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RECIPE: Fuji Apple & Aged White Cheddar Scones

14th Jul 13 (Sun) Leave a comment

Last night, I was invited to a beautiful outdoor house concert / potluck… The Littlest Birds played a long, entertaining set amidst the garden and kids running about.  Check them out on the Facebook, and if you’re in the Eugene Oregon area, check out Bronak House Concerts and Events.

the Littest Birds near Eugene, Oregon - July 2013

Oh, but wait… I said “potluck”… I had a hankering for something new, and decided to take a classic flavor combination and see if it’d work with a tried-and-true scone recipe.  I made…

Fuji Apple and Aged
.

White Cheddar Scones

Ingredients:
makes 8-10 regular sized scones
(I made a double batch and cut them smaller)

  • 1 Fuji apple, cored & diced into small pieces
  • 1 to 2 Tbls coconut oil
  • 1/2 tsp cinnamon
    – – –
  • 4 to 5 oz. aged white cheddar, diced into small pieces
    – – –
  • 1.5 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy whipping cream (split into 3/4 cup & 1/4 cup)
  • 1/4 cup sugar & cinnamon, mixed

Steps:

  1. Sautée diced apple with the coconut oil until lightly brown (but still retain some firmness).  Add cinnamon, stir and remove from heat.  Cool the apples.  If making the scones right away, place apples in the freezer for ~5 minutes.
  2. Preheat oven to 375 F.
  3. Mix flour, sugar, baking powder and salt together in a large bowl.  When mixed, make a big hole in the middle of the mixture and add 3/4 cups of whipping cream.
  4. Before mixing the liquid in further, spread flour out on a clean surface (keep extra flour handy in a bowl, as the mixture will be sticky).
  5. Add the cooled apples and diced cheese to the dry & whipping cream mixture.  Stir or mix with your hands until the mixture is crumbly.  Turn the dough onto the floured surface and continue to knead.  At this stage, I ended up adding more flour to make it more doughy and less gooey.  Rather than alter the recipe and add more flour to the mix early on, I figured that it’s good to play it by feel/texture.  It should be soft and malleable dough, not too sticky.
  6. Roll out the dough flat until it’s about 1/2″ thick.  Cut with a pizza cutter, sharp spatula, or other tool into the shapes / sizes that suit you.  Place on a lightly greased or parchment papered baking pan.
  7. Bake for 21-24 minutes until lightly golden.  After baking, brush with remaining whipping cream and sprinkle with cinnamon-sugar mix.  Cool slightly before serving.

Prep time: 30-45 minutes… best served warm or within the day!

And, obviously, different apple and cheese choices open this up to MANY different options at your fingertips.

This slideshow requires JavaScript.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Au4…And Down Goes the Sky
Au4 - And Down Goes the Sky

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RECIPE: Creamy Avocado & Pepper Potato Salad

3rd Sep 12 (Mon) Leave a comment

A perfect adaptation for a barbecue side-dish this Labor Day…

Creamy Avocado and
.

Pepper Potato Salad

Ingredients:
serves 8+

Adapted from Isa Chandra Moskowitz’s Vegan Brunch

  • 2 lbs fingerling potatoes, cut into 3/4 inch chunks
  • 1-2 peppers, diced (jalapeno, anaheim, etc)
  • 1 small red onion, diced small
  • 1 Tbl olive oil
    —-
  • 3 ripe avocados
  • 2 Tbl lime juice
  • 1/2 tsp salt
    —-
  • 1 plum tomato, chopped
  • 1 smallish cucumber, diced very small
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Scallions for garnish (optional)

Steps:

  1. Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 10 to 15 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
  2. Meanwhile, sauté or grill the peppers & onions over medium-high heat until browned.
  3. Once potatoes have cooled, prepare the dressing. Split the avocados in half, remove the seeds and scoop into food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato, peppers and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
  4. Put the potatoes, peppers, and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if desired.

Prep time: 15 minutes (active) / 1 hour (total)… serve soon!

