Monday, December 22, 2014

Dixie Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah.  Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.

1 Large Pomegranate
1-2 Jonathan, Gala or Jonagold Apples
1/2 Cup Heavy Cream
3 Tablespoons Sugar
1 teaspoon Vanilla
¼ to ½ cup Roasted Pecans

]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out.  It can be a little messy, but this method is much faster and simpler then picking out the seeds.

Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. 

Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans. 


You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

Friday, December 19, 2014

Brownie Bites



3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour 

Heat oven to 350°F.  Spray a mini muffin pan with non-stick spray.

In a medium microwave proof bowl melt chocolate and butter together in 30 second increments, stirring in between, until only a couple unmelted bits remain.  Stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.   Scoop batter into the muffin pan, filling them almost to the top (about 1 T per mini muffin).  Bake for 16 minutes or until toothpick comes out batter-free.  Let them sit 5 minutes on a cooling rack before removing them.  Sometimes I have to run a sharp knife around the edges to loosen them a bit.  Yields about 28-30 brownie bites.  Let cool.

Alternatively you can bake these in an 8x8 pan.  Line with parchment or foil extending up two sides.  Butter the parchment or foil.  Spread batter evenly in pan and for bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Using foil/parchment sleeve, remove brownies from pan, cool and cut into desired size.  Optional: dust with powdered sugar before serving.  


Also amazing with sea salt caramel!