Sugar Cookie Peach Cobbler Recipe

Sugar Peach Cobbler

In summertime, all I want to do is eat peaches, all day every day. So I tend to stock up on them to the point of insanity, and then it’s a rush to beat the clock and use them before they go bad. One of my all-time favorite recipes to utilize my hoarded peaches is my mom’s sugar cookie peach cobbler. It is sure to impress but so easy to make! The cobbler part tastes like a sugar cookie, and is ridiculously addictive.

Ingredients

For the fruit layer:
8 peaches, sliced
1/3 c. sugar
1 T. cornstarch

For the topping:
1/2 c. flour
1/2 c. sugar
1 egg yolk
1/4 tsp baking powder
1 stick butter, softened
1/2 tsp. almond extract
1/4 tsp. nutmeg
1 pinch salt

Peaches, Sugar, and Cornstarch | Sugar Cookie Peach Cobbler Recipe

Preheat oven to 375°. Place sliced peaches in a large bowl. Toss with fruit layer ingredients, until dry ingredients completely coat the peaches. Spray a 9×13 inch pan with nonstick spray, and put peach mixture in the bottom of the pan.

For the sugar cookie topping, start by using a mixer to cream together the butter and sugar until well-combined. Add the egg yolk, nutmeg, almond extract, and salt to the bowl, and mix again. Finally, stir in the baking powder and flour and beat until incorporated.

With a large spoon, scoop the sugar cookie topping in large dollops on top of peach mixture. Spread as much as possible in a smooth layer, but don’t worry if it’s hard to spread – the topping will even out in the oven.

Peach Cobbler in Oven

Bake the cobbler for 40-50 minutes, until crust is just golden on top. Serve warm or at room temperature, and topping the cobbler with a scoop of vanilla ice cream is always an option!

Peach Cobbler

 

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Sugar Cookie Peach Cobbler

Sugar Cookie Peach Cobbler Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the fruit layer:
  • 8 peaches, sliced
  • ⅓ c. sugar
  • 1 T. cornstarch
  • For the topping:
  • ½ c. flour
  • ½ c. sugar
  • 1 egg yolk
  • ¼ tsp baking powder
  • 1 stick butter, softened
  • ½ tsp. almond extract
  • ¼ tsp. nutmeg
  • 1 pinch salt
Instructions
  1. Preheat oven to 375°.
  2. Place sliced peaches in a large bowl.
  3. Toss with fruit layer ingredients, until dry ingredients completely coat the peaches.
  4. Spray a 9x13 inch pan with nonstick spray, and put peach mixture in the bottom of the pan.
  5. For the sugar cookie topping, start by using a mixer to cream together the butter and sugar until well-combined.
  6. Add the egg yolk, nutmeg, almond extract, and salt to the bowl, and mix again.
  7. Finally, stir in the baking powder and flour and beat until incorporated.
  8. With a large spoon, scoop the sugar cookie topping in large dollops on top of peach mixture.
  9. Spread as much as possible in a smooth layer, but don't worry if it's hard to spread - the topping will even out in the oven.
  10. Bake the cobbler for 40-50 minutes, until crust is just golden on top.
  11. Serve warm or at room temperature, and topping the cobbler with a scoop of vanilla ice cream is always an option!

 

 

The Best Sweet Italian Dressing Recipe

Sweet Italian Dressing Recipe
It’s always been a struggle for me to truly enjoy eating salads – I’ll admit it. But growing up, drenching some lettuce in this sweet Italian dressing was a sure-fire way to get me to partake in some veggies. This is the primary salad topper I remember my mom making as a kid and it is still one of my go-to recipes today, because it is quick and delicious. Just throw all the ingredients in the food processor and you’re done!

Ingredients

1 cup vegetable oil
1/4 cup white vinegar
1/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp garlic powder
3/4 tsp smoked paprika
1/4 tsp black pepper
Handful fresh parsley (about 1/4 c. unchopped)
Pinch crushed red pepper

Combine all ingredients in food processor or blender. Pulse until well-blended and parsley is no longer in large pieces. Store leftovers in the fridge for up to 1 week.

Mixing Italian Dressing | Sweet Italian Dressing Recipe

Drizzle the finished dressing on your favorite greens for salad. Toss in some toasted walnuts, bacon, shredded mozzarella, and diced tomatoes for an easy side for any meal.

