Banana Buttermilk Pistachio Muffins

August 15, 2014

IMG_7826

I had a couple bananas get a little too ripe the other day. That hasn’t happened in a while and I must say I was pretty pleased, because that meant I just had to make some sort of yummy banana treat. So I decided to surprize the husband with a batch of freshly baked Banana Buttermilk Pistachio Muffins. I love to use buttermilk when I bake. It adds a slight tang to everything and gives baked goods a wonderfully tender and light texture.

IMG_7803

These muffins were indeed light, despite the fact that they had a bit of whole-wheat flour in them, which can make a muffin somewhat heavy or dense. And they weren’t too sweet, which I prefer in a breakfast muffin. If you like a really sweet, almost dessert type of muffin you may wish to up the sugar, add some chocolate chips into the mix or perhaps sprinkle some Demerara sugar over the top when you bake them. I did modify the original recipe a bit as well. It called for canola oil but I used coconut oil which tastes absolutely divine in pastries.

IMG_7836

And although I know that folks mostly use walnuts or peanuts in banana muffins, I decided to go with pistachios and was very pleased with the combination. These Banana Buttermilk Pistachio Muffins were quick and easy to prepare. And made for a delightful start to the day!

IMG_7795

Banana Buttermilk Pistachio Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

recipe slightly adapted from Williams Sonoma

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup low-fat buttermilk
  • 1 cup well-mashed ripe banana
  • 2 Tablespoons coconut oil, melted ( or you can substitute in canola oil)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios

Directions:

Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.

In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder,baking soda and cinnamon.

In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, egg and vanilla. If you are using coconut oil, warm the buttermilk mixture in the microwave ( do this in 5 -10 second bursts, you just want it warmed not cooked and microwaves can get a bit out of control if you are not careful :) ), until it comes to room temperature.  Once it is warmed up, add the coconut oil. If you put coconut oil into a cold mixture it will congeal to solid clumps (yuck!). If you are using canola oil, you can simply add it to the buttermilk mixture. No warming required. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the pistachios (or nut of your choosing).

Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.

Enjoy!

Banana Buttermilk Pistachio Muffins brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 


Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns

July 18, 2014

IMG_8314

Summer grilling weather is happening as we speak. Temperatures have certainly soared to a level at which the thought of turning on the stove top, or heaven forbid the oven is ludicrous. Yup…I say don’t do a thing that would encourage that mercury to climb one fraction of an inch higher inside your house. Come supper time, send the husband out into the wilds of the backyard to grill up some meat. A favourite summer grilled entree around here is the humble yet very tasty hot dog. No fuss, no muss! And how in the world could a hot dog get any better? Well there is that bit where you can add some chili and cheese to arrive at the Chili Cheese Dog. Those are pretty special, but I think I’ve found something to add that might even surpass them. Are you ready for it? Wrap them in Bacon!

IMG_8334

Everything is better with bacon and hot dogs are no exception to that rule. I don’t know why I haven’t done this sooner, but I am so glad that I finally got around to it. The addition of a little strip of bacon makes those dogs seem so much fancier.

IMG_8327

And when you throw in some home-baked Buttery Hot Dog Buns (so much for keeping the oven off :) ) and a delicious condiment like this Jalapeno/Cilantro Crema, the simple grilled dog has gone completely over the top…soaring to – dare I say it – gourmet heights! Now I knew that bacon wrapped hot dogs would be fantastic. And I must say, these Buttery Buns are perfection – rich, tender and soft, yet tough enough to stand up to not only a bacon wrapped dog but also all of the toppings you can heap on as well.

IMG_8328

But the big surprize was this Jalapeno/Cilantro Crema. I am completely head over heels in love with it. It hits your taste buds with a wonderfully fresh and spicy zing which is quickly followed with a smooth, cooling creaminess. I’m a bit out of control, putting it on everything. I just can’t get enough. I’ve probably whipped up my 4th batch at this point. Now I will warn you, it is spicy! So for those of you with tender tongues, go easy. You have been warned. But for those of you out there like the husband and myself, get ready for a new addiction. So what are you waiting for? Get that grill fired up and make some of these Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema today.

