Here's another great recipe from Melissa's Southern Style Kitchen.
There's nothing better than home made Salsa. This is a great recipe. In Texas, we eat a lot of Salsa and we all have our favorite recipes for it. Here's Melissa's homemade Roasted Sweet Corn Salsa.
Thank you again to Melissa for allowing me to share another one of your amazing recipes.
I simply posted the link to the recipe for my readers to enjoy!
http://www.melissassouthernstylekitchen.com/.../roasted...
Enjoy!
Y'all!
Saturday, October 11, 2014
Friday, October 10, 2014
Gingerbread Latte / 3 versions, homemade Cappuccino Drink and homemade Pumpkin Spice Latte
I can't decide which of these recipes for Gingerbread Latte that I like best. I think you just have to try them and deice for yourself. I like #3 because it's easy to prepare. The syrup is also good. I'm not crazy about having to buy fresh Ginger for #2, but it does add a stronger flavor of Ginger. I don't usually use fresh Ginger in a recipe.
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
The Pumpkin Spice and the Cappuccino are both favorites of ours.
You choose, you decide, you enjoy!
Homemade Gingerbread Latte #1.
Ingredients
1/3 C Water
1/3 C Sugar
A 2" piece of fresh Ginger, peeled and thinly sliced
1/4 tsp ground Cinnamon
1/4 tsp Vanilla
1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
1 C Hot Milk
Whipped Cream
Preparation:
In a small saucepan: Water, Sugar, Ginger, Vanilla.
In a small saucepan: Water, Sugar, Ginger, Vanilla.
Bring to a boil, stirring until the Sugar dissolves.
Reduce heat and simmer 15 - 20 minutes.
Pour the Espresso into a Mug and add 1/4 C of the Gingerbread Syrup. Top off with heated Milk.
Garnish with Whipped Cream and sprinkle with Nutmeg.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Homemade Gingerbread Latte #2.
Gingerbread Syrup:
1 1/2 C Water
1 1/4 C granulated Sugar
1 TBS ground Ginger
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1/4 tsp Sea Salt
2 tsp Vanilla
In a saucepan on medium heat:
Water
Sugar
Ginger
Cinnamon
Nutmeg
Clove
Salt
Stir to combine and bring to a boil without stirring.
Reduce heat and simmer until it begins to thicken, about 10 - 15 minutes.
Swirl the pan without stirring the mixture.
Remove from heat and add Vanilla.
Cool completely.
Transfer to a jar and refrigerate.
To make a Gingerbread Latte:
Add a desired amount of Gingerbread Syrup to a cup of hot Coffee.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Gingerbread Steamers are made with Steamed Milk and added Gingerbread Syrup to taste.
Enjoy!
Peace in the Kitchen!
Gingerbread Latte #3
1/2 C Half and Half
1/2 C Water
1 TBS Instant Coffee ( I use Starbuck's Via)
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
In a saucepan on medium high heat.
Whisk all ingredients.
Heat and serve.
Enjoy!
Peace in the Kitchen!
Cappuccino Drink:
2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla
Mix all but the vanilla
Store in a sealed container
Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Spice Latte:
1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)
In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.
Enjoy!
Peace in the Kitchen!
Holiday Cashews, One recipe is Savory and the other is Sweet.
I have plenty of recipes for Salty, Savory, Sweet Spicy and Bar Nuts. I dedicated an entire post to Nuts. You can search, I'm Nuts about Nuts on the Blog.
Here are 2 more favorites to serve at your Christmas Party of whenever you have guests over during the Holidays.
Sage Cashews.
1 pound of Unsalted Cashews, roasted.
2 TBS Butter
2 TBS Finely Chopped Fresh Sage Leaves
1 tsp Honey
1 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the cashews in a single layer and bake for 5 - 8 minutes.
In a large skillet, on medium heat:
Melt the Butter.
Cook it 2 - 3 minutes longer, stirring constantly, until it begins to turn golden brown.
Add:
Sage and continue stirring for another 2 minutes.
Remove from heat.
Stir in Honey.
Add:
Cashews
Salt
Toss to coat completely.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Cocoa Cashews.