Salad with Sweet Italian Dressing

This dressing is great just on spinach or romaine lettuce, but I have also used it as a marinade for chicken, and it turned out wonderfully juicy and flavorful. Alternatively, try it as a the base for a potato or pasta salad recipe, or toss broccoli or asparagus in it before roasting them in the oven.

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Caroline

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The Best Sweet Italian Dressing Recipe
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup vegetable oil
  • ¼ cup white vinegar
  • ¼ cup red wine vinegar
  • ½ cup sugar
  • ¾ tsp salt
  • 1½ tsp garlic powder
  • ¾ tsp smoked paprika
  • ¼ tsp black pepper
  • Handful fresh parsley (about ¼ c. unchopped)
  • Pinch crushed red pepper
Instructions
  1. Combine all ingredients in food processor or blender.
  2. Pulse until well-blended and parsley is no longer in large pieces.
  3. Drizzle the finished dressing on your favorite greens for salad.
  4. Toss in some toasted walnuts, bacon, shredded mozzarella, and diced tomatoes for an easy side for any meal.

 

Mini Crab Cake Bites Recipe

Mini Crab Cake Bites
I made this recipe recently for my family’s Preakness Party, mainly because crab cakes were a good choice for “Maryland” cuisine. The crab cakes ended up being a huge hit – we had no leftovers! This appetizer recipe is both easy and elegant for entertaining, so if you enjoy seafood, this is a great choice for your next gathering. I like to bake my crab cakes instead of frying them; I find they are less likely to burn, and they are healthier that way.

Ingredients:

For the crab cake bites:

1 8 oz package of lump crab meat (juice drained)
2/3 cup Panko breadcrumbs
1 egg, beaten
1 T. whole grain mustard
1/4 cup mayonnaise
2 cloves garlic, minced
1 tsp. Old Bay seasoning (find it near the seafood section)
1 T. chopped fresh parsley
1 tsp. Worcestershire sauce
Juice of 1/2 a lemon
Dash of salt

For the garlic-mustard aioli dipping sauce:

1/2 c. mayonnaise
1/4 c. sour cream
2 tsp. hot sauce
2 tsp. ketchup
Juice of 1/2 a lemon
1 T. whole grain mustard
1/2 tsp. garlic powder
Chopped chives, for garnish
Salt and pepper, to taste

Preheat the oven to 375º F.  Start by picking through the crab meat with your fingers, to make sure that there are no bits of shell (I hate this part – but it’s worth it, no one wants to eat shell pieces).  In a medium-sized bowl, gently combine all of the crab cake ingredients until all components are fully incorporated; do not over-mix. Place mixture in the fridge for 30 minutes to chill; this will help make the patties easier to form.

Crab Cake Mixture | Mini Crab Cake Bite Recipe

Once the mixture has chilled, spray a cookie sheet with nonstick cooking spray to ensure the crab cakes don’t stick on the bottom. Form the crab mixture into small patties, about the size of a poker chip, and place them on the cookie sheet. Leave at least an inch of space between each crab cake on the sheet. Bake the mini crab cakes for about 15 minutes, or until the crab cakes are set and the bottoms are golden brown.

Crab Cakes on Cookie Sheet | Mini Crab Cake Bites Recipe

While the mini crab cakes are in the oven, make the garlic-mustard aioli. Mix together all sauce ingredients except chives, salt, and pepper. Taste for flavor; add salt and pepper as needed. Top aioli with sprinkling of chives. Serve this sauce on the side for guests to dip mini crab cakes in it.

Garlic Mustard Aioli | Mini Crab Cake Bites Recipe

Place the crab cakes on a vintage cake stand or a pretty platter with dipping sauce in the center and enjoy! What are your favorite appetizer recipes?

