Product Review – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Moist Grape Flour Banana Bread – a Twist on a Classic

Chris — Sun, 24 Aug 2025 10:00:00 +0000

Moist, flavorful, and packed with fiber, this Moist Grape Flour Banana Bread is a guilt-free indulgence that will leave your taste buds satisfied!

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I received a bag of this interesting grape flour from White Lily. Of course, I thought of a baking staple which to me is banana bread. It’s forgiving if the flour is difficult to work with. Thankfully, this moist grape flour banana bread turned out amazing. I can’t wait to bake a few more things with this fun flour.

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Where Does Banana Bread Come From?

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Banana bread’s story starts in the United States in the early 20th century. Bananas had become widely available. Home cooks were eager to experiment with new recipes using these new fruits. At the same time, it was a popular recipe people made to use up overripe bananas and avoid food waste.

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The first printed banana bread recipes appeared in American cookbooks in the 1930s. This is mainly due to mass marketing of leavening ingredients like baking powder and baking soda. This combination made it possible to create quick breads that don’t require yeast for rising. Another reason for its popularity its versatility. You can stir in nuts, chips, coconut, spices, and even change up your flour to include, you guessed it, grape flour!

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Tips for Storing Overripe Bananas

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You buy bananas that you think you’re going to eat. Then you wind up not eating them all. Next think you, they’re starting to get dark spots on them. Or even worse, they start to turn black. Don’t toss those overripe bananas! They are perfect for baking.

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You can refrigerate them. Place the bananas in the fridge to slow down ripening. The skins may darken, but the fruit inside stays sweet and soft. For longer storage you can freeze them. I toss the whole banana in a freezer safe bag for a couple of months. Some peel them or even slice them and freeze the slices on a sheet pan for smoothies. And some mash their bananas and freeze them in measured portions for easy use in recipes.

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What is Grape Flour and How is it Made?

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Grape flour is a unique and nutrient-dense flour made from the dried skins and seeds of grapes. This is often the byproduct of winemaking. These skins and seeds are dried, finely ground, and sometimes sifted to create a flavorful flour. The result is a flour that’s rich in color, slightly sweet, and packed with antioxidants.

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I read that in subtle baked goods, you can taste the grapes in the flour. Of course, I made banana bread, so no subtle flavors there. You can easily see that it’s slightly darker than regular flour probably due to the wheat in the blend. It had the same consistency and baked up just like regular flour.

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Grape flour is high in fiber, antioxidants (like resveratrol), vitamins, and minerals. Most grape flours are naturally gluten-free, making them great for those with gluten sensitivity. They’re a great way to repurpose the byproduct of other items like grape jelly and wine. This reduces food waste, making it eco-friendly.

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Incorporating Grape Flour into Your Traditional Banana Bread Recipe

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Grape flour can be easily added to your favorite banana bread recipe. It pairs beautifully with the sweetness of bananas and adds subtle fruitiness. When using grape flour, substitute up to one-third of your usual flour with grape flour. This ensures the bread stays moist and tender while reaping the nutritional benefits and unique flavor.

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Ingredients for This Moist Grape Flour Banana Bread Recipe

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This banana bread uses simple ingredients that you probably have on hand. Minus the grape flour, of course.

Pantry ingredients – sugar, vanilla extract, flour, grape flour, salt, baking soda, bananas

Refrigerator ingredients – butter, eggs, yogurt

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Instructions for Making This Banana Bread Recipe

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Preheat your oven to 350°F and grease loaf pan so they’re ready when you are. Combine the butter with the sugar and beat until creamed. Add the eggs one at a time making sure to stir after each one. Stir in the vanilla extract and yogurt until combined. Finish up the wet ingredients by mashing and stirring in the bananas.

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Combine the dry ingredients in a large mixing bowl and stir with a whisk until combined and no lumps are visible. Make a well in the center of your dry ingredients and pour in the wet ingredients. Stir until most of the ingredients are combined but not complete. Let the batter sit for about 5 minutes and then give one or two more stirs before pouring into your prepared loaf pan.

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Bake at 350 F for 45 to 60 minutes or until a bamboo skewer inserted in the center comes out mostly clean. The bread will continue to cook as it cools in the pan, so you don’t want the skewer to be completely clean. This helps keep the bread moist. Cool the bread in the pan for 5 minutes. Remove it from the pan and let it cool completely on a wire rack.

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Elevate Your Banana Bread with These Delicious Variations

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I’m sure after a while your family might get tired of the same banana bread. So, why not put your own spin on this recipe? Kick it up with some spices. I like adding some gingerbread spice mix to my bread. It has the perfect amount of warming spices to make it comforting.

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How about adding some other fruits? Dried cranberries or strawberries would make for a delicious and fruity bread. Or how about stirring in some orange or lemon zest and juice? The citrus kick would make this bread vibrant and tasty. Then there’s the slew of nuts. Walnuts are traditional, but some candied pecans or roasted cashews would be a great crunchy treat. Or even try some roasted almonds or hazelnuts sprinkled on top for added crunch.

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Which leads me to trying some nut butters in your recipe. Of course, you’d have to adjust the liquid and flour ratio, but it would be worth trying some pistachio butter or sun butter. I made a nut butter banana bread with sun butter and it was so good.

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What does this moist grape flour banana bread taste like?

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This banana bread is fabulous!! I am convinced it’s the flour. I made sure there was enough liquid to compensate for the grape and wheat flours. So, it’s more than moist!! And since there’s whole wheat flour, it’s a great mid-morning or afternoon snack. I was even eating it as a sweet nibble after lunch. It is THAT good.

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Honestly, just look at it!! Even after a week, it is still moist and delicious. You can’t go wrong with this recipe. If you can’t find grape flour, you can use more whole wheat or all-purpose flour in its place. Or try some oat flour!

Moist Grape Flour Banana Bread

Cook Time: 1 hour

Total Time: 1 hour

Step up your baking game with this Moist Grape Flour Banana Bread recipe. Perfect for breakfast, snacks, or dessert!

5.0 Stars (1 Review)

Ingredients

1/2 cup butter, melted and cooled slightly
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup nonfat vanilla yogurt
1 cup mashed bananas
1 cup flour
1/2 cup grape flour
1/2 teaspoon salt
1 1/4 teaspoon baking soda

Instructions

Preheat oven to 350.
Combine the first five ingredients in a mixing bowl with a whisk. Stir in the bananas and set aside.
Combine the flour, grape flour, baking soda, and salt in a large mixing bowl. Stir with a whisk to break up any lumps.
Make a well in the center of the dry ingredients. Add the wet ingredients and stir until just barely mixed.
Allow to rest for 5 minutes before pouring into a loaf pan coated with cooking spray.
Bake at 350 for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan 5 minutes before removing to a rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 236Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 299mgCarbohydrates 36gFiber 1gSugar 17gProtein 4g

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Cinnamon Raisin Bread in About an Hour

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Cinnamon Swirl Banana Bread

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Double Chocolate Zucchini Bread

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The post Moist Grape Flour Banana Bread – a Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Garlic Peri-Peri Baked Wings

Chris — Sun, 27 Jul 2025 10:00:00 +0000

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

I have been working on a recreation recipe from that wing joint. The one with like 20 different sauces? Yeah, that one. Then it hit me. This recipe needs a ton of garlic to make these wings super delicious!! So, I changed my recipe and added a head and a half of pressed garlic to the wings.

I also combined Peri-Peri sauce and butter to make a rich and spicy power sauce duo. Then I added garlic and herb Old Bay to the party. All this combined with the head and a half of garlic makes for the most delicious baked wings. And you can easily air fry these, too.

What is Peri-Peri Sauce?

Peri-peri sauce is a fiery, aromatic condiment with origins in Portuguese and African cuisine. It’s also known as piri-piri or pili-pili. This sauce is traditionally made from African bird’s eye chilies, garlic, lemon, vinegar, oil, and a medley of spices. It is renowned for its tangy, spicy kick.

The sauce’s vibrant heat is balanced by citrusy brightness and earthy undertones. These flavors make it a beloved addition to grilled meats, seafood, and chicken wings. Its global popularity has soared thanks to restaurants like Nando’s. You can easily incorporate peri-peri into your own cooking with ready-made bottles found in most supermarkets.

What is Old Bay Seasoning?

Old Bay seasoning is a classic American spice blend originating from Baltimore, Maryland. Since 1939, Old Bay has been a kitchen staple for fans of seafood. It’s delicious in crab cakes but also delicious on poultry, fries, and more. The blend is a secret recipe. But you can taste hints of celery salt, paprika, black pepper, red pepper flakes, and other aromatic spices create its unmistakable flavor profile.

It’s zesty, savory, and just a touch peppery. This provides depth and complexity without overwhelming your wings. When paired with peri-peri, the garlic & herb Old Bay brings a unique Chesapeake twist to these garlic peri-peri baked wings.

Save Money with Whole Wings

Let’s face it pre-cut chicken wings are convenient. However, you pay for that convenience. If you want to save money while feeding a hungry crowd, purchase whole chicken wings. They’re typically priced lower per pound.

My grocery sells whole wings for about $2.50 a pound. The separated wings are almost double that. Purchasing whole wings in bulk is especially cost-effective when planning for game day gatherings or family parties.

Whole wings are usually fresher, and they allow you to control the prep process for superior results. Plus, buying whole wings means you end up with the wing tips. These are the perfect addition for making rich, homemade chicken stock. There’s a certain satisfaction in working with whole wings. It gives you a sense of connection to the cooking process that’s lost with pre-cut pieces.

How to Separate Whole Wings for Game Day Wings

If you’ve never broken down a chicken wing before, don’t worry because it’s easier than you might expect. With a sharp knife, you’ll have a pile of party-ready wings in minutes. First you must locate the joints. Lay the wing flat and stretch it out. You’ll see two joints. The first is the drumette-to-flat and the second is the flat-to-tip.

Next, find the sweet spot. Use your fingers and bend the wing to feel where each joint naturally separates. For me, I usually make a V with the wing. Then I take a sharp chef’s knife and cut down the center of V which cuts through the joints. If the knife doesn’t go through easily, then move it a little to the left or right to find the joint.

