Mango Thyme Goat Cheese Tart

This Savory Mango Thyme Goat Cheese Tart has a luscious hint of sweet from the mango that is highlighted by the savory elements of caramelized onion, crispy bacon and goat cheese loaded with fresh thyme. The only thing I would change about this recipe is that I would make double the amount next time! 

Recently, I went to Austin, Texas to attend BlogHer Food, which is an amazing convention of food bloggers, vendors from all over, experts in fields like photography, video, social media, literary agencies, publishers, marketing and communications…and so much more. But before you think it was all work, let me say that there was fun and food packed into the two days also. I learned so much, met some wonderful people, ate a lot of really awesome food, and was inspired beyond anything I could have hoped for going into the convention.

Two of my favourite gals I met were Addie (from Culicurious) and Becky (from So Very Blessed). We all hit it off immediately on the first night at an event called Bloggers and Bites that was sponsored by Whole Foods Market. The food was just amazing, the wine tastings were fabulous and the goody bags put together by Whole Foods Market were like Christmas in a reusable shopping bag.

The next night all three of us were invited to attend another event sponsored by The National Mango Board. I die. Honestly, I just adore mangoes so much! And they did not disappoint, with an array of mango-centric food (Grilled Chicken Sausage with Mango Relish, Rice Pudding with Mango Sorbet, Mango Cobbler, Pulled Pork Tacos with Mango Salsa, Brussels sprouts with Mango and Bacon) and drink (Mango Smoothies and Mango Chili – Jalapeno-Margaritas) and every single thing was just outstanding! The Mango Chili Margarita was just beyond good! I had two. That I’m admitting to consuming (we were walking). *wink*

Anyway, a couple of days after I arrived home, I received a package from The National Mango Board with some of the most beautiful mangoes I have seen:

Mango goody boxes rule! Two yellow mangoes and three orange mangoes…yum!

So, of course, I just had to come up with some fabulous recipes for these beauties! And, this is the first installment of several mango recipes I have in store.

Not only are mangoes delicious, they are really good for you! Mango fruit pulp contains the antioxidant vitamins A and C, vitamin B₆, folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids. How can something so wonderful tasting be so good for you?

For any of you not familiar with how to handle a mango, this really great video shows you just how to slice and dice a mango to perfection! So, no excuses that you don’t know how to use them!

This recipe really could not be simpler, honestly. I used one sheet of (my favourite standby freezer ingredient) Pepperidge Farm frozen puff pastry sheets, that I used a round biscuit cutter to shape. Then, I caramelized red onion, crisped up some diced bacon, mixed fresh thyme into goat cheese and sliced the mango. All that remained was to bake it until the puff pastry was crispy, golden brown. Done.

Like I said, I just wish I had used two sheets of puff pastry and doubled this recipe, because let me tell you right now, these are just outstanding. If I do say so myself! Two of my girlfriends stopped over not long after I made them, so they were guinea pigs for the recipe; I also managed to save two for Mr. Saucy to taste. They were a huge hit with everyone!

Make these tarts. You will not regret it.

And, thank you so much to the National Mango Board for these wonderful fruits and for such a delightful time at the Mangover gathering. Your sponsorship of BlogHer Food helped to make a really outstanding experience for everyone who attended!

P~

Savory Mango Thyme Goat Cheese Tart

 

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This savory Mango Thyme Goat Cheese Tart has a luscious hint of sweet from the mango that is highlighted by the savory elements of caramelized onion, crispy bacon and goat cheese loaded with fresh thyme. Just be sure you double the recipe. Just sayin’.

Author: The Saucy Southerner

Recipe type: Appetiser

Serves: 9 – 3″ tarts

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 ounces goat cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon butter
• 1 medium-sized red onion, halved length-wise and sliced thinly (about 1½ cups)
• salt and ground black pepper
• 2 slices thick-cut bacon, diced, crisped, drained of fat and set aside
• 1 small mango (about 9 ounces whole), sliced
• 1 large egg, beaten

