Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast 

Almond Croissant Baked Oatmeal

1 medium ripe banana

2 c almond milk (unsweet)

1/4 c maple syrup

1 T brown sugar

1 t vanilla extract

1/4 t almond extract

2 1/2 c old-fashioned rolled oats

1/2 t baking powder

1/4 t salt

Almond topping

1/3 c almond butter

1/2 t almond extract

2 T maple syrup

1/3 c sliced almonds

Powdered sugar, for dusting

Preheat over to 350.  Grease 8 x 8 baking dish or line with parchment paper.

In a large bowl, mash banana until smooth (a few small lumps remaining is ok).  Whisk in milk, maple syrup, vanilla and almond extract.  Add oats, brown sugar, baking powder and salt.  Fold to combine and pour mixture into baking dish.

To make topping, warm almond butter in the microwave and whisk together with almond extract and maple syrup.  Drizzle over oats.  Sprinkle sliced almonds on top and bake for 30 minutes until top is golden brown and oatmeal is fully set.  Let cool for 5 minutes before serving.  Sprinkle with powdered sugar.  

Cabbage Pad Thai

This recipe is modified from the original version of Lightened Up Pad Thai on Iowa Girl Eats blog...

1/4 c chicken broth

1-1/2 T  soy sauce

1-1/2 T fish sauce

1 T sugar

1-1/2 teaspoons cornstarch

2 eggs, whisked

1/2 t sesame oil

3/4lb (12oz) chicken breasts, cut into thin strips

salt and pepper

4 t cooking oil, divided

1 onion, thinly sliced (about 1 cup)

1 small green bell pepper, seeded then thinly sliced (about 1 cup)

4 cloves garlic, minced

5 c thinly shredded green cabbage

3 Tablespoons finely chopped peanuts

lime wedges

Sliced green onions

Directions:

1. Stir together chicken broth, soy sauce, fish sauce, sugar, and cornstarch in a small dish then set aside. Whisk eggs together in another small dish then set aside.

2. Heat sesame oil in a large wok or 12″ skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.

3. Heat 2 teaspoons cooking oil in skillet then add onions and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.

4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the soy sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.

5. Remove skillet from heat and divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Top with chopped green onions.

White Velvet Cake

Adapted from wickedgoodkitchen.com

2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
2 cups (400 grams) granulated sugar

3/4 cup unsalted butter, at room temperature

1/4 cup oil, (avocado or vegetable oil)

1 cup (240 ml) buttermilk, at room temperature
3/4 cup (180 grams) egg whites (about 6), at room temperature

1 teaspoons (10 ml) pure almond extract

2 teaspoon (5 ml) pure vanilla extract

 

For the Frosting

Strawberry-Raspberry Mascarpone Buttercream, also from Wicked Good Kitchen (currently isn't working) or use an ermine frosting

Preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles.

Using a stand mixer fitted with paddle attachment, mix self-rising flour and sugar on low speed until well combined. Add butter (1-2 T at a time) and oil and mix on slow speed until thoroughly combined about 2 minutes. Mixture will be very thick.

In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 1 minute. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1-2 minutes.

Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire racks for 10 minutes. Remove from pan and cool completely.  Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.

To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream.

To make a Rose Cake with “Rose Swirls”

Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a thick crumb coat and use an open tip like the Wilton 1M for the roses.

I am attempting to make a smaller cake using 2 6-inch pans...

