Ham, Egg and Cheese Breakfast Sandwiches

"Imitation is the highest form of flattery." One of the many things returning in this post pandemic world is our running group potluck gatherings. With the Winter Warrior running season ending and everyone (sans me) completing their half-marathon goal races, we had a celebratory potluck this past weekend. My contribution to the potluck was my favorite Cherry Preserves and Mascarpone French Toast Casserole. Blueberry muffins, healthy muffins, doughnuts, bagels, and fruit salads were in abundance, but the breakfast sandwiches served were devoured almost as soon as they came out of the oven. Which got me wondering why I hadn't ever thought to make these easy, crowd pleasing sandwiches before. Maybe I have a much more sheltered life than I am willing to admit! 

In typical fashion, I couldn't wait to create my version of the Ham, Egg, and Cheese Breakfast Sandwiches served at the potluck. I can't be certain (because I didn't get the recipe), but these breakfast sandwiches probably aren't too different from the ones served. Because in all seriousness, there are more similarities than differences between all of the recipes for breakfast sandwiches made with Hawaiian Rolls. My take on these breakfast sandwiches might be characterized as more of a slight twist, personal preference recipe rather than an innovative 'worthy of going viral' one.

Which kind of ham to use, which kind of cheese to use, what ingredients to go into making the glaze, and how the eggs are scrambled comprise the four key variables to these breakfast sandwiches. A change to any one of them will result in a slightly different flavor profile. The recipe shared here reflects my breakfast sandwich taste preferences.

Using a dozen eggs will help ensure each breakfast sandwich has on egg on them. Twelve eggs also help to create a heartier sandwich. While the number of eggs used is important, how the eggs are made is even more important. Because how the eggs are scrambled matters as overcooked or under/over-seasoned eggs (they will continue to cook when the sandwiches are baked in the oven) will result in a very unappetizing sandwich. My recipe for the creamiest, fluffiest scrambled eggs contains only four ingredients: eggs, kosher salt, black pepper, and butter. No milk, no water. 

I had read somewhere that the ratio of a 1/4 teaspoon of Kosher salt to three large eggs is the best formula for perfectly salted eggs. In keeping with that formula, this recipe calls for one teaspoon of Kosher salt for the dozen eggs. Which you might think is a lot of salt, but trust me, it's the perfect amount. While I suggest using only a 1/4 teaspoon of black pepper, feel free to increase that amount to your 'pepper' taste preference.

Unsalted butter is used both in the pan and in the egg mixture. One tablespoon in the pan, two tablespoons in the egg mixture. The butter in the eggs will melt as they cook, creating a soft, creamy, fluffy, heavenly texture. The key when making scrambled eggs for these breakfast sandwiches is to very slightly undercook them. They should look creamy, not dry.

There are six layers to the breakfast sandwiches: Hawaiian rolls, cheese, ham, eggs, cheese and Hawaiian rolls. So let's talk about the ham and the cheese for a second. I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar Cheese. But use your favorite ham and cheese from the deli. Honey Ham might be delicious as would provolone cheese. 

Using a 9" x 12" baking pan allows you to check on the 'melting' status of the cheese. So I recommend using a baking pan that gives the Hawaiian Rolls some breathing room while they bake. 

What makes these breakfast sandwiches even more flavorful is the to-die-for topping. Melted butter, dijon mustard, maple syrup and everything but the bagel sesame seasoning adds both savory and sweet flavors! The mixture gets brushed on the Hawaiian rolls right before baking. If making ahead and refrigerating (for several hours or overnight), wait until you bake them to brush the mixture on. Otherwise your rolls will get soggy and not bake up well. 

Baked in preheated 350 degree (F) oven, the Ham, Egg and Cheese Breakfast Sandwiches bake up in 20-22 minutes. You know your sandwiches are done when they are heated through and the cheese has melted.

Cut into twelve sandwiches and then get ready to watch them disappear. These may be one of the most flavorful, hearty, scrumptious, crowd-pleasing breakfast sandwiches to ever come out of your oven. They make potluck and weekend entertaining easy! Thank goodness for the return of in-person gatherings. Not just for the food or the opportunity to be a copycat, but for the friendships!

Recipe

Ham, Egg and Cheese Breakfast Sandwiches

Makes 12 and serves 6-8 (some will want two!)

