Spicy Sweet Savory Pickled Cherries

PICKLED CHERRIES YOU ASK...???

WELL...PUCKER UP !!!

THESE BABIES PACK AN AMAZINGLY POWERFUL FLAVOR PUNCH.

THEY ARE ADDICTING.

i don't know how i got this idea that i HAD to make pickled cherries. i just wanted a way to enjoy all these beautiful cherries all year long.  i googled around and found a few recipes, but the vinegar thing was throwing my off.  i knew if i tweaked the recipes a bit i would have to give it a try.  i had no idea how these would turn out, but it was an unbelievable surprise when i opened the first jar...

upon first bite i was a little wary...WHAM! the vinegar wakes up your taste buds...then the spice slaps you upside...the rosemary kicks in and you're left with this amazing flavor sensation that leaves you wanting more.  one of those flavor sensations that makes you wonder...

"why haven't i tried anything like this before?"...

BECAUSE PICKLED CHERRIES SOUND WEIRD.

they ARE weird......weird in the best way.

i've only served them with cheese and crackers. creamy savory cheese calms the sweet heat and pairs well with the tart tangy vinegar.  maybe prosciutto, salami, or pate de campagne?...

any charcuterie platter would be proud to have these as an addition.

there are so many other possibilities. one friend put them in a salad and another chopped them and put them in black rice with a nice glazed salmon.

so far i find myself eating them right outta the jar.

these are a must try.  canning isn't necessary.

like i said, i was hoping to have cherries for the winter, but these aren't gonna last until then.

follow recipe, let them cool, then refrigerate and wait for a few days before opening...if you can wait that long.

SPICY SWEET SAVORY PICKLED CHERRIES

many thanks to Tom at Tall Clover Farm

for his "how-to"s and a great starting point.

this recipe made 4 pint jars and 3 half-pint jars with a few left over.

3 pounds of firm sweet cherries...i used 1 lb. Rainer and 2 lbs. Bing

for the brine...

2 cups white wine vinegar

2 cups white vinegar

1 cup water

1 1/2 cups white sugar

1 cup brown sugar

2 tsp peppercorns

2 tsp red pepper flakes...1 tsp will be okay for the normal heat seekers.

1 tsp chipotle powder

1/2 tsp ground cumin

3-4 whole cloves

3 sprigs fresh rosemary

5 smashed cardamom pods

1/2 vanilla pod split open

extra stuff for the jars...

NOTE...you can stuff them with these extra goodies if you want.  you need to make sure these things have been boiled for a short time in the strained brine if you are canning...C-note at bottom

6 - 8 chili arbol...or long thin dried chili

6 nice rosemary sprigs

3 vanilla pods, split and halved to make 6 pieces

a few cardamom pods if you want.

wash cherries..you can choose to leave stems (trimmed to 1/2 inch) and pits in or remove stems and pits...i tried both and found the pitted were obviously easier to eat, and they also filled the jars a little better.  the non-pitted ones, however are cuter in the jar and a little more attractive and rustic for a nice charcuterie platter.

in a heavy bottom sauce pan add all brine ingredients.  heat on a low simmer for 5-10 minutes.  things should be getting very fragrant.  turn off heat and let steep for 30 minutes.

meanwhile, fill STERILIZED JARS with cherries.  fit as many as you can without squishing them too much.  leave 1 inch head space.  also put a few extra items like rosemary, chili arbol, vanilla pod, in down the side of the jar....NOTE...i am not sure about food safety on these additions if they have not been boiled...so you could just evenly distribute the ones that steeped in the syrup.

strain syrup with cheesecloth.  save the rosemary sprigs, cardamom pods and vanilla for the jars.

bring the temperature back up to hot.

pour syrup into jars over cherries leaving 1/2 inch head space.

NOTE...be careful.  DO NOT pour hot liquid into cold jars.

screw on sterilized lid.

process in hot water bath for 10 minutes.

OR...screw on lids, let come to room temperature and refrigerate.

try to wait 2-3 days before trying. they pack quite a spicy wallop, but seem to mellow out a little on the heat factor after a week or so.