This recipe is easy to make and it combines both guacamole and potato salad. Yum!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornRimbaud

RECIPE: Carrotcake Cupcakes with Ninkasi double-IPA buttercream frosting

6th May 12 (Sun) 1 comment

A blogpost by Eugene-Oregon bottle shop & taphouse Sixteen Tons recently mentioned the great flavor combination of carrot cake and India Pale Ale. I immediately exclaimed, “by golly (radio edit)… I’m going to make some carrot cake IPA combo… somehow!!” And thus this recipe was born…

Ginger Carrot-cake Cupcakes
.

with IPA buttercream frosting

Cupcake Ingredients:
makes about 12 cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 1/2 cups peeled, grated carrots
  • 2 tsp peeled and finely grated fresh ginger

Frosting Ingredients:
makes about 12 cupcakes

  • 2/3 cup Ninkasi Tricerahops Double IPA (or any other hoppy beer of your choosing)
  • 4 oz. (1 stick) unsalted butter, softened
  • 12 oz. low-fat cream cheese, softened
  • 2 tsp vanilla extract
  • 2-3 cups powdered sugar
  • candied ginger for garnish


(click for larger)

Steps:

Cupcakes~

  1. Preheat oven to 350 F. Insert 12 cupcake liners into a 12-muffin tin.
  2. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
  3. In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
  4. Gradually add the flour mixture and stir until just combined. Add grated carrots and grated fresh ginger. Stir to combine.
  5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

Frosting~

  1. In a saucepan, add the IPA and place over LOW-medium heat. Reduce the beer by half (until it measures approximately 1/3 cup). It will be a darker caramel color from the original beer.
  2. In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.
  3. Add in the vanilla, powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy.
  4. Cover the bowl and chill for 1 hour.
  5. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
  6. Frost when the cakes are at room temperature and garnish with candied ginger.
    Enjoy!


(click for larger)

Seeing as Ninkasi Tricerahops comes in a 22oz bottle, you still have about a pints-worth of the beer to pair with a cupcake… well, if you didn’t drink it while you were baking.

Speaking of cupcakes…

Just around the corner is the 2nd annual Eugene Beer Week, and one of the events on Thursday, May 10th is a beer & cupcake tasting (FB event). Join 16 Tons and Divine Cupcake at the Supreme Bean Coffee Company (2864 Willamette, Eugene, OR 97405) for this unique event. They’ll be serving up 5 different pairings with Divine Cupcakes and a great flight of specialty beers:

  • Boneyard’s Hop Venom IPA with IPA frosting carrotcake
  • Widmer’s Imperial Stout with Death by Chocolate
  • Rogue’s Hazelnut Brown Ale with Salted Caramel
  • Elysian’s Avatar Jasmine IPA with Tao of Green (matcha green tea cake)
  • Elysian’s The Peste Chocolate Chili Beer with The Swizzle (Mexican Chocolate Cake)

Cupcakes served 5:30pm-10pm on Thursday, May 10th.  Free Entry, $3 per 3oz Beer + Mini Cupcake.  Free Widmer Glass to first 60 people.  Full Food, Beer, Wine, and Coffee Menu offered.  All ages welcome.

Bon appetit!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK. For specific “cooking with beer” links, go here:

~Dan – np: O.S.I.Fire Make Thunder

RECIPE: Pear, Bleu Cheese & Walnut Mini Cheesecakes

14th Mar 12 (Wed) Leave a comment

Due to its proximity to March 14th (3/14), for Eugene Veggie Supper Club this month, I set our theme as PIE.  Pie beats out cake any day of the week, in my mind.  Cheesecake is a misnomer if I ever heard of one; so I dreamt up this recipe from a basic “normal” no-bake cheesecake recipe…

Pear, Bleu Cheese & Walnut
.

Mini-Cheesecakes (no-bake)

Ingredients:
makes about 12 to 14 mini-cheesecakes

  • 12 mini-graham crusts (they come in 6-packs, or make your own small or large)
    —–
  • 8 oz. cream cheese or neufchâtel
  • 4 oz. bleu cheese crumbles
  • 1/2 cup sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 can of pears (in their own juice – not syrup) with about 1/2 of the juice from the canned pears
  • 1 small (4 oz) container of diced pears (for blending)
    Dole makes snack-cup sized diced pears
  • 8 oz. heavy whipping cream
    —–
  • 1 small (4 oz) container of diced pears (for garnish)
  • candied walnuts (for garnish)
  • arugula (for garnish)

Steps:

  1. Combine cheeses, sugar, juices, extracts, and pears into a food processor or blender.  Mix until smooth.
  2. Add heavy whipping cream and mix until fluffy.
  3. Scoop filling into crust(s) and chill for at least 3 hours.
  4. Garnish with extra diced pears, walnuts & arugula right before serving.  Enjoy!

