September 1, 2012

Bacon-Wrapped Water Chestnuts

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Bacon-Wrapped Water Chestnuts

Bacon-Wrapped Water Chestnuts

September (Saturday before U.S. Labor Day):  International Bacon Day

Everything is better with bacon—especially when wrapped around roasted water chestnuts and smothered in a sweet barbecue-style sauce! We serve these bite-sized bundles as appetizers and they are really popular at parties and potlucks.  They may be messy to make but they can be prepared ahead of time and then served later. Celebrate with a savory sampler at your next social gathering and on International Bacon Day—bake bacon-wrapped water chestnuts!

Recipe

(From Ingrid K.)

  • 1 pound bacon strips
  • 2 cans (8 ounces) whole roasted water chestnuts
  • 1 teaspoon Worcestershire sauce
  • ¾ cup ketchup
  • ¾ cup brown sugar (we used C&H brand)

Directions

Soak toothpicks in water to prevent them from burning in the oven. Cut bacon strips in half or thirds and peel apart. Drain the cans of chestnuts and pat dry. In a large bowl, mix the Worcestershire sauce with the ketchup and brown sugar until smooth.

Bacon-Wrapped Water Chestnuts

Stir in the chestnuts and bacon until well coated. Wrap a piece of bacon around a chestnut, rinse hands in a bowl of water and secure with a toothpick. Place each on a foil-lined baking sheet. Repeat for the remaining chestnuts and bacon.

Bacon-Wrapped Water Chestnuts

Spoon the extra sauce on the bacon-wrapped chestnuts. Bake in a preheated oven at 350 degrees F for 35 minutes, making sure the bacon is thoroughly cooked. Carefully remove each piece and serve on appetizer trays.

Bacon-Wrapped Water Chestnuts

Notes

  • Thanks to Ingrid K., Highlander’s former co-worker, for giving us this recipe at her retirement party.
  • Other Bacon Day dates include the first Saturday in January after the new year and February 19. In Manchester (United Kingdom), it is observed on January 14. A Facebook users group is promoting March 5 as National Bacon Day.
 

August 28, 2012

Cherry Turnovers

Posted by HI Cookery under 08 August | Tags: , , , , |
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Cherry Turnovers

Cherry Turnovers

August 28: National Cherry Turnover Day

As an alternative to cherry pie or tarts, Highlander indulges in cherry turnovers once in a while. Like his favorite cherry pie pockets, these sweet snacks are portable and petite and an easy-to-make treat! These dessert dumplings are prepared with puff pastry encasing cherry pie filling. The technique is to “turn over” the puff pastry squares into triangular shapes, hence the name. Try this turnover recipe for a tasty pastry on National Cherry Turnover Day.

Recipe

(Adapted from Group Recipes)

Ingredients

  • 1 package (17.25 ounces) frozen puff pastry (we used Pepperidge Farm brand)
  • 1 can (21 ounces) cherry pie filling
  • 1 egg + 1 teaspoon water, lightly beaten
  • 1 cup powdered sugar
  • 1-2 tablespoons milk, water or kirsch (cherry liqueur)

Directions

Thaw the frozen puff pastry according to the package directions. Unfold each sheet on a lightly floured surface. Lightly press finger to smooth out the folded creases. Cut each sheet into quarters for a total of eight squares. Drain the cherry pie filling in a colander.

Cherry Turnovers

Spoon the filling in the middle of each puff pastry square. Moisten the edges with egg wash. Turn over and fold the pastry square in half to make a triangle; repeat for all.

Cherry Turnovers

Seal the edges with the tines of a fork. Cut small slits with a knife to vent the turnovers. Place on a foil-lined baking sheet that has been lightly greased with cooking spray. Brush the tops with egg wash. Bake in a preheated oven at 400 degrees F for 10-15 minutes until golden brown and puffed. Remove from the oven.

Cherry Turnovers

Meanwhile, in a bowl, make the glaze by stirring the milk/water/kirsch into the powdered sugar until smooth. Place in a zip-top plastic bag. Snip a small hole at the point of the bag. Drizzle the glaze over the cherry turnovers. Let set slightly. Serve while warm.

Cherry Turnovers

Notes

  • Instead of drizzling glaze over the baked turnovers, try sprinkling a bit of turbinado/coarse sugar or sliced almonds on top of the egg wash before baking them.
  • Check out other cherry recipes by searching our blog.
 

August 21, 2012

Fudge Pecan Torte

Posted by HI Cookery under 08 August | Tags: , , , , , , |
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Fudge Pecan Torte

Fudge Pecan Torte

August 21: National Pecan Torte Day

Pecans are popular in the South (especially in South Texas where we live) and we have put them in pies, cookies, cakes, tarts and now a torte. Like the Pioneer Woman’s “Texas Fudge Sheet Cake” recipe, Southern celebrity chef Paula Deen’s “Fudge Pecan Torte” is its richer cousin. Both cakes are deliciously fudgy, but the torte is also studded with pecans and slathered with a silky-smooth icing. While the sheet cake is a casual crowd pleaser at potlucks, the torte is a decadent dessert centerpiece and showstopper at posher parties! Indulge on National Pecan Torte Day with this Fudge Pecan Torte recipe.

Recipe

(Adapted from Paula Deen via Good Housekeeping)

For the torte

  • 11 tablespoons butter, unsalted, cold, sliced
  • 4 ounces/squares bittersweet chocolate (we used Baker’s brand)
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • ½ cup coffee liqueur (we used Godiva brand cappuccino liqueur)
  • ¾ cup pecan chips (coarsely chopped pecan pieces)

Directions

Grease a 9- or 10-inch springform pan. Line the bottom with parchment paper and grease it as well. In a microwavable bowl, place the butter and bittersweet chocolate. Microwave until it is melted (about 1 ½ minutes). Stir until smooth. Set aside to cool slightly.

Fudge Pecan Torte

In another bowl, mix together the flour, baking powder and salt. In a mixing bowl, beat the eggs with the sugar. Pour in the melted chocolate and blend well. Stir in the coffee liqueur.

Fudge Pecan Torte

Gradually add the flour mixture. Fold in the pecans with a spatula. Pour the batter into the prepared pan. Bake in a preheated oven at 350 degrees F for 40 minutes, testing for doneness with a toothpick. Remove from the oven and let cool completely on a wire rack in the pan. Invert the torte onto a wire rack set over a lipped pan lined with foil. Carefully peel away the parchment paper from the top of the torte. Prepare the chocolate ganache icing.

Fudge Pecan Torte

For the icing and pecan decorations

  • 8 ounces/squares semi-sweet chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream
  • 1 tablespoon corn syrup
  • ¼ cup pecan chips (coarsely chopped pecan pieces)
  • 3 whole pecans, toasted

Directions

In a microwave-safe bowl, melt the chocolate. In a small saucepan on the stovetop, heat the whipping cream over medium heat until bubbly, being careful not to burn the bottom of the pan. Pour over the melted chocolate and mix well. Stir in the corn syrup until well blended. Let set to thicken for about five minutes.

Fudge Pecan Torte

Slowly pour the icing over the top of the torte, allowing it to drip down the sides. Use a spatula to smooth out the icing over the top and sides. Let set for around 10 minutes.  Carefully transfer the torte to a cake plate, board or stand/pedestal. Decorate with a ring of pecan chips on top of the torte. Garnish the middle with the whole pecans.

Fudge Pecan Torte

Notes

  • We used a Wilton cake lifter to transfer the iced torte onto a cake board.
  • Nuts about pecans? Search our blog for more recipes using pecans as an ingredient.
 

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