Both Amanda and I had a rough go of our most recent round of recipes. We were feeling something sweet and indulgent, but our ambitious recipe ideas fell a bit short this time. While I still have faith that our original visions will someday come to fruition, you know what they say: “Shoot for the moon. Even if you miss you’ll land among the stars.” Scientific accuracy of that phrase aside, these dessert cups were a happy accident when I was forced to improvise. Between having used up many of my ingredients on a failed casing for my nutella ricotta, I made this press in crust with the few essentials I still had on hand. The result was a savory complement to the sweetness of the chocolate hazlenut flavors in the filling.
At the end of the day, Amanda and I wanted to put our baking urges to good use and make something delicious. These little dessert cups, while not my original plan, did just that. They would be excellent for parties since they are bite sized, and would be sure to catch the attention of your guests (plus they can be assembled in advance–you know how I love that). However, you don’t need to wait for a party to enjoy this yummy treat.
Crust Cup Ingredients:
2 cups all purpose flour
2/3 cup of canola oil
1 tsp salt
Water if needed
A few drops of optional red food coloring
Ricotta Filling Ingredients:
1 15-oz container of whole milk ricotta cheese
1/2 cup whipping cream
1/4 cup of hazelnut chocolate spread, like Nutella
1/2 cup powdered sugar
1/2 tsp vanilla
Chocolate shavings for garnish if desired
Make the Filling:
If your ricotta cheese looks a little runny, it may be helpful to set the cheese over a strainer lined with cheesecloth, sitting on top of a bowl for drainage. Wrap the cheese in any leftover cheesecloth falling over the sides of the strainer and put something heavy on top. Allow to rest for 6 hours up to overnight in the fridge and allow it to drain.
In a large mixing bowl with an electric mixer or stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
In another bowl, combine the ricotta, chocolate spread, powdered sugar and vanilla and stir until everything is well incorporated.
Carefully fold in the whipped cream and chill the filling for at least 2 hours or until you are ready to use. Can be made at least 2 days in advance (but be careful because you might eat it all before it makes it to assembly).
Make the crust:
Preheat the oven to 450°F.
Whisk together the flour and the salt and make a well in the middle. Drizzle in the oil and combine with a fork until a dough forms. If it looks dry, add water, one tsp at a time until it comes together. If you wanted to use the red food coloring, you can add it with the oil before adding to the flour to help it distribute evenly or you can add at the end to make a marbly pattern like mine pictured.
Divide the dough into 12 balls in and press each one into a muffin tin so that it lines the bottoms and sides, like a cup.
Bake for 10-15 minutes until the crust is dry. Allow to cool for 10 minutes before popping out of the muffin tins.
If the top edges look a little rough, a microplane can help file off any craggly bits if that is something that might bother you, but otherwise you are ready to fill once the crust cups are fully cooled.
Add the chocolate filling to a piping bag or plastic zip top bag with a bottom corner snipped off and pipe in to your cups.
Top with shaved chocolate if desired or maybe even some chopped strawberry if you want to get fancy and enjoy! Keep chilled if not eating right away.
Wine Pairing: Maybe it’s because I made these around Valentines day (hence the red food dye), but I’m feeling a dryish Rose with this one. Something Maybe with berry undertones, but more on the tart side, that chocolate spread is sweet!
Still on the heels of our favorite food competition shows, Amanda and I were looking for a new challenge. This time, we wanted to see if we could use a single ingredient in three different courses. Of course, one would want something that could be used both in a savory and sweet capacity, which does limit some options. Being an ingredient that I love in basically all forms, I chose the lovely, yet humble potato. I am quite sure I would be able to and enjoy going off on a Bubba-esque from Forrest Gump speech regarding all of the potato forms and how delicious each one is. So, for this challenge, the potato seemed like a natural and budget friendly choice.
For the appetizer, I was still feeling the effects of watching one too many Food Network chefs create some fancy tasting menus and so I wanted a delicate and pretty appetizer for the first course. While this one is a bit labor intensive, they are very delicious and would for sure impress at a gathering. The savory mushrooms and cheesy potatoes make for a lovely combination. Stay tuned for the other two courses!
