Lemon Poppy Seed Pancakes with Peach Jam

The combination of lemon and poppy seeds is such a classic. And somehow, it makes every recipe it touches just a little bit better.

Maybe it's the brightness of the lemon
Or maybe it's the crunch of the poppy seeds.
Either way, it's a combination made in heaven.

These pancakes capture everything that's great about lemon poppy seed muffins or cake -- and bring it all to the breakfast table. They're tender and light, and if you use a bit of butter to cook them, you'll get those amazing ever-so-slightly crisp edges.

Most recipes for lemon poppy seed pancakes call for buttermilk. But you shouldn't worry if you don't have any on hand -- since you're using lemon juice in the recipe, you can just use regular milk for the pancakes, and everything will come out just fine (after all, you can make buttermilk substitute by mixing a bit of lemon juice with milk...).

And, while these pancakes are great with maple syrup, they really shine when matched with peach jam -- something I found out this morning when we whipped up a batch for breakfast.

Back in July, I found myself the happy recipient of two cases of Georgia peaches. I put some away in
the freezer for smoothies. But, I also managed to preserve about half of them -- in the form of peach mostarda and rosemary peach jam.

The rosemary peach jam was a stellar match for these pancakes, which are redolent with lemon flavor and crunchy poppyseeds.

Lemon Poppyseed Pancakes

©BURP!

Polenta and Sausage Stuffed Acorn Squash

I'm not sure what it says about me, but lately I'm all about stuffing things into vegetables.

A few simple questions guide my actions:

Are you a vegetable?

Can you be hollowed out and stuffed?

If the answers to both questions are a resounding YES, then we're off and running. 

From there, it's just a matter of exercising a bit of creativity in deciding what kinds of things might be delicious when stuffed inside.

For a while, I was stuck on making Quinoa & Chorizo Stuffed Peppers (so good).  

But, for the fall and winter, I wanted something a little bit different.  So, I started playing around with squash -- which, let's be honest, are the perfect subjects for stuffing, what with their little bowl shaped halves and all.

There are a lot of recipes for stuffed squash. But, I don't think there are many like this one.

This Italian take on stuffed squash combines the rich, corn-forward flavor of polenta with Italian sausage and red peppers to create a rich delicious dish that’s perfect as a hearty side or served as a main dish with a side salad. 

Using prepared polenta saves time, but you can also make your own. Just spread cooked polenta into a baking pan and allow it cool before cutting it into squares.

Polenta & Sausage Stuffed Acorn Squash

©BURP!

A New Business and Turkey Meatballs with Blackberry Barbeque Sauce

Where has the time gone?

Seems like just yesterday we were complaining about the heat and humidity of mid-summer. And now, suddenly, we've jumped full-on into the lap of autumn.

I'm not one to complain, as I really love it when there's a slight chill in the air and the breeze smells of musty leaves. But, I'm shocked that I didn't even see it coming this year.

One of the reasons is that I've been spending quite a bit of my free time doing research, talking with designers, and crunching numbers for a new endeavor that Peef and I are taking on this fall.

The business will be called "From Milwaukee With Love" and it will be an online retail store specializing in gift boxes filled with artisan food products made right here in the Milwaukee area. 

The concept has been a long-time in coming - and more details are forthcoming - but for now, let's suffice it to say it's been a labor of love that's really served to bring together my freelance writing, my love for the city of Milwaukee, and my desire to really showcase all the amazing food that's being produced right here.

I won't bore you with too many of the details here, but I'll let you know when we get things up and running, and you'll be able to follow our progress on Facebook and Twitter in the upcoming weeks.  Until then, I hope to keep up with at least a modicum of the recipe development and delicious food sharing I've always enjoyed so much here at Burp!

For today, I figured I'd dig down in my recipe file and share something deliciously different -- but seriously useful. I know you've all got football parties and family gatherings coming up, so I thought I'd take the time to share a recipe that should come in handy for any number of those things.

