Better Than T.J.’s Snacky Clusters

 

This is yet another case of the “salty loves sweet, sweet loves salty“ thing that I talked about here. Not too long ago I had been made aware of Trader Joe’s Snacky Clusters. Joe’s are rather small, and, in my opinion anyway, a bit pricey for what you get. Thinking that nothing could be easier than to make these at home, I did. The real bonus here is that you can use those broken chips at the bottom of bags to make this delicious treat. I used essentially the same ingredients as Trader Joe’s, namely, corn chips, potato chips, and pretzel bits, but I decided to go one better and also add some bits of brickle. That took these chocolaty clusters of salty deliciousness right over the top. These are easy to put together, so much so that the kids can do it. In fact, I think they would love, smashing melted chocolate, their favorite salty snack.

Better Than T.J.’s Snacky Clusters

2 c. milk chocolate chip

½ c. broken Fritos 

½ c. pretzel bites 

½ c. broken rippled potato chips 

½ c. Heath Bits of Brickle    

 Cover a cookie sheet with parchment paper (or a Silpat).

Place milk chocolate chips into a microwave safe bowl, and microwave in intervals, stirring after each 30 seconds. I found it took me one minute and 30 seconds to melt them into smooth chocolate.

When chocolate has melted, stir in Fritos, potato chips, pretzel bites, and bits of  Heath Bits of Brickle. Drop onto your parchment paper, and allow a couple of hours to firm. If you’re in a rush, you can place them in the refrigerator for about 20 minutes.

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Broccoli Salad with Cashews and Water Chestnuts

 

“I just made a new broccoli salad that has cashews and water chestnuts in it,” I recently told a friend, adding that it was very good, but then honestly, I asked her, what broccoli salad isn’t? One that she had had recently apparently, made by a friend of hers who had blanched the florets. She cooked her broccoli for her broccoli salad! Come on, people! Would you par boil lettuce for a green salad? I don’t think so. Never, and I am telling you NEVER cook broccoli for a broccoli salad. No!

 This recipe with the addition of cashews and water chestnuts, different from the norm, was just the ticket. I punched up the dressing with a little bit of dry mustard, taking it from drab to dynamic.

Broccoli Salad with Cashews and Water Chestnuts

 2 large crowns Melissa’s Organic Broccoli, cut into florets

6 slices bacon, cooked and chopped

1 c. cashews

¼ c. chopped red onion

½ c. golden raisins

⅓ c. chopped water chestnuts

 Dressing:

1 c. Duke’s mayonnaise

1 T. cider vinegar

¼ c. sugar

½ t. kosher salt

¼ t. dry mustard

Whisk together dressing ingredients in a medium bowl; set aside.

 Play, broccoli, bacon, cashews, onion, raisins, and water chestnuts into a large bowl. Pour dressing overall and toss to combine. Cover and refrigerate for at least two hours, preferably overnight.

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Brown Butter and Herb Baked Halibut

 

As I’ve mentioned any number of times on this blog, the late Mr. O-P was the fish cooker in the family. The first time I had salmon was when Jim made it for me, and I absolutely loved it. After that I branched out a bit to discover that I like quite a few kinds of fish.  I never had much fish growing up because my mother just never made it, and I think our pallets are shaped by our parents’ tastes, and doubtless theirs by their own parents, but I digress. I decided to treat myself to a subscription to Wild Alaskan Company. I am in no way affiliated with them, I am just very pleased with their products. Thus far I have tried the salmon, and now the halibut (my first time ever eating halibut). Not only is it quick and easy to prepare, but the result is restaurant quality. I couldn’t believe how good it was. The fact that I had made it myself was just a bonus.

I failed to write down my instructions for the salmon because I was just experimenting, but I did when I made the halibut, and am sharing it here with you; I know that you're going to love it. My guess is that this would work with any white fish.
Brown Butter and Herb Baked Halibut

1 stick (½ c.) butter
2/3 c. crushed saltines
¼ c. grated Parmesan cheese
½ t. dried basil
½ t. dried oregano
½ t. salt
¼ t. garlic powder
1 lb. halibut fillets, thawed, drained, and patted dry

 Preheat oven to 350°F.

