Vanilla Bean Sugar Cubes

Dinner Ideas December 10, 2013 Leave a comment

Kitchen Moxy's avatarKitchen Moxy

Package these little gems in a pretty jar and give alongside your vanilla bean extract

as a homemade gift. This recipe comes from Janet Johnston.

Ingredients

  • 4 Madagascar vanilla beans
  • 3 cups white sugar
  • 1/4 cup pure Madagascar vanilla extract

Directions

Preheat the oven to 275 degrees F.

  1. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder or food processor.
  2. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough).
  3. Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness.
  4. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch.
  5. Bake for 1 1/2…

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Vanilla Sea Salt

Dinner Ideas December 10, 2013 Leave a comment

Re-posting some recipes for holiday gift ideas

Kitchen Moxy's avatarKitchen Moxy

sea salt caramelAnother gift idea to go along with the Vanilla Bean Extract, and Vanilla Bean Sugar Cubes. Vanilla Bean Sea Salt will add a delightful flavor to homemade caramels, chocolates, sweet and salty brownies, and chocolate icings.  Package in a pretty jar and you have a great gift for the gourmet cook in your circle.

Vanilla Sea Salt

Ingredients:

  • 1 cup sea salt
  • 4 vanilla beans, split lengthwise and scraped, seeds reserved

Directions:

1. In a large bowl, combine sea salt and vanilla seeds. Use the tips of your fingers to rub the vanilla seeds into the sea salt until they are thoroughly combined.

2. Spoon salt into individual jars, cover tightly, label, and store in a cool, dry place for a couple of weeks to blend the flavors.

 

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Toasted Almond Party Spread

Appetizers December 8, 2013 Leave a comment
Toasted Almond Party Spread

Toasted Almond Party Spread

Here is another favorite throwback to the 80’s a perfect standby for a special hot appetizer. Toasting the almonds intensifies their flavor. Serve this one up with crackers or toasted French bread slices.

Ingredients

  • 1 8oz package cream cheese
  • 1-1/2 cup shredded Swiss cheese
  • 1/3 cup Miracle Whip salad dressing
  • 2 tablespoons chopped scallions
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon pepper
  • 1/3 cup sliced almonds, toasted (see how to toast below)

Directions

  1. Combine all ingredients and mix well
  2. Spread mixture in a pie plate
  3. Bake for 15 minutes stirring after 8 minutes, garnish with additional toasted almonds
  4. Serve with crackers or bread slices

How to Toast Almonds

Saucepan method:

  1. Place almonds in a heavy, ungreased skillet.
  2. Stir often over medium heat until golden brown.

Oven method:

  1. Preheat oven to 350 degrees F.
  2. Spread nuts in one layer on ungreased shallow baking pan.
  3. Bake for 10 to 15 minutes, stirring occasionally, until golden.

Microwave method:

  1. Place 1/2 cup slivered almonds and 1 tablespoon margarine or butter in a 9-inch microwave-proof pie plate.
  2. Microwave on high, stirring every minute until brown, 4 to 5 minutes.

Caprese Skewers

Appetizers December 8, 2013 Leave a comment
Caprese-Skewers

Caprese-Skewers

I tasted these appetizers at a party recently and they were amazing, they taste just like a tomato, basil salad. Use skewers and layer on a spinach covered plate, sprinkle with fresh cranberry’s and you have a beautiful festive presentation.
They are very easy to make, and make a wonderful appetizer. Store in the refrigerator until ready to use. Enjoy these little morsels at your next party.