Instructions

1. Preheat oven to 400° F.
2. Place thawed puff pastry sheet on a non-stick surface (such as a silpat sheet or a piece of parchment paper) which has been placed on a baking sheet, and roll out slightly.
3. Using a 3″ round pastry cutter, cut 9 rounds from the sheet of puff pastry.
4. Carefully pull the excess dough away from the rounds (you can save this for later…sprinkle with cinnamon and sugar and bake, or discard) then carefully scoot the rounds slightly farther apart.
5. Using a knife, score a circle about ½” in from the edge of each round, creating a border (be careful not to cut all the way through the pastry).
6. Using a fork, poke holes into the center of the dough, making sure you don’t poke holes in the edge you have created (this will keep the dough in the middle from puffing).
7. In a small bowl, combine the goat cheese and the thyme.
8. Stir to mix, as you do, the goat cheese will crumble and the thyme will be incorporated in the cheese. Set crumbles of herbed cheese aside.
9. In a small skillet, over medium-low heat, add the butter and allow it to melt.
10. Add the onions to the melted butter and very slowly cook the onions (after about 10 minutes, add a bit of salt and ground black pepper).
11. Continue to cook the onions until a light caramelization has occurred. You may need to lower the heat, but be careful not to burn them, or you will need to begin again. It should take about 25-30 minutes on medium-low heat. Place in a small bowl and set aside.
12. Using the same skillet, add the diced bacon and cook until crisp. Drain and set aside.
13. Take the mango and set it on end with the seam of the mango facing you. Using a sharp knife, cut the fat sides of the mango off and score the mango length-wise in thin slices through the pulp down to the peel.
14. Using a spoon, scoop the mango slices from the peel. Set aside.
15. Using a pastry brush, gently brush the pastry rounds with the beaten egg.
16. Add about a tablespoon of caramelized onion to the center of the pastry round, being careful to keep it within the border you created.
17. Sprinkle on some bacon bits, add crumbles of thyme goat cheese and arrange mango slices on top, with each addition making sure you keep the ingredients within the border on the pastry round.
18. Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the puff pastry border is puffed and golden brown.
19. Remove from oven and allow to cool.
20. Garnish with addition thyme leaves, if desired.
21. These are great served either warm or at room temperature.

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3.2.2028

Dill Pickle Dip

Light, crunchy, dilly, slightly tart and perfect for summer dipping, this Dill Pickle Dip Recipe is just wonderful; it’s also a nice change from the normal French Onion dip everyone serves. With summer picnics and the Fourth of July celebrations coming, you really need this dip in your repertoire.  

There are some recipes that just make the rounds, and this is an example of that very thing. Several other people I know who also write food blogs have done this dip in the past, I saw it when my friend Lisa, at The Cutting Edge of Ordinary re-posted it from her archives onto her facebook page in preparation for Memorial Day.

The earliest post I found for it comes from Food.com back in 2007, so it’s definitely been around for a while; I can’t believe I’ve never made it before, since it’s right up my alley. I love dill pickles; I love cream cheese; I love DIPS! And if you love pickles, you will love this one too.

It couldn’t be easier to prepare; it is great with vegetables (as I served it), or with crackers, chips (although a sturdy, ridged potato chip would be needed), pretzels…well, really anything you love to dip. The dill flavour is so nice and tangy, but tempered by the smooth cream cheese, so it’s not too tart.

Make this dip! It will become a new favourite!

P~

Dill Pickle Dip – {Meatless Monday}

 

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Light, crunchy, dilly, slightly tart and perfect for summer dipping, this Dill Pickle Dip Recipe is just wonderful; it’s also a nice change from the normal French Onion dip everyone serves.

Author: The Saucy Southerner via Cutting Edge of Ordinary

Recipe type: Dip, Appetiser

Ingredients

• 1 (8 ounce) package of cream cheese, softened to room temperature
• 1- 1½ cups dill pickles, minced (I used hamburger slices and minced them in my mini food processor, but any dill pickle will work.)
• ¼ cup sweet onion, minced
• 2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip-I used just two, since I read in Lisa’s post that it gets thinner as it sits)
• 1 teaspoon dried dill weed
• ½ teaspoon kosher salt
• freshly ground black pepper, to taste

Instructions

1. Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth.
2. Stir in all of the remaining ingredients until evenly distributed.
3. Transfer to a serving dish and cover with plastic wrap.
4. Refrigerate for at least an hour before serving.
5. This dip is good for up to a week when stored tightly covered in the refrigerator.

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3.2.2028

Fruity Toasted Israeli Couscous

Lemon-infused olive oil kicks off the fruity elements in this Fruity Toasted Israeli Couscous; paired with figs and pistachios, this couscous dish has a distinct Mediterranean twist. It’s a simple recipe that will liven up any meal; it is great as a stand-alone salad or as a side dish and can easily be converted into an entrée. 

