Bourbon Blood Orange Mini Bundts - Gluten-Free (and regular, too)

It's not often that I bake, I don't really have much of a sweet tooth. Well, that and the gluten free stuff makes it more trouble than its worth...most of the time. Occasionally, I do get a craving that just won't stop. Usually chocolate is the culprit, but this time it was blood orange. 

Gluten free baking can be tricky, unless you start with a mix. Why reinvent the wheel and the delicate balance of just the right amount of ingredients when a good mix starts it off just right? If you're gluten free and haven't picked up a copy of The Cake  Mix Doctor Bakes Gluten-Free by Anne Byrn, DO IT NOW!!!!! I usually use Anne's recipes as a base for what I want to make and create from there. As I did this time.

Tart, sweet, richly decadent with demerara sugar, bourbon and sliced blood oranges that look like jewels and taste like candied oranges these cakes are simple to make. Even though I used a yellow cake base this time, I'm sure a deep, dark chocolate batter would be fantastic. Who doesn't like luscious chocolate and orange together?!

Depending on which variety of blood orange is in your market (I like Whole Foods for blood oranges), the season is either smack dab in the middle (Tarocco variety) or at the tail end (Moro variety). It's not always easy to find them, so when you spot a display of blood oranges, buy them. And make these!

Bourbon Blood Orange Mini Bundts

Makes 8 mini bundt cakes or large cupcakes

(These instructions use a gluten-free yellow cake mix which makes just one layer. If you use a regular cake mix which makes 2 layers, double all the ingredients except for the cake mix itself. It should make approximately 16 cakes instead of 8.) 

Sugar Mixture for bottoms of cakes:

• 5 T butter
• 3/4 C Demerara sugar
• 2 T bourbon (I used Woodford Reserve)
• 1 T Woodford Reserve Sassafras & Sorghum Bitters (or Angostura)

In a small saucepan, melt the butter. Then stir in the demerara sugar until everything is wet and well combined. Stir in bourbon and bitters and set aside.

Cakes:

• 2-3 large blood oranges (if you can't find blood oranges, use navel oranges...they won't give quite as dramatic a look, but will be delicious nontheless) - cut 1 in half across the equator of the orange, then in half the other way. Cut very thin slices across the grain. Juice the second orange, reserving 1/4 C of juice. Set aside. (The extra orange is just in case you need more orange slices.)
• 1 yellow gluten-free cake mix (15 oz) (I used Betty Crocker)
• 1/2 a box of instant vanilla pudding (1/4 C)
• 1/2 C sour cream or Greek yogurt (I used half of each)
• 1 stick (1/2 C) melted butter
• 1 t finely grated orange zest (blood orange)
• 2 t vanilla extract
• 1 T bourbon

Preheat oven to 350 degrees.

In a mixer bowl with an electric mixer, add the cake mix, 1/4 C instant vanilla pudding, 1/2 C sour cream or Greek yogurt (or half of each like I did), orange juice, orange zest, vanilla and bourbon. Mix on low until just incorporated, scrape down sides and mix again at medium for about 2 minutes. Batter will be thick.

Spray the mini bundt pans  (or large size muffin tins) with Pam. Divide the sugar mixture evenly among the tins, then arrange the orange slices around the bottoms. When all the bottoms are covered, evenly spoon the cake batter into the mini bundt pans or tins.

Bake for 23-25 minutes or until a toothpick comes out clean when inserted into the center of the cakes.

Remove from oven. Take a rimmed cookie sheet and cover it with parchment paper. Turn them upside down over the mini bundt cakes and carefully flip the sheet over. Let them sit for a minute, then gently lift the edge of the mini bundt pan up. The cakes should come out easily.

NOTE:
You notice I used Woodford Reserve bourbon. Why? Because Kimber just won the Pittsburgh Woodford Reserve Manhattan Experience! Now she moves on to a fun and informative few days in Kentucky and the Woodford Reserve Distillery where she and the other regional champions will find out which six go on to compete in NYC for the national championship. Exciting!

A Smoked Fig Rum Old Fashioned and A Simple Mai Tai With Appleton Estate Rum

Rare would be an afternoon more convivial than one spent in the good company of rum afficianados, especially when the rum is Appleton Estate, "Crafted in the Heart of Jamaica." The gathering consisted of bartenders, rum fans, food and drink journalists, and David Morrison, Appleton Estate's Senior Blender (the fine gentleman straight from Jamaica!) to guide us in the afternoon's rum education. 

