apple, cranberry and walnut bread

recipe from The New Glucose Revolution Vegetarian Cookbook

Makes 12 slices, preparation time 40 minutes,  cook time 45 minutes

1/2 c rolled oats

10 oz milk

1 1/2 c self-rising whole wheat flour

(I only had regular whole wheat flour. Recipe for self rising flour: 1 c flour,  1 1/2 tsp baking powder, 1/2 tsp salt)

1 tsp baking powder

4 1/2 oz dried cranberries

2/3 c firmly packed dried apple, cut into small dice

1/3 c brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/3 floral honey

1/4 c walnuts, finely chopped

1. place rolled oats in a bowl, pour over the milk and set aside 30 minutes.
2. preheat oven to 350 F.
3. Sift flour and baking powder into large bowl. Add the oat mixture, cranberries, apples, sugar, spices and honey and mix well to combine. (I only had fresh fruit and agave nectar, worked fine).
4. Spoon mixture into non-stick (or greased) loaf tin, sprinkle with the walnuts. Bake for 45 minutes-1 hour. 

This is great with a spoonful of ricotta cheese drizzled with honey. 

Deer, Beer & Bacon (in that order)

To follow up the chocolate cheese and wine cupcakes I tried Maple Caramel Pumpkin Bars with Bacon. Now I may have out done Paula Dean on this one... It was interesting to say the least. The recipe is from noblepig. The pumpkin cake itself was very good, and the caramel icing was fantastic. The maple flavored bacon accented the cake's flavor and added a crunchy complexity to the texture. I took this to a deer burger party, so I figured it would fit well either way. 

Chris got a free deer courtesy of the lovely hunters at BARC, one of the many perks of being a fellow employee.  With the help of Volvo, he made pulled-deer, deer steaks, deer burgers, and deer jerky. The steak was phenomenal. I've never had deer before, so I wasn't sure what to expect. I don't really know what "gamey" tastes like and still don't because but these burgers were definitely not.

Cabbage from Christopher's Lab

Master chef, slaving over a pot of boiling water.

Bars:
8 oz. bacon, diced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1-1/2 cups pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 Tablespoons unsalted butter, melted
2 Tablespoons bacon drippings
1 teaspoon vanilla
1/4 cup chopped, toasted pecans 

Preheat oven to 350^o F.  Coat a 9 x 13 baking pan with nonstick spray.  Cook bacon in a saute pan over medium heat until crisp; drain on a paper towel lined plate and set aside.  Reserve 2 tablespoons drippings.

Whisk together flour, baking soda, cinnamon and table salt for the bars in a medium bowl; set aside.  Whisk together pumpkin puree, granulated sugar, 1/2 cup brown sugar, egg, melted butter, bacon drippings and vanilla in a large bowl until well blended.  Stir in flour mixture and pecans.

Spread pumpkin batter evenly into prepared pan; bake until a toothpick inserted into the center comes out clean, about 20 minutes.  Let cool completely before frosting. 

Frosting:
 2 cups packed brown sugar
1/3 cup water
Pinch of salt
1/2 cup heavy cream
1 stick unsalted butter, cubed
4 oz. cream cheese, cut into 1-inch cubes
Sea salt

In a medium saucepan over medium-high heat, melt butter. Add sugar and salt. Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer. Add maple syrup and boil, swirling the pan occasionally, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer.

Pour hot caramel into a clean stand mixer bowl fitted with the paddle attachment. Beat at medium-high speed, scraping down sides occasionally, until sides of bowl are no longer hot to the touch and closer to room temperature and caramel is thick. Add cream cheese, one cube at a time, until frosting is smooth.
 

Bobbie's chicken

From Mary Reel's Cook book. 

Pound chicken breasts

dip in milk, then in bread crumbs.

Brown in oil, drain.

Wrap chicken in prosciutto with Havarti cheese between,

Place in dish, layer with fresh spinach.

Pour 3/4 c chicken broth over chicken.

Cover dish, bake at 350 for 45 min.

Wine and Cheese Cupcakes

Yes I did and yes, you're titillated. We all love wine, cheese and dessert--why not knock them all out with one recipe? These cupcakes are for celebrating 22 years of Philip Clements! Phil, a fellow foodie, deserved something a little extra than the standard birthday cake recipe. Found this from one of my favorites, the cupcake project.

Wine and Cheese Cupcakes

Yield: 12 cupcakes + a small loaf size cake

• 2 C all-purpose flour
• 3/4 C unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C unsalted butter, room temperature
• 4 oz Camembert cheese
• 1 3/4 C sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 C dry red wine 
• 1 C walnut halves

1. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.
2. In another medium-sized bowl, beat the butter, cheese, and sugar until light and fluffy.
3. Mix in the eggs one at a time and beat until incorporated.
4. Mix in the vanilla.
5. Alternately mix the dry ingredients and the red wine into the butter mixture until just combined. 
6. Fold in the walnuts.  (You can chop them if you prefer, but I liked the nice big chunks.)
7. Fill cupcake liners 3/4 full.
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.

Red Wine Chocolate Ganache

This recipe should make enough to easily frost 12 cupcakes. 

• 2 oz dark chocolate, chopped into a few pieces
• 1/2 C unsalted butter
• 2 oz red wine (I used a Shiraz)

1. Place the chocolate and the butter in a microwave-safe bowl.
2. Microwave for 10 seconds and then remove and stir.  
3. Repeat step 2 until the chocolate is all melted.
4. Slowly pour in the wine and mix thoroughly.
5. Place in the refrigerator until it hardens enough to easily spread (about 10 minutes).
6. Spread on cupcakes, use as a dip, or eat by the spoonful.

Ecuadorian Quinoa Casserole

Love me some good ol' quinoa. It cooks faster than rice and has that extra crunchy punch.

Quinoa is not technically a grain but the fruit of the Chenopodium family. It contains 16 to 20% protein, is high in amino acids that tends to be lower in other grains, contains iron, calcium, vitamin E, and is relatively high in fat. Quinoa (liek all grains) anitnutrients which interfere with the absorption of nutrients, and therefore require a long soaking as part of the preparation process in order to neutralize. This is a recipe from Nourishing Traditions from a "chipper centenarian living in Equador". It incorporates the basic principles for easy digestion and thorough assimilation--animal stock, presoaking grains, cultured cream rich in fat-soluble vitamins.

I slightly adjusted the recipe because I was missing a few ingredients.

Serves 6-8

2 c quinoa (I discovered red quinoa for this recipe. Compared to white it has a slightly earthier flavor)

6 c warm water plus 2 tbsp yoghurt or buttermilk

1 bunch green onions

2 tbsp evoo

1 tsp paprika

1/2 tsp cayenne pepper

4 c beef or chicken stock 

1/2 tsp garlic, mashed

2 medium potatoes, sliced thinly

4 tbsp cream cheese

1/2 tsp sea salt

Soak quinoa in warm water mixture for at least 12 hours (soaking grains in water and lactobacilli allows the break down and neutralization of phytic acid). Rinse, drain well. Saute onions in oil, add paprika and pepper, ass garlic at last minute. Add quinoa and stock, bring to boil. Reduce heat, cover, simmer for 1 hour or more on very low heat. About 45 minutes before serving add potatoes and salt. To serve, stir cheese in cream cheese.