Fig and Port Preserves

Today I'm feeling like fall.  As much as I have enjoyed this summer, I'm ready for it to be over.  To go with my feeling of fall, I decided to make an oven roasted pork loin on fennel, new potatoes, and carrots.  Dessert is an apple upside down cake.  When I walked into the store to buy fennel, I spotted Black Mission Figs and immediately I thought of this recipe, so I picked some up.  After getting the cake in the oven, I turned my attention to chopping figs and making these preserves.  The recipe calls for Ruby port, but I just used some of the port I had on hand.  As far as making preserves go, this one was pretty simple.  Minimal ingredients, minimal cook time, and no need to add pectin, and it makes roughly 3 half pint jars. 

Fig and Port Preserves

Source: Food Network Magazine

• 1 pound fresh figs, chopped
• 1 1/2 cups sugar
• seeds from 1 vanilla bean
• pinch of salt 
• pinch of black pepper
• 1 tablespoon lemon juice
• 1 tablespoon Ruby Port

Place a small plate in the freezer before doing starting.  (I'll explain why in a minute)

In a large pot combine chopped figs, sugar, vanilla bean, and a pinch of salt.  Bring to a boil over medium heat, stirring until sugar has melted.  

Reduce to a simmer and allow to simmer, stirring every so often, for about 20 - 30 minutes OR until a drop of the preserves sets up on a chilled plate.  

Remove the preserves from the heat and stir in the lemon juice and port.

Ladle into clean jars and process using the hot water method for 15 minutes.

Chocolate Sprinkle Thumbprint Cookies

Rarely do I make a cookie that looks like this.  Very rarely do I make a cookie that I continually calls my name back to the kitchen to eat them.  This cookie does that.  It combines some of my favorite things, cookies, frosting, and sprinkles.  What's not to love? 

The cookie it's self goes together rather quickly, more of a short bread.  It's then rolled into some chocolate sprinkles or whatever color sprinkle you happen to have on hand.  I gave the sprinkle rolling job to Rigby, she enjoyed pressing her thumb into cookie.  Then the cookies are baked, cooled, and topped with chocolate frosting.  Then they are tasted, perhaps shared with the person that helped you bake them, perhaps not.  I promise you this, if you make them on a holiday or weekend, or for someone else, the calories don't count! :)

Chocolate Sprinkle Tumbprint Cookies
Source: Brown Eyed Baker

Cookie:

• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup powdered sugar
• 2 teaspoons vanilla extract

Chocolate sprinkles
Chocolate Icing:

• 4 tablespoons unsalted butter, at room temperature
• 1½ cups powdered sugar
• 1/3 cup Dutch-process cocoa powder
• 4 tablespoons whole milk
• ½ teaspoon vanilla extract

Preheat oven to 350 degrees F.  Pour the chocolate sprinkles into a small bowl; set aside.

Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour and salt. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.  My dough was a little dry and crumbly, so I added just enough water to form a ball

Scoop out a tablespoon of dough, (I used a small ice cream scoop for this) roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

Make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

Once the cookies are cool, pipe some frosting into the middle of each cookie.  Leftovers can be stored at room temperature for up to 5 days.

Black Forest Pancakes

This morning I woke to the news of that horrible shooting in Colorado.  While my thoughts and prayers go out to all those involved, I can't help but be thankful to be surrounded by family and friends. 

We ate brunch as a family this morning, which it very unusual for a Friday morning.  This morning I made Black forest pancakes from a recipe I found on Closet Cooking.  I will admit his pancakes were not nearly as messy looking as mine, but when you added whipped cream to warm pancakes and cherries, things are bound to melt.  The pancakes themselves are chocolate and extremely tasty and they may or may not contain a splash or two of kirsch.  Fresh cherries are pitted and cut in half and cooked with water, a little sugar, and some flour or cornstarch, just until thick and a nice syrup has formed.  The pancakes are then topped with the warm cherries and freshly whipped cream and stacked accordingly.  These were a huge success and a must make again and again.

