Fire Roasted Corn on the Cob with Amaize Corn

Disclaimer: I was offered compensation for my work on this post about Amaize Sweet Corn. The below idea for how to cook and eat Amaize is my own. All opinions are my own. Thank you for reading, sharing, commenting, and interacting with sponsored posts on my page. This helps support this blog and keeps original content coming your way!


Fire Roasted Corn from A Well Crafted Party

Little known fact about me… I went to high school in the middle of a corn field. My senior shirt had a caricature of my entire class (all 40 or so of us) in the middle of corn with the caption “Children of the Corn!” Besides being a little bit creepy… it was great growing up with farms all around us! I was raised on tasty corn on the cob, creamed corn, sweet corn, pop corn and the likes. While I don’t eat as much corn as I used to, I do like to dress up salads, garnish tacos, or just eat a perfectly cooked corn-on-the-cob in the hot summer months.

When I received a box of Amaize, a sweet corn, right before heading out camping I knew that I wanted to try roasting it over a fire. Pretty much everything tastes better over a fire while camping. But, I gotta say, cooking over a fire isn’t always the easiest! The heat is constantly changing, you have to make sure your food doesn’t catch on fire, and you have to sometimes deal with smoke. These corn on the cobs were SO worth it though!

How to Make Fire Roasted Corn

Ingredients:

  • Corn with husks (I used the Amaize Sweet Corn)
  • Contained fire with grill grates positioned above it. (Tip: Make sure the fire is burning completely and fairly consistently. I usually wait until some of my wood looks more like charcoal before throwing down some food on the grill.)
  • Tongs
  • Sharp Knife & Cutting Board
  • Butter & Seasonings of Choice (I used salt, pepper, and an italian seasoning blend)

Fire Roasted Corn a How To from A Well Crafted Party

amaize-fire-roasted-corn-cutcorn

Fire Roasted Corn from A Well Crafted Party

Directions:

  1. After your fire is burning fairly consistently (not huge flames!) put down the corn husk and all on a grill grate above the flames. That is right… you don’t need to peel back the husks, don’t need to de-silk the corn, and you don’t need to wrap it in anything. Bonus, if you accidentally drop an ear in the dust it won’t matter because it is protected by a husk! Don’t worry if your husks are getting a little singed. Your corn will still be great unless the husks begin to come off completely.
  2. Roast for approximately 1 hour— rotating your corn every 10 to 15 minutes. This is absolutely not precise! Fire burns at different temps depending on a lot of different factors. Test the corn by squeezing with your tongs or sticking a fork in them. If it feels like there is some give or juice comes out then it is a safe bet that they are done. When I feel like the corn is done I typically pull one out and cut it up to test. If it isn’t quite done then you can always wrap the corn in foil and cook it a little longer.
  3. Using tongs, put a corn on the cob on your cutting board. Slice off the back end of your corn.
  4. Then, holding the corn husk firmly at the top of the corn, squeeze the corn out of the husk. (Saw this little corn trick via Instructables using microwaved corn. It totally works on roasted corn as well! Changed my life.)
  5. Doctor your corn with butter and seasonings… enjoy!

Fire Roasted Corn from A Well Crafted Party

 

More About Amaize Sweet Corn:

  • Amaize Sweet Corn was created using traditional, natural breeding methods through hybridization meaning this corn is never genetically modified. (Non-GMO)
  • The corn is sweet and crunchy… it didn’t get gross and mushy after cooking!
  • The corn had a 22 year development period. Seriously, so cool to think about how many different variations and flavors were created to get to this sweet and crunchy corn.
  • Amaize is available from June to September and is currently being sold for a limited time exclusively in Portland at New Seasons Market.
  • Follow along on their Facebook page to learn more!

PS. Please be careful of fires this time of year and pay attention to your local burning laws!

What do you like cooking over a camp fire?

Saturday Spirits: Spiked Arnold Palmer (Perfect Camping Beverage)

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One of my hands down favorite things to do in the summer months is going camping. I love being outdoors, the way the stars look when away from the city, and anything and everything cooked over a campfire. This last weekend (and this weekend actually) we got away from it all and headed out to the wilderness to camp.

While I enjoy a good beer next to the campfire… Sometimes it’s nice to have something a little different. I wanted a refreshing cocktail that would be the perfect thing to drink after a long hike when settling in to enjoy the campfire for the evening.

This drink did the trick and it’s SUPER simple to make and take on your next camping trip, outdoor party, or picnic.

Bourbon Arnold Palmer

Ingredients:

  • 1 1/4 oz Bourbon ( I used one of my favorites- Buffalo Trace)
  • 3 oz lemonade
  • 3 oz iced black tea
  • ice
  • lemon wedge for a squeeze and for garnish
  • Directions:
    Pour all ingredients over ice, pouring bourbon last, squeeze 1 lemon slice in, drop over top, and enjoy!

    Going Unplugged & Saturday Spirits Cocktail Links

    Unplugged photo via Samuel Livingston Flickr

    Unplugged photo via Samuel Livingston Flickr

    I’m going unplugged this weekend…a much needed camping trip!

    I promise to be thinking of you while I’m away. ;-)
    20 Cocktail Recipes from A Well Crafted Party
    So, for today’s Saturday Spirits please check out the following AWESOME drink recipes:

    So, now that you have a ton of new recipes… get working on putting together your summer bar cart and get drinking!

     

    Have a wonderful weekend. I know I am!

    Saturday Spirits: Cherry Sangria

    Cherry Sangria Recipe // A Well Crafted Party

    It’s Saturday Spirits again! Woohoo. This is quickly becoming my favorite series on the blog yet. Though, I do have some fun week long series coming up for the blog including a week long look at Favorite Family Recipes and another Picnic Week series!

    This week I’m sharing a Sweet & Tart sangria recipe that makes for a beautiful bright pink beverage. Now, this is VERY cherry and VERY sweet & tart. But, it was perfect for a hot afternoon with a grilled dinner.

    Sweet & Tart Cherry Sangria Recipe from A Well Crafted Party

    Cherry Sangria Recipe

    Makes approximately six 8oz glasses of sangria. Can be served chilled or over ice.

    Ingredients:

    • 1 bottle of Bloom Riesling (the Bloom Moscato  or any sweet riesling or moscato would also work really well!)
    • 1 cup of Cherry Juice (I got mine from Trader Joes)
    • 2-3 cups of pitted FRESH cherries. We used this trick to pit our cherries and it worked great!
    • 1 cup sweet vermouth
    • 1 cup orange juice

    Directions:

    1. Pit your cherries and put into a pitcher with 1 cup orange juice, 1 cup sweet vermouth, and 1 cup cherry juice
    2. Let sit in fridge for 1-2 hours
    3. Pour chilled riesling or moscato into chilled, and soaked cherry concoction that you have had in your fridge.
    4. Serve over ice or just chilled! Be prepared to pucker and smile!

    Sweet and Tart Cherry Sangria from A Well Crafted Party

    Smoked Salmon Fondue & The Fondue Bible

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    Fondue is one of my FAVORITE ways of eating. I know, I know… some people think cooking your food at the table before you actually get to eat it is ridiculous. Me, I think it is FUN. I always go for the experience of a meal if ever possible (see my recent review of Fogo de Chao for further proof of this fact.)

    So, when I was asked if I’d like to review a copy of the Fondue Bible there was very little arm twisting involved. I even had three home fondue pots to choose from!

    I’ve tried a couple of the recipes from The Fondue Bible so far and have enjoyed them all. However, today I get the pleasure of sharing a recipe from the book that I loved: Smoked Salmon Fondue. This was a fantastic fondue option for brunch. My husband claimed it as the best breakfast I’ve ever made him.

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    Smoked Salmon Fondue Recipe

    (affiliate links below)

    shared with permission from The Fondue Bible by Robert Rose

    Ingredients & Supplies:

    • 8 oz goat cheese, cubed
    • 3 1/2 oz cream cheese, cubed
    • 1 clove garlic, halved
    • 1/2 cup dry white wine
    • 5 oz smoked salmon, sliced into bite-sized pieces
    • 2 green onions, minced
    • Mixing bowl, large sauce pan, wooden spoon and fondue pot!

    Directions:

    1. In a bowl, combine goat cheese and cream cheese, mix well. Set aside.
    2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. reduce heat to medium-low.
    3. Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
    4. Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve Immediately!

    Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

    I served my Smoked Salmon Fondue with roasted Brussels sprouts (with bacon of course!), apple slices, bagel pieces, and mimosas.

    Saturday Spirits: Spiked Ice Cream Recipes (No Ice Cream Maker Needed!)

    Spiked Ice Cream Recipes (without an icecream maker!) // A Well Crafted Party

     

    Happy Saturday Spirits! It is getting HOT HOT HOT outside which makes this a very fun recipe for a hot summer evening. These Spiked Ice Cream recipes are easy to make at home without the use of any fancy ice cream makers or tools. I used a food processor for mine… but, they can just as easily be made with a hand blender or by mixing with big spoon.

    These are fairly light on the alcohol over all. But, they should definitely be served to those legal to drink only.

    These recipes aren’t super precise since they are not from scratch recipes, but rather are using some premade items. When I say a carton it may be slightly different than your size of carton. I do write how big of a carton I used. But, please get creative with these items and taste test along the way! (That is most the fun anyways!)

