Cooking fun with OXO! Peppermint Cheesecake minis

This winter I was super lucky to get a chance to check out the cutest new measuring set from OXO. For those of you who read this blog and are close friends you may know that I used to be a chemistry teacher. This is why I totally freaked when I saw this new set from OXO that is little beakers. I was so happy to have them because when I was making these adorable little cheesecakes I had to use some funky measurements because I was making 3/4 of a recipes. I know that sounds crazy but sometimes when you have a party to go to and you forgot to buy enough cream cheese and your amazing finance runs to the store but buys the wrong type and you have to get it in the oven because you still need to shower and your ride will be there in less than an hour....its a  3/4 of a cheese cake kind of day!

Luckily it was so easy to adapt the recipe and by making smaller cupcake versions not only was less messy to eat (with no cutting or serving to worry about) but no one missed the other 1/4 cake. I have seen many version of this with crushed peppermint candies but I have to be honest I think that they either have to be crushed into dust then it isn't pretty or its too chunky and I choke on them. I also didn't add the topping since I was already in a bit of a rush but these little cakes were done so fast that I never got an after shot! Filling the cakes was no fuss because I poured all of the batter into a zip top bag then cut off the corner. Using a baggie as a disposable pastry bag just makes clean up a breeze.

Recipe at Epicurious  Peppermint Twisted Cheesecake

Balsamic Caramelized Onion and Goat Cheese Crostini

There is something special about caramelized onions. Its not that its expensive and it doesn't take a special pan or knife or anything really.... just time and attention. Its dishes like these that truly show off your cooking skills - its easy to make $40 a pound prosciutto taste good but how does the $0.99/lb onion fare.  I have to admit that this idea was totally ripped off from a friend... she served it at her Christmas party this year and I have been thinking of it ever since! She served brie with her crostini and that was a perfect pairing as well.

This is a simple and low cost appetizer that can either be assembled or just put out for guests to serve themselves. The most expensive part of the whole dish was the splash of aged balsamic I used to deglaze the pan at the end of the cooking. If you don't have the time (or inclination) to make the crostini yourself you can always get pre-made rounds at most stores - the store near me even sells them pre-seasoned which is even easier.

Follow the link for the directions

Memorial Day BBQ Bash!

So I have to confess something you all probably know.... I don't live in a big gorgeous house on acres of land and have a beautiful edible garden that I just pluck my fresh ingredients from minutes before dinner time. I live in the city (metro NYC) in an apartment, my growing space is confined to two south facing window sills (and for some reason after having a very successful herb garden all winter we can't seem to keep anything alive more than a week!) and my outside space.... well we have our stoop. I love my apartment but when it comes to summer time backyard parties it just doesn't cut it! And that is where my amazing friends Tim & Heather come into this story. They just got a new apartment and guess what it has outside space! Now its still in the city so don't go dreaming of being barefoot in lush grassy fields but here in the city rooftops do double duty and knowing someone with access to one is basically the highlight of my summer! They were planning a Memorial Day BBQ and being the bossy girl I am I decided that I was going to jump in and lend them a hand (or a pork shoulder!) So thanks Tim and Heather for planning a party and letting me jump in with my party takeover.....

So first things first lets talk a little bit about party planning and take a look at a few tips that I have put together....
#1 PLAN PLAN PLAN... organization and lists galore will help you keep everything under control
#2 Know your audience... if its a cocktail party make sure food is bite size and portable, if its a BBQ plan ideas that can go on the grill so you don't have to keep running from the grill to the kitchen
#3 Mix familiar dishes with something new.... its great to try something new but don't try and do it all in one night
#4 Plan to make some dishes in advance.... dips, desserts, meats and stews are all easy to make before hand with minimal prep needed during the party
#5 Accept help...delegate responsibilities to your friends- your best girl friend who always shows up on time can get more important items while the ones who are always running later can always bring some extra desserts or snacks
#6 Multi purpose your ingredients.... using parsley in the dip, why not include it in a marinade? it saves on costs and ties your menu together

and most importantly
#7 Keep cool even if it doesn't go your way... the best parties are when everyone enjoys themselves so in the event of a party emergency try to stay cool and laugh it off