Ingredients

12 large eggs

1 teaspoon Kosher salt

1/4 teaspoon black pepper

6 Tablespoons, unsalted butter, slightly softened, divided

12 Hawaiian Rolls, cut in half horizontally

12 slices of Tavern Ham (or Honey Ham or other good ham), folded into quarters (i.e., ham slices should be almost 1/8" of thickness)

12 slices of Cheddar Cheese (or provolone) - (cheese slices should almost be 1/8"of thickness

1/4 cup unsalted butter, melted

1 Tablespoon Dijon mustard (i.e., Maille) 

1 Tablespoon Maple Syrup

2 teaspoons Everything but the Bagel Sesame Seasoning

Directions

1. Preheat the oven to 350 degrees (F). Lightly butter a 9" x 12" or 10" x 10" baking dish with 1 Tablespoon butter. Set aside.

2. Lay the bottom half of the Hawaiian Rolls in the baking pan. Lightly spread 2 Tablespoons butter over the bread.

3. Lay 6 pieces of the cheddar cheese on top of the bread. Some of the slices will be overlapping.

4. Lay the 12 pieces of ham on top of the cheese layer.

5. Whisk together the eggs, Kosher salt, and black pepper until well blended. Add in 2 Tablespoons of butter (cut the butter into thin slices before adding in).

6. In a large non-stick skillet, melt 1 Tablespoon of butter. Add in the egg mixture. Cook over medium-low heat until the eggs are soft scrambled (they will continue to cook in the oven). Note: Use a spatula to gently mix the eggs in the pan. 

7. Evenly spread the eggs over the ham slice layer.

8. Top with the remaining 6 slices of cheese.

9. Place top of the Hawaiian Rolls on. Press down lightly.

10. Mix together the 1/4 cup of melted butter, Dijon mustard, maple syrup and Everything but the Bagel Sesame Seasoning. Brush all of the mixture on top of the Hawaiian bread.

11. Place the baking pan on a baking sheet before putting it in the oven. Bake for 20-22 minutes or until the cheese has melted and they are completely heated through.

12. Remove from oven. Cut into 12 sandwiches. Serve on a platter or in the baking dish.

Notes: (1) I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar. (2) The Everything but the Bagel Sesame Seasoning was from Trader Joe's. (3) You can assemble the breakfast sandwiches the night before but do not brush on the butter/mustard/maple syrup/seasoning mixture until ready to bake. Baking time might be slightly longer if the breakfast sandwiches were chilled. (4) The recipe can easily be doubled if you are serving a big crowd.

Peanut Butter Oat Chocolate Bars aka Energy Bars

"It's funny how in life it's the simple things in life that means the most." Never has this old adage been more true than in the past few weeks. Since shortly after the new year I was without my oven. Up until that moment, I had been taking my oven for granted. And in what felt like the three longest weeks of my life, all of my best laid plans for working on new recipes, baking cookies, and making comfort food meals went astray. If I wasn't someone who used the oven with a high degree of frequency, this wouldn't have been a big deal, just a minor inconvenience. For me, it felt like a first world order crisis. Fortunately, the part needed to fix the oven was in stock and it's cost didn't cause me to gasp. If the repairman wasn't on such a tight schedule, I would have baked him some of my favorite chocolate cookies (there are always balls of dough in the freezer) as a small token of my appreciation. Needless to say, the lesson in all of this was a reminder to better appreciate the simple things. 

In keeping with the theme of simple things, these Peanut Butter Oat Chocolate Bars aka Energy Bars definitely qualify. They are perfect for breakfast, as a mid-day snack, as a post run recovery treat, on a hike, or whenever you get a craving for something crunchy, chocolatey, nutty, oaty, and peanut buttery with a hint of flaky sea salt. I might even go out on a limb and say they are healthy-ish! 

Along with being delicious and little bit addictive, these Peanut Butter Oat Chocolate Bars aka Energy Bars are destined to become wildly popular with your family and friends.

With everyone being concerned about the price and availability of eggs these days, these bars are eggless worry free! These were made with both dark/semi-sweet and milk chocolate, but you could easily make them with either one. Regardless of which chocolate or chocolates you decide to use, I would highly recommend using oversized chips or chopping the chocolate (see notes). The oats used in the bars are the quick, one-minute oats, NOT old-fashioned oats. Toasting the pecans beforehand is always a good idea as it not only deepens their flavor, it helps to keep them crunchy during the baking process. The hint of cinnamon and a finishing sprinkle of flaky sea salt only adds to their scrumptiousness.

The assembly process couldn't be simpler as the bar's base and top come together in a bowl! Even the two-step baking process still makes them unfussy. 

