Smoked Muscovy Duck Breast Salad on Caramelized Onion-Pignioli Sfincione

Cream Puffs With Pete's Coffee Arabian Mocha-Java & Dagoba Chocolate Ganache

Indecent...  that is all.

Cream Puffs
4 large eggs
1 cup all purpose flour
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt

Preheat the oven to 400.  Line a baking sheet with parchment.  Heat the water, butter, and salt in a 2 quart sauce pan until it reaches a simmer.  Remove from heat and add the flour mixing vigorously until no dry spots remain.  Add the dough to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed, adding an egg at a time until incorporated thoroughly.  The batter will be glossy.

Pipe or scoop the batter in to teaspoon-sized mounds on the parchment.  Bake for 20 minutes until uniformly golden brown, light, and seemingly hollow inside.  Cool, split, and fill with Chantilly cream, and brush or drizzle with mocha-chocolate ganache, if desired.


Mocha-Chocolate Ganache
1/4 cup freshly roasted coffee beans, ground for drip
1/2 cup cream, heated almost to a simmer
1/2 cup dark chocolate chopped in to pieces or chips

Place the chocolate in a medium-sized heat proof bowl.  Place the ground coffee in to a separate medium-sized heat proof bowl.  Heat the cream until it just begins to simmer. Pour the steaming hot cream over the ground coffee and allow to steep for a minute while stirring.  Using a fine mesh coffee filter, or paper filter in a colander set over the bowl with the chocolate, pour the cream and grounds in to the filter.  Allow the the hot mocha cream to melt the chocolate for one minute, and then stir to smooth out the ganache until no lumps remain. Cool slightly and then drizzle or brush over the cream puffs.

Chantilly Cream
2 cups heavy whipping cream, chilled
1/3 cup sugar
1 teaspoon vanilla extract

Whip all ingredients in the bowl of a stand mixer fitted with a whisk attachment until medium peaks form.

Slow Roasted Golden Beet & Tangerine Salad Over Baby Arugula with Blue Cheese & Olio Nuovo-Citrus Vinaigrette

The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent olio nuovo olive oil make this salad a virtual party in your mouth.  Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.

Ingredients

4 cups baby arugula

3 medium sized golden beets

2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced

1 tablespoon white balsamic

1/4 cup + 1 tablespoon Peppery Olio Nuovo Ultra Premium Extra Virgin Olive Oil

1/3 cup good quality, crumbled blue cheese

Sea salt to taste

Fresh ground pepper to taste

1/2 cup Tarragon Olive Oil Croutons (see recipe below) - or store bought croutons

Directions

Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olio nuovo olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olio nuovo while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

Makes 4 generous salad portions

Tarragon Olive Oil Croutons

Ingredients

2 cups of fresh or day old sourdough bread cut in to 1/2" cubes 

1/3 cup Organic Tarragon Fused Olive Oil (or you can use any infused olive oil you desire)

1 teaspoon sea salt

fresh ground pepper to taste

Directions

Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.

Makes 2 cups

Bacon Pecan Pie Ice Cream in a Hand Rolled Sugar Cone

My bacon pecan pie was a hit.  Everyone swooned, but I made two large pies, and ended up with copious leftovers.  After the party ended, my kids, bonefide goody-aholics, eventually turned their noses up to the array of  leftover confections.

As I pondered on what to do with the assortment of hand crafted desserts, my eldest son said, "I would eat that if it were in ice cream".  I thought about it for a second, and then realized that by incorporating the pie in to ice cream, I could essentially reincarnate it while also putting it in to a quasi stasis.  What's more, is that the sum of the parts ended up completely dwarfing the parts themselves.

So if you're fatigued of said holiday desserts and looking to reincarnate your left over pies, cakes, and cookies, I suggest making them in to ice cream.  

Pictured here is a simple brown sugar ice cream base with chunks of leftover bacon-pecan pie folded in.  The results were absolutely spectacular.


