It's 5 O'Clock Somewhere Friday: Mini Corn Dogs with Onion Sauce

More cute food to celebrate the end of the day and the end of the week.  Give me a mini corn dog and some good dipping sauce and I'll follow you anywhere.

Little smoked sausages are skewered, dipped in cornbread batter, and quickly fried.  I used masa harina because it has a finer texture than regular corn meal.  That way the coating is fairly light, not dry and bready, and it doesn't overwhelm the little pups.  The onion sauce comes straight from the street carts of New York City.

Mini Smoked Corn Dogs        ~~~adapted from the NYT 
serves 4  
vegetable oil

• Pour the oil to a depth of about 2 inches in a saucepan.  Heat to 350-375 degrees.

 1 14 oz package mini smoked sausages or cocktail wieners

• Spear the mini sausages onto long toothpicks or cocktail skewers, set aside.

1 cup masa harina (or regular corn meal)
3/4 cup all purpose flour
1 Tbsp sugar
1 tsp salt
1/2 tsp baking powder

• Whisk the dry ingredients together in a mixing bowl 

1 egg
1 1/2 cups buttermilk (possibly more)

• Beat the egg and buttermilk.  Add to the dry ingredients and mix well.  If the batter is too thick for dipping, add a little more buttermilk.
• Working with 2 at a time, dip the mini dogs in the batter, swirling around to completely coat, then tap off the excess and drop into the hot oil, stick and all.  Fry a few at a time, stirring gently to ensure that they brown evenly.  They will fry to a golden brown in about 2 minutes.
• Set the dogs on a rack or paper towel to drain while you fry the rest.

New York Street Style Onion Sauce  ~~~adapted from Food.com
makes 1 cup
2 Tbsp olive oil
1 onion, minced
2 cups water
1/4 cup ketchup
2 Tbsp tomato paste
1 tsp corn syrup
1 tsp cornstarch
1 Tbsp vinegar
pinch hot pepper flakes
1/2 tsp salt

• Saute the onion for five minutes, until it's softened but not browned.
• Add the rest of the ingredients and bring to a simmer. Cook for about 45 minutes, until reduced and thickened.
• Cool and refrigerate until needed.

Notes:  I didn't have any trouble getting the batter to stick to the dogs, but if you do, lightly dust them with a little flour or cornstarch first. If you're wondering whether you can do a baked version, I tried and wasn't happy with the results.  Even with a thicker batter, it slides down off the dog before it can cook in the oven. 

Also try these with Hot Pepper Honey, or Homemade Ketchup or Hot, Sweet 'n Smokey Mustard .

One year ago today---

Drinking Chocolate

(Vegan) Carrot And Leek Soup with Frizzled Brussels Sprouts

This is a simple soup, made special with whole Indian spices and crispy shreds of Brussels Sprouts.  I think of it as a warmed up winter version of fresh spring carrot soup.  Once you try them, the frizzled Brussels sprouts will be your new BFFs.

For a vegan soup, the few alterations are in red.

Carrot and Leek Soup
2 Tbsp butter or olive oil
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1/4 tsp tumeric
1/2 tsp garam masala or curry powder
a large thumb sized piece of fresh ginger, peeled and sliced
2 leeks, sliced and rinsed

• Heat the butter in a large heavy bottomed pan and saute the spices for a minute or two.  The seeds will start to pop and give off a wonderful scent.
• Add the leeks and saute for a few more minutes.

1 small green apple, peeled and diced
1 lb bag of carrots, peeled and rough chopped
4 cups chicken stock, vegetable stock, or water
salt and fresh cracked black pepper to taste
juice of 1/2 lemon

• Add in the apple, carrots, and stock.  Bring to a simmer and cook until the carrots are tender.
• Puree the soup in a blender, food processor, or with an immersion blender.  If you want a very smooth soup, put it through a sieve afterwards, but I like to bite down on the occasional coriander seed.
• Return to the pot and bring back to temperature.  If the soup seems to thick, add a little water.  Add the lemon juice and season to taste with salt and pepper.

