Tag Archives: cinnamon

Spice Up your Halloween w/ Spooky & Delicious Cocktails

pumpkin-spiced-rum

Hey friends, Happy Halloween! It’s my favorite holiday of the year (well, besides Thanksgiving and Christmas) and what better way to celebrate than making some spooky and delicious cocktails for your #Halloween party!

captain-morgan-jack-oblast

I love Captain Morgan Caribbean spiced rum, and they have a new kid in town – Jack-O-Blast! It’s the same delicious rum but has all the seasonal flavors of Fall incorporated like pumpkin spice and cinnamon..yum! I wanted to share a few cocktail recipes with you to try with this delicious elixir that will spice up your #Halloween festivities this year.

jack-oblast

And actually, it’s so darn good, you could sip it on ice all by itself! But pick some up quick because it’s limited edition meaning they only sell it in the Fall. Hope you have a Jack-O-Blast time whatever you’re doing for the holiday! Enjoy 🙂

CLICK HERE TO SEE WHERE YOU CAN FIND IT NEAR YOU

apple-jacko

Apple Jack-O

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 4 oz. chilled apple cider

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and serve.

mutiny-mules

Mutiny Mule

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 3 oz. ginger beer
  • 0.5 oz. lime juice

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and garnish with a lime wedge.

capts-cauldron

Captain’s Cauldron

  • 1.5 oz. Captain Morgan Jack-O’Blast
  • 2 oz. orange juice
  • 1 oz. cranberry juice
  • Optional: 1 oz. club soda topper
  • Lemon wedge – squeezed

DIRECTIONS: Combine all ingredients in a glass filled with ice, stir and garnish with a lemon wedge.

I’d love to hear what fun and spooky cocktail recipes you all are making (or would make!) too..cause, you can never have enough delish cocktails in your life, right? Please comment below! 

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Zucchini & Sweet Potato Pancakes w/ Homemade Apple Sauce

Zucchini Sweet Potato Pancakes

Now that the fall season has finally arrived, it’s time to start cooking with seasonal ingredients that are richer in color and warmer in flavor. One of my favorite dishes to make in the fall are Potato Pancakes, served with applesauce and sour cream, just like my Grandma used to make.

KitchenAid Juicer

 

 

 

 

 

 

 

 

 

 

 

 

 

I recently got a KitchenAid® Juicer and Sauce Attachment for my Stand Mixer and decided to do a twist on this traditional family recipe by making Homemade Applesauce and making the pancakes out of zucchini and sweet potatoes to add some healthy color and fall flavors to the dish. I used my KitchenAid® Stainless Steel 3-Quart Saucepan, which was perfect for cooking the applesauce in, and a fantastic KitchenAid® Copper Core 12″ Nonstick Skillet, great for cooking the pancakes with it’s large base and even, quick heat distribution.

Homemade Apple Sauce

Homemade Apple Sauce

Zucchini Sweet Potato Pancakes

Zucchini and Sweet Potato Pancakes with Cinnamon Sour Cream

Healthy, delicious and super easy to make!

CLICK HERE FOR THE FULL RECIPE ON THE KITCHENAID BLOG

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Luscious Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.

The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.

Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂

Make the crust

Roll out the dough

On a floured surface, roll out the dough to a 12 inch round.

Prick the dough in a pie plate

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake pie crust until golden brown

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling

Whisk together the pie filling ingredients

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.

Pour pie filling into baked pie shell

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Luscious Brown Sugar Buttermilk Pie

Yield: 9

Serving Size: 1 slice

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp sugar
  • 1/4 tsp fine grain sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-5 tbsp ice cold water
  • For the filling:
  • 3 tbsp all-purpose flour
  • 3 large eggs, plus 2 large egg yolks, lightly beaten
  • 1 cup packed dark brown sugar
  • 1 1/2 cups buttermilk, room temperature
  • zest of half a lemon
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tbsp maple syrup (optional)
  • 6 tbsp (3/4 stick) unsalted butter
  • large grain sugar for sprinkling (optional)

Instructions

  1. Make the crust: 
  2. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
  3. Preheat oven to 375 degrees.
  4. On a floured surface, roll out the dough to a 12 inch round.
  5. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
  6. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
  7. Make the filling:
  8. In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
  9. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
http://www.theartfulgourmet.com/2014/11/18/luscious-brown-sugar-buttermilk-pie-2/

 

