Crab stuffed mushrooms with Gouda
Contains shellfish
Fresh crab stuffed mushrooms broiled
Ingredients
24 ounces cremini mushrooms , about 1-3/4 to 2-inches in diameter, cleaned (about 18-20 mushrooms)
1/4 cup olive oil , divided
1/3 cup sliced scallions , plus additional for garnish
2 large garlic cloves , minced
1/2 cup block-style cream cheese (1/2 of an 8-ounce block)
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 to 1 teaspoon seafood seasoning (such as Old Bay), to taste and depending on the brand
2 tablespoons grated Parmigiano Reggiano
1 cup shredded Gouda , divided
6 ounces lump crabmeat , picked over for cartilage
kosher salt and freshly ground black pepper
lemon wedges , for serving
hot sauce , to taste (optional)
Instructions
Preheat oven to 400 degrees F with rack in middle position.
Remove stems from mushrooms and set aside. Use a small spoon to gently hollow out a little of the mushroom cavity, removing gills.
On a baking sheet (lined with foil, if desired, for easy cleanup), toss mushroom caps with 2 tablespoons olive oil and a few pinches of kosher salt and pepper. Arrange mushrooms in a single layer, cavity-side down. Roast for about 15 minutes, until liquid is released. Remove from oven, drain liquid from the pan, and flip caps. Set aside.
While mushrooms are roasting, finely chop stems. Heat remaining 2 tablespoons of oil in a nonstick skillet until shimmering.
Add chopped stems with 1/4 teaspoon each of kosher salt and black pepper, and cook, stirring often, until liquid is released and mushrooms are soft, but not brown, about 5 minutes. Add scallions and garlic, and cook until fragrant, about 2 minutes. Remove from heat and let cool slightly.
In a bowl, mix together cream cheese, Dijon mustard, and Worcestershire sauce. Stir in mushroom mixture, parmesan cheese, 1/2 cup shredded Gouda, and seafood seasoning. Gently stir in crabmeat, breaking up any very large pieces. Season to taste with salt, pepper, and hot sauce (if using).
Fill roasted mushroom caps with filling mixture, packing it into the cavity and mounding slightly. Top each mushroom with some of the remaining shredded Gouda.
Bake for 5-7 minutes, until cheese is melted and filling is heated through. Serve hot, topped with additional sliced scallions and a squeeze of lemon juice.
Vanilla Crème Brulee layered petifors
Contains dairy
Mini vanilla crème brulee petifors
INGREDIENTS
For the cake:
1 cup (230 gm) unsalted butter
1–3/4 cup (350 gm) sugar
1 large egg plus 4 large egg yolks, at room temperature
1 tablespoon vanilla extract
3 cups (410 gm) cake flour
1 tablespoons plus 1 teaspoon baking powder
¾ teaspoon salt
1–1/4 (300 gm) cups whole milk, at room temperature
For the custard:
1–1/2 cups (360 gm) half and half (or a mix of whole milk and heavy cream will work!)
½ vanilla bean (or ½ teaspoon vanilla bean paste or extract)
2 large egg yolks (Save the whites for the buttercream!)
6 tablespoons sugar
3 tablespoons cornstarch
For the burnt sugar crunch:
1 tablespoon butter
1 cup (200 gm) sugar
¼ cup (60 gm) water
½ teaspoon baking soda
For the Swiss meringue buttercream
6 large egg whites, at room temperature
1–3/4 cups (350 gm) sugar
15 tablespoons of unsalted butter, at room temperature
1–1/2 teaspoons vanilla extract
¼ teaspoon salt
1 tablespoon cream
INSTRUCTIONS
To make the cake:
Preheat the oven to 350 degrees. Lightly grease three 8” round cake pans and line the bottoms with a round of parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the three pans. Bake in the preheated oven for about 20-22 minutes OR until a cake tester inserted into the center comes out clean. Allow to cool completely.
To prepare the custard:
Pour the half and half into a heavy-bottomed saucepan over low heat and add the vanilla bean, scraping the insides into the liquid. Bring to a simmer and then turn the heat off and allow the vanilla to infuse into the liquid for 15 minutes. Be sure to stir occasionally.
Meanwhile, vigorously whisk or beat the yolks with the sugar on medium speed until it lightens in color and becomes slightly fluffy. Add the cornstarch and stir to combine.
