Salted Honey Pie

Salted Honey Pie

Ingredients

For pie crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tsp sugar
• 1/2 cup (1 stick) butter, chilled and diced
• 1/4 cup ice water
For filling:
• 3/4 cup (1 1/2 sticks) unsalted butter
• 3/4 cup honey
• 1 cup brown sugar
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 4 eggs
• 1/2 cup cream
• flaked or sea salt for finishing

Directions

First, prepare crust. In large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate at least 4 hours or overnight.

On floured surface, roll crust into 12-inch circle. Press dough evenly into bottom and sides of 9-inch pie plate. Trim edge almost even with edge of pan. Fold edges under and crimp with fingers or fork. Cover crust with plastic wrap and refrigerate for minimum of 30 minutes and maximum of 3 hours.

When you are ready to make the pie, preheat oven to 375°F.

To prepare filling, melt butter in small pan over medium heat. When foam subsides, watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes before proceeding.

In medium-sized bowl, whisk together brown sugar, cornmeal and salt, being sure to work out any lumps in sugar. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.

Pour filling into chilled pie shell and bake on middle rack of oven for 45-60 minutes, rotating once halfway through baking. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken.

Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.

©BURP!

Lemon Glazed Doughnuts

Lemon Glazed Doughnuts
Makes about 2 dozen doughnuts, plus doughnut holes

[printable recipe]

Ingredients:

For the doughnuts:

1 1/2 tablespoon active dry yeast

1 cup whole milk, heated to 105-115˚F
1 cup all-purpose flour
4 ounces butter, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla
3 1/2 – 4 cups all-purpose flour
2 quarts peanut oil, for deep frying

For the glaze:

2 cups powdered sugar
1 tablespoon lemon zest
1/4 cup butter, melted
1/4 cup plus 2 tablespoons fresh lemon juice

Directions:

Combine yeast and milk in medium bowl and allow to sit for 5-10 minutes, until foamy. Stir in 1 cup of flour and cover with plastic wrap. Let sit at room temperature for 30 minutes.

In bowl of electric mixer, beat butter until soft and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in rested yeast mixture, vanilla and additional 3 1/2 cups of flour, one tablespoon at a time. Beat until smooth dough forms. Cover bowl with clean kitchen towel and allow to rise until doubled in size, 1-2 hours.

Line sheet pan with parchment paper. Sprinkle lightly with flour.

When ready to roll out dough, lightly flour work surface and roll out dough to a 1/2-inch thickness. Using doughnut cutter or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange doughnuts on prepared baking sheet, leaving at least 1 inch between doughnuts. Cover cut doughnuts lightly with kitchen towel. Allow to rise for about 30-50 minutes or until almost doubled in size. After 30 minutes, check to see if doughnuts are ready every 5 to 10 minutes. To test, use fingertip to lightly touch one of the doughnuts. If dough springs back immediately, it needs more time. If it springs back slowly, it’s ready. If dough doesn’t spring back at all, it’s over-proofed. You can punch down and re-roll over-proofed dough once.

During last 15-20 minutes of proofing, line baking sheet with 2 layers of paper towels and place wire rack on top of towels.

In heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil to 360°F.

Working in batches, use slotted metal spoon or spatula to carefully place doughnuts in hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer cooked doughnuts to wire rack with slotted spoon. Let doughnuts cool slightly before glazing.

To make glaze, whisk together powdered sugar, lemon zest, melted butter and lemon juice until thoroughly combined.

Dip warm doughnuts into glaze mixture. Flip to coat both sides, if desired. Place each glazed doughnut back on wired rack until glaze has begun to harden. Repeat process with doughnut holes.

©BURP!

Puckery Raspberry Coconut Bars

Puckery Raspberry Coconut Bars
[printable recipe]
Makes about 24 bars

Ingredients:

2 cups flour
4 tablespoons sugar
1/8 teaspoon salt
10 1/2 tablespoons butter
10 ounces raspberry preserves
5 eggs
1 1/2 cups brown sugar, packed
1 teaspoon vanilla
3 cups unsweetened shredded coconut
3 cups powdered sugar
1/3 cup freshly squeezed lemon juice
4 teaspoons finely grated lemon zest

Directions:

Preheat oven to 350°F.

