Food gifts

Vanilla Yogurt and Berry Parfait | Make Ahead Mondays

March 4, 2013 by Rebecca 7 Comments

I’m thirty eight years old and I just started to like breakfast. I’m not even kidding.

The truth is, until this point, the only time I wanted to eat anything before noon was when I was pregnant. Mind you, I was pregnant for a grand total of four-point-one-six (repeating fraction) years, but the point remains. It was only then that I actually wanted breakfast. Until…

Well, until I took my fitness regime seriously. Good grief, people… getting older? I don’t mind the wrinkles, in fact, I kind of like them. I think they build character. What I DO mind is being in a body that has decided that my usual twelve-tacos-for-dinner plan is not working any more. Dagnabit.

As long as I’ve been an adult, I have exercised with far more frequency than I did as a teen (even though I was freakishly thin then) and with more intensity. I’ve done Pilates for years, albeit the kind that I do following along with a video in the den while the doors are firmly closed and locked to prevent kids and dogs from interrupting me.

In the last couple of months, though, I found that I was feeling CRANKY-peckish around nine or ten in the morning: fully two hours before I’ve ever felt like eating before (minus pregnancy) in my life.

Instead of being a doofus and fighting it, though, I’ve yielded in a healthy way. Rather than cramming a fistful of chocolates at my mouth (yes, I’ve done that) at ten-ish, I’ve stocked myself up with something HELPFUL. Every Sunday afternoon, I grab a handful of eight-ounce jelly jars, a container of Greek vanilla yogurt, some frozen berries and go to town… I make myself parfaits. There really isn’t anything more low-maintenance and satisfying than this: vanilla Greek yogurt layered with partially thawed frozen berries and so on until the jar is mostly full. Mostly full because you get the most BANG for your breakfast buck when you leave enough room to top it with a little bit of your favourite yogurt for texture’s sake.

The sweetness of the yogurt, the tart berries and the crunch of the granola? Shoo… You won’t look back.

The beauty of this -aside from the surpassing taste- is that less than ten minutes one day a week yields breakfasts for the entire week. How much less likely are you to splurge on something twelve-taco-y if you have something this delicious and appealing in the refrigerator? And the parfaits get even better as the week goes on… The berries release their juices and make the most lovely sauce that stirs into the yogurt. Geesh. I’m getting hungry now and I just ate dinner.

You don’t even have to thaw the berries before you make these parfaits. Oh sure, if you’re one of those folks who lives in a region that has fresh berries year round, by all means, make ‘em with fresh, but those of us who are still wielding the snow shovel can still experience the joy of a berry parfait with this recipe.

…And one last thing. I love Greek yogurt, my kids? Not so much. They find it too thick. If you’re in the camp of no-Greek-yogurt with my kids, make it with regular vanilla yogurt. Really! Don’t skip it for the sake of strained yogurt. I personally love the Greek stuff because I think it holds up nicely to a week’s worth of refrigeration with melting, juicy berries, by my boys all prefer it with plain old, garden variety, inexpensive vanilla yogurt. There are much bigger hills I’ll choose to die on than Greek yogurt vs. plain yogurt. Choose whatever you prefer!

If you were so inclined, and found yogurt on sale, you could easily make these (leaving room for expansion in the jar) and freeze them with lids on (and sans granola, of course)… I whip them up weekly because I find it easier than thawing, but it’s very, very freezer friendly!

Vanilla Yogurt and Berry Parfait | Make Ahead Mondays

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 parfaits

Serving Size: 1 parfait

Vanilla Yogurt and Berry Parfait | Make Ahead Mondays

Start your morning right with a Vanilla Yogurt and Berry Parfait. Less than 10 minutes 1 day a week will yield breakfasts for every morning! Creamy, sweet vanilla yogurt is layered with tart frozen mixed berries in jars and refrigerated for whenever the urge strikes. As the week goes on, the berries thaw and release their juice, flavouring the yogurt. Serve with granola or Grape Nuts!

Ingredients

For Six Parfaits:

1 (32 ounce) container Greek or regular Vanilla Yogurt
1 1/2 cups frozen mixed berries, unsweetened
6 (8 ounce) jelly jars with lids or dessert bowls

To Serve:

up to 1/2 cup granola or Grape Nuts for each parfait.

Instructions

Spoon about 1/4 cup into the bottom of each of the 6 jelly jars or dessert bowls. Over each of those, spoon about 2 tablespoons of frozen mixed berries. Press the berries lightly into the yogurt. Top with another 1/4 cup of yogurt, 2 tablespoons of berries and then divide the remaining yogurt between the jars over the berries. Cover tightly and refrigerate for up to a week.