    Mango & Bitters Cocktail Sorbet

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • Approximately 1 carton of your favorite Mango Sorbet (I used Trader Joes Mango Sorbet which is 33.81 oz)
    • 10 Shakes of Bitters
    • 3 oz Vodka
    • Mint (for Garnish)
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your mango sorbet soften on the counter for a bit. You should be able to easily scoop out the sorbet.
    2. Scoop the sorbet into your food processor or into a large mixing bowl
    3. Add in the 10 shakes of bitters and 3 oz vodka
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container with the sorbet and then place back into freezer. It should firm up after an hour or two and be ready to fill ice cream bowls!

    Raspberries & Cream Spiked Ice Cream

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
    • 1/2 carton of your favorite Vanilla Ice Cream (I used Trader Joes  French Vanilla which is 1/2 a gallon)
    • 3 oz Raspberry Vodka
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your Raspberry Sorbet (or gelato) and Vanilla Ice Cream soften up on the counter for a bit.
    2. Scoop the sorbet into your food processor or into a large mixing bowl
    3. Add in the 3 oz of Rasberry Vodka
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container half way with  the sorbet mixture. Then spoon in vanilla ice cream and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

    Raspberries & Limoncella Sorbet

    Supplies: (Some of the below links are affiliate links. Purchases from affiliate links help suppport this blog)

    • 1 carton of your favorite Raspberry Sorbet or Gelato (I used the Raspberry Sorbet from Trader Joes which is 1 pint)
    • 1 carton of your favorite Lemon Sorbet or Gelato (I used Cioa Bella Lemon Zest Sorbet 14 oz)
    • 3 oz Limoncello
    • Food Processor (or hand mixer or big wooden spoon with large mixing bowl)
    • Ice cream containers (you can use the original container if you’d like, or pretty containers for parties! Portland locals can pick up ones like those photographed at Fancy That Shop in Orenco Station! )

    Directions:

    1. Let your Raspberry Sorbet (or gelato) and Lemon Sorbet soften up on the counter for a bit.
    2. Scoop the Lemon Sorbet into your food processor or into a large mixing bowl
    3. Add in the 3 oz Limoncello
    4. Mix like crazy. Make sure everything is incorporated.
    5. Fill your ice cream container half way with  the Limoncello & Lemon sorbet mixture. Then spoon in Raspberry Sorbet and swirl around with your spoon. You can mix everything together if you’d prefer, or you can leave it a little unincorporated for a swirl-like dessert.

     

    What do you think? Will you be spiking some of your ice cream desserts?

     

    Guest Post: 4th of July Menu & Table Decor from MacSuzie.Com

    A big thank you to Jenni for having me as a guest poster today on A Well Crafted Party! After a little hiatus from my own blog, her invite was just the kick in the pants I needed to get back on track and get some MacSuzie mojo going! It felt really good to be in the kitchen and at my craft table working on this menu and table decor.

    MacSuzie 4th of July Menu // featured on A Well Crafted Party

    I hope you all enjoy the summer recipes I’ve put together for you – great as a menu altogether for the 4th of July, or any of them on their own as additions to your gatherings throughout summer. Many items can be prepared ahead of time (or require barely any prep at all!) so you won’t toil away the afternoon in the in the kitchen. Plus, the table decor is very simple and won’t cost you an arm and a leg :)


    Bomb Pop Cocktail featured on A Well Crafted Party

    Start yourself off right with a fun and festive summer cocktail reminiscent of the ice cream man jingling down the street.

    This Bomb Pop Cocktail has all the flavors of the original – cherry, lime and blue raspberry, with a grown up twist.

    rocket pop cocktail // Featured on A Well Crafted Party

    For the kiddos, a real Bomb Pop is a fun way to keep lemonade or soda pop cold :)


    Grill out (or in, if your 4th gets rained out, as mine always seems to!) with this flavor packed Homemade Veggie Burger with Blue Cheese & BBQ Sauce that will impress even the staunchest of carnivores.

    Veggie Burgers with Blue Cheese // Featured on A Well Crafted Party

    Lately, my favorite way to eat these is topped with a slice of blue cheese plus some pickled onions and BBQ sauce – so good!


    On the side, the smell of these Tin Foil “Camping” Potatoes will make it hard to decide what you want to take a bite of first.

    MacSuzie's Tin Foil Camping Potatoes // Featured on A Well Crafted Party

    Packed with onions and garlic in a pocket of foil, it doesn’t get any easier. Ok, maybe it does… See below for my roasted corn!


