The Official Food Blog of Noble Pig Vineyard & Winery
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Glazed Doughnut Muffins
If you are looking for something to make for that next special breakfast....I highly suggest these. It's a muffin, that tastes like a doughnut. See, you already feel less guilty just by its shape. Oh yeah, and the fact that it is not fried in oil.
Anyway, I always feel guilty eating doughnuts, I hate that. Who doesn't want a doughnut with an ice, cold glass of milk?
I can also tell you, these are the perfect after school snack. Not a lot to say here other than, these are incredible and why not give it a try.
It's a doughnut in a muffin's body. Utterly genius.
Glazed Doughnut Muffins
From King Arthur Flour
Makes 12 muffins
For the muffins:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup golden brown sugar, packed
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 Tablespoons butter, melted
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla
2 Tablespoons hot water
Preheat oven to 425o F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil and both sugars until smooth, about 2 minutes. Add eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Mix in the flour alternately with milk until combined.
Spoon batter into cups, filling them to the top. Smooth the tops with the back of a spoon. Bake until muffin tops are a pale golden brown and spring back to the touch., about 15 to 17 minutes. Cool muffins in the tin for 5 minutes before removing. Cool 10 minutes before glazing.
To make the glaze, in a medium bowl, combine all ingredients and mix with a spoon until smooth.
When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden (about 2 minutes). Dip a second time and allow to harden again. Serve.
One Year Ago: Rugelach
Three Years Ago: Cranking It Up
Slow Cooker Thai Chicken Noodle Soup
I have to say I was a little obsessed with this recipe once I saw it. You know what I mean, you see something you have a taste for and can't stop thinking about it until you make it happen. This particular recipe popped into my Twitter feed from another blogger and I just had to try it.
I'm so glad I did. I knew it was going to have that fresh taste I was craving. Plus, it's visually pleasing with all the ingredients it's topped with . And let me say, DON'T skip any of the garnish bling, it's what makes this soup "the bomb". Especially the lime juice...lots of lime squirts! And if you are worried about the jalapeno garnish, slice it thin and it does not burn you or your mouth. It just tastes fresh.
Here were my husband's comments while he was eating, "Mmmm, this is restaurant quality. Fine restaurant quality soup. Slurp, slurp. Yep, I give it a ten. I'll have a second bowl. I'll only drop it to a nine if it gives me gas." Yeah, well, just in case your wondering, it remains a ten. Sheesh.
So I highly, highly recommend this soup. It's fabulous, fabulous!!
Slow Cooker Thai Chicken Noodle Soup
From Bev Cooks
Serves 4 entree size or 6 first course size
3 boneless, skinless chicken breasts
3 or 4 cloves garlic, minced
2 Tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tablespoons soy sauce
4 oz thin rice noodles (in the Asian section)
2 red bell peppers, diced
2 cups fresh bean sprouts
2 jalapenos, thinly sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper
In a slow cooker, add coconut milk, chicken stock, garlic, ginger, soy sauce, chicken, and a pinch of salt and pepper. Cook on high for 3 hours.
Using tongs, remove chicken and pull apart/shred with to forks. Return chicken to pot. Add the rice noodles, bell pepper and bean sprouts. Cook 30 more minutes. Season with salt and pepper to your liking.
Serve each bowl garnished with jalapenos, cilantro and lots and lots of lime juice.
Two Years Ago: Double-Chocolate Peppermint Bark
Three Years Ago: Potato Chip Cookie
Lemon Pudding Cakes
I have to say, I love something a little sweet after my meal. Especially lunch. I feel it's time to revive the "after lunch dessert" movement. Wait, is that actually a movement?
Anyway, this was our after lunch dessert and let me just say, its lemony-goodness hit the spot.
If I didn't have to finish making lunch for my family, getting everyone a different drink, cleaning up spilled milk and washing the dishes...I could have taken a picture right away and you would have seen that this dessert comes out of the oven all puffed up and beautiful. If you serve them right away, they will look that way. My food blog fantasy is to have a team of people ready to take pics as soon as things emerge from the oven....prolly' not gonna happen.
This sweet little dessert (that by the way is low-cal), has a delicate sauce on the bottom....a nice little surprise. It's perfection. Make it soon, you will love it too.
