Bourbon Apricot Meatballs | Friday Night Bites

Happy Halloween Everyone!  I made the most amazing meatballs a few weeks ago and have been super excited to share them with all of you.  If I am being completely honest, I ate 3 or 4 meatballs right out of the pan as I pulled them from the oven – they were simple divine on their own.  Now comes the Bourbon Apricot sauce and they soon go to the top of the scale.  They will be my “go to” appetizer for the upcoming holiday season.

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The secret I have found for making meatballs that rock the world is white bread soaked in milk plus some parmesan cheese.  The combination adds moisture, richness and an umami quality.  They are actually really simple to make and you will probably never go back to purchasing the frozen meatballs at your local grocery store again.  The extra time commitment is well worth it – trust me.

With November literally around the corner, it is time to think about booking out this season’s holiday events.  We already have two parties cemented on our calendar for season with a few more to be confirmed. I love this time of year with the cooler temperatures, rainy days, the stores are decorated for the holidays and all of the holiday favorites are being cooked and baked.  What do you love about the holiday season?

Bourbon Apricot Meatballs

Makes about 36 meatballs

Meatballs

½ Lb. Ground Pork

½ Lb. Ground Beef

5 Cloves Garlic

1 Small Onion, diced

2 Tablespoons Olive Oil

2 Slices White Bread, crusts removed

2 Tablespoons Milk

¼ Cup Flat Leaf Parsley, minced

½ teaspoon Salt

½ teaspoon Pepper

1/3 Cup Grated Parmesan

In a small bowl add the milk and small torn pieces of the white bread and let sit.  In a small pan add the olive oil and onions & garlice and sauté over medium heat for 5 to 10 minutes or until soft and translucent.  Remove from the heat.

In a large bowl, add the pork, ground beef, sautéed onion & garlic, soaked bread in milk, parsley, salt, pepper, flat leaf parsley and parmesan cheese.  Mix well together with your hands until all ingredients are incorporated.  Use a spoon to scoop out 1 tablespoon of the meat mixture and form into a ball.  Add to a large skillet with a bit of olive oil on the bottom.  When the pan is full of meatballs, cook on the stove until each side is browned then place into a preheated 350 degree oven for another 20 to 25 minutes or until completely cooked.

Bourbon Apricot Sauce

2 Tablespoon Butter

1 Medium Onion, diced

2 Medium Cloves Garlic, finely chopped

1 Cup Apricot Preserves

1 Cup Chili Sauce

½ Cup + 1 Tablespoon Bourbon

1/3 Cup Cider Vinegar

¼ Cup Packed Brown Sugar

2 Tablespoon Worcestershire Sauce

2 Tablespoon Spicy Brown Mustard

½ Medium Jalapeno, finely diced

Melt the butter in a medium sauce pan over medium heat.  Add the onion and cook, stirring occasionally, until golden brown.  Add the garlic and cook until fragrant, about 1 minute.  Stir in the preserves, chili sauce, ½ cup bourbon, the vinegar, brown sugar, Worcestershire sauce, mustard and jalapeno and bring to a simmer.  Lower the heat to low and simmer while stirring often.  It should reduce to 3 cups after 20 minutes.  Stir in the remaining 1 tablespoon of Bourbon and remove from the heat.  Add the meatballs and serve.

Baby Heirloom Tomato and Bread Salad

Last weekend at the farmer’s market I found indigo rose tomatoes.  I was instantly taken by the brilliance of the red with a dark purple hue that was magical to view.  I went to my monthly Restaurant Club lunch with my friends and enjoyed Haven.  Their biscuits with honey butter were to die for.  After our delicious lunch we gravitated to the farmer’s market that happens each Sunday at Jack London Square.  One of the farmers I visited has a vast array of baby tomatoes from yellow to green to the traditional heirloom baby tomatoes but the indigo rose really caught my eye.

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After bringing these home and rinsing them off, I pondered for a few minutes what inventive dish I would make with these.  I looked over on the other side of my kitchen and half a baguette remained from Friday Night Bites.  All of a sudden the vision of a panzanella salad brushed past my eyes.  I wanted to simplify it and highlight the star of the salad – these stunning farmers’ market tomatoes.

