tag:blogger.com,1999:blog-40350143819168338582024-02-19T07:12:17.731-06:00The Four Points FoodieStacey Rider - I'm a Wife and Mom, a Realtor, Chef, Gardener and Hair Bow Designer... your multi-tasker with lots to share. This blog is all about FOOD! Having 5 children and family close by means I cook all the time. I enjoy creating new recipes or taking old ones and adding my own twist to it. Enjoy!Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-4035014381916833858.post-36726187010080272992013-11-25T11:31:00.000-06:002013-11-25T11:31:59.043-06:00Pumpkin FudgePerfect for the Holidays - Pumpkin Fudge<br />
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Whether for the Thanksgiving Table or for Christmas, Pumpkin Fudge is a delicious twist on the favored standard. It's a melt in your mouth pumpkin pop! Careful, they are addictive but easy to make.<br />
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Pumpkin Fudge<br />
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Ingredients:<br />
<ul>
<li>1 1/2 C granulated sugar</li>
<li>1 1/2 C dark brown sugar</li>
<li>3/4 C butter</li>
<li>5 oz evaporated milk</li>
<li>2/3 C packed pumpkin</li>
<li>1 1/2 t cinnamon</li>
<li>1 t fresh grated nutmeg</li>
<li>1/2 t ground ginger</li>
<li>1/4 t ground allspice </li>
<li>1/8 t ground cloves</li>
<li>2 C white chocolate chips</li>
<li>1, 7 oz jar marshmallow fluff</li>
<li>2 t vanilla extract</li>
<li>Optional: 1 C chopped pecan for added crunch </li>
</ul>
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Line a baking pan with parchment paper and use a little bit of butter to get it to stick to the pan.<br />
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In a heave saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices. Bring to a full boil over medium heat, stirring constantly. Continue to boil until a candy thermometer reaches 235-240 degrees.<br />
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Remove from heat and stir in the white chocolate chips and marshmallow fluff until melted and combined. Add vanilla extract. Add pecans if you want. Pour into prepared pan and let cool for 2 hours then refrigerate to fully cool. Once completely cool, lift parchment from pan and cut into 1 inch pieces and serve.<br />
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<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-89332150791623438542012-10-22T10:07:00.001-05:002012-10-22T10:09:29.085-05:00Hill Country Pumpkin and Pecan Pie<div class="separator" style="clear: both; text-align: center;">
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I know I've said it numerous times, but Autumn is my <i><b><span style="color: #b45f06;"><span style="font-size: large;">favorite</span></span></b></i> season. The promise of cooler temperatures, changing foliage colors, falling leaves and the smell of smoke from an outdoor fire make me the happiest! I am able to put on the breaks of my busy schedule and actually take a moment or two or three and just sit outside enjoying it all. And even though in Texas we don't get much color, I'm blessed to have wonderful friends who send me their pictures so I can enjoy it with them. You know who you are... it's amazing and I'm very thankful.<br />
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When you make this unique pie, your home will permeate with the smells of Autumn and your family will devour it fast!<br />
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<b>Hill Country Pumpkin and Pecan Pie</b><br />
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Ingredients:<br />
<ul>
<li>Grandma Bonnie's Double Pie Crust, recipe below (Longaberger Baskets) THE BEST EVER!</li>
<li>1/2 C sugar</li>
<li>1/2 C dark brown sugar</li>
<li>1 t cinnamon</li>
<li>1 t Ancho Chili Power</li>
<li>1 t ground cloves</li>
<li>1 t ground ginger</li>
<li>1 t salt</li>
<li>2 eggs</li>
<li>1 T vanilla bean paste</li>
<li>15 oz packed pumpkin</li>
<li>12 oz evaporated milk</li>
<li>1 C Texas Pecans, rough chopped</li>
</ul>
Directions: Preheat your oven to 425 degrees. Using the double pie crust recipe below, roll out one large round and lay it into your pie plate, set aside. Use the remaining dough and make fall cutouts; I used a small pumpkin and leaf cutter.<br />
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In a large bowl, mix the sugars and spices together then add your eggs and whisk. <br />
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Add the vanilla bean paste and pumpkin, mixing well. Slowly add the evaporated milk and again, mix well. Toss in your pecans, mix and pour into your uncooked pie shell.<br />
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Using water as an adhesive, add your fall cutouts to the lip of the pie crust. <br />
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Brush with an egg wash and place in the oven. Bake for 15 minutes then reduce the oven temperature to 350 degrees and bake an additional 45 minutes more. Cool completely.<br />
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Grandma Bonnie's Double Pie Crust from Longaberger Basket<br />
(the best pie crust recipe ever, in my opinion)<br />
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Ingredients:<br />
<ul>
<li> 4 cups flour</li>
<li>1 T. sugar</li>
<li>1 1/2 t. salt</li>
<li>1 1/2 cups lard</li>
<li>1 egg (beaten)</li>
<li>1 T. vinegar</li>
<li>1/2 cup water</li>
</ul>
Directions: In a large bowl, sift together flour, sugar and salt. With a pastry
blender or 2 knives, cut in the lard until mixture resembles coarse
crumbs. Mix together egg, vinegar and water. Add to flour mixture.
Mix until dough is moistened enough so it holds together when it is
formed into a ball. Wrap in plastic wrap and refrigerate for at least
30 minutes, or until well chilled. On a lightly floured surface, roll
the dough into a 12" circle. Place the crust in the freezer while preparing the
filling.<br />
Makes 2 double crust pies.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com1tag:blogger.com,1999:blog-4035014381916833858.post-30855071232041095572012-10-17T15:22:00.002-05:002012-10-17T15:22:40.831-05:00Shrimp Vodka ShootersI co-hosted a couples themed Wedding Shower a couple weeks ago, entitled "Stock the Bar". What better way to greet the guests to that type of function than to offer them a Shrimp Shooter as soon as they arrive! It's easy, quick but yet makes for an amazing presentation. Found the nice shooter type shot glasses as Marshall's for $6.00 a box - so I made sure I bought enough for our crowd. Placed on a tray and carried it around, serving people. A different approach would be to line a serving dish with course sea salt and put the shooters in that. Either way these are great for any party you have!<br />
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Shrimp Vodka Shooters<br />
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Ingredients:<br />
<ul>
<li>2 lbs large shrimp, deveined with tails on </li>
<li>Zatarains Shrimp Boil seasoning</li>
<li>Zing Zang Blood Mary Mix</li>
<li>Vodka, I use Tito's</li>
<li>Lemon, sliced thin</li>
<li>chives, minced</li>
<li>fresh cracked pepper</li>
</ul>
Directions: Chill the Zing Zang Bloody Mary Mix and place your vodka in the freezer to get them very cold. Clean and peel your shrimp, leaving the tails on. In a large pot, boil water and cook shrimp in the Zatarains Shrimp Boil seasoning per the package instructions. Remove from the water, drain and chill!<br />
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To assemble and serve, pour 1/2part Bloody Mary mix, 1/4 part vodka, 1 chilled shrimp, garnished with the thin lemon, chives and cracked pepper.<br />
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Serve immediately and keep them cold!<br />
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<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-53068320361475413162012-10-17T13:03:00.002-05:002012-10-17T13:03:35.719-05:00Coming up... the Pumpkin Patch Food Demo<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Please join me...</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sunday, October 28th<span style="font-size: large;">, 2012</span> from noon to 3:00</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">at Faraday's Kitchen Store, Lakeway for</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The Pumpkin Patch, a Texas style culinary demonstration down the autumn back roads of the Hill Country.</span></span></div>
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<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com1tag:blogger.com,1999:blog-4035014381916833858.post-46957433763123894062012-09-16T15:54:00.000-05:002012-09-16T15:54:04.869-05:00Fire Roasted Hatch Green Chile and Jalapeno Pulled Pork Sliders<div class="separator" style="clear: both; text-align: center;">
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The title of this recipe is certainly a mouth-full, but the flavor you get with that mouth-full is amazing.<br />