First let me say if you don’t have lemon-infused olive oil, it is simple to make and I have a method for you below. The lemon in the olive oil permeates the couscous as it is toasted and really adds a tremendous amount of flavour. So, it’s worth trying to find some, or to make your own.

The dried figs are a fantastic way to add calcium and dietary fiber to the salad, not to mention the delicious taste. Roasted pistachios enhance the nuttiness of the flavour of the toasted couscous; while the lemon zest punches up the fresh, fruity elements of the dish.

This can easily be turned into a full meal by adding some chicken (or your favourite meat), so it is incredibly versatile. If you’re not a fig fan, use any dried fruit you like.

Since it is a Five Ingredient Friday recipe, here are your five ingredients:

• Israeli (or pearl) Couscous
• Pistachio Nuts
• Dried Figs
• Scallions (green onions)
• Lemon Zest

Since oil, salt and pepper, and water don’t count in ingredient counts for Five Ingredient Friday, I made it on the dot this week!

I can’t tell you how different and wonderfully delicious this couscous is! Now, as I have said before, Mr. Saucy claims to not like couscous, so for his consumption, this is Fruity Toasted Round Pasta Salad. *wink*

Try it!

P~

Fruity Toasted Israeli Couscous – {Five Ingredient Friday}

 

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Lemon-infused olive oil kicks off the fruity elements in this Fruity Toasted Israeli Couscous; paired with figs and pistachios, this couscous dish has a distinct Mediterranean twist. It’s a simple recipe that will liven up any meal; it is great as a stand-alone salad or as a side dish. It can easily be transformed into a full meal with the addition of some cooked chicken.

Author: The Saucy Southerner

Recipe type: Side Dish, Salad

Ingredients

• 2 tablespoons lemon-infused olive oil
• 1 cup Israeli couscous
• ⅓ cup roasted, shelled pistachios
• 1 cup plus 3 tablespoons water
• salt and ground black pepper, to taste
• 1 tablespoon lemon zest
• 6 dried figs (I used Calimyrna), stemmed removed, diced (this is a scant cup)
• 3 scallions (green onions), diced

Instructions

1. In a medium-sized saucepan, over medium heat, heat the olive oil.
2. Add the couscous and the pistachios to the oil and cook for about 10 minutes, or until the couscous is light golden brown in colour.
3. Add the water, half the lemon zest, salt and pepper and bring to a boil.
4. Reduce heat and cover, continuing to cook for about 10 minutes, or until the water is absorbed.
5. Remove the lid and stir in the figs, scallions and the remaining lemon zest.
6. Serve warm.

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3.2.2028

Lemon-Infused Olive Oil

 

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Infusing olive oil is a simple thing that will really enhance the flavour of anything you are cooking. This same method can be used with any citrus peel, crushed garlic or herbs.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• 1 large lemon
• 1 cup olive oil

Instructions

1. Scrub lemon clean and dry thoroughly.
2. Using a very sharp knife or peeler, remove the zest (just the yellow outer peel- avoiding the bitter white pith immediately below).
3. Put lemon zest and olive oil in a small sauce pan and warm over medium heat. Do not allow the oil to simmer. Keep the oil just below a simmer for about 10 minutes.
4. Remove oil from heat and allow to cool and further infuse the lemon (about 2 hours)
5. Remove the lemon zest from the oil and pour the oil into a glass jar.
6. Cover and store in a cool, dark place.

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3.2.2028

Chocolate Crunch Caramel Tart with Pâte Sablée Crust

This Chocolate Crunch Caramel Tart with a Pâte Sablée Crust is just beyond fabulous! A buttery, tender shortbread-like crust is the vessel for crunchy honey roasted peanuts in a homemade caramel which is topped with chocolate ganache. You just won’t even believe how good it is…and it’s not hard at all to make.  

Dorie Greenspan is the best-selling author of Baking with Julia, as well as Baking – From My Home to Yours. The New York Times heralded her as a “culinary guru,” and her book Baking – From My Home to Yours has been described as “a masterpiece,” “a new classic,” “a bible,” and “a baker’s dream.” This recipe certainly illustrates why all of those testimonies are so true.

It’s not often that I will make a recipe and not alter it in one way or another. In this case, it was just not possible to improve on the perfection that is this tart. If you like chocolate and gooey caramel and crunchy nuts and a sweet, buttery, crust…I’m telling you right  now, you have got to make this tart!

