Blog Archives

Maple Bacon Toffee

8/26/2020

Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced
2½ teaspoons smoked paprika
½ teaspoon sea salt
Scant ½ teaspoon baking soda
1¼ cups sugar
3 tablespoons maple syrup
¼ cup unsalted butter (½ stick)
⅓ cup cold water, plus a small jar full

Candy thermometer
13”X 18” baking pan with lip
Parchment paper or silicone baking mat

Line the baking sheet with parchment paper or a silicone mat.
Place the minced bacon into a small bowl and sprinkle it with the paprika, salt and baking soda, toss to mix. Set the bowl aside.
Place the sugar, maple syrup and the ⅓ cup of water in a small non-reactive saucepan, stirring together well. Clip the candy thermometer to the side of the saucepan.
Bring the mixture to a boil over medium heat. As needed, use the pastry brush dipped in cold water jar to brush any sugar crystals from the sides of the pan.
When the sugar has completely dissolved, the mixture is bubbling and the thermometer reads about 285°, raise the heat to medium high.
Add the butter in 4 equal parts, one part at a time, allowing each to melt thoroughly before adding the next. Stir often.
When the thermometer reaches about 300° remove the saucepan from the heat. Handle it carefully as it is now very, very hot.
Stir in the bacon paprika mixture.
Staying careful, pour the liquid candy into the lined baking sheet. Spread the mixture as needed to smooth it out across the sheet.
Let the toffee cool thoroughly, at least 20 minutes. Place the sheet in the refrigerator for another 20 minutes. Prepare a clean place on the counter or another baking sheet with a non-fuzzy dishcloth. Invert the toffee over the prepared place, remove the parchment paper and break toffee into pieces.

Toffee will keep up to a week in a sealed container in the refrigerator.

0 Comments

Red (or Yellow) Pepper Soup

8/19/2020

0 Comments

16 servings

Ingredients
5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups)
3 tablespoons olive oil, or just enough to sauté
6 large garlic cloves, minced
½ cup dry white wine (careful of choice of sweetness depending on peppers and onions)
9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken broth or water
Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb

Directions

Taste the onions and peppers before you start.
In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in oil until just limp. Stir occasionally, 8-10 minutes.
Stir in garlic; cook 2 minutes – stirring constantly.
Add wine. Bring to a boil, and then reduce heat and simmer until liquid is reduced to 1 tablespoon.
Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
Blend/food process in batches.
Add salt and pepper to taste.
Serve warm, room temperature or cold. Garnish if desired.

0 Comments

Blueberry Salsa

8/12/2020

0 Comments

adapted by Kay Carroll

Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes

Place all the ingredients except the lime juice in a large bowl. Toss lightly.
Set aside until ready to serve.
When ready to serve, drizzle with the lime juice and toss again.

0 Comments

Maple Bacon Toffee

Red (or Yellow) Pepper Soup

Blueberry Salsa

Archives

Home

Weekly Update

Vendors

Directions

Contact Us