 Place butter into a 9” x 13” casserole dish and melt in the oven as it preheats (approximately 6 to 7 minutes). Meanwhile, in a 9” pie pan, place all ingredients except the fish, stirring to combine thoroughly.

Remove casserole dish with the now melted butter from the oven, dip fish fillets in the butter, and then dredge them in the crumb mixture. Place fillets back into the baking pan, and bake in the center of the oven for 25 - 35 minutes or until fish is tender, and flakes with a fork.

Serve immediately, drizzling the brown butter that has accumulated on the bottom of the pan over each fillet of fish.

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Coconut Almond Granola with Four Fruits

 

I know I'm dating myself here, but to the younger generation, let me tell you that Kate Hudson has a mom named Goldie Hawn. Back in the day she made some very funny movies, among them a breakout film called “Private Benjamin.” I'll never forget when she joined the army how surprised she was that it was not at ALL as depicted in the commercials -- no condos, no great meals, no beach vacations. Nope, just marching around in the rain, during which time she recited a rather funny monologue about what she wanted to do, and how she was a “nice person” and shouldn't have to endure such torture. To illustrate her remark she said she never “…went to anyone's house empty-handed.”

Well, I'm pretty much the same. I’m going to dinner tonight and, like Private Benjamin, I never go any place empty-handed, so thought I'd make up some Coconut Almond Granola and take a large jar to the hostess, and two smaller bags to the other couples who will be in attendance. It is so delicious that you can pretty much skip the bananas, milk, yogurt, and spoon, and just dig in!

This is my own personal recipe, a mishmash of a variety of others I've run across over the years. I've found you can pretty much toss in what you like according to what happens to be in your pantry at the time.

Coconut Almond Granola with Four Fruits

4 c. old-fashioned oats

¾ c. sliced almonds

½ c. sweetened flaked coconut
½ c. sunflower, pumpkin, or flax seeds

2/3 c. (packed) brown sugar

1½ t. ground allspice

½ t. kosher salt

1 t. ground cinnamon

1 stick unsalted butter

4 T. honey

½ c. pitted, chopped dates

½ c. dried apricots, quartered

½ c. golden raisins

½ c. raisins, dried cranberries, blueberries, or cherries

Preheat oven to 300°F. Mix first 8 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dried fruits; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Do ahead. Can be made 2 weeks ahead. Store airtight at room temperature.

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Strawberry Dream Cake

 

Generally speaking, I am not a fruit and cake person. The thought of pineapple upside down cake makes my stomach lurch. I cannot even be in the same room, I take that back, the same building, in which it is being baked. That does not hold for the strawberry beauty right here. My aunt has been making this cake since the 70s. It is so good that I make it the exception to my “I hate cake and fruit” rule, and gobble it up. It is so simple that you can put it together in no time. Most people who try it want the recipe. Yes, it tends to be a summer dessert, but I think it works anytime of the year.

Strawberry Dream Cake

1 14.25-oz. pkg. white cake mix

 ¼ t. almond extract
2 c. heavy whipping cream
1 7.2-oz. box Betty Crocker Fluffy White Frosting Mix
1 qt. strawberries, sliced

 Preheat oven to 350° F. Spray a 9” x 13” pan with Baker’s Joy; set aside. Place a medium mixing bowl and a pair of beaters into the refrigerator.

 Prepare cake according to package direction for a 9” x 13” pan; stir in almond flavoring. When cake has baked, remove from the oven to a wire rack and let it cool completely.

Remove your pre-chilled bowl and beaters from the refrigerator. Pour in frosting mix and heavy cream, and beat until stiff peaks form. Fold in the fresh strawberries, turn out onto the cooled cake, and spread to the edges. Refrigerate until ready to serve.

This keeps in the refrigerator for up to three days, and can also be frozen with success.