Caprese Skewers

Ingredients

  • wooden skewers
  • grape tomatoes
  • fresh mozzarella cheese
  • Fresh basil leaves
  • Extra virgin olive oil
  • Balsamic Vinegar
  • salt and pepper

Directions

  1. Cut the basil and cheese into small pieces (or use mozzarella pearls)
  2. Arrange on wooden skewers alternating between tomato, cheese and basil leaf
  3. Drizzle with Balsamic Vinegar and olive oil
  4. Salt and Pepper to taste

Shrimp-Bacon-Pineapple Appetizers

Appetizers, Dinner Ideas December 8, 2013 Leave a comment
Shrimp-Bacon-Pineapple

Shrimp-Bacon-Pineapple

Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your skewers before grilling or roasting to avoid charring them. Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your wooden skewers before grilling or roasting to avoid charring them.

To serve these skewers as an appetizer, just place one shrimp between two pieces of pineapple wrapped in bacon on each skewer.  Or serve as a meal. Enjoy

Enjoy

Shrimp-Bacon-Pineapple Skewers

Yield:
30 skewers

Ingredients

  • 1/2 cup thick teriyaki sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 dash kosher salt
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • Juice of 1/2 lemon
  • 1 fresh pineapple (recommended) or canned pineapple chunks
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 pound bacon, package sliced in half


Directions

  1. Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
  2. Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
  3. To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
  4. Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
  5. Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
  6. Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked (pink), about 15 minutes.Serve them hot or at room temperature. Divine!

Smoked Sausage in BBQ Sauce

Appetizers December 8, 2013 Leave a comment
Smoked Sausage in BBQ Sauce

Smoked Sausage in BBQ Sauce

Sausage is a great appetizer, sliced in rounds and served with horseradish, cheese or crackers. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. For this recipe I suggest a good smoked sausage and if you want to knock down the heat use canned chilies instead of jalapenos. Serve in a chaffing dish with toothpicks.

Smoked Sausage in BBQ Sauce

Yield:
24 servings

Ingredients

3 pounds large smoked sausage, cut into diagonal slices
1 bottle of your favorite barbecue sauce (I suggest Baby Rays)
1/4 cup jarred sliced jalapenos, plus 2 tablespoons liquid
Dash of hot sauce

Directions

Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment
Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Homemade Marshmallow Fluff

Dessert, Famous Recipes, Fun Stuff December 6, 2013 Leave a comment

Marshmallow Fluff

Marshmallow Fluff

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a Fluffernutter sandwich. In addition, marshmallow creme and Nutella can be spread on graham crackers to emulate s’ mores – a tasty fireside treat.  I have also used Marshmallow fluff to fill whoopee pies and icing chocolate cake.  You can take a pastry tip and fill cupcakes with marshmallow fluff for a yummy, sweet treat.  Or take a spoon and just dig in.  Enjoy.

 

Homemade Marshmallow Fluff

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tarter
  • 2 tablespoons sugar
  • 3/4 cup golden corn syrup
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a heavy duty mixer, with whisk attachment, beat the egg whites and cream of tartar until foamy.
  2. Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
  3. Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar.
  4. Cook over medium heat while stirring until the mixture reaches firm ball stage (instructions below) or 248 degrees on a candy thermometer. This step will take about 15 minutes.

(To test for firm ball stage:  Fill a glass with cold water and drop a small spoonful of the mixture into the cold water. Remove the mixture from the cold water and it should hold its shape, but quickly flatten)

  1. Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream; pour the corn syrup mixture into the beaten egg whites.
  2. Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
  3. Add vanilla extract and beat on high 1 minute
  4. Store in a tightly sealed container

