Salty Bacon Bourbon Peanut Butter Cookies

October 14, 2016

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Sorry…Did someone say Bacon…Bourbon and Peanut Butter in one little cookie? And it is salted! Whaaaat?!! Can you do that? Yes indeed you can and that is just what I did here. These naughty boozy little cookies are completely amazing. With gooey peanut butter, smoky bacon, rich chocolate and silky smooth bourbon (Knob Creek is our favorite) all enhanced with a perfect sprinkling of flaky sea salt, how could they be anything other than oh so decadent and sinfully delicious! Wonderful with a glass of milk or maybe with another shot of bourbon for an indulgent nightcap.

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These cookies would be perfect for tailgating, a very welcome treat for any adult trick-or-treaters you might encounter and certainly keep these in mind when those Super Bowl parties fire up!

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Salty Bacon Bourbon Peanut Butter Cookies

  • Servings: 24 cookies
  • Difficulty: easy
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recipe slightly adapted from: The Endless Meal

Ingredients:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 strips of bacon
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • ⅓ cup bittersweet or semisweet chocolate chips
  • Maldon Sea Salt for Sprinkling over top

Directions:

Preheat the oven to 350°F.

Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together.

Cook the bacon until crisp. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the drippings and set aside to cool. Once cool, crumble the bacon, remove (eat) any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Add the granulated and light brown sugar and mix until creamy, about 4 minutes. Add the egg and bourbon and beat until light and fluffy, about two more minutes.

Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in the crumbled bacon and chocolate chips

Form the dough into 1″ balls and place on a parchment lined cookie sheet. Sprinkle Maldon flaky sea salt over the dough balls. Place cookie sheet in refrigerator and let cookie dough rest overnight. If you are rushed for time, you can simply let the cookies chill in the fridge for 30 minutes, though I think an overnight rest results in a more flavorful cookie.*

Once you are ready to bake. Place cookie dough balls on a parchment lined baking tray 2″ apart. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Enjoy!

* You can also freeze the cookie dough balls at this point. Once the dough is frozen you can remove it from the baking tray and store in a ziplock bag. When you are ready to treat yourself to a cookie or two (or so…) remove from freezer and bake as directed above, but add two minutes to the overall baking time.

Salty Bacon Bourbon Peanut Butter Cookies brought to you by: Runcible Eats (www.leaandjay.com)


Irish Cheddar and Bacon Soda Bread

March 12, 2015

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Here it is, only five days away from the big day…St. Patrick’s Day. So I figure that it’s time for some more Soda Bread folks! And today the Soda Bread I’m talking about is made even more fabulous…if that is possible, by the addition of some scallions, chunks of tangy Irish cheddar and wonderful, glorious Bacon! You can’t go wrong with bacon!

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Way back on the mere second day of this years St. Patrick’s Day blog-a-thon, I told you about Irish Soda Bread Muffins. Those slightly sweet, currant filled muffins are great for breakfast or perfect with a cup of tea in the afternoon. This savory soda bread is different. I don’t really see it as a tea time snack, but more of a tasty accompaniment to Irish Stews or Corned Beef and Cabbage. But it would make for a brilliant breakfast. Imagine a thick craggy slice of this bacon and cheese filled bread, slathered with butter and topped with a fried egg! Are you getting the picture! As with all soda bread, it is quick and easy to make. And yes, I admit, this Irish Cheddar and Bacon Soda Bread, like my Irish Soda Bread Muffins is not traditional. But I don’t think you’ll give one fig about that while you’re devouring slice after slice…

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Irish Cheddar and Bacon Soda Bread

  • Servings: 1 loaf of bread
  • Difficulty: easy
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recipe slightly adapted from: Jessica Gavin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup King Arthur Irish Wholemeal flour (can sub. in Wholemeal Flour)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon granulated sugar
  • 2 ounces sharp Irish cheddar, cut into ¼ inch cubes
  • 4 slices cooked bacon, chopped
  • 2 green onions, washed and cut into thin slices green part only
  • ¾ cup buttermilk
  • melted butter to paint top of bread, Maldon smoked flaky sea salt for sprinkling

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread.