Both David and Willy Shine (Total Beverage Solutions Agency) led us through the provenance, history and the blending of fine Jamaican rum....Appleton Estate rum!  As Senior Blender, David schooled us in what it takes to blend some of the finest rums available: growing the best types of sugarcane in the fertile fields in the heart of Jamaica, distilling the precious liquid, Appleton's dedication to protecting the environment in the Nassau Valley of Jamaica, and the blending of the fruits of their efforts. Speaking of blending....

Each participant was provided with four bottles of various rums from the Estate and asked to create our own individual blend. The object was to create a "mixable" rum. We all set to work with bottles labeled "A" - "D" for our own take on what we'd enjoy making into a fine cocktail. 

The Appleton blending challenge lineup.

We each added our own selected portions into a bottle that would eventually contain our own private blended, mixable rum. Once that was done, we were instructed to write our name on the bottom of a clean glass, pour a bit of our individual blend into it, and present it to David and Willy who then selected the three top mixing blends of the session.

Lynn, of Acacia in the Southside, quite deservedly won the top prize! Stunningly, I won third and a bottle of Appleton Estate Reserve Blend. Honestly, I couldn't have been more shocked. 

David Morrison, Appleton Estate Senior Blender, awarding my prize bottle of rum!

Okay, now that we have a "mixable" rum, what do we mix with it? I came up with twists on two classics, the first using the bottle I got for third place in a Smoked Fig Rum Old Fashioned, and the 2nd cocktail using my custom blend and Appleton Signature Blend. I hope you make one (or both!) of them to enjoy soon.

Smoked Fig Rum Old Fashioned

• 2 small sugar cubes (Domino calls them "dots")
• 1/2 oz smoked fig syrup (see recipe below)
• 1/2 t. Fee Brothers Aztec Chocolate Bitters
• 2 oz. Appleton Estate Reserve Blend rum
• a strip of orange peel for garnish
• a fresh Black Mission fig half for garnish

In an old fashioned glass, muddle the sugar cubes, smoked fig syrup and the bitters. Add the rum and stir well until the sugar is completely dissolved. Add a large ice cube, twist the orange peel over the top of the glass and garnish the drink with the peel and a fresh fig half. 

Smoked Fig Syrup: Smoke 10 fresh Black Mission figs, cut in half, in a smoker for half an hour until the figs are soft and syrupy juices are running. I used a combo of apple and pecan wood and threw the figs on the top shelf while I was smoking meatloaf on Sunday. Cool the figs.

In a small pot, combine a cup of sugar and a cup of water. Add the smoked figs and bring to a boil. Reduce the heat to a simmer and simmer the figs in the syrup for 20 minutes. Mash the figs a few times while cooking. Turn off the heat and let cool. 

Pour the mixture into a strainer over a bowl and let the syrup drain. Press the solids with a spoon against the sides of the strainer until ALL the liquid is released into the bowl. Pour the fig syrup into a jar and cap tightly. Don't throw out the solids! Use the remains to make cookies or fig bread. Yum. Now go make you Smoked Fig Rum Old Fashioned. You've earned it!

A Simple Mai Tai

• 1 oz light rum (Appleton, of course!), I used my very own blend
• 1 oz. Appleton Estate Reserve Rum Blend
• 1/2 oz. orgeat (I used Beach Bum Berry's own from Latitude 29, you can make your own or buy one online)
• 1/2 oz Grand Marnier
• juice of 1/2 a lime

Fill a cocktail tin 3/4 of the way of up ice. Add all ingredients and shake until the tin is frosted. Pour over ice and garnish. Told you it was simple!

Smoked Citrus, Cumin & Garlic Turkey Breast

Here's a heads up for ya, folks. Think of this as one of those big yellow "Work Zone Ahead" signs on the turnpike. Only this one would say "BBQ Overload Ahead." Yep, that's what happens when you get a new smoker. Well, that and BIG silly sauce stained smiles on the faces of neighbors and family from all that smoky deliciousness!

One of the BEST things about smoking is how easy it is...I think of it almost as the crockpot of summer cooking. Really. Seriously!  A little simple prep, throw it in the smoker with soaked wood chips of choice, check the internal temp of the protein on occasion and pull it out when it registers what you're looking for. Boom! If you put some fresh ears of corn in there at the same time, maybe even some par-boiled potatoes, mushrooms and/or tomatoes, you have an entire meal at once. 

Although the ease is one reason for my smoking enthusiasm, the crazy BBQ flavor is the deal sealer for me. Don't have a smoker? You can use a smoker box in your gas or charcoal grill. Don't want to invest in an expensive smoker? Do what we did around here. For $40 we initially bought an electric column type smoker at Home Depot that we used for years! After that, the same type - only a charcoal model from Lowe's - was our baby for another few years. That one was a whopping $50! Bottom line here is that you can get in on the ground floor of smoking for almost peanuts.

