Butter & Scotch Hot Toddy Caramel Corn

 

Butter & Scotch Hot Toddy Caramel Corn

 

This is a sponsored post from Abrams Books and the Abrams Dinner Party. 

 

Last week I did a very informal poll in a video I made for Instagram about this great new cookbook called Butter & Scotch, named for the actual Brooklyn bar and bakery. I asked my viewers which recipe they would like to see on my blog and gave them three choices.

The overwhelming choice was for this Hot Toddy Caramel Corn, made with a good shot of bourbon!

That is what this book and the establishment is Brooklyn is all about. Delicious baked goods and really fantastic cocktails, both meant to be eaten and drank together! Forget salty bar foods, this is all about balancing a sweet dessert with a cocktail that may also be sweet or bitter or both!

This book covers the bases, from pie dough to frosting to cakes and beyond. On the cocktail side, there are recipes for simple syrups and shrubs for making drinks that are out of this world.

I grew up drinking Hot Toddys when I was sick, and to this day I make them when my throat is sore and my nose is stuffy. But now I can make Hot Toddy Caramel Corn, and enjoy it while I sip my liquid Hot Toddy.

Whether I’m sick or not.

Hot Toddy Caramel Corn

Servings 14 cups

Ingredients

  • 1 cup sugar
  • 1/2 stick unsalted butter
  • 1/2 cup clover honey
  • 1/4 teaspoon baking soda
  • 3 tablespoon bourbon
  • 2 teaspoons kosher salt
  • zest of 1 lemon
  • 1 1/2 teaspoons ground cinnamon
  • 14 cups popped popcorn

Instructions

  1. Preheat the oven to 325° F. Grease two rimmed metal baking sheets and set aside.

  2. In a large heavy-bottomed pot, heat the sugar, butter and honey over medium-high, stirring until they are well incorporated. Cook the caramel until you smell the caramelized sugar and see it turn a light amber/beige color.

  3. Remove the pot from the heat and whisk in the baking soda, then whisk in the bourbon, salt, lemon zest and cinnamon. (be careful, the caramel will release a lot of steam, so guard your hands.)

  4. When all the ingredients are incorporated, fold in the popcorn using a heatproof spatula or wooden spoon. Keep folding, pulling caramel up from the bottom and over the popcorn, until it is well coated.

  5. Spread the popcorn out on the baking sheet and bake for 20 minutes, pulling it out every 5 minutes to fold and toss to better coat the popcorn with caramel.  Remove from the oven and let cool completely (this takes about 20 minutes) then serve or seal in airtight bags.

  6. The caramel corn will last up to 5 weeks when kept in an air-tight bag away from humidity.

Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party.  I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.

The 24-Hour Wine Expert

24HourWineExpert

I like to consider myself a wine aficionado, although I am probably closer to being a wino. . . I mean a wine lover.

While I was in culinary school, one of my favorite classes was an intensive wine course we were required to take. This class was a combination of lectures, tastings and wine pairings.  My school was located in San Francisco, so we were able to take field trips to the Napa and Sonoma Valley for tastings and meetings with local wine makers. Although I enjoyed wine before, I had no real understanding of wine. This class opened my eyes, and my palate.

In California, you can find great wine being made from the Mexican border all the way up to the Oregon border. I have been to wineries all over this state, and learned through tasting what my favorite wines are. But, while California has many varietals to choose from, the reality is that wine is produced all over the world and has been since biblical times. And learning about wines from other countries can be daunting, especially if you aren’t required to take a class, as I was.

That is where The 24-Hour Wine Expert written by renowned wine critic Jancis Robinson comes in. This pocket-size book makes choosing the right wine so simple, even if you are a wine novice.  This book is written for everyone, with no wine snobbery or language that is not accessible.

About the same size as a Kindle or other tablet, this book easily fits in your purse or bag, so taking it with you when you go wine shopping is easy.

Are you having a dinner party? Consult the chapter about Matching Wine to the Occasion.

Don’t know a thing about European wines? Read Wine Regions You Need to Know About – A Cheat Sheet.

Not sure how to store and serve your wines? How to Handle Wine and Essential Hardware are the chapters you need.

From learning about each grape variety to choosing the right bottle, The 24-Hour Wine Expert breaks it all down for you in an unfettered, simple to understand style.

To learn even more about wine and Jancis Robinson, visit her website, where you can find articles, tasting notes and more.

Find links to purchase The 24-Hour Wine Expert here.

 

Full Disclosure: This is a sponsored post from Abrams Books and the Abrams Dinner Party.  I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I believe in reviewing only products that fit my brand and will be beneficial to my readers. All the opinions are my own.