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Caroline

Mini Crab Cake Bites Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This appetizer recipe is both easy and elegant for entertaining, so if you enjoy seafood, this is a great choice for your next gathering. I like to bake my crab cakes instead of frying them; I find they are less likely to burn, and they are healthier that way.
Ingredients
  • 1 8 oz package of lump crab meat (juice drained)
  • ⅔ cup Panko breadcrumbs
  • 1 egg, beaten
  • 1 T. whole grain mustard
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp. Old Bay seasoning (find it near the seafood section)
  • 1 T. chopped fresh parsley
  • 1 tsp. Worcestershire sauce
  • Juice of ½ a lemon
  • Dash of salt
Instructions
  1. Preheat the oven to 375º F.
  2. Start by picking through the crab meat with your fingers, to make sure that there are no bits of shell (I hate this part - but it's worth it, no one wants to eat shell pieces).
  3. In a medium-sized bowl, gently combine all of the crab cake ingredients until all components are fully incorporated; do not over-mix.
  4. Place mixture in the fridge for 30 minutes to chill; this will help make the patties easier to form.
  5. Once the mixture has chilled, spray a cookie sheet with nonstick cooking spray to ensure the crab cakes don't stick on the bottom.
  6. Form the crab mixture into small patties, about the size of a poker chip, and place them on the cookie sheet.
  7. Leave an least an inch of space between each crab cake on the sheet.
  8. Bake the mini crab cakes for about 15 minutes, or until the crab cakes are set and the bottoms are golden brown.

 

Rhubarb Soda Recipe

Rhubarb Soda Recipe
You need an expensive, as-seen-on-tv soda maker to make your own soda, correct? Wrong! Making different flavors of fruit soda is actually really easy to do at home, without any sort of fancy gadget. I chose rhubarb for this recipe, because it is a beautiful pink color and happens to be in season, but try substituting other fruits such as strawberries or black cherries instead!

Ingredients:

1 pound rhubarb (approximately 8-10 stalks)
1 cup sugar
1 1/2 cups water
1 quart Seltzer Water
Ice

Start by scrubbing the rhubarb stalks. Chop the cleaned stalks into small pieces, roughly 1″ in size. Place the rhubarb pieces, water, and sugar into a medium saucepan. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer, and let cook for 30 minutes. Set the pan aside for mixture to cool and thicken. When it has cooled completely, pour the syrup into a fine-mesh sieve with a bowl underneath it. Let the mixture drain for approximately one hour, or until the liquid has separated from the rhubarb pulp. Store strained syrup in a mason jar in the refrigerator.

Draining Rhubarb | Rhubarb Soda Recipe

To make the soda itself, put 3 tablespoons of the cooled syrup into the bottom of a glass. Top with 1 cup of seltzer water and mix well to combine. Add ice to the glass. Enjoy!

Rhubarb Soda | Rhubarb Soda Recipe

Now that you’ve made all this sweet syrup, what do you with it other than making pop? Here are some more ideas:

  • Drizzle some over vanilla ice cream for a delicious sundae
  • Mix some vodka into the seltzer for a refreshing cocktail
  • Pour a little into a fluted glass and top with champagne for a fun bellini
  • Top pancakes with it for a new breakfast twist
  • Mix with a little balsamic vinegar and brush onto grilled chicken for a savory glaze

Rhubarb Soda Cocktail | Rhubarb Soda Recipe
What other fruit and soda combos would you like to try? Let me know in the comments below!

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Caroline

Rhubarb Soda Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound rhubarb (approximately 8-10 stalks)
  • 1 cup sugar
  • 1½ cups water
  • 1 quart Seltzer Water
  • Ice
Instructions
  1. Start by scrubbing the rhubarb stalks.
  2. Chop the stalks into small pieces, roughly 1" in size.
  3. Place the rhubarb pieces, water, and sugar into a medium saucepan.
  4. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer, and let cook for 30 minutes.
  5. Set the pan aside for mixture to cool and thicken.
  6. When it has cooled completely, pour the syrup into a fine-mesh sieve with a bowl underneath it.
  7. Let the mixture drain for approximately one hour, or until the liquid has separated from the rhubarb pulp.
  8. Store strained syrup in a mason jar in the refrigerator.
  9. To make the soda itself, put 3 tablespoons of the cooled syrup into the bottom of a glass.
  10. Top with 1 cup of seltzer water and mix well to combine.
  11. Add ice to the glass.

 

Maple-Mustard Pork Tenderloin

Maple-Mustard Pork Tenderloin
There’s nothing better than the first grilled meal of the season. One of the first things I wanted to make this year when the weather allowed was Maple-Mustard Pork. This simple and scrumptious recipe is fit for a fancy dinner party, but is casual enough for a summer BBQ.

Ingredients:

1 pound trimmed pork tenderloin
1/2 cup real maple syrup (I used Simple Gourmet Hickory Syrup – found at Celebrate Local)
3 T. whole grain mustard
3 T. apple cider vinegar
2 tsp. garlic, chopped
2 dashes Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. coarse salt
1/4 tsp. pepper

Combine all ingredients except for pork in a medium-sized bowl. Whisk to combine into a marinade. Place the pork in a container with a lid. Generously coat the pork with the marinade, and cover with the lid. Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours.  Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.

