Pig Candy-Candied Bacon

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So, it's ridiculous, really, the idea that you could win a bake off with candied bacon. And yet I did !

I wasn't going to bring it, but I love this stuff so much, I wanted to share it with my coworkers. Making this is truly a labor of love, and I made a two pound batch so that everyone would have a taste. My idea was that I would put it out on the sample table, go sing some Christmas carols, then come back and take a photo to post on my blog...this is what I returned to.



So, there are no pretty photos of the finished product this time, but let me tell you, it was a smashing hit. Our contest at work has three categories you can win, Best Dessert (non-cookie), Most Traditional, and Most Unique. Some people voted for the Pig Candy in all three categories ! Crazy. And although it is time consuming, it isn't difficult, so add it to your list of holiday goodies today !








Pig Candy 


1 pound thick cut bacon, cutinto 2 inch pieces 1 ½ cups brown sugar 2 tablespoons maple syrup (thereal kind) ¼ cup rice wine vinegar 1 teaspoon black pepper
Preheat oven to 375. Cover ajelly roll pan with foil. Place a baking rack (I use a cookie cooling rack) ontop of the pan.  Mix together the sugar, syrup, vinegar and pepper untilit is a thick glaze. Place bacon pieces on the pan, and bake for 7 minutes.Brush each piece generously with the glaze and return to oven. Bake for 7minutes, remove from oven and turn bacon over. Brush again, glaze generouslyand bake for an additional 7 minutes. Repeat this process until the bacon iscrispy and well glazed. Cool on wax paper, and eat ! Each pan will takeapproximate 30-35 minutes to complete.

Dark Chocolate Orange Cookies

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We received a gift of a very large box of oranges and grapefruit from some very dear friends who had visited Florida this winter. Since there are only two of us, there was no way we could possible eat them all, so I needed to get cookin'! I wanted to find a way to use some of them in my holiday baking. Ray suggested a dark chocolate orange cookie, because this is one of his favorite flavor combinations. 
I used my usual chocolate chip cookie recipe, and started creating from there. The addition of the citrus gave the cookies some amazing loft and a fluffiness I wasn't expecting. I can only assume the acid in the orange juice reacted with the baking soda. This is really an unusual texture and taste, they are delicious!

Dark Chocolate Orange Cookies

2 sticks butter (1 cup) softened
3 oranges, zested and juiced (juice should not be more than 1/2 cup)
2 eggs
1 teaspoon vanilla
1/2 cup brown sugar
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
3 3/4 to 4 cups all purpose flour
1 package dark chocolate chips

Preheat oven to 350. Cream together the butter, eggs and orange juice and zest. Add in eggs, vanilla and sugar and continue to mix until well combined. Slowly add dry ingredients. Mix together until dough is not sticky to the touch, but not crumbly. Stir in chocolate chips. Form into one inch balls, and drop on ungreased baking sheet. Bake 8-10 minutes until just golden on top. Remove and let rest on pan for 2 minutes, then remove to racks to cool. Makes approximately 4 dozen.

Dreamsicle Bites

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Part two of the cookies made with oranges ! I actually used the same base dough recipe that I use for my chocolate chip cookies. Originally, I was thinking about putting white chocolate chips in these, but I don't really like them, so why do that ? I would basically be making cookies just to give away. Instead, I chose to frost these with a light glaze with vanilla and orange zest. The result is a bright, light cookie that is a nice contrast to most of the overly sweet cookies served during the holidays.

                                                                                   

 Dreamsicle Bites
















2 sticks butter (1 cup) softened3 oranges, zested and juiced (juice should not be more than 1/2 cup)2 eggs1 teaspoon vanilla extract1/2 cup brown sugar1 cup white sugar1 teaspoon baking soda1 teaspoon salt3 3/4 to 4 cups all purpose flour


For the glaze: 3 tablespoons orange zest 3 tablespoons orange juice 1 tablespoon white vanilla extract3 cups powdered sugar 
Preheat oven to 350. Cream together the butter, orange zest and juice, and eggs. Add vanilla and sugars, and mix well. Slowly add dry ingredients. Consistency of the dough should be like play dough, not sticky to the touch, but not try. Form into 1 inch balls and drop onto ungreased cookie sheet. Bake for 8-10 minutes just until golden brown. Remove to cooling rack to cool. Mix together glaze ingredients and frost. Let frosting dry completely before storing. 

