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.
You’ve trained all year for this. You’re wearing your baggy pants and the belt with an extra hole just for this moment. It’s Thanksgiving. The time we tend to over do the calories just a bit but who really cares because you’re laughing so hard your crying because Great Grandma Joe just lost her teeth in her iced tea and Grandpa is at the table telling joke #365.
To all of you out there who have stuck with me over the past couple of years and to all who are just reading InSockMonkeySlippers, Happy Thanksgiving (here in the U.S.). I am very thankful for you! Thanks for reading and putting a smile on my face. Cheers!
This Bacon Gruyere Beer Bread is my gift to you today. It is by no means low-calorie but it’s worth it. Thrown together in just a few minutes, this bread, like all beer breads, is incredibly simple to make. No kneading or proofing required. Just mix in a bowl, throw in a pan, and bake.
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan. In a large bowl, combine sugar and flour together.
Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere.
Next, add the beer and 3 tablespoons of the butter. I’m using a Pale Ale.
Mix until combined.
Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top.
Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
Slice and serve. Can you imagine how good this would soak up Grandma’s turkey gravy on Thanksgiving?
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
1. Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan.
2. In a large bowl, combine sugar and flour together.
3. Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere. Next, add the beer and 3 tablespoons of the butter. Mix until combined.
4. Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top. Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
My two favorite pies are chocolate and pecan. You just can’t beat those two in my book. But when I’ve tried to have the best of both worlds and combine the pies into a Chocolate Pecan Pie it never seems to be good enough. Although tasty, it’s overly sweet for my tastes. So I was lying in bed one night not able to sleep because I was thinking of what to bring for Thanksgiving when the thought of a classic dark chocolate tart with a pecan pie topping crossed through my head. The following day in the kitchen the Dark Chocolate Tart with Pecan Pie Topping was born.
A rich and velvet dark chocolate center with a crackling caramel pecan topping is held in a salty pie crust creating one of the best tarts I have ever made. This Dark Chocolate Tart with Pecan Pie Topping is an elegant and simple desert that is perfect for entertaining this holiday season. It won’t last long so you might want to make two.
dark chocolate tart with pecan pie topping serves 8 to 12
for the chocolate tart:
unbaked pie crust*
1 cup heavy cream
1/2 cup whole milk (2% will do)
8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
1 Tbs instant espresso
1/4 cup granulated sugar
1/4 tsp sea salt
2 eggs at room temperature, beaten
.
for the pecan pie topping:
1 cup pecans, finely chopped
1/4 cup light corn syrup (I used Karo)
1 egg
3 Tbs brown sugar
2 Tbs butter, unsalted
1/2 tsp pure vanilla extract or paste
pinch sea salt
*cooks note: if you are making a pie crust from scratch add a little extra salt to the dough. If you are using store bought, evenly sprinkle two pinches of sea salt on the parchment paper before you lay the dough in the tart pan. The extra salt adds another layer of flavor and really brings out the chocolate and pecan flavors.
.
you will need: a 9 inch tart pan with a removable bottom, parchment paper, foil, and pie weights or dried beans.
.
Preheat the oven to 400° F.
Remove the bottom of the tart pan and place it on top of a 12″ long piece of parchment paper. With a pencil, trace around the bottom.
Fold the paper in half matching the sides of the tracing together and cut along the pencil outline. Replace the bottom and place the paper in the tart pan.
Evenly lay the dough in the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides.
Prick the dough several times with a fork.
Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Palce the tart shell on a baking sheet for easy removal from in and out of the oven. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights.
LOWER THE OVEN TEMPERATURE TO 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on on the sides of the saucepan.
Remove the milk and cream off the heat and add chocolate and espresso. Stir to combine.
Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.
Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.
Pour the chocolate mixture into the tart shell. Leave 1/4 inch space from the top of the shell. You will have a little bit of the chocolate leftover. Grab a spoon and dig in! *wink wink* Place in the oven. Bake for 15 minutes. It might seem a little giggly but don’t worry about it it will set.
While the tart is cooking place chopped pecans, corn syrup, egg, brown sugar, butter and salt in a bowl. Stir to combine.
Once the tart is cooked and has cooled for a couple of minutes, pour the pecan mixture on top of the tart.
Using a spatula, spread the pecan mixture evenly on top of the tart.
If desired, gently add additional whole pecans or chocolate pieces as a garnish. Increase the oven temperature to 350°F. Place the tart back in the oven and bake for 15 to 20 minutes until the pecan pie topping is golden.
