Christmas Traditions, New and Old

Hello friends!  I know I've been MIA here lately and have neglected my blog.  I haven't been gone, as you know if any of you follow me on Instagram, @savoringtime.  

I wanted to pop in before Christmas to share two of my Christmas traditions...one new that will definitely be repeated in Christmas to come, and the other, an oldie but goodie that I've been making for a VERY long time.  

First, this riff on the Christmas cheese ball.  A Cheesy Christmas Tree!  If you need a very quick and easy appetizer to bring to a party this weekend, this is it!  This is not my invention, but one I discovered on Instagram.  This started out as an idea made from a traditional home-made cheese ball to become a very quick and easy one made from a package of Boursin cheese.  You don't have to make a thing!  Simple assembly.  I've included the directions below.  

Boursin Cheese Christmas Tree Appetizer

Purchase a package of Boursin cheese. I used Garlic and Herb. Or, use 3 to make a mini tree forest :)

Buy some fresh parsley, a yellow bell pepper, sliced almonds or any other edible decor you'd like such as pomegranite arils.

Rinse, dry and chop parlsey finely. Lay out on paper toweling dry thoroughly.

Toast sliced almonds in a 350 oven for about 6 minutes until lightly browned. Cool.

Unwrap the cheese but keep the base on the bottom.

Place the cheese on a large sheet of plastic wrap and bring it upward. 

Shape cheese into a pyramid/tree by pressing or rolling gently along the sides to bring cheese upward.
Twist top of plastic wrap and freeze cheese for about 10-15 minutes.

Remove cheese from freezer and upwrap. Roll in chopped parsley all around and press to adhere.

Stick in toasted almonds all around and top with a star made from the yellow pepper.

Serve with crackers and slices of yellow pepper or other veggies.  

Done!  A cute and festive addition to a cheese or charcuterie platter.  

The Oldie but Goodie tradition in my family are these Candy Cane Cookies.  I've been making for more years than I can remember and are from an old Betty Crocker cookbook where I've found many gems! Betty Crocker's All Time Favorites.  We have already had one family Christmas celebration and this was my cookie platter.  

The recipe for the Candy Cane cookies can be found here:  Candy Cane Cookies

The recipe for my Sugar Cut Out cookies can be found here:  Celebration Christmas Cookies

(sometimes I'll roll the dough into logs and drizzle with melted chocolate). 

The recipe for my (mild) Gingerbread Cookies can be found here:  Gingerbread Cookies, My Way

May those of you who celebrate all have a safe and blessed Christmas and Best Wishes for a Happy New Year! 

Fondly, Susan

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Bruffins with Ham and Cheese

Easter idea alert!

First, it was Cruffins, a flaky croissant-like muffin (click here for my post on Cruffins from last year) that became immensely popular in bakeries and cafes and now it's Bruffins!  Bruffins are muffins made from brioche dough and filled with any savory filling that sounds good to you.  Basically, it's breakfast, brunch or lunch that you can eat on the go.

For my first attempt at making them, I picked a simple filling of lean, diced, smoked ham and diced sharp Wisconsin cheddar cheese.  The sweet brioche dough and the savory filling were a delicious combination! After my husband ate two, there was a request for a third.  'These are good!', he said.

Two days ahead of time, you will need to get your brioche dough started.  You'll need a very large bowl, jar or container with a lid.  I used a large cracker jar that I bought a Target.  I decided on the brioche dough recipe from Artisan Bread in Five Minutes a Day as I've made it before.  It's easy, stores well in the frig and is delicious!  The next day, pull out a chunk of dough (I took out a 1-pound piece which I weighed on my digital kitchen scale).  The dough is rolled on on a very well-floured surface and the filling is added.  It's folded over like a letter and rolled again, then cut into strips which are twisted and placed (artfully or not) into muffin cups or greased muffin tins to rise. 

These ham and cheese Bruffins would be perfect for a simple Easter brunch buffet.  They would also be a great way to use the left-over ham from your Easter dinner. You can make them a day ahead, refrigerate them and them simply pop them in the oven to warm gently before serving.  Let the Oohs and Aahs roll! 

