Butternut Squash & Candied Apple Bacon Tart

Butternut Squash & Candied Apple Bacon Tart
The Perfect Blend Of Sweet & Savory!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Can You Go Wrong With Bacon?

Ingredients
1 Pillsbury rolled pie dough
4-5 cups Butternut squash, diced
1/2 stick butter, melted
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cinnamon
pinch of fresh grated nutmeg
1 tbsp green onion, sliced
2 eggs
salt
pepper

Candied Apple Bacon
Ingredients
7-8 Applewood bacon slices
4 tbsp apple jelly
fresh cracked pepper

Cooking Tools

Food processor

Sheet pan

Sheet pan with cooling rack

8 inch round cake pan

Parchment paper

Directions
Preheat oven to 350 Degrees F. Coat diced butternut squash on sheet pan with the melted butter.  Salt and pepper the squash evenly and bake in the oven for 30-40 minutes or until tender.  Lay bacon strip on cooling rack and insert rack on a sheet pan. Spoon and spread Apple jelly on each slice of bacon on the top side and fresh cracked pepper.  Bake in oven for 30-35 minutes with the Butternut squash. Remove and cool off the squash and bacon.  Diced the bacon and set aside.  In a food processor, add; cooked squash, maple syrup, grated ginger, garlic powder, onion powder, cinnamon, nutmeg, eggs. Pulse and blend until smooth. Line 8 inch cake pan with parchment paper with over hang for easy removal.  Place rolled pie dough into the cake pan and shape. Pour the Butternut squash mixture into the prepared pan and bake in the oven for 40-45 minutes.  Cool before lifting the tart out of the pan by using the parchment overhang and garnish with Candied Apple Bacon and sliced green onion.
Serves 4-6

Raising The Bacon Off The Sheet Pan Creates A Crispier Texture!

You Can Also Use A Tart Pan.

Heirloom Tomato & Stone Crab Salad

Heirloom Tomato & Stone Crab Salad

With A Basil Pesto Drizzle!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: No cooking required

Ingredients
2 lbs. assorted Heirloom tomatoes, sliced
1 dozen Stone Crab Claws, cooked, meat removed
12 basil leaves
1 clove garlic, minced
1/4 cup pignoli nuts
1/2 cup extra virgin olive oil
1 tbsp Parmesan cheese
zest of 1 lemon
pinch of salt
pepper

Cooking Tools

Food Processor

Directions
In a food processor, add; basil leaves, inced garlic, pignoli nuts, olive oil. Parmesan cheese, est and salt. Blend ingredients for 30 seconds.  Slice tomatoes and compose a serving dish or platter. Place Stone Crab Claw meat on the salad and drizzle the salad with the Basil Pesto and fresh black pepper.
Serves 4

Seared Scallops With A Walnut Parsley Pistou

Seared Scallops With A Walnut Parsley Pistou
Served With Roasted Tomatoes!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20 minutes

            Impress your friends with this elegant appetizer for your next dinner party!

Ingredients
12 large fresh scallops, cleaned and dried
2 cup assorted baby tomatoes, halved
1/4 cup walnuts
1/2 cup extra virgin olive oil + drizzle
1 cup parsley leaves
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp fresh lemon juice
2 tbsp butter
salt
pepper

Cooking Tools

Parchment lined sheet pan

Food processor

Large skillet or cast iron pan

Directions
Preheat oven 375 Degrees F.  Place halved tomatoes on parchment lined sheet pan and coat with olive oil, salt and pepper.  Roast in oven for 15 minutes. For the Walnut Parsley Pistou: In the food processor, add; parsley leaves, walnuts, olive oil, minced garlic, lemon juice, pinch of salt & pepper and pulse until minced.  Add in Parmesan cheese and pulse for a few seconds, just to blend.  Pat dry moisture from the scallops, sprinkle with salt.  Cook's Note: Scallops should have a mildly sweet smell and just pulled from the ocean.  Go to the best fish monger in your area!  On a medium high, heat your skillet or cast iron pan to hot.  Add in butter, do not let it burn.  Sear scallops on one side for approximately 1 minute, you want to see a golden brown crust form.  Flip and do the other side in the same fashion.  Serve with the roasted tomatoes and spoon the Walnut Parsley Pistou on top of the scallops.
Serves 4

Black Forest Cupcakes

Black Forest Cupcakes
I Had To Use Cupcake Vineyards Black Forest Wine In This Decadent Dessert! This Is Becoming One Of My Favorite Reds!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

This Recipe Is As Simple As it Gets!