Edible Shaggy Parasol Mushroom

Dinner Ideas November 23, 2013 Leave a comment
Shaggy Parasol Mushrrooms

Shaggy Parasol Mushrrooms

A few months back my coworkers and I got into a conversation about foraging for wild mushrooms, I found this discussion fascinating because I am a mushroom lover. I also might add, I don’t know a safe, edible mushroom from a poison one. But made it one of my future adventures that I want to do with friends that know what they are looking for, hopefully this coming spring. My friend brought me in two bags of dried mushrooms that she picked and bagged herself. I put them in my pantry and quickly forgot they were there. But today I was taking inventory of my pantry and found the two bags of dried mushrooms and decided I would try the Shaggy Parasol Mushroom. Maggie gave me written instructions on how to rehydrate the mushrooms, letting them soak for 15 minutes in boiling water. I re-hydrated them and tried to bite into the mushroom and it reminded me of a rubber band. So I thought, okay the rest of her instructions suggest sautéing them and adding them to soups. I decided I was going to give this experiment my “all” and this is the recipe I came up with, after I cooked them I was sorry I didn’t wait until Thanksgiving to add them to my feast, they were absolutely delicious and not rubbery at all. They cooked up “perfect.” If you have the fortune to purchase or pick your own mushrooms, give this a try. Here is a link I found to harvesting your own Shaggy Parasol Mushrooms, http://jpwaldron.wordpress.com/2011/11/22/the-shaggy-parasol/ but I would still suggest every novice hunt with an experienced mushroom picker.

Ingredients:

  • About a cup of dried Shaggy Parasol Mushrooms re-hydrated, and dried on a paper towel
  • ¼ cup of real butter
  • ¼ cup minced fresh sweet onion
  • 1 clove of grated garlic
  • 3 fresh sage leaves, chopped
  • ¼ tsp coarse Kosher salt

Directions

  1. Melt butter in a heavy skillet on medium high heat (don’t let butter brown)
  2. Add onions and stir for about a minute
  3. Add dried, re-hydrated mushrooms
  4. Let mushrooms brown about 4 minutes, turn over and let brown on other side
  5. Add garlic, and sage and stir letting the garlic cook until fragrant
  6. Add about ¼ tsp coarse Kosher salt
  7. Turn off heat
  8. Let sit for about 5 minutes and enjoy with a meal or as a meal in itself

*Note, do not use oil or margarine to brown mushrooms, do not crowd mushrooms, butter should be hot but do not allow the butter to brown, turn the heat down if you see it browning. Eventually the mushrooms and onions will absorb the butter.

Cinnamon Bread Pudding with Vanilla Bourbon Sauce

Bread, Breakfast, Dessert, Dinner Ideas November 16, 2013 1 Comment

bread puddingThis is the absolute best recipe for bread pudding, it will fill your home with the warm, welcoming aromas of brown sugar, cinnamon, and vanilla. It also makes a wonderful addition to your holiday brunch. With the holidays around the corner, I feel the need to share some of my favorite recipes for you and your family. This rich, comfort food and so addicting. You can use any kind of bread or pastry – stale French bread, day old glazed doughnuts, cinnamon bread or rolls, your choice. Enjoy

Ingredients for Pudding:

  • 1 cup firmly packed brown sugar
  • 10 cups chopped day old bread or pastry
  • 3 cups half-and-half
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 5 eggs
  • 1 tablespoon cinnamon

Ingredients for Vanilla Bourbon Sauce:

  • 4 cups heavy whipping cream
  • 2 cups firmly packed brown sugar
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ to ½ cup bourbon
  • 1 tablespoon cornstarch (optional)

Directions:

  1. For Bread Pudding; mix all ingredients in a large bowl and let sit for 20 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
  3. Pour bread pudding batter into pan. Cover with foil and bake for 1 hour or until center of pudding is firm.
    1. NOTE: This can be made about 1 or 2 days in advance, reheat at 250 degrees for 30 minutes before serving

Directions of Vanilla Bourbon Sauce:

  1. Pour heavy cream into a heavy saucepan and bring to a gentle boil over medium heat. Continue to boil until cream is reduced by almost half, about 30 minutes. Stir periodically to keep cream from scalding.
  2. Add brown sugar, vanilla, cinnamon, and bourbon and allow to boil until sauce thickens slightly (another 15 minutes). For extra thick sauce, add a tablespoon of cornstarch to the boiling liquid, stirring constantly.

Serve warm, drizzling sauce over the top of each pudding square after placing on a plate.