Stone Fruit Compote with Sweetened Ricotta

Both my sister and sister-in-law make fabulous jams and jellies --"Hi Annette and Kristin." I've forever been envious of this little talent of theirs, so I decided to try a batch of my own and failed miserably. Too sweet, too runny, too seedy -- the list goes on and on. But what I did learn from my experiment is I'm one heck of a fruit cooker. The compote part of this concoction is adapted from a Martha Stewart recipe, while the sweetened ricotta stems from my love of all things cheese and sugar. This is absolutely delicious and can be served for a variety of courses whether it's an appetizer at a brunch, dessert for a luncheon or a special breakfast treat, this recipe is sure to woo and impress your table guests. 

Ingredients

Compote

3 cups of stone fruit such as peaches, nectarines, cherries or plums

Pinch of coarse salt

1 wide strip of lemon zest

1 cinnamon stick

3 tablespoons of honey

2 tablespoons of water

Sweetened Ricotta

2 cups ricotta cheese

2 teaspoons of sugar

Directions

• Cut fruit into bite sized chunks removing all the pits.  It's fine to leave the skins on the fruit.
• Place fruit cinnamon stick and lemon peel in a small sauce pan and add honey, water and salt.
• Cook on medium heat, stirring occasionally until soft approximately 10 to15 minutes
• Transfer to a storage container and let cool.
• Store compote in refrigerator for up to 2 weeks.
• To make the sweetened ricotta mix sugar with cheese and stir.
• Spread ricotta on toasted crusty bread and top with compote.

Servings

Makes approximately 2 cups of compote and 2 cups of sweetened ricotta

2 cups of sweetened ricotta

A Broken Oven Tip

Other suggestions are to serve over waffles, French toast or pancakes.  Ice cream would be pretty awesome too!

Savory Shrimp Salsa

It's  been a while since I've updated The Broken Oven, but this recipe was such a hit and totally delicious that I had to add it to the recipe collection.

This past weekend I hosted a Paint & Sip with a few of my favorite women.  What is a "Paint & Sip" you ask?  It is a party where you drink a little wine, (or in our case champagne), indulge in some good snacks (like this shrimp salsa) and laugh with friends, all while learning to paint a picture on canvas under the guidance of an art instructor.  It was extremely fun and everyone's artwork turned out beautiful.

The menu for the event included Prosecco with sugared raspberries, Mimosas, chocolate covered strawberries, Caprese kabobs, mini chicken salad sandwiches with grapes and apples, and this savory shrimp salsa served with white corn chips.  What is winderful about this salsa is that it looks fancy, but it is easy to prepare.

Ingredients

1 lb cooked shrimp tails removed and chopped
1 cup diced tomato
1 avocado
1 cup chopped cucumber
1/4 cup chopped onion
2 limes juiced
2 tbsp chopped cilantro
Kosher salt and pepper to taste

Directions

• In a small bowl combine red onion, lime juice, salt and pepper. Let them set and marry for a few minutes.
• In a large bowl combine chopped shrimp, avocado, tomato and cucumber. Next add the cilantro and gently toss.  
• Add more salt and pepper to taste.

Servings 
4 cups

A Broken Oven Tip
If you want to kick up the flavor a notch, add a jalapeño pepper with seeds removed and diced or serve it with Tabasco sauce on the side to be added by your guests.

Nut Free Granola

Granola is one of my daughter Lila's favorite snacks. However, she has a peanut and tree nut allergy, which makes us nervous giving her any store bought granola for fear that a "nut free" variety could have been cross contaminated during processing. She's been asking for granola a lot lately and since I've been looking for new lunch ideas I decided to take a stab at making homemade granola.

This is one of those recipes that when I was finished making it I wondered why I didn't tackle it sooner.  It was extremely simple to make and took no time at all.  Lila totally loves the granola and has packed it in her lunch to eat with fruit and yogurt. She also eats it plain and will nibble on it while doing her homework. The big kids like it too, so I definitely would label this recipe a success!

Ingredients
1/3 cup brown sugar
1/3 cup canola oil
1/2 cup honey
2 teaspoons vanilla
3 cups old fashioned oats
4 cups quick oats
1 cup sweetened coconut
1 teaspoon cinnamon

Directions

• Preheat oven to 350 degrees.
• In a small saucepan combine the brown sugar, canola oil, honey and vanilla to make a light syrup. Bring to a boil, stir and remove from heat.
• In a large bowl mix together the oats, coconut, cinnamon and the warm syrup mixture.
• Stir until oats are well coated and everything is combined.
• Spread onto two 9×13 non-stick pans -- or you can cover them with parchment paper.
• Bake at 350 degrees for 10 minutes.
• After 10 minutes, lightly stir the granola with a spatula, turn off your oven -- don't break it up too much because you want to have those nice chunks when it's finished.
• Put the granola back into the oven for 3-4 hrs. The remaining heat in the oven will finish slow cooking the granola to a golden crunchy consistency.
• Remove from oven after 3-4 hours. Let cool and store in an air tight container.