Half of the flour, oat, brown sugar, melted butter, baking soda, Kosher salt, and cinnamon mixture gets pressed into a parchment paper lined metal (not glass) 9" x 9" baking pan. This layer bakes for about 10-12 minutes in a preheated 350 degree (F) oven. After letting it cool for a few minutes, some of the chocolates get sprinkled on top. Followed by teaspoonfuls of the creamy peanut butter and coarsely chopped toasted pecans. To recreate that textured finish, pinch teaspoonfuls of the remaining mixture and spread evenly over the top. Lightly press the top layer down, then finish with the remaining chocolates and a light sprinkle of the flaky sea salt. The pan goes back in the oven for another 18-22 minutes or until they are golden in color.

Once they cool completely, cut them into 10 generously sized bars or 20 good sized bites. 

For the prettiest presentation, wrap them in some parchment paper and baker's string. Store them covered in the refrigerator or keep covered at room temperature. Personally, I like them even better on the slightly chilled side.

These bars are crunchy, a little bit crumbly, Between their texture, their heartiness, and the layers of flavor, the Peanut Butter Oat Chocolate Bars aka Energy Bars are everything a really great bar should be. Simple never tasted so good!

Recipe

Peanut Butter Oat Chocolate Bars aka Energy Bars

Make 10 good sized bars or 20 nice sized bites

Ingredients

1 1/4 cups (156g) all-purpose flour

1 cup (90g) quick cooking-1 minute oats (NOT old-fashioned oats)

3/4 cup (165g) light brown sugar, firmly packed

3/4 cup + 1 T  (183g) unsalted butter, melted and cooled slightly (about 5 minutes)

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 slightly heaped teaspoon Saigon cinnamon

2/3 cup (75g) pecan halves, toasted and coarsely chopped

3/4 cup (128g) dark or semisweet chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (128g) milk chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (224g) creamy peanut butter (e.g., JIF)

Flaky sea salt

Directions

1. Preheat oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. In a medium sized bowl, add in the flour, oats, brown sugar, melted unsalted butter, baking soda, Kosher salt, and cinnamon. Mix to completely combine.

3. Divide the mixture in half. Press half firmly into the prepared baking pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly (about 5 minutes).

4. Sprinkle 1/2 cup (85g) of the dark or semi-sweet chocolate and 1/2 cup (85g) of the milk chocolate over the crust.

5. Evenly drop spoonfuls of the peanut butter next, leaving about 1/2" border along the edges.

6. Sprinkle the coarsely chopped pecans.

7. Squeeze the remaining dough into small clumps and evenly distribute. Press down slightly.

8. Sprinkle the remaining 1/4 cup (43g) of the dark or semi-sweet chocolate and 1/4 cup (43g) of the milk chocolate over the top crust layer. Press the pieces of chocolate in slightly.

9. Lightly sprinkle with flaky sea salt (e.g., Maldon Sea Salt)

10. Bake for 18-22 minutes or until golden. Let cool completely in the pan.

11. Remove from the pan and cut into 10 bars. Wrap in paper or place in glassine bags. Or cut into 20 pieces and place into cupcake cups. 

12. Enjoy or store covered in the refrigerator. Note: I think they are even more delicious slightly chilled.

Notes: (1) For the milk chocolate I used Trader Joe's Milk Chocolate Bars. But you could also use good sized milk chocolate chips. (2) For the semisweet chocolate I used Guittard's Super Cookie Chips (48% cocoa). Or you could chop up some chocolate. (3) To toast the pecans, place the halves on a baking sheet. Bake in a preheated 350 degree (F) oven for 8-9 minutes or until fragrant. Let cool slightly before coarsely chopping. (4) Inspiration for this recipe came from the Chocolate Dulce De Leche Bars from the Bake Feed. Several adaptations were made to the both ingredients and baking times.

Honey Ricotta, Roasted Red Pepper & Pistachio Crostini

These Honey Ricotta, Roasted Red Pepper & Pistachio Crostini were inspired by an appetizer we had ordered and subsequently devoured while enjoying dinner out with friends. I took one bite of the crostini and immediately thought 'I need to figure out how to re-create this at home'. Which is exactly what happened several weeks later. I was having a small dinner party and wanted the appetizer course to be relatively easy, yet be one with  high 'wow in appearance and taste' factors. And apparently they did, as everyone raved about them! Needless to say the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini helped to get night off a great start. 

If there was an ever an appetizer to go on repeat appearances around here, this one would be high on the list.

What makes this Honey Ricotta, Roasted Red Pepper & Pistachio Crostini so delicious are it's flavors and textures. With a bit of crunch coming from the crostini and chopped pistachios, to the creaminess of the honey infused ricotta, to the sweetness of the roasted red peppers, to the fruity, sweetness of the drizzle of honey, they are heaven in a bite.

The crostini can be made in the oven or on the grill. Lately I have been making them on the grill as it gives the crostini another dimension of flavor. Whole milk ricotta and honey get whipped together until smooth and creamy. Using a pastry bag (or a plastic bag with one corner cut off) makes for an even more luxurious beautiful bite. 

Roasted red peppers are easy to make on the grill. Char them until all sides are blackened. Place the charred peppers in a brown paper bag, seal, and let cool until you can handle them. Remove the charred skin, stem and seeds before cutting into 1/8" strips. Whatever you do, do not rinse the roasted red peppers as you will be removing some of their delicious flavor. These can be made early in the day and kept at room temperature or the day before (covered and chilled in the refrigerator). Another option would be to use jarred roasted red peppers. 

Chopped pistachios and pistachio dust get sprinkled on top of the strips of red pepper. A generous drizzle of good honey and some micro-greens are the finishing touch. 

All of the elements of the Honey Ricotta, Roasted Red Pepper & Pistachio Crostini can be made several hours ahead, but they should be assembled and arranged on a platter within 30 minutes of serving. However, wait to drizzle the honey until you are ready to serve them. 

These rustic, blissful Honey Ricotta, Roasted Red Pepper & Pistachio Crostini are on the heartier side. Which makes them a great stand alone appetizer. Although served with a bowl of Rosemary Roasted Cashews you have the makings of the most perfect (and easy) appetizer course. Or pair these two and serve them at a casual gathering of friends. 

Valentine's Day, Galentine's Day, the Grammys, and/or the Oscars coming in the weeks ahead give you all the more reason to make these swoonworthy Honey Ricotta, Roasted Red Pepper & Pistachio Crostini. 

Recipe

Honey Ricotta, Roasted Red Pepper & Pistachio Crostini

Makes 16-18

Ingredients

1 French Demi-Baguette (7oz/198g), cut into 1/4" slice on the diagonal, grilled or toasted in the oven (you should get 16 to 18 slices)

16 ounces (453g) whole milk ricotta

1 Tablespoon + 1 teaspoon good quality honey, plus more for drizzling

1/8 teaspoon Kosher Salt

1 - 2 red peppers, roasted, peeled, seeded, and cut into 1/8" slices (or can use jarred roasted red peppers)

Flaky sea salt (i.e., Maldon)

1/4 cup (35g) finely chopped pistachios (you want both small pieces and dust)

Micro-greens

Directions

1. Brush both side of the sliced baguette with olive oil. Place on a baking sheet and bake in a preheated 400 degree (F) for 10-12 minutes or until golden. Alternately make the crostini on the grill. Allow the crostini to cool.

2. In a medium sized bowl, whip the whole milk ricotta, honey, and Kosher salt until smooth and creamy. Place in a pastry bag or in a plastic bag (with one end cut). Pipe on top of the crostini.

3. Toss the slices of roasted red peppers with some flaky sea salt before arranging on top of the honey whipped ricotta.

4. Sprinkle some chopped pistachios and pistachio dust on top of the red peppers.

5. Drizzle with some honey. Top with some micro-greens. Serve immediately.

Notes: (1) You can make the Honey Whipped Ricotta early in the day or several hours ahead. Store covered in the refrigerator. (2) You can make the roasted red peppers early in the day. If grilling them to blacken their skins, place in a brown paper bag and seal. Let the red peppers cool. Remove from the bag, peel off the blackened skin, cut to remove stem and seeds. DO NOT RINSE the peppers. Cut the red peppers into thin strips. Place in a bowl. Lightly salt with flaky sea salt. Cover and let rest at room temperature if using several hours later. If roasted in the morning to be used for the evening, store covered in the refrigerator. (3) You can find micro-greens near the herb section at many grocery store. I generally buy mine at Whole Foods, but at the Farmer's Marker during the summer months.

Hearty Homemade Chicken Soup

The skies have been overcast and gray for what seems like a lifetime. The only rays of sunshine have come in the forms of a bouquet of white tulips, spending time in the company of friends, and bowls of this Hearty Homemade Chicken Soup. All things giving me the added perseverance to keep going until the return of the sun and blue skies. Although once they return, I don't see any reason to stop buying one of my favorite flowers, to spending time with my favorite peeps, and from stop making this soul satisfying, divinely scrumptious, craveworthy, savory chicken soup. 

