This impressively simple hors d'oeuvre is deliciously welcoming anytime. From game day to movie night to an elegant brunch, your family and friends will delight in each toothsomely cheesy jam bite. It takes just a few minutes to assemble and travels well so make one to share at the next pot luck too!
1 8 ounce can refrigerated crescent dinner rolls
1 8 ounce wheel firm brie cheese, sliced in half lengthwise
1/3 cup of your favorite Sleepers jam...Ours is Jalapeno Madness™
1 large egg, lightly beaten
• Preheat oven to 375° F.
• Unroll dough. Separate crosswise into two sections.
• Pat dough and press perforations to create seal making two squares.
• Place one square of dough on cookie sheet.
• Place 1/2 of cheese wheel on top of dough square.
• Spread jam over cheese to about 1/2" of edge. Place other half of cheese on top.
• Place remaining dough square over cheese and fold bottom edges over top edges to create a tight seal.
• You will have a bit of leftover dough once the brie is crimped inside so use your imagination to decorate. We love the elegance of lattice or a simple leaf pattern.
• Brush dough with beaten egg.
• Bake 20-25 minutes or until golden brown. Cool 10-15 minutes.
• Serve warm with crackers or sliced apples and pears.
Ingredients5-6 lbs. Prime Rib Roast
Preheat oven to 425°F.
Bring the rib roast is room temperature.
In a food processor, pulse together salt, garlic, peppercorns and herbs. Rub mixture on exterior of roast. Place on oven rack, cover with foil and roast for 15 minutes, then lower oven temperature to 325° and cook about 15 minutes per pound to your desired doneness. Using a meat thermometer inserted in the middle, the temperature should read 120°for medium rare, 130° for medium. Remove, set aside and let rest at least 20 minutes before carving.
Directions for Au Jus...
Gather any pan drippings that have been created while roast is cooked and add to wine in saucepan and reduce on high heat for 5 minutes, until mixture has thickened slightly. Add beef stock, 2 sprigs of thyme and reduce another 10 minutes. Taste the au jus. If it’s too salty, add a little more stock or wine to balance flavors.
Serve by with Creamy Horseradish sauce and your favorite side dishes like cauliflower mashies and sautéed asparagus for a healthy full meal.
* Note: This salt & peppercorn preparation is classic. However, we sometimes mix it up by substituting one of our other seasonings, like The Original or Herbs of Summer So make often and play with the taste!
1 Cup All Purpose Flour
¼ Teaspoon Sea Salt
½ Cup Packed Brown Sugar
½ Cup Chilled Butter
½ Cup Chopped Walnuts
4 Cups Tart & Sweet Apples, thinly sliced
(we used Granny Smith and Gala)
2 Tablespoons Packed Brown Sugar
1 Teaspoon PS LUV
1 Teaspoon Lemon Juice
1 Teaspoon Irish Whiskey--Jameson, but of course!
Cakey Crust Batter
1¼ Cup Flour
1 Cup Sugar
1½ Teaspoon Baking Powder
½ Teaspoon Sea Salt
1 Egg, slightly beaten
⅓ Cup Vegetable Oil
¼ Cup Heavy Whipping Cream
¼ Cup Irish Whiskey--Jameson, but of course!
¼ Cup Water
1 Teaspoon Vanilla Extract
1 Cup Heavy Whipping Cream
¼ Cup Baileys Irish Cream--nothing else will do!
Want to make it easy to share? Use a muffin tin and create mini cake pies.
Makes about 12 cupcakes. Adjust baking time accordingly. Approximately 25 to 35 minutes.
Not in the mood for sauce? Top with a scoop of your favorite vanilla or caramel ice cream.
Serve for brunch with our tasty frittata and a crisp salad.
It takes awhile for it to feel like autumn in SoCal because unlike most of the US, we experience many gloriously warm, balmy days. But that doesn't stop us from craving fall flavors. So in a quest to capture a true taste of harvest time, we created the "Figatini." This original recipe cocktail is a flavorful concoction of home-crafted fig and citrus liquors, but you can make it with many of the commercially available specialty spirits on the market. So, whether you're chilling inside by a roaring fire or unwinding outside on a warm night, toast the season figaliciously.
1 1/2 ounces Limoncello
3 ounces Fig Vodka*
4 ounces Purple Reign Tea, chilled
2 ounces Fresh Lemon Juice
2 teaspoons Tangerine LUV Gourmet Jam
Suggested Garnishes: lemon twist, sprig of lavender, slice of fig
Add all ingredients to cocktail shaker. Shake well. Add ice and give another few shakes to make it good and frothy.
Strain into martini glasses, garnish and enjoy.
"Figenza," imported from Europe and "Black Fig," made in the USA, are two of the fig infused vodkas that are readily available in most liquor stores.
It's just about that time of year that we start smelling the sweet smells of cinnamon... nutmeg... and the one scent that everyone loves: pumpkin spice.
