Author Archives: KarenFrazier

Ham and Cheese Crescent Rolls

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Ham and cheese crescent rollI spend a lot of time trying to come up with interesting lunch items for my son. I’ve long been dissatisfied with school lunches, and so has he. This year, I’ve been making his lunches for the week on Sundays so I don’t have to worry about it for the rest of the week. I like this recipe because it takes care of a side dish for Sunday dinner, and it provides lunches for a week (the recipe makes eight crescent rolls and eight ham and cheese rolls.

If you don’t want to make your own crescent roll dough, you can always use refrigerated crescent rolls, although they aren’t nearly as flavorful and they’re pretty small.

A quick tip on baking – I prefer regular yeast to rapid rise yeast. The reason is I believe that a dough that rises more slowly has time to develop better flavors. You can use a quick rise yeast, which will cut the rising time by about half. You can also replace the shortening with softened butter, although shortening gives the rolls a more tender crumb. If you like, you can sprinkle the ham and cheese rolls with a bit of cheese before baking.

Ham and Cheese Crescent Rolls

  • 2 packages active dry yeast
  • 3/4 cup warm water at 110 degrees Fahrenheit
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 4 cups flour plus more for kneading and rolling
  • 1/4 cup unsalted butter, very soft
  1. Dissolve yeast in warm water in small bowl.
  2. In a medium sized bowl, combine sugar, salt, eggs, and shortening. Use a mixer to beat on high speed until all ingredients are combined.
  3. Add yeast mixture and flour. Stir until a smooth dough forms.
  4. Turn dough out on a well-floured surface and knead until dough is springy and elastic, about 10 minutes.
  5. Place in an oiled bowl, turning to coat dough in oil.
  6. Cover and allow dough to rise in a warm spot until doubled, about 90 minutes.
  7. Punch down dough. Divide into two equal balls.
  8. Roll out each ball on a floured surface into a round that is about 1/4 inch thick.
  9. Spread each round with half of the softened butter.
  10. On one round of dough, lay out slices of deli ham to cover the entire round. Sprinkle with grated cheese.
  11. Cut the rounds into eight wedges (pizza style). Roll each wedge into a crescent roll from the wide end to the point.
  12. Place rolls on parchment lined baking pans. Cover and allow to rise for an hour, until rolls are doubled in size.
  13. Heat oven to 400 degrees Fahrenheit.
  14. Bake rolls for 12 to 15 minutes, until cooked through and golden brown on the outside.

Pumpkin Cheesecake with Caramel Whiskey and Chinese Five Spice Pecans

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pumpkin cheesecake with sour cream topping Jim’s favorite dessert in the entire world is cheesecake. Several years ago, I baked Gourmet Magazine’s Pumpkin Bourbon Cheesecake, and it instantly became his new favorite. Over the years, I’ve tweaked the recipe little by little until it has taken its present (delicious) form.

For the crust

  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup graham cracker crumbs (about five graham crackers – use S’moreables gluten-free graham style crackers for GF)
  • 1/2 cup pecans (1 3/4 ounces),  finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon Chinese five spice

For the filling

  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon caramel whiskey (Black Velvet or other)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoons cinnamon
  • 1/2 teaspoon Chinese five spice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8 oz) packages cream cheese, at room temperature

For the topping

  • 2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon Black Velvet caramel whiskey

For the pecans

  • 1 tablespoon butter
  • 1 cup pecan halves
  • 1 teaspoon cinnamon
  • 1 teaspoon Chinese five spice
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 9″ spring form pan.
  3. Melt 1/4 cup butter in a saute pan over medium heat, swirling the pan occasionally. When the butter begins to brown and smells slightly toasty, remove from heat and cool.
  4. Combine remaining crust ingredients in a food processor, pulsing for 10 one second pulses until fine crumbs form.
  5. Add butter to crust and pulse for five one second pulses.
  6. Press crust into bottom of prepared pan and refrigerate while you make the filling.
  7. Combine all filling ingredients in a large food processor. Process until well combined, scraping sides down occasionally.
  8. Pour filling over crust. Tap pan lightly against counter to remove air pockets.
  9. Place pan on a rimmed baking sheet to catch any leaks. Bake at 350 for 20 to 30 minutes, until sides are set but middle still slightly jiggles.
  10. Cool cheesecake on a wire rack for five minutes. Leave oven on.
  11. Meanwhile, combine topping ingredients, whisking to combine.
  12. Spread over cheesecake and return to oven. Bake an additional five minutes.
  13. Cool for two hours on a wire rack and then refrigerate for three hours before umolding. Top with spiced pecans (below).
  14. For pecans, melt butter over medium heat in a saute pan.
  15. Add pecans and cook, stirring, until they smell toasty, about five minutes.
  16. In a small bowl, combine sugar, cinnamon, and five spice powder.
  17. Toss hot pecans in sugar mixture.
  18. Use pecans to garnish top of the cheesecake.

Lamb Gyros

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gyro

My entire family loves gyros. Made with a spiced lamb, gyros are warm and delicious food.

I’ve been making my own gyros for years. While they are traditionally served on pita with tzatziki sauce, I’m allergic to milk and can’t have gluten. Plus, lately we’ve been eating a paleo diet.  I make a garlic lemon mayonnaise and serve them on a bed of arugula with a quick pickled red onion, chopped cucumber, and heirloom tomato salad. You can also serve the meat as a lettuce wrap with the quick pickles and mayo.

Gyros

  • 1 medium onion, chopped in food processor
  • 5 cloves garlic, minced
  • 1 tablespoon dried marjoram
  • 2 tablespoons fresh rosemary
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 pounds ground lamb
  1. Preheat your oven to 325 degrees.
  2. Place onion in food processor and run processor for about 10 seconds to finely chop it.
  3. Place chopped onion on a tea towel, scraping the sides of the food processor with a rubber spatula to ensure you get all the moisture.
  4. Wrap towel tightly around the onion and squeeze out as much moisture as possible over the sink.
  5. Return onion to food processor with garlic, marjoram, rosemary, salt, and pepper.
  6. Pulse food processor for 10 one second pulses to chop and mix herbs.
  7. Add lamb to herbs in food processor. Process until the lamb and herbs are very well combined, forming a paste-like mixture.
  8. Press lamb mixture into a loaf pan.
  9. Place pan in a 9×13 baking dish and place in oven. Carefully pour boiling water into 9×13 inch pan until it comes about halfway up on the loaf pan (make a water bath).
  10. Cook until lamb reaches 165 degrees.
  11. Remove from oven and set loaf pan on a baking rack to rest, about 15 minutes.
  12. Unmold gyro meat and slice.

Quick pickled red onion recipe can be found here. Combine quick pickled onions with chopped cucumber and heirloom tomatoes and serve atop gyro. Serve on toasted pita if desired, or for low-carb paleo, atop a bed of baby arugula. Top with 1 cup of mayonnaise mixed with 2 cloves of garlic through a press and the juice of one lemon.

Rice with Black Beans, Linguica, and Sweet Peppers (with Paleo adaptation)

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black beans and riceThis is a quick meal to pull together if you’ve got cooked rice and canned black beans. In about 20 minutes, you’ll have a smoky, delicious dish with Portuguese influences. I love the Portuguese sausage, linguica, in this recipe, although you can substitute other types of sausage, as well.

  • 1 lb thin sliced uncured bacon
  • 1 red onion, chopped
  • 2 sweet peppers (red, yellow or orange), seeded and chopped
  • 4 large cloves of garlic, chopped
  • 2 large tomatoes (I use heirloom), chopped
  • 3 chipoltle chiles in adobo, chopped
  • 1 can black beans, drained
  • 1 pound cooked linguica, sliced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried cumin
  • 1 tablespoon chopped dried thyme
  • 1 tablespoon fresh cracked black pepper
  • 4 cups cooked white rice
  • Sea salt to taste
  1. In a large dutch oven over medium heat, cook bacon until fat renders. Remove bacon from fat with a slotted spoon and set aside.
  2. Add onions and peppers to fat in pan and cook, stirring occasionally, until the vegetables soften, about five minutes.
  3. Add garlic and cook until it releases its fragrance, about 30 seconds.
  4. Add chipoltle chiles and tomatoes. Stir to scrape any browned bits off bottom of pan.
  5. Add beans, linguica, paprika, cumin, thyme, and black pepper.
  6. Simmer over medium heat, stirring frequently, 5-10 minutes to allow flavors to blend.
  7. Stir in rice and reserved bacon and cook to heat through.
  8. Season to taste.

For a paleo version, eliminate the black beans and rice. Replace the rice with riced cauliflower or spiralized zucchini.

Shrub Syrup

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shrub syrupsThis week, I’ve been experimenting with a Colonial method of fruit preservation called shrub. Used as a way of preserving soft fruits for winter. Also known as drinking vinegar, shrub is acidic but very fresh and fruity tasting. It’s a terrific way to use those fruits that are less than attractive, to give you fresh fruit flavors all year long. Once the shrub syrup has rested in the fridge for a week, you can combine it with water or sparkling water for a refreshing non-alcoholic beverage or add about an ounce to brighten up a cocktail.

If you first taste shrub as soon as you mix the vinegar and fruit syrup, you’ll immediately notice it is bright and vinegary. Over about a week of resting in the fridge, however, the sugar, fruit, and vinegar continue to ferment until it reaches a stable condition where the acids have mellowed and the fruit flavors shine with bright freshness.

I’m making three different flavors of shrub – blueberry balsamic, peach ginger, and raspberry champagne. The flavor varieties are really endless, however, once you get the basics down. You can use any type of a soft fruit – plums, nectarines, peaches, berries, as well as aromatic herbs and spices. I saw a recipe for blueberry cinnamon that uses a cooked syrup, for example, and I saw another recipe for a cucumber basil shrub.

Many recipes call for cooking a simple syrup, and then steeping it with the fruit before adding vinegar. I am using a non-cooked process, however, in which you macerate the fruit with sugar for a few days, and then strain the solids off and combine the resulting juice and residual sugar with the vinegar.

Peach Ginger Shrub Syrup

  • 6 organic peaches, pits removed
  • 1 tablespoon grated fresh ginger
  • 3/4 cup super fine sugar
  • 1 cup white vinegar or champagne vinegar
  1. Roughly cut peaches and mash them in a non-reactive bowl.
  2. Add sugar and ginger. Stir well to combine.
  3. Cover and refrigerate for a minimum of 24 hours, stirring occasionally.
  4. Use a wire mesh strainer to strain solids into a large glass measuring cup. Press lightly on solids to extract all of the juice.
  5. Scrape any residual sugar from the bottom of the bowl into glass measuring cup.
  6. Pour vinegar into a sterilized one-quart mason jar (I sterilize in the dishwasher.)
  7. Pour juice and sugar from the cup into the jar.
  8. Seal tightly and shake to combine.
  9. Store in the refrigerator for one week, shaking vigorously once or twice a day to combine any sugar that settles to the bottom.

Blueberry Balsamic Shrub

  • 2 cups organic blueberries
  • 3/4 cup super fine sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup raw apple cider vinegar
  1. Mash blueberries in a bowl and mix with sugar.
  2. Macerate, covered in the refrigerator for at least 24 hours.
  3. Strain juice from solids and scrape any remaining sugar from bowl into a glass measuring cup.
  4. Pour vinegar into a sterilized one quart mason jar.
  5. Add strained fruit juice and sugar to jar.
  6. Seal tightly and shake well to combine.
  7. Refrigerate for one week, shaking a few times daily to dissolve any sugar.

Raspberry Champagne Shrub Syrup

  • 2 cups organic raspberries
  • 3/4 cup super fine sugar
  • 1 cup champagne vinegar
  1. Mash raspberries in a non-reactive bowl.
  2. Add sugar and stir well. Cover and allow to macerate in the refrigerator for at least 24 hours.
  3. Use a wire mesh strainer to strain off solids into a glass measuring cup. Scrape any remaining sugar from bottom of bowl into cup.
  4. Pour champagne vinegar into sterilized mason jar.
  5. Pour juice and sugar into jar.
  6. Seal jar and shake well to combine.
  7. Refrigerate for one week, shaking the jar once or twice a day.

Shrubs will keep in your refrigerator for one year.

To use your shrub:

  • Add one ounce of shrub syrup to 8 ounces of water or sparkling water.
  • Use a jigger in cocktails. Avoid cocktails with citrus fruits because the shrub will be acidic and if you combine it with citrus you’ll have two times the acidity.

Produce that makes good shrub:

  • Blueberry
  • Dark cherry
  • Cucumber
  • Plum
  • Nectarine
  • Strawberry
  • Tomato
  • Blackberry

Herbs/Spices to add:

  • Basil
  • Thyme
  • Cinnamon
  • Lemon thyme
  • Rosemary
  • Star anise
  • Nutmeg
  • Allspice
  • Vanilla bean
  • Mint

Vinegars

  • White vinegar
  • Apple cider vinegar
  • Sherry vinegar
  • Red wine vinegar
  • Balsamic vinegar
  • White wine vinegar

Sweet Potato Zucchini Hash with Fried Eggs

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tomatoesThis is my favorite time at the farmers’ market, because there are so many great organic fruits, vegetables, and herbs to choose from. I’m a huge fan of buying local produce at farm stands and farmers’ markets, because local food picked and sold at the peak of freshness has incredible flavors. Buying local also supports local farmers. This week at the market I purchased:

  • Sweet potatoes
  • Heirloom tomatoes
  • Zucchini (actually, a friend gave me some)
  • Fresh eggs
  • Chives
  • Onions
  • Thyme

These ingredients all came together this morning in a spectacularly fresh farmers’ market breakfast.

Sweet Potato Zucchini Hash with Fried Eggs

  • 2 tablespoons rendered duck fat
  • 1 onion, diced
  • 1 sweet potato, unpeeled, cut into a 1/4 inch dice
  • 1 zucchini, unpeeled, cut into a 1/4 inch dice
  • Salt and fresh black pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 2 eggs, fried over easy
  • 1 heirloom tomato, diced
  • Chopped chives
  1. Heat oil in a 12″ non-stick sauté pan over medium heat.
  2. Add onions and cook until transparent, about 3-4 minutes.
  3. Add sweet potatoes and zucchini. Spread in a single layer along the bottom of the pan.
  4. Sprinkle with salt and pepper.
  5. Reduce heat to medium low. Cook, stirring occasionally, until vegetables caramelize, about 30 minutes.
  6. Move hash to one side of the pan to keep warm. Increase heat to medium.
  7. Crack eggs into other side of the pan and cook to over easy.
  8. Mix together tomatoes and chives.
  9. Place hash on two plates. Top each portion with an egg, and then with tomato chive mixture.

Lettuce Wraps

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lettuce wrap

The other day at the grocery store, I came across chicken thighs for $1.29 per pound. The catch was that you had to purchase a huge tray of them – more than enough to feed my family twice over. Still, it made sense to buy them since a smaller tray not on special cost exactly the same as the large tray.

Today, Jim smoked the thighs on the smoker for two hours at 275 degrees. In the last 30 minutes, he glazed them with a reduction of a cup of pure maple syrup, the zest and juice of an orange, a couple of tablespoons of gluten-free soy sauce, and a teaspoon of sriracha. As I knew it would, we had about half of the thighs left when we were done with dinner.

No worries – I have a plan. Tomorrow I will shred the thighs, toss them in the remaining sauce, and make lettuce wraps. Here’s my recipe.

Lettuce Wraps

  • Large leaves from one head of lettuce
  • 1 tablespoon oil
  • 1 cup mushrooms, chopped chopped
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • Meat and skin from six smoked chicken thighs, cut into chunks.
  • Sauce made from a reduction of 1 cup of maple syrup, zest and juice of one orange, 2 T gluten-free soy sauce (or coconut amines), and 1/2 to 1 teaspoon of sriracha (or red pepper flakes) (simmer until syrupy)
  • Shirataki angel hair noodles, rinsed and warmed in hot water, then drained (or some other gluten free noodle) (optional)
  • 2 scallions, julienned
  • 2 carrots, julienned
  • 1 cup bean sprouts
  • Peanut sauce (recipe follows)
  1. Heat oil in a large sauté pan until shimmering.
  2. Add mushrooms and cook to brown, about six minutes.
  3. Add onions and continue to cook until transparent.
  4. Add garlic and cook until it releases its scent, about 30 seconds.
  5. Add chicken and half of the maple syrup sauce and simmer until chicken is heated through.
  6. Remove from heat and set aside.
  7. Rinse shirataki noodles (or cook some other gluten free noodle) under water in a wire colander.
  8. Place colander with noodles in a bowl of hot water and let sit to warm noodles until you are ready to serve. Drain well before serving.
  9. To serve, put chicken and mushrooms on a plate, along with portions of noodles, scallions, carrots, and bean sprouts. Put 2-3 lettuce leaves on each plate. Serve remaining maple syrup reduction and peanut sauce on the side.
  10. To assemble, put portions of chicken, noodles, vegetables, and sauce in the center of lettuce leaves and roll to eat.

Quick Peanut Sauce

In a blender or food processor mix until well combined:

  • 1-1/2 cups of peanut butter (or almond butter for paleo)
  • 3 tablespoons gluten-free soy sauce (or coconut amines for paleo)
  • Juice from one lime
  • 1 tsp to 1 tablespoon sriracha (to taste or omit all together)
  • 1 tablespoon grated gingerroot
  • 1 tablespoon sesame oil
  • 2 teaspoons honey

Perfect Lemon Bars

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lemon barsOne of my all-time favorite childhood treats is lemon bars. When made well, they are sweet and citrusy. They taste like sunshine.