After 15 minutes of infusing the half and half, remove the vanilla bean and carefully pour about ¾ cup of the warm liquid into the egg mixture, whisking or mixing quickly all the while to prevent the eggs from curdling. Pour the egg mixture plus the ¾ cup of added liquid back into the saucepan with the remaining half and half. Whisk to combine and then turn the heat to medium-low. Keep stirring until the mixture comes to a low bubble and begins to thicken. Once thickened to a runny mayonnaise consistency, quickly remove from heat. Feel free to strain the mixture with a fine wire strainer as needed. Set aside in a heat-safe bowl and cover with a piece of plastic wrap to cool completely. The custard can be made a day or two in advance.
To prepare the burnt sugar crunch:
Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of frosting the cake and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.
To prepare the buttercream and assemble the cake:
Prepare a double boiler. Place a small to medium-sized saucepan with an inch of water on the stove. The pot needs to be slightly smaller than the bowl of your stand mixer to ensure that the bottom of the bowl doesn’t touch the water in the pan. Clean the bowl of your stand mixer well to ensure no trace of fat or grease is in the bowl- this can prevent your egg whites from thickening. I like to squeeze the juice of a half of a lemon into the bowl and use a paper towel to wipe down the insides of the bowl as well as the whisk attachment. Once the bowl is clean, add the room temp egg whites and sugar to the bowl. Turn the burner on to medium heat and station yourself at the stove to stir the eggs regularly. Over the course of about 3-5 minutes, the sugar in the egg whites will dissolves. Once the mixture reaches about 160 degrees farenheit (or when you notice the sugar has dissolved in the eggs- you can carefully feel for this as well!), remove the bowl from the double boiler and place it on the mixer. Using the whisk attachment, whip the egg mixture on medium speed (I use 6 on my Kitchen Aid) for about 15 minutes or until the eggs have developed STIFF peaks. The bowl should be room temperature to the touch and glossy peaks should stand up on the end of the whisk when you scoop them out of the bowl. (Note: sometimes my mixer overheats and the warm eggs have a hard time standing up perfectly straight. Use your best judgment. If the bowl is cool and the eggs are standing up but the mixer is really hot it can make your whites droopy. But don’t underbeat! You frosting will not come together if so!) Scrape the whisk clean and then put the paddle attachment on the machine. Running on medium speed, add the butter 1 tablespoon at a time scraping the sides of the bowl as needed. Once the butter has all been added whip for an additional 3 minutes until the mixture has fluffed up. Here’s where things can get dicey: If your butter is too cold, you can end up with a curdled lumpy looking mixture in your bowl. You’ll know if it’s not right. Remove a cup of the mixture from your bowl and put it into another. Microwave that cup of liquid for about 15 seconds to carefully warm and then add it back to the mixer. Whip again to see if it comes together and repeat if it continues to look the same. If your mixture is runny and loose, it could be your meringue or butter was too warm. Place the entire bowl in the fridge to cool down for about 30 minutes and then rewhip. It should come together but repeat as needed. Once light and fluffy, add the vanilla and salt. Then, break off about half of the burnt sugar crunch and process it in a mini chopper or blender until it’s reduced to a sandy powder- avoid clumps! Add ¼ cup of the sandy powder to the buttercream and whip until combined. Feel free to add a tablespoon of cream as needed if the mixture is too thick. Frosting is best use immediately, so get started assembling!
When ready to assemble the cake, use a serrated knife to level the tops of the cakes. Place a small bit of buttercream on an 8” cake board or plate and then place your first layer of cake on top. Put about half of the buttercream into a piping bag fitted with a large round tip (alternatively you can use a quart-sized Ziploc with the end snipped off) and pipe a dam of frosting about 1/2” tall around the perimeter of the cake. Be sure the ends of the dam meet well so that your filling doesn’t squish out the sides of the cake. Spread half of the custard into the center of the dam and then top it all with a second layer of cake. Repeat this process and then use the remaining frosting to ice the cake. Decorate as preferred and enjoy! Cake is best served the day it is assembled and should be stored in the fridge. Allow the cake to come to rom temp before serving.
