Almond Roca Cookies

I recently participated in Cara and Jen's Bloggers Bake for Hope Bakesale, and my contribution was a batch of Almond Roca Cookies. I first made these cookies several Christmases ago. I wanted something with toffee and nuts, and these popped up in my search. They quickly have become one of our favorite cookies, so caramely and crunchy, absolutely delicious.

Thank you to the winning bidder, these will be on their way to you soon! 

Almond Roca Cookies

from foodnetwork.com

2 1/2 c. unbleached all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. dark brown sugar

1/2 c. granulated sugar

1 c. butter, room temperature

2 eggs, room temperature

1 package Toffee bits (1 1/4 c.)

1 c. coarsely ground almonds

1/2 c. melted milk chocolate

Preheat oven to 300*

Cream butter with brown sugar and white sugar, beat until light and fluffy, about 2 minutes.

Add eggs, one at a time. 

Scrape down the sides of the bowl, add baking soda, salt, flour and toffee bits.

Turn mixer on low until ingredients are just incorporated and flour is absorbed.

Scrape down the sides and clean off the beater, place dough in the refrigerator for 30 minutes.

Roll dough into walnut sized balls, roll in nuts then place on a parchment lined baking sheet and press down lightly. 

Continue with all cookies (about 24-30).

Bake for 20-22 minutes, remove from the oven, cool on baking sheet for 2 minutes, then transfer to a cooling rack.

Melt chocolate, drizzle over cookies and cool until chocolate sets. 

Watermelon Baby Carriage Fruit Salad

While this isn't a recipe, I felt it deserved it's own blog post. My sister and friend Vickie threw a beautiful shower, complete with delicious food, gorgeous decorations, and so many adorable gifts. When we discussed the menu, I told my sister what I'm currently able to eat, which is still carbs and fruit. She sure delivered with a huge bagel assortment as well as muffins, stratas and fruit salad. I came across a photo of a baby carriage bowl, and mentioned it to my sister. She was a little weary, but we thought my mom would love to make it. We were right. Anything with a saw, she's on it! Well, the saw wasn't necessary, but she did construct this gorgeous baby carriage fruit salad bowl. She filled it with watermelon, cantaloupe, blueberries, strawberries, raspberries and grapes. It was divine! 

Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

I apologize for not being more timely with blogging these recipes. Last week I had the great pleasure of going to Cincinnati for my nephew/godson's baptism. I had a wonderful time with my family, and was pretty much technology free for a few days. I admire bloggers who schedule posts when they'll be away, or even work on their blog while on vacation, but it's not for me. I like to take the time away and really disconnect. 

This was the third course in my Bourbon Dinner a few weeks ago, and it was something that I put the most thought into. I wanted to make a substantial entrée, but it had to be vegetarian, semi-fancy, and Bourbon friendly, of course. While thinking about Kentucky and flavors of the south, I remembered the Fried Green Tomatoes I recently had at a restaurant, which were delicious. I thought it would be fun to stack them with a protein. Barbecue is obviously a southern favorite, and I've found that of all the vegetarian proteins out there, tempeh seems to be the best for grilling and pairing with bbq sauce. Finally I wanted a starchy base for the stack. Since the tomatoes had tang, the tempeh was salty and earthy, a creamy sweet potato puree was the perfect balance, especially laced with Bourbon as it often is at Thanksgiving. The dish came together with a sprinkle of blue cheese and parsley, and was absolutely delicious! 

Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

Bourbon Whipped Sweet Potatoes:

adapted from this recipe by The Neelys

2 large sweet potatoes, peeled and chunked

1/3 c. whole milk or cream

1/4 c. Kentucky Straight Bourbon

Pinch of cayenne pepper

Kosher salt

1 tbsp. molasses

2 tbsp. salted butter

Place potatoes in a pot of cold water, bring to a boil covered, reduce heat and simmer 20 minutes, or until fork tender. 

Drain, pour Bourbon into the hot pot, then add potatoes and cream.

Mash or use a hand mixer to whip until potatoes begin to create a smooth appearance.