Servings
6 - 8 Cups

A Broken Oven Tip
The recipe is very basic, but you could easily add your favorite dried fruit, seeds, and even nuts if you're not allergic. When mentioned the recipe to my neighbor she suggested adding dried cherries and dark chocolate shavings to the mixture while it's still warm to add a little extra yum to the batch.

Pumpkin Pie Dip

I'm definitely more of a fresh whipped cream kind of girl, however doing this food blog project I have a new found appreciation for frozen whipped topping. It's creamy light texture is the perfect ingredient for sweet dips and it's low calorie and low fat count is a plus.  The whole canned pumpkin used in this recipe makes it healthier than most dips and it tastes exactly like pumpkin pie which is a huge bonus. This dip is real crowd pleaser and is perfect when served with sliced apples or homemade cinnamon chips. 

Ingredients

16 oz container frozen whipped topping, thawed

5 oz. package instant vanilla pudding mix

15 oz. can solid pack pumpkin

1 teaspoon pumpkin pie spice

Directions

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Servings

4 cups of dip

A Broken Oven Tip

For an even more diet friendly version use low fat or fat free frozen whipped topping as well as sugar free pudding mix.

Baked Goat Cheese

While researching restaurants for my trip to Los Angeles this Summer I perused a variety of dinner menus and found lots of good food. One appetizer that caught my eye is this baked goat cheese served in a red sauce reduction with fresh herbs and garlic. I don't recall the name of the restaurant that offered this deliciousness, but it's a dish that stuck with me and I had to try and make it.  I have no idea if this tastes even close to the original, but in my opinion this recipe tastes freaking amazing! Perfect for an evening in front of the fire with a glass of wine and a good book. 

Ingredients

1 inch thick slice of goat cheese approximately 3 to 4 inches in diameter. The goat cheese should be refrigerated for at least 2 hours before using.

1 clove of crushed garlic

1 Tablespoon of fresh Italian seasonings such as basil, oregano and parsley finely chopped

1 teaspoon of olive oil

1 1/2 cups of homemade or quality jarred pasta tomato sauce (will be reduced to approximately 1 cup)

Salt and pepper to taste

Directions

• Reduce the pasta tomato sauce over medium heat until it's thickened to a paste.
• Pour 1 cup of the warmed tomato sauce reduction into an oven proof dish. 
• Lay the slice of chilled goat cheese on top of the tomato sauce reduction and top with chopped fresh herbs, crushed garlic, salt and pepper then drizzle with the olive oil.
• Place under the broiler on low for approximately 5 to 7 minutes or until the cheese is bubbling.
• Serve with fresh garlic toast or other toasted hearty bread.

Servings

1 individual cup

A Broken Oven Tip

This recipe is for an individual 1 cup serving, but the ingredient quantities could easily be increased to make enough to be served at a dinner party or cocktail hour.

Soft Pretzels

This recipe was a little more work than I expected, but the results were amazing. The kids and I made these on a rainy summer day and had a blast. I tried to make traditional pretzel knots and let the shorties use their imagination to create  various creatures and shapes.  The creatures didn't hold up as well during the boiling process as the braids, nuggets and stix did and the knots didn't look like real pretzels, but they all tasted great and it was fun spending time together and sharing our creations with friends.

Ingredients

Dough
0.25 oz. package of active dry yeast
2 tablespoons brown sugar
1 teaspoon salt
1-1/2 cup warm water (110 degrees F)
3 cups all-purpose flour
1 cup bread flour

Soda Bath
4 cups water
4 tablespoons baking soda

Topping
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions

• This recipe works best is mixed in a stand mixer with dough hooks. You can knead it by hand, but the dough is rather sticky to work with at first.
• Dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
• Combine 1 cup of flour and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed.
• Gradually add remaining bread flour and knead with dough hooks for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover and let rise for about an hour or until dough doubles in size.
• When dough is finished rising, preheat oven to 450 degrees.
• When ready to work with the dough combine 4 cups warm water and baking soda in large sauce pan or deep skillet and bring to a low boil..
• After dough has risen, cut into 12 pieces. Roll each piece into a 2 foot rope, pencil thin.
• Twist into a pretzel shape then carefully place in the boiling water for 1 minute.
• Remove with a slotted spoon or spatula and place on parchment covered cookie sheets.
• Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
• Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Servings
12 pretzels

A Broken Oven Tip
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.