NOTE AT THE BOTTOM...i am not a canning expert.  please take care in canning properly for food safety.  here is a good place to start if you are new to canning or a little unsure.

Parmesan Vanilla Bean Pound Cake

i love pound cakes...

i think i'll be on a never ending search for the perfect pound cake...
never ending because there is not ONE perfect pound cake.
there are too many perfect pound cakes.

THIS IS ONE OF THOSE POUND CAKES.
perfect in it's own way.

a whole cup of Parmesan cheese sets this one apart from the norm.  the parmesan hits your senses first with the fabulous aroma, then the vanilla sets in with a bit of warmth and familiar flavor...the texture is not like your basic pound cake.  at first it is just a tad "cakie"...on the verge of crumbly, but not crumbly like cornbread...hard to describe, but holds together nicely.  as you'll see in the ingredients is 1 cup of corn starch.  i might think about changing this next time.  maybe more flour less cornstarch might make a difference.  if you let it rest for a day it seems to gather it's senses and acts more like a pound cake.

 results ?...rave reviews from all of my foodie friends and guinea pigs.  at first they thought it sounded odd, but after the first bite one remark was..."this might be the best thing you've ever given me."

i served it like little sandwiches shown in last photo...sandwiched with some Cherry Balsamic Jam...i will post the jam recipe soon.

i love pound cake for breakfast.  one of my favorite ways to eat pound cake is to give it a light saute in a hot skillet.  this one lends itself to this method because it wakes up the parmesan flavors.

warm toasty cake and cold smooth ice cream  (or vanilla greek yogurt in my case) is never turned down in this house.  throw on a few fresh seasonal cherries and you have quite the dessert.

PARMESAN VANILLA BEAN POUND CAKE

slightly adapted from Food Samba

1 stick (1/2 cup) unsalted butter

1/4 cup shortening

1 1/2 cups sugar...i used 3/4 cups regular sugar and 3/4 cup Z sweet sugar sub.

3 large eggs

1 1/2 tsp vanilla bean paste

1 1/2 cups AP flour

1 cup corn starch

1/4 tsp salt

1/4 tsp baking powder

1 cup good parmesan, grated fine

1/2 cup milk

preheat oven to 350 F degrees

butter and flour a tube pan...i used an angle food cake pan

cream together the butter and shortening in a mixer.

add sugar and mix until light and fluffy.

add eggs one at a time...beating after each one.  add vanilla.  mix well.

stir together dry ingredients in another bowl.

add dry to wet alternating with the milk.  mix until just incorporated.

pour into prepared pan and bake for 30-40 minutes...until golden on top and toothpick inserted comes out clean...mine took 47 minutes.
you do not want this to overcook...i think it could tend to dry out very easily, so keep a close eye towards the end and use your toothpick or long skewer as i did.

NOTE...i like to let my pound cakes rest for a day.  they tend to develop flavors and less "cakie"texture when they sit.  go ahead and try it the first day out of the oven,  but save some wrapped in saran and try it 2-3 days later and see if you can tell the difference.

below is a fun way to serve a jam sandwich when you're faced with a pound cake cooked in a tube or bundt pan.  i usually like to cook in loaf pans for easy storage, but the tube or bundt pan makes a better presentation as a whole.

Orange Tarragon Marmalade

i don't know about you, but i'm a big HUGE fan of  SWEET and SAVORY.
for instance, i miss the Rosco's Chicken and Waffles i used to get in L.A.  crunchy, well seasoned fried chicken and a fluffy, crisp golden waffle with a bottomless dispenser of sweet maple syrup to pour on every bite.  if you've never tried it or you think it's an odd combo, i suggest you investigate.  you'll become a believer in no time.  i'm not really after the waffles but the genius who decided that maple syrup and fried chicken would be good together should get a James Beard award.

i also miss dining out and seeing Duck a l'orange on a stuffy French menu...i guess i'm dating myself...i guess it's too old school.  but again...the sweet and savory.  that syrupy orange glaze dripping over the crispy skin of a perfectly cooked duck breast.  mmmm...delicious!

well,  with those two things locked in memory, i came up with this marmalade.

don't get me wrong here...this is outstanding on a fresh scone, crumpet, popover, muffin, pound cake or any old bread, but put in on some fried chicken or a ham and cheese fried egg biscuit and we have a WINNER!

heck...this stuff is good just on a spoon!

sounds like i'm tootin' my horn again...well i am on this one...

