Sausage, Cheese Balls (Lower Carb)

January 30th, 2019

IMG_8860

With the Super Bowl approaching, I wanted to make an appetizer that my husband would enjoy on his low Carb diet.  Over Christmas I made sausage cheese balls the way most people make them with Bisquick, sausage and cheese.  We both love this old standby.  I decided to experiment with lessoning the carbs by using almond flour.  But almond flour does not have a leavening agent like Bisquick.  After several attempts, I settled on a combination of almond flour, baking powder and Bisquick.  I halved the amount of Bisquick and combined the baking powder with the almond flour for the other half of the dry ingredients.

IMG_8862I loved the results.  Another tip for mixing the ingredients is to bring the grated cheese and sausage to room temperature before mixing them together.  Then add the dry ingredients.  All of this should be done by hand.

Deland ShoppingA friend and I spent a day in DeLand, Florida, a small inland community about 20 miles from New Smyrna Beach.  It is a vibrant community with lots of shops and restaurants.  One of my favorite shops is Anna Bananas. The subheading of the shop is Recycled, Repurposed and Reclaimed.

Anna Bananas

The owners build furniture using antique elements and creative uses of old wood.

Deland Lunch

We had lunch al fresco at a delightful restaurant (BakeChop) in a spiffed up alley.  It was a warm and sunny day; one of few that we have had in Florida lately.   The BLT on sourdough bread was great, but the chickpea salad with Brussel sprout leaves, tomatoes and red onions was a real winner.  The chickpeas were crispy and the dressing light.  I will have to experiment with duplicating this take on three bean salad.

IMG_8853

Enjoy the Super Bowl.  Hope you give this adaptation of Sausage Cheese Balls a try.

SAUSAGE CHEESE BALLS (LOWER CARB)

1 Pound Breakfast Sausage (Hot or Mild or a combination)
8 Oz. Sharp Cheddar Cheese
1 cup Bisquick Baking Mix
1 cup Almond Flour
1/2 teaspoon Baking Powder

Grate the cheese into a large bowl and bring to room temperature.  At the same time, bring the sausage to room temperature.

While cheese and sausage are resting, combine the Bisquick, almond flour and baking powder in a small bowl.

With your hands, combine the cheese and sausage until well blended.  Add the dry ingredients and roll and squeeze until the flour is fully combined with the cheese mixture.

Preheat oven to 375 degrees.  Line baking sheet with parchment paper or use a non-stick baking sheet.

Form mixture into about 1 inch balls and line baking sheet with them.  I can get 24 balls unto the pan.  The recipe makes about 48 balls.

Bake for 15-17 minutes.

Printable Recipe

Sausage Quiche

June 6th, 2018

Sausage Quiche

This is my 4th of July quiche recipe.  Our annual family celebration will take place at the lake.  Since we will have 16 people staying at the cottage, I love to search out recipes that are easy and will feed a crowd.  I plan to make two of these deep dish quiches.  In place of a crust the filling includes Bisquick, which gives it more of a biscuit consistency.

Lake Clean-up

We are hoping that the lake will be back to normal by then.  After two weeks of rain, the effects of Alberto, and the flooding, the lake became clogged with debris of all kinds including large tree branches.  The town has been amazing in the clean-up efforts.  Thanks to Esther for this photo.

Sausage Quiche

The sausage, cheddar and green onions are a tasty start to this dish, but you could substitute many other ingredients.  Mine took longer to set in the middle than the 45 minutes specified.  You could also try this in a 9″ x 13″ baking dish with a shorter baking time.  We are looking forward to the 4th of July celebration.

SAUSAGE QUICHE

1 16-0z. pkg. of Pork Sausage, cooked and drained (Can do ahead of time)
4 green onions, chopped
1 cup shredded cheddar cheese
4 eggs
2 cups half-and-half or milk
1 cup all-purpose baking mix (Bisquick)

Preheat oven to 400 degrees F.  Place sausage in lightly greased 2-quart round casserole dish.  Top with onions and cheese.

Beat eggs, half-and-half and baking mix with wire whisk until well blended.  Pour over cheese and sausage.

Bake for 45 minutes to 60 minutes or until knife inserted in center comes out clean.  Cool 5 minutes.  Cut into 8 wedges and serve.

Printable Recipe

Orange French Toast

December 28th, 2017

French Toast

One way to usher in the New Year is with this Cointreau spiked French toast.  The French bread is soaked overnight in a mixture of eggs, orange juice, the orange liqueur, cinnamon, sugar and vanilla.  It can be topped with powdered sugar and an orange infused maple syrup.  We enjoyed this Christmas morning, but it would be perfect for New Year’s Day.

IMG_0058

The recipe came from one of my childhood friends.  I have mentioned before that a group of my high school friends and I self-published a cookbook of our favorite recipes.  Norma had spent many years as a caterer and this was one of the breakfast dishes that she liked to serve.  It is very easy to assemble for a crowd once the initial soaking is finished; just brown and serve.

Orange Juice

Serve with Champagne and orange juice for a celebration of the new year.  I offer you love and hope for 2018.

