Edible Soup Spoons

Who needs soda crackers in their soup when it’s so easy to make edible spoons? Yes, you can have your spoon and eat it too! Surprisingly, one spoon will make it through an entire bowl of soup without falling apart, but if you give each person two or three, they can crunch away as they go, which is half the fun.

I used a little yeast in this simple dough to keep the spoons light; we wouldn’t want to break a tooth on them, right? The dough won’t rise much, but it will be easier to work with after an hour of rest. While I worked with half of the dough (I don’t have four dozen spoons) the other half was covered with plastic wrap, rising a bit again as it waited its turn. Once the spoons are covered with dough they go straight into the oven, because you don’t want them to rise at that point.

If you don’t need four dozen spoons, you could turn the remaining dough into breadsticks by cutting the dough into strips, brushing with melted butter and then sprinkling with garlic salt and Italian cheese. Give them a twist and bake until light brown and crunchy.

I can fit 18 spoons on a cookie sheet, which was plenty for me! If you get tired of making spoons, turn the rest of the dough into crunchy breadsticks.

Since the spoons need to be very firm, crunchy is what we’re going for here. VERY CRUNCHY! If you want soft, tender breadsticks, try my Breadsticks…How Cheesy Can You get?

I tried many different methods for shaping the dough to see which was fastest and easiest for me, and settled on rolling the dough out very thin, then cutting rough spoon shapes with a sharp knife. You may prefer to roll small pieces into ropes (skinny on one end, fat on the other), but the important thing is to cover the spoon with a very thin layer of dough. If it’s too thick it won’t be as crisp, and it will puff up, which won’t leave enough room in the bowl of the spoon for soup.

Thin, thicker, thickest!
The spoon on the left would be for a light soup. The spoon on the right would work for chili.

Edible Soup Spoons
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Makes at least 4 dozen edible spoons.
Ingredients
  • 1 cup warm water
  • ¾ teaspoon salt (or garlic salt)
  • 1 teaspoon sugar
  • 2½ cups bread flour
  • ½ teaspoon instant yeast (rapid rise)
  • Butter to coat the spoons
Instructions
  1. In a large bowl, combine the water, salt and sugar.
  2. Add flour and yeast. (If using a stand mixer, switch to a dough hook.) Mix until dough comes cleanly away from the sides of the bowl, adding a little more flour if necessary.
  3. Place dough on a floured surface and knead a few times until dough isn't sticky. Place in greased bowl or a plastic bag. Let dough sit for 1 hour. It will rise a little, but will not double.
  4. Heat oven to 375 F. Cover two baking sheets with parchment. (The spoons slip around easily; use baking sheets with sides, if possible.) Gather STAINLESS teaspoons and tablespoons and place them upside down on the baking sheets. Coat the backs lightly with a thin coating of butter.
  5. Divide dough in half. Return one half to bowl or plastic bag while you work with the other half.
  6. On a floured surface, roll dough out very thin . . .no more than ⅛ inch. With a sharp knife cut out shapes roughly the size and shape of a spoon. Don't worry about being exact; you can stretch and pat the dough to fit.
  7. Start with the bowl of the spoon, pressing the dough to fit all the way to the edges. Press with the palm of your hand to make it even, trimming any excess around the edge with scissors if necessary.
  8. Twist the dough at the bottom of the bowl, where it turns into the handle, and press firmly onto the spoon, then cover the handle with the dough, cutting off the end or twisting it decoratively. You can also twist the whole handle, or braid . . . have fun and experiment!
  9. When all of the spoons are covered with dough, place the baking sheet into the oven. Bake approximately 18-20 minutes, depending on the thickness of your dough and the weight of your silverware. Look for a rich golden brown around the edges.
  10. Remove from oven and leave the dough on the spoons for 5 minutes. Remove and allow stainless spoons to cool before repeating with the remaining dough.
  11. Best if used promptly, but if you are making them ahead, make sure they are completely cool before storing.
  12. You can also freeze them. If you want to serve them warm, just pop them in the oven for a few minutes at 375 F.

Place dough in greased bowl or plastic bag and let it sit for 1 hour. It will rise a little, but won’t double.

This dough was a little thick. Thin is better, but if you want sturdy, be sure to bake it a little longer.

Ready for the oven.

Baked. Let them sit on the spoons for 5 minutes.

We’re moving into my favorite time of year. Pears and apples, nutmeg and cinnamon, maple everything . . . I love Fall! The garden goes to sleep and I have time to play in the kitchen and linger in my happy place. I just bought forty pounds of Honeycrisp apples and some gorgeous pears, so I guess you know what’s coming next.

Lorinda

Cordon Bleu Pastry Pockets

Chicken, ham, and Swiss cheese are wrapped in pastry dough and baked to buttery, flaky perfection. The upcoming Super Bowl was my inspiration, but this hearty appetizer would be great for any party. They’re easy to serve and eat, and believe it or not, the first batch can be ready for the oven in an hour.

The dough is layered, but doesn’t require the trips back and forth to the refrigerator that puff pastry or croissant doughs demand. You simply mix it, roll and fold it four times, and then roll it out into a large, thin rectangle which is cut into 4-inch squares. Fill and bake. The dough resists tearing and stretches obligingly when you pull it over the filling.

I played a little bit and used dark beer in place of the milk in the recipe. It was actually very tasty (The Man was a fan of these), but I didn’t think they were as flaky . . . a little more pie crust than puff pastry. And the color wasn’t quite as pretty, though maybe a lighter beer would have made a difference. Still, you might want to give it a try, just for fun.