ORANGE TARRAGON MARMALADE

adapted from Ina Garten and Anna's Orange Marmalade

4 large seedless navel oranges
2 lemons
7 cups sugar
2 heaping Tbsp fresh grated ginger, grated on a cheese grater
2 large sprigs of fresh tarragon
1 heaping tsp dried tarragon tied in a cheesecloth pouch
2 cloves roasted garlic, pulverized to paste and mixed with orange water.

cut the oranges and lemons in half crosswise, then into very thin half moon slices.  discard any seeds.  place sliced fruit and their juices into stainless steel pot.  add 8 cups water and bring to a boil, stirring often.  remove from heat and stir in sugar until it dissolves.  cover pot and allow to stand overnight at room temperature.

the next day, add the sprigs of tarragon, the tarragon pouch, the ginger and the roasted garlic mixture and bring the mixture to a boil.  reduce heat to low and simmer uncovered for about 2 hours. ***don't forget to put a small plate in the freezer for your plate test.  remove tarragon sprigs.  turn heat up to medium and boil gently, stirring often for another 30 minutes.  skim any foam that you can...don't get obsessed with the skimming.  it will not be a problem.  when almost to temp, throw in a few leaves of tarragon...more than just a few.  you want to see the tarragon in the marmalade.  cook the marmalade until it reaches 220 F degrees on a candy thermometer.  remove tarragon pouch.
do a plate test.  if it's firm, not runny...it's ready, it's done.  it should be a lovely golden orange color.  if it is runny, continue to cook until the plate test works for you or if it's too hard add more water, stir and bring back to temp.

pour the marmalade into clean, sterilized jars and continue with the canning procedure...or let come to room temp and refrigerate for use.

BACON JAM with a little kick

BACON JAM...are you kidding me?

was someone keeping this a secret?

how did i not know about this WONDER SPREAD?!

move over candied bacon...there's a new kid in town

good morning...good afternoon and good night !

i could eat this with every meal...and i think i have.

if you are a bacon fanatic, like myself, i suggest...demand you to try this fabulous easy slow cooker recipe for the sweet savory ride of your life.  it goes with just about anything and everything...wonderful with the apple-peanut butter combo...fabulous with a ripe camembert cheese and a crisp cracker...just the right topping for some toast soldiers and a 3 minute egg...

and on a burger ?  fagetaboutit !

SLOW COOKER BACON JAM

w/chipotle peppers

adapted from Martha Stewart

original found HERE

1 1/2 pound sliced bacon (apple wood smoked is great), cut lengthwise into 1-2 inch pieces

NOTE...if doing it on the stove top i find it much easier to keep the pieces large or whole for easier flipping and even browning.

2 medium yellow onions, diced small

3-4 garlic cloves, smashed peeled

1/2 cup cider vinegar

1/2 cup packed brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/2 tsp Mexican chili powder

2-3 chipotle chilies, diced...out of the can with a little of the adobo sauce

1.  cook your bacon until it is browned and the fat is rendered...OVEN or SKILLET...?

NOTE...the 1st time i cooked my bacon, in strips, all at once in the oven...much easier...BUT i lost out on the crispy bacon burnt scrapings that you get from cooking it in the skillet.    the finished product didn't miss the scrapings at all...it was fabulous.  i did a second batch on the stove top to see if there would be a big flavor  difference and i cut the bacon into small pieces...had to do it in 2 batches, took twice as long, kind of messy and kind of a big hassle.  this batch is in the slow cooker RIGHT NOW, so we'll see....i'm leaning towards the oven method and cutting it all into pieces before adding to the pot.