IMG_8323

Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns

  • Servings: 5-10
  • Difficulty: easy
  • Print

sources: Jalapeno/CilantroCrema sauce inspired by: Milk & Honey , Buttery Hot Dog Buns from: King Arthur Flour

Ingredients:

  • 10 hot dogs (your choice – but I love Hebrew Nationals or Nathans)
  • 10 strips of bacon (not thick cut)
  • 10 Homemade Buttery Hot Dog Buns (recipe below-or just use store-bought ones if your oven is entirely off-limits!)
  • Jalapeno/Cilantro Crema (recipe below)
  • Additional toppings such as: cheese, chopped white onion, mustard, ketchup, coleslaw

Directions:

Bake Buttery Hot Dog Buns (recipe will follow) and set aside to cool.

Prepare Jalapeno/Cilantro Crema (recipe will follow). Pour into squeeze bottle and place in fridge to cool.

Wrap each hot dog with a strip of bacon. You can secure each bacon end into the hot dog with a toothpick if you wish, but I didn’t and the bacon stayed put!  Cook each hot dog on a grill over a medium to low heat. Do not try to turn your dog too soon or the bacon will be more likely to stick to the grill. Gently rotate each bacon wrapped hot dog as they cook so that all sides can be cooked evenly. Remove from the grill when the bacon becomes crispy. 

To get those nice grill marks on your hot dog buns: Brush each side of hot dog rolls with melted butter and place on the grill for 15 -20 seconds before flipping to other side. Set aside and keep warm.

When ready to eat, grab a warm home-made bun, place a bacon wrapped dog in it, squeeze some of that delicious Jalapeno/Cilantro Crema over it and add whatever other toppings you desire!

For the Buttery Hot Dog Buns:

Ingredients:

  • 3 cups (361 grams) King Arthur Unbleached Flour
  • 2 1/2 teaspoons instant yeast
  • 3 tablespoons (35 grams) sugar
  • 1/4 cup (28 grams) nonfat dry milk
  • 1/4 cup (46 grams) potato flour or 1/2 cup instant mashed potato flakes
  • 1 1/4 teaspoons salt
  • 6 tablespoons (85 grams) soft unsalted butter
  • 1 cup (227 grams) lukewarm water

Directions:

Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour.

Lightly grease a New England-style hotdog bun pan. (if you don’t have a hot dog pan – see below)

Gently deflate the dough, and stretch it until it’s about 15″ long and 6″ wide. Place the dough into the pan, stretching it to the edges.

Let the dough rise for 45 to 60 minutes, until it comes to within 1/2″ of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Grease a baking sheet, and place it on top of the risen buns.

Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well.

Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns.

Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.

Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.

No Hot Dog Pan Option: To make regular (not New England-style) hotdog buns without a pan, divide the dough into 10 equal pieces and form each piece into a cylinder 6″ in length. Transfer buns to a parchment-lined baking sheet. Flatten the buns slightly (dough rises more in the center, so this will give them gently rounded tops), then allow to rise for 90 minutes. Bake in a preheated 350°F oven for 15 to 20 minutes.

For the Jalapeno/Cilantro Crema:

Ingredients:

  • 1/4 cup store-bought pickled sliced jalapenos
  • 1/4 cup pickled jalapeno brine
  • 1/2 cup coriander leaves, roughly chopped
  • 1/4 of a small white onion, roughly chopped
  • 2-3 Tablespoons sour cream
  • salt to taste

Directions:

Put all of the ingredients into a food processor and pulse until desired consistency is reached.

Enjoy!

Bacon Wrapped Hot Dogs with Jalapeno/Cilantro Crema on Buttery Buns brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 

 


Spicy Hush Puppies!