Frizzled Brussels Sprouts
12 Brussels sprouts
2 Tbsp butter or olive oil
salt and fresh cracked pepper to taste

• Thinly slice the Brussels sprouts with a small sharp knife, avoiding the core end.  Fluff them to separate the leaves.
• Heat the butter or oil in a large frying pan and stir-fry the sprout leaves until they are crispy.  Do this in stages if your pan is small, so you won't crowd the sprouts.  You want them to fry, not steam.  
• They will first turn a brilliant green, but keep going, you want them to get browned and shriveled, or 'frizzled'.  This only takes a couple of minutes.  Add more butter or oil if the pan goes dry.  Stir constantly.
• Season with salt and pepper and spoon onto hot soup.

We're starting a week of rain, and in Southern California, and that's about as much winter wonderland as we get...stay cozy!

 One year ago today---

Spicy Chili with Cornmeal Biscuits

Fondue Macaroni and Cheese

This is the real deal.  It's macaroni nestled down into cheese fondue, and baked until it's bubbly and browned.  Yes with Gruyere, and Emmentaler, and yup, the kirsch is in there, too.  No milk, just wine.  A little garlic, a dusting of nutmeg....just like I told you, the real deal.

I've eaten authentic Swiss fondue, and I've also watched it being made.  It's a very simple process, really, and probably easier than most people's regular macaroni and cheese recipes.   If you're looking for a romantic dinner for two, or a fun and easy dish for a small gathering of friends, this is it.

If you've ever had authentic Swiss fondue, you'll recognize the blend of cheeses.  Gruyere is nutty and slightly sharper than the Emmentaler.  The flavor of the white wine is prominent, and you'll taste the Kirsch, a delicious colorless cherry brandy.  Gruyere and Emmentaler tend to be expensive cheeses; buy small blocks.  You can find mini bottles of Kirsch at large liquor stores.

Fondue Macaroni and Cheese
makes 2 large or 4 small servings
oven to 325
2 cups elbow pasta

• Cook the pasta to just shy of al dente, so it is still firm.  Drain and set aside.  Toss it with a tiny bit of olive oil so it doesn't clump.

10-11 oz grated cheese (use a mix of Gruyere and Emmentaler)
3 tsp cornstarch

• In a bowl, toss the grated cheeses with the cornstarch and set it by the stove. The cornstarch is important because it helps the wine and cheese blend into a smooth emulsion.

1 cup white wine
3 Tbs Kirsch
salt and fresh cracked pepper to taste
freshly grated nutmeg

• In a saucepan, heat the wine to a simmer, and then slowly add the cheese, a handful at a time, stirring or whisking continuously to incorporate it before going on to the next handful. The mixture should be hot but not boiling, and it only takes a short time...don't walk away.
• When the cheese is fully incorporated, add the Kirsch and salt and pepper to taste.  Then grate in some fresh nutmeg.
• Add the macaroni to the fondue, and turn everything into a baking dish.  Bake for about 30 minutes until bubbling, and then finish under the broiler to brown.  Serve right away.

Notes:  This fondue won't keep well, so plan to eat it all when you make it. (That shouldn't be difficult)  And use a decent, drinkable wine since you will taste it.

Enjoy!

One year ago today---

Chewy Ginger Cookies

Speculoos Spice Cookies

Everybody's got their favorite cookie cutters, and chances are they only see the light of day at this time of year.  If I'm going to bother rolling and cutting cookies, then I want it to be fun, and I'm partial to my snowflake cutters.

Speculoos are a traditional Dutch holiday spice cookie.  This dough is a little more interesting than plain sugar cookies, and yet not as overwhelmingly spiced and peppery as gingerbread can sometimes be.  It smells like the holidays and makes a nice all purpose cookie dough.

Some years I use these cutters with salt dough and make tree ornaments to give away.  This year it's strictly edible.

Use any cutter you like. The dough rolls out easily and reforms and re-rolls easily as well, so there's little waste.

I just used a plain white royal icing to glaze these cookies.  The frosting dries hard, so you can stack them for giving.

Speculoos Spice Cookies    ~~~slightly adapted from Elra
oven qt 350

1/3 cup almond flour

2  1/4 cups all-purposed flour

1/2 tsp baking soda

2/3 cup sugar

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/2 tsp ground ginger

• Sift above dry ingredients together and set aside.