You now have drumettes and flats (or wingettes) exactly like you find in restaurants. Save the tips in the freezer until you’re ready to make stock. I just keep tossing them into the same bag until it’s full. That’s when I know it’s time to make some delicious chicken stock. Prepping your own wings not only stretches your budget but also ensures fresher, juicier results.

Prepping these Garlic Peri-Peri Baked Wings

This recipe is all about maximizing flavor with minimal fuss. This recipe has five ingredients. There’s chicken wings, garlic, peri-peri sauce, garlic & herb Old Bay seasoning, and butter. And prep is super simple. Combine the garlic with some of the peri-peri sauce and some of the Old Bay. Toss the wings to coat them in the mixture and marinate them overnight.

Baking the Chicken Wings

Deep frying may be the traditional way to cook up chicken wings. But oven-baked wings are just as crispy and flavorful. They’re also less messy to make than deep fried wings. First, preheat your oven to 425 F. This ensures a hot and even bake along with gloriously crispy skin.

Take the wings out 30 minutes before cooking. Place the wings on a rack over a sheet pan. Make sure to space them out, too, so air can circulate around the wings. The rack also allows air to completely circulate the entire wing. This makes the wings crispy and delicious. Bake the wings for 15 minutes, turn them over, and then bake an additional 20 minutes.

If you want the skin even crispier, you can broil them for 2 to 3 minutes on each side. Make sure to keep an eye on them. Broiling can go from golden brown the burned in the blink of a eye. The high heat can also render more fat making the skin crispier.

Combine the rest of the peri-peri sauce with the butter and Old Bay in a heatproof bowl. When the wings are cooked, immediately toss them in the garlic sauce. Let them rest in the sauce for a few minutes to cool slightly before serving with a garlic ranch, peri-peri sauce, or blue cheese dressing.

You can air fry these wings, too!

I also air fry my wings. I put them in the air fryer at 350 F for 15 minutes, then I turn up the heat to 400, flip the wings over, and cook for an additional 20 minutes. This makes them crispy, too. The air fryer is great for smaller batches. But to feel a large crowd, oven baked is best.

Now, the hubs isn’t a fan of Old Bay. I love the stuff and think that the garlic and herb flavor isn’t as powerful as he thinks it is. But then again, I’ve pretty much grown up with it on almost all seafood that I can’t get enough of it. So, if you’re not a fan of Old Bay like I am, you can omit it or swap out some garlic powder for the Old Bay.

Yup. I’m drooling! Aren’t you drooling?? Just imagine that garlicky, spicy sauce coating those crispy, baked wings. There’s flecks of the Old Bay seasoning and some pieces of the delicious garlic. I just need a cold brew and I’m all set!! Who needs to go to a wing joint for delicious wings? Just make these!

Garlic Peri-Peri Baked Wings

Cook Time: 35 minutes

Total Time: 35 minutes

With just a kick of spice and a LOT of garlic, these Garlic Peri-Peri Baked Wings taste like garlic wings from my favorite wing joint only healthier!

No Ratings

Ingredients

1 1/2 heads of garlic (yield approximately 3 tablespoons of pressed garlic)
1/2 cup Peri-Peri sauce
1/3 cup melted butter
3 teaspoons Garlic & Herb Old Bay seasoning
1 1/2 pounds chicken wingettes

Instructions

Using the Garject garlic press, process one head of the garlic into a medium mixing bowl. Add 1/3 cup of Peri-Peri sauce and 2 teaspoons Old Bay seasoning.
Add the chicken wings and toss to coat. Place the wings in a zip top pastic bag and marinate overnight.
Preheat oven to 425.
Place the chicken wings on a baking rack placed on top of a baking sheet and bake at 425 for 15 minutes. Turn the wings over and bake for an additional 20 minutes.
While the wings are baking combine the remaining ingredients in a heatproof mixing bowl.
Remove the wings from the oven and immediately toss in the garlic sauce. Allow to cool slight in the sauce before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 568Total Fat 40gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 20gCholesterol 206mgSodium 453mgCarbohydrates 8gFiber 1gSugar 2gProtein 43g

Favorite Chicken Wing Recipes

Air Fryer Teriyaki Chicken Wings from Creative Cynchronicity
Baked Marinated Chicken Wings from Art of Natural Living
Blackstone Griddle Chicken Wings from Jen Around the World
Garlic Peri-Peri Baked Wings from A Kitchen Hoor’s Adventures
Sriracha Honey Chicken Wings from Karen’s Kitchen Stories

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Tiramisu Ice Cream Cake

Chris — Sun, 13 Jul 2025 10:00:00 +0000

Tiramisu Ice Cream Cake is the perfect blend of indulgence and refreshment. Indulge your sweet tooth and cool off this summer with this heavenly dessert.

My sister’s birthday is in August. I remember she always wanted a pool party and she always wanted an ice cream cake. And those new late 80’s ginormous subs that you could get. You know the ones, right? The store was new to us in the late 80’s anyway, but it’s the one where you could lose weight with them. Just for reference.

Anyway, my sister loved those subs and ice cream cakes. I know we had them on more than one occasion for her birthday. I remembered all those ice cream cakes we ate, the pool parties we had, and those subs. Man, these parties were killer. It seemed like all of the neighborhood kids gathered around the table to sing, “Happy Birthday” while we watched the cake start to drip just slightly. What? It was dripping because there’s no refrigerator in that pool house!!

We all waited patiently while the first slice was cut and we could see how delicious it was going to taste. At the same time, we all KNEW what it was going to look like because there aren’t many choices with those cakes. It was chocolate or vanilla or half and half. There were chocolate cookie crumbs in the middle. At least that’s how I remember them. I look back on 10-year-old me and just laugh at how naïve I was.

What is an Ice Cream Cake?

An ice cream cake is precisely what it sounds like. It’s dessert that combines the creamy, chilled allure of ice cream with the celebratory structure of cake.

Traditionally, ice cream cakes are composed of one or more layers of ice cream and cake or crushed cookies. They’re often finished with whipped cream or frosting and decorated for various occasions. Obviously, their popularity surges in summer when the craving for something cold collides with the joy of birthdays or simply the desire to celebrate with something extravagant.

Ice cream cakes don’t require baking. They are often assembled in stages. First you layer ice cream. Then cake or crushed chocolate cookies are in the middle. Finally, more ice cream on top. The whole cake is frozen until set. The result is a creamy melt of ice cream and satisfying bite of cake or cookie. Like ice cream sandwiches, but the ice cream is on the outside and cookie in the middle.

What is No-Churn Ice Cream?

No-churn ice cream is a game changer. Traditionally, ice cream requires an ice cream maker. It churns the mixture as it freezes to create a smooth, creamy texture. No-churn ice cream bypasses this entirely.

No-churn ice cream relies on a blend of sweetened condensed milk and whipped cream. The condensed milk provides creamy sweetness. The whipped cream introduces air. The air makes the ice cream light and creamy. No-churn ice cream is easily customizable. You can add any flavorings or mix-ins you want like this no-churn salted caramel pecan ice cream. The beauty lies in its simplicity of this recipe. Just mix, freeze, and eat!

What is Tiramisu?

Tiramisu is an Italian dessert which means “pick me up” from the coffee and its ability to uplift spirits. Traditional tiramisu consists of layers of ladyfingers and mascarpone filling. The finished product is often dusted with cocoa powder. This dessert is noted for its delicate balance of chocolate, cream, and kick from a splash of coffee-flavored liqueur.

This recipe combines the fun and ease of no-churn ice cream and tiramisu filling. First, there’s a layer of ice cream. Then there’s chopped chocolate and mascarpone filling in the middle. Lady fingers surround the outside and are also in the middle of the cake.

Ingredients to Make No-Churn Ice Cream

Sweetened condensed milk, whipped topping, mascarpone

Instructions to Make No-Churn Ice Cream

Whip the mascarpone with the sweetened condensed milk. Next, fold in the whipped topping. Finally, pour into a freezer safe, air-tight container.

Ingredients to make tiramisu ice cream cake

Pantry ingredients – powdered sugar, lady fingers, chocolate (I used espresso flavored chocolate)

Refrigerator ingredients – mascarpone, cold coffee

Instructions to Assemble the Ice Cream Cake

Line a springform pan with plastic wrap and cover the bottom of the outside of the pan with foil to prevent any leaking as the ice cream freezes. Then combine the mascarpone with the powdered sugar and the mixture aside. Finely chop the chocolate and set it aside, too.

Quickly dunk the lady fingers into the coffee and place them vertically around the inside edge of the pan. Pour half the ice cream mixture into the pan. Top the mixture with teaspoons of the mascarpone mixture. Sprinkle with the chopped chocolate and top with any remaining lady fingers dipped into coffee. Pour the remaining ice cream mixture on top. Cover with plastic wrap and freeze 6 to 8 hours before serving.

Freezing and Serving Your tiramisu ice cream cake

Remove the cake from the freezer for 10 to 15 minutes before serving. Open the springform pan and carefully remove the cake from the pan. You can garnish the cake with chocolate shavings, espresso beans, or dust it with cocoa powder.

To slice the cake, dip a sharp knife in hot water, wipe it dry, and then slice through the cake. Continue dipping the knife and wiping it dry for each slice. Carefully put the cake back into the springform pan and fasten the pan closed. Cover in plastic wrap and keep in the freezer. Remove the cake 10 to 15 minutes before serving.

You see, unlike those OTHER ice cream cakes no-churn ice cream allows you to customize your ice cream cake. Like this tiramisu ice crema cake that has delicious lady fingers, mascarpone, and espresso chocolate bits.

That decadently delicious Italian dessert is now an ice cream cake with coffee dipped lady fingers around the edge, mascarpone and espresso chocolate bites in the middle. And there’s a layer of lady finger pieces in the middle of the cake. Yup. There’s a layer of delicate, coffee flavored lady fingers in the middle.

Just think of all the ways you can take this simple recipe and change up the flavors. For instance, banana split cake? You got it! Slices of banana, chocolate fudge sauce, and cherries in the middle. Grasshopper? On it! Add some mint and chocolate chips to the ice cream.

MUDSLIDE!? Uh huh. Stir in some coffee and Irish cream liqueur. Rocking that grown up cake, too. Using no churn ice cream to make an ice cream cake isn’t just for kids anymore!

Tiramisu Ice Cream Cake

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Taking the guesswork out of that cookie layer, Tiramisu Ice Cream Cake has the flavors of your decadent tiramisu in a quick and easy ice cream cake form.

