Saturday, 2 April 2016

Breakfast Sausages

Breakfast Sausages

Ingredients:

1 Pound Ground Pork (a small percentage should be high in fat, like pork belly)
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Sage
1 Teaspoon Thyme
1/2 Teaspoon Ground Rosemary
2 Teaspoons Brown Sugar
1/4 Teaspoon Ground Nutmeg

Instructions:

Allow ground pork to sit at room temperature for at least 30 minutes.

In a medium bowl add the ground pork, salt, pepper, sage, thyme, rosemary, sugar and nutmeg. Mix thoroughly.

Shape meat mixture into small balls and press into flat disks. Cover in wax paper or plastic wrap and freeze until ready to serve.

To serve, heat a skillet over medium heat, fry 3-5 minutes per side until golden brown and cooked through.

Enjoy!

Notes:

You can do more traditional sausage and put this mixture into casings and form links, but I like my morning round sausage and so that is how I wrote it.

Apple Crisp Cheesecake

Apple Crisp Cheesecake

Ingredients:

Crust

1/4 Cup Brown Sugar
1 Cup Graham Cracker or vanilla cookie crumbs
3/4 Cup Rolled Oats
1/2 Cup Melted Butter

Cheesecake Layer

3 Bricks Cream Cheese(8 ounces each)
1 Egg
2 Tablespoons Flour
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice

Topping

2-3 Peeled and thinly sliced apples
1/4 Cup Rolled Oats
1/4 Cup Brown Sugar
1/4 Cup Flour
1/2 Teaspoon Cinnamon
2 Tablespoons Melted Butter

Instructions:

Thoroughly grease a 9X13 inch baking dish. If desired, also coat in a thin layer of white sugar to ensure finished dessert comes out easily.

Allow eggs and cream cheese to stand at room temperature for at least 30 minutes.

Preheat oven to 350°F.

Crust

To prepare crust, mix together sugar, oats, and crumbs in a large bowl. Melt the butter and drizzle over top. Mix together into a very crumbly blend. Press crumbly mixture into the bottom of the prepared baking dish. Press the crust up the sides of the baking dish slightly, and try to get the bottom thin and even.

Bake crust in preheated oven for 5 minutes.

Keep the oven on!

Cheesecake Layer

In a large bowl cream the cream cheese with electric beaters for about 3 minutes. Add in the egg, flour, sugar and spices. Cream until everything is blended smooth. Pour the cream cheese mixture over the crust and carefully spread in an even layer.

Topping

Arrange the thinly sliced apples over top of the cheesecake layer.

In a small bowl mix together the flour, oats, sugar and cinnamon. Melt the butter and drizzle over top. Blend into a crumble. Spread the crumble over top of the apple slices.

Bake the entire dessert uncovered for 40-50 minutes. The center of the cheesecake shouldn't feel wiggly anymore when it is cooked through.

Let cool for 30 minutes- an hour on a rack, then cover and chill for at least one hour to fully set the cheesecake. Keep chilled until ready to serve.

Enjoy!

Saturday, 26 March 2016

Stuffed Pork Loin

Stuffed Pork Loin

Ingredients:

1 Pork Loin Roast, butterflied and flattened to about 1/2 inch thick
10 Ounces Frozen, chopped Spinach, Thawed and drained of excess water
1/3 Ounces grated Parmesan Cheese
1/3 Ounce Feta Cheese, crumbled
2-3 Cloves Garlic
Olive Oil
Salt and Pepper
Prosciutto, thin slices

1/2 Cup chicken or vegetable stock

Butcher's twine

Instructions:

Butterfly the pork loin and flatten to about 1/2 inch thick. Season all over with salt and pepper.

In a medium bowl stir together the spinach, Parmesan cheese and feta cheese along with the cloves of garlic, minced. Season with salt and pepper lightly and stir to blend together.

Arrange slices of prosciutto, just over lapping each other across the open face of the butterflied pork loin. Pour the spinach mixture over the prosciutto and gently press the filling into an even layer over top of the prosciutto.

Starting from one side, tightly roll the pork loin into a log shape and tie with butcher's twine. Wrap entire thing up in plastic wrap tightly and chill for 30 minutes in the fridge.

After 30 minutes, remove from fridge and let stand 10 minutes at room temperature. While meat rests, heat a skillet to medium high heat. Add a small amount of olive oil to heated skillet. Preheat oven to 375°F.

Sear pork loin all over until lightly browned on all sides. Add the 1/2 cup of stock and transfer skillet to the oven and roast until center of pork is cooked through, roughly 40 minutes.

Remove pork from skillet to serving platter, cover with foil and rest 10-15 minutes.

To serve slice the roast into 1 1/2 inch slices, and pour some of the remaining stock from the skillet over the slice to keep the pork moist and tender.

Enjoy!