Once baked, set on a cooling rack to cool and set for at least 30 minutes. I used a microplaner and grated some additional pecans for garnish grated chocolate would be nice too, optional.
Seriously guys, I can’t tell you how wonderful this is. I’ll tell you the truth, I cried a little and did a happy pie dance. The dog tilted his head and I knew he thought I was crazy. This can be made a day in advance but I advise to give it a five minute warm up in a warm oven before serving. Enjoy and Happy Holidays!
dark chocolate tart with pecan pie topping serves 8 to 12
for the chocolate tart:
unbaked pie crust*
1 cup heavy cream
1/2 cup whole milk (2% will do)
8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
1 Tbs instant espresso
1/4 cup granulated sugar
1/4 tsp sea salt
2 eggs at room temperature, beaten
.
for the pecan pie topping:
1 cup pecans, finely chopped
1/4 cup light corn syrup (I used Karo)
1 egg
3 Tbs brown sugar
2 Tbs butter, unsalted
1/2 tsp pure vanilla extract or paste
pinch sea salt
*cooks note: if you are making a pie crust from scratch add a little extra salt to the dough. If you are using store bought, evenly sprinkle two pinches of sea salt on the parchment paper before you lay the dough in the tart pan. The extra salt adds another layer of flavor and really brings out the chocolate and pecan flavors.
you will need: a 9 inch tart pan with a removable bottom, parchment paper, foil, and pie weights or dried beans.
.
Preheat the oven to 400° F.
1. Remove the bottom of the tart pan and place it on top of a 12″ long piece of parchment paper. With a pencil, trace around the bottom.
2. Fold the paper in half matching the sides of the tracing together and cut along the pencil outline. Replace the bottom and place the paper in the tart pan.
3. Evenly lay the dough in the tart pan on top of the paper making sure to press the dough into every ridge. With a knife or your fingers, trim the excess dough from the sides.
4. Prick the dough several times with a fork.
5. Place a large piece of foil into the tart pan covering the dough. Weigh down the foil with pie weights or just a bag of dried beans. This keeps the dough from bubbling up and shrinking. Palce the tart shell on a baking sheet for easy removal from in and out of the oven. Place in the oven and cook for 15 minutes. When finished, remove the foil and pie weights.
6. LOWER THE OVEN TEMPERATURE TO 325°F. While the tart shell is cooling, combine the heavy cream and milk in a saucepan. Heat over medium heat until the milk and cream begin to bubble on on the sides of the saucepan.
7. Remove the milk and cream off the heat and add chocolate and espresso. Stir to combine.
8. Add sugar and the remaining 1/4 teaspoon sea salt to the chocolate mixture and stir until the smooth. Allow the mixture to cool for about 5 minutes.
9. Slowly add the beaten eggs to the chocolate mixture and whisk softly until incorporated. Don’t mix fast or you will get lots of air bubbles in your tart.
10. Pour the chocolate mixture into the tart shell. Leave 1/4 inch space from the top of the shell. You will have a little bit of the chocolate leftover. Grab a spoon and dig in! Place in the oven. Bake for 15 minutes. It might seem a little giggly but don’t worry about it it will set.
11. While the tart is cooking place chopped pecans, corn syrup, egg, brown sugar, butter and salt in a bowl. Stir to combine.
12. Once the tart is cooked and has cooled for a couple of minutes, pour the pecan mixture on top of the tart.
13. Using a spatula, spread the pecan mixture evenly on top of the tart. If desired, gently add additional whole pecans or chocolate pieces as a garnish.
14. Increase the oven temperature to 350°F. Place the tart back in the oven and bake for 15 to 20 minutes until the pecan pie topping is golden.
15. Once baked, set on a cooling rack to cool and set for at least 30 minutes. I used a microplaner and grated some additional pecans for garnish grated chocolate would be nice too, optional.
First of all, lets all thank Julia Child and Dorie Greenspan for teaching us you can stuff practically anything in a pumpkin, cook it, and have an insanely delicious and impressive meal. Second of all, who is as obsessed with fall vegetables like butternut squash and pumpkin as I am? Love, love, love, me some pumpkins Charlie Brown.
Stuffed pumpkins are very simple to make. Serve in multiple small pie pumpkins or 1 large sugar or Cinderella pumpkin. Just takes a few minutes to prep and then throw it in the oven for about an hour. I love this recipe because it’s healthy, fun, and can be treated as a side or a main dish. And picture how beautiful a wild rice, apple, and cranberry large stuffed pumpkin (minus the ground turkey) would be as a side at your Thanksgiving table? Yeah, that would get you out of the dog house with the in-laws.
