Goat Cheese Wonton Appetizers

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Goat Cheese Wonton Appetizers! If you want an amazing appetizer that can be made in a flash, look no further. We’re all pretty familiar with those tiny pastry cups located in the freezer section of the supermarket. But have you seen the price? It’s ridiculous. Back away and take a turn to the dairy aisle instead. Pick up a package of wonton wrappers, a roll of goat cheese, a block of cream cheese, and a jar of bacon jam.* In no time at all, these festive cuties will have “party” written all over them. Remember, you’re allowed one taste-test, but fight the urge to eat any more than that before the guests arrive.

GOAT CHEESE WONTON APPETIZERS

Ingredients:

48 wonton wrappers, 12-ounce package

4-ounce goat cheese

4-ounce cream cheese

12-ounce jar bacon jam*

Instructions:

Preheat oven to 350°. Coat two 12-cup mini-muffin pans with nonstick oil. Cut corners off wonton wrappers to make an octagon shape. Using your fingers, gently press one wrapper into each cup. Press down without puncturing dough. Lightly spritz wrappers with cooking oil. Bake until golden brown, 8-9 minutes. Cool 5 minutes. Transfer cups to a wire rack to cool completely. Repeat with remaining wrappers. Meanwhile, combine goat cheese and cream cheese. Blend until smooth. Drop by scant spoonful in each wonton cup. Top with a dollop of bacon ham. Place the appetizers on a baking sheet. Bake filled wontons for 5 minutes until cheese is bubbly. Serve warm.

*To make your own Bacon Jam, use the following link.

https://snapshotsincursive.com/2017/04/14

Xtra Tender Crockpot Carrots

What’s Cooking in Gail’s Kitchen? After the Holidays: Xtra Tender Crockpot Carrots! Take advantage of a favorite workhorse at your disposal for men and women alike. Some call it a crockpot (from the 1970s) while others refer to it as a modern-day slow cooker. It basically became popular because it was a handy appliance that could be filled with traditional stew ingredients left to cook slowly all day long. People plugged it in and trotted off to work. When they returned home, the entire house was filled with savory aromas that could make a macho man weep. The only thing missing was the synthesized beat of the disco hit by the Village People. Now I’m really dating myself.

XTRA TENDER CROCKPOT CARROTS

Instructions:

2 pounds whole carrots, washed and peeled

1/3 cup apricot jam

6 tablespoons butter, melted

2 tablespoons raw honey

2 tablespoons brown sugar

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

3/4 teaspoon kosher salt

1/4 teaspoon dried thyme

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1 1/2 tablespoons cornstarch

1 1/2 tablespoons water

Instructions:

Trim carrots, as needed, to fit lengthwise in a crockpot or slow cooker. Remove all but an inch of the carrot tops. In a bowl, combine apricot jam, melted butter, raw honey, brown sugar, balsamic vinegar, garlic powder, kosher salt, dried thyme, dry mustard, and black pepper. Stir until thoroughly mixed. In a glass measuring cup, whisk together cornstarch and water. Pour into the apricot sauce. Stir well. Drizzle apricot sauce over carrots. Cover crockpot. Cook on LOW setting for 5-6 hours, or until tender. Carrots are done when pierced easily with a fork. Serve immediately.

Versatile Fig-Glazed Cornish Hen

What’s Cooking in Gail’s Kitchen? After the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.

VERSATILE FIG-GLAZED CORNISH HEN

Ingredients for Cornish Hens:

20-ounce each Cornish hens, twin pack, frozen and thawed

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

2 tablespoons unsalted butter, room temperature

Ingredients for Fig Glaze:

1/4 cup chili-fig jam

1/4 cup port wine

1/4 cup balsamic reduction

1/4 cup unsalted butter

Freshly squeezed lemon juice, quarter lemon

Pinch of kosher salt

Cracked black pepper

Instructions:

Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.

Blackberry Jam ‘n Bourbon Milkshake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Blackberry Jam ‘n Bourbon Milkshake! Grownups have all the fun, especially when it comes to boozy milkshakes. Every so often, alcohol plus ice cream equals a dessert worth noting. This particular concoction brings out the natural fruitiness of fresh blackberries when mixed with bourbon’s rich brown sugar flavor. Vanilla bean serves as an enhancement among the silky smooth ice cream. To keep from slugging it back like a jigger shot, use a paper straw for sipping. After all, there’s nothing worse than a triple-whammy alcoholic brain freeze. Drink responsibly. For Adults Only.

BLACKBERRY JAM ‘N BOURBON MILKSHAKE

Ingredients:

3 ounces bourbon

10 blackberries

2 teaspoons blackberry jam

2 ounces light cream

3 scoops vanilla bean ice cream

Fresh blackberries, for garnish

Fresh mint, for garnish

Instructions:

In a blender, combine bourbon, fresh blackberries, blackberry jam, light cream, and vanilla bean ice cream. Blend until smooth. Pour into vintage milk bottles or soda fountain glasses. Add a paper straw. Garnish with fresh berries and mint leaves.

Wheel of Camembert

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Wheel of Camembert! To eat or not to eat the rind, that is the question. The answer? It’s totally up to you. As a general rule, the natural rinds of soft cheeses like Brie and Camembert are safe to eat. Some people can’t get past the idea that the rind looks “moldy”, simply because it appears white and fluffy. That essence is called “bloomy”, which sounds much more appealing in my opinion. If you’re a mushroom-lover, you may detect an earthy aroma that delivers a lusty taste. Bottom line: if it weren’t for the rind, the interior wouldn’t be nearly as creamy and buttery as it is. My advice for first-timers? Give it a try. With the luscious fruit, crunchy nuts, and raw honey you may find yourself giving it a fair chance.

WHEEL OF CAMEMBERT

Ingredients:

1 wheel of Camembert cheese, with wrapping removed and discarded

1-2 tablespoons raspberry jam, warmed

1/2 cup red raspberries

2 tablespoons Tupelo raw honey

2 tablespoons pistachios, roughly chopped

Multigrain baked crackers

Instructions:

Preheat oven to 350°. Line a baking sheet with parchment paper. Place the wheel of Camembert cheese onto prepared pan. Bake for 12-15 minutes, or until the top and sides of the rind feel soft to the touch. Another sign is when areas of gooey cheese begin to ooze through the rind. Meanwhile, warm the raspberry jam 30 seconds in a microwave-safe dish. Stir. Gently add the raspberries; toss to coat. Transfer the baked Camembert cheese to a rimmed plate. Top the cheese wheel with raspberry compote. Drizzle raw honey over all. Sprinkle with chopped pistachios. Serve warm with multigrain crackers.

Donut Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Donut Strawberry Shortcake! Whether you celebrate your own version of “Doughnut Day” or stick to the declared ones on the national calendar twice a year, here is one more reason to indulge yourself. Transform an ordinary glazed donut into a strawberry shortcake. Begin with a delicious deep-fried glazed doughnut, bakery-fresh. Slice it horizontally to remove the top. Ladle on the ripe and juicy strawberries. The fruit filling is nothing but fresh strawberries mixed with a little sugar. For a thicker sauce simply warm a spoonful or two of strawberry jam and stir. Cover the strawberry layer with a luscious blanket of whipped cream. Replace the top and add more berries, if desired. Perhaps now you, like me, see no reason to wait until the declared holidays roll around.

DONUT STRAWBERRY SHORTCAKE

Ingredients:

4 glazed cake donuts, split lengthwise

1 pound fresh strawberries, chopped

1 tablespoon sugar

1/2 teaspoon lemon zest

1-2 tablespoons strawberry jam, warmed

1 cup heavy cream, cold

1/2 cup Greek yogurt, cold

1 tablespoon powdered sugar

1/4 teaspoon vanilla extract

Instructions:

In a bowl, combine chopped strawberries, sugar, lemon zest, and warmed jam. Partially mash some of the berries. Gently stir; rest for 20 minutes. Meanwhile, in a stand mixer, make whipped cream. Combine heavy cream and Greek yogurt. Whip 4-5 minutes until soft peaks form. Add powdered sugar and vanilla extract. Whip 1 minute longer until fluffy. Place each donut on a dessert plate. Remove top. Fill with strawberry mixture, then whipped cream. Replace top; spoon additional strawberries over donut hole. Serve immediately.

No Yeast Beer Bread

What’s Cooking in Gail’s Kitchen? Talking Points: No Yeast Beer Bread! Never in my wildest dream did I ever realize there would be a shortage of all-purpose flour and yeast. Yet, the grocery store shelves were bare. I don’t know if it had anything to do with panic-buying during the coronavirus quarantine or if people were baking up a storm in isolation. Homemade bread is a comfort food, after all. Kneading dough can be a distraction from stay-at-home kids and social media rants. Plus the incredible aroma of bakery bread is soothing and rewarding. So, the obvious answer was to go to the fridge and open a can of beer. Beer acts as a leavening agent, as long as baking powder is included in the recipe. For those who wonder, the alcohol does burn out and evaporate. Now the results are a more dense and heavy bread with a thicker crust, just so you know. Personally, I like the crunchiness of toast better that way. Then again, it could be the result of “bathing” it in butter before baking. Let’s jam with beer bread!

NO YEAST BEER BREAD

Ingredients:

2 cups flour

3 teaspoons baking powder

3 teaspoons sugar

1 teaspoon sea salt

12-ounces beer, room temperature

1/4 cup butter, melted

Instructions:

Preheat oven to 375°. Line a loaf pan with parchment paper. Set aside. In a large bowl, combine flour, baking powder, sugar, and sea salt. Stir until mixed. Add the beer, stirring until the dough forms. Set aside. Warm the butter in the microwave for 20-30 seconds. Brush the parchment paper on bottom and sides of the loaf pan. Spoon the dough into the buttered loaf pan. The dough will have a rustic appearance. Brush the remaining butter evenly over the top of the dough. Bake for 50 minutes or until a tester comes out clean. The bread will be a golden brown. Remove pan from the oven and cool for 10 minutes. Invert pan to remove the beer bread. Slice and serve.

Unbelievable Bacon Jam

What’s Cooking in Gail’s Kitchen? Something to Savor: Unbelievable Bacon Jam! Your morning just got better. Everyone loves bacon, right? And coffee is often casually referred to as a “cuppa joe”. Know what you get when you mix the two together, along with a few other items from the food pantry? You guessed it: Bacon Jam that can be slathered on buttered toast or added later to a Charcuterie Board. Tested on guests at Gail’s Kitchen, this recipe is spot on. Give it a try and see for yourself. You can thank me later.

UNBELIEVABLE BACON JAM

Ingredients:

9 slices Applewood Smoked Bacon, sliced thick

4 tablespoons bacon drippings

1 large red onion, diced

1/2 teaspoon garlic powder

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/4 cup pickled jalapeños, diced

1 teaspoon smoked sea salt

1 tablespoon Dijon mustard

Instructions:

Cook the bacon until brown and slightly crispy. It should be chewy. Cut into 1/2-inch pieces. In a medium skillet over medium heat, add 2 tablespoons bacon drippings. Add diced red onion. Turn to coat. Sprinkle with garlic powder. Sauté until onions are cooked, stirring frequently. Set aside. In a medium sauce pan, combine apple cider vinegar, brown sugar, maple syrup, remaining bacon grease, brewed coffee, pickled jalapeños, smoked sea salt, Dijon mustard, and bacon pieces. Add cooked onions. Stir well. Bring the bacon jam to a boil. Reduce heat to medium-low and let simmer for 45 minutes until the liquid is absorbed and the jam is thick. The bacon jam should appear chunky. Refrigerate in an airtight container.

Jellylike Jezebel Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Jellylike Jezebel Sauce! I first heard about this sassy southern sauce with a spicy kick from fellow blogger, Camellia.* She piqued my interest since I sometimes crave the heat of horseradish to liven up ordinary foods. Talk about eye-popping sizzle! Yes, Ma’am! Then recently my husband and I travelled to South Carolina where I had a first-hand opportunity to taste it at a waterfront restaurant there. One bite of Coconut Shrimp dipped in Jezebel Sauce aroused my taste buds and the rest was history. Bless your heart, Camellia!

JELLYLIKE JEZEBEL SAUCE

Ingredients:

18-ounce apple jelly

13-ounce jar apricot preserves

8-ounce can crushed pineapple, drained

8-ounce jar creamy horseradish, double strength

2 tablespoons dry mustard

2 teaspoons black cracked pepper

Instructions:

Warm apple jelly in microwave for 30 seconds. Combine apple juice, apricot preserves, crushed pineapple, Creamy horseradish, dry mustard, and cracked black pepper. Stir to blend well. Pour into jars. Chill one hour to enhance flavors. Store in the refrigerator.

*Please visit Camellia for her variation of Jezebel Sauce.

http://camelliascottage.com/2017/01/25