Easy Smoked Ham, Broccoli & Cheese Pastry | Boar's Head

'Tis the season for starting to think about holiday gatherings. I love the anticipation of planning get togethers to celebrate all the upcoming fun that fall and winter has in store. But that excitement? It fizzles out real fast when I make things too complicated {which, sadly, is often the case}.

Party planning means adding yet another task to the ever-growing list that begins to form as soon as the first fall leaves start to change colors. Getting too elaborate can lead to frustration and exhaustion, especially during the holiday months that are already packed to the brim with events and activities. So I have a little rule to help maintain sanity when it comes to soiree strategizing: Keep menu planning simple.

This is NOT the time to attempt a souffle or finally try your hand at macarons in hopes of impressing guests. No way, Jose. This is a time to stick to guaranteed, fool-proof recipes made with ingredients that you know will be winners.

My friends at Boar's Head have their own set of rules when it comes to crafting the best flavors in their products. That's part of the reason why their SmokeMaster™ Black Forest Ham tastes so darn good. They stick to their "Smoke House Rules", like starting with the best smoke {using imported German beechwood, in this case} and practicing time-honored tradition to get the best results. In other words, they overdo it so you don't have to.

That's a delightful pile-o-ham right there.

Their rules and my rules came together to make an appetizer that, well... rules. Easy Smoked Ham, Broccoli & Cheese Pastry. Key word: EASY.

Filled with the rich taste of Boar's Head SmokeMaster™ Beechwood Smoked Black Forest Ham, fresh broccoli and gooey cheese, this flaky pastry makes a great appetizer to throw together for any celebration. Using just 5 ingredients, no one will know that it took hardly any effort at all. Mix and match with different combinations of veggies and cheese to see which you like best with the smooth, smoky flavor of the ham.

Stick to my number one rule and keep it simple so you can actually enjoy the party this year!

What are some of the things you practice in your kitchen or cooking that have made their way onto your "Smoke House Rules?" Enter Boar's Head's Smoke House Rules Sweepstakes and you could win a gift card to stock up on smoky goodness for your dishes!

Easy Smoked Ham, Broccoli & Cheese Pastry
Makes 2 pastries, or 12 servings

3/4 cup Boar's Head SmokeMaster™  Black Forest Ham, chopped
1 cup grated cheese {I used Colby-Jack but you can use your favorite}
1 cup broccoli florets, cut into small pieces
1 package puff pastry, thawed to package directions
1/4 cup Dijon mustard

1. Preheat oven to 400 degress. Line a baking sheet with parchment paper. Set aside.

2. In a bowl, toss together ham, cheese, and broccoli. Set aside.

3. Roll out puff pastry sheet to approximately 12x10 inches.* Cut in half length wise, and place one piece on the prepared baking sheet.

4. Brush on about 2 tablespoons of dijon mustard. Place half of the filling onto the center of the puff pastry. Top with the other rectangle and crimp the edges with a fork to seal. Make a few small slits in the top to let steam escape.

Repeat with second piece of puff pastry, if using.

5. Bake for about 15-20 minutes until puffed and golden. Remove from oven when fully baked and allow to cool for about 10 minutes before slicing and serving.

*Most puff pastry comes with two sheets. I went ahead and used them both, yielding 2 pastries that can each be sliced into 6 pieces {or 12 servings}. If you only want to use one puff pastry sheet, halve the recipe.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Baked Churro Dulce de Leche Ice Cream Sandwiches

If you clicked over here because of the title of this post, you can stop rubbing your eyes. You read that correctly!

Most of the time, my recipe ideas come while I'm doing something else -- laundry, vacuuming, changing a diaper {I promise I won't tell you if that's the case...}. But sometimes when I'm having a hard time coming up with something new, I'll start playing word associations until inspiration strikes.

Cinco de Mayo... Mexico.

Mexico... cinnamon.

Cinnamon... churros.

Churros... fried.

Fried... tight jeans. {Sad face.}

Tight jeans... bake instead.

Baking... hot.

Heat... Ice Cream.

Ice Cream... Sandwich.

DONE.

And so, ta-da!

Baked Churro Dulce de Leche Ice Cream Sandwiches. You're welcome.

With Cinco de Mayo coming up {and the weather being pretty hot and steamy where I live}, this just evolved naturally. As will your trip to the grocery store to get the ingredients...

Lightened up cinnamon sugar churros are baked to form the base of these creative ice cream sandwiches. Though I originally intended to make my own dulce de leche ice cream, I wound up picking up a store bought version as a short cut. {Thank you, Häagen-Dazs!} Because you won't want to delay getting these in your mouth.