Strawberry & Blueberry Yogurt Pops

Lila is a popsicle addict.  When we were on vacation in Siesta Key this past summer she seriously ate at least three freeze pop like treats a day, if not more.  When we returned home I wanted her to cut back on the junk a bit so I started making various types of frozen pops using different juices, fruit, yogurt and sweeteners.  This recipe definitely was the hands down winner.

Ingredients

1/2 pound of strawberries cleaned and quartered about 1 1/2 to 2 cups

1/2 pound of blueberries  about 1 1/2 cups to 2 cups

2 cups vanilla yogurt

2 tablespoons of sugar

Directions

• In a blender or food processor puree strawberries with 1 tablespoon of sugar.  Place in a bowl and set aside.
• Next puree blueberries with 1 tablespoon of sugar.  Place in bowl and set aside.
• Alternately spoon strawberries, yogurt and blueberries into 3 oz ice pop molds or plastic disposable cups.
• With a thin bladed knife, swirl mixtures together in an up and down motion.
• Insert wooded popsicle sticks and freeze about 3 hours or until solid.
• Keeps in freezer for up to 1 week

Servings
Makes approximately 10 ice pops 3oz in size.

A Broken Oven Tip
Experiment with different types of fruit and yogurts. Raspberries with peach yogurt was another of our favorites too.

Endless Possibility Ice Cream

Charlie and I received an ice cream maker as a wedding gift. We didn't use it a ton, but when we did, it was fun to use and the ice cream always tasted that much better because we made it ourselves. Well, somewhere between the Cleveland Heights, University Heights and Hudson moves we lost all the pieces. I wanted to buy a new ice cream maker this summer but couldn't justify the cost for the number of times we would actually use it, so I set out to find a no ice cream maker ice cream recipe.  Well, boy did I find it and it's fantastic! The base is simple and to make flavors you simply add different extracts, natural flavorings and stir ins -- the possibilities are endless. I've given a few examples of some of the flavors we've made using this recipe.  It's not super quick and it requires a little hand stirring, but well worth it.

Ice Cream Base

Ingredients
1/2 cup milk
14 oz. can of sweetened condensed milk
Dash of salt
2 cups of heavy whipping cream

Directions

• In a medium bowl, stir together cold milk, condensed milk and salt. Set aside.
• In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. 
• Using the mixer add milk mixture into whipped cream.
• Pour into shallow 2 quart or 9 x 13 plastic container, cover with lid and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. You can get away with one stir, but I usually do it again at the end of the 3rd hour too for good measure.
• Freeze in an airtight container up to 10 days. Ice cream, may need to sit for 10 - 15 minutes to soften.

Flavors Made at the Price House

Vanilla - add 1 tablespoon vanilla to condensed milk mixture.

Chocolate - add 3/4 cup cocoa powder to final mixture and combine well with a mixer before first freezing.

Strawberry - add 1/2 cup pureed strawberries to final mixture before first freezing. Fold 1/2 cup chopped strawberries to ice cream during the 2 hour freezer mix. Stir one more time an hour later.

Mint Chocolate Chip - add 2 teaspoons of pure peppermint extract to condensed milk mixture -- a few drops of green food coloring may also be added if desired. Fold 1 cup of dark chocolate chips into the ice cream during the 2 hour freezer mix. Stir one more time an hour later.

Chocolate Peanut Butter Cup - add 3/4 cup cocoa powder to final mixture and combine well with a mixer and stir in 1/3 cup peanut butter before first freezing. Fold in 2/3 cup of chopped peanut butter cups into ice cream during 2 hour freezer mix. Stir one more time an hour later.

Cookies and Cream - add 1 tablespoon vanilla to condensed milk mixture. Stir 1 cup of crushed Oreo cookies into the ice cream during the 2 hour freezer mix. Fold one more time an hour later.

Servings
Makes 3 pints

A Broken Oven Tip
This ice cream can be made as individual flavors in small batches. The ice cream pictured was all made in one day.  I simply doubled the recipe and after the base was made separated it; added the additional ingredients then put in 1 pint plastic food containers.