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I hosted a "Stock the Bar" Couples Shower for my brother and his fiance, Amanda. I thought having more finger foods would be fun, especially for the guys, as the football games were on and it was a casual atmosphere. Pulled Pork sliders seemed the way to go and while at the grocery store I noted some Hatch Green Chile's so grabbed those and a few jalapeno's. Though I fire roasted the chile's and jalapeno's I opted for a cole slaw topping on the first batch of sliders. It wasn't until later in the evening with the party in full swing was I spurred to try it with those delicious charred gems and I'll thank my friends husband, Chet, for peeling the chile's and starting this. So in the middle of a party in my home, I'm playing in the kitchen... how fitting.<br />
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Some people know my food story and others don't but I grew up playing in the pantry. My father was an Air Force pilot and we moved every year for 16 years straight. There were times when we moved into a new neighborhood and I didn't have friends to play with so I'd play in the pantry. What I know now as marinade was simply the curiosity of a six year old, blonde hair and blued eyed, bored little girl. I'd steal butter and sugar from the kitchen and run back to my room where I had a complete kitchen set up (in that lovely 70ies avocado green) and pretend to make cakes. The year I got my Easy Bake Oven was monumental and I still remember it like it was yesterday.<br />
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Being able to play in the pantry without any restrictions lead me to my no fear attitude in the kitchen. I will try anything, attempt anything and if I fail, so what. I don't normally measure unless I am baking, and I will wander aimlessly through Whole Foods or Central Market to see what I can find to play with. Yes I play with food... and I love it!<br />
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So here is the newly created Pulled Pork Slider recipe, which by the way, is far better than the one with cole slaw on it. <br />
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<b>Fire Roasted Hatch Green Chile and Jalapeno Pulled Pork Sliders</b><br />
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Fire Roasted Chile and Jalapeno Ingredients: <br />
<ul>
<li>5 Hatch Chiles</li>
<li>5 Jalapenos</li>
<li>1 paper sack</li>
</ul>
Directions: Over a high flame on the grill, char and blister the skin of the chiles and jalapenos. Place in the sack to steam. Once cool, peel the charred skin. Split open, remove seeds and chop.<br /><br />
Pulled Pork Ingredients:<br />
<ul>
<li> 2 lb boneless pork shoulder roast, trimmed</li>
<li>1 t paprika</li>
<li>1 t ground cumin</li>
<li>1/2 t ground cinnamon</li>
<li>2 T salt</li>
<li>1 T cracked black pepper</li>
<li>1 T olive oil</li>
<li>1 C apple juice</li>
<li>1 C Woody's Sweet BBQ Sauce</li>
<li>1 T finely chopped chipotle peppers in adobo sauce</li>
</ul>
Directions: Combine dry ingredients and rub over trimmed pork should roast until ready to cook, a day in advance. In a large crock pot insert or regular pan, heat olive oil and sear roast on all sides. Add apple juice and simmer, again in either the crock pot or on the stove top, until the pork is very tender. Drain as much fat off the top as possible, then remove and shred or "pull". Return to the crock and finish with the Woody's Sweet BBQ Sauce, chipotle in adobo sauce and keep warm until ready to serve.<br />
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To assemble: Toast slider buns on a hot griddle with a bit of butter. Add the pulled pork and top with a mixture of the fire roasted chile's and jalapeno's. Slap the top on it and devour! Perhaps you could add a slice of jalapeno jack cheese, but it's not necessary! <br />
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<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com1tag:blogger.com,1999:blog-4035014381916833858.post-27190884958979314072012-08-26T20:00:00.000-05:002012-08-26T20:00:00.451-05:00Banana Nut Bars - nom nom nom<div class="separator" style="clear: both; text-align: center;">
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Mmmmmmm are the sounds I heard from my family as we sat around the dining room and ended our Sunday meal with this little dessert. Is it really a dessert - well no, because I think you can eat this for breakfast, lunch AND dinner as well. Fairly simple and basic banana nut bread recipe with chocolate chips in a baking sheet with a brown butter glaze. Simply amazing!<br />
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<b><span style="font-size: large;">Banana Nut Bars</span></b><br />
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Ingredients:<br />
<ul>
<li>1 1/2 C sugar</li>
<li>1 C sour cream</li>
<li>1/2 C butter, softened</li>
<li>2 eggs</li>
<li>2 C mashed ripe bananas *see note</li>
<li>1 T vanilla bean paste</li>
<li>2 t baking powder</li>
<li>1 t baking soda</li>
<li>1 t salt</li>
<li>1 C walnuts, chopped</li>
<li>1 C chocolate chips</li>
</ul>
Directions: Preheat your oven to 375 degrees and grease/flour a baking sheet. In a large bowl, mix sugar, sour cream, butter and eggs until combined. Add banana's and vanilla bean paste, mixing well. Add flour, baking powder, baking soda and salt. Mix well then gently fold in the nuts and chocolate chips. Pour into prepared pan and bake for 28 - 30 minutes until done.<br />
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Brown Butter Glaze<br />
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Ingredients:<br />
<ul>
<li>1/2 C butter</li>
<li>4 C confectioners sugar</li>
<li>1 T vanilla bean paste</li>
<li> 1/4 C whole milk</li>
</ul>
Heat butter in a non reactive fry pan until boiling. Watch this very closely, as you want to remove it as soon as it browns. There is a fine line between brown butter and burnt butter. Whisk the brown butter together with the confectioners sugar and vanilla bean paste. Slowly incorporate the milk until you get a glaze which is thinner than frosting. <br />
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Spread the glaze on the warm bars, cool then cut into servings. Keep any leftovers {if any} in a covered container.<br />
<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-24626390042504362292012-08-23T19:59:00.003-05:002012-08-23T19:59:56.080-05:00New York Strip with sauteed mushrooms and Beurre Blanc<div class="separator" style="clear: both; text-align: center;">
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Was in the mood for a sexy sauce... you know the kind you lick off your fingers? This Beurre Blanc really compliments the simplicity of a salt and peppered grilled steak along with some sauteed mushrooms. I paired it with a simple salad and this was our amazing dinner tonight.<br />
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This Beurre Blanc is really delicious and would be the perfect sauce to many things... so experiment!<br />
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Grilled New York Strip with Sauteed Mushrooms and Beurre Blanc<br />
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Ingredients:<br />
<ul>
<li>Your choice steaks, room temp and seasoned with salt and pepper only</li>
<li>1 lb sliced baby portobello mushrooms</li>
<li>1 T olive oil</li>
</ul>
Preheat your grill. In a medium sautee pan, add olive oil and sautee mushrooms on medium heat until dark and caramelized. Remove from heat and hold.<br />
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Grill your steaks the way you like them, then remove from heat and let them rest, covered with foil, for 10 minutes. <br />
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Beurre Blanc Ingredients:<br />
<ul>
<li>1 medium shallot, minced</li>
<li>8 oz white wine</li>
<li>3 T heavy cream</li>
<li>12 T cold butter, cubed</li>
<li>salt and pepper to taste</li>
</ul>
In a saute pan, reduce the shallots and wine until about 2 T remain. Add the heavy cream and cook until it bubbles, then remove from heat. Slowly whisk in the nobs of butter, a few at a time, until incorporated. As you whisk a few in, the sauce gets thicker and thicker. Once all the butter in whisked in, season to taste with salt and pepper.<br />
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<i>Sauteeing the mushrooms</i></div>
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<span style="font-style: italic;">Making the wine and shallot reduction</span></div>
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<span style="font-style: italic;">Added the heavy cream and bubbling</span></div>
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To serve, top your steak with mushroom and then the Beurre Blanc. I added some minced chive for a tiny bit of taste and color. <br />
<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-41338797009847906542012-07-12T08:30:00.000-05:002012-07-12T08:30:02.138-05:00Grilled Peach Shortcake<div class="separator" style="clear: both; text-align: center;">
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Fredericksburg, Texas is know for its amazing peaches. Here in Austin, there are peach stands on almost every corner and they are so delicious.After grabbing a bagful, I made this summer dessert that we can't get enough of!<br />
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Grilled Peach Shortcake<br />
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Shortcake Ingredients:<br />