5.0 Stars (1 Review)

Ingredients

For the ice cream:

14 ounces sweetened condensed milk
8 ounces mascarpone
8 ounces whipped topping

For the ice cream cake:

6 ounces mascarpone
1/2 cup powdered sugar
4 ounces espresso flavored chocolate
24 whole lady fingers
2 cups cold coffee

Instructions

Combine the instant coffee with the coffee liquor. Allow to set 5 to 10 minutes or until the coffee granules have dissolved.
Place the mascarpone and the sweetened condensed milk in a mixing bowl. Using the whisk attached, beat until combined and creamy.
Stir in the coffee mixture and continue beating until light and fluffy.
Fold in the whipped topping until no streaks remain.
Line the inside of an 8 inch springform pan with plastic wrap. Cover the bottom of the outside of the pan with aluminum foil.
Combine the mascarpone with the powdered sugar and beat until fluffy. Set aside.
Coarsely chop the chocolate and set aside.
Quickly dunk the lady fingers into the coffee and place them, vertically, around the inside of the springform pan (I had to break off about an inch of the cookies I purchase to make them fit the height of the pan). Set aside.
Pour half the ice cream mixture into the pan. Top with spoonfuls of the mascarpone mixture and sprinkle with the chopped chocolate. Layer any leftover lady fingers.
Top with the remaining ice cream mixture. Cover with plastic wrap and freeze 6 to 8 hours before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 449Total Fat 26gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 7gCholesterol 109mgSodium 240mgCarbohydrates 48gFiber 0gSugar 34gProtein 8g

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Cherry Stilton Crostata is a Taste Sensation

Chris — Sun, 28 Jul 2024 10:00:00 +0000

Cherry Stilton Crostata takes on an innovative twist to a classic Italian recipe by combining juicy cherries with creamy Stilton cheese, all wrapped up in a golden-brown flaky pastry.

You know what I love about summer? It’s definitely not the heat. That’s for sure. It’s all the delicious produce! It’s the fruits and vegetables that make summer worth putting up with the heat and humidity of summer. The sweet peaches and plums, the ripe tomatoes, all the zucchini! That’s what makes summer worthwhile.

This year I was drooling over the cherries. Have you seen them? All red and deliciously sweet? I’ve always been intimidated by them. Fresh cherries that is. There’s all that pitting and then figuring out what to do with them besides making a pie or a smoothie. So, I sort of made a pie in an easy, rustic, and open form. I made a crostata!

What is a crostata?

A crostata is a delightful Italian dessert that consists of a rustic, free-form pie made with a flaky pastry crust. The word “crostata” itself comes from the Italian word “crostata” which means crust. Unlike traditional pies that are baked in a pie dish, crostatas are typically baked on a baking sheet. This allows the crust to become golden and crispy all around. For those that love pie crust, you will love a crostata!

The filling of a crostata can vary from sweet to savory. This makes it a versatile and customizable dish for any occasion. They can be filled with caramelized onions and cheese or stone fruits like cherries, peaches, or nectarines.

What is the difference between a crostata and a galette?

Both crostatas and galettes are delicious desserts that feature a rustic, free-form crust and a flavorful filling. So what’s the difference? Just the name. Galette is French and crostata is Italian. They’re both made with a flaky crust rustically rolled out and filled with sweet or savory fillings. The edge is folded on top of the filling to hold it all in. Then they’re both baked on a baking sheet unlike a pie that is baked in a pie pan, pie plate, or pie tin. Whatever you want to call it.

Crostata is just one type of pie. There are so many. There’s a double crust pie and single crust pie. Lattice topped pie. Hand pie because they’re small and fit in your hand. We have custard pies and cream pies duly named for the filling. And then there’s the tart. It’s like a fancy pie with a scalloped edge and made with a shortbread crust that’s a combo of cookie and pie crust.

What are stone fruits?

Stone fruits are a category of fruit that have a large, hard pit or “stone” at the center, which is surrounded by sweet, juicy flesh. Some common examples of stone fruits include cherries, peaches, plums, and apricots. But there’s also avocados! Dates and coconuts are also stone fruits as well as olives.

For cherries, there’s two kinds. So, what’s the difference between tart cherry and cherry? Tart cherries or sour cherries have a distinct tangy flavor. On the other hand, sweet cherries offer a more mellow and juicy sweetness that can complement the savory notes of ingredients like stilton cheese in this crostata. While both varieties of cherries can be used in a crostata, it’s important to consider the overall flavor balance you want to achieve in your dish.

What is stilton cheese and how is it different from gorgonzola and blue cheese?

Stilton cheese is a classic British blue cheese. It’s known for its crumbly texture and rich, complex flavor. Stilton is a versatile cheese that can stand up to the sweetness of cherries while also enhancing the savory elements of the crostata.

Stilton, Gorgonzola, and blue cheese are all part of the deliciously complex world of blue cheeses. While Stilton hails from England and Gorgonzola from Italy, both bring their own unique flavors and textures. Stilton is tangy taste and perfect to pair with sweet cherries. Gorgonzola offers a creamier consistency and a slightly milder flavor profile.

What ingredients are in cherry stilton crostata?

To make the delectable Cherry Stilton Crostata, you will need a few simple ingredients that come together to create a harmonious blend of sweet and savory flavors. First, you’ll need some sweet cherries. I didn’t not use sour cherries in this recipe. I wanted the sweet and the tangy stilton to complement each other. The next thing is stilton cheese. Make sure to select a quality cheese. It doesn’t have to be the top of the line, but definitely look for a middle of the road cheese as far as cost goes.

I opted for purchased pie crusts. I have yet to master making them at home. So, I buy them for not only convenience, but because they’ll taste better than one I make from scratch. Along with the pie crusts, you will need some fresh thyme (or rosemary if you prefer) and some egg whites.

How do you make this fruit and cheese crostata?

First, you need to wash and pit your cherries. Then make sure to dry them with a towel. I have some stained kitchen towels from squeezing spinach that I use for tasks like this one. If you don’t have a kitchen towel to use, feel free to use paper towels. Coarsely chop your cherries once they’re washed, dried, and pitted. Finally, crumble the stilton and roughly chop the thyme.

I made individual crostatas by trimming the pie crust down to 7 inches, but if you want to make a larger one for all the share, then don’t trim the crust. Place the crust on a silpat lined baking sheet. Brush the egg white onto the crusts. Next, divide the cherries, stilton, and thyme evenly between the crostatas. Finally, fold up the edges of the crust over the filling and bake for 20 to 25 minutes.

What does this cherry stilton crostata taste like?

Oh so delicious! I mean, just look at that delicious crostata! Why would you want anything but sweet, ripe cherry flavors to mingle with the thyme and stilton cheese? The cherries are so sweet and juicy. I couldn’t help but eat a handful (or several) while prepping these beauties.

Then there’s the nutty tanginess of the Stilton and the earthy thyme. Both of these compliments the sweetness of the cherries. The flaky pie crust rounds out the flavors of this crostata with it’s flaky, buttery goodness. This crostata makes a perfect appetizer with some Malbec or other full bodied red wine.

Cherry Stilton Crostata

Cook Time: 30 minutes

Total Time: 30 minutes

Cherry Stilton Crostata takes on an innovative twist to a classic Italian recipe by combining juicy cherries with creamy Stilton cheese, all wrapped up in a golden-brown flaky pastry.

No Ratings

Ingredients

2 cups whole cherries
6 ounces Stilton cheese, crumbled
2 - 9” pie crusts
1 tablespoon fresh thyme, chopped
1 large egg white

Instructions

Preheat oven to 350.
Wash cherries in Veggie Wash per the bottle directions. Pit and coarsely chop the cherries. Set aside.
Using a knife or a bowl, cut the pie crusts into 7 inch circles and place on a baking sheet lined with a silpat mat. Brush the crusts with the egg white.
Divide the cherries evenly between the four crostatas. Sprinkle with the thyme and top with the Stilton. Bake at 350 for 25 to 30 minutes or until the crust is golden brown and the cheese I melted.
Allow to cool slightly before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1975Total Fat 113gSaturated Fat 41gTrans Fat 0gUnsaturated Fat 64gCholesterol 78mgSodium 2123mgCarbohydrates 208gFiber 13gSugar 24gProtein 34g

That's insane. I don't think it's really that high in calories.

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The post Cherry Stilton Crostata is a Taste Sensation appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

New Mexico Pork Posole – Perfect Bowl of Comfort

Chris — Thu, 28 Sep 2023 10:00:00 +0000

Savor every spoonful of this New Mexico Pork Posole is a symphony of flavors wrapped in each hearty bite. Let your taste buds take a trip to the southwest with this delicious soup!

This post is sponsored by El Yucateco but all opinions are mine. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I cannot wait for cooler weather. If football is on the television, then I want to be bundled up in fuzzy sweats eating a bowl of soup. A nice, warm bowl of soup packed with delicious flavor and tender meats. I want to be eating a nice big bowl of this New Mexico Pork Posole! This hearty soup, simmering with a symphony of flavors, is the ultimate bowl of comfort that will transport your taste buds to the vibrant Southwest.

What’s in Pork Posole?

I’m going to state the obvious. Pork! You can mix and match different cuts in this Pork Posole recipe, based on what you like and what you have on hand. Because the meat is stewed, this recipe is really flexible!

There are three kinds of dried chiles in this New Mexico pork posole. Because you can’t call it New Mexico Pork without chiles in there. I love the flavor of guajillo and ancho chiles together. And since it’s New Mexico pork, I grabbed some New Mexico chiles. All three bring different flavors to the posole party.

For aromatics, I brought in garlic and onion, fresh jalapeno, cumin, oregano, coriander, cinnamon, and bay leaves. All of these bring richness and depth to the posole. For me, I can’t have anything Latin without ground cumin in there. It is essential for me in any Latin or Tex-Mex dish.

But that’s not all! There’s chicken broth and also a bit of coffee in this posole. It elevates the broth of the soup and brings a little hint of mole flavor to the bowl. I love me a good mole. And obviously there’s hominy in there. I love hominy! I nibbled on some of the pieces as I waited for the pork to cook.

