Peanut Brittle

A holiday memory that pops into my head whenever December rolls around is my Dad's love of peanut brittle.  Around the holidays, Dad would almost always receive his brittle as a homemade gift, packaged in a tin box.  This special box was sometimes shaped as a bell, but more likely star shaped and usually topped with the requisite adhesive bow.  As my Dad walked into and out of the kitchen each day, he could never resist quietly opening that tin lid and sneaking a piece of the crunchy, peanut-laced candy.  As a kid, I would sometimes sneak a piece too, but it never held the same appeal to me as it obviously did for my Dad.  As I find myself getting ready for Christmas this year, I've decided to make my Dad some of his cherished brittle. I used roasted, salted peanuts but I'm sure this candy would be divine with any nut. Carefully boil sugar, syrup and peanuts.  Add a bit of butter, baking soda, vanilla and salt.  Spread out on a silpat-lined baking sheet.  Let cool.  Quite easy, and completely buttery, crunchy and delicious.  A nostalgic, old-fashioned candy that is sure to please anyone in your family this holiday.

Peanut Brittle
adapted from this recipe

1 cup granulated sugar
1 cup light corn syrup
2 1/2 cups roasted and salted peanuts
1 Tbsp butter
1 Tbsp baking soda
1 tsp pure vanilla extract
1/2 tsp kosher salt

note:   a Silpat liner works great here, but if you don't have one just generously grease your pan with butter before spreading out the hot brittle.

Line a rimmed baking sheet with a Silpat mat and set aside.

In a large sauce pot, combine sugar, corn syrup and peanuts.  Stir gently to combine.  Bring to a boil over medium-high heat, gently stirring occasionally with a heat-proof rubber spatula until a candy thermometer reads 295 degrees.  Be sure to watch the boiling sugar and peanuts carefully as they can very quickly burn.

Remove the pot from the heat and immediately stir in the butter, baking soda, vanilla and salt.  Use caution as the mixture will bubble.  Pour the mixture onto the Silpat and spread out as thinly as possible.  Allow brittle to cool completely. Crack brittle into small pieces, package in an airtight container and enjoy.

A silicone sheet makes easy work of clean-up. 

Spread the hot candy onto the sheet and let cool.

Makes a handsome holiday gift packaged in a mason jar and sealed with a bow.  

Lemon Sugar-Dipped Blueberry Muffins

There is nothing like a warm blueberry muffin on a cold winter morning.  Or, for that matter, any sort of morning.  Break one in half, slather it with soft butter and sink your teeth in.  Breakfast nirvana.  There are many recipes for blueberry muffins that claim to be the best, however, I've found that the recipe in this book is my ideal.  Moist, with just the right amount of density and filled with blueberries.  I like to use frozen wild blueberries because they are available year round and because I find them to be sweeter and taste more like blueberries than the larger off-season fresh variety.  Of course, use whatever type of blueberries you prefer.  I also find it delicious to top the warm muffins with some melted butter and then dunk them in a mixture of sugar and fresh lemon zest.  Lemon zest and blueberries are best friends in my book, so I use any excuse I can to combine the two flavors.  Tart, sweet, buttery and soft.  These muffins are quick, delicious and the perfect addition to any weekend breakfast menu.  Any time of year.

Lemon Sugar-Dipped Blueberry Muffins
makes 12
recipe barely adapted from The New Best Recipe Cookbook, from the editors of Cooks Illustrated


for the muffins:
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 large egg, at room temperature
1 cup granulated sugar
1/2 stick unsalted butter, melted and slightly cooled
1 1/4 cups sour cream, at room temperature
1 1/2 cups frozen blueberries, preferably wild

for the lemon sugar topping:
1/2 stick unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
2 tsp fresh lemon zest

Preheat the oven to 350 degrees.  Spray a 12 cup muffin tin liberally with non-stick spray and set aside.

In a large bowl, whisk together the flour, baking powder and salt.  Set aside.

In a medium bowl, whisk the egg and sugar vigorously for about 30 seconds or until light in color and combined.  Add the melted butter and whisk until combined.  Add the sour cream and whisk until combined.

Add the frozen blueberries to the flour mixture and toss around until they are evenly coated with flour.  Add the sour cream mixture to the dry mixture and, using a rubber spatula, fold the two mixtures together until they are just combined.  Do not over mix at this point, the batter should be very thick.

Divide the batter between the 12 muffin cups and bake for 25-30 minutes until just golden around the edges and a cake tester or toothpick inserted into the middle of a muffin comes out clean.  When cool enough to touch, remove muffins from the pan and allow them to cool on a wire rack for 5 minutes while your prepare the lemon sugar topping.

for the lemon sugar topping:
While the muffins are cooling, begin the topping.  Melt the butter and set aside to cool.  Combine the sugar and lemon zest in a food processor and process for 30 seconds or until the zest and sugar are thoroughly combined.  Transfer lemon sugar to a bowl.

