How about a little Bundt pan history?

In 1950 Nordic Ware invented the Bundt® Pan; a ring shaped pan with fluted sides.   The pan sold somewhat slowly until the 1966 Pillsbury Bake-Off Contest winner used the little-known Bundt® Pan for her Tunnel of Fudge cake recipe. This prompted a mad rush for the pans, causing them to surpass the tin Jell-O mold to become the most-sold pan in the United States. Since their introduction, more than 50 million Bundt pans have been sold by Nordic Ware.

Oh, and by the way, National Bundt Pan Day is November 15th.  And do you remember the scene in the 2002 movie, My Big Fat Greek Wedding, when the mother of the groom-to-be comes to the home of the mother of the bride-to-be and presents to you a Bundt cake? Still makes me smile, HERE IS A LINK to a grainy video from You Tube.

This super moist yogurt cake is perfect for breakfast, brunch, or dessert. So simple to put together and pop in the oven… seriously delish.

FYI: I used a decorative sunflower Bundt pan in place of the traditional Bundt that has the tube in the center, so it took about 20 minutes longer to cook than this recipe states.

Fresh Blueberry Yogurt Cake

2  1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
1/2 teaspoon vanilla extract
3 tablespoons lemon juice, divided
8 ounces plain Greek yogurt
12 ounces fresh blueberries
1 cup powdered sugar

Preheat oven to 325 degrees. Generously grease and flour a Bundt pan.

Whisk together the flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir the vanilla extract and only 1 tablespoon of the lemon juice.

Mix in half in the flour mixture, then the yogurt, then the remaining half of the flour mixture, mixing just until incorporated.

Gently fold the blueberries into the batter.

Spoon the batter into the prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Serves 12

Bonus photo:  It takes a lot to dig to the back of the “baking” cupboard to get to my collection of Bundt pans!

Like just about everyone else I know, I love Mason jars! Check out my Mason jar Pinterest board to see just a few of the wonderful ideas clever people have come up with using these American icons. How about a little Wikipedia info on the beloved jars…

“A Mason jar is a glass jar used in canning to preserve food. It was invented and patented by John Landis Mason, a Philadelphia tinsmith in 1858. They are also called Ball jars, after Ball Corp., a popular and early manufacturer of the jars; fruit jars because they are often used to store fruit; “jam jars” or generically glass canning jars. While largely supplanted by other methods for commercial mass-production, they are still commonly used in home canning.”

I baked the cobblers for the clambake in wide-mouth (squat and fat) half-pint Kerr Mason jars and served homemade vanilla ice cream in regular-mouth (tall and thin) half-pint jars. Just as when using for canning, first sterilize the jars with boiling water – and when using for baking, place in a water bath to prevent the jars from cracking.

Mason Jar Peach and Berry Cobbler

1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 cup  plus 1 tablespoon unsalted butter, softened, divided
1/2 cup milk
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
1 package frozen peaches, thawed and cut in half
1 package frozen mixed berries, thawed
1 tablespoon lemon juice
2 tablespoons turbinado sugar (Sugar In The Raw)
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees.

In a medium bowl, stir together flour, 1/2 cup sugar, and baking powder. Work the butter in with either your hands or two forks until the mixture resembles a coarse meal. Make a well in the center of the flour mixture and pour the milk in the well.  Use a fork to mix in milk until smooth.

In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in the remaining 1 tablespoon butter and lemon juice. Continue cooking until the butter melts.

Place 8 sterilized half-pint (8-ounce) wide-mouth Mason jars in a large roasting pan. Divided the peach-berry mixture evenly between the jars. Evenly spoon the cobbler batter in mounds over the hot fruit. In a small bowl, mix together the turbinado sugar and nutmeg, and sprinkle over the batter.

Pour hot water into the roasting pan, coming up about half-way up to the height of the jars. Carefully place the roasting pan in the preheated oven. Bake cobbler for about 45 minutes, or until bubbly and a toothpick inserted into the cobbler comes out clean.

Makes 8

Succotash is a hot bean and corn dish that was  popular during the Great Depression because of the ingredients were more readily available than most other foods and relatively less expensive. I’m not a fan of traditional succotash… but turn it into a cold salad with basil dressing, and I’m all in!

