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Grilled Brie, Prosciutto and Fig Panini

October 7, 2020 by Christina Shoup Leave a Comment

These delicious, and incredibly simple panini have been a household favorite longer than I can remember! Something about the crispy buttery outside, melted pungent brie, herby rosemary and sweet fig spread combo that is so satisfying. My family cheers when I make these!

99% of the time I make these sandwiches exactly as the recipe below states and it’s my favorite. In the past I’ve left out the rosemary, it’s delicious. I’ve made them vegetarian for guests by leaving out the prosciutto, still delicious. And for kids, I’ve swapped out the brie for a more child-friendly white cheddar, and it’s beyond delicious!

Thankfully 4 out of 5 of my crew absolutely loves it just the way I make it. Although I’ve never been much of a short order cook, until my youngest develops some more mature taste buds, I’ll keep the white cheddar handy to make everyone happy!

An assembly line makes these really easy to make ahead, refrigerate and press when you’re ready

Salted butter is nice, but so is a smear of mayonnaise or olive brushed on the outside – all make a lovely golden panini

Grilled Brie, Prosciutto and Fig Panini

A delicious sweet and savory toasted panini that my family has enjoyed for over 10 years. These sandwiches pair perfectly with a bowl of soup or a green salad for lunch or dinner. They also make a great appetizer when cut into fourths and piled on a tray. There's no doubt this one is a hit with family and friends!

Course Appetizer, Main Course

Keyword brie, fig jam, panini, proscuitto

Servings 4 sandwiches

Author Christina Shoup

Ingredients

8 slices country white bread sourdough is a great option as well
8 slices thinly sliced prosciutto about 4-5 oz
12 slices thinly sliced brie, partially frozen for easier slicing about 4 oz
4 tbsp fig spread
½ tsp fresh rosemary, chopped finely optional
4 tbsp butter, salted or unsalted, room temperature mayonnaise or olive oil are excellent substitutions

Instructions

Preheat panini press or griddle. If using a skillet, wait to heat until sandwiches are assembled.
Make an assembly line with all your ingredients. On a cutting board, make 4 stacks of bread, two slices each. Butter outsides and turn each stack on itself so the butter side is facing inward and dry sides are facing outward. Spread about a tablespoon of fig spread on each of the 4 slices on top and sprinkle with chopped rosemary, if using. Then place 2 slices of prosciutto each folded in half, followed by 3 slices of sliced brie. At this point, the assembled sandwiches will keep for several hours in the refrigerator and can be grilled or pressed when ready to eat.
Place sandwiches, butter side out, in a hot press and cook until golden and brie is melted and gooey. If using a griddle or skillet, flip and cook other side. Transfer to a cutting board and to avoid all the deliciousness from oozing out, wait just a minute before slicing and enjoying.

Glazed Pumpkin Cookies

October 1, 2020 by Christina Shoup 2 Comments

When my kids see this pumpkin cookie coming out of a hot oven, it is a tell tale sign that Fall has arrived. It’s a childhood favorite of mine, passed along to my family growing up from our next door neighbor and has quickly earned its place in our list of family favorites as well. I only make it from October 1 – Thanksgiving, making the possibility of its appearance a timely and much anticipated treat.

This is the perfect glazed cookie for a sweet treat or unglazed with a cup of coffee for an afternoon snack. I have served a platter of these cookies on a Halloween food buffet, treated hard working teachers during busy fall parent teacher conferences, as well as placed a tray of these cookies at the coveted spot on the Thanksgiving dessert table. Above all, this is my favorite fall cookie to make several batches of, pile on a pretty plate, and deliver to beloved friends and family.

I hope you find this pumpkin cookie as tasty as we do and enjoy sharing it with your friends and family.

Cheers,

Christina

Bake these cookies until they have a nice golden color – this vastly deepens and improves the flavor of the cookie

Combine ingredients and stand by ready to whisk

Whisk constantly while the mixture is at a rolling boil – a deep caramel/maple flavor happens in a matter of minutes

Add vanilla, powdered sugar and salt and whisk until smooth – then act fast to frost cookies before the icing firms up

Some plain, some frosted, some with chopped nuts – everybody wins

Glazed Pumpkin Cookies

This little cake-like pumpkin cookie is a fall family favorite! The original recipe came from my next door neighbor growing up. She would be delighted, but certainly not surprised, that this remains a beloved recipe passed between neighborhoods and generations. Here's my favorite version with tweaks I've made over the years to further deepen the flavor. Glazed or unglazed, it's a perfect treat.