Who doesn't love a bowl of hot chicken soup on a chilly or cold day? It's tantamount to being considered comfort food on overload. Especially one flavored with fresh herbs as well as being heavily loaded with vegetables, tender pieces of shredded chicken, and tender wide enriched egg noodles. The flavors in this Hearty Homemade Chicken Soup are as far from the cans of chicken soup some of us grew up on or the gummy noodle versions served in various 'food establishments' as is the moon. It's the soup you didn't know you have been craving until you take your first spoonful.

What makes this soup so hearty is the almost higher ratio of chicken and vegetables to the broth. Giving it more of a hearty lunch or light supper consistency. Served with a torn up baguette or thick slices of sourdough bread (and don't forget the butter), the Hearty Homemade Chicken Soup makes for the kind of meal you want to serve to family and friends. Or want to bring to friends on the mend. 

The keys to a chicken soup having a great depth of flavor are ingredients and time. Shortchange either one of these and you will sacrifice the soup's flavor. There are no shortcuts to the making of an exceptional chicken soup. Onions, shallots, garlic, carrots, celery, fresh herbs (sage, thyme, rosemary), bay leaves, bone-in chicken pieces, organic or free-range chicken broth, the rind from a piece of Parmigiano-Reggianno, and extra-wide enriched egg noodles are the ingredients responsible for giving this soup its' incredible flavorsomeness and body. With a cooking time close to at least two hours, the vegetables and chicken turn tender while the herb bundle and cheese rind transform take responsibility for transforming it from an ordinary soup into something a bit extraordinary. 

As the soup simmers, the leaves from the herbs will break loose from their stems and permeate the broth. The cheese on the rind will melt into the broth. And the bone-in pieces of chicken will easily shred when removed from the broth. The bones in the chicken will give the broth an unparalleled flavor boost. As bones give soup more nourishment and body due in large part to the collagen contained within them. Whether you cut up a whole chicken or buy the chicken already cut up will not matter. At the end of the cooking process you will want at least 1 1/4 pounds of shredded chicken meat. If you have more than that, use it to make some chicken salad. Or if you want an even heartier soup use up to 1 1/2 pounds of chicken meat.

When buy enriched egg noodles, look for the widest noodles you can find. There are 12 ounces of noodles in most noodle packages but you only want to use 8 ounces (about 2-3 cups). The base recipe calls for the use of 10 cups of free-range (organic) chicken broth. If you want your soup brothier, add in up to 2 additional cups. We liked it heartier so I kept the amount of broth to 10 cups.

Fresh parsley and shavings of Parmigiano-Reggiano cheese are the soup's finishing touches. Leaving them out would be akin to leaving the jelly off of a peanut butter and jelly sandwich or leaving flaky sea salt off of a chocolate chip cookie. 

There are a plethora of chicken soup recipes out there all claiming to be the most delicious, the best, the most old-fashioned. However, if you want a robustly flavored chicken soup recipe worthy of passing down in your family or worthy of you earning the title of chicken soup goddess (or god) in your circle of friends, the recipe for this Hearty Homemade Chicken Soup is the only one you want. It's the throw down worthy version of chicken soups! And beyond how satisfying it is, it is destined to brighten up the cloudiest, grayest of days. 

Last, but not least, the notes following the directions are as important as the directions themselves. 

Recipe

Hearty Homemade Chicken Soup

Generously serves at least 8

Ingredients

2 Tablespoons olive oil

3 Tablespoons unsalted butter

1 large yellow or Spanish onion, coarsely chopped

2 large shallots, sliced (about 1/8" thickness)

4 cloves garlic, chopped

3 large ribs of celery, cut and sliced (about 1/4" thickness)

7 good sized carrots, peeled and sliced diagonally (about 3/8" thickness)

4 sprigs of fresh thyme

2 sprigs of fresh sage

2 sprigs of fresh rosemary

2 bay leaves

1 Tablespoon Kosher salt

1 teaspoon black pepper

Rind from a piece of Parmigiano-Reggiano

10 -12 cups free-range or organic chicken broth (See notes)

4 pound chicken, spatchcocked, then remove breasts (leaving in bone) and legs/thighs (leaving in bone) - Or 2 1/4 - 2 1/2 pounds bone-in breasts and bone-in thighs - You want a total yield of about 1 1/4 pounds of shredded meat -See Notes

8 ounces wide enriched egg noodles - See Notes

Fresh Parsley

Shavings of Parmigiano-Reggiano

Fresh bread

Directions

1. In a large cast iron Dutch Oven, heat the olive oil and butter. When the butter has melted add in the onions, shallots, garlic, celery and carrots. Mix well. Cook over medium heat for about 8-10 minutes or until the vegetables have slightly softened. They will continue to cook throughout the cooking process. Note: Putting a lid on the pot will help soften (steam) the vegetables.