Black Forest Pancakes
Source: Closet Cooking

Pancake

• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons butter, melted
• 1 splash kirsch (optional)

Cherries

• 2 cups cherries, pitted and halved
• 2 tablespoons sugar
• 2 teaspoons corn starch
• 1/4 cup water

Whipped Cream

• 1/2 cup whipping cream
• 2 tablespoons powdered sugar

Start by combining the whipping cream and powdered sugar, whip until stiff peaks form, place in refrigerator until ready to use.

In a medium size mixing bowl combine flour, sugar, salt, cocoa powder, and baking powder whisk and make a well in the middle.  In another bowl or large measuring cup combine egg, melted butter, milk, and kirsch.  Mix until well combined.  Slowly pour the milk mixture into the well made in the flour mixture and mix until combined.  Allow to sit for while getting the cherries ready.

Pit and half the cherries.  (I used Rigby for this task) Combine cherries, flour, water, and sugar in a medium sauce pan.  Cook over low heat until thick, roughly 5 minutes give or take.  Keep an eye on it and stir fairly frequently as it will stick to the bottom of the pan and stick.  When thick, remove from heat and let sit on the stove.

Heat a griddle or fry pan over medium heat.  Lightly spray with cooking spray and ladle in the pancake batter.  When the tops become bubbly, flip the pancake and cook for another minute or so.  Repeat until all the batter becomes pancakes. 

To assemble top a pancake with some cherries, top with whipped cream, another pancake, more cherries, more whipped cream, another pancake, more cherries, and finally more whipped cream.  Serve it the family and enjoy.

Confetti Rice and Bean Salad

The weekend before July 4th some friends of ours came to visit and it was SOOOOOO much fun!  I'm one of those that if I know someone is coming, I'll do as much ahead of time as I possibly can so I can enjoy our guests.  This salad, definite do ahead.  As a matter of fact, the longer it sits, the better it tastes.  There was just something about the combination of the rice and beans mixed with the vegetables.  The entire salad is tossed in a vinaigrette that is sweet and sour with just a hunt of spice.  The recipe calls for a can of kidney beans, I don't like them, so I used a can of red beans.  This recipe also calls for cilantro.  I don't like it, so I left out completely. 

Confetti Rice and Bean Salad
Source: Mel's Kitchen Cafe

Salad:

• 3 cups cooked rice, cooled to room temperature
• 1 (15-ounce) can red beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
• 4 green onions, white and green parts thinly sliced
• 1 red pepper, seeded, cored and diced
• 1/4 cup minced fresh cilantro

Dressing:

• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper

In a large bowl, combine all of the salad ingredients and toss. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine. Chill the salad for at least 2 hours before serving to let the flavors blend.  Season with additional salt and pepper if needed.

Mango and Black Bean Quinoa Salad and a Thank You!

Sometimes you get to cook for really nice people who aren't your family.  Or they don't know you.  During the month of June, hubby worked along assignment, a month long assignment.  As a thank you to the staff, I made them lunch.  Simple things, but tasty things.  I found this recipe at Mel's Kitchen Cafe.  Let me say, delicious.  Sweet diced mango, crunchy diced red pepper, thinly sliced green onions, black beans, and quinoa tossed together with a light vinaigrette dressing, yum. 

Me being me, I made the quinoa in the rice cooker.  It was a great idea in theory and it wasn't executed in the worst way, but it did make a bit of a mess.  Especially when the quinoa cooked through the small steam hole in the top.  Live and learn, but definitely give this recipe a try!

Mango and Black Bean Quinoa Salad
Source:Mel's Kitchen Cafe

• 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
• 1 (15-ounce) can black beans, drained and rinsed
• 2 medium mango, peeled and diced
• 1 red bell pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1/2 cup chopped fresh cilantro
• 4 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice (I used 2)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.