Friday, November 29, 2013

Hanukkah Recipes: Vidalia Onion Fritters

It's Black Friday and you'll need something extra to keep you going as you shop till you drop.

Today's recipe is a sneak peek from the upcoming kosher cookbook, Modern Kosher Kitchen (Fair Winds Press, 2014), by chef and author, Ronnie Fein.

Vidalia Onion Fritters with Sambal-Yogurt Dip

Yes, these are Vidalia onions. They are yummy.
Although fried food can become soggy if you don’t eat it right away, you can reheat these to crispiness in a hot oven (400 degrees for about 4 minutes per side). Make them larger and they’re a good side dish, especially for grilled fish.

Sambal-Yogurt Dip (recipe below)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt or to taste
3/4 cup milk
1 large egg
1/2 teaspoon Sambal
2 medium Vidalia onions, chopped
vegetable oil for deep-frying

Make the Sambal-Yogurt Dip and set it aside. Preheat the oven to 200 degrees. Place the flour, baking powder, and salt in a large bowl and mix to combine ingredients. Beat the milk, egg, and Sambal together. Add the egg mixture and onions to the flour mixture and mix to blend ingredients. Heat 1/2-inch vegetable oil in a deep sauté pan. When the oil is hot enough for a crumb of bread to sizzle, drop heaping tablespoons of the onion mixture into the pan and cook for 1-2 minutes or until golden brown. Turn the fritters over and cook on the other side for about 1-2 minutes or until cooked through. Drain on paper towels and keep warm on a cookie sheet in the preheated onion. Repeat with remaining batter. Make a few fritters at a time; do not crowd the pan. Serve with the Sambal-Yogurt Dip.

Makes about 2 dozen


Sambal-Yogurt Dip

1/2 cup plain Greek style yogurt
1 garlic clove, finely chopped
1 tablespoon lemon juice
1/2 to 1 teaspoon Sambal or Sriracha
1/2 teaspoon freshly grated lemon peel
salt to taste

Place the yogurt, garlic, lemon juice, Sambal, lemon peel, and salt in a bowl and mix to blend ingredients thoroughly.


Makes 1/2 cup.

Thursday, November 28, 2013

Hanukkah Recipes: Grilled Cheese, Egg and Avocado Panini with Sriracha Mayo

Happy Thanksgiving, everyone! We hope you and yours have a truly wonderful holiday together. If you make any new and exciting recipes, be sure to share them with us on Facebook, Twitter, Pinterest, or Instagram. You know how much we love food pictures.

We thought we'd switch it up today and share some kosher recipes for Hanukkah. After all, it is definitely a cool turn of events that these two holidays coincide this year. Today's recipe is a sneak peek from the upcoming kosher cookbook, Modern Kosher Kitchen (Fair Winds Press, 2014), by chef and author, Ronnie Fein.

Grilled Cheese, Egg and Avocado Panini with Sriracha Mayo


Are you all as obsessed with sriracha as I am? 
I can’t imagine a Grilled Cheese sandwich that I wouldn’t like. This one is a good pick for brunch because it’s so attractive and also substantial. The rye bread adds extra flavor, especially if you use the kind with seeds.
  
2 teaspoons butter
2 large eggs
2 tablespoons mayonnaise
1/2 teaspoon Sriracha
4 slices rye bread
3-4 ounces Monterey Jack cheese, sliced
4-6 tomato slices
1/2 ripe Haas avocado, peeled and sliced
1 tablespoon chopped fresh chives
1 tablespoon butter

Heat the 2 teaspoons butter in a sauté pan over medium heat. Crack the eggs and place them in the pan. Cook until the whites are set and barely crispy. Flip the eggs and cook for 30-45 seconds. Set aside. Mix the mayonnaise and Sriracha together. Spread equal amounts of the mayonnaise on each of two slices of bread. Top with equal amounts of cheese, tomato, and avocado slices. Scatter the chives on top. Place one egg on top of each sandwich. Cover with second piece of bread. Heat half the remaining tablespoon butter in the sauté pan over medium heat. When the butter has melted and looks foamy, place the sandwiches in the pan. Place another, heavier pan on top. Cook for about 2 minutes or until the bottoms are crispy-brown. Remove the heavier pan, lift the sandwiches with a spatula and add the remaining butter to the pan. When the butter has melted, place the sandwiches in the pan, uncooked side down. Weight down with the heavier pan and cook for another minute or so or until second side is golden brown.

Makes 2 servings

Serving Suggestions and Variations Although rye bread has a unique flavor that highlights the other ingredients in this sandwich, any bread will do. And any meltable cheese will be fine if you don’t have Monterey Jack.

Hot Tip: You don’t need a special panini pan. All you have to do is weight the sandwich down while it’s cooking in the pan.

Wednesday, November 27, 2013

A Paleo Thanksgiving

Thanksgiving is around the corner. Whether you're a meat-lover, vegan, gluten-free, or Paleo, there is a perfect recipe out there for you to enjoy the holidays with family and friends. Today we're sharing some Paleo Thanksgiving recipes that are sure to brighten your table and have everyone going back for seconds.

Want to ask more about Paleo Grilling, Thanksgiving for cavemen and cavewomen, and all things paleo? Join us at 1:30PM EST TODAY for a special #spoonchat with Tony Federico. You could win an advanced copy of Tony's new book, Paleo Grilling. See you there!