Marinating Pork | Maple Mustard Pork Tenderloin

Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking. Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame). Turn the pork throughout the grilling process so all sides are evenly cooked. Every 15 minutes, brush on some of the reserved maple-mustard marinade. Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer. Let the meat rest for 10 minutes, then slice into 1 inch pieces.

Tenderloin on Grill | Maple Mustard Pork Tenderloin

If any of the marinade is left after the basting process, place the liquid in a saucepan. Bring the leftover marinade to a boil, stirring at a boil for 5 minutes. Turn the heat to low and simmer for 5 more minutes to reduce liquid. Place reduced marinade over sliced tenderloin. Serve this easy dish with Brussels Sprouts or smashed redskin potatoes on the side, or thinly carve the leftovers and make a memorable sandwich. Enjoy!

Sliced Tenderloin | Maple Mustard Pork Tenderloin

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Maple-Mustard Pork Tenderloin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound trimmed pork tenderloin
  • ½ cup real maple syrup (I used Simple Gourmet Hickory Syrup - found at Celebrate Local)
  • 3 T. whole grain mustard
  • 3 T. apple cider vinegar
  • 2 tsp. garlic, chopped
  • 2 dashes Worcestershire sauce
  • 1 tsp. hot sauce
  • ½ tsp. thyme
  • ½ tsp. paprika
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
Instructions
  1. Combine all ingredients except for pork in a medium-sized bowl.
  2. Whisk to combine into a marinade. Place the pork in a container with a lid.
  3. Generously coat the pork with the marinade, and cover with the lid.
  4. Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours.
  5. Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.
  6. Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking.
  7. Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame).
  8. Turn the pork throughout the grilling process so all sides are evenly cooked.
  9. Every 15 minutes, brush on some of the reserved maple-mustard marinade.
  10. Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer.
  11. Let the meat rest for 10 minutes, then slice into 1 inch pieces.
  12. If any of the marinade is left after the basting process, place the liquid in a saucepan.
  13. Bring the leftover marinade to a boil, stirring at a boil for 5 minutes.
  14. Turn the heat to low and simmer for 5 more minutes to reduce liquid.
  15. Place reduced marinade over sliced tenderloin.

 

Pimento Cheese

Pimento Cheese Recipe
Pimento cheese is one of the easiest and most delicious recipes you will ever make. All you need is a food processor, or in a pinch, a mixer will work too! This Southern spread has many uses, and is a cinch to pull together.

Ingredients:

8 oz sharp cheddar
1/2 block of cream cheese
1/3 c. mayo
1/2 jar diced pimentos
3 dashes Worcestershire sauce
3 dashes hot sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper, to taste

Start with 8 oz of sharp cheddar cheese. Shred the cheese in the food processor. Once shredded, place the cheese in a medium-sized bowl. In the now empty food processor, place all the remaining ingredients. Turn on the food processor to combine, making sure that the cream cheese is well-incorporated. Add the shredded cheese back into the food processor with cream cheese mixture. Pulse a few times to combine so that it is well-distributed. Start pretending you are in a warmer climate than Ohio. That’s it!

Shredded Cheddar | Pimento Cheese Recipe

My mom likes to serve the pimento cheese as a sandwich on some delicious crusty bread, or pair it with some celery, carrots, and pretzels as a dip. If I had thought about it sooner, I would have spread this batch on bread and made it into a grilled cheese sandwich with bacon and tomato. Hope you enjoy!

Pimento Cheese Spread

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Pimento Cheese
Author: 
Cuisine: Southern
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 oz sharp cheddar
  • ½ block of cream cheese
  • ⅓ c. mayo
  • ½ jar diced pimentos
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • Salt and pepper, to taste
Instructions
  1. Start with 8 oz of sharp cheddar cheese
  2. Shred the cheese in the food processor
  3. Once shredded, place the cheese in a medium-sized bowl
  4. In the now empty food processor, place all the remaining ingredients
  5. Turn on the food processor to combine, making sure that the cream cheese is well-incorporated
  6. Add the shredded cheese back into the food processor with cream cheese mixture
  7. Pulse a few times to combine so that it is well-distributed.

