Recipes

Ciderhouse Whiskey

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DSC_1446Alright, here is the first of the recipes and of course I start with booze!  This recipe I found on Saveur’s website.  I thought it sounded amazing and it was!  How can you go wrong with bourbon and cider?  I make a similar version that involves bourbon, cider, and sparkling wine — very festive.  Anyhoo, here’s what you’ll need:

  • 2 oz. bourbon
  • 1 oz. cider syrup
  • strip of lemon zest
  • ice

Combine bourbon and cider syrup over ice and stir.  Twist the lemon zest to release the lemon oil and drop into the drink.  Stir again and serve!

I think that drink is way to much for Mr. Jack O' Turtle.  Or maybe he's a frog.  I don't know
I think that drink is way to much for Mr. Jack O’ Turtle. Or maybe he’s a frog. I don’t know

Notes — Cider syrup is essentially some cider that has been really boiled down.  I started out with about 6 – 7 cups of cider and boiled it down to about a cup or a cup and a half.  It maybe filled the syrup dispenser shown in the pics to about 80%.  According to the recipe, you’ll need to boil it down gently for about 2 hours; mine took about 3. . . The bourbon that I used is from the Grand Traverse Distillery in Traverse City.  I had gone up there for a vacation just before the summer tourist season started.  I was absolutely floored by it!  This was one of the places that I had definitely wanted to visit while up north and I was not disappointed.  They only make some small batches and they only had a few bottles left when I was there.  Luckily I had picked up a bottle for me and one as a gift.  What’s nice is that they do their very best to use locally produced grains to make their spirits.  I believe that everything is Michigan made, except for the bourbon — I think they need to get the barley from out-of-state.  If I remember correctly, it is 70% corn, 20% rye, and 10% barley.  I was familiar with their high quality vodkas and now they are working on making a gin and rum as well.  I can’t wait to go back and see what else they’ve got and luckily they are building a tasting room in Novi, MI so I won’t have to drive up to Traverse City to get myself a taste!. . .

My handwriting is terrible.  But I do love my chalkboard pantry in the kitchen.
My handwriting is terrible. But I do love my chalkboard pantry in the kitchen.

Jereme’s Kitchen, revisited — Gluten-Free Coconut Pie

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Hi everybody!  I just wanted to take a look back at some of my old posts and see if anything needed to be addressed.  It’s hard to believe that it’s been over 2 1/2 years since I started this blog!  As an aside, I wanted to thank all my readers for allowing me into your culinary lives.  Y’all are the best!

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Anyhoo, this Coconut Pie was the first recipe I had posted ever.  And weirdly, I did not include any pictures of any kind.  So this post hopefully fixes that.  Of course I made some changes, just to switch things up a little bit.  It has been a while since I’ve made this, but from what I remember, the pie still didn’t quite set up correctly.  I made some tweaks and I like the final product.  And this time I made it Gluten Free, so yay!  Now these changes, in addition to some boozy cranberries, seems to work.  The original recipe that I found from Penzey’s did not have a picture so I just kinda had to guess what it was supposed to look like.  Here’s what you’ll need:

  • 1/2 c. bourbon
  • 1/4 c. dried cranberries
  • 1 stick of butter, melted
  • 3 eggs
  • 1 1/2 c. sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 – 1/2 tsp. ground nutmeg
  • 1/2 c. coconut flour
  • 1/4 c. cornstarch
  • 2 c. milk
  • 14 oz. shredded coconut

1.  Preheat the oven to 350 degrees.  In a small saucepan, bring the bourbon up to a boil over medium heat.  Add the cranberries and turn off the heat.  Set aside to cool.

2.  In a large bowl, combine all of the ingredients (including the cooled cranberries and bourbon) and mix well.  Pour into an ungreased 10-in. pie plate.  Bake for about 45 minutes until browned and the middle is set.  Let cool.  Run a thin knife around the rim of the pie plate to help release before cutting.

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Notes — I think this would be good with some pistachios. . . This probably could have stayed in the over for another 5 or 10 minutes. . .  Might try baking this in the lower half of the oven and see if that can help develop the crust. . . I have tried grating the nutmeg on top of the pie instead of putting it in the batter.  I actually liked the results, especially if the pie is still warm!. . .

Hazelnut Pesto

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Alright, I know that I’ve posted a pesto recipe before.  But this one is different because I used hazelnuts!  Plus I fiddled with the ratios on this one to get a more standardized version.  If you’ve made a pesto before, you understand how easy making this can be.  But you also understand how important it is to use high quality ingredients.  If anything you use is of a lesser quality, you will definitely notice it.