Combine flour, sugar and salt in a medium sized bowl. With a pastry blender, cut in butter until mixture resembles a coarse meal. Press flour mixture into the bottom of an ungreased 9×13-inch pan. Bake for 15 minutes, or until golden brown.

Remove crust from the oven. Spread raspberry preserves evenly over baked crust.

In a medium bowl, beat eggs, brown sugar, vanilla and coconut until well blended. Pour egg mixture over preserves, spreading carefully and gently to cover. Bake for 30 minutes, or until set and browned.

While bars are baking, mix together powdered sugar, lemon juice and zest in a bowl.

Remove the bars from the oven. Loosen the edges with a metal spatula or thin bladed knife. While the bars are still warm, spread powdered sugar glaze over the top of the bars.

Cool before cutting and serving.

©BURP!

S'mores Brownies

S’mores Brownies
Makes one 9×13-inch pan

[printable recipe]

Ingredients:
9 graham crackers
1 1/2 cups (3 sticks) butter
1 1/4 cups unsweetened natural cocoa powder, sifted to remove lumps
2 1/2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
6 graham crackers, broken in half
8 ounces dark chocolate, coarsely chopped
3 cups mini marshmallows

Directions:

Preheat oven to 325°F

Line 9×13-inch baking pan with non-stick foil, leaving 2-inch overlap on short edges. Line bottom of pan with graham crackers, breaking up as needed to fill pan.

To prepare brownies, melt butter in a large saucepan over medium-low heat. Remove from heat; then whisk in cocoa powder until smooth. Add sugar and salt, continuing to whisk until ingredients are blended.

Add eggs one at a time, whisking just until blended. Add vanilla and stir to combine. With rubber spatula, gently flour into batter just until incorporated. Batter will be quite thick.

Spoon batter over graham crackers and spread gently, taking care not to displace crackers any more than necessary. Bake 40-45 minutes, or until toothpick inserted in the center comes out with small bits of brownie sticking to it. Preheat broiler.

Remove the brownies from oven. Sprinkle with chocolate pieces. Then arrange graham crackers on top of chocolate. Top with marshmallows. To melt marshmallows, place pan 3-4 inches under broiler for 2-3 minutes, taking care to allow them to brown, but not burn.

Cool thoroughly before slicing into bars.

Tip: The best tip for cutting the brownies cleanly is to use a hot knife for each cut. To do this, fill a tall container—a pitcher or vase works well—with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut.

©BURP!

Cinnamon Butter Rum Glazed Apples

Cinnamon Butter Rum Glazed Apples
Serves 4-6

[printable recipe]

4 tart apples, cored and sliced into 8 pieces

½ cup dark rum
½ teaspoon kosher salt
½ cup brown sugar, packed
1 tablespoon ground cinnamon
6 tablespoons cold butter, cut into 12 pieces

Place rum into 10” cast iron skillet or large, deep chef skillet. Heat over medium high heat. As rum begins to boil, add salt, sugar and cinnamon, whisking to combine. Add butter, piece by piece, stirring until melted and thoroughly combined.

Place apples into pan, stirring to coat. Cook for 5-8 minutes, stirring occasionally, until glazed and tender.

Allow to cool slightly before serving.

Great served cool with whipping cream or warm over ice cream with candied pecans.

©BURP!

Cucumber and Lemon Verbena Popsicles with a Splash of Tequila

Cucumber and Lemon Verbena Popsicles with a Splash of Tequila
inspired by People's Pops
[printable recipe]

3-4 medium cucumbers
3 ounces (1/3 cup) lemon verbena syrup
2 tablespoons freshly squeezed lemon juice
3 ounces (1/3 cup) tequila

Wash and peel cucumbers, then puree them. You'll want about 2 1/2 cups of puree for this recipe.

Transfer puree to a container with a pouring spout and add the lemon verbena syrup and lemon juice, then the tequila. 

Taste and adjust as needed, but refrain from adding more tequila as it will prevent freezing (we've pushed this recipe to the limits, alcohol-wise). Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the expansion that occurs when liquids freeze. 