Cook the bacon over medium heat in a sauté pan until crispy on both sides, about 2 minutes per side. Cool, chop and reserve the bacon.

In a large bowl, sift together the flour, baking soda, salt, black pepper and sugar, whisk together until combined. Add to the dry mixture the cheddar, bacon and green onions, combine together. Add the buttermilk to the flour mixture, mixing until combined. Knead for 1-2 minutes, until the dough is hydrated and holds together.

Form dough into a round loaf and transfer to the floured parchment paper lined baking sheet. Cut a cross into the top of the dough, about ½ inch deep. Brush the top of dough with melted butter and sprinkle with Maldon flaky sea salt. (use the smoked sea salt if you can find it.) Bake for 22-25 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. Serve warm!

Enjoy!

Irish Cheddar and Bacon Soda Bread brought to you by: Runcible Eats (www.leaandjay.com)

 


Pan Haggerty

March 6, 2015

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Winter just won’t let go. We’ve had freezing rain, sleet, an ice storm and 8″of snow this week, not to mention that I have heard that the temperature is going to plunge down to 11° F (-12°C) tonight. I don’t know about you, but I think that seems a tad chilly for March. I guess there’s nothing to be done. Winter won’t leave until it is good and ready. So in the meantime I guess I’ll have to keep those ‘warm you up” recipes coming. I’ve got a great one for you today. Pan Haggerty. This dish, cooked and served in the same pan, is made up of potatoes, sauteed onions, bacon and cheese. Sounds great huh?

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Now there does seem to be some controversy whether it is an Irish dish or a British dish which hails from Northumberland. Seems everyone has a claim to it. I even read that sure it is associated with Northumberland, but that it was brought there by the Irish when they came to work in the mines. I don’t think it’ll ever be proven one way or another. But what I can tell you for certain is this rich, buttery, cheesy dish is definitely a winner! Served as a main dish or as a side, it is comfort food at its finest. And I think we could all use a bit of that right about now!

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Pan Haggerty

  • Servings: 4 - 6
  • Difficulty: easy
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recipe slightly adapted from: Seasons and Suppers

Ingredients:

  • 3 – 4 sliced bacon, diced
  • 1 medium yellow onion, sliced or diced
  • 3-4 sprigs of thyme, leaves only
  • 5-6 potatoes, thinly sliced into rounds (White potatoes or Yukon Gold – not Russets)
  • Salt and freshly ground black pepper
  • 1 – 1 1/2 cups grated Dubliner cheese (or substitute in your favourite)

Directions:

Preheat oven to 375° F.

In an oven-proof skillet, I prefer cast iron, over medium heat, heat a small amount  butter. Add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove onions from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine in the bowl with the reserved onion and fresh thyme leaves.

In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the bacon/onion mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes.

Cover the pan with a lid or a piece of tin foil and reduce the heat to a low. Cook for 15-20 minutes, or until the bottom layer of potatoes are golden.

Uncover the pan and place the skillet in the oven. Bake for 30 minutes or until potatoes are tender. Remove from oven and top with grated cheese.

Return pan to the broiler and heat until cheese is melted and and edges of potatoes are crisped, about 5 minutes more. To serve, cut wedges from the pan.

Enjoy!

Recipe brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Maple Bacon Biscuits

October 7, 2014

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Maple Bacon Biscuits. Yup….probably don’t need to say anything else. I could just leave it right there, because I know I’ve already got the attention of all the biscuit lovers out there. (These are American biscuits…not the cookie variety but the big old buttery layered bready type).  The husband loves biscuits, especially breakfast biscuits piled high with eggs, sausage and hash browns.

The puppy is a biscuit fan as well!

The puppy is a biscuit fan as well!

I tell you if someone whispers the word biscuit within a five-mile radius, his ears will perk up. I’m pretty sure that’s how it is with all the biscuit-y type folks out there. And then to stick the word bacon in front of it? I’ve likely got the attention of 99% of the population at this point. Bacon makes everything taste better. Must be why nearly everyone loves it. And those folks who don’t…you might want to keep an eye on them. Definitely find them a bit suspect. And then to bring maple flavour into the mix too….What you end up with is sweet/savoury flaky perfection!