<ul>
<li>2 C flour</li>
<li>1/2 C sugar</li>
<li>1 T baking powder</li>
<li>1 t sea salt</li>
<li>1/3 C butter, chilled and cubed</li>
<li>1/2 C milk</li>
<li>1 vanilla bean</li>
</ul>
Preheat your oven to 400 degrees and line a baking sheet with parchment or silpat. In a food processor, combine the dry ingredients. Add the cold butter and blend until the mixture resembles corn meal. Add the milk and the seeds from 1/2 of the vanilla bean. Drop by rounded scoop onto silpat and bake for about 15 minutes. As an option, you can brush the tops with a bit of cream for a glossy affect.<br />
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Peach Ingredients:<br />
<ul>
<li>8-10 peaches</li>
<li>baking spray</li>
<li>heavy whipping cream</li>
<li>1/4 C confectioners sugar</li>
<li>vanilla bean</li>
</ul>
Preheat your grill to medium and make sure the grates are really clean and free of the previously grilled food. Cut the peaches in half and remove the pit. Spray the cut side with a light coating of baking spray and transfer onto the grill for about 5 minutes. In the mean time, whip the heavy cream with the confectioners sugar and remaining vanilla bean seeds, until stiff peaks are formed.<br />
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Remove the peaches from the grill. The skins may fall or sluff off easily, then cut into slices and put into a large bowl. You can add a bit of sugar to the sliced peaches to bring out the juices if you want. To assemble, cut a shortcake open, add your grilled peach slices and juice, top with the whipped cream and up the top of the shortcake on. Makes about 10 - 12 shortcakes!<br />
<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com5tag:blogger.com,1999:blog-4035014381916833858.post-17832069877957591322012-07-10T09:45:00.000-05:002012-07-10T09:45:29.052-05:00Sipping the Summertime Cocktail<div class="separator" style="clear: both; text-align: center;">
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Summertime in the evenings... watching the sunset, feeling the breeze, enjoying the end of the day. Put this in your hand and your enjoyment level will increase! It's light, refreshing and really flavorful!<br />
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<b>Watermelon Lime Cocktail</b><br />
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Ingredients:<br />
<ul>
<li>1 C seedless watermelon, cubed</li>
<li>1 t sugar</li>
<li>2 oz Vodka {I love Tito's} </li>
<li>juice of 1 lime</li>
<li>splash of beer</li>
<li>lime and watermelon wedge as garnish</li>
</ul>
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<br />Directions: In a tall shaker muddle the watermelon and sugar together until well mixed and very juicy. Fill a glass with crushed ice then drain the watermelon liquid into the glass {it should fill it 2/3 full}. Add 2 oz vodka, lime juice and splash of beer. Mix and sip... delicious!Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-15402517821835093022012-07-03T20:36:00.000-05:002012-07-03T20:36:20.585-05:00Grilled Redfish on the half shell<div class="separator" style="clear: both; text-align: center;">
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Trey and I managed to sneak away for a couple of days to Aransas Pass with some friends. We rented a lovely home in Bahia Bay and in talking with some friends, discovered the most awesome Guide! He picked us up at our rent home in his boat and off we went on a full day of fishing. Caught 17 Trout and 5 Redfish. I brought in the biggest Red of the day at 27 5/8 inches long and weighing in at 8.25 lbs. Took me 25 minutes to bring her into the boat.<br />
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So my task today was to cook some of the Redfish for dinner... Oh. My. Gawsh! It was delicious!!!<br />
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Try this recipe on whatever fish you have because it compliments the meat of the fish so well. And as you can see, there was nothing left {nothing}!<br />
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<b>Grilled Redfish on the half shell</b><br />
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Ingredients:<br />
<ul>
<li>1/2 C Worcestershire Sauce</li>
<li>1/3 C Olive Oil</li>
<li>1 T Cajun Seasoning</li>
<li>1 t paprika</li>
<li>sea salt and fresh cracked pepper</li>
<li>1 sweet onion, sliced thinly into rings</li>
<li>3 cloves garlic, sliced thinly </li>
<li>juice of 1 lime</li>
</ul>
Directions: Preheat your grill to medium. Rinse and pat dry your Redfish fillets on the half shell. Our great Guide, Scott McCune, actually did the filleting for us {thanks Buddy}. In a shallow pan, place the Redfish and pour over the Worcestershire Sauce and Olive Oil. Top with the Cajun Seasoning, paprika, salt and pepper, onion, garlic and juice of 1 lime. Let stand and marinate for about 20 minutes.<br />
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Remove the onions and garlic and lay the Redfish meat side down on the grill to mark for about 3 minutes. Then flip over so the skin is grill side down. Return the onions and garlic to the top of the Redfish and pour half the marinade over the fish. Close the lid and grill for about 15 minutes on medium low heat. After 15 minutes, pour the remaining marinade over the fish and finish grilling for an additional 10 minutes.<br />
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While the fish is finishing on the grill, make the Butter Cilantro Sauce {recipe below}<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg02U8PKRLNAeIjSpSUJr0xSLOirj6QrHmwNfFXMQv2y5fKamKm68zDkBwI5fEHSvTpiUMOIZLUF5XfKBLNsU7d_d1p1mk8YHnWtccWYesgHwG51fNKXKp7AS9UuVe4FBbe_n6C96XQDc/s1600/IMG_7794.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg02U8PKRLNAeIjSpSUJr0xSLOirj6QrHmwNfFXMQv2y5fKamKm68zDkBwI5fEHSvTpiUMOIZLUF5XfKBLNsU7d_d1p1mk8YHnWtccWYesgHwG51fNKXKp7AS9UuVe4FBbe_n6C96XQDc/s400/IMG_7794.JPG" width="400" /></a></div>
<br />
<b>Butter Cilantro Sauce</b><br />
<br />
Ingredients:<br />
<ul>
<li>1 stick butter, melted</li>
<li>juice of 1 lime </li>
<li>1 bunch fresh cilantro, minced</li>
<li>sea salt and pepper</li>
</ul>
Directions: Melt the butter and remove from heat. Add the juice of 1 lime and the cilantro, stirring well.<br />
<br />
To assemble: Remove fish from grill and plate, keeping the onions and garlic on the fish. Generously add Butter Cilantro Sauce and serve with fresh lime. Amazing! Make more than you actually need as it'll be gone!<br />
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<i>Completely devoured!</i></div>Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com2tag:blogger.com,1999:blog-4035014381916833858.post-47070611431138449002012-06-10T16:40:00.001-05:002012-06-10T16:40:55.587-05:00Tilapia with a Leek Cilantro Salad<div class="separator" style="clear: both; text-align: center;">
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This is just a yummy dish! Oven baked tilapia is a good staple. I breaded mine with panko for a really light and crunchy texture. But what sets this recipe apart is the leek and cilantro salad on top. Served over a bed of jasmine rice, this is the perfect summertime meal.<br />
<br />
<span style="font-size: small;"><b>Oven Baked Tilapia with Leek Cilantro Salad</b></span><br />
<br />
Ingredients:<br />
<ul>
<li>Jasmine Rice, cooked per the package to serve 4</li>
<li>4 Tilapia fillets, rinsed and dried</li>
<li>2 T olive oil</li>
<li>12 oz panko bread crumbs</li>
<li>salt and pepper</li>
</ul>
Directions: Preheat oven to 350 degrees. Prepare Jasmine Rice per the package to make 4 servings. Rinse and dry tilapia fillets and rub each one with olive oil. Dredge through the panko break crumbs, pushing with your fingers so it sticks. Add a little extra olive oil onto your pan and place the breaded tilapia on it. Season with salt and pepper and bake in the oven for about 20 minutes or until done.<br />
<br />
Leek and Cilantro Salad<br />
<br />
Ingredients:<br />
<ul>
<li>2 leeks, green tops discarded, sliced in half, rinsed and patted dry</li>
<li>2 bunches cilantro, rinsed and dried</li>
<li>2 T rice vinegar</li>
<li>1 T butter</li>
<li>2 T olive oil</li>
<li>Salt and Pepper</li>
</ul>
Directions: Chop off the green tops of the leeks and slice in half, which makes cleaning easier. Remove all sand and pat dry. Slice the leeks and add to a saute pan with the 1 T of butter. Saute until tender, remove from heat and cool. Meanwhile, pick the clean cilantro leaves off the stems and add to a bowl. Add the cooled sauted leeks, rice vinegar, olive oil and season to taste with salt and pepper.<br />
<br />
To assemble: Start with a bed of jasmine rice, then the baked tilapia and topped with the delicious leek and cilantro salad. Serves 4.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-90252305891447561222012-05-30T15:38:00.000-05:002012-05-30T15:38:23.687-05:00{Comfort} = Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAVifE4tQafVMMNok_f5LhHN_kXbKCzc-Wzx4ekPvpz06A7mQqFqPgHV_URRhtaIeNhfvblHBm8m8jJ-v3vSzFk9a6zuDjUPcelyzAPXXjBgYICTcvb7M0rc8oBgysvMLSKl2qtRIktc/s1600/IMG_7722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAVifE4tQafVMMNok_f5LhHN_kXbKCzc-Wzx4ekPvpz06A7mQqFqPgHV_URRhtaIeNhfvblHBm8m8jJ-v3vSzFk9a6zuDjUPcelyzAPXXjBgYICTcvb7M0rc8oBgysvMLSKl2qtRIktc/s400/IMG_7722.JPG" width="400" /></a></div>