For a version of this seasonal classic treat at home that's different than what you'll find at any ol' coffee shop, use your favorite coffee beans, a "creamer" of choice, and our newest edition to the spice family, PS...LUV.
This recipe can be adapted to make as many cups you'd like and works whether you are using a French press, espresso machine or regular coffee maker.
For the sake of sharing, this recipe is suitable for 2 cups of delicious coffee.
2 cups of freshly brewed coffee
1.5 teaspoons PS... LUV
creamer to taste
sweetener, if desired
Pour coffee and creamer into blender.
Sprinkle in the PS... LUV
Blend until desired frothiness.
Pour & serve topped with a sprinkle of PS...LUV, and maybe a spritz of whipped cream.
Ponche Navideño is a traditional warm Mexican punch that has roots in Spain and as far away as ancient Persia. A variation of this recipe has been enjoyed by many cultures and peoples. In Mexico, you may be offered a clay cup of this warm, spicy, fruity punch starting around the Fiesta of the Virgin of Guadalupe and throughout the Christmas holidays and into the New Year. Every recipe is slightly unique with the star ingredients being the Tejocotes, or Hawthorne fruit, tamarind pods, cinnamon and a mixture of chopped fruits and nuts. Pair this with our tamale recipe and you have the makings for the perfect SoCal holiday gathering!
4 Quarts Water
1 Large Piloncillo cone* (or 12 oz Brown Sugar)
3 Cinnamon Sticks
4 Whole Cloves
1 Cup Hibiscus Flowers
1 bag Tamarind Pods, peeled, deveined and chopped in between seeds
1 lb Tejocotes, chopped in half
1.5 lb Guavas, about 12, chopped
¾ Cup Prunes, diced
¾ Cup Apricots, diced
1½ Cup Gala or other sweet Apple, chopped
1 Cup Pear, green or red, chopped
½ Cup Raisins
4 Sugar Cane sticks about 5” long, cut into 1” pieces
Wash all fruits and cut as required.
In a large pot, add water, piloncillo, tamarind, hibiscus, cloves, and cinnamon sticks.
Boil on high for 15-30 minutes minutes or until piloncillo completely dissolved.
Strain mixture to remove flowers, spices and tamarind seeds.
Once strained, return liquid to pot and add all cut fruits, cook 5 minutes and add dry fruits, and sugar cane.
Cook for additional 20 minutes.
Serve in a glass mug or a traditional clay cup and garnished with the sugar cane sticks and a spoon so you and your guests can savor the spiced fruits.
Oh - I almost forgot - feel free to add your favorite rum - to your liking! I want to thank the fine folks at STARK SPIRITS for sharing...
I need to get something out into the open, I am NOT a fan of Pumpkin pie and all the products that have been created around Pumpkin Pie Spice! I don’t like Pumpkin Spiced Latte, Pumpkin Spice Scented candles, bubble bath etc. I do LIKE Pumpkin and a fresh mix of fall spices that are typically added to this favorite fall squash, and I LOVE cake! So, I like to surprise my pumpkin pie loving friends and family with this very special fall treat. My Pumpkin Spice Roll has all the flavors we crave at this time of the year in a light and airy sponge cake filled with a fluffy cream cheese filling and a bonus crunch from walnuts. It’s very easy to prepare and a delicious addition to the typical pie line up on more dessert buffets this time of year so give it a try!
Cake:3/4 C all purpose flour
Filling:1 8 oz pack of cream cheese, softened
Tamales…If you are not Mexican, or living in an area that has traditional Mexican fare, chances are you’ve never tasted the pure comfort and flavor that oozes from a homemade tamale fresh from the steamer at a holiday feast. That cornhusk wrapped bundle of fresh masa filled with many delicious ingredients ranging from meats, cheeses, fruits, vegetables, chilis and more is a traditional holiday meal in Mexico and many parts of the American Southwest. Some say Christmas just isn’t Christmas without tamales.
Looking deeper into tamale history we learn that this handy, naturally wrapped food was more like the original “to go” meal. Because they were easily portable by hunters, armies and travelers tamales were popular in the Aztec and Mayan civilizations diet where they became a food staple and can be found in history dating back more than 7000 years. Today, with meal prepping more popular than ever, we say, why wait for a holiday, make tamales for packed lunches, quick dinners, snacks and more.
Our tamale recipe is based on a classic with a light herbed masa and rich pork filling and will yield approximately 50 finished tamales. It’s a very labor intensive culinary undertaking, but we promise, worth the work so if time is tight break the recipe down into manageable tasks by prepping meat one night, making sauce the next and then doing the assembly. Or, just gather together a group of friends or family and enjoy a festive cooking session, or “tamalada,” that will result in tasty “to go” meals for everyone.