Hubby and I enjoyed this salad with a chilled glass of Vermentino and were in heaven.  The tang from the mustard in the dressing to the crunch of the handmade croutons to the beautiful farmers market tomatoes, this was a heavenly salad.  A must make again soon before the tomatoes are not longer full of flavor.  I must admit that living in Northern California we are spoiled by the abundance of terrific produce and I never take it for granted. 

 Baby Heirloom Tomato and Bread Salad

4 Cups – Croutons (used a baguette)

1/3 Cup Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Seasoned Salt

4 Cups, Baby Tomatoes, cut in half

½ Cup Basil leaves, torn

Pre-heat oven to 350 degrees.  In a large bowl add the one cubes of baguette and drizzle the olive oil and toss really well.  Sprinkle with garlic powder and seasoned salt.  Toss really well. Spread onto a baking sheet and cook for 12 to 14 minutes.  Remove and let cool.

To assemble salad, add the croutons and tomatoes to a large bowl.  Add the dressing and toss really well. Sprinkle the torn basil leaves on top and serve.

Dressing

½ Cup Olive Oil

¼ Cup Champagne Vinegar

1 Tablespoon DijonMustard

½ teaspoon Garlic Powder

¼ teaspoon Salt

½ teaspoon Pepper

Add all ingredients to a jar with a lid and shake well.  Let sit for 30 minutes.

Fig & Honey Infused Goat Cheese Bites | Friday Night Bites

I found the last vestige of figs at the farmer’s market this past weekend.  I could not believe my luck and the farmer was actually shocked that she squeezed out one more lot of these divine figs.  This is the only place I can find these luscious and brightly colored figs. The flavor is amazing along with the vibrant pink tones of the insides.  I knew that I had to pay homage to the almighty fig.

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Some natural pairings with the fig in my house are honey and reduced balsamic vinegar.  I thought why not create a fancy little bite that incorporated both.  The tanginess of the goat cheese along with the sweetness of the honey and reduced balsamic is a perfect pairing.  Now just add a glass of sparkling goodness and you have the making of a great kick off appetizer for the weekend or as like to call them – Friday Night Bites!

I so wish that figs were a year round fruit, but to my dismay, it is a limited offering.  I was going to make more of my Balsamic Fig Jam but I realized that I still have close to 40 jars I canned last year.  Next year, I will can like crazy.  What is your favorite recipe to use with Figs?

Fig & Honey Infused Goat Cheese Bites

Makes 16

5 oz. Goat Cheese

2 teaspoon Honey

1 teaspoon heavy cream

16 Filo dough tarts

4 Figs, cut into quarters

½ Cup Balsamic Vinegar

In a bowl add the goat cheese, cream and honey.  Cream together until smooth.  Add to a piping bag or a small sandwich bag with a corner cut to pipe goat cheese.  Lay the filodough tarts on a board and pipe in about 2 teaspoons of the goat cheese into each one.  Lay a fig quarter on top and drizzle the reduced balsamic vinegar.

To make the reduced balsamic vinegar, add the ½ cup to a small skillet pan and heat over medium for about 10 to 15 minutes or until it reduces in half and has a syrup consistency.

Peanut Butter Chocolate Chip Shortbread Cookies | Secret Recipe Club

Typically I am not fanatical about peanut butter.  Don’t get me wrong, I do like it, I just don’t go bonkers over it.  You know when you come across that special recipe that just knocks your sock off – come on you know.  Well…….this month’s Secret Recipe Club match had the perfect peanut butter recipe that I will be making over and over again.

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This month I was honored to be assigned to Bobbi’s Kozy Kitchen.  After learning more about Bobbi, I was quite inspired by her life’s journey and the curve balls she has been thrown her way.  From her struggles with weight to her brave gastric bypass surgery to over coming breast cancer - this is one remarkable woman.  In the midst of all that, she raises her kids, loves her boyfriend and learned to create gourmet delights.  You go girl!