To Serve:

Remove the lid from the parfait and sprinkle a little granola or some Grape Nuts over the top of the parfait. While eating, sprinkle with granola or Grape Nuts as often as preferred.

http://www.foodiewithfamily.com/2013/03/04/vanilla-yogurt-and-berry-parfait-make-ahead-mondays/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Filed Under: Appetizers & Snacks, Breakfast Foods, Happy Healthy and Wise, Rebecca, Recipes, Vegetarian Tagged With: Breakfast, budget friendly, family-friendly, Food gifts, kid friendly, quick and easy, Vegetarian

Salted Caramel Corn | Make Ahead Mondays {GIVEAWAY CLOSED}

December 3, 2012 by Rebecca 280 Comments

Update: The Pick Giveaway Winner plugin chose Christi P. as the winner of the Whirly Pop and Coconut Oil. Look for the email I’ve sent you, Christi! I can’t even wait for you to get to try these things. Congratulations!

My Grandma is one of my biggest cooking heroes. She has spent the majority of her life feeding people. My Grandpa, her husband, was a pastor who couldn’t walk away from someone who looked hungry, and everyone looked hungry to Grandpa. I’ve mentioned it before, but it bears repeating that one of my most treasured possessions is my collection of recipe cards handwritten for me by Grandma in my first years of marriage. There is just nothing to compare to road-tested recipes written by the hand of someone you love bigger than the bay. The only drawback? Well, maybe I get just a touch weepy whenever I make her recipes. In other words? I weep a lot.

The recipe I’m sharing today is a holiday staple. I only allow myself to make it from December first through January thirty first because otherwise I’d be the size of a house. We give bags of this to friends, Romans and countrymen. In other other words? We give it to EVERYONE. If you walk near my house in Advent, you’re getting a bag full of Salted Caramel Corn shoved in your hands. It’s just the way we do things, because it’s how Grandma does it.

And since we’re talking about Grandma, let me tell you, she was ahead of her time. Grandma was doing Salted Caramel WAY before anyone else. As in decades. When salted caramel hit the food scene I was all, “What? You mean other people DIDN’T salt their caramel?” Honestly. I was agog. Aghast. Alarmed. Arsey-versey. Shall I stop now? Please say yes. I’m all out of words that mean agape that begin with ‘A’. Oh, no I didn’t. Oh yes, I did… Astounded, awestruck, astonished, amazed…

We were, however, talking SALTED Caramel Corn. On the back of the recipe card, Grandma wrote about the final step of the process, “This is what makes it crisp and it does not stick to your teeth-” I’m neither an orthodontist nor have I played one on t.v., but many of my kids’ braces wearing friends are able to eat this with no issues! If you’re looking for a caramel corn that fits the bill for your favourite dental appliance sporting pals, this is the one!

Think of this as the ultimate in caramel corn. It’s perfectly caramelled (new word. I made it up), just a touch salty, crispy and not at all sticky and is totally simple to make. I promise you many accolades and much affection (more ‘A’ words!) if you make a batch of two of these to give away. Here’s where ‘Make Ahead Mondays’ comes into play. This caramel corn is good for about ten days after it’s made. One batch makes roughly eight quarts. Make a batch, bag it up and give it away for the next few days. If it starts softening a bit, crisp it up in a 250°F oven for a few minutes. This is a room-temperature storage item. You want to spread some joy? ” The best way to spread Christmas cheer is singing loud for all to hear” AND give them a bag of this stuff. I’m pretty sure Buddy would approve. (My final ‘A’ word.)

If you want to try a sample of this good stuff, I’ll be selling it as a fundraiser for Cookies for Kids’ Cancer at the 26th Annual Arts and Crafts Fair at Houghton College in Houghton, New York tomorrow (Tuesday, December 4th) and Wednesday the 5th. Come on down and see me!

Salted Caramel Corn | Make Ahead Mondays

There is nothing that can compare to Grandma's Salted Caramel Corn with its brown sugar, nutty browned butter and touch of salt. Grandma is a genius.

Ingredients

2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
8 quarts plain (unseasoned, unsalted) popcorn in a very large mixing bowl

Instructions

Line 2 half-sheet pans with silpats, parchment paper or non-stick foil. Preheat oven to 250°F.

Combine brown sugar, butter, corn syrup, vanilla and salt in a heavy, medium-sized saucepan over medium high heat. Bring to a boil. Boil for 5 minutes, stirring occasionally. Remove the pan from the heat and add the baking soda. It will foam up big time! Don't worry, it's to be expected.

Pour the molten caramel over the popped corn in the bowl and stir gently but thoroughly to evenly coat the popcorn. Split the popcorn between the two prepared pans and spread it out evenly. Bake in the oven for 1 hour, stirring well every 15 minutes. Grandma says "Watch it closely during baking to ensure it doesn't stick and burn. If it tends to do this, lower the temp a tad. This step is what makes it crisp and it does not stick to your teeth!"

