Right about now, we're at the tail-end of summer, just getting into fall, but somehow it feels early for apple desserts. We'll be eating apples for months, no? So while…
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Recipes
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I'm a planner, but I just can't get behind Christmas decorations in August, not even Halloween in mid-September. I'm holding onto our short summer for dear life, even if Mother Nature has other plans (um, 85F on Sunday, high 60s and cloudy the rest of this week!). So you'll understand why I made Guinness brownies this weekend. St. Patty's is so far out, I can't even imagine it, so it's the perfect time to mix beer and chocolate.
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This past weekend may have been the unofficial end of summer, but we celebrated our 3-day weekend with a sandwich that knows no season -- a pulled pork sammy. I've been known to cook up pulled pork sliders for the Superbowl, for birthdays or for no good reason at all, other than that pork shoulder was on sale. But this being the unofficial end of summer, it called for something a little special. So I busted out this recipe for Molasses & Sriracha Pulled Pork from Lindsay over at Rosemarried.
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I've never been a super big fan of prosciutto, preferring instead the more bacon-like pancetta. Something about the texture, its sort of stretchiness and flavor just put me off. But lately, it's growing on me. (See the grilled pizza with prosciutto and arugula). When it's cooked just a little bit, prosciutto is an entirely different animal. And its saltiness is perfect in this baked pasta dish.
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Sometimes food is just not that pretty. I don't mean dishes that are carelessly slapped together and just look like slop. I'm talking about food that actually tastes great, but is just difficult to doll up without turning it into a hyper-styled Franken-dish. It's the food we eat and love, but not the food we aspire to. I'm thinking about this as the personal project I shoot for myself. Show real food in the best light possible. But pick subjects that are kind of ugly. This Hatch Chile Chicken Enchilada Casserole isn't a beauty in the sense that a pile of ripe heirloom tomatoes is, but it's real, it's homey and it is delicious.
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If you like coconut, there's almost no better use for it than macaroons. It's such a pure coconut experience, colored only by maybe a little almond extract or in my case, a good dose of lemon zest. But after spying this chewy chocolate macaroon recipe in Terry Walters' Clean Start, those pure thoughts went by the wayside. There seemed no reason not to go full bore, mixing in a good bit of chocolate, rather than just doing a dip.
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Hot off my blueberry picking this past weekend, you knew some blueberry recipes were coming soon to this here blog. If you've been reading the Waffle for a little while, you might know where I stand on muffins, which is, when it comes down to it, I'd rather have a donut over a muffin most of the time. But it's blueberry season, and these aren't really muffins -- they're more like blueberry coffee cake in an individual serving! (Are you buying this? Clearly I'm in denial). Oh, they might look like regular ol' blueberry muffins, but these little babies have a hidden secret.