German Lamb Spice Rub

German Lamb

Ingredients:

Rack of lamb, small leg roast, or Loin steaks, whichever you prefer
2 Cloves Garlic
Salt and Pepper
1 Teaspoon Ground Clove
1 Teaspoon Brown Sugar
3-4 Tablespoons Dijon Mustard

Instructions:

Preheat oven to 375°F.

Remove lamb from packaging, pat dry with paper towels and season well all over with salt and pepper all over on all sides. Allow lamb to rest at room temperature at least 15 minutes.

Heat a large skillet to medium high heat.

Once lamb has rested, sear lamb all over until just browned. Set aside.

In a small bowl mix together Dijon mustard, brown sugar, and ground cloves. Mince the garlic and stir everything together.

Smear the Dijon Mustard mixture all over the lamb, evenly coating it. Place prepared lamb in a shallow baking dish and roast until cooked to med-rare, time will depend on what variety of lamb you are making. Best advice is roast for at least 20 minutes, most loins and rack of lamb will be done then, a leg roast will likely need more time.

Once lamb is cooked, remove from oven, and let rest 10 minutes before serving.

Goes great with garlic mashed potatoes and a veggie side.

Enjoy?

Ginger Carrot Salad Dressing

Ginger Carrot Salad Dressing

Ingredients:

2-3 Peeled Carrots, chopped
1/4 Cup Grated Ginger root
1/4 Cup Diced Onion, (1/2 small onion)
2 Tablespoons Honey or Sugar
2-3 Tablespoons White Miso Paste
1/2 Cup Vegetable Oil, like Canola or light Olive Oil
2 Tablespoons Sesame Seed Oil
1/4 Cup Rice Vinegar
Water
Salt and Pepper

Instructions:

In the bowl of a food processor fitted with the blade attachment add all the chopped carrot, ginger root, onion, honey, miso, vegetable oil, sesame see oil and rice vinegar. Season lightly with salt and pepper.

Pulse the food processor several times until ingredients blend into a smooth paste. Add about 2 tablespoons of water and pulse again, continue to add small amounts of water and pulse until salad dressing is smooth and has a good consistancy.

Taste and adjust any seasonings as needed. Keep chilled until ready to serve.

I usually serve this dressing over top of an iceburg lettuce with shredded carrot salad.

Enjoy!

Friday, 18 March 2016

Maple Ginger Sugar Cookies

Maple Ginger Sugar Cookies



Ingredients:

2 1/4 - 3 Cups Flour
3 Teaspoons Ground Ginger
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
3/4 Cups Butter, Room Temperature
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1/3 Cup Maple Syrup

Extra 1/2 Cup Sugar

Instructions:

Preheat oven to 350°F.

In a medium bowl sift together the flour, ginger, baking soda, nutmeg, and salt. Set aside.

Cream butter for 1-3 minutes, until creamy and blends easily. Add 1/2 cup of brown sugar and blend well, add the white sugar and cream together for 3-5 minutes. Butter and sugars should be light and fluffy.

Cream in the egg and maple syrup.  Slowly stir in about 2 cups of the flour mixture to make a soft dough. Ad extra flour if dough is too soft, or sticky. It should be slightly softer than a chocolate chip cookie dough.

Roll dough into 1 inch balls and place on parchment lined baking sheets. Roll each ball in the extra 1/2 cup of sugar and gently press a fork into the top of each cookie leaving length-wise tine marks on top of the cookies.

Bake for 9-12 minutes, until just golden, and slightly puffed. Cool cookies on baking sheet for 2 minutes. Transfer to wire cooling rack and cool completely.

Enjoy!

Sunday, 14 February 2016

Fried Cake Doughnuts

Doughnuts

Ingredients:

2 1/2 Cups Flour
1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1 Cup Milk
1 Egg
1/4 Cup Butter, melted, and cooled slightly

Topping:

1/2 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg

Instructions:

In a large bowl sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.

In a small bowl whisk together the milk and egg.

Create a well in the center of the flour bowl, add the milk and egg mixture and the melted butter. Mix until just combined, and there is no more dry flour unincorporated. Cover with plastic wrap and chill in fridge for at least one hour.

Preheat a deep fryer to 375°F.

Liberally flour a work surface. using a rubber spatula, transfer the dough to the work surface, turning the dough over to dust with flour. Keep the work surface well floured.

Roll the dough out to about 1/2 inch thick. Cut into 1 inch rounds to make round doughnuts, or use a doughnut cutter to make traditional ring doughnuts. Transfer cut doughnuts to large lightly floured tray while you finish cutting all the dough. Roll the scraps up together, knead once or twice and roll/cut again.

Fry doughnuts for about 2 minutes a side, until golden brown and puffy and bobbing at the surface.

Remove from deep fryer and transfer to a cooling rack with paper towels underneath to catch any fat. Continue to fry in batches until done.

Allow doughnuts to cool for several minutes, meanwhile in a small bowl sift together the sugar, cinnamon, and nutmeg for the doughnut topping. Gently toss each doughnut in the sugar to coat.

Enjoy!