1 potato, shredded and kept in a bowl of water until ready to use
1 lb mushrooms, cleaned and sliced
1 shallot, minced
2 oz manchego cheese, shredded
1 tbsp butter
4 cloves of garlic
High smoke point oil for frying (like vegetable or canola)
Green onion for garnish
In a small skillet over medium-high heat, add 1 tbsp of butter and add the shallots, garlic and the whites of the green onion. Saute until the shallots become translucent, about 1-2 minutes.
Add the mushrooms to the pan and continue cooking until the mushrooms have released their moisture and have turned more brown, about 5 minutes.
Mix together your shredded cheese and potatoes.
Heat a cast iron skillet with about 2 tbsp of oil until the oil is shimmery.
Spoon about 1 tablespoon worth of the potato/cheese mixture into the pan and flatten, and repeat until the skillet is full, but none of these potato beds are touching. You may be able to cook about 4-5 at a time.
When the edges of the potatoes are beginning to look brown, after about 1-2 minutes, flip with a spatula and cook for an additional 1-2 minutes.
When crispy and brown, remove the hashbrown beds and drain on a cooling rack with a paper towel underneath.
Once the potatoes are cool enough to handle, plate with a spoonful of the mushrooms on top and garnish with the greens of the green onions. Enjoy!
Wine Pairing: The manchego cheese would probably go nicely with something simple, like Cabernet Sauvignon.
Halloween and October is always a fun time for me, and I love to get fun with the spooky theming of the holiday. While last year Amanda and I made something sinfully sweet to celebrate the day, this year we wanted to go “Spooky savory.” Amanda went incredibly brave with a scarily unfamiliar protein to our kitchens, but I decided to go a different route. I’m not sure if I would have had the access to such a disparate delicacy, but I certainly did not have the enthusiasm or fortitude to seek it out. Instead, this dish is a much more accessible in terms of grocery availability and friendliness of flavors to all palates.
This white bean and kale hummus is as easy to make as it is crowd-pleasing. The green color, while also packing a nutritional punch throughout the year, is easy to incorporate into an Halloween party plans as a very appropriate, on theme, munchie. The breadstick snakes, while a bit more time consuming, really accent this dip with both visual and flavorful contributions. The tomato and herbs in the bread, while also making these “snakes” more colorful, pair excellently with the lemony-garlic flavors of the hummus. Whether you’re dressed as Frankenstein or Wonder Woman, this appetizer is sure to keep the horrors of “Hanger” away.
White Bean Hummus:
1 can of great northern beans rinsed and drained
3 tbsp tahini
juice from one lemon
pinch of salt
1/4 tsp cumin
1/4 cup of water
1 1/2 cups packed kale (stalks removed–about 3 stalks)
2 tbsp olive oil
Add all ingredients to a food processor and blend until the kale is incorporated to your liking, and the mixture is smooth. I did mine for at least 5 minutes, so settle in.
If you like room-temperature hummus, this is ready to serve immediately. However, I prefer mine chilled and allowed it to sit in the fridge for at least 2 hours before serving. Could be made up to 3 days in advance and will last in the fridge in a sealed container for up to 5 days. Serve with “Snake” sticks or any hummus accompaniment of your choice.
Snake Breadsticks Ingredients
1 cup lukewarm water
2 1/4 tsp (1 packet) instant yeast
2 cups of flour
1/2 tsp salt
2 tbsp tomato paste
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried rosemary
Black sesame seeds for eye garnish
1 egg+1 tsp water
Snake Bread Stick Instructions:
Add the lukewarm water and the yeast to the bowl of a stand mixer fitted with a dough hook. Allow the yeast to sit with the water for 2-3 minutes while you prepare the rest of your ingredients.
Add the flour on top of the yeast/water. then the salt (be sure it does not touch the yeast), tomato paste, garlic powder, basil, and rosemary. Turn the mixer to low speed for 1-2 minutes everything is mixed together. Then, mix on medium speed for 4-6 minutes until the dough is elastic and smooth.