    It wouldn’t be summer without an ear of In-Husk Roasted Sweet Corn – just like the county fair vendors :)

    In Husk Roasted Corn featured on A Well Crafted Party

    You won’t believe how easy it is to cook corn on the grill or in the oven – no husking required! Hahaha, guess you’ll have to find something else to keep the kids (or husband!) busy. :)


    End the meal on a fruity note with my Mini Red, White & Blueberry Strawberry Shortcakes!

    Red, White, & Blue Shortcakes from MacSuzie featured on A Well Crafted Party

     

    Smaller than the usual shortcake, you don’t have to choose between the two toppings – have one of each! (both with a giant dollop of homemade whipped cream of course!)



    Table Decor:

    To break up the traditional (and sometimes boring) red, white and blue, I decided to add in a touch of light turquoise here and there. I pulled in a few of turquoise Fiesta serving pieces I already had, plus my trusty vintage ball jar, some bandanas and scraps of paper and fabric and ended up with a beautiful table. You can do the same – just use what you have on hand and get creative!

     

    To start, I used bandanas as place mats.

    MacSuzie's 4th of July Table Decor // featured on A Well Crafted Party

     


    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Some coordinating ribbon dresses up a plain jar or old vase without much effort.

     


    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party
    Keep all your toppings on top of your burger with these adorable picks!

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Just a few scraps of paper and some stickers make boring old skewers into fun decorations. Use them on your burgers as I have, or put the flags on toothpicks and use for fruit or cupcakes.


     

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

    Lastly, ditch the paper napkins and use some clean bandanas instead!

    MacSuzie's 4th of July Table Decor featured on A Well Crafted Party

     

    Quickly folded into a pocket and dressed up with some fabric scraps and ribbon, these bandana napkins are festive AND won’t blow off the table. :

    Thanks for reading and I hope you all have a wonderful holiday and summer!


     

     

    Seriously, how cute is this party!? A huge thank you to Lindsey of MacSuzie.com for brining us this awesome 4th of July party! I can’t wait to try these recipes and entertaining tips for the upcoming holiday and throughout the Summer. By the way… if you’ve been wondering about the name MacSuzie here is how Lindsey describes it on her site: “A dash of ‘MacGyver’ plus a sprinkle of ‘Suzie Homemaker’ – all tied up with a bow! 

    Saturday Spirits: Melon & Mint Granita Cocktail

    melon & mint granita cocktail topped with gin // A Well Crafted Party

    Okay, I’m not gonna lie… this drink takes some work. It is totally worth it though! First you have to make a granita. Granita takes some time to make, though very little effort. The granita can be used in both alcoholic and non-alcoholic beverages or just eaten on its own as a delicious pallet cleanser or dessert.

    What is a granita? According to good ole wikipedia a granita is a semi-frozen dessert made from sugar, water, and various flavorings. I learned how to make a granita from Martha.

    Honeydew Melon, Lime, & Mint Granita Recipe:

    *Makes enough granita for about a dozen of the Melon & Mint Cocktails

    Ingredients:

    • 1 medium sized honey dew melon– ripe and sectioned discarding rind
    • Juice of 2 freshley squeezed limes
    • Mint to taste (I used about 15 leaves)
    • 1 cup granulated sugar
    • 1/2 cup water
    • Food Processor
    • sauce pan
    • a non-reactive pan that will fit in fridge and has at least 1 inch sides (I used a loaf pan)

    Directions: 

    1. Put the melon in a food processor and process until there are no chunks, add mint and process
    2. In a sauce pan on medium heat combine the sugar and water. Stir as it heats until it is completely dissolved. Take off the heat and let cool.
    3. Combine the sugar/water syrup, freshly squeezed lime juice, and honey dew melon/mint puree in a non reactive pan. Put in freezer.
    4. Every 30 minutes or so give the mixture a scrape with a fork. Continue to freeze until ice crystals are formed. I tend to cover my granita with plastic wrap between freezings.
    5. Store granita in freezer in a airtight container

    Melon and Mint Granita cocktail

     

    Melon & Mint Granita Cocktail Recipe:

    Ingredients:

    • 1 scoop of your Honeydew Melon & Mint Granita
    • 1 1/4 oz Gin
    • 2 oz sparkling water

    Directions:

    1. Drop 1 scoop of granita in a martini glass
    2. Top with 1 1/4 oz of Gin
    3. Slowly pour over the sparkling water– pouring it slowly helps mix a bit of the granita flavor in with the gin
    4. Garnish with mint

    This drink has a strong beginning and then gets sweeter as the granita melts. It is a good drink for sipping on a hot Summer day!

    Enjoy!

    Saturday Spirits: Jalapeno Margarita

    Jalapeno Margarita // A Well Crafted Party

    Summer and margaritas go together like cream & coffee, bread & butter, or apps & iOS. So, on this first day of Summer and my first official Saturday Spirits post I’m bringing you my recipe for a Jalapeno Margarita.