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Smoked Salmon Spread

 

Years ago, I worked in advertising, so I have an idea as to the power of the written word. Visual images are of equal importance, both of which were certainly used to advantage by New Yorker bagels, from where I purchased a dozen of their bagels, baked and shipped fresh from Brooklyn via two day FedEx. Mine, alas, took three days, but you never would have known it because they were so fresh and delicious that I couldn’t believe it. I am not affiliated by the way, I am just completely in love with their bagels.

I bought one six-pack of Kalamata olive bagels and another six-pack of everything bagels, liking them equally well. Next time, I’m going to try sweet bagels, but I’m wandering from my point that is to say that when you have bagels, you need schmear, and there is none so good as Ina Garten’s Smoked Salmon Spread, the perfect combination of lox and schmear. It is absolutely delicious! These bagels are so good, reheat so beautifully, and are so large that one of them with this smoked salmon spread constitutes a meal. You will be more satisfied eating this than almost anything else.

Smoked Salmon Spread

8 oz. cream cheese, at room temperature

1⁄2 c. sour cream

1 T. fresh lemon juice

1 T. freshly minced fresh dill

1 t. prepared horseradish, drained

1⁄2 t. kosher salt

1⁄4 t. freshly ground black pepper

1⁄4 lb. smoked salmon, minced

 Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.

Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.

Add the smoked salmon and mix well. 

Chill and serve with crudités or crackers.

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Guinness Brownies from Llywelyn's Pub

 

If you ever find yourself in the St. Louis metro area, you owe it to yourself to visit neighboring city, Saint Charles, the historical district in particular, and dine at a delightful Celtic pub called Llywelyn's. There are two locations in the area, but the most unique is the one located at 100 North Main Street in St. Charles, MO. Once a bank, though now quite obviously an eatery, vaults and other banking aspects remain, adding to the already abundance of charm and atmosphere.

 

A former bank vault, the door is open and ready for guests.This vault was occupied by a table of enthusiastic diners who were “locked in” behind the barred door. 

I chose the pub curry for my lunch and was not disappointed. A pub tradition, it is yellow curry with a choice of chicken or shrimp, sautéed with onions, carrots, cabbage, and sweet peas served on a bed of basmati rice or fries.  I chose the shrimp...and the rice.

When it came to dessert there were two choices, the Guinness Brownies and the Chocolate Peanut Butter Cheesecake.  Both are known to be deliciously decadent, but I went for the brownie. Heaven!

 As luck would have it the recipe for the brownies is available thanks to Llywelyn's and the St. Louis-Post Dispatch's SPECIAL REQUESTS Cookbook. Here it is so that you can enjoy them too.

Guinness Brownies from Llywelyn's Pub

 4 oz. unsweetened chocolate, cut into chunks

¾ c. (1-1/2 sticks) butter

2 c. sugar

3 eggs

1 t. vanilla

1 c. Guinness stout

¾ c. flour

Llywelyn's Guinness Fudge Sauce (recipe below)

Ice cream or whipped cream

 Preheat oven to 350ºF. Spray a 9” x 13” baking pan with Baker’s Joy.

 Gradually melt chocolate and butter together in the top of a double-boiler, stir to blend, remove from heat; stir in sugar, eggs, vanilla, and Guinness. Stir in flour. Batter will be thin.

 Pour into baking pan; bake until almost set, about 35 minutes. Do not overbake.

Let cool, then slice into 16 bars. Serve with Guinness Fudge Sauce and ice cream or whipped cream.

 Llywelyn's Guinness Fudge Sauce

1 (12-oz.) jar hot fudge sauce

8 oz. semi-sweet chocolate chips (about 1½ c.)

1/3 c. Guinness stout

Heat hot fudge sauce in a double-boiler until pourable. In a pot over very low heat, heat chocolate chips and Guinness together until chocolate has melted, then stir into hot fudge sauce. Mix well. Pour into a serving dish.

 Refrigerate leftovers; reheat before servings.

Yield: About 2¼ cups

 Treat yourself to this dark deliciousness on this Friday the 13th.

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