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I found the recipe for these Maple Bacon Biscuits in Deb Perlman’s Smitten Kitchen Cookbook, which I absolutely love. They were very easy to make. Sometimes recipes for biscuits can get a bit fussy and obsessive, trying to get just one more micro-fraction of an inch more rise. No worries here, easy recipe with great results, which comes together quickly. The thing that takes the longest is waiting for that grease to set up I would imagine. You see, this biscuit recipe calls for a mixture of butter and cold bacon grease and instructs folks to put the grease from the bacon they just fried in the freezer to quickly solidify that fat. I just had to laugh. I have a ready supply of bacon grease in my fridge at all times. (Hey! Don’t make that face! At least I keep it in the fridge. My grandma always had it just sitting out on the ledge behind the stove.) I always save the grease when I fry up a batch of bacon. We fry all sorts of things in it later. Gives it a great salty, bacony flavour. Ever had an egg fried in bacon grease? YUM! I’ve included the instructions for readying the grease for these biscuits, but you might want to keep the bit you don’t use in the fridge for later. Don’t say no one ever told you… But back to these biscuits. They are amazing, all tender and flaky, slightly sweet  and salty and peppered with bits of bacon. Eat one hot right out of the oven, slathered with butter and your weekend will be off to a grand start indeed!

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Maple Bacon Biscuits

  • Servings: 9 Biscuits
  • Difficulty: yield
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recipe slightly adapted from: Smitten Kitchen Cookbook

Ingredients:

  • 4 slices bacon
  • 1/4 cup (60 ml) maple syrup
  • 1 1/2 Cups (190 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons Unsalted Butter, chilled, chopped into small chunks
  • 2 Tablespoons cold bacon grease
  • 1/4 cup (60 ml) buttermilk

Directions:

Fry bacon until it is crisp. Remove the bacon from the pan and drain it on a few stacked paper towels. Pour the bacon fat into a glass measuring cup so that you can see how much you have. Place your measuring cup in the freezer and freeze until fat is solid.

Chop the bacon into small bits, and place it in a small dish. Pour the maple syrup over the bacon and stir; then set the mixture aside.

Remove the solidified bacon fat from the freezer. Preheat your oven to 450 º F. Line a baking sheet with parchment paper. Mix the four, baking powder, baking soda and salt in the bowl of a food processor. Scatter the butter and bacon fat over the top of flour mixture. Pulse until flour takes on a coarse meal appearance.

Place flour/butter mixture in bowl. Add the bacon/maple syrup mixture as well as the buttermilk. Blend together with a rubber spatula until dough forms. Knead just a couple of times, taking care to handle the dough as little as necessary. Pat the dough out to a 1″ thickness on a well floured surface. Using a 2″ cutter, cut biscuits, taking care not to twist cutter, but pushing straight down and then lifting. Arrange the biscuits on a parchment lined baking sheet. Place baking sheet in oven and immediately turn heat down to 425º F. Bake for 12 to 14 minutes, until they are puffed and golden.

Serve warm slathered in butter and jam. Or maybe with something else terribly naughty and delish! Stay tuned to next posting to find out what it is!

Enjoy!

Maple Bacon Biscuits brought to you by: Runcible Eats (http://www.leaandjay.com )


Smoky Harissa Burgers on Homemade Pretzel Buns

September 19, 2014

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How could we have gotten through most of the outside Summer backyard grilling time without me mentioning one single burger recipe? I guess I have been focused quite a bit on Meatless recipes this summer, and well a burger is usually chock full of meat of some type. At long last, carnivore’s take note, here is a recipe for a juicy, spicy, flavour filled Smoky Harissa Burger. The meat patty itself is quite tasty, but there are also a delightful array of toppers which put this burger way over the top and make your taste buds sing. First of all there is that Harissa Aoili. Harissa is spicy North African and Middle Eastern hot pepper chili paste which contains red peppers, Serrano peppers as well as some other peppers thrown in for good measure, and spices and herbs such as garlic and coriander. I bought some which was freshly prepared at my local Whole Foods market, but I have also purchased a tin of Harissa paste at a local Lebanese market. If you like spicy, as you know the husband and I do, you are going to LOVE Harissa Aoili. Kicked up burgers to the extreme! Next this burger is topped with Lime Pickled Red Onion, which adds a delightful tangy bite to the sandwich. Of course there is some wonderfully creamy gooey melted cheese, peppery arugula for a bit more crunch and finally….bacon! Oh yes bacon! I know you carnivores are dancing the happy bacon dance. Yup….the happy bacon dance does exist. Instructional video to follow…or if you’d like to submit your own, I would love to see it! All that adds up to one MONSTER of a burger.

