casserole).  
This delicious Strata is literally put together, the night before.
Just pop this lovely prepared dish, into the oven the next morning.  
You will have breakfast before you realize it. 





Ingredients for Strata
8 slices Bread
8 tsp dijon mustard
2 TBS olive oil
2 TBS butter
breakfast sausage (see recipe)
1 cup onions, chopped
1 cup spinach, chopped
1 cup mushrooms, sliced
8 ozs Extra Sharp Cheddar Cheese, shredded. (I like Cabot)
12 large eggs, beaten and seasoned with salt
1 1/2 cups whole milk
2 cherry peppers, chopped



Homemade Breakfast Sausage
1.25 lb ground Pork
1/4 c brown sugar
2 Tbs ground sage
1/4 tsp ground cloves
1/4 tsp salt
1/4 tsp red pepper flakes

Directions for Sausage:
1.  Mix all ingredients together in bowl.  Put aside




Directions:
1.  Spray large baking dish with cooking spray.
2.  Spread 1 tsp dijon mustard on top of each slice of bread.  Place in baking dish (mustard side up).  Cut bread if needed to fit, covering bottom of dish.
3.  In large skillet heat oil and butter on med/high.  Add sausage mixture.  Cook until almost browned.  Add onions, spinach and mushrooms.  Season with salt and pepper.  Sauté until veggies are soft.  Approx. 8-10 mins.  Pour on top of bread in baking dish.
4.  Shred cheese.  Sprinkle on top of sausage/veggie mixture
5.  Beat eggs and milk in bowl.  Season with salt.  Pour over top of cheese.  Shake dish to assure egg mixture gets in between slices of bread.  Top with chopped cherry peppers.  
6.  Cover with aluminum foil and refrigerate overnight.
7.  Next morning:  Preheat oven to 350 degrees.  Bake covered for 30 mins.  Remove cover and bake for an additional 25-30 mins, or until egg is completely cooked.

Serves 8-10 





Thursday, July 13, 2017

Open Faced Cubano Sandwich with Creamy Mustard Pickle Sauce


Ingredients:
1 TBS Olive Oil
1 TBS butter
1/4 cup diced onion
1 small garlic clove, chopped
2 TBS white wine
3/4 cup heavy cream
2 TBS mustard
2 TBS Sriracha Sauce
1/3 cup Dill Pickle, diced
1/4 cup pimento, diced (for garnish)
2 slices toasted bread
1 cup roasted pulled pork
4 slices ham
6 slices Swiss Cheese


Directions:
1.  In medium size skillet heat oil and butter on med/high heat.  Saute onion and garlic until soft, approx. 5 mins.  Deglaze pan with wine, stir.  Stir in cream, mustard and Sriracha Sauce.  Simmer for 2 mins.  Remove from heat.
3.  Preheat oven to 350 degrees.
4.  Layer pork, ham and swiss on top of toasted bread.  Pour sauce over top.  Bake for approx. 8-10 mins, or until Swiss cheese is melted.  Remove from oven and garnish with pimentos.  Serve

Makes two open faced Sandwiches

Thursday, May 11, 2017

The Everglades (Fried Gator Bite grilled cheese)


This is my Florida themed Grilled Cheese Sandwich.  I call it the Everglades.  It is made with cubes of gator meat fried with a light crunchy coating.  It is topped with a spicy orange sauce with Wisconsin cream cheese and brie and then topped with Wisconsin Pepper Jack cheese.  A slaw is added for additional crunch.

Gator Ingredients:
1 lb gator meat, 1 inch cubes
1 cup buttermilk
fry oil (approx 4 cups), reserved for frying

Coating Ingredients:
1 cup flour
1 cup corn meal
2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

Slaw Ingredients:
1/3 cup mayonnaise
2 TBS sugar
1 tsp cider vinegar
1 tsp celery seed
1/3 cup red onion, chopped
1/3 cup parsley, chopped
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
16 ozs slaw mixture

Orange Sauce Ingredients:
3 TBS cream cheese, softened
3 TBS creamed Brie cheese, softened
2 TBS mayo
2 TBS sour cream
1/2 tsp cayenne pepper
1 tsp cider vinegar
1/4 cup fresh parsley leaves
3 TBS orange juice
2 tsp orange zest
1 tsp sugar

Grilled Sandwich Ingredients:
1 loaf baguette, cut in half
4 TBS butter
4 sliced pepperjack cheese
4 slices cooked bacon
1 cup arugula