Cover the bowl with plastic wrap and allow to sit for 45 minutes at room temperature.
After those 45 minutes, preheat your oven to 300°F and turn the dough out onto a lightly floured surface. Divide the dough into 25 equal portions and roll into long strips. Make one end taper slightly to form the tail and keep the other end wide and flatten slightly to form the face. Repeat with all portions and place on a baking sheet in your preferred pose (slithering waves, coils, etc).
Whisk the egg and water together in a small bowl and brush the egg wash over the prepared breadsticks. Add two black sesame seeds to the snake faces to form the eyes after the egg wash is applied.
Bake at 300°F for 50 minutes. Allow to cool slightly before serving. Enjoy with the Witchy Hummus or as a spooky accompaniment to any dinner.
Wine Pairing: With the Mediterranean flavors of both the hummus and the bread, a refreshing Sangiovese would be a nice choice, but if you want to go all out, check out this “I’m Ready for Fall” cocktail that would be a great addition to any Halloween party.
While it might not feel like it to Amanda right now, or me for that matter, Fall is here! Alright, I might be feeling it a little bit more than Amanda (yay for 60° nights!) but I’m not really there quite yet (ugh, 85° days…). If I can’t bust out my knee-high boots and box of scarves just yet, I at least want to sip some flavors of Fall while I light my “Scents of Fall” candle and pretend my nose is a little chilly. This cocktail did just that.
With cinnamon, nutmeg and notes of ginger, this yummy adult beverage leaves the familiar comfort of Fall desserts on your tongue and the rum sure does help to make your tummy warm, even if it is too warm outside for something more of the Hot Toddy variety. This is also a great way to utilize that delicious, seasonal, apple cider hitting the shelves right now. Feel free to make yours a little cider heavy, it’s always a tasty choice.
2 parts spiced dark rum
1 part ginger beer
1 part orange juice
1 part apple cider
Splash of lemon juice
Dash of nutmeg
Dash of cinnamon
Stir all ingredients together* and pour over ice. If you want to get fancy, rim a glass with some cinnamon sugar and stick in a cinnamon stick. Enjoy!
*Note: I did use my cocktail shaker for this one, and it does work but just be warned that ginger beer has bubbles and will expand when agitated as my kitchen floor soon found out. I’m sure you all knew that but I’m not good at carbonation. okay?
Tonight is the season 7 finale of Game of Thrones, and after this season and especially after the last few episodes (no real spoilers, I promise) I think we all need a drink. The Night King, with his steely gaze, has been quite the busy boy lately. I’ve always been a fan of blue drinks anyway, so I thought a cocktail in his and the other White Walkers’ honor (or to sip while we hate-watch him) sounded like the perfect beverage to enjoy at the close of the season.
The juices in this drink are not tropical, as that seemed inappropriate with the White Walkers inhabiting the snowy land beyond the wall, but they still combine to make a delicious mixture that might make even the Night’s Watch jealous.
2 parts Vodka
3 parts Hypnotiq
1 part Apple Juice
1 Part White Cranberry Juice
Splash of Lemon Juice
Combine all ingredients in a cocktail shaker with 2-3 cubes of ice and shake until the outside of the shaker gets uncomfortably cold to hold.
Strain into a martini glass rimmed with sugar or frosting if you desire (although no lining needed to enjoy!). You could even add a rock candy javeli— *ahem* –stirrer if you’d like.
Get ready to watch Game of Thrones and pray your favorite characters make it through the night.
Well, it’s the middle of summer and it…is…HOT! As if the outside temperature weren’t enough, my giant kitchen windows face west. While having the setting sun’s rays streaming across my prep areas is aesthetically pleasing, it certainly raises the temperature of the kitchen noticeably. This, combined with the fact that the oven loves to radiate heat in any way it can makes for a sweaty dinner preparation. After a long day, any recipe that allows me to keep my cool is welcome in my house in the peak of summer for sure.