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It is so good, there is just not enough summer time left. I bet you’ll be standing out in your snowy backyards during this winter’s blizzards (the weather has been nutty huh?) and grilling them up. (I would love to receive those pics too…) AND…I served these gems up on those ever so trendy (deservedly so…they are TAAAE-STEEE) Pretzel Sandwich Buns which I just told you about in my last blog. Yup. You thought this burger couldn’t get any better and lookie what I did! So what are you waiting for? Get grilling! Time’s a wasting!

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Smoky Harissa Burgers

  • Servings: 4 burgers
  • Difficulty: easy
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recipe slightly adapted from: Feasting At Home

Ingredients:

  • 1 lb ground beef – makes Four – 4 ounce burgers
  • 2 garlic cloves, minced
  • ¼ Cup finely diced onion, shallot or scallion
  • ½ -¾ teaspoon kosher salt
  • ½ teaspoon cracked pepper
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Spanish Smoked Paprika

For Serving:

  • 3-4 Tablespoons Harissa Aioli -see recipe below
  • ¼ Cup lime pickled red onions-see recipe below
  • 8 slices crispy bacon -2 slices per burger
  • 4 Pretzel buns- or store-bought buns of your choice
  • 1 Cup baby arugula
  • 4 oz. cheese sliced ( any melty cheese- jack, provolone, cheddar, Edam, gouda)

Instructions:

Make Pretzel Buns or Purchase Buns of your choice.

Pre heat grill to medium high.

Make lime pickled onions, refrigerate. ( see recipe below)

In a medium bowl, using your hands, combine ground beef with onion, garlic, salt, pepper, Worcestershire sauce and smoked paprika just to combine, being careful to not over mix. Form patties. I use a kitchen scale to ensure uniform sizes. I made 4 ounce burgers with this recipe. Shape burgers into a ball and then flatten to form a disc. Push your thumb down into the center of each patty to form a small depression. This will help the burgers to cook evenly and hold their shape. Set aside.

Fry bacon slices, set on paper towel to drain.

In a small bowl, whisk mayo with harissa paste. Set aside.

When grill is hot, grill patties to medium rare or medium. Toast buns at the same time.

Top burger patties with cheese and close grill lid turning heat off , allowing cheese to melt- (or place in a warm oven, topping with cheese, to allow it to melt).

Assemble. Once cheese has melted, assemble. Spread aioli on the buns, place burgers, bacon, more aioli, arugula and pickled onions and then the bun top. Serve immediately. 

Lime Pickled Red Onions

Ingredients:

  • 4 Tablespoons (60 ml) freshly squeezed lime juice
  • 1/2 medium red onion, finely diced
  • table salt

Directions:

Mix the lime juice, onion and a pinch or two of salt in a small dish or mason jar. Let stand for 15 minutes, stirring occasionally. Refrigerate until ready to use.

Harissa Aioli

Ingredients:

  • ½ Cup mayo
  • 1-2 Tablespoons harissa paste 

Directions:
Stir the harissa paste  into the mayo in a small bowl, set aside. 

Enjoy!

Recipe brought to you by: Runcible Eats (http://www.leaandjay.com )


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

July 18, 2014

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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!

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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.

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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.

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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.

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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 )

 

 

 


Fluffernutter Parfaits topped with Candied Bacon and Mini Chocolate Chips

July 11, 2014

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Lord Have Mercy! Would you look at these irresistible little jars of veritable bliss! Silky Peanut Butter Mousse covered in fluffy marshmallow frosting and then topped with chopped candied bacon and all bundled up in an adorable and very portable little mason jar. Are. You. Kidding. Me. And…guess what guys? These little temptations are completely gluten and dairy free! What the what?!!