Barbequed meatballs commonly make their appearance on appetizer spreads or church pot-lucks. This homemade version made with blackberry barbeque sauce capture all the sweet-tart-vinegary goodness of a traditional sauce, while offering up a beautiful color and distinctly fresh flavor. 

Meatballs made with turkey lighten things up a bit, but maintain a rich flavor and caramelized exterior when browned in real butter. And this recipe is perfectly amiable to the use of either fresh or frozen berries, so you don't have to wait for the next batch of fresh berries to make it happen.

Serve as part of your next party spread, or simply served alongside mashed potatoes and steamed vegetables for a distinctly different weeknight meal.

Blackberry Turkey Meatballs

©BURP!

Be Creative: Bittercube Bitters #Giveaway

Creativity is key to blogging.

Sometimes it feels great -- like dozens and dozens of ideas are knocking at your mind's door, just waiting to be let out into the world.

But, sometimes it's tough to keep going. Even after five years of fairly regular blogging, we still find ourselves in the occasional slump. We don't feel like cooking. We don't feel like writing. We feel like no one really cares about what we're doing anyhow.

It's at these points when we have to work especially hard to harness our creative energy.

On days when you feel like banging your head against the wall, here are some tips to remember:

1. Creativity begets creativity. Keep on writing, cooking, and doing what you're doing. The more you do it, the more creative you will be.
2. Keep your eyes open for inspiration. It's there -- in the books you read, in the people you meet, in the magazines you read, and in the ingredients you find at the market.  You've just got to be open to it.
3. Remember that there is more where that came from. When you're writing about something you're passionate about, there is always a new discovery to make, and something new to share.  You just have to remember that and be confident about it. There is more inside of you than you know.
4. Look to others for support. Rather than looking at the blogging community as a source of competition, look to them as a place to find respite and encouragement. Ask for suggestions. Look to others for inspiration. Don't steal content outright -- but use other peoples' ideas as a leaping point for your own.
5. Just hang in there. When you're in a slump, wait it out.  Keep writing in the meantime, even if you don't publish anything. You'll be amazed at how quickly the inspiration to create returns.

It seems that we're always meeting creative new people these days. They're people who inspire us to do more, be more, and explore new places, new recipes.

And, in this case, new cocktails.

We first met the Bittercube guys, Nicholas Kosevich and Ira Koplowitz, at the Wine & Dine Wisconsin event two years ago. We were not only taken with the charm of this witty pair, but also struck with the immense creativity that they bring to their business -- making the meanest cocktail bitters we've ever tried.

Now, what are bitters? 
Bitters are actually highly concentrated forms of liquid spice made from roots, barks, leaves, flowers, fruits and seeds. They're a little bit like a spice cupboard for your bar -- imparting a wide range of flavors with very little effort on your part.

We love the guys over at Bittercube -- not just because they're local -- but also because they use only natural ingredients in their bitters. They literally create each and every batch by hand -- peeling hundreds of pounds of citrus, weighing dozens of spices, and decorticating vanilla beans, among other time consuming tasks!

You won't find natural or artificial flavoring or coloring added to the bitters at any stage of their production.  They also don't use extracts, which are commonly used by larger bitters companies.  Each batch of bitters takes between four and eight weeks to manufacture, depending on the length of time it takes to pull the optimal amount of flavor out of the ingredients.

To give you an idea of how the bitters pair with various types of spirits, here's a list of great pairings for your bitters:

• Cherry Bark Vanilla and Orange Bitters are perfect with bourbon and rye whiskey. 
• The Orange Bitters are also great added to a wheat beer, in lieu of an orange slice!
• Bolivar works well with most spirits, but especially brandy, whiskey and sparkling wine. 
• The Jamaican Bitters are great with rum and hot cocktails. 
• The Blackstrap Bitters pair well with rum, pisco, and scotch.

Bittercube was also generous enough to share a recipe with us for a simple and lovely summer cocktail with a balance of honey and mint aromas. Their Jamaican #2 Bitters adds richness and depth with grapefruit and vanilla notes. 

Sparrow Bee

2 oz. El Dorado 5y Rum

.75 oz Lemon Juice 

.75 oz Honey Syrup***

7 mint leaves 

1 Eyedropper Jamaican #2 Bitters 

Glass: Coupe with Sidecar or Martini Glass

Instructions: Rip 5-7 mint leaves, drop into shaker. Add ingredients, shake lightly, strain with tea strainer.  Garnish by floating 1 small mint leaf atop the cocktail with one drop of Jamaican #2 Bitters atop the mint leaf for aroma.

***Honey Syrup

1 cup Good Honey

5oz Hot Water

3 oz Granulated sugar 

Combine Sugar and Water then whisk in Honey.

_______________________________________________

This is the fourth of five... make that seven 5th Burp!-Day giveaways taking place on the blog all through the month of June. So come back often, and come hungry!

One lucky reader will win a box of assorted Bittercube Bitters.

To enter, simply visit the recipe search page on the Bittercube web site, conduct a search for your favorite spirit or ingredient, and let us know which recipe you find that sounds good to you! For bonus entries, give @Bittercube a follow on Twitter or a LIKE on their Facebook page.  Be sure to leave us a comment letting us know you did just that.

You'll have until NOON on June 30, 2012 to enter.  Winners will be chosen at random and notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

As an added bonus, since June is Dairy Month, all entrants will ALSO be entered to win a grand prize assortment of hand-selected Wisconsin cheeses.

Full Disclosure: This giveaway is sponsored by Bittercube, who provided us with the product for our giveaway. However, all opinions expressed in this post are our own.

 ©BURP! Where Food Happens

Wisconsin State Fair: Door County Cherry Chutney

I'm actually a little bit giddy as I write this.
This afternoon, we'll be doing a cooking demonstration at the Wisconsin State Fair on behalf of the Wisconsin Cherry Growers Association.  I've actually been wracking my brains for days over what to make, and I've finally decided upon the perfect recipe.

Chutney.

If you're not familiar with chutney, well, I'd encourage you to rush right out and make its acquaintance. Similar in consistency to a jelly, salsa, or relish, chutneys usually embody both sweet and sour flavors.  Originating in India, these condiments can range in flavor from very sweet to quite sour.  They can be mild or spicy, thin or chunky.  And they can be made with fruits, vegetables or both.

Chutneys can be served with meat, poultry, seafood, desserts, and cheeses. Or they can be eaten as a snack, simply served with flatbread or crackers -- which is how we love to eat ours.  One of our favorite snacks has always been a bit of spicy mango chutney spread atop a wedge of whole wheat pita bread.

But, despite my love for the mango, there is nary a more perfect condiment than a chutney made from Montmorency cherries, a light red "sour" cherry most often used for cherry pies, jams and preserves.  After all, the cherries are  fragrantly sweet, tart, plump, and intense in both flavor and color.  They also stay impressively moist and plump, even when dried.  Best of all, tart cherries are seriously good for you.  They contain numerous antioxidants, as well as anthocyanins and bioflavonoids which may help in the relief of pain due to arthritis and gout.

If you're interested in a bit of history, I can tell you that the first Montmorency cherry orchard was planted on the Door County peninsula in Wisconsin in 1858. At the peak of Wisconsin cherry production, right around 1959, Door County actually produced 95% of the tart cherry crop in the U.S..  which contributed to the area becoming known as Cherryland USA.  These days, Door County is still famous for its cherries.

We're in the midst of Door County Cherry season right now, which means this chutney is just perfect seasonal food.  And I'm getting excited to share this amazing recipe.

If you're in the area, please feel free to join us.  We'll be on stage at the Wisconsin Products Pavilion at 12-noon.  And we'd love to see a few smiling familiar faces.

Of course, for those of you who can't make it, we'd be happy to share our recipe!


Door County Cherry Chutney


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at DEVOUR Milwaukee, her Milwaukee Magazine blog.

Spring Scallop Tacos with Strawberry Salsa

Although summer has been slow to arrive here in Wisconsin, and we're growing impatient for the bountiful produce that promises to show up at the farmer's market ANY DAY NOW, we're making a real effort to enjoy the best of the season.

Just take a look at the delicious scallop tacos we threw together last weekend -- grilled sea scallops on a bed of fresh cucumber slaw and topped with a deliciously sweet & spicy strawberry salsa.

It was a deliciously light entree, and one of those dinners perfect for throwing together on a sweltering summer evening when it's simply too hot to turn on the stove.

It was also uncommonly delicious.  The strawberry salsa, which contained scallions, lime juice, and a bit of bite from jalapeno peppers, perfectly complemented the buttery scallops, while the shredded cucumbers (which had been drained and tossed with cilantro), provided a crisp, fresh crunch.

I was particularly proud of the fact that a significant percentage of the ingredients to make this dish were both local and seasonal...  with one pesky exception.  The seafood.

It can be difficult being a locavore if you're a seafood lover living in Wisconsin.  For, while we do have our fair share of lake-sourced fish -- including Walleye, Northern Pike, Trout, Bluegills, and Perch --  there are some items blatantly missing from the locally sourced fish list.

Sea scallops are at the very top of my list.  These delicious bi-valves are meaty, clean-tasting and uncommonly sweet.  Even better, in most cases scallops are a good choice when it comes to sustainable seafood.  But, there is nowhere in Wisconsin to buy a locally raised scallop.

So, what's a gal to do?
For a while, as we initially made the transition to eating more local foods, I avoided eating seafood that I couldn't source from "home".  But, after giving the situation a great deal more thought, we've since changed our tune.

When it comes to our local eating philosophy, it's probably important to clarify that we are hardly purists or perfectionists.  The fact is, MINDFUL eating is really more of what we espouse.  While we pay attention to where our food comes from, we also care about but how it's been produced, and the impact its having on not only our bodies & health, but the world around us.  We are responsible for the foods that we allow into our bodies, and we make decisions accordingly.  Likewise, we emphasize a way of living that is clearly sustainable for us all year round (not just during the summer months).

If we have the choice between eating a locally grown apple and one imported from Washington State, we'll be most likely to opt for the local apple.  Likewise, if we can find local sources for meat, dairy, and cheese, we'll be unlikely to bother with purchasing products from outside of Wisconsin.  However, the fact also remains that there are highly nutritious and delicious foods that  it makes sense to import because we can’t grow them here.  This list includes items like bananas, pineapple, coffee, coconut, and the like.  For us, it also includes seafood.

We choose to purchase scallops every now and again, and we don't feel badly about it. We choose sustainable sources and attempt to support local fish mongers whenever possible.  Most of all, we make sure to take the time to enjoy the food we're eating.

I should mention that we made this dish again last night for company, and we substituted thinly sliced red cabbage for the cucumber.  Also delicious -- and I really liked the additional color & crunch!

Spring Scallop Tacos
Strawberry Salsa

Mardi Gras in Milwaukee: Langostinos & Caramelized Onion & Parmesan Grits

One of the things I love about having a food blog is that we get to make excuses for celebrating all sorts of crazy holidays that we wouldn't normally observe.  One of these happens to be a particular favorite of mine -- Mardi Gras.  And one of my favorite recipes to celebrate Mardi Gras just happens to be the classic shrimp & grits, a low country dish that makes use of two southern classics, creamy grits and plentiful gulf shrimp.

According to the Houston Press, shrimp & grits "started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New York Times in 1985"

 
In an effort to be frugal, I decided that this year I was going to rely on pantry & freezer staples to make our Mardi Gras inspired meal. Although we didn't have shrimp, we were fortunate to have a bag of frozen Langostino tails on hand from Trader Joes. An affordable (and delicious) alternative to lobster, langostino tails are meat from squat lobster, a shellfish with a similar flavor and texture.  And I just knew they would be perfect for this dish.