While my spring rolls are also a great choice, I do like to look towards sushi in times of serious heat. While it does involve cooking the rice, those of us lucky enough to automatic rice cookers (you’ll have to pry that appliance from my fingers–I’m never living without one) means that we can push the button and run away.
Since my palette has not quite graduated to raw fish, and living in a landlocked state hardly places confidence in any fish available, I love to make this fruit sushi as inspired from DK Sushi in Austin. About once every few months I get a craving for these flavors that can only be quenched by bringing out the sushi mat. For a more savory version, I have also made a cucumber and turkey roll that showcases the regional favorite, provel cheese.
If this post has ignited a need for sushi but you’re still craving that fish, I’d suggest checking out Amanda’s too-hot-to-cook post, the Poke Bowl with Avocado Rice, for some fish marinade suggestions that can easily be incorporated into a roll of your choice. For now though, enjoy these alternative options!
Yogurt Drizzle Ingredients:
1/4 cup of strawberry yogurt
2 tbsp pineapple juice
1 tsp sugar
Stir together the yogurt, pineapple juice and sugar until you have a smooth consistency and sugar is dissolved. Chill until ready to serve.
Sushi Rice Ingredients:
2 cups of uncooked, short grain white rice
2 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp salt
Rinse the uncooked rice in cold water until the water is clear (this is very important!). I usually like to add rice and water to the pot in which I’ll be cooking and then use my hand as a claw to agitate the starches. Then drain the starchy water and repeat until the water is clear.
Add 2 cups of fresh water to the rice pot and either cook using a rice cooker or the traditional method (bring to boil over stove, cover and cook on low heat for 15 minutes and fluff).
Add the sugar, rice wine vinegar and salt to the rice and stir until well incorporated. Traditionally these are heated together to form a syrup but we’re trying to use heat as little as possible here and I find the residual rice heat can help dissolve the granules.
Allow rice to cool for 15-20 minutes. It can still be slightly warm when you are ready to assemble.
Sushi Assembly Ingredients:
Fresh Pineapple, thinly sliced
Apple, peeled and sliced into matchsticks
Black sesame seeds
Sprinkle the black sesame seeds over your sushi mat and then spread 1/3 of your rice evenly onto the mat it in a square, about 1/4″ shorter than the nori height. Then add the nori, shiny side down.
Place the slices of avocado, apple and pineapple about 2/3 of the way down the nori sheet trying to fill in as many gaps as possible. However, try not to overfill.
Roll your mat over the filling ingredients and continue to roll. s you complete a rotation, press to make sure the roll is coming together. Pull the mat away from the roll as you keep going.
Slice the roll into 8 equal portions.
Using a vegetable peeler, peel slices of mango so you have a small 1 inch sheet of mango.
With a pastry brush or your finger, brush a little bit of your yogurt drizzle onto the mango sheet and lay it over the top of one of your sushi pieces. Place a slice of strawberry on top.
Once all pieces are assembled, drizzle the yogurt over top and enjoy!
Quick Cucumber and Turkey Sushi
Cucumber, seeded and sliced into matchsticks
Provel cheese (can also use cream cheese)
Sliced turkey, deli meat.
Place the nori sheet, shiny side down on your sushi mat. Spread a thin, even layer of your sushi rice over the nori sheet and leave about 1/4″ of the nori visible at the top.
Place the cucumber, turkey and cheese about 2/3 down the nori sheet avoiding gaps.
Roll your sushi; when you get to the top, brush some water onto the nori to help it seal itself.
Slice into 8 equal portions and enjoy.
Wine Pairing: Obviously, we’re going for refreshing here so a chilled white or rose wine sounds fitting. Something like a riesling is an excellent choice!
While reality television has never quite captured my attention, Amanda has recently gotten me hooked on a little show about the elite of Charleston called Southern Charm. The fourth season recently premiered and the Amanda household was kind enough to include me via Skype for their premier-watching party. Naturally, I wanted to make a meal that allowed me to feel the elegance and flavors of the south and to celebrate with the Florida crew in spirit.
