Category Archives: Cook

by | August 23, 2010 · 9:32 am

Zucchini, Prosciutto & Goat Cheese Tartelettes

Every year I find myself with an excessive amount of garden zucchini. Zucchini is at it’s best and most tender when it’s picked small – maybe 6-8 inches long and not too fat. However, every year I also inevitably miss a zucchini (or three) that was hidden under leaves or went crazy over a hot weekend, causing it to end up the size of a cave man’s club. Whoops!

Luckily, zucchinis of mammoth proportions are actually ideal for baking. While zucchini muffins/breads are delicious and I usually make multiple rounds of them, I like to play around with things like zucchini-fruit pie or this year’s Zucchini, Prosciutto & Goat Cheese Tartelettes.

I served them as a side dish for dinner but these little lovelies would be excellent for breakfast, as an appetizer or at a bridal/baby shower brunch. You could also double the recipe and make them as a full-size tart for a main dish.

Zucchini, Prosciutto & Goat Cheese Tartlettes

Prepping Your Zucchini
Small zucchini will work in this recipe but if you have a large one the best way to deal with it is to slice off the ends and core out the tough, seedy middle. Next, use a food processor or cheese grater to shred the zucchini. Finally, measure out the desired amount of zucchini for your recipe and place in the center of a paper towel. Carefully squeeze excess water out of the zucchini over the sink – this is key to not having soggy tartes or muffins!

Preparing ZucchiniShredded Zucchini

Zucchini, Prosciutto & Goat Cheese Tartelettes
Crust
1 C flour
1/2 tsp salt
1/3 C shortening
1 tsp vinegar
5-10 Tbsp ice water
OR pre-made pie crust

Filling
1 1/2 C zucchini, shredded & squeezed
3 oz goat cheese, crumbled
1/3 lb prosciutto
3 eggs
1 small shallot, minced
splash half & half
1 tsp dill, optional
kosher salt & black pepper to taste

Preheat oven to 375. Grease 12 cups of a muffin tin. Prep pie crust (see instructions here) or roll out pre-made crust. Use a round medium-large cookie cutter to cut thin circles out of the pie dough and press each circle into a muffin cup.

Core, shred and squeeze excess water from zucchini and transfer to a medium bowl. Mince shallot and add to bowl.  Crumble in goat cheese.  Slice 2/3 of your prosciutto into small pieces, and add to mixture.  Reserve remaining prosciutto.  Whisk in eggs, half and half, dill and salt & pepper.  Spoon mixture into crusts, filling the tin about half-way full or just slightly above the edge of the crust.  Tear small “squares” of remaining prosciutto and place on top of each tartelette.  Bake for 40 minutes or until filling is puffed and slightly golden.

Zucchini Tartlette

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by | August 20, 2010 · 7:31 am

Open-Faced Chicken Caprese Sandwich

I’m rounding out basil week with an easy, savory lunch or dinner option. My garden is exploding with basil over 2 feet tall. While I plan on making large batches of pesto and freezing it for those cold Wisconsin winter days, I also like to add some fresh basil leaves to sandwiches. This grilled sandwich, a take on the classic Caprese salad, is one of my recent faves.

Ingredients

Sourdough, French or any kind of thick, chewy bread, cut in half for sandwich portions
boneless, skinless chicken breast
tomatoes
basil
fresh mozzarella
balsamic vinegar
extra virgin olive oil
salt and pepper, to taste

Marinate chicken breast in equal parts olive oil and vinegar (enough to coat however many chicken breasts you plan to make). Refrigerate 1-2 hours. Preheat grill. Lightly brush bread with olive oil. Season chicken with salt and pepper and add chicken to the grill. Cook 7 minutes on each side, turning once. Five minutes before the chicken is finished, place bread on grill, not over the direct heat. Once chicken is complete and bread lightly toasted, place fresh mozzarella on bread. Then layer chicken, tomatoes and sprinkle with slices of fresh basil leaves. Drizzle with balsamic vinegar. Depending on how big your chicken, tomatoes and bread, this sandwich may need to be eaten with utensils!

