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Bourbon Caramel Mascarpone Dip

So I was thinking to myself the other day, what am I going to do with the left-over mascarpone cheese I had from making my tiramisu? If you read my previous post, you’ll remember that I picked up a 5 lbs bucket from Smart Foodservice Warehouse. Then it hit me, I like cream cheese dip so why not try something similar with the mascarpone? So talking to my friend Google, I came across a whole bunch of ideas. But somehow a recipe for bourbon caramel popped up. I had an Ah Ha! moment and this dip was born. Enjoy!

Bourbon Caramel Mascarpone Dip

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tbsp corn syrup
  • pinch of sea salt
  • 1/2 cup heavy cream
  • 3 Tbsp bourbon, divided 2 Tbsp & 1 Tbsp
  • 4 Tbsp unsalted butter
  • 1 Tsp pure vanilla extract
  • 16 oz mascarpone cheese, at room temp
  • 2 Tbsp powdered sugar
  • 4 apples, sliced

Directions

In a heavy pot, I like my Le Creuset Dutch oven, bring the sugar, water, corn syrup and pinch of salt to a boil over medium-high heat. Stir until the sugar has dissolved. Cook until it starts to turn golden brown, swirling occasionally. Watch it closes as it can burn pretty quickly. As soon as it’s a nice golden brown, pull it off the heat. Which in the cream and bourbon, watch out as it’ll steam violently. Once it’s calmed down, whisk in the butter and vanilla. Allow it to cool.

In a medium bowl, cream together the mascarpone cheese with the powdered sugar. Add in the remaining Tbsp of bourbon and almost all of the bourbon caramel sauce. I like to leave just a little so I can drizzle it over the top of the dip. Use the sliced apples as you spoon and enjoy!

 

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Creamy Parmesan Garlic Mushroom Chicken

So one of my family members posted this recipe to Facebook. The only modification I’ve made is to up the garlic (because I LOVE garlic) and removed spinach. Which I love as well, just not in this kind of dish. It’s pretty easy to make and actually fast, 30 minutes. Just have all your items prepped before you start, you’re not going to have time to do it as your cooking. Enjoy!

Creamy Parmesan Garlic Mushroom Chicken

  • 4 boneless, skinless breasts, thinly sliced
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 8 oz crimini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 1 Tbsp flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 Tsp garlic powder
  • 1/4 Tsp pepper, + more for seasoning the chicken
  • 1/2 Tsp salt, + more for seasoning the chicken

Directions

In a large skillet add the olive oil and heat to medium-high. Season the chicken with salt and pepper, then cook on each side for 3-5 minutes (until golden brown). Remove from the pan and turn the heat down to medium. Add the butter and melt. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the garlic and cook for another minute. Whisk in the flour and cook for a minute to get rid of the flour taste and it starts to thicken. Whisk in the chicken broth, cream, cheese, garlic powder, 1/2 Tsp salt and 1/4 Tsp pepper. Stir until it starts to thicken. Add the chicken and cook for another 2-3 minutes. I like to serve this with mashed potatoes but you can also use pasts.

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Cinnamon-swirl Apple Slab Pie

I got this recipe from watching Martha Stewart. Again I modified it slightly but not much. I added a little calvados, which is apple based brandy. Also more cinnamon, it didn’t taste very cinnamony the first time I made it, so I added cinnamon to the apple filling as well as the topping. Be warned! This thing is huge! But incredibly tasty. It’s a good recipe for taking to a large party. The picture isn’t the greatest but I forgot to take it until I was at work with a bunch of coworkers waiting to dig in. Enjoy!

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Cinnamon-swirl Apple Slab Pie

Dough (double the recipe, make in 2 batches)

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 1/2  Tsp kosher salt
  • 2 sticks unsalted butter, cut in small pieces and cold
  • 7 to 8 Tbsp ice water

Directions

In a food processor; pulse the flour, salt, and sugar until combined. Add butter and pulse until mixture resembles coarse meal with some pea-sized pieces or butter remaining. Drizzle in 5 Tbsp of water and pulse to combine. Add more water, 1 Tbsp at a time, and pulse until the mixture holds together when pinched.

