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Get Your Grill On With Bacon-Wrapped Jalapeños

partysugar — Mon, 11 May 2009 16:00:01 -0700

Recently my friend Jeffrey bragged about an amazing appetizer - cream-cheese-stuffed, bacon-wrapped grilled jalapeños - he had made for a party. Never one to be outdone, I decided immediately to make bacon-wrapped cheese-filled jalapeños that were better than his. After scouring the Internet for the perfect recipe, I chose one from Food Network because it incorporates sun-dried tomatoes and fresh basil in the cream cheese mixture.

The resulting appetizer is wildly delicious, intensely spicy, and downright addictive. The most difficult part is removing the seeds from the jalapeños without cutting the entire pepper in half. For best results I recommend using a sharp paring knife and small spoon. To look at the recipe, read more.

Bacon-Wrapped Jalapeños
Modified from Food Network

Ingredients

12 ounces cream cheese at room temperature
2 cloves chopped garlic
3/4 cup grated Monterey jack cheese
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
Pinch salt, fresh cracked pepper
16 jalapeño peppers (larger than average size will make them easier to stuff)
8-16 slices of bacon* (depends on the size of your peppers)
Skewers, soaked in cold water for at least 30 minutes

Directions

Preheat the grill.
Mix the cream cheese with chopped garlic, Monterey jack, sun-dried tomatoes, and basil. Season with salt and pepper. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on one side, being careful not to cut the jalapeno in half. Remove the seeds if you don't think your friends can handle the heat, otherwise leave them if desired. Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.
With a small spoon, scoop a liberal amount of the cream cheese mixture into each jalapeño. Be careful not to overfill as the filling may spurt out during cooking.
Wrap each pepper with a strip of bacon, securing the opening in the pepper. Secure the bacon with a skewer.
Barbecue the peppers until they're lightly roasted, or until the bacon is fully cooked. Enjoy!

Makes 16.

*For a vegetarian variation, wrap the jalapeños in a basil leaf.

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Taste Test: Philadelphia's New Cream Cheese Flavors

partysugar — Mon, 27 Apr 2009 11:45:07 -0700

Recently I got my hands on Philadelphia Cream Cheese's new flavors: sundried tomato and basil, and spinach and artichoke. Cream cheese on crackers has always been one of my secret single-girl snack foods, so I was delighted to sample the savory spreads. To find out what I thought of them, read more.

The cream cheese comes in the standard 8-ounce circular tub packaging. They're both smooth, creamy, and ideal for snacking. Selecting the correct cracker is key; a seasoned or seeded cracker will overpower the flavor of the spreads.

Sun-dried Tomato and Basil: With tiny flecks of sundried tomatoes and a pale orange color, this spread is slightly sweet. The taste of basil comes after the sundried tomato, while the regular flavor of cream cheese is apparent. This would be great for making a savory cheesecake.

Spinach and Artichoke: This spread has actual small chunks of spinach and artichoke with a strong flavor of artichoke. It's salty but not overly so. The classic flavor of cream cheese is missing, but it doesn't matter, because it tastes like a classic spinach artichoke dip.

Overall, Yum and I greatly enjoyed these cream cheese flavors. While we could not decide on a favorite, the spinach-artichoke was finished before the sundried tomato. I always have cream cheese on hand, so I may add one of these flavors to the rotation. I imagine they would be delicious in dishes like scrambled eggs, mashed potatoes, or cheesy dip.

Has anyone else tried these cream cheeses? What did you think of them?

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Spanish Cream Cheese Canape Is a Quick One-Bite Wonder

partysugar — Thu, 05 Feb 2009 10:15:26 -0800

Recently I participated in a "quickfire challenge." I was asked to concoct an amuse-bouche for 20 people. However, I didn't know anything about the group I was feeding, so the bite had to be vegetarian with universally liked ingredients. It had to be easily transportable, something that could be made in advance, and was representative of my cooking personality. The kitchen where I was to prepare the appetizer has a microwave and small toaster oven.After much deliberation, I finally decided to make these Spanish olive and cream cheese canapes because the three components - crisp toasts, a cream cheese mixture, and grated Parmesan cheese - were easy to prepare the night before the challenge. Luckily my hard work paid off: the final result was excellent! The one-bite toasts were crisp, salty, cheesy, and delicious. They would be a scrumptious start to a cocktail party or romantic dinner. Learn how to make them when you read more.