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I just had a "hankering" for some Mac and Cheese and thought it was <i><b>all American perfect</b></i> for our Memorial Day celebration with the neighbors. Who doesn't like Mac and Cheese, especially the homemade version topped with a cheese and bread crumb mixture. You can easily vary the types of cheeses and tailor this for even picky eaters.<br />
<br />
<b>Homemade Mac and Cheese</b><br />
<br />
Ingredients:<br />
<ul>
<li>1 lb macaroni, cooked al dente (about 7 minutes)</li>
<li>1/2 C pasta water </li>
<li>3 T flour</li>
<li>1 lb New York Cheddar, grated</li>
<li>8 oz. Fontina, grated</li>
<li>8 oz. Gruyere, grated</li>
<li>6 oz. Parmesan, grated</li>
<li>1 C whole milk</li>
<li>2 t fresh grated nutmeg</li>
<li>cracked pepper</li>
<li>salt to taste</li>
</ul>
Topping: <br /><ul>
<li>3 T butter </li>
<li>1 C panko crumbs</li>
<li>1 C Cheddar Cheese, finely grated</li>
</ul>
Directions: Preheat oven to 350 degrees. In a large pot, bring salted water to a boil and cook macaroni al dente, about 7 minutes. Drain and transfer pasta to a casserole dish. Reserve 1/2 C pasta water for sauce. In same saucepan and using 1/2 C pasta water, add 3 T flour, stirring all lumps out for about 5 minutes. Then add the milk, grated cheeses and nutmeg. Bring to a simmer, melting the cheese. Add the salt and pepper, mixing well, then pour over the macaroni, making sure it coats everything. Melt the butter in a small saucepan and toss the bread crumbs to coat, then mix with the cheese and top the casserole. Bake in oven for about 25 minutes until hot in center.<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com2tag:blogger.com,1999:blog-4035014381916833858.post-2670694647401593742012-05-27T16:28:00.000-05:002012-05-27T16:28:26.823-05:00Grandpa Thompson's Texas Sheet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimlV5WI9-2OkWCq2SwnXNEK2Lif5Biun1uUlcfim3YFcWVp_NO9Bnd62gLx-CDIUGRQk7P-L01DRAViUqVaK2Ko3rmqbjUfILeMgR8dZw7_YRNvgkMuCN-0YR40HjjrXsyEIvz-oMXkTs/s1600/IMG_7715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimlV5WI9-2OkWCq2SwnXNEK2Lif5Biun1uUlcfim3YFcWVp_NO9Bnd62gLx-CDIUGRQk7P-L01DRAViUqVaK2Ko3rmqbjUfILeMgR8dZw7_YRNvgkMuCN-0YR40HjjrXsyEIvz-oMXkTs/s400/IMG_7715.JPG" width="400" /></a></div>
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In celebrating Memorial Day Weekend, our cul-de-sac is getting together for a block party tonight. To make things simple, one of the neighbors ordered a bunch of pizza's and then everyone is bringing a few items to share. Besides making my homemade Mac and Cheese, which I'll feature later... I'm making my Grandfather's Texas Sheet Cake.<br />
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I have had this recipe in 1982 and you can tell how worn and well-used it is by the condition of the recipe card. My grandfather, Dale Thompson Sr., was a well known baker and his nick name was Pie Baker. He'd get up at 3:30 a.m. when we'd visit and make all sorts of delicious recipes from oven baked Quail, homemade biscuits, pies and this wonderful sheet cake. All the cousins would devour it in a day.<br />
<br />
My Grandfather was in the Navy and served during WW II. He was a business man who owned his own Plumbing Company, Thompson Plumbing. My grandparents bought their dream home in 1955 in Lawton, Oklahoma and my darling grandmother, Virginia, still lives {yes, in the same house}. It's been 3 years since we last visited, but the house looked and smelled the same as I remember when I was younger.<br />
<br />
This is a tried and true recipe that you cannot beat. Enjoy it as much as I enjoy making it, in honor of my Grandpa.<br />
<br />
<b>Grandpa Thompson's Texas Sheet Cake</b><br />
<br />
Ingredients:<br />
<ul>
<li>1 C butter</li>
<li>4 T cocoa powder</li>
<li>1 C water</li>
<li>2 t cinnamon </li>
<li>1 t chili powder</li>
<li>1 t soda </li>
<li>1 t salt</li>
<li>2 C sugar</li>
<li>2 1/2 C flour </li>
<li>2 eggs, well beaten</li>
<li>1 C sour cream</li>
<li>1 t vanilla</li>
</ul>
Directions: Preheat oven to 375 degrees. In a small saucepan over medium heat, combine butter, cocoa and water and bring to a boil. In a separate bowl, mix together the cinnamon, chili powder, soda, salt, sugar and flour. Add the butter mixture, stirring well, then add the eggs, sour cream and vanilla. Mix well and pour into a greased and floured sheet pan. Bake at 375 degrees for 20 minutes.<br />
<br />
Icing Ingredients:<br />
<ul>
<li>1/2 C butter</li>
<li>4 T cocoa</li>
<li>6 T half and half</li>
<li>1 T vanilla </li>
<li>1 lb box confectioners sugar</li>
<li>1 C chopped Texas pecans</li>
</ul>
Combine butter, cocoa, half and half and vanilla in a saucepan, and heat until butter is melted. Add confectioners sugar and chopped pecans. Mix well and spread over cooled cake. Cut into individual servings and place on a large platter.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com10tag:blogger.com,1999:blog-4035014381916833858.post-79655013724278439222012-05-23T09:11:00.000-05:002012-05-23T12:05:39.966-05:00Chocolate Cab Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<br />
As a 1st Anniversary gift to my friend Rod Williams and his beautiful wife, Shelley Mac, I created a signature cupcake using their favorite flavors - dark chocolate and Cabernet Sauvignon. Rod and Shelley are musicians and one of Shelley's songs <i><b>Take Me Back</b></i> is my summer anthem! Check out her <a href="http://www.reverbnation.com/shelleymac" target="_blank"><b>Reverbnation</b></a> page.<br />
<br />
I made a dozen, but sent Rod home with a box of 9 as hey, I had to try one and of course, Emma and my husband had to be tasters also. They're really good - with a gooey dark chocolate center and a not too sweet dark chocolate buttercream with a cab reduction instead of vanilla. Paired with their favorite Silver Oak Cabernet Sauvignon, I'm certain they had a wonderful celebration.<br />
<br />
Try these decadent cupcakes when you need a special dessert and pair it with your favorite Cab!<br />
<br />
<span style="font-size: large;"><b>Mac-Williams Chocolate Cab Cupcakes</b></span><br />
<br />
<b>Chocolate Cupcake Ingredients:</b><br />
<ul>
<li>1 1/2 C all purpose flour</li>
<li>3/4 C sugar</li>
<li>1 t baking powder</li>
<li>1 t baking soda</li>
<li>1 t sea salt</li>
<li>1 C special dark cocoa</li>
<li>1/2 C canola oil</li>
<li>2 large eggs</li>
<li>1 t Ancho Chili Powder</li>
<li>1 C Cabernet Sauvignon</li>
<li>1 special dark chocolate bar </li>
</ul>
Directions: Preheat your oven to 350 degrees and line a cupcake pan with papers. Sift the dry ingredients together in a large bowl. Add the oil, eggs, chili powder and cab and blend with a mixer. Using a 1 inch ice cream scoop, place 1 scoop in each paper. Add 1 piece of dark chocolate, then add another scoop of batter.<br />
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<br />
Place in oven and bake for 18 minutes. Remove from oven and cool.<br />
<br />
<b>Chocolate Cab Frosting Ingredients:</b><br />
<ul>
<li>1/2 C vegetable shortening</li>
<li>6 oz unsalted butter, softened</li>
<li>1 C confectioners sugar</li>
<li>1 C special dark cocoa</li>
<li>2 T Cab Reduction {see note below}</li>
</ul>
Directions: Blend shortening and butter together until fluffy and add confectioners sugar and cocoa. Mix to combine then add the Cab Reduction and blend well. If the frosting is too thick, add a hint of vanilla or cream to thin it out. Place in pastry bag and pipe onto cooled cupcakes and serve.<br />
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<div style="text-align: center;">
<i>I stumbled upon this Cab and love it!</i></div>
<b>Cab Reduction:</b><br />
<br />
In a small saucepan over medium low heat, reduce 1 C of your favorite Cabernet Sauvignon until it renders about 2 T. Cool and use in the frosting.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com10tag:blogger.com,1999:blog-4035014381916833858.post-81344782651363000952012-05-22T12:07:00.001-05:002012-05-22T12:07:25.545-05:002012 Sausage and Opera Festival, Elgin GIVE AWAY!I have 2 VIP tickets to the 2012 Sausage and Opera Festival in Elgin on Saturday, May 26th. These tickets include front row seating during the 2 hour FAVA performance and includes 2 meals! FAVA is the Franco-American Vocal Academy set with a beautiful chamber orchestra.<br />
<br />
How do you win them???<br />
<br />
Follow The Four Points Foodie on FB <a href="https://www.facebook.com/FourPointsFoodie">https://www.facebook.com/FourPointsFoodie</a> or become a follower of the website and leave me a comment. Already a follower??? Share my FB page with your friends and family.<br />
<br />
Tickets will be at will-call for pick up!<br />
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<span lang="X-NONE" style="font-family: "Calibri","sans-serif"; font-size: 16.0pt; mso-bidi-font-size: 11.0pt;">2012
SAUSAGE AND OPERA FESTIVAL </span></h1>
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<span style="font-size: small;"><i><span lang="X-NONE" style="font-family: "Calibri","sans-serif"; font-weight: normal;">The City of Elgin Welcomes Specialty Sausage and
Sounds from Franco-American Vocal Academy</span></i></span></h1>