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Potato Latkes with Sauteed Caramelized Apples with Honey and Cinnamon Sour Cream

Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream
Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream

In the spirit of the Jewish New Year holiday Rosh Hashana, I created a delicious dish for my client miditto, to pair with some of their late Summer and early Fall wine selections for our September photo shoot. Apples and honey are often eaten together to celebrate the New Year, and are typical symbols of hope for sweet and healthy new beginnings.  What better way to serve them than with classic Potato Latkes? I used a traditional latke recipe with shredded onions and potatoes mixed with flour and egg and seasonings, then fried in oil into crispy potato cakes. Rather than serving them with traditional applesauce, I thought it would be a tasty variation to caramelize the apples in butter and brown sugar and top the latkes with the apples and a drizzle of honey and cinnamon sour cream. Delicious, heartwarming, and definitely something to celebrate! Shanah Tova. Happy New Year! 

Potato Latkes with Cinnamon Sour Cream

3 1/2 cups shredded peeled baking potato (about 1 ½ pounds)
1 1/4 cups grated onion
6 tablespoons all-purpose flour
1 teaspoon chopped fresh parsley
1/2 teaspoon onion sea salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup olive oil, divided
Sour cream (for serving)
1 teaspoon cinnamon

Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat to form 6 latkes. Cook in batches by sautéing them 3-4 minutes on each side or until golden brown. Remove latkes from pan, and keep warm in an oven on low heat.

Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine sour cream and cinnamon in a bowl. Serve with Sauteed Caramelized Apples over the latkes. (recipe follows)

Makes 6 servings.

Recipe adapted from myrecipes.com

—–

Sauteed Caramelized Apples with Honey

4 tablespoons unsalted butter
4 large red or green apples
3/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon fresh thyme leaves or fresh chopped parsley
2 tablespoons honey

Preparation

Peel and core apples and cut into thin wedges.

Melt butter over medium-high heat in a large nonstick skillet.

Add apples, brown sugar and cinnamon to pan and sauté apples about 10 minutes until lightly caramelized.

Sprinkle with chopped fresh thyme or parsley leaves and let cool. Serve over latkes with a drizzle of honey and a side of sour cream mixed with cinnamon and additional parsley or chives.

Serves 4-6.

Pair the Latkes and Caramelized Apples with a full-bodied Pinot Noir or smooth Cabernet Sauvignon. See Miditto.com for more great organic and vegan wine recommendations and selections!

 

 

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Moussaka + Memories of Greece

Classic Greek Moussaka

Classic Greek Moussaka, (pronounced moos-sah-KAH) is one of the most well known of all Greek dishes and a staple “comfort food” and main course meal in Greece (as is Lasagna in Italy). This tasty Greek delight is a culinary experience to those who sample it for the first time. I first tried it when I worked at a Greek diner in Buffalo, New York during college, and then once again on a trip to the Greek Islands a couple of years ago. Needless to say, the real Greek Moussaka blew the Buffalo diner version to pieces, so I decided to take a stab at making it myself for my Big Fat Greek Birthday dinner party.

One of the most delicious versions of Moussaka I tasted was in Santorini, Greece. It was served in a glazed clay pot, and had a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it.

Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and ootatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.

I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.

You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you 
make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.

Ingredients:

3 large zucchini (or eggplants)

3 large potatoes

1/2 cup vegetable oil

3 lg onions, chopped fine

1 lb ground lamb

1 lb ground beef

3 tbsp tomato paste

1/2 cup red Greek wine

1/2 cup chopped parsley

1/4 tsp ground cinnamon

Kosher salt

Fresh ground black pepper

1/4 lb butter

6 tbsp all purpose flour

1 quart of milk

4 eggs; beaten until frothy

1/4 tsp grated nutmeg

2 cups ricotta or cottage cheese

1 cup fine bread crumbs

1 cup grated parmesan cheese

Instructions:

Cut the zucchini and potatoes into slices about 1/2 inch thick.
 If using eggplant instead of zucchini, peel the eggplant first. Brown the zucchini slices quickly in 1/4 cup of the oil. Set aside.

Heat the 
remaining oil in the same skillet and cook the onions until they are
 golden brown. Add the ground meat and cook 10 minutes. Pour off excess fat.

Combine the tomato paste with the wine, parsley, cinnamon, salt and 
pepper. Stir this mixture into the meat and simmer over low heat,
stirring frequently, until all the liquid has been absorbed. Remove the
 mixture from heat and set aside.

