Almond Joy Bread

My fellow bloggers inspire me, their passion and creativity awe me.  They can even get me to come to the edge, get outside my box.  They can even get me to bake.  Cathy from Wives with Knives  inspired me with this Almond Joy Bread recipe.

The name of this bread may imply that it would be very sweet, it isn't and that was my favorite part.  It imparts one of my favorite candy bar flavors without overwhelming my sweet palate.

Hurry-up and print the recipe. You will love it.

I made two loaves. We ate one and saved one for later.

Congratulations to All Things Yummy. Danielle is the winner of the Bobby Flay Bar Americain cookbook.  Thanks to everyone who participated.  I really enjoyed hosting the giveaway.

"Sometimes you feel like a nut, sometimes you don't. Almond Joy has nuts, Mounds don't." 

Almond Joy Bread

Compliments of Wives with Knives

Author: Culinary Concoctions by Peabody

Ingredients:

4 eggs

2 cups sugar

1/4 cup canola oil

1/4 cup melted unsalted butter

1 teaspoon vanilla

1 teaspoon coconut extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 cup sweetened coconut

1/2 cup raw almonds, chopped

1 cup chocolate chips

Coconut Glaze:

1 cup sugar

1/2 cup water

1 tablespoon unsalted butter

1 teaspoon coconut extract

Chocolate Ganache:

8-ounces semisweet chocolate, chopped

3/4 heavy cream

Instructions:

1. Combine the first 6 ingredients into the bowl of an electric mixer.  Using the paddle attachment, beat the ingredients on medium speed for 2 minutes.

2. In a separate bowl, sift and and combine flour, baking soda, baking powder and salt.

3.  Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk, flour, buttermilk....in that order.  Mix until just combined, like you would if you were making muffins.

4.  Fold in coconut, chocolate chips and almonds.

5.  Pour into two loaf pans or 8 mini loaf pans that have been greased and floured.  Bake at 350 degrees F for 1-hour (minis take about 10 minutes less).

6.  Remove from oven and place on rack to cool.  While cakes are still warm, poke several holes in the top of the cake with a wooden skewer.  Drizzle Coconut Glaze into the holes.  Finish glazing cake by taking a pastry brush and brushing on remaining glaze ( as much as you would like).  When cake is completely cool, drizzle chocolate ganache over cake.

7.  COCONUT GLAZE:

8. Place ingredients into a small saucepan.  Bring to a boil.  Allow to boil for about a minute.  Turn heat off but leave saucepan on burner.  Glaze cake as instructed above.

9.  CHOCOLATE GANACHE:

10.  Place chocolate into a bowl

11.  Place cream in a saucepan and bring to a boil

12.  Once cream has boiled pour over chocolate.  Let sit for 3 minutes.

13.  Stir with whisk until smooth and glossy.

14.  When cake is completely cool, drizzle chocolate ganache over cake.

Enjoy!

Wordless Wednesday

Photo by Ton Vanvliet

Hot Potato Chips with Blue Cheese Sauce

Let's face it, hot fresh potato chips are addictive.  Hot potato chips seasoned with salt, served with a warm blue cheese dipping sauce, and made with a quality blue cheese like Maytag (Yes, these are the folks that make your home appliances, too.)  Lord help me, because I can't stop myself.

If you are really in a pinch you can take a really good quality potato chip and heat them in your oven at 350 degrees F for 5 minutes...It's the sauce that steals the show, but I am partial to a fresh made potato chips.

Hot Potato Chips with Blue Cheese Sauce

Serves 8

Recipe from Bobby Flay's Bar Americain

Blue Cheese Sauce

Ingredients:

2 cups whole milk

2 tablespoons unsalted butter

1 small Spanish onion, finely chopped

2 tablespoons all-purpose flour

1/4 teaspoon Kosher salt

Pinch of Cayenne

1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish

Potato Chips

Ingredients:

4 large Idaho potatoes, peeled and sliced lengthwise 1/8-inch thick on a mandoline

2 quarts peanut or canola oil

Kosher Salt

Directions:

1.  Pour the milk into a small saucepan and bring to a simmer over low heat.

2.  melt the butter in a medium saucepan over medium heat.  Add the onion and cook until soft.  Stir in the flour and cook for 1 minute.  Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes.  Season with the salt and cayenne.  Remove from the heat and stir in the blue cheese.  If the sauce is to thick, thin with a little extra milk.

3.  Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

4.  Heat the oil in a large saucepan over medium heat until it reaches 375 degrees F. on a deep-fat thermometer.  Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes.  remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain.  Immediately season with salt.

5.  Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives.  Place the bowl in the center of large platter and arrange the potato chips around the bowl.

Enjoy!

Wordless Wednesday

Photo by Tomatoes on the Vine

Bobby Flay Cookbook Giveaway and Vidalia Onion Soup with Blistered Vermont Cheddar-Topped with Parsley Pesto

A beautiful American twist on a French classic.  This is what makes American food not just good but great.  Sweet Vidalia onions are used and when caramelized real slow, it really intensifies their flavor.  The replacement of the traditional Gruyere cheese with a classic American sharp white Vermont cheddar, well nothing else needs to be said.  As a grand finale it's topped with a fresh parsley pesto that brings another layer of flavor and color to this hearty, delicious soup.

