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 9, 2010 · 9:06 am

Obsession: Cheese Pairing Party

Last week Stef and I had the good fortune to be invited to a dinner sponsored by the Wisconsin Milk Marketing Marketing Board at Milwaukee’s Bacchus restaurant with fellow Milwaukee foodie bloggers from Taste of Life, Burp Blog and Eating Milwaukee. With personal greetings from Executive Chef Adam Siegel and of course, an amazing cheese plate, the dinner had us feeling like Padma Lakshmi and Tom Colicchio were going to walk through the door at any minute.

Afterward, it had me desperately wanting to throw my own cheese pairing party.  Since “cheese plate” is practically synonymous with Sunday dinner at my in-laws I knew I had a group that would appreciate such a “party”. With a little help from Mark, the friendly and knowledgeable owner of the West Allis Cheese & Sausage Shoppe, and a few samples shared by the WMMB, the pairings were a total success.
cheese pairings

Planning a Cheese Pairing Party
A pairing party is a fun way to entertain and can be done pretty last minute.  While my sources and nearly all my cheeses were from Wisconsin, a pairing party can be done no matter where you live. Serve the pairings as an appetizer or dessert course and plan for people to “just taste” both the drinks and the cheeses. We bought small hunks of several cheese types, a few bomber bottles of beer and two wines – a Zinfandel and a Chardonnay – that could be paired with multiple of the cheeses to keep costs reasonable. However, if you’ve got a bigger budget, feel free to get experimental!

Since you want the cheese to shine, splurge a little on special artisan cheeses (it’s worth it!). Mix in some tasty extras like local honey, stone ground mustard, nuts or dried fruit. Label each of the cheeses to denote the type and recommended pairings to make it easy for guests to enjoy the best combos.

what to pair with cheesecheese and honey

The Cheeses
Here are the cheeses I included on my tasting platter, however they are just the tip of the cheese iceberg:

Cheddars
We tried: Henning’s Heritage Peppercorn Cheddar (fabulous), a medium Wisconsin cheddar
Pair with wine: A hearty red like a Zinfandel, Cabernet or Syrah/Shiraz
Pair with beer: A hoppy Pale Ale, a carmel-y Porter, like Samuel Smith Taddy Porter or nutty Brown Ale, like Rogue Hazelnut Brown Nectar

Aged Table Cheeses
We tried: Saxon Homestead Green Fields
Pair with: A full-bodied Chardonnay
Pair with: A spritzy Belgian, like Duvel (a personal fave) or a traditional pilsner like Victory Prima Pils

Carr Valley Casa Bolo Mellage
Pair with: Chardonnay or Zinfandel
Pair with: An Oktoberfest, a well-balanced red, like Lakefront’s Fixed Gear, or a nutty brown, like  Sierra Nevada Tumbler Autumn Brown

Parmesan
We tried: Bellavitano Raspberry
Pair with wine: Champagne, a dry Riesling or a light red like a Pinot Noir or Chianti
Pair with beer: A Belgian saison or a fruity Belgian lambic

Blue
We tried: Buttermilk Blue…but the Roelli Dunbarton Blue I had at Bacchus was amazing too
Pair with wine: A peppery Syrah/Shiraz or a zesty Zinfandel
Pair with beer: A potent, complex Porter or Stout, like Stone Russian Imperial Stout

Brie
We tried: Belletoile Brie – the only non-Wisconsin cheese in the bunch
Pair with wine: A fruity Chardonnay, a dry Champagne or a fruity Beaujolais
Pair with beer: A light lager or spritzy Belgian, such as Duvel

The Favorite:
Surprisingly enough, the ironic but overwhelming crowd favorite was Widmer’s Aged Brick Spread, a creamy, complex spread that’s leaps and bounds above your everyday cheese tub.  Both the wine and beer pairings here were super tasty.  I have a feeling this is going to be a part of many a holiday spread in the future!
Pair with wine: An oaky Chardonnay or a smooth Pinot Noir
Pair with beer: A complex, barrel-aged brown, such as Dogfish Head Palo Santo Marron

cheese spread

Pairing Resources:
Check out these sites for to plan the perfect pairings for your favorite local cheeses:
WMMB Interactive Guide
West Allis Cheese Shoppe Pairing Guide

Disclaimer: WMMB sponsored the Bacchus dinner and provided only a few of the cheese samples for this party.  HAP was not otherwise compensated to review the WMMB or any of the cheeses, stores or beverages mentioned here.  The opinions and recommendations here are our own.  We just really like cheese and hope that you like it too.