"I'm so tired!  Hiding all of those Easter eggs is exhausting!"
"You think you're tired, I had to lay all of them!"

Have you tried the unbreakable eggs from Walmart yet?  They are great for kids and crafting! They dye just like regular eggs and you never have to worry about breaks and cracks with little ones.  We had our two oldest grandsons for a sleep over recently and we colored eggs together ♥ 

Hope all of you who celebrate, have a very Happy Easter!

Bruffins with Ham and Cheese

Printable Recipe Brioche dough (makes about 4 loaves) - Recipe can be cut in half - half recipe ingredients in parentheses. 1 1/2 cups (3/4 cup) lukewarm water 1 tablespoon (1-1/2 teaspoons) Active Dry, or Quick-Rise yeast 1 to 1 1/2 tablespoons (1-1/2 to 1-3/4 teaspoons)  kosher salt 8 (4) large eggs at room temperature, lightly beaten 1/2 cup (1/4 cup) honey 1 1/2 cups or 3 sticks (3/4 cup or 1-1/2 sticks) butter, melted 7 1/2 cups (3-3/4 cups) unbleached all-purpose flour For the Bruffins (makes 8) 1 pound of brioche dough 3 ounces of diced smoked ham 3 ounces of diced sharp cheddar cheese 1 small egg mixed with 1 tablespoon water for the egg wash 8 pretty muffin liners, if desired Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated but do not knead. Cover (not airtight), and allow to sit at room temperature for about 2-2-1/2 hours. (If you use cold eggs the initial rise can be very slow. Using eggs that have come to room temperature helps.) Refrigerate the dough overnight and use over the next five days. The dough can be frozen in 1 pound portions for 4 weeks. On baking day (or when the dough has chilled for 8–12 hours), prepare two 12-muffin pans by spraying them with baking spray or your may use muffin liners. These rise quite a bit so it's best to use every-other muffin space, if possible. Using floured hands, remove a 1 pound portion of brioche dough from the container (about the size of a cantaloupe melon). Flour a work surface very well and turn the dough out onto it and dust the dough with more flour. It can be quite sticky. Roll or pat the dough into a rectangle, approximately 8 x 16" and about 1/2" thick. Add more flour if the dough sticks to the work surface. Spread the diced cheese and ham evenly over the rectangle and then press them lightly into the dough. Fold the top third of the dough over the middle (your may need a large, floured spatula for this if the dough stick), then fold the bottom third up into a letter fold. Press the edges to seal them and roll the dough into another rectangle, about 3/4" thick. With a knife or pizza cutter, cut along the short side to make 8 even strips. You may bake any scrapes on a baking sheet. Take each strip and twist the ends in opposite directions a few times, then pick up middle of the strip with one hand and the ends with the other, lay the ends into the muffin cup first, laying down the middle on top with a another gentle twist. Cover the muffin pans lightly with plastic wrap and let rest for about 1 1/2–2 hours or until doubled in volume. About 30 minutes before baking, preheat the oven to 375°. Whisk together the egg wash and gently brush over the tops of the muffins. Bake for about 20-25 minutes, switching racks and rotating the muffin pans for even baking. Baking time with vary depending on your oven. Cool in the pans on wire racks for about 10 minutes. Serve immediately or cool completely and refrigerate in a covered container. The muffins will keep refrigerated for about three days. Chilled muffins can be rewarmed in a 300 degree oven for 10-12 minutes. Left-over dough can be used to make brioche bread, muffins or sandwich buns. Filling with cinnamon sugar will make a delicious sweet treat. Inspired by an article on Bruffins in the Milwaukee Journal-Sentinel and Artisan Bread in 5 Minutes a Day

Cheese and Herb-Stuffed Mini Bell Peppers Appetizer

We have many wonderful restaurants in the Milwaukee area, and have several that specialize in the current 'Small Plates' trend.  Hate it or love it?  Lots of people must love it because you can't get a table at the most popular of these restaurants unless you make a reservation at least two weeks in advance. I think it is fun to sample several different things during the meal.  

One of these restaurants used to serve a goat-cheese stuffed mini bell pepper dish on its menu, and, while I am not a fan of goat cheese in general, they were delicious. However, I do like feta cheese, since it is made with at least 70% sheep's milk. Who knows why our taste buds prefer some things and not others?