Let the caramel corn cool on the pan (if it is sufficiently done, you'll hear it crackling as it cools!), then store in an airtight container at room temperature.

http://www.foodiewithfamily.com/2012/12/03/salted-caramel-corn-giveaway-and-make-ahead-mondays/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Now the GIVEAWAY! This one is sponsored by ME! Just me! No one else! Several years ago, my Aunt Molly sent my family a Whirly Pop. Have you ever heard of one of these? I hadn’t until she sent me one. It is, in short, the ULTIMATE popcorn popper. It’s a funky pan with built in stirring mechanism that makes up to SIX QUARTS of theatre style popcorn in under THREE MINUTES. I’m telling you, this is on the short list of things I would replace the same day if it broke, not that I see it breaking any time soon. Honestly, folks… it has a 25 year warranty on all moving parts. Can you beat that? We’ve put this thing through its paces for almost seven years and it’s still going strong! We seriously use this every. single. day. Sometimes we eat three batches a day! Oh! And you can make the best kettle corn of all time in these bad boys, too!

It is so much more inexpensive and incredibly healthier to pop your popcorn this way. Plain bagged popcorn is FAR less costly than and contains none of the weird, nasty preservatives found in the microwave stuff. You can get away with using much less oil when using the Whirly Pop than you would using a big pot on the stove. It’s pretty much the best way ever to make popcorn.

So here’s what I’m giving away. ONE WHIRLY POP…

and ONE JAR OF EXTRA VIRGIN COCONUT OIL.

Believe me, you haven’t had popcorn until you’ve had it popped with coconut oil in a Whirly Pop.

Here’s how to enter! (Be sure to leave a separate comment for each entry method you use so each one is counted!)

Mandatory Entry:

What’s your favourite popcorn topping? Hot sauce? Plain old salt? Sardines? (What? Could happen!) Nutritional yeast? Talk to me!

Optional Entries:

Like Foodie with Family on facebook.

Follow Foodie with Family on Instagram.

Follow Foodie with Family on Pinterest.

Follow Foodie with Family on Twitter.

Tweet the following, “I want to win a Whirly Pop and coconut oil for the perfect popcorn from @foodiewithfam ”

Disclosure: This giveaway is sponsored by me and paid for by me. Sadly, I can’t ship this package outside of the continental US, so this giveaway is only open to residents of the aforementioned!

Filed Under: Appetizers & Snacks, Desserts, Make Ahead Mondays, Rebecca, Recipes Tagged With: budget friendly, Christmas, Christmas cookies, dessert, family-friendly, Food gifts, frugal gifts, kid friendly, party food, quick and easy, Vegetarian

Peppermint Hot Fudge Sauce

November 28, 2012 by Rebecca 27 Comments

I’ve spoken before of my deep, deep love for the hot fudge sauce made by my stepmom, Val. Grandma Val’s Hot Fudge Sauce is a staple around the Foodie With Family household. It goes on ice cream, to be sure, but it is also drizzled on cake and stirred into hot milk for fabuloso hot chocolate. On days when I feel particularly frazzled or mom’ed out, a spoonful of it applied directly to my mouth is sometimes the only thing standing between me and stark raving lunacy.

The other day, a friend complained loudly about the quality of the peppermint mocha she purchased at a big name restaurant. Her description was:

If you’re considering trying McD’s peppermint mocha drink cuz it looks good and nice and warm and holiday-ish with the oncoming cold weather, here’s a tip to save some money: Make a pot of coffee, and while that’s brewing, go brush your teeth (some mouthwash after is good too). Then come back to the pot, pour some sugar and vinegar into it, pour yourself a mug, and drink up! Voila! Now you don’t have to go buy one.

Blech. That was enough to dissuade me. With all that, though, I still wanted a Peppermint Mocha. I decided to turn the ubiquitous Grandma Val’s Hot Fudge Sauce into the vehicle for the world’s best Peppermint Mocha. I turned it into Peppermint Hot Fudge Sauce.

Mercy.

I’ll share the Peppermint Mocha recipe tomorrow, but first? First you must make this Peppermint Hot Fudge Sauce. Believe me. All by itself it is a holiday treat second to none. If you can resist eating this by the spoonful then you’re a better animal than I am. But when you drizzle this over a bowl of Perry’s Mint Tingaling or Peppermint Stick ice cream? Oh Holy Night. It is something to remember.

When it’s still hot it’s a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more.

…Speaking of coming back for more, be sure to check in tomorrow for a Peppermint Mocha recipe that DOESN’T taste like toothpaste, vinegar and bad drip coffee and a GIVEAWAY that you will NOT want to miss.

Peppermint Hot Fudge Sauce

When it's still hot it's a deep, fudgy, smooth, thick-yet-pourable, minty sauce with a hint of vanilla. When you pour it onto cold ice cream, it turns into a chewy caramel candy that keeps you coming back for more. This is also the base for the best homemade Peppermint Mocha of all time!