Lemon Pudding Cakes
From Everyday Food
Serves 8
2 Tablespoons unsalted butter, melted, plus more, room temperature for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon table salt
3 large eggs, separated
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (2 lemons)
1-1/4 cups whole milk
confectioners' sugar for serving
Preheat oven to 325o. Butter eight 6 ounce ramekins. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder and salt.
In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk and flour mixture.
In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins (keeping sides clean). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.
Baking the cakes in a water bath creates an even, gentle cooking environment when lends to a mist, silky texture.
per serv: 169 calories; 6 g fat (3 g sat fat); 4 g protein; 26 g carb; 0 g fiber
Slow-Cooker Beef & Tomato Stew
I have finally, finally, bought a slow-cooker. I'm not sure what took me so long. Well, I did have this old one for a while. It was blue and ugly...with flowers on it. It made me feel old. And it was nothing like the ones they have now. Anyway, the verdict is....I love my new kitchen appliance.
I was really excited to try this recipe. I loved the idea of a tomato-based beef stew, instead of just the "brown" stew taste. You know what I mean. Let me just tell you, it's delicious. It was a thumb's up from the family.
The meat was so tender. I will admit I did spend some extra time cutting away all the fat from the roast, it's worth it. Using a beef chuck roast instead of stew meat also allows for a better tasting stew. If you are lucky enough to have a great butcher who will cut a roast into 1" pieces for you....ask him!
You'll have to try it for yourself and let us know what you think. This is also lower calorie than most beef stew recipes so enjoy that benefit as well.
Slow-Cooker Beef & Tomato Stew
From Everyday Food
Serves 6
1 Tablespoon extra-virgin olive oil
1 large yellow onion, diced small
3 medium carrots, cut into 1/4" rounds
3 celery stalks, cut into 1/4" pieces
2 pounds beef chuck, fat-trimmed, cut into 1" pieces
1 can (28 ounces) crushed tomatoes
1 cup chicken broth/stock
3 garlic cloves, smashed and peeled
coarse salt and ground pepper
4 cups cooked brown rice*
6 Tablespoons nonfat plain Greek yogurt (or sour cream if calories are not an issue)
1/3 cup chopped fresh parsley
In a large skillet, heat oil over medium. Add onion, carrots and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5 - 7 quart slow-cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook on high, 6 hours, stirring occasionally (every 1-1/2 hours). To serve, divide brown rice and stew among six bowls and top with yogurt and parsley. (to store, refrigerate stew in an airtight container, up to 3 days, or freeze up three months.)
*You can use bulgur in place of brown rice.
per serving: 486 cal; 19 g fat (7 g sat fat); 32 g protein; 47 g carb; 7 g fiber
Gram's Banana Muffins
I was lucky enough to receive some exceptional spices from Penzey's this holiday season. Thanks Sarah and Joey!! I have been dying to actually go to Penzey's myself but have yet to make it out there. Their quality of merchandise is superb and as we all know, quality spices make a difference.
Along with my boxes of spices came fresh, whole nutmegs, cinnamon sticks and bay leaves. A book of recipes was also included, which is where this particular rendition of Banana Muffins came from. Everything in the mini is always so cute.
They were easy to make and tasted perfectly-perfect. The fresh spices made such a difference in the taste, they disappeared in two days! My oldest boy is already begging for more.
Gram's Banana Muffins
From Penzey's
Makes 48 mini muffins
2 cups flour
1 Tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 very ripe bananas, mashed
1/2 cups nuts, raisins or chocolate chips (optional)
Confectioner's sugar for dusting
Preheat oven to 375o. Grease and flour muffin tins (I used PAM). Combine flour, baking soda and salt and sift into a medium bowl. In a large bowl cream butter and sugar until fluffy. Add eggs, vanilla and spices, beating well. Blend in buttermilk, then alternate adding bananas and flour mixture plus optional ingredients until batter is smooth and well-mixed. Spoon into tins, cook on center rack, about 20 minutes. Let cool in pans a few minutes and then turn onto wire racks. Dust with confectioner's sugar when cool.
