Bruschetta

In honor of Carina and Jamie's birthdays, we decided to throw a party - so that they could meet most of our good friends and because we just can't help ourselves.  We will throw a party for nearly every occasion.  Any excuse to have our friends over and enjoy some good food with some quality company, we'll take it!  This time we decided to make it bruschetta themed.  We were inspired by one of our favorite restaurants in Phoenix: Postino Wine Cafe.  Every time we go there, we get four different kinds of bruschetta, and their combinations are mouth watering!

My sisters and I went to a few different grocery stores to pick up tons of different topping options.  We, in part, followed a few recipes we discovered online that looked delicious, but we also let ourselves be inspired by the interesting produce we discovered at Trader Joes (pea sprouts, champagne grapes, etc.)

It made for a beautiful spread.

Here are the recipes I found online - each of them tasted amazing.  A few of them I adapted as I saw fit :)

Gorgonzola, Golden Raisin, and Arugula
Adapted from here
Ingredients
1/2 cup Mascarpone cheese
1/3 cup Gorgonzola cheese (more or less, to taste)
1 cup golden raisins
1 cup Marsala Wine
Arugula
Procedure
Mix the Mascarpone cheese with the Gorgonzola.  Use more or less Gorgonzola, as you see fit.  I'm not a big fan of strong blue cheese, so I tend to use less.  In a small sauce pan, combine the raisins and Marsala.  Cover, and let simmer until raisins look nice and plump.  Add more wine if necessary.  You should end up with plump golden raisins, with very little liquid remaining. Spread the cheese on toasted bread, top with a generous amount of raisins, and finish with fresh arugula.

Farmers Cheese, Beet Green and Arugula Pesto, and Crispy Pancetta
Adapted from here
Ingredients 

Fresh Farmers Cheese
Pancetta
Pesto (recipe here, only I added a few handfuls of arugula in with the beet greens, as well as the juice of half a lemon)
Procedure
Crisp the pancetta in a skillet over medium high heat - as you would with bacon, only don't cook quite as long. Spread some farmers cheese then beet green arugula pesto atop toasted bread.  Top with crispy pancetta.


Beet, Garlic Labneh, and Beet Green and Arugula Pesto
Adapted from here
Ingredients  

1 cup plain Greek yogurt
3 cloves garlic
1/2 tsp salt
3 large beets, with greens attached
Pesto (recipe here, only I added a few handfuls of arugula in with the beet greens, as well as the juice of half a lemon)
Walnuts
Procedure
Remove the beet greens, and set aside for the pesto.  Roast beets in the oven at 350 for about 30 minutes.  You want the beets to be slightly tender, but still slightly crunchy.  When beets have cooled, peel them (a potato peeler works well), then slice them into even slices.  I used a mandolin on the thickest setting.  Combine the garlic and salt in a mortar and pestle.  Grind into a paste.  Add it to the Greek yogurt and stir well to combine.  Store in the fridge for about an hour, to meld the flavors.  Make the pesto according to the recipe above.  I included arugula and lemon juice, for lack of enough beet greens, and for flavor.  Spread toasted bread with the Labneh (greek yogurt mixture you just made!).  Top with a couple beet slices, a dollop of pesto, and a few walnuts. 

Brie, Apple, and Bacon Onion Chutney
Adapted from here and here
Ingredients
Brie Cheese
sliced Granny Smith Apple (about 1/4" thick)
Bacon Onion Chutney (recipe here)
Procedure
Top toasted bread with a slice of Brie, apple slices, and a generous scoop of the bacon onion chutney.


Sweet Ricotta, Strawberry, and Chocolate
Adapted from here
Ingredients
2/3 cup Ricotta cheese
1/3 cup Mascarpone cheese
1 Tbs powdered sugar
1/4 tsp ground vanilla bean (optional, but makes it delicious and so pretty!) found here
sliced strawberries
dark chocolate shavings
Procedure
Mix all ingredients except the chocolate and the strawberries.  Spread onto toasted bread, top with strawberry slices, then sprinkle with chocolate shavings.