Snickers Brownie bites
Triple chocolate brownie layered with bourbon caramel, peanut nougat
Contains peanuts
INGREDIENTS
1 (18.4 ounce) box Brownie mix (we used Betty Crocker)
3 Tablespoons water
½ cup vegetable oil
2 eggs
1 (7 ounce) jar marshmallow creme
1 cup creamy peanut butter
1 (11 ounce) package Kraft caramels
1 Tablespoon heavy cream
1¼ cup dry roasted peanuts
12 ounces chocolate almond bark (or chocolate chips)
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with foil and spray lightly with cooking spray.
Prepare brownie mix according to package directions mixing together the brownies mix, water, oil and eggs and pour into the prepared pan. Bake for 24 minutes or until a toothpick inserted in the center comes out clean.
Cool the brownies completely.
In a medium bowl combine the marshmallow creme and peanut butter with a hand mixer until blended.
Spread the mixture on top of the cooled brownies in an even layer.
Unwrap the caramels and microwave in a medium bowl with heavy cream for 1 minute. Stir, then heat for an additional 30 seconds or until melted and smooth.
Spread the caramel layer on top of the marshmallow nougat layer evenly. Immediately sprinkle on the peanuts and press them gently into the caramel. Pop the brownies in the fridge for about 30 minutes to set.
Melt the almond bark according to package directions until smooth. (If using chocolate chips melt in a microwave at 15 second intervals stirring after each time until smooth. Using a sharp knife sprayed with cooking spray, cut the brownies into 1-2 inch squares.
Dip the tops of the squares in the melted chocolate, allowing excess to drip off.
Place on a foil-lined baking sheet to set.
Repeat until all the bites have been coated.
Bruschetta with seared tomatoes, roasted garlic and burrata
Bruschetta crostini with fresh burrata cheese
Contains dairy
Ingredients
1 head of garlic – large
1½ cup cherry tomatoes
⅔ cup olive oil
¼ cup kalamata olives
Italian herb seasoning – a small sprinkle
1 tbsp. balsamic vinegar
1 loaf rustic Italian bread
16 oz. fresh mozzarella – or burrata
basil – for garnish
salt & pepper
Instructions
Prepare the Bruschetta Topping
Preheat oven to 375 F., and peel a full head of garlic. Remove all of the cloves. Slice off the little ends, and slice the large cloves either in half or in thirds. You want them to be bitesize.
Place the garlic in a small bowl with 3 tbsp. of olive oil and a liberal sprinkle of salt and pepper. Gently stir to fully coat garlic in oil. Create a flat “bowl” of foil on a baking sheet or Pyrex that’s large enough that the garlic can lay without overlapping, and all of the oil stays contained. Roast garlic for 20-25 minutes (watching it carefully after 15 minutes and removing when it’s golden brown).
While the garlic roasts, place 1½ cups of cherry tomatoes in a pan with 2 tbsp. of olive oil on the hottest burner. Swish them around in the pan to ensure they’re coated in oil. Cover them with a lid. Turn the heat to medium-high, and allow them to cook for 7-8 minutes without stirring them in the pan, or moving them at all. Lift the lid periodically to allow steam to release. Once the tomatoes are done, unstick them from the pan with a spoon and let them sit in the pan until the garlic is ready.
Once the garlic is golden brown, remove it from the oven and drain the oil into a bowl to save for later. You’ll use this garlic oil to dip your bread into before toasting.
Add roasted garlic and ¼ cup of kalamata olives to the pan with 2 more tbsp. of olive oil, 1 tbsp. of balsamic vinegar and a small sprinkle of Italian herb seasoning. Turn the heat to medium and gently sauté the ingredients for 5 minutes, making sure not to break up the tomatoes.
If you intend to serve the bruschetta cold, place the topping in a container and allow it to cool for 45 minutes to an hour in the refrigerator.
Prepare the Prosciutto Roses
Remove a slice of prosciutto as carefully as you can from the package so it does not stick to other pieces. Use kitchen scissors to cut the piece into 4 smaller pieces. Fold each piece in half and roll each piece into a pretty rose. Do the same to another piece so you have 8 roses. Set aside.
Assemble the Bruschetta
Pre-heat your oven or toaster oven to 350 F., and slice bread into ½ inch slices. Add 2 more tbsp. of olive oil to the garlic oil you set aside and pour onto a plate. Dip each bread slice into the garlic oil. Toast breads for 15 to 20 minutes.