    This past fall I was able to try drinks and dessert at this tiny (yet, super cool) restaurant in Oklahoma City called Hillbilly Po’boys and Oysters. If you are in the OKC area I’d highly recommend this place for great atmosphere, awesome drinks, and hands down the best bread pudding I’ve ever eaten. Anyways, while there I tried their Jalapeno Margarita…WOWEEEEE. So good.

    This is my interpretation of that drink. Theres was better, but this one is still really good.

    Jalapeno Margarita // A Well Crafted Party

    Recipe for a Jalapeno Margarita

    Makes one drink

    Needed:

    • 1 3/4 oz Tequila — normally I like a silver tequila, but for this drink I went with a Reposado
    • 1 oz of jalapeno infused simple syrup (see recipe below)
    • Freshly squeezed juice of 1/2 large orange
    • Freshly squeezed juice of 1 lime
    • Freshly squeezed juice of 1 lemon
    • Margarita salt on rim
    • Ice
    • slices of fresh jalapeno for garnish

    Directions:

    1. Rim a glass using lime juice and margarita salt (kosher salt works great too)
    2. Fill glass with ice and a few slices of jalapeno (pickled jalapeno just won’t taste good in this… it needs to be fresh)
    3. Pour 1 shot (1 3/4 oz Tequila), 1 oz Jalapeno infused simple syrup, and freshly squeezed juice over ice
    4. Stir and taste!

    If the drink isn’t quite sweet enough for you then you are welcome to add a bit more simple syrup. If you want it hotter you can muddle some jalapeno in the drink and then pour it over ice. If the jalapeno simple syrup is TOO hot, add in some plain simple syrup or even just some water to dilute it a tad.

    Jalapeno Margarita // A Well Crafted Party

     

    Recipe for Jalapeno Simple Syrup

    I love making simple syrups for drinks… they are SO easy. Seriously, NEVER buy a simple syrup unless you aren’t going to be home at all. All you need is 1 cup of sugar, 1 cup of water, a sauce pan, and a stove top.

    Directions for the Jalapeno Simple Syrup: Combine 1 cup of sugar and one cup of water in a sauce pan (heavy bottom is best) and put on medium heat, stirring occasionally, until the sugar has completely dissolved. Put a jalapeno in a container (I used a canning jar) and pour the liquid over it. I cut the top off of my jalapeno before pouring the sugar solution over it. Cover the container and let infuse for at least an hour, but up to overnight. For me, the perfect heat happened at about 4 hours of infusion. After you get your jalapeno simple syrup to the desired heat level, strain the simple syrup with a fine meshed sieve. The simple syrup will last in the fridge for about 2 weeks.


    This post is part of my new (hopefully LONG running) series called Saturday Spirits. Each Saturday look out for a new post featuring a tasty adult beverage! I’m also always taking requests—comment or email with suggestions or requests! 

     

    Featured: Naturally Green Cocktail for St. Paddy’s Day on InComplete Magazine

    Naturally Green Gin Cocktail featured on InComplete Magazine

    Today my Naturally Green Cocktail” is featured on [In]Complete Magazine! It is an Herbs, Gin, & Cucumber Concoction to tickle your taste buds. Check it out for a refreshing Spring drink that works great for St. Patty’s Day or your next Spring Soiree!

    Irish Whiskey Cocktail with Honey Clove Syrup & Savory Cocktails Review

    AWCP-OldIrishCocktailPinterest

     

    Happy St. Paddy’s Day!

    How are you celebrating today? Are you kissing someone Irish, wearing green, or enjoying a tasty dish of Bangers & Mash? I’ll be celebrating by whipping up a cocktail with an Irish twist!

    This past winter I was sent the book Savory Cocktails by Greg Henry (affiliate link) for review. I’ve been making my way through the book getting creative with drinks such as a Perfect Martini and Salad Bowl Gin & Tonic. Enjoying the tart and refreshing combinations of herbs and liquor. As I was working on creating a cocktail in honor of St. Patrick’s Day I wanted to find something that would pair well with Irish Whiskey, so I picked up the Savory Cocktail book looking for ideas.

    While I can drink a bourbon with just ice, for me Irish Whiskey has a bit more of a bite to it and I wanted something that would smooth out the flavor while keeping its notes of honey and citrus. (Not all Irish Whiskeys are the same… so, I may still discover something I can drink sans mixers.)  That is when I stumbled upon Henry’s recipe for Clove-Infused Honey Syrup… the combination is PERFECT. It is smoky, rich, smooth, and sweet.