Paleo Key Lime Pie
The recipe comes courtesy of Rose from TheCleanDish.com
It appears in Paleo Grilling by Tony Federico and James William Phelan




Key lime pie? Paleo? There definitely weren’t pies in the Paleolithic age, but it’s hard to imagine any reasonable caveman (or cavewoman) turning this rendition of the classic dessert down at a cookout.

For crust:

2 tablespoons (30 ml) coconut butter
6 Medjool dates
1 cup (110 g) toasted almond slices
1/2 cup (40 g) unsweetened coconut flakes
1/2 teaspoon vanilla extract
Pinch of salt

For filling:
2 ripe avocados
1/2 cup (120 ml) freshly squeezed lime juice
1/3 cup (80 ml) maple syrup
1 to 2 tablespoons (8 to 16 g) coconut flour
2 cans (14 ounces, or 392 g each) full-fat coconut milk, chilled

To make the crust: Slowly melt the coconut butter in a skillet over very low heat, being careful not to let it burn. In a food processor, pulse the dates for 1 to 2 minutes. Add the almond slices and coconut flakes and process again for 1 to 2 minutes. Add the melted coconut butter, vanilla extract, and salt and process until you have a sticky, crumbly mass. Press the crust into a pie dish and refrigerate.

To make the filling: Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.

Carefully remove the coconut milk from the refrigerator and scoop out the cream that has accumulated at the top. Beat the coconut cream in a bowl with a hand mixer until it reaches the consistency of whipped cream. Fold the avocado mixture into the coconut cream and continue to beat until well incorporated. Pour the filling into the prepared pie crust and place in the freezer for 2 to 3 hours, or until the center is firm. Transfer to the refrigerator and chill for another 2 hours before serving.

Yield: 6 to 8 servings
Not All Coconut Milk Is Made the Same

Some cans of coconut milk seem to produce thin (or thinner) coconut cream. Native Forest brand full-fat coconut milk seems to offer the best results, but if the coconut milk you have produces a more liquidy cream, you may have to use the hand mixer for up to 5 minutes to stiffen the cream and add 2 tablespoons (16 g) of coconut flour to the avocado mix rather than 1 tablespoon (8 g).

--

Whole Roasted Turkey Breast
Excerpted from Paleo Grilling by Tony Federico and James William Phelan

Treating each piece of the turkey separately, rather than roasting the entire bird, will allow you to maximize the potential of each piece of meat. The breast, a leaner cut, needs special attention in order to come out juicy and flavorful rather than dry.

1 cup (145 g) toasted pecans, crushed
1 cup (32 g) chopped fresh sage
1 tablespoon (7 g) black pepper
3 tablespoons (45 ml) olive oil
Zest of 3 lemons
8-pound (3.6 kg) turkey breast

Preheat the grill to 300ºF (150ºC). In a small bowl, combine the pecans, sage, black pepper, olive oil, and lemon zest to make a paste. Using gloves, spread the paste over the skin and flesh of the turkey breast. Lay out a large piece of cheesecloth and fold it in half so that the folded end is away from you. Place the turkey breast in the middle of the cheesecloth with the fat end of the breast facing toward the left. Fold the side of the cheesecloth closest to you over the top of the breast and roll the entire turkey breast over the other half. Tie the open ends of the cheesecloth with butcher’s twine and make sure the turkey is tightly secured.

Place your turkey breast on the top rack of the grill and close the lid. Cook for 3 to 4 hours, or until the internal temperature is 165ºF (74ºC). Remove from the grill and let rest for 15 minutes on a cutting board. When ready to serve, remove the cheesecloth and cut the turkey breast into thick slices.

Yield: 20 to 24 servings 

--

Paleo Grilling A Modern Caveman's Guide to Cooking with Fire


Embracing the Paleo movement is about getting back to basics­—eating food in its most simple, unprocessed form, just like our ancestors.

And what is more basic than cooking meat over a fire? This book features more than 100 grilling recipes using a variety of methods for cooking natural, locally farmed meat over fire: primitive campfire, wood and charcoal, gas grilling, and smoking. Paleo Grilling will help you to choose the best meats for any meal, and offers international recipes, including side dishes and desserts suitable for the modern caveman.

Tuesday, November 26, 2013

Thanksgiving Recipes: Honey-Wheat Rolls

If you're looking for something perfect to bring along to Thanksgiving, look no further than these delicious (and heart-healthy) honey-wheat rolls. Sure to be a favorite of everyone around the table, these warm rolls have a hint of honey to give them the edge over store bought equivalents.

Say "Yes!" to the perfect bring-along side.



Honey-Wheat Rolls
Excerpted from the Don't Break Your Heart Cookbook by Shara Aaron and Monica Bearden



1 packet active dry yeast
1 cup (250 ml) lukewarm water
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) unsalted butter, cut into 6 pieces
3 tablespoons (45 ml) honey
1 cup (250 ml) unbleached all purpose flour
2 cups (500 ml) whole wheat flour
11/4 teaspoons (6 ml) salt
2/3 cup (150 ml) instant mashed potato flakes
1/4 cup (60 ml) nonfat powdered milk

16 servings (16 rolls)

Directions

1. Dissolve yeast with a pinch of sugar in 2 tablespoons (30 ml) of lukewarm water. Let yeast and water sit at room temperature for 15 minutes until mixture has bubbled and expanded.