Cordon Bleu Pastry Pockets
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Makes 20 Pockets
Ingredients
  • 1 cup finely chopped ham
  • 1 cup finely chopped chicken
  • 1 cup finely chopped Swiss cheese
  • 1-2 tablespoons cream cheese (Optional. Makes the filling easier to handle.)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into ½ inch pieces
  • 1 cup cold milk
  • Heavy cream OR 1 egg whisked with 1 tablespoon water, to brush on pastries before baking
Instructions
  1. In a small bowl, combine ham, chicken, and Swiss cheese. Mix in cream cheese if desired. (This will make the mixture a little sticky, making it easier to fill pockets.) Place in refrigerator.
  2. In a medium bowl, combine flour and salt. Toss the butter pieces in the flour and cut in, using a pastry blender, just until pieces of butter are about the size of a large blueberry.
  3. Stir in cold milk until mostly combined. Some crumbs are fine. Turn out onto a lightly floured board and use your hands to shape and press down, forming a rectangle.
  4. *With a rolling pin, roll dough into a 12-inch by 5-inch rectangle. It will be messy and crumbly. Don't worry - just do the best you can. With one short end facing you (dusting surface with flour as needed), use a large spatula or dough scraper to lift the bottom third of the dough and fold it, so the short end is in the middle. Now lift the top third and lay it over the dough so the short end is at the bottom. You should have 3 equal layers of very crumbly dough. Turn the dough to the left so the long open edge is on the right (like a book)*
  5. Repeat from (*) to (*) three more times. Dough should be smooth, with small areas of butter visible.
  6. Heat oven to 425 F. Cover 2 baking sheets with parchment.
  7. On floured surface, roll dough. After trimming edges, you'll need a 20-inch by 16-inch rectangle, so roll it out a little larger than that. Trim edges to make it neat and mark it every 4 inches, then cut out 20 squares.
  8. Mound filling in the center of one square at a time, extending toward opposite corners. Pull the top corner down to the bottom one, tucking in any stray filling that tries to escape. Press firmly all around the edge, then use a fork to go over the edge again. Use a knife or pastry cutter (if desired) to neatly trim and straighten the outer edge. Poke once with the fork on the top of each pocket.
  9. Place on prepared baking sheets, leaving 1 inch between pastries. Coat lightly with cream or egg wash. (A paper towel dipped in wash works better than a brush.) Bake for about 15 minutes. Remove to cooling rack.

Combine finely chopped ham, chicken, and Swiss cheese. (Stir in a little cream cheese if desired, to make it easier to handle when filling pockets.)

Toss chopped butter into dry ingredients and combine with pastry blender.

Stir in cold milk (or beer!) Just until mostly combined.

Use hands to flatten (it will be a crumbly mess) and then roll as best you can to a 12×5-inch rectangle.

Use a large spatula or dough scraper to lift the bottom short end up to the middle, then the top short end down to the bottom to make 3 equal layers. Turn to the left and repeat 3 more times.

By the 4th roll/fold/turn it will look like dough. It’s okay to see blotchy butter spots.

To get a neat, tidy 16×20 rectangle, roll it a little larger, then trim. Throw away the scraps – don’t try to re-roll them.

Add filling to center, extending to opposite corners.

Press the edges firmly. Use a fork to go over them again. Trim the very edge to make it straight and pretty. Coat with cream or egg wash and bake!

Um. I tried making football shapes. It didn’t go too well. Be my guest – if you figure out how to do it, please let me know!

And here’s the beer version:

Dips are good. I used a Red Robin dipping sauce and ranch dressing with mustard and horseradish.

Since (once again) the Seahawks aren’t in the game, I’m not too excited about the Super Bowl. But if you are, and you have a crowd to please, give these a whirl!

Lorinda

Easy Cheesy Italian Knots

Making this bread dough is a snap; it just doesn’t get any easier than this. If you are efficient, the dough can be ready to rise in 15 minutes flat. And with a few swipes of garlic butter, a sprinkle of cheese, and a couple of cuts and twists, you can make 16 incredible cheesy garlic knots that will make you very popular. (Disclaimer: I used a lot of garlic in this recipe. If you want to maintain that popularity, don’t breathe on anybody after eating one. Or maybe swish first with a lovely red wine . . .)

I made these three ways. The easiest—Cheesy Garlic Knots—is also my husband’s favorite, so that’s the recipe I’ll give you. Instructions for the other two variations (Saucy Salami, and Olive and Fig) will be at the bottom of the post . . . worth scrolling for!

Cheesy Garlic Knots

Saucy Salami Knots

Olive and Fig Knots

Easy Cheesy Italian Knots
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Makes 16 knots. Use whatever kind of cheese you enjoy. I like to use cheddar and jack, with a little Parmesan and Asiago for a flavorful kick.
Ingredients
  • DOUGH:
  • 1½ cups very warm water
  • 1 teaspoon sugar
  • 1 package active-dry yeast
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • 3½ cups bread flour
  • FILLING:
  • 2 tablespoons butter, softened
  • 1 tablespoon olive oil
  • 4 large cloves garlic, pressed or finely minced
  • ½ teaspoon salt
  • 2 cups grated cheese, lightly packed
Instructions
  1. In a large bowl (a stand mixer is recommended) combine warm water, sugar, and yeast. Allow mixture to sit until slightly bubbly - about 5 minutes.
  2. Add olive oil, salt, garlic salt, and bread flour. Mix well using a dough hook (or if mixing by hand, use a sturdy spoon) then knead by machine for 5 minutes, or by hand for 7 minutes. Form dough into a ball and place in a greased bowl. Cover and let rise until doubled - about 1 hour.
  3. FILLING: Combine softened butter, olive oil, pressed garlic, and salt. Mix well. Set aside 1 tablespoon for brushing over knots.
  4. Divide dough into 4 equal pieces. Working with one at a time, roll into a 12-inch by 7-inch rectangle. Spread ¼ of the garlic butter mixture over the dough. Cover with ¼ of the cheese. Beginning at long side, roll snugly. Cut the roll in half, creating two 6-inch pieces. Cut each of these in half LENGTHWISE, exposing the layers.
  5. Stretch each piece gently while twisting until dough is approximately 9-10 inches long. Tie in a knot and place on prepared baking sheet. Repeat with all of the dough, yielding 16 knots. Cover lightly with a towel and let the knots rise for 30 minutes.
  6. Heat oven to 400 F. Bake knots 12 minutes, or until golden brown. Remove from oven and brush with reserved garlic butter mixture. Serve slightly warm.

Once yeast is bubbly, add oil, salt, and flour. Knead well and let rise until doubled.

Combine butter, oil, and garlic. (Make sure you save a little for brushing on hot knots.)

Spread one piece of dough with garlic butter and cover with a generous amount of grated cheese.

Roll snugly and cut in half.

Cut the halves in half, but LENGTHWISE this time to expose the layers. Twist and stretch, then tie in a knot

Cheesy Garlic Knots, ready to rise and bake.

Wait ’til you smell these! And if you think these are good, try one of the other variations below. Hint: don’t be too generous with the sauce or fig spread; it’ll make a big mess when you try to twist and knot!

Saucy Salami version: spread spaghetti sauce over garlic butter. Salami is added on top of the cheese. (Ignore the size; this was taken before I got smart and rolled the dough in smaller pieces.)