I tried to re-create the recipe at home using a couple of different cheeses and some freshly cut herbs from my garden containers.  If you have a big yard, a window sill, or tiny 5th-story porch, I highly recommend growing a couple of containers of herbs. They make everything taste better!

Begin by cutting the peppers in half lengthwise, trying to cut the stem in half also as the stem makes a nice 'handle' with which to eat them.  Scrape out the seeds and any white membrane, then wash and dry them on paper toweling.  If your pepper halves are 'wobbly', simply slice a thin, flat strip off the bottom, lengthwise.  

I used half feta and half cream cheese (Philadelphia style soft, mild cheese).  A little salt and pepper, a small clove of garlic, a dash of Tabasco and 1-2 teaspoons of chopped oregano, thyme, tarragon and basil, and blended it all together until smooth with a fork and then filled the mini pepper halves.

After they were baked, I drizzled them with a tiny bit of Tuscan-flavored olive oil and then sprinkled chopped fresh parsley over the top. A quick, easy and delicious appetizer for summer entertaining!  My husband and I loved them!  These would also be great with Boursin or any soft cheese that you enjoy. 

Cheese and Herb-Stuffed Mini Peppers Appetizer

Printable Recipe

Serves 4 as an appetizer - Makes approximately 16 pieces

8 Mini bell peppers of various colors
1/2 cup feta cheese, room temperature
1/2 cup Philadelphia-style cream cheese, room temperature
1 small clove garlic, minced
Dash of Tabasco hot sauce (or you may use a pinch of red pepper flakes)
1-2 teaspoons of chopped, fresh basil,
1-2 teaspoons of chopped, fresh oregano
1-2 teaspoons of chopped, fresh tarragon
1-2 teaspoons of chopped, fresh thyme
Pinch of salt and a good pinch of freshly ground pepper, to taste

Tuscan-flavored or plain olive oil and freshly chopped parsley for garnish - optional.

Preheat oven to 350F

Place each pepper lengthwise on a cutting board and with a sharp, serrated knife, cut in half from the bottom of the pepper up to the stem, trying to cut through the stem evenly, if possible. Remove seeds and any white membrane, wash and place on paper toweling to dry. If the pepper doesn't lie flat, cut a very thin flat strip off the bottom, lengthwise.

Combine the cheese, garlic, Tabasco, herbs and salt and pepper in a bowl. You may soften the cheese in a microwave for about 20 seconds if it isn't soft enough to mix. Blend everything until thoroughly combined.

Fill pepper halves with cheese mixture (don't overstuff) and place on a baking sheet, cheese side up, and bake for 10 minutes or until peppers are crisp-tender. Remove from oven and change oven to broiler. When ready, broil peppers for about 1 minute, watching carefully, until just golden on top.

Sprinkle with olive oil, if desired and sprinkle with freshly chopped parsley for garnish.

Savory Flower Bread

You may have seen various forms of shaped bread "art" with one braided and twisted bread even lovelier than the next.  There is a beautiful sweet version here on Monique's blog La Table de Nana.  She made a  nutella-filled braided brioche bread which is gorgeous.  

 

Then, I saw a savory version of a twisted bread that looks like a big sunflower on Juliana's blog Color Your Recipes.  She had found it on Passionate ABout Baking but was originally seen on At Down Under. I know that a lot of links but I've been to each one to try and learn how to make this and thought you might appreciate seeing them and the lovely photos too  :)

This bread is a savory version of Hungargian Kalács which is a sweet bread eaten during Easter.  The word Kalács means 'round' or 'wheel'.  

The dough itself is delicious with garlic and Parmesan cheese mixed in.  Then, I filled it with chopped green onions, Greek yogurt, grated Jarlsberg and Parmesan cheeses mixed with spicy horseradish mustard, red pepper flakes, and Penzey's Pizza Seasoning (which is a blend of oregano and other herbs).  I can imagine this bread made with chopped, cured meats and other cheeses and seasonings. You could use any kind of seed or even pine nuts in the center.  Let your imagination and taste buds be your muse!