Prep time: 15-20 minutes, chill 3+ hours
Nutritional Info (per serving): With Crust: 280 calories, Fat 17g, Protein 4g. Without Crust: 170 cal, Fat 12g, Protein 3g.

This recipe is surprisingly easy to make.  You can make your own crust, candy your own walnuts, etc – but there’s definitely no dire need.  These cheesecakes could easily be make into a larger cheesecake as well (just use a bigger crust, the filling would be the same).  It’s a beautiful mix of savory and sweet.

This is a mainly music-based blog (in fact my Puscifer Portland 3/14 review is coming shortly after their show). If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Pi(e) Day!

~Dan – np: Stabat AkishNebulos

The first thousand digits of Pi… π = 3.1415926535897932384626433832795028841971693993751058209749445923078164062862 0899862803482534211706798214808651328230664709384460955058223172535940812848111745028410270193852110555964462
294895493038196442881097566593344612847564823378678316527120190914564856692346034861045432664821339360726024 9141273724587006606315588174881520920962829254091715364367892590360011330530548820466521384146951941511609433 05727036575959195309218611738193261179310511854807446237996274956735188575272489122793818301194912983367336244 0656643086021394946395224737190702179860943702770539217176293176752384674818467669405132000568127145263560827785771342757789609173 6371787214684409012249534301465495853710507922796892589235420199561121290219608640344181598136297747713099605 18707211349999998372978049951059731732816096318595024459455346908302642522308253344685035261931188171010003137838752886587533208381 420617177669147303598253490428755468731159562863882353787593751957781857780532171226806613001927876611195909216420198

RECIPE: Oakshire Overcast (espresso stout) Chocolate Pudding

31st Jan 12 (Tue) 1 comment

Cooking with wine is common place.  What should also go hand-in-hand with cooking and foodies… craft beer.  There are many styles out there and many different types of dishes that you can make anything from appetizers to entrees to desserts.  Earlier in January, I invited some friends over for a five-year Deschutes’ Abyss vertical tasting (2007-2011).  We had pita & hummus, brie and bleu cheeses, honey & pear pizzas, and more.  I also made some dark chocolate pudding with the use of one of my favorite beers from Eugene, Oregon…

Oakshire Overcast (espresso stout)
.

Chocolate Pudding

Ingredients:
makes about ten 6 oz. servings

  • 1 cup milk, or soy/rice/almond/hemp/coconut milk alternative
  • 5 Tbl cornstarch
    ———
  • 1 1/2 cup (12 oz) Oakshire Brewing Overcast espresso stout (or another stout/porter)
  • 1 can (14 oz) coconut milk + 1/4 cup (2 oz) regular milk/rice/soy/etc milk alternative
  • 1/4 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips (or 4 to 5 oz in chopped up chocolate bars)
  • 1 cup sugar (I used 3/4 white, 1/4 dark brown)
  • 1 tsp sea salt
  • pinch ground nutmeg
    ———
  • 3 tsp vanilla extract

Ingredient Notes: slideshow below shows component detail

  • There is a total of 4.5 cups of liquid.  If you choose against using a can of coconut milk (usually 14 oz), you can use heavy cream or whipping cream in its place (you need something thicker than normal milk).
  • I opted for the candy bar route.  I got some fancy chocolate bars and chopped them with a knife to aide in their melting quicker.  I used a full 3.5 oz (100g) extra dark chocolate bar from Panama (80% cacao) and about a 1/4 of a 3oz (~22g) milk chocolate bar.  You can choose whatever style of chocolate that you like.  About 4.25 oz (~122g) of chopped chocolate bars was 1 cup in a measuring cup.  When making this again, I will likely opt for a higher milk chocolate mix… the pudding turned out great, but the 80% dark definitely made it more on the bittersweet side.

Steps:

  1. Whisk together 1 cup milk and cornstarch in a small bowl. Set aside.
  2. Combine craft beer, coconut milk, additional milk, cocoa, chocolate chips, sugar, salt, and nutmeg into a large saucepan. Warm over medium heat until chocolate chips have melted.
  3. Whisk in cornstarch mixture and cook for 15 minutes over medium-low heat or until pudding thickens* and begins to boil.
  4. Remove from heat and stir in vanilla.
  5. Cover and chill well before serving (4-6 hours, or overnight).
  6. Stir again prior to serving.  Enjoy!