Okay, enough talking about smoking. Let's get goin' and get on the road to the recipe!

Smoked Citrus Cumin Garlic Turkey Breast

• a 2-3 lb boneless, skinless fresh turkey breast
• a quart bowl of smoker wood chips, soaked in water for at least an hour before putting the turkey in the smoker - I used a combo of apple and hickory chips

Citrus, Cumin & Garlic Butter:

• zest of 1 lime, 1 Meyer (or regular) lemon, 1/2 an orange (zest the orange BEFORE cutting in half)
• 1 t cumin
• 1 large garlic clove, pressed or minced finely
• 1 small shallot, finely minced
• 3 T soft butter
• 1/2 T kosher salt
• freshly ground black pepper

Baste:

• juice of 1/2 the lime, 1/2 the Meyer lemon and the WHOLE orange
• 1 t cumin
• 1 t oregano
• 1 1/2 t kosher salt
• 1 T honey
• 2 T olive oil

A few hours before you start smoking (or the day before), butterfly the turkey breast. 

Laying the breast longitudinally in front of you on a cutting board, make a shallow cut down the center being sure not to cut through to the bottom. Next place your knife inside that cut and cut horizontally towards the left of the breast being careful not to cut all the way through. Do the same on the right side and open the breast up, laying it flat. 

Spread or pat the prepared butter in the center, leaving plenty of butter-less space around the edges. You want to keep the butter inside the breast as it cooks. Roll the buttered turkey breast from one side to the other and wrap in plastic wrap. Refrigerate the turkey breast 1-2 hours (or even overnight) and take out an hour before you want to put it in the smoker.

Turkey breast butterflied open and spread with Citrus Cumin Garlic Butter

Prepare your smoker and bring it up to 225 degrees. Once it's at temp, place the turkey breast in the smoker, inserting a cooking thermometer into the center of the breast (my smoker came with a probe built in - convenient!). Smoke to an internal temp of 165 degrees basting occasionally with the basting liquid throughout the smoking time. When the probe registers 165, remove and let rest for at least 15 minutes before slicing thinly. And enjoy!

NOTE: Once you start smoking, you may never have to buy expensive lunch meats again. Leftovers make fantastic sandwiches and salads! In fact, my next post will feature a recipe for leftover smoked brisket...stay tuned.

Have A Figgy Old Fashioned Christmas!

'Tis the season for all things figgy. Figgy puddings, trifles, cookies and such just seem to fill the Christmas bill.

It's also the time for cocktails redolent with the spices and deep, rich flavors we associate with the season. In the spice vein, that might include cloves, nutmeg, cinnamon, cardamom and allspice, while in the classic holiday fruits category, raisins, figs, dates, oranges, cranberries and the like would qualify. Which brings me to this year's Dinner Plan-it holiday cocktail, the Figgy Old Fashioned.

Made with a Black Mission fig, warm spice simple syrup, bourbon (or rum perhaps for yet another, sweeter twist) and kissed with a touch of orange bitters, it's a cocktail that will have you remembering Christmases of old by a crackling fire with those you love. Cheers, friends...lots of Christmas cheer to all of you!

Figgy Old Fashioned

• 1/2 oz fig simple syrup* 
• 2 dashes Regan's orange bitters
• 2 oz good bourbon - I used Bulleit or a good spiced rum like Pittsburgh's own Maggie's Farm for a sweeter cocktail
• 2 Amarena Fabri or Luxardo cherries - reserve one for garnish
• 2 strips fresh orange peel - reserve one for garnish
• 1 or 2 whole cloves for garnish

In a cocktail mixing glass, muddle one cherry and the simple syrup together. Add spiced rum and stir well. Strain into Old Fashioned glass (what else would you use?!) over a large ice cube and stir well, add the bitters, twist the peel over the surface of the drink and lightly swipe the orange side of the peel around the rim of the glass. Garnish with another cherry and a clove studded orange peel.

Cheers!

* Fig Simple Syrup: 1 C sugar, 1 C water, 1/2 C dried Black Mission figs - cut in halves or quarters, 3 green cardamom pods - cracked lightly, 1 cinnamon stock - 4" long, 4 whole cloves. 

In a small pot, bring sugar and water to a boil and all the rest of the ingredients. Immediately reduce heat to bring the contents down to a simmer and continue simmering for 5 minutes. Let cool in pot, then strain the liquid into a small bottle. You're all ready to make cocktails now!

