Pączki na Parze (Polish Steamed Donuts) #BreadBakers

These sweet little desserts are called Pączki because I filled them with jam.  You can also use the same recipes, sans filling and topping, to make savory dumplings, called Kluski na Parze. Parze means steamed.

The Bread Bakers are steaming today.......

Parmesan Herb Muffins #SundayFunday

These savory muffins make the perfect accompaniment to soup or salad.  Filled with herbs and parmesan cheese, each bite is tangy, earthy, and satisfying.

The Sunday Funday Bloggers are sharing muffin recipes today....

Cranberry Squash Muffins #MuffinMonday

These savory muffins contain all the flavors of Thanksgiving.  They would be a perfect addition to your table or you could use up leftovers making them for breakfast the following day.

It's time for Muffin Monday.......

Cottage Cheese Breakfast Muffins #MuffinMonday

These muffins filled with sausage, spinach, and cheese, are the perfect grab-and-go breakfast and work just as well when you want to enjoy a leisurely breakfast with a cup of coffee once the others have grabbed theirs and gone......

It's Muffin Monday......

Asparagus and Herbed Ricotta Tart #SundayFunday

Flaky puffed pastry filled with a creamy cheese filling and topped with crisp asparagus pieces before being draped with prosciutto and baked to a golden brown.  Perfect as a light lunch or dinner, as a first course of an elegant dinner party, or as an appetizer at a cocktail party.

The Sunday Funday Bloggers are sharing Asparagus Recipes today.......

Pecan, Pear, and Blue Cheese Madeleines #CakeSliceBakers

Tender, savory, little cakes studded with pears, pecans, and blue cheese. Perfect as an appetizer on their own or as part of a charcuterie board with a glass of wine or cocktail while awaiting a holiday dinner this season.  

We are nearing the end of our bakes for this year's Cake Slice Bakers selection, Gateau; The Surprising Simplicity of French Cakes.  

Tomato, Mozzarella and Basil Savory Loaf #CakeSliceBakers

This savory loaf cake contains all the flavors of  a Caprese salad.  It makes a wonderful addition to a charcuterie board.

It's time for the Cake Slice Bakers.......

Zuppa Gallurese and a Cannonau di Sardegna #ItalianFWT

The Italian Food Wine and Travel Group are visiting Sardegna this month, better known to some as the Island of Sardenia.  Located in the Meditteranean, this large Italian Island has about 1250 miles of shoreline.

It is famous for its beautiful beaches and rugged terrain but it is also becoming well known as a wine tour destination as is shown by this map taken from google images.

Beer Cheese Muffins #MuffinMonday

These quick and easy small batch muffins are a wonderful accompaniment to soup and the bonus of the small batch is there is half a beer to enjoy while they bake.

It's time for Muffin Monday......

Savory Breakfast Muffins #MuffinMonday

These savory muffins are made to enjoy as a complete, nutritious breakfast but are just as delicious paired with a bowl of soup for lunch or dinner.  

It's time for Muffin Monday........

Cornbread Waffles #NationalWaffleDay

This cornbread is made up in a waffle maker for extra crispness that makes a great "plate" for your favorite chili recipe.  

It is National Waffle Day and the Festive Foodies are celebrating........

Carrot Tart #NationalPI(e)Day

 This rainbow carrot tart made using frozen phyllo dough is a gorgeous start to your next dinner party, if/when we start having dinner parties again.  Until then, it is a delicious snack to serve to your loved one with a glass of Rose while snuggled on the couch watching a movie.

Happy PI Day........

Savory Zucchini Muffins #MuffinMonday

These savory muffins are chock full of zucchini, cheese and flecks of oregano.  They are a perfect pairing for whatever is being served for dinner.

Welcome to Muffin Monday.......

Greek Spinach and Chicken Pie #Pi Day

Tender flaky phyllo crust stuffed with cheese, spinach and chicken.  A beautiful and delicious one dish meal.

Join in the fun as we celebrate 3.14 better known as PI Day.......

Garlic Bread Muffins #MuffinMonday

These savory muffins made with roasted garlic and cheese are the perfect accompaniment to your pasta dinner.

It's Muffin Monday.......

Savory Cheese Muffins #MuffinMonday

These garlicky muffins are filled with two different cheeses and sweet onion bits.  They are the perfect side dish for whatever you are cooking up for dinner.

It is time for Muffin Monday........

Celebrating Sonoma #WinePW #SonomaStrong

Today we are going to look back to that horrible period in October when the wildfires raged over northern California.

These fires dealt a terrible blow to the tourism industry that supports this area.  Not only did many people lose their loved ones and their homes, they also lost their jobs and financial security.  While the fires are contained the devastation continues.

You can read about how all these fires affected the economy and jobs of all those who live and work in the wine industry which is huge in that area in this article. 

Our friend, Jill of L'Occasion , invited all wine bloggers to join the members of our Wine Pairing Weekend group this month to honor this area's winemakers and join in the relief project known as #SonomaStrong.  You can read her invitation and get more information here.  Should you be interested in helping with this cause you can make a donation through United Way Relief and Recovery Fund.

The folks over at Geyser Peak Winery decided to show their appreciation and offered their support by sending some of us 2 bottles of their wines to sample.

"One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking, Geyser Peak has flourished as an award-winning winery for more than 130 years. Quitzow chose the original winery site in Geyserville for its vantage point of the famed Geysers Geothermal area. The white steam that billowed from the geysers along the mountain slopes provided the winery with a spectacular ‘view of the clouds’. Today, Geyser Peak pays fond tribute to its past roots in Alexander Valley as it sets forth on a new path into the Dry Creek Valley Appellation where the winery has recently relocated. Although the address is new, the commitment to the highest quality artisan winemaking is not. Geyser Peak will continue to “Reach For Peak” for many years to come."

I have enjoyed Geyser Peak wines in the past and was excited to create a meal with which we could enjoy these bottles.  All opinions and thoughts in this and all of my posts are strictly my own.  Purchasing wines from this area is another great way to help get the economy in that area back on stable footing and offer support to the people affected by this disaster.

I tried to make sure that over the holidays all bottles bought as gifts were from this area.  Just my little way of saying "I got your back".  It was easy for me because, as a California wine lover, I know that a label from Napa and/or Sonoma are sure to contain a quality wine even if I'm not familiar with the winery itself.

I served the Sauvignon Blanc with Chicken Alfredo Lasagna last Saturday. This was the entrée for our last Dinner party of the Christmas season, shared with our family who lives up north and was bringing our great niece back down for the next semester of University.

I wasn't sure how this wine was going to be.  You see, we are in the middle of a deep freeze here in Michigan.  Indeed, throughout most of the Midwest and Eastern States of the Country.  When my wine was delivered, this bottle was partially frozen and slushy.  Luckily the bottle was still intact.

As it thawed, the color of the wine looked fine and I wondered if, perhaps, we often buy wine that has frozen during transport and then thawed in the store without ever realizing it.

I opened the wine and took a taste while I was making dinner.  I was pleased that it tasted exactly as I expected.  It was citrusy and bright with hints of grass.  I used it to deglaze my pan while making the sauce with the chicken breasts.

The crispness and brightness of the wine cut through the richness of the lasagna making it a wonderful pairing that we all enjoyed.

I served the Cabernet Sauvignon on a Meatless Monday with a Roasted Vegetable Tart.  Say what?!! Cabernet Sauvignon and no meat?  Yes, folks, I did it and it was amazing!!

If there is a better pairing than blue cheese and Cabernet Sauvignon, I have yet to find it.  This tart has just a hint of blue cheese that gives the perfect flavor to the sweet earthiness of the roasted veggies.  

And my crust....that rustic, homely crust......was the flakiest most tender crust I have yet to make.  That adage not to judge a book by it's cover was certainly true in this case.  

This recipe was inspired by  this one found in Food and Wine that recommended pairing a Roasted Veggie Tart with a Cabernet Sauvignon wine.  

The wine, a 2014 Walking Tree, was aged for 21 months in small oak barrels.  It is smooth and full bodied.  I think it would complement a nice juicy steak or black and blue burger as well as it did this recipe I am sharing with you today.

Savory oven roasted veggies covering a blue cheese sauce and enfolded in a flaky, tender all butter crust, this Rustic Tart makes a perfect Meatless Monday or Vegetarian Dinner.  Paired with a full bodied aromatic wine it made a great casual dinner.  The recipe could easily be doubled or even tripled to serve at a dinner party.

Please stop by and visit the other members of our group who are supporting Sonoma during this terrible disaster.  They will have additional options available for those who want to assist in this endeavor.

Rustic Roasted Vegetable Tart

inspired by Food&Wine

1 1/2 c. flour

pinch of salt

pinch of baking powder

10 T. butter, well chilled and cut into 1/4" dice

ice water

6 (1/4") slices eggplant

1 portabella mushroom cap, sliced 1/4" thick

1/4 of a Vidalia onion, thinly sliced

1 small zucchini, cut into 1/4" thick moons

1/2 of a  red or orange bell pepper, diced

1 T. olive oil

salt and pepper to taste

2 oz. gorgonzola cheese

2 oz. Neufchatel cheese

1 egg, beaten

2 t. parmesan 

Place the flour, salt and baking powder in the bowl of a food processor and pulse to combine.  Add the butter and pulse until crumbs are pea sized.  Add 2 Tablespoons of the ice water and pulse 5 or 6 times until incorporated.  Add 1 teaspoon at a time, pulsing after each until the dough holds together when pinched.  You do not want it to turn into a ball in the food processor.  As soon as it holds together, turn onto a floured counter and form into a ball with your hands.  Press into a disc shape and wrap with plastic wrap, covering completely.  Refrigerate for one hour.

Remove dough from refrigerator.  Unwrap and place on a floured work surface.  Let rest for about 10 minutes so that it warms up enough to be pliable.

While dough is resting, toss the eggplant, mushrooms, onion, zucchini and pepper with olive oil.  Season with salt and pepper.  Place in a single layer on a baking sheet covered with parchment or a silicone mat.  Place in a preheated 450* oven and roast for 10-12 minutes, stirring once.  Remove from the pan onto a plate and set aside.

Mix together the gorgonzola and Neufchatel cheese until smooth.  Beat in the egg and parmesan cheese.

Roll the dough into a round, you don't need to worry about trimming the edges or making it look pretty.  Place the round onto the same lined baking sheet that you used for the veggies.  Spread the blue cheese mixture on the crust, leaving a 2" border.  Arrange the veggies over the cheese mixture.  Fold the dough up partially covering the veggies.  Return to the oven and bake for 25 minutes, until golden brown.  Print Recipe

Let's Keep #SonomaStrong by visiting the others' posts

• Camilla from Culinary Adventures with Camilla dazzles with Za'atar-Crusted Rib-Eyes with 2014 Geyser Peak Walking Tree Cab.
• Gwen from Wine Predator asks readers to  Be #SonomaStrong: Drink Wine! Here's Why and 5 to Try #WinePW
• Lori from Dracaena Wines gets into the spirit with #WinePW Shows We Are #SonomaStrong
• Jeff from FoodWineClick! celebrates with #SonomaStrong with Two Shepherds and Roast Chicken à la Alice Waters
• Cindy from GrapeExperiences asks readers to Taste Sonoma - Wines from Kunde Family Winery (and recipes for pairing)
• Wendy from A Day in the Life on the Farm is Celebrating Sonoma
• Nicole from Somm's Table shows us Cooking to the Wine: Covenant Neshama Sonoma County with Smoky Beef Goulash
• David from Cooking Chat makes a pairing of  Shrimp Pesto Pasta & #SonomaStrong Wine
• Nancy from Pull That Cork shares her  #SonomaStrong Pairing: Jordan Chardonnay and Jalapeño Popper Dip #winePW
• Jane from Always Ravenous has prepared Mexican Shrimp Cocktail Paired with Geyser Peak Sauvignon Blanc #SonomaStrong #WinePW
• Lauren from The Swirling Dervish shares inspiration with #WinePW Celebrates #SonomaStrong: Roasted Halibut with Grapefruit-Fennel Salsa and Geyser Peak Sauvignon Blanc
• Jill and Jason from L'Occasion  are getting into Eat & Drink Local in Sonoma
• Ellen from Family Around the Table is serving up Rosemary Roasted Cornish Hens 

Ham Salad Pate a Choux #BakingBloggers

You guys!!!  I was so excited with my first attempt at Pate a Choux.  I was always under the impression that they were difficult.  I am so glad that choux pastry was chosen as the theme for this month's Baking Bloggers group, led by Sue of Palatable Pastime.

I would never have tried these had they not been chosen by the group for our January project.  I decided to make savory appetizers instead of a dessert.

I served these at a Cocktail Party on December 29th.  I had tons of leftover sweets from Christmas and leftover ham that needed to be used so going savory was a perfect solution.

These gorgeous Pate a Choux made a great addition to the appetizers I had placed on a buffet for my guests.

I took the large chunk of ham from the bone to make the filling and then the bone got put into the soup pot.  I'll be sharing the soup recipe later this month.

You can fill these with any savory filling that you would like.  You will find my recipe for ham salad here but they would be equally delicious with Chicken Salad, tuna salad, crab salad or even thinly sliced roast beef piled inside.

I used this recipe from Alton Brown and it will be my go to from now forward.  I will be making Pate a Choux again and can't wait to try the sweet version for cream puffs.  Now that I know how easy it is the possibilities are endless!!

I halved the recipe as I was only having  4 couples at the gathering.  Had I known how well they were going to turn out I would have made the full recipe.

Savory Pate a Choux
slightly adapted from Alton Brown

1/2 c. water
3 T. butter
1 t. salt
3 oz. flour
2 lg. eggs + 1 egg white

Place the water, butter and salt in a small pot over med high heat and bring to a boil.  Remove pot from heat and stir in flour.  Return to heat and mix until all flour is incorporated and mixture is in the form of a ball.  Place into the bowl of a stand mixer, fitted with the paddle attachment, and let cool for about 5 minutes.

With the mixer on the low setting, add the eggs, one at a time, until fully incorporated.  Place dough into a pastry bag fitted with the round tip.  Pipe onto a baking sheet lined with a silicone mat.  Each piece should be about the size of a golf ball and spaced 2" apart.

Place in a preheated 450* oven for 10 minutes.  Reduce heat to 350* and continue to cook for another 8-10 minutes, until golden brown.  Remove from oven and pierce with the tip of a small paring knife to release steam.  Print Recipe

Let's take a look at what the others baked up!

Choux Pastry

   
• Cannoli Filled Cream Puffs by The RedHead Baker
   
• Cream Puffs with Ice Cream and Chocolate by Sneha’s Recipe
           
• Burnt Caramel Croquembouche by Culinary Adventures with Camilla
   
• Double Chocolate Cream Puffs by Cindy’s Recipes and Writings
   
• Gougères by Karen’s Kitchen Stories
   
• Ham Salad Pate a Choux by A Day in the Life on the Farm
   
• Hot Smoked Salmon Choux Bites by Food Lust People Love
   
• Boston Cream Puffs by Cookaholic Wife
   
• Strawberry Cream Puffs by Palatable Pastime

Mediterranean Muffins #MuffinMonday

Happy Muffin Monday all.  I have a savory muffin to share with you today.  These muffins are stuffed with sundried tomatoes and feta cheese.  I omitted the kalamata olives that the original recipe contained because 1. I didn't have any in the house and (most importantly) 2. Frank doesn't like olives.

Since these muffins were made to accompany a Mediterranean Chili we were having for dinner, I wanted to make sure he liked them.  That chili recipe will be coming up in a couple of weeks so stay tuned.

These are not light and fluffy muffins.  These are dense and hearty muffins.  Perfect for a soup and bread supper.  I usually try to have bread of some sort with dinner.  We grew up doing so.  I'm sure it was a way for my mother to fill up 4 growing boys as well as 2 girls, herself and our Pops.  We also had a lot of soup dinners.  You can stretch a couple of pounds of meat a long way if you put it into a soup, stew or sauce.

I worked the afternoon shift when my children were young.  Their dad worked the day shift so this meant they only needed to be home unattended for a couple of hours in between my leaving and their dad coming home.  Someone once asked my daughter what kind of dinners her dad would make.  She responded "the same as mom except mom has more vegetables and bread when she makes dinner".

I hope that you enjoy these muffins with your next dinner.  Frank ended up really liking them so I was glad that I didn't include olives.  I, however, think the olives would have been marvelous in these already wonderful muffins.

Mediterranean Muffins
adapted from Land o Lakes butter

2 c. flour
1 T. sugar
1 T. baking powder
3-4 sundried tomatoes, packed in oil, drained and finely chopped
1/3 c. crumbled feta cheese
1/4 c. fresh basil leaves, chopped
3/4 c. milk
1/4 c. butter, melted and cooled
1 egg
Parmesan cheese  for sprinkling

In large bowl, whisk together the flour, sugar and baking powder.  Add the tomatoes, basil and feta.  Stir to combine and make a well in the center of the dry ingredients.

In a small bowl, whisk together the milk, butter and egg.  Pour into the well created in the dry ingredients and mix just until combined.

Divide into a 12 cup muffin pan that has been treated with cooking spray or lined with paper cups.  Sprinkle the muffins with Parmesan cheese and bake in a preheated 400* oven for 15-20 minutes or until a skewer inserted removes cleanly. Print Recipe

More Marvelous Muffins

• Banana Espresso Chocolate Chip Muffins from Making Miracles
• Blueberry Muffin Tops with a Cheesecake Drizzle from Karen's Kitchen Stories
• Bonfire Tea Muffins from The Spiced Life
• Chocolate Pumpkin Swirl Muffins from Food Lust People Love
• Mediterranean Muffins from A Day in the Life on the Farm
• Savoury Pumpkin Muffins from Passion Kneaded
• Sweet Potato Casserole Muffins from Farm Fresh Feasts

Bierocks: Celebrating Oktoberfest with #FoodieExtravaganza

This month the bloggers over at Foodie Extravaganza are celebrating Oktoberfest.  This party is being hosted by Sue of Palatable Pastime who invited us saying:

"September is the month for the Munich Oktoberfest. Let's celebrate by sharing our favorite Biergarten and German Cuisine inspired recipes!"

Foodie Extravaganza is a fun group that gets together each month to celebrate Food Holidays. Sometimes they are popular holidays like Oktoberfest or Thanksgiving or popular foods like chocolate in February or cookies in December.  However,  sometimes they are very obscure holidays, like World Gin Day.  Yep, I made a cocktail but not the kind you are thinking of.......stop on by and see my Shrimp Martini.

Back to this month's theme.  I love German foods and wasn't sure what  I was going to share having already posted Wiener Schnitzel, Sweet and Sour Cabbage , Fondue, Lebkuchen, Bratwurst Salad, to name a few.

Then I remembered my friend Paula, of Smidgens, Snippets & Bits, often had Bierocks on her Weekly Menu.  When I asked her about them she sent me a link to this recipe from Allrecipes.com.  I had never heard of these meat and cabbage stuffed rolls from Germany but I must be the only one because the website was full of recipes.  I read them all, and noted that they are similar to dumplings or hand pies.  They remind me a bit of Pasties that we enjoy here in Michigan.

They can be as easy or as difficult to make as you want.  You will need bread dough for making the rolls.  You can use my recipe for dinner rolls and use on half, freezing the other half for next time, use your own favorite recipe or buy some frozen bread or dinner roll dough at your local grocers.

Mix together some burger, onion and cabbage.  Season with salt and pepper and let it cook, stirring occasionally for a half an hour or so.  Then set it aside and let it cool while your dough makes it's first rise.

Punch down the dough and divide it into 20 pieces.  I made a full recipe of the filling but only took out 8 frozen dinner rolls to use in this recipe.  I will be making another recipe with the remaining filling and sharing it with you at a later time.  

Roll out each piece and place 2 Tablespoons of the cooled filling into the center of each.  Gather the corners together and seal the edges.

Place seam side down onto a baking sheet that has been treated with cooking spray.  Cover and let rise for another hour. 

Bake in a preheated 350* oven for 25-30 minutes until golden brown.  Remove from the oven and brush immediately with melted butter.

Bierocks

Freshly made bread dough or frozen dough, thawed

1 lb. lean ground beef

1 onion, chopped

1/2 med. cabbage, cored and shredded

salt and pepper to taste

1/2 stick butter, melted

Bring the dough through a first rise.  While the dough is rising, cook the ground beef in a large skillet with the onions and cabbage,stirring occasionally, until the beef is browned and the veggies are tender.  Set aside and let cool until dough is ready.

Divide the dough into 20 equal pieces.  Roll each piece out and place 2 Tablespoons of the meat/veggie filling onto the center.  Gather the corners together and seal the edges.  Place, seam side down, onto a baking sheet that has been treated with cooking spray.

Bake in a preheated 350* oven for 25-30 minutes, until golden brown.  Remove from oven and immediately brush with melted butter. Print Recipe

More Oktoberfest Fun Foods

• Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Bierocks by A Day in the Life on the Farm
• Braised Red Cabbage with Apples by Caroline’s Cooking
• Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
• Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
• Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
• German meatballs with spaetzle by Cookaholic Wife
• Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table