1 cup plain yogurt drained in a cheesecloth overnight
1 cup sour cream (or a mix of sour cream and cream cheese at room temp)
Dash chipoltle powder (or cayenne)
kosher salt and pepper to taste
squeeze of lemon (optional)
Preheat a cast iron pan on medium heat and add the oil. Lower the heat and cook the onions for 15 – 20 minutes until golden. Cool slightly. Add all ingredients into a bowl and mix well. Refrigerate for a couple of hours. If using cream cheese let it sit at room temperature for a while to soften the cheese after your remove it from the fridge. Feel free to mix up the amounts of yogurt, cream cheese and sour cream.
Preheat oven to 325F and combine chopped pecans, butter and salt in a baking dish, tossing to mix thoroughly.
Bake 10 to 15 minutes, tossing ever 5 minutes, until golden brown.
Let cool in pan.
In a large bowl, whisk together dulce de leche, heavy cream, vodka, vanilla and stevia extract. Sprinkle with xanthan gum and whisk quickly to combine.
Chill 2 to 3 hours.
Churn in an ice cream maker according to manufacturer’s directions.
Transfer to an airtight container, stir in salted pecans and press plastic wrap flush to the surface.
Freeze until firm, about 2 more hours
Any leftovers will freeze very solid. Be sure to soften in the refrigerator for half an hour before using.
Ingredients for Dulce De Leche
1 gallon milk
1 vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda
Instructions for Dulce De Leche
In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.
8 medium-sized Vidalia onions
1-2 T olive oil, for brushing onions
1 tsp. finely minced fresh rosemary (or use 1/2 tsp. dried rosemary, finely chopped with large knife)
2 T minced fresh thyme leaves (or use 1 T dried thyme)
Gratin Topping Ingredients:
6 T mayo (I used 4 T light mayo and 2 T full-fat mayo)
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
1 cup lowfat pizza cheese (any mild white cheese will work, but use low-fat cheese for the South Beach diet)
3 T grated Pecorino-Romano cheese (or use grated parmesan)
fresh ground black pepper to taste
Preheat oven to 450F/230C. Peel onions and cut in 1/2 inch slices. Spray or brush baking sheet with olive oil, then arrange onion slices in a single layer. Spray or brush onions with oil, then sprinkle with chopped herbs. Roast onions 15 minutes, then take them out and turn oven down to 375F/190C.
While onions roast, combine mayo, lemon juice, Dijon mustard, pizza cheese, Pecorino-Romano cheese, and black pepper in a small bowl. Mix together with a fork. (The mixture will be lumpy.)
Spray a 9″ x 13″ casserole dish with olive oil or nonstick spray. Remove baking sheet from the oven and use a turner to layer onions in the casserole dish. Spread topping over onions (I used a rubber scraper to spread it around. Don’t worry if the mixture doesn’t cover every bit of the onions.) Place casserole dish in oven and bake 25-35 minutes, or until top is golden brown and onions are slightly bubbling. Serve hot.
In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy thermometer, heat the milk to 120 degrees F. Sprinkle the yeast over the top of the warm milk mixture. Stir in 3½ cups of flour. Take off the heat. Cover the pot with a towel and allow to rest, undisturbed, for 1 hour.
Add the remaining 1 cup of flour, salt, baking powder, and baking soda to the mixture. Stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated).
Preheat the oven to 375 degrees F. Butter a large baking dish, or two pie plates or round cake pans.
Remove the dough from the refrigerator. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 24 inches long and 10 inches wide. Drizzle the melted nutella onto the dough. Spread evenly with a rubber spatula. Drizzle the Nutella with the melted butter. Sprinkle with brown sugar and toasted pecans.
Starting at the side furthest from you, roll the dough toward you, until it resembles a log. Pinch to seal. Turn the dough over so the seal faces the work surface. Slice into 2-inch thick rolls and place in the baking dish cut side down.
Cover the baking dish with a towel and allow to rise for 30 minutes. Place in the oven and bake for 20 minutes, or until the rolls are golden brown in color.
In a large bowl, whisk together powdered sugar and salt. Whisk in coffee, half & half, and vanilla extract until smooth.
Remove the rolls from the oven. Allow the rolls to cool for 5 minutes before drizzling on the icing. Serve warm.
Note: Heat the Nutella for 30 seconds in the microwave to create a spreadable consistency.
8 ounces chopped granny smith apples (or similar) (2 cups)
Preheat oven to 350°F.
Line a baking sheet with parchment paper, and spread the pecans and oats out on it in a single flat layer. Bake in the preheated oven for 10-15 minutes, until toasted and fragrant.
Keep the oven preheated to 350°F. Line an 8″ square pan or a 12″ x 5 1/2″ biscotti pan with parchment paper, leaving enough parchment on the sides to use as “handles” for pulling out the finished bars.
Place the toasted nuts and oats in a food processor along with the dates, cinnamon, and salt. Process until the mixture is coarse and crumbly, with no large pieces remaining. Add the chopped apple and pulse in until there are no longer any large chunks left. Continue to process until everything starts to clump together, using a spatula if necessary to help move things around. This process may move slowly, but eventually everything should come together.
Transfer the mixture to the prepared pan, using a wide, flat spatula to pat it down into a flat and compact layer that takes up the entire space of the pan. It helps to fold the extra parchment on the sides over the bars, and flatten with the spatula on top of the parchment (to prevent sticking). Be patient with this; the bars will look the exact same once they’re done baking, so try to make them really flat and even.
Bake the bars in the preheated oven for 20 minutes. Cool for 10-15 minutes, and then slice into bars. Once completely cool, lift out of the pan. Store in an airtight container in the fridge.
As peach season draws to a close, many of us will find ourselves longing for a sweet, delicious peach this fall and winter. Thankfully, there is a simple way to enjoy Georgia peaches year round. Freezing peaches is easy to do and a great way to keep peaches easy to use any time of the year. By following these easy steps, you’ll be able to store your favorite peaches for any occasion. Continue reading →
With peach season now upon us, we will be visiting many local farmers markets around the state, bringing our fresh Georgia peaches to as many people as possible! While our main market season is usually from mid-May to August, farmers markets are a great source of fresh produce year round. Through the years, we have picked up a great many tips to remember on your way to the farmers market, and would like to share five of them with you. Continue reading →