One Year Ago: Hot Chocolate Cupcakes
Two Years Ago: Guinness Stout Ginger Cake
Sweet & Sour Cabbage Rolls
I think every Eastern European country has its version of stuffed cabbage rolls. I grew up on my Mom's version which was not sweet and sour...just sweet. Being Polish, we called them, Golabki, pronounced
ga-WUMP-kee. It means, little pigeons in Polish, a reference to their size and shape. My husband calls them Gad-wonkas just to irritate me...it works.
Anyway, I have always loved my Mom's cabbage rolls but my friend Jody has been after me to try her sweet and sour rendition. Jody's mom Sharon has been making them this way forever and they have always raved about it.
OMG, can I just tell you...I love them. Love them! I mean I always love a good 'twang in my food and this recipe just has a nice 'twangy note. I love the contrast of the sweet and sour, it goes so perfectly together with the meat.
Here's what's interesting, in my Mom's version, and this version too, tomato soup is used as the sauce base. We have tried many others ways to achieve the same flavor and every time go back to the soup. It just works perfectly. And makes it easy.
I hope you enjoy this version, it rocks.
Sweet & Sour Cabbage Rolls
From Sharon
1 large head cabbage
1 cup long grain white rice, uncooked
1-1/2 - 2 pounds ground beef
2 large eggs
Coarse salt and pepper
1 cup golden raisins
1 jar jar sauerkraut
4 cans tomato soup
1/2 cup brown sugar
1/4 cup lemon juice
4 soup cans of water
Bring a large stock pot (12 quart) of water to boil. Place whole head of cabbage in boiling water to blanche and separate leaves, set aside separated leaves.
In another small saucepan, bring water to a boil. Pour in rice and boil for 5 minutes. Rinse and drain. Mix rice with ground beef, eggs, raisins and salt and pepper. Roll mixture in cabbage leaves.
Spread a thin layer of one can of soup and one cup water in a large baking pan. Layer cabbage rolls and cover with drained sauerkraut. Evenly sprinkle with brown sugar and lemon juice. (you can make it sweeter and more sour by adding more sugar and juice from the sauerkraut jar). Top with the rest of the tomato soup, mixed with water. Cover and bake at 325o for two hours.
So good!!!
One Year Ago: Brie and Caramelized Onion Dip
Two Years Ago: Mulled Cider Sachets
Three Years Ago: Chai Eggnog
Babka
Babka (cake) is a big part of my childhood memories. If you don't know what babka is, I guess the best way to describe it is a very spongy, brioche-like yeast cake. It's sweet and usually has a fruit filling such as golden raisins. It's a very dense cake and the dough can be very finicky and easily over-mixed.
My grandmother and my mother always had a babka marathon leading up to Easter Sunday. A recipe only makes a few loaves and it seemed 10 or 12 were always needed for family, friends and church bake sales.
Babka is definitely not for the novice baker. It helps to make it a few times with someone who is used to working with the dough. It's one of those doughs that benefits from a familiar touch of knowing when to stop mixing or to add more flour.
My mom had been using the same babka recipe for years, but recently we were treated to a babka made my friend's mother Sharon. The babka was fantastic. It was the perfect texture and sweetness and just really stood out as an excellent example of what a good Polish babka could be. There are so many versions of babka out there depending on your culture and even religion. But this recipe is outstanding. If you've eaten as many babka's as I have, you just know. Take it from a babka expert...this is so good.
Of course we couldn't wait to recreate the recipe, which was passed to Sharon from her mother-in-law many years ago. How lucky we are to have it and hopefully pass it on to the next generation.
Babka
From Sharon via her mother-in-law
Yeast dough:
1 cup whole milk
2 packages dry yeast
1-1/2 cups flour
1 Tablespoon sugar
Scald milk, remove from heat and cool. When cool, add yeast, flour and sugar. Mix well and set aside.
Next part of dough:
1-1/4 cup whole milk
1/2 cup butter
12 egg yolks
1-1/2 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
6-1/2 cups flour
1 cup golden raisins
Scald milk with butter. Set aside to cool. In a large bowl, beat egg yolks with sugar until light and fluffy (use a kitchen aid mixer with a whisk attachment if you can). Add salt and vanilla. Add flour, 1 cup at a time, alternately with cooled milk-butter mixture (switch to dough hook). After you have added 4 cups of flour, add the cooled milk-yeast mixture from earlier. Add raisins. Set a handful of dough aside for the topping.