Add cayenne, salt, molasses and butter, continue to whip until incorporated.

Taste and adjust seasonings, serve or keep warm covered in a 200* oven, whipping in more milk or cream if necessary when serving. 

Fried Green Tomatoes:

3 large green tomatoes, sliced 1/4" thick 

1 c. plus 1/2 c. unbleached all purpose flour

2 eggs

1/4 c. milk

1 c. cornmeal

1 tsp. garlic powder

1 tsp. paprika

Salt and pepper

Oil, for frying (I used olive oil)

Arrange 3 shallow dishes on a counter.

Add 1 c. flour to first.

Mix eggs with milk in the second.

Toss 1/2 c. flour with cornmeal, garlic powder, paprika, salt and pepper in the last.

Heat oil over medium in a skillet about 1/2" up the side. 

Arrange paper towels on a plate or a dripping rack next to frying pan. 

Dredge tomato slices in flour, then dip in egg, then coat in cornmeal and place in the frying pan. 

Cook for 3-4 minutes per side, until golden brown.

Place on paper towels to drain, continue with remaining tomato slices. 

Serve or keep warm in a 200* oven on a wire rack nestled in a baking sheet. 

BBQ Tempeh:

1/2 batch of Bourbon BBQ Sauce (I halved this recipe)

2 8 oz. packages of plain or original tempeh

Slice tempeh into 1/4" slices, then place in a tupperware storage container.

Pour 1-2 c. bbq sauce over tempeh, toss to coat.

Marinade for 30 minutes to 4 hours. 

Heat a gas grill or grill pan over medium-high heat. 

Place strips of tempeh on grill, cook until grill marks appear and bbq sauce begins to caramelize, basting as necessary. 

Grill all tempeh, then serve or keep warm in a 200* oven, tossing with extra warmed sauce if necessary before serving.

To make stacks:

Take 1/4 of the sweet potato mixture, form into a mound then use the back of a spatula or spoon to smear onto the plate. 

Arrange a tomato at the base of the sweet potatoes, then stack 2 slices of tempeh on top.

Place another tomato on top of tempeh, then place 2 more strips going the opposite direction of the first.

Top with one final tomato.

Sprinkle plate with parsley and blue cheese.

Southern Salad with Bourbon-Pecan-Maple Vinaigrette

Last year for Memorial Day, my husband and I went to The Biltmore Estate for the long weekend. I had been once before, but with my parents, and I was underage. If you're not familiar with the Biltmore Estate, it's a sprawling mansion in Asheville, NC with beautiful gardens, a touristy village, and a winery with dozens of wine for sampling. While we were there, we ate at the Stable Cafe, a restaurant in the small village just outside the actual house (there's also Antler Village, a larger area near the winery). The Stable Cafe is just that, the horse barn and stables. It was completely renovated and each stable is now booth seating. The cuisine is Southern Bistro style, and everything we had was absolutely delicious. My entrée was the Southern Salad, a bed of bibb lettuce with several toppings. 

When I was brainstorming this meal, I couldn't get the Southern Salad out of my mind, but changed it a bit to suit my preferences. First, I replaced the housemade Blue Cheese dressing with a Bourbon infused vinaigrette. I chose Evan Williams because it has maple and brown sugar notes, and pairs well with pecans. For the salad, I used the Biltmore's idea and went with fried okra instead of a crouton. 

Southern Salad with Bourbon-Pecan-Maple Vinaigrette

adapted from this dressing recipe by Jim Beam

Dressing:

1 tbsp. plus 1/2 c. EVOO

1 shallot, minced

1 garlic clove, minced

1/2 c. Evan Williams Kentucky Straight Bourbon

1/4 c. Cider Vinegar

2 tbsp. Maple Syrup

1 tbsp. Dijon mustard

Kosher salt and black pepper

1/2 c. toasted pecans, finely chopped

Salad:

8 c. Bibb lettuce leaves, torn

1/2 pint Heirloom cherry tomatoes, halved

4 hardboiled eggs, quartered

1 c. prepared fried okra nuggets

Optional additions: Cubed cheese (Havarti, Muenster), Shaved or Shredded Chicken or Ham 

Heat a small saucepan over medium-low heat.