Preheat the oven to 375 F. Make a white sauce by melting the butter
 and blending in the flour, stirring with a wire whisk. Meanwhile,
 bring the milk to a boil and add it gradually to the butter-flour mixture,
 stirring constantly. When the mixture is thickened and smooth, remove 
it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and 
ricotta.

Grease an 11×16-inch pan and sprinkle the bottom lightly with
 crumbs. Arrange alternate layers of the zucchini and potatoes and meat sauce 
in the pan, sprinkling each layer with parmesan cheese and bread crumbs. Pour 
the ricotta cheese bechamel sauce over the top and bake 1 hour, or until top is golden.
 Remove from the oven and cool 20 to 30 minutes before serving. Cut 
into squares and serve.

Serves 6-8.

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Italian Free-Form Apple Tart (Crostata Di Mele Alla Romana)

Freeform-Apple-Crostata

I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata Di Mele Alla Romana. This delicious dessert is basically an Italian version of an apple pie but without a pie dish, made on a baking sheet. Super easy and super delicious, and perfect for the holidays.

The handmade dough is rolled out on to a sheet pan, with a delicious warm apple, rum, butter and cinnamon filling, then topped with a lattice crust and sealed together around the edges with rolled dough. The crusty is golden and flaky, with a buttery cake-like texture and is topped off with sprinkled confectioner’s sugar. You won’t be able to resist the smell of warm apples and cinnamon that permeate the kitchen making this the ultimate comfort food for your friends and family. Enjoy and Happy Holidays!

Pasta frolla:

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter
3 large eggs

Apple filling:

3 lbs. tart apples, such as Granny Smith
1/2 cup sugar
2 tbsp butter
2 tbsp dark rum
1/2 tsp cinnamon

Egg wash:

1 egg well-beaten, with a pinch of salt

For the dough, combine the flour, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until finely mixed in. Add the eggs and continue to pulse until the dough forms a ball. Shape into a disk, wrap the dough and chill it for at least 1/2 an hour.

For the filling, peel, core and slice the apples thinly. In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes. Continue to simmer until the filling is fairly dry, about 15 minutes.

Preheat the oven to 350 degrees F and set a rack in the lower third of the oven. Cover a cookie sheet or jelly roll pan with parchment or foil.

making the crostata

Divide the dough in half, roll half into a 12 inch disk and transfer it to the pan. Using a plate or platter as a pattern, cut the dough into a perfect 11-inch circle. Spread the filling to within 1/2 inch of the edge of the dough.

Cut rolled pasta dough

Roll 2/3 of the remaining dough into an 8 by 12-inch rectangle and cut into sixteen 1/2-inch wide strips.

Making the lattice crust

Brush the strips with egg wash and arrange them on the filling in a diagonal lattice. Use the remaining dough and scraps to make a long cylinder.

Making the tart dough edge

Egg wash the edge of the tart and apply the cylinder. With the back of a knife, make diagonal impressions in the cylinder.

Bake the tart until the dough is nicely colored, about 30 minutes.

Italian Free Form Apple Tart

Top with powdered confectioner’s sugar, let cool slightly and slice. Serve with French vanilla ice cream.

*Note: You can also substitute 2 1/2 lbs pitted sour cherries or blueberries, (fresh or frozen) for the apples.

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Hot Toddy to the Rescue

 

Hot toddy

 

 

 

 

 

 

 

 

 

The old fashioned Hot Toddy is the perfect remedy for a cold Winter evening or
when you’re feeling under the weather. The traditional recipe calls for Scotch,
but you can also make it with Whiskey, Brandy or Rum too. Great for colds and
sore throats and all around warming comfort in the Winter time. One of these
and you’ll be up and running (or stumbling…) again in no time!

Ingredients

1 oz. brandy or whiskey or rum (approx 1 shot)
1 tbsp honey
1/4 lemons, juice of
1 c. boiling water
1 tea bag, your choice (Tazo Calm rocks)
2-3 whole cloves
1 cinnamon stick
Orange slice

Preparation

Coat the bottom of a mug with honey and add brandy and lemon juice.
Boil water for the hot tea and steep for 5 minutes. Pour the hot tea into the
honey lemon and brandy. Garnish with a few whole cloves and a cinnamon
stick and a slice of orange. Oh, and don’t attempt to drive or use public
transportation for awhile. You’re better off on the couch or your bed for
some quality sleepy sleep.

1 Serving.

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