June 27, 2014

IMG_3858

Did someone say Hush Puppies?!! Be still my heart! How I do love those Hush Puppies! And if you’re contemplating making up a big batch of that delicious Carolina Pulled Pork I just told you about for your Independence Day celebrations, these Hush Puppies would be fantastic served right alongside those tasty little sliders. Your party will be the talk of the town! For you folks out there who might not know what a Hush Puppy is, (and I’m not sure where in the world you’ve been hanging out…) a Hush Puppy is basically a ball of cornmeal batter which has been deep-fried. They are often served along side fried seafood dishes or with barbecued foods. Now there are numerous legends about how they got their name. They seem to all involve some group of folks, be they Southern hunters, fisherman, civil war soldiers or cooks, taking a cornmeal mixture which they had been using as battering for whatever food they were cooking, deep-frying it and giving to their barking dogs to get them to quiet down while uttering “Hush Puppy!” as they tossed the tasty little morsels over to them. It actually works too. You will see the truth of it when you serve up a big basket of them at your house. Folks will be so busy chowing down, you won’t hear a peep out of them!

IMG_3823

Hush Puppies are very easy to make. I will mention a couple of pointers that I think will be handy. Make sure you add enough oil to your Dutch Oven. You need to have enough to entirely cover the Hush Puppies as they fry. And take care to get that oil up to 375°F before you start frying and that it returns to that temperature between batches. If the oil is not hot enough when you fry, your puppies will be greasy. I don’t add any sugar into my batter, preferring a savoury, spicy puppy. But if you’re one of those folks that love sweet cornbread, you probably want to add some sugar into this mix. I also like to use the TexMex Grilled Corn (recipe found below) in my Hush Puppies. I think it adds a bit more kick to them.

IMG_3808

IMG_3843

However, I have made them in the winter when I wasn’t keen to go out and grill up some corn and have found that canned corn works quite well in a pinch. Believe me, you will find that these little devils are addictive… soft and spicy on the inside with a satisfying crunchy exterior. Try some today and you’ll be hooked!

IMG_3868

Spicy Hush Puppies!

  • Servings: 28-34 puppies
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 cups self-rising yellow cornmeal
  • 1  cup self-rising flour
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar (optional – if you prefer a sweeter puppy, add 1 -2 tablespoons to mix. I do not add any sugar to my mix)
  • 2 eggs
  • 1/2 cup grated onion
  • 1 cup buttermilk
  • 1 tablespoon bacon drippings (melted)
  • 2 tablespoons diced jalapeño pepper
  • 1 cup corn (best if you use TexMex Grilled Corn, scroll down for recipe, but regular yellow corn from a tin will work :) )
  • Oil for frying (I prefer peanut oil, but vegetable oil if fine)

Directions:

In a large mixing bowl, whisk together the self-rising cornmeal, self-rising flour, cayenne pepper, kosher salt, and sugar if you are using it. In a large glass measuring cup, stir together the buttermilk, egg, grated onion and bacon dripping. Make a well in the center of the dry ingredients and add the liquid ingredients to the dry. Stir together until the dry ingredients are just combined. Do not overmix. Gently fold the diced jalapeños and grilled corn into the hush puppy batter. Cover and refrigerate for about 1 hour until mixture has risen.

Place a 6 qt. Dutch oven on the stove. Pour enough oil into it so that it reaches 2″ up the sides. Heat oil until it reaches a temperature of 375°F. Using a 1 tablespoon cookie scoop or two kitchen spoons, drop small rounds of batter into the oil. Do not crowd the pan. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3 -4 minutes. Remove hush puppies from the oil and drain on paper towels. Repeat with remaining batter.

Serve with tartar sauce, honey, butter, remoulade, etc. or just use them to mop up any extra barbecue sauce that might be lurking about.  Your choice!

TexMex Grilled Corn

Ingredients:

  • 3 -4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • ¾ tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes, then cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.

Enjoy!

Spicy Hush Puppies brought to you by: Runcible Eats (http://www.leaandjay.com )

 

 


Irish Onion Soup with Irish Cheddar Soda Bread Croutons

March 6, 2014

IMG_6329

I don’t know how the weather is in your neck of the woods, but around here there is really no sign of Spring. That groundhog varmint was right and we have been firmly in the grip of an arctic vortex with temperatures lower than they have any right to go here in the supposed southern state of Virginia. The latest go round of snow and frigid temps really had me craving a big bowl of French Onion soup. But since St. Patrick’s Day is nigh, I decided to Irish it up a bit. Just how do you do that you might ask. Well, how about adding in a splash or two of Irish Whiskey (you know my brand by now right – Jameson’s) and a glug or so of Irish Stout.