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So I just told you all about that unbelievable delectable Flourless Double Chocolate Cake that I made for the get-together my friend, who is gluten-free, was hosting. Turns out that cake was not only easy to make but was really delicious. It almost made me think for a second I could give up glutens (who am I kidding…truth be told I only thought about it for a quick moment what with my bread obsession.) Anyhoo…I was riding high on my gluten-free chocolate cake victory, but I might have done my celebratory dance (yes…I do have one) a bit too soon. Turns out my friend’s family is also dairy-free. That cake almost fit the double whammy gluten/dairy free bill. I had replaced the butter in it with coconut oil, so the cake was good to go. However, that chocolate ganache glaze had some cream in it. Wha-wha-wha…dairy-free failure! Not being one to turn away from a challenge, I set out to make a second dessert for the gathering that would be both gluten and dairy-free. Happily I found the recipe for these Fluffernutter Parfaits and they were just perfect, not only gluten and dairy-free but also wonderfully addictive. And did I mention they are topped with candied bacon?!! You just can’t go wrong with bacon.

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Now, I’ve got to let you in on a secret…I put some of the Fluffernutter Parfait on top of my Flourless Chocolate Cake and it was just nothing short of salty sweet perfection. Yup…I doubt I will ever make one of these desserts, without whipping up the other to go along with it. Deep, dark, rich chocolate and creamy, salty peanut butter. Get in my belly! Let the celebratory dancing begin in earnest!!!

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Fluffernutter Parfaits topped with Candied Bacon and Mini Chocolate Chips

  • Servings: four 1/2 pint jars
  • Difficulty: easy
  • Print

recipe from: The Bacon Princess

Ingredients:

For the Peanut Butter Mousse:

  • 1/2 can coconut cream, chilled
  • 4-5 tablespoons peanut butter
  • 3-4 tablespoons maple syrup
  • 2-3 tablespoons coconut oil, solid

For the Candied Bacon:

  • 3 slices bacon
  • 2-3 tablespoons brown sugar

For the Marshmallow topping:

  • 2 egg whites
  • 3 tablespoons brown sugar
  • 2 dashes cream of tartar
  • 1 teaspoon vanilla

Mini Chocolate Chips for topping

Directions:

In the bowl of your standing mixer, whip chilled coconut cream for about one minute.
Add peanut butter, maple syrup, and one tablespoon of coconut oil at a time, continuing to mix for about one more minute.
Once all ingredients are fully incorporated, portion out into individual pint jars for serving, remembering to leave room for the marshmallow topping. Place in the fridge to set.
Dice bacon and add to a medium-sized frying pan over low heat.
Cook on low for about 5 minutes.
When the bacon is almost done cooking, drain as much grease as you can and add the brown sugar.
Cook for 1-2 more minutes, or until sugar has been melted and bubbles up a bit.
Remove bacon to a plate lined with parchment paper, so the caramelized bacon doesn’t stick.
Let cool until you’re ready to garnish.
Fill a small saucepan with an inch or two of water, and bring to a boil.
In the bowl of your standing mixer or another bowl that fits inside the saucepan, add the egg whites, brown sugar, and cream of tartar.
Place the bowl over the saucepan of boiling water, making sure the bowl and water are not in direct contact.
Stir vigorously until all the sugar has been absorbed into the egg white. Make sure you start stirring immediately or you will end up with scrambled eggs!
Remove from stove and immediately bring to standing mixer.
Whip on high for about 3-4 minutes, or until mixture stands in stiff peaks.
Add marshmallow on top of mousse, using a piping bag if necessary.
Garnish with chopped candied bacon and mini chocolate chips.

Enjoy!

Fluffernutter Parfaits topped with Candied Bacon and Mini Chocolate Chips is brought to you by: Runcible Eats (http://www.leaandjay.com )

 


Jack Daniel’s Whiskey Mousse with Candied Bacon

July 3, 2014

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I know, I know….4th of July desserts are supposed to be all patriotic…all red white and blue and festooned with flags. With all the fresh strawberries and blueberries around this time of year, that is pretty easy. I mean I’ve done some fun some Independence Day classics in years past. There was my Strawberry, Blueberry and White Chocolate Mousse Tart for instance, so fresh and delicious and practically whistling Yankee Doodle Dandy!

