RISE & SHINE KAUT43 OKC
You guys know how much I love to throw a bunch of tasty stuff out on a platter, and have friends and family dig in. This Thanksgiving is no different.
Part Three of my Thanksgiving meal ideas covers what to eat before we eat. Now while I’m in the kitchen cooking with family, I know there’s a whole crew of peckish people hanging out in front of the television watching parades and football games. Keep those hungry mouths and sneaky hands out of the kitchen and away from the crispy turkey skin, by knocking out a delicious snack platter.
I like texture, like cruchy roasted nuts and chewey dried fruits, sweet and tangy like pickled grapes and local drippy honey, salty dried and cured meats or olives... do all the flavors. Also keep in mind it's autumn, so use fresh stone fruits or root vegetables, and those great fall colors we all love. Make it pretty... make it tasty.
If you’re up to the Thanksgiving snack challenge, below are four of my recipes you can use. Add your favorite deviled eggs, sliced dried salami/prosciutto/cured meats, roasted nuts and olives, fresh fruit or warmed brie with dried fruit and honey. Whatever you use make sure it can be made a couple of days ahead of time or you can easily pick up at your favorite grocery or specialty food store. Keep the crew happy and keep your workload easy. Happy Cooking!
SHARP CHEDDAR CHEESE CRISPS makes around 60 1.5” crackers
2 cups All Purpose flour, plus extra for rolling
8 tablespoons unsalted butter, cubed
6 ounces shredded extra sharp cheddar cheese
2 egg yolks
4-5 tablespoons ice water
1 teaspoon turmeric
1/4 teaspoon ground ancho chili or cayenne pepper
- In a food processor add the flour and chilled cubed butter, turmeric, ancho pepper, and Cook’s Line. Pulse to break up into pea sized pieces. Add the shredded cheddar and egg yolks. Pulse to combine and crumble. With processor running add the ice water until the dough comes to gather a forms a ball. Remove, flatten, and let rest.
- Preheat your oven to 375 degrees. Prepare a large or a couple of cookie sheet pans with parchment or cooking spray. On a floured surface roll out your dough (you may have to do in two batches unless you have a large work surface). Roll out to an even flat 1/4” thickness.
- Pick a cookie cutter/biscuit cutter size you like and start cutting out the crisps. I uses a 1.5” round cutter. reuse the scraps for even more crisps. Lay out the crisps on to you sheet pan and back 12-15 minutes. For crisper crisps turn off the oven and let hang out and dry out more.
SMOKED BLUE CHEESE, SHALLOT AND ALMOND CHEESEBALL (PINECONE)
2 8 ounce packages cream cheese, room temp
4 ounces crumbled smoked blue cheese (crumbled blue, roquefort, or gorgonzola world too)
2 large shallots thinly sliced into rings
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
whole toasted almonds
rosemary sprigs to garnish
- With a stand mixer with paddle attachment, or with your own elbow grease, beat the cream cheese and mayonnaise until smooth. Add the crumbled blue cheese, shallot rings, The Roast Beast, and Worcestershire sauce. Mix until combined.
- Chill to set. Form into the shape of a pinecone, or break down in two small pinecones. Stud and shingle the outside with the toasted almonds for that pinecone look, and garnish with whole stems of rosemary.
1 large bunch of seedless grapes (white, red, black, or a mix )
12 ounces apple cider vinegar
1/2 cup sugar
1 teaspoon kosher salt
2 star anise
2 dried arbol chile pepper or pinch of red child flakes
1 tablespoon pickling spice
In a sauce pot add all the ingredients and bring to a simmer. Remove from the heat and let the flavors steep. Pack the plucked grapes in a 12 or 16 ounce glass jar. Pour in the hot pickling liquid and secure with an airtight lid. Let the grapes set at least over night before serving.
BROWN SUGAR AND SOY SAUCE POPCORN
6 tablespoons coconut oil
1 cup popcorn kernels
1 cup (2 sticks) unsalted butter
2 ½ cup brown sugar
½ cup low sodium soy sauce
1 Preheat your oven to 300 degrees. Grab the largest sheet pan you have (and you may have to use the pan more than once), spray with whatever vegetable spray you have, and set aside.
2 In a large heavy bottom pan or dutch oven, begin melting/heating the coconut oil. Add the popcorn kernels and cover. Just like with Jiffy Pop Popcorn, swirl and keep the oil and corn moving while heating... This helps to prevent burning. After awhile you’ll start to hear the pop pop pop of your popcorn. Keep moving and swirling, and pop that corn. When the pops stat to slow down remove from the heat, keep swirling until the popping stops. Transfer the popcorn to a large bowl or large roasting pan. set aside.
3 In a sauce pan start making your caramel. Melt the butter, and add the brown sugar. Stir to combine, and let the brown sugar and butter cook and thicken. Cook around five minutes. Slowly and in batches, add the soy sauce. This will bubble up and steam so watch your hands! Once all the soy has been added, mix with a wooden spoon and cook another 5 minutes or until thickened.
4 Pour the caramel sauce over the entire pan or bowl of the popcorn. With your spoon or rubber spatula, gently toss and coat the popcorn. Go down to the bottom and bring the popcorn up to the surface to ensure all the popped corn is coated.
5 Transfer the popcorn to the prepared sheet pan in one even layer. Transfer to the oven and bake 30 minutes; this bakes and sets the coating. Stir once at the 15-minute mark to ensure even baking.
6 Remove from the oven and cool. With a metal spatula or your hand, lift and cruel the caramel corn into a bowl or airtight container. Keep covered if you haven't eaten it all in one sitting.