OK with all that in mind... let's get our first list ready... the menu (with the rule they correspond to)

chimichurri dip (#4 & #6)
scallion mint dip (#4 & #6)
gucamole (#5)
black bean and corn salsa (#5)
chips, nachos & veggies (#5)
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mojito-marinaded flank steak w pineapple salsa grilled pineapple (#6) (recipe below)
homemade sliders w cheddar or pepperjack (#5)
pulled pork sliders w red cabbage slaw and pickles (#3 & #4)
marinaded chicken (#5)
pasta salad (#5)
grilled corn (#3)
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fresh cubed watermelon (#4)
fruit plate (mango, strawberries, blueberries etc) (#4)
s'more blondie bars (#4)
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peach sangria (#3 & #4)
mint mojito bar (#6)
local micro-brews (#5)

From this list I will make my shopping list and more importantly my task list for the days before the party up and a timeline for the day of the party itself.

Thurs - menu plan
Fri - food shopping & liquor store
Sun - pork into crock pot, make marinade for steak, bake blondie bars, clean corn, make pineapple salsa (decided to simplify and go with grilled pineapple spears)
Mon - (guest arrive at 1 pm)
9am - prep sangria
9:30 - make coleslaw & sauce pulled pork
10 - dice watermelon
10:30  - prep burger fixings (cheese, onions, lettuce, tomato)
11 - start set up
beers into cooler with ice
chairs out and cleaned
plates/forks/knives/napkins/cups available
find and wash serving platters, serving utensils and grill utensils
12 - start plating food
chips and dips out
meat out of fridge to come to room temp
set up veggies plates
condiments out
12:45 - change into party outfit and get the music on!

keep reading for the Mojito Flank Steak Marinade

Valentine's Day Dinner

It was around noon on Monday that I decided that it just wasn't right to have leftover soup on Valentines Day. Even though we weren't planning on going out and instead had plans to go and work out, I didn't want to make dinner so 'normal'. So when I ran to the store and saw the last package of baby lamb chops sitting right in front of me - Perfect! I had been talking to a friend who was making lamb for the first time that night for her fiance and it was right in the front of my mind.

This time I took the extra step of removing the small piece of fatty meat under the chop to make them "Frenched". This step makes it much easier to eat the lamb chop and turns it into just a few choice bites.... A luxurious dinner if there ever was! For this dinner, I applied a rub of sea salt, fresh crushed pepper and rosemary and seared the chops on my grill pan. Only about 15 min from fridge to dinner plate - good food doesn't have to take a long time to make!

Brandy Soaked Cherry, Chocolate and Almond Blondies

I know I have mentioned smittenkitchen before- she is just amazing at inspiring me into crazy baking adventures and keeping me from fitting those skinny jeans! I can't put all the blame on her though as this time it was a birthday party and some friends over for dinner that got me asking "What should I bake?" A quick search pointed me to this super flexible blondie recipe. I absolutely agree with her comments in this recipe, being able to use melted butter instead of a standard room temp is a wonderful time saver and these blondies are easily going to become my go-to when I need a baked good fast!

 

I made two batches in just one weekend using the double recipe for the 9 x 12 pan and my only criticism is it is impossible to wait for these to completely cool! I was a bit too hasty on both batches and ended up with some broken bars that were "damaged" and I had to take care of them!  I guess the diet is on hold till Monday yet again. The version pictured above used dried cherries soaked in some brandy for about 20- 30 min to plump them up and rehydrate them slightly but if you are looking for a more child-friendly dessert you can also do this with hot water. I also made a simpler version using just chocolate chips and walnuts and there were no complaints (in fact I think there was a bit of a fight over the last few crumbs)!

click through for the recipe! and if you want a million mix in suggestions head to smittenkitten's comment section

Glogg

A few days before my final holiday party of the year (Jan 15th) I stumbled upon a recipe for a traditional Swedish Glogg. I have actually had the pleasure of being in Sweden around Christmas time and attending a traditional celebration (what ever you do be careful with the aquavit!) so I knew that this would be a fun drink to serve my guests. I was lucky to have most of the spices on hand from baking so a quick trip to the liquor store was all I needed. While there are a few time consuming steps needed this isn't very complicated and it is definitely a fun drink for the cold weather. You may be tempted to just dump everything into one pot and let it just simmer together but taking the time to make the brandy caramelize is definitely worth it! After spending most of our holiday season digging out from snow storm after snow storm it was wonderful to come inside to a hot cup of this "medicine".