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I started to go along that route again. But then I came across this recipe for Jack Daniel’s Whiskey Mousse with Candied Bacon and new I had found the dessert that folks attending my 4th of July festivities would be most excited by. Jack Daniel’s Old No. 7 Tennessee Sour Mash Whiskey is the highest selling American Whiskey in the World and has been distilled in good ole Lynchburg, Tennessee since 1866. Pretty good pedigree I’d say and definitely beloved among my crowd. So what could be better than the combination of the smooth smoky sweetness of that lovely elixer with rich, dark chocolate and heavy cream? But I won’t stop there, I will just continue… whipping it all up until it becomes a silky fluffy mousse which will then be topped with candied bacon! Have mercy!

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Let me tell you, folks will love these decadent little treats! A little bit of this dreamy concoction goes a long way, so I will serve mine in little chocolate dessert cups. I think it would also be fantastic if you were to serve it in rustic mason jars – but not the full pint size…Good Lord! Look more to a small 1/4 pint size or go with the whole whiskey theme and serve it in a shot glass. You can’t go wrong with this luscious indulgence. Get folks in just the right mood to celebrate Independence Day and whip up a tray of these boozy treats today!

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Jack Daniel's Whiskey Mousse with Candied Bacon

  • Servings: 4 Cups
  • Difficulty: easy
  • Print

source: Sweet Society

Ingredients:

For the Whiskey Mousse:

  • 4 oz (113g) semisweet or bittersweet chocolate
  • 2 Tablespoons (28g) unsalted butter
  • 2 Tablespoons (30g) coffee
  • 2 Tablespoons (28g) Jack Daniel’s Whiskey
  • 2 eggs (100g) separated
  • 4 Tablespoons (50g) granulated sugar
  • pinch of salt
  • 1/2 cup (120g) heavy whipping cream plus a bit extra to whip up as a topping if you choose
For the Candied Bacon:
  • 3 slices bacon
  • 2-3 tablespoons brown sugar

For Serving:

Directions:
 Fill a saucepan with an inch or so of water and bring to a simmer.

Use a double boiler, or place a heatproof bowl over the simmering water (making sure the bowl does not touch the water) and melt the chocolate, butter, and coffee together.
Remove from heat and stir in whiskey. Set this bowl aside.In a separate heatproof bowl, whisk the two egg yolks with 2 tbsp of sugar over the pan of simmering water.You will continue to whisk this mixture until it becomes foamy (cooking it just slightly).When foamy, whisk the egg-yolk mixture into the chocolate bowl. Set aside.With a stand mixer, or hand mixer, beat the egg whites with a pinch of salt, gradually adding 2 tbsp of sugar, until stiff peaks form.Fold the stiff egg whites gently into the chocolate/egg yolk mixture.Lastly, whip up the heavy cream until soft peaks form and then fold this into the chocolate mixture from the previous step.Pipe or spoon whiskey mousse into chocolate dessert cups, 4 oz. mason jars or shot glasses. Place into refrigerator to set while you are preparing candied bacon.
Line a plate with a sheet of parchment paper. In frying pan or on griddle, cook bacon until nearly done. Drain as much bacon grease from the pan as possible. Sprinkle brown sugar over bacon and let it cook until it melts and begins to bubble up. Remove bacon to parchment lined plate and let cool completely. Chop candied bacon into bite sized pieces.
When ready to serve, top whiskey mousse cups with a bit of whipped cream and candied bacon.
Enjoy!
Jack Daniel’s Whiskey Mousse brought to you by: Runcible Eats (http://www.leaandjay.com )

 