 

Creating the Perfect Cheese Plate

creating the perfect cheese plate
Creating the perfect cheese plateI’m going to come out and say it: I love cheese! In any form. So when a few years ago my husband suggested that once a month we have wine and cheese for dinner, I was on board. The only thing better than cheese is cheese paired with wine. Making a cheese plate is an easy way to entertain, because serving a cheese plate as an appetizer platter looks fancy, but requires little work on your part. Little effort is a good thing, in my world.

Start by getting a mix of cheese styles: soft, mild, aged, hard, smoked, and blue. Here are some examples to mix and match: buttermilk blue, sharp Irish cheddar, smoked Gouda, baby Swiss, Camembert, and honey goat cheese. Columbus has some great farmer’s markets, and you can often find local cheesemakers, such as Laurel Valley Creamery and Blue Jacket Dairy touting their wares at these events.

So what else to put on the plate? I like to add a variety of flavors and textures. I always have some kind of jam, generally apricot, because it adds that perfect balance of sweetness and tang. Other fruit items, like thinly sliced apples, grapes, and figs are also a good idea. Now let’s talk about meat. I love the saltiness that prosciutto or salami brings to a cheese platter, but Serrano ham is a fun addition too. Whole grain mustard is a must, adding that perfect bite to your cheeses.

Now where do you put all of these goodies? On crackers or crostini! You can buy pre-toasted bread slices for crostini in most groceries in the bakery section. Near the cheese department, you can generally get interesting cracker varieties as well. I like to get a mix of wheat entertainer crackers, pretzel thins, or pita chips. Add some roasted red peppers, pickled artichokes, or nuts on the side, and you are all set to entertain!Cheese Plate Accoutrements | Creating the Perfect Cheese Plate

Here are some of my favorite places in Columbus to get unique kinds of cheese:

Curds and Whey (North Market): http://www.northmarket.com/meet-the-market/our-merchants/curds-whey.aspx

Hills Market (Downtown + Worthington) : http://thehillsmarket.com/

Giant Eagle Market District (Campus) : http://www.marketdistrict.com/Locations/Kingsdale.aspx

Weiland’s Market (Clintonville) : http://www.weilandsmarket.com/

Blue Jacket Dairy (Worthington Farmer’s Market) : www.bluejacketdairy.com

Laurel Valley Creamery (Athen’s Farmer’s Market) : http://www.laurelvalleycreamery.com/site/#/home/

Whole Foods (Upper Arlington):  https://www.wholefoodsmarket.com/stores/upperarlington

Katzinger’s Deli (German Village):  http://www.katzingers.com/

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Caroline

Roasted Brussels Sprouts Salad

Roasted Brussel Sprouts Salad Recipe

Ok, I’ll admit it – I was not a born lover of green veggies. In fact, my parents could tell you a number of vegetable horror stories throughout the course of my childhood. But then I discovered Hubbard Grille. These Brussels sprouts were crispy and fried, and I couldn’t believe how many of them I managed to tuck away in one sitting. So I decided to try my hand at making a healthier version at home, and make a complete meal out of the Brussels sprouts. This is the yummy result.

Roasted Brussels Sprouts Salad

Serves 4 – for a light dinner

Ingredients:

1 1/2 lbs Brussels Sprouts
2 tablespoons olive oil, plus 2 more tablespoons for the dressing
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar (Any fruit-based vinegar will do, I used cranberry vinegar here)
8 slices turkey bacon, cooked
4 eggs
Feta crumbles or Parmesan shavings for topping
Pomegranate seeds or dried cranberries for topping
Salt and pepper for seasoning

Preheat the oven to 400 degrees. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted. Cut each one in half, and put them in a large bowl. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper. Toss to coat each one.

Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet. Bake them for 25-35 minutes, depending on the size of your sprouts. The bottom side of each sprout which touches the cookie sheet should be nice and caramelized. Remove the sprouts from the sheet and put them back in the large bowl.

Roasted Brussel Sprouts in Oven

In a small bowl, whisk together the remaining olive oil and vinegars. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls.

Poach or fry an over-easy egg for each serving – you want the yolk to still be runny. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired.

You will love all of the salty, sweet, tart deliciousness that ensues. Enjoy!

Culinary Clue: To get your Brussels fix without cooking them yourself, head over to Hubbard Grille. The salty sprouts are a surprisingly good bar snack, and you can get a plate of them for happy hour munching.