Course Dessert

Keyword cookies, pumpkin

Servings 3 dozen

Author Christina Shoup

Ingredients

Cookies

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1 cup unsalted butter, room temperature
½ cup brown sugar
½ cup sugar
1 egg, room temperature
1½ tsp vanilla
1 cup canned pumpkin puree
½ cup pecans or walnuts, toasted and finely chopped Add an additional ¼ cup nuts for topping, if desired

Glaze

½ cup brown sugar
5 tbsp milk whole or reduced fat both work well
3 Tbsp unsalted butter
1 tsp vanilla
¼ tsp kosher salt
1 cup powdered sugar sifted or whisked until free of lumps

Instructions

Cookies

Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
Mix first 5 ingredients in a medium bowl and set aside.
In a stand mixer, cream butter and both sugars until light and fluffy. Scrape bowl.
Add egg and mix well.
Add in pumpkin and vanilla. Mix well, scraping the bowl as needed. The mixture may look like it is separating, but don't worry. It will come together into a nice smooth batter when the dry ingredients are added.
Add dry ingredients and mix just until incorporated.
Remove bowl from stand mixer and fold in ½ cup of the chopped nuts by hand.
Using a small ice cream scoop, about 1½ Tbsp, scoop batter onto parchment lined baking sheets, allowing about 2 inches in between each cookie. Bake until golden, about 12 minutes. Unlike many other cookies, they should be set and the top should feel like the top of a baked muffin or cake. Transfer cookies to a wire rack and let cool completely.

Glaze

In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
Working quickly so the glaze doesn't set up, use a spoon to spread a small amount on top of each cookie. Sprinkle some chopped nuts, if using, on top of the wet glaze. Keeps well for days in a sealed container and also freezes well. Enjoy!

Cantaloupe Banana Smoothie

August 1, 2020 by Christina Shoup Leave a Comment

The most used appliance in our house is our Vitamix… this is not a paid sponsorship, but rather a ode to my favorite appliance for almost 15 years. Each day, this well loved kitchen friend produces smoothie after healthy smoothie, velvety soups and sauces, smooth muffin batter, chunky dips and spreads, and even the best banana milkshake I’ve ever had.

Many years ago, before we had a Vitamix, but still a high quality blender, my husband used some overly ripe cantaloupe and a banana and threw it in the blender with some rice milk (what we drank at the time) and a few ice cubes and produced the most refreshing afternoon snack. To this day, it remains one of our most simple, refreshing smoothies during the summer months when melon is at its peak. Honeydew is an equally delicious substitution and often gets mixed with matcha green tea powder for a great afternoon pick me up – recipe to come!

I hope you enjoy this simple and delicious smoothie.

Cheers,

Christina

Cantaloupe Banana Smoothie

A simple, refreshing smoothie during the summer months! It's a perfect afternoon snack to cool down and rehydrate after some fun in the sun. Honeydew is an excellent substitution and one we make all the time. Enjoy!

Course Beverages

Keyword cantaloupe, smoothie

Servings 2 servings

Author Christina Shoup

Ingredients

2 cups cantaloupe chunks
2 bananas
¼ cup almond milk any dairy or nondairy beverage should work well
5 ice cubes

Instructions

Add all ingredients and blend until smooth.

Summer Fruit Almond Cream Galette

July 18, 2020 by Christina Shoup Leave a Comment

When your favorite summer desserts include all things fruit, you come up with new ways to use all that peak produce! Fruit crisps are one of my favorite desserts- I can never get enough of that sweet, buttery, oat crumble. But then I remind myself how much I love pie, or anything with a flaky, buttery crust. Galettes (French), or crostatas (Italian), depending on the cuisine you’re talking about, are the perfect solution to this dilemma. A sturdy crust, a surprise almond cream that serves as a base for all that juicy fruit, and a sweet oat crumble to top the fruit makes for a very satisfying summer dessert. A scoop of good vanilla ice cream is highly recommended – it was very much a recent hit with my family and mother-in-law.

Don’t be turned off by all the steps! Most can be prepared in advance of the assembly, and the galette itself can be baked entirely and served room temperature. I did that recently and only popped it in the oven for a few minutes to heat so our ice cream on top would get perfectly melty, but it’s certainly not necessary. And, store-bought pie crust is a fine substitution – Trader Joe’s is a great choice and makes this recipe even easier. The goal is to enjoy this delicious dessert!