IMG_6289

This is where I’m going to get a little tricky on you though. I know a veritable river of Guinness has been flowing out of my kitchen lately. It is the Irish stout that is most widely known and I’m a fan. However, I went to college in Cork, Ireland and in that part of the country, Guinness is not King. Murphy’s Irish Stout- aka The Rebel Stout holds court there. You see Murphy’s Stout is similar to Guinness but a bit less heavy and with fewer bitter notes. It has been brewed in Cork since 1856. Why is it called “The Rebel Stout”? That has to do with its County Cork origins. Historically, Cork has been known as the Rebel County, a name it acquired due to the prominent role it played in the Irish War of Independence (1919-21) as well as the fact that it was an anti-treaty stronghold during the Irish Civil War (1922-23). Murphy’s Irish Stout is widely distributed outside of Ireland and you could likely easily find it at your local grocery, especially this close to St. Patrick’s Day. Next time you see it, grab some and give it a taste. You could even do a stout tasting with Guinness, Murphy’s and a few of your local brews. Sounds like fun huh? But I guess I should get back to this soup. Having spent all that time in Cork, I feel I would be remiss if I didn’t give Murphy’s a shout out.

IMG_7012

I used it for this Irish Onion soup and I couldn’t have been more pleased! The malty notes from the Murphy’s Irish Stout gave this soup quite a rich and deep flavour. Yet, it still wasn’t quite Irish-y enough for me. So instead of topping my onion soup with the usual toasted french baguette slice, I baked up some mini Irish soda bread loaves which I split in half and used in lieu of the french standard.

IMG_6112

IMG_6231

Topped with grated Kerrygold Cheddar Cheese, you have a crouton worthy of this hearty Irish Onion Soup. guaranteed to warm you on the most polar vortex-y of days.

IMG_6296

Irish Onion Soup

recipe adapted from: The Fox & She

Yield: 8 servings

Ingredients:

  • 4 Tablespoons unsalted butter
  • 4 medium yellow onions, sliced in rings
  • 3 cloves garlic, finely minced
  • 1/3 cup Irish Whiskey (Jameson!)
  • 3 Tablespoons flour
  • Pinch kosher salt, plus 2 teaspoons
  • 1 cup Stout Beer, Murphys or Guinness
  • 6 sprigs thyme
  • 12 cups beef stock
  • 1 teaspoon black pepper
  • Thick slices Irish Soda Bread (recipe to follow)
  • grated Irish Cheddar Cheese

Directions:

In a heavy bottomed pan, melt the butter, cook onions over medium to medium-low heat for 1 hour, stirring every so often.

Add whiskey, flour and pinch of salt. Cook for 4 minutes, stirring often. Add garlic, cook until fragrant, about 2 minutes.

Add Murphy’s (or Guinness) and simmer until reduced by 1/3, about 5 minutes.

Add broth, thyme, pepper and remaining salt. Bring to a boil and then simmer for 45 minutes to 1 hour.

Remove thyme sprigs.

Ladle into oven safe bowl and top with 1/2 of mini soda bread loaf and grated irish cheddar. Place under the broiler until cheese is bubbly and toast is browned. Be Careful! Some broiler are nuclear hot and will burn everything to a cinder if you turn your back for a second! (If you can’t do the broiler thing, just toast the soda bread, melt cheese over the top and then add to irish soup.)