1 1/4 cups (140 grams) sifted White Lily® Self-Rising Flour
1 cups (200 grams) granulated sugar

6 T unsalted butter, at room temperature

1 oz oil, (avocado or vegetable oil)

1/2 cup (120 ml) buttermilk, at room temperature
90 grams egg whites (about 3), at room temperature

1 teaspoons (10 ml) pure almond extract

1 teaspoon (5 ml) pure vanilla extract

Chocolate frosting

• 230 grams (1 cup or 2 sticks) butter, softened
• 150 grams (1 cup) dark chocolate
• 625 grams (5 cups) icing sugar or powdered sugar, sifted
• 60 ml (1/4 cup) full fat or whole milk

Chocolate ganache

• 150 grams (1 cup) dark or semi-sweet chocolate, pieces
• 180 ml (3/4 cup) thickened or heavy cream
• Chocolate malt balls, to decorate

Pumpkin Spiced French Toast with Pumpkin Butter

Another WDRB morning show recipe from Chef Joseph Thomas...

2 eggs

1/4 cup heavy cream

1 tablespoon vanilla extract

1/2 tbls pumpkin spice

1 tablespoon powdered sugar

4 slices of bread (croisants)

Ingredients for Pumpkin Butter:

1 stick of softened unsalted butter

1/4 cup pumpkin puree

1 T of brown sugar 

In a medium bowl, whisk together eggs, cream, vanilla, pumpkin spice, and cinnamon. Mix well. Add powdered sugar. Mix well until dissolved. In a skillet, heat olive oil over medium heat. (Can use non-stick spray or butter). To serve, place French Toast on a plate, top with a spoon of the pumpkin butter, and drizzle with maple syrup. 

For the pumpkin butter, place ingredients in a small bowl and mix together with a mixer until it has a smooth consistency.

Spicy Sausage and Butternut Squash Rigatoni with Crispy Sage Leaves

This one is from Chef Joseph Thomas on the WDRB morning show....

16 oz. Rigatoni

32 oz. of Diced Butternut Squash 

1 lb. spicy ground pork

Half of a white onion - diced

1 tbls minced garlic

1/4 cup Olive Oil

1/2 cup Parmesan

Salt and pepper

3-5 Sage Leaves (for garnish)

Add one tbls of olive oil to a pan. On medium heat, add the ground sausage and sauté (breaking it up into smaller chunks) until sausage is browned (or until internal temperature reaches 145 degrees)

Drain the sausage and set aside. In the same pan, sauté the onion for 1 minute and then add the minced garlic. (Add a teaspoon of olive if needed)

Sauté the garlic and onion for another minute, then add the butternut squash. Sauté the butternut squash for 3 minutes and then add a pinch of salt and pepper. Cover with water and let simmer until the squash is fork tender. Once the vegetables are tender with a slotted spoon and your vegetable to a blender. Puree your vegetables by slowly adding the water you cooked the vegetables in until everything has a smooth texture. Cook pasta according to package. Once you drain your pasta, save 2 cups of the pasta water. (Will need later for the sauce). Add the pork back to the same skillet on medium heat. Add your pasta and your butternut squash sauce. Let simmer for 5 minutes, and then add parmesan cheese and sage leaves. 

If the sauce has a thick consistency, add your reserved pasta water slowly until its the consistency of your liking. Salt and pepper to taste.

For crispy safe leaves, heat olive oil (1/4 cup) in a pan on medium heat. Once oil is hot, put sage leaves in the skillet, frying 10 seconds on each side. Set aside on a paper towel to drain.

Whipped Goat Cheese

1/3 c olive oil

3 sprigs fresh thyme, plus 1/2 T chopped thyme

1 large clove garlic - lightly crushed

8 ounces goat cheese softened

4 ounces cream cheese softened

1 tablespoons honey 

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt add more to taste

Slicled lightly toasted baguett

Heat the oil over low heat and infuse with garlic and thyme until the farlic is soft.  Do not burn the garlic.  Place the softened goat cheese, garlic from the oil, and cream cheese in a small food processor and whip until light.  Add the honey, cayenne, 1/2 chopped thyme, and pinch of salt, and beat until combined.  Remove the thyme from the oil and discard.  Whip in enough of the infused oil to make a creamy consistency.  Serve with a drizzle of honey and a sprinkle of the remaining thyme.  Spread on the toasted baguette slices.