Saucy Salami: In addition to the Cheesy Garlic Knot recipe above, you’ll need 1/2 cup spaghetti (or pizza) sauce, and 1/2 cup finely chopped Italian dry salami.

Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 2 tablespoons per each piece of dough) spaghetti sauce. (Pizza sauce would be good, too.) Don’t use too much or the dough will be much harder to twist and knot. Sprinkle 2 tablespoons of finely chopped Italian dry salami over cheese. Roll, cut, and bake as described in the Cheesy Garlic Knot recipe.

Olive and Fig version: Add store bought kalamata/fig spread. So good! (Yes, you can make your own olive/fig tapenade if you’d like. There are lots of lovely recipes for that on Google.)

Olive and Fig: You’ll need a jar of olive fig spread. I bought this jar of spread at the grocery store, but they have a lot of brands online.

Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 1 tablespoon per each piece of dough) olive fig spread before adding the cheese.  The kalamata olives are so flavorful, and figs add a touch of sweetness. Delightful!

These are dangerous – at least around here. I can’t stop at one, and I swear they’re even more flavorful the next day if they’re stored in an airtight container. Don’t say I didn’t warn you!

Lorinda

 

 

Four-Cheese Zucchini Puffs

If you grow zucchini or know anyone who does, chances are you have a few hanging around in your fridge, or you stashed bags of grated zucchini in your freezer. Or maybe you’ll want to put your coat on and run to the store right now because this is now my official, absolute, no-holds-barred favorite zucchini recipe!

Granted, the flaky pastry might have something to do with my passion for these little puffs (you could probably fill them with cat food and I’d still love them), but the cheesy zucchini filling was so savory and delectable that I was hooked with one bite. 

I considered adding ham, onions, olives, or chopped chicken breast—all of which I think would be delicious, but in this case, I wanted to appreciate the pastries in their simplest form. And I appreciated them a lot. A whole lot.

Rough puff pastry is so easy. It really is! It takes a little time because you chill it several times between the rolling/folding action, but making the dough is simple. You dump flour and salt on a work surface, chop cold butter into it, fold in cold water, and then roll and fold . . . many times. See? Easy and fun!

I make mine the day before because I think it has more flavor that way. Take it out of the fridge to soften 30 minutes before you plan to make the puffs.

Yes, yes, I’m using that potsticker press again. I’m getting a lot of mileage out of that little gadget. If you don’t have one, you can do it the old-fashioned way, with a fork.

And I do want to mention that a few of these will—in spite of your valiant efforts with egg white and potsticker press—ooze. What a horrid word. I tried to find a more appealing description but failed. It’s cheese; it oozes! But you know what? That crispy blob of cheese on the baking sheet is the best part as far as I’m concerned. 

 

Four-Cheese Zucchini Puffs
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Makes 20-24 For best results, make the dough several hours before you plan to serve. The day before is even better!
Ingredients
  • PASTRY:
  • 2 cups all-purpose flour
  • ½ teaspoon salt (add ¼ t additional salt if using unsalted butter)
  • 1 cup (2 sticks) COLD butter
  • ⅔ cup very cold water
  • FILLING:
  • 1 cup shredded zucchini, firmly packed (about 1 small zucchini)
  • 1 tablespoon olive oil
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup shredded fresh parmesan cheese
  • 2 ounces cream cheese
  • 2 ounces mozzarella (the soft, fresh kind if possible)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic salt
  • ¼ teaspoon herbs de Provence (or herbs of choice)
  • Pinch of onion powder
  • 2 tablespoons breadcrumbs (I used Panko, but any kind will do.)
  • ASSEMBLY:
  • 1 egg white beaten with 1 teaspoon water
Instructions
  1. PASTRY:
  2. Place flour on work surface. Mix in the salt.
  3. Cut cold butter into small cubes - about ½ inch square. Chop into flour mixture using a long spatula, knife, or bench scraper. Don't overwork the mixture - you should see chunks of butter larger than a pea.
  4. Drizzle cold water over flour and butter with one hand while tossing with a spatula in the other hand. Use the spatula to scrape the messy dough into a rectangle about 5" x 8", with the short edge facing you. Lightly flour the work surface as needed.
  5. Using a rolling pin, press and gently roll until dough is approximately 7" x 10". It will be very crumbly. Don't panic, it will come together! Use a spatula or bench scraper to lift the bottom of the dough so that the bottom edge is two-thirds of the way up. Lift and fold the top down until the top edge is at the bottom. The dough has just been folded into three equal layers. Give it a turn to the left. Repeat three more times. By the last roll and fold, it should look like dough.
  6. Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
  7. Remove dough from refrigerator and repeat the roll/fold/fold/turn procedure three times. Return to refrigerator for 30 minutes.
  8. Again, remove dough from refrigerator and repeat the roll/fold/fold/turn procedure three times. Return to refrigerator for at least 30 minutes, or up to 3 days. (If dough has been chilled for more than 1 hour, let it sit at room temperature for 30 minutes before making puffs.)
  9. NOTE: While the dough is chilling you can make the filling and refrigerate it until needed.
  10. FILLING:
  11. Heat olive oil in a pan on medium-high heat. Add grated zucchini and cook, stirring frequently for 1 minute, or until softened. Remove from heat.
  12. Add the cheeses. Stir well. If cheese isn't melted, you can heat it on low or simply knead the mixture together. Stir in the seasonings and breadcrumbs. Cover and refrigerate until needed.
  13. ASSEMBLY:
  14. Heat oven to 400 F. Cover two baking sheets with parchment
  15. With the short end of the dough facing you, and the open edge of dough on the right (like a book), cut across the middle, creating two squares. Working with one at a time on a lightly floured surface, roll out dough to a long rectangle, 9" x 21".
  16. Using a 4-inch cutter, cut 10 circles. Stack scraps flat in a pile and set aside. Place one circle at a time in potsticker press (or leave flat on work surface if using a fork to seal the puffs) and brush a little egg white around the edge. Put 2 level teaspoons of filling in the center and press firmly to close, or use a fork to seal.
  17. Place at least 1 inch apart on baking sheet. Brush lightly with egg white (a paper towel dipped in the egg white works well) and poke the top of the puff once with a fork.
  18. Repeat with remaining dough. Roll all of the scraps at once. Cut as many circles as possible and discard the remaining dough. (Or just pile loosely on the baking sheet and sprinkle with sugar before baking!)
  19. Bake for about 12 minutes, or until puffs are a light golden brown. Move to a cooling rack. Best eaten warm.

