Ultimate Mini Cheese Balls with Bacon Crumbles and Spicy Walnuts
Ingredients
2 tablespoons finely chopped scallions (both white and green parts work here)
1/4 cup high quality blue cheese (such as Maytag)
1/4 cup fresh goat cheese
1/4 cup + 2 tablespoons cream cheese
1/3 cup unsalted butter
1/4 cup chopped dates
1/4 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon cumin
1/4 cup roughly chopped walnuts + 2 tsp. butter (melted) and 1/4 tsp. salt
1/4 cup bacon crumbles
2 tablespoons chopped flat leaf parsley
Directions
Start by preheating your oven to 350 degrees. Also remove the blue cheese, butter, goat and cream cheeses from the refrigerator to soften them.
Toss together cayenne, cumin, 2 teaspoons of melted butter, 1/4 tsp. salt and 1/4 cup of walnuts on a baking sheet. Spread the nuts out in a single layer and roast for about 8 minutes. Once you begin to smell them, remove the nuts from the oven and allow them to cool.
Using the method that best suits you, cook your favorite bacon until crisp. Let it cool and crumble it up. You should end up with about 1/4 cup of bacon crumbles.
In the bowl of a mixer fitted with the paddle attachment, combine all the ingredients, except the bacon and parsley. Paddle it until it all comes together.
At this point it’s a loose cheese spread. To form this stuff into a ball, transfer the bowl to the refrigerator for 15 minutes or so. Once it’s stiff enough to hold up, using either a tablespoon or a very small cookie scoop, form your mini cheese balls and roll in bacon followed by parsley. Serve with your favorite crackers.
TIP
*Always set your cheese ball out about 30 minutes prior to serving. It will be so much better at room temperature.
Pork Tenderloin with Fall Fruit Chutney
Serves 4
1/2 cup coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes
1/4 cup full-bodied dry red wine
1 teaspoon unsalted butter
1 Granny Smith or Gala apple—peeled, cored and thinly sliced
1/4 cup finely chopped onion
3 tablespoons water
Salt and freshly ground pepper
One 1-pound pork tenderloin
Moroccan Spices such as ras el hanout
1 teaspoon vegetable oil
1/2 cup chicken stock or canned low-sodium broth
In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes. Add the onion and cook, stirring, until softened, about 7 minutes. Add the water as the pan dries out.
Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cool. Coarsely chop the fruit mixture and reserve it for making the sauce. Wipe out the skillet.
Preheat the oven to 425F. Heat the oil in the skillet. Season the meat with salt, pepper and ras el hanout and brown it in the skillet over high heat, turning, for about 6 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes. Transfer the meat to a cutting board and let rest for 5 minutes.
Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes. Stir in the fruit mixture and season with salt and pepper. Slice the tenderloin crosswise 1/2 inch thick and serve with the sauce.
Papa Trotta’s Eggnog Cake
1 box Betty Crocker Super Moist Yellow or Butter Cake mix
2 eggs beaten
2 Tbs Captain Morgans Spiced Dark Rum
dash of fresh ground nutmeg
1 ½ cups eggnog
½ stick unsalted butter, melted
Spray a Bundt pan with Baker’s Joy with flour. Combine all ingredients & beat 4 minutes until smooth. Pour into prepared pan & bake 45-55 minutes at 350F. Cake is done when top is golden & toothpick inserted comes out clean.
HAPPY HOLIDAYS!!
You are the lucky recipient of a Papa Trotta Eggnog Cake. We lost an amazing man in 2015, and this cake is his legacy. The cake represents all that is special about spending time with family and friends. Your job is to make 2 cakes :one for you & one to pass along. S0 continue this tradition by sharing each one you bake with someone you are thankful for.
So #MAKETHATDAMNCAKE
Share it on social media and #belikemike
Acorn Squash with Wild Rice Stuffing
Serves 4 (serving size: 1 stuffed squash half)
Ingredients
1/3 cup uncooked wild rice
1 teaspoon olive oil, divided
2 (1-lb.) acorn squashes, halved lengthwise and seeded
3/4 teaspoon kosher salt, divided
1 (3-oz.) sweet Italian turkey sausage links, casings removed
1/2 cup chopped yellow onion
1/4 cup chopped celery
3 ounces fresh shiitake mushrooms, chopped
1/2 tablespoon minced garlic
1 teaspoon fresh thyme leaves
1 handful,about 1loose cup fresh spinach
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon black pepper
Cook rice according to package directions. Preheat oven to 425°F.
Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from the oven.
Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble. Add onion and celery; cook 5 minutes. Add mushrooms; cook 4 minutes. Add garlic and thyme; cook 1 minute. Add spinach, stirring until wilted. Remove pan from heat; stir in cooked rice, remaining 1/4 teaspoon salt, parsley, juice, and pepper.
Spoon about 1/2 cup rice mixture into each squash half. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned.