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Now using hazelnuts in this recipe can be slightly problematic, since they do have those pesky husks on them (I am not sure that terminology is right).  It does take some effort to get those things off, but I think it’s worth it.  This recipe makes a big batch.  Here’s what you’ll need:

  • 3/4 c. hazelnuts
  • 5 c. fresh basil leaves, packed tight
  • 5-6 garlic cloves, chopped
  • 1 c. olive oil
  • juice and zest of 1/2 a lemon
  • 1 c. grated Parmesan
  • salt and pepper, to taste

1.  Roast the hazelnuts in either a preheated 350 degree F oven or in a pan over medium heat.  Roast them until they become fragrant and slightly browned.  Transfer them to a plate and cover with a light towel and allow them to cool.  While they are covered they can steam which helps release them from the husks.  Now rub the nuts with the towel to clean off husks and set aside.

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2.  In a food processor, place hazelnuts and pulse to chop for a few seconds.  Add the basil and pulse again.  Do the same when you add the garlic.

3.  With the food processor running. drizzle in the olive oil to combine.  Add the lemon and pulse for a few seconds.  Transfer to a serving bowl or storage container.  Stir in the Parmesan.  Add salt and pepper to taste.

Just a little shot of pesto!
Just a little shot of pesto!

Notes — I made a batch of Garlic Confit and added a little bit of the infused oil into the pesto.  I didn’t put too much because I just wanted a hint of the flavor.  Maybe I used a couple of tablespoons. . .  I like putting lemon in my pestos which most people don’t.  Maybe it makes it too much like a gremolata for folks.  I just like the brightness it adds, plus it helps keep everything green. . . Roasting hazelnuts is made more idiot-proof because of their husks.  The husks help protect the nuts from burning so even if you get a little charring on the husk, the nut may actually be just fine.

New look and fun with the Beekmans!

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Hey everybody!  Sure it’s been awhile since I’ve here, but it’s another injury-filled couple of weeks for me.  Maybe I should actually rest instead of still playing volleyball for once.  Humbug on that!  Anyhoo, I just have a couple of announcements.

First of all, Jereme’s Kitchen has a whole new look!  It took me awhile to decide on one and I will probably be tweaking it over the next few weeks.  Of course, I could just change it altogether.  I’d appreciate any feedback and thoughts!

Secondly, I got a chance to spend the afternoon with the Fabulous Beekman Boys earlier this month!  And this time they were both here (well, not here exactly, but close enough in Lansing, MI)!  If y’all remember, I was able to attend a reading by Josh Kilmer-Purcell back in April of 2011 when he came back for a visit of his old alma mater (Go Spartans!).  This go around, he came back and he brought his partner Brent Ridge MD with him!  The focus for this talk and book signing was for their new Heirloom Dessert Cookbook.  The recipes they have assembled are a collection of time-honored gems that have been a part of their own family traditions and histories.  Like the previous cookbook, they do leave a space for you personalize the recipes with your own special twist or just leave some notes on what to do.   There is also a space for you to add any family recipes and include it in this heirloom collection.  It’s a nice touch that other cookbooks don’t offer!  And one lucky Jereme’s Kitchen reader might just get their own signed copy to cherish (hint, hint — stay tuned)

Brent and Josh at Schuler's Books in Lansing!
Brent and Josh at Schuler’s Books in Lansing!
These two guys really do seem sweet and genuine.
These two guys really do seem sweet and genuine.

At the book signing, Brent had told me about a blog project that the Boys and Kenn the Biscuit Guy were planning.  So I got to talking with Kenn the Biscuit Guy (there is a very entertaining story about how his name came about, and it involves Martha Stewart!) and he gave me some of the details about it.  The blog is called Bake Like a Beekman over at Blogspot.  What is so great about this is that they will look at one of the recipes in the book, participants will then attempt to create them, and then everyone gets to share their experiences with the recipe.  You can talk about any changes you made, serving suggestions, concerns that you may have, or just share your results.

Here's the Heirloom Dessert Cookbook!
Here’s the Heirloom Dessert Cookbook!

Now the project did already start this past Sunday, with the first recipe being the Walnut Cake.  There are already some results from the participants posted.  A new recipe will be selected every Sunday, and there will be a deadline for submissions.  That way we can all learn everything we can from each other and then all move on to the next recipe!  I think it’s a wonderful project — it’s like we all are taking an online class together.  I look forward to participating and I encourage y’all to join in too!  If you do decide to partake, tell Ken-with-two-”N”s that Jeremy-with-an-”E” sent ya!