Ingredients

Organic Arrow Mills Chocolate Cake Mix

1 1/4 cup Cupcake Vineyards Black Forest Wine

1  1/2 sticks butter, melted

12-24 Bordeaux Maraschino cherries, stems removed

2 eggs

prepared Butter Cream Frosting

Cooking Tools
Muffin pan ( 6 or 12 count)
Muffin liners
Medium mixing bowl
Piping bag with tip
Cooling rack
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together cake mix, wine, melted butter and eggs. Whisk ingredients until well incorporated.  Line cupcake pan with liners and place 2 cherries in the bottom of each liner. Fill liners with the cake batter almost to the top.  Bake in oven for 25-30 minutes.  Completely cool on rack before piping frosting on cupcakes.
Yields 6-12

Cupcake Vineyards Black Forest Wine enhances the deep dark flavor of the rich chocolate.  Subtle flavors of the wine runs throughout the cupcake!

The Bordeaux Maraschino Cherries adds the burst of extra sweetness and another level of flavor to the cupcakes!

Spaghetti Aglio E Olio

Spaghetti Aglio E Olio 
A Quick And Elegant Dinner From Naples Italy!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
1 lb. spaghetti, dried or fresh
4 cloves garlic, minced
1/2 cup extra virgin olive oil
2 tbsp parsley, minced + garnish
fresh grated Parmesan
red pepper flakes
salt
pepper

Cooking Tools

Stock pot

large skillet

Colander

Cheese grater 

Direction
Add water to stock pot and let it come to a boil, add salt and pasta.  Cook pasta according to directions, drain. In a skillet, add olive oil and garlic and simmer on low heat for a few minutes.  Add in minced parsley and cooked pasta and toss until well coated.  Salt and pepper to taste.  Place in serving bowls and grate fresh Parmesan cheese and red pepper flakes on top.  Garnish with some more minced parsley.
Serves 4-6

Grilled Baby Gems With A Lemon Confit Vinaigrette

Grilled Baby Gems With a Lemon Confit Vinaigrette

Creating Something Special Is Worth The Wait!
Difficulty: Easy
Prep Time: 24 hours
Cooking Time: 20 minutes

Ingredients

4-6 baby gems, halved

3 Meyer lemon skins, pith removed, chiffonade

1 cup olive oil

1 tbsp sugar

1 tsp salt

1/4 tsp Herb De Provence

1/4 cup pomegranate seeds

1/2 cup walnut bits

pepper

Cooking Tools

Saucepan

Indoor grill pan 

Directions
24 hours before creating this salad, you will have to make the Lemon Confit. In a sauce pan on very low heat, add; lemon skins, olive oil, sugar, salt and Herb De Provence.  Simmer on very low heat for 15-20 minutes to tenderize the lemon skins.  place in a glass container and set aside to cool. Cook's Note: Can be set outside of the refrigerator for 48 hours.  Can be stored in the refrigerator for 2 months.  Lightly coat each gem, cut side with some of the Lemon Confit and place on a preheated grill pan on high heat.  Grill for 30 seconds on cut side down.  Place on serving platter and drizzle with some Lemon Confit Vinaigrette (recipe below) Top with pomegranate seeds and walnut bit. Sprinkle with a bit of salt and pepper.
Serves 4

Lemon Confit Vinigarette

Ingredients

1/4 cup of the Lemon Confit

2 tbsp white wine vinegar

1 tsp fine sugar

Directions

In a small bowl, whisk together ingredients.

Spicy Bloody Mary

Spicy Bloody Mary
A Cocktail Or A Healthy Adult Beverage?
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Spicy Bloody Mary

Ingredients

2 cups Veggie Tomato Juice or V8, chilled

2 shots Vodka

2 tsp Tabasco sauce

2 celery stalk with leaves

green olives

baby pickled sweet peppers

lime wedges

seasoned salt mix

Cooking Tools

Wooden skewers

Beverage shaker

Directions

Coat rim of glass with some lime juice and dip into seasoned salt mix.  In a beverage shaker, add; vegetable juice, vodka and Tabasco sauce and shake.  Pour the vegetable juice into prepared glasses. Skewer olive, sweet peppers, and lime wedge. Garnish drinks with celery stalks and skewers.

Serves 2