NOTE...i just tried the second batch...the one that i cooked the bacon on the stove top and used all the scrapings.  i did not see any noticeable flavor difference.  i will definitely use the oven method for my bacon from here on out.  i think i could still get some of the delicious scrapings off the jelly roll pan and add them, but like i said, i didn't notice anything worth going through all the trouble of stove top cooking.  i suggest cooking your bacon in whole strips all at once in the oven.

transfer the bacon to paper towels to drain.  pour off all but 1 tablespoon of the fat.  save the rest for future use...like these Bacon Fat Oatmeal Chocolate Chip Cookies perhaps.

Add onions and garlic, and cook until onions are translucent, about 6 minutes.

add vinegar, brown sugar, maple syrup, coffee, chili powder and chipotle chilies and bring to a boil, stirring and scraping the browned bits off the bottom of the skillet (or not if used oven method) with a wooden spoon.

add bacon and stir to combine.

transfer mixture to a 6 Qt slow cooker and cook on high, UNCOVERED, for 3 1/2 - 4 hours, until liquid is syrupy.

transfer to a food processor and pulse until coarsely chopped.  let cool, then refrigerate in airtight containers, up to 4 weeks

NOTE...i, obviously, put mine in airtight clip-top jars...try to make sure there are no air bubbles when loading into jars...that's where the spoilage can form first if you are storing a jar for a few weeks. this is very rich, but UNBELIEVABLY FABULOUS so you might use it sparingly...

or YOU MIGHT WANT TO SLATHER IT ON EVERYTHING !!!

i have a new favorite breakfast now that i have discovered this wonder spread...a bacon jam, peanut butter and fresh raspberry quesadilla.  spread the jam on one side, the p-nut better on the other, add the raspberries to one side and flap over like a quesadilla...talk about a delicious out-of-the-ordinary on the go breakfast...YUM !!!

Another Great Oatmeal Cookie made with BACON FAT

i know...you might be over all this bacon fat overload, BUT this is definitely another WINNER.  people raved about it...begged for another.  these are quite different than the other cookie i posted about called the Depression Era Oatmeal Cookie.  that one is crunchy and hearty, while this one is the perfect balance of crunchy outside and chewy inside...great for sandwiching with some yummy maple frosting

i found this incredible recipe while searching for uses for all the bacon fat i have accumulated.  it's at Serious Eats, posted by Amanda Clark.  please check out the original post HERE.  she talks about how she came up with the idea for this unbelievable cookie creation.  she played around with it alot and came up with the perfect ingredient combo for the bacon flavors to really shine while keeping the crunchy outside-chewy inside texture of the classic lunch-box cookie.  my hat's off to Amanda for this one, for sure!

OATMEAL CHOCOLATE CHIP COOKIES made with BACON FAT !!!
i adapted the recipe slightly, but the original is found at

Serious Eats from Amanda Clark

1 cup, plus 2 Tbsp bacon fat room temp.

1 1/2 cups sugar

2 large eggs

1 tsp vanilla extract...i added 1/2 tsp maple extract with 1/2 tsp vanilla

4 1/2 tsp molasses

4 1/2 tsp honey

 1 1/2 cups AP flour...i used white whole wheat flour

1 tsp baking soda

1/2 tsp salt 

1/2 tsp cinnamon

dash powdered ginger

and a few grates of fresh nutmeg

3 cups oats...i use old fashion oats

1 1/2 cups bacon...approx 1 regular package

1 cup raisins, choc. chips or nuts...i use mini choc. chips.   2nd batch was toasted pecans

preheat oven to 325 F.  

mix fat and sugar until creamy and light...(this will not get quite as creamy as butter)

NOTE...as i stated in my other bacon fat cookie post, i like to refrigerate the fat after cooking the bacon so that it solidifies...then let it sit out for a bit before creaming with sugar.

add eggs one at a time, beating after each.  add vanilla, molasses and honey and beat to incorporate.

in a separate bowl combine all dry ingredients...flour, salt, baking soda, cinnamon, ginger and nutmeg.  add dry mixture to wet mixture slowly until just Incorporated.

now...add the oats, bacon chunks and what ever extra goodie you choose and mix until just distributed evenly...don't over mix.

drop the dough by heaping Tablespoons onto parchment lined cookie sheet, leaving 1 1/2 - 2 inches for cookies to spread.  bake for 10 - 12 minutes, rotating tray if necessary.