Fun fact that I learned from the Beekman Boys on Facebook -- Josh spent some time working at the State News (the school paper and Michigan State).  While there he had to design an ad for the college book store.  His handwriting was used as the design for the neon of The Student Book Store.
Fun fact that I learned from the Beekman Boys on Facebook — Josh spent some time working at the State News (the school paper at Michigan State). While there he had to design an ad for the college book store. His handwriting was later used as the design for the neon of The Student Book Store.

Friday Foodie Funnies, ep. 4

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Now it’s probably too late in the season for corn, but getting some fresh corn is absolutely amazing.  If you’re still in season, head down to your farmer’s/farmers market and get yourself some.  Here’s an old post of mine with a recipe for some corn on the grill.

I'm not 100% sure that I agree, but I do love fresh corn!
I’m not 100% sure that I agree, but I do love fresh corn!

And just a reminder for folks, these are just some images that I either find on the Interwebs or that have been sent to me.  So I do not own them and will gladly take them down if it becomes problematic.  Just don’t be jerks about it.  You know who you are.

I’m on Facebook, too!  Happy Friday, y’all!

Lemon Macarons

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Now I’ve done a lot of research on macaroons.  Alright, it’s not like I’ve done a dissertation on the topic but I’ve done comparisons on lots of different recipes.  And what I’ve found is that all the recipes are pretty much exactly the same.  Well, not exactly — they do differ on different flavorings and whatnot.  But since the base recipe is pretty simple and standard, you can get a little creative with flavorings.

I admit, this is not my best batch ever.  Guess I'm out of practice.
I admit, this is not my best batch ever. Guess I’m out of practice.

Of course, “lemon” isn’t exactly creative, but I had some lemons in the fridge already so that was an easy choice for me.  Plus, the zest won’t really change the moisture content of the ingredients.

But let me backtrack a little bit.  If you don’t know what macarons are, they are those really colorful, round, meringue-based, French cookies that looks so intimidating to make but really aren’t.  They have some specific requirements though.  Anyhoo, here’s what you’ll need. . .

Still, some turned out okay.
Still, some turned out okay.

For the cookies:

  • 3/4 c. almond flour
  • 1 c. powdered sugar
  • 2 egg whites
  • pinch of cream of tartar
  • 1/4 c. superfine sugar
  • zest of 1/2 lemon
  • yellow food coloring (optional)
  • lemon oil (optional)

1.  Line a sheet pan with parchment paper or a silicone mat.Sift together the almond flour and powdered sugar together twice.  Set aside.

2.  In the bowl of a mixer fitted with the whisk attachment, start to whip until foamy.  Then add the cream of tartar and whip until soft peaks.

3.  Once you get soft peaks, start gradually adding the superfine sugar with the mixer on low.  Then continue to whip on high after all the sugar has been incorporated until you get stiff peaks.  Add the food coloring and lemon oil (if using) and whip until combined.

4.  Add the zest and flour mixture in three batches, folding well each time.  Continue folding until the mixture is smooth and shiny.

5.  Transfer the mixture to a piping bag fitted with a 1/2-inch round tip.  Pipe into small circles, about 3/4 inches across.  Rap the pan on the counter to release any bubbles (I don’t think I did that hard enough this time).  Now let sit at room temperature for about 30 minutes.

6.  Bake in a preheated oven at 325 degrees F for 10 – 15 minutes, until the edges are slightly browned.  Cool for about 10 minutes on the pan, then peel off parchment and transfer to a cooling rack to cool completely.  Set aside whilst you make the filling.

I like smaller macarons.  They're cute!
I like smaller macarons. They’re cute!

For the filling:

  • 8 oz. cream cheese
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 1/4 c. superfine sugar
  • 1 t. vanilla

In the bowl of a mixer using the paddle attachment, combine the cream cheese, lemon juice, lemon zest, sugar, and vanilla.  Mix until smooth.

Assemble the cookies by matching up similarly sized cookies.  Spread a small amount of the filling on one of the matching pair and sandwich them together.  Serve immediately.

I found this on the interwebs (the website is in the bottom corner of the pic).  Hope the pic helps clear up any confusion.
I found this on the interwebs (the website is in the bottom corner of the pic). Hope the pic helps clear up any confusion.