I wanted to make something light, summery, and fancy-feeling that both touched on a southern classic (pimento cheese! yum!) but also represented the class of our favorite character on the show. Therefore, this trio of tea sandwiches–two savory and one sweet–was the perfect option for a viewing party (even if it was a party of one) and let me pretend I was one of the Southern Charm gang at one of their fancy garden parties (but without any drama or drinks thrown in faces).
Spicy Cilantro Cucumber Sandwich:
1/2 cup fresh cilantro
4 oz can green chiles
1 cup spinach leaves
1 tbsp lime juice
4 oz cream cheese
4 oz sharp cheddar cheese, freshly shredded
1/2 cucumber, peeled and sliced thinly
Combine cilantro, spinach, chiles, jalapeno and lime juice in a food processor and pulse until you have a fine puree. Add this mixture to a small bowl with the cream cheese and stir until combined. Refrigerate until ready to use.
Spread the cream cheese mixture onto 3 of the white bread slices and top with cucumber slices. Top with the other 3 slices of bread to form 3 separate sandwiches.
Trim edges and slice into triangles, and they are now ready to serve!
Pimento & Pulled Chicken Tea Sandwich:
4 oz of cream cheese
2 cups cooked chicken breast, shredded
4 oz jar of pimento peppers, drained and rinsed
4 oz cream cheese
1/4 cup greek yogurt
2 tsp hot sauce
1/4 tsp cayenne pepper
6 slices of white bread
Mix together the all ingredients (it does make it a bit easier if the chicken is still warm).
Spread onto 3 slices of the white bread as thick and even as you can manage.
Top with the other 3 slices of white bread to form 3 sandwiches.
Trim edges and slice into triangles. Ready to serve!
Sweet Strawberry Mascarpone Tea Sandwich
3/4 cup of strawberries, trimmed of greens and roughly chopped
2 tbsp sugar
1/4 tsp salt
8 oz mascarpone cheese
Loaf of angel food cake or pound cake
3-4 large strawberries, trimmed of greens and sliced longways-thinly
In a small saucepan over medium heat, add the strawberries, sugar and salt and cook for about 5 minutes until the sugar is liquified and the strawberries are mushy
Pass this mixture through a fine sieve to filter out the seeds and allow to cool slightly.
Once cooled, mix together the strawberry puree and the mascarpone cheese until fully incorporated and there are no white specs in the cheese.
Refrigerate for 30 minutes to allow the cheese to cool.
Slice the angel food cake/pound cake into 1/4″ thick slices.
Spread the strawberry mascarpone onto one slice of bread and then top with sliced strawberries. Add another slice of the cake to the top. Trim edges and slice into triangles. Ready to Serve!
Drink Pairing: With these yummy sandwiches, I decided to forego wine this time in favor of a more Charleston representative cocktail: 2 parts firefly sweet tea vodka, 2 parts pink lemonade and 1 part firefly peach tea moonshine. Be warned though, these little numbers are tasty and dangerous.
As Amanda mentioned in her amazing Guava Cake recipe, the prodigal return of the Great British Baking Show to Netflix has taken us by storm. This show has an amazing ability to make me crave baking like no other, and many a Saturday have been surrendered to bread proofing and pie making after even a small binge Baking Show session. As you have probably seen, Amanda also caught the bug. So, for this Distance Dishes date, we wanted to try a bake we’d never done, and play with some techniques we might not have tried.
I’ve been wanting to try petit-fours for a long time, and when I had my first taste one earlier in 2016, I knew I wanted to try to make it for myself. This was the perfect excuse to do it! I also had a basil plant growing out of control and wanted to incorporate it with complementary flavors and now here we are.
The cake is tart and fresh, the strawberries and wine add berry notes which are all to be tamed by the added sweetness of the pourable fondant. Since this was my first attempt, I did not want to invest in a special cutter, but thankfully with a sharp knife and a ruler, we can still achieve some cute little cakes.