1 pound of Unsalted Cashews, roasted.
4 tsp Cocoa Powder. I use Hershey's Special Dark.
4 tsp Confectioner's Sugar
1/4 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the Cashews in a single layer.
Bake for 5 - 8 minutes.
In a large Mixing bowl:
Cocoa Powder
Confectioner's Sugar.
Whisk well.
Add Cashews and toss to coat well.
Sprinkle with Salt and Toss again.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Here are 2 more favorites to serve at your Christmas Party of whenever you have guests over during the Holidays.
Sage Cashews.
1 pound of Unsalted Cashews, roasted.
2 TBS Butter
2 TBS Finely Chopped Fresh Sage Leaves
1 tsp Honey
1 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the cashews in a single layer and bake for 5 - 8 minutes.
In a large skillet, on medium heat:
Melt the Butter.
Cook it 2 - 3 minutes longer, stirring constantly, until it begins to turn golden brown.
Add:
Sage and continue stirring for another 2 minutes.
Remove from heat.
Stir in Honey.
Add:
Cashews
Salt
Toss to coat completely.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Cocoa Cashews.
1 pound of Unsalted Cashews, roasted.
4 tsp Cocoa Powder. I use Hershey's Special Dark.
4 tsp Confectioner's Sugar
1/4 tsp Sea Salt
Preheat the oven to 350 degrees.
Line a Sheet Pan with Parchment Paper.
Spread out the Cashews in a single layer.
Bake for 5 - 8 minutes.
In a large Mixing bowl:
Cocoa Powder
Confectioner's Sugar.
Whisk well.
Add Cashews and toss to coat well.
Sprinkle with Salt and Toss again.
Transfer to a container and cool completely.
Cover and set aside until ready to serve.
Enjoy!
Peace in the Kitchen!
Amish Cinnamon Bread
I have a collection of Amish and Mennonite Recipe Books. I buy most of them from the MCC ( Mennonite Central Committee) Sale in Kansas. My wife was raised on a Mennonite Farm there. Every year we attend the sale and the first stop I make is the booth with vintage cookbooks. Some of the many that I own are hand written books handed down through generations. Eventually they make it to the Mennonite Sale.
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.
Amish Cinnamon Bread.
Here's what you'll need:
Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!
Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda
Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.
Bread Batter directions.
In a large Mixing Bowl:
Butter
2 C Granulated Sugar
Eggs
Whisk well by hand.
Add:
Buttermilk
Flour
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from one that came to me from a friend of ours in our hometown in Kansas.
Thank you Connie for sharing this recipe.
Amish Cinnamon Bread.
Here's what you'll need:
Preheat the oven to 350 degrees
2 Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and kept refrigerated in a jar. I always have it available for all of my baking needs.
The recipe makes 2 Loaves.
No kneading necessary, simply mix the ingredients and bake it!
Batter ingredients.
1 C Butter, softened
2 C Granulated Sugar
2 Eggs
2 C Buttermilk
4 C Flour
2 tsp Baking Soda
Cinnamon/Sugar Mixture.
In a small mixing bowl:
2/3 C Granulated Sugar
2 tsp Cinnamon
Whisk well and set aside.
Bread Batter directions.
In a large Mixing Bowl:
Butter
2 C Granulated Sugar
Eggs
Whisk well by hand.
Add:
Buttermilk
Flour
Baking Soda
Mix well.
Spoon 1/4 of the batter into each pan.
Sprinkle with 3/4 of the Cinnamon/Sugar mixture.
Divide remaining batter into each pan.
Sprinkle each pan equally with the remaining Cinnamon/Sugar mixture.
Gently swirl each pan of batter with a knife.
Bake for 45 - 50 minutes, until a toothpick in the center comes out clean.
Remove pans and cool on a rack for 10 minutes.
Remove bread and place right side up on a rack covered with parchment paper and cool completely.
Enjoy!
Peace in the Kitchen!
Pumpkin Eggnog Filled Muffins
What a great Muffin to celebrate the arrival of Fall and the abundance of Pumpkins.
This is an adapted recipe from The Kitchn.