 
I used Passionate About Baking's adaptation of the dough recipe which I found easy to make and work with.  Color Your Recipes has a great, detailed tutorial on how to do the shaping of the bread.   

This would make a delicious Easter appetizer/finger food and the flower shape makes it perfect for spring time. Happy Spring and Enjoy!

Savory Braided Flower Bread

Adapted from At Down Under and Passionate About Baking
Printable Recipe

Dough:
2-1/2 cups (325g) all purpose flour
1/4 cup-packed (25g) grated Parmesan cheese

2 1/2 tsp instant yeast
1/2 tsp salt
1-3/4 cup (200g) milk, lukewarm
3-4 cloves garlic, minced
1 Tablespoon (15ml) plain Greek yogurt or sour cream
3 Tablespoons (40 ml) extra virgin olive oil

Filling: (The filling is very versatile so use any cheese and seasonings/herbs of your choice, including chopped, cured meat such as pancetta or bacon)

3 Tablespoons of plain Greek yogurt or sour cream
8 ounces of shredded cheese or your choice (I used Jarlsberg and Parmesan)
3 small green onions, chopped
1 teaspoon red pepper flakes
2 teaspoons spicy horseradish mustard or Dijon
1 teaspoon Penzey's Pizza seasoning (or a combination of dried oregano, basil and marjoram)
Salt and Freshly ground pepper, to taste

1 beaten egg yolk plus 1 tablespoon water, for wash
2 tablespoons seeds for decor in center of bread

Place the flour, Parmesan cheese, yeast and salt in the bowl of food processor and pulse on high speed to mix. Add the milk, cloves, garlic and yogurt and pulse to blend. Remove dough from food processor and knead on a floured surface to a smooth dough - about 5 minutes.

Cover with a piece of plastic wrap or dish towel and let rest for 15-20 minutes, then knead in the olive oil. Place the dough in a well oiled bowl, seal with plastic wrap and allow to double in rise in a warm place.

Assembly:

Once the dough has doubled, preheat the oven to 390F (200C) and line a rimmed baking sheet with parchment paper.

In a bowl, mix together the filling ingredients.

Divide the dough into two equal pieces. On the lightly floured surface, roll one half into an 12″ circle. Transfer the circle to the baking sheet and roll out the other piece of dough to the same size. Spread the filling ingredients on the baking sheet dough and then cover with the second circle of dough and press down gently, trying as best you can to fit them together evenly.

Place a small glass in the center and press down gently (I used the cover to a small round butter dish). Using a sharp knife, cut the dough around the glass evenly into 4 sections, then cut each section into another 4 sections. You should have 16 sections.

Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the center. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.

Remove the glass in the center and brush the top of the dough with the egg wash. Arrange sunflower seeds in the center where the glass was.

Bake for 20-25 minutes until light golden brown.

Allow to cool for 5 minutes, then transfer to a rack. Serve warm or room temperature.

Italian Bacon and Cheese 'Snail' Rolls

First of all, let me tell you that these delicious rolls were a 'labor of love'! I first saw the charming, snail-shaped rolls called "Lumachelle of Orvieto" on Chiara's Italian blog La Voglia Matta in January. Lumaca means snail in Italian and Oriveto is the city in Umbria where they are popular. I immediately put the recipe to the top of my stack of recipes to try. And, try and try I did, with the first real success coming today after two previous attempts.

For the first attempt, I made the dough in my bread machine and made the rolls in muffin tins.  I used smoked ham instead of pancetta and used sharp cheddar cheese. While they looked good and had a nice crumb while warm, they hardened too much after cooling.

For the second batch, I used another recipe that I found on the internet that didn't call for any butter or lard as the first recipe did but use more olive oil.  I kneaded by hand, as the recipe states, and used cooked bacon and grated, aged Pecorino Romano cheese.  These also hardened way too much after they cooled.  Little hockey pucks! I could have given up then and just posted a nice picture and kept my fingers crossed that you had better luck than I - but I just couldn't do that. 