2. Combine the dissolved yeast with remainder of the water and the rest of the ingredients. Mix and
knead everything together—by hand, mixer, or bread machine set on the dough cycle—till you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3. Place dough in a lightly greased bowl. Cover the bowl and allow dough to rise, at room temperature,
till it’s quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

4. While the dough is rising, lightly grease a 9- x 13-inch (23- x 33-cm) pan, or two 9-inch (23-cm)
round cake pans.

5. Gently deflate dough and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

7. Place rolls in the 9- x 13-inch (23- x 33-cm) pan, or put 7 rolls in each of the round cake pans, spacing them evenly; they shouldn’t touch one another.

8. Cover the pans with lightly greased plastic wrap and allow rolls to rise for 11/2 to 2 hours. They’ll become very puffy and expand to touch one another. While the rolls are rising, preheat the oven to 350° F (180° C).

9. Bake rolls for 15 minutes. Tent them loosely with aluminum foil and continue to bake until they’re
mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

10. Remove rolls from the oven. After 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and
delicate, so be careful. Serve warm, or at room temperature.

Per Serving:
Calories: 174
Total Fats: 4 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 255 mg,
Total Carbohydrates: 30 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 5 g
Iron: 1 mg

Macronutrient Breakdown
69% Carbohydrates
11% Protein
20% Fat

--

Don't Break Your Heart Cookbook

Pick up your copy of the Don't Break Your Heart Cookbook today!

Learn how to select, cook and flavor your food for heart healthy, delicious meals the whole family will enjoy.

Shara Aaron, MS, RD, and Monica Bearden, RD have shared their passion and expertise in nutrition, flavorful food, and cardiovascular health to create a book of 125 unique and delicious recipes compiled from a variety of sources, including chefs with a background in nutrition, that not only tantalize taste buds, but also address the needs of a heart healthy diet.

Nutrient rich ingredients full of flavor were the criteria for recipe selection. Saturated fat and sodium is limited, but what makes this book unique is that the recipes will make use of the growing body of research showing that prevention and wellness can be achieved with the use of heart healthy fats, fiber, certain vitamins and minerals, and phytochemicals.

Each chapter focuses on an ingredient or collection of ingredients and their evidence for heart health and wellness. Nutrition facts for each recipe are included, along with sidebars and tidbits of information on the ingredients regarding their healthfulness as well as tips for buying and cooking these ingredients in general.

At the back of the book will be pantry makeover suggestions and 10 days of menus using the recipes to help the reader follow an overall heart healthy diet and manage their weight.

Monday, November 25, 2013

Thanksgiving Recipes: Thelma’s Southern Chicken Gizzard Cornbread Stuffing

The only time of the year that you really get to savor the flavors of your mom’s homemade cooking is during the holiday season. It seems the food cooked during Thanksgiving and Christmas is sprinkled with some magical ingredients. I say this because the aromatic smells coming from the kitchen during the holidays will usually whisk you back to a childhood-like anticipation, where you cannot wait to dig into the scrumptious creations. The smell of turkey, ham, potatoes, pies, cakes, and the most important dish of all, your mom’s stuffing, will make anyone’s pallet burst with anticipation.

This Thanksgiving, I decided to try making Thelma’s cornbread stuffing with chicken gizzards. When I say, this stuffing should be its own food group; I’m not kidding! I want to share my mom’s secret cornbread stuffing recipe with all of you as a holiday gift. I'd also like to wish everyone a safe and happy Thanksgiving and hope you enjoy your family, friends, and Thelma’s Chicken Gizzard Cornbread Stuffing! Happy Thanksgiving, everyone!

Thelma’s Chicken Gizzard Cornbread Stuffing


Ingredients:

2 pans of cornbread ingredients
2 boxes of Jiffy Corn Muffin Mix
2 eggs
1 stick unsalted butter
½ cup (120 ml) whole milk
2 medium-sized baking pans

Stuffing Ingredients:

1 bag (12 oz) Pepperidge Farm Country Style Cubed Stuffing
2 large onions
1 green pepper
1 large bunch of celery with leaves
2 cups (475 ml) of chicken or turkey broth
Gizzards from a turkey or chicken
1 chicken-flavored bouillon cube
5 cups (1190 ml) of water
2 tablespoons (40 g) sea salt
1 tablespoon garlic powder
1 large aluminum pan














Making Cornbread:

1) Preheat oven to 400 degrees F (204 degrees C).

2) Pour the 2 boxes of Jiffy Corn Muffin Mix into a large bowl and set aside.

3) Over a medium heat, cook ½ stick of butter in a frying pan for about 5 minutes until browned, then place aside.

4) In a small bowl, thoroughly whisk the 2 eggs and milk together, then add to the dry corn muffin mix.

5) Add the browned butter to the corn muffin mixture and stir thoroughly.

6) Heat the remaining butter in the frying pan over a medium flame until the butter foams.

7) Turn off the flame and pour the melted butter into the bottom of both baking pans. Make sure to coat the entire bottom of the pan with the melted butter.

8) Pour the cornbread batter into the baking pans evenly over the melted butter.

9) Place the baking pans in the oven and bake for 25-30 minutes until the center is firm and the top is brown.

10 Remove the cornbread from the oven and let cool for several hours or overnight.

Making Cornbread Stuffing:

1) Place the dry stuffing mix into a plastic Ziplock bag then pound the cubes down to a chunky consistency. (Do not ground the cubes down to bread crumb consistency).