Notes — I could not find the piping tip that I needed so these didn’t exactly look the way I wanted. . . Try not to diddle with them too much after you pipe them. . . Now I made a lot of filling for this (again, I had a brick of cream cheese available) — just cut it in half, or just make a double batch of cookies, or just use it to make a cheesecake, or schmear it on a bagel. . . I have read that you should age your egg whites.  Not sure why.  Haven’t done it before.  Maybe I’ll try that out just to see what differences there are. . . I’m also not sure you’ll need the cream of tartar, but whenever I make a meringue I always throw some in there. . .

Friday Foodie Funnies, ep. 3

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Bonus post!  Aren’t you excited?  And you thought Friday the 13th is bad luck!  Just saw this yesterday on the blog by Amy Blandes and just had to share.  This is my favorite time of year.  Check out this post from a couple of weeks ago which helps explain why.  It just makes me think of cozying up with friends and family with a lot of food and booze.  And it’s good to celebrate with your peeps!

I love pumpkin-flavored everything!
I love pumpkin-flavored everything!

But it’s not just the time for pumpkin this and pumpkin that.  There’s pumpkin-pie-spice-flavored everything, too.  Like those M&Ms that I’ve never seen before.  Oh well, Happy Friday!

And don’t forget to follow me on Facebook here and here!  Or don’t.  But it will make me sad if you don’t.

Friday Foodie Funnies, ep. 2

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Episode 2!!!  So exciting!!!  Now this is a dilemma that I always have.  Is it just me?

I think trial mix recipes should just be candy.
I think trial mix recipes should just be candy.

A friend of mine did just recently let me know that there is a such thing as Pumpkin Spice M&Ms.  Have not seen any around; I will still be hunting around for them.  Anyone else try them before?

Don’t forget to follow me on Facebook!

Chocolate Caramel Bars

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I love these cookies.  Or bars.  Or whatever.  It’s not important what they are — I still love them.  These are one of the cookies that I like to make for parties, then someone always remarks that these are essentially fancy Twix bars.  I kinda get annoyed, until I taste one and remind myself that these really do taste like Twix, which isn’t a bad thing at all cuz Twix are awesome!  And these are even better (in my opinion); just give me the pan and a fork and I’ll be happy.

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Now these are relatively simple to make.  There’s a shortbread base, a “caramel” filling, and a multi-chocolate topping.  Easy-Peezy!  Plus, this is easy to convert to a gluten-free recipe.  I have done a switch out with some coconut flour and everything tasted great!  Here’s what you need:

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For the shortbread:

  • 2 1/4 c. all-purpose flour
  • 1/2 c. superfine sugar
  • 3/4 c. unsalted butter

1.  Preheat the oven to 350 degrees F.  Spray a 13×9 pan with cooking spray and line with parchment.

2.  In a large bowl, whisk together the flour and sugar to combine.  Using a pastry knife, cut in the butter until the mixture looks like fine sand.  Now work with your hands until the dough comes together.

3.  Press the dough into the pan and smooth it out with a spatula.  Dock the dough with a fork and bake for about 20 minutes, until lightly browned around the edges.

4.  Cool in the pan and set aside.

For the “caramel”:

  • 7 T. unsalted butter, diced
  • 1/2 c. brown sugar
  • 2 14-oz. cans sweetened condensed milk

1.  In a medium pan, place the butter, sugar, and condensed milk.  Heat on low until the sugar has dissolved.  Stirring constantly, bring the mixture to a boil.

2.  Reduce the heat to simmer, again stirring constantly for another 5-10 minutes.  The mixture is done when it has thickened and turned light brown in color.  Be careful not to burn.  Remove from heat and allow to cool slightly.

3.  Pour the caramel over the shortbread base and smooth out with a spatula.  Cool completely and set aside.

For the topping:

  • 3 oz. dark chocolate
  • 3 oz. milk chocolate
  • 3 oz. white chocolate

1.  Melt each chocolate in separate heat proof bowls.  You can do this in a microwave or over a double boiler.

2.  Spoon the chocolate in an alternating pattern.  Using a toothpick or a skewer, swirl the chocolate to create a marbled pattern.   Chill until set.

3.  Slice and serve!

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Notes — As you can see from the pictures, I did not take time to temper the chocolate.  They still tasted fine. . . I have a tendency to add too much chocolate for these because I just can’t help myself.  You could thin out and soften the chocolates by melting in a little bit of butter or shortening.  In theory, that should help with keeping the sheen of the chocolate.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

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Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.