After perusing her blog, I found a recipe for Peanut ButterChocolate Chip Shortbread Cookies.  Like I mentioned earlier, I am not a peanut butter enthusiast but do simply go bananas for a great shortbread cookie.  I love both savory and sweet shortbread cookies.  The light buttery texture with that delicate snap of the flaky cookie, it just makes me swoon and I want another.  I knew when I looked at the recipe that this cookie would be tasty BUT did not know it would be so DARN divine and scrumptious.  I used chocolate pieces that I found at Trader Joe’s versus the traditional chocolate chips – they give these cookies such a pretty effect.

If you want to learn more about the Secret Recipe Club, simply click here. Thank you Bobbi for having such a fantastic recipe on your blog and I look forward to making other tasty treats from your blog in the future. 

Peanut Butter Chocolate Chip Shortbread Cookies

Makes 3 dozen

1 Cup Butter (2 sticks), room temperature

2/3 Cup Creamy Peanut Butter

1 teaspoon Vanilla

2 ½ Cup All purpose Flour

½ Cup Powdered Sugar

½ teaspoon Salt

1 ½ Cup Chocolate Chips or Chocolate Pieces

In a stand mixer, add the butter and peanut butter and cream together until fluffy.  Add the powdered sugar and incorporate. Next add the vanilla and salt and mix.  Slowly add the flour until all is incorporated.  Mix in the chocolate chips.

Divide the dough in half and form into a log that is 2 inches in diameter.  Either choose a round or square cookie shape.  Wrap in wax paper and chill for at least 2 hours.

Preheat oven to 325 degrees. Use a sharp chef’s knife to cut the ½ inch slices.  If it begins to crumble, simply press it back together. Bake on parchment or a silpat lined baking sheet. Bake for 12 to 14 minutes.  The cookies will not be browned, and they may look undercooked, but don’t over bake.  Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.

   

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Parmesan, Thyme and Hickory Smoked Salt Crisps | Friday Night Bites

It has been a while since the last installment of Friday Night Bites.  Life has gotten a bit crazy around our house with our two new puppies – Marty and Stewart + the increase workload at my office has limited my time.  My goal is to get back to the weekly series on a consistent basis.

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We call Marty and Stewart - “the pups” and they have turned our life a bit topsy turvy.  For weeks upon weeks, we had puppy pads set up by the back door – not my ideas of home décor but a necessary floor mat for these pee monsters.  Never realized there were stages to having puppy pads or like I to call – “As the Puppy Pad World Turns”:

Stage 1:  We simply laid down the puppy pads and hope for the best.

Stage 2:  Stage 1 was a failure - now we need to tape together the puppy pads with blue painters tape since the little fluffy monsters think they are another toy that can be chewed.

Stage 3:  With stage 2 now needing some adjustment, Hubby creates a steel puppy pad holder that holds down the puppy pads around the edges yet fluffy monsters rip up pads into tiny pieces

Stage 4:  Stage 3 needs tweeking - so now the puppy pads are taped to the steel holder around all edges to prevent tearing and pulling

Stage 5:  We are now removing tiny pieces of blue tape off of the puppies due to them thinking blue tape is another toy that Mommy and Daddy had given them + finding bits of blue tape inside and outside for weeks.

Stage 6:  We are now taking big measures with Daddy putting in new back door with a doggie door so fluffy monsters learn to go outside but puppy pads still in the house as a back up

Stage 7:  A week later after new door goes in the puppy pads are torn up twice in one day, so puppy parents have had enough and one puppy pad goes outside with bricks to hold down the four corners.

Stage 8:  One week into no puppy pads being gone from inside the house and minimal accidents occuring inside – we now have fluffy monsters who are 95% potty trained – YEAH!