Ingredients

6 tablespoons unsalted butter
6 ounces unsweetened chocolate
2 cups granulated sugar
½ cup light corn syrup
¾ cup boiling water
1½ teaspoons peppermint extract
3/4 teaspoon vanilla extract (homemade is best! )
pinch of salt

Instructions

Melt the butter and unsweetened chocolate together in a large, heavy-bottomed saucepan over low heat, stirring occasionally. Stir in sugar, corn syrup, and boiling water. Increase heat to medium and stir mixture until it reaches boiling. Boil without stirring for 8 minutes. Really. Do not stir that stuff.

Remove from heat and stir in the peppermint extract, vanilla extract and salt. It will bubble up violently, so be careful. Let rest for 5 minutes before pouring into a heat-proof container with a tight fitting lid. (A canning jar works perfectly for this situation.) Be certain the container you use is small enough to fit into the microwave for reheating purposes. Leftovers can be stored in the refrigerator in a tightly lidded, heat-proof container.

To Reheat:

Remove lid from the jar and microwave for about 30 seconds. Stir. Heat in additional 10 second bursts until the hot fudge flows freely when poured.

http://www.foodiewithfamily.com/2012/11/28/peppermint-hot-fudge-sauce/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Filed Under: Condiments, Desserts, Rebecca, Recipes Tagged With: budget friendly, dessert, family-friendly, Food gifts, Frugal Food, frugal gifts, kid friendly, party food, quick and easy, seasonal, Vegetarian

Big Batch Crisp Topping and Any Fruit Crisps | Make Ahead Mondays

October 8, 2012 by Rebecca 12 Comments

Desserts are the big to-do. The thing over which you slave for hours or -in some cases- even days and present with a flourish to ooooohs and aaaahs. I’m as guilty of that as the next food-obsessed gal, from time to time.

But really? Desserts are supposed to be a relaxing thing. Grab a spoon or a fork, a plate or a bowl of the good stuff, plop down somewhere comfortable and give a good ahhhhhhhh. They’re supposed to feed your soul without taxing it first. In fact, ‘DESSERTS’ are ‘STRESSED’ spelled backwards. Tell me if this has ever happened to you.

I’m going through my day getting done what needs to be done. I make dinner and think to myself, “Oh, we don’t need dessert tonight. We have a big dinner and that’ll do the job.” Then after dinner, when it’s just me and my honey sitting on the couch, I think, “I wish I’d made dessert. I could go for something a little sweet right now.”

Is anyone with me? I know it can’t be just us with should’ve-made-dessert regrets. ‘No desserts’ backwards is ‘stressed on’. See?

I have a solution.

Make a big batch of crisp topping -essentially, this is sugar, oats, flour, a little spice and a lot of butter- drop it into canning jars or other airtight containers and pop it in the freezer.

When you hit the dessert-regret stage of the evening, fill a little ramekin or two or a big pan with fresh fruit or even canned pie filling. In a pinch, you could put jam in the ramekins.

Rosemary and Garlic Slow-Roasted Almonds

May 31, 2012 by Rebecca 13 Comments

My friend Lisette is a good person to befriend. She’s funny. She’s charming. She has exquisite taste. And wherever she goes, she has snacks.Good snacks. She has bags of granola bars, homemade energy bars and her signature Rosemary Garlic Roasted Almonds.

My children hover around Mrs. Heckathorn on field trips with their best “I’m starving!” faces on in the hopes that she’ll break out her stash of almonds and offer to share. Is it because I don’t bring food? Or they don’t like what I have? No. It’s just that a.) they love Mrs. Heckathorn and b.) they love those nuts. Big time.

Why?

Lisette slow roasts raw whole almonds (overnight!) in a very, very low temperature oven with just enough garlic, rosemary and salt to make them utterly habit-forming. The fragrant, piney rosemary flavour amps up the sweetness of the almonds. The garlic roasts down to a mellow, mild garlic presence and the salt. Well, what isn’t better with a little salt?

These nuts aren’t just delicious, they’re simple. Oh my goodness. You have no excuse (other than forgetfulness) not to have these on hand. The most work of the entire process is peeling and mincing or pressing a garlic clove. Slap ‘em on a pan and let them slow-roast to pure savoury perfection while you snooze.

If you’re a little nervous about letting your oven go overnight (even at such a low temperature) you can use a dehydrator if your dehydrator has an adjustable thermostat. Just set it down around one hundred and seventy degrees Fahrenheit. Ta da!

Not only are they crave-able and simple, but they’re oh-so-good for you. In a one-ounce serving of almonds, you get a full twelve percent of your USRDA of protein with zero cholesterol, thirty five (35!) percent of your daily allowance of vitamin E, and about as much calcium as one-quarter cup of milk. (Plus, you don’t have to drink milk. SCORE!*)

*I know, I KNOW. Milk is good for you. I just don’t like to drink it. Never have. Ask my sister who -when we were children- kindly managed a switcheroo with me so she would drink my milk and her own and I wouldn’t have to touch it.

Make yourself nuts today! In a good way!