It was then that I decided that the hardening was likely due to using American flour instead of fine, Italian flour.  It's also possible that I didn't add enough water to the dough as it is very dry in the house here in winter. The other factor could be that the original Italian recipes call for uncooked bacon or pancetta which could add additional fat while they bake and make them more tender.  However, I was afraid of using uncooked bacon. 

Whatever the reason, I decided to switch gears and try a totally different dough recipe because I still thought the idea sounded delicious.  I picked the famous Jim Lahey recipe for No-Knead bread dough that ferments on the kitchen counter overnight for 12-18 hours.  It was an Aha! moment when I tasted the first of these rolls!

The rolls were crusty on the outside and tender on the inside, just like a good baguette!  Hours later, I tasted one again and the interior was still soft and delicious (even though I got distracted and baked them a couple of minutes longer than I should have).

A soft and delicious crumb in the center and crusty goodness on the outside with bits of bacon and sharp cheddar cheese.  Yum! They would be delicious for breakfast with an omelette or as an on-the-go breakfast or lunch.  As is true with most delicious rolls, they are best eaten the same day.

All three attempts were formed in the same way by rolling small 50 oz balls of dough into ropes and then wrapping them around and around one end to make the snail shape. Here's a video if you'd like to see how an Italian bakery makes them. 

Whenever I make a European recipe I'm always so glad I have a digital kitchen scale so I can convert ounces to grams!

I think these two are going to love them ♥

If you'd like to try making your own Lumachelle of Orvieto using the original recipe follow the links to Chiara's Blog and the blog that was her inspiration below. 

Italian Bacon and Cheese Rolls

"Lumachelle of Orvieto" - Original Recipes found on La Voglia Matta, and Anice and Cannella, which I adapted using Jim Lahey's No Knead Dough

Printable Recipe

Note: This is the original dough recipe cut in half and it yielded 9 rolls.  You can follow the link to the original Jim Lahey recipe above and use half the dough for these rolls and half for a small loaf of bread - great idea!

1-1/2- cups all-purpose or bread flour, plus more for dusting
1/8 teaspoon instant yeast

1/2 rounded teaspoon salt

3/4 cup water

1/2 cup diced lean bacon, cooked until fat is rendered, drained and cooled

1/2 cup shredded sharp cheddar cheese

In a large bowl combine flour, yeast and salt. Add water, and stir until blended.  The dough will be sticky. Cover bowl with plastic wrap and allow to rest on the kitchen counter at least 12 hours and preferably 18, at room temperature, about 70 degrees. The dough is ready when the surface is dotted with bubbles.

Lightly flour a work surface and place dough on it.  Pat the dough out into a rectangle and add the cooked bacon and shredded cheese. Sprinkle with a little more flour and fold it over on itself several times until the bacon and cheese are incorporated. Form a ball with the dough and cover loosely with plastic wrap and let rest about 15 minutes.

Cut the dough into 9 equal pieces and roll each piece into a rope.  Make a spiral shape with the ropes but do not roll too tightly.  Place spirals on a silicone or parchment-lined rimmed baking sheet dusted with a little flour. Dust surface of rolls with a little bit of flour and cover with plastic wrap.  Allow to rest at least 1 hour or up to 1-1/2 hours. 

About 20 minutes for the resting time in finished, preheat the oven to 450F. 

When ready to bake, remove plastic wrap from rolls and place in hot oven and bake for about 15 minutes or until golden brown.

Cool on a wire rack.

Cheese and Walnut Crackers~

Just a brief warning. These are like potato chips - you cannot eat just one. If you have a problem with that, just leave now - no hard feelings.

Here's a little treat for the adult tricksters, although I'm sure kids of all ages who enjoy nuts will enjoy these too. I used a combination of aged white and yellow cheddar cheeses in these. I also love the suggestion of using blue cheese and pecans as an alternate version - I'll be trying those next.

Crispy and delicious, these are great with cocktails or wine. The dough needs to be refrigerated before baking so this also makes it a perfect 'do ahead' recipe.