Cheers,

Christina

fresh peaches in a circle and blueberries scattered

fold, brush with egg wash and sprinkle with coarse sugar

Summer Fruit Almond Cream Galette

This delicious summer dessert is the best of all fruit desserts. It's got a sturdy crust to hold all the juicy summer fruit, a surprise almond cream as a base hiding below that fruit, and a oat crumble on top to give it the perfect crunch. A satisfying pie-crumble-galette combo that will both impress and delight your family and friends.

Course Dessert

Keyword galette, summer fruit

Servings 8 servings

Author Christina Shoup

Ingredients

Galette Dough

1½ cup flour
2 tbsp sugar
½ tsp kosher salt
1 stick unsalted butter cut into 8 pieces
4-5 tbsp ice water

Almond Cream

¼ cup almond paste
2 tbsp brown sugar
¼ cup sour cream

Oat Crumble

¼ cup brown sugar
¼ cup flour
4 tbsp unsalted butter cut into small pieces
2 tbsp old fashioned oats
2 tbsp sliced almonds optional
pinch of kosher salt

Egg Wash/Sugar crust

1 egg
1 tbsp heavy cream or whole milk
pinch of kosher salt
1 tbsp turbinado sugar

Instructions

Galette dough

In a food processor, pulse flour, sugar and salt to blend.
Add butter and pulse a few times to cut butter into the flour until you have small pieces of butter throughout.
Add ice water a little at a time and pulse until mixture forms a dough that can holds together when you pinch a bit in your hand. Turn the dough out onto a lightly floured board. Gather dough and press into a disc.
Place disc in between two sheets of parchment paper and roll into a rough circle, about 11 inches in diameter. Place the parchment lined dough on a baking sheet and place in the freezer while you prepare the crumble and almond cream, about 30 minutes.

Almond Cream

Blend almond paste, brown sugar, and sour cream in a food processor. You can also use a hand mixer, but is harder to get the almond paste to blend in completely. Set aside.

Oat Crumble

Add all ingredients, except the butter, to a small bowl and combine. Add small pieces of butter and using clean hands, or a fork, work the butter and mixture together until a crumble mixture appears. Chunks of butter coated with flour and oats is what you're looking for. Set aside.

Egg Wash

Combine the egg, cream or milk, and salt and whisk until mixture is homogeneous. Set aside.

Assembly

Preheat oven to 400°. Pull dough out of the freezer and peel the top layer of parchment off. Leave the bottom layer on the baking sheet and let sit out on the counter for a few minutes until it can be easily folded.
Evenly spread almond mixture over the dough, leaving a 2-inch border. Place peaches in a circle or evenly scattered around, followed by the blueberries. Sprinkle the crumble on top of the fruit. Fold the dough edge over the fruit, pleating naturally occurs as you fold. Brush the edge with egg wash and sprinkle with turbinado sugar.
Bake until crust is golden, about 35 minutes. Let cool for about 10 minutes before slicing into wedges. A scoop of ice cream on top is a very good idea.

Eric’s Sipper (House Manhattan)

March 26, 2020 by Christina Shoup Leave a Comment

I’m not sure if we are the only ones, but the older my husband and I get, the more the old saying, “less is more” seems to apply to our lives. Be it friends in our orbit, clothes in our closet or alcohol in our system- quality over quantity couldn’t be more true for this couple. Having been together for almost half our lives, I can see how our tastes have become very similar and our Friday night beverage of choice is no different! What used to be the obvious question of red or white, has become the question of rye or bourbon… one drink each seems to be just enough for both of us. Quality over quantity!

Eric’s sipper was created about a year ago and our first real appreciation and enjoyment of brown liquor. I have to say, it’s pretty dang good and has become staple ingredients in our liquor cabinet. It’s delicious over ice, but can be served up in a coupe glass as well. Either way, don’t forget the cherry or orange peel!

Cheers,

Christina

Eric’s Sipper (aka House Manhattan)

This drink is a lovely mix between an Old Fashioned and a Manhattan and is an excellent cocktail to sip while the ice melts, perfectly diluting the drink. It's known in our house as Eric's Sipper, and one that we are more fond of each time we make it. It's a fun drink to experiment with- served up or on ice, less sweet vermouth or more, 2 cherries or 4. Either way- cheers!