Add 1 tbsp. EVOO, shallot and garlic, saute' for 2 minutes, until fragrant. 

Add bourbon, and reduce until it forms a thick glaze, about 80-90% of the liquid has cooked off. 

Transfer to a small bowl and set aside.

When bourbon mixture is at room temperature, add vinegar, maple syrup and mustard, whisk to combine.

In a slow stream, whisk in the EVOO until it emulsifies, about 1/4-1/3 c.

Taste and adjust seasonings, add more EVOO if desired.

Just before serving, toast pecans, chop and add to dressing.

Arrange salad elements, drizzle with 1/4 of the vinaigrette, serve the remainder on the side. 

Bourbon Peach Chutney with Brie on Crostini

For the appetizer portion of my Bourbon dinner, I immediately thought of doing some type of fruit chutney sauteed with Bourbon. I find that most liquor has a certain sweetness that pairs well with fruit, you just have to find the right combination. Old Grand-Dad 114 is strong flavored Bourbon, the alcohol has a great presence, so it seemed like a good option for cooking. This chutney is delicious now with fresh peaches coming in season, but  can also be made with frozen peaches. The jalapeño adds a nice bite, and the Brie cools down the dish and gives it a creamy taste.  

Bourbon Peach Chutney with Brie on Crostini

Makes 12 pieces

1 loaf of grainy wheat French bread

1 8 oz. wheel of Brie

1 batch of peach chutney, recipe follows

Preheat oven to 400*

Slice bread on an angle into 12 pieces.

Lay on a sheet pan and place in the oven for 4-5 minutes, until toasted.

Slice Brie into 12 pieces, discarding rind.

Flip bread, top each slice with a piece of Brie.

Place back in the oven and cook for another 4 minutes or until cheese is melted to desired.

Top each slice of bread with a heaping tbsp. of chutney and serve. 

Bourbon Peach Chutney

adapted from Jimmy's Uptown via foodtv.com

1 tbsp. EVOO

2 shallots, finely diced

1 jalapeño, seeded and finely diced

3 large, firm peaches, blanched, skinned and diced

1/4 c. turbinado sugar

1/4 c. Old Grand-Dad 114 KY Straight Bourbon

1/3 c. Cider vinegar

Salt and white pepper, to taste

Heat a large saute' pan over medium heat.

Add EVOO, shallots and jalapeño, season with salt. 

Cook for 2-3 minutes, until tender.

Add peaches, cook for another 2-3 minutes.

Add sugar, stir to combine, then deglaze pan with Bourbon.

Turn heat to low, add vinegar and allow Bourbon and vinegar to reduce, about 5-10 minutes.

When chutney is thickened, taste and adjust seasonings, remove from heat and serve warm or refrigerate until using. 

Foodbuzz 24x24: KY Bourbon Inspired Dinner and Tasting Flight

For this month's Foodbuzz 24x24 sponsored dinner, I chose to prepare a Kentucky Bourbon inspired dinner paired with several varieties of Bourbon. About two years ago, my husband was treated to a Bourbon tasting, and since then has been collecting it. While there are many brands and varieties of Bourbon, to be considered Kentucky Straight Bourbon, it must comply with several standards. First, it must be made in Kentucky in a region where the water flows from sandstone and limestone. Great water makes great Bourbon, and this water especially aids yeast in the fermentation process. Other requirements are that the alcohol be made from a grain recipe of at least 51% corn, distilled at less than 160 proof, mature in new, Charred White Oak barrels for a minimum of two years, and be bottled at 80 proof or higher. 

It was in this research and tasting that my husband and I developed a passion for purveying great Bourbon. Each has it's own distinct characteristics and a story that can date back over 100 years. The average bottle of Bourbon is $30, but extremely small, rare, and old batches can range several hundred. For this dinner, my husband tasted each Bourbon under my watch, and described the characteristics. From this, I worked on a vegetarian, Kentucky inspired menu featuring a different Bourbon in each course as well as a Bourbon paired to taste.