Cheddar and Walnut Crackers with Sea Salt
Adapted from Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Printable Recipe

Yield: About 80-100 small crackers depending on diameter and thickness

4 oz/113 g butter
8 oz/227 g aged Cheddar cheese, grated
6 oz/170 g all-purpose flour
1/2 tsp/3 g salt
1/4 tsp/1.5 g cayenne pepper (optional)
2 oz/57 g finely chopped walnuts
Sea salt for sprinkling over crackers

My note: The original recipes calls for 1 teaspoon of salt added to the cracker dough. I reduced that by half because I wanted to sprinkle a little sea salt on the cracker discs just before baking.

Cream the butter; add cheese and mix well. Add the flour and salt and mix well. Blend in the nuts.

Roll out into 3 logs, about 1 1/2 in/4 cm in diameter. Chill at least 1 hour.

Cut into slices 1/8 in/3 mm thick and place on a parchment-lined sheet pan. Sprinkle lightly with sea salt.

Bake at 350°F/175°C for about 8 to 10 minutes until crisp. (In my oven they needed a longer baking time - about 10-12 minutes)

Cool on a wire rack. Store in an airtight container. Serve within 3 days.

Variation: Blue Cheese and Pecan Crackers: Substitute an equal amount of blue cheese for the Cheddar and pecans for the walnuts.

Really? Really! The Best Ever Mac 'n Cheese!

I'm a cheese snob. Living in Wisconsin, I think I'm entitled to a modicum of cheese snobbery. That being said, I still refuse to wear a cheesehead hat! Here are some fun cheese facts that I found here and here:

Wisconsin leads the nation in number of dairy farms - 18,000, number of cheese plants - 126 and, total U.S. cheese production - 2 billion pounds. Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese. Wisconsin cheese-makers were the originators of brick and Colby cheeses.

In celebration of cheese, I offer to you the Los Angeles Times Best Ever Mac 'N Cheese which is my favorite mac 'n cheese recipe and is, truly, the best ever mac 'n cheese.

Wisconsin cheese snob and bovine approved!

This was a 'clean out the cheese bin in the refrigerator' recipe for me so the cheeses I used are not those called for in the original recipe. Feel free to substitute your favorite blend of cheeses but a combination of a some type of cheddar and Swiss-like cheese is the best combination.

Not for every day consumption, needless to say but oh, so delicious!

The Best Ever Mac 'N Cheese

Adapted from the LA Times
Printable Recipe

1/2 cup panko bread crumbs
1 teaspoon melted butter
1/2 cup (1 stick) butter
1/2 cup flour
5 cups milk (I used fat free)
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon salt
1 bay leaf
4 cups shredded sharp cheddar cheese, divided
2-1/2 cups shredded Jarlsberg cheese (or Gruyere)
1/2 cup shredded Asiago
1 pound of pasta or macaroni, I used Campanelle
1/2 cup heavy cream (I used half & half cream)

Heat the oven to 350 degrees. Toss the panko bread crumbs with the melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 7-10 minutes. Set aside to cool.

In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes. Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.

Stir in 3 cups of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.

Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

Whole Wheat CheeseBoy Crackers!

I'm still not baking - at least not cookies and not for my husband and myself. One more week to go of eating healthy! That's doesn't mean I can't make a treat for my grandson, though :)

 

However, these treats are not cookies - they're whole wheat cheese crackers!

 

I made these using the Christmas pastry cutters from Williams Sonoma. They're less than 2" long and just adorable. The crackers are healthy and delicious! I had a hard time keeping my husband from devouring them all.

 

I found this great recipe here after doing a Google search for cheese crackers. Mack loves cheese crackers and these are so much better than Goldfish.

Whole Wheat Cheese Crackers
Adapted from High Five Recipes
Printable Recipe

1/2 cup unsalted butter, room temperature
1/2 teaspoon sea salt
2 cups shredded sharp cheddar cheese, room temperature
2 cups whole wheat flour (I used King Arthur White Whole Wheat)
1/2 teaspoon baking powder
2 tablespoons cold water

Preheat oven to 350F degrees.

In a large bowl, beat butter and salt until creamy. Add cheese and mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Remove the dough from the bowl, divide in half and pat into two balls with your hands. Cover with plastic wrap.

Using one ball of dough at a time, roll the dough into 1/8 inch thickness between two pieces of parchment paper. Cut the rolled out dough in shapes with cutters or simply cut into 1 ½ inch squares. Place on parchment or silicon baking mat lined baking sheets.