A few things I set out on the table that weren't from any of these recipes:
- chopped tomatoes tossed with cubed fresh mozzarella and fresh basil
- sliced fresh figs
- Jarlsberg cheese
- whole grain mustard
- balsamic vinegar reduction
- honey
- marionberry jam
- pomegranate jelly
- pea sprouts
- champagne grapes
- Parmesan cheese 


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Cinnamon Raisin Bread

Ingredients
Makes 2 loaves
1/2 cup warm milk
1/3 cup warm water
1 tsp (~.175 oz) active dry yeast
1 egg
2 Tbs and 2 tsp sugar
1/4 tsp salt
2 Tbs and 2 tsp butter or margarine, softened
1/3 cup raisins
2 2/3 cup flour
2 Tbs milk
2 Tbs sugar
2 tsp cinnamon


Procedure
In a large mixing bowl combine warm water and yeast and let sit until yeast begins to froth. Add eggs, sugar, butter or margarine, salt, raisins, and milk. Add flour gradually until you have firm dough. Knead for 10ish min. Let rise in an oiled bowl until doubled in size (~60-90 mins). Divide dough in two Roll out dough into two large rectangle 9 inches wide. Combine sugar and cinnamon. Moisten dough with milk and sprinkle sugar cinnamon mixture. Roll the dough tightly and place in greased 9x5 baking pans. Cover and let rise until doubled (~45mins). Preheat oven to 375 degrees. Bake for 45 minutes, until lightly browned and sound hollow when knocked. Let cool before slicing.

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Chewy Ginger Oatmeal Raisin Cookies

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup butter
1/3 plus 2 tbs brown sugar
1/4 cup sugar
3 Tbs finely chopped candied ginger
1 tsp cinnamon
1/4 tsp salt
1 tsp chili pepper
1 egg
2 tsp milk
1 tsp vanilla
1 cup old fashion rolled oats
3/4 cup golden raisins

Procedure
Preheat oven to 350 degrees. In a small bowl combine flour, baking power, baking soda, cinnamon, salt, and chili powder. In a separate bowl combine butter, sugars, and ginger and cream together until light and fluffy. Add egg, milk and vanilla. Mix well. Add the dry ingredients in two batches mixing in between. Fold in oatmeal and raisins. Spoon onto greased or lined baking sheet and top with more candied ginger if desired. Bake for 13ish minutes.

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Recipe from here.

Better the Next Day Vegan Brownies

Ingredients
1 1/2 whole wheat flour
1 tsp salt
1 tsp baking powder
2 cups brown sugar
1 1/4 cups cocoa
2 Tbs instant coffee powder
1 cup walnuts
1 15 oz can black beans
1 cup water
1 tsp vanilla

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients. Drain the can of bean juice, and replace with clean water. Puree the beans and water. Combine the pureed beans with the dry ingredients and the extra cup water and vanilla.

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Recipe care of here.

Sattler Dresdner Christstollen

Ingredients
2.2 lbs (~7 cups) flour
25.6 g instant yeast
1 cup milk
1/3 cup sugar
500 g (~2 cups) butter, melted
zest of one lemon
100 g chopped almonds
100 g candied lemon or orange peel
500 g raisins
60 g butter, melted
60 g powdered sugar



Procedure
Warm milk and flour slightly above room temp. In a small bowl combine yeast and sugar, combine. Put flour in a large mixing bowl. Add butter, sugar yeast mixture, lemon zest, and milk. Combine carefully with a wooden spoon. Turn out onto a lightly floured surface and knead in the almonds, citrus peel, and raisins. Once everything is incorporated place dough in a greased mixing bowl and let rise in a warm place for 1 hour. Pre-heat oven to 360 degrees. Form dough into a long oval loaf and place on a greased baking sheet. Bake for 55-70 minutes or until a tester comes out clean and the stollen has a nice brownish sheen. Remove stollen from oven and immediately alternatively brush with melted butter and dust with powdered sugar. Serve warm or chilled.

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A Sattler Family Recipe

Healthful Chocolate Oatmeal Raisin Cookies

Ingredients
2 eggs, lightly beaten
6 Tbs agave nectar
2 Tbs honey
4 Tbs vegetable oil
2 tsp vanilla
1 cup whole wheat flour
2 Tbs ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup oats
1 cup raisins
chocolate chips (optional)


Procedure
Preheat oven to 375 degrees. In a mixing bowl, combine eggs, agave nectar, honey, oil, vanilla, flour, flaxseed, baking soda, baking powder, salt and cinnamon. Stir. Add oats, raisins, and optional chocolate chips. Mix until combined.
Dollop onto greased baking sheet. Bake for 9-12 minutes.

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Adapted from a recipegirl recipe.

Biscotti: Three ways

Ingredients
2 cups flour
1 cup whole wheat flour
1/4 tsp salt
1 cup sugar
3 large eggs
4 Tbs butter or margarine (1/2 stick)
2 tsp vanilla extract

for Chocolate Almond Biscotti add:
3 Tbs cocoa powder
1 1/2 tsp almond extract
1 large handful almonds, coarsely chopped

for Orange Chocolate Biscotti add:
1 1/2 tsp orange extract
1 cup chocolate chips

for Pisachio Raisin Biscotti add:
2/3 cup pistachio nuts
2/3 cup raisins

Preparation
Preheat oven to 350 degrees. Beat butter and sugar until uniform consistency. Beat in eggs, vanilla, and any other extracts. Add flours and salt, and mix until everything comes together. Stir in any nuts, dried fruits, or chocolate chips.

Divide dough in half, forming each half into a log (about 10 inches long). Lay each log on a greased cookie sheet, and press to flatten each log to 1 inch thick. Bake for 25 minutes, then remove from oven and let cool for 10 minutes. While cooling, turn oven down to 325 degrees.

Cut each half diagonally, into 1/2 inch thick slices. Lay each slice, cut side down, onto the baking sheet, and bake (at 325 degrees) for 10 minutes. Remove from oven and turn each slice over, bake for another 10 minutes. Biscotti should be lightly browned, and hard on the edges. Centers will harden as biscotti cools. Cool on a wire rack.

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Adapted from a Cooking Light recipe.

Kayls

Ingredients

2/3 cups sweetened flaked coconut

1 cup chocolate chips

2/3 cups walnuts, chopped

1/3 cup almonds, chopped

1 cup cut dried fruit

1 1/3 cups flour

1/3 cups rye flour

1 tsp baking powder

3/4 tsp salt

4 Tbs margarine

4 Tbs apple sauce

1 Tbs peanut butter

1 cup brown sugar

2 Tbs milled or ground flax seeds

2 Tbs boiling water

1 tsp vanilla

Procedure

Preheat oven to 350 degrees.  Cream margarine, apple sauce, peanut butter, and brown sugar together in large mixing bowl.  In a separate small bowl combine flax, water, and vanilla.  Let sit for one minute with light stirring.  Add to margarine mixture.  Add flours, baking powder, and salt (As long as you have 1 2/3 cups flours you can use any combination of white, whole wheat, and rye).  Mix well.  Add coconut, chocolate chips, nuts, and dried fruit (we used 2 parts prunes to one part raisins in this batch--feel free to leave out the chocolate or substitute it for more dried fruit for a vegan option).  Stir together.  Drop onto greased baking sheet.  Bake for 10-12 minutes.  Let cool on baking sheet for a couple of minutes before transferring to drying rack.

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Heavily adapted from a Martha Stewart recipe.

Oatmeal Raisin Cookies

Ingredients
2 cups rolled oats
1/3 cup flaked coconut
2/3 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup flour
1 cup walnuts, coarsely chopped
1 cup raisins
1 cup chocolate chips

Preheat oven to 350 degrees.

Make oat flour by blending oats 1/2 cup at a time in food processor, until powder. Blend coconut in a similar fashion. Set aside. In a large mixing bowl, beat butter with sugars and baking soda. Blend in eggs and vanilla. Beat in oat flour, coconut, and flour. Stir in raisins, walnuts, and chocolate.

On a greased cookie sheet, form 1/4 cup lumps of dough, 6 per sheet. Bake 13 to 15 minutes or until edges are golden brown.

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Adapted from a Better Homes and Gardens recipe.

Almond Raisin Spice Cookies

Ingredients
3/4 cup butter
3/4 cup sugar
1 egg
2 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground cardamom
2/3 cup almonds, chopped
1/2 cup raisins
raisins to garnish

Preheat oven to 350 degrees.

Beat butter and sugar. Beat in egg. Combine remaining ingredients, then add to butter mixture. Form into small balls on greased cookie sheet. Compress slightly, and garnish with extra raisins.

Bake for 10-12 minutes.

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Adapted from a Sju Sorters Kakor recipe.

Granola

Dry ingredients
3 1/2 cups old-fashioned (not quick) oats
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/2 cup almonds

Wet ingredients
1/4 cup water
2 Tbs vanilla
>1/4 cup vegetable or canola oil
1/2 cup honey
4 Tbs peanut butter

Fruit & nuts
2 cups mixed dried fruit & nuts. (i.e. dried banana chips, macadamia nuts, raisins, craisins, dried cherries, dried pineapple, dried papaya, cashews)
1/2 cup applesauce


Preheat oven to 330 degrees F. In large bowl mix together dry ingredients. Add wet ingredients. Mix well. Put into large baking pan(s). Glass pans work well. The thinner you can spread it out the faster it will bake. Place into the oven, stirring every 5 to 7 minutes, scraping the bottom of the pan each time to prevent burning. After 20 to 30 minutes (when granola feels about halfway done), mix applesauce and dried fruit and nuts in a bowl, then stir it into the granola. Continue to bake in 5 to 7 minute intervals, stirring between each interval. Granola is done when it browns slightly, begins to stick together a little bit, and is slightly crunchier to the touch.

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