BEER BRAISED PORK BELLY

We recently hosted a dinner party, with fabulous friends
It was wonderful sitting around the table, the glow of the fire in the background, and great conversation in the foreground, enjoying the great company and the amazing French wines that one of our guests had personally carried back from France, aged to perfection, and was generous enough to share with us.

We paired the wines, that were so incredible, I couldn't even believe we were drinking them, with Beer Braised Pork Belly, hay smoked chicken thighs with truffled new potatoes, and a breakfast themed "muse from the chef" - tiny sausage pattie and a dollop of grits topped off with a quails egg, finishing off the meal with homemade white peppercorn ice cream.
It was truly a night to remember, and savor.

BEER BRAISED PORK BELLY

3 pounds of pork belly
1 tablespoons crushed red chile flakes
salt and freshly ground black pepper
1/4 cup plus 2 tablespoons olive oil, divided use
16 ounces of beer
3 cups chicken stock
1/2 cup sherry vinegar
3 tablespoons maple syrup
2 pickled sweet cherry peppers, seeded
2 pears, thinly sliced
2 cups baby arugula

Rub pork with chile flakes, salt and pepper on a baking sheet, chill for 2 hours.
Heat oven to 325F. Heat 1/4 cup oil in a roasting pan over medium-high heat. Pat pork dry with paper towels, cook until browned, 10 to 12 minutes. Add beer, cook until reduced by half, 4 to 5 minutes. Add stock, boil.
Place in oven and bake, covered, until pork is tender, 1 1/2 to 2 hours. Place under broiler to crisp the skin. Let pork cool, slice.
Puree 1/2 cup pan drippings, with the sherry vinegar, maple syrup and peppers, in a blender. Season to taste with salt and pepper.
Heat 2 tablespoons of oil in a skillet over medium-high heat, cook pears until golden, 4 to 6 minutes. Transfer pears to plates topped with arugula.
Add vinegar mixture to pan, cook until sauce is thick, 2 to 3 minutes, drizzle over the pear-arugula mixture, top with sliced pork.
Enjoy!

Recipe adapted from Saveur
www.saveur.com/recipes‎

TRAVEL TUESDAY - BENTONVILLE, ARKANSAS - BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

As difficult as it is, because of the proximity to Christmas and New Year, and the fact that my husband never wants for anything - I still always like to organize something special for my husbands birthday.
On occasion, a home cooked dinner, where he is able to do nothing but relax and visit with friends, and sometimes a night or two out of town.
This year we decided to go up to Bentonville for the night - close enough that we didn't spend all our time traveling, but far enough away that it felt like a get-away!
We booked a room at the 21C on the Bentonville square, and started with cocktails at the Hive - mine had a hint of lavender, my husbands was infused with house made jalapeño syrup.
We nibbled on hummus with aleppo pepper and strolled along the ground floor perusing the array of art work, that changes periodically, and was different from the last time we were there.
Walking to the other side of the square, we enjoyed sitting at the bar at Tavola (where a friend had recently caught a glimpse of Tom Cruise).

The bar at Tavola 

I indulged in a glass of sparkling rose wine, and we shared fried olives stuffed with gorgonzola and mascarpone, and peppadews stuffed with goat cheese and shrimp.

The peppadews stuffed with goat cheese and shrimp at Tavola

Then on to the least friendly bar/bartender of the evening at the Tusk and Trotter, although barely served with a smile, their award winning Peach Whiskey Manhattan was still delicious.

The Peach Whiskey Manhattan at Tusk and Trotter

The Tusk and Trotter

We ended the evening at The Pressroom, delighting in their Crostini topped with sunflower seed pesto, celery, chèvre, avocado and arugula.

The Crostini at the Pressroom

The next morning I was thrilled to be able to walk across the road for brunch at Crepes Paulette,  heavenly, fabulous and an absolutely adorable setting - and I was thrilled that it was warm enough to sit outside and enjoy their deliciousness, along with my husbands company, on the last day of the year.

