Bacon-wrapped Grilled Asparagus

Ingredients
Fresh Asparagus, washed and stem bottoms removed
1lb bacon
Short wood skewers

Instructions

1. Layer bacon with double thick paper towels on a microwave safe plate.
2. Microwave for 5-8 minutes on high to par-cook bacon.
3. Allow to cool so you can handle it safely.
4. Take 3-4 asparagus pieces in a bundle and wrap a strip of bacon around. Insert a wooden skewer to hold in place. Repeat for all asparagus pieces and bacon strips.
5. Place each bundle on the grill and allow to cook until grill side begins to brown. Flip bundles over. Brown second side.

Remove and serve immediately.

Oven Roasted Potato Wedges

Oven Roasted Potato Wedges

Ingredients
about 1 dozen golf-ball sized new potatoes (skin on)
1t cumin
1t garlic powder
1t dry minced onion
2T fine grated parmesan cheese
Salt & Pepper to taste
3T unsalted butter


Instructions

1. Boil potatoes (skin on) until a fork pierces easily. Remove and cool under cold water. Cut in quarters and distribute evenly on a foil lined baking sheet, cut side up.
2. In a small dish, mix spices and parmesan cheese.
3. Melt 3T butter
4. Brush each potato wedge liberally with melted butter
5. Gently sprinkle on spice & cheese mixture making sure each wedge is lightly coated
6. Bake in a 450 degree F oven for 10-15 minutes or until coating and potato edges begin to brown lightly.

Remove and serve.

Balsamic Glazed Onions

Balsamic Glazed Onions

Ingredients
1 and 1/2 lb golf-ball sized spring onions (or cippolini onions if available)
1/3 c of sugar
4 T unsalted butter
2 T water
1/2 c balsamic vinegar
zest of 1 lemon
4 bay leaves
3 c chicken or vegetable broth (I used beef broth I had on hand)
salt and pepper to taste

1. Par boil onions in a pot of boiling water for about 1 minute, drain and rinse in ice water to stop cooking. Remove the outer skin. (if you peel the outer layer off while trimming you can omit this step. I just helps loosen the outer skin layer.)
2. Mix the lemon zest with the bay leaves and set aside.
3. Put 1/3 cup of sugar in a large saute pan in a little mound. Add 2 T of water to it.
4. Gently melt the sugar water under a moderate heat without stirring it. Move the pan so the undissolved sugar circulates around until it forms a light amber colored caramel... Take the pan off the heat and carefully stir in the butter... ...and the balsamic vinegar. (The caramel will harden up and you'll have hard crunchy bits of sugar. This is okay as you'll see.)
5. Put the pan back on the heat and stir until the caramel is melted again. When the caramel has melted down again, add in the onions, the lemon zest, and the bay leaves. Stir everything around, and add in the broth.
6. Bring the whole thing to a boil, then add salt and pepper to taste, turn the heat down and let everything simmer over a low heat until the onions are glazed and the liquid is syrupy.

This takes about 1 and 1/2 hour.

I would make the balsamic reduction without the onions as a sauce for steak, pork tenderloin, even fried potatoes!

Irish Soda Bread with Guinness Butter

Okay, this is NOT my own recipe, but the making is the fun part (credit shown below).

Bread Ingredients
2 c Whole Wheat Flour
1 1/2 c Unbleached general purpose flour + flour for kneading
1 t baking soda
dash salt

1 3/4 c Buttermilk

Butter Ingredients
1 - 12oz bottle Guinness Stout
1/4 c dark brown sugar
1 stick butter, softened
1 T molasses
1/2 t sea salt

Preheat oven to 425 F

Bread Instructions
1. whisk together dry ingredients
2. add 1/2 buttermilk and mix together with a wooden spoon
3. add remaining buttermilk and mix until dough forms into large chunks
4. turn out onto a floured surface and knead just enough to get dough to come together.
5. pull dough inside itself until you form a smooth ball.
6. place ball on parchment covered baking sheet. flatten to about 2" thick. score with a cross about 3/4 - 1" deep
7. bake in 425 F oven for 20-30 minutes
8. Cool and serve

Butter Instructions
1. put Guinness and dark brown sugar in a sauce pan over medium heat
2. bring to a boil, then simmer until remaining liquid is about 1/2 c (20-30 minutes)
3. cool to a syrup
4. blend softened butter, molasses and salt until smooth.
5. slowly add Guinness syrup, mixing until blended.
6. chill, removing from refrigerator 10 minutes before serving.

Serve this with a Guinness and maybe your favorite Corned Beef & Cabbage recipe on St Patrick's Day!

I found this at Edlible Times

Photos (c) 2015 Jay Mumper

Mushroom, Barley & Vegetable Soup

Ingredients
2 qt Beef Stock (substitute vegetable stock for vegetarian version)
1 pt whole Cremini mushrooms, sliced into 1/4 inch slices
1 c pearled barley
1/2 lb carrots, cleaned and cut into 1/2 inch pieces
1 medium yellow onions, pealed and chopped into 1/2 inch pieces
1 t sea salt
1 red bell pepper, cleaned and chopped into 1/2 inch pieces
1 green bell pepper, cleaned and chopped into 1/2 inch pieces
1 t dry thyme
1/2 t celery seed
1 t black pepper
1/2 t cayenne pepper
2 T olive oil
1 T butter (replace with more olive oil for vegetarian)
1/4 c water (for deglazing)

Instructions

Turn on a large crock pot to high and put in the stock, barley, and spices (except salt). Cover.

Place a saute pan on the stove set to medium high heat. Add oil and butter. When melted, add onions and sprinkle sea salt over them. Allow to saute for a few minutes until they begin to sizzle and start becoming translucent on the edges.

Add the peppers and carrots and mix. Allow to simmer for a few minutes.

Add the mushrooms and mix. Cover and allow to simmer for 5-8 minutes, stirring occasionally to prevent burning.

Remove and add all to the crock pot. Deglaze the pan with water, stirring up any brown bits and add to the crock pot as well.

Allow soup to cook on high in the crock pot for 2-3 hours. Stir every 30-45 minutes if you can.

Hard Cider Cheese Soup

Ingredients

• 4 Tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 large yellow onion, diced
• 2 cloves peeled garlic, minced
• 2 T corn starch
• 1 cup milk
• 1 cup half-and-half
• 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
• 1 Tablespoon Dijon or stone-ground mustard
• 10 ounces white extra sharp cheddar, shredded
• 1/4 t turmeric
• Salt & Pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the carrot, onion, and garlic; saute 10 minutes.
3. Cook, stirring frequently, for until onions are clear.
4. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
5. Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
6. Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
7. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. 
8. Add turmeric and whisk in completely.
9. Taste and add salt and pepper as needed.

Serve immediately.

Serve with Springgate Hard Cider and Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction.

Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction

Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar

Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar

1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute  until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.

Serve immediately.

This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider.