MOCK SNAPPER SOUP

 Hearty Soup

Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

• 1 1/2 pounds ground beef (I used Turkey 90/10)
• 3 ounces ginger snaps (10-15)
• 1/2 onion , grated
• 1-2 T. Tomato Paste
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 3 hard boiled eggs , grated
• 1 tablespoon sherry wine
• Salt and Pepper to taste
• 4-6 c. Beef Stock ( I used Veggie stock)

Directions

1. Heat a 4 quart soup pot or Dutch oven over medium heat (add a little oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.

2. While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot stock over them. Set aside to soak.

3. When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there’s a pool of orange fat in the pot, I would skim at least some of it off. It’s up to you, though.

4. Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.

5. Pour in the Tomato paste and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.

6. Add Stock, one cup at a time, until the soup has thinned, which will take up to 4 cups of stock. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off.

7. Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.

8. Partially cover with a lid, and let simmer for 20 minutes …watch and stir to prevent scorching.

9. Stir in the sherry and hard boiled eggs.

10. Taste, and adjust salt and pepper. If the flavor needs brightening – if it’s too sweet from the ginger snaps – add a teaspoon or two of apple cider vinegar or lemon juice.

 

Pumpkin Spice Cake with Cream Cheese Frosting

prep time 10 MINUTES

 

cook time 35 MINUTES

  

Cake

•  2 large eggs
•  1 cup granulated sugar
•  1 cup pumpkin puree
•  1/2 cup canola or vegetable oil
•  2 teaspoons pumpkin pie spice
•  1 teaspoon vanilla extract
•  1 cup all-purpose flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt, or to taste

Frosting

•  6 ounces cream cheese, softened (lite okay)
•  1/4 cup (half of 1 stick) unsalted butter, softened
•  1 1/2 cups confectioners’ sugar
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon salt, or to taste

INSTRUCTIONS

Make the Cake

1. Preheat oven to 350F. Line an 8×8-inch pan with parchment and spray with cooking spray; set aside.
2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
5. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

Make the Frosting

1. To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
2. Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
3. Slice and serve

Basil TOMATO Tart

 

• 1/2 package rolled refrigerated unbaked pie crust (1 crust)
• 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese (+More for TOP)
• 1/8 teaspoon ground white pepper
• Fresh basil leaves

Directions

1. Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.

2. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3. In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.

4. Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM

Zucchini Cheese and Beer Bread

Zucchini Cheese and Beer Bread 

 

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon granulated garlic
• 1 cup cheddar cheese, grated (I prefer Sharp)
• 3/4 cup zucchini, grated
• 3 tablespoons chives, chopped
• 2 tablespoons honey
• 12 ounces (1 1/2 cups) favorite beer (use light beer for a mild flavor
• 3 tablespoons butter, melted (plus more for greasing pan)

INSTRUCTIONS

1. In a medium-sized bowl whisk together flour, baking powder, salt, and granulated garlic, until well combined.
2. Add cheese, zucchini, and chives. Drizzle honey over the top, and add beer.
3. Stir together, until combined.
4. Butter a 9″x5″x3″ loaf pan. Add batter, and spread evenly. Brush 3 tablespoons of melted butter over the top.
5. Bake in a 350-degree oven for 55-70 minutes, until golden brown, and a toothpick inserted into the center of the loaf comes out clean.
6. Allow zucchini bread to cool completely in the pan. Run a knife along the edge of pan to release

Summer Sangria

 

INGREDIENTS

• 8 oz Tito's Handmade Vodka

• 4 oz elderflower liqueur

• 750 mL rosé wine

• 12 oz citrus sparkling water

• 1 lemon, cut into small slices

• 1 lime, cut into half slices

• 4 cups fresh cut melon

DIRECTIONS

• Combine Tito's Handmade Vodka, rosé, and elderflower liqueur in a large jar or pitcher.

• Add citrus and melon to the mix.

• Let sit, refrigerated and covered, for about 4 hours, if time allows.

• Before serving, add a large block of ice and the citrus sparkling water.

• Gently stir and ladle sangria into cups, making sure each portion receives some of the cut fruit.

• Garnish with a melon slice if you'd like.

• Serves 4-6 people.