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<i><span lang="X-NONE" style="font-family: "Calibri","sans-serif"; font-size: 14pt; font-weight: normal;"> </span></i></h1>
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<b><span style="font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";">WHEN:<span style="mso-tab-count: 2;"> </span>2012 Sausage and Opera Festival</span></b></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Saturday, May 26</span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 2;"> </span>6-10pm </span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 2;"> </span></span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";">WHERE:
<span style="mso-tab-count: 1;"> </span>Elgin Depot Square</span></b></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">310 North Main Street at Depot Street</span></div>
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<span style="font-family: "Calibri","sans-serif";">Elgin, Texas 78621 </span></div>
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<b><span style="font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";">WHAT:<span style="mso-tab-count: 1;"> </span></span></b><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Music and flavor collide at the 2012 Sausage and Opera Festival. The City
of Elgin welcomes lovely sounds and tasty bites through a unique evening
festival. Opera singers from the </span><span style="font-family: "Calibri","sans-serif";">Franco-American
Vocal Academy along with a chamber orchestra will serenade festivalgoers in a
memorable </span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: Tahoma;">two-hour performance. The group will perform La Perichole, Offenbach,
which is sung and acted in a combination of French-English and Spanish. To
satisfy the palates of guests, a plethora of famed </span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Elgin</span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: Tahoma;"> sausage will be on site including a special </span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">“opera sausage” created exclusively for this year’s
event. </span></div>
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<br /></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>With the
2012 Sausage and Opera Festival come a number of story ideas:</span></div>
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<br /></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><b>Memorial
Day Recipes: </b>Just days before Memorial Day, the 2012 Sausage and Opera
Festival will show off the best barbeque in Texas. Interview festival
participant and Southside Market Chef Bryan Bracewell on secrets to perfect
grilling for Memorial Day guests. </span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><b>Profile A
Fava Student: </b>Deemed “especially likeable and pleasing” by the <i style="mso-bidi-font-style: normal;">Boston Globe</i>, American lyric baritone
DeMar Austin Neal IV consistently delights audiences at home and abroad on both
the operatic stage and in concert halls. Interview Neal to find out what a day
in the life of an opera singer contains. For more information on DeMar Austin
Neal IV, visit <a href="http://www.demaraustinneal.com/"><span style="color: windowtext; text-decoration: none; text-underline: none;">www.demaraustinneal.com</span></a>.
</span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 13.0pt;"> <span style="mso-tab-count: 1;"> </span></span><b><span style="font-family: "Calibri","sans-serif"; mso-fareast-font-family: "Times New Roman";">Why Sausage and Music: </span></b><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Beginning as a joke when asked by friends why they
moved to Elgin, FAVA Founders William Lewis and Frederique Added’s answer of
“to start a sausage and opera festival” became a reality.<span style="mso-spacerun: yes;"> </span>The two incredibly accomplished, classically
trained singers moved to the “Sausage Capitol” after a stay in Austin. Find out
why/how the two combined their passion for the arts with the city’s love for
sausage and how the festival benefits up and coming talent. </span></div>
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<br /></div>
<h1 align="center" style="margin: 0in 0in 0.0001pt; text-align: center;">
<i><span lang="X-NONE" style="font-family: "Calibri","sans-serif"; font-size: 14pt; font-weight: normal;"> </span></i></h1>Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com0tag:blogger.com,1999:blog-4035014381916833858.post-47528198316000541202012-05-20T11:19:00.000-05:002012-05-20T11:19:31.438-05:00Columbus Peppered Salame Eggs Benedict<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6WXnFr8lwlR4a7TegVmVPXvv5TWKdPtzB6qcqsZ4aXF1nkk241HYMpGWxLvu8IHLlh9_4Jc6QnfAvy1Vc3jAXAXnWPB4II6fqJF4Dhl7Cvjt0tzKz5iyGwL4AB8gvNwlI6oWS3Zg3pA/s1600/IMG_7687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6WXnFr8lwlR4a7TegVmVPXvv5TWKdPtzB6qcqsZ4aXF1nkk241HYMpGWxLvu8IHLlh9_4Jc6QnfAvy1Vc3jAXAXnWPB4II6fqJF4Dhl7Cvjt0tzKz5iyGwL4AB8gvNwlI6oWS3Zg3pA/s400/IMG_7687.JPG" width="400" /></a></div>
<br />
Adding a twist on the traditional Eggs Benedict, I used Columbus Uncured Peppered Salame instead of Canadian Bacon. The change resulted in amazing flavors and textures and it married well with the Hollandaise sauce and chives. Pick this one up at your local grocery store and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2vHxEQGPOVdPWrJyo86RKwo_OXrH50liX3GK8gnu1MxoOnCgGZJ8YDTxv0-yP2cVCoF7Rl5NiCLS5nbknh8Lm8k8d06CN1Kn7tBswsLr-MagP-2BhF6QkAMS_kdBOlHcxMc77-OkzNQ/s1600/IMG_7682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2vHxEQGPOVdPWrJyo86RKwo_OXrH50liX3GK8gnu1MxoOnCgGZJ8YDTxv0-yP2cVCoF7Rl5NiCLS5nbknh8Lm8k8d06CN1Kn7tBswsLr-MagP-2BhF6QkAMS_kdBOlHcxMc77-OkzNQ/s400/IMG_7682.JPG" width="377" /></a></div>
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</div>
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<b>Peppered Salame Eggs Benedict</b></div>
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Hollandaise Ingredients:</div>
<ul>
<li>1 C butter, unsalted and melted</li>
<li>1 1/2 T water</li>
<li>1 1/2 T lemon juice</li>
<li>2 egg yolks </li>
<li>salt</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr34UK-qM0CvXdN83kCqHzqnmX__6N9xe0qVLPD6O8EAAaJWGJkUblFdgF57cRDcDEGUWAOebDdR8-x7NrrY_a4coa_f3BV1bmh01blAQvnsykzK6XK7oiqNPqypxJUZKt67z7OMCxfoQ/s1600/IMG_7684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr34UK-qM0CvXdN83kCqHzqnmX__6N9xe0qVLPD6O8EAAaJWGJkUblFdgF57cRDcDEGUWAOebDdR8-x7NrrY_a4coa_f3BV1bmh01blAQvnsykzK6XK7oiqNPqypxJUZKt67z7OMCxfoQ/s400/IMG_7684.JPG" width="400" /></a></div>
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Directions: In a small pan, melt the butter and set aside, cooling a bit. In a double boiler, add water, lemon juice and egg yolks. Whisk for about 5 minutes until light and fluffy. Remove from heat and slowly add melted butter, whisking as you pour a slow stream. Once all the butter has been incorporated, set aside.<br />
<br />
Poached Eggs Ingredients:<br />
<ul>
<li>water to fill saute pan about 2 inches</li>
<li>1/2 C white vinegar</li>
<li>fresh eggs </li>
</ul>
In a large saute pan add water and 1/2 C white vinegar and bring to a simmer. Poach eggs until done to YOUR likeness.<br />
<br />
Additional Ingredients:<br />
<ul>
<li>English Muffins</li>
<li>Columbus Peppered Salame</li>
<li>chives, minced </li>
</ul>
<br />
<div style="text-align: center;">
<img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-EQcytx56rGbEPbnZTniIfm4wixqKVYdmThQ6PKlU4UiQMfIaTmMcO5al9LYMwbwQEdv4kx2VslIedy9AacoGOeejOwB2O_lX88U34fMqoRmFglQ75HcEZQl_IUycbgidJWEg-2ilTM/s400/IMG_7683.JPG" width="400" /></div>
<br />
Toast English Muffins and slice the Columbus Peppered Salame on the diagonal, very thin. Mince fresh chives for the garnish.<br />
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To assemble: Start with a toasted English Muffin, layered with the sliced Peppered Salame, then add the poached eggs, top with Hollandaise and garnish with chives. Serve and devour!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynQTiC2jO7vFfYSMSwk5aVHko_jdsD5s3FC-U3JDedH5pduyv3aqYhZKaTHxakUeSMEqfs9kRyfdF3XheIDwQe27Ybzma2K4KFcSRqOGqOJbFQW2FJBonGqpBXhawX2ilv7QE-nAdG7c/s1600/IMG_7692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynQTiC2jO7vFfYSMSwk5aVHko_jdsD5s3FC-U3JDedH5pduyv3aqYhZKaTHxakUeSMEqfs9kRyfdF3XheIDwQe27Ybzma2K4KFcSRqOGqOJbFQW2FJBonGqpBXhawX2ilv7QE-nAdG7c/s400/IMG_7692.JPG" width="400" /></a></div>
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<br /></div>Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com3tag:blogger.com,1999:blog-4035014381916833858.post-8108045992267101492012-05-20T08:51:00.000-05:002012-05-20T08:51:24.481-05:00Stuffed Jalapeno's with Columbus Salame<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHH5s8DYxOCBD3f_K8VkYZ5isGFuWkMaBzj-IeddFYKI3a9hThR9zQpV9S2NLKL8b4b33CgSTbdXy-_KL3DSJwY-46hP3N3llSACeWxRpKrahjui_r3FqRsorICZD0wEioblSCYmBrQc/s1600/IMG_7674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHH5s8DYxOCBD3f_K8VkYZ5isGFuWkMaBzj-IeddFYKI3a9hThR9zQpV9S2NLKL8b4b33CgSTbdXy-_KL3DSJwY-46hP3N3llSACeWxRpKrahjui_r3FqRsorICZD0wEioblSCYmBrQc/s400/IMG_7674.JPG" width="400" /></a></div>