1 large egg

1  1/3 sticks unsalted butter, softened at room temperature

• Cream the butter and sugar together until fluffy.  Add in the dry ingredients and mix well.
• Turn the dough out onto a board and bring together into one piece, if it's crumbly, knead it a bit. Cut the dough in 2 and form flat discs, as if for pie dough.  Wrap in plastic wrap and refrigerate for at least an hour.
• Roll out the dough to your desired thickness and cut your cookies.  If you spray the inside of your cutters with cooking spray, they will release the dough easier.  Place the cut out cookies on a silpat or parchment lined baking sheet.
• Bake the cookies for about 10 minutes, depending on thickness, and cool on a rack.  They won't brown, and will firm up as they cool.
• Frost with royal icing and add decorative sugars, etc., if you want to.

Royal Icing

2 egg whites (or you can use dried egg whites mixed with water according to the package)
2 cups confectioner's sugar (add it in slowly, just enough so you get a spreadable consistency)
decorations if desired

• Beat the egg whites until soft peaks form.  Add in the sugar, and beat well.  
• Transfer to a baggie with the edge clipped, or a pastry bag.  Or, you can just spoon the icing down over the cookies for total coverage like I did.  If the icing seems too thick, thin with a little warm water.  Add in food coloring if you like.

 

Not quite Martha Stewart, but then again they won't make you pull out your hair...which is worth something.

 

 

One year ago today---

Miso Soup

Minimal Monday: Pan Seared Red Cabbage Wedges

Red Cabbage is one of 'those' foods.  You feel a twinge of guilt every time you pass a gaggle of them at the grocery store.  You know they're good for you, but what the heck do you do with them?

I eat it maybe twice a year.  Once at Thanksgiving, when we make my great-grandmother's braised red cabbage, cooked with apples and vinegar.  It gets more polite passes than takers, but even though I think it's really good, I never think to make it at any other time of year, it's just a Thanksgiving thing.  And then, maybe, once a summer, I make homemade slaw and I'll throw in some red cabbage for color.  That's about it for me and red cabbage.

So when I saw this simple recipe in the NYT for seared red cabbage wedges, and I read that: "The seared flavor of the cabbage is so appealing it is almost addictive." I knew I had to try it. I know it's possible, because I've had that experience with Brussels sprouts, where the flavor just explodes when the sprout is caramelized by high heat.  After all, the two are related, so it makes sense that what works for one would be just as good with the other.

A good hot skillet and some olive oil is all you need for this.  I drizzled the seared wedges with a tiny bit of pomegranate molasses just before serving, and that turned out to be a stroke of pure genius.  If there's a better, healthier, easier side dish, I haven't heard of it.

Seared Red Cabbage Wedges          ~~~the New York Times 
makes 8 wedges  
1 small head red cabbage
3 Tablespoons olive oil
salt and fresh cracked pepper

• Wash the cabbage and remove any loose outer leaves.  
• Cut the cabbage into quarters, and then into eighths.  Leave the core in so the wedges don't fall apart when you sear them.
• Heat the olive oil in a heavy pan, cast iron works well, and put the wedges in when the oil is very hot.  You will see the heat rippling across the surface.  The cabbage should sizzle on contact.
• Let the wedges cook for about 4-5 minutes per side, and get nice and browned before you flip them.  Tongs work best for this.  Add more oil if the pan gets dry.
• Serve hot with salt and pepper.  

Anybody else have any good ideas for red cabbage?


One year ago today---

Bourbon Pecan Crackle Cookies

Red Flannel Hash

How can you  not love something called red flannel hash?  I always picture a red union suit on a laundry line flapping in the breeze when I think of this hash.  Before I ever had it I knew I would love it. It's classic old New England stuff.  What makes it red?  Beets, and corned beef, which has a pink tone as a result of the preserving salts that are part of the 'corning' process.

This hash goes back way before electricity, when preserved meats and root cellars got people through long hard winters. It would have utilized the leftovers from a classic New England boiled dinner, which doesn't have much of a ring to it, does it?  This is one of those cases where the leftovers outshine the original dish.  I think it's so interesting that even after centuries of 'progress' in the world of food, this recipe still lives deliciously on. 