Before each course, my husband poured a tasting for each of our 4 guests and himself (being 5 months pregnant resulted in a dry evening for me). The guests tasted the Bourbon, then tasted their food paired with it. Of my husband's 11 Bourbons, he chose his four favorites for the tasting portion.

For the decor, I chose to simply feature the star of the evening, Bourbon, paired with springy tulips and candles. 

Our first course was Old Granddad 114 Peach Chutney with Brie on Crostini paired with Maker's Mark. We chose to start the meal with one of the most common and recognizable Bourbons, Maker's Mark. It's known for the hand-dipped red wax seal that drips down the bottle. Maker's Mark is a very clean tasting Bourbon with a light finish. It's a bit sweet on the tongue, which pairs well with the fresh bread and sweet peaches. 

In the peach chutney, jalapeños are accented with Old Granddad 114, a spicy and bright Bourbon. The chutney's boldness is toned down with a slice of creamy, rich Brie. 

For our next course, I chose to prepare a Southern Salad with Maple-Pecan-Bourbon Vinaigrette. During a visit to the Biltmore Estate in Asheville, NC last summer, I had a salad very similar to this, featuring fried okra as a crouton, hard boiled eggs and fresh, bright tomatoes. That salad was the inspiration for this salad, which was accented by an Evan Williams Bourbon Vinaigrette. Evan Williams has a heavier body, tasting of maple and brown sugar. To make the dressing, I reduced the Bourbon in a saucepan with shallots, then whisked in maple, dijon and olive oil. 

The Bourbon paired with this course was Jefferson's. This Bourbon has a light body with a subtle finish, and did not overpower the light salad and dressing.  

For the third course and entrée, I made my version of Fine-Dining Southern Vegetarian BBQ. The base of the dish is Bourbon Whipped Potatoes featuring Ridgewood Reserve 1792. This Bourbon has caramel notes, and is a bit spicy. Stacked on top of the potatoes were Bourbon-Barbecue Glazed Tempeh and Fried Green Tomato Stacks. I made a Barbecue Sauce with Wild Turkey 101, a Bourbon known for it's sharp, spicy heat. It's smooth when sipped, but leaves a deep burn, perfect for barbecue. The Fried Green Tomatoes added an acidic punch with Southern Flare, and the dish was finished with fresh parsley and crumbled blue cheese. 

Paired with the entrée was Woodford Reserve. This Bourbon has similar characteristics to 1792, a medium body with caramel and cinnamon notes. 

For our final course of the evening, I prepared a Bourbon Brown Sugar Apple Cheesecake with Bourbon Caramel Sauce. The cheesecake has a layer of sauteed apples, which were caramelized with brown sugar and Bourbon. The actual cheesecake batter also was infused with Bourbon. Buffalo Trace has notes of vanilla and anise, which paired with the spices in the cheesecake. For the Bourbon Caramel Sauce, I chose Elijah Craig, another vanilla and brown sugar tasting Bourbon. 

Russell's Reserve Bourbon was paired with this cheesecake, a stronger, spicy, heavier bodied Bourbon to stand up to the creamy cheesecake. 

As the meal concluded, each of our guests gave their preference of the Bourbon tasted through the evening. They were all very impressed with the variety and history of Kentucky Straight Bourbon, and were interested in beginning a collection of their own. 

To aid them in this quest, I sent them home with a favor of Bourbon Zucchini Bread with a nip of Bourbon, either Wild Turkey or Jim Beam. 

Please come back each day this week to view the recipes for each dish! 

Thank you so much to Foodbuzz for sponsoring this dinner, and I encourage everyone to try Kentucky Straight Bourbon, if you're not already a fan! This summer, my husband and I will be participating in the Kentucky Bourbon Trail program, which I will definitely be posting about! 

www.kybourbontrail.com

Egyptian Edamame Stew

In the last post, I wrote about my love for tofu, but that's not the only form of whole soy. In addition to tofu, edamame and tempeh are equally as healthy. I found this recipe in Eating Well magazine, and it sounded like a perfect quick, healthy, well rounded meal. The spice combination is perfect, of course I do have a deep love for cumin. Also, the dish includes a healthy dose of cayenne pepper, which added a nice punch of heat.
Though there were no leftovers, I'm sure this dish would be great heated back up for lunch the next day!

