Skillet-Braised Fennel

Ingredients:

• 4 medium bulbs fennel 
• 2 tablespoons unsalted butter 
• 1 teaspoon sugar 
• 2 -3 cloves garlic minced
• 1/2 cup fresh orange juice 
• 3/4 cup water 
• 1/2 teaspoon Redmond's Real Salt 
• 1/2 teaspoon McCormack's® Peppercorn Medley

Directions:

Trim the tops of the fennel bulbs down to the bulb.  Cut the bulb in half lengthwise.  Stand each piece on its end and, using the tip of the knife, cut a V-shape out of the bottom to get the hard part and discard.  [This video will help with the cutting, just leave the halves as they are once you get the bottoms out.]

Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well-browned, about 5 to 10 minutes. Be careful not to let the fennel burn.

Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates.

Serve warm with a drizzle of the glaze from the pan.

Myrtle's Note:  I upped the orange juice a bit from the original recipe ... just because.  I also did not have a lid for my cast iron skillet, so I used foil.  My guests loved this recipe.  Having never tasted fennel, I have nothing to compare, but I especially enjoyed the glaze.


Yield: 4 servings

Source:  http://www.marthastewart.com/339240/skillet-braised-fennel

Savory Sweet Potato Casserole

Ingredients:

• 4 pounds sweet potatoes
• 4 large eggs
• 1/3 cup lightly packed dark brown sugar
• 1/3 cup sour cream
• 1 cup heavy whipping cream
• 1/3 cup mascarpone cheese
• 1 1/2 teaspoon chopped fresh thyme
• 1 tablespoon McCormack Peppercorn Medley
• 2 teaspoons kosher salt

Preheat oven to 350

Directions:

Arrange the sweet potatoes on a foil-lined baking sheet. Using a knife, poke several holes in each of the potatoes to allow the steam to escape. Bake for approximately one hour or until soft. Alternatively, poke holes in the sweet potatoes, place them in the microwave with a dish of water and cook for 10 minutes.  Remove any that are done and cook for another 5-10 minutes.  Allow to cool.  Once handleable, peel and discard the skins.

Using an old fashioned potato masher, mash the potatoes until you have achieved a smooth consistency. Switch to a large whisk or beaters and incorporate the eggs, one at a time. Whisk in the brown sugar, then the sour cream, heavy cream, and mascarpone, mixing well between each addition. Add the seasonings, thyme, black pepper, and kosher salt.

Once combined, scrape into a 9 X 7 X 2 casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the center is just set.

Myrtle's Note:  The sweet potatoes were nowhere near cooked, so I adjusted the cooking time.  I know the photo is after we already started digging into them, but I wanted to show the BEST EVER sweet potatoes.

Yield:  10-12 servings

Source:  http://www.rickbayless.com/recipe/savory-sweet-potato-casserole/

Maple Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 pound brussels sprouts
• 5 slices Wright's® Applewood Smoke Bacon
• 1/4 cup olive oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon Redmond's Real Salt®
• 1/2 teaspoon McCormack's® Peppercorn Medley

Preheat oven to 425 degrees.

Directions:

Cut the bacon into 1/4 inch strips and cook them about half-way to done.  Scoop out the pieces and set aside.

Place Brussels sprouts in a large mixing bowl.  Add bacon.  Drizzle with olive oil and maple syrup and then toss to coat. Season with salt and black pepper and toss again.

Spread on an aluminum pan and roast until bacon is crispy and Brussels sprouts are caramelized, approximately 25-30 minutes, stirring halfway through.

Myrtle's Note:  Gosh, these were such a hit with guests of all ages.  I followed the advice of one of the reviewers of the original recipe and partially cooked the bacon as I directed above.  That worked well.  So well that everyone wished I had doubled the recipe!


Yield:  4-6 servings

Source:  http://allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/

Apple Dump Cake

Ingredients:

• 1 cup vegetable oil
• 4 tablespoons unsalted butter, melted
• 2 large eggs, beaten
• 2 cups granulated sugar
• 2 teaspoons vanilla paste
• 1/2 pound (about 3) Granny Smith apples, peeled, cored, and cut into 1/4” dice
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Directions:

Lightly grease a 9x13 pan and set aside.  [I used Pam's baking spray with great results.]

In a large bowl, stir by hand the oil, melted butter, eggs, sugar, and vanilla. Stir in the apple and pecans. Add the flour, salt, baking soda, and cinnamon to the bowl, and then stir until combined.

Please note that this is a very thick batter, in fact it is more like a cookie batter. And while it may seem like it is unable to contain the apples, don’t worry, it will be fine.

Spoon the batter into the baking pan, patting down the top so it is even. Bake for 40-45 minutes until the top is lightly browned and an inserted knife comes out clean.

Myrtle's Note:  This is a true Texas recipe in that I grew up making it for my neighbors at the behest of my mother, leaving out the cup of chopped pecans.  My recipe was entitled "Apple Dump Cake" and was lost years ago.  I have been searching for eons and when I spotted this "Apple Cake" recipe, I recognized it immediately!  It is a weird cake in that the bottom is sort of soft, like a strudel and the top is crispy and chewy like a brownie.  But more crispy and more chewy and so unlike anything you have tasted, really.  It is a dump cake because you just dump the ingredients into a bowl and then the batter into a pan.  Try not to gulp at the cup of cooking oil.  Trust me, this is a hugely popular cake.