Here's what you'll need:
Preheat the oven to 375 degrees.
Line a 12 cup muffin tin with paper liners, sprayed lightly with a non stick vegetable cooking spray.
Filling:
8 oz. Cream Cheese, room temperature.
2 Egg Yolks
1/4 C Granulated Sugar
1 tsp Vanilla
1 TBS Dark Rum
3/8 tsp Nutmeg
1/8 tsp Cinnamon
Muffins:
1/2 C Butter, melted and cooled
2 Eggs
1 1/3 C Pure Pumpkin
1 C Brown Sugar
2 TBS Dark Molasses
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
A Dash of Black Pepper
Filling directions.
In a Stand Mixer with a paddle attachment:
Cream Cheese
Neat until creamy smooth.
Add:
Egg Yolks
Sugar
Beat for 3 minutes
Add:
Vanilla
Rum
Nutmeg
Cinnamon
Beat just until incorporated.
Muffin directions.
In a large mixing bowl:
Melted Butter
Eggs
Pumpkin
Whisk well, by hand
Add:
Brown Sugar
Molasses
Whisk until smooth.
Gradually Add:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Black Pepper
Whisk just until combined.
Remove 3/4 C of Batter , set aside.
Spoon the remaining batter evenly among the muffin cups.
With a spoon, create a cavity in the center of the batter and fill the cavities with the Filling mixture.
Top each muffin with 1 TBS of the reserved Batter.
Bake for 25 minutes.
Remove the pan to a rack and cool for 10 minutes.
Remove the muffins and transfer them to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Cheese Balls
Here are a variety of cheese balls to serve as an appetizer at your Christmas Party.
Serve Cheese Balls with a variety of Hard Crackers.
Cheddar Cheese and Pecan
2 - 8 oz. packages of Cream Cheese, room temperature.
1 - 1 oz. package of Dried Ranch Dressing Mix
2 1/2 C Shredded Cheddar Cheese
1 1/2 C Chopped Pecans
In a Mixing Bowl:
Cream Cheese
Mix and soften with a Blending Fork.
Add:
Dressing Mix
Cheddar Cheese.
Mix until softened and combined well.
Shape into a Ball.
Roll in Pecans.
Cover and refrigerate for at least 30 minutes and keep refrigerated
until ready to serve.
Serve with Hard Crackers.
Enjoy!
Peace in the Kitchen!
Goat Cheese with Chive, Cucumber and Shallots.
Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber (seeds removed) Cut the in half lengthwise and scoop out the seeds with a spoon)
Salt and Pepper to taste
Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper
In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.
Cheese Ball.
In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.
In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Blue Cheese and Candied Almonds and Walnuts.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper
Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper
Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts
In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.
In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.
Cheese Ball.
In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.
Enjoy!
Peace in the Kitchen!
Cheddar, Olive with Dijon, Lemon and Dill.
Cheese Ball.
1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste
Coating:
1/2 C finely chopped and well packed fresh Dill
Cheese Ball.
In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Serve Cheese Balls with a variety of Hard Crackers.
Cheddar Cheese and Pecan
2 - 8 oz. packages of Cream Cheese, room temperature.
1 - 1 oz. package of Dried Ranch Dressing Mix
2 1/2 C Shredded Cheddar Cheese
1 1/2 C Chopped Pecans
In a Mixing Bowl:
Cream Cheese
Mix and soften with a Blending Fork.
Add:
Dressing Mix
Cheddar Cheese.
Mix until softened and combined well.
Shape into a Ball.
Roll in Pecans.
Cover and refrigerate for at least 30 minutes and keep refrigerated
until ready to serve.
Serve with Hard Crackers.
Enjoy!
Peace in the Kitchen!
Goat Cheese with Chive, Cucumber and Shallots.
Cheese Ball:
2 tsp Olive Oil
4 large Shallots, diced
4 oz. Cream Cheese, room temperature
6 oz. Goat Cheese, room temperature
2 TBS Minced Chives
1/2 C Diced Cucumber (seeds removed) Cut the in half lengthwise and scoop out the seeds with a spoon)
Salt and Pepper to taste
Coating:
2 TBS Poppy Seeds
2 TBS Sesame Seeds
1 tsp Caraway Seeds
1 tsp Fleur de Sel (French Sea Salt)
1/2 tsp cracked Black Pepper
In a skillet on medium heat:
Poppy Seeds
Sesame Seeds
Caraway Seeds
Toast about 3 minutes.