Bake 15-17 minutes or until lightly browned. Allow to cool on pan for 5 minutes before removing.

Chipotle Pork Cheeseburgers

It's funny how recipes come your way sometimes.  Last week I was working with a friend and he was telling me that his daughter was home for a couple of weeks from school and doing some cooking for he and his wife.  He was raving about the pork and Muenster cheeseburgers that she had made the night before and how the pork was mixed with chipotle, grilled with melted Muenster cheese and served with avocado and tomatillo slices.  Pork cheeseburgers???

But, due to his exuberance about the recipe, I assumed my husband would also like them and immediately got on the computer and did a quick search for the recipe and made them this week.

My friend was absolutely right - they are wonderful!  A great change from the usual beef burgers on the grill with a surprising smokey-spicy flavor.  The mayo and avocado add just enough creaminess to balance the heat of the chipotles and the sliced tomatillo added a wonderful, cool crunch. I didn't add the cilantro garnish - just a personal preference. I added more chipotles than the original recipe called for and even added a little adobo sauce to the mayonnaise.

Chipotle-Cheese Pork Burgers

Adapted from Gourmet

Photo Credit Gourmet.com

Printable Recipe

Serves 2-4 depending on the size you make the burgers and the appetites of those your are serving. I prefer 1/3 pound per person.

1 pound regular ground pork (not extra lean)
3 teaspoons minced chipotle pepper in adobo* plus 2 teaspoons adobo sauce (this is more than the original recipe calls for)
2 garlic cloves, forced through a garlic press
1/2 teaspoon salt
2-4 slices Muenster cheese
2-4 hamburger buns, toasted

Garnish:

1/4 cup mayonnaise with 1 teaspoon adobe sauce added
1 large tomatillo (1/4 pound), husked and rinsed, then sliced thin
1/2 avocado, sliced
1/2 cup cilantro sprigs (optional)

Preheat a outdoor grill or grill pan on the stovetop to medium heat. In a medium bowl, add the ground pork, diced chipotles and adobe sauce, minced garlic, and salt and gently mix together just until combined. Form into patties.

Oil grill rack or pan and grill patties, covered, 4-5 minutes. Flip patties over and grill another 4-5 minutes. Top with a slice of cheese and grill just until cheese is melted, 1 to 2 minutes more and remove to a plate.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro (optional).

Chipotles in Adobo sauce can be found in the Hispanic aisle of your grocery store near the other chili peppers. They have a wonderful, smoky-tangy flavor.

Baked Zucchini 'Fritter' Pie

Here is a great recipe for zucchini if you have a picky husband, like mine, who needs it disguised with other ingredients. He loves it when I make zucchini fritters which has all of the ingredients listed above.  Last week, I found a recipe for zucchini pie in the August issue of Real Simple magazine. The ingredients sounded almost exactly like those in zucchini fritters but without all of the work of making patties and frying.  Instead, it's baked in a pie plate but the delicious fritter flavor is all there. 

I added more herbs than the original recipe called for and also changed the cheeses added. I was extremely happy with the result and even more happy to find a recipe that will allow me to use my every-growing zucchini crop!  This was our Meatless Monday meal last night.

Here's a great tip for you...use a potato ricer to squeeze out the excess moisture in zucchini.  It works beautifully! You can find the one I use by clicking here.

Baked Zucchini Pie
Inspired by this recipe from Real Simple

Printable Recipe

3 cups grated zucchini, excess moisture squeezed out with a potato ricer.
1 small onion, chopped
1 cup all-purpose flour
1/2 cup grated provolone cheese
1/2 cup grated mozzarella cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan cheese (reserve 1 tablespoon)
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350°F. Spray a 10 inch round glass pie plate lightly with cooking spray.

In a large bowl combine all the ingredients except for 1 tablespoon of the reserved Parmesan cheese and blend gently. Spoon the mixture into the prepared pie plate.

Bake for 45 to 50 minutes or until golden brown. Remove from oven and sprinkle with the reserved Parmesan. Cool for about 10 minutes before slicing.