Thursday, September 29

HOW TO: Turn Carmel Candies into Dipping Sauce

I like keeping caramel candies in the house, they are great for baking and you can make a great last minute sauce with them. Using caramel candies creates a perfect sauce for fresh apples, sundaes, or cakes.  

Full time 15 minutes
Makes approximately 1 cup sauce

The needs-

24 caramel candies
1 1/2 tbsp milk

The know-

In a small sauce pot, place caramel candies.

Pour in milk.

Heat over medium heat, stirring gently to avoid scorching for 5-6 minutes until candies have fully melted.

Pour into bowl and let sit for 5 minutes before using.

Cheers!

Sunday, September 25

TABLE FOR TWO: Seared London Broil with Scallion Butter

Here is one of the best weeknight steak dinners. Full of bold flavor and simple ingredients.  

Full time 30 minutes
Serves 2

The needs-

1 1/2-2 lb. London broil
1 bunch scallions, chopped fine
3 tbsp butter, divided in half
1 tbsp minced garlic
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

The know-

In a cast iron or heavy bottom pan, heat oil over medium high heat.

Pat both sides of London broil dry, season with salt and pepper.


Sear in heated pan for five minutes.

Flip over and sear second side for five minutes.

Lower heat on pan to medium and cook additional five minutes.

Remove from pan and let rest, this will be closer to medium rare. We will adjust temp later, do not cook longer now.

Add garlic and one portion of butter into pan, browning garlic for 3 minutes.



Add in scallions and remaining butter. Cook 2-3 minutes or until scallions become a bright dark green.



Taste and add additional salt if needed. 

Slice London broil into 1/2" slices.

Place cut side down into hot pan and sear in scallion butter two minutes.

Flip over to second cut side for two minutes, this will cook meat to a medium-well. With this cut you could go lower but it will be a tad chewy. 

Fan half the steak strips out on a plate.


Top with a generous helping of pan sauces and serve immediately. Cheers!

Wednesday, September 21

Irish Breakfast Bread


With the flavors of Irish soda bread and the texture of a pound cake, Irish breakfast bread is the perfect make ahead meal. Best when baked the day before, Irish breakfast bread is an easy to slice and eat on the go breakfast option. For added fun fold chocolate chips or poppy seeds can be folded into the batter.

Full time 1 1/2 hours (does not include cooling and resting time)
Makes 1 loaf

The needs-

1 egg
3 cups all purpose flour
2 cups milk
1/3 cup sugar
1/4 cup butter, melted and cooled
1 tbsp baking powder
1 1/2 tsp distilled white vinegar
1 tsp baking soda
1 tsp salt

The topping-

1 tbsp sugar
1 tsp cinnamon

The know-

Preheat oven to 350' and lightly grease a 9 x 5 loaf pan.

In a measuring cup pour white vinegar. Add in milk bringing it to the 2 cup line. Set a timer and let it sit for 5 minutes.

While this sits combine flour, sugar, baking powder, baking soda, and salt.

Beat egg into into milk.

Fold milk mixture into dry ingredients, only so it moistens the mixture.

Add in melted butter stirring until well combined.

Pour batter into prepared loaf pan.

In a small bowl combine sugar and cinnamon, sprinkle mixture even across top of batter.

Bake in oven for 60 to 80 minutes or until an inserted wooden skewer comes out clean when inserted into the center of loaf.

Allow to rest in pan 5 minutes before flipping out to a wire rack.

Cover top of loaf with aluminum foil, leaving the bottom uncovered.

Let loaf sit until fully cooled or overnight for best flavor and texture.

Cheers!

Friday, September 16

"Ultimate Marinade" Grill Chicken

Simply the best marinade you will ever enjoy. This is perfect for grilling or sautéed chicken.

Full time to mix 5 minutes, marinade at minimum 30 minutes.
Makes 1 batch marinade

The needs-
 
3/4 cup light brown sugar
1/2 olive oil
1/2 cup balsamic vinegar 
1/4 cup soy sauce
1/4 cup Worcester sauce
2 tbsp lemon juice
2 tbsp whole grain Dijon mustard
1 tbsp dried minced onion
2 tsp salt
2 tsp garlic powder
2 tsp dried rosemary 
1 tsp ground black pepper

The know-

In a large bowl combine olive oil, balsamic vinegar, soy sauce, Worcester sauce, lemon juice, and mustard.

