Tuesday's Twist: Whipped Honey and Lemon-Rosemary Honey

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

I performed an operation yesterday with my dad.  It turns out my vintage mixer isn't quite as spry as it appeared to be two months ago.  I think it has arthritis.  Instead of its effortless whir, the gears and joints started to sound like nails on a chalk board.  I suppose it was to be expected seeing as she was built between 1944 and 1953.  Invasive surgery was our only option.

We prodded and pried then whacked and wiggled.  Much to my horror I have now seen her greasy, grimy guts.  And let me tell you, there's a lot of grease.  I'm not sure what I was expecting, but certainly not a good 1/4 cupful of ancient grease with far too much resemblance in both color and consistency to earwax.  But hey, it was better than blood.  At first I thought it was old Crisco and was ready to wipe out every last glob.  Thankfully my dad reminded me that grease keeps the gears working.  It was intentionally placed lubrication, not rancid Crisco or cookie dough. We (ummm, he) spread the grease back around and we eventually got everything sealed back up.   I'm happy to report our patient is back to moving with soundless ease.  With no complaints of pain or grinding joints she even felt up for a little something new, whipped honey.

Weird Recipe Wednesday: Chocolate-Cherry-Rosemary Bars

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

Do you ever rip recipes out of a magazine and file them away thinking, "yum...but maybe later"? In addition to my growing online collection of recipe ideas I have bulging physical folders of clipped, copied and written recipes.  Some are old favorites and others are recipes I honestly don't know when I'll ever make, but they sure sound good.

Of course my 'cookies,bars and miscellaneous desserts' folder is bursting to the seams.  Every time I open the folder a magazine page with this Chewy Oatmeal-Cherry Bars recipe taunts, 'pick me, pick me.'  I used the recipe's cherry-rosemary combination as flavor inspiration for this loaf of Pumpkin Wild Rice Bread with Rosemary and Dried Cherries last month.  Alas, the recipe still peeks out of the dessert folder reminding me I've yet to make the actual bars.  We both know there's only one remedy to that.

Fermented Friday: Pumpkin Wild Rice Bread with Rosemary and Dried Cherries

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation.

This pumpkin yeast bread is the perfect middle ground. Soft and tender yet sturdy and hearty, it has just the right amount of chew.  Wild rice sneaks in to add body and texture.  But don't be wary, the rice bakes in enough that you can't really tell it's rice while you're eating it.  Pumpkin helps make the loaf tender without using loads of butter (like the potato in these rolls).

A sweet loaf with a hint of savory makes this bread versatile.  Sweet cherries blend with subtle notes of rosemary while a delicate pumpkin flavor lingers in the background.  It's perfect on its own or great for toast or sandwiches.  I am so tempted to make this again next week as dinner rolls or use it in stuffing.  Then again, this bread sort of has the makings of stuffing baked right in.  I don't know, I really need to nail down what I'm making for Thanksgiving.  I'll try to stick to tradition, but knowing me...well, you just never know what you'll get at my house.

Fermented Friday: Rosemary Rum Raisin Biscotti

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

By the time you read this, I will likely be on the road for an extended four day weekend trip. I'll be back sometime Monday so there may or may not be a Monday post.  Fortunately for you, I squeezed in some time to bake cookies before I left.
  

Rather than our ususal beer, yeast or wine recipe, this week's featured fermented ingredient is spiced rum.  Rum is produced by fermenting and distilling sugar byproducts such as molasses.  While rum is often aged for a year or more, you don't have to wait that long to crunch away at these enticing biscotti.

Weird Recipe Wednesday: Spiced Rosemary Pecan Chocolate Chip Cookies

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

I was skeptical too, but one bite and these will change your mind. The warm flavors of spiced pecans mingle with a buttery brown sugar cookie and gooey dark chocolate.

The longer I looked at this recipe, the more curious I became.  It sucked me in and I just had to try it.