Spanish Olive and Cream Cheese Canapes
From Gourmet

Ingredients

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz.), rinsed, drained, and finely chopped*
1/4 cup finely chopped scallion*
1/4 cup finely chopped red bell pepper*
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
A 1 1/2-inch round cookie cutter

Directions

Put oven rack in middle position and preheat oven to 375°F.
Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter** and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.
Finely grate Parmigiano-Reggiano. You should have about 1 cup.

Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano.

Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Makes 40 hors d'oeuvres.

Make ahead: toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

*I was in a hurry, so I used the food processor to quickly chop the ingredients.
**I seasoned my toasts with salt and pepper before baking them.

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'Wich of the Week: Cream Cheese and Pepper Jelly

YumSugar — Wed, 28 Jan 2009 14:00:51 -0800

Don't knock it 'til you've tried it: Cream cheese smothered in pepper jelly and served with crackers is an easy and irresistible party appetizer. (Seriously, try it for Super Bowl.) Left with a deliciously sweet and spicy jar of Tabasco jelly from a recent gathering, I assembled an adult rendition of the old-school kiddie combo of cream cheese and jam.As a nod to childhood bagged lunches, I cut the crusts off the bread for a sandwich as pretty as it is simple. Decadent and gooey, the pepper jelly has just the right amount of spice, which is gracefully cut by the creamy spread. I also threw in some baby romaine leaves to create a festive color palette of orange, white, and green and to add a bit of extra texture. The only danger of this sandwich is that I could easily eat five in one sitting. To get the recipe and step-by-step photos, read more.

Cream Cheese and Pepper Jelly Sandwich
Original recipe

Ingredients

2 slices of wheat or multigrain bread
2 tablespoons whipped cream cheese, lowfat or regular
2 tablespoons spicy pepper jelly, such as Tabasco
6 leaves baby romaine lettuce

Directions

With a sharp bread knife, cut the crusts off the bread.
On each slice, spread one tablespoon cream cheese, followed by one tablespoon pepper jelly.
On top of one jelly-coated slice, carefully lay the romaine leaves.
Press other slice over the lettuce, cut diagonally in half, and serve.

Makes 1 sandwich.

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Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 -0800

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes, read more.

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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Pumpkin Cake = Perfect Alternative to Pumpkin Pie

partysugar — Mon, 10 Nov 2008 10:15:43 -0800

Last week I was asked to make a sweet contribution to BabySugar's baby shower. Since the shower was a surprise, I decided what kind of cake to make. Filled with Fall flavors, this pumpkin cake with pecan brittle and whipped cream-cheese frosting is to die for. The cake is moist, rich, and delicious. The crisp pecan brittle provides a snappy texture while the creamy frosting is not overly sugary. This cake was a huge success at the party and it was devoured in mere minutes. On a Thanksgiving table it would be a festive alternative to the classic pumpkin pie. To look at the recipe, read more.

Pumpkin Cake With Pecan Brittle and Whipped Cream Cheese Frosting
From Everyday with Rachael Ray

Ingredients

3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
1 8-ounce package of cream cheese, at room temperature
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract

Directions

Line a baking sheet with parchment paper. Butter two 8-x-2-inch round cake pans. Line the bottoms of the pans with parchment paper and butter the parchment. Flour the pans.*
In a large skillet, melt 2 cups granulated sugar over medium-high heat until light amber, about 7 minutes.
Reduce the heat to low, add the pecans and quickly stir to coat. Transfer the pecans to the prepared baking sheet and, using a metal spatula, spread in a single layer to cool completely.
Place the praline in a sturdy resealable plastic bag and crush into pieces; set aside.
Preheat the oven to 350°F. In a bowl, sift together the flour, pumpkin pie spice, salt, baking powder and baking soda.
Using an electric mixer, beat together the butter, 1/2 cup brown sugar and the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until combined.
Beat in the flour mixture in 3 parts alternately with the milk and orange zest on low speed until just combined.
Add the pumpkin puree and beat until just combined.
Divide the batter evenly between the 2 prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the cake layers to a rack to cool, about 10 minutes. Remove the cakes from the pans, invert and peel off the parchment paper. Let the cakes cool completely on the rack, about 45 minutes.
Meanwhile, make the frosting. Using a standing mixer with a whisk attachment, whip the cream cheese and cream on medium speed until soft peaks form, 2 to 3 minutes.
On low speed, gradually beat in the remaining 1 1/2 cups brown sugar and the vanilla until stiff peaks form. Cover and refrigerate until ready to use.
Assemble the cake: halve each cake layer horizontally with a serrated knife. Place 1 cake layer on a platter. Spread the whipped cream frosting on top about 1/4 inch thick; sprinkle with about 1/2 cup crushed pecan praline. Repeat with three more layers, saving enough frosting for the cake sides and reserving the last layer of praline. Spread the remaining frosting evenly on the sides of the cake and sprinkle the reserved pecan praline on top. Refrigerate the cake for at least 1 hour before serving.

Makes 1 cake.

*Inspired by Tyler Florence, I decided to make a three-layer, long, rectangular cake.

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Noteworthy Nibbles - Sept. 16-22, 2008

YumSugar — Tue, 16 Sep 2008 14:00:25 -0700

In the height of good weather, food and festivity abound, and right about now, I'm wishing I could teleport myself around the United States. First I'd hit up Manhattan for Wine 2.0's wine sampling this week, followed by the Shrimp & Grits Festival in Georgia, and then some classic Eli's cheesecake in the Windy City. Don't miss out on these events - if you do, you'll have to wait another year!

New York, NY: The StarChefs Rising Stars Revue New York - Sept. 16
New York, NY: Epicurious Wine.Dine.Donate New York - Sept. 17
New York, NY: Wine 2.0 New York - Sept. 18
Atlantic City, NJ: Celebrity Chef Tour Atlantic City - Sept. 18
Shawnee-on-Delaware, PA: Delaware River Food & Wine Festival - Sept. 18-21
Nappanee, IN: Nappanee Apple Festival - Sept. 18-21
La Crescent, MN: Applefest 08 - Sept. 18-21
Leavenworth, WA: Wenatchee River Salmon Festival - Sept. 18-21

To see the rest, read more.

Salinas, CA: Salute to Agriculture Taste of the Valley Food & Wine Show - Sept. 19
St. Peters, MO: Smoke-A-Palooza - Sept. 19-20
Hot Springs, AR: Smoke On the Water Arkansas BBQ Challenge - Sept. 19-20
Madison, WI: Food For Thought Festival - Sept. 19-20
Palisade, CO: Colorado Mountain Wine Fest - Sept. 19-21
San Pedro, CA: Port of Los Angeles Lobster Festival - Sept. 19-21
Jekyll Island, GA: Wild Georgia Shrimp & Grits Festival - Sept. 19-21
Berea, KY: Berea Spoonbread Festival - Sept. 19-21
Sioux Falls, SD: Spirit of the West Festival - Sept. 19-21
Monroe, WI: Green County Cheese Days - Sept. 19-21
Los Angeles, CA: Picklefest 2008 - Sept. 20
Lowville, NY: Cream Cheese Festival - Sept. 20
Litchfield, CT: Litchfield Hills Harvest Festival - Sept. 20-21
Chicago, IL: Eli's Cheesecake Festival - Sept. 20-21
Westminster, MD: Maryland Wine Festival - Sept. 20-21
Nebraska City, NE: AppleJack Festival - Sept. 20-21
San Francisco, CA: A Food Affaire - Sept. 22