Grapefruit Brulee with Goat Cheese Frozen Yogurt

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Yes, we are still working on the citrus we received from Florida! It has been a challenge to my creativity, because I usually just eat the oranges and grapefruit we have on hand, I rarely cook with them.

We grill fruit quite often in the summer, and serve it with ice cream. These Florida grapefruit had a nice sweetness, so brulee seemed like it might work, and since we have the cool brulee torch, why not ? And I had goat cheese that needed to be used up, so why not make my old favorite stand by, goat cheese honey frozen yogurt ? Is this a holiday dish ? I suppose since citrus is in season this time of year, it must be !

I have to thank my husband, Ray, for the prep work on this and the next several posts. I am laid up with foot surgery, so while I dream up recipes, he has to be the sous chef !

Grapefruit Brulee with Goat Cheese Frozen Yogurt
2 large pink grapefruit
2 tablespoons brown sugar
1 tablespoon butter
Cinnamon and nutmeg, for sprinkling
Cut top and bottom off each grapefruit, then slice off skin, making sure to remove all of the pith.  Slice each grapefruit into four equal slices.Place slices on a cookie sheet, and sprinkle lightly with brown sugar, then dot with butter. Using brulee torch, lightly brown each slice until bubbly. Sprinkle with cinnamon and nutmeg, and serve with goat cheese frozen yogurt (recipe follows).

Goat Cheese and Honey Frozen Yogurt
3/4 cup honey
1/4 cup sugar
1/2 cup watered
1 tablespoon freshly grated ginger
1 tablespoon freshly squeezed lemon juice
6 ounces goat cheese, crumbled
1 cup plain Greek yogurt
Inaudible small saucepan, mix together honey, sugar and water. Warm over low heat until honey is melted and sugar is dissolved. Remove from heat and let cool to room temperature. Add goat cheese to honey mixture, and blend until smooth. Stir in yogurt, and again, blend until smooth. Add to ice cream maker and mix according to manufacturer's instructions.

Venison Chops and Ras el Hanout Butternut Squash

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This is a new experience for me, crafting recipes, and relying on someone else to execute them. But, I am laid up with a foot in a cast, so I have to depend on my husband to do most of the cooking. 
I had been craving some red meat, and we have an entire freezer full of venison, but grilling this time of year is problematic. I also wasn't sure I could coach Ray through pan searing chops and finishing them in the oven. He did a spectacular job ! 
The side dish was really just needing to use up some squash, and wanting to try this new spice I purchased. The result was a restaurant quality dinner. Excellent work, sweetie !!
Venison Chops with Bleu Cheese Sauce and Ras el Hanout Butternut Squash

For the chops:6 four ounce venison chops (cut from the backstraps)1 tablespoon grill seasoning2 tablespoons olive oilPreheat oven to 400. Season chops on both sides with grill seasoning, and let meat come to room temperature. Heat a large, oven proof skillet over high heat, and add olive oil to pan. Sear chops approximately 2 minutes on each side, then place skillet in the oven, and cook 4-5 minutes to medium rare. Remove from oven and let rest 3-5 minutes before serving.

For the sauce:1 tablespoon butter1 tablespoon flour1 cup whole milk6 ounces bleu cheeseIn a small saucepan, melt butter. Stir in flour, cook and stir until smooth and golden. Slowly add milk. Simmer over medium heat until thickened. Stir in bleu cheese, and simmer until cheese is melted. 
For the squash:1 medium butternut squash (approximately 2-3 pounds)4 tablespoons butter2-3 tablespoons ras el hanout1 teaspoon fleur de sel 1 teaspoon pepper Start 3 quarts of water to boil. Peel and dice squash into 1 inch pieces. Cook until tender, 20-30 minutes. Drain water, and return to pan. Add butter, spices ans ltd, and puree with immersion blender until smooth. Adjust seasoning as you like.