Let the dough rise until double in size. Punch down and put in 2 or 3 greased loaf pans (depending on size). Add crumbled topping (recipe below) and rise again until double. Bake at 350o for about 25-30 minutes.
Topping:
Handful of dough
1/2 cup sugar
1/3 cup flour
1/2 cup butter, room temperature
Hopefully many of you have been making babka and this recipe will give you something new to try.
One Year Ago: Bobby Flay's Throwndown Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
Two Years Ago: Fig-and-Almond Bread Stuffing with Fennel
Antipasto and Cheddar-Pickle Skewers
Perfect for a cocktail party or just hangin' out in front of the TV. These little bites are a nice pre-dinner snack or if you eat enough of them, they will be dinner.
What's great is that all these ingredients keep wonderfully in the fridge, meaning you have something available for the impromptu party that might start up at your house. The marriage of flavors work well and create their own fun flavors when eaten in one big bite.
I have to say, our fave was the pickle-cheddar-onion combo. It sounds so simple but was surprisingly delish.
Antipasto and Cheddar & Pickle Skewers
Adapted from Everyday Food
Antipasto Skewers
Giardiniera (Italian pickled vegetables)
Pimento stuffed green olives
Bocconcino (bite-size fresh mozzarella balls)
Prosciutto (thinly sliced)
Thread 1 piece giardiniera, one olive, one bocconcino and one small slice of prosciutto onto a skewer. Repeat many times.
Cheddar & Pickle Skewers
Midget sweet pickles (or cornichons if you like that better)
White cheddar cheese, cut into cubes
Cocktail onions
Thread one pickle, one cube of cheese and one cocktail onion onto a skewer. Repeat many times.
One requirement for this dish is cute skewers.
One Year Ago: Chocolate-Peanut Butter-Banana Upside Down Cake
Vegan Soap
No this is not a recipe for "Vegan Soap". I'll leave that to the experts!!
Anyway, this is a shout-out to my cousins who have proudly started their own cooperative making Vegan soap. I remember the days they were born, now they have their own company. Sigh, it's hard to believe and makes me feel old!!
Anyway, they recently sent me some samples of their soap and I have to say...very nice boys! The lavender was my favorite. I highly recommend giving it a try. What a great gift for anyone in your life.
Please check them out at Co-Soap and wish them well, they deserve it.
Thanks for listening everyone!
Two Years Ago: Greek Potato and Almond Dip
Chicken Salad with Avocado Dressing
Who doesn't love chicken salad? It's kind of a staple at our house. And even though I love it simple, with just mayo and celery, I always have a need to change it up. I also love eating it this way.
This recipe was originally a low-cal recipe, aka, no mayo. I tried it and it just didn't have the smooth and creamy taste all chicken salad should have. So, I changed it up a bit, making it a delicious and satisfying lunch.
I might add that the bread used for chicken salad is also an important factor in the taste. I think sourdough rocks it out perfectly, don't you. That little bit of tang in the bread goes a long way.
Give this a try for something new and different. There is also no reason bacon would not play nicely here.
Chicken Salad with Avocado Dressing
Adapted from Everyday Food
3-1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts)
2 celery stalks, finely chopped
1 large shallot, finely chopped
1 avocado, diced small
3 Tablespoons mayonnaise
1 teaspoon Hidden Valley ranch dressing powder
3/4 cup Avocado dressing (recipe below)
Coarse salt and pepper
4 large slices sourdough bread, toasted
In a medium bowl, combine chicken, celery, shallot, avocado, mayonnaise, ranch dressing powder. Season with salt and pepper and toss to combine. Serve on toast.
Avocado Dressing
From Everyday Food
2 avocados
1 cup buttermilk
1 scallion (white and green parts)
1/4 cup fresh parsley leaves, packed
1/4 cup fresh mint leaves, packed
3 Tablespoons fresh lemon juice
1/2 cup water
Coarse salt and pepper
In a food processor or blender, combine all ingredients and pulse until smooth. Will keep up to three days in the refrigerator.
One Year Ago: Huevos Rancheros Salad
Two Years Ago: Acorn Squash Stuffed with Chard and White Beans Drizzled with Agave Nectar