 

This recipe will make about 5 x 750 ml bottles of glogg but don't worry, if you aren't having a party you can always bottle it and store it as it ages very well. In fact, if everyone is a good girl and boy next year this might replace the annual cookie baking that I do for gifts and turn things up a notch! One warning - this is highly alcoholic - despite its sweet taste and spicy warmness it has a kick..... so make sure you have a glass of water and a few advils before bed if you find your self "taste-testing" it too often throughout the night. If you want to combine baking with Glogg making you can always use the fruit that has been strained out in the end to make a delicious bread - just be careful to remove all of the spices as it isn't fun to bite into a chunk of cinnamon stick!

click through for the recipe! 

Carrot and Squash Soup - Thanksgiving Recycle!

We had over quite a group for Christma-Channuk-Thanksgiving-mas. Twelve people for a sit down dinner which was our largest crowd ever. It was so much fun and we really enjoyed having all of our friends over. This year I tried more than ever to have the left overs from dinner go home with my guests as I usually need a break after prepping for a big party. But I was left with a few of the baby squash and it was an east decision to make a delicious soup in time for the cold front that moved in.

Baby Squash and Carrot Soup
1 c maple glazed carrots     (I also add a tiny splash of aged balsamic vinegar to the glaze)
6 roasted baby squash halves - skin removed (split in half, cover with olive oil and savory herbs and roast at 350F for 45 min)
2 c milk 2%
1 tsp ginger
1/2 tsp cumin
1/2 tsp all spice
1 tsp cinnamon
salt & pepper
special equipment: immersion blender

1) In a large pan, heat the milk over a medium flame.
2) Add the squash pulp and carrots and let come to a simmer
3) CAREFULLY! Remove from heat and blend till smooth
4) Add seasoning

I also recycled my stuffing into croutons by spreading it out onto a cookie sheet and baking at 350F for 15 min
Stuffing:
1 loaf brioche loaf - cut into 1" cubes, covered in olive oil and toasted for 15 min
4 tbsp butter - melted
1 c carrots - sliced
1 c onion - diced
1 c red bell pepper - diced
2 c mushrooms - chopped1 tbsp fresh sage - minced
4 cloves garlic - minced
3 sprigs thyme
2 sprigs rosemary
1 c walnuts
1 c vegetable broth (or chicken broth)

1) In a pan with some oil, saute the onions, peppers and carrots until soft.
2) add mushrooms and allow all moisture to evaporate
3) In a large bowl - mix together melted butter, bread cubes, vegetable mix, herbs and walnuts
4) Place in a large buttered casserole dish and add broth
5) Cover with foil and place in oven 350F for 35 -40 min - remove foil for last 10 min or so to brown top

Christma-Channuk-Thanksgiving-mas!

Its seems that it is always hard to find time to get everyone together but during December this is especially true. One of the best parts of the holidays is visiting with friends and family that we might not see often enough during the rest of the year. This year it seemed like we had even more than usual going on and so we decided to combine our usually holiday parties into one big dinner....for 12! Officially our biggest sit down dinner to date.

Last year, we held a Latkes/Christmas Cookie party - everyone really enjoyed dinner and loved decorating cookies so we knew that was definitely part of the evening. Since my Thanksgiving was a little short of leftovers,  I was really itching to cook a turkey so there was another huge part of my menu. With so many holidays to celebrate we certainly didn't have a shortage of traditional foods to choose from! Everything came out really well except for my stuffing... which needed a little more time in the oven to get nice and brown.

I used a Martha Stewart recipe for the sugar cookies and they came out wonderful! Just make sure you watch them because a sheet of mine (or maybe two) ended up in the trash when I got distracted. For the latkes, I used about 7.5 lbs of potato and 2 onions to make about 60 latkes. I didn't have any matzah meal on hand so I went with panko breadcrumbs....it didn't seem to cause any issues.