NOTE: Try using big, plump Medjool dates (be sure to remove the big pits in the center before adding to the pot) instead of figs if you wish...equally fabulous!

Cinnamon Bourbon Cranberry Sauce

The cranberry. Know what I like about that festive little Christmas red berry that brightens the holidays? Everything.

The tiny garnet orbs are tart little gems (they DO remind me of garnets and rubies!) that help us celebrate both Thanksgiving and Christmas by way of sauces, jellies, desserts, breads, salads and in stuffings, roasts, chops, stews and such, too. So versatile, they do double duty for both sweet and savory dishes equally well.

When the kids were small, we used to string fresh cranberries to decorate our Christmas tree. It kept their little fingers busy while the resultant loops and scallops of red were gorgeous on our tree! Best of all, the kids really felt a part of making our holiday special. Now, everyone's too busy to sit and string cranberries for hours. I miss those times. 

Kimber may not be stringing cranberries these days, but she is the chief cranberry cooker in our family. Every year she comes up with something new in a cranberry sauce to brighten our table and our tastebuds. This year, her sweet and tart little Thanksgiving number was soooooo good, we think it was the best cranberry sauce rendition ever. Really...who doesn't love a kick of bourbon in their cranberry sauce?!

Christmas menu planning has already begun in our house...have you started your next holiday menu yet? Maybe you and your own family might just enjoy this cinnamon-y, orange-y, slightly boozy, sweet and tart cranberry sauce just as much as we did.   

Cinnamon Bourbon Cranberry Sauce

• 1 C sugar
• 1/2 C water
• 2 sticks cinnamon, use nice and fresh sticks that are the 4-5" size
• 12 oz bag of fresh cranberries (Did you know the test for a fresh cranberry is to drop it on the counter? If it bounces, it's fresh!)
• 1/4 C bourbon - Buffalo Trace in this case
• 1 orange, both zest and juice - zest the outside of the orange first and then juice the naked orange halves
• 1/2 C golden raisins

In a large, deep, heavy bottomed pot, stir together the water and sugar, add the cinnamon sticks and bring to a boil. Immediately lower heat to medium and let simmer until the mixture develops a medium caramel color. Stir occasionally until it comes up to color - maybe 15 minutes, more or less - then add cranberries, bourbon, raisins, orange juice and zest. It may be a little difficult at first, but stir until mixture is smooth and comes to a boil. 

Immediately reduce the heat to low and cook until the cranberries have popped and the sauce has thickened. Take out the cinnamon sticks carefully with tongs so you don't burn your delicate fingers! Let cool to room temp before serving. You can make this a day or two ahead.

NOTE: Yeah...this makes amazing ice cream topping!

Chocolate Candied Orange Cannoli Jars With Drunken Cherries - Gluten Free Version

Remember my last post about the "classy" Steel City Roller Derby tailgate with 101 Achievements bloggers, Jenn and Michael? Jenn asked for the recipe for the dessert I brought along - Chocolate Candied Orange Cannoli Jars With Drunken Cherries. Glad to oblige, Jenn! 

Besides being an easy riff on cannolis, what I love about this super simple recipe is that it travels beautifully for picnics and tailgates. Screw the lid on the jar and go...unscrew the lid and enjoy! The other thing I love is that I get the taste and spirit of a cannoli without the gluten or bother of making cannoli shells!

There are lots of Steelers, college and high school football games coming up...maybe a new dessert for your very own tailgate this fall? Here ya go, Jenn!

Chocolate Candied Orange Cannoli Jars

with Drunken Cherries - Gluten Free Version

• 7 Pamela's Chocolate Chocolate Chip cookies for the gluten free version (or another similar gluten FULL cookie, if gluten isn't an issue) - crumble 1 into dust and reserve to garnish the tops - you may need a few extra to accommodate for snacking
• 8 oz ricotta cheese 
• 8 oz mascarpone
• 1/2 C powdered sugar
• 1 t vanilla extract - the REAL stuff, not that imitation crap
• 1/2 t cinnamon - I use Vietnamese cinnamon from Penzey's...love this kind
• 1/3 C mini chocolate chips
• 3 - 3" X 1" strips of candied orange peel, finely diced (see method below)
• 24 Luxardo or Amarena cherries or homemade boozy cherries, drain well & patted dry - leave 6 whole and cut the rest in half (I use Fabbri Amarena cherries that I order from Amazon - keep these on hand for Manhattans, etc....or midnight snacking!)
• 6 1/2 pint jelly jars

In a medium mixing bowl with an electric mixer, beat the ricotta, mascarpone, powdered sugar, vanilla and cinnamon until smooth. Gently fold in the mini chocolate chips and candied orange peel.