When the muffins have slightly cooled, take your first muffin and dip the top of it in the melted butter.  Next, dunk the top of the muffin into the bowl of lemon sugar.  Return muffin to the wire rack to allow the sugar to set.  Repeat with remaining muffins.

Warm, delectable blueberry muffins, golden around the edges.

Lemony sugar.  The perfect topping for these muffins.

A bit of soft butter to slather on the warm insides.  Perfect.

Oatmeal Cream Cookies

For me, these decadent sandwich cookies are a reminder of teenage trips to the gas station or high school store to buy treats that weren't allowed at home.  Bear claws, mini doughnuts, cherry pies, I loved them all, but my absolute favorite had to be the plastic-wrapped oatmeal cream pies.  Soft oatmeal cookies filled with insanely sweet and creamy frosting.  Fast forward twelve plus years and, unfortunately, those packaged cookies don't do it for me in quite the same way. Sure, they're still sweet, but the addictive flavor I remember has turned cloying and a bit more artificial than I remember.  Trying to regain my deep rooted love for the oatmeal sandwich cookie, I set out to create my own version.  Slightly soft oatmeal cookies, spiced with cinnamon and a touch of molasses.  A sweet, buttery and faintly tart cream cheese filling.  Together, they make one delicious cookie, perfect for the holidays.  With or without the high school memories, these cookies will bring you back to a happy place.

Oatmeal Cream Cookies
makes 12

for the cookies:
1 3/4 cups flour

2 cups instant oats

1 Tbsp unsweetened cocoa powder

1/2 tsp ground cinnamon

1 tsp baking soda

1 tsp kosher salt

2 sticks unsalted butter, softened

1 1/2 cups dark brown sugar
1 egg, at room temperature
2 tsp molasses
2 tsp pure vanilla extract

for the filling:
1/2 stick unsalted butter, softened
1 8oz package cream cheese, softened
1 tsp pure vanilla extract
3 cups powdered sugar
1/2 tsp salt

Preheat your oven to 350 degrees.  Line three baking sheets with parchment paper and set aside.  In a medium bowl, combine the flour, oats, cocoa, cinnamon, baking soda and salt.  Whisk together and set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) beat the butter and brown sugar on medium speed until the butter and sugar are just combined. Do not over beat at this stage.  Add the egg and beat again on medium until the egg is just combined.  Add the molasses and vanilla extract and continue to mix until combined.  With the mixer on low, slowly add the dry ingredients and mix until completely combined.  Remove the bowl from the mixer and using a rubber spatula, mix the dough by hand to ensure that all of the ingredients are thoroughly incorporated. The dough should be thick.

At this point, you can either roll out the cookies immediately or mold the dough into a disc, wrap tightly with plastic and store in the refrigerator for up to a week.

When you are ready to roll your dough, liberally flour your rolling surface.  This dough is sticky, so don't be afraid to use flour.  Flour your rolling pin and roll out the dough until it is approximately 1/4 of an inch thick, gently turning the dough as you roll to prevent sticking.  Using a 3 inch round cutter, cut rounds of dough and transfer them to the prepared baking sheets, 8 rounds on each sheet.  Bake the first two pans of cookies for 12 minutes, remove the first batch to cool, and bake the third pan for another 12 minutes.  Allow all cookies to cool completely before filling.

To make the filling, combine the butter and cream cheese in the bowl of an electric mixer (or in a large bowl, using a hand mixer) and mix on medium speed until smooth. Add the powdered sugar and mix on low until combined.  Add the vanilla and salt and mix on high until smooth and creamy, or about 2 minutes.

When the cookies have cooled, fill two cookies with a generous dollop of filling and press to make a sandwich.  Continue with the remaining cookies and filling.

Using a rubber spatula, make sure the dough is combined evenly.  The dough should be quite thick.

Bake the cookies, let them cool and then fill them generously with the sweet frosting. 

Spicy, buttery and delicious.

Lemon Dijon Vinaigrette

I am someone who likes to make my own vinaigrette.  Sure, there are plenty of delicious options to be found at the market, but I always end up enjoying homemade versions much more.  Use this dressing on your favorite greens, in a quinoa or pasta salad, drizzled over roasted vegetables or even as a marinade for chicken.  Make a big jar and keep it in the refrigerator.  And don't be afraid to alter this recipe into your own favorite dressing.  I used fresh lemon juice as the acidic component, olive oil as the fat and a bit of spicy dijon mustard to help emulsify.  Use whatever oil you happen to have.  Instead of lemon juice, use a delicious vinegar. Skip the dijon all together or use another type of mustard.  Add minced garlic or shallot.  The options are endless. However you make it, this vinaigrette will make you a believer in homemade dressing.