Chop the butter into the flour. (That’s Irish butter – so yellow!!)

Drizzle with one hand and toss with the other.

Corral it into a rectangle and roll it out. I know it’s a mess; just keep rolling!

The first “fold”. Make an attempt to lift the bottom edge up two-thirds of the way.

And then fold the top down over the bottom to create three equal layers. Ugly shaggy layers. It’ll get better, I promise.

Repeat three times and you’ll end up with dough! See the small butter pockets? That’s okay. They’ll blend in eventually. Chill for 30 minutes, then repeat and repeat. The rolling and folding just take a few quick minutes.

Grate the zucchini

Saute briefly in olive oil

Add the cheese.

Add breadcrumbs and seasoning. Stir.

Work with half at a time.

Roll out thin and cut 4-inch circles

Brush edge of rounds with egg white and put filling in the center. Press firmly, using a potsticker press. (Or you can fold it and use a fork.)

Brush with egg white and poke a fork in the top, then bake

Scraps should be stacked flat and rolled all at once. (One time only.)

I used lots of pictures and probably too many words; making these melt-in-your-mouth treasures is a lot easier than it appears. Remember that if you’re making these for a party or guests, the dough can be made several days ahead of time, making the assembly go very quickly.

I may be adding a couple more zucchini plants to my garden next year. You might want to grow a few too!

Enjoy.

Lorinda

Grape Balls of Fire!

If you’re making snacks for a football game, these spicy appetizers will be a guaranteed fan favorite. Meatballs are dipped in a fiery glaze and baked in a spicy puff pastry wrap. Set aside some of the glaze for dipping, and watch the hearty treats disappear.

I have a real aversion to storebought frozen meatballs, but if you like them, by all means, use them and save yourself some time! I used ham balls because I had just made a bunch of them. They were wonderful, (you’ll find the Taste of Home recipe here: Brown Sugar Glazed Ham Balls) but beef would be great too!

I admit to being a total wimp when it comes to spicy foods, so I ask you to use your judgment and season the glaze to taste. You may want to add a whole lot more hot sauce that I used. If you’re making your own meatballs, you could add a little Chinese hot mustard to the raw meat, or red pepper flakes for another layer of spiciness. This is a recipe that is just begging for you to make it your own!

Tips:

  • If you want to use store-bought puff pastry (not phyllo dough!) you can roll the spices onto the dough before cutting out the circles.
  • If you make your own dough, don’t panic if it’s very, very crumbly and messy at first. With each roll, fold, and turn, it will get more cooperative. Every time I make this I think I’ve done something wrong, but it always comes together!
  • The dough can be made ahead, which will make the assembly a snap. I even cut out the circles, dusted them with flour, and stored them in a zipper-type freezer bag for 3 days and they worked perfectly. I left the dough a tiny bit thicker and cut out smaller circles, then when I was ready to use them I used a small roller to thin and enlarge the dough.
  • When you dip the balls in glaze and roll in breadcrumbs, your fingers will get messy, so either get an assembly line going or be near a sink or bowl of water.
  • After baking, immediately move pastries from the cupcake pan onto a cooling rack so the bottoms won’t get soggy.
  • The tops will open up a little during baking to show the top of the meatball. If you don’t want this, you can go with Plan ‘B’ and use two smaller rounds of dough (imagine a flying saucer) like this:

It’s a little bit more work, but pretty. Not sure if “pretty” is critical if you’re making this for a group of football fans, though! Your call.

The pastry on the left uses two rounds. The one on the right uses one larger round.

Grape Balls of Fire!
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Author:
Makes approximately 24 appetizers. Pastry dough can be made ahead and stored for a day or two in a heavy plastic storage bag.
Ingredients
  • SPICY ROUGH PUFF PASTRY:
  • 2 cups flour
  • 1 teaspoon spicy garlic seasoning (or ½ teaspoon garlic salt and ½ teaspoon red pepper flakes)
  • 1 teaspoon Chipotle seasoning - more to taste.
  • 1 cup (2 sticks) cold butter
  • ⅔ cup very cold water
  • GLAZE:
  • ⅔ cup brown sugar
  • ⅔ cup grape jelly
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons chili paste
  • ¼ teaspoon ground cayenne (more to taste)
  • a few dashes hot sauce of your choice
  • ASSEMBLY:
  • 24 cooked MEATBALLS, approximately 1-inch to 1½-inches
  • 1 cup breadcrumbs (I use Panko)
  • 1 egg plus 1 teaspoon water for egg wash
Instructions
  1. PASTRY: Combine flour and seasonings directly on work surface.
  2. Cut cold butter into small chunks, 1-inch or less
  3. Using a bench scraper, knife, or sturdy spatula, chop butter into flour until butter pieces are about the size of a large pea.
  4. With scraper in one hand and cold water in the other, drizzle and toss until all the water has been incorporated. Don't overwork it - it should look like a shaggy mess.
  5. Use your scraper or spatula to shape into a 5x8 inch rectangle, with a short edge facing you.
  6. Roll out dough to approximately 6"x10", using the metal scraper to form straight edges. Keeping the short edge facing you, Flip the bottom edge up to the middle (it will be crumbly...just do the best you can) and the top edge down to the bottom. This will create three equal sized layers. Give the dough a turn to the left, lightly flouring the surface if necessary to keep it from sticking, and repeat. Repeat 3 more times. Wrap snugly in plastic wrap and place in the refrigerator for at least 30 minutes, or up to 3 days.
  7. GLAZE: In a medium saucepan combine brown sugar, grape jelly, vinegar, chili paste, and cayenne. Stirring constantly, bring to a boil over medium heat. Boil for 2 minutes, stirring once or twice. Remove from heat and add hot sauce to taste. Reserve ½ cup glaze in a small bowl for dipping.
  8. Heat oven to 400 F. Grease (very lightly!) the bottom of each cavity in 2 cupcake pans.
  9. Remove dough from the refrigerator. If the dough has been in the fridge for more than an hour, allow it to warm up slightly on the counter for a few minutes. Following the previous instructions, roll and turn two more times, then roll out dough very thin - about 15 x 22". (Similar to wonton or eggroll wrappers.)
  10. Cut circles from the dough, keeping them as close together as possible. Stack scraps, each piece on top of the previous piece) for re-rolling if necessary. For a meatball that is 1½ inches across, you'll need a 4½-inch or 5-inch circle.
  11. Dip each meatball in the glaze, roll in breadcrumbs (this will keep help absorb the glaze), and place in the center of the dough circle. Moisten the edge of the dough all around with egg wash and lift the dough up, pleating it around the meatball and pressing together at the top. Place in the prepared cupcake pan and brush lightly with egg wash.
  12. Bake 18 minutes, or until golden brown.
  13. Serve with glaze.