What are your favorite veggie recipes? Let me know in the comments below!

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Caroline

Roasted Brussels Sprouts Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ lbs Brussels Sprouts
  • 2 tablespoons olive oil, plus 2 more tablespoons for the dressing
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 8 slices turkey bacon, cooked
  • 4 eggs
  • Feta crumbles or Parmesan shavings for topping
  • Pomegranate seeds or dried cranberries for topping
  • Salt and pepper for seasoning
Instructions
  1. Preheat the oven to 400 degrees
  2. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted
  3. Cut each one in half, and put them in a large bowl
  4. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper
  5. Toss to coat each one
  6. Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet
  7. Bake them for 25-35 minutes, depending on the size of your sprouts
  8. Remove the sprouts from the sheet and put them back in the large bowl
  9. In a small bowl, whisk together the remaining olive oil and vinegars
  10. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls
  11. Poach or fry an over-easy egg for each serving - you want the yolk to still be runny.
  12. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired

 

Infusing Liquor Recipes

Infusing Liquors on Columbus Culinary ConnectionIt’s no secret that I love a craft cocktail from places around town such as Curio, Mouton, or Denmark on High (posts to come, of course).  However, with all the snow central Ohio has been experiencing lately, sometimes you just want to curl up by the fire at home. Enter my new obsession: infusing liquor myself. It is super easy, and in all likelihood, you already have ingredients on hand to try one!

I have found that the larger-sized Mason jars are best for making these concoctions. They seal well, they have a built-in measurement guide on the jar, and because they are clear, you can see what is going on in there.

Blackberry BourbonBourbon with Blackberry Infusion Recipe

  • 2 cups quality bourbon
  • 1 pint fresh blackberries

Take a clean Mason jar and place the blackberries inside. Use a muddling stick or wooden spoon to break up the berries a little. This will help them start to macerate and release their juice into your bourbon.

Fill the Mason jar with the 2 cups bourbon. Place the lid on tightly, and put the jar in a cool, dark place like a cupboard. Every day, take the jar out and turn it upside down and shake it a little to be sure it distributes properly. Be patient, and find other delicious things to drink in the meantime. After about 7 days, the infusion is done. That’s it!

Blackberries and Bourbon in Mason Jar

Notice how the color has changed after 2 days.

As a bourbon aficionado, I drank Blackberry Bourbon both on the rocks and later, mixed with a little sweet tea, but I can’t wait for summer to come so I can add this to lemonade for a fruity and potent cocktail.

How long to let it sit? This really depends on the level of taste you want. Try a spoonful of the liquid every couple days until the desired taste is achieved.  For more potent items like cinnamon or coffee, you don’t need more than a few days. Fruits like pineapples and lemons, which break down more slowly, need a couple weeks.

The beauty of these infusions is that you can create as much or as little of the mixture as you’d like. If you aren’t quite sure how the pairing will work out, try it in a small amount. Have multiple infusion jars going at once so you are always prepared to make a new drink. The other wonderful aspect of infusions is that they take a lot of the alcohol “burn” out of the spirit, and can make you a believer in a liquor you might not normally sample.

Blackberry Bourbon on the Rocks

Enjoy on the rocks

Here are some of my other favorite pairings:

1. Gin + Cucumbers

I can’t stand cucumbers, but my friends love this one. Cucumbers are a pretty potent ingredient, so this one only needs a few days. Add some tonic or soda water and you’ve got a cocktail already.

2. Bourbon + Coffee

This one would be great churned in with some vanilla ice cream, but I have trouble saving it long enough. Hello brunch cocktails!

3. Rum + Pineapple

This duo screams to be mixed into any tropical drink. Margaritas, mojitos, daiquiris, you name it.

4. Apple + Cinnamon + Whiskey

Apple Pie Moonshine is trendy right now, but you can get a similar flavor and cut out the cooking step that the traditional recipe requires.

5. Vodka + Almost Anything

Take a page out of new slider joint Cray’s book and pair this neutral spirit with anything you can imagine. They have kinds with Skittles or gummy bears for martinis and even garlic for bloody marys. The possibilities are endless!

My new mission is to try and recreate the Mobster Manhattan from Prohibition Gastro Lounge, which used a maple bacon-infused Woodford Reserve.

What combos have you tried? Any suggestions for what infusion I should attempt next?  Leave them in the comments below.

Keep Connected,

Caroline