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Apple & Bacon Flatbread With Onion Jam And Rosemary

Apple & Bacon Flatbread With Onion Jam And Rosemary

Savory applewood smoked bacon combined with sweet onion jam, apples, and maple syrup makes this appetizer flatbread the hit of any holiday party or get-together. Using only seven ingredients purchased in most grocery or specialty stores, you can pull together a quick appetizer that makes you look like a culinary genius.

Using a high-quality onion jam in this recipe is what makes this dish delicious. If you don’t have time to prepare your own, Stonewall Kitchen makes a delightful Roasted Garlic Onion Jam perfect substitution. Frozen pizza dough is available at specialty grocery stores; merely thaw overnight in your refrigerator before preparation.

3 slices thick-cut applewood smoked bacon. (We prefer Neiman Ranch)
½ pound pizza dough, homemade or store-bought
½ cup onion jam, homemade or high quality jarred like Stonewall Kitchen
12 ounces Gruyere cheese, finely grated
½ large apple sliced very thinly
2 tablespoons pure maple syrup, divided
2 tablespoons fresh rosemary leaves

Preheat the oven to 450 degrees. Lay the bacon on a cooling rack set over a foil-lined sheet pan and bake for 15 minutes. Remove from the oven and cool slightly. The bacon will not be cooked thoroughly. Cut each bacon slice into four pieces when cooled enough to handle,

Roll the dough out into a thin oblong shape, 9 x 13, and place on a parchment lined sheet pan. Spread the onion jam evenly on the dough leaving a 1” border. Sprinkle ⅔ of the cheese over the dough, and cover it with the bacon and apples. Lightly brush one tablespoon of the maple syrup over the apple slices only. Sprinkle the remaining cheese over the flatbread. Bake for 15 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle the remaining maple syrup over the flatbread, then sprinkle evenly with fresh rosemary. Cut into sixteen squares and serve. Makes 16 appetizers size servings.

Chocolate Raspberry Cheesecake Mini Tarts

Chocolate Raspberry Cheesecake Mini Tarts

Our tiny tarts are flavorful and an easy dessert to add to your holiday table or bring to your next party. Perfect if you are short on time, mini size tarts require only a few ingredients that come together fast, taste delicious, and make a pretty presentation.

30 frozen Filo cups
½ cup chocolate chips
4 ounces cream cheese, room temperature
¼ cup sugar
1 extra large egg
½ teaspoon of vanilla
¼ cup seedless raspberry jam
Grated chocolate

Preheat the oven to 350 degrees. Place the filo cups on a parchment lined sheet tray. Add two-three chocolate chips in each cup. Place in the oven for 5 minutes to just melt the chocolate. When removed from the oven, spread the chocolate evenly in the bottom of the Filo cups. Set aside to cool.

Using a stand or hand mixer, in a medium bowl beat the cream cheese and sugar. Beat in the egg and vanilla until smooth. Over the melted chocolate, spoon ½ teaspoon of the cream cheese mixture into the cups. They should be three-quarters full. Place in the oven and bake for 15 minutes. Remove when the centers are firm and set aside to cool.

When cooled, add ¼ teaspoon of raspberry jam on the top of each cup. Sprinkle with finely grated chocolate. Chill until ready to serve. Makes 30 servings.

Mini Cheese Truffles

Mini Cheese Truffles

It’s a cheese truffle tasting ready for your next holiday party. With the appearance of tiny cheese balls, each one of these delights contains a tasty center ranging from a dried cherry, to an olive, date, or sundried tomato. A base cheese recipe is created then divided into four bowls for adding flavors to make four different seasoned versions to go with each tasty center. With lots of flexibility, you can choose if you want to make one flavor or all four. The flavor recipes below use one-fourth of the base cheese recipe each. So be sure to add extra seasonings accordingly if you decide to make only one, two or three different versions.

INGREDIENTS
Base Cheese Recipe – makes 24 cheese truffles
4 ounces goat cheese, room temperature
12 ounces cream cheese, room temperature
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Mix together well and divide evenly into four bowls. Add the following flavors to create four unique truffles.