Add spicy seasoning to flour on work surface.

Cut butter into small pieces

Chop the butter (don’t blend!) into the flour. Butter pieces should be about the size of large peas.

Use a scraper to corral it into an 8×5-inch rectangle.

See this crumbly mess? This is what the first “fold” may look like. Don’t worry!

The next roll and fold will look better!

Final fold before it goes in the fridge. The small, flattened pieces of butter that are visible are your friends. They will make the pastry flaky.

Glaze ingredients.

Boil the glaze ingredients for 2 minutes, then add hot sauce. Allow glaze to cool until it’s thick and sticky. Mmmmm.

Coat meatball with glaze, then roll in breadcrumbs. (I use Panko.)

Place meatball on the circle of dough. Brush egg wash around the outer edge of dough.

Bring edges up, gather together at the top and pinch together, like an Asian dumpling.

Brush with egg wash and they’re ready to bake

Baked. Lift them out of the pan and let them cool on a rack. Or . . . just eat ’em!

Okay, I know these are a little more work than Pigs in a Blanket, but c’mon. Puff pastry! Meatballs! If you’ll try these, I promise to come up with a very easy recipe next time.

Lorinda

Charcuterie Contest – and Garlic Olive Swirl Bread

 

Here’s the photo I entered in the CuttingBoard.com photo contest.

I have spent the last three days arranging and rearranging a variety of meats, cheeses, and accompaniments on a bamboo cutting board. I stepped out of my happy little baking world to dabble in the art of charcuterie when I was inspired by the Cutting Board and John Boos Photography Contest to try my hand at something other than taking photos of cookies and cakes.

What began as a fun project for a contest may have turned into a new obsession. Trust me, when you look at the cutting boards on Cutting Board’s website you’ll understand my sudden fascination with cold cuts and the many ways of displaying them.

Don’t worry, it’s not all about salami and cheese. I also created a super yummy bread to use in my photo—one that has swirls of garlic, olives, and cheese. The bread dough is made with pumpkin ale, and is chewy on the outside and soft on the inside. Killer!

You’ll find the recipe at the end of this post.

For my first effort, I used a light box and photographed a lovely collection of goodies. It was very attractive and (I think) appealing. But instructions for the contest said that they appreciated “originality and humor”, which my photo didn’t exactly express.

Haha, do you like the way I used camo duct tape to hold up the tablecloth in the background? Claaaaaaassy.

Well, shoot. I’d have to try again.

I pulled out the paper mache bears I made for a fair display this year and put them to work. I’m almost embarrassed to tell you how many photos I had to take to get one I liked. It took me two days and three separate setups and photo sessions. The lighting was off, the light outlet under the window showed, the bear’s ear was wonky, the salami was blurry. I like to use the natural light in my dining room when I can, or my lightbox when I can’t, but these bears had to be looking through the window.

The window with the screen removed, of course. And in case you should try this at home, here’s a tip: if the photographer gets involved with reviewing her photos and forgets to close that window, a whole lot of moths will see it as an invitation to visit. Gah!

This was a real learning experience. I’m used to taking photos of baked goods, and can usually get something I like in one session. But this? Wow. I am going to dig out that Canon Rebel T3 for Dummies book and figure out my camera if it kills me.

Throughout this ordeal, I was sending photos to my daughter, asking her which ones she liked. Begging for suggestions. After hearing me complain about overexposed cheese, blurry salami, and depth issues, she finally asked me if I used my F-stop.

“Um. No?”

It seems there are other options on my little Canon Rebel T3 than Auto Focus. Who knew? Well, actually, I knew. I’d read that Dummies book, and some of it actually made sense at the time, but at my age (don’t ask) retention is sometimes problematic. So I usually use Auto Focus or sometimes play with manual and A-Dep (for when I want everything in focus). This time I played around with the AV option too, to try to get the bear heads a little out of focus so the board of food would stand out.

To be completely honest, I don’t even know which photos were the result of which methods. There were literally hundreds of photos to go through when I was done.

I was through with the second session, thinking I had a couple of good shots when The Man mentioned that I should have put smoked salmon on the board, as a bear attractant. Why didn’t I think of that? We live up in the mountains, and a trip to the store usually just has to wait for my regular weekly jaunt to town, but under the circumstances, I made an exception and raced for smoked salmon and some Prosecco. (I felt that sparkling wine would be a good addition.)

So much for that. I waited until the sun went down so the light coming through the window wasn’t glaring. I set up the lights and camera. Again. Loaded up my cutting board with goodies. Again. Added the salmon and the wine. Took a ton of photos, put away the meat and cheese. Again. And then realized that:

  1. I’d piled too many things on the board. It looked cluttered. Note to self: less is more.
  2. I should have flaked a piece of the fish so it would look like fish. It looked like ham! (Trust me, it cost more than ham!)
  3. By the time I stopped fussing, it was almost dark, which turned everything muddy.

I briefly considered one more try the next morning, but just didn’t have it in me. The photo without the salmon and wine would have to do.

Behind the scenes

We’ll be eating a lot of salami, nibbling on a lot of cheese, and noshing on olives for the next week or so. Or maybe I should open a deli? But it was worth it; I learned a lot, and (with the exception of a few frustrating moments) enjoyed the experience thoroughly.

And hey, in case you were wondering, sparkling wine doesn’t last. Someone had to drink it immediately, right? But I shared it with my friend. 

Here’s that recipe for you. I used pumpkin ale, but any beer will do.