Lemon Basil Pound Cake Ingredients:
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
2 1/2 cups granulated sugar
1 cup (2 sticks) softened butter
3/4 cup fresh lemon juice
1/4 cup milk
1/2 cup fresh basil, shredded and chopped finely
Preheat oven to 350°F. Line two half-sheet pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, either with a stand or hand mixer, beat together the sugar, butter, and eggs, first on low speed until everything comes together, then on high speed for 5 minutes. Incorporate the milk and lemon juice into the sugar mixture, then add your flour mixture slowly. Beat until smooth. Gently fold in basil leaves.
Spread your cake batter thinly and evenly over the lined baking sheets with an offset spatula.
Bake for about 15-20 minutes until springy when touched.
Allow cake to cool completely before assembly.
Strawberry-Red Wine Filling:
8 oz strawberries, roughly chopped and greens removed
2 tbsp sugar
1/3 cup fruit forward red wine (I used a red blend with mentions of notes of berries on the label)
Pinch of lemon zest, if available
In a medium saucepan, heat all ingredients over low heat until the sugar granules are dissolved. Increase to medium heat so that the mixture is simmering.
Stir over the heat for about 10 minutes until the strawberries lose their shape and the mixture thickens. The temperature should be around 220°F when finished.
Strain through a sieve to help remove the seeds from the jam mixture.
Refrigerate for at least 2 hours or until ready to use for the cake. Can be stored without canning procedures in the fridge for up to 3 weeks or frozen for up to a year.
Pourable Fondant Icing Ingredients:
4 cups powdered sugar
1/4 cup light corn syrup
1/4 cup hot water (I used plantation lemonade tea for something different, but not necessary)
1 tsp vanilla extract
food coloring if desired
1 cup white chocolate chips
Melt the white chocolate chips over low heat in a saucepan or in 10-20 second increments in the microwave stirring in between each session until very smooth.
Add the powdered sugar, corn syrup, and hot water into a large bowl and stir gently until smooth. You can also use a stand mixer on low if you have one.
Add the melted white chocolate and vanilla and stir until smooth. If you’re using food coloring, this is also the time to add until you get the desired effect.
It is important to make sure this is still warm when you’re ready to use so make this immediately before you’re ready to dip your cakes (see assembly).
Once your cakes have cooled, trim the crust-type edges from the cakes so that you have clean sides.
Portion and cut the remaining cake rectangle into three equal sections as these will make your three layers.
Spread a layer of jam onto one of the new portions. Place another one of the portions on top, and top with additional jam. Top with the final cake portion.
Repeat the trimming, portioning and layering with your other sheet of cake and then freeze all newly layered cake portions for 30 minutes.
Once the cakes have hardened a bit, get out your ruler and a sharp knife and cut the cakes into equal, bite-size squares. I aimed for about 1.25″x1.25″ but however you’re able to portion these equally and what looked right to you will work.
Freeze the cut cakes for another 15-30 minutes and make your pourable fondant just before you are ready to remove them from the freezer.
Once you have your fondant ready, using a fork, slowly lower the mini-cakes into the fondant until submerged and shake off the excess. Carefully lower onto a cooling rack (with liner underneath) to harden. Repeat with all your cakes.
You can decorate your new petit-fours with more melted chocolate drizzled over, sprinkles, or get crazy with traditional fondant if you’d like. Whatever makes you happy!
Wine Pairing: The obvious choice for this would be to suggest the rest of the bottle you used to make the jam. However, if you’re like me and that bottle is looking a little low because you needed something to do while waiting for the jam, cakes and fondants to harden, then I’d suggest checking out Amanda’s Giggle Water Recipe since it’s a light, refreshing beverage perfect for an afternoon treat.
I remember one of the first times I thought I might be becoming an adult (I mean, still not 100%), it was after a particularly indulgent weekend full of gastronomic delights. It was at that point when I had the spontaneous thought: “Man, I really just want a vegetable.” That was a completely new feeling to me as anyone who knew my former eating habits could probably verify. Nowadays, it doesn’t take much to get that feeling again and I take pride in it. However, after weeks of the holiday season, hosting, attending parties (some people, not necessarily me), and partaking in all the scrumptious treats of the holiday season, it’s nice to get back to the routine of healthy meals for a little while.