Insert sticks and freeze until solid, 4-6 hours.

©BURP!

Chocolate Coffee Trifle in Jars

Chocolate Coffee Trifle in Jars
Serves 6

[printable recipe]

Directions:
3 ounces unsweetened chocolate
½ cup unsalted butter, at room temperature
¾ cup confectioner’s sugar
3 tablespoons Kahlua or coffee liquor, plus another 4 tablespoons for building jars
1 ¼ cup whipping cream
2 tablespoons granulated sugar
3 slices chocolate pound cake*, unglazed
Also needed: 6 half-pint (8-ounce) mason jars

Garnish: Halved chocolate wafer cookies or grated semi-sweet chocolate

Directions:
Melt unsweetened chocolate over a double boiler or in the microwave and set aside to cool.

Meanwhile, beat butter, powdered sugar and vanilla together until smooth.  Add cooled chocolate, beating until well combined. Add 3 tablespoons Kahlua and continue beating until smooth. Set aside.

In a medium bowl, whip cream with granulated sugar until stiff. Reserve one cup of the whipped cream. Fold the remaining cream into the chocolate mixture.

Chop sliced pound cake into ½ inch squares.

Layer about 8 cubes of pound cake into the bottom of each jar, sprinkle with 1 teaspoon Kahlua, top with a dollop of chocolate mousse mixture. Repeat one more time, topping with a dollop of whipping cream when jars are full. Garnish with wafer cookies or grated chocolate.

*You can substitute store-bought pound cake or sponge cake in a pinch

©BURP!

Fluffy Key Lime Pie in a Jar

Fluffy Lime Pie in aJar
Serves 6

[printable recipe]

Ingredients:
4 tablespoons butter
10 graham crackers
1/8 cup granulated sugar
1 recipe lime curd (below)
2 cups whipping cream
1 teaspoon vanilla
¼ cup powdered sugar
Optional garnishes: Sugared lime zest (recipe below), lime slices

Also needed: 6 half-pint (8-ounce) mason jars

Directions:
Melt the butter on the stovetop over medium-low heat or microwave for 20 seconds. Place graham crackers into the bowl of a food processor. Pulse until fairly fine crumbs form.  

Mix together butter, sugar and crushed crackers.  Set aside.

Whip the cream on medium low speed until it thickens and forms soft peaks. Add the vanilla and sugar, and continue whipping until stiff peaks form. Reserve 1 1/2 cups of whipping cream to top desserts. Fold the lime curd into the remaining cream with a rubber spatula, being careful not to deflate the cream.

Reserve about ¼ cup of the graham cracker mixture. Place 2-3 tablespoons of the remaining graham cracker mixture into each jar. Top with lime mixture, filling to within ½ inch of the top of each jar. Sprinkle with a bit of the reserved graham cracker mixture. Finish with a dollop of reserved whipping cream sprinkled with sugared lime zest and a slice of lime, if desired.

Lime Curd:

6 large egg yolks
zest of two limes
1/4 cup freshly squeezed lime juice (2-3 limes)
12 tablespoons sugar
8 tablespoons unsalted butter, cold, cut into pieces

Directions:
Combine egg yolks, lime zest, lime juice, and sugar in a medium saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon or rubber spatula, scraping the sides and bottom of pan as you stir. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring until well incorporated.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming. Cool to room temperature, then refrigerate until firm and chilled, at least 1 hour. Can be made 1-2 days ahead.

Sugared lime zest:

Zest of one lime
1 tablespoon sugar

Place lime zest in a shallow bowl. Cover with sugar. Allow to sit for an hour before using as garnish.  

©BURP!

Bacon Beer Brittle

Bacon Beer Brittle

[printable recipe]

Ingredients: 
½ cup (1 stick) butter

2 cups sugar

½ cup nut brown ale, preferably oak barrel aged

1 teaspoon sea salt

½ cup cooked crumbled bacon

Rounded ½ cup crisped rice cereal

Rounded  ½ cup spiced pecans

Directions:
Lightly grease a baking sheet with butter and set aside. 

In a large saucepan, melt butter over medium heat.  Add sugar, beer, and salt and continue to stir over low heat until sugar is dissolved.  Bring sugar mixture to a boil and cook to hard crack stage, 300°F. 

