BACON BLUE CHEESE SPIRALS

Bacon is one of those foods many of us can not live without.  Bacon is in a class of it's own especially when it is combined with Blue Cheese and Puff Pastry in this easy to prepare appetizer.  Serve this delicious and savory appetizer warm or room temperature.   It makes a great and unique Salad topping, used much like you would Croutons.  Be sure to use a good quality Blue Cheese cut from the wheel and not a prepackaged tub of "crumbles" which will lack taste and make these appetizers boring and nothing like their full potential.  Good ones like Maytag, Gorgonzola or Stilton are easy to find these days and worth the search.  When you are Cooking The Amazing, something as simple as Bacon and Blue Cheese can come together and be incredible.



Here is the recipe.




3 oz.  Blue Cheese (A Good Quality One)
1/4 c  Cream Cheese
1/4 c  Sour Cream
1/2 t  Fresh Ground Black Pepper
10 Strips of Cooked Bacon
1/2 of a 17.3 oz Package of Frozen Puff Pastry
      (Like Pepperidge Farm Brand)




1.  PLAN AHEAD day before:  Allow Puff Pastry to thaw in the refrigerator over night. 


2.  PLAN AHEAD day of:  Allow the Blue Cheese and Cream Cheese to sit out for 2 hours to soften up and make spreading easier. You will be making the filling and spreading it on the Puff Pastry then refrigerating for 3 hours before baking later.

3.  Fry 10 strips of good quality Bacon until crisp and place on paper towels to drain.  Set aside to cool then crumble and refrigerate while Blue Cheese softens.

4.  Once your Blue Cheese and Cream Cheese has softened add them to a medium bowl and break it up using a fork or your fingers.

5.  Add Sour Cream, Black Pepper and Bacon crumbles and mix well with a spoon.  It will be thick.  Set aside.

6.  Dust a board or work surface with a little flour to keep the Puff Pastry from sticking.  Use only one of Puff Pastry sheets that come in a package for this recipe.  Roll it out slightly using a rolling pin.

7.  Spread the Blue Cheese mixture evenly almost to the edges of the Puff Pastry.

8.  From the widest end start rolling the Puff Pastry to the middle then roll the other side to meet it in the middle.  Wrap tight in plastic wrap and refrigerate for 3 hours minimum and up to over night if needed.

9.  After chilling, preheat oven to 375 degrees.  Place a parchment sheet or spray a Cookie Sheet with Vegetable Spray (Like Pam) and set aside.

10.  Remove from the refrigerator and cut the two rolls in half.  Then cut each roll into 1/2 inch wide spirals and place on the Cookie sheet. 

11.  Bake at 375 degrees for 18-20 minutes or until the Puff Pastry if puffed and just starts to brown.  Over cooking will make the Cheese filling run out and burn.  Remove them before they look "done" and look a little under baked.  Sever warm or at room temperature.


Other great appetizers that you could serve along side these are Ham And Cream Cheese Appetizers or

easy to prepare Stuffed Mushrooms.

Copyright (c) 2011

LASAGNA

Lasagna is an Italian classic that is a favorite of almost everyone.  If you need to feed a crowd or create a dinner that is versatile and limited only by your cooking imagination then Lasagna is what you are looking for.  You can add cooked Spinach or double the Mushrooms and leave out the Sausage for a Veggie version.  I have had a lot of not so good Lasagnas at many Italian restaurants that were too dry, dense and tasteless.  We've all had bad home cooked Lasagna made with slimy Noodles, horrible jarred Sauce and the absolute worst thing to add to Lasagna... Cottage Cheese.   I know, I know!  Cottage Cheese in Lasagna is common in America but it is not the best choice when flavor and texture are concerned.   There, I said it.  The use of Cottage Cheese has caused cultural outcries from many Italians who cringe at the very thought of using it!   This recipe allows for your own tastes and additions... even for Cottage Cheese, if you must.  If you like it and it tastes good to you, then use it.  It is your Lasagna and should reflect your cooking taste, not mine.  But don't worry, I won't tell Momma Mia Mancini you put it in because you are Cooking The Amazing.