2. Tie together the sprigs of thyme, sage, and rosemary with kitchen string to create an herb bundle.

3. Add the herb bundle and 10 cups of chicken broth to the pan. Increase the heat to high and bring the broth to a boil.

4. Reduce heat to medium-low and add in the bay leaves, Kosher salt, pepper, Parmigiano-Reggiano rind, and chicken. Cook for approximately 30 minutes. Reduce heat to low-simmer and continue cooking for another 60 minutes. Note: Put lid on top of the pot but don't completely seal, allowing some of the heat to escape.

5. Remove the chicken from the pot. Shred the chicken with a fork. You are looking for yield of approximately 1 1/4 pounds of shredded light and dark meat.

6. Return the shredded chicken back to the Dutch Oven. Continue to simmer for another 20-30 minutes.

7. Remove the rind, bay leaves, and the herb bundle. Increase the heat to medium-high and add in the egg noodles. Cook for approximately 8-10 minutes or until noodles are done. Taste for seasoning, adding more salt and/or pepper if needed.

8. Ladle generous portions of the Hearty Homemade Chicken Soup into bowls. Top each bowl with a generous helping of shaved Parmigiano-Reggiano and chopped parsley. Serve with some thick slices or chunks of fresh bread (e.g., sourdough loaf, baguette, etc.)

9. Store any leftovers in the refrigerator or put them in plastic containers and freeze to enjoy later.

Notes: (1) For the best flavor, use fresh chicken versus an already cooked rotisserie chicken. Buy a 4 pound cut up chicken or one whole you can cut yourself. You will only put the breasts/wings and legs/thighs into the pot. If you can't find a whole 4 pound chicken, then buy at least 2 1/4-2 1/2 pounds of bone-in breasts/wings and bone-in legs/thighs. Either option should get you approximately 1 1/4 pounds of shredded chicken. The amount you need for this hearty soup. (2) I used the extra wide enriched egg noodles from Gia Russa. Most egg noodles come in 12 ounce packages, however, you only need 8 ounces for this soup. If you want your soup heavy on the noodles add up to 10 ounces. You may need to add additional broth. (3) We like our soup very hearty, so I made it with 10 cups of the chicken broth. If you want it slightly more brothy add up to 2 additional cups. I used the Free Range Chicken Broth made by Pacifica Foods. (4) I used rainbow carrots to make this soup, but if you want your soup to be studded with  the bright orange color coming from 'regular' carrots, then use them.

Cheddar, Apple & Honey Crostini

I made these Cheddar, Apple & Honey Crostinis as the appetizer for our low-key, simple, at-home New Year's Eve dinner. I had more than an inkling they would be a hit as what's not to love about a creamy cheddar cheese, thinly sliced Honey Crisp Apples, a generous drizzle of honey, and fresh thyme sitting on top of an over roasted (or grilled) crostini. As hoped, or should I say predicted, they were immediately declared 'winners'. Which around here amounts to meaning 'put them on repeat'. Words that are music to my ears. Especially when something so good is so easy to make.

This small bite appetizer is one of those perfect for celebratory occasions, informal gatherings, casual dinners, fancy dinners, or whenever you get the taste for them foods. The Cheddar, Apple & Honey Crostini may have a kind of refined rustic look to them along, but don't let that fool you. Because they have such an unexpected explosion of flavors you might come to view them as a bit luxurious.

A five ingredient, easy to make, unfussy appetizer is exactly one we all need in our lives. 

It all begins with making the crostini. Quarter inch slices of a baguette are brushed on both sides with olive oil and baked a preheated 400 degree (F) oven for 9-11 minutes (or until golden). Alternately, you can grill the olive oil brushed baguette slices on a grill for an added, even better flavor dimension. 

If there is one drawback to this appetizer recipe, it's the Unexpected Cheddar Cheese Spread from Trader Joe's. For those of you who don't live near a Trader Joe's, my apologies as I have no recommended substitution to this slightly addictive, insanely good creamy cheese spread. But there happens to be a Trader Joe's near you, don't just buy one container, buy two. I promise you won't be sorry. 

The best apples to use for this appetizer are Honey Crisps. They have a sweet and subtly tart tangy flavor that pairs exceptionally well with the creamy cheddar cheese. When buying the apples, choose medium sized ones as you will get the perfect sized slices from them. You can cut the apples using a knife to cut the apple into thin slices or you can use a mandoline. I tend to like using a mandoline to ensure all of my slices are the same thickness.