Depression Era Oatmeal BACON FAT Cookies

did your Grandma keep a coffee tin on the back of the stove for BACON GREASE?

mine did.  she used that darn bacon grease for everything. butter and fancy oils weren't used for "saute-ing" in those days...it was more like frying. AND...butter was expensive!, bacon fat was almost a freebie.  besides,  i don't think my Grams knew what the term "saute" meant...

 but what ever it was, when Grandma made it...it always tasted better.  

i think it was all in the BACON FAT!

my Grandma lived 'til 108 !

i found this recipe kind of out of necessity... i, for some unknown reason, have accumulated loads of delicious BACON FAT ! little tupperwares tucked neatly on the bottom shelf of the overcrowded fridge hiding in the way back so as not to be discovered by the fridge police.  i had to find a use for it...

i knew if i already put bacon IN the cookie, why couldn't i use the fat as butter...just one animal fat for the other....because we all know...

butter IS fabulous...but...BACON FAT IS PHENOMENAL !!!

photos shown are with roasted-salted peanuts, peanut butter chips and flax

DEPRESSION ERA OATMEAL COOKIES

i found the recipe HERE at Tasty Kitchen

 posted by Adrianna and Caroline at A Cozy Kitchen

i adapted it ever so slightly

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp maple extract if adding pecans instead of chocolate

3/4 cup BACON FAT...room temp...SEE NOTES*

2 cups old fashion rolled oats

1 1/2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 1/2 cups flour...i used white whole wheat

4 pieces of bacon...HA !!!...I USED 8-10 slices cut or crumbled into fairly large pieces

i added 1/2 (give or take) cup mini chocolate chips in my 1st batch...

2nd time i used 1 cup lightly toasted pecans
3rd batch was with salted-roasted Virginia peanuts, 1/3 cup p-nut butter chips and 1 heaping Tbsp of flax seeds

preheat oven to 375 F
in a mixer combine the sugars and bacon fat until fluffy and light in color

*NOTE...i think it could handle almost 1 while cup of fat....also, i refrigerate the fat after cooking the bacon to solidify...then remove it and bring it to room temp...this works better from my experience than using it in it's liquid oil/fat form

add the egg and vanilla extract and combine well.

in a separate bowl combine the oats, flour, baking soda, salt and spices

in the mixer add the oat/flour mixture to the wet mixture in 3 batches and mix 'til just combined.  don't over mix, because you still need to add your goodies

stir or fold in your bacon and choc. chips or nuts or whatever...(cranberries a good add?)

 on ungreased or, i prefer parchment lined cookie sheet... make some round large tablespoon-walnut size balls and flatten slightly.   depending on how big you like your cookies will determine how flat...bake for  approx. 10 minuted or until done...i suggest doing a tester...all bacon fat is not equal and regulated like butter, so i say do a tester and check out how much your batch will spread.  also, the white whole wheat flour makes a hearty dough.

the pictures shown are of the cookies i added peanuts, peanut butter chips and a Tbsp of flax.  these are quite hearty cookies.  the dough seemed dry-ish and didn't really spread, so i flattened them with the bottom of a glass.  they turned out more of a crunchy cookie than chewy....DELICIOUS !

i've made these 3 times.  1st time was straight from the original recipe, then i started to change it up a bit with some spices and a little flax.  the sweet-savory factor is fabulous.  i prefer the strong flavor of apple wood smoked bacon fat, but any good bacon fat will do.

oh yeah...more notes... i like to cook my bacon in the oven on an aluminum lined cookie sheet.  half way through i pour off the fat and reserve in a heat proof tupperware...then continue cooking bacon until crispy...again pour off fat and reserve.

OATMEAL EGG BAKE w/BACON AND MAPLE SYRUP

another one of my new cold weather favorites...easy and so satisfying.  nothing real gourmet about this one, just good old breakfast ingredients presented in a different way...makes breakfast more fun and feels a little gourmet-ish.  this would be great to throw together for a casual brunch because it's so easy to prepare and it stays quite warm.  this one held up well even after the photo shoot.