Rosemary and Garlic Slow-Roasted Almonds

These fragrant and toasty rosemary garlic almonds slow-roast in an ultra low oven overnight (so as not to destroy all those good fats that almonds contain) while you sleep. When you wake, you are in possession of one ultimately sustaining and habit forming snack. Make yourself nuts today! In a good way!

Ingredients

4 cups whole, raw almonds (out of the shell)
1 tablespoon extra virgin olive oil
1 clove garlic, peeled and minced or pressed
1 teaspoon kosher or sea salt
3/4 teaspoon whole dried rosemary, crumbled between the fingers to break it into smaller pieces

Instructions

Toss all of the ingredients together in a mixing bowl until everything is evenly dispersed and the nuts are evenly coated with oil. Pour the nuts onto a rimmed baking sheet and spread them into a single layer. Put in a cold oven and set the temperature to 170°F or thereabouts. Roast overnight (or 8 hours) or until the oil is absorbed and the nuts appear matte. Remove from the oven, cool completely and transfer to a canning jar or another container with an airtight lid. The seasonings may fall off of the nuts. That's okay! Just transfer the seasoning to the jar as well!

These are good for up to a month, kept tightly covered, at room temperature. I seriously doubt you'll be able to keep your hands (and mouth) off of them that long, though!

http://www.foodiewithfamily.com/2012/05/31/rosemary-and-garlic-slow-roasted-almonds/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Filed Under: Appetizers & Snacks, Comfort Food, Happy Healthy and Wise, Healthy Foods, kid food, Party Food, Rebecca, Recipes, Snacks, Stretching your dollars, Vegetarian Tagged With: family-friendly, Food gifts, healthy snacks, kid friendly, quick and easy, Vegetarian

Dijon Cheddar Scallion Puffs (Gougères) | Make Ahead Mondays

April 9, 2012 by Rebecca 7 Comments

Nicolas Sarkozy has banned cheese from the Elysée Palace? Woah.

That, my friends, is trés, trés scandalous. The French meal -such as is my experience with it- revolves around the cheese course. Jean Anthelme Brillat-Savarin -the French gastronome extraordinaire- is widely quoted as saying, “A dessert without cheese is like a beautiful woman who is missing an eye!” To put it in other words, France runs on cheese.

All politics aside, the man is off his nut.

In a nation so brimming with luscious and unique cheeses, how could he possibly eschew such glory? Such possibilities. Oh, Nicolas, tsk… tsk…

…Because if he has pronounced, “Pas de frommage!” he has tossed out not only cheese plates, but also a list of delights longer than my arms and legs put together: tartiflette, quiche, fondue, tartine, soufflé, and gougères, just to name a few. And it’s that last one that we’re going to talk about today because- Qu’est-ce un miracle!- gougères are perfectly suited to Make Ahead Mondays.

One day last week, my friend, Pamela, sent me the following text:

“I think you should do gougères for a Make Ahead Monday. Freezable comfort food? Yes, please.”

I know a good idea when I hear one, friends. I was on it. What could possibly be better than crispy, airy, chewy, cheesy, versatile gougères within minutes? Nothing, I tell you! Nothing could be better! (Except maybe for eating them while actually sitting -oh, say- IN FRANCE. But I digress.)

Here’s the thing… if you’ve never had a gougère or perhaps never heard of them, I should tell you why you’re going to want these so badly. It’s like a cross between a hand-held souffle but far less delicate, far less difficult to mess up, far more versatile as an accompaniment, and far more fun to say. Try it. Gougère (GOO-zhair!) vs. Soufflé (SOO-flay!) Alright. They’re both fun, but the edge goes to gougére for that fun zhhhhhhh sound in the middle. It just feels so Frahnsh to say it. N’est-ce pas?

It’s time for a little food nerd interlude. Don’t worry! It all applies to the end deliciousness…

Gougères are made from that ubiquitous French building block pâte à choux, or for ease’s sake, Choux pastry. It is a simple concoction to whip together, but somehow manages to pull off as versatile a collection as eclairs, cream puffs, gougères, Paris-Brests, croquembouches, profiteroles, and more… Holy. I’m telling you, if you master choux pastry, the culinary world is yours. A plain choux pastry, unadorned, piped onto parchment and baked can be used filled with ice cream or crab salad. As if that isn’t enough, the choux pastry itself can be dolled up, studded with all manner of sweet or savoury add-ins. Today’s choux pastry adventure is the savoury puff known as (duh) gougères but with a TWEEST. I’ve replaced the the traditional Swiss or Emmental cheese with a good, hearty American extra-sharp Cheddar (yes, I know Cheddar is originally English, but people, we make good Cheddar these days!), some of the water with a pungent Dijon mustard and tossed in a few finely minced scallions for good measure.

While choux pastry must be piped or scooped out immediately after being made, it can be frozen in that form and then transferred to zipper top bags or tightly sealed containers for up to three months before baking. That’s right. Cheesey, pouffy, scallion-studded, crisp-exteriored, crackly, golden brown, moist-in-the-center French comfort food baked straight from the freezer. Can I get an amen?