Stage 9:  Our anticipation continues for 100% potty trained doggies - we are super close!
Stage 10: Will be when puppies are 100% potty trained and can roam the house freely without chewing anything - sending positive thoughts to the universe.  (and having a glass of wine.  smile)

In between our busy world, my hubby had a birthday – a big one.  For weeks, I would inquire – “what do you want to do for your birthday”? The answer remained the same for weeks – “I am not sure, but will let you know”.  The day before finally arrived and I got my answer – “Let’s go flying for lunch to Red Bluff, then come home to open a special bottle of wine we have been saving, enjoy some great cheeses, open gifts and simply have a relaxing evening together”.  After all it was my hubby’s birthday and I wanted him to enjoy his day.  I asked him the next day – “did you have a great birthday?” and he said it was simply great.  At the end of the day, celebrating the way you want to is the most important thing.  Life is meant to be enjoyed!

As part of our cheese course, we enjoyed some Parmesan Crisps or if you are in Italyyou would have Frico – a wafer of shredded cheese that is baked until crispy.  I kicked it up with a bit of thyme and smoked salt.  The end result was a simply divine cheese crisp that went so well with red wine.  Happy Friday Friends!

Parmesan, Thyme and Smoked Salt Crisps

Makes 16

24 Tablespoon of finely grated Parmesan Reggiano

2 to 3 Tablespoons of Fresh Thyme Leaves

Smoked Sea Salt

Preheat oven to 375 degrees.  Line a baking sheet with a silicone mat (Silpat).  Work in multiple batches, scoop a tablespoon and a half mounds onto the silpat, that are at least 2 inches apart to allow for spreading.  Top each one with a small pinch of thyme leaves and a tiny pinch of smoked sea salt.

Bake cheese until light brown and melted, about 5 to 6 minutes.  Check occasionally in case your oven runs warmer.  Let cool and then remove onto a platter.  Repeat until all cheese is used.

Almond Pesto, Jalapeno & Garlic Pasta

Pasta is my downfall. I don’t indulge as often as I would like in this soul satisfying dish.  Perhaps it is the al dente texture that sends me over the edge or is it the savory sauce that adorns each strand or is it simply the carbohydrate treat.  It is actually all three.  I am not particular on the shape or size of pasta, just that it is high quality and tasty.

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My latest indulgence is Bucatini.  It is also know as perciatelli, a thick spaghetti like pasta with a hole running through the center.  The name comes from the Italian word buco meaning hole.  It is common through Lazio and particulary in Rome.  The thick consistency makes for a more hearty pasta dish which is fun to eat.  I get a bid bored with the standard red meat sauce – not that I don’t like it, I just yearn for something a bit more interesting and unique.

I recently tested out a recipe for Almond Pesto which did not even have a hint of green.  The end result was a new favorite condiment that I would make again and again.  The light crunch of almonds along with the richness of olive oil and a ribbon of scented garlic throughout made this one great sauce.  With the addition of more garlic and sautéed jalapenos, this was one savory dish that I would make over and over again.  This would be perfect with your favorite cabernet sauvignon.  Bon Appetite!!

Almond Pesto, Jalapeno & Garlic Pasta

Serves 4 to 6

1 lb. Bucatini Pasta

½ Cup Olive Oil

14 Garlic Cloves, peeled and sliced thin

8 Jalapenos (4 green and 4 red), sliced thin

Parmesan Reggiano for garnish

¼ Cup Flat Leaf Parsley, finely minced for garnish

Almond Pesto (see below for recipe)

Cook the pasta according to the manufactures instructions until al dente.  Meanwhile, use a medium sauté pan to cook the jalapenos and garlic.  Add the ½ cup of olive oil to the pan over medium heat then add the slice jalapenos and garlic.  Cook until garlic is soft.  Turn off the heat and remove. 

Drain the pasta and add to a large bowl.  Next add the almond pesto and toss well.  Finally add the sautéed jalapenos and garlic and toss.  Garnish with parmesan reggiano and flat leaf parsley.  Serve immediately.

Almond Pesto

1 Cup Dry Roasted Slivered Almonds

3 Large Garlic Cloves, peeled and sliced

¼ Cup Parmesan Reggiano

½ Cup Olive Oil

¼ teaspoon Salt

In a food processor, add the almonds, garlic and salt.  Pulse until it is like course cornmeal.  Add the parmesan and pulse one to two times.  Then add the olive oil and pulse until a paste consistency.