Transfer to a small bowl.
Add:
Salt and Pepper.
Stir well to combine.
Cheese Ball.
In a skillet on medium - low heat:
Olive oil
Shallots
Salt to taste
Stir and saute for 15 minutes.
Remove from heat and cool completely.
In a Food Processor:
Cream Cheese
Goat Cheese
Pulse to combine well, scrape sides as needed.
Add:
Chives
Shallots
Cucumber
Pulse about 5 times to incorporate the ingredients.
Salt and Pepper to taste.
Transfer to plastic wrap, seal and refrigerate at least 2 hours. Can be made several days in advance and kept refrigerated.
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Blue Cheese and Candied Almonds and Walnuts.
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper
Cheese Ball.
1/3 pound of Soft Blue Cheese, your choice.
4 oz. Cream Cheese, room temperature
Honey
Salt and Pepper
Coating.
2 TBS Water
3 TBS Granulated Sugar
1 TBS Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
2 Sprigs of Fresh Thyme, strip the leaves and chop + additional for garnish
1/2 C toasted sliced Almonds
1/2 C toasted chopped Walnuts
In a saucepan on medium high heat , make a Simple Syrup:
Water
Granulated Sugar
Bring to a boil until sugar dissolves.
Remove from heat and cool completely.
In a medium mixing bowl:
Brown Sugar
Cinnamon
Thyme Leaves
Add Almonds, Walnuts and Simple Syrup.
Stir to coat well.
Transfer to the Sheet Pan in a single layer.
Bake for 30 minutes, stirring every 10 minutes.
Remove to a rack and cool completely.
Cheese Ball.
In a Food Processor:
Blue Cheese
Cream Cheese
Pulse to combine well, scraping the bowl as needed.
Season to taste with Salt and Pepper.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Roll in the coating and serve with a variety of crackers.
Transfer to a serving platter with the crackers.
Just before serving, roll in the nuts.
Drizzle with Honey.
Sprinkle with additional Thyme Leaves.
Enjoy!
Peace in the Kitchen!
Cheddar, Olive with Dijon, Lemon and Dill.
Cheese Ball.
1/4 pound of Sharp English Farmhouse Cheddar Cheese, finely grated and set aside to reach room temperature.
4 oz. Cream Cheese, softened
1 C pitted Green Olives, roughly chopped.
1 TBS finely grated Lemon Zest
A pinch of Cayenne Pepper
1 tsp Dijon Mustard
Salt and Pepper to taste
Coating:
1/2 C finely chopped and well packed fresh Dill
Cheese Ball.
In a Food Processor:
Cheddar Cheese
Cream Cheese
Pulse to combine well.
Scraping the bowl as needed.
Add:
Olives
Lemon Zest
Cayenne Pepper
Dijon Mustard
Pulse a few more times.
Add:
Salt and Pepper to taste.
Mix to combine well.
Wrap and seal well in plastic wrap.
Refrigerate at least 2 hours.
Can be made several days in advance and kept refrigerated
Mold the cheese into a ball or a disc while it's still wrapped.
Refrigerate until ready to serve.
Just before serving:
Roll in Dill.
Transfer to a serving platter with the crackers.
Enjoy!
Peace in the Kitchen!
Baked Brie with Homemade Spiced Cranberry Sauce
Here's an appetizer for a Christmas Party.
It makes a beautiful presentation for a Holiday Party.
Here's what you'll need:
Preheat the oven to 425 degrees.
A baking dish to hold the Brie. We have a ceramic Brie Cheese Baking dish. You can use a pie plate.
1 - 8oz. round of Brie Cheese, room temperature.
1/3 C Spiced Cranberry Sauce, recipe to follow.
2 TBS Brown Sugar
1 tsp Vanilla
1 tsp Orange Zest
1/8 tsp Nutmeg
1/4 C Roasted, chopped Hazelnuts.