While there are several steps, it really is a simple recipe. In the recipe, Dorie Greenspan was multi-tasking and making all the layers at the same time. I found it much easier to make the crust and have it completely cooled before I started on the caramel and then finally the ganache. This enabled me to pour the caramel directly into the cooled crust, and to add the ganache directly onto the caramel layer.

Not only is this recipe delicious, it’s gorgeous, and a chocolate lover’s dream. It’s really rich, though…so small slices are recommended. *wink*

Make this! You will impress everyone who eats it and you will thank Dorie Greenspan from the bottom of your heart.

P~

Chocolate Crunch Caramel Tart with Pâte Sablée Crust Recipe

 

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A buttery, tender shortbread-like crust is the vessel for crunchy honey roasted peanuts in homemade caramel which is topped with chocolate ganache. You just won’t even believe how good it is…and it’s not hard at all to make.

Author: The Saucy Southerner via Dorie Greenspan

Recipe type: Dessert

Ingredients

• FOR THE CRUST:
• 1½ cups All-Purpose Flour
• ½ cup confectioners’ sugar
• ¼ teaspoon salt
• 1 stick plus 1 tablespoon (9 tablespoons) very cold unsalted butter, cut into small pieces
• 1 large egg yolk
• FOR THE CARAMEL:
• Scant ½ cup heavy cream
• ½ cup sugar, sifted
• 1 tablespoon light corn syrup
• 2 tablespoons salted butter, cut into 4 pieces, at room temperature
• (Pinch of salt if you are not using salted butter)
• 1 cup honey-roasted peanuts, coarsely chopped
• FOR THE GANACHE:
• 8 ounces bittersweet chocolate, finely chopped
• 1 cup plus 2 tablespoons heavy cream
• ½ stick unsalted butter (4 tablespoons), cut into 4 pieces, at room temperature

Instructions

1. FOR THE CRUST:
2. In the bowl of a food processor, add the flour, confectioners’ sugar and salt.
3. Pulse a couple of times to combine.
4. Add the butter pieces to the dry ingredients.
5. Pulse until the butter is cut in and no larger than the size of a pea.
6. Add the egg yolk and pulse to combine.
7. Once the egg is in, do 10 second pulses until the dough forms clumps and curds (you will notice the motor change sounds,,,this indicates it is ready)
8. Turn out onto a work surface and press to combine any crumbs.
9. Butter a 9-inch fluted tart pan with a removable bottom.
10. Press the dough evenly over the bottom and up the sides. You want the dough to come together, but not to press it so hard it loses it’s crumbly texture.
11. Freeze the crust for 30 minutes (longer is fine).
12. Preheat the oven to 375° F.
13. Butter the shiny side of a piece of aluminum foil and place the butter side of the foil down on the surface of the frozen crust (because it is frozen, you won’t need weights).
14. Place the tart pan on a baking sheet and into the preheated oven.
15. Bake for 25 minutes.
16. Remove the foil and continue to bake for another 8 minutes.
17. Remove from oven and allow the tart pan to cool on a wire rack.
18. FOR THE CARAMEL:
19. Bring the heavy cream to a boil then remove from heat.
20. Meanwhile, put a large sauce pan over medium-heat.
21. Sprinkle in about 3 tablespoons of the sugar.
22. When it melts, stir it with a wooden spatula or a fork and sprinkle over another 3 tablespoons.
23. When that sugar is melted, add the remaining 2 tablespoons of sugar — the sugar in the pan may already have started to color, and that’s fine.
24. Stir in the corn syrup and boil the syrup until it reaches a deep caramel color — it will probably begin to smoke, and that’s normal.
25. Standing back from the pan, stir in the butter (and the salt if you’re using unsalted butter).
26. The caramel will bubble furiously and may spatter, so make sure you are standing back.
27. When the butter is in, add the warm cream — the caramel will bubble furiously again. Lower the temperature to medium-low heat and let the caramel boil for just 2 minutes. (If you want to check on a thermometer, the caramel should be at 226° F).
28. Add the peanuts to the hot caramel and pour into the cooled crust.
29. FOR THE GANACHE:
30. Put the chopped chocolate in a heat-proof bowl and have a whisk or a rubber spatula ready.
31. Bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 seconds.
32. Using the whisk or spatula, very gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
33. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motion.
34. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than you must to blend the ingredients — the less you work it, the darker, smoother and shinier it will be.
35. Tap the sides of the bowl to break any surface bubbles, pour the ganache over the caramel and jiggle the tart pan to even it.
36. Refrigerate the tart for 30 minutes — no longer — then keep it at room temperature until serving time. BUT…it’s actually very good served cold too.