When choosing the honey, look for a high quality raw honey sold in jars. If you can find a really good locally made honey or find one at a Farmer's Market (like one I bought in Boulder, Colorado) buy it. Even if it's price makes you gasp. Honey is one of those foods that lasts indefinitely if you keep it tightly sealed. Many of the honeys sold in plastic bottles often contain other ingredients, like corn syrup. So before you spend any money on honey, carefully look at the label. Because there is nothing more delectable than a really good pure honey. Especially when it's drizzled over apples and cheese.

And who knew fresh thyme was the perfect compliment to apples, honey and cheese? If you have never had this combination of flavors before, you are in for a treat!

This Cheddar, Apple & Honey Crostini could definitely get me on the simple food, small bites bandwagon in 2023. A meal made up of an appetizer and dessert sounds like something I could easily wrap my head around. Who needs dinner when you can enjoy a delicious, savory appetizer, made with fresh ingredients followed by a slightly decadent dessert! I am thinking the Cheddar, Apple & Honey Crostini would pair well with Honey Baked Pears with Cream, Double Chocolate Pudding, Chocolate Mousse, Creme Brûlée, or Coconut Panna Cotta with Blueberry Sauce. Even a warm chocolate chip cookie with a scoop of ice cream would work well! 

Recipe

Cheddar, Apple & Honey Crostini

Makes 16 crostini 

Ingredients

1 French Demi Baguette (7 ounce/198g), cut into 1/4 inch slices, slightly on the diagonal

Extra-virgin olive oil

2 small or medium sized Honey Crisp Apples (unpeeled0, cut into thin slices

1/2 cup Trader Joe's Unexpected Cheddar Cheese Spread (see notes)

Good quality honey

4-5 sprigs of fresh thyme, leaves removed

Directions

1. Preheat oven to 400 degrees (F). Lightly brush both sides of the baguette slices with olive oil and place on a heavy bottomed rimmed baking sheet.

2. Bake the baguette slices for 9-11 minutes until golden, turning over once midway through the baking process. Remove from the oven and let cool slightly (approximately 6-8 minutes).

3. Spread about two teaspoons of the Unexpected Cheddar Cheese Spread on each crostini. Don't be skimpy with the cheese.

4. Top with 3-4 apple slices.

5. Transfer the crostini to your serving platter. 

6. Use a fork to drizzle honey over each crostini. Then sprinkle each with fresh thyme leaves. Serve immediately. Note: The honey will melt into the apples. Serve the crostini with a side bowl of honey for anyone who wants their crostini a little sweeter.

Notes: (1) Instead of making your crostini, make them on the grill. Brush both sides with olive olive and grill. Cooking time will range from 6-8 minutes depending on the heat of the grill. Be certain to flip your bread slices midway through the grilling process. (2) The Unexpected Cheddar Cheese Spread from Trader Joe's is insanely delicious. Buy at least two on your Trader Joe's run. (3) Use a high quality honey, preferably one from a reliable source. (4) If serving a larger crowd, buy a regular sized french baguette, pick up an extra Honey Crisp apple, and use a few more thyme sprigs. (5) Bjorn's Lavender Colorado Honey was what I used to make these crostini. I am absolutely in love with this honey.

Coconut Margarita (Two Versions)

I am calling this blog post the tale of two Coconut Margaritas. The original version and the revised version. But more on that a bit later. Let me first offer my apologies to those of you who set the intention of going dry month. I understand sharing a recipe for an alcohol based cocktail might be considered a bit of tease or an intent to undermine your Dry January good intentions. Trust me when I say it is neither of those. In actuality it's me being unable have the patience to wait until February or even the warmer months to share this refreshing, swanky cocktail with you. For those of you who decided a January Drizzle was more achievable or who long be somewhere warm and tropical, today is your lucky day! As this version of a margarita might just become your favorite.

As with most of the recipes on the blog this one too comes with a backstory. We celebrated Christmas with my sister, brother-in-law, nephew, niece and her partner a week early. A change in tradition that initially had me a bit weepy. With so much changing in the world in the past couple of years, this change hit me a bit hard. But after all of my angst, the 'early' Christmas dinner gave us all the chance to spend some quality time with another, enjoy a fabulous meal, savor a most delightful holiday cocktail, and exchange gifts. The first gift I opened was two limes. Imagine my curiousness. This was followed by a can of cream of coconut. My curiosity then turned to intrigue. By the time I opened the third gift, a good bottle of reposado tequila, I knew what the fourth one would be (you have probably already guessed it). The recipe card for the delicious Coconut Margarita my niece Laura served as our tasty holiday cocktail. Which is what I will call the original version.