WHAT YOU'LL NEED...

your favorite OATMEAL.  cooked. enough for the servings you are making

BACON.  cooked.  enough for garnish...adds a great crunch.  i always have some cooked bacon in the fridge.  what can i say...I LOVE BACON.  check out this BACON CANDY recipe here for a tasty sweet, savory, spicy treat.  can be pre-made and crisped up in the oven.

EGGS

BUTTER

MAPLE SYRUP

INSTRUCTIONS ?

* see notes and excuses at the bottom

fill your serving vessels with the cooked oatmeal (a little butter inside doesn't hurt)  ramekins would work well.  i used this cute little retro cast iron dish that held the heat for quite some time, but anything at least an 1 1/2 inch deep will do.

make a little well for the egg and crack it right in. 

bake in a preheated oven at 370 degrees for approx 15-20 mins.  your cooking time depends on the temp of your cooked oatmeal (your oatmeal should be warm), the type of dish, and how you like your egg. i know everybody likes their eggs different so just keep checking the middle 'till it is to your liking.  i turned the top heating element (not broiler) on for the last five mins.  remember it will keep cooking a little bit after you take it out, so if your not serving right away take that into consideration.

NOTE...i just recooked this and i had the oven on convection 370 degrees for 15 min. and not much was happening except the oatmeal was baking.  then i turned the top element on for about 7 min. that's when the eggs started to cook.  i think the dish and the type of oatmeal really affects the time, so just keep your eye on the prize.  if you've never baked an egg before (i hadn't), i suggest doing a trial run as i did.

while they're in the oven crisp up your bacon get it ready.  you don't want to be waiting on bacon when your eggs are just perfect.  if your not into bacon or don't want to fuss with it some toasted pecans or almonds would be yummy...you just need something that will add a little crunch and texture.

* i know i didn't give you an exact recipe, but i hope you get the idea...the idea is delicious, but my instructions are pretty lacking.  actually, my instructions suck !  sorry about that.  i even tried to do a retest so i could get the timing right, but there are too many little factors.  the first time i just threw it together and thought it was so delicious and tasty...the second go around, i was trying to be too precise.

long story short.....use the idea and flavor combo...not the instructions...and you'll have a delicious breakfast as i just did....maybe it's all about the candied bacon...hmmmmm...

i KNOW it's all about the candied bacon!

Bacon Candy

what can i possibly say about this that you havent already imagined. just two simple words...BACON..and...CANDY. might make little sense to the unenlightened few, but once you've crossed the line and seen the light, this concept makes all the sense in the world. as a matter of fact all seems right in my world once sweet and savory are put into play. this is a quick simple way to get that fix. come on...you know it's true..bacon makes everything better.

sweet, savory, spicy...you hit the flavor trifecta

BACON CANDY
lots of versions out there, but this is how i roll...

i like to use THICK sliced applewood smoked bacon
cover a sheet pan with parchment or foil for easier clean up
put slices on a rack that fits pan
sprinkle brown sugar on each slice, a few lumps are fine, they will melt
sprinkle with a little cayenne pepper or cinnamon if you can't take the heat.
put in the oven at 380 degrees for about 15-20.. minutes  or until it's good and crispy.  it depends on your choice of thickness.
let cool completely before attempting to devour.  melting sugars and sizzling bacon can be a tad detrimental to the palette.  ENJOY !
this is best the day of, but i have saved some and re-crisped in the toaster oven.

Pickled Eggs

PICKLED EGGS...reeeeally pickled...yum

well, i'm a little embarrassed to say, this is the only pickling i have done this year...who am i trying to kid here...this is the ONLY pickling i have EVER done in my life. i've always wanted to get into the whole canning thing so i thought pickling would be a jump start and kind of in the same category...pretty food in cute jars.

these bright little pink gems are not only pretty, but really tasty and much more fun than a regular ol' hard boiler. they are so easy to make and i was quite pleased (tickled pink you might say) with the results. i think they would be great as a colorful egg salad or deviled with some interesting filling...there are many many possibilities i'm sure...

so if you're a pickling novice, like myself, give these a go and be sure to use older eggs for your hard boilers..they make for a clean peel. a clean smooth peeled egg is key...no cracks or holes in the whites makes for a good picklin'

PRETTY IN PINK...PICKLED EGGS

To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets aside for another use. In medium saucepan, combine reserved beet juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8-9 PEELED hard-boiled eggs in 1-quart jar with tight-fitting lid...TIGHT being the operative word here..you do not want this bright pick juice to leak. Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week.