Assembly: In the bottom of each jelly jar crumble 1/2 a cookie, then a heaping tablespoon of cannoli filling, 3 cherry halves, then crumble the other 1/2 of the cookie, another heaping tablespoon of cannoli filling, then sprinkle lightly with cookie dust and press the whole cherry into the top firmly, but perkily standing out. Screw on the tops and pop into the fridge overnight. Serve the next day straight out of the jar!

Candied orange peel: First use your harp style veggie peeler to make 4 strips (3" x 1" approx - or the equivalent) from an orange - the orange part only, no white. Set aside. Then make a simple syrup of 1/2 C sugar and 1/2 C water. Bring to boil, stir to dissolve the sugar and reduce heat to a simmer. Add the orange peel and simmer several minutes. Turn off heat and let cool. Use the peel for the above recipe and use the orange simple syrup that's left for a cocktail!

Easy Asian Spicy Shrimp And (Or) Chicken

Do you have any picky eaters in your house? I do. Yep, it's my husband, Mark. While I adore fish and seafood, Mark's word would be abhor not adore when it comes to things that swim. Not a deal breaking difference for sure, but one that can make meal planning a little difficult sometimes.

A few weeks ago, I came up with a very simple glaze for shrimp on the grill I thought it would be amazing...'thought' being the operative word here. Turned out that the glaze burned off and didn't leave much of the sweetness and tartness of the lovely orange, hot pepper, rice vinegar, garlic and ginger flavors behind. As we used to say in the old days of the sixties, "bummer." 

The glaze/sauce was spot on, but I'd used the wrong cooking method. Fail. Except...what if instead of using it as a glaze, I used it as a sauce? What if I dredged great big beautiful shrimp in cornstarch and egg white and made an Asian Spicy Orange Shrimp dish? I'd love it! Mark wouldn't. 

But. Since the sauce was going on after frying, it could be poured over both shrimp AND crisp chunks of chicken for Asian Spicy Chicken to keep Mark a happy hubby.

Whoa...one sauce, TWO satisfied diners, one happy couple! That might just make it a win win WIN, happily ever after situation. And it was.

Easy Asian Spicy Shrimp And (Or) Chicken

• 1 t fresh orange zest - save the juice to thin your sauce if needed
• 1/4 C orange marmalade
• 1/4 C Frank's Red Hot Sweet Chile Sauce - LOVE this stuff!
• 1 t granulated garlic
• 1/4 t ginger
• 3 T rice wine vinegar
• 1/2 t red pepper flakes

• 2 boneless, skinless chicken breasts, cut into 1" chunks
• 12 extra large shrimp - peeled, deveined, tails removed if you wish 
• 2 egg whites - feel free to use egg whites in a carton to make things even easier
• 1/3 C cornstarch
• 1/2 t Kosher salt
• canola oil - enough to come 1 1/2" up the side of a cast iron skillet (or other skillet if you don't own a cast iron one)

First, in a small saucepan, whisk the sauce ingredients together over low heat - orange zest through red pepper flakes - just until the mixture is smooth. Set aside.

In a deep bowl, make the batter by beating the egg whites until frothy, then beating in the cornstarch and salt until you have a smooth, lump free batter. Set aside

Start heating the oil in the skillet to about 350 degrees. When the oil is hot, start battering the chicken first.

Working quickly, add the chicken chunks to the batter. Give them a good stir and one by one take them from the batter, letting excess batter drop back into the batter bowl; carefully add each piece to the hot oil. Be sure allow enough room so each piece of chicken fries evenly. Turn over the pieces as they turn golden and cook on the other side. Remove with a slotted spoon or a spider to a paper towel lined platter.

Now do the same thing with the shrimp. Why do the chicken first? So the picky eater's chicken doesn't taste like shrimp! Not quite enough batter to do the shrimp, too? Make another batch of batter!

Once both proteins are fried to perfection, make a bed of cooked rice (brown in this case) and spoon the sauce over the shrimp and the chicken. 

NOTE: I served steamed red peppers and broccolini with the meal for lots of color and healthy vitamins!

Passion Fruit Blood Orange Ginger Fizz - A Valentine's Brunch Cocktail

Valentine's brunch anyone? Okay maybe the actual day is on a Friday this year, but who says you can't continue the lovebird celebration into Saturday, too? There's absolutely nothing wrong with a big romantic night on the town followed by the afterglow of an intimate brunch the next morning...WITH an appropriate cocktail!

