Comfort food feels appropriate right now. Not the best week with news, some icky weather here, and some holiday stress. This is a cozy meal I hope you will like. Have you ever made barbecue chicken, but without a grill? It was an interesting concept for me and I took a sauce from an old Better Homes and Gardens magazine (October 2009), and mixed up the baking a bit. It was a pretty simple dish. I think next time I would reduce the sauce further (I have already cut it in half for you) and maybe use chicken thighs instead of breasts. I chose to not broil the meat at all, but you could if you wanted more of a grilled flavor. The sauce is really where this recipe succeeds for me. It is not hard to make, but had a great flavor.
I bet you loved the pie so much from the last post that you had to come back today to see what else we could make with the curd, graham cracker crumbs, and liquid cheesecake. There is no chocolate in today’s recipe, although you certainly could add some! This was me noticing that I would have some liquid cheesecake leftover as well as crumbs and curd, and then realizing that it sounded like the Ben & Jerry’s strawberry cheesecake ice cream. My husband likes the flavor but often complains that he can’t taste the cheesecake flavor after a while. So, I decided to swirl it in as a mix-in, instead of just making it the base. This way, he gets bits of cheesecake as he goes, as well as other swirls. As I’ve mentioned previously, he is a smooth ice cream fan, so this fits the bill. The graham crumbs have a bit of texture, but they dissolve pretty quickly in a yummy way.
It seems like Momofuku Milk Bar recipes always require such long titles because the book makes it so easy to mix and match recipes. I kept forgetting about the brownie pie recipe, and it’s silly because it is one of their easiest to make. Only one extra recipe required, and that’s just a crust! But, then I wanted to top it with something special and the fruit curd and liquid cheesecake both sounded so good. Then I figured, why not both?
For this recipe, you will need half of the liquid cheesecake recipe I told you to make last post as well as the strawberry and blueberry curd that is in the same post. You will only need a small bit of the curd. But don’t worry, you will use the remaining amounts for Friday’s post. (I told you this week would have many things to make!)
For the graham crust in this recipe, I highly recommend making your own graham cracker crumbs and not using storebought. I notice a difference everytime. I am not saying you need to make your own graham crackers, although you could, I am just saying that you should use a food processor or rolling pin to grind them fresh. They taste much better, and that comes from the girl who loves shortcuts. And once more, you will have some of the graham crust crumbs left for what is coming on Friday. Trust me, it is worth it. If you end up not liking it, you can always eat away your disappointment with all of these extra dessert toppings.
What do you have planned for your holidays? I am not sure if I will make anything when I go back home or not. It’s always hard not having my supplies with me. I like having my certain pots and utensils. Some recipes will look easy but then I realize they are only easy while I am in my own kitchen and not necessarily when I am with someone else. I think this could be one of those dishes I could make in a different kitchen because it does not require anything fancy. You can feel free to use other fruit, too, but adjust the sugar levels if you plan on using sweeter or less sweet fruit. I used frozen fruit and it was fine.
This is a special week of dessert dishes. Basically, I went looking through some books and was inspired to make a cake and an ice cream using some of the same ingredients. This first recipe was inspired by Sprinklebake’s Blackberry Curd. It has such a fabulous color and I wanted to make a strawberry curd. Unfortunately, I was tired and totally misread the directions, so I ended up creating my own curd. It ended up being perfect, even if it is not quite as thick as normal curd recipes are. To give you an idea of what’s coming, it did work well swirled in ice cream, as well as to top a cake. Once chilled it is less runny. One other clue/pairing idea: it pairs well with cheesecake-flavored items, such as liquid cheesecake frosting. You can see how to make the liquid cheesecake frosting here.
You can certainly rely on me for salmon recipes. It feels like I have a new one each month. This was inspired by an old magazine recipe I had pulled out years ago. It makes me think of the roasted carrots I made because of the glaze. I had the same problem of smelling it repeatedly and getting vinegar fumes up my nose. Ugh. You would think I could remember not to do that!
This is a healthy meal that is easy to put together. It is perfect for keeping some fish in your diet during the winter, and for watching your figure as you prepare for heavy holiday meals. (Or recover from last month’s holiday food.)
A post on a Thursday!?! (Not necessarily a new series starting up, but this will be my category for days I need to post something not quite on topic with the regular blog posts.)
Good blogs are supposed to have a singular focus to help gather an audience. I guess this is true for the most part, but there are definitely blogs I started following for one reason and am perfectly happy if the reasons change. Sometimes a recipe could draw me in, but often it’s the personality. Whatever the person talks about, if they have a good personality, I am probably hooked. I know that I was hooked initially on Joanna of Midwestern Bite’s blog because of Foodie Penpals. She does a Chopped challenge every month for herself. She threw in humor, along with some clever food ideas, and I loved every bit. The next month I was awaiting her challenge and was excited to see what she received. At some point I started reading other posts of hers and became a fan. She has a great sense of humor with a nice family.
As promised, I have been using my slow cooker some more this year. So far, it has been used for this dish and another dish (to be posted soon). I actually forgot when I came home that I had food cooking. I thought I was smelling the neighbor’s food or something. This was an easy dish with very little prep work. Some slow cooker meals require lots of chopping and sometimes sauteing, too! This is not one of those. It’s more of the “dump everything together” kind of dish.