When I saw this recipe for chipotle cranberry sauce in Bon Appetit I was somewhat skeptical. But I made some adjustments to it, and made it and you know what?

It was good. Not just like..mmm..yeah..good...But more like...WHOA, now that’s GOOD!

This would be great warmed up over a brick of cream cheese and served with gingersnaps or Carrs Water Crackers. I am thinking it would make incredible phyllo appetizers as well. You get the tart-sweet tastes of the cranberry and cinnamon and then the smoky heat from the chipotle..and a little whisper of garlic at the end – like the smell of perfume in the house the morning after a party. Faint…but there.

If you love your traditional orange- cranberry sauce you may not like this as a substitute. To me it was more of an appetizer, something to be eaten with cheese, apples, and crackers. Give it a try, if you like southwestern flavor you are gonna love this.

Chipotle Cranberry Sauce

• 2 canned chipotles in adobo sauce, mashed
• 1 lb cranberries
• 1 1/3 cup sugar
• 1/4 cup apple cider
• 1 clove of garlic, minced
• 1/4 tsp cinnamon
• 1/4 tsp cumin

1. Combine chipotles, sugar, cider, garlic, and cranberries in a pan.
2. Cook, stirring, over medium heat until sugar melts and cranberries pop. You may need to add a little more cider.
3. Add cinnamon and cumin and simmer about five minutes.
4. Let cool.

Makes about 1 1/2 cups

images:marye audet

Post from: Baking Delights

Farm Rich is a company that specializes in frozen items such as appetizers, snacks, and finger foods.  They contacted me and offered to send me some product samples and I swear about two days later the box came in the mail, or UPS, or Pony Express, or however they sent it. Point is, it got here fast.

They sent me two HUGE boxes of product.  I guess they had done their homework and knew that I had to feed an army.  I will say this, the company is generous.

Farm Rich is coming out with two new products next month.  Chicken and cheese quesadillas and a chicken panini with grilled artichoke pesto; and they send me boxes of each.

On the boxes it says that the product can be microwaved so I took one panini and one quesadilla out to microwave them

This is what I got:

Don’t try this at home, kids.  Seriously?  It only takes about 20 minutes to bake the things in the oven.  Don’t microwave them.  They come out soggy and chewy.

BUT….Bake them and you end up with a really good snack/lunch/light dinner item.

That is the chicken panini with the artichoke pesto.  Again, very good when baked.  Both items had a generous amount of cheese and chicken, and other ingredients so you weren’t just biting into dough.  The crust was flavorful, not too salty, and had a nice texture.  The family was pretty equally divided on which of the two was best, with slightly more of my family liking the quesadillas.

The quesadillas do have some heat to them, and the jalapenos are pretty generously sprinkled in there.  These would work great for the Super Bowl table, a quick lunch with a soup or salad, or just about anything you wanted.

I liked them and I would buy them.  On a scale of 1-10 I give them a 7.  Why a 7?  Because the box says you can microwave them and if you do you will be disappointed.  Those people who don’t read Baking Delights (can you imagine that there ARE people who don’t?)  will not know that microwaving these is a mistake.

Check out the Farm Rich Website for coupons and more information.

image:SXC

image;Marye Audet

Post from: Baking Delights

The skies are gray today and a brisk wind is pulling at the siding of my house.  I am comfy in my bed, watching the fire in the bedroom fireplace and listening to the kids downstairs.  If you don’t mind I think it is a little chilly for surfing…so perhaps skating or skiing is in order?

Lots of very cool stuff from the blog-o-sphere today…

Karen at Bake My Day! posted some fascinating caramel and bacon madeleines..They look spectacular.. Bacon seems to be the new chocolate chip these days and I love some of the things that I am seeing done with it.

It has been a long time since I have made Kugelhopf but Tanna at My Kitchen in Half Cups has tempted me with the fantastic pictures of the one she made.  Yummy!  One of these days I am going to invite her for coffee…we live not too far apart.

Giz at Equal Opportunity Kitchen posted a fantastic recipe a few days ago.  Tyropita are Greek savory pastries made with feta and ricotta.  Another thing that I haven’t made in way too long!  If you are starting to look for appetizers for your New Years party this would be a great addition!

One thing (of many) that I am addicted to is Homemade Chex Mix.  I know..I know..plebian….commoner…unworthy to sprinkle fleur de sel on my caramels…sigh…But there you have it..an addict I am.  I have only had the savory kind but  Natty at Life Is a Feast made some that looks awesome….and….it…has…M &Ms….