*Prep Note: If you double the recipe, you need to heat it longer… you don’t want to apply extra heat to do it quicker… it may not thicken properly/consistently.

Photo Slideshow:

This slideshow requires JavaScript.

The above pudding recipe would work great for a get together… say, the Super Bowl, or even just a nice dinner party.  It’s a very versatile dessert.  This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.  For specific “cooking with beer” links, go here:

~Dan – np: John Zorn Mount Analogue

RECIPE: Pumpkin Stout Tiramisu

1st Jan 12 (Sun) 4 comments

For New Year’s Eve 2011, I took a classic tiramisu recipe and altered it a little bit into…

Pumpkin Stout Tiramisu

Makes 12 large servings

Ingredients: makes a 9″ x 13″ pyrex sized tiramisu sheet

  • 6 egg yolks
  • 1 ¼ cups white sugar
  • 16 oz. package of mascarpone (soft Italian cheese)
  • 2 cups heavy whipping cream
  • one (1) 12 oz. package of lady fingers (about 40 of 4″ cookies used)
  • ½ cup (4 oz.) pumpkin stout
    I used Corvallis-based Flat Tail Brewing’s Feathertop Imperial Pumpkin Stout, which was aged on vanilla beans and sweet cinnamon bark
  • ¼ cup strong coffee (espresso or strong batch of french press)
  • cocoa powder (for dusting) or semi-sweet chocolate bar (for grating or curling)

Steps:

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water.  If you don’t have a double-boiler, here are some alternatives.  Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  2. Add mascarpone to whipped yolks. Beat until smooth.  Using a hand mixer will help.
  3. In a separate bowl, whip the heavy cream to stiff peaks (also with a hand mixer). Gently fold into yolk mixture and set aside.
  4. Take half of the lady fingers (about 20 cookies) and line the bottom and sides of a large glass bowl (9″ x 13″ pyrex).  Mix the stout & coffee together and then brush about half of the mixture over top of the lady finger layer. Brushing (versus dipping the cookies or pouring the liquid) gets some of the flavor into the cookies, but it doesn’t turn into a soaking mess.  Spoon half of the cream filling over the lady fingers.
  5. Repeat ladyfingers (remaining 20 cookies), stout/coffee, and filling layers. Garnish with cocoa powder or chocolate curls. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
  6. Refrigerate several hours or overnight.  Enjoy!

I think this would be great with any darker beer… a coffee stout, like Eugene-based Oakshire’s Overcast espresso stout would be amazing – and I think I’ll try that next.  Also, if they make the imperial chocolate pumpkin porter Big Black Jack next fall, I may have to try it with that as well.  Since craft beers vary by region, if you can’t find the exact beers above, I’m SURE you’ll find something suitable.  The best part of the recipe… you get plenty of beer to drink while you’re making it.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Mike PattonThe Solitude of Prime Numbers

The GREAT Holiday Recipe Collection

22nd Nov 11 (Tue) Leave a comment

Re-runs are on TV.  Re-runs are on this blog… it’s a “slow news day” as it were, and since Thanksgiving is coming up, why not create a “best of” recipes blog?  It’ll be your one stop shop!

An all vegetarian, mostly vegan recipes list for your holiday get-togethers.  Great for Thanksgiving, Diwali, Hanukkah‎, Kwanzaa‎, Festivus, Eid ul-Fitr عيد الفطر, Christmas, or the also popular Xmas…

Here are some of my favorite recipe creations (dreamt up here)…

  • S’mores Pouches – super fun, not too difficult, I’m really proud of this creation…
  • Chantrelle & Gruyere Quiche – I also made it with a Cheetos crust, but don’t feel as if you have to follow suit…
  • Jalapeno Brie Poppers – Great served with a blueberry compote!
  • Taco Scones – How could something so easy and so delicious never have been conceived of before?  These are flippin’ brilliant (and versatile for substitutions).  Have some salsa, guacamole or sour cream on hand for dippin’…
  • Savory Feta & Kalamata Pound Cake – I took an olive oil poundcake recipe and “Greek’d” it up.  It’s a fave!
  • Peanut Butter & Jelly Cocktail paired with…
    Grilled Mac & Cheese Sandwiches
    – This was one of my favorite, unique recipes.  It took some time to test (oh no, I have to taste test vodka again!?).  The pairing with the grilled mac & cheese sandwiches worked really well.  The peanut vodka is too late to start for Thanksgiving, but I’d recommend trying it!