Egyptian Edamame Stew

adapted from Eating Well Magazine

10 oz. edamame, fresh or frozen (about 2 c.)

1 tbsp. EVOO

1 small yellow onion, minced

2 small zucchini, diced

2 garlic cloves, minced

2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground cayenne pepper

1 15 oz. can fire roasted tomatoes

Fresh cilantro and mint, chopped

1 tbsp. lemon juice

Kosher salt and black pepper

In a large saucepan, bring 4 c. water to a boil, salt and add edamame, cook until tender, about 4-5 minutes.

Drain and set aside. 

Place pot back on the stove over medium heat.

Add EVOO, onion, zucchini and garlic. 

Season with salt and pepper and cook until vegetables begin to caramelize, about 5 minutes.

Add tomatoes, cumin, coriander and cayenne.

Stir and bring to a simmer, reduce liquid by half, about 5 minutes.

Stir in edamame until heated through, remove from heat.

Add lemon juice and half the fresh herbs, stir.

Serve over cous cous or any other grain, garnish with herbs.

**The winner of a Nasoya coupon for a free product is Joanne! I'll send your email address to the Nasoya rep and she'll be contacting you for your address. Thanks to all who entered**

Broccoli and Tofu in Spicy Peanut Sauce and Nasoya's Tofu U

As a vegetarian, tofu and soy have a strong presence in my diet. I was recently contacted by Nasoya, a tofu manufacturer, to see if I would be willing to participate in and advertise their Tofu U program (note: I was compensated with a coupon for one free Nasoya item). Being that today is Monday, and Meatless Mondays are a new trend in the food world, I felt today would be a great opportunity to talk about tofu! 

As with any food item, I believe in eating tofu in moderation. Eating whole, unprocessed soy (tofu, edamame, tempeh) has been shown to reduce heart disease, diabetes, provide calcium for bone health, and many other diseases. Though I have found conflicting studies about soy's estrogen hormones, there is evidence that soy doesn't identically mimic these qualities, and the benefits far outweigh the risks. As I said, I believe in soy in moderation, and in it's whole form - like Nasoya Tofu! 

When I cook with tofu, I prefer to use it in Thai, Chinese, Indian and Middle Eastern applications, which means I generally choose extra-firm tofu. However, tofu can be used as a cream substitute or in smoothies, and soft tofu is a common substitute for that. Throughout the week, I'll be posting some of my favorite tofu recipes, with a recap and giveaway on Friday! In the mean time, I invite you to check out Tofu U where you can learn all about tofu and soy, and even pledge to cook with tofu once a week for the next month, which makes you eligible for a Tofu U shirt or shorts. You'll even get some coupons - so sign up now!

Broccoli and Tofu in Spicy Peanut Sauce

adapted from Mollie Katzen's Enchanted Broccoli Forest

Sauce:

1/2 c. natural, unsweetened peanut butter

1/2 c. hot water (or vegetable stock)

1/4 c. cider vinegar

2 tbsp. molasses

1/2 tsp. cayenne pepper

1 bunch of fresh broccoli, cut into florets

1 tbsp. canola oil

4 garlic cloves, minced

1 lb. extra firm tofu, pressed and cut into 1/2" cubes

1 bunch thinly sliced scallions

1 c. coarsely chopped peanuts

2-3 tbsp. tamari (dark soy)

To make the sauce:

In a small saucepan, whisk together peanut butter and stock until melted together.

Whisk in remaining ingredients, keep over low heat and set aside.

Heat a wok or large, deep skillet over medium-high heat. 

Add oil and half of the garlic, salt lightly.

Saute' for 1 minute, do not let garlic burn.

Add tofu cubes, stir fry for 5 minutes, constantly tossing to ensure it doesn't burn.

Transfer tofu and garlic mixture to the saucepan with peanut sauce, gently mix.