Now, the chiles I used were not spicy. But I wanted this posole to have a kick to it. That’s why I brought El Yucateco to the posole party. This posole has 2 tablespoons of their Chiltepin Habanero Hot Sauce. I know what you’re thinking, “Habeneros are hot!” And yes, they are. But this sauce is a perfect balance of flavor and heat that elevates this posole to the next level!

If you’re not familiar with them, El Yucateco was founded in 1968 in Yucatan, Mexico. They’re sauces are at the top of the hot sauce list in the United States. They recently released 6 new sauces to their product list. While they all have habanero peppers in there, these sauces have so much flavor. They’re just like some companies who only care about the heat. El Yucateco is the king of flavor with these sauce blends.

Grilled Pineapple and Habanero Hot Sauce is the mildest of the new sauces. It has a sweet and spicy flavor that’s delicate and delicious.
Their Coffee Habanero Hot Sauce is perfect for mole or a rich, coffee rubbed flank steak taco.
They have a Red and a Black Marisquera Hot Sauce. Marisquera sauce isn’t just for seafood, though! They both can hold up on top of beef, chicken, or pork.
Ghost Habanero Hot Sauce is definitely the hottest of all the sauces. My co-worker said it was one of the best ghost pepper sauces he’s tasted.

Finally, I used the Chiltepin Habanero Hot Sauce in my New Mexico Pork Posole. The chiltepin chile pepper is believed to be the mother of all chiles because many can trace their lineage back to this chile pepper. It looks like a peppercorn but can be as hot as a habanero. And in this sauce, you can taste the depth of both the habanero and chiltepin peppers in there.

How do you make New Mexico Pork Posole?

First, you have to toast the chiles until they are pliable and start to brown a little. Then soak them for at least 30 minutes before removing the stems, membranes, and seeds and coarsely chop them. Add the chopped chiles and 2 cups of the strained water to a blender and process until smooth. Strain the mixture through a fine mesh strainer to remove the skins and any seeds or membranes missed.

Brown the pork on high heat on all sides. Don’t crowd the pan so brown in batches if needed. Remove the pork and tent with foil to keep warm. Stir in the onion, garlic, and jalapeno and reduce the heat to medium-high. Cook until the onions become translucent which is about 3 to 5 minutes.

Stir in the El Yucateco Chiltepan Habanero Hot Sauce and the next 7 ingredients (through coffee). Cook for 1 or 2 more minutes or until the spices become aromatic. Return the pork to the pan along with the chile pepper mixture and the chicken broth. If you’re using pork with bones, throw the bones in there. There’s a lot of flavor in them and it will add extra pork flavor to the broth. Bring to a boil then reduce the heat to a medium-low and simmer for 1 hour or until the pork is fork tender.

Since the hominy is already cooked, you don’t want to add it at the start. Stir the hominy in towards the end to warm through and get some of that posole flavor surrounding it. Taste the broth and make sure there’s enough salt in there. I added about a teaspoon of garlic salt to mine. But I like to leave salt and pepper measurements to your own tastes.

Finally, you must add in some acidity to cut the richness. I stirred in 2 tablespoons of lime juice at the end and it really did brighten up the flavor of the posole. So, please don’t skip this! It will not taste like lime juice soup. Trust me. It brightens up the richness of the broth which means you can eat more of it!

What does New Mexico Pork Posole taste like?

The New Mexico Pork Posole is not just a meal; it is an experience. It is a harmonious blend of Native American, Mexican, and Spanish influences that have shaped the cuisine of this region for centuries. With all the richness of New Mexico pork asado combined with comforting pork posole is a flavor profile that is a tantalizing mix of earthy and smoky with a kick of heat. New Mexico Pork Posole captures this essence of all these regions and offers warmth and comfort with every bite.

The star of this dish, besides the tender pork and hominy, are the chile sauces. The dried guajillo, ancho, and New Mexico chiles imparts a distinct depth of flavor that is both spicy and complex. This paired with the El Yucateco Chiltepin Habanero chile sauce makes for a spicy and smoky layer of flavor in this perfect pork posole.

From the tender pork and hearty hominy to the fragrant spices and tangy lime, each spoonful brings you closer to the authentic tastes of Latin and Southwest cuisines. Complementing the fiery chiles and rich pork are the earthy flavors of cumin and oregano. These add warmth and complexity to the pork posole. The combination of these spices, along with the pork simmering low and slow, creates a tantalizing aroma that fills your kitchen and beckons you to the table.

And I am here to tell you that my whole house smelled amazing while this simmered on the stove. I took the girls out for their afternoon walk. When I got back to the house the aroma was overwhelmingly comforting. The pork and chiles simmering with all those earthy spices smelled amazing. My mouth immediately started to water and I couldn’t wait to dive into a bowl of this New Mexico pork posole. And as the icing on the cake, the hubs said it was one of the best soups I’ve ever made.

New Mexico Pork Posole

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Spicing things up with this heart-warming New Mexico Pork Posole — where comfort meets zest in every bite.

No Ratings

Ingredients

For the posole:

3 dried guajillo chile peppers
3 dried pasilla chile peppers
4 dried New Mexico chile peppers
2 1/2 pounds pork country style ribs cut into bite-sized pieces (see note)
3 tablespoons olive oil-
1 1/2 tablespoons minced garlic
1 cup diced onion
1/4 cup finely diced jalapeno pepper
2 tablespoon El Yucateco Chiltepan Habanero Hot Sauce
2 tablespoons cumin powder
1 tablespoon oregano
1 teaspoon cinnamon
1 teaspoon coriander
2 bay leaves
4 cups chicken broth
1/2 cup strong coffee
25 ounces canned hominy rinsed and drained
2 tablespoons lime juice

Garnish:

Lime wedges
thinly sliced radish
chopped parsley or cilantro
sliced jalapenos
corn tortillas

Instructions

Toast the chile peppers in the bottom of a large pot until softened and lightly browned. Place the peppers in a heat proof bowl and pour 4 cups of boiling water over the peppers. I cut slits into mine to make sure they filled with water and stayed submerged under the water. Cover the bowl with plastic wrap and let the peppers steep for 30 minutes.
Remove the stem, membrane, and seeds from the peppers. Coarsely chop them and put them into a blender. Strain and add 2 cups of the water and blend the peppers until pureed. Strain through a fine strainer and set aside.
Heat the large pot on high heat. Add the oil and swirl to coat the bottom of the pan before adding the pork. If necessary, brown the pork in batches to allow it to brown properly. Cook the pork until browned. Remove the pork and keep warm.
Stir in the onion, jalapeno, and garlic and reduce the heat to medium. Sauté the vegetables until the onion starts to become translucent. Stir in the El Yucateco Chiltepan Habanero Hot Sauce and the next 7 ingredients (through coffee). Cook for 1 or 2 more minutes or until the spices become aromatic.
Return the pork to the pan along with the pepper mixture and the chicken broth. Bring to a boil then reduce the heat to a medium-low and simmer for 1 hour or until the pork is fork tender. Stir in the hominy and simmer an additional 30 minutes or until the hominy is warm.
Stir in the lime juice before serving. Garnish with radish slices, lime wedges, chopped parsley, and a little extra El Yucateco Chiltepan Habanero Hot Sauce on top. Serve with homemade tortillas.

Notes

Due to a grocery order error, I would consider meaty, bone-in ribs for the flavor the marrow and fat from the bones can add to the richness of the posole soup. Simmer until fork tender then remove from the bone and coarsely chop or shred the pork.

The post New Mexico Pork Posole – Perfect Bowl of Comfort appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Air Fryer Lobster Thermidor is perfect for Father’s Day

Chris — Thu, 25 May 2023 10:00:00 +0000

Air Fryer Lobster Thermidor has a cheesy lobster sauce on top of sweet and delicious lobster tails. This thermidor sauce has claw meat in it so there’s double the amount of lobster which is perfect for Father’s Day.

I received sample products from Lobster Anywhere for use in this recipe, but all opinions are my own.

I know. It sounds super fancy. Lobster Thermidor! Heck, I think anything with lobster sounds fancy. I even used lobster to make a grilled cheese fancy! This recipe is perfect for Valentine’s Day, date night, Father’s Day or just because you want to show someone how much you care about them. Especially if you serve some mini chocolate tarts or red velvet dip to finish the meal.

We didn’t have a lot of opportunities to eat lobster when I was growing up. The most memorable was the all you can eat lobster buffet when we went to in Puerto Rico. Yes. All you can eat lobster. And what did I eat? All the claws because I wasn’t a huge fan of tails. At least not yet.

What is lobster thermidor?

Lobster thermidor is a dish where lobster meat cooks in a rich wine sauce. This combination of lobster meat and sauce are put back into the tail and cooked again. It’s topped with cheese and cooked until browned and bubbly. Yes. It’s twice baked lobster like twice baked potatoes. But way better!

This Air Fryer Lobster Thermidor doesn’t remove the tail meat and add it into the sauce. I used claw and knuckle meat in the sauce. This means there’s like double the lobster meat in this recipe. And the tail stays intact. It doesn’t get chopped up and added to the sauce which has the potential for making the tail meat tough.

Nope. I want to keep the tail meat nice and tender in my Air Fryer Lobster Thermidor. But I wanted the sauce to have that whole lobster experience, too. That meant I par cooked the lobster then topped it with the sauce. And then topped it with cheese for that extra delicious crust of cheese on top. I think Fathers deserve to be spoiled with double the lobster! Because dads are awesome. At least mine is.

The history of this dish is pretty vague, too. There’s at least 4 theories. Some attribute it to a play called Thermidor by Victorien Sardou. I must confess. I’m reading the theories on how this dish came into being and it’s all names and places I remember from my college days. The play was in the Comédie Française theatre. There’s mention of Robespierre and Auguste Escoffier. It’s a sordid history, for sure. But one that is definitely imbedded in France.

What’s in Air Fryer Lobster Thermidor?

Lobster, of course. Lobster tails don’t really take that long to cook. It’s the whole lobster that takes the longest to cook. But tails in an air fryer, cook for 10 to 12 minutes depending on your air fryer. And since I usually like to elevate my recipes, I kicked my lobster tails up with some Thermidor sauce.

There’s not just lobster but the Thermidor sauce has lots aromatics like tarragon, thyme, shallots, and garlic. There’s dried mustard, cayenne, and rosemary. I have two types of cheese in mine. I have Gruyere in the sauce and Parmesan cheese on top. Because Parm adds that salty richness that is so great with cream sauces like this one. Finally, there’s mushrooms that bring earthiness to the whole dish.