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3.2.1753

Provençal Vegetable Tian

If there is a more beautiful presentation for vegetables than this tian, I’m not sure what it could be. Layered with yellow squash, zucchini, potato, Roma tomatoes and red onion; topped with fresh herbs, Parmesan and Mozzarella cheeses, then baked, this Provençal Vegetable Tian recipe is both gorgeous and delicious! And it’s perfect for Meatless Monday! 

A tian is both the name of the vessel it is cooked in and the dish itself, originating in the Provence region of France. Basically, the dish is a gratin…so look how fancy-pants you can be calling it a tian; it may look and sound fancy, but this is simple to prepare and oh, so good to eat. Also, since a tian is used to both cook and serve the recipe, it’s a one-dish wonder.

Any shallow earthenware or glass casserole you have will work just fine for this recipe. Also, you can get as fancy as you wish in how you stack or fan the vegetables. It will all taste the same, so don’t worry about being artful in your arrangement if you don’t want to do so.

As an aside, as you know, I have this insane love of anything dish/cookware related (yes, it’s an illness). For years and years, my dream kitchen was to have a collection (that I actually use) of French copper pots and also to have a collection of Bernardaud Cafe Paris cooking vessels and serving dishes. Over the course of years, Mr. Saucy gave me various French copper posts (my collection is now complete) but I still didn’t own any Cafe Paris pieces.

Then, a couple of years ago, I found a place that had a boatload of discounted Cafe Paris. It was like I’d died and gone to heaven. I bought several pieces, but even discounted it was expensive so I didn’t get a lot. That year for my birthday The Blount County girls added to my stash; what a lovely surprise! Anyway, long story short…the dish this is cooked in is one of the Cafe Paris pieces they gave me. I never use it without having them in my heart. Those kind of sentiments make my cooking so meaningful to me…and I had to share.

While this recipe could certainly be considered a side dish, it is hearty enough to stand alone as a meatless meal. Traditional tians contained meat, such as lamb and fish; even eggs were added, so you could transform this recipe to suit the meat-lovers in your household too.

Just try it. Because I can guarantee you, it will be a hit!

P~

5.0 from 1 reviews

Provençal Vegetable Tian – {Meatless Monday}

 

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Layered with yellow squash, zucchini, potato, Roma tomatoes and red onion; topped with fresh herbs, Parmesan and Mozzarella cheeses, then baked, this Provençal Vegetable Tain recipe is both gorgeous and delicious.

Author: The Saucy Southerner

Recipe type: Entree, Vegetable Casserole

Ingredients

• 1 medium-sized zucchini, thinly sliced
• 1 medium-sized yellow squash, thinly sliced
• 1 medium-sized potato, thinly sliced
• 3 Roma tomatoes, thinly sliced
• 1 large red onion, halved length-wise, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons of mixed fresh thyme, rosemary and oregano, chopped
• 1 teaspoon garlic powder
• salt and ground black pepper, to taste
• ½ cup Parmesan cheese, grated
• ½ cup Mozzarella cheese, grated

Instructions

1. Preheat your oven to 400° F.
2. Spray the inside of a shallow glass baking dish with cooking spray.
3. Layer the vegetables into the dish in a fan, or stacked vertically (depending on the size of your casserole).
4. Drizzle the olive oil over the vegetables.
5. Sprinkle on the fresh herbs, garlic powder, salt and pepper.
6. Cover the casserole with foil, place in the preheated oven and bake for about 30 minutes.
7. Remove the foil, sprinkle on the mixture of cheeses and continue to bake for another 15 minutes, or until the cheeses are golden brown and bubbling.
8. Serve hot.

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3.2.1753

Garlic, Oil, Walnut & Pecorino Pasta

There could not be a more simple and delicious pasta than this dish. Loaded with the vibrant flavours of garlic, olive oil, walnuts and Pecorino cheese (and a little addition by me) this classic is only five ingredients and is ready for the table in minutes!  