What could be better in a cocktail created just for Cupid's favorite holiday but passion fruit? The name says it all. And what would play the supporting role better than the lush Valentine red juice of blood oranges? Makes for one gorgeous brunch cocktail for two, I'd say. 

Pump up the excitement with a little exotic green cardamom, a touch of lime, my favorite Hendricks gin and a little fresh sparkle of ginger beer and you have a pair of sexy cocktails to start your morning after with style.

Now that you have the brunch cocktail, get cracking on those dinner plans for the night before and don't forget the roses!

Passion Fruit Blood Orange Ginger Fizz

• 1 passion fruit, cut in half lengthwise - found mine at Whole Foods
• 1 blood orange, juiced - about 1/4 c. - yep, Whole Foods again! Have another one handy for the garnish
• 2 green cardamom pods, I get mine at Penzey's in the Strip or if you don't live near a Penzey's, you can order from them online
• 1/8 lime
• 1/2 t. superfine sugar
• 2 oz. Hendricks gin
• ginger beer - I used Fever Tree

Scoop the pulp from one passion fruit half into a tin, set the other half aside. Add sugar, green cardamom pods and lime wedge and muddle until the pods are crushed and the lime is mush. 

Add the blood orange juice, stir and strain into another tin and add ice 3/4's of the way up. Cap, shake and strain again into  2 glasses. Top with ginger beer, scoop the seeds and pulp from the other passion fruit half and divide between the glasses, garnish with a blood orange wheel. 

Happy Valentine's Day!

Chipotle Maple Bacon Roasted Chicken With Winter Veggies

You know how I do "quickies" once in a while...get ready for another that's a one dish wonder of a dinner. The recent busy days of holidays and much to do had me creating many meals that were easy to put together, a complete and nutritious meal, plus totally satisfying on top of it all.
 
Take today's Chipotle Maple Bacon Roasted Chicken With Winter Veggies for instance...layers of Brussels sprouts, butternut squash, whole garlic cloves, red onion wedges, chunks of chicken breast, thick sliced peppered bacon all drizzled with a glaze of real maple, chipotle and orange zest. 

This is before roasting...the pic at the top is the glazed golden goodness of after roasting.

The whole meal took minutes to assemble - especially with that handy-dandy butternut squash that comes already peeled, seeded, cubed and ready to go. An hour in the oven, and dinner was on our dining table...it can be on yours just as quick as mine! 


(Okay. Maybe the post wasn't such a quickie after all, but making this for dinner will be!)

Chipotle Maple Bacon Roasted Chicken 

With Winter Veggies

• 2 boneless skinless chicken breast halves, cut into 2" cubes
• 20 Brussels sprouts (or more if you wish!), trimmed and cut in half - or quarters if they're large...I'd recommend small ones, though.
• 2 cups butternut squash, get the already peeled, seeded and cubed butternut in the plastic containers...SO much easier!
• 1 large red onion, peeled and cut into wedges
• 1/2 bulb garlic, skins removed, smashed gently (about 15 cloves all together)
• 4 slices THICK sliced PEPPERED bacon, cut across into 1/2" pieces
• Kosher salt and freshly ground black pepper to your taste

• 3 tablespoons maple syrup, Grade B real maple syrup!
• 1/2  teaspoons chipotle powder - use less of you'd like less heat, more if you'd like more heat
• 1/2 teaspoon granulated garlic
• zest of 1 orange save the rest of the orange for a salad or for juice for something else (cocktail perhaps?)

Preheat oven to 425 degrees. Mix the glaze ingredients together - maple syrup, chipotle powder, granulated garlic and orange zest. Set aside.
 
Spray a large, shallow baking dish (a lasagna pan or large oval dish abut the same size is perfect!) with olive oil. Toss the chicken and all the veggies together and spread out in the baking dish. Add a good sprinkling of Kosher salt and freshly ground black pepper. Scatter the bacon pieces over top and drizzle with the glaze.
 
Roast uncovered for about an hour or until the bacon is done and the top is nicely browned and the veggies are tender, but not overcooked. Soup's on!

Gingerbread Figgy Pudding and Dark Rum Trifle

This is a first for Dinner Plan-it...the very first time a recipe is being repeated. Why?

Because it's so freaking GOOD! And, it's one of the best holiday-appropriate desserts I've posted. AND...because the Post-Gazette PG-Plate blog includes Dinner Plan-it on it's Blog Roll, I especially want my PG followers to have access to this gingery, figgy, boozy take on a traditional, very Merry Olde England-ish and positively Dickensian plum pudding.

