Holiday Appetizer: Warm Bacon with Spiced Apple and Pear over Whipped Goat Cheese

 

Holiday Appetizer: Warm Bacon with Spiced Apple & Pear with Rosemary over Whipped Goat Cheese

1 8-ounce cream cheese block-softened

1 6-ounce goat cheese log or crumbles

1 Honeycrisp Apple-peeled and diced

1 medium ripe Pear-peeled and diced

3 slices applewood-thick cut bacon, cut into 1 inch pieces

1 tablespoon honey

2 teaspoons light brown sugar

1/2 teaspoon apple pie spice

1/4 teaspoon chipotle pepper powder

1-2 teaspoon chopped fresh rosemary plus extra for garnish

1/8 teaspoon sea salt

In a mixing bowl, whip the softened cream cheese until light and fluffy, add the goat cheese and continue to whip for 1 minute or until smooth and creamy.  Place whipped cheese onto a serving platter-set aside, or place back in refrigerator-covered, if making ahead.

On a parchment lined baking sheet, add chopped bacon, chopped rosemary, peeled and diced apples and pears.  Sprinkle on brown sugar, next sprinkle apple pie spice and chipotle powder.  Gently mix together and then spread apple, pears and bacon out evenly in the pan.  Drizzle with honey.  Bake on a 400 degree oven on the middle rack for about 10 minutes-or until bacon is crisp.  Begin checking at 8 minutes.  Once bacon is crisp and fruit is softened, pour mixture over the prepared whipped cheese.  Sprinkle with a tiny pinch is sea salt. Serve with warm baguette slices or crackers.

Kentucky Bourbon Balls

 

Bourbon Balls

1 12-ounce bag pecan halves

1 stick (8 Tablespoons) unsalted softened butter

4 cups confectioner’s sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

6 Tablespoons good bourbon

1 10-ounce bag bittersweet chocolate chips (Ghiradelli)

1 10-ounce bag milk chocolate chips (Ghiradelli)

1 teaspoon butter flavored shortening.

Toast the pecans on a baking sheet in the oven at 350 degrees for 5-7 minutes.  Pecans will smell fragrant-but don’t brown them.   Toasting nuts can be done in the microwave-on a microwave safe plate in 30 second intervals for about 1-1.5 minutes-until just fragrant.  

Let toasted nuts cool.

Select about 30 whole pecan halves that look pretty-with no blemishes-set aside.

Finely chop one cup of the remaining pecans.

In a small bowl add the chopped pecans and 6 Tablespoons of bourbon. Stir the nuts and bourbon together.  The chopped pecans should be almost be covered in bourbon.  Cover the chopped pecans and bourbon with plastic wrap.  Let sit 1-24 hours.  The longer the nuts soak, the more flavor they will absorb.

In a mixing bowl, cream the softened butter for 2-3 minutes. Add the confectioner’s sugar, and cream together, scraping the sides of the bowl. Add 1 cup of the bourbon soaked chopped pecans.  Add salt and vanilla.  Mix well.  Mixture will be similar to a soft cookie dough. 

(If mixture is too stiff, add a teaspoon of bourbon.  If mixture is too loose, add a few Tablespoons of confectioner’s sugar.

On a parchment lined baking sheet, using a 1 inch cookie scoop, portion the bourbon ball filling onto the tray.  Using clean hands, lightly wet fingers and gently roll each scoop into a ball shape-as if you were making small meatballs.

Chill rolled bourbon balls in refrigerator for 30 minutes.

In a double boiler-combine 1 cup of bittersweet and 1 cup of milk chocolate chips.  Add 1 teaspoon of vegetable shortening.  On low heat-slowly melt the chocolate and shortening-stirring and scraping the sides often.

Using a fork, lower each bourbon ball into the melted chocolate, coat each bourbon ball and then place on a parchment line baking sheet.  While chocolate is still wet, affix a toasted pecan half on top of each candy.

Refrigerate the chocolate covered bourbon balls for 30 minutes or until chocolate has set-up.

Store refrigerated bourbon balls in an air tight tin or container for 2-3 weeks or freeze for longer storage.

Crust-less Pumpkin Pie and Pie Jars

Crust-less Pumpkin Pie & Mini Pie Jars

Karri Perry, Blue Ribbon Favorites

Baking temp: 375 degree oven 30 minutes

Yields: 9-inch pie or 8-12 mini Ball jars.

Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

2 1/4 teaspoons pumpkin pie spice

2 large eggs

Pinch of salt

Step 1: Spray 9-inch glass or ceramic pie plate with non-stick cooking spray.  If using mini Ball jars, set jars on a rimmed baking sheet.  

Step 2: Mix together the pumpkin, the sweetened condensed milk, the pumpkin pie spice, salt and the eggs, blend well.

Step 3: Fill the prepared pie plate evenly with the pumpkin mixture. Fill to just below the rim of the pie plate.  (Pumpkin filling will expand slightly while baking—then contract once it begins to cool) Do not overfill the pie plate, or the filling will bubble over the edges while baking.

If using mini Ball jars, ladle or pour pumpkin mixture into each jar—Be sure to leave one inch at the top of each jar.  Pumpkin filling will rise up during baking—and then contract when cooling.  Do not overfill the jars, or filling will bubble over.  

Wipe any drips away with a wet paper towel before baking. Cleaning the jar edges will make a pretty finished dessert.

Step 4: Bake in a preheated 375 oven for 30-35 minutes on the middle rack until pie filling is set. A knife will come out cleanly from the center.

Step 5: Remove pie from the oven. Allow pie to cool before refrigerating the pie.  

Refrigerate for at least 3 hours-overnight is best for good flavor.

Top with whipped cream and sprinkle with a dusting of cinnamon if desired.

Focaccia Turkey Art

Thanksgiving Turkey 

Focaccia-Art 

3 cups all-purpose flour

1 cup warm water (110 degrees)

1 teaspoon active dry yeast

2 teaspoons honey

1/4 cup olive oil + 2 Tablespoons for pan

1 teaspoon salt

1/2 teaspoon flake sea salt for top of bread

Herbed Oil:

4 Tablespoons olive oil

3 cloves chopped garlic

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Pinch salt

In a medium bowl, mix together the warm water, honey and yeast.  Set aside for 5 minutes.

Herbed Oil: In a saucepan on low heat, warm  4 Tablespoons of olive oil, add garlic, and herbs. Let garlic and herbs gently sizzle for 3-4 minutes and then turn off heat.  Let cool while making the bread.

To the activated yeast/water/honey mixture, add the 1/4 cup olive oil, and salt.

Add the flour to the bowl.  Mix to combine.

Cover dough and let rise for 30 minutes.

After 30 minutes, put 1-2 tablespoons of olive oil in a rimmed baking sheet.  Place the dough onto the prepared pan, spread out the dough to roughly a 9x13 shape.

Decorate bread, creating a design using thinly sliced vegetables: bell peppers, onion, scallion, mushroom, cherry tomatoes, black olives.  

Create a design, make sure to not fully cover bread in vegetables—allowing half of the bread surface to be undecorated, that allows the bread to brown and crisp up.

After decorated, allow bread to rest and rise for 30 minutes.  After 30 minutes, poke the bread all over with lightly oiled finger tips.

Drizzle 1-2 Tablespoons of the cooled herbed oil-over the bread.  Sprinkle with flake sea salt. Bake on the middle rack of a 400 degree oven for 30-35 minutes, until golden and crisp around edges.

Use any leftover herbed-oil to dip bread.