Mini Irish Soda Breads

recipe adapted from: King Arthur Flour

yield: 6 mini loaves

Ingredients:

  • 2 1/2 cups (10 ounces) King Arthur Irish-Style Wholemeal Flour (9 3/4 ounces) *
  • 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached Bread Flour
  • 2 tablespoons (1 1/4 ounces) sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons (1/2 stick, 2 ounces) cold butter, cut into 8 pieces
  • 1 1/3 cups (10 5/8 ounces) buttermilk
  • 1 large egg
  • flaked sea salt
  • melted salted butter to brush top of loaves

Directions:

In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda and salt. Using a mixer, a pastry fork or blender, or your fingers, cut in the butter until it is evenly distributed and no large chunks remain.

In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk.

Knead the dough a couple of times to make sure it’s holding together. If you are making individual mini loaves, divide into 6 equal sized pieces. ( 5 ounces each).  Shape each it into a ball. Flatten the ball slightly, and place on a parchment lined baking sheet. Use a sharp knife to cut a cross, extending all the way to the edges, atop each loaf.

Bake the bread in a preheated 400°F oven for 25 to 30 minutes, until it’s golden brown and a cake tester inserted into the center comes out clean. Remove the bread from the oven, and brush the top with melted butter and sprinkle with flaked sea salt.

Enjoy!

* If you don’t have time to order your King Arthur Irish-Style Wholemeal Flour and you aren’t in Ireland with immediate access to Irish Wholemeal Flour, you can substitute in 10 ounces of King Arthur 100% White Whole Wheat Flour

**Recipe will also make 1 large loaf of Irish Soda Bread if you would rather not be bothered with the mini loaves :)


Arán Spíosraí with Irish Whiskey Glaze

March 5, 2014

IMG_5368

Alright! Here we go on day five of my annual St. Patrick’s Day blog-a-polooza with a recipe for Arán Spíosraí with an Irish Whiskey Glaze. Arán Spíosraí simply means Spice Bread and I think we all know what Irish Whiskey Glaze means. Isn’t that the look that your eyes take on after tasting a bit too much of your frosting recipe as you prepare it?  (Good old Jameson!) Well, in my defense, I had to make sure the recipe was good before I published it right? What kind of a cook would serve something up without tasting it? And some things require a bit more tasting than others…

IMG_5345

Anyhooo….This lovely quick bread can probably be thought of as more cake-like than bread-like. Quite sweet, it is chock full of chopped citron and raisins along with a veritable riot of spices – cinnamon, nutmeg, allspice ginger – hence the name. Very versatile, this bread is great for breakfast slathered in butter, equally welcome along with your afternoon tea or can be a simple yet tasty dessert topped with a bit of fresh whipped cream. And leftovers are not a problem. It holds up well in the pantry and I think the taste even improves a bit with age. Perfect to have a loaf on standby for your St. Patrick’s Day celebrations.

IMG_5355

Arán Spíosraí with Irish Whisky Glaze

recipe from: Bob Vivant

Ingredients:

For the Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1/4 cup candied citron, chopped
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 6 oz. Lyles Golden Syrup ( can substitute 1/3 cup honey and 1/3 cup molasses or 2/3 cup light corn syrup)
  • 1 large egg
  • 1/4 cup milk

For the Irish Whiskey Glaze:

  • 1 tablespoon unsalted butter
  • 1 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 3 Tablespoons Irish Whiskey
  • pinch of sea salt

Directions:

Preheat the oven to 350°F.

Line a 9×5″ loaf pan with parchment paper or grease it with butter.

In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.

In a small sauce pan, melt the butter. Remove it from the heat and stir in the brown sugar and Lyle’s Golden syrup. Beat in the egg and milk until combined.

Add the wet ingredients to the dry and stir until combined. Place batter in prepared pan.

Bake for 60-70 minutes until toothpick inserted in center comes out clean.

Cool loaf on a rack for 20 minutes and then remove from the pan. Allow to cool completely before glazing.

To make the glaze, melt the butter in a small saucepan. Remove from heat and whisk in confectioner’s sugar, vanilla and whiskey. Allow the glaze to cool for 15 minutes. Spoon the glaze into a pastry bag fitted with a round tip. Pipe glaze in pattern of your choice across top of bread.

Enjoy!