Garlic Olive Swirl Bread
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Author:
This soft bread with a chewy crust and delightful swirl of garlic, olives, and cheese will be the talk of your charcuterie board! Makes two small baguette-type loaves.
Ingredients
  • ¼ cup warm water
  • ½ teaspoon sugar
  • 1 package active-dry yeast
  • 1 bottle (12 oz.) beer. I used Pumpkin Ale
  • 1 tablespoon olive oil
  • 3½ - 4 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 cup grated cheese - cheddar is great, or add in some strong cheese too (Asiago, Parmesan, Romano).
  • 1 cup chopped olives (A mixture of green, black, Kalamata)
  • 3 large cloves garlic, minced
Instructions
  1. In a small bowl, combine warm water, sugar, and yeast. Allow yeast to soften 5 minutes, or until bubbly.
  2. In a small pan, gently warm beer on low heat just until lukewarm.
  3. In a large bowl, combine yeast mixture, beer, and olive oil.
  4. Add 3½ cups bread flour and salt. Mix with dough hook for 3 minutes. If the dough is still very sticky, gradually add additional flour until just slightly tacky to the touch. Continue to knead by machine for another 3 minutes. (If kneading by hand, after stirring in the 3½ cups flour, drop dough onto well-floured surface and knead 8 minutes.)
  5. Place dough in greased bowl, turning to coat the dough. Cover and allow to rise until double, approximately 1 hour.
  6. Punch dough down and roll into a 9x18 rectangle. Brush lightly with melted butter. (You won't use it all. Save some for the top of the baked bread, for a softer crust.)
  7. Sprinkle the cheese, olives, and garlic on the dough and roll up from the long side. Pinch the seam and ends to seal. Cut the roll in the middle, creating two long loaves.
  8. Pinch the cut ends closed, and roll each loaf gently to achieve an even size.
  9. Place both loaves on prepared sheet and let rise for about 90 minutes, or until they feel puffy. (They won't double but should come close.) Slash the tops several times with a very sharp knife or razor blade.
  10. Place pan of water on lower rack of the oven. Heat oven to 450 F.
  11. BE VERY CAREFUL WHEN YOU OPEN THE OVEN. THE STEAM IS HOT!
  12. Bake approximately 25 minutes, or until bread is rich golden brown. Brush with butter for a softer crust. Cool on rack.

Soften yeast in warm water until bubbly

Gently heat the beer until lukewarm

Place dough in greased bowl. Turn to coat and let it rise.

Combine chopped olives, garlic, and cheese.

Dough is ready to go!

Roll dough into a rectangle, add filling, and roll it up

Cut roll in half and pinch the ends shut

Place loaves on baking sheet sprinkled with cornmeal

Slash and bake

Yes, I’ll be experimenting with more real food in the future. Possibly more healthy food, though I will never be able to stop baking. Nevah! Maybe I’ll have to change the blog to “The Rowdy Baker Reconsiders”, or maybe “The Reformed Rowdy Baker”. Once the Prosecco wears off I may laugh this idea off. We’ll see.

Lorinda

 

Smoked Almond Crackers

I’ve been on a bit of a binge lately, and have probably eaten my weight in hickory smoked almonds in the last month or two. My obsession shows no sign of stopping. This is actually good news for you, because it inspired me to use part of my stash to create very tasty crackers that pair beautifully with salmon dip. And Chardonnay.

I hate to appear wishy-washy by giving you a lot of options and alternatives, but some people will click out of a recipe if it says something scary like “roll the dough”. I get it – rolling dough can be messy and time consuming. I’m going to give you an alternative to that. Personally, I love rolling out dough. It may be the only exercise I have in a day!

First, the basic method:

To make flat crackers, the dough is rolled out and then cut into any shapes that float your boat. But you can also flip a mini-muffin pan over and drape circles of dough over the . . . bottom of the pan to create crunchy little cups.These are genius, because they hold more dip.

Whether you make flat crackers or cups, you’ll need to get the dough very thin – no more than 1/8-inch thick. Thinner is even better. Don’t worry, it’s easy dough to work with. The simplest way to make the flat crackers is by rolling the dough directly onto a baking sheet. You don’t need to separate the crackers – just cut them with a pastry (or pizza) cutter and bake.Or you can use cookie cutters for cute shapes, cutting them directly on the pan or by rolling your dough on a floured surface (removing the scraps for re-rolling).

From left to right – thick to thin. The thick cups were 1/8-inch, the ones on the right were probably 1/16-inch.

Once the crackers or cups are baked and the oven’s turned off, any crackers that aren’t completely hard (which would be those on the thicker side of the scale) get returned to the warm oven to dry out for 30-40 minutes. This ensures a crispy, crunchy, sturdy cracker that will store well.

For you rollingpinphobes, I had an idea that worked very well. Do you have a tortilla press? Love mine, and it wasn’t very expensive at all. Just plop a ball of dough between pieces of parchment and press down gently. Don’t press all the way or you’ll end up with a VERY thin piece of dough that will tear easily. I can cut three 2 1/2-inch circles  at a time this way, and the thickness is consistent. 

When I first tried making these, I assumed that the salt content of the almonds and the cheese would be enough, so I didn’t add any salt. But crackers need to be salty in my opinion, and they just didn’t quite cut it, so I added a small amount of salt to the second batch and found them to be perfect. If you’re a real salt lover, sprinkle a little on the top of the crackers before baking.

No, I don’t get a kickback for this. I just love this stuff and want to share!

I used this Sweet Onion Sugar on one batch because I crave the whole sweet/salty/savory experience, and it was a big hit. My bottle was a gift from a friend, purchased from an amazing store in Montana called The Copper Moose . . . one of those places that could make a foodie run rampant, scooping up things they never even knew existed. Danger, danger, danger.

This recipe will yield approximately 4 dozen dip cups or 2-inch square crackers.