Succotash Salad with Basil Dressing

2 cups frozen baby lima beans, thawed
2 cups frozen shelled edamame, thawed
1 tablespoon salt
1 pound green beans, trimmed, cut into 1/2-inch pieces
Two 15- to 16-ounce can red kidney beans, rinsed, drained
3 cups frozen corn kernels, thawed
2 cups peeled and diced sweet onion
1 cup coarsely chopped fresh basil, divided
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3 Roma tomatoes, sliced

Bring a large saucepan of water to boil. Add the lima beans, edamame, and salt and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.

Puree 3/4 cup of the basil, yogurt, mayonnaise, and vinegar in a blender or food processor. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.

Transfer salad to a platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.

Serves 8

You’ve had your tart, and your panini, so now it is time for a big helping of roasted veggie lasagna.

Roasted Vegetable Lasagna

16-ounce container ricotta cheese
1 cup grated mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
2 garlic cloves, peeled and minced
1 egg, lightly beaten
1/2 teaspoon red pepper flakes
Dash of nutmeg
Salt and freshly ground black pepper
Olive oil
1 large jar of your favorite marinara sauce
1 box no-cook lasagna noodles
1/2 of the Roasted Vegetable yield from HERE, roughly chopped
1 bunch fresh basil leaves, roughly chopped

In a medium bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, egg, red pepper flakes, and nutmeg; mix thoroughly. Season with salt and pepper.

Preheat the oven to 350 degrees. Lightly coat a 9 x 13-inch baking dish with olive oil.

Spread 1/4 cup of the marinara sauce on the bottom of the dish then place lasagna noodles down to cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted vegetables. Cover the veggies with lasagna noodles then again with half of the remaining sauce. Add the last of the ricotta mixture then the remaining veggies.

Cover with lasagna noodles. Sprinkle with chopped fresh basil. Finish with the rest of the sauce then sprinkle the top with the remaining 3/4 cup mozzarella, and the remaining 1/4 cup Parmesan. Cover with foil and bake for 30 minutes; remove the foil and bake for an additional 10 minutes or until the cheese is melted and golden brown.

Set aside for at least 10 minutes before slicing. Enjoy.

Serves 6 to 8

Roasted Vegetable and Mozzarella Panini

1/4 of the Roasted Vegetable yield from HERE
Salt and freshly ground black pepper
2 ciabatta rolls (from Trader Joe’s) or other bread of your choice
1/4 cup purchased hummus or pesto
4-ounces fresh mozzarella cheese, drained and sliced
6 large basil leaves
Olive oil

Cut the roasted vegetables into strips. Cut both of the rolls in half horizontally.

Spread both sides of each roll with the hummus or pesto. Working with the bottom half of each; cover first with roasted vegetable strips, then with 2 or 3 slices of mozzarella. Season with salt and pepper, and finally with a 3 fresh basil leaves on each. Place top halves of rolls on top and press together firmly.

(The sandwiches can be made to this point, 6 hours ahead. Wrap each tightly with plastic wrap and refrigerate.)

Lightly brush the outside of both sides of the sandwiches with olive oil.

Heat a panini press or a grill pan over medium-high heat.  Place one sandwich at a time on the bottom of the press and close the lid on the panini press (or in the grill pan, press down with a large heavy skillet weighted down on top with cans, such as cans of beans). When the sandwiches are brown and crisp and the cheese has melted, cut in half and serve.

Makes 2 sandwiches

We’re going to use the first portion of the roasted vegetables from yesterday’s post in this recipe. You will need to estimate and set aside 1/4 of the yield from each vegetable, keeping them separated. Then make a tart crust (or you could just use 1 sheet of puff pastry).  I link you to a tart dough recipe here on the blog. You’ll only need half of it, but go ahead and make the full amount. You will love this tart and you’ll want to make it again, I promise! So make the full amount and freeze the other half of the dough and it’ll be even easier to make the next time.

I served the tart at a dinner party atop baby greens that were lightly coated with this vinaigrette,  but straight up is great too.

P.S. I’m just sorry that I served it on this bright peppermint stripe platter (hey, it was still the Christmas season) because it totally distracts from how bright and colorful the tart is. Go back up and see the top photo for proof of that!

