As a side note, I brought Smore Bars. They didn’t last very long.
5. Bake for 40 minutes or until the bacon looks cooked through. Serve warm.
There is one ingredient that you will very rarely find on this blog and that’s shellfish. See, when I reached college age I discovered that I had developed a shellfish allergy. It took me a while to figure it out what was causing the rather painful attacks as I had been eating shrimp, crab and clams since I was a little girl and never had a problem. Some of my favorite memories are of clamming with my family at Dillon Beach. Running around the sand bar, stomping next to little holes in the sand hoping for a thin fountain of water to shoot up and then watching my dad do all of the digging. Magic. The homemade clam chowder after, delicious.
After one awful visit to Bubba Gumps and one experimental nibble on a shrimp soon after, there wasn’t any doubt I was allergic. It’s to the point that I can’t eat anything with even a hint of oyster sauce and long periods in the ocean will give me a nice set of hives.
This sucks on a number of levels, not the least was giving up a few things I love like crab and cream cheese wontons and shrimp cocktail. I rejoice whenever I find a Chinese restaurant that cheaps out and uses the fake crab meat in the wontons. My stomach has proven that there is apparently not an ounce of real crab in the fake stuff.
I was reading my Bon Appetite the other day and came across this recipe for a “Poor Man’s Shrimp Cocktail”. Intrigued, I tried it out for Sunday Night Dinner with my friends and family and the general consensus was that it tastes pretty darn close. Obviously you have to trick your mind a little (or cut up the cauliflower into shrimp shapes) but dipped in the cocktail sauce it is quite delicious. It uses a crab boil seasoning (I found this at my local supermarket in the seafood section) as a large part of the flavoring. The recipe is vegetarian/vegan which was a bonus when my vegetarian brother is over.
Put four canning jars in to a large pot and fill the pot with water about 3/4 of the up the sides of the jars. Pour whatever type of milk you desire (fat free, 1%, 2% or whole all work great) into the jars, leaving 1 inch space at the top. Heat the water to boiling and boil softly until the milk is 180 degrees. The picture shows the thermometer in the water but usually I keep in hooked on the jar in the milk the whole time.
Having a party? Make these.
Having the guys/gals over for the big game? Make these.
Hosting Sunday brunch? Make these.
Pregnant cravings? Make these.*
*With nitrate free bacon of course 🙂
It’s Wednesday and you need something yummy to get you through the week? Make these.
Yes, they are that good.
Bacon Apple Jalapeño Poppers
Adapted from Aarti Party
4 oz light cream cheese, at room temp
1 small Granny Smith apple, cored and minced
salt and pepper to taste
10 strips of thin sliced bacon, cut in half
1. Preheat oven to 375 degrees. Line a baking sheet with crumpled foil (to catch the grease).
2. In a medium bowl, stir the cream cheese until smooth. Mix in the apples and salt and pepper to taste.
3. Slice each jalapeño in half lengthwise and cut out the membranes and seeds. A small measuring spoon works great for this. You can add to the spiciness by leaving a little bit of membrane.
4. Fill each jalapeño half with the cream cheese mixture. Wrap each pepper with a bacon half and secure with a toothpick.
5. Put the peppers on the prepared baking sheet and bake until the bacon is browned on the bottom, about 30 minutes. Let cool for at least 5 minutes to prevent a burnt tongue.
1. Warm the milk in a saucepan or microwave until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.
2. Stir in the brown sugar and 1 cup flour with a wooden spoon.
3. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough.
4. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. This can also be done with a stand mixer. Just mix on level 4 for about 5 minutes, adding flour as needed to get the right stickiness. I ended up adding about a 1/2 cup.
5. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
6. Preheat the oven to 450 degrees and grease or parchment a baking sheet.
7. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
8. Dissolve the baking soda in 3 cups warm water in a shallow baking dish (I used an 8×8 pan). Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet.
9. Let dry for a few minutes while you melt the remaining 4 Tbs of butter. Brush the pretzels lightly with the butter. Bake until golden, 10 to 12 minutes.
10. Place pretzels on a wire rack and brush with any remaining butter. Sprinkle with course salt. I didn’t have any “pretzel salt” so I used kosher and it worked just fine.