Claire from The Barefoot Kitchen blogged some Speculaas, one of my all time favorites.  Can’t resist these things.The image is fantastic and the recipe looks great.

Aren’t those amazing recipes?  What are you cooking this weekend? I am thinking of doing a rolled roast for tomorrow..but some will depend on what I get done today. ;0)

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A few weeks ago Alex from Isle de France contacted me to see if I was interested in reviewing a sample of one of their cheeses.  How fast can a person type, “YES!”?

Pretty stinkin’ fast…..

Anyway they allowed me to choose between Brie, Camembert, and Chevre.  I make my own chevre, and that was tempting to be able to compare the tastes between “real”  chevre, and what I make but..I have to say that one of my all time favorite cheeses is a really good Brie…and I am an unabashed Brie snob. ::Marye hands her head is pseudo-shame:::::::

So, the box comes by overnight.  The kids, HAVE I mentioned that my kids are vultures when it comes to boxes from food, book, and coffee companies? Theya re.  They were tearing into the box before I had gotten out of the computer chair in my office.

Mmmm…Double cream Brie.

Aroma was nice.   Very delicate, a little nutty.  I unwrapped it completely and looked at it.  The rind was uniform and beautiful.  Ahhh…My precious…

Glancing furtively around I closed it up and hid it in the back of the fridge, thinking that I would buy a couple of pears and Marc and I could have a bit of romance one evening.

About five minutes after  I put it in the back of the fridge I got it out.  That wasn’t a good enough spot…someone was surely going to find it.

As long as the Ile de France Brie was was out I decided I might as well have just a nibble…after all….a nibble wouldn’t hurt.  I would still have plenty for the romantic evening I had planned.  I carefully sequestered the cheese in yet another area of the fridge.

A little later I pulled out some eggs and the cheese came with them…Surely it was an ordained moment…I had another nibble.

Now that you know what happened to the cheese..let’s get on with the review…

Aroma: faintly nutty with a sharp note that was at the same time, delicate

Visual: Very uniform, white rind.  The cheese is a delicate ivory color with the occasional very tiny hole.  Firmly silky maturing to luxuriously runny.

Mouthfeel: Very buttery, almost juicy.  Incredible.

Taste-Delicate, with a nutty aftertaste followed by a lingering, pleasant astringency.

Would I buy it? You bet..and I would not share one bite!

O.k..that is not totally true.  I did share small crumbs with the family. Here was their reaction:

Chef Kyrie (5) It tastez like cream cheese but better

Nick(8):I like this. We should get more.

Sean (10):The rind is sort of waxy and buttery..are you sure it is mold?

Shiloh(12): It is soooo good.  MOLD? THIS is MOLD? Well..O.k..it is good mold.

Ethan:(14) You know, Mom, very few people are as cool as you.  Most adults would not waste this incredible stuff on kids.

Matt: (16)Yep.  Good. Is there more?

Marc (49). Oh. My. Gosh. MMMM!

So there you have it…It has totally passed the Audet team of critics and foodies and was a rousing success.

Here is a recipe I am copying from the website…I am going to make this soon because it sounds so perfect for fall…

Oh..and they have a recipe contest going..you could win 1000.00   I couldn’t win because there is no way the cheese will last long enough for me to make a recipe..but give it a shot.

Fig and Brie Appetizer Pizza (used with permission)

Ingredients:

2 tablespoons olive oil
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon ground red pepper
4 whole wheat pita bread rounds (6 to 7 inches)
3/4 cup fig preserves
6 ounces Ile De France Le Brie Cheese, chopped
1/4 cup chopped walnuts

Directions:

* Preheat oven to 400 degrees.
* Blend together olive oil, chopped rosemary and ground red pepper; brush over the top side of the pita breads and place on a baking sheet.
* Divide fig preserves evenly among the pitas, spreading almost to the edges; sprinkle with Brie and walnuts, dividing equally.
* Place in preheated oven and bake for about 8 to 10 minutes, or until cheese is melted and fig preserves are heated through.
* Remove from oven; cut each pita into 4 squares and serve while warm.
* Makes about 8 appetizer servings.
* May be garnished with additional fresh rosemary, if desired.

Images:Marye Audet

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I can’t believe how quickly the months go by..It seems like I live from Daring Bakers Reveal  to Daring Bakers Reveal with no time in between.  It sort of feels like the movie, Groundhog Day.