Is anyone out there wondering what to serve alongside these little beauties? (Because these do rather steal the show…) Any good brothy soup or stew would love to play second fiddle to a plate of fresh, hot gougères. Serve alongside roasts, braises, or a simple salad. Give your kids the best after-school snack of their lives. Serve with a cup of tea for a quick breakfast. But for the non plus ultra, serve with cocktails or a glass of wine: something you know that deep in his French heart, Nicolas Sarkozy desperately wants.

I’ve heard it said that nothing tastes as good as skinny feels, but I disagree violently. Skinny doesn’t taste as good as cheese. C’est vrai. C’est carrément vrai!

Pauvre Président Sarkozy, (Sad violins) we shall have to eat his share. (Insert Gallic laugh here.)

Dijon Cheddar Scallion Puffs (Gougères) | Make Ahead Mondays

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: about 72 puffs

Dijon Cheddar Scallion Puffs (Gougères) | Make Ahead Mondays

These cheesy, pouffy, scallion-studded, crisp-exteriored, crackly, golden brown, moist-in-the-center puffs are French comfort food baked straight from the freezer. Serve with soups, salads, roasts, braises, for snacks or for breakfasts with a cup of tea. These also make the perfect accompaniment to the cocktail hour or a glass of wine.

Ingredients

1/2 cup milk
1 stick unsalted butter (8 tablespoons), cut into pieces
5 tablespoons water
1/2 teaspoon salt
3 tablespoons strong Dijon mustard
1 cup all-purpose flour
5 large eggs, at room temperature (you can hasten this by putting chilled eggs into warm -not hot- tap water for 10 minutes.)
1 1/2 cups coarsely grated sharp or extra-sharp Cheddar cheese
4 scallions, dark and light green sections only, thinly sliced (put the white parts- about 2-inches worth, root end down, in a glass of water. The greens will re-grow!)

Instructions

To Make and Freeze:

Line two baking sheets with parchment or silpats. Set aside.

In a heavy-bottomed saucepan, bring the milk, butter, water and salt to a full rolling boil. Add the Dijon mustard and return to a boil, remove the pan from the heat and add the flour- all at once. Stir vigorously with a sturdy spoon until all is combined then return the pan to medium-low heat, stirring vigorously still, until the dough comes together- balling up slightly around the spoon, and a thin film forms on the bottom of the pan. Stir hard for 1 minute. The dough should seem cohesive, but still soft enough to break apart with the spoon. Remove the pan from the heat and let the dough sit for 10 minutes, undisturbed. After 10 minutes, you should be able to stick your finger -up to the first knuckle- into the dough and hold it there for several seconds before it becomes uncomfortable. In other words, it should be hot, but not blisteringly so.

Transfer the dough to the bowl of a stand mixer (or a large bowl in which you can use a hand mixer or a sturdy spoon and some serious effort). Add the eggs, one at a time, and beat well after each addition. After the last egg is added, beat the dough for 2 minutes before beating in the grated cheese and scallions.

You can use spoons, dishers or a pastry bag to portion out the pastry, but it must be done immediately! I prefer to use a disher (cookie scoop) or pastry bag to pipe out mounds that are about 1-1/2 tablespoons in size. Leave enough room between the mounds so that they are not touching. Immediately put the pan into the freezer and freeze until firm, about 6 hours. When they are hard to the touch, you will use a spatula or your hands to transfer all of the mounds to a re-sealable plastic freezer bag or container with a tight fitting lid. Keep frozen for up to 3 months, baking as many gougères as you need at a time.

To Bake from Frozen:

Preheat oven to 425°F. Line a baking sheet with parchment or a silpat and arrange desired number of frozen gougères so that there is at least 2 inches of space around each one to allow for expansion in the oven. Bake for 12 minutes, lower the oven heat to 375°F, rotate the pan(s) and bake for another 12-15 minutes, or until the gougères are puffed, firm, and deep golden brown. Serve warm for most pronounced flavour, or at room temperature.

To Prepare to Bake Immediately:

Preheat oven to 425°F. Line two baking sheets with parchment or silpats. Set aside.

Bake for 12 minutes, then lower the heat to 375°F, rotate the pans from top to bottom and front to back, and bake another 12 minutes, or until they are puffy, firm, and golden brown. Serve warm for most pronounced flavour, or at room temperature.

http://www.foodiewithfamily.com/2012/04/09/dijon-cheddar-scallion-puffs-gougeres-make-ahead-mondays/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.”

Jean Anthelme Brillat-Savarin

Filed Under: Accessible Ethnic, Appetizers & Snacks, Bread, Breakfast Foods, Comfort Food, Freezer Pleaser, kid food, Make Ahead Mondays, Party Food, Rebecca, Recipes, Vegetarian Tagged With: Breakfast, family-friendly, Food gifts, Food Preservation, kid friendly, party food, quick and easy, Vegetarian

Fromage Fort (Cheese Spread)

November 23, 2011 by Rebecca 6 Comments

We interrupt these Thanksgiving preparations to bring you a Public Service Announcement. This is only an announcement. This post will take less than five minutes to read and less than five minutes to prepare. You may then return to cooking for your feast:

Did you get invited to a last minute shindig? Do you need just-one-more-thing to round out your holiday feasts? Do you love cheese?