Sweet and savory, these Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins is the perfect fall meal for everyday, an upcoming holiday, or dinner party. I will warn you though, the resident 3 year-old was not as impressed with this particular pumpkin and opted for a bowl of peas instead. The Husband on the other hand ate almost 2 whole pumpkins.
Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal
3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth
* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.
Preheat oven to 400°F.
Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.
Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.
In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.
While the turkey is browning, slice, core and chop the apple into small cubes. You don’t have to peel the apple but if that is your desire, go right ahead.
When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions…
apples, dried cranberries, walnuts…
rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned goodness off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.
On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook* Can’t even tell you how good the house smells right now.
Remove from the oven, plate, and serve.
If serving as a meal, a small pumpkin can be a serving. That is if you have an ultra-marathoner as a husband who eats everything in site. If you are like me, aka a normal person, a fourth to a half of a small pumpkin is just right. With a sharp knife slice the pumpkin as you would a cake and serve.
Fun, healthy, and not to mention mouth-watering delicious. It’s a keeper.
Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal
3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth
* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.
1. Preheat oven to 400°F.
2. Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.
3. Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.
4. In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.
5. While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.
6. When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned bits off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.
7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook*
I love holidays! Come Halloween I become a nostalgic, sentimental, crazy woman pulling out all of the traditions I can and inviting everyone over that hasn’t had enough of my antics to celebrate. For me this means cooking. It’s the time that I fill my e-mails and feedburner with subscriptions to food blogs and drool all over my computer over the wonderful recipes out there. This Thanksgiving was no exception and I would like to share with you some of the recipes that I’ve stumbled upon recently that have inspired me, thrown me into the kitchen or I’ve bookmarked to cook up for Christmas.
Now back to my own kitchen to stir up some trouble. I still have leftover cranberries that are begging to be reduced down to a syrup for a little after dinner cocktail. *insert sneaky smile here*
I can’t even describe how good these biscuits are! My best attempt would be to compare them to a creamy and puffy biscuit. Although they are not technically a biscuit. They are like eating buttery, slightly salty, creamy airy puffs of…I don’t even know. They are that good. The fact that it takes a total of 3-5 minutes to create in a blender and 15 minutes in the oven makes these the quickest dinner rolls/biscuits ever. Every time I make them there is never any left and leaves people begging for the recipe.
It all started when I was attempting a recipe for Brazilian Cheese Bread from my favorite food blog of all time, Simple Recipes. (Seriously, check this blog out. If there were any food blogger that I would like to be in the kitchen with it’s Elise Bauer!) I was supposed to use tapioca flour but living in a town where anything other than all-purpose flour is a mystery I could not find any. I did have a stash of rice flour in my pantry from a recent trip to Whole Foods and used that instead. I thought since it didn’t have gluten that it would be the same thing. I noticed right off the bat that I was wrong and spent the next hour trying to play with the batter to get the consistency that I thought I needed. The result made our mouths water for more and I knew instantly that I had to keep playing around with this to get it right. Later I did find some tapioca flour and correctly tried Elise’s recipe for Brazilian Cheese Bread and the result was the total opposite of my concoction. I encourage you to try Brazilian Cheese Bread but I will warn you they are nothing like our traditional rolls and biscuits. They are very very chewy and it took a while for my American palette to get used to. None the less, I am happy for trying this recipe in the first place because it led to one of my favorite creations since the limoncello cookie! Thanks Elise for the inspiration.
Queso Fresco and Olive Oil Biscuits {Blender Biscuits} makes 6
prep time: 5 minutes cook time: 15-20 minutes gluten free
Ok…ready? This will be the easiest biscuit/roll recipe you will ever make.
Preheat oven to 400°. Put all ingredients in a blender. Blend on high for 45 seconds.
Pour in a well greased muffin cup and place in the oven. Bake for 15 to 20 minutes until the biscuits are slightly golden on top.
And your done. Easy right? Serve and watch them disappear fast. Although this makes only 6 servings you can easily double the ingredients to make 12 for your Thanksgiving dinner this upcoming holiday.
*Notes
Egg:If you forget to leave the egg out to get to room temp like I always do, put it in a glass of warm water for a minute.
Queso Fresco: is traditionally a Mexican farmers cheese. You can usually find it in the grocery store.
