Goat Cheese Loli Pops

Not your mother's 1970 Cheese Ball!  This is a simple and quick appetizer with ingredients that you most likely will have on hand.  They are always a big hit and so easy to make.  The goat cheese is versatile so you can incorporate your favorite flavors and make them your own.  I have two variations pictured below.  Sorry there are no measurements listed, I usually just wing it, there is really no way to mess this up with some basics on ratio.

PICTURED HERE:  Cheese with Fig jam and rolled in crushed Pistachio & Cheese with Sun-dried tomato, toasted Pine nuts and rolled in minced Prosciutto

INGREDIENTS:
8 ounces Goat Cheese
8 ounces Cream Cheese
Salt & Pepper
Loli-Pop Sticks  (available at your local craft store)
Parchment Paper
As for the ratio:  you will  need about 1 Cup of TOTAL mix in ingredients(doesn't apply to fig jam, but to nuts and other additions)  You will need about the same to coat the outside of the cheese balls.

Flavor one:
Pistachios (shelled and crushed)
1 jar Fig Jam  Approximately 2-3 Tablespoons

Flavor two:
Prosciutto
Sun Dried Tomato (chopped)
Toasted Pine Nuts

PREPARATION:

Allow both cheeses to come to soften at room temperature.  Meanwhile prep the mix in and coating ingredients. Shell and grind the pistachios, I use my mini food processor to get the pieces to the smallest size possible without turning them into powder.  Mince the sun-dried tomato, mince the prosciutto and set both aside.  Toast the pine nuts, cool and roughly chop.

To assemble, mix equal parts cream cheese and goat cheese combining well.  NOTE:  I use a little less cream cheese, just because I really like goat cheese.  Some people are not as crazy about goat cheese as 

I am, so use your own good judgement.  Season with salt and pepper.

For the FIG:  Spoon fig jam, a little at a time, into the seasoned cheese until you have the desired flavor. There is no right or wrong, just what you like, be a good cook, taste and trust your palate.

For the PROSCIUTTO:  Mix chopped pine nuts and minced tomato into the seasoned cheese.

Cover flavored cheeses with plastic wrap and refrigerate for an hour or two.  The cheese will be easier to scoop when firm.

You can also mix the day before your party and scoop the day of.  Scoop bite-size balls, I use a  100 scoop, (a variety of sizes are available at restaurant supply stores, I suggest at least one in every size, SO many uses!) and set aside on parchment.  Once you have scooped all of the balls, roll in the desired coating and place back in the refrigerator until ready to serve.  Before serving place a loli-pop stick in each ball and place on serving platter.

Bond 45 New York, New York

A superb restaurant find in the heart of Times Square!

                            Carbonara                                                           
                                                                   

   Scallops & Artichokes

Veal Parm

A favorite go-to place to dine whenever we visit the city. Any restaurant that can please the entire family ranks high on my list!  Cozy and close to the theater district, it is a great pre-theater dinner spot. Making a reservation is highly recommended, especially if you have a show and need to get in and out on time.  

http://www.bond45.com/newyork/home

WOW

This was a terrific white that we had at Home Slice, our favorite Austin pizza joint. Our waiter suggested pairing it with the White Clam pizza, and he didn't steer us wrong.

Montauto estate is located in one of the most wild and unspoiled corners of Tuscany’s Maremma.
The land located at 200m. above sea level and 15 km from the coast enjoys a microclimate characterized by large range temperature between day and nigth. The soil composition is clay and gravel.
The most represented red grapes are Sangiovese, Alicante and Ciliegiolo;the white grapes varieties are the local Vermentino, Trebbiano, Malvasia,Grechetto with shares of Sauvignon and Chardonnay

Boozy Bundt Cakes

This is one of those recipes that has been around forever, but recently discovered by me. Originally known as the Bacardi Rum Cake. Long story . . . I was given a Grand Marnier bundt cake one Christmas, which was a hit with family and friends, but was unable to get the recipe.  (I hadn't had a bundt cake since 1977, it was delicious.)  I tried in vain to duplicate the cake, after several attempts, I threw in the towel, unable to duplicate the texture and flavor. Jump ahead 10 years, and while baking with a friend, she mentions that she is going to make this super easy rum cake for a holiday party.  I knew instantly it was the same cake, rays of light lit up the room, angelic voices filled the air, and the "Holy Grail" recipe I had been searching for was found!
The recipe is simple and makes a great make ahead gift, easily baked in a variety of bundt sizes and flavors.
This year, I made Grand Marnier and Coconut Rum.  You can find a number of variations on line, I have even seen chocolate, but not given that flavor a try, yet.