That last question is the most important really, because this is a recipe for cheese lovers. Serious cheese lovers only. Because this is how you use up the odds-and-ends in your cheese collection. You do have a cheese collection, right? A nub of Romano, a hunk of Cheddar, a couple tablespoons of crumbled bleu, some Asiago pieces rattling around in a bag or a drawer or a container in your refrigerator…

Well, the French ride to the rescue here, with the classic Fromage Fort. Fromage fort translates as “strong cheese” and believe you me, there’s nothing wussy about it. It is CHEESE writ large. It is a cheese spread from the country that many people find synonymous with cheese.

So what is Fromage Fort like? (Look away, my French friends. You may be horrified at this description.) It’s kind of like good ole American pimiento cheese, but minus the pimientos and plus wine. How could you possibly go wrong?*

*Let me tell you how you could go wrong. You could use Velveeta or American cheese. If you do that? You’re totally on your own. Blech. Don’t misunderstand. There’s a time and a place for both of those, but neither of those belong here. Emphatically. Amen.

The only specialty item you’ll need is a food processor. That’s kind of non-negotiable here for the best texture. Other than that, the world is your Fromage Fort oyster. You can make this five minutes before running out the door or a week in advance. The longer it sits, the stronger it gets!

Serve with crackers or crusty bread or veggie platters or on baked potatoes or pretzels or… or… or… You get the idea!

Happy Thanksgiving!!

Important Cheese Eating advice: When making Fromage Fort, try to steer away from using too much from the bleu cheese or really salty cheese families (Asiago, Romano, Parmesano). Let those be “accent” notes. Use a milder cheese (Cheddar, Jack, etc…) as the melody!

Fromage Fort (Cheese Spread)

Prep Time: 10 minutes

Fromage Fort (Cheese Spread)

Fromage Fort -French for strong cheese- is a classic recipe that uses up odds and ends in your cheese collection. This slightly garlicky cheese spread touched with a flavour of white wine makes a wonderful appetizer or addition to any cheese course when served with crackers, crusty bread or crudites.

Ingredients

1/2 pound of assorted cheeses (Cheddar, Asiago, Romano, Parmesan, Monterey Jack, Colby, Swiss, etc...)
1/4 cup of dry white wine (or more, depending on desired texture)
1/2 a large clove of garlic, peeled and roughly chopped
Cracked black pepper to taste
Optional: Chopped herbs for garnish

Instructions

Grate cheeses and add to the bowl of a work processor fitted with a metal blade. Add remaining ingredients and fix lid onto the food processor. Process until you have a spreadable consistency. Check the texture. If you want it runnier, add a splash of white wine and process again. Scrape into a bowl or a ramekin. Cover tightly and refrigerate until ready to serve, up to a week.

If desired, garnish with chopped herbs.

http://www.foodiewithfamily.com/2011/11/23/fromage-fort-cheese-spread/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Filed Under: Accessible Ethnic, Appetizers & Snacks, Comfort Food, Comfort Food, Getting Creative With Leftovers, Holiday Food, Rebecca, Recipes, Snacks, Stretching your dollars, Vegetarian Tagged With: budget friendly, Christmas, Food gifts, Frugal Food, holiday food, kid friendly, party food, quick and easy, Thanksgiving, traditional food, Vegetarian

Roasted Red Pepper Spread | Gardener’s Delight Eggs

September 22, 2011 by Rebecca 10 Comments

And POOF! Just like that, summer was gone. I am fully aware that it is still technically summer but the tell tale signs are all around us: breath is foggy in the morning, cozy socks are back at the front of the sock drawer, scarves and jackets are shaken out of storage, and the produce at the farmers’ markets is taking a definite pumpkin-y turn. This, my friends, is fall.

That giant cosmic yawp you just heard came from my ever-optimistic beloved husband who views the turning of the leaves as a personal metaphor for mortality. This is the same man who spends the first official day of summer in mourning because it means that the days will grow shorter until the year ends. Poor guy. Don’t feel too badly for him, though. He lives with a compulsive baker and we all know that bread makes everything better.

Some of us, though, are not-so-secretly rejoicing. I’ve rustled up my fingerless gloves and my woolen caps for my morning strolls. I’m thrilled that I’m no longer sweating buckets near (not over, perish the uncouth thought) my canning pots. In fact, I’m upping the canning program in order to help keep warm until my husband finally acknowledges that summer has flown the coop and fires up the wood stove*.

*Firing up the wood stove is like my husband throwing the white flag of surrender and admitting that one more summer is behind him.

