butter

Raspberry Pistachio Brie

What’s Cooking in Gail’s Kitchen? Bright Ideas: Raspberry Pistachio Brie! If you need a reason to make an appetizer, read on. It works beautifully as Brie for brunch, a romantic “date night” for two, or a festive dessert while sipping on espresso. Think about it. The cheese itself is so creamy, with a slight robust flavor. The skin can be chewy. Either you like it or you don’t. The raspberry jam has a remarkable sweetness that pairs well with the nuttiness of pistachios. Everyone wins.

RASPBERRY PISTACHIO BRIE

Ingredients:

8-ounce wheel of Brie cheese

1 tablespoon sea salt butter, softened

1/4 cup raspberry jam

1/4 cup pistachios, roughly chopped

Instructions:

Preheat oven to 350°. Unwrap the Brie wheel. Lightly score the top so the skin can absorb the ingredients. Transfer the wheel to an ovenproof dish. Spread the sea salt butter over the top of the cheese. Layer with dollops of raspberry jam. Sprinkle with chopped pistachios. Bake for 12-15 minutes, or until the cheese is melted and gooey. Remove baked Brie from the oven. Serve warm with slices of lightly buttered baguette toast.

PB, Bacon & Jam Burgers

What’s Cooking in Gail’s Kitchen? Bright Ideas: PB, Bacon & Jam Burger! Let the debate begin over peanut butter on a hamburger or an American cheese slice…because you can’t have both. Bacon gets to stay since everyone loves bacon. Amirite?! Peanut butter’s nutty taste actually compliments the beef patty. And it’s salty enough to take the place of cheese. The strawberry jam, with a sprinkling of hot pepper flakes, tickles the taste buds at the back of your throat making it an insanely good experience. I’m kind of a snob now that I’ve tasted brioche buns. Their buttery flavor, and the fact that they keep everything contained, is worth the cost difference. Are we good? Then carry on without regrets.

PB, BACON & JAM BURGER

Ingredients:

1 pound lean ground beef

1/2 teaspoon sea salt

1/8 teaspoon black pepper

4 tablespoons natural peanut butter, creamy variety

1-2 tablespoons sriracha sauce

4 tablespoons strawberry jam

1/8 teaspoon red pepper flakes, optional

8 slices bacon, cooked until crispy

4 lettuce leaves

4 brioche hamburger buns

Instructions:

Combine ground beef, sea salt, and black pepper in a mixing bowl. Mix well. Divide meat into four equal portions. Flatten into hamburger patties. Set aside. Preheat grill to medium-high heat. Meanwhile, combine the natural peanut butter with sriracha sauce. Stir until smooth. Grill burgers for 4 minutes per side or until a meat thermometer reads 160°F. To build-the-burger, layer two strips of bacon on the bottom bun. Place the hot hamburger patty over the bacon. Immediately spread the peanut butter mixture on top. It will begin to soften and melt. Drop a dollop of strawberry jam on top. Sprinkle red pepper flakes into the jam, if desired. Finish with a lettuce and the top of the brioche bun. Serve immediately.

Lemon Butter Chilean Sea Bass

What’s Cooking in Gail’s Kitchen? Bright Ideas: Lemon Butter Chilean Sea Bass! Anyone, besides me, a fan of butter on seafood? Lobster. Crab Legs. Chilean Sea Bass. Shrimp. Scallops. You name it…if the seafood is slightly sweet, mild in flavor, moist and tender, or flaky yet firm, I practically kick everything else to the curb in favor of rich and decadent seafood. Now that I live in Florida, I can stretch my palate a bit with fresh seafood harvested or caught off the coastline. Not only does it support local fishermen, it also puts me in touch with seafood retail markets that thrive on this economy. And, yes, I’m spoiled. Some of the vendors even come directly to my community on a weekly basis. I see more fish in my future.