Another Challah! The Annual Baking

So every year around this time, I bake a round Challah for my boyfriends parents and for my own celebration.  We love celebrating all holidays so we have an annual Rosh Hashanah party and after three years of baking challah I finally feel like I have got it down. Every year I always end up with a very sticky dough that is closer to batter and I have to add more flour this year I measured it so I can change the recipe! I have decided that I need closer to 6.5- 7 total cups of flour using about 5.5-6 in the first mix and then adding about the final one during the final kneading.

I made two recipes of the dough which will yield you two large rounds and 1 loaf or you can also make 4 loafs if you desire. On Rosh Hashanah, you traditionally would make the circular loaf and I just happen to think that they are prettier so I made both that way! This recipe would not be appropriate for someone who keeps kosher as it uses both milk and butter which can not be consumed with meat - traditional recipes would use oil in its place.

Guest Post: Stef's Wedding Cake by Ruthie

Hi there readers - this past weekend I was attending my cousin Stefanie's wedding and was able to spend some time with her friend Ruthie, who made her wedding cake (and a bunch of mini-pies!). Coincidentally, Ruthie actually only lives a few blocks away from me.... but we had to drive about 8 hours north to finally meet one other! Ruthie was kind enough to do a guest post about her experience making a wedding cake and with out further ado.... here is what she had to say! (Oh and for the record not only was the cake delicious..... but I had 2 pies!)

Thank you for letting me guest blog.  I am not a big reader or a writer, but I definitely follow a few food blogs. I am, however, a "big" baker (read: I love it). A bit of a background on me, perhaps? I love to bake but with an almost-nine-month old at home and a full time job, I often struggle to to find the time to bake. I never was a great cook, mostly due to the fact that I never spent the time playing around trying things out in the kitchen when I was young.  My mother and older sister did it all while growing up, and now I'm lucky enough that my husband does the majority of the cooking.  When I do throw something together,  I find myself "baking" my dinners so quiches and roasting are popular.  I basically can sum it up with being much more comfortable with the oven than the stove top.

Keep reading for info on the wedding cake!

7/4/10 - 4th of July BBQ- Cilantro Chimichurri

One of my favorite condiments for meat is chimichurri. I love the fresh green taste of this Argentinian do-it-all  seasoning for beef is almost a version of pesto. Personally, I can't help but love any dish that uses a huge amount of fresh herbs. Usually chimichurri is made with parsley like I did here but either way the taste is always just explosive. I was lucky since these herbs all came from my CSA which means they were super fresh! Even though I often visit the farmers market I do feel that buying from my CSA is really important because it supports even more farms. This week I was lucky to go on a long drive for work into the country of New Jersey. I actually was just around the town where my farm actually is...but I didn't have time to go searching around since I was working. I did however get to stop at Green Valley Farm which was so much fun. I only had a few minutes but I wanted to grab some fresh homemade ice cream. I honestly don't think I have ever had something so rich and delicious . But back to the meaty marinade plus....

Cilantro & Garlic Scape Chimichurri

1 bunch Cilantro - leaves

5 garlic scaped - rough diced

1/4 c extra virgin oliveo oil

2 tbsp red wine vinegar

1 tbsp red hot pepper flake

salt & pepper

1) Blend ingredients together

Also check out the cherry tomatoes with basil and bocchini skewars and the bread my aunt made on her blog:

4/4/10 - Easter Dinner....Boneless Leg of Lamb

We were with family all weekend but left early on Sunday to beat traffic, which means I made my first ever Easter dinner. With lamb on sale this week at the store I couldn't resist picking up a small boneless leg to attempt a roast. I left it to defrost in my refrigerator on Friday afternoon and came home Sunday morning hoping that everything would be ready to go (it was!). We had a friend joining us so I tried to have dinner ready by 5 pm but as always I was a off by an hour. I assumed that the stores were closed because of the holiday, so I had to throw a nice dinner together with the left overs from the week.

I was a bit perplexed when I saw that my roast was wearing this elastic girdle but quickly figured out that it was a clever way to "tie" the roast. I studded the roast with garlic and lemon before coating it in salt & rosemary which infused a lot of flavor throughout the meat. I was happy that I got the roast on the right side of med- rare/ med line and everyone was happy. I added a side of raspberry chipotle maple glazed carrots, asparagus wrapped in bacon and finally a baked potato (simple but delicious!). I also served a small salad to start - mixed greens salad topped with pear and cheese (pictured above).