Here are some classics… they’d go great for your holiday noshing…

Desserts

Back to the normal music blogging shortly… have a great Thanksgiving holiday!

~Dan – np: Peter MulveyLetters From A Flying Machine

RECIPE: Chanterelle & Gruyere Quiche w/ Cheetos Crust

21st Nov 11 (Mon) 2 comments

A little belated, November’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.” We were to pick a cartoon and design a dish that represented it in some manner. I made something I’d call “Gargamel’s Wish” (blueberry muffin bread pudding recipe here) – as in… he finally caught the Smurfs.  I also made Chester the Cheetah’s

Cheetos Crust Chanterelle & Gruyere Quiche

Makes 8-10 servings

Pie Crust Ingredients: makes a 9″ pie crust

  • enough Cheetos to make 2 cups of crumbs (a large bag less some for snackin’ worked out)
  • 1/3 cup melted butter
  • 1 egg white, lightly beaten with 1 tsp water

Pie Crust Steps:

  1. Put Cheetos crumbs in large bowl.
  2. Add beaten egg, mix thoroughly.
  3. Let the melted butter cool below 150 degrees, then add melted butter and mix thoroughly so the butter is evenly distributed.
  4. Press evenly into pie pan (don’t grease the pan) to make firm, even layer throughout.
  5. Blind bake @ 300°F for 8 – 10 minutes or until firm.
  6. Cool before filling.

Quiche Ingredients:

  • 1 pie crust (above)
  • 2 tablespoons (1/4 stick) butter
  • 2/3 cup chopped shallots (about 3 medium)
  • 4 to 5 cups sliced/chopped assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces)
  • 4 large eggs
  • 1 cup half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1 1/2 cups (packed) coarsely grated Gruyere cheese (about 7 ounces), divided

Quiche Steps:

  1. Preheat oven to 450°F.
  2. Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes.
  3. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
  4. Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend.
  5. Stir in 1 cup Fontina cheese and sautéed mushrooms.  Pour filling into crust.  Sprinkle remaining 1/2 cup cheese over quiche.
  6. Bake quiche until puffed, golden brown, and just set in center, about 45 minutes.
  7. Cool 30 minutes. Cut into wedges.

You’ll look at the recipe and think that it’s not enough eggs and too many mushrooms for a quiche.  I thought that before making it, and well, it turned out FANTASTIC.  Perfect ratio.  While I don’t know if I’d go to the trouble of making a Cheetos crust again, this quiche recipe is GREAT and the Cheetos crust was a fun experiment.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan –  Mike PattonThe Solitude of Prime Numbers

RECIPE: Blueberry Muffin Bread Pudding

15th Nov 11 (Tue) 4 comments

A little belated, last month’s Veggie Supper Club in Eugene had the theme of “Animated Flavor.”  We were to pick a cartoon and design a dish that represented it in some manner.  I made a Chester the Cheetah Cheetos-crust Mushroom Quiche (recipe here), and something I’d call “Gargamel’s Wish” – as in… he finally caught the Smurfs.  I used blueberries and one lone strawberry (aka “Papa Smurf“)…

Blueberry Muffin Bread Pudding


Makes 10-12 servings

Ingredients:

  • 10 blueberry muffins (your favorite recipe or box mix)
  • 1 cup fresh or thawed frozen blueberries
  • 2 cups soy/rice/almond milk
  • 1/2 cup sugar
  • 4 eggs or vegan egg replacer
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons vanilla extract
  • optional: whipped cream and fresh berries

Steps:

  1. Crumble ½ of the muffins into a buttered baking dish.
  2. Add 1 cup blueberries in a layer.
  3. Crumble remaining ½ of the muffins over the top.
  4. Beat together milk, eggs, sugar, cinnamon and vanilla.
  5. Pour mixture over crumbled muffins.
  6. Bake for 40 minutes at 350 degrees until pudding puffs and forms a crust.
  7. Spoon warm pudding into individual serving dishes and top with whipped cream and fresh blueberries.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Chali 2Na – Fish Outta Water


RECIPE: Easy Pumpkin Cheesecake

5th Nov 11 (Sat) 2 comments

A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

Makes 6-8 servings

Ingredients:

