Rosemary Baked Cheese

This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.

Preheat the oven to 375 degrees.

1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper

Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl

Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese

Serve warm as a dip with the breads mentioned above.

(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)

Enjoy!
Peace in the Kitchen!

Roasted Tomato Pecan Chutney

Serve on toasted slices of baguette or chunks of artisan bread.

This may seem to be a bit decadent , but it's not!
It's worth the process.

8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika

In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling

In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.

Beer - Mustard Dipping Sauce

This is great for Vegetables, Pretzels ( my favorite), and Bratwurst.
I eat a Vegetarian Bratwurst.

2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer

Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.

This picture is a doubled recipe.

Guter Senf, Gutes Bier, Gutes Tauchen!

Geniesen Sie!
Frieden in der Küche!

Almond Apricot Amaretto Mousse

This is definitely a Best of the Best Recipes.

This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.

This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas. 

I always refer to Bonne Maman Preserves as
my favorite Jam. If you have it available,
I recommend it.

Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.

5 Eggs, separated ( use Yolks only)

1/2 C Sugar

A Pinch of Salt

1 C Milk

1 tsp Vanilla

2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.

Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.


Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.

Add
Salt
Mix just to incorporate.

In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.

Carefully add the Milk to the Egg Yolks.
Whisk well.

Add:
Apricot Jam.
Whisk well.

Transfer to a Saucepan.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.

Return to a Mixing Bowl.

Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.

In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.

Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.

Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.

Sprinkle with Slivered Almonds just before serving.

Enjoy!
Peace in the Kitchen!

Hatch Chile Cilantro Soup

This soup does not need a story or an introduction.
We love Hatch Chiles and we love Cilantro, that's it!
and we love soup!

2 TBS Vegetable Oil
2 large Hatch Chiles, chopped
1 small yellow onion, diced
1 firm Avocado, diced
1 - 16 ounce can of Diced Tomatoes , with the juice
8 C Heavy Cream
salt and pepper to taste
1/2 tsp Garlic, minced
1/2 Bunch of Cilantro, chopped

Heat Oil and saute Chiles and Onion
Add Avocado, Tomatoes & Juice and bring to a boil
Add all remaining ingredients and reduce heat to simmer
Add Salt and Pepper to taste
Stir in Cilantro
Serve!


Enjoy!
Peace in the Kitchen!

White Sangria

I previously posted my original Red Sangria Recipe.

Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.

If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.

We love Sangria in Texas and both of these are a Best of the Best Recipe.

1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries

Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)

Enjoy!
Peace in the Kitchen!

TerryTini Cocktail !

Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.

The TerryTini

I love this cocktail. I hope you try it!

3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish

I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.

Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!