Guinness Irish Apple Beer Bread & Spicy Guinness Cheddar Spread

March 1, 2014

IMG_5504

Here it is March 1st already! That means today is the first day of my annual blog-stravaganza leading up to St. Patrick’s Day on March 17th. Yup…I will be publishing one Irish-y recipe every day until March 17th. This is the 3rd year that I have done this and if you are looking for some tasty Irish-y dishes for St. Patrick’s Day, I hope you will follow along here each day. But I should also mention that I have quite a back catalog of Irish-y recipes from the past years. Just click on Runcible Eats/Recipes at the top of the navigation bar and scroll down to St. Patrick’s Day to see them.  (or just click here and scroll down)

IMG_5421

This year we’re going to get underway with a great recipe for a quick beer bread using… you guessed it – Guinness! Now you know that a bread made with Guinness is going to be fantastic. Cooking anything with Guinness just seems to improve it whether it be a hearty beef stew or a rich chocolate cake. Guinness stout seems to give everything a real depth of flavour. And this Guinness Irish Apple Beer Bread not only has yummy Guinness goodness in it, but it also has delicious apple butter added into the mix! I used some of my homemade Drunken Granny Apple Butter, but if you don’t have time to whip up a batch of your own, any store-bought apple butter will do in a pinch.  Being a quick bread, there are no rise times involved, so you’ll have two loaves out of the oven and ready for snacking before you know it. The bread is very moist and bursting with apple flavour. I like mine slathered in butter.

IMG_5452

The folks at A Spicy Perspective, the blog where I came across the original recipe, suggested that it paired well with a sharp cheddar spread. Apples and cheddar do taste great together, so I adapted a spicy cheddar spread from the folks at Cabot Creamery that I already had in my repertoire. Since this is for St. Patrick’s Day, I decided to Irish it up a bit and used Kerrygold Reserve Cheddar Cheese and a bit more Guinness (of course). Folks loved the resulting Spicy Guinness Cheddar Spread, both on the bread and on crackers as  well.

IMG_5512

This bread would work well with whatever St. Patrick’s Day feast you are preparing, but would also be very welcome at your St. Patrick’s Day breakfast table. Or as a mid-day snack to sop up some of those pints, I mean as a bit of pick-me-up. Make a couple of loaves today and don’t forget the Spicy Guinness Cheddar Spread! (That’s one down and 16 more days to go!)

IMG_5534

Guinness Irish Apple Beer Bread

recipe adapted from: A Spicy Perspective

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups Drunken Granny Apple Butter, or your favourite Apple Butter
  • 12 oz. Guinness Stout beer
  • 1 Tablespoon Lyle’s Golden Syrup (can substitute in 1 T Molasses)
  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt

Directions:

Preheat oven to 350° F. Butter and flour two 8 1/2 x 4″ loaf pans.

Cream butter and sugar together until fluffy. Add eggs, apple butter, Guinness and golden syrup. Mix well.

In a separate bowl, whisk the flour, baking powder and salt together. Slowly add dry mixture to the wet mixture. Mix until just combined.

Pour the batter evenly into the prepared loaf pans. Baked for 60 – 70 minutes, until a toothpick inserted into the middle of the loaf comes out clean.

Cool bread in the loaf pans for 10 minutes before gently inverting on to a wire rack to cool completely.

Spicy Guinness Cheddar Spread

recipe adapted from: Cabot Cheese

Ingredients:

  • 8 ounces Kerrygold Reserve Cheddar, grated (about 2 cups) *
  • 1/4 cup  Sour Cream
  • 2 tablespoons salted butter, cut into small pieces
  • 1 tablespoon Guinness Stout
  • Large pinch freshly ground nutmeg
  • Pinch ground red pepper (cayenne)

Directions:

Place grated cheddar, sour cream, butter, Guinness, nutmeg and cayenne pepper in bowl of  food processor and pulse until smooth.

* You can substitute in another cheddar if you are not able to find Kerrygold. I will mention though that you should buy a block of cheddar and grate it yourself. Do not use bags of shredded cheese. The pre-shredded cheese is coated with cellulose or corn starch to keep it from sticking together and could cause your cheese spread to be less creamy than it could be if you grated the cheese at home.