Dublin Coddle

March 15, 2013

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So while we’re on the subject of traditional Irish dishes for St. Patrick’s Day, I would be remiss if I didn’t mention Dublin Coddle. Dublin Coddle is a stew consisting of Irish Sausages, potatoes, onions and Irish Bacon. Oh, save us! Now that is my kind of stew! It has been enjoyed in Ireland since the seventeenth century and likely before. It was a favourite of the likes of Jonathan Swift, Seán O’Casey and James Joyce. How is that for an Irish pedigree for you?! The name Coddle, likely comes from the verb “caudle” which means to cook food in water below boiling. Now that below boiling is important, this stew is meant to be simmered or braised in a slow oven or stove-top. Or even in a slow cooker set on low for 4-6 hours. You can’t rush it. Remember, according to those old Irish wives telling tales, “a stew boiled is a stew spoiled“. You must be patient. It is said that some of the popularity of this stew was due to the fact that a wife could leave it simmering on the stove for hours and it would still be delicious when her man finally arrived home from the pub, long after she’d gone to bed!

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If you had not noticed, this stew does not have a heck of a lot of ingredients to it. Sausages, bacon, potatoes, and onions. It’s very simple. But that means it is highly dependent on the quality of the few ingredients involved. You want to source out the best you can find. Now in the States, I was a bit challenged sourcing out Irish style sausages and bacon. But it can be done. I found my Irish Sausages at the Falls Church Farmers Market at Stachowski Brand Charcuterie. They also have a storefront in Georgetown, Washington DC. They did say that these sausages were “English Bangers”, but that is much closer to the style of sausages found in Ireland than the usual  U.S. breakfast sausage. (You could use a regular breakfast sausage link if pressed, but I was trying to go for as close to authentic as I could get.) As far as the bacon goes, “English Rashers” is most likely as close as you will find. Irish bacon is quite different from what we call bacon in the states. Their bacon is taken from back loin, rather than the pork belly from which ours is cut. If you can’t find rashers, go with Canadian Bacon. I was able to find “English Rashers” at the Organic Butcher of McLean. They were absolutely outstanding! Besides salt, pepper and parsley, there are not a lot of spices in Dublin Coddle. I did decide to add some garlic, which I will justify by saying it is not unlikely that garlic would have been available and used in the good old days. I also added a couple of sprigs of thyme to my Coddle, pretty much justifying its presence along the same lines as the garlic. Indeed I will even go a bit further and give you an old Irish folktale about thyme. It is said that keeping a sprig of thyme in your pocket will not only protect you from fairy mischief, but will enable you to see them clearly when passing by a fairy mound. Very useful info I would say! Now I suppose I should take a moment to tell you what is not  to be found in Dublin Coddle….According to my friend Theresa, who lives in Ireland, there are no carrots to be found in Coddle. This is apparently a source of great controversy when one discusses Coddle in Ireland. Theresa’s family clearly comes down on the anti-carrot front and that is good enough for me. No Carrots! Don’t even think about it! (I’m sure I will be getting barraged with e-mails from great old established Dublin families, regaling me with tales of carrot inclusion as you read this… Oh well, I’m sticking to my guns! No carrots I say again!)

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As far as preparation goes, it is traditional to throw all of the ingredients thus mentioned into a pot to simmer away for hours. There is no browning of anything. However, I thought a little browning was in order. I had read that this dish, although incredibly tasty, was not particularly photogenic. I thought a little browning might go a long way there. Turns out, I’m not so sure it made a difference with the photos, though I think it was beneficial to texture and am happy to recommend it. My husband had never tasted Dublin Coddle before and was definitely intrigued as he watched me run hither and thither to gather all of the “required” ingredients. He was not disappointed when presented with a big bowl of Dublin Coddle with a side of Brown Bread to soak up the sauce. Coddle proves “Looks aren’t everything”. It is warm, hearty and delicious, a veritable “hug in a bowl”. Irish comfort food at its best!

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Dublin Coddle

Ingredients:

  • 1-2 tablespoons olive oil
  • 1 lb. Irish Bacon
  • 2 lb. Irish Sausages
  • 2 large onions, sliced
  • 2 cloves garlic, chopped
  • 2 springs thyme, leaves only
  • 4 lbs. potatoes, such as russests or Yukon Gold, peeled and cut into large chunks
  • 2 Cups ham stock (you could use chicken broth if you can’t find ham stock)
  • 1/4 cup cream or milk
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste

Directions:

Heat the olive oil in a large, heavy bottomed fry pan. Add the Irish sausages. Cook until browned on all sides. Transfer to a plate. Cook the bacon until brown, but not crispy. Transfer to a plate. Add the onions and garlic, saute until translucent.