Source

Reader Recipe: Cream Cheese Stuffed Cupcakes

YumSugar — Tue, 22 Jul 2008 15:00:07 -0700

Cupcakes are one of my favorite things, so I thought I'd died and gone to heaven when I saw Renees3's recipe. She starts with chocolate cupcakes, stuffs them with a white chocolate filling, ices them with a cream cheese frosting, and tops them off with a drizzling of seedless raspberry sauce. When Renees3 couldn't find an adequate cupcake recipe, she decided to adapt a bunch of different recipes to make her own customized cupcakes. To me, that's one of the true virtues of cooking: You can tailor any recipe to suit your needs, which can result in something even better! To see how her cupcakes came together, read more.

Submitted by TeamSugar member Renees3

Renee's Stuffed Cupcakes
part AllRecipes.com, Part Emeril, Part Curtis from Take Home Chef, part Me!

I made these cupcakes after not being able to find a suitable recipe for them! So I used bits and pieces of other recipes and a little extra me and ta-da AMAZING!

Ingredients

Cupcakes –
1 1/3 cups all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 ½ cups sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

White Choc. Filling
White Chocolate Filling:
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract

Cream Cheese Frosting –
2 (8 oz) packages of cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspooon vanilla extract

Raspberry Sauce –
1 (6oz) basket fresh raspberries
3 tablespoons powdered sugar (or more or less to taste)

Directions
White Choc. Filling -
In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Do next three steps while waiting for this to chill. This will be used to fill the chocolate cupcakes.
Cupcakes –
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Add the dry mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. While cooling make frosting.
Cream Cheese Frosting –
In bowl, combine cream cheese and butter until creamy, mix in vanilla then gradually stir in the sifted powdered sugar.

When cupcakes are cooled, cut little plugs out of center.
Once filling has been refrigerated 2 hours, pour into hole then top with plug.

Frost to cover the top.

Raspberry Sauce -
Combine the raspberries and 3 tablespoons/30 g of powdered sugar in a blender and puree until smooth. Push the raspberry puree through a fine sieve and into a small bowl. Discard the seeds.
Drizzle over tops of cupcakes.

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'Wich of the Week: Benedictine Cheese Tea Sandwiches

YumSugar — Wed, 07 May 2008 13:15:02 -0700

I love the tiny sandwiches, scones, and petit fours served at afternoon tea, but rarely do I make dainty crustless sandwiches at home. So for today's 'Wich of the Week, I used the Kentucky Derby as an excuse to make some teatime treats. These ladylike sandwiches are filled with Benedictine cheese, a creamy cucumber-and-scallion spread that's native to Louisville and often served on Derby Day.

The Benedictine is a twist on the usual cucumber and cream cheese sandwich, which is by far one of my favorite teatime combos. These sandwiches benefit from the added kick of scallions; in fact, they were so flavorful that no one even complained about the low-fat cream cheese. The only somewhat odd ingredient is green food coloring, but since that's the tradition, I went with it, and it gave the spread a nice pastel hue. To see how I made them, including a step-by-step photo gallery, read more.

Benedictine Cheese Sandwiches
Adapted From Roadfood Sandwiches

Ingredients

1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices white bread, crusts removed
3 red leaf lettuce leaves

Directions

Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

Finely chop the scallions and add them to bowl with the cucumber.
In the bowl, combine the cream cheese, mayonnaise, and food coloring and mix thoroughly.

To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread.
Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.
Cut diagonally into four triangles and serve.

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Do You Like Capers?

YumSugar — Mon, 07 Apr 2008 09:13:31 -0700

Recently, PartySugar surprised me with a delicious mini-bagel with cream cheese, lox, and capers. It was a nice treat and really hit the spot. The capers were a particularly nice touch and it got me wondering, do you like capers?