This months’ challenge was unusual in both the recipe and the freedom that we had to flavor the challenge item any way we wanted.  We made Lavash, either gluten free or not, and a vegan spread..our choice of ingredients and flavors.

I used coarse sea salt,  flax, and sesame seeds  on the lavash and flavored it lightly with maple syrup.  I made a sunflower seed, maple, and balsamic spread to go with it.

If the dough is not rolled out evenly it will brown more in some areas than others..it is o.k..it is still great.

All in all this is a great snack.  It is easy and looks very gourmet.  I loved the acidity of the balsamic against the sweetness of the maple, and the richness of the sunflower seed butter.

Once again, thanks Daring Bakers!  The hosts this month were:  Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl.  Great job!

Oh..don’t forget to leave a comment at the cookbook giveaway post to be registered for an autographed copy of a cookbook (not mine) that is being released in October.

Lavash

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar (I used maple syrup)
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

or

4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

Sunflower Seed, Balsamic, and Maple Spread

3 Tbsp. sunflower seeds
3 Tbsp. sunflower (or other) vegetable oil
2 Tbsp. maple syrup
1 Tbs. Balsamic vinegar

1/2 tsp. salt
pepper

Dried Cranberries for garnish

Process until as smooth as you like.  Sprinkle a few dried cranberries on top.  Allow flavors to blend at room temperature for 1 hour.

Images:MaryeAudet

Post from: Baking Delights

Serious potato chips for the serious potato ho.

As usual, just like with all of the recipe roundups and challenged I am involved in,  I am getting in just under the wire…but when you taste these you will forgive me..oh yes you will.

First of all, if you have never made potato chips….it is time to get on the bus.  The homemade ones are so much better than anything you will find in a bag at the store unless you really like stale, oversalted, and chemical flavored.  These are hot, fresh, and spicy. Just what you would expect for this particular round up…right?  And just what you would expect from Duchess Grace.

It is best of you have an electric deep fryer.  You can do them on the stove with a candy/fryer thermometer but it is admittedly hard to keep the oil at just the right temp.  The fryer you just plug in, fill with oil, fry, turn off…and clean the oil once a month or oftener if you fry alot.

The best oil to fry with is peanut oil.  It is light, renders everythign crispy and delicious and has a high smoking point.  (Drunken Blogger, if you are reading please note that that said high smoking POINT not pot. )

If you are using organic potatoes then scrub them and dry them, no need to peel.  If your potatoes are not organic please peel them well.  Most of the toxins end up in that ‘thar skin. How many potatoes? How many can you eat?

I use a meat slicer set on #1 to slice the potatoes, the thinner the better.  Separate them out and let them dry a little while the oil heats up to 365.

Put the potato slices in the hot oil a few at a time, and stir them while they fry.  They will probably get more brown than the ones from the store do.. No worries…they are amazing.

When they are golden and crisp turn them out on a absorbent surface to drain and sprinkle them…with….:::are you ready?::::::: The McCormick Cinnamon Chipotle Rub.

Wow.  Just wow.  Sit back, and pose as the admiring looks are lavished upon you by your new admirers and fans.  As long as you have potatoes and the Chipotle Rub you wil have them…umm…eating out of your hand.

For more Potato Ho Recipes  get yourself over to Asthma Girl Cooks.

Images:MaryeAudet

Post from: Baking Delights

Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

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You know,  kids like parties, at least mine do.  They always want to know if we are going to have a Superbowl party, and several don’t even like football.  Here are a couple of recipes that kids can do for their own Superbowl party, so that when you are passing the Buffalo wings they won’t be staring at you with puppy eyes!

Ham & Cheese on Pretzel Sticks

Take cubes of ham  and carefully push onto small pretzel sticks. Repeat with cubes of cheese.

Fruit and Veggie Plate with Peanut Butter Dip 

Slices of Apple, Pear, and Banana,Celery, and Carrots

Mix dip:

1/2 c peanut butter

3 Tbs honey

1/2 tsp vanilla

Blend well.

Granola Peanut Butter Hors D’ Oeuvres

Toast, cut with cookie cutters into football shapes.

Spread with peanut butter.

Sprinkle with granola

Cinnamon Roll Ups 

Flour tortillas

Cream cheese

Cinnamon

Sugar

Chopped pecans or walnuts

Spread warm tortillas with cream cheese. Sprinkle wiht sugar and cinnamon mixture. Toss on some choppped pecans.  Roll.  Cut on the diagonal in 2 pieces. Serve.
Tie Dyed Tortilla Chips 

Ranch Dip

Set these out for the kids and add some coloring pages, and crayons for the littler kids and some wordsearches for the bigger ones. You can find some good ones here.