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I normally use Italian Sausage in my Stuffed Jalapeno's but after getting a care package from Columbus Salame I knew I wanted to try their Chorizo Salame in my yummy "poppers". <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntwZ3DEdQXyX0ZIo8hUtpov3io8ECzoEmN2WgLGLakjsgtIEwVAzdKsIhj3LdCCip7xmAPIK4jkXcumJDbBeqtv5o0rfJVS5uC_BWu8gE_0kD5FpgTDy4BNVYOUmxzNq5UATUYYlcrfE/s1600/Columbus+Salame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntwZ3DEdQXyX0ZIo8hUtpov3io8ECzoEmN2WgLGLakjsgtIEwVAzdKsIhj3LdCCip7xmAPIK4jkXcumJDbBeqtv5o0rfJVS5uC_BWu8gE_0kD5FpgTDy4BNVYOUmxzNq5UATUYYlcrfE/s400/Columbus+Salame.jpg" width="400" /></a></div>
<br />
Made with paprika, fresh garlic and a precise blend of other spices, Chorizo Casero (Homemade Style Chorizo) is one of a kind and since they dry
cure the pork to perfection, we can enjoy in our favorite dishes or
sliced right off the stick.<br />
<br />
<b>Columbus Chorizo Salame Stuffed Jalapeno's </b><br />
<br />
Ingredients:<br />
<ul>
<li>10 jalapeno peppers, cut in half and seeded</li>
<li>1, 10 oz pkg Chorizo Salame, diced</li>
<li>1 T olive oil</li>
<li>1 med. shallot, minced </li>
<li>1 pk cream cheese</li>
<li>1 T fresh thyme, minced</li>
<li>1/3 C cheddar cheese, grated</li>
<li>1/3 C fontina cheese, grated</li>
<li>pepper</li>
<li>jalapeno bacon, cut in half </li>
<li>toothpicks </li>
</ul>
Directions: Preheat oven to 375 degrees. Lay a wire rack
into a baking sheet and set aside. In a medium bowl, place cream
cheese and set aside. Dice Chorizo Salame and add to the bowl.<br />
<br />
In a saute pan, cook shallots in olive oil until translucent. Add to
cream cheese mixture, then add minced thyme and grated cheeses. Stir to mix
well and add pepper to taste.<br />
<br />
Slice jalapeno's lengthwise and using a spoon, scrap out the seeds. I like to leave the stems on for looks. Slice the jalapeno bacon in half and lay out the toothpicks.<br />
<br />
Using
a spoon, fill each jalapeno half with the cream cheese mixture then
wrap each one with 1/2 piece of bacon and secure with a toothpick.
Place on wire rack in baking sheet. Bake for 35 minutes or until the bacon is cooked and crisp.<br />
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We had everyone over for Mother's Day and even though it was my day to celebrate I still ended up in the kitchen the day before to make this amazing cake. The lemon chiffon cake is tender while the homemade lemon curd adds a pop of tangy flavor and the Mascarpone frosting is creamy and light. We devoured this cake up!<br />
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<span style="font-size: large;"><b>Lemon Chiffon Cake</b></span><br />
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<b>Lemon Chiffon Cake Ingredients:</b><br />
<ul>
<li>2 C cake flour</li>
<li>1 1/2 C sugar</li>
<li>1 T baking powder</li>
<li>1 t salt</li>
<li>1/2 C canola oil</li>
<li>8 eggs, separated</li>
<li>2/3 C lemon juice, fresh</li>
<li>3 T lemon zest</li>
<li>1/2 t cream of tartar</li>
</ul>
Directions: Preheat oven to 325 degrees. Lightly oil and flour 3 cake rounds and set aside. In a large bowl, sift together the dry ingredients. Add the oil, egg yolks, lemon juice and zest and mix well. In a separate bowl, beat egg whites with the cream of tartar to form stiff peaks. Very gently fold the egg whites into the cake batter and pour evenly into the 3 cake pans. Bake for 22 minutes or until a toothpick inserted into the center comes clean. Cool.<br />
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<b>Homemade Lemon Curd {in the microwave}</b><br />
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Ingredients:<br />
<ul>
<li>1 C sugar</li>
<li>3 eggs </li>
<li>1/2 C unsalted butter, melted and slightly cooled</li>
<li>1 C lemon juice, fresh</li>
<li>2 T lemon zest</li>
</ul>
Directions: In a microwave safe bowl, whisk the sugar and eggs together until smooth. Slowly add the melted and cooled butter, then the lemon juice and zest, mixing well. Put bowl into the microwave and process for 30 seconds, then stir. Microwave for another 30 seconds, and stir. Continue this process until the lemon curd gets thick enough to coat the back of a spoon, about 4 - 4 1/2 minutes. You will know when it's cooked and the results are amazing! Cool and store in a glass jar with lid in the refrigerator.<br />
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<b>Lemon Mascarpone Frosting</b><br />
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Ingredients: <br />
<ul>
<li> 8 oz heavy whipping cream</li>
<li>3 T confectioners sugar</li>
<li>2/3 C lemon curd</li>
<li>3, 8 oz containers Mascarpone</li>
</ul>
Directions: In a large bowl, whip the whipping cream and confectioners sugar to stiff peaks. In a separate bowl, combine the lemon curd and mascarpone cheese, mixing well. Fold whipped cream into lemon mascarpone mixture and frost!<br />
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To assemble - I cut each cake layer in half. On the first layer, add lemon curd, then frost the 2nd layer with the Lemon Mascarpone frosting and continue until the cake is put together. Finally, frost with the remaining Lemon Mascarpone Frosting and embellish as you want.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com3tag:blogger.com,1999:blog-4035014381916833858.post-19462671800911923662012-05-11T16:33:00.002-05:002012-05-11T16:33:30.407-05:00Open Faced Italian Sandwich<div class="separator" style="clear: both; text-align: center;">
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Columbus Salame sent me the greatest care package yesterday, and I wanted to showcase one flavor today at lunch. Using toasted rosemary ciabatta, I layered flavor upon flavor for an amazing open faced sandwich that you must try!<br />
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<b>Open Faced Italian Sandwich</b><br />
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Ingredients:<br />
<ul>
<li>Rosemary Ciabatta bread, sliced thin and toasted</li>
<li>Provolone cheese</li>
<li>Fontina cheese</li>
<li>Columbus Toscano Salame, thinly sliced</li>
<li>arugula</li>
<li>olive oil</li>
<li>basil, julienned</li>
<li>white balsamic vinegar</li>
<li>Parmesan, shaved</li>
<li>lemon zest</li>
<li>cracked pepper</li>
</ul>
Directions: Assembly is the key to a beautiful looking and tasting sandwich! Thinly slice the ciabatta bread and toast lightly. Next, layer the cheeses on the toasted bread and place under a broiler until JUST melted. Add thinly sliced Toscano Salame from Columbus, which is their leanest. Top with arugula, a drizzle of olive oil, thinly julienned fresh basil, a splash of white balsamic vinegar, shaved Parmesan, lemon zest and finish with a bit of cracked pepper.<br />
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This is a great lunch, but you can bring it down to hors d'oeuvre size by using toasted rounds instead of the larger bread. Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com3tag:blogger.com,1999:blog-4035014381916833858.post-59633953788679566122012-05-06T14:05:00.000-05:002012-05-06T14:05:13.014-05:00Leek Risotto<div class="separator" style="clear: both; text-align: center;">
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On a quiet evening, my husband and I found ourselves alone. There were no children in the house bounding down the stairs, no phone ringing off the hook or doorbell chime asking if Emma could play. { Total silence} We ate dinner slowly, with candle light and a glass of wine, talking about house projects and other thoughts we hadn't been able to communicate yet. <i> It. Was. Pure. Bliss.</i> That night I made Leek Risotto and finished it with with sliced grilled chicken we had leftover from the night before. It was an amazing meal that I had to share!<br />
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<b>Leek Risotto</b><br />
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Ingredients:<br />
<ul>
<li>2 T olive oil</li>
<li>2 leeks, greens trimmed, cut in half, rinsed and sliced</li>
<li>1 C arborio rice</li>
<li>4 C chicken stock</li>
<li>1/2 C cream</li>
<li>1/3 C Parmesan, grated</li>
<li>salt and pepper to taste</li>
</ul>
Directions: Heat the chicken stock in a small pot over medium heat. I removed the fibrous green tops from the leeks and cut them in half which makes it easier to clean the sand and grit away. Pat dry and slice thinly. In a saute pan, add olive oil and sliced leeks and cook over medium heat until the leeks are tender. Remove to a small bowl and set aside. In the same pan, saute the arborio rice for a few minutes. When most of the rice has become white, add your first ladle of simmering chicken stock, stirring frequently until almost all of the broth has been absorbed. Then add another ladle of broth, and keep stirring. Do this until all the chicken stock is gone. Remove rice from heat and add in cream and Parmesan, stirring well. Add the leeks back into the rice and this is where I added sliced cooked chicken into the risotto. Season with salt and pepper and serve. This made 2 large servings which was perfect for a meal!Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com6tag:blogger.com,1999:blog-4035014381916833858.post-41005028893815028752012-04-30T14:19:00.001-05:002012-04-30T14:19:53.920-05:00Stuffed Croissants for petit dejeuner<div class="separator" style="clear: both; text-align: center;">
