butter

Egg in a Bagel

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Egg in a Bagel! It seems I will go to many lengths to avoid frying an egg for breakfast. Let me introduce you to my latest obsession. Baked eggs. And before you ask, YES, you can adjust the baking time to have a luscious runny yolk with solid whites or a hard-set one. I’ve done both, actually.  It’s all a matter of personal taste. Of course, any bagel variation will do, so make it fun by switching things up. I’ve also used cheddar cheese, smoky gouda, and parmesan reggiano, depending on what I have on hand. My husband likes to alternate breakfast meats, while I add a fresh fruit cup or side dish of Greek yogurt. As you can see, we keep things far from boring at mealtimes. You should, too.

EGG IN A BAGEL

Ingredients:

1 sesame seed bakery bagel, halved

2 tablespoons butter

1/2 teaspoon Everything But Bagel Seasoning

4 slices provolone cheese

2 eggs

Seasoning salt and Italian herbs, to taste

Avocado, Grape Tomatoes, and Cilantro for garnish

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil, then line it with parchment paper. Set aside. Cut out the hole in both sides of the bagel to enlarge it to 3/4” wide. Butter the cut side of each bagel. Sprinkle with Everything But Bagel Seasoning; set aside. On a paper plate, stack 2 slices of provolone cheese on top of each other. Microwave for 30 seconds on High setting. Allow melted cheese to cool slightly before transferring with a spatula to the prepared baking sheet. Place the buttered side down of a bagel half onto the cheese disc, pressing to form a seal. Repeat process for the remaining bagel portion. Crack one egg into each bagel hole, making sure the yolk remains intact. Sprinkle with seasoned salt and Italian herbs. Bake 10 minutes, or until the eggs are set. Serve immediately with avocado slices, halved grape tomatoes, and fresh cilantro sprigs. 

Bananas Foster Ice Cream

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Bananas Foster Ice Cream! What do you do when there are too many bananas in the house and everyone turns up their noses at the mere mention of (yet) another loaf of boring banana bread? Spin on your heel and sashay back to the kitchen as they scatter like a flock of birds. Now that it’s quiet, tune into your favorite music station, dance in bare feet, and get cooking. I like to scoop the ice cream into serving bowls and then place them back in the freezer to chill. As the stovetop cooking progresses, a very subtle buttery sweet aroma of cinnamon and bananas will fill the air. And just when you think you’re all alone, you’ll turn around to discover 3 pairs of puppy-like eyes begging for a treat. Now tell me, please, how can I say “No” to faces like that?

BANANAS FOSTER ICE CREAM

Ingredients:

1/4 cup butter

1 cup brown sugar

1/2 teaspoon cinnamon 

4 bananas, peeled and sliced

1/4 dark rum

Vanilla Ice Cream

Sugared Pecans, for garnish

Instructions:

In a skillet over low heat, combine butter, brown sugar, and cinnamon. Stir constantly until butter melts and the sugar is dissolved. Gently add the sliced bananas to the pan. Slowly stir to coat the bananas in the sugary syrup. When the bananas begin to soften, add the dark rum. Continue cooking until the sauce is heated through. Scoop the vanilla ice cream into serving bowls. Spoon the banana mixture over the ice cream. Top with sugared pecans and serve immediately. 

White Chocolate Cranberry Spice Bars

Eating My Way Through the Holidays! Special Edition: White Chocolate Cranberry Spice Bars! Like snowdrops over a country field, the white chocolate bits add a sweet creaminess to the crumb bars offsetting the tart tangy taste of cranberry sauce. You may notice a warm sweet-heat every once in awhile. It’s the candied baby ginger infused throughout. I use all-natural crystallized ginger slices and chop them up for added zing. For the merriest of holidays, make a batch of these bite-sized guilty pleasures. Perfect for a cookie exchange. 

WHITE CHOCOLATE CRANBERRY SPICE BARS

Ingredients:

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter

1 cup sugar

1 1/2 cups chunky cranberry sauce

1/4 cup crystallized ginger

1 cup white chocolate chips

1 cup powdered sugar

2 tablespoons milk

Directions:

Preheat oven to 350°. Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9″x13″ greased dish.  Gently press down with a spoon to level. Divide cranberry sauce over top.  Sprinkle white chocolate chips over cranberry mixture.  Fill in with chopped crystallized ginger.  Crumble remaining batter on top. Bake for 30-35 minutes.  Cool slightly and cut into squares or triangles. To make glaze, mix powdered sugar with milk, stirring until smooth. Drizzle over bars. 

Golden Oyster Stew

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition. 

GOLDEN OYSTER STEW

Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped 

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes 

8 ounces of fancy whole oysters, with oyster liquor 

1 cup light cream

1/2 cup of cheddar cheese, finely shredded 

Oyster crackers 

Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes.  Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers. 

Chocolate Chip Candied Cheese Ball

Eating My Way Through the Holidays! Special Edition: Chocolate Chip Candied Cheese Ball!  The most amazing surprise appears at first bite. Dark chocolate blended with sweetened cream cheese presents itself as a first class cheeseball that leaves everyone smacking their lips in satisfaction. The fun of swiping a cinnamon graham cracker cookie transforms this dessert in a mouth-watering finger food. Make this holiday surprise the happiest one yet. 