LEMON BUTTER CHILEAN SEA BASS

Ingredients:

2 8-ounce Chilean Sea Bass fillets

1/4 cup salted butter

1/8 teaspoon garlic powder

1/8 teaspoon parsley flakes

Juice of fresh 1/2 lemon

Instructions:

Preheat gas grill to 400°. Form a piece of aluminum foil into a baking sheet to accommodate the fillets. Be sure to raise the sides to contain the buttery juices. Spray foil with nonstick oil. Set aside. In a microwave-safe dish, warm the salted butter. Add garlic powder, parsley flakes, and lemon juice. Gently whisk. Wash Chilean sea bass fillets; pat dry with a paper towel. Before placing the fillets on the foil, brush both sides with melted lemon butter. Save the extra butter mixture for serving. Grill the Chilean Sea Bass for 5-6 minutes with the lid closed to maintain the internal temperature. Turn the grilled sea bass and repeat cooking time 5-6 minutes longer for even grilling. Brush with remaining butter mixture. Serve immediately.

Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

Apple Dumpling Dreams

What’s Cooking in Gail’s Kitchen? Bright Ideas: Apple Dumpling Dreams! There’s something special about an apple dumpling, don’t you think? Perhaps it reminds you of the changing seasons. Perhaps it conjures up childhood memories. Perhaps the earthy spices and syrupy sweetness crank up your comfort level. No matter the hypnotic effect, apple dumpling dreams can reflect the way we look at our lives. Do we deny sweets or do we nourish our bodies? “An apple a day keeps the doctor away”. It’s all about perspective, moderation, and control. Thank goodness we have freedom of choice. When it comes to apple dumplings, especially now, dreams really do come true.

APPLE DUMPLING DREAMS

Ingredients:

4 Granny Smith apples, peeled and cored

1 package refrigerated pie crusts

4 star anise pieces

Ingredients for Syrup:

3/4 cup sugar

1 cup water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter

Ingredients for Apple Filling:

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter, room temperature

Instructions:

Preheat oven to 375°. Lightly grease a 9” square baking dish; set aside. To make the syrup, combine sugar, water, cinnamon, and nutmeg in a saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 2 tablespoons butter. Set aside. In a mixing bowl, combine ingredients for apple filling. Mix brown sugar, cinnamon, nutmeg, and butter until consistency is crumbled. Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8-inch circles. To assemble, place an apple in the center of a dough circle. Fill the empty core with crumb filling. Fold the dough over the apple, pinching at the top to seal. Transfer apple dumplings to the baking dish. Drizzle with syrup. Place a star anise on each apple. Bake for 40-45 minutes until crust is golden brown. Tent with foil, if necessary, to prevent over browning. Serve warm.

Tapas Temptations

What’s Cooking in Gail’s Kitchen? Time To Eat: Tapas Temptations! Try something new and different the next time you feel like grazing on small plates. You can call it “Happy Hour” or “Appetizers” with a popular twist. You won’t get full because these bite-size snacks tend to keep the conversation going, especially with chilled wines. I’ve discovered baking a frozen baguette actually improves the finished product. The outer crust turns crispy, leaving the center to be soft and chewy. Now we’re talking bakery fresh results. For the perfect balance in a tapas party, think warm cheese, cold meat, savory veggies, and crusty bread.

TAPAS TEMPTATIONS

Ingredients:

7-ounce wheel of Brie cheese

1 tablespoon Tupelo honey

1 tablespoon blueberry jam

1/4 cup fresh blackberries

6-ounce demi baguette, frozen

2 tablespoons sea salt butter

1 teaspoon dried oregano

2 Roma tomatoes, chopped

1/4 cup mozzarella cheese, finely shredded

2 tablespoons olive oil

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

2.5 ounces mild Genoa salami, sliced

Fresh sprigs of thyme, for garnish

Instructions:

Preheat oven to 350°. Cut the rind off the top of the wheel of Brie. Place cheese wheel in a baking dish. Drizzle Tupelo honey over the top. Add the blueberry jam. Place fresh blackberries over jam. Bake for 10-12 minutes, or until the cheese has completely melted. Remove from oven. Place on a serving tray. Increase oven temperature to 400°. Place the frozen demi baguette on a baking sheet lined with aluminum foil. Bake 10 minutes. Remove from oven and slice into servings. Spread sea salt butter over the slices; top with dried oregano. Arrange on a plate. For the tomato relish, combine chopped tomatoes and mozzarella cheese. Drizzle with olive oil; sprinkle with basil, marjoram, and garlic powder. Gently mix to combine ingredients. Transfer to a serving dish. Arrange Genoa salami on another plate. Garnish tapas platter with fresh thyme. Serve.