Remove from heat and stir in bacon, rice cereal, and pecans before quickly pouring onto prepared cookie sheet. 

Let brittle cool to room temperature, then crack into bite size pieces.  Store in an air- tight container for up to 1 week.

©BURP!

Waffle Brownie Sundaes

Waffle Brownie Sundaes
Serves 6

[printable recipe]

½ cup butter
¼ cup cocoa powder
1 teaspoon espresso powder
1 tablespoon water
1 teaspoon vanilla
¾ cup sugar
2 eggs, lightly beaten
1 ¼ cups flour
¼ teaspoon kosher salt
1/3 cup mini chocolate chips

6 scoops of ice cream
Your choice of sundae toppings:  hot fudge, caramel, berries, sprinkles, nuts, whipped cream

Preheat waffle iron.

Melt butter in a small saucepan over medium heat. Remove from heat and allow to cool slightly. Then add cocoa powder, espresso powder, and sugar, whisking to combine.  Beat in water, vanilla, and eggs.

Place flour and salt into a large mixing bowl.  Add chocolate mixture to flour and salt, beating well.  Stir in chocolate chips.  Batter will be fairly thick.

Drop one rounded ¼ cup onto waffle iron, and cook as you would a regular waffle.

Place warm waffles on a plate. Top with ice cream and your choice of toppings.

©BURP!

Cinnamon Pear Streusel Cake

Cinnamon PearStreusel Cake

Makes two 8-inch cakes

[printable recipe]

Ingredients:

Streusel:

¾ cup flour

½ cup brown sugar

2 teaspoons cinnamon
½ teaspoon salt

¼ cup cold butter, diced

½ cup sliced almonds

Cake:

2 cups all-purpose flour

1/2 cup sugar

1 1/4 cups whole milk

1 teaspoon almond extract

3 teaspoons baking powder

¼ teaspoon salt

1 large egg

2 ripe pears, cored and diced

Butter, for preparing your pans

Directions:
Preheat oven to 350 degrees F.

Butter two 8” round baking pans and set aside.

First, make the streusel. Mix together flour, brown sugar, cinnamon and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in sliced almonds. Refrigerate until ready to use.  

To make the cake batter, mix together the flour, sugar, baking powder and salt in a medium bowl. Add milk, extract, and egg, stirring until just combined. Do not over mix.

Pour batter into prepared baking pans.  Sprinkle half of the pears over the top of each cake, pressing them into the cake slightly.  Top each cake with half of the streusel mixture.

Bake for approximately 30 minutes, or until a tester inserted into the centers of the cakes comes out clean.

©BURP!

Gooey Lemon Butter Cake

Gooey Lemon Butter Cake
Makes 10-12 servings

[printable recipe]

Ingredients:

Bottom layer:
2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons whole milk

Top layer:
8 ounces cream cheese, softened
3 large eggs, at room temperature
½ teaspoon vanilla extract
2 teaspoon fresh lemon zest
4 tablespoons fresh lemon juice
3 3/4 cups powdered sugar
1/2 cup (1 stick) unsalted butter, melted

Directions:

Preheat the oven to 350°F.

For the crust, sift together the cake flour, sugar, baking powder and kosher salt in a large mixing bowl. Add the egg, melted butter and milk. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a loose ball.

With the spatula or your fingertips, pat the batter evenly into the bottom of an ungreased 9×13 pan. Set the pan aside.

Using the same mixing bowl, beat the cream cheese until smooth. Add the eggs, and beat until smooth. Pour in vanilla extract, lemon zest and lemon juice, stirring to combine. Add powdered sugar and beat well. Finally, slowly add the butter, mixing well to combine.

Pour the batter on top of the bottom layer and spread it evenly. Bake for 40-45 minutes, or just until set. Do not over-bake. The outer edges of the cake should be browned, but the center still juggles when you shake the pan.

Remove the pan from the oven and place it on a wire rack to cool before cutting into squares.

©BURP!