2) Place the dry mix into a large bowl.

3) Cut 3 celery stalks into thirds. Make sure to cut off any leaves and stems then mince the celery thirds into small pieces. Afterward, mix the celery into the dry stuffing mix.

4) Cut the 2 onions into fourths. Mince onions then mix into dry stuffing mix.

5) Cut the large green pepper in half then cut the half into 1/3 inch (8.5 mm) strips. Mince the strips, then stir into the dry stuffing mix.

6) Crumple both pans of cooled cornbread into the dry stuffing mix and mix thoroughly. Place stuffing mixture aside.

7) On medium heat bring 5 cups of water in a medium-size saucepan to a bowl.

8) Add two stalks of celery with leaves, sea salt, the Bouillon cube, garlic powder, and gizzards into the bowling water. Reduce heat and allow the gizzards to simmer for 30 minutes.

9) Remove gizzards from water. (Ensure to set the water you cooked the gizzards in aside for use later.)

10) If you would like, you can chop the gizzards into small pieces and mix them into the dry stuffing mix. If not, through the gizzards away.

11) Beat 2 eggs and add to the dry stuffing mix then pour 1 cup of chicken or turkey broth (from a cooked bird or from a box) into the stuffing mix thoroughly!

12) Slowly stir in 1 cup of water from the saucepan into the stuffing mix. Continue to mix in the water from the saucepan and broth, 1 cup at a time until the mixture is moist but not soupy. You do not want the consistency to be watery.

13) Pour a small amount of broth on the bottom of the aluminum pan. This will help prevent the stuffing mix to dry out and burn.

14) Preheat the oven to 300 degrees F (150 degrees C), scoop the cornbread stuffing mix into the aluminum pan, then smooth the mixture out evenly to coat the pan.

15) Cover the pan with aluminum foil and place in the oven. Cook for 45 to 50 minutes. Take the foil off of the pan the last 15 minutes of cooking. Continue to cook until the top is lightly brown and/or becomes crunchy.

16) Serve hot.

--

Want to try out even more southern recipes? Be sure to preorder your copy of The New Southern Table by Brys Stephens today. 

The New Southern Table

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.

Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.

Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such asHerb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.

With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Friday, November 22, 2013

Holiday DIY: Pumpkin Face Mask and Pineapple Papaya Body Exfoliator

The holidays are quickly approaching, which means the panic has officially set in. Trying to find/make the perfect gift can be overwhelming and expensive, but it certainly doesn't have to be. I found two great ideas in my copy of The Home Apothecary. This Pumpkin Face Mask and Pineapple Papaya Body Exfoliator use natural ingredients you can find easily and make great gifts. Just find some fun jars and make your own labels.

Pumpkin Mask
Excerpted from The Home Apothecary by Stacey Dugliss-Wesselman



This simple yet effective mask hydrates and tightens the skin.

Ingredients
1 small pumpkin
1/4 cup (80 g) honey

Directions
Remove the skin and seeds from the pumpkin. Chop it and boil or roast to soften. Let cool. Transfer to a blender or food processor and purée, then add the honey and mix again. Transfer to a sterile sealable container. Store in the refrigerator.

To use, apply the cool mixture to the face, leave on for at least 20 minutes, then rinse and pat dry.

Yield: 3 or 4 applications


Pineapple Papaya Body Exfoliator
Excerpted from The Home Apothecary by Stacey Dugliss-Wesselman


Not only does it taste good, but pineapple is also extremely beneficial to both the inside and the outside of your body. Containing the enzyme bromelain, a natural exfoliant, pineapple makes an amazing body scrub. Papaya, rich in skin-hydrating antioxidants, contains papain, which is helpful for removing dead skin cells.

Ingredients
1/4 cup (40 g) diced pineapple
1/4 cup (44 g) diced papaya
1 tablespoon (15 ml) jojoba oil (optional, for added moisture)
2 tablespoons (25 g) coarse sugar or coarse Dead Sea salt

Directions
In a blender, purée the pineapple, papaya, and jojoba oil until completely blended and smooth. Stir in the sugar and pour into a sterile container. Store in the refrigerator.

To use, while in the shower, using either your fingertips or a loofah sponge, gently massage the scrub onto the skin, then rinse. Pat dry.

Yields: 1/2 cup (85 g)

--

The Home Apothecary

An apothecary is a skilled craftsperson who compounds herbal mixtures that enhance health and beauty. Put aside the modern world of tricky marketing and harmful chemicals and create your own apothecary solutions. They’re fresh, safe, and effective—and many are made from the wholesome ingredients already in your kitchen and garden.

Inside you’ll find:
· Skin Care 101: How to make cleansers, scrubs, creams and lotions, tonics, and toners for oily, dry, sensitive, or combination skin—along with acne treatments, natural sunscreen, lip balm, and more
· Body care recipes for homemade body scrubs, massage oil, body powder, and toothpaste
· Remedies for what ails you, including healing cough syrups, compresses, teas, and tinctures
· Hair care recipes for dry, normal, or oily hair—add shine, clear up dandruff, and control thinning and volume
· Recipes for the home, including Kitchen Sink Scrub, Drawer Refresher, and Fly Deterrent
· Plus, get inspired at your farmers’ market and explore seasonal recipes for a Pumpkin Mask, Cucumber Toner, and more!