Chicharron Pancakes

CHICHARRON PANCAKES...

pancakes made with ground pork rinds

NO flour...NO kidding !

well, i don't have to tell you that these are my new favorite thing. what could be better? a pig in a pancake? i seem to be alllll about anything PIG lately and i apologize...wait a minute...no, i don't apologize. PIG STUFF ROCKS!...

about these pancakes...chicharron pancakes are another on of those "i can't believe this is gonna work" type recipes. i mean, how is fried pig skin going to turn into a fluffy pancake? well, it's just a miracle i tell ya....

i like to have one every morning for breakfast with maple syrup, spicy pecans and a slice or 2 of bacon (of course). i mention this because that's how much i love them AND they can be made ahead and rewarmed throughout the week. i don't know about you, but i don't have time to whip up pancakes every morning and breakfast is my favorite meal of the day so whenever i can find something out of the ordinary that can be thrown together in the early morn. ...i'm all over it.

i found this recipe while searching for low carb breakfast ideas and it was on quite a few sites. the real recipe is called "Wonder Waffles". i don't have a waffle iron so i went with pancakes instead and as you can see they come out fabulous. i wish i could try the waffles. i was tempted to by an iron, but just can't fit another gadget in the kitchen right now. i don't know who the original came from, but i would love to give thanks to someone out there...so THANK YOU someone out there...

CHICHARRON PANCAKES
adapted from the Wonder Waffle recipe found in the lo-carb forums

4 large eggs (i used Egg Beaters)
2 Tbls. heavy cream (plus more to thin)
2 Tbls. water (plus more to thin)
1 Tsp. vanilla extract
3 Pkt. Splenda

3-4 ounces of crushed/ground pork rinds (1 bag Mission Pork Rinds)
1/4 Tsp. ground cinnamon

1/4 tsp pumpkin spice

use a food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be thick, but not to thick to spoon easily. If too thick, add a little water. i found that i needed to add quite a bit of water and maybe a little more cream. If too thin, add a little bit more pork rinds, but i doubt it will be too thin. now go ahead and make your cakes as you normally would. i found that spreading them out with the back of the spoon as they hit the pan helps. they shouldn't be too thick...do a few testers.

as i said, these keep in the fridge and are great warmed up in the microwave for a quick bite.

i'm thinkin' tomorrow morning i might even make a sandwich with peanut butter and apricot preserves...what do you think about THAT ?!...

the possibilities are endless...

SWEET and SAVORY SODA BREAD

well, i am now A BREAD BELIEVER!!!

i can finally say that i have found the bread i have been looking for. you see...i like to reserve my carbs for the best of the best. soda bread is it. moist, dense, crusty outside and flavor-FULL on the inside. it's so versatile, you can put just about anything in it...and i think i will try everything. this bread is so easy that i can see throwing it together with many different flavors on a moments notice. no, i haven't tried bacon or cayenne yet, but i'm sure it's coming soon. a while back i tried Bacon Casserole Bread. as i stated in my post, i thought i was making something moist and casserole-ish. what i was really making was just good ol' yeast rising sandwich bread. it turned out fabulous and everybody liked it, but it's not what i was after. soda bread is what i was after. soda bread is worth the carbs...let's put it that way.

so far i've made 2 loaves. the first was so good i just had to make it again. they were both sweet and savory with smoked gouda, rosemary, sultanas and i added walnuts to the second loaf.