In the meantime, I will keep filling jars with little tastes of summer for my soon-to-be hibernating husband to put on his fresh bread. Jams and jellies are wonderful, but nothing beats cracking open a vibrant, ruby-hued jar of savoury garden goodness when the brisk wind is blowing and the sky is gun-metal grey.

Roasted Red Pepper Spread is just the thing to banish chills to the body or soul. You can’t help but smile when you see the bright red jars with flecks of basil peeking out at you. And when you open it? It’s everything wonderful about summer encapsulated in one little jar. The silky smooth, thick red pepper spread with the full taste -courtesy of tomatoes, garlic, onion, and red wine vinegar- is at home dolloped on fried eggs, spread on toast, as a pizza sauce, or as a dip (either alone or stirred into mayonnaise or softened cream cheese.)

While my poor husband may never recover from the suggestion that winter is soon to follow, I would be remiss if I didn’t offer the following tip; if you tie a simple gold, silver or raffia ribbon and gift tag around the top of the jar, it makes a beautiful and tasty (and perfectly colored) Christmas gift. Red and green and good taste. What could possibly be better?

The recipe yields around five eight-ounce jars, but can easily be doubled or tripled. I recommend an automatic doubling of this recipe if you intend to give it as gifts, because once you taste it you won’t want to part with it. That is as incontrovertible a fact as the passing of the seasons.

Roasted Red Pepper Spread

Rating: 51

Yield: About 5 eight-ounce jars

Roasted Red Pepper Spread is just the thing to banish chills to the body or soul. It’s everything wonderful about summer encapsulated in one little jar. The silky smooth, thick red pepper spread with the full taste -courtesy of tomatoes, garlic, onion, and red wine vinegar- is at home dolloped on fried eggs, spread on toast, as a pizza sauce, or as a dip (either alone or stirred into mayonnaise or softened cream cheese.)

Adapted from The Ball Complete Book of Home Preserving

Ingredients

5 ¾ pounds sweet red bell peppers
¼ pound fresh cayenne peppers (or other red-hued hot peppers) (If you don’t like heat, use an additional ½ pound of sweet red bell peppers.)
1 pound plum tomatoes
1 small onion, unpeeled and uncut
3 large cloves garlic, unpeeled and uncut
½ cup red wine vinegar
2 tablespoons, packed, thinly sliced (chiffonade) of fresh basil
2 teaspoons sugar (I prefer raw)
1 teaspoon salt

Instructions

Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.

When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don’t panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.

Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.

You may either refrigerate the red pepper spread at this point, or freeze it in single serving sizes, or can it to make it shelf stable.

To can the spread for long-term storage:

Ladle the hot spread into prepared 8-ounce jars leaving ½-inch of headspace. (For information on how to do this, click here ) Use a stainless steel chopstick or butterknife to remove any air bubbles. If the level of the spread lowers after air bubbles are removed, you can add more hot spread.

Wipe the rims of the jars with a damp cloth, put the lid in place, and screw on the rings until fingertip tight. Place on a rack in a canner, cover with hot water, and bring to a boil with the lid on the canner. Once the water reaches a full rolling boil, begin a 10-minute timer (15 minutes for pints). When the timer is done, remove the lid from the canner, turn off the heat and let it stand for 5 minutes before carefully transferring the jars to a towel or rack on the counter to cool, undisturbed.

When the jars are completely cool, remove the rings for storage, wipe the jars clean and label. Store in a cool, dry place for up to a year.

http://www.foodiewithfamily.com/2011/09/22/roasted-red-pepper-spread-gardeners-delight-eggs/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com

Would you like another good reason to have this on your shelves? I gotcha covered! This is my current favourite breakfast.

Gardener's Delight Eggs

This almost instant breakfast delivers a hugely satisfying punch of flavour courtesy of big, bold, smooth, garden-fresh Roasted Red Pepper Spread dolloped on fried eggs with pan-fried tortilla rounds. This breakfast will keep you going for hours.

Ingredients

1 egg
1 tablespoon butter
1 flour tortilla, cut into quarters or rounds (with a biscuit or cookie cutter)
2 tablespoons Roasted Red Pepper Spread (see recipe above)
salt and pepper to taste
Optional: Fresh basil, thinly sliced (chiffonaded)

Instructions

Melt the butter in a heavy-bottomed skillet. Crack the egg and slide it onto the skillet near one edge. Place the tortilla rounds or wedges along the other side of the skillet. Flip the tortilla rounds when they begin to lightly brown. Toast the other side and transfer to a serving plate.

Cook the egg, flipping once if desired, to your preferred doneness. Use a spatula to place the fried egg on top of the toasted tortillas. Top the egg with the Roasted Red Pepper Spread. Sprinkle with fresh basil, if desired.

http://www.foodiewithfamily.com/2011/09/22/roasted-red-pepper-spread-gardeners-delight-eggs/

Recipe printed from Foodie With Family | Rebecca Lindamood http://www.foodiewithfamily.com