Pick up your copy of The Home Apothecary today. It makes a great gift for the holidays.

Thursday, November 21, 2013

Pumpkin Spice Doughnuts with Maple Cinnamon Glaze

A few months ago I bought myself some doughnut pans and my husband told me that I would never actually use them. I mean, how often do you really want to bake doughnuts, right? The answer is ALL the time, folks. I mean, when there are doughnut recipes for virtually every season (Pumpkin Spice? Get outta town!), you bake them.

This holiday season, treat yourself to some doughnut pans. And heck, while you're at it... pick up Ashley's new book, Baked Doughnuts for Everyone! Here's a sample of what you'll see inside.

Pumpkin Spice Doughnuts with Maple Cinnamon Glaze
Excerpted from Baked Doughnuts for Everyone! by Ashley McLaughlin



Yield: 8 to 10 standard doughnuts

I love pumpkin. But I love the spices associated with pumpkin even more. This doughnut is filled to the brim with flavor and spice and is then topped with a maple-sweetened cinnamon glaze. This doughnut will always be an all-time favorite.

Recommended pans:
standard, mini, holes, twist

For the doughnuts:
½ cup (60 g) oat flour
½ cup (70 g) sweet rice flour
¼ cup + 2 tablespoons (75 g) pure cane sugar
¼ cup (25 g) almond meal
1½ teaspoons (3.5 g) cinnamon
1 teaspoon baking powder
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon allspice
1/8 teaspoon clove
2 large eggs
¼ cup + 2 tablespoons (90 ml) milk
1/3 cup (81 g) pumpkin purée
2 tablespoons (31 g) unsweetened applesauce
2 tablespoons (28 ml) oil
1½ teaspoons (8 ml) vanilla extract

For the glaze:
1 cup (125 g) powdered sugar
2 tablespoons (28 ml) pure maple syrup
½ to 1 tablespoons (8 to 15 ml) milk
½ teaspoon cinnamon

To make the doughnuts:
Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan. Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, allspice, and clove in a large bowl, mixing until well combined.

In another bowl, whisk the eggs together. Then add in the milk, pumpkin purée, applesauce, maple syrup, oil, and vanilla extract. Whisk until well combined.

Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8” to ¼” (3 to 6 mm) from the top.

Bake for 18 to 22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.

To make the glaze:
Stir the glaze ingredients together with a fork until fully combined. Add more milk if a thinner consistency
is desired.

Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut. Let the doughnuts rest until the glaze has hardened.

--

Baked Doughnuts For Everyone

Gluten-Free Doughnuts, Baked to Perfection!
Who doesn’t love a doughnut? From their pillowy soft texture, to their perfect size and shape, to their sweet glazes and sprinkles—they’re everyone's favorite treat. But they’re always unhealthy, and you can only get them at the bakery right?

Not anymore. This doughnut cookbook is for everyone! With Baked Doughnuts for Everyone, you can now enjoy fresh--completely gluten-free!--doughnuts from the comfort of your own kitchen and without fussing over a fryer. All you need is a doughnut pan, a mixing bowl, and a few simple ingredients like oat flour, almond meal, and pure cane sugar. The result? Truly cake-like doughnuts with no grainy texture and no scary starches or gums--only pure, all-natural flavor. No one will ever even guess they're gluten-free, whether they follow a wheat-free diet or not!

From sweet confections to more savory combinations, you’ll find recipes to suit every occasion and every taste, including: Cinnamon Sugar Doughnuts, Apple Fritter Doughnuts, Peanut Butter Crunch Doughnuts, Vegan Gooey Chocolate Doughnuts, Jalapeno Cheddar Doughnuts, Greek Stuffed Doughnuts... and more!
We all need more doughnuts in our lives and now it's easier than ever—what are you waiting for?

Wednesday, November 20, 2013

Holiday Party Recipes: Eggnog Cocktails

I know it's only November, but I just can't seem to help myself. I've fallen in love with eggnog cocktails. The weird thing is that I never used to be a big eggnog fan. This year, I think I've had one almost every night since the stores started selling it.

I've never tried making my own eggnog before, but it really doesn't sound that difficult. And, like everything else, I bet it is significantly better when homemade. So to get us all in the holiday spirit, here is a recipe for homemade eggnog cocktails from the new highly-giftable cocktail book from Race Point Publishing. You should really pick up a copy for just about everyone you know. Hint: it fits really well into stockings.

Want to ask Melissa Wood a question about how to design the perfect cocktail? You can! Join us today at 1 PM EST on Twitter for our weekly #spoonchat. We'll be chatting all things architecture and cocktails with Melissa. Best question not only gets a copy of this amazing book, but a poster design of one of the cocktails too! See you there.

Homemade Eggnog Cocktail
Excerpted from Architecture of the Cocktail by Amy Zavatto and Melissa Wood


Click to open the PDF of the recipe.

Like a wreath on a door, there’s nothing else that signals the merriment of the holidays more than a bowl full of rich, nutmeg-spiced eggnog. True, well-crafted punches made a much welcome comeback in the 21st century, and this classic was ripe for a redo.

After being mass-produced and relegated to milk containers on supermarket shelves, eggnog is well deserving of good ingredients and attention. Remember, when you’re working with eggs (and this punch uses quite a few), keep them refrigerated until you are ready to use them and make sure your whisk-whipping arm is in tip-top shape.