Spicy Turkey Stuffed Poblano Peppers

Spicy Turkey Stuffed Poblano Peppers #tryturkey

 

Turkeys and I are good friends. Well, friends in the sense that I love to eat them up. So maybe frenemies is the better term, but either way I love turkey.

From Succulent Spiced Turkey Carnitas,

Turkey Carnitas

 

to Mini Brie Stuffed Turkey Burgers,

 

Mini Brie Stuffed Turkey Burgers | Black Girl Chef's Whites

 

to Turkey Chili Pasta,

Turkey Chili Pasta

and Cherry Chipotle Glazed Turkey Meatballs,

 

Cherry Chipotle Glazed Turkey Meatballs | Black Girl Chef's Whites

 

it is obvious I am a fan of the All American bird. Did you know Benjamin Franklin proposed the turkey as the symbol of America? The bald eagle won that battle, but its always nice to be nominated.

My latest recipe featuring turkey is an amazingly flavorful and easy Spicy Turkey Stuffed Poblano Peppers. Think of those stuffed bell peppers your grandma used to make, but so, so much better!

 

Poblano Chile Peppers

 

Turkey is a very mild meat that lends itself to so many different flavor profiles. Poblano peppers are a mildly spicy chile, that is most often recognized as the pepper used in the Mexican dish Chile Relleno. For this recipe, I chose to season ground turkey with a myriad of spices before stuffing and baking it in the halved chiles. While the recipe is simple, the results are not!

I am working with the National Turkey Federation to promote awareness about how versatile and delicious turkey is. Don’t just think about turkey at Thanksgiving, consider it a meat to buy year round. Not only is is easy to cook, it is considerably lower in fat than many other meats and tastes fantastic.

The National Turkey Federation supports its farmers to raise well-treated turkeys in comfortable settings that are environmentally safe and that by doing so raise the tastiest turkey. By providing all the information retail and restaurant professionals need to raise awareness educate and inspire people to try an unexpected, healthy and flavorful lean protein – turkey.

Spicy Turkey Stuffed Poblano Peppers
 
Prep time
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Author:
Serves: 8 peppers
Ingredients
  • 1 pound ground turkey
  • 1 shallot, chopped
  • ¼ cup dried breadcrumbs
  • 2 tablespoons Pepitas, or roasted pumpkin seeds
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chipotle chile
  • 4 poblano peppers, halved, seeds removed
  • Sliced jack cheese (optional)
Instructions
  1. Heat the oven to 350° F.
  2. In a large mixing bowl combine the turkey, shallots, pepitas, salt, thyme, cumin, coriander and chipotle.
  3. Using clean hands, throughly mix all the ingredients together.
  4. Place the poblano pepper halves into an 11 X 9 baking dish,
  5. Divide the turkey mixture between the peppers.
  6. Gently press the turkey into each pepper, evenly distributing the meat.
  7. An optional garnish is sliced mild cheese. If using place the cheese on top of the turkey.
  8. Cover the dish with foil and bake 40 minutes.
  9. Remove the foil from the dish and bake an additional 10-15 minutes, until the turkey is nicely browned.
  10. Serve immediately.

 

I’ve given you five excellent turkey recipes but for additional recipes, tips, videos and resources on turkey,  visit the Serve Turkey website.

 

You  can also find great information and recipes on the Serve Turkey Facebook page as well as the Serve Turkey Twitter account.

 

 

Breakfast Sausage and Home Fries Casserole

Breakfast Sausage and Home Fries Casserole

This is the kind of meal I like to order when I go out to breakfast. I used to make this kind of breakfast at home, but when you have a hungry kid with zero patience, you go for the quick option most of the time. But the great thing about this Breakfast Sausage and Home Fries  Casserole is that you can make it the night before, then bake it in the morning!

Once again, I am working with Johnsonville Sausage to create a new recipe for a holiday casserole. For me, the best part of the holiday season is watching my daughter unwrap her Christmas gifts. Paper is ripped and tossed at warp speed. Cats pounce on the discarded ribbons with abandon. I sit there groggy, taking photos and enjoying the ear to ear grins and cries of joy and excitement.

But the minute the rampage subsides, my daughter will turn and look at me, asking “What’s for breakfast?”

This is where having an assembled casserole ready to baked is so wonderful. Whether it is Christmas morning, New Year’s day or any old day, all you have to do is turn on the oven, pop the casserole in and sit back and enjoy your family while it bakes.

 

Johnsonville Breakfast Sausage and Home Fries Casserole Ingredients

I like to buy ready to eat sausage links and patties because of my impatient and hungry child. I used Johnsonville Fully Cooked Original Recipe Breakfast Sausage for this casserole. If you do not eat pork, they also have a delicious turkey breakfast sausage, which will work just fine in this recipe.

If you are making this casserole the night before, assemble it completely, like the photo below.