ORANGE FRENCH TOAST

1 loaf of French bread
6 eggs, beaten
2 cups orange juice
1/8 cup Cointreau or other Orange liqueur
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla

Powdered sugar
6 ounces maple syrup
2 ounces orange juice concentrate
1/2 teaspoon vanilla

Slice bread into 1-inch thick slices.  Lay bread in jelly roll pan.  Pour next 7 ingredients that have been whipped together, over the bread and refrigerate overnight.  Turn griddle on medium and heat up.  Lightly butter griddle, lay bread on griddle and cook for 5 minutes on each side.  You can finish cooking if need be in the oven at 325 degrees.

In a saucepan, mix together the maple syrup, orange juice concentrate, and vanilla.  Cook mixture for 15 minutes.  Sprinkle french toast with powdered sugar and pour sauce over it.

Printable Recipe

Fig Jam

September 1st, 2017

Figs

It is fig season.  When figs are ripe they must be used quickly as they do not have a long shelf life after picking.  One of my neighbors here in Lake Lure has a fig tree and she generously shares with several people.  I am glad to be one of them.  Last year I made a Fig and Almond Cake and a Fig and Goat’s Cheese Tart.  This year I had little time so I decided to turn my bounty into fig jam.  It couldn’t be easier.

Figs in pot

It is just a matter of chopping up the washed figs and adding them to a pot with sugar and lemon juice and cooking until thickened.  Stir occasionally while you are occupied elsewhere.  Jam making is such a virtuous pursuit.

Figs in Jars

Looking at the jewel-like contents of the jars makes me feel like I have accomplished something worthwhile.

Orange, Date, and Pecan Muffins

To thank Donna for all of the figs, I made her these Orange, Date, and Pecan Muffins from Jamie Schler’s new cookbook Orange Appeal. The orange flavor is intense in these muffins due to the addition of puréed orange pulp. I am enjoying all of Jamie’s recipes so much.  Orange Appeal is a worthy addition to your culinary collection.

FIG JAM

2 pounds of figs, stemmed and cut into small pieces
1 1/2 cups sugar
1/4 cup fresh lemon juice
1/2 cup water

Place the figs and sugar in a large pot.  Stir and let sit for about 15 minutes until sugar is dissolved.  Add lemon juice and water and bring to a boil while stirring to combine.

Turn burner to medium heat and simmer, stirring occasionally for about 20 to 25 minutes until fruit is soft and the sauce has thickened.

Place jam in sterilized canning jars with lids.  Jam will keep in the refrigerator for at least 3 months.

Printable Recipe

Sugared Rosemary-Lemon Scones – {the} Lost Kitchen

May 11th, 2017

Sugared Lemon Rosemary Scones

These are not ordinary scones.  First of all the flavor; lots of lemon flavor from grated lemon zest and a subtle undertone of finely chopped rosemary.  The texture is both crumbly and crisp.  Secondly the method of preparation; the dough is rolled into a long log, stored in the refrigerator and sliced and baked when you are ready.  This is perfect to have on hand for fresh scones for breakfast without the prep and clean-up.

Sugared Lemon Rosemary Scones

The recipe came from a source new to me.  There is a small 40 seat restaurant in Freedom, Maine named {the} Lost Kitchen run by an intrepid strong woman named Erin French.  She had previously run a Secret Supper Club from her apartment.  These “pop-up” dining places have become popular.  Witness the seasonal pop-up that Mimi Thorisson established in her rural home in France.  Erin’s Pop-up restaurant and cooking garnered such enthusiasm that she eventually opened a restaurant in Belfast, Maine.  But after two years and much soul searching, plus a divorce, she eventually lost the restaurant.  Erin worked her way back, first by outfitting an Airstream trailer for cooking (bought in my neighborhood of Bat Cave by the way), and then by finding an old mill that she turned into a restaurant in her hometown of Freedom, Maine.

The Lost Kitchen

I would love to eat there some day.  The restaurant is opened from May 1st until New Years Eve.  Reservations open on April 1st of each year.  This year on April 1st the phone rang so often that 10,000 people called for reservations. Needless to say, the staff was overwhelmed and the waiting list is long for a 40 seat establishment.  You can hear Erin’s story in this  James Beard Award Winning Video.

 

Sugared Lemon Rosemary Scones

All I can say about Erin’s recipe for scones is that I will be making them again and using her idea of forming a log from the dough so that I can bake them in my own time.  The flavor of these scones is amazing, but be sure to use lots of lemon zest.  I tried to hide them so I could keep them to myself, but David was not to be outdone. Even though bread is not in his diet, he managed to eat several.  They are delicious. Just imagine how many combinations you can come up with. I am planning another batch. Erin French is my new hero.  If I were younger I would want to be her.  I wish her the best.Lost Kitchen You will not be sorry to own this beautiful cookbook.  Buy it on Amazon.

SUGARED ROSEMARY-LEMON SCONES ( Erin French from Food & Wine Magazine )

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon ( Use a large lemon or two small ones)
  • 1 1/2 sticks cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for brushing

HOW TO MAKE THIS RECIPE

    1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.
  1. Preheat the oven to 375 degrees; and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. I sliced them into 10 rounds.  Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.