Rugelach Cookies

Rugelach Cookies
Makes 7 dozen cookies

[printable recipe]

Ingredients:

• Dough:
• 8 ounces butter, softened
• 8 ounces cream cheese, softened
• 2 cups flour
• ¼ teaspoon salt

Filling:

• ¾ cup finely chopped nuts
• 1/3 cup sugar
• 2 teaspoons cinnamon
• Powdered sugar

Directions:
In an electric mixer, cream the butter and cream cheese.  Blend in flour and salt and mix until well combined. Turn the dough out onto a floured work surface and gather into a ball. Divide into 14 equal portions. Place each portion on a piece of plastic wrap, roll into a small ball, flatten slightly into a disk, wrap and refrigerate for at least 3 hours or overnight.

When you are ready to make the cookies, make the filling by stirring together chopped nuts, sugar, and cinnamon in a small bowl.

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper or silpats.

Lightly flour a work surface. Remove 1 disk of dough from the refrigerator. Gently pound each disk with a rolling pin until the dough softens slightly, and then roll into a 6-inch circle. Sprinkle with about 1 tablespoon of filling.

Using a large knife or pizza cutter, cut the dough into 6 wedges. Starting at the wide outside edge, fold in the two corners of each wedge toward the center, and then gently roll it up toward the point.

As each cookie is formed, place it at least 1 inch apart on one of the prepared baking sheets, bending the ends of the dough toward the center to form a crescent shape. Repeat with the remaining dough and filling, flouring the work surface as needed.

Bake the rugelach until golden brown, about 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to cool completely.

When cookies are cool, roll them in powdered sugar until covered completely.

©BURP! Where Food Happens

Old Fashioned Spicy Chewy Ginger Cookies

Old Fashioned Spicy Chewy Ginger Cookies
makes 3 dozen cookies

[printable recipe]

Ingredients:

• ¾ cup cold butter, chopped into pieces
• 1 cup brown sugar
• 1 egg
• ¼ cup molasses
• 2 ½ cups flour
• ¼ teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon powdered ginger
• 2/3 cup granulated sugar

Directions:
Preheat oven to 375 degrees F.

In an electric mixer with a paddle attachment, mix cold butter, sugar, egg, and molasses on medium-low speed until thoroughly combined.

In a separate bowl, stir together flour, salt, baking soda, cinnamon, and ginger.  Gradually stir dry ingredients into the butter mixture.

Roll one tablespoon of dough into a ball and roll it in the granulated sugar to coat.  Place dough balls on a parchment lined cookie sheet, leaving 1 ½ inches between each cookie.   Bake for 10-12 minutes.

Cool cookies for 5 minutes before removing from cookie sheet and transferring to a rack to cool completely.

 ©BURP! Where Food Happens

Browned Butter Ice Cream with Cinnamon

Browned Butter Cinnamon Ice Cream
Makes 1 ½ quarts
[printable recipe]

Ingredients:
6 tablespoons butter
3/4 cup packed brown sugar
1/2 teaspoon coarse salt
1 teaspoon cinnamon
6 egg yolks
1 cup whole milk
2 cups heavy cream
1 teaspoon vanilla extract
1 ½ tablespoons Scotch or Bourbon

Directions:
Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stir in brown sugar, cinnamon, salt, and finally the 1 cup of milk. 

Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks, whisking constantly. Return egg yolk mixture to sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.

Place heavy cream and vanilla extract in a large bowl with a fine mesh strainer over the top. Pour thickened custard through strainer into cool cream. Stir to combine Chill in refrigerator until cold (at least 3-4 hours or overnight).

Freeze in your ice cream maker* according to manufacturer's instructions. Add scotch or bourbon during the last few moments of churning. Transfer to a freezer-safe container to store.

Alternatively, pour your custard base into a sturdy container and place it in the freezer.  Remove the custard about every half-hour or so and give it a vigorous stir with a spatula, stick-blender, or hand-held mixer until you have an ice-cream-like consistency.   This process works adequately, but does take 2-3 hours for optimal results.

*Although you don't need an ice cream maker to make ice cream, the machine's churning process develops softer, creamier, and more scoopable ice cream. 