Add in minced onion, garlic, rosemary, and pepper.

Add in brown sugar. Taste to check salt level and add salt to taste.

Add in chicken and marinade, covered in refrigerator.

Let sit on counter 5 minutes before you cook. Dispose of remaining marinade.

Cheers!

Monday, September 12

Biscuit topped Peach Cobbler

This simple cobbler is a sure thing. Blending a classic cobbler filling with a new twist on the topping, it simple, quick, and comforting.

If you have the timing right, pull it out of the oven just as you sit down for dinner, this way it will be the perfect temperature for eating when dessert time rolls around!

Serves 4 to 6
Full time: 60-90 minutes (includes cooling time)

You will need:

FILLING:
6-8 medium fresh peaches, sliced or 30oz can of sliced peaches drained (preferably in light syrup or water)
3 tbsp light corn syrup (without high fructose)
1/2 cup shelled walnuts
1 tsp ground nutmeg
1 tsp cinnamon

TOPPING:
1/4 cup sour cream
1 tbsp butter melted
2 tbsp granulated sugar
1 tsp ground nutmeg
1 tsp cinnamon
1 cup Bisquick

FOR BAKING:
1 tbsp granulated sugar
1 tsp cinnamon


Let us begin:

Begin by preheating oven to 400'.

In a 8 x 8 baking dish (or cobbler dish if you have one) place peaches, corn syrup, nutmeg, cinnamon, give them a good stir to fully coat peaches.

Top filling with walnut.

Bake in over for 25 minutes (15 minutes for canned peaches).

While this is baking: mix melted butter, cinnamon, nutmeg, sugar together in a bowl.

Fold in the sour cream, allow to rest for 5 minutes.

With a fork or whisk blend in the Bisquick.

Remove the hot filling from oven and carefully crumble the topping over it. Trying to keep the pieces approx the same size, and not much bigger then a marble or 1/2 tbsp.

Sprinkle with baking sugar and cinnamon.

Return to oven and bake an additional 15 minutes, looking for a warm golden color to begin to form.

Remove from oven and allow to cool at least 30 minutes before eating.

Fruit filling is extremely hot and sticky when first removed from oven so rest time is very important.

Top with vanilla ice cream, or whipped topping and enjoy!

Thursday, September 8

MAKE IT: Fantastic Fruit Jam


Here is one I get asked often as berry season approaches. I love making homemade jam, it is a simple and easy way to use homegrown fruit. I actually use the same recipe for all my fruits.


You will notice I say Jam not Jelly, this is because I do not use any form of pectin. Instead I use a self set method. I will describe this as we go!

Recipe easily can be multiplied! I often do this in three pound batches.
Full time: 1 1/2 - 2 hours (approximate based on berry size)

The needs-

1 pounds of fresh, washed, cleaned fruit (larger fruits should be sliced)
1 3/4 cups water
2 cups sugar
1 tbsp butter (for vegan friendly jam substitute 1 1/2 tbsp soy butter)



The know-

In a small stock pot place water and fruit, bring to a boil and then simmer for 45 minutes



You may notice a little bit of foam on top this is perfectly normal



Remove from heat and slowly add in sugar until fully dissolved.




Return to med/high heat and add in butter.





If you are using a larger fruit, grab a potato masher and mash it for a few minutes


Boil rapidly for 10 minutes. Stir often and watch bottom to prevent burning. Side note this will splatter a bit, wearing long sleeves is a great idea to prevent tiny drops of hot jam landing on you.

To self set the jam spoon out a small amount and put in fridge until cold.  If it is ready it will form a skin,and it should wrinkle if you poke it.


If it is still runny or fluid continue to boil. And re-test every five minutes!

Once it is ready, remove from heat and let rest for 10-15 minutes.


At this point get you STERILIZED jam jars ready, if you do not know how to do this. See below. Or whatever air tight container you will be storing this in.

Slowly, and carefully because fruit will still be warm and sticky, pour into jam jars. Sealing with air tight lids. if you plan on actually canning these, this is when to do so.

Let sit in fridge overnight to ensure a full set and best taste before use!

Cheers!

STERILIZING JAM JARS:

Always wash jams jars in hot soapy water. Drain and air dry upside down, do not towel dry.

Carefully place jam jars upside down in a oven

Heat at 300 degrees for 15 minutes

Carefully remove jam jars and place on a clean, dry towel upside down until needed.

Do not touch rims when filling or moving.