Without further adieu, my very first rerun:

There are flavors that send me time traveling back to the Christmases of my childhood. Christmas dinners back then always started with orange sherbet in gingerale (fancy!) and ended with traditional desserts - usually more than one. 

Aunt Anna and Uncle Bert, PapPap, the cousins, my sister, mom and dad were all seated around the big old dining room table swapping jokes (occasionally even a slightly naughty one!) and telling stories long into the night. Sometimes we'd play cards around the same old table...Flinch, 500 Rummy, Canasta...good old-fashioned games those were. 

It's the nose-tingling scent of warm spices in the air - ginger, clove, allspice, cinnamon - that I think triggers those wonderful memories.  We always had a mincemeat pie or a plum pudding with those very same Dickensian notes - rum or brandy, dried fruits and spices. I was on a quest to recreate the flavors of Christmases of old. But with a twist. What to do, what to do.

So I decided a trifle would lighten up somewhat heavy flavors with a fluffy vanilla cream.  Fresh pears came to mind to add a little crunch and brightness. Thus the dessert came together. 

It was beautiful! Even better, it was just what I had in mind.  Gingery, spicy goodness all together with creamy mousse and lovely dark rum...and just a glimmering of zesty orange. 

Maybe it wasn't the simple, easy days of the 1950's again, but that's okay.  Back then we didn't have our kids and grandkids to make brand new memories together and to share some of the old stories with.  You know, that's what special family dinners are all about...remembering the past and making memories for the future. 

Wishing you all nothing but the sweetest of your own warm remembrances...and to making some of the best stories ever!
 

Gingerbread Figgy Pudding and Dark Rum Trifle

• 2/3 of an 8"X8" pan of gingerbread, cubed - I used the recipe from "The Cake Doctor Bakes Gluten-Free" by Ann Byrn using a Hodgson Mills Yellow cake mix.  (If you are using a normal, NON-gluten-free mix, make an 8"X8" pan and make cupcakes out of the rest of the batter.) Snack on the 1/3 that's left!

• 2 oranges, Cut the peel off with a sharp knife and make strips 3" X 1/8".  Cut the oranges in half and juice.  Reserve.
• 1 cup dried Black Mission figs, diced
• 1/2 cup dark rum, or more if needed, I used Kraken
• 2 Bosc pears, cored and diced

• 1 package French vanilla mousse mix, prepared. I used Dr. Oetker brand - gluten-free
• 8 ounces Cool Whip Lite®, thawed

• candied orange peel, see recipe below - use peel from above

Bake an 8" X 8" pan of gingerbread a couple of days ahead of when you want to serve the trifle. 
 
You're going to make the trifle the day ahead of when you want to serve it - quite nice for a more relaxed party, yes?  The morning you're making the trifle, put the diced figs into a 2 cup measuring cup.  Add the reserved orange juice and the rum.  If the rum doesn't cover the figs completely, add more until it does.  Set aside for several hours before making the trifle.
 
Later in the day, make the French vanilla mousse according to package directions.  Let sit for a few minutes and then gently fold the Cool Whip into the mousse.  Set aside.
 
Assembly:  To the bottom of a nice trifle dish or other tall, pretty bowl, make a layer of 1/2 the gingerbread cubes.  Strain the liquid from the figs - RESERVE!  Scatter half the figs over the gingerbread, drizzle half the reserved OJ and rum over the that, layer half the mousse mixture over top and repeat layers ending with mousse.  Refrigerate overnight loosely covered with foil.
 
Before serving, decorate the top with candied orange peel and serve in beautiful goblets.

Candied Orange Peel:

• the orange strips from above

Bring a pot of water to a boil, add the orange strips, bring to boil again.  Boil gently 15 minutes.  Pour through a strainer and rinse while gently stirring the strips to rinse thoroughly. Set aside.

In the same pot, bring 

• 3 cups sugar
• 3 cups water

to a boil.  Lower the heat and simmer gently for 45 minutes to an hour.  Let cool.

Pour the orange strips through a strainer and collect the liquid in a large container.  THIS IS A BEAUTIFUL ORANGE SIMPLE SYRUP!  It would be a shame to waste it.  Use it for cocktails or to drizzle over yellow cakes or...well, just use your imagination.  Refrigerate it.

Okay, back to the candied orange peel....now spread 

• 1 cup of sugar 

on a baking sheet.  Toss the orange peel with it until the strips are totally coated with sugar.  Let sit like that overnight. 