Wipe wok out, return to the stove.

Add oil and remaining garlic, salt lightly and add scallions, black pepper and broccoli. 

Add tamari and peanuts, toss and stir fry until broccoli is tender but still bright green.

Pour tofu and peanut sauce over broccoli, gently toss everything.

Serve over any grain, like rice or quinoa. 

Bourbon Butterscotch Blondies

Over the past few years, my husband has become quite the Kentucky Straight Bourbon Connoisseur. It makes gift-giving easy, I just take him to the liquor store and let him choose, but if it was up to him we'd be there for hours! In a bit of irony, last fall we decided to go tour the Kentucky Bourbon Trail this summer when we're in Cincinnati visiting family. I never was a big bourbon drinker, but now I definitely won't be involved in the sampling! 

When I saw these bars on Erin's Food Files, I knew they would be a great contribution to a family pot-luck we had on the calendar. These bars are so easy to make, and taste wonderful. The bourbon flavor is present, but not overpowering. The butterscotch tastes like caramel and the buttery bars melt in your mouth. The hardest part to making these was waiting on JJ to decide which bourbon he could spare. In the end, he decided to go with his favorite, and the one he's got the most of, Maker's Mark. I made a double batch of these bars, and put them in a 1/2 sheet pan, so they were pretty thin. I also made them again in a 9x13 pan and they were thick and more chewy, either way is delicious! 

Butterscotch Bourbon Bars

from Erin's Food Files, adapted from frites and fries

1 c. unbleached, AP Flour

1 tsp. baking powder

1/2 tsp. salt

1  c. light brown sugar, packed

1 egg

1/4 c. butter, melted

2 tbsp. milk

1 tsp. vanilla extract

1/2 c. butterscotch chips

2 tbsp. Bourbon (great with both Maker's Mark and Old Granddad, Erin recommended Bulleit as well)

Preheat oven to 350*

In a large bowl, whisk flour, baking powder, salt and brown sugar.

In a small bowl, whisk butter, milk, vanilla and egg.

Pour wet into dry, add the bourbon and chips, and stir until flour is absorbed.

(Batter will be thick, do not overmix!)

Pour into a parchment lined 9" square pan, press with a spatula into an even layer.

Place in the oven, bake for 20 minutes, using a toothpick to test the center for doneness.

Cool on a wire rack for 30 minutes, then remove from the pan and slice into bars. 

Waffles of Insane Greatness

Last week, I posted a recipe for the most delicious, fluffy and perfect Buttermilk Pancakes. I declared that I would make them every Saturday for the rest of my life. But, as we all know, I change my mind... often. And I get bored when I restrict my cooking creativity. And well, you can't blog very well when you make the same recipes over and over again, though it's tempting at times!

So I decided to try the next best thing, Buttermilk Waffles! I did a search on the food network's website and came across these Waffles of Insane Greatness. They had a 5-star rating from users, so I was confident that they would be a winner. I've never seen a waffle recipe that called for cornstarch, so I also searched the internet to find out it's purpose - to create a crisper waffle with a fluffy inside. There's nothing worse than a soggy waffle, in my opinion!

I decided to double the recipe, and store the leftover waffles in the freezer for quick mid-week breakfasts, and they only lasted about a week. With my 8" circle waffle iron, I made about 9-10 waffles by doubling the recipe.

Waffles of Insane Greatness

from foodnetwork.com, Aretha Frankenstein's Restaurant

3/4 c. All-purpose flour

1/4 c. Cornstarch

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

1/3 c. vegetable oil

1 egg

1 1/2 tsp. sugar

3/4 tsp. vanilla extract

Butter and Syrup, for serving

In a medium bowl, combine flour, cornstarch, baking powder, baking soda and salt. Whisk.

Add the milk, vegetable oil, egg, sugar and vanilla, whisk to incorporate.

Let batter sit for 30 minutes.

Heat waffle iron (I used setting 3/4 out of 5).

Do not use nonstick spray, ladle batter onto iron and cook as waffle iron specifies.

Serve immediately with butter and syrup.