Baked Churro Dulce de Leche Ice Cream Sandwiches
Churros barely adapted from SprinkleBakes

1 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon
Store bought Dulce de Leche Ice Cream

1. Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Set aside.

2. In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil until butter is melted.

3. Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.

4. Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. Crack in eggs one at a time, until they are fully incorporated and the batter is smooth {about 2 minutes}.*

5. Scoop mixture into a piping bag fitted with a large open star tip. Pipe a swirl or pinwheel shape -- I made mine about 2 1/2 inches in diameter -- leaving a few inches of room between each churro. Continue until you use up all of the dough. Remember, they'll be sandwiches so try to make them roughly the same size so they have a matching pair.

6. Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy. Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.

7. When the churros are fully baked, immediately toss them into the cinnamon sugar to coat.* Remove them and place onto cooled baking pan until ready to create sandwiches.

8. When the churros are cooled, take a scoop of dulce de leche ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.

Notes:
*You can pipe the dough right away, but I found that letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer "swirl".

*If your cinnamon sugar is not sticking the the churro, spray the churro lightly with cooking spray {I just use my Misto} before tossing in the cinnamon sugar mixture.

Honey Apple Bundt Cake with Honey Caramel Sauce

I love the celebrations that make up Fall. Mostly because they all have to do with food... that's enough to get me on board with just about any holiday.

A few weeks ago, a friend of mine asked me if I was interested in trying out some Jewish recipes for the upcoming high holidays which begin toward the end of this month. I didn't have to give it much thought -- um, yes! When she told me one of the recipes was for a Honey Apple Bundt cake that was "to die for", I knew exactly what I'd be making.

Hallie and I actually have an interesting story of how we came to be friends. It's all thanks to social media and technology, believe it or not. Somehow or another, Hallie started following my Instagram account a while back. While planning a shopping event for Rapunzel's Closet in Palm Beach, she reached out and asked if I'd be interested in providing the nibbles for a chic little soiree {thanks to IG, I have photo memories! This was before I had an iPhone, so pardon the terrible photos.}. I was thrilled and flattered, and happily obliged. Soon after, our friendship as email "pen pals" began -- Hallie was living in NYC and we had never even met. 

As it turns out, our correspondence became semi-regular {and the emails very, very long}, specifically bonding over a love of all things food. She would tell me about the amazing places she was eating in NYC and even sent me an extensive list of recommendations for my next trip to the city. Our talks of foodie things soon developed into talks about life, dreams and the pursuit of the perfect outfit {following Rapunzel's Closet keeps me in-the-know of what's cute & current since most of my reading consists of cookbooks and baking magazines}, and we planned to meet up for a girl date during one of her visits to Florida. After some wine, appetizers and lots of chatter, we parted ways and remained friends. 

And, because friends don't keep amazing cake recipes from each other, Hallie was kind enough to pass along this recipe she makes every year for the Jewish holidays. 

Rosh Hashanah starts next week, signifying the beginning of the Jewish New Year. Though I was raised Catholic, I have always loved learning about celebrations of other religions. Judaism is particularly neat to me because of the fact that it is not only a religion, but also a culture rich with its own traditions, foods and language. As is the case with many holidays, food is a significant part of the Rosh Hashanah celebration -- specifically foods that symbolize sweetness to get the year off to a "sweet start."

Fun fact: My college roomate and dear friend is Jewish, and one year when neither of us could go home for the holiday, we whipped up an Easter/Passover dinner in our apartment that was epic... for the college days, that is. Talk about a mash up! :)

It doesn't get much sweeter than this cake, I can tell you that much. From what I hear, Jewish honey cake has a reputation for being sort of dry and unappealing -- more like a necessary showpiece for a traditional table than a dessert to look forward to. {Sounds like fruitcake to me!} This cake is not only beautiful, but also moist and irresistible.

Studded with apples that lend moisture to the dense cake and drizzled with a ridiculous {in a good way} Honey Caramel Sauce, this is more of a showstopper than a showpiece. The cake is lightly spiced without being overpowering, allowing the honey flavor to shine through. {Which I surprisingly enjoyed even though I'm not a huge fan of honey.}

Whether you celebrate Rosh Hashanah, or are simply looking for a sweet way to usher in the flavors of fall, I highly recommend giving this recipe a try. I can assure you that guests will be clamoring for another slice, and your family will be kvelling {See? Shiksa can get her Yiddish on.} over your contribution to the celebration.

Thanks, Hallie, for sharing a new favorite! xo

Honey Apple Bundt Cake
Slightly adapted from a recipe by Nicole Slaven, private chef and instructor at the JCC in Manhattan

1 cup chopped pecans, divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3 cups Golden Delicious apples, peeled & chopped

1. Preheat oven to 350 degrees. Butter a 12- cup bundt pan {or spray liberally with non-stick cooking spray} and sprinkle bottom of pan with 1/4 cup of chopped pecans. 