Roasted Vegetable – Goat Cheese Tart

1/2 tart crust recipe from HERE
4 ounces goat cheese, room temperature
4 ounces cream cheese, room temperature
2 tablespoons freshly grated Parmesan cheese, divided
1 egg
Salt and freshly ground pepper
1/4 of the Roasted Vegetable yield from HERE, (peppers, thinly sliced; eggplant, fennel, and onion, roughly chopped)

Roll out the tart crust dough into a 16 x 7-inch rectangle. Line a 13 x 3.5 x 1-inch rectangular tart pan with the dough, pressing firmly into the corners, cut off any excess draping over the sides. Lightly poke the bottom of the crust with a fork and Refrigerate for at least 15 minutes.

Move one of the oven racks to the center of the oven and preheat to 400 degrees.  Blind bake the chilled crust for 12 minutes, or until set and lightly browned.  Remove from oven and set aside to cool slightly while you prepare the filling.

Using an electric mixer combine the goat cheese, cream cheese, and 1 tablespoon of the Parmesan cheese in medium bowl until smooth. Add egg and mix on high until smooth and creamy, for about 1 minute. Season with salt and pepper.

Spread the cheese filling evenly over the bottom of the tart shell. Arrange the roasted vegetables decoratively, in horizontal rows, over the filling.

Bake the tart until the filling and topping are heated through and the crust is golden brown, 20 to 25 minutes.

Remove from oven and immediately sprinkle the top with the remaining 1 tablespoon Parmesan cheese.  Let cool 5 minutes before cutting and serving. (May also be served at room temperature.)

Serves 6 to 8

Today, we’re going to roast some vegetables and then use them for three different meals for healthy, meatless… and most importantly, delightful dishes. This one batch of roasted veggies will yield enough to make a Roasted Vegetable-Goat Cheese Tart, Veggie Lasagna, and Roasted Vegetable-Mozzarella Panini Sandwiches.  Be certain to keep all of the vegetables separate when you refrigerate them, you will need it that one for at least one of the recipes.  You can store them all in the same container, just do mix them up with one another.

Roasted Winter Vegetables

1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 fennel bulb, trimmed and cut in half
1 package white or crimini mushrooms, ends trimmed
1 package cherry or teardrop tomatoes, each tomato cut in half
1 red onion, peeled and cut into 6 wedges
1 eggplant, cut into 3/4-inch rounds

Olive oil
1 teaspoon dried thyme, divided
1 teaspoon dried oregano, divided
Salt and freshly ground pepper

Preheat broiler to high heat.

Cut off both ends of the red bell pepper. Slice open the pepper and slide your knife along the inside of the pepper to cut out the membrane and seeds, as shown in the photo above. Discard the seeds and membrane. Repeat this procedure with the yellow and orange bell peppers.

Line a baking sheet with foil. Place the peppers and the ends, skin side up, on the baking sheet and place under broiler until the skins blacken and blister.  Remove from oven and place in a large bowl.  Cover with plastic wrap for at least 15 minutes, or until cool enough to handle. Peel peppers and set aside. Preheat oven to 400 degrees.

Place the fennel and onion pieces in the same large bowl that the peppers sat in. Toss with 1 tablespoon olive oil, 1/4 teaspoon each of the oregano and thyme, and season with salt and pepper.  Take the baking sheet and make two separate foil areas as shown below and place the fennel and onion on half of the baking sheet.

Place the eggplant in the same bowl. Toss with 1 tablespoon olive oil, 1/4 teaspoon each of the oregano and thyme, and season with salt and pepper.  Place the eggplant on the other half of the baking sheet that the fennel and onion are on.  Set aside.

Place the tomatoes in the same bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon each of the oregano and thyme, and season with salt and pepper.  On another baking sheet, make two separate foil areas and place the tomatoes on half of the baking sheet.

Place the mushrooms in the same bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon each of the oregano and thyme, and season with salt and pepper.  Place the mushrooms on the other half of the baking sheet that the tomatoes are on.  Place both baking sheets in the preheated oven and roast until the vegetables are softened, about 25 minutes.

Of course, you could eat these fabulous veggies as is, or use in one or all of the three dishes to come…

Oh… it always excites me so when I find out that someone out there sees what I do here! I stumbled upon this on Chow Bella, late last night.

Linda Hopkins’ Ultimate Bloody Mary Bar

A round-up of tasty morsels from Valley food blogs.

Photos Les Petites Gourmettes

?We can count on Linda Hopkins of Les Petites Gourmettes for the regular recipe posts on her blog, but we were mighty impressed with her bloody mary bar (that also includes a base cocktail recipe) that rivaled the article she found in the current issue of Bon Appetit magazine. Check out her post to really see how it’s really done.

I found the perfect match for the lovely pink Grate Roots Cranberry horseradish… lovely pink salmon! In case you’re a day behind and missed yesterday’s post, I found this unique horseradish (along with citrus flavor) at the Downtown Phoenix Market.  Get yourself down there this Saturday and get yourself some!

Cranberry-Horseradish Crusted Wild Salmon with Cranberry-Horseradish Crème Fraîche

Horseradish Crème Fraîche
1/2 cup crème fraîche
2 tablespoons Grate Roots Cranberry horseradish, well-drained

Salmon
Four 6-ounce skinless wild salmon fillets
1/4 cup unsalted butter, melted
1/4 cup dry white wine
1 cup panko
1/4 cup Grate Roots Cranberry horseradish, well-drained
2 green onions, minced

Horseradish Crème Fraîche: In a small bowl, whisk together and crème fraîche and the horseradish, cover and refrigerate until ready to serve.

Salmon: Preheat broiler and lightly butter a baking dish that is just large enough to hold the salmon.

Place the salmon in the baking dish, brush lightly with some of the butter, and season with salt and pepper. Pour the wine around the salmon and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through.

While the salmon is cooking, stir together well the remaining butter, the panko, horseradish, and green onion, pat the crumb mixture evenly on the salmon, and broil for an additional 4 or 5 minutes, or until the salmon is just cooked through and the crumb topping is golden.

Serves 4

Remember when I was working the bake sale at the Downtown Phoenix Market last month? Well, not only was I a super salesperson that day, I was also a pretty good shopper. The thing that I discovered and am now addicted to are these two horseradishes. Oh My – they are SO good!  I’ve been throwing a few tablespoons of one or the other into everything… such as these potatoes – which are stellar. Get yourself down to the Market on Saturday and tell the people at the Grate Roots booth that I sent you.  Not that the mention of my name will mean anything to them… they don’t know me from Adam… but maybe if enough of you say, “Linda Hopkins of Les Petites Gourmettes sent me,” they will be so grateful for all the business that they will give ME some free bottles!  Now, you want to do that for me, don’t you?

Citrus Horseradish Scalloped Potatoes

2 1/2 cups fat-free half and half
1 cup heavy cream
2 garlic cloves, peeled and minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons Grate Roots Citrus Horseradish
2  1/2 pounds golden potatoes, peeled and thinly sliced
1 Granny Smith apple, peeled, halved, cored and thinly sliced
1/4 cup freshly grated Parmesan cheese

In a medium bowl, combine the half and half, heavy cream, garlic, salt and pepper. Gradually stir in the horseradish.

Preheat oven to 350 degrees and lightly butter a 13-by-9-inch glass baking dish

Layer the potatoes and apple in the dish. Pour the horseradish cream over the potatoes. (The potatoes can be prepared through the point 2 hours ahead. Do not refrigerate.)

Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Tent the gratin with foil and let stand for 10 to 15 minutes before serving.

Serves 8

I’ve told you about my beloved Aunt Connie before and about what an amazing cook she was and what a huge influence she was on me. This beef roast, braised in beer and ketchup, was- and still is – one of my favorite comfort foods! The gravy is out of this world and the meat is tender as can be, no matter what cheap cut of beef you use. Luckily it became a staple in my mom’s rotation of meals too.

Aunt Connie’s Beer Roast

2  1/2  to 3-pound beef chuck roast
Olive oil
Salt and freshly ground black pepper
1 cup ketchup
1 /2 cup packed brown sugar
2 large onions, peeled and sliced
3 garlic cloves, peeled and minced
1 teaspoon dried oregano
2 teaspoons dried thyme
1  bottle of beer
2 tablespoons cornstarch

Mashed potatoes (accompaniment)

Generously season the roast on all sides with salt and pepper.  Heat a large skillet over medium high heat, add olive oil. Add the roast and cook to brown on all sides.

Place in a crock-pot and pour ketchup on top of beef.

Saute the onion and garlic in the same skillet until soft and translucent. Season with salt, pepper, oregano, and thyme and cook an additional 3 minutes. Add onion mixture to the crock-pot.

Deglaze the skillet with the beer, stir in the brown sugar to dissolve and then pour the beer-sugar mixture into the crock-pot.

