Fig Coffee Goat Cheese Spread

Goat Cheese Coffee Fig Spread

Feast your eyes on this!!! What can I say...this little appetizer was the most 

Picture - Perfect spread to serve, at our latest gathering.  And tasty too.

Everyone loved the combination of flavors of the savory and sweet.  

The bread toasts worked perfect with the spread, since they were 

cut into little triangles, making them easy to grab, spread or dip.

  So go ahead and dive right in.  Everyone else did.

Ingredients:
1/4 cup walnuts
1 TBS Thyme
8 ozs goat cheese
3/4 cup strong espresso coffee, brewed and cooled (divided)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup prepared balsamic glaze
1/2 cup figs, chopped
1 loaf Three Bakers White Bread


Directions:
1.  In small food processor add walnuts and thyme.  Pulse a few times to reduce size of walnuts pieces.  Spread on bottom of 4 inch springform pan.  See Note
2.  In small mixing bowl add cheese, coffee, garlic and onion.  Mix well.  Add to springform pan and spread evenly across top.  Cover and chill for at least 4 hours.
3.  Remove from springform pan and place on serving plate.
4.  Drizzle balsamic glaze over top.  Add sliced figs, chopped figs, thyme sprigs and chopped walnuts pieces.

Serve with Three Bakers White Bread triangles.  
(Trim off crust, optional.  Place on baking sheet and bake for 10 mins, or until browned)

Note: If you do not have a springform pan you can mold goat cheese mixture into a ball in plastic wrap and chill.  

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 

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

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

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.

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

Berbere Spice

1/2 cup red chili
1/2 cup paprika
1 TBS salt
1 TBS black pepper
3 tsp fenugreek
3 tsp ground ginger
3 tsp onion powder
3 tsp garlic powder
3 tsp ground coriander
3 tsp cardamom
3 tsp ground cloves
3 tsp cinnamon
3 tsp turmeric
3 tsp allspice