We hope you’ve enjoyed basil week. We’d love to hear your innovations with basil!

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by | August 18, 2010 · 7:15 am

Blueberry Butter with Basil

My mother-in-law brought me the most delicious blueberry jam from Maine.  So, I decided to get a little creative and make one of my favorite treats – flavored butter.

If you are looking for an easy way to experiment in the kitchen, this is the way to go.  Try  mixing different jams, seasonings and herbs together with softened butter and spread on biscuits, fruit or even grilled meats.  It is an easy way to add instant kick to a basic kitchen staple.

In this recipe, the blueberry jam makes the butter sweet and the basil is a perfect fragrant accompaniment.

Blueberry Butter with Basil

1/2 cup softened butter
2-3 tablespoons blueberry jam
2 tsp finely chopped fresh basil

Mix together in a small bowl until blended.

Store in the refrigerator for up to a week or freeze for up to 2 months.

Other combination to try:

Herb butter: Chop whatever fresh herbs you have on hand and blend with softened butter.  This is delicious melted over cooked fish.

Steak butter: Mix your favorite grill seasoning with softened butter and place a dollop on freshly grilled steak.

Strawberry butter: Mix 2-3 tablespoons strawberry jam into 1/2 cup of softened butter.  Perfect in the morning on waffles or bagels.

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by | August 16, 2010 · 8:52 am

Watermelon Basil Granita & Black Pepper Shortbread

The You Choose, We Cook secret ingredient winner was…….BASIL! Since basil is sort of the darling of the kitchen garden and currently overrunning our yards, we’re pretty pumped that you picked this versatile and tasty ingredient.

basil

I’m kicking things off with a sweet and savory Watermelon Basil Granita (a special treat for those of you who voted for watermelon).  I love the way basil adds herby, slighty spicy notes to the sweet, juicy watermelon. My original plan was to make sorbet but since it was my first time attempting it, I struggled to get the watermelon to produce the right silky consistency {fail! too much water, maybe?} and so decided that a slushy granita would be just as good. If you’ve got secrets for silky sorbet I’d love to hear them!

watermelon basil

Watermelon Basil Granita
4 C seedless watermelon chunks
large handful basil, finely chopped
1/2 C sugar
3 Tbsp lemon juice

Remove rind from watermelon and slice into small cubes. I used a small, seedless personal watermelon, which was just the right amount. Place chunks in a large bowl. Chop basil and add to bowl. Add sugar to bowl and mix all elements well so that basil and sugar are evenly distributed throughout. Let flavors mingle for about 20 minutes and then transfer to a food processor or blender.

Blend watermelon until fruit is pureed. Pour into a large glass bowl or brownie pan.  Freeze for 4-5 hours until mixture is fairly frozen.  Use a fork or spoon to grate mixture into slushy chunks.  Scoop into a bowl or pretty glass and serve with shortbread.

watermelon basil granita

Keeping with the sweet and savory theme, I made black pepper shortbread cookies. The hubs will tell you that I’m a bit of a pepper addict so I love the little hint of heat that these cookies have and how it adds an umami-ish component when eaten with the granita.

black pepper shortbread

Black Pepper Shortbread
*adapted from America’s Test Kitchen
2 sticks butter, softened
2 C flour
1 tsp salt
1/2 C powdered sugar
1 1/2 tsp coarse black pepper
1 Tbsp granulated sugar for dusting
parchment paper

Preheat oven to 300. In a large bowl, beat butter and powdered sugar until creamy. Gradually beat in flour and salt. Dough will be clumpy and dry. Fold in black pepper so that it’s evenly distributed. Use your hands to press and form dough into a ball.

Place a layer of parchment paper on a baking sheet and place dough ball on top. Use your palms to press out dough into a round circle, about 1/4 inch thick. Traditionally, shortbread is then sliced into 8-12 pieces, like a pizza. You can do that or use a cookie cutter like I did to make small round cookies. Dust your pie pieces or cookies with a little granulated sugar. Bake for 40 minutes.

