Wednesday, August 14, 2013

Caprese Skewers by Laura Hromsco

Caprese Skewers
Thread toothpicks with grape tomato, piece of basil, bite-sized piece of mozzarella. Drizzle with Balsamic Vinegar before serving. Enjoy!

Sunday, August 11, 2013

Traditional Istanbul Simit by Aysegul Abay

Traditional Istanbul Simit (Savory roll covered with sesame seed)
2 1/2 cups of warm water 2 teaspoons of active dry yeast 1 tablespoon of salt 2.2 lb of bread flour 1/2 cup of grape molasses 1/2 cup of water 1 tablespoon of flour 1 package of roasted sesame (1/2 lb or more)
Preheat oven to 450 degrees. Spray a pan with nonstick cooking spray. Pour warm water into your kneading bowl and add yeast. Let it rise for ten minutes, add 1 tablespoon salt then the flour gradually, knead the mixture until you get a smooth dough texture. Cover the bowl with aluminum foil and let the dough rest at least half an hour in a warm place. Whisk 1/2 cup of grape molasses, 1/2 cup of water and 1 tablespoon of flour together in a deep bowl, pour a package of sesame into a flat pan. After resting and rising take two walnut big of pieces from your dough and put them into stick shape. Thinner is better if possible. Then take two dough sticks, twirl them and make a spiral, bond two edges together. (So you are gonna have a hoop ) First dip the hoop into the water-molasses mixture gently and then dip into the sesame, all sides of the hoop must be covered with sesame. Repeat the process until you are out of dough, although it depends on size of pieces you grab, this amount of dough allows you to make 9-10 hoops generally. Place the hoops gently in your pan, bake 15-20 minutes, do not overcook. By checking golden brown crust colour decide to bake 15 or 20 minutes. Transfer the pan to a plate, with a cup of tea, a piece of white cheese (or any kind of cheese you like), some olives in a nice virgin olive oil, a boiled egg, some cherry tomatoes and cucumber. And voila here is the traditional Turkish breakfast! You can have it anytime during the day :))

And also I want to give an easy dipping sauce recipe, it's called Tarator it matches 'simit' nicely. Grill two red bell peppers and two tomatoes, after grilling peel them and put in your blender, run your blender until you get nicely smooth texture. In a saucepan roast 1/2 cup of wallnuts then add 2 tablespoons of olive oil, add a piece of garlic, 1 tablespoon red pepper paste, 1 tablespoon tomato paste, 1 teaspoon salt keep whisking the mixture occasionally, then pour the grilled pepper-tomato puree into the saucepan, cook until thicken. Let it cool till room
temperature add some chopped fresh thyme then it is ready for dipping.

Apple Pie Pops by Katie Hardy

Apple Pie Pops 

·         Pillsbury refrigerated pie crust
·         APPLE MIXTURE (this makes a lot)
·         2 large granny smith apples, finely diced
·         2 tablespoons brown sugar
·         2 tablespoons white sugar
·         1 tablespoon flour
·         1 teaspoon cinnamon
·         1 egg white
·         cinnamon sugar
·         butter, melted

1.       Preheat oven to 375
2.       Use a small cookie cutter to cut out circles in pie crust
3.       Place the circles on a baking pan lined with parchment paper.
4.       Insert a lollipop stick firmly into the center of the circles.
5.       Chop granny smith apples finely
6.       Mix apples with sugars, flour, and cinnamon
7.       Place a dollop of the apple mixture in the center of the dough circle.
8.       Stretch out a dough circle for the top crust so that it overlaps the bottom circle slightly.
9.       Use a fork or an extra lollipop stick to create a ribbed edge, sealing the pie pop firmly.
10.    Brush the pie pops lightly with egg white and sprinkle with cinnamon sugar.
11.    Create four vent holes in the top crust.
12.    Bake for 12-15 minutes or until golden.
13.    Remove with oven and brush with butter.
14.    Let cool completely before packaging.
15.    Enjoy!

Cherry Pie on a Stick by Roxanne Gabbard

Cherry Pie on a Stick

1 rolled pie crust
1 can cherry pie filling
1 egg, beaten
3 Tbsp raw sugar
12 - 6" skewers or popsicle sticks
3" round or flower shaped cookie cutter
cookie sheet

1. Roll out pie crust and use cookie cutter to cut a top and a bottom for each pie pop.  Cut vent slits in top crusts.
2. Place skewer about half way on bottom crust; place 1 cherry from pie filling in middle (on top of skewer) and cover with top crust.  Pinch around edge of each pie pop to seal crust and place on ungreased cookie sheet.
3. Brush top of each pie pop with egg and sprinkle with raw sugar.
4. Bake in 375 F oven for 15 minutes.

Thursday, August 8, 2013

Blue cheese stuffed bacon-wrapped dates by Kelly Travis

Blue cheese stuffed bacon-wrapped dates
1 (8 oz.) package of dried, pitted dates (about 30 dates) 1 (4 oz.) container crumbled blue cheese 1 (12 oz.) package bacon, with the slices cut into thirds
Preheat oven to 375 degrees F. Prepare a baking sheet with aluminum foil.
Slice the dates along the side so that they open flat for stuffing. Fill the date with about a teaspoon (more or less) of blue cheese, then wrap it with a slice of bacon so that the blue cheese opening is completely sealed and the bacon overlaps underneath. Seal the stuffed date with a toothpick, and place on the baking sheet. Repeat with remaining dates.
Bake for 15-25 minutes, or until the bacon is cooked and the cheese is lightly browned. Remove and serve warm.

Pork & Pineapple Kebabs by Ophelia Dunk

Pork and Pineapple Kebabs 

Serves 4 
Hands-On Time: 10m 
Total Time: 25m 

1  cup  long-grain white rice 
2  tablespoons  chopped fresh cilantro 
1  1 1/4-pound pork tenderloin, cut into 1- 
inch chunks 
1/2  medium pineapple, cut into 1-inch 
1  red onion, cut into 1-inch chunks 
1  cup  grape tomatoes 
kosher salt and black pepper 
1/4  cup  honey 

1. Soak 8 wooden skewers in water for at 
least 10 minutes. 
2. Cook the rice according to the package directions. Just before serving, fold in the cilantro. 
3. Meanwhile, heat broiler. Thread the pork, pineapple, onion, and tomatoes onto the skewers. 
Season with ½ teaspoon salt and ¼ teaspoon pepper. 
4. Place the skewers on a foil-lined baking sheet and broil, turning once and brushing occasionally 
with the honey, until browned, 8 to 10 minutes. Serve with the rice. 

Soaking the wooden skewers keeps them from scorching under the broiler. Alternatively, you can 
thread the meat and vegetables onto the skewers, then wrap the tips with foil.

Nutritional Information 
Calories 468; Fat 6g; Sat Fat 2g; Cholesterol 82mg; Sodium 306mg; Protein 34g; Carbohydrate 
69g; Sugar 25g; Fiber 3g; Iron 4mg; Calcium 43mg