There are two secrets to excellent lemon bars – a crumbly short crust and a smooth lemony curd that’s not too sweet. Often, I tweak recipes to make them  my own, but in this case I actually found lemon bar perfection from Cooks’ Illustrated’s Baking Illustrated. When I can find them, I use Meyer lemons for the curd. Otherwise, I pretty much follow the recipe exactly as is because it is nearly perfect.

One hint – don’t sprinkle powdered sugar until just before serving, or it will likely melt into the bars.

Here’s the link to the recipe.

I think this lemon curd (doubled recipe) would be perfect in lemon meringue pie, as well.

Scotch Eggs

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Scotch EggsLove breakfast foods but get tired of making the same scrambled eggs and sausages? Try a Scotch egg. They’re easy to make and can be served with fruit or oven potatoes for a filling and simple meal.

Never had a Scotch egg? Essentially, it’s a boiled egg wrapped in breakfast sausage and then breaded and deep fried. It’s easy to make gluten-free, and many people enjoy the eggs with mustard.

Scotch Eggs

  • 6 organic, very fresh eggs
  • 1 pound organic bulk gluten-free breakfast sausage
  • 1 cup almond meal
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon sea salt
  • 1 teaspoon mustard powder
  • 1/4 cup duck fat or another paleo-friendly fat
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  2. Place four eggs in a saucepan and cover them with cold water. Place the pan on the stove and bring to a boil.
  3. As soon as the water boils, remove from heat and cover. Allow to sit off the heat for four minutes.
  4. Plunge eggs in a bowl of ice water. Refrigerate and allow to cool completely.
  5. Carefully peel eggs.
  6. Pat sausage into four thin patties.
  7. Place an egg in the center of each patty, and wrap patty around the egg, sealing carefully.
  8. In a small bowl, combine almond meal, thyme, pepper, salt, and mustard powder.
  9. Whisk two remaining eggs in a small bowl.
  10. Dip each sausage/egg ball into egg wash and then into the almond meal mixture.
  11. In a large pot, heat the duck fat over medium-high until it shimmers.
  12. Add the eggs and cook until browned on all sides, about four minutes per side.
  13. Put the eggs on the prepared baking sheet and transfer them to the preheated oven. Cook until sausage is cooked through, ten to 15 minutes more.

Pub-Style Bison Burger

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burgerby Karen Frazier

These delicious burgers use grass-fed bison. You can make them gluten-free and dairy free, as well. I especially love the sauce on these burgers – it’s addictive.

Pub-Style Bison Burgers

  • 2 pounds organic ground bison (or grass-fed beef)
  • Sea salt and fresh cracked black pepper to taste
  • 6 gluten-free (or regular) ciabatta rolls, halved and toasted
  • 6 strips uncured bacon, cooked crisp and halved
  • 1 tablespoon bleu cheese crumbles per burger (omit for dairy-free)
  • 2 tablespoons burger sauce (recipe follows)
  • Fried shallots (recipe follows)
  1. Fry shallots according to recipe below. Set aside to drain on paper towels.
  2. Form bison into patties and season with salt and pepper.
  3. Grill patties to medium.
  4. While patties grill, toast buns, cook bacon, and prepare burger sauce.
  5. Top burgers with two half-slices of bacon, crumbled bleu cheese, and fried shallots. Spread buns with burger sauce.

Fried Shallots

  • 6-8 shallots, peeled and thinly sliced
  • 1 tablespoon sweet rice flour
  • 1/2 teaspoon sea salt
  • Fresh cracked black pepper to taste
  • Peanut oil
  1. Heat 2 inches of peanut oil in a large dutch oven to 350 degrees.
  2. Place shallots in a small bowl and toss with flour, salt, and pepper.
  3. Add shallots to oil and fry until golden brown.
  4. Remove from oil with a slotted spoon and drain on paper towels.

Classic Burger Sauce
(Cook’s Illustrated Recipe)

  •   3/4 cup mayo
  •   2 tablespoons gluten-free soy sauce
  •   1 tablespoon worcestershire sauce (Lea & Perrins is gluten-free)
  •   1 tablespoon brown sugar
  •   1 tablespoon chopped fresh chives
  •   1 teaspoon fresh cracked black pepper
  •   1-2 cloves of garlic, through a garlic press or finely minced

Whisk together all ingredients.