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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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by | August 2, 2010 · 9:09 am

Latin Night: Slow Cooked Pork Tacos

If you’re looking for an easy but tasty menu to entertain with, this one’s a winner.

It was recently my turn to host our “Ladies Night In” and with the summer quickly slipping away I planned a menu full of zesty Latin flavors and outdoor dining to make the most of the summer heat.  Knowing that I’d only have about an hour to prep after work before the girls arrived I made sure that all of the dishes that could be prepped ahead of time or required only minutes to make.

The star of the show was the slow cooked pork tacos which taste like you spent hours slaving over them but are super simple to make thanks to a flavorful dry rub and a little work-day crock pot magic.  The juicy, smoky pork pairs perfectly with a crunchy-cool Apple-Jicama slaw and chipotle cream.  If you’ve never had it before, jicama is a crunchy root vegetable with a slightly sweet taste – like a sweeter, less starchy potato – and it’s delicious with Latin foods. The recipes below serve about 10 people.
Slow Cooke Pork Taco

Dry Rubbed Shredded Pork Tacos
pork shoulder (4-5 lbs)
Latin spice rub (below)
2 C orange juice
1/2 C water
Apple Jicama Slaw (below)
small soft taco shells
chipotle cream

Latin Spice Rub
1 Tbsp garlic powder
1 Tbsp cumin
1 Tbsp onion powder
1 Tbsp paprika
1/2 Tbsp salt
2 tsp chipotle powder
1/2 Tbsp chile powder

Combine spices in a small bowl and mix well. Place pork shoulder in a slow cooker.  Pat spice rub into the pork and coat the entire shoulder well. Pour orange juice and water into the slow cooker.  Cook on high for 4-5 hours, then let turn down the heat and cook on low for another 3-4 hours until meat is falling off the bone.  Drain excess liquid and transfer meat into serving dish.  Use 2 forks to shred pork.  Serve with small soft tortillas, slaw, chipotle cream and salsa.

Mexican Pork Taco

Apple Jicama Slaw
1 Granny Smith apple, julienned
1/2 jicama, peeled & julienned
1/2 small red onion, diced
1 small Napa cabbage, julienned
handful cilantro, roughly chopped
1/3 C olive oil
juice from 2 limes
1 tsp cumin

Chop cabbage, apple and jicama and mix in a large bowl. Add diced red onion and cilantro. In a small bowl, whisk together oil, lime juice and cumin.  Pour over slaw and toss well.

NOTE: The slaw can be prepared up to a day in advance.  Store the vegetables in a tightly sealed container and add the dressing just before serving to ensure maximum freshness.

Apple Jicama Slaw

I also whipped together some homemade salsa as a snack and topping for the tacos, since it’s so much fresher and tastier than store bought.  I use the word “whipped” literally here because all you have to do is toss the ingredients in a food processor or blender, taste test and the salsa is done.

Homemade Salsa
3-4 tomatoes, seeded
1/2 yellow onion
1/2-1 jalapeno, seeded (unless you love it hot!)
1 lime, juiced
1 Tbsp sugar
pinch cinnamon
small handful cilantro
salt

Toss tomato, onion and pepper in a food processor or blender. Blend until chunky. Add lime, cilantro, sugar and cinnamon and blend until desired consistency. Add salt to taste.

NOTE: Too hot for your taste? Sometimes it’s hard to tell with hot peppers but your salsa can be saved! Add more lime juice and dust in more sugar to mellow out the heat to taste.
homemade salsa & tortilla chips

Don’t forget: Come back tomorrow for dessert – Mojito Cupcakes & Sangria!

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