 

Breakfast Sausage and Home Fries Casserole

Cover the casserole tightly with foil and place in the refrigerator until ready to bake.

Cooks Tip: If using a mandolin style slicer for the potatoes, slice them directly into a bowl of cold water. This stops discoloration and will crisp up the potatoes. If cutting by hand, place them into cold water after cutting.

Breakfast Sausage and Home Fries Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package Johnsonville Original Recipe Fully Cooked Breakfast Sausage, chopped
  • 1 teaspoon fine sea salt
  • ¼ – ½ teaspoon Aleppo pepper or crushed red pepper flakes
  • ½ teaspoon dried thyme
  • 2 russet potatoes (about 2 pounds) peeled, thinly sliced
  • 2 garnet yams (about 1½ pounds) peeled, thinly sliced
  • 1 red bell pepper, seeded, sliced into matchstick size pieces
  • 1 large shallot, thinly sliced
  • 2 tablespoons butter, cut into small pieces
Instructions
  1. Heat the oven to 350°F
  2. Coat a 9X13 baking pan non stick cooking spray.
  3. Mix together salt, pepper and thyme in small bowl.
  4. Layer ⅓ of both types of potatoes in the bottom of baking pan.
  5. Sprinkle with ⅓ of the spice mixture.
  6. Top with ⅓ each of the sausage, peppers and shallots.
  7. Repeat the layering twice until casserole assembled.
  8. Place the pieces of butter on top, then cover with foil.
  9. Bake 40 minutes, remove foil, bake additional 15 - 20 minutes to brown potatoes.

 

Breakfast Sausage and Home Fries Casserole

 

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Brown Sugar-Cinnamon Yoghurt Sauce

Brown Sugar-Cinnamon Mountain High Yoghurt Sauce

It always amazes me how something so simple can become something so incredible. That is what I feel when I make this Brown Sugar-Cinnamon Yoghurt Sauce.

Quite a few years ago I whipped up a batch of this sauce to  serve with a platter of ripe and juicy peach and nectarine slices. I took them over my friend Holland’s house for a summer BBQ, and it was a huge hit! I was even asked for the recipe, to which I replied “ummmm, yoghurt and brown sugar. Maybe some cinnamon, but I can’t remember.”

That’s how I cook if I am not developing a recipe for publication. A little bit of this, a little bit of that, taste, adjust, bada boom, bada bing! Which means I often have to go back and re-develop a recipe if I make something for dinner and decide I want to share it with my readers. You would think after being a recipe developer for 15+ years that I would just write things down no matter what?! Yeah, that would be to easy.

I recently trotted the recipe out for my daughter’s Brownie Troop when they needed to earn their snack badge. I cut a large platter of assorted fruits, and brought the sauce and bamboo skewers for them to make Fruit Kebabs. These girls are only 8, and I brought a really large platter of fruit, thinking I would be taking about half home. Like cute little locusts they descended upon the fruit and yoghurt sauce, leaving a platter with only a few seeds and a wee bit of juice.

But the most profound thing that afternoon was that the girls all raved about the yoghurt sauce. Even a few extremely picky eaters ate a good amount. Kids who didn’t like yoghurt ate the yoghurt sauce. Had the world gone mad?

Nah, the girls had just discovered something really tasty and had absolutely no idea how healthy it was for them. Or how easy it was for their parents to make it for them.

 

Brown Sugar-Cinnamon Mountain High Yoghurt Sauce

 

I tend to use yoghurt in place of sour cream, or other higher fat forms of dairy. One of the brands I like to eat is Mountain High Yoghurt, which is free from all the additives you often find in other brands of yoghurt. No preservatives, no artificial flavors and colors, just simple goodness.

If you are a fan of Mountain High Yoghurt or whether you have never tried it, I urge you to click here to get a coupon to try Mountain High Yogurt for yourself.

 

Mountain High Yoghurt

Brown Sugar-Cinnamon Yoghurt Sauce
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 2 cups plain Mountain High Yoghurt
  • ¼ cup light brown sugar, lightly packed
  • ⅛ teaspoon ground cinnamon
  • Assorted fruits, such as berries, sliced melon, sliced apples, sliced mango, sliced peaches or sliced nectarines
Instructions
  1. In a medium bowl, whisk together the yoghurt, brown sugar and cinnamon.
  2. Place your chosen fruit onto a plate or platter.
  3. Drizzle the yoghurt sauce over the fruit or offer it in a bowl for dipping.
  4. Refrigerate any unused portion.

 

Visit the Mountain High social media pages for more great recipe  and craft ideas!

Mountain High Yoghurt on Pinterest

Mountain High Yoghurt on Facebook

Mountain High Yoghurt on Instagram