Fruit Compote

1 ~ 14 oz can sliced peaches in 100% juice, do not drain
1 c fresh cherries, pitted and halved
1 cinnamon stick
Fresh ground nutmeg

Slice peaches into quarters. Place peaches with juice, cherries and cinnamon stick in medium saucepan over medium heat. Cook 10 to 12 minutes, stirring occasionally, until cherries are soft. Remove from heat and add fresh ground nutmeg. Stir and serve warm over pound cake or allow to cool completely and stir into plain greek yogurt.


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Maple Cupcakes with Cream Cheese Frosting and Bacon Crumbles

Maple Cupcakes

2 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1/2 c brown sugar
2 eggs
1 1/4 c maple syrup
2 t vanilla
1/2 c buttermilk

Preheat oven to 350. Line muffin tins with 20 cupcake liners.

Sift flour, baking powder, baking soda, and salt together. Set aside. Beat butter and sugar on medium speed in a large bowl until fluffy. Add in eggs, syrup and vanilla and mix until well blended. Add flour mixture, alternating with buttermilk, in one-third additions. Fill lined muffin tins two-thirds full, and bake in center of oven 20 minutes, rotating pans halfway through cooking time.

Cool completely before frosting.

Cream Cheese Frosting

1/2 one stick butter, softened
2 oz. cream cheese
3 c powdered sugar, sifted
2 T milk

Beat all ingredients in a medium-sized bowl on low speed to incorporate. Increase mixer speed to high and beat until fluffy, approximately 3 minutes.

Bacon Crumbles

Preheat oven to 400. Line rimmed baking sheet with foil, place baking rack inside baking sheet. Lay bacon strips on baking rack, making sure pieces do not overlap. Bake until crisp, 15 to 18 minutes. Drain bacon on paper towel until cool. Chop into bits when cooled.

Assemble Cupcakes

After cupcakes are cooled, top each with a generous spoonful of frosting. Sprinkle with bacon crumbles and enjoy!

Store leftovers tightly covered for up to 4 days.

Chocolate Sauce

2 1/4 c sugar
3/4 c unsweetened cocoa powder, sifted
1 T plus 1 1/2 t flour
1/4 t salt
1/2 c heavy cream
1 c milk
1 T vanilla

Place sugar, coca, flour, salt and cream in a medium saucepan and whisk to combine into a thick paste. Add milk and bring mixture to a boil over medium high heat, whisking often. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat, add vanilla. Allow sauce to cool, or serve warm.

Store in refrigerator for up to 2 weeks, covered. Yield approximately 3 cups chocolate sauce.

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Flourless Chocolate Cake ~ adapted from Epicurious

4 oz fine-quality dark chocolate, recommended Lindt 85% very dark
1 stick (1/2 c) butter
3/4 c sugar
3 eggs
1/2 c unsweetened cocoa powder
Chocolate syrup
Fresh fruit for garnish, optional

Preheat oven to 375°F and butter an 8-inch round baking pan, or spray with nonstick cooking spray. Line bottom of pan with a round of wax paper and butter paper.

Chop chocolate into small pieces. In double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth.

Remove top of double boiler from heat and whisk sugar into chocolate mixture. In a small bowl, lightly beat eggs. Temper eggs by adding 1/2 c melted chocolate to eggs, then add mixture to melted chocolate and sugar. Whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

May be eaten warm or cooled. Pictured, double recipe made into layer cake to serve 16.


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Home Corned Beef

1/2 c kosher salt
1 T black peppercorns, cracked
2 t ground allspice
1 T dried thyme
1 t paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), trimmed of excess fat, patted dry

Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible.

Place bagged brisket in pan large enough to hold it, cover with second, similar size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning bag over once a day. Prior to baking, soak the meat in cold water for a couple of hours, changing water several times.

Use Savu smoker bag to bake brisket for smoked flavor.

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