Form into a rectangle and wrap in plastic wrap. refrigerate for at least 1 hour or up to 1 day.

Slab Apple Pie

  • 3 Tbsp all-purpose flour plus some for dusting
  • 6 Tbsp unsalted butter (4 at room temp and 2 cut into small pieces and cold)
  • 2 Tbsp ground cinnamon
  • 4 Lbs pie apples (I used Granny Smith) cut into 1/4″ slices
  • 1/2 cup brown sugar
  • 1/2 Tsp kosher salt, divided 1/4 & 1/4
  • 2 Tbsp fresh lemon juice
  • 1/4 cup Calvados (apple brandy)
  • 6 Tbsp sugar
  • 1 Tsp pure vanilla extract
  • 1 large egg, beaten
  • Sanding sugar

Directions

On a lightly floured board, roll out one rectangle of dough into a 12″x17″ rectangle (or the size of your rimmed baking sheet). Transfer to the baking sheet, pressing it into the bottom and up the sides. Fold any overhanging under and around the edge.

In a small bowl, combine the room temp butter, brown sugar, 1 Tbsp cinnamon, and 1/4 Tsp salt. Roll out the second rectangle of dough to 12″x16″. Spread the butter mixture all over the dough. Starting at the long edge, roll it up tightly into a log. Transfer to another baking sheet. Refrigerate both doughs for at least 1 hour.

Pre-heat your oven to 425° with the rack in the lower third and a foil-lined baking sheet on a rack below that. In a large bowl combine the apples, lemon juice, sugar, 1 Tbsp cinnamon, flour, 1/4 Tsp salt, vanilla and calvados. Toss to coat.

Fill the pie crust on the baking sheet that you refrigerated. Dot with the cold butter.

Cut the dough log into 1/4″ slices, rotating with each slice to keep them round. Arrange the slices over the apple mixture, slightly overlapping until covered. Refrigerate for 30 minutes, until firm.

Brush the top of the pie with the egg you’ve beaten and sprinkle with the sanding sugar. Bake for 20 minutes so the top crust will set. Reduce the temp to 375° and bake for another 1 or until the crust is golden brown and juices are bubbling. Cool before eating.

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Peanut Butter Sandwich Cookies

Growing up I loved Nutter Butter cookies. So instead of tracking them down and buying a box, I decided to see if I could create my own version. Enjoy!

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Peanut Butter Sandwich Cookies

  • 1 1/2 cups creamy peanut butter (divided, 1 cup & 1/2 cup) at room temp
  • 1 stick unsalted butter plus 2 Tbsp
  • 2 tsp pure vanilla extract (divided in half)
  • 1 1/4 cups all purpose flour
  • 1 cup powdered sugar (divided, 2/3 cup & 1/3 cup)
  • 1/2 tsp kosher salt
  • 3/4 cup light brown sugar

Directions

Using a mixer, I like my kitchenaid stand mixer, cream 1 stick of butter and 1/2 cup peanut butter until smooth and well combined. Beat in 1 tsp vanilla.

Whisk the flour, 1/3 cup powdered sugar and salt together. Mix with the butter mixture until the dough comes together and is no longer crumbly. If it’s too dry add another tbsp of room temp butter.

Dump out onto a board and shape it into a rectangular log. Wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat your oven to 350 and line a cookie sheet with parchment paper. Cut the dough into 1/4″ slices. Place on the cookie sheet 1/2″ apart, they don’t spread. Bake for 25 minutes.

In a small bowl, beat 1 cup peanut butter and 2 tbsp butter until smooth and creamy. Mix in 2/3 cup powdered sugar, brown sugar and vanilla.

Once the cookies have cooled. Take a teaspoon or so of the peanut butter filling and sandwich it between 2 cookies.

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Tiramisu

This is probably one of the most classic Italian desserts. As a classic, there isn’t much modification that you can or need to do to it. Pretty much every recipe is the same. That said; I, of course, modified it. But barely. I added a little Kahlua in addition to the traditional rum, it really enhances the coffee flavor, and I like mine with a thin layer of whip cream on top.