My version is heavy on the vegetables, and I chopped up some sweet potatoes along with the red potatoes and beets. With an egg on top it becomes the best breakfast, lunch, or 'breakfast dinner' ever.

The texture is great, the colors are fabulous, but what really makes it for me is the flavor of the meat. Corned beef is next to impossible to find right now, so I asked the guy at the deli counter for a half pound chunk of pastrami. You could also use bacon, or leftover beef, but the flavors of pastrami come closest to the original.  The way the meat is brined and seasoned with spices like coriander, cloves, and mustard seed, gives it a great flavor that permeates this hash.  Pastrami and corned beef are seasoned with the same flavors, so it's a good substitute.  I bought uncured meat, so mine isn't pink, but the flavor is the same.

Red Flannel Hash
serves 4
2 medium beets, peeled and cut in 1/2 inch dice
2 medium sweet potatoes, peeled and cut in 1/2 inch dice
2 small red potatoes, cut in 1/2 inch dice, but do not peel

• Put the beets in one saucepan and the sweet potatoes and red potatoes in another.  Cover with cold water and cook until the vegetables are tender.  The beets will take slightly longer than the potatoes.  Drain and set aside.

1 medium yellow or white onion, diced
4 Tbsp butter, divided
1/2 lb cooked corned beef, roast beef, or pastrami, diced (I used pastrami from the deli counter)
fresh thyme
salt and pepper to taste
parsley for garnish

• Melt 2 tablespoons of the butter in a skillet and saute the onion for a few minutes until it is translucent.   Add in the last 2 tablespoons of butter, the beef, and vegetables.  Sprinkle with fresh thyme leaves and let cook until browned on the bottom.  Flip the hash and let brown on the other side.
• Season with salt and pepper to taste, and serve hot, garnished with chopped parsley.  You can also top with a fried or poached egg.

Note:  Season with hot sauce, or Worcestershire sauce at the table, if you like.

 Enjoy your Sunday!

One year ago today---

Old Favorites

Almond Poppy Seed Butter Cookies

Here's another cookie to file away for holiday gift baking, they'll balance out the lineup with a sophisticated crunch.  Or just make them for yourself to stash away and have with tea.

They aren't shy with the almond flavor or the poppy seeds. I made sure of it with almond flour, almond paste, almond extract, and a whopping 1/2 cup of poppy seeds. I don't see the point of recipes that call for 1 or 2 tablespoons of poppy seeds.  I say go big or go home, and these cookies have more poppy seeds than sugar. 

These are a little crunchier than a lot of my shortbread based cookies.  I think that's partly because I sliced them a little thinner, and partly because of all those poppy seeds.  Cut the slices a little thicker if you like a softer cookie.

These follow the classic and convenient slice and bake method, my favorite. The soft dough gets formed into a log, rolled in parchment paper or plastic wrap, and refrigerated for at least a couple of hours to give the dough a chance to firm up enough to slice.

Almond Poppy Seed Cookies
oven to 325 
makes approx 1 1/2 dozen cookies, double the recipe for more
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 tube (or 3.5 oz) almond paste

• Put the butter in the bowl of a stand mixer and beat until creamy.  Then crumble in the almond paste, as finely as you can, and continue beating until the almond paste and butter are thoroughly combined.  You will still have some small lumps of almond paste, and that's ok.

1/2 cup flour
1/2 cup almond flour
1/4 cup confectioner's sugar
1/2 cup poppy seeds
1 tsp almond extract

• Whisk the dry ingredients together and add to the bowl, along with the almond extract.  Mix on low until the dough comes together. 
• Turn the dough out onto a piece of parchment paper, and form the soft dough into a rough log about 8 inches long.  
• Wrap the log in the paper, smoothing and shaping as you roll.  Twist the ends securely and refrigerate for at least two hours until the dough is firm.
• Slice the dough into 1/4-1/3 inch slices and place on a parchment or silpat lined baking sheet.
• Bake for about 12 minutes until just barely firm and a hint of browning at the bottom.  Don't over bake.  The cookies will be soft upon leaving the oven but will firm up as they cool.
• Cook for 2 minutes on the pan, then transfer to a cooling rack.