This week, Amanda and I wanted to share our go-to veggie filled recipes when we need a little nutritional pick-me-up. While I try to make pretty healthy meals on the regular, when I’m really feeling disgusting and bloated and a little too deep-fried, a nice salad roll is my favorite. They are light, basically a salad burrito and if you fill them full of veggies and lean protein, a little dipping sauce might not hurt if you don’t go overboard.
The beauty of these rolls are in their customizability. You can add anything you like and dip into anything you like. I have seen spring and summer rolls filled with everything from cooked shrimp and vermicelli noodles to mangoes and strawberries. If you keep these rice wrappers on hand, you can easily scoop up some leftovers you have in your fridge and let your imagination go wild. Below, I wanted to share the version I gravitate towards as well as a few dipping sauce options:
Spicy Pineapple Dipping Sauce
3/4 cup pineapple puree
1/4 cup honey
2 tbsp sriracha
1 tbsp apple cider vinegar
Juice of 1/2 lime
1 tsp of sliced greens of green onions for garnish
If you don’t have pineapple puree, blend together about 1 cup pineapple chunks (canned is fine) until smooth.
Whisk together all ingredients minus the green onions until combined.
Top with green onion slices.
Sesame Ginger Dipping Sauce:
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
3 cloves of garlic, minced
1 tbsp grated, fresh ginger
1 tbsp sesame seeds
1-2 green onions, chopped
Combine all ingredients in a small bowl until well mixed and enjoy.
Peanut Dipping Sauce:
1/2 cup peanut butter
1/4 cup honey
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp grated, fresh ginger
1 clove garlic
Juice of 1/2 lime
1 tbsp red pepper flakes
Whisk all ingredients together in a small bowl until well combined (the peanut butter might fight you for a second but it will come around) and it is ready to enjoy.
My Salad Roll Ingredients:
Rice Paper Wrappers
Green Bell Pepper
(But the possibilities are endless so go wild)
Gather and slice all your ingredients mise-en-place style so you aren’t fumbling for anything. I like my vegetables and proteins (although shrimp can probably stay whole) to be cut into strip for easier eating.Make sure you have a large bowl of clean, cool, water big enough to submerge the entirety of your wrapper at one time, and a flat, clean surface to build your roll.
Dip one rice paper wrapper into the water and allow to sit for 10-15 seconds.
Remove from the water, and try to shake off and excess. Transfer to your surface for assembly.
Place a small amount of your ingredients about 1/3 of the way up from the bottom of the roll not surpassing the halfway mark of the wrapper. Try to fill in as much free space as possible but be careful not to overstuff.
Once you have added all of your ingredients, fold the bottom third over your ingredients and then fold in the sides. Then roll the rest up just like a burrito. As you can see in my picture above, the rolling might not always be perfect, but try to keep it as contained as you can.
Enjoy immediately as a whole meal or as an appetizer with your choice of dipping sauces.
Wine Pairing: I know we’re trying to be healthy here, but come on. Sometimes you can have both right? While it would depend on your dipping sauce selection, I can’t help but feel that a light Rose might be a nice selection to the summery feel of this dish–which may also match with the peanut sauce nicely. Happy cooking!
Amanda and I promise the new year will bring fresh and healthy recipes, but late December is when the sweet treat rules the day. With just a short time before Christmas Day, families are gathering to decorate the tree, gorgeous light displays illuminate the neighborhoods and there is a feeling of joy in the air. Like Thanksgiving, every family has its own traditions to make the holiday season extra special and mine is no different. For me, the Christmas season is when “tradition” truly makes an appearance, whether I decorate the house with my nutcracker collection, my mother *ahem* I mean Santa gifting me a new Holiday Barbie ornament to add to my growing collection, or blasting Christmas music throughout the house subjecting all inhabitants to my singing along.No tradition in my family though, is more iconic or more anticipated than the annual Christmas morning cinnamon rolls.