All of these ingredients come together on top of succulent and sweet lobster tails. The traditional recipe calls for cooking the tails, removing them from the shell, chopping them up, and adding them to the sauce. I didn’t want to do that. I wanted these sweet tails to stand out on their own. For the sauce, I used delicious claw and knuckle meat. Let me tell you. That was the best decision I could have made with this yummy Air Fryer Lobster Thermidor. Like I said, it’s double the lobster to celebrate Father’s Day!

How do you make Air Fryer Lobster Thermidor?

First, I prepped the tails. I took my kitchen shears and cut the shells of the tail. Usually, I would use a sharp knife and cut them, but my shoulders have taken a beating lately. So, I used shears to get through the shells and then took the knife to cut through the meat. I arranged them in a bed of aluminum foil to make sure they lay face up in the air fryer. I used salt once to do that once but I won’t do that again. Foil is the best way to go.

The longest part of this Air Fryer Lobster Thermidor recipe is making the sauce. I say “hard” but it’s really not difficult to make. But definitely well worth the effort. I started with the mushrooms. I like my mushrooms to get some nice caramelization on them. So, I typically start mine in a very hot pan. Then I add in the butter and mushrooms almost at the same time. That way the butter doesn’t burn and the mushrooms will brown.

When I was happy with the color on the mushrooms, I add in the aromatics. I didn’t add the garlic and shallots at the start because I didn’t want them to burn as the mushrooms cooked. This is a hard lesson to learn for some. I mean, all my life the recipes I’ve read start with sautéing the garlic and onion in the pan. For some recipes, that’s not the best way to start. This is one of those recipes.

Along with the garlic and shallots I added the fresh thyme. Thyme and mushrooms are so delicious together. Next, I carefully added the cognac. If you have brandy use that. If you don’t have either and have some sherry, then try that. Finally, use some vegetable or chicken stock if you don’t want to use alcohol. Then the butter and flour go into the pan to create a roux. I stirred the roux until it was a golden brown before adding in the tarragon, dry mustard, and cayenne pepper. Omit the cayenne if I you want, but it doesn’t make the sauce overly spicy.

I combined the egg yolks and milk and slowly stirred them into the pan with a whisk. You want to be slow and steady with this because you don’t want to cook the eggs. You just want the sauce to be thick and creamy. When the milk mixture is stirred into the pan, the stir the sauce with a spoon until it begins to thicken. I switched to a spoon because I got tired of banging the mushrooms out of the whisk.

Once the sauce thickens, stir in the Gruyere cheese and the chopped lobster claws and knuckles. Season with salt and pepper to taste. I don’t like to add measurements for salt and pepper because it varies so vastly based on your taste buds. For me, that’s way less than what the hubs thinks is adequate seasoning.

I turned the sauce down to as low as I could get it while I preheated the air fryer at 380 F for 2 minutes. Once preheated I added the tails and let them cook for 8 minutes. I carefully removed the rack from the air fryer and spooned the Thermidor sauce on top of the tails. I sprinkled the Parmesan cheese no top. The tails went back into the air fryer and cooked for an additional 5 to 7 minutes or until Parmesan cheese is golden and bubbly.

What does Air Fryer Lobster Thermidor taste like?

The sauce is rich and delicious. It has the earthy flavors of the mushrooms and thyme. The salty cheeses complement the succulent and sweet lobster tails, claw, and knuckle meat. A hint of the cognac flavor is there with the vibrant tarragon. Finally, there’s the hint of heat from the mustard and cayenne.

But the star of this Air Fryer Lobster Thermidor is the lobster. This is the main reason I wanted to keep the tails intact. The lobster is super sweet and delicious. And the rich sauce really brings out the sweetness of the lobster tails. Putting the claw and knuckle meat in the sauce means there way more lobster in this dish than you’d anticipate. And I don’t hear anyone complaining about it! I cannot wait to make this recipe again for Dad on Father’s Day! He’s going to love diving into this dish and I’m going to love how easy it is to make.

Air Fryer Lobster Thermidor

Cook Time: 30 minutes

Total Time: 30 minutes

Air Fryer Lobster Thermidor has a cheesy lobster sauce on top of sweet and delicious lobster tails. This thermidor sauce has claw meat in it so there’s double the amount of lobster.

No Ratings

Ingredients

8 ounces mushrooms
5 tablespoons butter, divided
2 teaspoon fresh thyme
1/4 cup diced shallots
1 tablespoon minced garlic
1/4 cup brandy or cognac
3 tablespoons flour
1 tablespoon fresh tarragon
2 teaspoons dry mustard
pinch cayenne pepper
1 1/2 cups milk
2 egg yolks
1/2 cup chopped lobster claw meat
1 cup Gruyere cheese
2 lobster tails
1/4 cup Parmesan cheese

Instructions

Melt 2 tablespoons of the butter in a skillet over medium-high heat. Add the mushrooms and sauté until they begin to brown. Stir in the thyme, shallots, and garlic and cook until the shallots begin to soften and the garlic becomes fragrant.
Carefully add the brandy or cognac to the pan and cook until reduced by half scraping up any bits of mushroom stuck to the pan.
Add the remaining butter and stir until melted then stir in the flour. Cook the rue until golden brown.
Stir in the tarragon, dry mustard, and cayenne pepper. Cook for 1 minute.
Combine the milk and egg yolks together with a whisk and then slowly add the mixture to the pan stirring with a whisk. Continue stirring until the sauce begins to thicken.
Stir in the lobster and cheese and cook until the cheese melts. Turn the heat to low to keep warm.
Using a sharp knife, cut the lobster tails in half. Sprinkle with salt and pepper.
Line your air fryer rack or basket with foil and create indents for the tails to sit with the cut side facing up. Preheat the air fryer at 380 for 2 minutes before adding the tails and cooking for 8 minutes.
Spoon the sauce on top of the tails. Sprinkle with the Parmesan cheese and cook an additional 5 to 7 minutes or until the cheese is melted and bubbly on top.
Serve with roasted potatoes and a tossed salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1238Total Fat 71gSaturated Fat 38gTrans Fat 1gUnsaturated Fat 27gCholesterol 532mgSodium 1344mgCarbohydrates 37gFiber 4gSugar 14gProtein 89g

I did not use all the sauce so I'd half that count.

The post Air Fryer Lobster Thermidor is perfect for Father’s Day appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Kielbasa Pan Bagnat Style Sandwich is perfect for picnics

Chris — Sun, 21 May 2023 10:00:00 +0000

This Kielbasa Pan Bagnat Style Sandwich boasts 3 yummy @Smithfieldbrand meats: Polska Kielbasa, Double Thick Double Smoked bacon, and Anytime Favorites Honey Cured Ham Steak.

This post is sponsored by . The opinions and text are all mine.

I love picnics. Who doesn’t, right? The excitement of finally being able to enjoy the outdoors without wearing a parka. The fresh air, the beautiful trees and flowers. The birds singing and butterflies flitting around. What I don’t love are your typical sandwiches that may or may not be soggy by the time you eat them. That’s definitely not fun. But how do you eliminate that? You make a Kielbasa Pan Bagnat Style Sandwich.

What is a pan bagnat sandwich?

Loosely interpreted it means bathed bread. Hailing from Nice, France, it’s a sandwich that takes the famous niçoise salad, puts it on a pain de campagne roll, and turns it into a sandwich. For those that don’t know, the niçoise salad it’s made of lettuce, a fish of some kind, hard boiled eggs, and olive oil. Sometimes there’s tomatoes, onions, artichokes, and vinegar.

The sandwich is the ultimate repurposed ingredients recipe. It is made by using up bits and pieces of vegetables and meats. And especially day old bread. To “revive” the bread it is sometimes rubbed with garlic and drizzled with olive oil. Hence the name bathed bread.

Yes, this sandwich traditionally has fish on it. But for those that don’t know I’m not a huge fish lover. So, I turn to more delicious meats for my sandwiches. For this sandwich, the star of the show is the Smithfield® Polska Kielbasa, but I’ve leveled it up with two additional Smithfield favorites: the Smithfield Double Thick Double Smoked Bacon and Smithfield® Anytime Favorites Honey Cured Ham Steak.

Because this is my sandwich. I want to make it with a protein that is hearty and delicious. And because I don’t follow the “rules” of traditional recipes. I make up my own rules! Hence the style in this Kielbasa Pan Bagnat Style Sandwich. So, for those that are turning their nose up because this is not a traditional sandwich, feel free to take your nose elsewhere. I like mixing cuisines and cooking methods up.

My family, friends, and readers appreciate my unique take on traditional recipes. I don’t follow but lead others to think beyond the traditional and change things up to match their tastes. Like my pork piccata stir-fry, spaghetti squash crusted quiche, and Moroccan pad thai.

What is Smithfield® Polska Kielbasa?

Smithfield Polska Kielbasa is a hickory smoked Polish sausage. They make it in a natural casing with a delicious blend of meats and spices. Their Polska Kielbasa is a staple in my kitchen. Not only because you can make a quick meal with it, but because it has the best flavor! Because Smithfield prides itself on using quality ingredients to make the most delicious meats.

We have this thing when we are slicing up Polska Kielbasa for a recipe. We don’t use the ends of the sausage in the recipe. Because we snack on them while making dinner. And sometimes we use the excuse that the slice is too large or too small to snack on more sausage. It’s that good. Almost to the point of irresistible and if I don’t keep my taste buds in check they will eat the whole thing and I’ll have nothing to cook with!

I see you meat lovers shaking your head in agreement. You know how it goes. It’s a busy weeknight. You’re hungry. Why not nibble on some delicious smoked goodness? It’s irresistible when it’s this delicious. And don’t get me started on if there’s cheese in the recipe. Because that’s just a snackers dream!

How do you make a Kielbasa Pan Bagnat Style Sandwich?

For me, a good sandwich starts with the bread. In this case, I skipped the traditional pan de campagne bread and opted for a hearty baguette. It’s easier, for me at least, to hold in my hand when I’m not at a table with a plate. I brushed mine with a garlic infused olive oil. If you don’t have that, feel free to sauté some garlic in olive oil and let it cook before brushing on the bread. The long narrow shape of the baguette is easier to wrap in parchment paper. I wrap my sandwiches in parchment to keep them from getting soggy.