Post from: Baking Delights

I love tortilla chips. I especially love homemade ones. No these are not baked..But they are a delight, and if you use them as the base for nachos they will be baked..how’s that?

These are a fun project for the whole family. The kids will have a great time painting the tortillas with food colors. If you are doing these for a Christmas party then do them in red and green. I want to do a pop culture party for New Years with the Tie Dyed Cheesecake and some retro style stuff that is yet to be named.

Tie Dyed Tortilla Chips

Serves 6

• 12 white corn tortillas
• Paste food colors
• Vegetable oil for fryer
• Sea salt or table salt

Make the Dye:

1.Mix 1/4 tsp of paste food color with 1/8 cup of water. You can adjust the color intensity by adding more water to make it lighter or less water to make it intense. Choose at least four colors for dyes.

2. Lay the tortilla flat on a work surface that has been protected with wax paper or other protective layer. Using the food color and brush begin to paint the dye onto the tortilla, mixing colors any way you like.

3.Let tortillas dry for 1 hour.

Fry the Tortilla Chips:

1.Fill fryer with oil and preheat according to manufacturer’s instructions.

2.Cut tortillas into eighths with sharp knife.

3.When the oil reaches 375 degrees (185 C ) place the triangles into the fryer basket. Do not crowd them too much.. Fry until crispy. This will take about 1 to 3 minutes.

4.Pull basket out of oil and hold over the fryer so that the extra oil can run off for a minute or two. Tip basket carefully on towel, or paper towel.

5.Let the oil heat back up to 375F (185C) before you add any more tortillas. Repeat process until all the chips are cooked.

6.Sprinkle with salt, if desired, and serve hot.

Post from: Baking Delights

This month’s ingredients were mushrooms, cheese, and herbs.  I had at first thought of Parmesan and mushroom palmiers, which are something that I love but I wanted something different…unique.  Unusual. Hmmm. I have been fascinated with Beggars’ Purses since I read about them a few years ago but had not taken the time to make them…hmmm..Maybe? I clicked through my mental flavor rolodex and came up with…ah..perfection!

Tempting,  aren’t they?

Mushroom, Oregano, and Gorgonzola  Beggars’ Purses in Brown Butter Sauce.  The filling is a nice juxtaposition of mushrooms, garlic, onion, and oregano with a salty bite from the gorgonzola.  It is rich and creamy  in the mouth followed by a slow, surprising heat from, what else? A tiny touch of smoky dried chipotle.  White flour crepes would have been too bland for this, so whole wheat crepes add their delicate, nutty flavor and enhance the nuttiness of the browned butter.

Wow. I love it. I am so pleased with how these came out! I think you will be, too.  Make sure you get whole chives for the ties, they need to be long and set them in boiling water for no more than a minute or they are too hard to work with. The filling and crepes could be  done ahead and assembled at the last minute.

Mushroom, Oregano, and Gorgonzola  Beggars’ Purses

Make Crepes:

3 eggs

1 cup whole wheat flour

1 cup milk

pinch salt

Blend together in blender until smooth.  Set aside for about an hour for the gluten to relax.

Filling:

8 oz mushrooms, chopped

4 cloves garlic, chopped

1/4 tsp dried chipotle granules (optional)

1 onion, chopped

1/3 c fresh oregeno, stems removed and leaves chopped.

6 ozs of gorgonzola  cheese, crumbled.

1 Tbs olive oil, 2 Tbs butter for sauteeing.

Saute all ingredients except cheese in pan until soft, and almost creamy, and flavors have blended.  Stir in gorgonzola and set aside.

For Crepes:

Heat a nonstick pan on a burner and rub a stick of butter over the pan. Pour in about 3 tbs batter and swirl pan to get a thin coating on pan.  Cook batter until edges brown.  With your fingertips peel crepe from pan and flip it for a few seconds. Put on plate. Put one tablespoon or so on center of crepe and bring edges up around it. Tie with chive stalk.

Bake at 350F for 15 minutes.

Meanwhile put 1/2 c butter in a pan and simmer until amber brown without stirring.

Pour butter sauce on plate.  Set Beggars Purses on plate and spoon more sauce over top. Garnish with some gorgonzola.  Serve immediately. Makes 12

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