As we would excitedly rip through our bursting stockings each Christmas morning I remember the smell of those cinnamon rolls cooking and waiting for the timer to signal their completion; they are a once a year treat. Now, in our family, the canned cinnamon rolls are our tradition and certainly do not disappoint. However, that would not make for a very interesting post, for one, and I’m an adult now and ready to make my own way in traditional recipes. So, while I did not want to just copycat the original, I did want to share this gingerbready spin on our classic with the Distance Dishes family and I’m sure they will be appearing on our Christmas morning menu for years to come. They are more work than the canned option, but they can be made in advance and freeze extremely well. We recently celebrated an early Christmas since my family is spread across the county and these were served. They did not disappoint.
4 large egg yolks at room temperature
1 large whole egg at room temperature
1/3 cup molasses
6 tbsp melted butter
3/4 cup milk
3 1/2 cups all-purpose flour (may need up to 1/2 cup more)
1 1/4 tsp salt
2 1/4 tsp dry yeast
1 tbsp granulated sugar
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp nutmeg, freshly ground
1/2 tsp star anise, ground
Cooking spray or vegetable oil
1 cup brown sugar
1 tsp ground ginger
1 tbsp cinnamon
1/2 sp ground cloves
1/4 tsp salt
4 tbsp melted butter for brushing
1/3 cup cream cheese
1 1/2 cups powdered sugar
2 tbsp milk
Whisk together the egg yolks, whole eggs, molasses, sugar and milk.
Transfer this mixture to a stand mixer with a dough hook and add flour, yeast, salt, yeast (not over the salt), butter, ginger, cinnamon, cloves, nutmeg, and star anise. Mix on low to combine for 1-2 minutes.
Turn the mixer speed to medium and allow to knead for about 5-6 minutes until dough pulls away from the sides of the bowl. The dough should be fairly wet but not sticky; add more flour if necessary and knead until this consistency.
Transfer dough to a large buttered or greased bowl, cover with plastic wrap and allow dough to sit and rise for 2.5 hours.
While you are waiting for your dough to rise, mix together the cinnamon filling by stirring together the brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl. Set aside until ready to roll out the dough.
Once the dough has risen and rested, transfer to a large piece of greased parchment paper on a flat surface. Shape the dough into a general rectangle shape and roll out with a rolling-pin (or you can get creative with a wine bottle-life hack!). to a rectangle about 18″ by 14″.
Brush the rectangle with the 4 tbsp of the melted butter leaving about 1″ strip at the top unbuttered. Distribute the sugar mixture over the buttered portion of the dough evenly.
Starting opposite the unbuttered end, and using the parchment paper to assist, roll the cinnamon roll into a tight cylinder. Pinch the seams closed along the cylinder for a secure roll and turn to seam side down.
Using a serrated knife, cut the cylinder into 12 identical slices, about 1.5″ thickness.
Butter either 9″ by 13″ baking dish or two 8″ round baking dishes and place in the cinnamon rolls, cut side down, so that they are each just barely touching.
Place in the fridge to rest overnight or about 6-18 hours if you’re timing it.*
The next morning, place the rolls into a cool oven with a pan of boiling water to create steam and allow for one last rise for 30 minutes.
Then, remove both the water and the rolls while you pre-heat the oven to 350 degrees.
Bake the cinnamon rolls for 30 minutes, and while they are baking make the icing (can also be made ahead of time).
Using a mixer with a whisk attachment or a hand mixer, mix together the cream cheese, milk and powdered sugar until combined. Set aside or refrigerate until rolls are baked.
Once the rolls are out of the oven, spread the icing evenly over the rolls and serve warm. Enjoy!
*If you’re looking to make these ahead of time, this is an excellent time to freeze. Tightly wrap the dish and freeze until ready (will keep for about 6 weeks). Once ready, thaw overnight in a cool oven and then resume the steps above starting with adding the pan with boiling water to the oven for 30 minutes. I would not recommend freezing the icing though, but it is fairly easy to assemble.
Wine Pairing: Since we typically have this for breakfast, I’d recommend your mimosa of choice to go with this one! Enjoy!