Tag Archives: easy

Schofferhofer Grapefruit Brie Apple Crisp

I know, I know. You’re thinking, “Beer, grapefruit, brie and grandma’s apple crisp? What the what?” Welcome to the delicious world of craft beers! This Schofferhofer Grapefruit Brie Apple Crisp will conjure up some of those wonderful grandma’s cooking memories, but it will also bring you into the new (ish) & exciting world of craft beer, and all the fabtastic foods you can create. Alone, this Schofferhofer Grapefruit hefeweizen is refreshing to the taste buds and nose, worthy of any spring fling or summer pool party. With some fresh fruit and brie, it becomes Oscar worthy. Because of the brie, this dish can be used as either an appetizer or dessert. I personally tried some for breakfast, and it was incredible. Because I run on the hedonistic side, I also tried equal parts of Schofferhofer Grapefruit and champagne. Move over mimosa, there’s a new sheriff in town! YUM!!! I hope that you get as much enjoyment out of this recipe as I have!

Ingredients

5 lbs Apples, peeled, cored & cut into wedges
12 oz brie, cut into very small cubes
1/2 cup Schofferhofer Grapefruit
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1 Tbs tapioca
1 1/2 cups flour
1 cup sugar
1/2 cup light brown sugar
1/2 tsp kosher salt
1/2 cup finely chopped almonds
1/4 tsp cinnamon
1 cup oatmeal
1 cup unsalted butter, cut into very small cubes

Combine apples and next 6 ingredients. Pour into greased 9×12 baking dish. Combine remaining ingredients in food processor by pulsing and just until combined. Drop over apple mixture. Bake at 350 until topping is browned and filling is bubbly. Let stand for a few minutes before serving. It’ll be VERY hot! Enjoy!

Brie, Prosciutto & Balsamic Caramelized Onions Flatbread

Brie, Prosciutto and Balsamic Caramelized Onion Flatbread

I was hungry. That’s how this happened. I was simply hungry. I looked in the fridge and noticed there was brie that was at the “need to be consumed or else” phase. I just happened to pick up pizza dough at the deli yesterday. I recalled there was prosciutto in the “spare” fridge on the back patio. The final piece was sweetness. How do I add sweetness without ruining the savory of the flatbread? Glancing around the kitchen and in the cupboards, I noticed red onions and balsamic vinegar. BOOM! The final piece fell into place. 20140306_150211

I’ll warn you: this flatbread borders on insanely good. The brie isn’t overwhelming. The onions aren’t overwhelming. It is over the top with flavors that work together like a symphony. Ridiculous, I say! Shhhh, don’t tell anyone how simple it is. Be prepared. It’ll knock your socks off. Feed people a salad first so they don’t eat it all!

Ingredients

1/2 prepared pizza dough (from the bakery or deli)
Olive oil
Kosher salt
1 Tbs butter
1 Tbs olive oil
1/2 large red onion, chopped
1/2 cup balsamic vinegar
1 Tbs brown sugar
1 lb Brie, rind removed and chopped
6 oz Prosciutto, coarsely chopped

Roll out or stretch pizza dough until very thin. Place on baking sheet. Brush with olive oil, and dust lightly with kosher salt. In sauté pan, heat butter and the 1 Tbs olive oil over medium heat, until butter is melted. Add onions and cook until they begin to caramelize, about 10 minutes. Add balsamic vinegar and brown sugar. Be careful with adding the vinegar; the fumes can be powerful if you breathe them in. Combine. Reduce heat to medium-low, and reduce for about 10 minutes. Assemble the flatbread: layer brie pieces, then prosciutto (it should cover the flatbread almost entirely), and finally the caramelized onions. Bake in 400 degree over for 18 to 20 minutes.

Dogfish Head Theobroma Vinaigrette Salad

Print Spring is finally in the air! When I think of spring, I think of wild flowers blooming. And that they need rain. When I hear rain, I want to dance naked in it. Then I look in the mirror. The effects of winter are apparent. The need to shed the hibernation hips takes over! “Must eat salad”, rambles around in my head. Enter Dogfish Head Theobroma (which translates to “Food of the Gods”) to the vinaigrette rescue. From the Dogfish Head website: “This Ancient Ale is based on chemical analysis of pottery fragments found in Honduras that revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions.” How cool is THAT? Dogfish Head Theobroma is brewed with cocoa powder, cocoa nibs, honey AND ancho chilies. It’s got a velvety chocolate feel at the start, and a touch of spice at the finish. Which makes it a perfect beer to create a lovely vinaigrette to top off a healthy salad. Say hello to chocolate and goodbye to those hibernation hips!