INGREDIENTS:
 1 c. chopped pecans or walnuts (I use pecans and also toasted coconut)

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding ( I sub coconut pudding)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts (and toasted coconut) over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.  I also remove the cakes from the bundt pan, pour in glaze and then return the cake to the pan to soak up the glaze.  Both methods work and are equally sticky and slightly messy.

GLAZE INGREDIENTS:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in booze.   

This cake freezes well.  

 Coconut Rum 

Grand Marnier Minis

Vanilla Rum Pudding

Remember those yummy Butter Rum Life-Savers from your childhood? This pie filling/pudding transports you back to that time. Pour it into a pie crust, fill your favorite tart shell, or lick it, warm, straight from the spoon, BUT MAKE IT! Much to my dismay, I have to hand it to Martha once again, she doesn't hit the mark with every recipe, but when they are good they are really good.
I am only including the recipe for the filling, for the entire recipe including pie crust and flavored whipped cream, check out the link.

INGREDIENTS:
1 C granulated sugar
1/4 C cornstarch
1/4 tsp. salt
2 1/2 C milk
1 vanilla bean split lenghtwise, scrape seeds and save pod for the whipped cream
4 large egg yolks
1/4 C plus 1 T, rum. I used a little less, Martha suggests, Appleton the extra T is for the Whipped Cream
4 T unsalted butter, cut into tablespoons and room temperature

PREPARATION:
In a medium sauce pan over medium-high heat, combine: sugar, cornstarch and salt. Whisk in milk and vanilla seeds. Stir constantly until thick and bubbly. About 7 minutes total, 2 minutes after it comes to a boil it should thicken.

In another bowl, whisk yolks. Add cooked milk in a slow stream, whisking constantly, being careful not to scramble the eggs. Return the mixture to the pan and cook over medium heat, stirring constantly, until it returns to a boil. 1-2 minutes.

Strain pudding through a fine sieve to remove any lumps and stir in rum. Stir in butter one tablespoon at a time. Allow to cool, whisking occasionally for about 10 minutes.

Pour pudding into serving bowls, prepared crust or desired serving piece. Press plastic wrap directly on the pudding surface and refrigerate until set. 4 hours or up to 1 day.

Personally, I think it is a bit much served as a whole pie. I prefer to fill small pastry squares or pate choux.

Bacon Caramel Corn

Everything is better with bacon!  Caramel corn is no exception.  This is a wonderful candy caramel recipe to use even if it is just with the popcorn.  Feel free to omit the bacon if it is not to your liking and keep it simple and plain or add your favorite nut.

INGREDIENTS:
1/2 LB Bacon, cut into small pieces, can cut and fry one day in advance
1/3 C Popcorn Kernels = 6 C popped, I always do a little more, there is plenty of caramel
1 C Butter
2 C Light Brown Sugar, packed
1/2 C Light Corn Syrup
2 t. Kosher Salt
1 t. Baking Soda
1 Lg. Foil disposable roasting pan


PREPARATION:
Fry bacon low and slow until nicely browned and drain on paper towel.  Preheat oven to 200 degrees.  Pop corn in, preferably with an air popper.  I use the one my husband had in college, amazing that it still pops perfectly.  Remove any unpopped kernals and place corn in the foil pan, set aside.
In a large, heavy bottom stock pot, melt butter, corn syrup and salt over medium heat.

Roast Pork Shoulder

I have always wanted to cook a pork shoulder and, honestly I don't know why I have shied away for so long.
This recipe, from Bon Appetite, caught my eye and I decided to throw caution to the wind and try this out on my family this past New Year's Eve.  "Why not start this year off with a little mystery, take a chance!"  My motto for 2014.
Lesson learned:  Risks pay off!  
As is always the case, I did not follow the recipe to a tee. Almost, but not quite, I did not make the slaw when serving as a main dish. (See the complete original recipe along with my changes below)  As you can see by my picture, I upped the ante on the carrots, my family loves roasted carrots, so the more the merrier.

INGREDIENTS:

1 teaspoon fennel seeds

1 teaspoon whole black peppercorns

1/4 cup kosher salt plus more

1/4 cup sugar

1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)

1/4 cup plus 1 Tbsp. apple cider vinegar

1/4 cup (packed) light brown sugar

Freshly ground black pepper

4-5 carrots (I peel & quarter them, roast with the pork and serve on the side)

My other addition 1 large can of Italian cut green beans

1 large carrot  (I do not make this slaw when serving as a meal, see notes below)

1 apple, Granny Smith 

4 cups stemmed mustard greens 

1 tablespoon olive oil

PREPARATION:

Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. (Place peeled carrots in pan with roast.)  Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)  (I add the beans with about an hour remaining in the cooking process.)