Smoked Almond Crackers
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Author:
Makes 48
Ingredients
  • 1 cup hickory smoked almonds
  • 1 cup grated extra-sharp cheddar cheese
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon brown sugar
  • ¼ cup oil
  • ⅓ cup buttermilk
  • 1 teaspoon Worcestershire sauce
Instructions
  1. Heat oven to 425 F.
  2. For flat crackers you will need a large, flat baking sheet. For cracker cups, you will need a mini-muffin pan. If your muffin pan isn't non-stick, you will also need small paper liners.
  3. Chop the almonds very fine. To save time, you can us a blender or food processor, using short pulses to avoid turning it into paste.
  4. In a large bowl, combine almonds, cheese, flour, baking powder, baking soda, salt, garlic powder, and brown sugar. Mix well.
  5. Add oil, buttermilk, and Worcestershire sauce. Use a heavy spoon or your hand to thoroughly combine. You should be able to form the mixture into a ball with your hands.
  6. FOR FLAT CRACKERS: Roll directly onto ungreased baking sheet. Lightly flour rolling pin and the top of the dough and roll very thin, no more than ⅛-inch. Use a pastry (or pizza) cutter to cut into squares or diamonds. You don't need to separate them. Alternatively, you can use cookie cutters. Lift the scraps between the shapes and save for re-rolling. Sprinkle with salt if desired and bake 7 minutes, or until crackers are rich golden brown. Remove from oven and place baking sheet on rack to cool. Repeat with remaining dough. Once all crackers are baked, check to see if crackers are dry and crunchy. If not, turn oven off and open the door for 30 seconds. Return crackers to warm oven for 30-40 minutes to dry out.
  7. FOR CRACKER CUPS: Turn mini-muffin pan upside down. Lightly grease non-stick pans, or cover each metal cup with a paper liner if your pan isn't non-stick. Roll out dough on floured surface, or press balls of dough between pieces of parchment in a tortilla press. Dough should be no thicker than ⅛-inch. Thinner is better! Cut circles that are 2½ inches and drape the dough circles over each cup, shaping gently. If any holes or tears appear, patch them with a pinch of dough. Bake 7 minutes, or until rich golden brown. Move pan to cooling rack and allow cups to cool for at least 5 minutes before lifting each one carefully from the pan. Remove paper liners if you're using them. Once all the cups are baked check to see if cups are dry and crunchy. If not, turn off oven and open door for 30 seconds. Place cups on a baking sheet and return to warm oven for 30-40 minutes to dry out.

Chop the almonds (no big pieces!) or use a blender or food processor.

For flat crackers, roll the dough right on the baking sheet. Cut with pastry or pizza cutter or cookie cutters.

For dip cups, loosely shape dough on the upside-down mini-muffin pan and bake.

There – I posted something that wasn’t sweet for a change. Now on to Mother’s day creations, and I’m pretty sure I’ll be pulling out all the stops.

Lorinda

 

 

 

Corned Beef Hand Pies

Flaky little pie crusts stuffed with corned beef, cabbage, carrots, and onions will be the hit of your St. Patrick’s Day party. These savory treats are also a great way to use leftover corned beef, and are easy to pack in a lunch.

Did I say leftover corned beef? The only way that ever happens around here is if I cook two roasts! And now that The Man has had a taste of these hand pies, I may have to cook three.

I originally made these with green pie crust. You know . . . going with the whole green theme. I don’t have a problem eating green baked goods; green doughnuts taste just as good as normal doughnuts, right? But to be honest with you, the green crust didn’t photograph very well.

If you want to do it for fun, just add a few drops of green food color to the buttermilk before you add it to the flour. (I may have gone a little overboard with the coloring.) Hand pies with shiny golden brown crusts are lovely, and can be used for any occasion, so I’ll just let you choose.

I also played with the crust and made shamrock shaped pies. The half circles are easier to make – definitely less time consuming, but the shamrocks are pretty cute. They just have those little corners that you have to pay attention to and get sealed properly. If you’re up for a challenge and you have a large shamrock cookie cutter, give them a whirl!


Corned Beef Hand Pies
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Author:
Makes approximately 24 hand pies if using 4-5 inch circles.
Ingredients
  • Filling:
  • 2 cups cooked corned beef, finely chopped
  • 1 cup grated cabbage and carrot mixture, finely chopped
  • ¼ cup thinly sliced green onions
  • 2 teaspoons mustard, yellow or Dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon flour
  • ¼ teaspoon sugar
  • ¼ teaspoon garlic powder
  • 2 eggs (1 egg is used for egg wash)
  • Pastry:
  • 4 cups flour
  • 2 teaspoons salt
  • 1 cup cold butter
  • 1 cup cold shortening
  • ½ cup buttermilk (you may use regular milk)
  • 2 tablespoons vodka (or vinegar, if you prefer)
Instructions
  1. In medium bowl, combine corned beef, cabbage and carrot mixture, and green onions.
  2. In a small bowl, whisk together the mustard, vinegar, flour, sugar, garlic powder, and 1 egg. Pour into the meat and vegetable mixture and stir well. Cover and refrigerate until needed.
  3. In a large bowl, combine the flour and salt. Add butter and shortening and, using a pastry blender, blend together until small lumps no larger than peas remain.
  4. In a cup or small bowl, combine the buttermilk and vodka (or vinegar). Pour all at once into the dry ingredients and toss with a fork (or your fingers) until combined. Mixture should form a ball when you press it together with your hands. Divide into 3 disks. Cover with plastic wrap and refrigerate 15 minutes.
  5. Heat oven to 375 F.
  6. Whisk together the remaining egg and 1 tablespoon water in a cup to make an egg wash. Set aside.
  7. On a floured surface, or between two pieces of lightly floured parchment, roll once piece of dough out at a time to about ⅛-inch thickness. If using parchment, you may need to lift the paper and sprinkle dough with flour to keep it from sticking and to keep parchment from wrinkling.
  8. Using a 4-inch round cutter or large shamrock cookie cutter, cut as many pieces as possible. Cover scraps and put aside to re-roll all at once at the end. If you have a small roller, the shapes can be rolled gently to make them a little larger and thinner. 5 inches is perfect.
  9. Brush one piece lightly with egg wash. Add approximately 1 heaping tablespoon of filling. For half circles, fold the circle over. For shamrocks, cover with another shamrock shape. Press firmly around the edge of the hand pie, then use a small fork and go around it again to seal.
  10. Poke a few small holes in the top of each pie and brush lightly with egg wash. Place on parchment covered baking sheets.
  11. Bake for about 20 minutes, or until the bottoms turn golden brown. Serve warm.

 

Finely chop the cooked corned beef.

Stir all of this goodness together! I hate to say this, but you could roll out biscuits from and can, fill them with this, and they would STILL taste amazing!

Add sauce to meat mixture.

For crust, blend the fats and flour together, then toss with liquids.

Flatten the dough into 3 disks.

Cut out large circles (about 4-5 inches) and brush with egg wash

Add a rounded tablespoon of filling

Press edges firmly.

Seal with a fork and bake!

 So…the obligatory green pastry has been posted. Now I need to play around with something sweet. I’ll be back soon,

Lorinda

Play Review – Winning Super Bowl Dishes!

 

Game Day Collage 2016

I put my four favorite football party recipes together into this quick post with links to all of the recipes. Enjoy!