Tomato & Jalapeno – makes 8
Combine ½ teaspoon lemon zest, 1 ½ teaspoons finely chopped jalapeno, and 2 tablespoons finely grated cheddar cheese. Roll mixture into ¾ inch size balls. Using your thumb, make a hole in each ball, press into the center of your truffle ½ sundried tomato. (Use sun-dried tomatoes packed in oil for best results.) Roll in ⅓ cup finely chopped almonds and refrigerate until ready to serve.

Olive, Basil & Pinenuts – makes 8
Combine 1 clove of finely chopped garlic, 1 tablespoon finely grated Parmesan cheese and ⅓ cup finely chopped toasted pine nuts into one bowl of the cheese mixture. Roll mixture into ¾ inch size balls. Using your thumb, make a hole in each ball, press into the center of your truffle an olive. Roll in 2 tablespoons of very thinly sliced basil leaves, then ⅓ cup finely grated Parmesan cheese and refrigerate until ready to serve

Dates, Orange & Cinnamon – makes 8
Combine ½ teaspoon orange zest, ½ teaspoon cinnamon, and ½ teaspoon ginger. Roll mixture into ¾ inch size balls. Using your thumb, make a hole in each ball, press into the center of your truffle ½ dried date. Roll in ⅓ cup finely chopped pecans and refrigerate until ready to serve.

Cherry & Pistachio – makes 8
Combine ½ teaspoon fresh thyme, 1 teaspoon honey, and ½ teaspoon lemon zest into one bowl of the cheese mixture. Roll mixture into ¾ inch size balls. Using your thumb, make a hole in each ball, press into the center of your truffle a dried cherry. Roll in ⅓ cup finely chopped pistachios and refrigerate until ready to serve.

Peppermint Marshmallows

Peppermint Marshmallows

Unlike the store bought version, homemade marshmallows have a soft and puffy texture with delicious flavor making them a unique holiday treat. Perfect for gift giving, peppermint marshmallows are ideal for floating in a cup of hot cocoa or just eating out of the tin. While the recipe is not complicated, it does take a little time and requires a candy thermometer.

Grapeseed or canola oil as needed
2 ½ packages granulated gelatin, ¼ ounce per package
1 ½ cups granulated sugar
¾ cup corn syrup
¾ cup honey
1 ½ teaspoons peppermint extract
½ cup finely crushed candy cane
¼ cup confectioners sugar
2 tablespoons cornstarch

Brush a 9×13 sheet pan, bottom and sides, with oil then line with a piece of parchment to cover the bottom. Add the gelatin to ½ cup water to bloom; set aside.

Over medium-high heat, in a heavy-bottomed saucepan combine the sugar, syrup, and honey with 1 ½ cups of water stirring to dissolve the sugar. Bring to a boil, and stop stirring when it reaches a boil. Wash down the sides of the pan occasionally with a brush dipped in water and continue to cook without stirring until the sugar reaches 252 degrees on a candy thermometer. The sugar mixture should be a light caramel color. Remove from the heat and cool to 210 degrees.

While the syrup cooks, melt the gelatin in a bowl set over a saucepan of simmering water making sure the bowl doesn’t touch the water. When completely melted and warm, remove from the heat and stir the peppermint extract into the gelatin. When the sugar mixture reaches 210 degrees, add the gelatin mixture and stir until well combined. Pour into the work bowl of a stand mixer and add the whisk attachment. Whip on high until soft peaks form and the marshmallow turns white and shiny. This could take 12-15 minutes.

When soft peaks have formed, pour into the prepared pan and spread evenly using a spatula lightly coated with oil. Smooth the top and cover evenly with the crushed peppermint pressing into the marshmallow. Cool completely for 6 hours or overnight.

Whisk together a mixture of the confections sugar and cornstarch for dusting. Dust a work surface very lightly and turn out the marshmallows from the pan. Remove the parchment and dust the bottom with the sugar/cornstarch mixture. Turn over and cut into 1½ inch squares. Continue to dust the cut sides with sugar/cornstarch mixture. Store in an airtight container for 1 month, makes 48 marshmallows.