The original version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, and one ounce of cream of coconut. All three ingredients are poured into a shaker to which 10-12 ice cubes are added. After vigorously shaking for 15-20 seconds, the Coconut Margarita is poured into a cocktail glass more than half filled with crushed ice. Simple, spirity deliciousness. It can be served completely ungarnished. It can have a toasted coconut rim. Or it can have a lime, pineapple, or edible flower garnish. Or for that full on tropical feel you can top it with a paper umbrella.

The second version is made with two ounces of reposado tequila, one ounce of freshly squeezed lime juice, two ounces of cream of coconut, and one ounce of Grand Marnier (or Cointreau). Grand Marnier is considered by some to be a classic margarita ingredient as it gives the margarita an added depth of flavor. An increase in the amount of the cream of coconut adds richness without too much sweetness. But more importantly, it slightly masks the flavors of the alcohol. Which also makes it a bit more lethal. Although I will say the second version is dangerously delicious.

Both versions are exceptionally mouth-warming. So how will you decide which one to make? The answer is simple. If you like Grand Marnier in your margaritas, make the second version. If you don't, make the original version. Or better yet, make both versions and decide which one is the most margarita palate pleasing.

But let me take a brief step back and talk a bit more about the ingredients. Why use reposado tequila instead of a blanco of anejo? Blanco tequilas are aged for the shortest period of time, while a reposado is generally aged (in oak barrels) for a much longer period of time. The result is a tequila having a more nuanced, better flavor. So given the choice between blanco and reposado tequilas choose the reposado. Anejo tequilas are aged from one to three years and considered to be more of a sipping tequila. Which gets us back to the reposado tequila being the best, smoothest, well-balanced tequila for this Coconut Margarita.

For the richest flavor and a more luscious texture use cream of coconut, not coconut milk. There is a world of difference between the two. So when you are at the grocery or liquor store, make certain you are buying cream of coconut. When you open the can of cream of coconut, it will contain both a liquid and solid. Pour and then scrape the cream of coconut into a bowl or jar and whisk together until thick and creamy. You can store any leftovers in the refrigerator. 

You can serve the Coconut Margarita in a margarita glass, but I much prefer serving it in a cocktail (aka old-fashioned) glass for a more refined presentation. 

If you are looking to add to your signature cocktail list, are looking to change up your margarita game, or are looking to transport yourself back to a tropical destination, I highly recommend this irresistibly delicious Coconut Margarita! Last, but not least, always drink responsibly. And always, always respect the personal choices of your friends. 

Recipe

Coconut Margarita (two versions)

Makes 1 irresistibly, delicious cocktail

Ingredients

2 ounces Reposado Tequila

1-2 ounces Coco Lopez Cream of Coconut (See Notes)

1 ounce freshly squeezed lime juice (from 1 large or 1 1/2 two medium sized limes)

1 ounce Grand Marnier or Cointreau (if making the second version. I highly, highly recommend using it)

Crushed Ice

Optional Garnishes: Wedge of a pineapple slice, slice/wedge of lime, edible flower, toasted coconut rimmed glass, etc.

Directions

1. Add the tequila, cream of coconut, lime juice, and Grand Marnier (if using) into a shaker. Add in 10-12 ice cubes.

2. Shake vigorously for 15-20 seconds.

3. Pour the strained margarita into cocktail/old-fashioned glass filled about 2/3's full of crushed ice.

4. Top with a garnish, if using. Alternately, dip cocktail glass in simple syrup and then into a plate of toasted coconut before pouring in the Coconut Margarita.

5. Enjoy immediately. Drink responsibly.

Notes: (1) After opening the 15 ounce can of the Coco Lopez Cream of Coconut, pour into a bowl or jar and whisk until smooth and creamy. Store leftovers in a covered jar in the refrigerator. (2) For a slightly sweeter margarita, use 2 ounces of Cream of Coconut. Highly recommend using 2 ounces! (3) My favorite version of the Coconut Margarita is made with 2 ounces of Reposado Tequila, 2 ounces of Cream of Coconut, 1 ounce freshly squeezed lime juice and 1 ounce Grand Marnier. (4) If your freezer doesn't make crushed ice, put some ice cubes in a plastic ziplock bag and use a can or rolling pin to crush the cubes.