Turn over the roast to mix in the ketchup.  Turn the crock-pot on high heat for 1 hour, then reduce heat to low and allow to cook all day, or at least 7 additional hours.

Remove meat and onions from crock-pot and set aside on a plate. Make a slurry with 1/4 cup cold water and 2 tablespoons cornstarch.  Whisk into the liquid remaining in the crock-pot and whisk until you have a thickened gravy.

Slice the beef against the grain and serve, with the onions, over mashed potatoes, topped with the gravy.

Serves 6

As promised – here is the recipe for the crunchy banana muffins.  If it looks like a whole lot of flour, sugar, and butter… well, it’s because this recipe makes a boatload of muffins….  30 anyway, and that’s a bunch from one recipe. Enjoy!

Banana Crunch Muffins

3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup Kashi Go Lean Crunch cereal
1 cup chopped walnuts
1 cup shredded coconut

Preheat oven to 350 degrees. Line 30 muffin cups with paper liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, mix together the eggs, milk, vanilla, melted butter and mashed bananas.

In a third bowl mix together the cereal, walnuts, and coconut.

Stir the butter and egg mixture into the dry mixture until just combined.

Then fold only 2 cups of the cereal mixture (reserve the remaining cup of the cereal mixture) and the chopped banana into the batter.

Spoon into the prepared muffin cups, filling about 3/4 full. Sprinkle the tops of each with the reserved cereal mixture.

Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean, switching the pans on the racks halfway through.

Makes 30

Before Laura’s dish, here is a final description of the last recipe not yet included in the “four days of  le brunch”.  It’s all about Tram’s Banana Crunch Muffins.  You see, long story short, Tram got crunched for time and her hubby, Steve, couldn’t make it, so she brought her friend (and my friend too!) Matt. Matt is not only our friend, but also the producer of Tram’s afternoon show EVB Live, and the former producer of the old Valley Dish. Matt made the muffins, but since he doesn’t really like full-on banana flavor in his muffins, he made banana-pineapple muffins… yes that’s the short version! Matt’s muffins were a huge hit. But since I don’t have Matt’s recipe to share, I will share my “Crunch” recipe tomorrow.

Laura’s Overnight Breakfast Sausage Casserole

2 pounds ground sage pork sausage
1/2 cup chopped green onions
1/4 cup chopped green chilies
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 eggs, beaten
3 cups half-and-half
12 slices white bread, toasted and cut into cubes
1 pound sharp Cheddar cheese, shredded

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together green onions, green chilies, mustard, salt, pepper, eggs, and half-and-half.  Add the sausage, bread cubes, and cheese, and stir to coat evenly.  Pour into two greased 11x7x2-inch baking dishes. Cover with foil and chill in the refrigerator for 8 hours, or overnight.

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat oven to 350 degrees.

Bake, covered, for 30 to 45 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 20 to 30 minutes, or until set.

Serves 16

The best thing about the four brunch recipes my friends made is that they can all be fully or partially made ahead. Anne’s “overnight” French toast obviously fits the bill. Or if your family enjoys “breakfast for dinner” – throw this together before you head out the door in the morning, take it out when you walk in the door, then pop it in the oven and you’ll have dinner (and dessert all-in-one; it’s pretty dang sweet!) on the table with almost no effort after a long hard day.

So another guest who made a dish that won’t be featured in the four days of brunch recipes, is Amy’s Smoked Salmon Platter with Dill Sour Cream. It was one of the “no-cook” recipes and was basically thinly sliced smoked salmon artistically laid out on a platter with minced shallots and capers sprinkled on top and sour cream with fresh chopped dill mixed in – served with bagel chips or sliced baguette on the side.  So easy, SO good, and oh so pretty!

Once again, I didn’t get a photo of Amy’s dish or even of Amy for that matter, but I did get a nice shot of her hilariously humorous husband, Scott (and Bubo – Sloane’s pooch).

Anne’s Overnight Peach-Blueberry French Toast

1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons water
29-ounce can sliced peaches, drained and rinsed
1 small bag frozen blueberries
12 (3/4 inch thick) slices day-old Challa bread
5 eggs
2 teaspoons vanilla extract
A couple pinches of ground cinnamon

In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.

Pour the brown sugar mixture into a 13x9x2-inch baking dish, and tilt the dish to cover the entire bottom. Place peaches and blueberries over the brown sugar mixture, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees.

Bake for 25 to 30 minutes in preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Serves 8