Very Vegetable Chicken Barley and Bean Soup Recipe

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Vegetable Chicken Barley & Bean Soup

2 boneless chicken breast cubed
3 cloves garlic, chopped
3 small carrots, diced
2 ribs celery, diced
2 teaspoons fresh rosemary, chopped
2 bay leaves
juice from 1/2 lemon
1/2 glass white wine
8 cups chicken stock homemade or canned
1 cup quick cooking pearled barley
1 zucchini, cut in slices
1 cup canned or fresh corn
1 cup fresh or frozen spinach
1 28 ounce can of stewed tomatoes
1 cup cubed potatoes
2 cups fresh green beans
1 can of great northern bean or homemade beans
pinch of cayenne pepper
1/2 teaspoon each oregano, parsley, garlic powder
1/4 cup pecorino romano cheese
salt and pepper to taste

Heat olive oil in a large saucepan, add chicken and garlic. Saute for about 5 minutes. Add carrots, potatoes,  celery, rosemary, bay leaves, lemon juice and white wine and cook, stirring often, for 2 minutes. Add chicken stock and let it cook for 30 minutes. Add all other ingredients, barley, zucchini,  spinach, corn, tomatoes and let it cook for another 25 min. Then add green beans, great northern beans  and let it simmer until barley opens.  Remove the bay leaves and add salt and pepper,  herbs and  serve with grated cheese.
+claudia lamascolo  Author

Chilean Sea Bass Skewers with Lemon And Certified Steaks and Seafood

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Chilean Sea Bass is a delicate delicious fish that is so versatile. If you have never tried this it is truly one of the best tasting fish and everyone raves about this one. Thanks to the partnership opportunity with Foodie Blog Roll and Certified Steaks and Sea Foods I was able to bring this amazing offer to my readers! Use the coupon below to get $25.00 off your first box of delicious Sea Bass from Certified Steaks and Seafood.

Amazing taste to this sea bass and one of my favorites. I just love the pure white delicate flavor, then with a hint of lemon, this is just a perfect mild fish everyone will love. After cutting this into chunks I thought it would present better on he skewers, they were gone faster than I can thread them on the skewers. If you've never had Chilean Sea Bass your in for a fried Italian treat!

Chilean Sea Bass Skewer with Lemon:

1 pound Chilean sea bass fillet, skinless, bones removed and cut into chunks
Coarse salt and fresh ground pepper
2 tablespoon flour
1/2 cup Italian flavored bread crumbs or panko ( I add minced garlic,  around 1 clove, 2 teaspoons fresh chopped parsley and little Romano grating cheese, around 1 tablespoon.)
1/4 teaspoon cayenne pepper, oregano, garlic powder
Olive oil and butter
skewers
fresh sliced lemon

In a large plastic bag add flour, bread crumbs, garlic and seasonings. Shake cubes of fish in the bag to coat evenly.
In a large fry pan, heat 3 tablespoons olive oil and some butter around 1 tablespoon. Fry sea bass in hot oil till golden brown, while hot drizzle with fresh lemon juice. Thread on skewers to serve, its just for presentation.

 Dip or drizzle the skewers using this sauce. The juice of two fresh squeezed lemons mixed with 1/4 cup  olive oil, 1/2 teaspoon oregano, dash of basil, 1 teaspoon parsley,  salt ,pepper to taste and 1/2 teaspoon garlic powder. Mix all together and drizzle over the kabobs or dip them into the sauce.
Facts about Sea Bass:
This is a  white tender fish that is surely popular on seafood restaurant menu's.  This is a healthy alternative and always a great choice to try. Here is a light butter sauce with an Italian flair.

 Grilled or baked a true delight. We always have 7 fishes on Christmas Eve this is the one we added this year since it's absolutely and elegant choice to serve! WE loved this one!

Check out the recipe vault they have as well!


Certified Steak and Seafood
Comittiment to have quality high standards and great customer service. The company has numerous
Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

Chilean Sea bass
One of the most flavorful white fish is seabass, very popular in popular seafood restaurants. The smooth tender and delicate flavored fish is a healthy choice. So if your a seafood lover this is a must try!


Buttery Prime Rib Filets Angus Beef
If you want melt in your mouth buttery filets to grill, broil or pan fry try these outstanding steaks online that will embed in your memory. These buttery flavored prime ribs steaks awaits you.

Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.


Please visit the website to enjoy the many high quality meats and seafood assortments. Don't forget to use the coupon above to get your $25.00 off your first purchase.


 


This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

+claudia lamascolo  Author