NOTE: If you like a little more zip, up the pepper to 2 tsp!

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by | August 13, 2010 · 12:48 pm

The Perfect Barbeque Ribs

It’s no secret that I am a huge fan of anything barbeque.  But, I have never been able to perfect the art of ribs cooked on the grill.

My mom gave me this recipe for fool proof ribs.  They are first cooked in the oven in beer and then finished on the grill.  Every time I make them they are fall off the bone, perfect.  This is also the second time this month I am sharing a recipe of something cooked in beer…are you seeing a trend here?

Barbeque Baby Back Ribs

1 Rack Baby Back Ribs
grill seasoning
3 cans beer
favorite BBQ sauce (I love Sweet Baby Ray’s)
9×13 pan
tin foil

Season your ribs with grill seasoning.  Cut the ribs in half and arrange them so they fit in your 9×13 pan. You will want to arrange them so they are “dome” side up. Pour 2-3 cans of beer over the ribs or until they are mostly covered. The top of the ribs will not be submerged in the beer. Cover with foil and bake at 350 degrees for 2 1/2 – 3 hours.

Take the ribs out of the oven, remove them from the beer and place them on a platter to take out to the grill. At this point the ribs are already cooked, but putting them on the grill will help crisp the up and give them a barbeque flavor. Place on a medium-low heat grill, cover in sauce and grill for 15-20 minutes.

Take off the grill and enjoy!

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by | August 11, 2010 · 7:50 am

Giveaway: The Great Big Cheese Cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!

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by | August 6, 2010 · 1:36 pm

Pineapple Chai

Last week I had the HAP ladies over for an evening meeting.  It has been a HOT summer here in Wisconsin and I wanted to serve something cold and refreshing that we could enjoy outdoors.

I came across this Pineapple Chai recipe in my Fresh Home Magazine.  It was the perfect recipe for a nonalcoholic summer cocktail.  It becomes thick and frothy in the blender and is only slightly sweet.  The black pepper is a surprising but perfect flavor booster.

Pineapple Chai
2 cups water
2 cups unsweetened pineapple juice
2 chai flavored black tea bags
2 cups ice cubes
1/2 cup 2% milk
2 Tbsp honey
Pineapple sliced into stir sticks
ground black pepper

In a large pan, bring water and pineapple juice to a boil. Add the tea bags, reduce the heat and simmer for about 10 mins.

Discard the tea bags and refrigerate the pineapple chai mixture overnight or until chilled.

Place the pineapple chai mixture, ice, milk and honey in a blender. Blend until smooth. Pour into 4 glasses and top with freshly ground black pepper and a pineapple stir stick.

Sip, enjoy and relax!

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by | August 5, 2010 · 9:46 am

You Choose, We Cook: Summer Ingredients

It’s that time again! You pick the ingredient, we give you three delicious recipes. This month we are featuring some of the freshest summer ingredients: corn, watermelon, basil, zucchini and tomatoes. To vote for the ingredient you would like to see, click on the poll on the right-hand side of the page. Our recipes will be posted the week of August 15.

What better way to celebrate summer than fresh from the garden food?

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by | August 4, 2010 · 7:26 am

National Peach Month: Honey Bourbon Peach Cobbler

I simply can’t ignore the fact that August is National Peach Month. Peach Cobbler is one of my all-time favorite desserts. Add a little vanilla ice cream and oh baby, I am hooked. I decided to give a little twist to an old favorite to celebrate this joyous occasion.

And in the spirit of this event, I would like to share some peach facts with you. I bet you didn’t know:

  • Peaches were once known as Persian Apples
  • The phrase “You’re a Peach” originated from the old tradition of sharing a peach with a person you liked
  • Nectarines are peaches without the fuzz
  • In China, the peach is a symbol of longevity

I digress. On with the food! I put together this delectable honey bourbon peach cobbler that was touted by my husband as “quite possibly the best dessert I’ve ever made.” It is adapted from a Tyler Florence recipe. I hope you enjoy it as much as we have.