Ingredients:
Eggs (whole)
Dark rum
Bourbon
Heavy cream
Whole milk
Sugar

Crack 6 eggs into a large bowl (a punch bowl, if you have one) and, using a wire whisk, whip until frothy. Pour in ¾ cup (150g) of sugar and continue to whip until the color lightens. Next, thoroughly stir in 24 fluid ounces (700 ml) of whole milk and 16 fluid ounces (480 ml) of heavy cream. Add in 4 fluid ounces (120 ml) each of bourbon and dark rum. Mix until well blended. Grate fresh nutmeg over the top and ladle into punch cups.

--

Architecture of the Cocktail

Is it better for a martini to be shaken, not stirred? Does it matter which order you add the liquors to create a Long Island Iced Tea? How many ice cubes can you add to a margarita without compromising the flavor?
The perfect home begins with a blueprint and a dream, and your perfect cocktail should start the same way! The Architecture of the Cocktail will reveal the answers to all your burning cocktail queries and more. Focusing on the precise measurements to help you craft the perfect cocktail as well as the recommended garnish and embellishments, you’ll no longer have to guess what the perfect cocktail should taste like.

Laying out the exact measurements from the bottom of your glass to the top, you’ll discover the order which you should layer your liquors, the precise measurements needed, and even recommended brands. Not sure which stemware is appropriate? Consult the mini guide on identifying the correct stemware in the back of the book.
 
Featuring 75 different cocktails and recipes in a unique blueprint-inspired design (including specifications, notes, and embellishments), this is the perfect gift for the cocktail lover in your life. Don’t waste another minute on watered-down cocktailsbecome a cocktail master with this beautifully illustrated guide.

Tuesday, November 19, 2013

Holiday Party Recipes: Endive Boats with Apple Salsa

I've been in total holiday party planning mode lately. I found this really fun and easy party appetizer that is thankfully healthy and absolutely perfect for your New Year's Eve partyor any holiday, really. Look at how cute they are! They're little boats to help us sail right through the holiday season. The ingredients are not only inexpensive, but each bite has the trifecta of crunchy, sweet, and savory that you need for any hors d' oeuvres.

Endive Boats with Apple Salsa
Excerpted from Superfoods for Life, Chia by Lauri Boone



This apple salsa is a crunchy and flavorful dish that combines the fiber-rich power of chopped figs, apples, and chia seeds. Naturally sweet figs are packed with calcium (nearly 250 milligrams of calcium per cup [150 g]) and boast nearly 15 grams of dietary fiber per cup (150 g). And gut-friendly, prebiotic-rich apples are a great fruit for digestive health; their peels boast more than a dozen different cancer-fighting compounds. Enjoy this salsa on endive leaves, alone as a snack, or added to your favorite leafy green salad.

3 apples, cored and finely chopped
10 dried figs (Calimyrna or Black Mission), finely chopped
2 or 3 small shallots, diced
2 teaspoons chia seeds
1 tablespoon (15 ml) freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon honey
Pinch of sea salt
2 heads red or white Belgian endive

Place the apples, figs, shallots, chia seeds, lemon juice, olive oil, honey, and salt in a large bowl and stir together until well combined. Trim the ends off of the endive and place 1 heaping tablespoon (15 g) of apple salsa onto each leaf. Keep refrigerated until ready to serve. Serve chilled.

Yield: About 36 filled leaves

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Superfoods for Life, Chia

Chia is one of nature's all-star superfoods. High in protein, fiber, minerals and essential fatty acids, this little seed packs a nutritional punch. Moreover, it's portable, versatile, and easy to integrate into your diet. Just a spoonful adds a shot of nutrition to drinks, crunch to salads, or a tasty protein substitute in garden burgers and soups. This handy guide includes 75 delicious recipes, fun facts and lore, and tons of tips for using chia every day for health and beauty.

Learn how you can integrate chia into your diet for improved health and well-being. Superfoods for Life, Chia gives overview of the superfood, fun history and facts, and its reputed nutritional benefits. Once you’ve discovered how great chia is, you’ll learn more about key nutritional properties and “cures” associated with chia, including its role as an inflammation fighter, and natural source of potent omega-3 fatty acids and other essential nutrients. Each chapter references studies and research. The included 75 recipes within this book are sure to get you excited about integrating chia easily and deliciously into every meal.

Monday, November 18, 2013

Cast Iron Skillet Corn Muffin Mix Sweet Cornbread

Reggie is back with more southern recipes both from his family and from the amazing, Brys Stephens. Be sure to pop by the blog each Monday to see what Reggie is cooking up.

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I know it’s been a while since my last post, but I wanted to return to SPOON and share additional southern recipes from my family. I also wanted to try out new southern dishes from Brys Stephens’ upcoming cookbook The New Southern Table that will be released and published by Fair Winds Press in February.

Last weekend, I had a craving for my mom’s sweet cornbread. Now that it’s getting closer to the holiday season, most meals seem so much better with cornbread as a side. I thought about how my mom would prep for our holiday meals weeks in advance. A key ingredient for our big Thanksgiving dinner was a couple of boxes of Jiffy Corn Muffin Mix. My mom used the corn muffin mix to make cornbread for her mind-blowingly scrumptious stuffing and to make sweet cornbread for us kids.