Use what you want for garnishing the trifle and save the rest for something else.  Wouldn't the orange simple syrup and candied orange peel make a lovely Christmas morning Bellini?  Maybe with a little cranberry juice for color?  

Double Orange Smoked Chicken Thighs

Some travelers buy souvenir backscratchers or ashtrays wherever they go, for Mark and I we're always on the lookout for something new to bring to the menu back at home. 

Summer trips to Maryland? We score precious pound containers of fat lump crabmeat or sweet, can't-be-beat Silver Queen corn and always a melon or two. 

Michigan in the spring means (also fat) stalks of gorgeous green asparagus.  And I wish we could get up to Traverse City for cherry season!

Ohio? Goodies brought back from Westside Market in Cleveland, of course. How can you not lust after smoked and cured meats and sausages piled high in gleaming cases at the butcher stands, farm fresh cheeses and butters at the family-owned dairy cases and piled-high produce stands that stretch as far as the eye can see.

Last weekend we traveled to Oglebay Resort in West Virginia for the wedding of dear friends. What's nearby, but a huge Cabela's store that has one damned fine grilling and smoking section filled with not just grills and smokers, but grill baskets, grill woks, thermometers of all ilk...rows of sauces, marinades and rubs for fish, meats, poultry and veggies and spices to make any variety of jerky you can imagine. What drew us in, however, was the selection of wood chips and chunks for smoking.

Sure there was the typical mesquite and hickory, but, oh my, the apple and cherry and pecan and alderwood, peach and orange and even smoker chips made from Jack Daniels whiskey barrels! There were bags of chips and chunks, pellets and dust and logs in 2 pounds to 20 pounds packages. 

It was hard to walk out without a bag of everything they had, but we settled on 2 bags each of peach and orange chips. I'm still regretting not picking up a couple bags of the Jack Daniels! (My trip to Michigan at the end of the month will cure that with a stop at the store in Dundee!)

Our Sunday drive home included much discussion on what to smoke for dinner and with what new flavor. Chicken thighs smoked over orange wood was the hands-down winner.

Once we got home, I put together a marinade of orange zest, freshly squeezed orange juice, shallots, Grade B maple syrup, garlic, balsamic vinegar and chipotle chile powder to hit all the sweet, savory, tart, spicy, zippy and fruity notes we could imagine. 

To really gild the lily, I whipped up with a glaze of orange marmalade, balsamic vinegar, a touch of chipotle chile powder and granulated garlic to baste the thighs during the last half hour or so of smoking. The double (triple?) whammy of orange smoke and fresh orange in both the marinade and glaze scored raves from us both. Those thighs were heavenly!

Already we're planning what to make for the first time with peach wood. Right now...pending any possible whim...a peachy smoked rack of pork is the frontrunner.  We're even going to smoke peach halves alongside. I can almost catch the aroma on the breezes now....ahhhhh.

I sure am glad we're not into souvenir backscratchers - smoked meats are far tastier. Then again, one of those wooden backscratchers might add quite an interesting new flavor for the smoker! (kidding)

Double Orange Smoked Chicken Thighs

•  8 chicken thighs without skin

• 2 oranges, grated zest of one, juice of both (approximately 1/2 cup juice total), reserve unzested orange halves after juicing to toss on top of the coals for even MORE orange-iness
• 1/2 large shallot, finely minced (appox. 1/4 c.)
• 1/4 cup maple syrup, Grade B (it has much more flavor than A)
• 1 tablespoon Kosher salt
• freshly ground black pepper, to taste
• 1/2 teaspoon chili powder, chipotle variety - Penzey's has it for sure, but you can find it many places

• 1/4 cup orange marmalade
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon chili powder, chipotle again!

Marinade: In a large zip top plastic bag, mix the orange juice, zest, maple syrup, shallot, salt, pepper and chipotle chili power well. Gently add the thighs, squeeze out all the air and zip tightly. Distribute the marinade around the chicken and refrigerate until about 1/2 an hour before putting onto the smoker. You can marinate these as little as 2-3 hours or as long as overnight.
 
Glaze: Mix the marmalade, balsamic vinegar, chipotle chili powder and granulated garlic well. Set aside until ready to glaze at the end of smoking.
 
Prepare smoker as you normally would using orange wood - if you can find it. If not, feel free to use apple or another variety. If you don't smoke, don't worry! Just grill them! Once the smoker - or grill - is ready to roll, place the thighs on the grates. About half an hour before the thighs are done, glaze the first side, let them go for 15 minutes, turn and glaze the other side. Finish smoking until tender and cooked all the way through.
 
Remove from smoker (or grill) and enjoy!