Here is the recipe.


1 recipe  Tomato Sauce (or about 8 cups prepared)
24 oz.  Fresh Lasagna Pasta ( or 1 1/2 Boxes dried)
4 T  Butter
1 lb  Mild Italian Sausage
1  medium Onion, diced fine
2  Cloves Garlic, minced fine
3 T  Butter
8 0z  White Button Mushrooms, sliced
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Ricotta Cheese
1/2 c  Fine Grated Parmesan Cheese
2 t  Dried Oregano
12  Fresh Basil Leaves
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Provolone Cheese, Sliced Thin
16 oz   Fresh Mozzarella Cheese
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper


1.  Get all of the ingredients needed prepared ahead to make assembly of the Lasagna to go well in the long run.  Grate your Cheeses, prepare the Tomato Sauce boil the Pasta if you are using dry.  Store the cooked Pasta in a salted ice water bath but remember to rinse before using.  This will save time.  Use a 13 X 9 baking dish or a deep large disposable foil pan.  Preheat your oven to 350 degrees.

2.  Prepare the Tomato Sauce.  If you are going to take the trouble to make a homemade Lasagna then use a real homemade Tomato Sauce.   It is so easy and worth the little effort for the best tasting Lasagna.  This can be done the day before.  Heat it up to use it in this recipe.  If you must use jarred Sauce use a very good one.  Click HERE for my Tomato Sauce recipe.

3.  Boil the Lasagna Pasta.  I use fresh Pasta but dried Pasta is just fine.  Use 1 1/2 boxes of the 16 oz box size.  Add plenty of Salt to the boiling water and cook the Pasta as directed on the box for dried Pasta until just cooked, about 8-10 minutes.  If using fresh Pasta, boil in Salted water for 4 minutes until just almost cooked through.  Fresh usually require no cooking but I have found it to be gummy sometimes if I don't partially cook it ahead.  You can prepare your Pasta while the Sauce is simmering.  Place cooked Pasta in an Salted Ice bath to keep your Pasta from drying out or getting soggy.  When ready for use, drain, rinse and blot dry.   Fresh Pasta is available at most markets or Italian Delis.

4.  To make a Salted Ice bath simply add 2-3 c Ice to a large bowl of water then sprinkle in 3 t of Sea Salt and stir until the Salt is dissolved then add the cooked Pasta.

 5.  In a medium pan, add the 4 T of Butter and melt over medium heat.  The Butter will give it a great taste.  Add the Sausage and brown the Sausage over medium heat until cooked through, about 7-9 minutes.  Remove the Sausage and set aside and reserve the sausage fat in the pan.  Add a little Olive Oil, if needed, if not enough fat to saute the Onions in.  Add the diced Onion and cook until translucent, about 5-7 minutes then add the Garlic and saute 30 seconds more.    The Onions and Garlic pick up the flavor left by the Sausage on the pan.  Add the cooked Onions and Garlic to the Tomato Sauce.

6.  In the same pan over medium heat, saute the sliced Mushrooms in 3 T of Butter until browned, about 7-9 minutes.  Season with Sea Salt and Pepper as they cook.  Set aside.  You want the Mushrooms crispy on the edges and caramelized for best taste in this Lasagna.  You can use White Button or Crimini Mushrooms in this recipe or mix of both.

7.  Place the Ricotta Cheese in a medium bowl and add  1/2 c of Parmesan Cheese, 2 t dried Oregano and 12 leaves of fresh Basil that has been cut into chiffonade (rolled like a cigar tight then cut in strips).  Mix all well.

8.  Slice the Fresh Mozzarella into thick 1/2 inch slices and set aside. 

9.  Now it is time to assemble.  First ladle 2 cups of the Tomato Sauce into the bottom of the baking dish then put a layer of Lasagna Noodles on top.