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.

Remove pan from oven; discard foil. (I set the foil aside and use it to tent the roast while reducing the sauce in the next step.) Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

Transfer pork (and veggies in my case) to a rimmed baking sheet; set aside. (Tent with the foil.) Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes. There will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat. Season glaze with salt and pepper; set aside.

Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.

(This makes a nice slaw accompaniment to the pork, I knew my family wouldn't eat it so I skipped this step.) For a perfect casual party:  Make this recipe a day in advance, pull the pork, then reheat the pork in the sauce and serve with small brioche buns, top with just a little slaw.

Read More http://www.bonappetit.com/recipes/2012/09/slow-roasted-glazed-pork-shoulder#ixzz2OnT8Z4UX

Best Vanilla Cake EVER

Cam wanted a vanilla cake for his birthday, so I set out upon a quest to make him the yummiest vanilla cake ever. "Would you like it to have a banana cream or coconut filling?" I ask. "Nope." "Can I make a flavored icing?" "Nope, just vanilla cake?" Should I make it two layers?" I try to give this cake just hint of character. "Nope, just square and plain cream cheese icing, please." Finally, I relent and make a one layer vanilla cake with cream cheese frosting, he did allow almond flavored frosting though. It was after all, HIS birthday. As is the case many times, Cam's limitation for imagination in cooking won out and produced one of the simplest and yummiest cakes I have tasted in a very long time. I hate to admit it, but Martha steps up to the plate again and we have a winner! I appologize in advance for the lack luster appearance of the finished product, not much you can do with square and vanilla. I will include a "borrowed" image of Martha's much more exciting photo of the cake.

OBVIOUSLY MARTHA'S. As always, I did add one little touch. I made a quick vanilla simple syrup and brushed it over the cake prior to icing the cake. The crumb of this cake was wonderful, dense yet light and very moist, must have been my syrup! : )

INGREDIENTS: 1 cup (2 sticks) unsalted butter, room temperature 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups sugar 2 large eggs 3 large egg yolks 2 teaspoons pure vanilla extract 1 cup low-fat buttermilk Cooking Spray SIMPLE SYRUP: 1 C granulated sugar 1 C water Stir together in a small sauce pan bring to a boil, stirring and allow to simmer until it thickens slightly. Approximately 5 minutes, cool slightly and brush over cake.

PREPARATION: Preheat oven to 350 degrees. Grease and flour two 8-by-2-inch cake pans or one 10" square pan, tapping out excess flour. (I was SOOO tempted to line with parchment, because I ALWAYS line with parchment, but I listened to Martha and, she was right, the cake came out of the pan beautifully!) In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined. The batter is very thick, so don't worry. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. While the cake is baking make your frosting. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool 5-10 minutes while you prepare the simple syrup. This is where my imagination wanted to run wild and create all kinds of crazy flavors with coconut, raspberry or butter pecan liquors I have in the cabinet, but Cam kept me grounded and I kept it plain and simple. Allow the syrup to cool slightly and brush over the cake allowing it to soak in and brush again. I used approximately 1/4 C of the syrup. Frost the cake with your desired type of frosting and flavor. FROSTING: 1 Stick of butter, I use salted but unsalted is fine too, room temperature 1 8oz. block of cream cheese, room temperature 16oz. powdered sugar 1 tsp. flavoring, I use almond, but vanilla is fine

PREPARATION: In a mixing bowl, cream butter and cream cheese on medium speed until well blended and no lumps appear. Add flavoring. Add sugar in small batches on low, until combined.

My finished product:

Carrot Cake Muffins TWO ways

This is a great carrot cake recipe I have been making for more than 20 years. Back in the day when I was a buyer, one of our vendors sent me a cookbook to place in our stores . . . don't remember if I ever bought this particular one, I think I did, but I found this recipe and loved it! The book is Bobwhite Quail & Buttermilk Biscuits.
When the kids were little I would make it for Easter. I have a bunny head shaped muffin pan that was perfect and we would ice and decorate. Recently, I baked them as regular muffins but still wanted that cream cheese flavor without icing them and turning them into more of a cupcake. This is what I came up with. . . a cream cheese filling adapted from another recipe and it worked beautifully. I have included all of the icing variations offered in the book. I have never tried the Glaze, but now that I have taken a closer look, I may have to try it soon!
I also love that this batter can be mixed so easily by hand.