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Blackberries are delicious and the grocery stores are chalk full of them now! After a stressful week of STARR testing, I knew Emma needed to have a special breakfast this weekend. I grabbed some fresh croissants and made a creamy spread to compliment blackberries. After eating, she looked at me and asked if she could have another? Quick, easy but with a beautiful presentation - this makes breakfast special.<br />
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<b>Stuffed Croissants</b><br />
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Ingredients:<br />
<ul>
<li>fresh croissants</li>
<li>pint of fresh blackberries {or any other berry}</li>
<li>1 pkg mascarpone cheese</li>
<li>2 T confectioners sugar + 1 T for dusting</li>
<li>1 t vanilla bean extract</li>
<li>squeeze fresh lemon</li>
</ul>
Directions: Rinse blackberries, dry them and slice them in half and set aside. Split and lightly toast your croissants. In a small bowl, mix together the mascarpone with the confectioners sugar, vanilla bean extract, and lemon juice. To assemble, spread the mascarpone mixture onto the bottom croissant slice, layer with blackberries then spread another mascarpone mixture layer onto the top croissant to "sandwich" the blackberries. Dust with confectioners sugar and serve!Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com7tag:blogger.com,1999:blog-4035014381916833858.post-63420429211213215142012-04-29T20:35:00.000-05:002012-04-29T20:45:02.694-05:00Girls and Giggles - Let Them Eat Cake!{an adventure in cake baking with little girls}<br />
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I think somewhere we have lost that baking from scratch ease that our grandmothers had...<br />
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Now it's premade, preboxed, into the oven without a thought... but stop and think for a moment... what is Modified Food Starch, Cellulose Gum, Xanthan Gum, and Maltodextri and why is it in YOUR CAKE?<br />
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Today's little girls need the same baking from scratch confidence that our grandmothers had and I started yesterday with my baking class for six of the cuties, silliest and giggliest girls around!<br />
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I had done a little "pre measuring" for the cake and explained the ingredients for a simple cake from scratch... they were curious!<br />
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Everyone took turns putting in the sugar, butter and eggs while Reese and Alexandria manned the mixer. Then we blended until light and fluffy and added vanilla. {smells good so far}.<br />
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They added baking powder, salt then a scoop of flour, mixing between additions and adding milk. They made the perfect batter!<br />
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We talked about pre-heating the oven to 350 degrees and preparing our baking sheet for the cake by greasing and flouring the surface. They all tried shaking flour around!<br />
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We then moved on to buttercream... which produced a hysterical wave of giggles when someone turned the mixer on to a high speed after confectioners sugar had been added... you can see the results and we learned a valuable lesson of why it's important to have quick on-off bursts until it's mixed with the shortening and butter.<br />
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Each girl picked their favorite cake to work on... then their favorite frosting... and everyone tried using the piping bag. I was impressed with their technique!<br />
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<i>Miss Alexandria frosting her cake</i></div>
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<i>Miss Ella was excited about chocolate frosting</i></div>
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<i> Miss Claire created a vanilla on lemon cake</i></div>
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<i> Miss Reese opted for Red Velvet and lemon buttercream</i></div>
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<i>Miss Kelly loves chocolate on chocolate and has mad piping skills</i></div>
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<i>My daughter, Miss Emma, showcasing her embellishments</i></div>
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Once our cakes were complete we headed out to the "Secret Garden", a peaceful little spot on the side of our home where all the little girls love to hang out and spend time playing. </div>
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I had already set up and table topped with fine bone china tea cups and saucers, my array of antique English bone china plates and my grandmother's sterling. It was Tea Time! <br />
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The girls took turns describing their works then shared their cakes with each other {and the Mom's as well}. They enjoyed lemonade, tea and cakes while a gentle breeze kept us cool while under the shade of an oak tree.</div>
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The girls were so proud of their cakes and it gave them such a confident demeanor. It's my belief that if we can "keep this up" we will instill a <b>baking from scratch faith</b> in our children that will produce self-assured, knowledgeable and capable adults that care about what they put in their mouths!<br />
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<i>The girls and myself after a great day</i></div>
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<center><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/t7qUQnj9Vts?fs=1" width="480"></iframe></center></div>
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You can find all my cake and frosting recipes here <a href="http://www.fourpointsfoodie.com/2012/04/cupcake-craze-recipes.html">http://www.fourpointsfoodie.com/2012/04/cupcake-craze-recipes.html</a>Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com6tag:blogger.com,1999:blog-4035014381916833858.post-28031265454185694272012-04-10T13:52:00.000-05:002012-04-10T13:52:00.739-05:00Citrus Cream Scones<div class="separator" style="clear: both; text-align: center;">
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The kiddos had a 4 day weekend with Good Friday and the bad weather make-up day that was never used. After an afternoon in the pool I made them Citrus Cream Scones, but I have a story to tell...<br />
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I received negative feedback for feeding my daughter and her friends these treats.<br />
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I understand that in publishing my recipes I will get feedback, both positive and negative, and honestly I welcome any comment. But I do want to offer a small insight into why I did/do this.<br />
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I would rather have my child eat something I made from scratch over a store bought, over processed, salty snack. Does she eat chips - of course, but my cream scones are made from organic flour, fresh cream, hand zested citrus, fresh citrus juice and a pinch of sea salt. <br />
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I won't elaborate on her daily intake yesterday, but she did eat fresh fruit, yogurt with granola and drank milk and water. So offering one of my scones as a snack made perfect sense after swimming for a couple hours.<br />
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Did I mention the citrus glaze? {No butter is needed as they are tender and melt in your mouth} You simply must make them and judge for yourself. I love them and so does my family!<br />
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<div style="text-align: left;">
<b><i>Stacey</i></b></div>
<div style="text-align: left;">
<b><i> aka the Four Points Foodie</i></b></div>
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<b><span style="font-size: large;">Citrus Cream Scones</span></b></div>
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Ingredients:</div>
<ul>
<li>2 C flour</li>
<li>1/4 C sugar</li>
<li>1 T baking powder</li>
<li>1 t sea salt</li>
<li>1 C half and half</li>
<li>zest of 3 tangerines</li>
<li>juice of those 3 tangerines</li>
<li>zest of 1 lemon</li>
<li>juice of that 1 lemon</li>
</ul>
Directions: Preheat oven to 425 degrees. In a large bowl, combine flour, sugar, baking powder and salt, mixing well. Add the half and half and citrus juices and mix until dough forms. Add the zest of the citrus, mix once more and turn out onto a floured surface. Pat dough into a long rectangle and make diagonal cuts to form triangles. Place on silpat or parchment on baking sheet and place in oven for 15 minutes. Scones should be golden on top. Remove and cool.<br />
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Citrus Glaze<br />
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Ingredients:<br />
<ul>
<li>2/3 C confectioners sugar</li>
<li>juice of 2 tangerines</li>
<li>juice of 1 lemon</li>
<li>zest of 2 tangerines and 1 lemon</li>