©BURP! Where Food Happens

Classic Schaum Torte with Strawberries and Lemon Curd

Classic Schaum Torte with Strawberries and Lemon Curd
Serves:  12-14

[printable recipe]

Ingredients:
9 eggs at room temperature
3 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons almond extract
1 teaspoon vanilla
¾ teaspoon baking powder
1-2 tablespoons butter for greasing the pan

1 ½ pounds strawberries
1/3 – 1/2 cup sugar

Directions:
Preheat oven to 250 degrees F.
Generously butter a 10 inch springform pan. Set aside.

Separate eggs, reserving yolks for another purpose.  Place egg whites into the bowl of a stand mixer and beat on high for 5-8 minutes, or until volume has tripled and whites are very stiff.  With motor running, gradually add sugar in a constant stream.  Once sugar is incorporated, add lemon juice, flavorings, and baking powder.  Continue to beat for an additional 5-8 minutes, or until the sugar is dissolved and the mixture takes on a marshmallowy appearance.

Spoon meringue into the springform pan, mounding the mixture as needed.  Place on top of a large sheet pan and place into the oven. Bake for one hour and 10 minutes.  Turn oven off and allow the schaum torte to cool in the oven for 1-2 hours before removing.

While schaum torte is baking, core and slice strawberries.  Toss with 1/3 – ½  cup of sugar (depending upon the natural sweetness of the strawberries) and allow to sit at room temperature for up to 6 hours.

Serve torte with sliced fresh strawberries and whipped cream.

Lemon Curd
Makes approximately 3 cups

Ingredients:
9 egg yolks
1 ½  cups sugar
Scant 2/3 cup lemon juice
zest from one lemon
12 oz butter (1 ½ sticks), diced

Directions:
Lightly beat egg yolks in a small bowl.  Strain through a mesh strainer into a medium saucepan. Stir in sugar and lemon juice and cook over low heat, stirring constantly for 10-15 minutes, or until the mixture thickens and coats the back of a wooden spoon.  Do not allow the mixture to come to a boil.

Remove lemon curd from heat and stir in butter, one piece at a time, until fully incorporated.  Stir in the lemon zest.  Allow mixture to cool, then refrigerate until ready to use.  Note: the lemon curd will thicken considerably when chilled.

©BURP! Where Food Happens

Pear Burritos with Mascarpone, Dried Cherries and Cinnamon Orange Sauce

Pear Burritos with Mascarpone, Dried Cherries and Cinnamon Orange Sauce

Serves: 8

[printable recipe]

Ingredients:
4 medium-large Anjou pears (peeled, cored, and cut into 1/4-inch thick slices)
1 1/2 cups apple juice or pear nectar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 (2-inch) slice of orange peel
1 tablespoon butter
2 tablespoons butter, melted
8 ounces mascarpone
1/3 cup dried sour cherries
8 6-inch flour tortillas
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla powder (optional)
cooking spray

Directions:
 Preheat the oven to 425°F. Toss pear slices with melted butter. Line a baking sheet with parchment. Lay pears out on parchment in a single layer. Roast for 15-25 minutes, or until pears are tender and starting to brown. Remove from the oven.

Meanwhile, place apple cider or pear nectar, sugar, cloves, cinnamon, and orange peel in a large saucepan, and bring to a boil.  Cook until the mixture reduces by half and has the consistency of syrup. Remove from heat and discard orange peel. Stir in one tablespoon of butter; stir until melted.

Everything up to this point can be made a day ahead. Refrigerate pears and syrup separately.

Stir together sugar, cinnamon, and vanilla powder (if using).

Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Place 2-3 tablespoons of mascarpone in the center of each tortilla, and, with a flat-edged knife or spatula, spread the cheese into a 3-inch circle. Top with a sprinkling of the dried cherries and 5-6 pear slices, fold the sides in over the pears, and then then carefully roll up the tortilla, burrito-style.

Place burritos seam side down on the prepared baking sheet. Spray each burrito with cooking spray, and sprinkle with cinnamon sugar mixture. Bake for 10-12 minutes, or just until the tortillas begin to crisp.

Spoon a tablespoon or two of the reduced pear syrup on eight dessert plates. Lay one of the burritos on top of the syrup. Accompany with a spoonful of mascarpone or scoop of vanilla ice cream, if desired.