These days our American food is more diverse and infinitely better, and it is in part due to chefs like Bobby Flay who actively celebrate America's great flavors.

I am giving away a copy of Bobby Flay's Bar Americain Cookbook. If you are interested, leave me a comment.  I will select a winner randomly on January 28.

Vidalia Onion Soup with Blistered Vermont Cheddar

Serves 8

Recipe from Bobby Flay's Bar Americain Cookbook

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

3 pounds Vidalia onions, halved and thinly sliced (note: can be replaced with Walla Wallas from Washington or Hawaii's Maui onions)

2 cloves garlic, finely chopped

1/2 cup brandy

1/2 cup dry sherry

2 tablespoons all-purpose flour

8 cups chicken stock

8 sprigs fresh thyme

Kosher salt and freshly ground black pepper

16 thin slices French baguette, lightly toasted

1 pound aged cheddar cheese, grated

Directions:

1.  Melt butter with the oil in a large Dutch oven over medium heat.  Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes.

2.  Add the garlic and cook for 1 minute.  Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes.  Stir in the flour and cook for 2 minutes.  Stir in the flour and cook for 2 minutes.  Whisk in the stock and thyme, bring to a simmer, and cook until the soup is slightly thickened, about 15 minutes.  Season with salt and pepper and discard the thyme.

3. Preheat the broiler.

4.  Divide eight 16-ounce ovenproof crocks between 2 baking sheets.  Put a slice of bread in the bottom of each crock.  Fill each crock until three-quarters full.  Place another slice of baguette over each soup and divide the cheese on top.  Carefully slide the crocks under the broiler and broil until the cheese is melted and golden brown, 2-3 minutes.  Remove from the broiler and top each with a dollop of parsley pesto.

Parsley Pesto

Makes about 3/4 cup

Ingredients:

2 cups packed fresh flat-leaf parsley

1 clove garlic, chopped

3 tablespoons pine nuts

1/4 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

Directions:

1.  Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped with the motor running, slowly add the oil through the feed tube and process until combined.

2.  Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.  Scrape into a bowl.  The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.  Bring to room temperature before serving.

Enjoy!

Wordless Wednesday

Photo by Tomatoes on the Vine

Dirt to Table Experience- Southern Sweet Chow-Chow Relish

I am smiling at myself.  There things you don't imagine yourself doing.  I have realized that there are many things that could not be imagined at some point in my life, that became a reality at another point.  Example, shoveling manure out of a wheel barrel into a garden plot and enjoying every minute.  There was a moment I  thought, "This brings new meaning to shoveling sh**".  Followed by a second brief moment, "If only my friends could see me now".  In reality, it is difficult to shake my city slicker ways, and embrace a calmer closer to the earth way of life.  I obviously crave it, as I am always seeking ways to get closer to what I value.  One of the things I value is food.

Something else I did not imagine doing was canning food.  I attempted to can a tomato salsa for my family one year.  Can you tell me what happens when you can fresh, uncooked diced tomatoes?  The pressure builds in the jar, and when you open it, it will explode.  Yes, there would have been no telling what would have happened had I proudly gave out my jars of joy to each member of my family.  My desire to can promptly came to an end.

The new reality is that I had an abundance of cabbage in my garden.  More cabbage than my family was willing to enjoy each day.  We grew it, I can't waste it!  The thought passes through my mind maybe, just maybe, I should can it.... the thought became a reality, and so I did.  With a little help from my food processor and actually following the directions, I managed to produce 10 quart size jars of something delicious.  With only a slight hesitancy, willing to share with my friends because this time I think I did it right.

Chow-Chow is a southern style relish that has long been a favorite as a topping on pinto beans, hot dogs, black-eyed peas, hamburgers, collards, and other greens.  It is really quite delicious.

Did I mention it was easy too?

Southern Sweet Chow-Chow Relish

Recipe from the Mountain Laurel

Makes 5-6 Jars

Ingredients:

2 quarts shredded cabbage (1 medium head)

1/2 cup sweet onions, chopped fine

1/2 cup red or green bell peppers chopped fine

2  tablespoons salt

Note: I added a hot pepper to some of my jars to add a spicy kick.

Combine the chopped vegetables and sprinkle with salt.  Let stand in the refrigerator 4-6 hours.  Drain well.

Combine the following ingredients and simmer for 10 minutes.  Use a large enough pot to mix the vegetables in later.

2 cups vinegar

1-1/2 cups sugar

2 teaspoons dry mustard

1 teaspoon turmeric

1/2 teaspoon ground ginger

2 teaspoons celery seed

2 teaspoons mustard seed

Add vegetables to vinegar-spice mixture and simmer another 10 minutes.  Bring to boil then pack, boiling hot into heated canning jars, leaving only 1/8-inch head space.  Place canning lids and rings on jars, and tighten.

Turn the jars upside down so that all the heat is on the seals.  Don't turn the jars upright until the jars are completely cool.

Enjoy!

Note: If you would like to share a Dirt to Table Experience as a guest blogger on Tomatoes on the Vine send me an email.  I would love to share your experience.