Brown Sugar Ice Cream Base
 
3 cups Half & Half
1 cup heavy whipping cream
4 large egg yolks
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/1/2 cups of left over pie, cookies, or cake cut in to 1/4"-1/2" chunks, and frozen

Heat the half & half, cream, and salt in a heavy saucepan over medium heat.  Whisk the egg yolks and sugars in a medium sized bowl until light, creamy, and almost doubled in volume.  Just before the mixture comes to a gentle simmer remove from heat.  While whisking constantly, add approximately 1/4 cup of the hot cream mixture in to the egg yolks.  Add the tempered egg yolk mixture in to the saucepan.  Whisk constantly while, heating the custard mixture over medium low heat until it thickens slightly.  Remove from heat and stir in the vanilla extract.

Chill the custard thoroughly and then follow your ice cream machine's instructions for freezing.  Once the custard is semi-frozen, fold in the chunks of cookies, pie, or cake.  Place in the freezer for at least 12 hours to harden.    

Quince Butter with Pomegranate-Quince White Balsamic

Fresh quince can be elusive.  But this is definitely the season in which to find them.  In light of the fact that they're not edible, or at least enjoyable in their raw state, they have not found popularity in the market like other fall/winter fruits.  

That being said, I am smitten with this chameleon of the fruit world.  When its bumpy-ugly mug is cut open, fragrant creamy-white flesh is exposed.  Then magically its flesh turns the most festive cranberry-red color when cooked for a few hours.  The aroma of quince is jaw dropping, boasting notes of apple, flowers, and tropical fruit.  It is at once intoxicating and comforting.

While it simply begs to be eaten out of hand, don't be lured by its siren song!  Instead, follow my recipe below and you will be rewarded with a rare, otherworldly condiment perfect for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

Ingredients
2 pounds fresh quince peeled, cored, and cut in to 2" chunks
1 cup Pomegranate-Quince White Balsamic Condimento or Plain White Balsamic Condimento
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2" cinnamon stick (optional)

Instructions
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat.  Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat.  Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.

Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin.  Once cool, jar and refrigerate for up to one month.  Alternatively, this can be heat processed or canned for shelf stability.

This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates.  It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.

They Live On, In This Easy Golden Sponge Cake Recipe

Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction

That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.

Ingredients
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento
2 tablespoons of fruity-floral Fresh Ultra-Premium Extra Virgin Olive Oil such as Hojiblanca or Picual
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat. 

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve. 

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. 

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  

Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grain.      

Serves 4 generously   

I Got Your "Greek Style" Right Here!

The creamy-tart confection pictured here is a fresh, whole organic cow's milk yogurt that was thick enough to pipe in to the ramekin. 

I might have been able to sculpt it in to a bust of Athena, had I been so inclined.  What's more, it is TEEMING with pro-biotics. One might say that an entire civilization lives within its billowy star tipped majesty. At any rate, please find my recipe below, for the epically tart, extra thick bio-dome of a yogurt.

Ingredients
2 quarts of organic, very fresh, raw if possible, whole cow's milk.  (2% can work here in a pinch)
Cultures:  Streptococcus thermophilus, Lactobacillus bulgaricus, most of which can be obtained here.

Instructions
In a 3 qt. or larger pan, heat the milk to 180.  Allow the milk to cool to 110.  This can be sped up with the help of an ice bath.  

Inoculate the cooled milk with
cultures.  Place in a yogurt maker, insulated container, or homemade yogurt incubator ( I use a Yogotherm).  Five hours later place the yogurt in to two layers of butter muslin or a "yogurt strainer".  In approximately 3 more hours it will be very thick, in 8 hours, it will be of cream cheese consistency.  

Fresh Lemon-Bluberry Compote
3 cups fresh organic blueberries
1 cup sugar
zest from one lemon
juice from one lemon

In a heavy 2 qt. saucepan, heat all of the ingredients over medium heat.  Gently crush the berries, leaving some intact.  Simmer for 10-15 minutes until thickened slightly.  Allow to cool and then refrigerate.  Serve cold spooned over ice cream, oatmeal, yogurt, or granola.    

Makes about 2 1/2 cups of compote