Now Thelma (my mom) rarely used cornmeal for making sweet cornbread. Cornmeal with buttermilk was how my grandmother made sweet cornbread but my mom experimented and came up with a quick and delicious recipe that my sister and I absolutely loved. I hope you will too.

Cast Iron Skillet Corn Muffin Mix Sweet Cornbread



Ingredients:

1 box Jiffy Corn Muffin Mix
2 teaspoons salt
1 stick unsalted butter
2 eggs
¾ cup (180 ml) milk
¾ cup (180 ml) sour cream
2 tablespoons honey
¼ cup (50 g) granulated sugar
8-inch (20 cm) cast iron skillet
2 mixing bowls


1) Preheat oven to 400° F (200° C or gas mark 6).

2) In a mixing bowl, whisk together the corn muffin mix; sugar, and salt then set aside.

3) Over medium heat, cook ½ of stick of butter in the cast iron skillet for about 5 minutes until browned and then place aside.


4) In a second bowl, whisk the 2 eggs, honey, milk, and sour cream together.


5) Add the browned butter to the mixture and stir thoroughly.


6) When the liquid mixture is completely combined, slowly add it to the dry ingredients, mixing the batter well with a wooden spoon.



7) Heat the remaining butter in the cast iron skillet over a medium flame until the butter foams.

8) Turn off the flame and then pour the cornbread batter into the skillet with the melted butter.


9) Place the skillet in the oven and bake for 25 to 30 minutes.

11) Bake until the center is firm and brown on top.

12) After about 25 minutes into baking, use a toothpick or knife and insert it into the center of the cornbread to test if it’s done. If the toothpick or knife comes out clean, remove the cornbread from the oven.

13) Let the cornbread cool for 5 minutes then serve.

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Love Southern cooking? You're going to adore The New Southern Table by Brys Stephens (publishing February 2014). Reggie will be sharing recipes from this down-home cookbook over the next few months, so be sure to pop by the blog. 

The New Southern Table

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner Brys Stephens shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.

Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.

Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.

With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Sunday, November 17, 2013

Gluten-Free Games Night: Blondies and Gimlets

I couldn't help but save the best recipes for last. Well, at least I think they're the best recipes. Who doesn't love blondies and a gimlet? I never thought of putting them together and now I don't think they'll ever be apart.

Happy Gluten-Free Games Night everyone. I'm off to play Apples to Apples with some great friends.

Want to host your own gluten-free games night? We've got you covered. Simply click to download the menu for yourself.

Have you entered our giveaway? Just think about the entertaining you could do!

a Rafflecopter giveaway

Brown Butter Blondies
Excerpted from Gluten-Free Entertaining by Olivia Dupin


•Soy-free

These are similar to a brownie in texture but are chocolate-free. Instead, they are flavored with brown sugar and nutty brown butter, which give these blondies the rich taste of butterscotch.

6 tablespoons (84 g) unsalted butter
1 cup (225 g) packed brown sugar
¼ teaspoon salt
½ cup (60 g) cornstarch plus ¼ cup (30 g) almond flour plus ¼ cup (30 g) oat flour
1 cup (110 g) chopped walnuts or pecans
1 egg
2 teaspoons vanilla extract

Preheat the oven to 350˚F (180˚C, or gas mark 4). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, grease the parchment paper, and set aside.

Place the butter in a small saucepan and cook over medium-high heat, swirling the pan occasionally, until the butter begins to brown and turns fragrant and nutty, about 5 minutes. Add the brown sugar and stir until the
sugar is dissolved, about 20 more seconds. Let the mixture cool slightly. Meanwhile, whisk together the salt, flour blend, and nuts. Add the cooled butter mixture, egg, and vanilla, and stir until thoroughly combined.

Pour into the greased pan and bake for 20 to 22 minutes, until just set. Let cool completely, then lift out of the pan using the parchment paper. Cut into 12 pieces and serve.

Yield: 12 servings

Chef’s Tip
Add chocolate chips, butterscotch chips, or crushed chocolate-covered toffee candy to make these even more indulgent!



Classic Vodka Gimlet


Photo credit: Wikipedia Commons

•Soy-free •Dairy-free •Nut-free

Tart and not too sweet, a vodka gimlet is my go-to cocktail when I’m out for drinks and want to keep it simple. It is really easy to make at home, too!

3 tablespoons (45 ml) vodka of your choice
1 tablespoon (15 ml) freshly squeezed lime juice
1 teaspoon powdered sugar
1 lime wedge

Fill a cocktail shaker with ice. Add the vodka, lime juice, and powdered sugar. Shake thoroughly. Strain into a martini glass and garnish with the lime wedge.

Yield: 1 serving

Chef’s Tip
Replace the vodka with gin for a plain old gimlet.

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Gluten-Free Entertaining More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?

Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you're hosting a brunch, going to a holiday bash, or just having a casual couple's dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you'll find something for every taste and occasion.

From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.

Entertain with ease with Gluten-Free Entertaining!

Saturday, November 16, 2013

Gluten-Free Games Night: Braised Bacon Nachos

You had me at bacon, Olivia.

Why have I never thought of putting bacon on nachos before? It seems so obvious. And the chipotle peach chutney? Be still my beating heart.

Can't wait for Games Night to be here so I can try this out. Want to try this menu out for a party of your own? No problem. Click to download the menu for yourself. And be sure to follow along with our party planning all weekend long on instagram.