3 1/2 LBS. pork shoulder or pork butt trimmed of fat
10 Cups water
1 onion, quartered
3 garlic cloves, minced
2 Tablespoon Sleeper’s Ole Ole Seasoning
1 Teaspoon kosher salt
4 Cups Red Chili Sauce (see full recipe below)
In crockpot or dutch oven, bring pork, water, onion, Sleepers Seasoning, garlic and salt to boil.
Simmer covered for 2-3 hours, until meat is fork tender. (This time may vary in length with crockpot.)
Remove meat from broth and allow both to cool.
Shred meat using 2 forks, discarding any fat pieces.
Strain the broth and reserve 6 Cups of liquid for masa.
Add the meat to prepared Red Chili Sauce, cover and simmer for 10 minutes.
Red Chili Sauce
15-20 Large Dried Chilies — California, Anaheim or New Mexico
2 Teaspoons Ground Cumin
1 Tablespoon Sleeper’s Ole Ole Seasoning
1 Teaspoon Kosher Salt
2 Teaspoons All Purpose Flour
2 Teaspoons Olive Oil
NOTE: Double this recipe if you want more sauce for later and to serve with the tamales.
Heat oven to 350º.
Remove stems and seeds from the dried chili peppers.
Place peppers on an un-greased baking sheet in a single layer.
Roast in oven for 3-5 minutes until the peppers start releasing a sweet roasted aroma—check regularly to avoid burning.
Remove from oven soak in enough water to cover them for about 30 minutes or until completely cool.
Remove peppers reserving soaking liquid.
Put peppers and 2 1/2 Cups soaking liquid into blender with Sleepers seasoning, garlic, cumin and salt.
Cover and blend until smooth.
In 2 quart sauce pot heat olive oil and stir in flour over medium heat until it begins to brown—this is a classic roux.
Carefully, stir in chili mixture.
Simmer uncovered for 10-15 minutes or until slightly thickened. If sauce becomes too thick, add a little more of the reserved chili soaking water.
CAUTION: When working with chilies, use rubber gloves to protect your hands and skin. Avoid touching your eyes. When done, thoroughly wash your hands with soap and warm water to remove any remaining chili oils.
3/4 Cup Unsalted Butter or Pure Pork Lard
6 Cups Masa Harina (corn flour)
1 1/2 Teaspoon Baking Powder
2 Teaspoons Kosher Salt
1 1/2 Tablespoon Parsley
1 1/2 Tablespoon Cilantro
6 Cups Broth from cooked pork
50 dried Corn Husks
Prep corn husks by soaking in warm water for at least 20 minutes until very pliable. Rinse and remove any silk and pat dry.
In bowl or with stand-up mixer beat butter on medium speed until fluffy, about 1 minute.
In separate bowl, mix together masa harina, baking powder, cilantro, parsley and salt.
Alternately add masa mixture and broth to butter beating well after each addition until all dry ingredients are incorporated and you have a thick, creamy paste, the consistency of peanut butter is perfect.
To assemble tamale take one corn husk and place rough side on counter.
Spread approximately 2 Tablespoons masa paste on the center of the corn husk—ideally the husk is approximately 8” long by 6” wide. When spreading masa make sure you spread evenly and all the way to the top of the husk.
Spread approximately 1 1/2 Tablespoon meat & sauce mixture in center of masa.
Fold in sides of the husk and then fold up the bottom and place tamale upright open end up in steamer basket.
Continue assembly until you are out of masa paste.
If you do not have a traditional tamale steamer use a regular vegetable steamer basket placed inside a large dutch oven filled with water just to the bottom of the basket. To keep tamales upright, place a mound of extra husks or a ball of foil in the center of the basket and lean the tamales around it. Bring the water to a boil and reduce heat. Cover the pot and steam for approximately 40 minutes adding water as required.
To eat top with your favorite sauce or salsa, sour cream, cheese, jalapenos or any other toppings. Serve with rice, beans or a green salad.
To freeze for future meals, remove tamales from steamer, cool and with their husk, place them in a freezer bag. To thaw or reheat, wrap in wet paper towel and reheat in microwave for 1-2 minutes until just hot or re-steam as instructed above.
Roasted Garlic --- to be used both in and on top of other delicious recipes!
Who doesn't love to have garlic bread when they go to an Italian restaurant! Meatballs would not be what they are without the hints of fresh garlic. Pizza would be less popular than you think. First dates would never be ruined by stinky first kisses! Garlic goes great with mostly everything, so here is how to make it in one of our favorite fashions...
Makes 4 Cloves (you might want to make more than 4 cloves :) )
Preheat oven to 400º. Coat the outside of a whole or partial head of garlic with olive oil and place in an oven proof skillet or garlic roaster. Place in oven on lower rack and roast until the skin is brown and the garlic is tender---about 40-60 mins. Set aside to cool. Once cooled, use in recipes such as our Vegetarian Black Bean Chili, spread atop fresh french bread, or bake into deliciously stinky muffins!