Now when I make this I try to also have at least one other recipe in mind that calls for mascarpone cheese. And maybe some mashed potatoes too. Why? Because rather than going to a regular grocery store and paying around $7.00 (or more) for 8 oz (and the recipes calls for 32 oz!) I go to Smart Foodservices Warehouse (used to be called Cash & Carry). It’s sort of like Costco but smaller and definitely aimed at restaurants. There I can pick up a 5 lbs bucket for between $20-$25. Do the math, $7×4 for just 2 lbs or get the 5er. Pretty easy choice. Unfortunately they’re just on the west coast but try Costco, they sometimes have it as well. Enjoy

Tiramisu

  • 6 extra large egg yolks, at room temp
  • 1/4 cup sugar
  • 1/2 cup dark rum, divided in half
  • 1/4 cup Kahlua or other coffee flavored liquor
  • 1 1/2 cups brewed espresso, divided 1 1/4 and 1/4
  • 2 lbs mascarpone cheese, at room temp
  • 30 Italian ladyfingers, an Italian cookie
  • bittersweet chocolate, shaved or grated
  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Directions

In a stand mixer, with the whisk attachment, beat the egg yolks and sugar until they’re very thick and light yellow (about 5 minutes). Lower the speed and add in 1/4 cup rum, Kahlua, 1/4 cup espresso and all of the mascarpone cheese. Beat until smooth and creamy.

Combine the remaining rum and espresso in a shallow bowl or pan. Dip the ladyfingers in the mixture and line the bottom of a 9″x12″ pan that’s at least 3″ to 4″ deep. You’ll want to do this quickly as these little cookie soak up moisture quickly and will turn soggy. You don’t want that. Pour half of the espresso/mascarpone mixture on top and smooth it out. Do a second layer of espresso dipped ladyfingers and add them to the top of the espresso/mascarpone layer. Pour the rest of the espresso/mascarpone mixture and smooth it out. Cover and refrigerate overnight. Take the bowl of your stand mixer and the whisk attachment and put them in the freezer for at least 30 minutes. Starting on low, beat the heavy cream until  frothy. Slowly raise the speed until it’s on high and the whip cream start to form soft peaks. Lower the speed, add in the sugar and raise the speed to med-high. Beat until firm peaks form. Smooth it out on the top of your tiramisu and dust with the grated or shaved chocolate. Chill for another 30 minutes or so and then serve.

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Sweet Cheese Bread

This recipe comes from a bread cookbook that I bought ages ago. It’s broken up into seasons for the recipes, this one being for spring. Baking, unlike cooking, is not very forgiving when it comes to modifications (generally). So I’ve only make minor changes, added Limoncello and Disarrono to up the flavor profile. Think cheese Danish. Enjoy!

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Sweet Cheese Bread

  • 2 1/2 Tsp active dry yeast
  • 1/2 + 2/3 cups sugar
  • 1/2 cup warm water (105º to 115º)
  • 1/2 cup sour cream
  • 6 Tbsp unsalted butter at room temp, cut into pieces
  • 3 eggs + 1 egg yoke
  • 2 large lemons, zested
  • 1 Tbsp Limoncello
  • 1 1/2 Tsp kosher salt
  • 3 3/4 cups all-purpose flour (plus more for rolling out the dough)
  • 8 oz goat cheese at room temp
  • 8 oz cream cheese at room temp
  • 2 Tsp pure vanilla extract
  • 1 Tbsp almond liquor, I use Disarrono
  • 2 Tbsp brown sugar
  • 1/4 Tsp ground allspice
  • 1/2 cup sliced almonds

Directions

In a small bowl sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand for about 10 minutes, or until foamy. Microwave the sour cream for about 90 seconds and add the butter. Stir to melt.

Using a stand mixer with the paddle attachment; combine 1/2 cup sugar, 2 eggs, zest of 1 lemon, salt and 1 cup of flour. Mix to combine. Add in the yeast mixture and then the sour cream mixture. Beat until smooth. Add the remaining flour 1/2 cup at a time, still beating. Until all the flour has been combines and the dough will be soft and silky. Scrape the dough into a large bowl that you’ve sprayed with non-stick cooking spray. Cover with plastic wrap that you’ve also sprayed with cooking spray. Let rise until doubled or refrigerate overnight, it’ll slowly rise.