I also decided that, rather than the classic andouille sausage that often appears in New Orleans' style shrimp & grits dishes, that we'd rely on locally produced applewood smoked bacon to provide a bit of smokiness to the final dish.

And off to the kitchen we went. 

In our version, creamy grits are embellished with a hefty dose of caramelized onions and plenty of Wisconsin Parmesan cheese & enrobed in a delicious cream sauce made with langostino tails, local applewood smoked bacon, celery, onions, and deliciously decadent Crystal Ball Creamery cream.

The results, if I do say so myself, were positively divine.  Sweet and creamy, slightly spicy and full of great texture, this dish made impeccable use of simple quality ingredients.  The grits were particularly heavenly -- with the sugary sweet onions balancing perfectly with the flavor of the salty parmesan.

The dish also got reviews from Peef, who declared that I could make it for him once a week for the rest of his life and he'd never grow tired of it.


So, pour yourself a nice big Hurricane and whip up up a batch of Langostino Tails & Grits for your own Shrove Tuesday celebration.  What do you have to lose?

Langostino Tails with Caramelized Onion & Parmesan Grits


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Sloppy Lentils: Crockpot Staple

Is anyone else struggling to be inspired in the kitchen?

If not -- well, maybe you don't want to waste your time on this time-saving post.

If yes -- then please read on.

Seems to me that all of our energy during the month of December is sucked up by holiday preparations, decorating, and gift shopping.  If I spend any of my creative energies on cooking, it's pointed in the direction of our annual holiday feasting -- not everyday weeknight dinner fare.

But, I'm making peace with that reality.  


This week, life sent us -- not lemons -- but a bag of lentils from the Indian grocer. So with that, my friends, we made.... sloppy lentils.

A vegetarian riff on everyone's favorite comfort food sandwich, the sloppy joe, sloppy lentils is absolutely brimming with deliciously healthy vegetables (just look at all those delicious pieces of carrot and onion poking out from beneath the lentils).

Best of all, you can whip up this dish in the blink of an eyeball. Even on a weeknight.

You will really like this idea if you answer "TRUE" to two or more of the following statements:
1) You are preoccupied with more important activities than cooking (sad but true).
2) You own a crockpot.
3) You are not allergic to legumes.
4) It's cold outside and you're looking for something warm and filling to eat.

Even better than the fact that this can be made in a crockpot, it can also be made ahead.  Because it just so happens that this dish tastes even better the next day.  And even the next.  So, make up a whole vat of it.  You may not need to make dinner again for a whole week ;)

Sloppy Lentils



©BURP! Where Food Happens

Roast Pork Belly: Burp! Gives Thanks

Yeah, we had pork for Thanksgiving.  But, before you start throwing your turkey carcasses at us, let me explain...

On November 27, 1998, Peef and Lo became one. That is to say, Peef and Lo got married. And if you look back, you will see that November 27, 1998 was a Friday. A Black Friday, in fact.

That's right, we got hitched the day after Thanksgiving.
So, suffice it to say, Thanksgiving has never really been an ordinary holiday for us.

In addition, you might have noticed that we have this little habit of cooking together, and we couldn't imagine any other way to celebrate our marriage than side by side in the kitchen. This results in rather non-traditional Thanksgiving feasts, and this year was by far one of the most inventive.

But more on that in a little bit...

A few months back, we were fortunate to benefit from an otherwise unfortunate event.
Our friend Scott from Bolzano Artisan Meats experienced the pangs of a busted appendix right after he'd received a hog fresh from the farm. During his recovery, he was unable to perform the work needed to transform a fresh pig into cured artisan charcuterie.  So, instead, he offered up a variety of freshly butchered pork cuts for sale to the general public.

When we got the email announcing the sale, I read through the list of available cuts. Pork belly... Picnic roast... Boston Butt...   Heh. I didn't even finish reading. The fact is, he had me at Pork Belly. Lo was excited about getting a picnic roast...but I was stuck on the Pork Belly.

"I needs one," I said to Lo (in a very whiny voice).