2. In a medium bowl, beat sugar, oil and honey until combined. {Note: This batter is going to be thick so a hand mixer or stand mixer is the best bet here.}

3. Add eggs one at a time, making sure each is well incorporated after each addition. 

4. In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture until just incorporated. Like I said, it's a super-thick batter, so make sure there are no pockets of flour hiding, but also try not to overmix. 

5. Fold in vanilla, remaining 3/4 cup chopped pecans and chopped apples -- this part can be done by hand, but it'll take some muscle! 

6. Spoon mixture evenly over pecans in pan. Bake at 350° for 55 to 60 minutes. Note: This cake browns very quickly due to the high sugar content. If you notice that it's looking like it might burn, loosely place a piece of foil on top to prevent over-browning.

7. Remove from oven and allow to cool for about 20-30 minutes before inverting onto a wire rack to remove from pan. When the cake is slightly cooled, pour ½ cup honey sauce over top. 

Serve the remaining honey sauce along with the cake... a little vanilla ice cream won't hurt, either. ;)

Honey Caramel Sauce:

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup honey
1/4 cup heavy cream

Bring sugar, butter and honey to a boil in a medium saucepan over medium-high heat, stirring constantly for about 3-4 minutes. 

Remove from heat and carefully add cream {it will bubble quite a bit}, and stir until the mixture looks uniform and is slightly thickened. {For a thicker sauce, allow to cool before drizzling.}  

Drizzle some of the sauce over warm bundt cake placed on a cooling rack on top of a pan or placed over the sink to allow the runoff to drip onto something other than your counter tops. Transfer cake to a serving dish.

Serve the remaining sauce alongside cake for extra sauciness.

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

Cinco de Mayo Fun at Bistro Ten Zero One

I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

We had a great time sampling Chef Chris' menu, which featured:

Mexican Carnitas

Texas Style Smoked Brisket

Beer Can Chicken

Housemade Tamales

Buracho Beans & Mexican Rice

Flea Market Mexican Corn

Salsas

For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.

Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot. 

This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person. 

Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. :)

Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}

Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn

Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins

Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad

A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.

Ahi Tuna Avocado Salad

Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL

15 avocados, pitted, peeled and rough diced 

6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced

1. In a large bowl gently fold together all ingredients except tuna to combine.
2.  Fold in the fresh tuna.
3. Season to taste.

Serve with tortilla chips or your favorite crunchy snack!

Recipes for a Kentucky Derby Celebration!

Holy moly, what a week it's been. I've finally emerged from the kitchen and dug my way out from trays and trays of cupcakes and what-have-you only to realize that there are some very fun, food-friendly events happening within the next few days that I have not had time to properly prepare for. {What else is new, right?}

Luckily, I did my due diligence last year. Remember my week of Derby classics? Well, it's hard to believe, but the time has arrived once again to bust out the bonnets and bow ties and mix yourself a frosty julep for the Kentucky Derby.

I explained my {inexplicable} obsession with this event in my posts last year. This year, we'll be spending Derby day at my little sister's college graduation... maybe I can get away with wearing a big hat? ;) Though we won't be celebrating in the same way with a full-blown Derby party, I thought I'd put together a little recap of some Derby-appropriate eats! {Click on the image to take you to the recipe.}

Vanilla-Rosemary Lemonade. The perfect sipping alternative to the classic julep, this lemonade is sweet and refreshing with a hint of herbal fragrance.

Benedictine Spread is a staple at Derby celebrations. The long-standing recipe has a history all its own. One bite and it's easy to see why the fresh, savory dip spans generations!

The Kentucky Hot Brown was made famous at the Brown Hotel in Louisville in the 1920's. This twist on the sumptuous, cheesy open-faced sandwich serves as a crowd-pleasing party dish for the betting set and beyond!

Race Day Pie. Modeled after the official version, Derby Pie, this decadent dessert is a cross between a cookie and a pie, chock-full of walnuts, chocolate and of course... bourbon!

Bourbon-Sweet Potato Mini-Bundts. Who doesn't love a bite-sized cake? These dainty little sweets have a hidden kick with a good dose of bourbon in the glaze! 

These race day bites are sure to get the crowd's appetite going, but remember that any good Southern gathering is all about showing your guests hospitality! Details and special touches always make an impression; whether it's a custom backdrop for photos, your "good" serveware, an interactive julep bar or simply some fun signage.

Here were some of my favorite highlights from my Derby Party last year!

No matter what you do for your celebration, don't forget to relax and have fun and your guests {young and old} will follow your lead!

Happy Derby Day, Y'all!