Usually I am an absolute recipe follower, but we are snowed in right now, and I had to make do with what I had. There was only a little mascarpone left in the container, so I based the portions on that - plus, the kids were having playdates and there were lunches to be organized and cookies to be made, so I didn't take the time for exact measurements.

BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

heaped tablespoon of gorgonzola
large spoonful of mascarpone
8 large green olives (remove the pimento or jalapeño or whatever they are stuffed with)
1 egg white, whisked
breadcrumbs

Heat oven to 400F.
Mix the gorgonzola and mascarpone, stuff into the olive cavity. Dip the olives into the egg white, then roll in breadcrumbs. Place on a greased cookie sheet and bake for 10 to 12 minutes or until the breadcrumbs are crisp and golden.
Enjoy!

GERMAN CHOCOLATE CAKE

My husband, who celebrates his birthday right before New Years Eve, requested a German Chocolate Cake to sweeten the transition into another year. We commemorated the occasion with family, as a couple and with friends, and as usual, were ready for a rest as the rest of the world was welcoming and celebrating the New Year!

GERMAN CHOCOLATE CAKE

1/2 cup boiling water
4 ounces sweet German chocolate
2 cups sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
FOR THE COCONUT PECAN FROSTING
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
3 egg yolks, beaten
1 to 1 1/2 cups flaked coconut
1 cup chopped pecans

TO MAKE THE CAKE
Heat oven to 350F.
Grease and flour 3 (9-inch) round pans. (I ended up using just 2 of the layers - or I could have made more frosting).
Combine the boiling water and chocolate in a bowl and stir until chocolate is melted and smooth, set aside to cool.
In a separate bowl, mix sugar and butter until light and fluffy. Beat in egg yolks, one at a time, beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
Beat egg whites to stiff peaks. Fold egg whites into batter. Divide batter among pans. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center cones out clean. Cool and top with coconut-pecan frosting.
TO MAKE THE FROSTING
Mix sugar, butter, milk, vanilla, and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
Take off heat, stir in coconut and pecans. Beat until spreading consistency. Allow to cool and thicken before icing cake.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/‎

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS and BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

Happy Super Bowl Sunday 

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS

1 tablespoon olive oil
1 pound of Italian sausage, casings removed
36 jalapeños
2 packages (8 ounces each) cream cheese, room temperature
1/4 cup parmesan cheese
1/4 cup sour cream
36 slices of bacon (I used center cut)

Heat oven to 450F.
In a skillet, heat the olive oil over medium high (I used cooking spray in place of the olive oil). Brown the sausage, breaking it up with a wooden spoon, about 7 minutes. Drain on a paper towel.
Slice off and discard the stem ends of the jalapeños, remove the ribs and seeds (I sliced down one side to open them up, remove the seeds and stuff with the cheese-sausage mixture).
In a medium bowl, mix the cream cheese, parmesan and sour cream until well combined. Stir in the  cooled sausage. Using a small spoon, stuff the jalapeños with the cream cheese mixture. Wrap each pepper with a piece of bacon.
Place peppers on a baking sheet covered in foil and sprayed with cooking spray. Bake for 20 to 25 minutes, until the bacon is crispy and the cheese is melted.
Enjoy!

Recipe adapted from Rachael Ray, October 2013
www.rachaelray.com/‎

BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

2 pounds of chicken wings (tips removed and separated at the joints - although we neglected this step)
1/2 cup hot sauce
1 tablespoon butter, melted
1 tablespoon honey
2 1/2 teaspoons cider vinegar (divided use)
2 ounces blue cheese, crumbled
1/3 cup buttermilk
3 tablespoons sour cream
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
celery sticks for serving

Heat oven to 450F. Line two baking sheets with parchment papaer and arrange wings, in a single layer, skin side down. Bake for 35 to 45 minutes, or until golden on the bottom, turn and bake 5 minutes more.
Meanwhile combine hot sauce, butter, honey and 1/2 teaspoon vinegar in a large bowl and set aside.
In a medium bowl, mix blue cheese, remaining vinegar, buttermilk, sour cream, sugar salt and pepper.
Toss the warm wings with the hot sauce mixture until well coated. Transfer to a platter, serve with blue cheese sauce and celery sticks.
Enjoy!

Recipe adapted from Shape, January/February 2013
www.shape.com/healthy-eating/healthy-recipes‎

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

ASIAN CHICKEN DUMPLINGS and PORK DUMPLINGS and CHINESE NOODLES WITH BARBECUE PORK and MANGO PUDDING

Happy Chinese and Vietnamese New Year!!! Wishing you luck and prosperity in the Year of the Horse!!

ASIAN CHICKEN DUMPLINGS

1/4 cup soy sauce
2 inch piece of fresh ginger, peeled and grated
1 tablespoon rice vinegar
1/2 pound ground chicken
1/2 cup finely chopped cabbage
2 tablespoons canola oil
1/2 teaspoon sesame oil
wonton wrappers (I used round)

In a bowl, mix the soy sauce, 1 tablespoon of ginger and the rice vinegar.
In a large bowl, mix the chicken, cabbage, remaining ginger and oils and season with salt and pepper.
Put about 1 tablespoon of mixture into a wonton wrapper, brush the edges with water, fold and pinch to seal. Repeat until all mixture is used.
Enjoy!

Recipe adapted from Rachael Ray Magazine
www.rachaelray.com/‎

PORK DUMPLINGS





1 egg white, lightly beaten
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup finely chopped green onions
2 teaspoons minced fresh ginger
1 garlic clove, minced
1/2 pound ground pork
wonton wrappers (I used square)

Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt and pepper in a medium sized bowl. Stir in the green onions, ginger and garlic, add the pork and stir until the filling is thoroughly combined.
Put about a tablespoon of filling into the middle of each wonton wrapper, moisten the edges with water and bring the corners of the wrapper together at the top, pinching to seal.
Enjoy!

Recipe adapted from Family Fun Magazine, February 2010
family.go.com/recipes/‎

CHINESE NOODLES WITH BARBECUE PORK

PORK
1/4 cup honey
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1 (1-pound) pork tenderloin, trimmed and diced
NOODLES
12 ounces chinese noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1/2 onion, sliced
2 cups fresh bean sprouts
3 green onions, sliced

To prepare pork, combine honey, soy sauce, hoisin sauce, sherry, five-spice powder, salt and pepper, in a zip-lock bag. Add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Heat broiler to high. Remove pork from bag, and discard marinade. Place pork on a foil lined baking sheet, broil for 4 minutes on each side or until it is cooked through. Let stand 10 minutes.
To prepare noodles, cook according to package directions. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce, set aside.
Heat a large pan over high heat, add oil to pan, swirl. Add ginger, garlic and jalapeño, stir fry 30 seconds. Add sliced onion, bean sprouts, and green onions, stir fry one minute. Add pork and soy sauce mixture. Serve over noodles.
Enjoy!

Recipe adapted from Cooking Light, March 2013
www.cookinglight.com/‎

MANGO PUDDING

2 envelopes of unflavored gelatin
3/4 cup sugar
1 cup hot water
3 cups pureed frozen mango
1 cup evaporated milk

Add gelatin and sugar to hot water and mix until dissolved and smooth. Mix in mango puree and evaporated milk, stir until smooth.
Pour mixture into bowl and chill until set (I poured mine through a sieve because the gelatin formed lumps).
Enjoy!

Recipe adapted from About.Com
http://chinesefood.about.com/od/dessertsfruit/r/mangopudding.htm

CARAMEL CHOCOLATE CHIP COOKIE BARS

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it's a busy, purposeful time, but not too harried.
However - on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn't want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