    Irish Whiskey with Honey Clove Syrup

    How to make an Old Irish Cocktail:

    Ingredients:

    • 1 oz Clove-Infused Honey Syrup
    • 2 oz Irish Whiskey
    • Freshly Squeezed Juice of 1 Orange
    • 1 orange slice for garnish

    Directions:

    1. Combine all ingredients over ice in a rocks glass (I love my large ice cube mold for my whiskey drinks— the larger ice cubes don’t melt as fast or water down my cocktails as quickly.)
    2. Garnish with orange slice
    3. Sláinte! 

    Old Irish Cocktail from A Well Crafted Party

    How to Make Clove Infused Honey Syrup

    Recipe from Savory Cocktails by Greg Henry shared with permission

    • 2 tbsp whole cloves
    • 1/2 cup warm water
    • 1/2 cup honey

    “Place the cloves in a small, nonreactive container and lightly crush them with a wooden muddler. Add the warm water and honey; stir to combine, then cover and set at room temperature for 2 to 3 days. Taste the syrup; add more honey if you feel it is too strong.

    When your syrup has the taste you want, pour it through a wire-mesh sieve lined with a double layer of damp cheesecloth; discard the solids. Store refrigerated in an airtight container for up to 1 month. Makes about 1 cup.”

     


    Disclosure: I was sent a copy of “Savory Cocktails” for purposes of review. All thoughts and opinions above are my own. I’ve also included affiliate links in this post. Items purchased from affiliate links help this blogger earn a small percentage of the sale. Thank you for supporting this blog.

    Pig, Pear, & Parm Pie + Whole Foods Market Gift Card Giveaway!

    AWCP-ParmPie06

    I love me some pie. But, what I do I love even more than pie? A really good cheese. It just so happened to work out that I was working on a pie recipe just about the same time that Whole Foods Market invited me out to try some of their delicious Parmigiano Reggiano. I joined many people across the United States in joining Whole Foods Markets in celebrating Parmigiano Reggiano, the “king of cheese,” with a “crack heard around the world.” Each store simultaneously cracked individual 85-pound wheels using traditional methods. The crew from my store even juggled the cheese!

    So, I had to incorporate some of that cheesy goodness in my latest pie creation. I think the Pig, Pear, & Parm Pie is Positively Perfect. ;-)

    To celebrate the goodness that is Parmigiano Reggiano I am excited to be giving away a Whole Foods Market Gift Card worth $75!

    Read on below for more information on Parmigiano Reggiano and to enter to win a $75 Whole Foods Market Gift Card.

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    More About Parmigiano Reggiano from Whole Foods Market:

    ·       Parmigiano Reggiano at Whole Foods Market is always aged 24 months (this is the best age in terms of flavor and texture – it cannot be called Parmigiano Reggiano until it is aged at least 12 months but WFM goes the extra mile and ages it an additional year).

    ·       With a documented history dating back almost 1,000 years, only cheese made in one area of Northern Italy – Reggio Emilia, Parma, Modena and portions of Bologna and Mantua – can bear the Parmigiano Reggiano name.

    ·       Our cheese buyers travel to Italy each year to hand select the wheels to be sold at Whole Foods Market.

    ·       Each wheel of Parmigiano Reggiano is 85 pounds and requires special knives for cheesemongers to “crack” it open.

    ·       Parmigiano Reggiano flavor profile is toasted, salty and nutty with subtle crystal-like texture.

    ·       Real Parmigiano  Reggiano is known for its studded rind. Learn how to read the numbers on the rind here.

    ·       Whole Foods Market holds the Guinness World Records® title for the largest number of wheels of Parmigiano Reggiano simultaneously cracked – 426!

     Recipes

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    Enter to Win a Whole Foods Market Gift Card:

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    Keep scrolling down for the Pig, Pear, & Parm Pie Recipe!

    There just isn’t anything quite like the salty combination of Parm cheese with the sweetness of pears. Well, that is, until you add ham. Sweet, savory, and seriously good– this pie is full of alliteration.

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    Introducing the…

    Pig, Pear, & Parm Pie

     

    Ingredients:

    Crust:

    Check out my tips for baking the perfect pie crust before jumping into making this crust.

    • 2 1/2 Cups Flour
    • 1 8 oz Kerrygold butter- Frozen
    • 1/4 cup of ice cold water (as needed)
    • 1 1/2 cups grated Parmigiano
    • 1 tsp salt
    • 1 tablespoon white sugar

    Filling:

    • 1 Ham Steak cubed
    • 4 pears peeled,  seeds removed (check out my tips for this too), and sliced
    • 3 Tablespoons brown sugar
    • 2 Tablespoons butter
    • 1 Tablespoon cinnamon
    • 1 Tsp Kosher Salt
    • Several twists of Fresh Ground Black Pepper
    • 1/2 cup grated Parmigiano
    • Dash of Nutmeg
    • Dash of Powdered Ginger

    Directions:

     Crust:

    1. Put salt, sugar, and flour in a large bowl. Grate 1 stick of frozen butter into the flour.
    2. Work the flour with your fingers. Work until the mixture is like course crumbs. Try not to overwork the dough. Little pockets of butter are what makes the dough AMAZING when it bakes!
    3. Add in the grated Parmigiano Reggiano.
    4. Slowly add ice water (water that has been chilling in ice… not water with ice) while mixing with your hands. Mix until the dough forms a ball. You may not need all of the ice water. Mix it enough until the dough easily forms a ball.
    5. Split the ball in two and then press into two discs. Wrap in cellophane and put in refrigerator.
    6. Refrigerate the dough for at least one hour. SUPER important step. Dough can also be frozen at this point if you’d want to save the dough for a different day.
    7. Preheat oven to 350 degrees Fahrenheit
    8. Roll out each disk dough into a circle that is approximately one and a half sizes larger than the pie plate. Roll the dough to about 1/4 inch thick. Make sure that the dough is fairly even. Press into pie plate.
    9. Fill with Filling (see below)
    10. Cover top of pie with second disk of crust, crimp the edges, slice an X in the top of pie, and bake at 350 degrees until pie crust is golden brown. Approximately 45 min.

    Filling:

    1. Put 4 sliced pears in a large sautee pan on the stove top set to a Medium heat
    2. Add sugar, salt, butter, cinnamon, ginger, and nutmeg to pears
    3. Move pears around in dish until the sugar mixture has melted and covered all pears.
    4. Let cook for about 5 minutes.
    5. Add Diced Ham to the bottom of the pie crust covered pie plate
    6. Cover with pear mixture
    7. Sprinkle grated Parmigiano Reggiano cheese over pear mixture
    8. Grind pepper over mixture
    9. Cover top of pie with second disk of crust, crimp the edges, slice an X in the top of pie, and bake at 350 degrees until pie crust is golden brown. Approximately 45 min.

    We chose to serve our pie with mixed greens with an apple cider vinaigrette and mimosas at brunch. How would you serve your Pig, Pear, and Parm Pie?

    Opal Apple and Grilled Chicken Salad

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    Salads are one of my favorite go-to items to make for daytime events. It is an inexpensive, simple, and tasty way to feed a crowd. At my sister’s “Apple of my Eye” Sip and See party, sponsored by Opal Apple, I needed easy to make items that didn’t involve a lot of cooking. I was in an unfamiliar kitchen, so I took the super simple route and got nearly everything pre-made. This salad in particular is an easy meal to serve.

    I created this salad with the crisp semi-sweet, semi-sour taste of Opal Apples in mind. Bonus, I didn’t have to worry about the apples browning as the salad sat and waited to be eaten. The non-GMO apples actually retain their bright yellow color when cut.

    Grilled Chicken Salad & Opal Apple Salad

    Serves approximately 6 meal-sized salads or 12 side portions. All items were bought with ease of use in mind. This salad can also be made completely from scratch and will be equally (if not more) delicious.

    Ingredients:

    • 2 Bags of pre-cut and pre-washed Romaine Lettuce
    • 2 packages of pre-cooked Grilled, Sliced Chicken
    • 1 large Opal Apple thinly sliced and diced into large chunks
    • 1 1/2 cups shaved Parmesan Cheese
    • 1/2 cup sliced almonds
    • 3/4 cup Dried Cranberries (Dried Cherries would be equally as delicious!)
    • 3/4 cup house-made Apple Cider Vinaigrette (see below)

    Directions:

    1. Heat pre-cooked chicken in microwave
    2. In large bowl, toss lettuce, chicken, opal apple, dried cranberries, and Apple Cider Vinaigrette
    3. Top with Parmesan cheese & Sliced Almonds
    4. Eat!

    Apple Cider Vinaigrette

    Ingredients:

    • 2/3 cup Apple Cider Vinegar
    • 1/3 cup Extra Virgin Olive Oil
    • 1/2 teaspoon sugar
    • Salt & Pepper to taste

    Directions:

    Mix all ingredients together and combine well. Add salt & pepper to taste! Seriously tasty, and simple!

     


     

    This post was sponsored by Opal Apples. The thoughts in this post are my own. More information about Opal Apples: Opal is a bright yellow apple that is like none other with its beautiful appearance, distinctively crunchy texture, floral aroma and a sweet, tangy flavor. But one of the most incredible, and natural features of this non-GMO apple is that it does not brown after cutting so it stays crisp and fresh in your salads and your kids’ lunchboxes.

    A Well Crafted Man: My Whole30 Experiment and Shurky Jurky Review

    Creative Commons Photo via Stephen Oung's Flikr

    Creative Commons Photo via Stephen Oung’s Flikr

    Cleaning out the system…

    In January I changed my diet. I hadn’t been eating foods that would generally be thought of as unhealthy, so I didn’t think this would be a very disruptive experiment. My wife and I had been directed to the Whole30 idea, which basically boils down to eating:

    • meat, pasture-fed and natural, if possible,
    • veggies, in-season are best,
    • some fruit, the higher percentage of water content the better (watermelon has less fructose than mangoes),
    • and a handful of nuts.

    Slightly stricter than the Paleo diet it’s based on, it rules out all:

    • sugar,
    • dairy,
    • grains,
    • and legumes.

    You’d be surprised how sneaky soy and sugar infest nearly everything in the grocery store. You may also be shocked at how expensive it is to shop for meat and produce, even cutting out those expensive processed foods, and alcohol.

    The Whole30 program works like a detox: eliminating food groups that are the usual suspects for food allergens for 30 days, then reintroducing them one at a time. Some symptoms I looked forward to getting rid of: congestion in the mornings, overall fatigue, and once a month headaches. With some skepticism, we decided the pros outweighed the cons, and started the day after New Year’s Day.

    We struggled through the first week without too much complaining. Going without half and half in our coffee was a tiny challenge with a nice boost of pride. “Room for cream?” the barista asks. “None for me, thanks; I like it black,” I would smugly say. Going without a glass of wine at dinner was less satisfying, and cutting out beer made me sad. I think I compensated for my lack of beer by over doing the caffeine. My next detox diet will be to go 30 days without caffeine – crazy, I know.

    What was most noticeable during the month was the fact that I was always thinking about my diet – even when I wasn’t hungry. It became a part of my identity. I was someone with dietary restrictions. With no history of known food allergies, I’d never had to really think about what I ate. Now, every bite was first mentally reviewed, and queried with the database of “compliant” foods. When my son left a good spoonful of yogurt uneaten, I had to catch myself from finishing up after him. But I felt good – I had clear sinuses each morning, steady energy levels all day, and I felt confident because of my self-discipline.

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    Snack, snack, snacking…

    When you cut out most carbohydrates – and rice, bread, and potatoes previously made up a large portion of my meals – you’re often left hungry. It takes a while for your body to look to proteins and fat for quick energy, when it’s used to getting its fix from carbs. The Whole30 authors also encourage refraining from over-snacking. Somehow, I was supposed to get by on three filling meals and be done with eating. Maybe someone with a slower metabolism could hack that, but I need to eat!

    For snacks, I chose:

    • bananas
    • avocados
    • almonds
    • tuna
    • boiled eggs, until they became part of my very essence (seriously, the return on investment for owning chickens has got to be undeniably high).
    • Yams, which are very easy to cook in the microwave.

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    Snackable Whole30 Compliant Protein from Shurky Jurky

    But it was difficult to find snack-able proteins. I liked the idea of finding a good beef jerky for snacking. However, most beef jerky in grocery stores have sugar, added flavors, preservatives, and on and on. With serendipitous timing, the guys from Shurky Jurky had recently sent us a sample of their Whole30 compliant beef jerky. If you want to be adventurous, there’s also their chocolate covered jerky. I’m highly tempted to order their monthly subscription – monthly meat, delivered to my door. I’m not usually a fan of jerky – I find it too peppery and spicy – but this was different. It was chewable, smoky, and delicious beef. And it filled the gaps between meals.

    Back to Reality…

    January is over, and I can go back to eating whatever I want. It’s a little scary, to be honest. Even though I had to follow a restrictive regimen, my body felt good, and I didn’t have to guess what was causing annoying symptoms, aches, and fatigue. I weathered the gentlest cold virus ever over the last week. I’m not going to attribute mystical healing powers to the Whole30 (c’mon, you gotta admit diet programs can be a little cult-like). But I do think my immune system was strengthened. I’m looking forward to spring in the Pacific Northwest, and testing my immunity against the evil hay-fever. I think my body adjusted to higher amounts of protein from beef, pork, chicken, fish, vegetables, and nuts, and lower amounts of starchy foods. And I don’t want to ruin all my hard work. I’m in a difficult position of deciding how to proceed.

    Do I want to keep certain food groups out of my diet, even though my experiment is over? Who does that make me – Brian, who doesn’t eat grains or drink beer anymore? Now, I get to choose.


    A Well Crafted Party received a complimentary package of the Whole30 Compliant Shurky Jurky for purposes of review. All opinions are those of  A Well Crafted Man. The portable protein snack is created from beef, bison, turkey, or pork. It is Paleo, Gluten-Free, Primal, & Whole30 compliant. Check out the Shurky Jurky website for more information and to purchase your own gourmet jerky.

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