INGREDIENTS:
1 1/2 C Salad Oil, I use Canola or Vegetable oil
2 C Sugar
2 C Cake flour, I use all purpose
2 tsp. Baking Powder
3 C Grated Carrots
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
4 Eggs
1 C Chopped Pecans, optional

PREPARATION:
Grease and flour 3, 9 inch round cake pans, or line muffin pans with paper liners, or grease and flour a shaped pan, your call.
Preheat oven to 325 degrees.
Combine oil and sugar in a large bowl, mix well. Sift together the dry ingredients. Sift half of the dry ingredients into the sugar/oil mixture. (I don't double sift as it describes in the recipe, I sift once then follow the remaining directions.) Sift remaining dry ingredients alternating with the eggs one at a time. Add carrots and mix well. Stir in pecans. Pour batter into the prepared pans. If baking muffins, fill cups 3/4 full, bake plain or add a teaspoon full of the cream cheese mixture. I did half and half.
Cake: Bake for 25 minutes, rotating if necessary and test with a toothpick. Muffins: bake approximately 15 minutes, I always rotate half way through baking and test a couple of minutes prior to test for doneness. Every oven bakes differently, so get to know yours and adjust temperatures and cooking times accordingly.

CREAM CHEESE FROSTING:
1 Stick Butter, softened
8 oz. Cream Cheese, softened
1 C Finely Chopped Pecans
1 box Confectioners Sugar
1 tsp. Vanilla, I also like almond extract for a change
I don't put nuts in both the cake and the frosting, I think it is a little overkill.

PREP: Combine butter, cream cheese, sugar and vanilla. Add nuts and spread on the cake.

CARROT CAKE GLAZE:
1 C Sugar
1/2 C Buttermilk
1 tsp. Baking Soda
1 T. Light Corn Syrup
Dash of salt

PREP: Place all ingredients in a saucepan and cook until thickened, about 2 or 3 minutes. That is all the recipe says, I am guessing you just pour or spread it over the cake layers??? I will have to try this.

CREAM CHEESE FILLING:
5 1/2 oz. Cream Cheese, room temperature
1 egg, room temperature
1/3 C powdered sugar

PREP: Mix cream cheese and egg until combined well. Mix in the powdered sugar. Scoop a full teaspoon into the center of each muffin and bake.

Gingerbread Caramels (Martha Stewart's)

THANKS MARTHA!!!
What a great discovery. This caramel recipe is so easy and the perfect holiday gift! Martha Stewart does it again. One slight change, since I made them with a friend, who happens to not enjoy nutmeg, we left that out. Didn't really notice any great difference, they still had an amazing gingerbread flavor. The best part is you can cut them however big or small you like. We had a ridiculous yield from a double batch. Everyone I gave them to couldn't thank me enough. These will become a staple in my holiday baking.

I also drizzled some with chocolate and of course you could dip the entire caramel as well. The best part is these tiny squares of buttery goodness can be kept for one month. The perfect do-ahead treat! Take full advantage of that. **These need to sit over night prior to cutting and they do take a while to wrap, so give yourself plenty of time, they are not a last minute job.
I have included Martha's directions almost word for word, along with some of the things I have found helpful.



INGREDIENTS:
4 C heavy cream
2 C light corn syrup
4 C sugar
6 oz. unsalted butter, 12 T. cut into small pieces
1 1/2 C unsulfered molasses
1 tsp vanilla
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp ground clove
Pam, cooking spray

PREPARATION:
Prepare your pan, spray a half sheet pan with cooking spray and line with two pieces of parchment paper, allowing it to overhand the sides and ends of the pan. Spray parchment with cooking spray and set aside.

In a large pot (I use a heavy copper pot, it is the best conductor of heat) over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring constantly, until mixture reaches 248 degrees (firm-ball stage) on a candy thermometer, about 20 minutes. (Martha says 20 minutes, but it usually takes longer)

I SAY: Have your spices mixed and ready to go, it is a good idea to put them through a fine sieve, and sprinkle evenly over the surface of the caramel. If you just drop them in, they tend to clump. MARTHA SAYS: Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. (I scrape the pot, just not the bottom) It is great to do this with a friend, the extra pair of hands are such a blessing. Let stand, uncovered, 24 hours at room temperature (do not move pan).

I SAY: If you use a large plastic cutting board, you do not need to coat it with additional cooking spray. I don't worry about the exact size in inches. I begin by cutting the piece of caramel in half, then again in half and again, until I have each original half cut into quarters. It is much easier to manage the smaller pieces and just eyeball it. I do not like the waxed paper wrappers. You can find cellophane on line in packages of 1,000. You will be surprised how quickly you will go through the wrappers. MARTHA SAYS: Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.