An easy cheese ball and some delicious, crispy rye crackers are perfect for a crowd. You’ll find the recipe for both here: Football Rye Crackers and Cheese Ball

football rye crackers and cheeseball watermarked

 

Salmon dip in a crusty football-shaped bread bowl is a lot more fun and imaginative than little smokies or chips and salsa! It uses one of my easiest bread recipes, and the salmon dip is a snap to throw together. Find it here: Succulent Salmon Dip (in a crunchy football bowl!)

salmon dip bowl from The Rowdy Baker

 

Little soft pretzels stuffed with ham and cheese will make everyone cheer! Get the recipe here: Ham and Cheese Pretzel Bombs

 

ham and cheese pretzel bombs

And my favorite of all, a football shaped meatloaf made with ground pork and ham, and coated with a tangy glaze…a true “pigskin” for those chest-beating guys. Come and get it: Game Day Glazed Meatloaf

Game Day Glazed Meatloaf from The Rowdy Baker

 

PARTY ON!

Lorinda

Game Day Glazed Meatloaf

Game Day Glazed Meatloaf from The Rowdy BakerThis beautiful glazed football really is a meatloaf; just not the kind you’re used to.

Instead of using beef, I combined ground ham and pork and held it together with ground oatmeal instead of bread crumbs, for a scrumptious, gluten-free entree.

You won’t be tossing this pigskin around – you’ll be dipping chunks into glaze or slapping a slice of it on a crusty piece of bread and chowing down!Game Day Glazed Football sandwich

The idea for this meatloaf came from an old Taste of Home recipe for Brown Sugar Glazed Ham Balls, which my family loves. I made a lot of changes, so it’s a loose adaption, but credit definitely has to go to them for the idea!Glazed Game Day Meatloaf The Rowdy Baker

My first attempt was prettier. The football was baby-butt smooth and flawless. But after I took photos and we ate half of it, I realized I’d forgotten to add the cheese “laces”. I also decided that I wanted less filler. I am not a fan of frozen meatballs; they always seem spongy to me. My first meatloaf had excellent flavor, but was kind of spongy…reminiscent of (dare I use this word in my blog?) Spam. I wanted meaty!

So I cut the ground oats and egg in half, and we absolutely loved the second recipe. It had a little bit more flavor, and much better texture, though it wasn’t quite as pretty. Don’t get me wrong – the first meatloaf was very, very tasty – but if I have to choose, I’ll go with substance over beauty any day!

Here’s how smooth the first one was – just in case you LIKE a smoother texture, and/or want it to look perfect:pigskin ready to cut

I ground a pork shoulder roast and a nice butt portion ham for my meatloaf. You don’t have to do this (see TIPS, below), but I wanted to play with my new grinder. ham and pork

No grinder? Find ground pork at the grocery store, and grind the ham in a food processor.

No grinder? Find ground pork at the grocery store, and grind the ham in a food processor.

Serve your meatloaf with dark rye bread or crusty French bread for hearty sandwiches, or just dip chunks of the meat in small bowls of the glaze. Delish!Game Day Glazed Meatloaf, dipped in glaze TRB

I’ve been pouting all week because the Seattle Seahawks didn’t make it to the Superbowl, and in a fit of petulance I almost decided to hold out and wait to post this blog until next year – when they will certainly be going all the way. But I love you guys, and respect your right to root for an obviously inferior the team of your choice. I’ll be a good sport and post the recipe now.

TIPS:

  • If you don’t have a meat grinder, you should be able to buy ground pork (NOT sausage!) at the grocery store. You may even be able to coax a butcher into grinding a ham for you, but if you have a food processor, I recommend you do it yourself. A butcher is not going to take the time to cut all the tough skin off the ham, and you really don’t want that in your meat mixture.
  • When the football is cooked and the meat thermometer is removed, let your meatloaf sit for 10 minutes before adding the cheese, because meat juice will probably bubble out of the hole for a few minutes, so the cheese wouldn’t stick.
  • I use an old coffee grinder for grinding my oatmeal. A food processor or blender will work too. Grind it fairly fine, but not into flour!
  • If you plan to provide glaze for dipping or drizzling, you might want to increase the glaze recipe. You’ll have a good cup of glaze left over, but…it’s so good! (I like a little meat with my glaze.)
  • If your glaze gets too thick, reheat it gently on low. It will turn liquid again.
  • Use good brown sugar – pure cane. It can make the difference between smooth glaze and grainy glaze!

 

Game Day Glazed Meatloaf
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Author:
Ingredients
  • MEATLOAF:
  • 1½ pounds ground pork
  • 1½ pounds ground ham (Easy to do in a food processor!)
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • ½ cup grated onion (or you can chop VERY finely)
  • 3 cloves garlic, minced
  • 1 cup finely ground quick oats (Grind in food processor, blender, or coffee/spice grinder.)
  • GLAZE:
  • 1 cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tablespoon prepared yellow mustard
  • ¼ cup pure maple syrup
  • ½ teaspoon maple flavoring (like Mapleine) - OPTIONAL
Instructions
  1. Heat oven to 350 F.
  2. Combine all of the meatloaf ingredients together well. (A stand mixer and dough hook is the easiest way to go.)
  3. Press into a ball and place in a medium size casserole dish. With damp hands, mold into a football shape. Take your time and make it as smooth as possible. This meatloaf is very lean and won't shrink much, so what you see is what you will get!
  4. Insert meat thermometer and place in oven. Bake for 40 minutes.
  5. When the 40 minutes are almost up, make your glaze:
  6. Combine all glaze ingredients in a medium saucepan. Stir well.
  7. Cook over medium-high heat, stirring constantly. Once mixture comes to a boil, reduce to medium and cook for 2 minutes. Remove from heat and add maple flavoring if desired.
  8. Remove meat from oven. Brush generously with glaze.
  9. Return to oven for 20 minutes.
  10. Remove and glaze meat again.
  11. Return to oven for 20 minutes, or until meat thermometer says 165.
  12. Remove from oven. Brush lightly with glaze and place on serving platter.
  13. Allow meatloaf to sit for 10 minutes, then place thin strips of mozzarella cheese on top to look like laces.
  14. Serve with sauce for dipping or drizzling.

Meatloaf ingredients

Meatloaf ingredients

I coarse-grated the onion for a smoother texture.

I coarse-grated the onion for a smoother texture. I used the finer side to grate the garlic too.

Adding ground oats.

Adding ground oats.

Smooth meatloaf with dampened hands.

Smooth meatloaf with dampened hands.

This is the second glazing.

This is the second glazing.

Slice and serve!

Slice and serve!

Whether you’ll be screaming your heart out or just watching the commercials, this succulent meatloaf will be the real winner on Game Day!

Lorinda