Mary Ann Esposito, the host of Public Television’s Ciao Italia, is the source for this simple, quick, delicious pasta dish. My apologies to her for one tiny addition of some lemon zest, which I think really adds a lot of freshness to the sauce.

Also, for the second time this week, I’m using some of the garlic confit from this recipe, which makes this an even speedier meal to feed your hungry hoards.

Besides the traditional red sauce, olive oil  and garlic sauce probably ranks second in fabulous toppings for pastas. Pesto pasta is a good example of how the addition of basil and pine nuts use olive oil and garlic as a terrific pasta topping; this recipe uses parsley and walnuts in the same way.

Since it’s a Five Ingredient Friday dish, here are your five ingredients (remember: oil, salt and pepper don’t count):

• Garlic
• Parsley
• Walnuts
• Pecorino Cheese
• Lemon Zest

I suppose I’m cheating a bit, since I’m not counting the pasta…but close enough. *wink*

Honestly, make this. I had the worst time EVER not inhaling this before I could shoot a photo.

P~

5.0 from 1 reviews

Garlic, Oil, Walnut and Pecorino Pasta – {Five Ingredient Friday}

 

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Loaded with the vibrant flavours of garlic, olive oil, walnuts and Pecorino cheese (and a little addition by me) this classic is only five ingredients and is ready for the table in minutes!

Author: The Saucy Southerner via Ciao Italia with gentle alteration

Recipe type: Main

Ingredients

• ½ cup extra virgin olive oil
• 2 cloves garlic, finely minced
• ½ cup parsley, minced
• ¼ cup walnuts, chopped
• ¼ cup Pecorino cheese, grated (you could use Parmesan)
• zest from one lemon
• salt and ground black pepper, to taste
• Coats 8 ounces cooked pasta

Instructions

1. In a medium-sized saute pan, over medium-low heat, add the olive oil.
2. When the oil begins to heat, stir in the garlic and cook until the garlic begins to turn golden brown (DO NOT BURN).*
3. Turn off the heat.
4. Add the parsley, walnuts, ½ of the cheese, lemon zest, salt and pepper.
5. Toss with cooked pasta and serve garnished with remaining cheese.

Notes

If you use garlic from pre-made garlic confit, you can omit this step and just heat the oil and some garlic cloves from the confit (mincing the garlic first)

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3.2.1753

Roasted Garlic and Green Chilies Hummus

This Roasted Garlic and Green Chilies Hummus is my latest incarnation of this wonderful dip, spread,  or accompaniment to grilled meats and vegetables. It is also packed with vitamins, minerals, protein and dietary fiber; so it good for you too! 

I am a huge fan of hummus…huge! I just love it! So, I am constantly messing around with new ways to make it to change-up the flavours. This version is super delicious and includes some of the garlic from this recipe for garlic confit. I usually use raw garlic in my hummus, but I really wanted that more subtle, almost sweet flavour of the garlic in the confit. If you haven’t made the garlic confit, you could use the same technique in that recipe for a much smaller amount for use in this recipe. Or roast some garlic. Or use raw.

Hummus is traditionally made using chick peas (garbanzo beans), tahini (sesame paste), lemon juice and garlic. All of those ingredients are in this hummus too. To those ingredients, I added a small can of green chilies, cumin and some fresh cilantro leaves. I used very, very little olive oil in it, since I like the way the olive oil smooths the purée, but I don’t like it too oily.

This spread is so perfect for so many uses. It is great as a dip, as it is pictured above; I always serve it with a crudité of fresh vegetables and pita crisps. Hummus also makes a fabulous spread for sandwiches, either in pita (or any flat bread) or even on sandwich bread; it is great with grilled or roasted vegetables and meats too. I even love it on a salad with some extra lemon juice squeezed on, no additional dressing needed.

Homemade hummus is so easy to make; it takes just minutes. Not only that, it really is so much less expensive to make your own. Plus, you control what goes into it, so no preservatives or other additives. Tahini can be found in most grocery stores now, usually in the health food section, or in the international foods section. It keeps very well in the refrigerator too.

If you’re a fan of hummus, try this recipe. If you’ve never eaten hummus, try this recipe. That is all. *wink*

P~

Roasted Garlic and Green Chilies Hummus

 

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Roasted Garlic and Green Chilies, along with cumin and fresh cilantro leaves, add a new twist on an old favourite. Great for use as a dip, spread, or accompaniment to roasted or grilled vegetables and meats.

Author: The Saucy Southerner

Recipe type: Dip, Spread

Ingredients

• 1 -15 ounce can garbanzo beans (chick peas), drained and rinsed
• 8 cloves roasted garlic (if using raw, I’d probably only use 2 cloves)
• 1 -4 ounce can green chilies
• 2 tablespoons fresh lemon juice (about ½ lemon)
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon tahini
• 1 teaspoon cumin
• 1 tablespoon olive oil
• salt and ground black pepper, to taste
• shake of crushed red pepper flakes (optional)

Instructions

1. Place all of the ingredients, except the olive oil, salt and pepper), into the bowl of a food processor (or blender – or it can be mashed by hand).
2. Pulse the food processor until the ingredients begin to smooth.
3. Slowly drizzle in the olive oil, until the spread reaches your desired consistency.
4. Taste and add salt and ground black pepper, to taste.

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3.2.1753

Limoncello Lemonade

Nothin’ could be finer than to cool off from the sweltering heat, swingin’ on a porch seat, sippin’ lemonade.  Except, maybe, if that lemonade had a little twist.  And I’m not talkin’ a twist of lemon zest, either.  Limoncello Lemonade, it makes the angels sing (at least to my ears).

I’m re-publishing this post because it is the perfect cure for the overnight transition we have had from a cooler than normal spring to blisteringly hot summer. The facts that it is only five ingredients, homemade lemonade, and a cocktail on a Friday make it all the more perfect!

As anyone who knows me will attest, I love a cocktail.  Not too much of a good thing, mind you.  Just a simple little elixir, for medicinal purposes…don’t ya’ know. Lemonade is so great to have when it gets hot out, so I had to come up with a cocktail version…well, just because.  I decided to use a lemon flavored liqueur; I bought some Limoncino, which…can anyone clear up the difference between Limoncello and Limoncino?  Is there one?

Anyway, here’s what I came up with, your five ingredients:

• Water
• Sugar
• Fresh Lemon Juice
• Mandarin Orange Vodka
• Limoncello (lemon flavoured liqueur)

I have a pitcher of this beverage waitin’ in the refrigerator right now.  When is cocktail hour?

Oh, and try it!  You’ll like it!

P~

5.0 from 1 reviews

Limoncello Lemonade

 

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Limoncello (Limoncino) Lemonade…this one with a twist…is a delightful, refreshing beverage for the adults. Fresh lemon juice and a simple syrup mixed with two flavored alcohols.

Author: The Saucy Southerner

Recipe type: Cocktail

Ingredients

• 2 cups water
• 1½ cups sugar
• 2 cups fresh lemon juice
• 4 ounces Mandarin Orange vodka (You may use just regular flavored vodka, but I love the element that the mandarin orange flavor adds.)
• 4 ounces Limoncello (Limoncino), which is a lemon flavored liqueur.

Instructions

1. In a sauce pan, add the water and the sugar.
2. Heat the ingredients until the sugar fully dissolves.
3. Remove from heat and chill.
4. Once chilled, pour into a pitcher along with some fresh lemon slices, add the lemon juice, vodka and the lemon liqueur.
5. Add ice.
6. Stir.
7. Serve with a twist of lemon.

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The assembled ingredients…minus the sugar and water. I love using this squeezer…even though I have an electric juicer. I don’t know…it makes it seem more old-fashioned.

Cinnamon Raisin Buttermilk Scones

Scones are one of my favourite quick breads and these Cinnamon Raisin Buttermilk Scones were the perfect answer to my craving for cinnamon raisin bread. Super quick and easy, they are an elegant addition to tea time, breakfast, brunch or just for snacking.  

I have been wanting to introduce yeast breads for you all to try for a long time now. I just adore baking bread. I’ve been a bit fearful that doing so would be off-putting for those of you who have never tried to work with yeast. It’s really not hard, but it takes some tricks and tips and I will do it!

In the meantime, quick breads are a really nice solution for anyone who would love to be able to make bread, fresh from the oven, fragrant and delicious. And this scone is just the ticket!

Ready in under 30 minutes, these scones are mouth-wateringly delicious! The only caveat I have is that the moisture provided by the buttermilk can be a variable. What you are looking for with this scone dough is that all of the flour come together, but that it is not gooey. You may have to increase the buttermilk, so it is best to add it slowly and if your dough is still floury, slowly add more until the dough comes together.

There are no fancy kitchen tools required to make these, just a bowl and wooden spoon. I cut my dough with a stainless steel  bench knife, but any long knife would work if you don’t have a pastry cutter.

I also made a faux clotted cream to go along with my scones…and I drizzled them with a bit of glaze that was just a mixture of powdered sugar and a titch of water, just enough to smooth the glaze. Gosh, they were good!

I hope you’ll try them! They really are easy and delicious!

P~

p.s.: That plate in the photo belonged to Mr. Saucy’s grandmother…isn’t it pretty?

Cinnamon Raisin Buttermilk Scones

 

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Super quick and easy, Cinnamon Raisin Buttermilk Scones are an elegant addition to teatime, breakfast, brunch or just for snacking.

Author: The Saucy Southerner

Recipe type: Bread

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 rounded tablespoon baking powder
• ½ cup white sugar (plus 1 tablespoon for tops of scones)
• 2 teaspoons cinnamon
• pinch of nutmeg
• ¼ teaspoon salt
• 8 tablespoons butter (this is ½ cup or a full stick)
• 1 cup buttermilk
• ¾ cup raisins

Instructions

1. Preheat oven to 400 degrees F.
2. In large bowl mix together flour, baking soda, baking powder, sugar, cinnamon, nutmeg and salt.
3. Cut in margarine with pastry cutter or fork until the mixture is crumbly.
4. Add buttermilk and raisins and stir to mix. The batter should be stiff but not dry (if the batter is noticeably floury, drizzle a bit more buttermilk into the dough).
5. Prepare a baking sheet lined with parchment paper. Lightly flour the surface of the parchment.
6. Remove the dough from the bowl onto the parchment. Sprinkle with a bit of flour so your hands won’t stick to it. Form the dough into a 9″ round (you are not kneading the dough, just forming it into a round).
7. Using a bench knife or other knife, cut the dough into six or eight wedges. Using the knife, just push the wedges apart slightly. You want a little bit of room between each scone.
8. Sprinkle tops of scones with sugar.
9. Bake 15 minutes till golden brown. Remove from oven, allow to cool a bit if you glaze them. Serve warm with jam or Clotted Cream.

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Faux Clotted Cream

 

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Faux Clotted Cream is great on scones, or used as any kind of dessert topping.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• 1 cup heavy whipping cream
• ⅓ cup light sour cream
• 2 tablespoons powdered (confectioners’) sugar, sifted

Instructions

1. Using a whisk attachment on your mixer, whip cream until stiff peaks form.
2. Using a large spoon or rubber spatula, fold in the sour cream and powdered sugar just until combined.
3. Refrigerate, covered, until ready to serve.
4. Make approximately 2 cups or enough to serve 6 to 8.

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Sweet Corn, Tomato & Goat Cheese Salad

It’s officially summer and it is salad time! This Sweet Corn, Tomato and Goat Cheese Salad is so refreshing, so simple, so filled with herby goodness that it is just the ticket for a change of pace salad offering. 

Once grilling season starts, which by my definition is the first day over 70 degrees, I start making salads to accompany our grilled meals. My go-to salad is, of course, my Southern-Style Mustard Potato Salad; I have to admit I’m rather a fanatic about it. Mr. Saucy, on the other hand, gets a bit over it by the time actual summer rolls around. Because of that, I am always trying to find new salads to add to our salad eatin’ days.

We both just adore every single thing in this salad. Fresh sweet corn, red ripe Roma tomatoes, goat cheese, herbs, and red wine vinegar are all combined to make an amazing mix of flavor and texture that will excite your taste buds.

If you’re looking for a different salad to make, try this one. You won’t be disappointed.

P~

Sweet Corn, Tomato and Goat Cheese Salad – {Meatless Monday}

 

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Fresh sweet corn, red ripe Roma tomatoes, goat cheese, herbs, and red wine vinegar are all combined to make an amazing mix of flavor and texture that will excite your taste buds.

Author: The Saucy Southerner

Recipe type: Salad

Ingredients

• 4 ears sweet corn, cleaned, wrapped in wet paper towel and microwaved on high for 4 minutes, let cool and cut from cob
• 3 Roma tomatoes, seeded and diced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon red wine vinegar
• 3 ounces goat cheese, crumbled
• salt and ground pepper, to taste

Instructions

1. Combine all the ingredients in a bowl and stir to combine. Serve immediately, or chilled.

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