Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Fig, Pear, and Brie Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled CheeseI love Pinterest…a lot. I love to see all the creative ideas. Well, lately I’ve been on a fig kick, and after browsing recipe after recipe, I came up with a recipe of my own. Fig, pear, and brie grilled cheese. Oh my! It is delicious and a nice grown up version of a kid staple.

Fig, Pear, and Brie Grilled Cheese Recipe

Ingredients

  • Bread
  • Fig jam/butter
  • Bosc pear
  • Brie

Spead the jam on both sides of the bread. Layer cheese and sliced pears. Grill as normal. If you like a nice golden, buttery crust go ahead and put some butter on the outside of the bread slices. Enjoy! photo

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Key Lime Cookies

So, now that I have a bazillion jars of that Pineapple Lime Marmalade, I had to find a way to use it up. It’s pretty limey, so I don’t see myself using it every morning on my toast. Sometimes, but not every day. But what to do with it?

I already discovered it is yummy with cream cheese and crackers. Mmmmmm….but then I thought, what about thumb print cookies? Thumb print cookies rolled in coconut! Man, it was ON!

Ingredients:

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups flour
  • 1/2 cup Pineapple Lime Marmalade
  • 1/2 to 1 cup shredded coconut

Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter, sugar and egg yolks. Mix in flour until a soft dough forms. Scoop with a small scooper and roll dough into 1 inch balls. If dough is too soft, freeze and start again. Roll cookies in coconut and place balls 2 inches apart onto ungreased cookie sheets. Use your thumb to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of marmalade.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

These turned out AWESOME. However, you must like key lime pie to like these cookies. If you don’t, well, more for us I guess.


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Marmalade Recipe

So, remember that yummy Pineapple Lime Marmalade I made? (It really is yummy – like sunshine in a jar!) Well, here’s the adapted recipe. I apologize to the lady who wrote the one I adapted it from. Can’t for the life of me find it now.

Ingredients:

  • 3  cups lime segments and juice
  • 1/2 cup fresh pineapple in small pieces
  • zest from all your citrus fruit
  • 1 1/2 cups water
  • 1/2 teaspoon baking soda
  • 6 cups sugar, divided
  • 1 (3 ounce) envelope liquid pectin
Directions:
  1. Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces. This takes a long time. Put a movie in and get slicing!
  2. Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Let it sit overnight.
  3. In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the white stuff (really technical terms here). Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 cups of segments and juice. Add your pineapple pieces to make 3 1/2 cups total fruit.
  4. Next day – Return zest to boil. Add the fruit and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes.
  5. Stir in the remaining 5 cups of sugar and and bring to a full rolling boil, stirring constantly.
  6. Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
  7. Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade.
  8. Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
  9. Let jars sit for 2 weeks before you taste to let the marmalade mature, kinda like wine. Heck, drink some wine while you are waiting.

I’m thinking this would be great over some cream cheese spread on a cracker, or I’m hoping to try soon to make some thumbprint cookies and roll them in coconut and then use this in the middle. I think that would be heavenly!