Fortunately, Lo loves me, and she agreed that a couple of picnic roasts and a Pork Belly would be a welcome addition to our freezer for future feasts.

One such future feast, as it happens, was Thanksgiving.

Our pork belly turned out to be a thing of beauty. Deliciously pink & beskinned, the belly had a delightful balance between fabulous meat and layers of beautiful white pork fat.  Although Lo decided it smelled a little bit like wet dog, I thought it looked pretty fabulous.

We'd chosen an Asian application from one of the latest issues of Saveur magazine -- mainly because it included step-by-step instructions for achieving a gloriously puffed and crispy layer of cracklin' pork skin -- a delicacy I've been waiting to experience for most of my adult life. 

Interestingly enough, we had most of the ingredients for the pork's marinade right in our cupboard.  All except the preserved red bean curd, which I easily procured from the Asian grocer down the street.

And then the fun began.

We poked the pork skin all over with a sharp knife (and yes, I am now coveting one of those official pork poking tools).  We scalded it with a baking soda and water mixture.  We mixed together the marinade (pausing a bit when we smelled the slighly funky odor of the red bean curd, but persisting nonetheless), and we let everything cure overnight.

On Thanksgiving afternoon, we removed our slightly funky-smelling pork belly from the fridge, placed it on a roasting rack, and set it in the oven.  About an hour later, we opened the oven door and were greeted by a sight for sore eyes.

That pork belly... well, it was positively stellar.

We broke off hunks of the crackled skin and nibbled like greedy little... pigs?   The puffed bits crackled and crunched and filled our mouths with enticingly porky flavor, while the deliciously tender meat, pleasantly caramelized and perfumed with the scent of five spice powder, melted in our mouths.

It was (dare I say it) quite nearly better than bacon.  And it was even better when paired with another of our holiday cooking projects...

...which we'll reveal to you on Friday.
Trust me when I say it's worth the wait. 

In the meantime, feel free to check out the recipe:  Crispy Pork Siew Yoke - Saveur Magazine



©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Burp!'s Holiday Sweet Kitchen (and no, it's not more ice cream!)

I couldn't tell you what it was, but this morning I suddenly got this eerie feeling that I needed to check my calendar.  Boy, was I shocked to see that Christmas is just over a week away!!  Where did the time go?

Fortunately, we have been doing more than simply resting on our laurels for the last few weeks.  Our Christmas shopping is done (yes, done!!), we've ordered our standing rib roast for Christmas day dinner, and we just finished wrapping our gifts.  Oh -- and we did manage to whip up a nice big batch of chocolate covered cordial cherries.

These delicious tidbits have become a holiday tradition at our house.  And we couldn't envision Christmas without them.  As of this year, we've been making them for twelve years running.

The cherries soaked in brandy for over a week this year, so these little gems are packing a bit of a punch.

And they're tasting particularly fantastic.  We've packed up most of them to give as holiday gifts. But, we'll set aside a few for eating as well... I might even manage to hoard a few long enough to enjoy them on New Year's Eve, if Peef doesn't find them first.

Of course, if you're not a fan of cherries, you could make another one of our favorites: Layered Peppermint Crunch Bark.  This stuff is hauntingly similar to the stuff you can buy at Williams Sonoma, without the hefty price tag.  A full recipe of this stuff would cost you about $50 at WS.  The ingredients to make your own will cost about $12.  Yeah, trust me. It's worth the effort.

I also have a pretty fantastic recipe for fudge bourbon balls.  You take barely-cooked brownies as its base. They're completely fudgey and wonderful.  Come to think of it, we haven't made them yet this year. But, just the thought of them is making me a little bit drooly.

So, it's back into the kitchen with me...

In the meantime, I just want to take the opportunity to wish each and every one of you a Very Merry Christmas!  I hope that your celebrations are filled with incredible joy, the company of your favorite people, and plenty of delicious food.  And if we don't talk before the new year, may your 2010 be blessed with all that was good in 2009, and then some!

Recipe:  Chocolate covered cordial cherries



©BURP! Where Food Happens