Place a large dutch oven over low heat. Layer 1/2 of the onion/garlic mixture in the bottom of the pan. Sprinkle with salt and pepper. Add 1/2 of the sliced potatoes.

Roughly chop the bacon and add to the pan over the potatoes.

Cut each sausage link in half or into thirds (your preference) and add it to the pan over the bacon. Cover sausage with sprinkling of fresh thyme leaves.

Top with the remaining onions and potatoes. Sprinkle with salt and pepper. Pour 2 cups of ham broth over layers.

Cover dutch oven and leave simmering on stove for 1 1/2 hours over low heat. About 30 minutes prior to serving, stir in 1/4 cup of cream or milk to further thicken the stew. Sprinkle with fresh chopped parsley when ready to serve.

Enjoy!


Bacon Bourbon BBQ Chicken Kebabs

September 21, 2012

That’s right! Bacon Bourbon BBQ Chicken Kebabs! Could anymore deliciousness be squeezed into a recipe title?!! So, to break it down, what I’m talking about here are lovely little pieces of chicken skewered onto a stick, coated with a bacon paste ( oh be still by heart…there is such a thing as a bacon paste!), smothered with a boozy Bourbon BBQ sauce and then, thanks to the mad grilling skills of my husband, grilled to perfection. (if I had grilled them they would have been a bit more crispy and a lot darker shade). As if there could be anything other than “perfection” with the likes of the list of ingredients just described.

These kebabs are easy to prepare and you can make them up well in advance of when you plan to grill them. The bacon paste coating was also quite easy to make. You just throw bacon pieces into the food processor along with your spices and whirr it all up until you’ve got a paste. I must admit, though, the thought of  it was a bit weird. I’ve never really worked with meat pastes before, but if they all taste as good as bacon paste, I say bring ’em on! You can use any BBQ sauce that you like with this recipe as well. If you are short on time, just get a bottle of your favourite from the grocery store. I happened to have some of the Chipotle BBQ sauce left over from the Coffee-Chipotle Pulled Pork I made a little while ago, so I used that. You just add a bit of vinegar to your sauce if it needs a bit of a tangy zing and then pour in that booze! (Knob Creek for me) Easy peasy!

These kebabs are just delicious! The bacon paste not only keeps the chicken from drying out, but infuses it with a mouth-watering spicy flavour. And then that boozy BBQ sauce really gives them quite a kick. Smoke and Bourbon…deelish!

I know summer is drawing to a close (yay! yay! and super yay!), so you’ve gotta try to get these in your Fall grilling repertoire. You won’t regret it!

Bacon Bourbon BBQ Chicken Kebabs

recipe from: The Slow Roasted Italian

yield: 8- 10 kebabs

Ingredients:

  • 16 ounces barbeque sauce, I used my homemade Chipotle BBQ sauce
  • 1/4 cup bourbon whiskey  (I prefer Knob Creek)
  • 2 tablespoons apple cider vinegar
  • 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • ¼ cup sweet paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices bacon , cut into small pieces
  • 8-10 12-inch wooden skewers (soaked in water for an hour)
Directions:
In a medium bowl combine barbeque sauce, vinegar and whiskey. (My Chipotle BBQ sauce was vinegary enough, so I chose not to add any to mine. However, if you have a sweeter sauce you are using, you may want to add the vinegar)  Whisk to combine.  Set aside and allow flavors to meld.
Add bacon pieces  to the bowl of your food processor and blend until bacon becomes a paste.  Add salt, pepper, paprikas, and sugar.  Pulse until well combined.
Pat chicken with a paper towel to dry.  Add bacon paste mixture to chicken; mix with hands until chicken is completely coated. Place chicken on skewers.
Place kebabs on preheated grill.  Cook on each side for 2-3 minutes.  Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
Remove kebabs from grill.  Pour remaining barbeque sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs.
Enjoy!

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