Now, for the kielbasa part of the Kielbasa Pan Bagnat Style Sandwich, I used only the best kielbasa and that’s the Smithfield Polska Kielbasa I talked about above! It has the best flavor and is a brand I can trust to use quality ingredients. In addition to the Kielbasa, I like to spice things up a little and add some other types of meat and that’s where the Smithfield Double Thick Double Smoked Bacon and Honey Cured Ham Steak come in! These ingredients really take the sandwich to the next level.

To make these sandwiches, I sliced my sausage on a heavy bias to get slices that long for max coverage on the baguette. Then I browned them in the pan, resisting the urge to snack on the slices as I waited for them to brown. Thankfully, it just takes a few minutes!

Now it’s time to build the sandwich. I start with a balsamic dijon vinaigrette on the bread. Next, I add a layer of spinach or lettuce and roasted red peppers. Now it’s time for the best part – the meats. First comes the Smithfield Polska Kielbasa, followed by a few slices of the Smithfield Anytime Favorites Maple Cured Ham Steak, and topping it off with some Smithfield Double Thick Double Smoked Bacon. Finally, I add red onions, sliced hard boiled eggs, salt and pepper, and another drizzle of vinaigrette. This is the hardest part: Wrap them and pop them in the fridge. This sandwich has to marinate.

What does a Kielbasa Pan Bagnat Style Sandwich taste like?

Perfectly delicious! The bread is crusty and delicious. The veggies and dressing are sweet and tart. Then there’s the stars of the sandwich: The Smithfield Polska Kielbasa, Anytime Favorites Maple Cured Ham Steak, and Smithfield Double Thick Double Smoked Bacon. These toppings are smoky and perfectly seasoned, in perfect harmony with this delicious sandwich.

And this Kielbasa Pan Bagnat Style Sandwich is even more delicious when you serve these up at your next picnic or hike. The hubs and I used to pack sandwiches just like this one on our hikes in the Shenandoah. We’d hike to a beautiful overlook or waterfall and pop a squat for some lunch.

Not only are these Kielbasa Pan Bagnat Style Sandwiches super easy to make and take, but they’re packed with delicious protein that keeps your energy up through a hike. Sometimes our hikes were a couple of miles and sometimes they were 5 or more. Some might scoff at that and say it’s a short hike, but for this novice hiker it was the perfect length. For those longer hikes, protein like the delicious Polska Kielbasa, Maple Cured Ham Steak, and Double Thick Double Smoked Bacon in this sandwich kept my energy up throughout the entire hike.

So, make sure to get outdoors this summer. And when you do, bring along delicious and hearty protein like Smithfield Polska Kielbasa, Anytime Favorites Maple Cured Ham Steak, and the Double Thick Double Smoked Bacon. The quality of their products are healthy, delicious, and perfect for picnics and hikes. You can find Smithfield products here.

Kielbasa Pan Bagnat Style Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

This Kielbasa Pan Bagnat Style sandwich is a make ahead favorite perfect for a picnic in the park or lunch on the trail.

No Ratings

Ingredients

1 tablespoon olive oil
8 ounces Smithfield® Polska Kielbasa
6 ounces cooked Smithfield® Double Thick Double Smoked bacon
6 ounces Smithfield® Anytime Favorites Honey Cured Ham Steak
3 sliced hard boiled eggs
1/2 cup roasted red peppers slices
4 to 5 romaine lettuce leaves
3 slices of red onion
1/4 cup balsamic Dijon vinaigrette dressing
1 baguette loaf

Instructions

Lightly brown the Smithfield Polska Kielbasa in a pan with the olive oil. Set aside and cool to room temperature.
Slice the Smithfield Anytime Favorites Maple Cured Ham Steak on a bias to create 1 inch slices.
Slice the baguette in half horizontally then slice each half in half vertically to make 4 sandwiches.
Brush the bread with the balsamic Dijon vinaigrette. Top the bread with the romaine lettuce leaves. Layer the Smithfield Polska Kielbasa slices on the lettuce. Sprinkle the roasted red peppers on top of the sausage. Layer the Smithfield Maple Cured Ham Steak slices on top of the red peppers. Spread the sliced eggs on top of the ham slices. Place the cooked Smithfield Double Thick Double Smoked bacon pieces on top of the eggs. Sprinkle the red onions on top of the bacon.
Sprinkle with salt and pepper to taste and drizzle with more dressing if you wish.
Place the top on the sandwich and wrap tightly in parchment paper.
Refrigerate at least 3 hours but overnight is best.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1051Total Fat 55gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 33gCholesterol 286mgSodium 2563mgCarbohydrates 75gFiber 4gSugar 12gProtein 62g

The post Kielbasa Pan Bagnat Style Sandwich is perfect for picnics appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Sausage and Egg Breakfast Ramen

Chris — Fri, 10 Dec 2021 11:00:00 +0000

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry! This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

This post is sponsored by Fortune Yakisoba Noodles, but all opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

I know most of you don’t think of ramen when you think of breakfast. And I will confess that it’s not something I think of either. I think of frittata, waffles, omelets. Things like that are on my mind for breakfast. Not noodles.

However, there was that one time I made a pasta frittata. Of course, I had the pasta frittata for dinner, but you could easily make it for breakfast, too. So that got me thinking. Why can’t you have ramen noodles for breakfast?

What is ramen?

So, technically, ramen is the noodle soup. It’s flavored broth with some noodles and sometimes there’s meat and veggies in there, too. In some places it’s considered fast food. It’s fast to cook up so I can easily see the similarity. Here it’s usually college or budget friendly food.

The noodles themselves are wheat flour noodles that are light and springy. They’re yellow in color due to the kansui or alkaline based mineral water used to make the noodles. This water usually contains sodium bicarbonate and potassium carbonate. Sometimes there’s a little phosphoric acid in there. This kansui is the distinguishing factor between noodles and ramen noodles.

Ramen is from China but is extremely popular in Japan. In fact, some might think it is from Japan, but it’s not. Chinese immigrants brought the noodle dish from their homeland when they moved to Japan in the late 1800 and early 1900’s. They lived in Yokohama Chinatown which is just south of Tokyo in Japan.

Initially, the dish had ramen in broth topped with Chinese style roast pork. However, the Japanese took this simple noodle dish and ran with it. A restaurant owner employed several cooks from Yokohama Chinatown in the first ramen shop which he named Rairaiken. From there, the popularity of this simple noodle dish grew

Ramen gained more popularity after WWII. After the war ended the American Military occupied Japan. During that occupation, Japan recorded the worst rice harvest in 42 years. In order to try to alleviate this situation, the US flooded the market with inexpensive wheat flour. And, well, ramen is made with wheat flour. This plus lots of marketing about the health benefits of wheat flour put ramen as staple next to rice.

Where did ramen instant noodles come from?

This instant version of ramen is the creation of Momofuko Ando. It is an easy and inexpensive way to get ramen to be even more popular. This meant that anyone with some hot water can have an approximation of this popular dish. With this invention ramen skyrocketed in popularity. It is coined as being one of the most popular Japanese foods. In Tokyo alone, there are 5,000 ramen shops. Country wide? There’s over 24,000! One of those shops even received a Michelin star!

From there, Ando wanted to provide an even more convenient way to eat his delicious noodles. Thus, the cup o’ noodles was invented. It initially just had the noodles and the broth seasoning. Eventually he added dried vegetables and meat for more flavor. Ando even went so far as to create a vending machine that had the cups and water. Like a coffee machine of today, but with noodles.

Ramen eventually migrated from a simple dish that was budget friendly to now a staple of many Asian countries. Ramen started to show up as an export in the 70’s. But it wasn’t until they created the cup ramen did the product really take off in international sales. Eventually, ramen because synonymous with all instant noodles.

But there aren’t instant noodles!

Yes. I know they aren’t. But I wanted to illustrate the popularity of the dish and how it quickly moved across the globe as a staple of many countries. As with all things, though, we crave to elevate and make something simple into something exceptional. That’s where Fortune noodles comes in.

Otoichi and Kume Kawana immigrated to the US from Japan in the late 1930s. One of their kids, Frank, started making noodles 20 years later. Fast forward to the 70’s where JSL foods, created by Frank, started making a line of noodles. Eventually they would produce over 30 MILLION pounds of noodles for the US.

Five years later, the Fortune line of yakisoba style noodles starts appearing on shelves of grocery stores in the US. They even produce authentic Italian pasta and custom cookies under their Amber Farms brand. The company continues to expand to this day. And they continue to elevate the simple ramen noodle dish with their catch phrase from 2015, “There are no rules to stir fry!”

There are no rules to stir fry!

And I live by this motto. For me, stir fry is a method. It doesn’t have to be Asian, and it doesn’t have to be for dinner! I’ve made a breakfast stir fry before but with rice. There’s a delicious Tex-Mex stir fry, bayou stir fry that is Cajun style, and even a pork piccata stir fry on there. Most of my noodle stir fry recipes are Asian, but there is a curry noodle stir fry on there. So, as you can see, there are no rules to stir fry on my blog!

I think stir fry is more of a cooking style. Like braising and frying. It’s not always Asian in my book. To me, stir fry is a great way to get a quick and delicious meal on the table. And for busy weeknights, it’s a life saver for me!

This sausage and egg breakfast ramen was on the table in less than 10 minutes. The noodles are easily to prepare for the stir fry. I popped them into the microwave for about a minute to loosen them up. I fried them a little with the sausage before adding the water and some of the hot and spicy flavor packet. It is both hot and spicy! Use sparingly unless you really enjoy spicy food.

Then once the noodles were ready, I moved them to the side and added the scrambled eggs. Those cooked for a few minutes before I broke them up and incorporated them into the noodles. And the best part is you can easily double or triple this recipe based on the number of hungry mouths you need to feed. And they will love this fun and delicious spin on an Asian classic.

Sausage and egg breakfast ramen is full of turkey sausage. Feel free to use whatever sausage you want. I like turkey sausage. It’s not too calorie dense. There’s hearty egg. Those are so good for you. Then a sprinkling of green onions goes on top. Not only for color but delicious crunch and flavor.

