Foods on the Map. September 18, 2014
This month, Diva A asked the Divas to each make a dish named after a place, such as Boston cream pie or Buffalo wings or the like. The Divas consulted their globes (a.k.a. Wikipedia) and realized just how many foods are named after a place on the map, including some that are so much a part of the lexicon that it's easy to forget that it's a place as well as a name (Brussels sprouts, anyone?).
Bite-Sized Baked Brie with Rosemary and Honey
(recipe courtesy of Hummingbird High)
Ingredients
(makes 24 squares)
Recipe
(recipe courtesy of Hummingbird High)
Ingredients
(makes 24 squares)
- 2 sheets puff pastry, thawed but cold
- 1 large egg
- splash of milk
- 4 oz. brie, cold
- 1 sprig of fresh rosemary
- 1/3 cup honey, plus more for drizzling
- coarse sea salt for sprinkling
Recipe
- Place a rack in the center of the oven and preheat your oven to 375 (F).
- Cut 2 frozen puff pastry sheets into thirds (most store-bought frozen sheets come frozen and folded in thirds already, so just cut along the folds) to get three panels. Cut each panel into four 2 1/4-inch tall and 3-inch wide rectangles. Cut each rectangle in half. You'll have 24 little rectangle pieces that will create 12 little rectangle pockets.
- In a small bowl, combine 1 large egg with a splash of milk, whisking together until the egg is beaten and the milk has been incorporated into the egg. Brush 12 of the small rectangles with egg wash. If you're using popsicle sticks for serving, place a popsicle stick halfway up the press pastry and press in gently. Place a small sliver of brie on top of the egg wash and stick. Top with 1/2 teaspoon honey. Tear a couple rosemary leaves off from your sprig and sprinkle them on top of the brie and honey. Take another puff pastry rectangle and place on top of the cheese, honey, and rosemary using a fork to press the edges together by crimping them. Prick the top of the square lightly with a fork. Repeat until you have 24 pastry squares.
- Place prepared bites on a parchment-lined baking sheet and brush the tops of each pastry with remaining egg wash. Sprinkle with a touch of coarse sea salt and another couple sprigs of rosemary. Bake in the preheated oven for 12 to 14 minutes, or until golden brown.
- Remove from oven and allow to cool slightly before drizzling with honey and serving immediately. Bites are best served warm.
Balsamic London Broil with Roasted Onions
In a large resealable bag, combine meat with garlic, balsamic and ¼ cup olive oil. Marinate in the refrigerator for 3 to 6 hours.
Preheat oven to 400 F. Combine onions, shallots and remaining 1 tablespoon olive oil on a large sheet pan and roast 40 to 50 minutes or until tender.
Meanwhile, remove meat from refrigerator for 30 minutes before cooking. Season meat with salt and pepper all over. Heat a large ovenproof skillet over medium high heat and sear London broil 5 minutes per side or until nicely browned. Transfer meat to oven and cook for about 12 to 18 minutes or until a thermometer reads 130 F for medium rare. Let rest 5 minutes before slicing.
To serve place sliced roast on a large platter and garnish with roasted onions.
- 1 (1 ½ -pound) London broil
- 4 cloves garlic, minced
- 3/4 cup balsamic vinegar
- 1/4 cup olive oil plus 1 tablespoon
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 2 medium red onions, peeled and cut into wedges
- 1 medium yellow onions, peeled and cut into wedges
- 6 medium shallots, peeled and cut in half
In a large resealable bag, combine meat with garlic, balsamic and ¼ cup olive oil. Marinate in the refrigerator for 3 to 6 hours.
Preheat oven to 400 F. Combine onions, shallots and remaining 1 tablespoon olive oil on a large sheet pan and roast 40 to 50 minutes or until tender.
Meanwhile, remove meat from refrigerator for 30 minutes before cooking. Season meat with salt and pepper all over. Heat a large ovenproof skillet over medium high heat and sear London broil 5 minutes per side or until nicely browned. Transfer meat to oven and cook for about 12 to 18 minutes or until a thermometer reads 130 F for medium rare. Let rest 5 minutes before slicing.
To serve place sliced roast on a large platter and garnish with roasted onions.
MISSISSIPPI MUD CUPCAKES
Makes 18 cupcakes.
Ingredients
Instructions
Makes 18 cupcakes.
Ingredients
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 1 ¾ cups sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- Marshmallow Frosting (recipe follows)
- Mud Icing (recipe follows)
- ½ cup toasted pecans
- 1 stick butter, softened
- 1 cup powdered sugar
- 1 cup marshmallow cream
- ½ teaspoon vanilla extract
- ½ cup toasted pecans
- 1/4 cup butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1/8 cup plus 1 tablespoon milk
- 1 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Place cupcake liners in a muffin pan and lightly spray with cooking spray.
- In a heavy-bottomed small saucepan, melt butter and chocolate over very low heat, stirring nonstop to prevent burning of the chocolate. Let cool slightly.
- In a large bowl, combine sugar and eggs. Whisk together until smooth and light yellow, about 2 minutes.
- In a medium bowl, whisk together flour, cocoa, and salt.
- Slowly add chocolate mixture to egg mixture, stirring well. Mix in vanilla extract. Mix in flour mixture just until moistened.
- Fill muffin cups about ¾ full and bake for 25 minutes. Let cool.
- To make Marshmallow Frosting, beat all ingredients using an electric mixer until smooth. Spread on cupcakes.
- To make Mud Icing, combine butter and cocoa powder in a mixing bowl and using an electric mixer, beat until smooth.
- Mix in milk and gradually beat in sugar and vanilla extract.
- Top cupcakes with Mud Icing and pecans.
Let's Go to Manhattan!
2 oz rye whiskey
1 oz sweet vermouth
5 drops angostura bitters
Combine ingredients with ice.
Stir.
Strain into glass.
Garnish with cherry.
2 oz rye whiskey
1 oz sweet vermouth
5 drops angostura bitters
Combine ingredients with ice.
Stir.
Strain into glass.
Garnish with cherry.