Fresh Rosemary Sprigs for garnish.
An assortment of crackers
Remove a thin layer of the rind on the top of the cheese.
Remove a small amount of the cheese to create a shallow hollow in the top, to hold a bit of the cranberry sauce.
Place the cheese in the baking dish.
If using a canned Cranberry Sauce:
1/3 C Cranberry Sauce
Brown Sugar
Vanilla
Orange Zest
Mix well.
Or you can make the homemade Spiced Cranberry Sauce at the end of this recipe. I use the homemade recipe.
Top the Brie with Spiced Cranberry Sauce and sprinkle it with the Hazelnuts.
Bake for 8 to 12 minutes.
Garnish with a sprig of fresh Rosemary.
Serve warm on a variety of crackers.
Enjoy!
Peace in the Kitchen!
Homemade Spiced Cranberry Sauce:
1 - 12oz. bag of Whole Fresh Cranberries, rinse and drain.
1/2 C Honey
1 TBS Brown Sugar
1 - 2" Cinnamon Stick
4 Green Cardamom Pods
1/4 tsp Nutmeg
1/8 tsp ground Cloves
3/4 C Water
1 TBS Orange Zest
2 TBS finely chopped Candied Ginger
1 TBS Grand Marnier
In a medium Saucepan on medium - low heat:
Cranberries
Honey
Brown Sugar
Cinnamon Stick
Cardamom Pods
Nutmeg
Clove
3/4 C Water
Cover and simmer for 10 minutes.
Add:
Orange Zest
Ginger
Grand Marnier
Stir well.
Remove the Cardamom Pods and the Cinnamon Stick.
Transfer to a bowl and cool completely.
Refrigerate covered until ready to use.
Enjoy!
Peace in the Kitchen!
It makes a beautiful presentation for a Holiday Party.
Here's what you'll need:
Preheat the oven to 425 degrees.
A baking dish to hold the Brie. We have a ceramic Brie Cheese Baking dish. You can use a pie plate.
1 - 8oz. round of Brie Cheese, room temperature.
1/3 C Spiced Cranberry Sauce, recipe to follow.
2 TBS Brown Sugar
1 tsp Vanilla
1 tsp Orange Zest
1/8 tsp Nutmeg
1/4 C Roasted, chopped Hazelnuts.
Fresh Rosemary Sprigs for garnish.
An assortment of crackers
Remove a thin layer of the rind on the top of the cheese.
Remove a small amount of the cheese to create a shallow hollow in the top, to hold a bit of the cranberry sauce.
Place the cheese in the baking dish.
If using a canned Cranberry Sauce:
1/3 C Cranberry Sauce
Brown Sugar
Vanilla
Orange Zest
Mix well.
Or you can make the homemade Spiced Cranberry Sauce at the end of this recipe. I use the homemade recipe.
Top the Brie with Spiced Cranberry Sauce and sprinkle it with the Hazelnuts.
Bake for 8 to 12 minutes.
Garnish with a sprig of fresh Rosemary.
Serve warm on a variety of crackers.
Enjoy!
Peace in the Kitchen!
Homemade Spiced Cranberry Sauce:
1 - 12oz. bag of Whole Fresh Cranberries, rinse and drain.
1/2 C Honey
1 TBS Brown Sugar
1 - 2" Cinnamon Stick
4 Green Cardamom Pods
1/4 tsp Nutmeg
1/8 tsp ground Cloves
3/4 C Water
1 TBS Orange Zest
2 TBS finely chopped Candied Ginger
1 TBS Grand Marnier
In a medium Saucepan on medium - low heat:
Cranberries
Honey
Brown Sugar
Cinnamon Stick
Cardamom Pods
Nutmeg
Clove
3/4 C Water
Cover and simmer for 10 minutes.
Add:
Orange Zest
Ginger
Grand Marnier
Stir well.
Remove the Cardamom Pods and the Cinnamon Stick.
Transfer to a bowl and cool completely.
Refrigerate covered until ready to use.
Enjoy!
Peace in the Kitchen!
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