And then there’s the noodles! I’ve eaten them at least once a week since I received the package from Fortune. I’ve even them in Asian style dishes, this breakfast, as soup. They are the best ramen noodles I’ve ever tasted.

Sausage and Egg Breakfast Ramen

Cook Time: 15 minutes

Total Time: 15 minutes

Sausage and Egg Breakfast Ramen is quick, easy, and super delicious! There are no rules to stir fry! This is an American twist on ramen stir fry that has eggs, sausage, and veggies.

No Ratings

Ingredients

1 1/2 tablespoons olive oil, divided
7.7 ounce package Fortune Yakisoba Hot and Spicy noodles
4 large eggs
1 teaspoon low sodium soy sauce
1 teaspoon sesame seed oil
1/2 cup diced turkey breakfast sausage
1/4 cup water
1/2 cup thinly sliced green onions

Instructions

Remove the noodles from the outer package. Pierce the inner noodle package and microwave on high 1 minute.
Combine the eggs with the soy sauce and sesame seed oil. Add in 1 teaspoon of the hot and spicy packet mix. Scramble lightly and set aside.
Heat a nonstick skillet over high heat.
Swirl 1 tablespoon of olive oil in the pan and add the noodles and sausage. Stir fry until the sausage is browned.
Add the water and 1 teaspoon of the hot and spicy seasoning packet. Reduce heat to medium-high. Continue to cook the noodles and sausage until the water is almost completely absorbed into the noodles.
Move the noodle mixture to one side of the pan.
Add the remaining olive oil and then the egg mixture.
Allow the eggs to cook for 1 1/2 minutes before using a rubber spatula to flip them over.
Cook the eggs an additional minute.
Stir the eggs and noodles together and continue to cook until the eggs are completely cooked.
Divide the noodles evenly between 2 bowls.
Garnish with the green onions before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 579Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 29gCholesterol 473mgSodium 1044mgCarbohydrates 22gFiber 3gSugar 3gProtein 30g

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The post Sausage and Egg Breakfast Ramen appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Thai Coconut Turkey Meatballs

Chris — Tue, 09 Mar 2021 11:00:13 +0000

Thai Coconut Turkey Meatballs are packed with Thai flavor and creamy coconut goodness. They’re a quick and easy meal for any night of the week.

What’s in a curry? That which doesn’t taste so spicy would be delicious to eat with rice. Yes, it’s a play on Shakespeare. But I’m sure y’all are just as confused as I am with all the Thai curry versions. Which, by the way, aren’t traditional in the curry sense of the word. Heck, even the word curry isn’t traditional in our understanding of it.

What is curry?

Curry is a made-up word. I’m serious. It was a western word for what travelers to those areas making what we think of as curry called the dishes they found in those area. That’s not vague at all.

Basically, they couldn’t figure out what to call that type of cuisine and just called it curry based on the Tamil word kari which means sauce. So, basically, it’s any dish with a sauce. Pot roast curry. Chicken and dumplings curry. They both have sauce, right?

The first evidence of something resembling a curry is in 2600 BCE where talk about using a mortar and pestle to combine spices into a mixture they flavored cooked meats and vegetables. But it didn’t stop there. Curry has had lots of influence from Asia, Portugal, and finally Caribbean influences in the mid-1900s.

I think part of the reason those colonizers had a hard time figure out what the dish is has to due with the nature of the spice mix itself. Curry, which is actually masala to my understanding, is different based on your house. It could be a town specific blend, but for the most part each family has their own spice blend for their curry dishes.

This creates the confusion about what is curry. If you check Wikipedia, it lists a huge range of dishes and combinations. It’s a range of spices. Curry refers to a dish made with a paste and coconut milk eaten over rice, like this one. Curries contain fish, meat, poultry, shellfish, and sometime game meats. It can be vegetarian, too. They are dry where the liquid evaporates or wet with a gravy like consistency. You can understand the confusion and vagueness associated with this word.

So, what’s the difference between all the Thai curries?

Basically, the answer to that is ingredients. The main difference between Thai curry and other traditional curry mixes are the inclusion of more fresh herbs and citrus. They have coconut milk for a velvety smooth and light texture to the sauce. Finally, Thai curries usually start with a paste.

Thai curries are lighter in texture and taste. You have a fresh and bright flavor that’s not too heavy. But they’re also spicier typically. However, this sauce is not spicy at all. But it is velvety smooth. You won’t believe me, but once it’s cooked the sauce is super creamy and delicious.

Then what is Caribbean curry?

They start out with a curry powder like Indian curry. But that’s where the similarities end. The powder has some of the same ingredients, but the larger difference is the additional of allspice to Caribbean curry. They use a spice blend as a rub, and they use the scotch bonnet peppers. Sometimes.

I was stuck on meatballs with these sauces for some reason. I think it’s because they can be both dinner and an appetizer. Can you imagine it? You offer up some cocktail meatballs for an appetizer and it’s not your typical chili sauce and grape jelly concoction. It’s full of coconut creaminess and Thai flavors.

What is the difference between the five variations of Thai curries?

Green curry is made with lots of fresh chilis, Thai basil, lime leaves, ginger, shallots, garlic, and turmeric. It’s the hottest Thai curry and also the sweetest Thai curry with a large amount of coconut milk in there.

Red curry can also be spicy, too. This version has a paste made of red chilis, shallots, garlic, ginger, and lemongrass that is mixed with coconut milk to make the sauce. Then there’s Penang curry which is similar to red curry but has peanuts added making it a little sweeter.

Yellow curry has its own variations based on heat and flavor. Gold curry is spicier than your standard yellow. Elephant curry is also spicy but has coconut milk in there. Then there’s orange curry with has no coconut milk and is more sour. All versions are made primarily made with turmeric with yellow mustard seeds, cumin, kaffir lime leaves, and coconut cream instead of milk.

On the flip side of that there’s Massaman curry. It’s more like Indian curry but adds lemongrass and kaffir lime leaves and coconut milk. It is garnished with potatoes and peanuts. Finally, similar to the Massaman and yellow curry is a curry soup called khao soi. It is topped with egg noodles and comes with chicken or beef.

I know. I’ve completely overloaded you with Thai curry information. But I wanted to know and if I wanted to know, I’m sure you wanted to know. So, I thought I would just look it up and inform all of us on the differences.

You can see how creamy and rich this sauce it. It completely coats the Thai curry turkey meatballs with silky rich, Thai coconut curry sauce goodness. They’re sitting on a bed of coconut jasmine rice which is also creamy and delicious. By the way, the black flecks are black pepper. I added garlic salt and black pepper to the rice along with the butter. This is one of my favorite rice recipes!

Every time I mention anything with coconut for dinner the hubs turns his nose up. He doesn’t like coconut or so he says. I just don’t think he likes shredded or fresh coconut. He likes the toasted coconut chips. And, as we all know, coconut milk doesn’t really taste like coconut at all. So, for those of you on the fence about coconut milk, have no fear. It makes the Thai coconut sauce super creamy but adds no coconut flavor at all.

The turkey meatballs are a simple combination of some ground turkey, ginger, garlic, and a touch of curry powder with a little bit of the Thai coconut sauce in there, too. The curry meatballs are delicious on their own. And you can easily use these with the Korean BBQ sauce or any other Asian style sauces for dinner or appetizers. They can stand alone as a dinner, too.

I keep reliving the creamy goodness of these meatballs.

So, you know I will be making these Thai Coconut Turkey Meatballs again in the near future. The sauce is rich and delicious, but not heavy. It’s NOT heavy at all! The Thai coconut sauce is packed with flavor from the lime, ginger, basil, lemongrass, and coconut milk. It’s such a simple sauce to have on hand for a quick and easy dinner. The competition is over for this company, but I still have several of their sauces left to cook with. I have thoroughly enjoyed all of them! So, I know you will, too.

See how that sauce just coats the meatballs? I cannot convey the creaminess of this sauce on these meatballs to you. It’s like silk. The Thai coconut sauce is like silk. Light and decadent all at the same time. We ate these several months ago and I can remember how creamy it is. Did I say how creamy it is?

I made these in the pressure cooker. We have the Ninja Foodie 9-in-1 Deluxe XL Pressure Cooker. It was a blog present to us for putting up with it over the years. And because it had a stellar third quarter for some reason. I mean, STELLAR! So, the blog bought us a couple of pressies this Christmas. And I have I got to say, I haven’t jumped on my product band wagon but I totally LOVE this pressure cooker. It’s my go to, stays on the counter, small appliance. I use it every week. Sometimes a few times in the week. It makes quick work of dinner. And it made quick work of these meatballs.

That’s jasmine rice. I’m reading the differences between Jasmine and Basmati and I’m thinking they’re selling Jasmine as Basmati. My Jasmine rice separates and doesn’t clump but my basmati does. The Basmati rice is definitely nuttier and has more aroma. You’re supposed to soak it prior to cooking, but I never do and mine comes out just fine. Who knows? Maybe I’ll do a post on rice. Because I love rice. And eat it all the time. It’s definitely the perfect vessel for this cream (I said it again!) sauce and meatballs.

Thai Coconut Turkey Meatballs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Thai Coconut Turkey Meatballs are packed with Thai flavor and creamy coconut goodness. They’re a quick and easy meal for any night of the week.

5.0 Stars (1 Review)

Ingredients

1 1/4 pounds ground turkey
2 teaspoons curry powder
1 large egg
1/3 cup breadcrumbs
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger
14 ounces Kevin’s Natural Foods Thai coconut sauce
1 cup jasmine or basmati rice
14 ounces reduced fat coconut milk
1/4 cup chicken broth
3 tablespoons butter

Instructions

Combine the turkey with the next 5 ingredients in a mixing bowl. Add 2 tablespoons of the Thai coconut sauce to the turkey mixture and stir until combined.
Form the turkey mixture into 1-inch meatballs.
Preheat your pressure cooker on brown or sauté and brown the meatballs.
Pour the sauce over the meatballs and turn the brown/sauté setting off.
Set the pressure cooker to cook on low and set the time for 10 minutes.
Allow to 10 minutes of natural release.
While the meatballs cook, heat the coconut milk and chicken broth in a medium saucepan until boiling.
Stir in the rice, reduce heat to medium-low and simmer until the meatballs are cooked.
Fluff the rice and stir the butter before serving with the meatballs.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 812Total Fat 56gSaturated Fat 38gTrans Fat 0gUnsaturated Fat 15gCholesterol 147mgSodium 514mgCarbohydrates 51gFiber 8gSugar 26gProtein 30g

Sometimes it's almost laughable. Check your own numbers.