  • 2 (8 ounce) cream cheese containers
    there are good vegan options, like Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
  • 1 graham cracker crust – prepared or homemade
  • optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese until soft. Add in sugar, and continue mixing.
  3. Add in pumpkin and pumpkin pie spice.
  4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
  5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David GoodrichNine Days Wonder


RECIPE: Pumpkin Cinnamon Rolls

10th Oct 11 (Mon) 1 comment

For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

Makes 12 servings

Ingredients:

Dough~

  • 1 package dry yeast (about 2 1/4 tsp)
  • 1/4 cup warm water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup soy, rice, or almond milk
  • 1/4 cup margarine, melted
  • 1 Tbl granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup all-purpose flour
  • 1 Tbl vegetable oil

Filling~

  • 3 Tbl granulated sugar
  • 3 Tbl brown sugar
  • 2 Tbl all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 Tbl chilled margarine, cut into small pieces

Glaze~

  • 3/4 cup sifted powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
  2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  4. Punch the dough down; cover and let rest for 5 minutes.
  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – ToolÆnima


RECIPE: Jalapeño-Brie Poppers with Blueberry Dipping Sauce

26th Sep 11 (Mon) 2 comments

For this month’s Eugene Veggie Supper Club…

Jalapeño-Brie Poppers

Recipe below is for 8 peppers, but it’s easily scalable

Ingredients:

  • 8 medium sized jalapeño peppers
  • 2 tubes of crescent rolls
  • 1-8oz. wheel of brie or other soft cheese
  • optional: blueberry dipping sauce (from this recipe)

Preheat oven to 375°

Steps: super easy

  1. Wash, halve & de-seed the jalapeño peppers.
  2. Cut brie wheel into 16 approximately half-ounce pieces.
  3. Open crescent roll packages.
  4. Place 1/2 oz. wedge of brie into jalapeño half and roll up in one crescent roll.  Make sure to ensure cheese is fully covered, or you’ll have a higher risk of significant cheese leakage.  Note: I made these with one whole jalapeño for each crescent roll, and it was too much to fit... they still turned out OK, but I think they’d be better with a half pepper per roll.  Experiment with what you think works best.
  5. Place on baking pan (greased or lined with parchment paper) and bake for 16-20 minutes, or until browned.
  6. Serve warm and enjoy!

If you’re vegan, you can also try it with commercially available vegan cheese, or try to make you own vegan brie.  I haven’t tried this yet, but this vegan brie cheese recipe may work out for you.  Also, you’ll want to find a suitable vegan crescent roll (Pillsbury crescent dinner rolls are vegan if you don’t get the “butter flake” variety).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: ChromeoBusiness Casual

jalapeno

RECIPE: Taco Scones

31st May 11 (Tue) 5 comments

I had been thinking of making this for a while.  I had never seen “taco scones.”  I quick search on google & food.com‘s recipes came up with nothing outside of something called a Navajo Scone, which looked like taco stuff on navajo bread.  Mexican scones came up, but were usually chocolate/cinnamon or apple-somethings.  Anyway, I’m considering this a fairly novel concept, but I don’t know why.  They’re super easy, all of the ingredients are pretty basic, and it’s a classic combination of flavors.  For a Memorial Day / birthday party, I made…

Taco Scones

photo by emobiephotography

Makes 8-12 large scones

Ingredients:

  • 3 cups all-purpose unbleached flour
  • 1 Tbl baking powder
  • 1 tsp salt
  • ½ Tbl black pepper
  • 1 Tbl taco seasoning (plus add’l to top sconesI buy in the bulk section)
  • 1 stick chilled unsalted butter (or Earth Balance, etc), cut into cubes
    freeze butter for 15 minutes for “chilled” butter
  • 1 ½ cups grated medium/sharp cheddar cheese (or vegan substitute)
  • 1 red bell pepper, diced small
  • 2 jalapeno peppers, diced small
  • 1 small can of sliced olives
  • 1 lb soy crumbles, warmed & sautéed with taco seasoning
  • ¾ to 1 cups buttermilk (or soy creamer / coconut milk / vegan buttermilk)
  • ¼ to ½ cup cheddar cheese to top scones (or vegan substitute)
  • 1 large egg for top glaze (optional)
  • 2 tsp water for top glaze (optional)
  • salsa, sour cream, guacamole (for dipping)

Preheat oven to 400°

Steps:

