Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Source - http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658

Makes about three dozen bites

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

Chicken & Rice White Sauce

Source - http://www.doahshungry.com/2011/08/chicken-rice-white-sauce.html

Ingredients

• 1/2 cup mayo
• 1/4 cup water
• 1/4 tsp. horseradish
• 3 tsp. white sugar (divided into 1 tsp. each)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. lemon juice
• 2 tbsp. white wine vinegar
• ~1/2 cup Ranch dressing
• ~2 tbsp. Greek yogurt
• ~2 tbsp. sour cream
• ~2 tsp. dry dill weed

Instructions

1) I started by taking the first eight ingredients listed above (mayo to vinegar) and mixing it all in a small bowl. I divided the sugar into three separate tsps. and added it at the beginning, middle, and end of the entire experiment.  Who knows if that made a difference, but in case it did, I’m letting you know.  Use a whisk to get a smoother finish.

2) The last four ingredients are rough approximations because it was on a purely trial-and-error, experimental basis.  If the sauce becomes too chunky, add a few teaspoons of water.  If the sourness of the Greek yogurt  and sour cream overpower, add a little sugar.   

3) Stir, stir, stir.  Top over chicken and rice.  Enjoy!

Caramel Apple Cake with Salted Caramel Apple Sauce

Source - http://cakewalker.blogspot.com/2011/10/luncheon-ladies.html

Recipe: Yields about 10 bundtlette cakes. The Cake and Apple Brandy Caramel Glaze are adaptations from The Lady & Sons Savannah Country Cookbook by Paula H. Deen

Salted Caramel Sauce:
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup sugar
2 tablespoons light corn syrup
1/4 cup (one half stick) chilled unsalted butter, cubed
1/4 teaspoon Gray Salt or kosher salt

Measure the cream into a cup, add the vanilla and stir; set aside.

In a heavy-bottomed saucepan over medium heat stir the corn syrup, sugar and 2 tablespoons water until the sugar is dissolved. Raise the heat to medium high and bring the mixture to a boil. Without stirring, occasionally swirl the pan and brush the sides down with a wet pastry brush, until a deep amber color is achieved—about 5 to 6 minutes. Remove from the heat and slowly add the cream (it will bubble furiously). Return to medium heat whisking for 2 minutes until thick and smooth. Remove from heat, whisk in the butter and salt, then strain into a heat-safe bowl. Allow to cool, transfer caramel to an airtight container and store in the refrigerator. Can be made 3 days in advance.

Candied Walnuts

1 cup walnuts, coarsely chopped
2 tablespoons light corn syrup
2 tablespoons sugar
1 teaspoon butter
1/2 teaspoon cinnamon
pinch of salt

Preheat the oven to 325˚F. Place the nuts on a sheet pan and roast them for 6 to 9 minutes, or until the aroma of toasted walnuts fills the kitchen. Transfer to a mixing bowl; set aside.

In a small saucepan, combine the corn syrup, sugar, butter, cinnamon and salt over medium heat. Stir the mixture until the sugar dissolves and bubbles slightly. Pour the sugar mixture over the nuts and toss to coat evenly. Spread the nuts onto a parchment paper-lined sheet pan. Bake until the nuts are golden and the sugar mixture is bubbling, stirring on occasion to break up the clusters, about 15 minutes. Cool completely on the baking sheet. Store in an airtight container. Can be done 3 days in advance. 

Cake:

2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons vanilla
1 cup toasted, chopped walnuts
2 1/2 cups fresh diced apples

Apple Brandy Caramel Glaze:

3/4 cup (1 1/2 sticks butter)
1 cup brown sugar
2 tablespoons whole milk
1 oz. Apple Brandy or regular Brandy (optional) 

Preheat the oven to 350˚F.

Cream the oil, sugar and eggs together until pale yellow in color, 3 to 4 minutes. Add the flour and baking powder; mix together until well blended. Add the vanilla, nuts and apples; stirring until well incorporated. Spoon the batter into the cavities of a greased and floured 6-count bundtlette pan to nearly ¾ full each. Bake for about 30 minutes until golden and a toothpick inserted in the center comes clean. Remove the pan/s from the oven, but do not turn out the cakes yet. With a toothpick or bamboo skewer, carefully poke holes all around the bottom of the bundtlettes, making sure not to hit the sides or bottom of the pan cavities.

Make the Apple Brandy Caramel glaze. In a heavy-bottomed sauce pan, bring all of the ingredients to a boil over medium heat, stirring constantly. Boil for about 2 minutes. Carefully spoon the glaze onto the bottoms of the poked cakes. Keep spooning the glaze onto the holes until nearly all the glaze is used. Allow the cakes to absorb the glaze for 8 minutes or so. Have a sheet pan lined with parchment paper ready, invert the cake pan onto the sheet pan tapping lightly to release the cakes. The bundtlettes should now be upright. Cool completely.

To serve: Bring the salted caramel sauce to near room temperature. Place cakes onto individual serving plates. Spoon the caramel sauce over the top of the cakes allowing it to cascade down the sides a bit. Garnish with a sprinkle of candied walnuts.

Caramel Budino with Salted Caramel Sauce

Source - http://somekitchenstories.com/2011/09/22/caramel-budino-means-i-love-you/

via Bon Appetit (September 2011) and Marcey Turney

Recipe makes 8

Notes: From Nicole- It said that the pudding should be strained through cheesecloth, which I didn’t have so I just skipped that step and it turned out just fine. It also said the caramel should be strained which I didn’t do either and it still tasted great. I also didn’t have a candy thermometer so I just estimated the cooking times/temps and it came out fine. So yeah, a little more difficult/time consuming recipe, but it tastes really delicious and (as you can see- Judi) is super pretty.