There are lots of ways to package cookie gifts, but one of the simplest is cellophane bags.  Use a large baking cup or a doily at the bottom to anchor the cookies and then stack them as high as you want.

 A twist tie, a bow and a tag is all you need  to finish it off. 

One thing, though...give your cookies when they are fresh.  Nobody wants stale cookies.  If you aren't ready to gift them right away, freeze the cookies, or, better yet, freeze the dough and bake it when you need it.


Virtual Cookie Box---

Cornmeal Molasses Pancakes

The morning after a holiday always means pancakes.  I don't know why.  That's just the way it is.  Don't bother fighting it.

I've made Gingerbread, Cocoa, Banana, 7 Grain Pumpkin, Whole Wheat Oatmeal, and now these.  I've loved them all, but I still get super excited about each new incarnation.  The cornmeal, molasses and spices in these pancakes are reminiscent of  Indian Pudding, an venerable old New England dessert that goes back to colonial times.  Cornmeal, molasses spices, and milk are slowly cooked in a low oven into an unbelievable thick porridge-like pudding that is jaw-droppingly good with vanilla ice cream on top.  But that's another story.  These pancakes have some of that deliciousness going on.

Be sure to serve these with lots of good maple syrup, the pancakes get their sweetness from the syrup, there is no sugar in the batter.
Cornmeal Molasses Pancakes

1 large egg
1 1/4 cups buttermilk
4 tablespoons molasses
1/4 cup butter, melted

•  Whisk the wet ingredients together in a measuring cup. 

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

• Whisk the dry ingredients together in a mixing bowl.  Add the wet to the dry, stirring just until combined, don't over mix, lumps are ok... If the batter seems to thick, add a little more buttermilk.
• Cook on a hot griddle.

My inbox is flooded with Black Friday deals, and I'm fighting the urge to go out.  How about you?  In, or out today?


One year ago today---

Dark Chocolate Walnut Cake

Happy Thanksgiving!

 

This beautiful guy was strutting around our backyard last year! 

One year ago today---

Vanilla Bean Buttermilk Pie

Cappuccino Melting Moments

I know pies take center stage at dessert time tomorrow, but I love little bite sized cookies like this for serving after a big meal.  I I'm one of those people who can't drink coffee after noon, so these cookies give me a little taste of coffee without the buzz.  If you're too stuffed for pie, these little cookies will be just the thing.

These cookies are made with cornstarch in the dough, which, along with the butter, gives them a melting texture, they literally dissolve when they hit your mouth.  No crunching or chewing involved.  Espresso powder in the cookie and a touch of cinnamon dusted on the frosting results in a real cappuccino flavor.

Cappuccino Melting Moments
makes approx 40 bite sized cookies
oven to 350
1 cup (2 sticks) unsalted butter, at room temperature
1 Tbsp instant espresso powder
1 cup flour
1/3 cup confectioner's sugar
3/4 cup cornstarch

• Cream the butter and the espresso powder.  Let the butter sit for 15 minutes to allow the espresso granules to dissolve a bit in the moisture of the butter.  Beat again briefly.
• Add the rest of the ingredients and mix until the dough forms.  Refrigerate for at least an hour, or until firm.  You can leave it overnight and bake the next day if you want to.
• Scoop with a 1 inch scoop, or drop small mounds onto a parchment lined baking sheet.  You want the cookies to be bite sized.  Be sure your baking sheets are cool and not hot from the oven when you set out the dough.
• Bake for about 11-12 minutes until just lightly browned.  Don't over bake.
• Let the cookies sit on the pan for a couple of minutes, then finish cooling them on a rack.  They are delicate, so take care when removing them from the pan.

Frosting
1 1/4 cup confectioner's sugar
3 Tbs unsalted butter, room temperature
1 tsp vanilla bean paste or extract
milk or cream for thinning
cinnamon for dusting

• Mix everything together into a spreadable frosting, adding just enough milk or cream for the right consistency.
• Frost the cooled cookies and dust with cinnamon.

Happy Thanksgiving!