Celebrating National Meatball Day!

Slow Cooker Swedish Meatballs from Cheese Curd In Paradise
Best Spaghetti and Meatballs Recipe from Blogghetti
Baked Turkey Ricotta Meatballs from The Spiffy Cookie
Firecracker Meatballs from Hezzi-D’s Books and Cooks
Gluten Free Turkey Meatballs from That Recipe
Hoisin Asian Meatballs from Making Miracles
Spiced Meatballs in Tomato Sauce from A Day in the Life on the Farm
Thai Coconut Turkey Meatballs from A Kitchen Hoor’s Adventures

The post Thai Coconut Turkey Meatballs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Lemon Basil Macaron

Chris — Sun, 10 Jan 2021 11:00:00 +0000

Flavored with organic Nielsen-Massey lemon extract, these Lemon Basil Macaron have real lemon flavor in the shell and a hint of fresh basil in the buttercream for a fabulous sweet and savory combination.

I received product samples from Nielsen-Massey for this post but all opinions are my own.

I am obsessed with macaron.

For those of you who are regulars to my blog, you should know this. But if you’re new to my blog, welcome! Yes, I have a slight obsession with these finicky little gems. I have 27 recipes on the blog for these delicious cookies. Well, now I have 28 thanks to Nielsen-Massey organic extracts.

There’s even to savory macaon recipes. Did you know you could make them savory? They don’t always have to be sweet cookies. Those are the most fun! Because it’s a flavor that most people don’t even think about. But I did and I put together some pepperoni pizza macaron and beet and goat cheese savory macaron.

I know what you’re thinking, “How did they taste?” They taste delicious! The shells aren’t as sweet as you would think. They’re just sweet enough to complement the tart of the goat cheese and the spicy of the pepperoni. I even took them to work and they were a hit there, too!

Since they were so successful, the first thing that came to mind when Nielsen-Massey contacted me about trying their organic extract was lemon and basil. I didn’t know how I was going to get that to work into a baked good. So, I thought about it. I contemplated some scones and then remembered the poison ivy muffins I made.

Granted that was based off a cocktail which sounds interesting and is still on the to make list. But lemon and basil are just an epic pairing like PB and jelly or garlic and butter. They’re perfect pairs that just taste great together! And that’s what lemon and basil are; a perfect pair!

And, well, me and extracts always equals delicious macaron. It’s just how I roll.

There’s one thing that everyone says about my macaron. People have tried macaron in bakeries, New Orleans (le Sucre), and in France. While those macaron are good, they’re not as flavorful as mine. That’s because I make sure that the shells have flavor, too. Why should the buttercream have all the flavor fun? Shouldn’t the shells have flavors in them, too? I think so!

I have several….SEVERAL lemon extracts and emulsions. They all have that lemon scented candle flavor to them. You know what I mean, right? That super strong fake lemon candy type flavor to them? None of which evoke fresh lemons or lemonade. Am I right?

That’s definitely not this extract. Nielsen-Massey has outdone themselves with this lemon extract. their organic lemon extract has perfect lemon flavor. It’s not overpowering like other extracts. There’s no fake lemon flavor in it either. It has a delicate lemon flavor that smells like fresh lemon and tastes like delicious, fresh squeezed, lemonade.

It’s the perfect lemon flavor for these light and delicate lemon basil macaron. The shells are full of fresh lemon flavor and the buttercream is full of fresh basil flavor. These lemon basil macaron taste like summer in a light and delicious cookie. The basil in the buttercream heightens the lemon flavor in the shells. Both flavors complement each other perfectly.

I even garnished them with a baby basil leaf on top.

I had no idea that doing that would cause mini feet by the basil leaves. It made me laugh when I took them out of the oven. I put coconut chips on macaron before and they didn’t do that. I’m baffled as to why the basil leaves did, but they look sort of fun and interesting.

See what I mean about the mini feet? How cute is that?

Anyway, I was surprised by how delicious the buttercream came out. It has a perfectly light basil flavor. Not too heavy, but you could make it more so with more basil. I imagine these to be a nice light dessert cookie to have after some grilled chicken or shrimp. Even after a dish like scampi and piccata.

Confession. And I know I’ve said this before. I suck at buttercream. Truly. For those that can make consistent and delicious buttercream effortlessly I applaud you. Seriously. I can make the cookies all day every day, but then they’ll sit because I dread making the buttercream filling. I kid you not. That’s the only part about making these cookies that I truly can’t stand.

And I have another confession.

I keep forgetting the oven temperature. Honestly. I keep setting it to 300 for some reason, but that’s not the right temperature! For me it’s 325. But I forget and they come out wrinkled like raisins. So, make sure you set the oven temp correctly. And hopefully you know your true oven temperature. If not, get an oven thermometer to be sure it’s right on temp.

And there’s the best shot! You can see that they’re crispy on the outside and chewy on the inside. I may have overcooked them just slightly, but not much to make them inedible. That didn’t stop the hubs from snacking on the shells that night. He even snuck on as we were headed up to bed. Which, in itself, is funny but because they’re lemon flavored makes it even more funny.

You see, the hubs isn’t a huge fan of citrus desserts. He’s not a huge fan of citrus in general. Even in his signature dish chicken piccata he doesn’t like it when there’s to much lemon. What I think is a hint he said there’s too much.

So, when I said these cookies had a hint of lemon flavor, I actually said, “There’s a hint. I mean, for me there’s a hint, but for you it’s OMG there’s too much lemon in these cookies.” Much to my surprise, he liked them! And didn’t say there was too much lemon. That’s how light and delicious the Nielsen-Massy organic lemon extract is.

I hope you head to Niesen-Massey and see their new line or organic extracts. And be sure to follow them on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Lemon Basil Macaron

Prep Time: 10 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 58 minutes

Flavored with organic Nielsen-Massey lemon extract, these Lemon Basil Macaron have real lemon flavor in the shell and a hint of fresh basil in the buttercream for a fabulous sweet and savory combination.

3.5 Stars (4 Reviews)

Ingredients

4 ounces almond meal
7 ounces powdered sugar
4 ounces egg white, room temperature
Pinch cream of tartar
1/2 teaspoon organic Nielsen-Massey lemon extract
1/2 cup softened butter
1 1/4 to 2 cups powdered sugar
2 to 3 tablespoons chopped basil
1 to 2 tablespoons milk or cream

Instructions

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
Sift 1/3 of the almond mixture into the bowl with the meringue. Add the organic Nielsen-Massey lemon extract and 2 to 3 drops of yellow, gel food coloring. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
Preheat oven to 325.
You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
Remove from heat and allow to cool completely before filling.
For the buttercream:
Cream the butter with the powdered sugar together in a medium mixing bowl and beat until combined. Add the basil and continue to beat until the mixture is light, fluffy, and no longer grainy. If the buttercream is too thick, add the milk or cream a little at a time until it reaches your desired texture.
Place the filling in a piping bag fitted with a plain tip (or glam it up and use a star tip like I did) and pipe the filling onto one shell, almost to the edge. Top with another shell and allow to rest before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 195Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 53mgCarbohydrates 28gFiber 1gSugar 26gProtein 2g

Must Make Macaron

I have more macaron recipes than any other cookie on my blog. They're fun to make and not that difficult! Just follow the instructions and if they don't turn out, let me know! I can help trouble shoot problems.

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Chocolate Cuties by Veggies First Then Dessert
Copycat Panda Express Orange Chicken by Palatable Pastime
Crispy Parmesan Chicken with Lemon Hollandaise by Cheese Curd In Paradise
Lemon Coconut Muffins by Blogghetti
Lemon Ginger Honey in a Jar by Art of Natural Living
Lemon Rasam / Spicy Lemon Broth by Magical Ingredients
Meyer Lemon Bars by Hezzi-D’s Books and Cooks
Whole Orange Bundt Cake by That Recipe

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Moist Grape Flour Banana Bread – a Twist on a Classic

Where Does Banana Bread Come From?

Tips for Storing Overripe Bananas

What is Grape Flour and How is it Made?

Incorporating Grape Flour into Your Traditional Banana Bread Recipe

Ingredients for This Moist Grape Flour Banana Bread Recipe

Instructions for Making This Banana Bread Recipe

Elevate Your Banana Bread with These Delicious Variations

What does this moist grape flour banana bread taste like?

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Garlic Peri-Peri Baked Wings

What is Peri-Peri Sauce?

What is Old Bay Seasoning?

Save Money with Whole Wings

How to Separate Whole Wings for Game Day Wings

Prepping these Garlic Peri-Peri Baked Wings

Baking the Chicken Wings

You can air fry these wings, too!

Ingredients

Instructions

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Favorite Chicken Wing Recipes

Tiramisu Ice Cream Cake

What is an Ice Cream Cake?

What is No-Churn Ice Cream?

What is Tiramisu?

Ingredients to Make No-Churn Ice Cream

Instructions to Make No-Churn Ice Cream

Ingredients to make tiramisu ice cream cake

Instructions to Assemble the Ice Cream Cake

Freezing and Serving Your tiramisu ice cream cake

Ingredients

For the ice cream:

For the ice cream cake:

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Cherry Stilton Crostata is a Taste Sensation

What is a crostata?

What is the difference between a crostata and a galette?

What are stone fruits?

What is stilton cheese and how is it different from gorgonzola and blue cheese?

What ingredients are in cherry stilton crostata?

How do you make this fruit and cheese crostata?

What does this cherry stilton crostata taste like?

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Scrumptious Stone Fruit Recipes

New Mexico Pork Posole – Perfect Bowl of Comfort

What’s in Pork Posole?

How do you make New Mexico Pork Posole?

What does New Mexico Pork Posole taste like?

Ingredients

For the posole:

Garnish:

Instructions

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Air Fryer Lobster Thermidor is perfect for Father’s Day

What is lobster thermidor?

What’s in Air Fryer Lobster Thermidor?

How do you make Air Fryer Lobster Thermidor?

What does Air Fryer Lobster Thermidor taste like?

Ingredients

Instructions