Ingredients:

  • 6 peaches, peeled and sliced
  • 1/2 C. bourbon
  • 1 C. sugar (plus extra for sprinkling)
  • 2 Tbsp corn starch
  • 1/2 Tbsp cinnamon
  • 2 Tbsp good quality honey
  • 1 1/2 C. all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter
  • 3/4 C. heavy cream (plus some for brushing)

Preheat oven to 375. Place prepared peaches in large mixing bowl. Add bourbon, sugar, corn starch, honey and cinnamon to the peaches and toss to coat.

In a non-stick skillet, melt 1/2 stick of butter. Add peach mixture and heat through for 5-8 minutes, stirring occasionally.

In a medium mixing bowl, sift flour, baking powder and salt. Slice 1 1/2 sticks of butter into small pieces and cut in with a pastry knife. Pour heavy cream to the mixture and mix with hands until the pastry comes together.

Transfer peaches to 2 quart baking dish. Drop spoonfuls of pastry dough on top of peaches. It is okay to leave a few gaps. Brush heavy cream on top and dust with sugar and cinnamon. Bake for 40-50 minutes, until golden brown. Serve with a scoop of vanilla ice cream (Edy’s Slow Churn Vanilla Bean is my fave!)

Happy Peach Month!

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by | August 3, 2010 · 8:50 am

Latin Night, Part II: Mojito Cupcakes

Today I’m finishing things up with the sweeter side of my recent Latin night for the ladies.  I’m a sucker for mojitos but when I’m entertaining a bigger group I’d rather spend my time with guests than in the kitchen so I find that making individual mojitos is too much work.

Enter mojito cupcakes! I’ve told you guys before that I like baking with booze and these treats are no exception. Tangy, sweet and boozily rich all at once.
Mojito Cupcake

Mojito Cupcakes
Makes 15 Texas size cupcakes or about 30 standard cupcakes
1 1/4 C all purpose flour
1 1/2 C self rising flour
2 C sugar
1/2 C butter, room temp
4 eggs
1 tsp vanilla
1/3 C half & half
1/3 C milk
1/3 C fresh lime juice
zest of 2 limes
1 jar of lime curd

Preheat oven to 350. In a medium bowl, combine flours. In a separate bowl, beat together butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. Combine half and half and milk. Working in thirds, alternate in flour and milk mixtures, beating well. Add in lime juice and lime zest and beat well. Fill cupcake liners 3/4 full. Bake for 17-20 minutes. When cupcakes are cool, use a knife to carve a cone out of the cupcake center. Spoon lime curd into the center. Trim cone and replace it. Frost with mint frosting and garnish with a sprig of mint.

Mint Frosting
2 pkgs reduced fat cream cheese, room temp
1 stick butter, room temp
3 C powdered sugar
4-5 Tbsp flour
3 Tbsp rum
mint leaves
1/8 tsp mint extract

In a small bowl, muddle mint leaves and rum and let soak for 15 minutes. Wring out liquid and discard leaves. Beat together cream cheese and butter until fluffy. Beat in powdered sugar one cup at a time, adding in rum between cups. Beat in mint extract (careful: it’s really strong so you truly only need a tiny bit!). You should aim for a hint of mint flavor with the frosting – nothing overpowering. Add flour as needed to thicken.

Red Sangria

But if liquid desserts are more your speed, a classic red sangria is a great pick when you’re entertaining a crowd.

Red Sangria
2 bottles red wine
1/2 C brandy
3/4 C orange juice
3/4 C seltzer water
2 Tbsp fine sugar
1 nectarine, chopped
2 oranges, sliced
1 apple, chopped

Chop fruit into bite-size chunks. In a large pitcher combine wine, brandy, sugar and orange juice. Stir well to ensure sugar is dissolved. Add seltzer and stir. Add fruit. Let chill for 1-2 hours to combine flavors.  Note: You can also use berries or grapes if you wish.

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