©BURP! Where Food Happens

Crispy Rice Bars with Browned Butter & Rosemary

Crispy Rice Bars with Browned Butter& Rosemary

[printable recipe]

1 cup (2 sticks) unsalted butter
1/2 vanilla bean
2 10-oz bags of mini marshmallows
1 ½ T chopped fresh rosemary
1/2 teaspoon kosher salt
9 cups crispy rice cereal*

Grease a 9x13 pan with butter or cooking spray. Set aside.

Add the butter to a large saucepan set over medium heat. Scrape the seeds from the vanilla bean into the pan with the butter. Once the butter is melted, it will begin to bubble and foam and then subside. Keep a close eye on it at this point.   Watch carefully as lightly browned specks begin to form at the bottom of the pan (admittedly this is more difficult to see with the vanilla seeds in the way, so you’ll want to pay attention to other sensory clues). For instance, as you see the butter turning the color of amber, smell it. As it begins to brown, you’ll begin to smell a nutty aroma. Be cautious, since butter can turn from browned to blackened in a matter of moments. Once the butter is browned, turn down the heat to low, add the rosemary, along with all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted.

Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. 

Spread the mixture in an even layer in the prepared baking pan. Wet your hands with water to gently smooth the top (the water will prevent the treats from sticking to your hands).  Allow the bars to cool for at least an hour before cutting and serving.

Treats are best kept in an airtight container and served within 3-4 days.

*Note: Rice Krispies cereal contain gluten in the form of barley malt. To convert this recipe to be gluten-free, use GF cereal.

©BURP! Where Food Happens

[Better Than] Crack Brownies

Photo Credit: Jessica Merchant of www.howsweeteats.com

[Better Than] Crack Brownies
adapted from How Sweet It Is
(printable recipe)

1 batch brownies (boxed mix actually works well here)

1/2 cup salted peanuts

8 Reese’s peanut butter cups, chopped

1 1/2 cup dark chocolate or bittersweet chocolate chips (we used 60% Ghiradelli)

1 cup creamy peanut butter

1/2 tablespoon butter

2 1/2 cups crisped rice cereal

Mix brownies according to directions, spread into a 9"x13" baking dish, and bake for 25-30 minutes  or until the brownies are set up, but not quite done.

Remove the brownies from the oven and and sprinkle evenly with peanuts and chopped peanut butter cups, then bake for 5-10 minutes more.

While the brownies are baking, melt chocolate chips, peanut butter and butter in the microwave or a double boiler over simmering water. Stir in crisped rice cereal. 

When brownies are finished baking, remove them from the oven and pour the chocolate peanut butter crisped rice mixture over top, smoothing with a spatula until evenly distributed.

Refrigerate for at least 2 hours (or overnight) before slicing and serving.

©BURP! Where Food Happens

White Chocolate Ice Cream with Brandied Cherries

Brandied maraschino cherries cut the sweetness of deliciously rich white chocolate ice cream, while adding a pleasantly fruity flavor.  As an added bonus, the alcohol in the cherries keeps them from freezing solidly in the ice cream.

White Chocolate Ice Cream with Brandied Cherries
(printable recipe)

1 cup whole milk
8 oz white chocolate, finely chopped
2/3 cup sugar
1/4 tsp salt
5 large egg yolks
2 cups heavy cream
1/2 tsp vanilla or almond extract
1 cup brandied cherries**, halved

Warm milk, sugar, and salt in a medium saucepan, stirring to dissolve the sugar.

Whisk egg yolks and slowly incorporate warm milk mixture, whisking constantly to combine.  Return egg/milk mixture to the pan and stir constantly over medium heat until the custard coats the back of a spoon.

Meanwhile, place chopped white chocolate into a large bowl with a strainer over the top.  Pour finished custard through the strainer.  Whisk mixture until white chocolate is melted and smooth.  Stir in cream and extract.

Chill thoroughly and then freeze according to your ice cream machine's instructions, adding the brandied cherries to the machine just before the ice cream is ready.

**To make brandied cherries:
Drain liquid off from a jar of maraschino cherries and replace with brandy.  Allow the cherries to marinate in the brandy for at least one week before using.

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