1.  Soak gator meat in butter milk for 30 mins.  Add fry oil to small to medium pan.  Reserve until ready to use.
2.  In medium size bowl add all ingredients for coating mix.  Stir well to blend.  Toss gator meat in coating, covering completely.
3.  To make Slaw:  Mix all ingredients, except slaw in medium size bowl.  Mix well.  Add slaw and toss to coat.  Refrigerate until ready to use.
4.  To make: Orange Sauce:  Add all ingredients in medium size bowl.  Whisk well.  Refrigerator until ready to use.
5.  Heat oil in pan on high/medium until hot  Approx. 5-7 mins.  Test oil by throwing in a piece of coating mix to see if it sizzles, then you will know oil is hot enough.  Add gator meat to oil, (approx. 10 pieces per batch), separating each piece so them do not stick.  Fry until golden brown, approx. 4-6 mins.  Place on paper towel to absorb excess oil.  Fry remaining pieces.
6.  Slice baguette in half, lengthwise.  Then trim off 1 inch from sides.  Then cut in half, making two sandwiches.  Butter each outside piece with butter.  Place two pieces buttered side down in preheated skillet on med heat.  Add spread with orange sauce, top with gator meat, pepper jack cheese, slaw, bacon and arugula.  Add additional sauce on top.  Place top piece of baguette on top.  Grill for approx. 5 mins or until golden brown.  Carefully, flip and grill over side, for 5 mins or until golden brown.
Makes 2 grilled sandwiches


Thursday, March 30, 2017

Cast Iron Corn Bread



Ingredients:

8 oz corn meal
1/2 cup sugar
3 1/2 tsp baking powder
1 tsp sea salt, plus 1 tsp of sea salt put aside for later use.
1 can creamed corn
2 large eggs, beaten
1/4 c oil
1/4 cup diced red bell peppers
1 TBS jalapeño, chopped
8 oz shredded cheddar cheese




Directions:

1.  Preheat oven to 350 degrees
2.  Spray large cast iron pan with cooking spray on bottom and along sides.
3.  In large mixing bowl add corn meal, sugar, baking powder and 1 tsp sea salt.  Mix well.
4.  In same bowl add creamed corn, beaten eggs, oil, peppers and cheese.  Stir to combine.  Do not over mix.
5.  Add batter to cast iron skillet and spread evenly across skillet with spoon.
6.  Bake in oven for approx. 30-35 mins.  You will know corn bread is done by sticking a toothpick in center of corn bread and toothpick comes out clean.  Remove from oven. 
7.  Sprinkle remaining 1 tsp sea salt over top of corn bread.  Serve warm.

Tuesday, March 28, 2017

CREAMY GORGONZOLA DIJON CHICKEN



INGREDIENTS:
1 1/2 lbs chicken tenderloins
2 TBS olive oil
2 TBS butter
1/4 cup water
2 TBS honey
3 TBS dijon mustard
1/2 cup gorgonzola crumbles
1/4 cup sun dried tomatoes, flakes or chopped fine
salt and pepper, to taste
Fresh Parsley for garnish

DIRECTIONS:
1.  Pat chicken dry with paper towels.
2.  Heat olive oil and butter in large skillet, medium/high heat.  Add chicken, brown on both sides until almost done.  Season with salt and pepper.  Approx. 4-5 mins on each side.                          (chicken will continue to cook in sauce).
3.  Add water, honey and dijon mustard.  Stir.  Sauce will start to thicken.
4.  Top with gorgonzola and sun dried tomatoes.  Garnish with fresh parsley.

Tuesday, March 7, 2017

Chocolate Habanero Peach Crepes



Crepes:
1 cup flour
2 eggs
1 tsp vanilla extract
1 cup milk
2 TBS sugar

Chocolate Filling:
1 cup dark chocolate morsels, melted
1/2 cup cream, plus
8 oz. cream cheese, warm
4-8 ounces mascarpone cheese
2 TBS butter, room temp
1 tsp vanilla extract
1 tsp habanero chili peppers, chopped fine

Peach Topping:
1 can (14.5 oz) peaches (no sugar), sliced
2 TBS butter
3 TBS brown sugar
1/4 tsp cinnamon
1 tsp vanilla extract
2 TBS rum

Other Ingredients:
1 can whipped cream
1/2 cup dark chocolate, melted (for drizzle)
1/4 cup powdered sugar
2 TBS habanero peppers, sliced for garnish

Directions:
1.  Whisk all ingredients for crepes in a medium size bowl.
2.  Heat a small non stick skillet on med/high.  Spray lightly with cooking spray.  Pour about 1/4 cup of batter into skillet.  Swirl batter around pan to thin out crepe.  Cook for approx 30 seconds or until starts to brown.  Turn over and slightly brown other side.  Place on wax paper.  Repeat process for remaining crepes.
3.  To make Chocolate Filling:  Melt chocolate in microwave for approx.  1 min.  Stir  Add back to microwave for additional 30 second intervals, stir.  (Do not overheat or it will burn).  Add warm cream cheese, butter, vanilla and peppers to small bowl.  Mix well.  Add to chocolate, stir well to combine.  But aside
4.  To make Peach Topping:  Heat a medium skillet med/high temperature.  Add ingredients.  Stir.  Cook until sauce starts to thicken.
5.  To assemble crepes:  Add chocolate filling to center of crepe.  Fold in half, then in half again.  Add peach topping on top.  Drizzle chocolate over top.  Dust with powdered sugar.  Add whipped cream with slices on habanero peppers on top.
Makes 9 crepes