Course Beverages

Servings 1 drink

Author Christina Shoup

Ingredients

2 ounces Whiskey We like High West and Angel's Envy Bourbon
1 ½ ounce Sweet Vermouth
2 dashes Angostura Orange Bitters
2 dashes Angostura Aromatic Bitters
1-2 cherries, plus ½ tsp juice Favs include Luxardo Maraschino or Fabbri Cherries
orange peel garnish

Instructions

Add all ingredients except cherries and orange peel to shaker with ice and shake for 30 seconds.
Add large cube of ice to low ball and pour drink over ice.
Garnish with 2 cherries on a toothpick and orange peel.

Summer Tomato Pie

July 14, 2019 by Christina Shoup Leave a Comment

Tomato Pie- the best kind of pie there is!

It’s late July and the local farmer’s markets in the Bay Area are overflowing with summer’s bounty. I don’t usually have a go to list from week to week (depends what is on the meal plan!), but one staple from June until at least late September are tomatoes. Only three out of my five family members even like tomatoes but that doesn’t stop me from making all things tomato. And as it turns out- it doesn’t stop five out of five from eating dishes with tomatoes in them. Funny how that works! So many ways to use them: fresh cream of tomato soup, tomato salsa, gazpacho, tomato sauce… but my all time favorite way to eat ripe summer tomatoes is in Tomato Pie. This is my childhood in a pie shell.

Recently a farmer selling me tomatoes asked what I was planning on doing with the tomatoes and because July 4th was just days away- Tomato Pie was definitely on the holiday menu! It’s a summer staple.

There are a few but critical easy steps to ensure a delicious tomato pie!

Step 1:

Roll out dough into a 9″ pie dish and prick all over with fork. This can be store bought- Trader Joe’s has a decent one or my favorite is an egg and butter based Pâte Brisé that is very easy to work with.

Step 2: Blind bake

Line pie dough with parchment paper and fill with dry beans or pie weights. Bake at 375 for about 20 minutes.

Step 3

While the crust is baking, slice tomatoes and give them a gentle squeeze to remove some juices. Place tomatoes on a baking rack and salt both sides.

Step 4:

Remove parchment paper and beans and bake for another 5 minutes, or until golden. Let sit while the crust is baking and you prepare the topping.

Successful blindbaking- golden and no puffed up spots!

Step 5:

Lay the drained tomatoes in the pie shell, overlapping as needed. Fill in gaps with cherry tomato halves.

Step 6:

Sprinkle fresh basil and chive over the tomatoes.

Fresh herbs are best, but dried basil would work, too

Step 7:

Gently dollop cheese/mayo mixture on top of seasoned tomatoes and press lightly.

Sharp cheddar, mayo, scallion and a few seasonings for a delicious topping

Step 8:

Bake at 375 degrees for 20-30 minutes, or until the cheese is bubbly and golden brown.

Let sit for 10 minutes before slicing. Best served warm or room temperature.

I hope you love this as much as I do!

Cheers

~Christina

Tomato Pie

This savory pie is the best of summer. Ripe, in season tomatoes seasoned with fresh herbs sit in a flaky crust with a cheesy topping. What's not to love?

Course Main Course, Side Dish, vegetarian

Keyword herbs, pie, savory pie, tomato

Servings 8 servings

Author Christina Shoup

Ingredients

1 9" pie crust baked
3-4 medium tomatoes thickly sliced
handful cherry tomatoes sliced in half
2 tbsp fresh basil julienned
1/4 cup chives minced
2 cups sharp cheddar shredded
1/4 cup mayo
2 scallions thinly sliced
1/2 tsp garlic powder
1/8 tsp cayenne pepper

Instructions

Roll out pie dough into 9" pie dish and prick all over with fork. Line pie dough with parchment paper and fill with dry beans or pie weights. Bake at 375° for about 20 minutes. Remove parchment paper and beans and bake for another 5 minutes, or until golden.
While crust is baking, slice tomatoes and give them a gentle squeeze to remove some juices. Place tomatoes on a baking rack and salt both sides. Let sit while you prepare the topping.
For the topping: Combine cheese, mayo, scallions, garlic powder, and cayenne in a small bowl. Set aside.
Lay the drained tomatoes in the pie shell, overlapping as needed. Fill in gaps with cherry tomato halves. Sprinkle herbs evenly over tomatoes.
Gently dollop cheese/mayo mixture on top of seasoned tomatoes and press lightly.
Bake at 375° for 20-30 minutes, or until cheese is bubbly and golden brown. Let sit for 10 minutes before slicing. Best served warm or room temperature.