Yield: 16 servings 

Source:  http://www.homesicktexan.com/2015/10/apple-cake.html

Salted Whiskey Caramel

Ingredients:

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 oz. (1/4 cup) whiskey 
• 1 teaspoon vanilla paste
• 1/4 teaspoon kosher (coarse) salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 1/2 teaspoons kosher (coarse) salt, for sprinkling

Directions:

Line 9-inch square pan with parchment paper, allowing the paper to drape over two sides; spray lightly with cooking spray.  Alternatively, you could use a silicone baking sheet.

In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently.  Remove from heat and set aside.

In 3-quart saucepan, mix sugar, corn syrup, and water.  Heat to boiling over medium-high heat. DO NOT STIR.  Boil until sugar turns a warm golden brown.  This should be approximately 340-350 degrees.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.  Be careful...it will bubble up violently.

Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.  Pour caramel into pan.   Cool 10 minutes.  Sprinkle with salt.  Cool completely.

Lift parchment from pan and place on cutting board. Cut into squares and wrap individually in parchment paper.

Myrtle's Note:  I found this website to be most helpful in showing how sugar looks as it caramelizes.  I used a thermapen to measure the temperature and went solely by the numbers.   I used Tennessee Honey Whiskey.  Do NOT use wax paper.  The caramel turned out soft and buttery and with just a hint of vanilla and whiskey.  Very, very tasty!


Source:  http://ahealthylifeforme.com/salted-whiskey-caramels/

Red and Green Stuffed Shells

Ingredients:

• 1 tablespoon olive oil
• 1/2 whole onion, diced
• 2-3 cloves garlic, minced
• 10 ounces, weight Fresh Baby Spinach
• 4 tablespoons butter
• 1/4 cup all-purpose blour
• 2-1/2 cups whole milk, More If Needed
• 2 dollops Gourmet Gardens® Fresh Basil Paste
• 2 dollops Gourmet Gardens® Fresh Parsley Paste
• Redmond's Real Salt, to taste
• McCormack's® Peppercorn Medley, to taste
• 30 ounces, weight whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup grated Romano cheese, plus more for sprinkling
• Mozzarella cheese, grated, for topping
• 1 whole large egg
• 12 ounces, weight Jumbo Pasta Shells cooked until slightly firmer than al dente
• 1 jar marinara sauce

Preheat oven to 375 degrees.


Directions:

Chop onions and set aside.  Mince garlic and set aside.   Start the pasta shells.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with mozzarella, more Parmesan, and more Romano.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.

Or thaw the pan in the fridge for 24 to 48 hours, then bake as directed.
Myrtle's Note:  I changed the cheese to half The original recipe photo is more attractive because it is cooked.  I hope to update it once I do, but wanted to show that the recipe makes 1.5 pans ... unless I did not pack the stuffed shells close enough in the first pan (it has 27).  My one question was how do you sneeze out the liquid from the spinach without having some of the garlic and onions sticking to the paper towel?  I very much look forward to cooking this! The roux smelled just wonderful!

Yield:  12 servings

Source:  http://thepioneerwoman.com/cooking/red-and-green-stuffed-shells/

Bacon Pineapple Bites

Ingredients: 

• fresh pineapple
• thick sliced applewood smoked bacon
• brown sugar

Preheat oven to 425 degrees.


Directions:

Make and eat!  Easy peasy!

First, soak enough toothpicks in water.  [I put them in a small dish of water and microwaved them for 30 seconds to hasten the soaking and then let them sit for about 10 minutes.]  Set aside.

Cut the top, bottom, and sides off the pineapple, slice into rings, and cut into one inch cubes/chunks, avoiding the core.  [The leftover pineapple will keep well in the refrigerator, especially if you flip the container once a day to keep the juices coating the pieces.]  Set aside.

Put some brown sugar into a smaller, wider bowl.  [I use pyrex 10 ounce custard cups.]  Set aside.

Cut each strip of bacon in half.  Wrap the bacon around the slice and pin it with a toothpick.  [I just set the bites on the same pan I was going to use to cook them until they were all speared.]  Several recipes recommend putting the seam part down, but, in cooking these twice, I found they held together better with the seam side up.

Once speared, dunk each bite into the brown sugar, coating the bacon.  You may need to use your fingertips to press some brown sugar on top.

Place on an aluminum baking sheet (lined with foil if you wish, but crimp the edges so the juices do not run off), making sure that each bite has a bit of space around it so that they do not stick together during the roasting.

Roast at 425 degrees for 35-40 minutes.  [I found 38 minutes to be just perfect for mine, pictured below.]


Myrtle's Note:  I got the basics of the recipe off of a Google search, but was not interested in all the variations of dipping sauces for these.  They don't need enhancement!  The recipes all had different roasting temperatures.  The second time I made them, I upped the temperature, because I think that the best basic roasting temperature is 425 and did not use that the first time.  The higher temperature made the brown sugar coating more prominent, so there was more of a blend of tastes to the bites.  I just adore these wicked appetizers.


Yield:  As much as you wish to make.

Source:  a variety from Google Search (bacon pineapple bites).