10.  Over the Lasagna Noodles spread all of the Ricotta Cheese mixture evenly to the edges.  Then layer on all of the Provolone Cheese.

11.  Layer on another layer of Lasagna Noodles over the Cheese.  Then add all of the cooked Sausage.

12.  Add all of the Mushrooms over the Sausage and about 2-3 cups of the Tomato Sauce on top of the Mushrooms.  Add more Tomato Sauce if needed to be sure the Sausage and Mushrooms are well coated in Sauce.

13.  Add another Layer of Lasagna Noodles over the Mushrooms and Sausage.  Using your hands gently compress down on the Noodles so that any air pockets will fill in below for even cooking.  Then add 2 -3 cups of Tomato Sauce and then the sliced fresh Mozzarella Cheese.   Sprinkle with Sea Salt and fresh ground Black Pepper.

14.  Cover with foil loosely so that the Mozzarella doesn't stick to the foil and place on a cookie sheet for ease of transfer to the oven and out.  Safety first!  Then bake at 350 degrees for 1 hour or longer if needed until the Sauce is bubbling around the edges and the Cheese is melted.  All ovens vary in cooking times so yours may require 10 minutes more or so.  Remove the foil and broil on high for 1-2 minutes so that the Mozzarella browns in spots and bubbles.  Watch very closely so that it doesn't burn under the broiler. Remove from the oven and let the Lasagna then sit for 10 minutes before serving.  Garnish at the last minute with fresh Basil.

COPYRIGHT (c) 2011

BAKED HAM WITH MAPLE CHERRY GLAZE

Sunday dinner and your holiday table will never be the same with this amazing Baked Ham glistening in a sweet Maple Cherry Glaze.  The Glaze perfectly balances the smokey saltiness of the Apple Cider Baked Ham.  I also use a good quality bone-in Ham that is also skinless for the best flavor and ease of cooking.  For a unique flavor and to ensure moisture I bake the Ham first in Apple Cider and then glaze it with delicious a glaze of Maple Syrup and Cherry Preserves.  When you are Cooking The Amazing it doesn't have to be Easter Sunday or Christmas dinner to serve the most delicious Baked Ham.




 Here is the recipe.



HAM
1  10-12 lb.  Fully Cooked Ham, bone-in and skinless
2 c  Apple Cider (or Apple Juice)




MAPLE CHERRY GLAZE
1/2 c  Maple Syrup
2  12 oz  Jars Cherry Preserves (Smuckers)
4 T  Dijon Mustard
1 1/2 c  Dark Brown Sugar
1 t  Ground Cinnamon
1 t  Fresh Ground Black Pepper




1.  Preheat your oven to 375 degrees.  *NOTE that this Ham bakes for a total of  3-3 1/2 hrs. then rests for 20 mins. to help you to plan on when to serve it.


2.  Remove your Ham from the plastic and place it in a medium roasting pan.  Place the roasting pan on a cookie sheet for safe and ease of transfer to and from the oven later.  I use a disposable foil roasting pan that requires no clean up!  Place the Ham with the exposed meat side down and score the outer flesh with a knife in a criss cross pattern about 1/8th inch deep.  Don't cut too deep or the juices will escape leaving a dry Ham as it bakes.

3.  Pour 2 cups of Apple Cider (or Apple Juice) over the Ham.  Cover your ham in aluminum foil tightly.

4.  Bake in the oven at 375 degrees.  After the first 1 hour 20 minutes of baking, remove the Ham and baste it with the pan juices from the bottom of the pan.  Return to the oven covering again in foil. Repeat the basting 4 more times (basting every 20 minutes for the next 1 hour and 20 minutes of baking). Keep the Ham covered with the foil as it bakes between bastings.  After the last basting, return the Ham covered in foil to the oven for 20 more minutes. 