Have you entered our giveaway? Just think about the entertaining you could do!

a Rafflecopter giveaway

Braised Bacon Nachos with Chipotle Peach Chutney
Excerpted from Gluten-Free Entertaining by Olivia Dupin




•Soy-free •Dairy-free •Nut-free

Slowly braising bacon makes it tender and soft, and a spicy, sweet chutney is the perfect finishing touch.

For the bacon:
1 pound (454 g) slab bacon (unsliced bacon)
½ onion, chopped
2 cloves garlic, finely chopped
¼ cup (80 g) peach preserves
1½ cups (355 ml) chicken stock or water

For the chutney:
1 clove garlic, finely chopped
½ cup (160 g) peach preserves
1 chipotle chile in adobo sauce

For the nachos:
1 tablespoon (15 ml) canola oil, divided
6 soft corn tortillas, each cut into 4 wedges
2 tablespoons (6 g) finely chopped chives


To braise the bacon: Preheat the oven to 300˚F (150˚C, or gas mark 2). Heat a medium-size oven-safe sauté pan over medium-high heat. Brown the bacon on all sides until golden, about 3 minutes per side. Add
the onion, garlic, peach preserves, and chicken stock and cover. Place in the oven and cook for 3 to 4 hours, or until very tender. Transfer to a plate and let cool to room temperature.

To make the chutney: Combine the garlic, peach preserves, and chipotle chile in a food processor or mini food processor. Pulse until all of the ingredients are combined and the mixture is smooth. Refrigerate until
ready to use.

To make the nachos: Heat a medium-size sauté pan over medium-high heat. Add 1 teaspoon of the canola oil and fry the tortilla wedges, a few at a time, until brown and crispy on all sides. Add more oil as needed, and repeat until all of the tortilla wedges are crispy. Arrange the tortilla wedges on a platter. Slice the braised bacon into 24 pieces and place 1 on top of each tortilla wedge. Top each with a dollop of the chutney and sprinkle with the chives.

Yield: 6 servings

Chef’s Tip
Packaged tortilla chips can be used instead of homemade if you like. I like the scoop-shaped ones—the ingredients nestle perfectly inside!

--

Gluten-Free Entertaining More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?

Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you're hosting a brunch, going to a holiday bash, or just having a casual couple's dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you'll find something for every taste and occasion.

From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.

Entertain with ease with Gluten-Free Entertaining!

Friday, November 15, 2013

Gluten-Free Games Night: Sesame Chicken Bites

Our party planning continues with another great gluten-free Games Night recipe from Olivia Dupin. This one is for Sesame Chicken Bites. These delicious pops of flavor are sure to be gone in minutes. That's why we're going to double the recipe for our Games Night festivities. Some things are just too good.

Want to host your own gluten-free games night? We've got you covered. Simply click to download the menu for yourself. And be sure to follow along with our party planning all weekend long on instagram.

Have you entered our giveaway? Just think about the entertaining you could do!

a Rafflecopter giveaway

Sesame Chicken Bites
Excerpted from Gluten-Free Entertaining by Olivia Dupin



•Dairy-free •Nut-free

Chunks of tender chicken are tossed in a sweet and spicy sesame sauce that is sure to please. Thighs give you the most tender and flavorful results, but use chicken breast instead if you like.

For the chicken:
2 pounds (908 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) oyster sauce
2 cloves garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
¼ cup (60 ml) water
1 teaspoon baking powder
6 tablespoons (48 g) cornstarch

For the sauce:
¼ cup (60 ml) chicken stock
¼ cup (60 ml) oyster sauce
¼ cup (60 g) brown sugar
3 tablespoons (45 ml) sriracha sauce
2 tablespoons (16 g) cornstarch
1 tablespoon (6 g) minced ginger
2 cloves garlic, minced
1 teaspoon canola oil
1 tablespoon (15 ml) sesame oil
¼ cup (60 ml) canola oil, divided
2 tablespoons (16 g) sesame seeds

To make the chicken: In a large bowl, combine the chicken, oyster sauce, garlic, sesame oil, salt, water, baking powder, and cornstarch. Let marinate while you make the sauce.

To make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, brown sugar, sriracha, and cornstarch. Set aside.

In a medium-size saucepan, sauté the ginger and garlic in the canola oil over medium heat until just golden. Add the chicken stock mixture to the saucepan and cook, stirring occasionally, until thickened and the flavors have melded, about 5 minutes. Remove from the heat. Stir in the sesame oil and set aside.

Heat 2 tablespoons (30 ml) of the canola oil in a large sauté pan over medium-high heat. Add about half of the marinated chicken pieces and let cook, without stirring, for about 3 to 4 minutes, until crisp and brown
on the bottom. Use tongs to flip each piece and let cook another 3 to 4 minutes, or until cooked through and crispy and golden all over. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining
chicken pieces and the remaining 2 tablespoons (30 ml) oil.

Place all of the cooked chicken into a large bowl, top with the sauce, and stir gently to coat all of the chicken evenly. Sprinkle with the sesame seeds and toss again. Transfer to a serving plate and serve with toothpicks
for easy grabbing!

Yield: 6 servings

Chef’s Tip
This would make a great entrée with brown rice and stir-fried veggies!

--

Gluten-Free Entertaining More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?

Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you're hosting a brunch, going to a holiday bash, or just having a casual couple's dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you'll find something for every taste and occasion.

From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.

Entertain with ease with Gluten-Free Entertaining!