Cinnamon Chips

These sweet chips are great to make and keep on hand for a sweet snack or serve at a party with a fruit salsa. Guest will think you slaved over these chips, when in reality they are a snap to make.

Ingredients
10 pack of medium sized flour tortillas
1 cup sugar
3 tablespoons of cinnamon
3 tablespoons of melted butter divided

Directions

• Preheat oven to 350 degrees.
• Cut each tortilla into 8 trianglular pieces.  I find it's easiest to use scissors and snip a few at a time or if you have good knife you can use it to cut through a large stack.
• Combine the sugar and cinnamon in a bowl and set aside.
• Put 1/3 of the cut tortillas and 1 tablespoon of the melted butter in a large resealable plastic bag and coat the tortilla pieces..
• Add 1/3 cup of the cinnamon sugar and coat the tortilla pieces with the cinnamon-sugar mixture..
• Place on an ungreased baking sheet and cook for 8 to 10 minutes or until a light golden brown.
• Repeat with the remaining tortillas, cinnamon-sugar and butter.

Servings
Makes 80 chips

A Broken Oven Tip
These chips are great served with a fruit salsa or a yummy yogurt dip.

Summer Fruit Salsa

This fruit salsa and cinnamon chips was a refreshing hit at the Memorial Day cookout we attended this year.  The hosts served fajitas, margaritas and other fare with a Southwest feel so I wanted to bring a dish that complimented the theme, but wasn't too exotic in flavor.  The kids and adults both devoured this by the time dinner was served.  Several guests asked for the recipe and well -- here it is.

Ingredients
1 Golden Delicious apple
2 kiwi fruits
1/2 pound strawberries
1 pint of blackberries
1 heaping tablespoon of apricot preserves
1 tablespoon of white sugar

1 teaspoon of brown sugar

Directions

Dice all the fruit and place in a bowl

Add the white sugar, brown sugar and preserves to the fruit and mix gently.

Serve with homemade cinnamon chips.

Servings

Makes approximately 2-3 cups of salsa

A Broken Oven Tip

This is a very versatile recipe. Use whatever fruit you have on hand -- blueberries, peaches, pears, mandarin oranges you name it, it should work. Same with the preserves, use whatever you have on hand. Don't be afraid to experiment.

Easiest Fruit Dip Ever

We we're invited to a house party on New Year's Eve where the hostess made this refreshing fruit dip "Hi Kelly!" and served it with a variety of fresh fruits.  In addition to this being the easiest fruit dip ever, this recipe is also nice low fat and low calorie alternative to the ass widening marshmallow and cream cheese dip I adore so much. It really is perfect for parties or just to make and have around for snack time. Lila likes to dip her graham crackers, vanilla wafers and bananas in the dip and sometimes she'll just eat it straight with a spoon.

Ingredients
8 oz. tub of light frozen whipped topping
6 oz, container of light strawberry yogurt

Directions

• Combine whip topping and yogurt in a bowl and mix.
• Keep refrigerated until ready to serve.
• Yes, that is it!

Servings
Makes approximately 3 cups of dip

A Broken Oven Tip
This dip is not only great with fruit, but also served with homemade cinnamon chips.

Maple Bacon Kettle Corn

This sweet and savory treat is another one of the recipes here you will either think is absolutely disgusting or absolutely fabulous. I think it's absolutely fabulous seeing as I ate almost this entire batch myself. My cousin --"Hi Darcie!" believes if  tossed with chocolate chips that I may have found the cure for PMS. Honestly, I think agree with her. If your an adventurous eater or a bacon lover it's definitely something to try at least once.

Ingredients
6 slices bacon, cooked, fat reserved
1 tablespoon maple syrup
1/2 cup corn kernels
3 Tablespoons sugar
1 1/2 to 2 teaspoons salt to taste

Directions

• Cook bacon until crisp and set aside to cool.  
• Once cool, chop into small bits and toss with maple syrup.
• Carefully measure out a 1/4 cup of bacon grease.  If you don’t have 1/4 cup add vegetable or canola oil to make up the difference.
• In a large pan over medium high heat, heat the bacon fat and oil mixture.  
• Add the corn kernels, sugar and salt then stir to mix.
• Cover the pan with a tight fitting lid and pop stove top style -- shaking often until popping stops.
• Salt once more if needed and stir with a large spoon. 
• Pour in the bacon and maple mixture. Toss some more and serve.

Servings
About 10 cups popped

A Broken Oven Tip
I'm going with the above recommendation from my cousin. Try tossing in a cup of chocolate chips or drizzle with melted chocolate candy. I'm thinking dark chocolate would taste best.