  1. Using a mixer fitted with a paddle attachment (or do by hand), combine flour, baking powder, salt, black pepper & taco seasoning in a large bowl on low speed.
  2. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
  3. Add 1 ½ cups grated cheese and mix just until blended.
  4. Add peppers, soy crumbles, olives and 3/4 cup buttermilk to flour and cheese mixture.  Mix by hand just until all ingredients are incorporated.  If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.  Stir as lightly and as little as possible to ensure a lighter-textured scone.
  5. Remove dough from bowl and place it on a lightly floured flat surface.  Pat dough into a ball.  Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick.  Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
  6. Whisk egg and water in a small mixing bowl to combine.  Brush each wedge with egg wash.  Top with taco seasoning and the remaining ¼ to ½ cup cheddar cheese.
  7. Place scones on a lined baking sheet and bake for 18 to 22 minutes or until golden brown and no longer sticky in the middle.  Serve warm with salsa, sour cream and/or guacamole for dipping.

This will definitely be a repeat recipe!  Taco scones, “Mexiscones,” or whatever you want to call them – these savory scones are delicious.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanStrange Negotiations

RECIPE: Savory Olive & Feta Poundcake

20th Apr 11 (Wed) 2 comments

For last weekend’s vegetarian supper club in Eugene, the theme was Greek food.  I had the idea for an olive oil/chardonnay poundcake in my queue of potential recipes, and I thought it was a good one to modify and “make Greek.”  It was going to be an experiment, and I think it worked out quite nicely…

Savory Olive & Feta

Poundcake (or cupcakes)

Serves 12

Ingredients:

  • 3 eggs
  • 1¼ cup sugar
  • ⅓ cup Extra Virgin Olive Oil
  • ⅓ cup Chardonnay
  • 1½ cups unbleached white flour
  • 2 tsp baking powder
  • ⅛ tsp kosher salt
  • ½ cup kalamata olives, pitted & sliced
  • 1 cup feta cheese (to taste)

Preheat oven to 350°

Steps:

  1. In a mixer, beat eggs. Gradually add sugar, beat until batter is light with no lumps.
  2. Slowly stir in olive oil and chardonnay (you can combine these together before adding to mixture).
  3. Sift together flour, baking powder & salt. Fold into egg mixture.
  4. Stir olives and cheese into the batter.
  5. Gently pour batter into a 9” bread or cake pan.
  6. Bake at 350° until cake reaches 200° internally, approximately 45 minutes to an hour.
  7. Turn out onto a baking rack and allow to cool completely.
  8. Slice and serve!

Cupcake Update: makes 12+ cupcakes, baking time at 350F is 25-30 minutes (or until golden and a fork or toothpick comes out clean).

kalamata and feta cupcakes

This will definitely be a repeat recipe.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornNova Express

RECIPE: Bleu Cheese Buttermilk Biscuits

21st Mar 11 (Mon) 4 comments

I’m late on posting this… too busy at work.  For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable.  I opted for…

Bleu Cheese Buttermilk Biscuits

(click for larger)

makes about 8 biscuits

Ingredients:

  • 2 1/2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
  • 1 cup crumbled bleu cheese
    (you could possibly find a vegan blue cheese variety, but that might be tough)
  • 1 Tbl chopped fresh rosemary
  • 1 Tbl chopped fresh thyme
  • 1 cup buttermilk  (for vegan… see comments section)
  • 1 Tbl milk/soy milk/rice milk/etc

Steps:

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Whisk first 4 ingredients in medium bowl to blend.
  3. Add shortening. using fingertips, rub in until coarse crumbs form.
  4. Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
  5. Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
  6. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
  7. Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper.  The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
  8. Bake biscuits until golden, about 20 minutes.
  9. Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.

(click for larger)

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanLive at Electrical Audio

RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches

24th Jan 11 (Mon) 1 comment

For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS.  I wanted to make something that was a kids’ staple food item, but with an adult twist.  So, I went for…

Peanut Butter & Jelly Cocktail

750mL batch

Ingredients:

  • 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
  • 1 cup of peanuts, unsalted
  • up to 375 mL raspberry liqueur (Chambord, etc)
  • air-tight jar

Steps: super easy

  1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
  2. Strain vodka (remove peanuts).  You’ll end up with slightly less than 750mL.  I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%).  Sidenote: don’t eat the spent peanuts… they’re icky…
  3. The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur.  Serve chilled or on the rocks.  Since it’s all booze… a small pour is usually enough.
    Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches

makes 4 large sandwiches

Ingredients:

