Pork With Zesty Barbecue Sauce

Pork is a favorite of my son's Brandon. Actually he is the only one in the house that loves pork. Usually he likes to cook it by himself, but sometime he asks for the zesty barbecue pork. This is all about the sauce, of course it can be used with any other meat, chicken or beef  or one other favorite of Brandon's spare ribs. We don't really make it during the summer, to hot for the oven to be on for a long period of time but once the autumn comes..... no problem.

Preheat the oven to 375˚F.

Ingredients:

• About    2 pounds    of pork, chicken or spare ribs.
• For the  zesty barbecue sauce
• 2 tbsp                         of vegetable oil
• 1 very large                onion ( recommended vidalia ) finely chopped 
• 3                                 cloves garlic finely minced 
• 1/4 cup                       brown sugar
• 1 cup                          ketchup 
• 1/4 cup                       lemon juice
• 1 tbsp                         worcestershire sauce
• 1 tbsp                         Dijon mustard
• 1 tbsp                          chili powder
• pinch cayenne pepper

Heat the oil and cook onion and garlic for 3 to 4 minutes until soften.

Add the brown sugar and cook stirring constantly until the sugar has dissolved.

Remove from stove and stir in the rest of the ingredients, until well mixed.

Line a an oven proof dish with tin foil and arrange the meat on it.

Pour the sauce over the top and cover with tin foil and place in the preheated oven. Bake for 1 1/2 hours (the time varies with the type of meat you use and your oven), uncover and bake for 15 more minutes.

Serve with your favorite side dish. Works great with mashed potatoes or polenta.

Enjoy!

Streusel Toping Apple Cake

The word streusel is a german word, meaning "something scattered or sprinkled" and refers to a crumb topping of butter, flour and sugar that is baked on top of muffins,cakes or breads.

In todays modern days, spices and nuts are added to the original streusel topping, and also is used in rich pastries or baked inside the cakes. Any way you decide to use it is definitely a delicious addition. 
In this particular cake the combination of apples and sour cream in the batter balances well with the sweetness and richness of the streusel topping.


Ingredients:


3 cups                     all-purpose flour
1 cup                       granulated sugar
4 tsp                        baking powder
1/2 tsp                     salt
2 large                     eggs
1 cup                       sour cream
1/2 cup                    milk
8 tbsp                      unsalted butter melted and slightly cooled ( 1 stick) 
2 apples                  peeled, cored and chopped  recommended Granny Smith ( about 2 cups)


Streusel Toping

1 cup                      brown sugar firmly packed.

1/2 cup                  all purpose flour

6 tbsp                     cold unsalted butter cut in 1/2 inch pieces

1 cup                      chopped walnuts.

1 tsp                       cinnamon

Preheat the oven to 400˚F. Butter an 13 x 9 x 2 inch baking pan and set aside.

In a large bowl whisk together the flour, granulated sugar, baking powder and salt. Set aside.

In a different mixing bowl, whisk together the eggs just until the egg yolks is combined with the egg whites. Add the sour cream, milk and melted butter. Mix well.

To make the topping.

In a medium bowl mix together all the ingredients for the topping except the butter. Mix until well combined. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs.

Peel and cut the apple. Add the egg mixture to the flour and mix until just moistened. Add the cut apple. Mix well.

Pour the batter into the prepared baking pan. Sprinkle the topping over the batter.

Bake in the preheated oven for 30 minutes or until the tester comes out clean when inserted in the middle.

Let cool in the pan on the rack for 10 minutes. Cut and serve warm or at room temperature.

Serve with a cup of coffee or your favorite tea.


Enjoy!

Boston Cream Pie Cupcakes

Boston cream pie. Who doesn't love Boston cream pie, or Boston cream doughnuts? I know my boys do. I'm so happy that Martha Stewart has this recipe in her cupcakes book. Those were so fun to make, and are really delicious. In half an hour after I was done with everything  there were 4 left out of 20. I think that says it all.

Ingredients:

       6 tbsp          unsalted butter plus more for buttering the tins ( room temperature)

1 1/2 cups          all-purpose flour plus more for the tins.

  1 1/2 tsp           baking powder

     1/2 tsp           salt

   1/2 cup           milk

     3 large          eggs room temperature

       1 cup           sugar

        1 tsp          pure vanilla extract

Pastry cream  ( recipe follows )

Ingredients:

4 large                  egg yolks

1/2 cup                 sugar

1/4 cup                 cornstarch

pinch                    salt

2 cups                   milk

1 1/4 tsp                pure vanilla extract

Chocolate Ganache glaze ( recipe follows)

6 oz                      semisweet chocolate chopped ( or chocolate chips )

1/2 cup                   heavy cream

1 tbsp                     light corn syrup ( optional)

Preheat oven to F. 350  Brush standard muffin tins with butter; dust with flour, tapping out excess.

Whisk together the flour, baking powder and salt.

Bring milk and butter to a boil.

Mix until completely melted.

With an electric mixer set on high, beat the eggs and sugar until fluffy, pale and thick ( about 5 minutes) enough to hold a ribbon on the surface for several seconds.

Reduce the speed to medium and gradually add the flour mixture whisking until just incorporated.

With the mixer on low speed add the hot milk mixture in slow stream. Mix until smooth. Beat in the vanilla.

This is how is suppose to look.

Divide the batter evenly between the prepared tins ( there are 20 cupcakes ). Bake in the preheated oven for 15 minutes.

Let the cupcakes cool down in the tins for 10 minutes. Run a knife around the edges and remove to a cooling rack. Cool completely before cutting.

To make the pastry cream:

In a small saucepan combine sugar, corn starch and salt and heat over medium heat, stirring constantly add the milk in a slow steady stream.

Cook until the mixture thickens and begins to bubble, about 5 minutes.

In a large mixing bowl whisk the egg yolks until smooth. Whisking continually pour on third of the milk mixture slowly in the egg yolks ( this step is called tempering which keeps the yolks from curdling).

Pour the egg mixture into the saucepan and return the saucepan on the stove over medium heat, whisking constantly until the mixture thickens about 2 to 4 minutes.

Remove from stove and add the vanilla. Mix well. Strain the mixture thru a fine sieve in a heat proof bowl.

Cover with parchment paper directly on the surface of the cream to prevent a skin from forming. refrigerate for 2 hours.

To make the chocolate ganache glaze:

Place the chocolate in a medium bowl. Bring the cream  and corn syrup( if using) to a boil and pour over the chocolate. using a spatula start mixing from the center working towards the edges. Mix until the chocolate is melted, smooth and glossy.

To assemble the cupcakes. Cut each cupcakes horizontally. Spoon about 1 generous tbsp on the bottom part. Place the top and spoon ganache on top.

Refrigerate for 30 minutes before serving.

Enjoy!