Combine the goat cheese, cream cheese, 2/3 cup sugar, 1 egg, vanilla, Limoncello, and zest of 1 lemon. Beat until smooth and refrigerate until your ready to make the bread.

Turn the dough out onto a lightly floured board and divide into 3 equal portions. Roll each one out into an 8″ x 12″ rectangle. Spread 1/2 of the cheese mixture on leaving a 1/2″ border around the edges. Starting on the long side, roll up and pinch the seam together. Carefully pull the edge of the ends over and tuck them underneath the loaf. Please it seem side down on a parchment-lined baking sheet.

Use a serrated knife and score each loaf in 5 places across the top, no more than 1/4″ deep. Lightly cover with plastic wrap that you’ve sprayed with non-stick cooking spray. Let rise at room temp until doubled, about an hour.

Pre-heat your oven to 350º. Bake for 10 minutes. While it’s baking combine the egg yolk, Disarrono, brown sugar, and allspice. Beat well. Use a brush to spread the mixture gently over the tops of the partially baked loaves and then sprinkle each with 1/3 of the almonds. Bake for another 15 to 20 minutes or until a tooth pick come out clean from the center of each loaf.

 

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Meat Sauce

One of the best presents I’ve ever received was a series of Italian cooking classes. You know, the kind where it’s a bunch of strangers with a local chef who walks you through preparing a bunch of dishes while you’re all drinking wine. It was a blast and I still use those recipes to this day. This is based off of one of those. I didn’t make too many changes, just add a few additional ingredients and updated it for my Instant Pot. So instead of simmering for 2 or more hours, it’s ready is about 45 minutes. Enjoy!

Meat Sauce

  • 2 Tbsp olive oil
  • 1 28oz can San Marzano whole peeled tomatoes, crushed
  • 4-5 minced garlic cloves (or more if you like garlic)
  • 1/4 medium yellow onion, chopped
  • 1 lbs chuck beef
  • 1/2 cup dry red wine (Italian is best)
  • 3 Tbsp tomato paste
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 1 Tsp kosher salt
  • 1/2 Tsp black pepper
  • 1 1/2 Tsp Italian seasoning
  • 1/2 Tsp red pepper flakes (optional)
  • Pinch of sugar

Directions

In a heavy pot (like a Le Creuset Dutch oven) or in an Instant Pot set to sauté, heat the olive oil and brown the chuck; about 2-3 minutes per side. Remove and set aside. Add in the onion and minced garlic, sauté for about a minute or until fragrant. Add the chuck back in and the rest of the ingredients. If using a heavy pot, bring to a boil and simmer; about 2 hours or until the meat is tender and falling apart. If using an Instant pot, set the pressure cooker for 45 minutes with the valve closed.

Serve over your favorite pasta.

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Fontina Rolled Chicken

My partner loves chicken cordon bleu. I found this recipe on the internet somewhere, not sure where (sorry to who ever it is that created this), and decided to modify it slightly. The original called for parsley and bacon and a couple of other things I don’t remember. I ditched the parsley and substituted crispy proscuitto instead of bacon (because I had some left over from my previousy risotto recipe).  It turned out really well and I think it’s delicious. Enjoy.

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Fontina Rolled Chicken

  • 4 oz cream cheese at room temp
  • 1 cup shredded fontina cheese
  • 1/3 cup crumbled, crispy prosciutto
  • 2 green onions, chopped
  • 1 tsp+ salt
  • 1 tsp+ pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 Tbsp smoked paprika
  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • non-stick cooking spray

Directions

Preheat your oven to 375 degrees. In a medium bowl combines the cream cheese, fontina, prosciutto and green onion.

In a shallow bowl beat the eggs (a pie pan works great). In another shallow bowl, toss the bread crumbs, salt, pepper, and paprika.

Pound out the chicken until it’s about 1/4″ thick, I like to use a ziplock bag for this. Season lightly with salt and pepper on both sides. Take the cheese mixture and spread it over the chicken. Roll up the chicken from the short side and secure with toothpicks. Dip the chicken in the eggs and then into the bread crumbs.

Spray a baking dish with non-stick cooking spray and place the chicken seam side down. Drizzle the tops with the olive oil. Bake for 35 minutes or until the internal temp is 165 degrees and the tops are golden brown. Let rest for 5 minutes, remove the toothpicks, and enjoy!

 

 

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Halibut Lemon Risotto

This recipe is based on one from Giada De Laurentis. Hers was with shrimp and had fennel and arugula in it. Not a fan of any of those. So I decided to skip them, add halibut and parmesan cheese as well. Turned out delicious! Not too lemony and it accentuated the fish perfectly. I used my Anova Sous Vide to make sure the fish turned out perfect, then gave it a little pan sear for additional flavor and color. Now I’m pretty sure you could make this with any type of fish or even add the shrimp back in. Like my other risotto recipe I topped this off with some crispy prosciutto.  Enjoy!

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Halibut Lemon Risotto

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 medium sweet onion, chopped
  • 3-4 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 cups chicken stock
  • 1 lemon, zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1/2 to 1 Lbs Halibut (1/2 feeds 2 people easily, more fish if you have more people)
  • 1 Tsp salt
  • 1/2 Tsp black pepper

Directions

In a medium pot bring the chicken stock to a simmer.

In a large heavy pot, I like to use my Le Crueset dutch oven, heat the oil and butter on medium-high. Add in the chopped onion and saute for 3 minutes or until the onion is tender. Add the garlic and cook for about 30 seconds. Add the rice and stir until well coated and translucent in spots, about 2 minutes. Add in the wine and cook until it’s mostly absorbed, stirring often. Add in a ladle of hot stock, the zest of the lemon and the lemon juice. Bring it to a boil, turning up the heat if need be. Continue to cook at a low boil, adding a ladleful of stock as needed, until the rice is just tender but still has a bite to it. Stir constantly to prevent it from sticking or burning on the bottom. This will take about 15 or so minutes. You don’t want it soupy nor the rice to get mushy. Once it’s just al dente, turn the heat off and add the parmesan. Add the salt and pepper.

Now for the fish. If you’re using a Sous Vide you will want to season lightly with salt and pepper. Set you Sous Vide to 115 degrees and cook for at least 45 minutes. Do a quick sear in a frying pan, about 1 minute per side.

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Mexican Pecan Pie

I got the idea for this from watching Pati’s Mexican Table. It intrigued me even though I am not a fan of pecans. I’ve changed it up just a little, made my own dulce de leche caramel sauce. Added a little bourbon and some espresso powder to enhance the chocolate flavor. Enjoy!

Mexican Pecan Pie

  • 1 1/4 cups all-purpose flour
  • Pinch of kosher salt
  • 1 Tsp sugar
  • 1 stick unsalted butter, cut into cubes and cold
  • 1/4 cup cold water
  • 3 eggs
  • 1 cup dulce de leche sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 Tbsp unsalted butter, melted
  • 1/2 Tsp kosher salt
  • 1 Tsp ground cinnamon
  • 1 Tsp espresso powder
  • 1 oz bourbon
  • 2 cups coarsely chopped pecans
  • 1/3 cup chopped bittersweet chocolate

Directions

In a food processor, I love my Cuisinart Food Processor, pulse the flour, pinch of salt and sugar. Add it the cold butter and continue to pulse until it resembles a coarse meal. Add the cold water a little at a time until it just starts to come together. You’ll know it’s good when you squeeze a handful and it stays together. You don’t want it to be too wet. Form into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

Roll the dough out to about 12″ round. Gently press it into a pie pan and crimp the edges, cutting off any excess dough.

In a medium bowl beat the eggs until foamy, about 1 minute. Add in the dulce de leche, brown sugar, corn syrup, melted butter, salt, cinnamon, bourbon and espresso powder. Beat for another minute. Add in the pecans and chocolate, stir to combine. Pour into the pie pan. Bake for 1 hour and 10 minutes, loosely covered with foil, in a 375 degree oven or until set. You’ll know it’s done when you can insert a knife in the middle and it comes out clean.

Have some extra chocolate or dulce de leche syrup? Grate the chocolate on the top or drizzle with the dulce.