  • 1-2 cups dried pasta (macaroni, rotini, etc)
  • boiling water
  • 1 Tbl butter (or vegan substitute)
  • 1/4 cup almond milk (soy, rice or cow milk also fine)
  • 2 cups grated cheese (mix it up, be creative with flavors)
    you could also try vegan cheese… not sure on meltability
  • 8 slices of bread, buttered on one side

Steps:

  1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
  2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
  3. Butter side down, add bread to grill or pan.  Add about 1/4 to 1/2 cup of cheesy pasta.  Add second piece of bread, butter side up.
  4. Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that.  I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
  5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth TigerAcoustic Sessions

RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Avocado Fries

26th Dec 10 (Sun) 2 comments

Another nummy from last night’s Christmas potluck dinner…

Avocado Fries

Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook

appetizer, serves about 6

Ingredients:

  • oil for frying
  • 1/4 cup flour
  • 1/4 teaspoon salt, plus more to taste
  • 2 eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
    note: the # of avocados could vary a lot.  if in doubt, make extra batter/breading just in case.

Steps:

  1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
  2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
  3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch.  That seemed to work out a-OK.  If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe.  I imagine tempura batter would also work.

For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them.  With that being said, they’d be best served immediately.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Festivus!

~Dan – np: Over the RhineDarkest Night of the Year

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too

RECIPE: Easy Beer Cheese Dip

25th Dec 10 (Sat) Leave a comment

I made an adjustment on an already adjusted recipe.  It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce).  Behold…

Beer Cheese Dip

Credits: Old Rainier Brewer Beer Cheese Dip in Northwest Brewing News (via Antsaint’s blog)

makes about 4 cups

Ingredients:

  • 1 lb cheese, grated (4 cups)
  • 4 cloves garlic, mashed
  • 2 tsp minced onion (or 1/2 tsp onion powder)
  • 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
  • 2-3 tsp hot sauce (tabasco, etc)
  • 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
  • 1 Tbl butter (or butter substitute)
  • 8 oz. beer

Steps:

  1. Warm all ingredients to room temperature.
  2. Grate or grind the cheese.
  3. Place all the ingredients, except beer, in mixer bowl.
  4. Gradually add beer and beat until smooth and fluffy.  This is where a food processor is handy.
  5. Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
  6. Serve at room temperature with chips, crackers or dark bread.

Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy.  I made it for a Christmas dinner tonight, and it is bound to be a hit.  My cheese: sharp cheddar.  My beer: Deschutes Black Butte.  My hot sauce: Frank’s RedHot Aged Cayenne.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.

Happy Festivus!  Oh, and yeah, this would make a kick ass Super Bowl snack recipe.  Super easy and quite delish!

~Dan – np: Various ArtistsNigeria 70: Lagos Jump

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…

RECIPE: Framboise Cranberry Relish

24th Nov 10 (Wed) 2 comments

Framboise Cranberry Relish

This recipe is modified from Lisa Morrison’s recipe for “Cranbeer-y Relish” that appears in The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition by Diane Morgan.

Judging by the cover, the book doesn’t look too vegetarian/vegan friendly, but this Relish recipe is definitely a gem and super easy.  Note: my modification is the addition of blueberries and a pinch of salt.

makes about 2 1/4 cups

Ingredients:

  • 12 ounce bottle Lindemans’ Framboise Lambic beer (or other suitable fruity lambic)
  • 10-12 ounce package fresh or frozen cranberries
  • 1/4 cup fresh or frozen blueberries
  • 1/4 cup finely diced crystallized (candied) ginger
  • 1/4 cup sugar
  • pinch of salt

Steps:

  1. In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
  2. Add the cranberries, blueberries, ginger, sugar, and salt.  Adjust the heat so the mixture simmers and stir to dissolve the sugar.
  3. Cook, stirring occasionally, until most of the cranberries & blueberries have popped open, about 10-15 minutes. You can assist the fruit by pushing against them and the side of the saucepan with a spoon.
  4. Remove from the heat and cool to room temperature.
  5. Refrigerate in a covered jar or container until ready to serve. The relish can be made up to 10 days in advance.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi and Alex’s raw vegan pies at THIS LINK.

~Dan – np: Omer KleinRockets on the Balcony 

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