Ingredients

For the Cookie Crust

1 Cup of finely ground chocolate cookie crumbs (BA suggests Nabisco Famous Chocolate Wafers; about 20 cookies)
2 TBsp of unsalted butter (melted)
1/8 tsp of kosher salt

For the Budino (Italian for pudding)

3 Cups of whole milk, divided
1/4 Cup of cornstarch
3/4 Cup of (packed) dark brown sugar
5 large egg yolks
3 TBsp of unsalted butter
2 tsp of dark rum
1 tsp of kosher salt

For the Salted Caramel Sauce

3/4 Cup + 2 TBsp of heavy cream, divided
1/2 vanilla bean, split lengthwise
1/2 Cup of sugar
2 TBsp of light corn syrup
4 TBsp (or 1/2 stick) of chilled unsalted butter, cut into 1/2 inch cubes
1/4 tsp of kosher salt
Lightly sweetened whipped cream

Directions (In just 3 Easy Steps!*)

1. Make the Cookie Crust

- Mix cookie crumbs, butter, and salt in a medium bowl.

- Place 2 TBsp of mixture in a small bowl; cover and chill for garnish.

- Press 2 TBsp of cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

2. Make the Budino (Pudding)

- Whisk 1/2 Cup of milk and cornstarch in a small bowl; set aside.

- Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.

- To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°. Or just watch it like a hawk until it achieves that deep golden brown color. Panic a little over it. Mop the sweat from your brow. Write “Buy a friggin’ candy thermometer!” on your shopping list because nothing is worth this stress, honestly.

- Line a sieve with a double layer of cheesecloth and set over a large pitcher.

- Whisk egg yolks in a large bowl.

- Gradually whisk in hot milk, then cornstarch mixture.

- Slowly whisk in caramel. Return mixture to saucepan.

- Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes.

- Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve. (I can just see Nicole being like, “Yeah, I’m not doing that. This recipe is crazy!”)

- Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours.Note: Can be made 1 day ahead. Keep chilled.

3. Make the Salted Caramel Sauce

- Place cream in a small pitcher.- Scrape in seeds from vanilla bean; add bean. Set aside.- Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves.- Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes.- Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes.- Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.

Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

Orange-kissed Churros with Hot Chocolate Sauce

Source - http://www.womansday.com/layout/set/print/Recipes/Orange-Kissed-Churros-with-Hot-Chocolate-Sauce-Recipe

Recipe Ingredients

• Churros
• 1 large navel orange
• 6 Tbsp unsalted butter
• 1/4 tsp salt
• 1 cup plus 2 Tbsp all-purpose flour
• 3 large eggs
• Canola oil, for frying
• “Hot” Chocolate Dipping Sauce
• 4 oz semisweet chocolate, chopped
• 3 Tbsp each water and sugar
• 1 1/2 Tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp cayenne pepper (optional)
• Cinnamon Sugar
• 1/2 cup sugar plus 1/2 tsp ground cinnamon, mixed
• You’ll also need: large pastry bag fitted with a 1/2-in. star tip

Recipe Preparation

1.  
   1. Line 2 or 3 large baking sheets with wax paper; dust liberally with flour.
   2. Grate zest from orange and reserve. Juice the orange and pour into 1-cup measure; add water so juice measures 1 cup. Bring orange juice mixture, zest, butter and salt to a rolling boil over high heat in 2-qt saucepan; stir in flour all at once. Stir vigorously with a wooden spoon over low heat until mixture pulls away from sides of pan and forms a ball, about 1 minute; remove from heat.
   3. Transfer mixture to large bowl of stand mixer. With mixer on medium speed, add eggs, one at a time, beating until a smooth paste forms. Spoon mixture into pastry bag; pipe twenty-eight 3-in. hearts onto baking sheets. Let air-dry 30 minutes. Carefully loosen each churro with floured fingers to make sure bottoms aren’t sticking to paper.
   4. Place chocolate, water and sugar in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter, vanilla and cayenne, if desired. Keep warm.
   5. Fill a deep 10-in. skillet with 1 in. oil. Heat oil to 350ºF. With floured fingers, lift churro hearts by the rounded tops and drop into oil (6 at a time). Fry until golden, turning, about 1 1/2 minutes on each side. Lift with slotted spoon; drain on paper towels.
   6. Place cinnamon sugar in a medium bowl. Toss warm churros in cinnamon sugar to coat. Serve with dipping sauce.

Blueberry Caramel Sauce

Ingredients

• 1 cup blueberries (I used wild)
• 1 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Directions

1. Place the blueberries in a food processor and puree them.
2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
3. Remove from heat and carefully mix in the blueberry puree.
4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes.
5. Remove from heat, mix in the lemon juice and let cool to room temperature.

Chocolate Dipping Sauce

Source - http://allrecipes.com/Recipe/chocolate-dipping-sauce/Detail.aspx

Ingredients

• 1 1/2 cups brown sugar
• 3/4 cup unsweetened cocoa
• 1/4 cup all-purpose flour
• 1 cup water
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract

Directions

1. In a medium saucepan, combine brown sugar, cocoa and flour. Stir in water, a little at a time, to make a smooth paste. Stir in milk and butter. Bring to a boil over medium heat and let boil 5 minutes. Remove from heat and stir in vanilla. Let cool completely at room temperature, stirring often to prevent a skin from forming. Store in refrigerator after cooling.

Jensen Bars