Ranier Cherry-Topped Hot Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Ranier Cherry-Topped Hot Cakes! Treat yourself to a summer delicacy with the extraordinary flavor of Ranier cherries. You’ll easily recognize this variety by its honeyed yellow skin that appears to have a faint red blush of color. At first bite, they almost resemble a miniature plum, which may carry divine flavor flashbacks of cherished childhood memories. Now add a golden stack of hot cakes with a crisp outer edge and fluffy cake-like center. This is what mornings are meant to be.

RANIER CHERRY-TOPPED HOT CAKES

Ingredients:

1 pint Ranier cherries, rinsed, patted dry, pitted, and halved

2 1/4 cup flour

1/3 cup sugar

3/4 teaspoon sea salt

1/2 tablespoon baking powder

2 teaspoons baking soda

1 cup milk

1/4 cup vegetable oil

1 tablespoon vanilla extract

1/4 cup apple cider vinegar

1/4 cup sour cream

2 eggs

Instructions:

Preheat griddle to 375°. For gas stove griddles, set knob at medium-low setting for 10-15 minutes. While griddle is heating, sift flour into a bowl. Add sugar, sea salt, baking powder, and baking soda. Mix well. In another bowl, combine milk, vegetable oil, vanilla extract, cider vinegar, sour cream, and eggs. Mix well. Add the dry ingredients to the wet ingredients. Gently fold together, without over mixing. Allow the batter to rest for 5 minutes. The batter will be thick and bubbly. Lightly oil the heated griddle with butter. Gently pour 1/4 cup pancake batter onto the griddle. Do not overcrowd. Allow the pancakes to cook until bubbles appear around the edges, about 4 minutes. Then flip pancakes and cook 2 minutes longer until done. Remove from griddle and top warm pancakes with creamy butter, fresh Ranier cherries, and pure maple syrup.

Mashed Potato Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Mashed Potato Cakes! Remember when you were a kid and you went to the beach to build sandcastles? Sometimes they molded and other times they crumbled. Well, today is a day for you to try again and get it right. There is one exception, though. Instead of using sand, we are going to use mashed potatoes. The results are crispy on the outside and perfection on the inside. Let the fun begin.

MASHED POTATO CAKES

Ingredients:

3 medium potatoes, peeled, rinsed, and quartered

1 egg, beaten

1 tablespoon onion, finely chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

1-2 tablespoons milk

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Cook potatoes in plenty of salted water until thoroughly cooked; then drain. Meanwhile, sauté the onions until translucent; set aside. In a large bowl, combine cooked potatoes, beaten egg, sautéed onions, sea salt, black pepper, and butter. Adjust the texture with milk, as needed. On the baking sheet, using a ring mold, scoop mashed potato mixture to shape the cakes, about 1 1/2” thick. Press down slightly with the back of a spatula. Remove the ring mold and repeat the process for remaining mashed potatoes. Bake in the preheated oven for 10 minutes, or until golden brown. Transfer the potato cakes to a platter and top with a dollop or two of butter. Serve immediately.

Lobster Grilled in Butter

What’s Cooking in Gail’s Kitchen? Time To Eat: Lobster Grilled in Butter! We all like grilling and usually can’t wait for summer weather. Who can blame us?!? Food just seems to taste better when it’s grilled. It might be the high heat, or perhaps the exposure to fiery flames. The again, it could be the way foods absorb the smoky flavors and signature grill marks. A little charring only seems to get the mouth salivating for a scrumptious meal soon thereafter. My opinion? Dining al fresco is the culmination of a perfectly-prepared meal.

LOBSTER GRILLED IN BUTTER

Ingredients:

2 4-ounce lobster tails

1/4 teaspoon sea salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup butter, melted

Lemon wedges, for garnish

Instructions:

Preheat gas grill to 400°. Clean the grate and lightly coat with olive oil. Using kitchen shears, carefully cut through the top shell lengthwise, stopping just before the tail fins. Gently pull the meat partially out, keeping it attached at the base. Brush each lobster tail with olive oil; season with sea salt and garlic powder. Place the lobster tails on the grill, meat side down. Close the cover. Grill the lobster for 5 minutes, or until slightly charred with grill marks. Using tongs, gently flip them over and grill for 3 minutes longer until the flesh turns opaque. The shells will turn a bright reddish-orange. Brush the lobster with melted butter, adding a squeeze of lemon juice. Serve immediately with extra melted butter for dipping. Garnish with lemon wedge.