In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
This is the time of year for persimmons and one of my absolute favorite ways to eat a persimmon is how my mother-in-law makes them. When there’s a good harvest from the persimmon tree at the ranch she peels them, slices them, rolls them up in a piece of prosciutto with a jalapeno slice, and bakes them until the prosciutto is nice and crispy. Prosciutto wrapped persimmons with jalapenos are the perfect spicy, salty, and sweet appetizer for your dinner table. Just how we like it here in Texas!
This recipe is a part of the Gojee Potluck series. Gojee.com is on of the leading visual recipe searches on the web. Starting on Thursday, January 26, 2011, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.
Prosciutto Wrapped Persimmons with Jalapeno makes 16
2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced
Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.
Cut the jalapeno in half, remove the seeds, and thinly slice into strips.
Careful not to tear, slice the prosciutto slices in half lengthwise.
Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.
Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.
Serve warm or at room temperature.
*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.
I promise, this is one of the best things you will ever put in your mouth!
Prosciutto Wrapped Persimmons with Jalapeno makes 16
2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced
1. Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.
2. Cut the jalapeno in half, remove the seeds, and thinly slice into strips.
3. Careful not to tear, slice the prosciutto slices in half lengthwise.
4. Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.
5. Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.
6. Serve warm or at room temperature.
*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.
The Treats Truck, a new baking book by Kim Ima, is a surprisingly delightful and simple baking book that is perfect for all. It’s quirky design captures your interest instantly and the easy to follow baking instructions makes everyone of her recipes achievable. From the famous Treats Truck sandwich cookies to cakes and pies, this baking book has all of the traditional and delicious treats you grew up with and some new ones too covered!
After a conversation with a friend about cookies, Kim Ima’s dream was realized and soon enough the Treats Truck was born. A silver food truck turned into a dynamite baking mobile, The Treats Truck currently roams the streets of New York delighting customers with Kim’s sweet treats. After much success in the truck and The Treats Truck Stop (her bakery and cafe in Brooklyn), The Treats Truck Baking Book born.
Now, I’ve never been to visit the Treats Tuck before in person, but after reading and testing some of the recipes I can assure you it must be something spectacular. The Treats Truck Baking Book starts with simple yet delicious recipes of all of our favorite cookies from peanut butter to sugar to chocolate. Kim then lets us in on the secret of her cookie sandwiches and all of the delectable fillings. I have found the possibilities are endless! After the cookie extravaganza you will find the Treat Trucks favorite cakes, cupcakes, brownies, and pie recipes including a recipe for ICE CREAM CONE CUPCAKES (this one I need to make soon)!
The Peanut Butter Chocolate Truckers are pretty awesome!
I found The Treats Truck Baking Book to be informative, easy to follow, and a great reference for basic baking. You won’t find a gastronomical baking invention in here but what you will find is beautiful and tasty sweet treats. This one will be great for the beginning baker, home cook, teenager, college student, and practically everyone that loves to cook and bake! As Kim says on the cover, “Not too fancy, always delicious!”
Disclosure: I received the product mentioned above for free for review purposes from William Morrow. I was not required to write a positive review. The opinions I have expressed are my own.
A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.
They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.
A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!
Limoncello Cookies makes 24 cookies
1 1/4 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
72 yellow sugar pearls (3 for each cookie) optional
* Candied Lemon Wheels makes 24 wheels
2 cups granulated sugar
2 cups water
2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.
In a medium bowl, combine salt and flour. Set aside.
Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
Next, add vanilla and lemon zest to the batter and mix to combine.
With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes. I know it’s hard to resist. Go ahead and sneak a bite, I won’t tell a soul.
Lemoncello Cookies. Warning: They’re just a little addictive.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into a 2″ by 12″ logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish. When I’m in a hurry this is what I do and that’s usually Christmas Eve and they’re just as good.
Limoncello Cookies makes 24 cookies
1 1/4 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
72 yellow sugar pearls (3 for each cookie) optional
* Candied Lemon Wheels makes 24 wheels
2 cups granulated sugar
2 cups water
2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.
1. In a medium bowl, combine salt and flour. Set aside.
2. Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
3. Next, add vanilla and lemon zest to the batter and mix to combine.
4. With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
5. Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
6. PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
7. Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
8. For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
9. Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
10. Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into 2″ by 12″ logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish.
Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.
Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.
*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
Peel and slice the onion into rings as well.
Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.
This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.
Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.
Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.
Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
prep time: 15 minutes Cook time: 4 hours 15 minutes
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
2. Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
3. Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
4. In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
5. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours.
6. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. Just reheat on the stove top on medium- low heat until warm. If you are planning on serving right away, set it aside and let it cool off a bit.
7. Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces.Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
8. For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes.
9. Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil and goat cheese. Taste and add salt if needed.
10. Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