</ul>
Direction: Mix above ingredients together to form a glaze. Drizzle over cooled scones and serve.Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com8tag:blogger.com,1999:blog-4035014381916833858.post-9856713019633500922012-04-10T13:22:00.002-05:002012-04-10T13:22:45.678-05:00Stuffed Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
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A friend of mine frequents a hip meat market, and adores their jalapeno and cream cheese stuffed pork tenderloin wrapped in bacon. Sounds incredible, doesn't it, and you know me... if you can buy it, you can make it! I headed into the kitchen armed with fresh jalapeno's, organic cream cheese, a pretty pork tenderloin and jalapeno bacon because the flavor matches the theme! After baking in the oven my husband put it on the grill to "finish" it and it was really delicious! It's easy, not expensive and yet, the presentation looks amazing.<br />
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<span style="font-size: large;"><b>Stuffed Pork Tenderloin</b></span></div>
Ingredients:<br />
<ul>
<li>pork tenderloin (usually come 2 per package)</li>
<li>2 pkgs cream cheese, softened</li>
<li>6 jalapenos, seeded and chopped</li>
<li>salt and pepper</li>
<li>jalapeno bacon </li>
<li>kitchen string</li>
</ul>
Directions: Preheat oven to 350 degrees. Rinse and pat dry the pork tenderloin, remove excess fat and silver skin, then butterfly open. Spread softened cream cheese over pork, leaving about an inch around the sides. Add chopped jalapenos in a line down the center and season with salt and pepper. <br />
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Roll up the pork as tightly as you can without squeezing out the filling and tie with kitchen string. Wrap the tenderloin with jalapeno bacon, using the kitchen string to hold it in place.<br />
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Place wrapped pork into oven and bake for 40 minutes. To finish the outside, either broil or put onto a hot grill. Bacon will crisp and brown, but do not burn! Remove and tent pork for 10 minutes. Remove kitchen string, slice and serve. <br />
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<br />Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com2tag:blogger.com,1999:blog-4035014381916833858.post-26199490235283065802012-04-03T14:39:00.002-05:002012-04-03T14:39:51.729-05:00The Cupcake Craze recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovG9zKXWOhbhJyXvhzCV8CHRXYOUPCihSJTJO6geAgmrsBvCnV0i7Svk24QT8qEZHYUu_U0dNuYCTgglRhzbsX1YJzuLSYtEHlYIYDz7qCkAm0zmII7AsL3nDV6yp6aBcNAdsMlVUI-M/s1600/IMG_7549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovG9zKXWOhbhJyXvhzCV8CHRXYOUPCihSJTJO6geAgmrsBvCnV0i7Svk24QT8qEZHYUu_U0dNuYCTgglRhzbsX1YJzuLSYtEHlYIYDz7qCkAm0zmII7AsL3nDV6yp6aBcNAdsMlVUI-M/s400/IMG_7549.JPG" width="400" /></a></div>
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Had an amazing time Sunday afternoon at Faraday's Kitchen Store, Lakeway, that hosted my Cupcake Craze demo. We were up to our elbows in cupcakes, fillings, frostings, and fun! Both children and adults used their imagination to create incredible flavor combinations resulting in their very own signature cupcake!<br />
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A huge thank you to Faraday's Kitchen Store for allowing me to take over their store and kitchen. <br />
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Here are the recipes...<br />
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<b>Vanilla Bean Cake/Cupcakes</b></div>
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Ingredients:<br />
<ul>
<li>2 C sugar</li>
<li>3 1/4 all purpose flour</li>
<li>2 1/2 t baking powder</li>
<li>1 t baking soda</li>
<li>1 t salt </li>
<li>3/4 C unsalted butter, room temperature</li>
<li>1 C milk</li>
<li>3/4 C buttermilk</li>
<li>2 t vanilla bean paste</li>
<li>4 large eggs</li>
</ul>
Directions: Preheat oven to 350 degrees and line muffin tin with your choice of papers. In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt. Add the butter and beat at low speed until mixed. Combine the milk and buttermilk and add, mixing at low speed then increasing to medium speed. Add vanilla bean paste then eggs, at low speed, one at a time, mixing well. Fill cupcake liners 1/2 full and bake for 22 minutes or when a toothpick inserted comes out clean. Cool completely!<br />
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<b>Lemon Cake/Cupcakes</b></div>
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Use the vanilla bean recipe from above, but add 1 T lemon extract AND 2 T fresh lemon juice!<br />
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<b>Dark Chocolate Cake/Cupcakes</b></div>
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Ingredients:<br />
<ul>
<li>8 T unsalted butter</li>
<li>2 oz bittersweet chocolate</li>
<li>1/2 C cocoa</li>
<li>3/4 C all purpose flour</li>
<li>1 t baking soda</li>
<li>1 t baking powder</li>
<li>1 t salt </li>
<li>2 large eggs</li>
<li>3/4 C sugar</li>
<li>1 t vanilla bean paste</li>
<li>1/2 C buttermilk</li>
</ul>
Directions: Preheat over to 350 degrees and line muffin tin with your choice of papers. In a small saucepan, melt butter, chocolate and cocoa powder over medium low heat, whisking until smooth. Set aside to cool. In a medium bowl, combine flour, baking soda, baking powder, and salt. In a large bowl, whisk eggs. Add sugar and vanilla, mixing well. Add cooled chocolate mixture and stir well. Add 1/3 dry mixture, then a bit of the buttermilk, and continue until all incorporated, mixing well. Fill cupcake liners 1/2 full and bake for 18 - 24 minutes or when a toothpick inserted comes out clean. Cool completely!<br />
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<b>Red Velvet Cake/Cupcakes</b></div>
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Ingredients:<br />
<ul>
<li>2 1/2 C all purpose flour</li>
<li>1/2 C unsweetened cocoa powder</li>
<li>1 t baking soda</li>
<li>1 t salt</li>
<li>1 C butter, room temperature</li>
<li>2 C sugar</li>
<li>4 eggs</li>
<li>1 C buttermilk</li>
<li>1/2 C milk</li>
<li>1 oz red food coloring</li>
<li>2 t vanilla bean paste</li>
</ul>
Directions: Preheat oven to 350 degrees and line muffin tin with your choice of papers. In a medium bowl, mix flour, cocoa powder, baking soda and salt and set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in buttermilk, milk, food coloring and vanilla. Add flour mixture on low speed until just blended. Fill cupcake lines 1/2 full and bake for 20 - 24 minutes or when a toothpick is inserted comes out clean. Cool completely!<br />
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<b>Crusting Vanilla Bean Buttercream</b></div>
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Ingredients:<br />
<ul>
<li>1 bag confectioners sugar</li>
<li>1/2 C Crisco</li>
<li>1/2 C unsalted butter, room temperature</li>
<li>1 t vanilla bean paste</li>
<li>1/2 - 3/4 C milk</li>
</ul>
Directions: Cream shortening, butter and vanilla bean paste together until light and fluffy. Add confectioners sugar, one cup at a time, alternating with the milk. For thick frosting, use less milk, for thinner frosting, use all 3/4 C. <br />
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<b>Crusting Lemon Buttercream</b></div>
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Add 1 T lemon extract, 1 T fresh lemon juice and yellow food coloring instead of vanilla bean paste.<br />
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<b>Chocolate Crusting Buttercream</b></div>
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Ingredients:<br />
<ul>
<li>1 bag confectioners sugar</li>
<li>1/2 C Crisco</li>
<li>1/2 C unsalted butter, room temperature</li>
<li>3/4 C unsweetened cocoa powder</li>
<li>1 t vanilla bean paste</li>
<li>3/4 - 1 C milk</li>
</ul>
Directions: Cream shortening, butter and vanilla bean paste together until light and fluffy. Add cocoa powder then confectioners sugar, alternating with the milk. Beat until thoroughly mixed.<br />
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<b>Cream Cheese Frosting</b></div>
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Ingredients:<br />
<ul>
<li>1/4 C unsalted butter, room temperature</li>
<li>4 oz cream cheese, softened</li>
<li>2 C confectioners sugar</li>
<li>1 t vanilla bean paste</li>
</ul>
Directions: In a large bowl, cream the butter and cream cheese together until light and fluffy. Add the vanilla bean paste. Gradually add the confectioners sugar and mix well. <br />
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<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Flavored Cream Filling:</b></div>
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To create the cream filling, whisk heavy whipping cream on high until soft peaks appear. Add 1/4 C confectioners sugar and the extract YOU WANT to compliment your cupcake/frosting flavors. I used maple extract, vanilla bean paste, raspberry extract and cinnamon. Fill a pastry bag with a plain tip and either just plunge it into the center of the cupcake and squeeze, or cut a divet from the center of the cupcake and fill... then frost and enjoy!Stacey Riderhttp://www.blogger.com/profile/15601222425222754269noreply@blogger.com1