Lay your garlic toasts down and add a very nice helping of mozzarella or burrata on the right side of each one. Spoon the tomato topping on the right side of the toast, making sure to get a little tomato, garlic and olives on each one. Top with a little prosciutto rose and basil, and serve.
Bacon roasted Brussel Sprouts
Contains bacon
Ingredients
1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat oven to 400 degrees F (200 degrees C).
Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Peach Caprese Salad
Contains Dairy
Ingredient Checklist
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2 ripe peaches - halved, pitted, and sliced into half moons
6 leaves fresh basil
1 (8 ounce) ball fresh mozzarella, thinly sliced
Instructions
Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.
Grilled Mango Chicken Skewer
Grilled Chicken, red onion, rep pepper, Hawaiian chili sauce
MARINADE:
soy sauce
fish sauce
ginger
garlic
curry powder
Sriracha (optional)
lime juice
cilantro
brown sugar
olive oil
INGREDIENTS FOR GRILLED MANGO CHICKEN KABOBS AND VEGETABLES:
chicken breasts
Thai marinade
skewers (metal or wooden)
bell pepper
red onion
mango
sweet chili sauce (homemade or store bought)
fresh cilantro, for serving
lime wedges, for serving
HOW TO MAKE GRILLED MANGO CHICKEN KABOBS:
Mix together marinade ingredients. Cut chicken into 1″ chunks and place in large zip lock bag or air tight container. Pour marinade on top, stir to coat and refrigerate for at least 1 hour or overnight.
(If using wooden skewers, be sure to soak 30 minutes prior to grilling.) Make the kabobs by threading the pepper, red onion, mango and marinated chicken on the skewer. Repeat until you have about 4 pieces of chicken per skewer. You should get about 8 skewers total.
Brush each kabob generously with the sweet chili sauce.
Preheat grill to medium-high heat and spray with non-stick cooking spray.
Add the kabobs and grill for 5-7 minutes per side until you have a nice char and the chicken is cooked through.
Kansas City Burnt end sliders with red slaw
Contains onions
Ingredients
1 tablespoons salt
1 tablespoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 brisket point, fat trimmed
1 cup Kansas City-style barbecue sauce
1/2 cup brown sugar
1/2 cup honey
8 potato rolls
Sliced pickles
Instuctions
Setup a smoker to 250°F with hickory and oak wood (can be charcoal with wood chunks or gas grill with pellet tube).
Combine dry ingredients. Rub the brisket liberally and allow to sit at room temperature for 30 minutes.
Place the brisket on the smoker and let it go until it gets to a dark, mahogany color, around 150°F-160°F (4-5 hours). Remove it and wrap it in aluminum foil. Place it back in the smoker until it hits 190°F internal.
Remove the brisket from the smoker, slice into cubes (roughly 1 to 1½ inches). Place in an aluminum foil tray and toss with the barbecue sauce, brown sugar and honey.
Place it on the grill, uncovered, until the internal temp of cubes is probe-tender (slides in without resistance) between 203°F-209°F
Brie steak sandwich
Steak sliders, with brie cheese, caramelized onion, fig jam
Ingredients
Steaks. Juicy, flavorful, and so scrumptious paired with all the different toppings. I opted to make a strip steak sandwich, though a sirloin steak sandwich would be excellent also. When selecting strip steaks, look for ones that have a nice balance of lean meat and fat. You can use a different cut of beef if there’s one you prefer. I think making this as a sliced tenderloin or ribeye steak sandwich recipe would be tasty. You can also make a steak sandwich with leftover roast beef.Red Onion + Dijon Mustard. For the most perfect tangy caramelized onions. The Dijon pairs nicely with the fig and Brie.
Arugula. Adds a fresh, peppery element to the sandwiches.
Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich.
Fig Jam. In lieu of a steak sandwich sauce, I used fig jam for a touch of added elegance and ease. Its sweetness plays well with the savory steak and cheese, without overpowering.
Buns. Use French rolls, pretzel rolls, ciabatta, or any similar soft and sturdy buns. For a more substantial meal, these steak sandwiches can also be served on a sliced baguette or full-sized bun.
Directions
Season the steak, and let it come to room temperature.
Saute the onions until caramelized, then add the mustard.
Sear the steaks in a skillet over medium-high heat; you also can cook the steaks on a grill.
Assemble the sandwiches in a baking dish and brush the tops with butter. Bake for 15 minutes at 350 degrees F. DIG IN!