Radishes with Herbed Butter

Happy Wednesday guys!  It's mid-week and I'm definitely anxiously awaiting for the weekend to arrive!  I need it!

Now, it's kinda late, so I'm gonna post something rather quick.

Radishes are one of those things I can take or leave.  They're okay, but I think besides their somewhat peppery taste - just don't do anything for me.  But add some butter (that's been laced with garden fresh herbs), and we have a different story.  A quick and easy snack - or even a snappy appetizer in a pinch for a dinner party.


Ingredients:

1 bunch of radishes, cut in half
4 tablespoons unsalted butter, softened
small handful of fresh herbs (parsley, cilantro, oregano - whatever you prefer)
salt and pepper, to taste

In a small bowl, combine the butter and herbs of your choice - I think I went with some cilantro here.  Season with salt and pepper, to taste.

You can be fancy and put the butter in a pastry bag to top the radish halves, but I went old fashioned and just slathered a bit on with a knife. 

And voila, instant snack.

And really, the herbed butter can go on practically anything you put butter on - not just radishes!

Have a great rest of your Wednesday, even though there's only about an hour left of it!

Don't forget, if you have a CSA or Farmer's Market haul you'd like to share - e-mail me at mtlabor85@yahoo.com and I'll include you in the roundup tomorrow afternoon!

Banana Fritters

Phew!  It has been a day, let me tell you!  I worked until 4:30.  Picked up our CSA share.  Rushed home to take pictures of the haul and split it among it's recipients (we share our share with 2 other people).  And barely made it to my volleyball game at 6! 

Now it's nearly 9 and I still haven't finished today's post!  But don't you worry - I just couldn't resist sharing these fritters with you! 

Andy had a night class on Monday night and I was left bored and alone at home.  But I spotted some over-ripe bananas on the counter that begged to be used.  So perusing through one of my vintage cookbooks, I found the perfect fritter recipe that could satisfy my craving!


Ingredients:
Adapted from the 1947 edition of The Boston Cooking School Cook Book

3 over-ripe bananas
juice from 1 lemon
1 cup flour
1/2 traspoon salt
2/3 cup milk
2 eggs
1 tablespoon unsalted butter, melted
vegetable oil, for frying
powdered sugar, optional

In a heavy-bottomed pan, add about an inch tall worth of vegetable oil.  Heat under medium high heat, until temperature is around 370 F.

In a medium bowl, combine the eggs, milk, butter.  Stir in the flour and salt until batter is just combined.

Peel bananas and push through a metal sieve to rid of seeds.  If you don't care about the seeds, you could just go right ahead and mash the bananas if you wanted.  Stir mashed bananas with the lemon juice and mix well.

Add the mashed bananas to the batter and mix well.

Working in batches, spoon about 2 tablespoons of batter into the hot vegetable oil to make each fritter.  I did about 4 fritters per batch.  Fry for about 2-3 minutes per side, or until golden brown.

Top fritters with powdered sugar, if desired.

These were so good.  I could have taken the easy route and just sliced the bananas, dipped them in the batter, and fried them that way, but I didn't.  I love how the banana flavor is incorporated throughout the dough and it lends to a custard-like filling.  Andy came home that night and made work of a few of them too!

Peppermint Patty Brownies

Thanks to everyone who voted in the poll last week! Only had 19, but hey, not bad for the first go! Right? So maybe I can convince more to vote after I've concocted up some good eats? Maybe?

Well, there was a tie! Chocolate and Almonds were at the top of the list in a tie! And instead of taking the easy way out, and making something that included both ingredients, I've decided to split it up and do two different things! Sound good?

And I figured you all wouldn't be upset if I rocked out the chocolate first? Would you? Trust me, you won't be disappointed with these babies!

Ingredients:
Adapted from Let's Dish's recipe

shortening, for greasing
2 cups semisweet chocolate chips, divided
11 tablespoons unsalted butter, cut into 1-inch cubes
1 & 1/4 cups sugar
3 eggs
1 & 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
3/4 cup heavy whipping cream
1/3 cup York peppermint candies, roughly chopped, plus extra for mixing in to batter

1 tablespoon peppermint schnapps

Preheat oven to 350 degrees. 

 

Line a 9x13-inch baking pan with foil, leaving a little overhang. Grease the foil with shortnening.
 

Melt 1 cup of the chocolate and all of the butter in a glass bowl in the microwave in 30 second intervals, stirring each time until melted and smooth.  Mine was melted in about 1 minute.  Cool chocolate mixture for about, 5 to 10 minutes.

Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl.  Stir in chocolate mixture, then add flour.  Stir in 1/4 to 1/2 cup of the whole york peppermint candies, if desired. Transfer batter to prepared baking pan. Bake brownies toothpick comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring the heavy whipping cream to a simmer in a small saucepan over medium heat.  Remove from heat and add remaining 1 cup of chocolate.  Let sit for about 5 minutes.  Whisk in peppermint schnapps and stir until mixture is smooth.  Pour chocolate ganache over brownies in the pan and spread to cover completely. Let ganache cool for about 15 minutes and then sprinkle on crushed York peppermint patty candies.  Let sit in refrigerator for at least one hour before cutting. 

 

 

Using the foil overhang as an aid, lift brownie sheet from pan. Fold down the foil edges. Using a large sharp knife, cut brownies into small individual pieces, wiping your knife with a hot, moist cloth after each cut.  Arrange the brownies on a platter and serve (or keep them to yourself, as Andy suggested).

These were great!  I brought them into work and everybody who tried one said they were pretty tasty!  I love the layer of ganache on top of the brownie, too.  It just gives it that extra something special!  The only thing I regret is that the peppermint candies were white and blue, and someone commented at work today that I made Colts brownies... I almost didn't let that certain someone have a brownie. =)  Hehe!  Enjoy guys!  And definitely be prepared for an awesome almond recipe in the next few days!

Grilled Peaches

Happy Monday!  This Monday is especially great because I officially started vacation today!  I don't have to go back to work until next Wednesday!  Major excitement there because I've needed a break from that place for quite some time.

Just a reminder, voting for Challenge #3 of Project Food Blog has started today and continues until Thursday, so if you would be so kind, check out my entry here, and vote here.  As always, you guys are THE best!

This past weekend was the first time I had to bust out my green pea coat because it was a tad on the chilly side.  I love this fall weather!  So to reminisce about the summer, and I'm sure this can count as an early fall snack too, I've included this grilled peaches recipe!  I just absolutely love grilled fruits and peaches are BY FAR my favorite from the grill.  It's simple, it's flavorful... and there's nothing better than having that juice run down your chin.  Yes, it's sublime.  So let's remember summer together and bring in the fall with these peaches!

Ingredients:


4-5 peaches, cut in half and pitted
2 tablespoons butter, melted
8 tablespoons brown sugar
cinnamon (optional)

Preheat charcoal grill to medium high heat.

Brush each peach half with some melted butter and sprinkle 1 tablespoon brown sugar on top, as well as a dash of ground cinnamon, if desired.

Grill peaches face down for about 5-7 minutes.  Flip over and grill about 2-3 minutes longer, or until peaches just start to wrinkle and get juicy.

Remove from grill and enjoy pure happiness.  Seriously... grilled peaches are one of the simplest pleasures that I find absolute joy every time.  Enjoy guys!

P.S. The blog Torview is doing an awesome Food Palette series and a couple of my dishes are featured on there right now... so check it out!

Ham & Cheese Stuffed Pretzels II

So, we've set a date! April 27th, 2013! Yes, I know what you're thinking, 3 years is a LONG ASS time! But ya know, when we've got to pay for an extravaganza ourselves, go to school, work, and have to pay our current bills... it's kind of hard to save a pretty penny for an amazing wedding. But it'll happen and we'll live happily ever after... or at least that's a start. Right?

And on a side note... I am completely pleased with the turnout of the Superbowl! Yes, I lived in Indiana for about 8 or so years, but I absolutely HATE the Indianapolis Colts and am glad that they fell to the truly better team, the Saints!

Ingredients:
Adapted from Flamingo Bear's blog

1 packet active dry yeast
2 tablespoons plus 1 teaspoon light brown sugar
1/4 cup warm water
1 cup warm milk
2 & 1/2 cups wheat flour
10-15 slices honey ham, chopped
1 & 1/2 cups cheddar cheese, grated
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon unsalted butter
kosher salt

In a large bowl, mix yeast, 1 teaspoon brown sugar, and warm water. Mix until sugar is dissolved and let sit about 8 to 10 minutes, until foamy.

In another bowl, mix together remaining brown sugar and milk until brown sugar is dissolved.

Add 2 & 1/2 cups flour and milk mixture to yeast and stir with a wooden spoon until soft ball of dough forms.

Turn dough onto lightly floured surface and knead a few times. Place in clean bowl and cover with plastic wrap. Let sit for 2 hours or until doubled in size.

Turn dough out onto floured surface and divide into 4 pieces. I froze 2 and used the other for the a good sized plate full of pretzels.

Roll each piece into a long rope and flatten/spread out. Place ham and cheese on top of dough and roll up. Seal seam with water if needed. Cut into segments of desired size. Let rest for 30 minutes on baking sheet.

Preheat oven to 400 F.

Bring 6 cups of water to a boil. Lower heat and add baking soda. Cook pretzels in batches of 2 or 3 for about 30 seconds and let rest back on baking sheet.

Bake in oven for about 20 minutes, or until pretzels are light and puffy. Brush with melted butter and top with kosher salt.

You can also make a quick honey mustard dipping sauce by mixing the dijon mustard with the honey.

This was a great snack! I don't know if I'd do it again with wheat flour, it gave it an interesting taste, but in a good way. Enjoy!