CHOCOLATE CHIP CANDIED CHEESE BALL

Ingredients:

1 8-ounce block of cream cheese, softened 

1/2 cup butter, softened 

2 tablespoons brown sugar

1 teaspoon vanilla

1 1/2 cup powdered sugar

1 cup mini chocolate chips

1 cup sugared pecans, crushed

Graham cracker sticks

Instructions:

In a medium bowl, beat cream cheese and butter until light and fluffy. Add the brown sugar and vanilla. Beat until creamy. Slowly add powdered sugar. Mix until smooth and completely incorporated. Fold in mini chocolate chips. Chill two hours. On a sheet of waxed paper, sprinkle crushed sugared pecans. Form chilled mixture into a ball. Roll in pecan coating. Chill overnight. Serve with honey graham cracker sticks or cinnamon graham cracker sticks. 

Scalloped Oysters

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters! For a true southern dish, you may turn to succulent oysters, crispy topping, and a creamy luscious sauce for a rich holiday dish that traditions are made of. More than likely, the family secret may be passed down through the generations. Some include parmesan cheese, others an oyster liquor. Perhaps the crumb layers consist of crushed butter crackers, but then again they may be seasoned breadcrumbs. No matter how you serve it up, the excitement builds for scalloped oyster dressing. Or casserole. Whatever you choose to call it. 

SCALLOPED OYSTERS

Ingredients:

1 pint Oysters, whole

2 cups cracker crumbs

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt 

1/8 teaspoon white pepper

3/4 cup heavy cream

1/4 cup oyster liquor 

1/4 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Spray an oven-proof dish with nonstick oil. Drain oysters, saving liquor. Combine cracker crumbs, melted butter, sea salt, and white pepper. Mix well. Spread one-third of the crumbs in the bottom of the dish. Layer with half the oysters, forming a single layer. Repeat with cracker crumbs and oysters. Top with the remaining cracker crumbs. Combine cream, oyster liquor, and Worcestershire sauce. Mix well. Pour over oyster layers. Bake uncovered for 40 minutes. Serve warm. 

Figgy Honey-Baked Cheese

Eating My Way Through the Holidays! Special Edition: Figgy Honey-Baked Cheese!  Looking for an appetizer that brings in the cheer? It’s easy to create your own version of elegance when you use quality ingredients that begin with cheese. To awaken the taste buds, sprinkle in a few red pepper flakes which compliment the natural sweetness of honey. The crunch of walnuts satisfies those earthy snack-seekers.  Bake it all together for the most captivating sweet holiday aroma. Deck the Halls with boughs of Holly. Fa-la-la-la-la…la-la-la-lah!

FIGGY HONEY-BAKED CHEESE

Ingredients: 

8-ounce wheel Normandy Camembert cheese, double crème 

2 tablespoons butter, melted

2 tablespoons natural honey

2 tablespoons fig jam

1/8 teaspoon red pepper flakes

2 tablespoon walnuts, chopped

Instructions:

Preheat oven to 350°. Place cheese wheel in an oven-proof dish. Score the cheese in a criss-cross pattern. Pour melted butter over cheese.  Drizzle natural honey over cheese. Spread fig jam over cheese.  Sprinkle with red pepper flakes.  Top with chopped walnuts.  Bake 20-25 minutes until cheese is soft and bubbly.  Serve warm with sliced apples, assorted crackers, and baguette slices.  

Cross-Cross Party Loaf

Eating My Way Through the Holidays! Special Edition: Cross-Cross Party Loaf! Every buffet table should offer this yummy garlic cheese bread as a grande centerpiece. It commands attention by its savory aroma, golden crust, and strings of ooey-gooey cheese. Oh. My. Gosh. Choose any artisan bread: sesame, sourdough, rye, baguette, or round. No matter how many times you make it, you’ll be the hit of every gathering. Bread-lovers unite!

CRISS-CROSS PARTY LOAF

Ingredients:

1 loaf artisan bread

6 ounces Havarti cheese, sliced

1/2 cup olive oil

1/4 teaspoon garlic powder 

1/2 teaspoon sea salt

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

1/8 teaspoon basil

1-2 tablespoons butter, melted

1/2 teaspoon dill weed

Instructions:

Preheat oven to 350°. Line a baking sheet with foil. Place the artisan bread on the baking sheet. Cut the bread diagonally in a crisscross design, stopping near the base without cutting through. Combine olive oil, garlic powder, sea salt, oregano, marjoram, and basil. Mix well. Cut each slice of Harvarti cheese into strips. Separate each segment and brush with olive oil mixture. Place a strip of cheese in each crack. Repeat until the bread is saturated. Wrap bread in foil. Bake for 15 minutes until cheese is melted. Unwrap foil. Drizzle with melted butter; sprinkle with dill weed.  Bake 5 minutes longer. Serve warm. Guests may pull apart crusty segments as needed. 

Rocky Road Candy

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy! What do you get when you combine semisweet chocolate, honey-roasted peanuts, and puffy miniature marshmallows? You get a Willy Wonka version of Rocky Road Candy that is party-worthy. Whip up a batch for your next holiday gathering and get ready to tempt every sweet treat fan. 

ROCKY ROAD CANDY 

Ingredients:

12-ounce package of semi-sweet chocolate morsels

14-ounce can sweetened condensed milk

2 tablespoons butter

2 cups honey-roasted peanuts 

10 1/2-ounce package miniature marshmallows

Instructions:

In a heavy saucepan, over low heat, melt chocolate morsels with sweetened condensed milk, and butter. Remove from heat. In a large bowl combine honey-roasted peanuts and miniature marshmallows. Stir in chocolate mixture. Spread in a wax paper-lined 9″x13″ pan. Chill 2 hours or until firm. Remove from pan. Peel off wax paper; cut into squares. Store loosely covered at room temperature.