5.  During the last few minutes of baking, prepare the Glaze.  In a medium sauce pan, over medium heat, combine the Maple Syrup, two 12 oz. jars Cherry Preserves (I use Smucker's brand because it has whole Cherries in it), Dark Brown Sugar, Dijon Mustard, Cinnamon and Black Pepper.  Mix well and simmer for 5 minutes.

6.  The Sauce will become thick and glossy as it simmers.  Taste it and adjust to your liking.

7.  After the Ham has baked for a total of 3 hours covered, remove the ham from the oven and remove the foil.  Spoon off all the pan juices from the bottom of the roasting pan and discard.


8.  Then pour the Maple Cherry Glaze you made over the Ham.  Keep uncovered and return to the oven and bake for 30 minutes more, undisturbed, without basting at 375 degrees.  Watch the Ham close for burning of the Glaze.  It will get dark in some areas as the Glaze caramelizes.  This will be the best bits! Then remove from the oven and check the internal temperature which should register at least 140 degrees in the deepest part of the Ham (do not touch the bone) when done.  If it is not at 140 degrees yet, allow it to rest for the 20 minutes in step 9 and then recheck the temperature.  The temperature will continue to rise as it rests.  If it is still below 140 degrees, return to the oven for 15 minutes at 375 degrees.  Repeat as necessary until you've reached the right temperature.  Ham sizes and ovens will vary which may increase cooking time.

9. Once you are at 140 degrees, spoon any of the Glaze from the bottom of the pan over the Ham several times to coat it well.  Pour any extra into a serving bowl to serve with the Ham on the side.  Tent the Ham in foil and let it rest for 20 minutes on the counter to allow the juices to redistribute before slicing and serving.

   

COPYRIGHT (c) 2011

HAM & CREAM CHEESE APPETIZERS

These easy to make Ham and Cream Cheese Hor d'oeuvres are a blast from the past.  (Yes, I had to Google how to spell Hor d'oeuvres.)  My mom would make these for parties and family get togethers and they would always be the first to be eaten.  The recipe has only three ingredients and is so easy that you will not believe how good they taste.  Place them on a platter of snacks with Cheeses and Crackers or Vegetables with Dip or toss into a Salad of mixed Lettuces and Tomatoes and serve it with dinner.  Asparagus spears can be substituted for the Green Onions for a more mild and sofisticated taste.  The salty Ham is complimented by the Cream Cheese and sharp Green Onion in the middle in a visually appealing spiral.  The party is about to start and you will be ready because you are Cooking The Amazing.

Here is the recipe.

1  8 oz. Package Cream Cheese

8  Green Onions or Asparagus Spears

8  Slices of Smoked Ham

Makes approx. 32

1.  Set the Cream Cheese out to soften at room temperature.

2.  Use Smoked Ham from the deli counter that is sliced thick.  Thin shaved Ham will not work and will tear as you spread the Cream Cheese.

3.  Cut your Green Onions into the length of your Ham slices, removing the root tips and also cutting the green tops the same size as the Onion part.



4.  If you are using Asparagus, cut the tough ends off the Asparagus then blanch them for 4 minutes in Salty boiling water.

5.  Immediatly put the blanched Asparagus in an Ice Water bath for 30 secs to stop the cooking and lock in the bright green color.  Blot with papertowel and allow to drain on the papertowels until dry.

6.  Spread the softened Cream Cheese almost to the edges of the Ham about 1/8th of an inch thick.

7.  Roll the Green Onions and the green tops or Asparagus tightly in a log.  The Green Onions or Asparagus will stick out the ends.

8.  Place the rolled Ham logs into a zip lock bag and refrigerate for 1 hour.  After the Cream Cheese has hardened cut the ends off the Ham logs.  These are the cook's quality control samples to make sure they taste good!  Using a very sharp knife cut the Ham logs into 1 inch slices using minimal pressure so you do not smash them as you cut.  Wipe the knife frequently between cuts so the Cream cheese does not smear on the sides for a nicer appearance.  Cover tightly and refrigerate or serve immediately

COPYRIGHT (c) 2010