Enjoy!


Pumpkin Pecan Crunch Bread & Mini Muffins

November 28, 2013

IMG_4760

I can’t believe it! Not only is Halloween done and dusted, but I am actually roasting a Thanksgiving turkey as I type! (Wish me luck because this is the first time I have ever attempted to roast a whole bird! I’ve only done breasts before and the whole thing is definitely a bit more cumbersome to say the least…) Where in the world did Fall go? You know, it is a very slippery slope from Thanksgiving to Christmas and I can feel us just picking up speed at this point. I had wanted to share all of these lovely Fall apple recipes with you, but it looks like that might have to wait until after Thanksgiving…which is happening now. Oh well, what can I say? Things here have been a bit crazed to say the least and one does what one can. I should probably focus on the positive. So I will say that I do have a lovely Thanksgiving Day recipe for you…Pumpkin Pecan Crunch Bread and Pumpkin Pecan Crunch Mini Muffins.

IMG_4710

IMG_4766

It is the same recipe, just different pans really. I like it prepared both ways. If you’re just hanging around with the family and are feeling rather relaxed and informal, the loaf pans are a bit less work. But I will say if you are making this for a get together, go with the mini muffins every time. Not only do they look adorable, but they are easier to manage in public than slicing a loaf of bread. Also, I should mention that the crunch-y, streusel-like topping has a tendency to break up and fall off of the full loaves more easily. And believe you me, you do not want to lose out on eating one crumb of that magical topping. It is completely addictive and really adds so much to this spicy, moist pumpkin bread. You just can’t get any better. Or so I thought… until I decided to drizzle a little bit of maple cream cheese glaze over the top! Mercy!

IMG_4774

I originally found the recipe on Once Upon a Chef.  A great blog which you should definitely take a peek at if you haven’t already! The Chef actually only adds the crunchy pecan topping to her muffins, which she makes as full sized muffins rather than the mini ones that I’ve done here. Furthermore, she bakes her pumpkin loaves without the crunchy topping. It was me that decided to do the topping for both. And me that got a bit carried away and had to add that glaze drizzle. Gilding the lily a bit, I’ll admit, but I just couldn’t stop! If you have a bit more restraint than me, feel free to leave it off. You can even feel somewhat virtuous about it…But me? I’ll be the one licking the maple glaze bowl clean!

IMG_4730

Hope everyone has a wonderful Thanksgiving holiday!

IMG_4741

Pumpkin Pecan Crunch Bread & Mini Muffins

recipe adapted ever so slightly from: Once Upon a Chef

yield: two 4 1/2 x 8 loaves or 45 mini muffins

Ingredients:

For the Crunchy Topping:

  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • ¼ cup Demerara sugar
  • ½ cup chopped pecans
  • ¼ teaspoon cinnamon

For the Maple Cream Cheese Glaze: (optional)

  • 3 Tablespoons Cream Cheese
  • 2 Tablespoons Confectioner’s Sugar
  • 1 Tablespoon Maple Syrup

For the Muffins (or Loaves):

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)

Directions:

Preheat oven to 350° F. Spray one mini muffin pan, or two 4 1/2 x 8″ loaf pans with non-stick cooking spray.

For Topping: Combine flour, butter, Demerara sugar, chopped pecans and cinnamon in a small bowl. Set aside.

For Muffins: Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well. Set aside. In the bowl of an electric mixer, beat butter and sugar at low-speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, a few minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 18-21 minute, or until cake tester inserted in center comes out clean. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

For Loaves:

Turn batter into prepared pans, dividing evenly. Sprinkle topping evenly over batter. Bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

For the Maple Cream Cheese Glaze:

Mix the cream cheese, sugar and maple syrup together until combined. Continue to stir until light and fluffy. Add a little milk or cream until mixture is of a consistency that can be drizzled. Drizzle over cooled loaves or muffins.

Enjoy!


Follow

Get every new post delivered to your Inbox.

Join 4,265 other followers

%d bloggers like this: