You guys - I have a computer again! Yay!!! We are still in the process of settling in, but I at least have a place to post from now. Right before we moved was my 30th birthday, and I was kind of bummed because I had wanted to do a big trip to New York but the timing with the new house meant that we couldn't. Jasper told me that he was going to plan a smaller trip to a surprise location, so right in the middle of packing we hopped in the car and head to... The Inn at Little Washington! What a great surprise!
It also worked out nicely as a pre-anniversary trip because it was almost to our 5 year wedding anniversary! I can't even believe it - time flies!
We arrived just in time for afternoon tea, which was lovely. Both the sweet and savory bites were delicious and I love that they make all of their own accompaniments. I had a delicious caramel tea that I ended up buying from the store because it was so good.
So, last month I posted about a Cranberry Custard Pie using my favorite dough recipe. I typically use a deep dish pie plate, but for that recipe I used a shallower one. So I had a lot of leftover dough to make something else with. So I grabbed some apples that were on their way to getting old, and made a galette.
An apple galette in and of itself is not that exciting, but this caramel sauce - with bourbon and fleur de sel - so luscious. It really takes a basic tart over the top.
We are reaching the end of 2014, so here is a look back at the recipes that you liked that most! Fun fact: January was my most popular month. Happy New Year and may your 2015 be full of blessings!
If you are starting to panic because Christmas (or whatever holiday you celebrate) is closing in and you don't have a dinner plan yet, fear not - I have you covered! I have a round-up of all of my holiday recipes, from protein to sides to dessert, and even breakfast! So please enjoy and Happy Holidays!
Who says cranberries are just for Thanksgiving? With this combination of bright and tangy cranberry orange compote over sweet and creamy vanilla custard, you will want to eat them all Winter long. The acidity from the compote is balanced out by the custard - perfect. The gorgeous bright red color makes it great for the holidays, as well.
You can make the two components of this pie separately, chill them, and assemble when ready to serve. That makes traveling to a holiday potluck much easier. For the compote - combine cranberries, sugar, orange juice and zest in a pot and simmer until the cranberries start to burst. Transfer to a container and chill for at least 30 minutes and up to 2 days.
For the pie - prebake a pie crust, then fill with a custard made from flour, sugar, milk, egg yolks, butter, and vanilla. Bake until set, cool completely, then chill for at least a few hours and up to 2 days. Spread the cranberry mixture over the custard pie just before serving.
Looking for yet another side to go with your Bacon Bourbon Sweet Potatoes? Check out this pork loin glazed with Dijon mustard, apple butter, and cider and roasted over veggies and sage. It's moist, tender, savory, sweet, and easy to make - plus it's pretty healthy!
I came up with this dish because I needed a protein to go with leftover sweet potatoes, and because I wanted to try out the recipe for the apple butter glaze. We are members of the Frog's Leap wine club, and they sent us a little jar of apple butter along with our last shipment of wine. They also included a recipe for a savory glaze using the apple butter, Dijon mustard, apple cider, shallot, and garlic - it sounded great!
Start by placing a few carrots and an onion in a roasting pan, top with a few sprigs of sage, then pour in a little bit of apple cider (to keep the meat from drying out). Season the pork loin with salt and pepper, and set it on the vegetables and roast it on high heat for 15 minutes.
Then take it out, spread the glaze over the top, and return it to the oven at a lower temp for 45 minutes. And that's it! Rest and slice and you're ready to serve. This is a great dish for fall with flavors that pair with lots of seasonal side dishes. Enjoy!
Following on the heels of last week's post on whipped sweet potatoes with all the best things (bourbon, bacon, brown butter, sage), I am keeping my promise to share a complimentary chicken recipe. This sticky glazed chicken with bourbon, maple, and thyme is easy, delicious, and perfect with the sweet potatoes.
Simply sear bone-in chicken breasts in a large skillet (I used a dutch oven), then add a mixture of chicken stock, maple syrup, and bourbon along with some thyme sprigs. Allow to cook down until the mixture is syrupy and the chicken is fully cooked. That's it - done! It's really so easy. The sticky glaze is super yummy and the bones keep the chicken from drying out. You could easily substitute bone-in pork chops, as well.
Maple Bourbon Glazed Chicken
adapted from Food Network
1 tbsp olive oil
4 (6-oz) bone-in chicken breasts, skin removed
Salt and fresh ground black pepper
1 cup chicken stock
2 tbsp maple syrup
2 tbsp bourbon
4 sprigs thyme
Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally all over with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.
I know this photo is not great - it gets too dark for photos at 5 now, and I'm not profesh enough to make dinner in the middle of the day or make multiples of a dish for photo purposes, sorry! But did you read that title description? DID YOU? Bourbon. Bacon. Sweet Potatoes. Brown Butter. Sage. Need I say more to convince you to try this?
I haven't actually cooked with Bourbon a whole lot before, and now I am loving it. It lends such rich, smoky, and sweet flavors to a dish - which go perfectly with bacon, by the way. I mean, duh! And the nutty brown butter and crispy, buttery fried sage? Just awesome. And super healthy sweet potatoes make up for all that fat and booze, right? Maybe? Just a little? Plus - since sweet potatoes are more fibrous than starchy, you can whip them into fluffy perfection without worrying about them becoming gummy like regular potatoes.
This would make a perfect Thanksgiving side, and if I were a better blogger I would have told you about them BEFORE the holiday. But they also go really well with pork or chicken, and I have a recipe coming up for each that would be perfect, so I promise to make it up to you.
Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Sage
adapted from How Sweet Eats
4 lbs sweet potatoes, peeled and cut into 1 1/2-inch chunks
4 slices thick-cut bacon, chopped
15-20 sage leaves
4 tbsp unsalted butter
1/3 cup milk
2 tbsp bourbon
1/4 tsp salt
1/4 tsp pepper
Add the potato chunks to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 30 minutes.
Meanwhile, heat a large skillet over medium-low heat and add the chopped bacon. Cook the bacon until it is crispy and all of the fat has been cooked out.
Remove the bacon with a slotted spoon and place it on a paper towel to drain. To the same skillet, add the butter to the bacon fat and heat it over medium heat. When it has melted and starts to foam, add the sage leaves. Cook until crispy - 1 to 2 minutes. Remove them with a slotted spoon and place on a paper towel to drain. By this time, the butter should have browned (it will smell nutty) - remove from heat and reserve.
Drain the potatoes thoroughly and add them back to the pot. Mash them with a fork or potato masher, then use a whisk or electric hand mixer to whip them. Once whipped, add in the milk, the bourbon, and the brown butter bacon fat mixture. Whip the potatoes again until everything is combined. Taste the potatoes and add the salt and pepper, seasoning more or less if desired.
Spread the potatoes into a dish and top them with the crispy bacon. Crumble the sage on top.
Alternatively (if you are not serving immediately), you can bake them for 25 to 30 minutes at 325 deg F, then remove them from the oven and crumble the sage over top. If you are doing this method, it is best to only cook the bacon 3/4 of the way and let it finish crisping in the oven.