Vinaigrette Ingredients

1 cup Dogfish Head Theobroma
1/2 cup chocolate balsamic vinegar
1/2 cup grapeseed oil
1 Tbs Dijon mustard
“Caviar” from 1 vanilla bean
2 tsp grated shallots
1/2 cup chocolate balsamic vinegar
1/4 cup plain rice vinegar
1/4 tsp cayenne pepper

Place in a heavy saucepan; bring to a boil over high heat. Simmer until it reduces by 1/2, about 10 minutes. Remove from heat, and whisk in remaining ingredients. Set aside.

Salad Ingredients

8 cups arugula
1/2 cup chopped dried cranberries
1/2 cup toasted and chopped walnuts
8 oz crumbled goat cheese

In large bowl, toss ingredients. Pour Dogfish Head Theobroma Vinaigrette over the salad mixture and serve. #YUM

Henriettibles Herb Turkey Brine

Turkey brine. It strikes fear in the hearts of many. B-R-I-N-E. Say it. Love it. Embrace it. It’ll change your turkey day! Brining turkey, chicken or pork creates a succulent and ahhhmaaazing beast. Be creative. Use your imagination. Just follow the basics of brining, and you can create magic. Add whatever flavors you love. I like to throw a little Hanky Panky in there. Grab a glass of wine and follow along!

Chow yumly!

Henriettibles Pomegranate Granola

Henriettibles Pomegranate Granola Parfait

This pomegranate granola recipe came about because I was out of granola to put in my morning yogurt. I poked around my cabinets a little while and, voilà, awesome on a stick happened the first try. My good friend, Deb Carpenter, tried it and proclaimed, “This is the best granola I’ve EVER had. And I mean friggin EVER!” And she was eating it while drinking wine! Of course, the wine may have contributed to her enthusiasm….

Ingredients

2 Cups slow cooking oats
3/4 cup light brown sugar
1/2 cup chopped pecans
1/2 cup slivered almonds
1/2 cup chopped dried pomegranate (or cherries, blueberries or whatever you have on hand, but
the pomegranate is AHMAAAZING!)
2 tbs ground flaxseed (optional)
1/2 cup honey

In a large bowl, combine all ingredients except the honey. Make sure it is mixed well so you don’t end up with lumps of brown sugar. Add the honey in small portions and mix in between each addition.

Line a large jelly roll pan with parchment paper. Turn the mixture onto the lined jelly roll pan. Spread evenly to edges of pan. Bake in 350 oven for 20 minutes. Remove from oven and allow to set for 10 to 15 minutes before disturbing. Either cut or break into pieces, or crumble into small pieces, but not cutting through the parchment paper. The parchment paper will peel right off the back. Enjoy!!!

Tomato Feta Pasta

My grandfather

This is a feta pasta recipe that I’ve made for so many years, always with enthusiastic results. I’ve refined it many times, trying to keep it as fresh and lively as possible. From the “You may not know this” file: I’m part Greek. My grandfather was born on the beautiful island of Crete. And, I love feta cheese. Okay, I just love cheese. This dish is a very simple way to bring have some great Greek flavors. This recipe will make your senses and taste buds sing. The smell of it cooking it such a treat, your family and guests will be enthusiastic participants. Be prepared to say “Oopah!!!!” Throwing your dishes onto the floor or into the fireplace is optional.

As with most things, I like to use as many fresh ingredients as possible when making this; it’s just so easy to cut up fresh tomatoes and chop fresh herbs! Watch for pasta making video to come. Fresh pasta makes this even more incredible! If your short on time, you can substitute canned diced tomatoes with herbs in it, I won’t guarantee the same fresh flavor.

Ingredients

1 pound fresh ground beef

Feta Pasta

1/4 tsp granulated garlic
2 Tbs finely chopped shallots
Salt & Pepper
18 oz fresh tomatoes, seeded and chopped
1 clove fresh garlic, minced
1 1/2 tsp dried oregano
3 Tbs fresh chopped basil
1 8 oz can tomato sauce
3 Tbs (heaping) of good quality tomato paste (I like the tube kind)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fresh ground nutmeg
Salt & Pepper
1/4 cup white wine
1 lb cooked pasta
1 cup crumbled feta cheese

Place ground beef in large skillet. Sprinkle with granulated garlic and salt & pepper. Begin to brown.

: Feta Pasta

When close to being browned, add the chopped shallots. Drain fat from beef. While the beef is browning. combine chopped tomatoes, minced garlic, oregano, basil, tomato sauce, tomato paste, cinnamon and nutmeg in a medium bowl. Add to skillet with browned beef. Add salt & pepper and wine.Bring to a boil. Reduce and simmer for 8 minutes. Remove cover and simmer another 5 to 8 minutes, or until desired consistency. Serve over cooked pasta and cover top with feta cheese.Oopah!