oh...did i mention this is a pretty healthy bread? with whole wheat flour and oatmeal i feel it almost passes as wholesome and healthy. well, at least it makes me feel a little better about wanting to devour the whole loaf. it's hard not to take that second huge slice right out of the middle when it's still hot from the oven. i'm surprised it made it in front of the camera in one piece...actually it was still too hot to cut into so i did get a few shots off.


the crust is kind of like a soft little shell covering. i just wanted to pet it. actually i could hardly wait to cut into it. i think it would be even tastier to just grab a chunk off instead of slicing it. i was afraid i could eat the whole thing in one sitting.

for the recipe i googled around for oatmeal soda bread then whole wheat soda bread and finally healthy soda bread. i found a few that used WW flour and oatmeal together and ended up with 4 great looking recipes. i know from ALL my bread baking experience (kidding!) that most things baked with just WW flour can be quite dense. i have yet to find and try the King Arthur WHITE whole wheat flour. i can't find it at my markets. i have heard that it bakes alot more like regular flour. that being said, i went for the WW flour, regular flour and oatmeal combo recipes. i used Kevin's reicipe as a base and added a little butter (for reasons unknown) and my extra flavors such as rosemary, smoked gouda and sultanas. now that i know this recipe works well as a base and is somewhat healthy i'll use it every time and change the flavors. (update)... i just baked my third loaf today...smoked sharp cheddar, toasted pine nuts, sultanas and sage...OOOH BOY!!! dee-lish!

SWEET and SAVORY SODA BREAD

adapted from Kevin at Closet Cooking(his original found here)

Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

cut in 4 Tsp butter

1 1/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup oatmeal

1 Tsp fresh finely chopped Rosemary

3/4 cup grated smoked gouda

3/4 cup sultana (white raisins)

1 cup buttermilk

Directions:

mix the flours, soda and salt in a large bowl

cut the butter into the flour mixture

mix in the oats

add rosemary-stir

add smoked gouda-stir to coat grated cheese...no lumps

add sultanas and , again, stir to coat and separate

Mix in the buttermilk and form a dough.

in the same bowl start to shape you loaf...if baking free-form round.

this dough will be sticky so don't be afraid to flour your hands a little and lightly flour the surface when you finish shaping your loaf.

Shape the dough and place it on a baking sheet or in a loaf pan.

parchment on a cookie sheet works well

for a round loaf slash with an X on top

(optional) brush with buttermilk

sprinkle kosher salt on top

Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).

my scribbled notes say that i baked the loaf for 30 minutes @ 380 degrees

then 15-20 minutes @ 330 degrees

keep a eye on your first one because it kind of depends on how many additions you have and the size or shape of your loaf.

SWEET SAVORY SPICY PECAN PANCETTA AND EGGS

i really don't know where i came up with this combo, but i gotta tell ya, it sure works for me. my 1st bite made me think i was at a 5 star hotel on a fabulous vacation somewhere just willing to try anything and everything different or out of the ordinary. but no, there i was in my own kitchen....darn...oh well...

anyway, lately i've been obsessed and facinated with the whole sweet savory thing. (spicy goes without saying because everything i eat has to have some heat to it). i was just falling asleep the other night and a thought came to me that i haven't ever seen anything with nuts and eggs together...i'm sure there are recipes out there, but i don't recall any. it's hard to come up with anything truely new anymore, ya know? someone's always done it before. but...i'm not lettin' the wind out of my sails yet...

i wish i could say that there's some big fancy recipe, but i like simple. put this with that and these and those...and if you don't have some of those then use whatever you think would be good and make it your own.

here's what i did........

fry pancetta(sliced like thick bacon) in a non stick pan. remove and place on paper towel

cook eggs to your liking in same pan(yes! in that yummy pancetta fat! duh...)

i scrambled mine with cheyenne, thyme, salt and fresh ground pepper

(the 1st time was a frittata, as seen above)

***sweet & spicy pecans from Trader Joes***

spicy pecans are a key factor (where ever you get them)

maybe a lil'extra cheyenne and thyme on top

maple syrup tableside

put these flavors together however you see fit and i think you'll be surprized. the variations on this are endless. my tastebuds are already rolling with more ideas for new combos and flavors.

let me know if you like this one and, for sure tell me your ideas...