Jennifer Hayward’s Jalapeño Poppers
- 9 jalapeño peppers
- 8 oz. cream cheese, softened
- 1/4 cup salsa
- 1/2 cup shredded cheddar cheese
- 9 slices bacon cut in half
- Cut jalapeños in half and remove all seeds.
- Combine cream cheese, salsa and shredded cheddar in a small bowl.
- Once combined, add the mixture to a pastry bag or sturdy 1-quart Ziploc bag and cut off a corner to squeeze the mixture into the peppers. Fill the peppers with the mixture.
- Cook bacon in the microwave or a saute pan for a few minutes until it’s starting to brown a bit but is still soft and pliable.
- Cool and then wrap each jalapeño half in one piece of bacon. Secure with a toothpick. Place on a foil-lined cookie sheet (with sides) and bake 15 minutes in an oven preheated to 375 degrees.
- Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn. This gives the peppers a nice roasted flavor and ensures that the bacon will be crisp.
- Remove the poppers from the oven and cool slightly before eating.
Jennifer Bordelon’s Venison Stew
- 3 ½ lbs. venison cubes (shoulder meat)
- 1/2 cup all-purpose flour
- 1/3 cup olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 1/4 cup cognac or brandy
- 1 cup red wine
- 1¼ cup beef broth
- 3 bay leaves
- 3 cloves
- 1 tbsp. herbes de Provence
- 1/8 tsp. peppercorns
- 1 pinch salt (optional)
- Coat the meat cubes with flour.
- Heat oil in a heavy-bottom casserole dish over medium high heat. Add meat cubes in batches, turning them until they’re dark brown on all sides (5-7 minutes). Remove cubes with a slotted spoon and transfer them to a plate. Add salt and set aside.
- Add the onion, carrot and celery to casserole dish. Sauté 5 minutes, stirring until softened. Add garlic and cook 1 minute while stirring. Add tomato paste and cognac. Let liquid boil until it’s almost evaporated. Pour in the red wine, then bring to a boil until the liquid is reduced to about half its initial volume.
- Put meat cubes back into the casserole dish, then add just enough broth to cover. Add bay leaves, cloves, herbs and peppercorns.
- Lower heat, cover and simmer for 90 minutes, or until meat is tender. Add more broth if necessary for a thinner sauce.
- Remove bay leaves, adjust the seasoning, and serve in warmed dishes.
Tailgating at Point-to-Point. Photo by Bob Leitch.
Will Rockafellow’s Gluten-Free Lemon Cake
- 3 cups gluten-free flour blend
- 1 tbsp. baking powder
- 3/4 tsp. salt
- 1 cup unsalted butter room temperature
- 1 tbsp lemon zest from one large lemon
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 tsp. vanilla
- 2/3 cup milk (room temperature)
- 1/3 cup lemon juice, freshly squeezed from one medium lemon
- 2 tbsp. elderflower cordial
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup lemon juice, freshly squeezed from one large lemon
- 1 tbsp. lemon zest from one large lemon
- 6 tbsp. unsalted butter cubed
- 1/2 cup butter (softened)
- 8 oz. cream cheese (softened)
- 1/4 cup lemon juice
- 1 heaping teaspoon lemon zest
- 5 cups powdered sugar
- Preheat oven to 350 degrees. Grease and flour three 8-inch cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on medium high until pale and fluffy (about 3 minutes).
- Reduce speed and add eggs one at a time, fully incorporating after each.
- Alternate adding flour mixture with milk and lemon juice, beginning and ending with flour (3 additions of flour, 2 of milk and lemon juice). Fully incorporate after each addition.
- Spread batter evenly between prepared pans and smooth the tops.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 minutes, then turn out onto wire rack to cool completely
- Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest and butter. Cook over medium-low heat, whisking constantly until mixture thickens and coats the back of a spoon.
- Transfer to a glass bowl and lay plastic wrap directly on surface to prevent a skin from forming. Chill for 3 hours to set. Makes 2 cups.
- Juice and zest a large lemon.
- Beat cream cheese, butter, lemon juice and lemon zest in a mixer until blended.
- Mix in Powdered Sugar a cup at a time and continue to mix until sugar is incorporated.
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with elderflower cordial.
- Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lemon curd in. Fill with approx 3/4 cup of lemon curd. Repeat with next layer.
- Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting in a rustic manner. I started by spreading a generous amount of buttercream on the top and letting it overhang on the sides. Then I used a flat spatula to add buttercream to the sides of the cake and to smooth the which created a top lip with the overlapping buttercream.
- Top with fresh peonies if desired, but be sure to wrap the stems in floral tape.
Photo by Jim Graham.
6 ABC Action News Meteorologist Adam Joseph’s Cucumber Mini Sandwich
- 1 large cucumber (any variety)
- 1 small onion (chopped)
- 8 oz. pack of cream cheese (room temperature)
- 1/2 teaspoon sea salt
- dash hot sauce
- 1 tsp. fresh lemon juice
- thinly sliced bread (any variety)
- Peel cucumber and slice in half lengthwise; remove seeds. Place cucumber in a food processor and pulse until minced, then place in a small bowl. Do the same with the onion.
- Add onion to cucumber, mix in cream cheese, and stir well. Add salt, hot sauce and fresh lemon juice.
- With a round biscuit cutter (the smaller the better), cut rounds out of bread slices. Spread a small amount of mayonnaise on one round, and spread cheese mixture on another round. Put them together and garnish with a sprig of parsley.
Paula McDermott’s White Bean Hummus
- 4 cups canned cannellini beans
- 6 cloves roasted garlic
- 2 tbsp. tahini
- Juice of one lemon
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 3 tbsp. white truffle oil
- 1/4 cup finely chopped roasted tomatoes
- 1 tbsp. chopped basil
- 1/2 tsp. kosher salt
- In blender or food processor, add beans, garlic, tahini, cumin, lemon juice and paprika. Pulse a few times until mixture is roughly combined.
- Slowly add truffle oil and blend until smooth.
- Transfer mixture to a bowl and gently fold in roasted tomatoes and basil. Add salt and pepper to taste.
Carrie Smith Wedo’s Horse’s Ass Punch
In a large drink dispenser, combine the following:
- orange slices (add lemons and limes, if you like)
- pineapple juice
- orange juice (less of it than the pineapple juice)
- dark and light rum (half-and-half)
Serve over ice.
Jennifer Bordelon’s Buggies Punch
In a large drink dispenser, combine the following:
- 1/2 pint fresh raspberries
- 1/2 cup fresh cranberries
- 1 cup ginger ale
- 2 bottles Martinelli’s Sparkling Apple-Cranberry Juice
- 2 bottles champagne
- fresh berries for garnish
Serve over ice.