Lemon Dijon Vinaigrette

3 Tbsp fresh lemon juice (or juice of one lemon)
1 heaping tsp dijon mustard
generous pinch of kosher salt
generous pinch of freshly cracked black pepper
1/2 cup olive oil (or more depending)

Add lemon juice, dijon, salt and pepper to a medium bowl.  Whisk to combine.  While whisking, slowly stream in the olive oil.  Keep whisking and pouring the oil until the vinaigrette comes together and becomes a bit creamy.  If you need to add a bit more or less oil, that is okay.  Be sure to taste the dressing for seasoning and to make sure the acidity isn't overpowering the oil.  You'll know when it's right. Pour into a airtight container and keep in the refrigerator.

A juicy lemon gives this dressing its bite.

I squeeze over a colander to catch all of the seeds.

A dollop of spicy dijon, salt and pepper.

Stream in the oil while whisking vigorously.

When it is creamy and tastes just right, you know it's done.

All jarred up and ready to use.

Thank You

Natalie  Champa Jennings

When I set out to start my little farmers market bakery, I never could have dreamed of the fun the season would hold.  Sure, I had my share of brutally early mornings, failed recipes and tantrum-inducing baking disasters, but above all I will remember the amazing time I had at the markets, standing proudly behind my table and interacting with some of the best people I have had the honor of meeting.  Each and every week I was humbled by the strong sense of community and dedication the Kingfield and Fulton markets each possess.  From the management, board, volunteers and vendors to all of the loyal market patrons, everyone welcomed me and made me feel like I had been there for years.  I want to thank all of my new and loyal fans who eagerly made the trip to my table each weekend.  I cannot describe how great it felt to see your familiar faces each morning and I look forward to another great season with you next year.  To all of my talented fellow vendors, thank you for making me feel like one of the family.  I will greatly miss the delicious early morning smells of curry wafting from the pots at Gai Gai Thai, and the flavorfully roasted coffee poured at Moonshine.  My frequent mid-morning snack of pungently delicious Lovetree Farms cheese, generously spread onto torn hunks of perfectly crusty baguette from Sunstreet Breads and returning home with bags and bags of juicy heirloom tomatoes, sweet corn and jam from Peter's Pumpkins and Carmen's Corn. Sipping aromatic hot apple cider from Michael of Sweetland Orchard and savoring each flavorful bite of freshly prepared falafel from Foxy.  These are just some of the smells, tastes  and faces that I will crave over the winter and look forward to when market season rolls around again next year. I want to thank everyone I met along the way, all of my friends and family who came out to support me and, most of all, my impossibly patient and supportive husband.  This past summer was truly one of the best and most influential times of my life and for that I am so thankful.

Bogart Loves will be at the Kingfield Holiday Market!  Hope to see you there.
Photography in this post by the uber-talented Natalie Champa Jennings.  

Natalie Champa Jennings

Popcorn Bars

Halloween is practically here, signaling the inevitable onslaught of candy corn and miniature packaged candy.  Hard, cherry flavored suckers filled with bubblegum, pint-sized licorices, squishy soft gummy animals and two-bite candy bars all seem to call my name in unison as I roam the candy aisle looking for ways to fill our trick-or-treat bowl each year.  As an alternative to snacking on the candy, I decided to make myself these bars.  Rice Krispie treats are obviously nothing new but swapping out the puffed rice for salty-sweet kettle corn adds a lot more character.  Browning the butter before you stir in the marshmallows gives these treats a rich, toasted flavor.  Man, I love browned butter.  Gooey popcorn bars, soft, sticky, crunchy and addictive.  Quite possibly, better than candy.

Popcorn Bars
makes 24

8 oz unsalted butter
21 oz miniature marshmallows
14 oz popped kettle corn (or two large bags)

Liberally butter (or coat with non-stick spray) a 9x13 inch baking pan.  Set aside.

In a large pot, melt the butter over medium heat.  Continue to cook the butter until golden flecks begin to form, stirring often.  As you stir, scrape the browning bits from the bottom of the pot.  Cook until the butter has turned a deep golden color, being careful not to let it burn.  Once browned, turn off the heat and dump in the marshmallows.  Stir, using a silicone spatula, until completely melted and combined with the butter.  Add the kettle corn and stir until the melted marshmallow evenly covers all of the popcorn.

Transfer the popcorn mixture to your prepared pan and pack it down firmly and evenly.  Allow the bars to cool before cutting.

Sweet and salty kettle corn.  Great on its own, even better in these bars.

Coat the popcorn with the sticky, brown-flecked marshmallow butter goo. 

Pack the mixture into your pan for deliciously dense bars.

Happy Halloween.

Buckwheat Crepes with Mushrooms and Gruyere

To me, crepes have always seemed a bit too daunting to make.  Special pans, runny batter, flipping and such seemed like quite a hassle.  Turns out, they're not as hard as they seem.  Whisk together a simple batter, let it sit, ladle into a non-stick pan and cook until bubbled.  Fill with sauteed shallot, mushrooms and a bit of shredded gruyere cheese. Buckwheat flour gives these crepes a distinctly nutty and earthy taste.  A sprinkle of fresh parsley and you have a delightful lunch.  Easier than I expected.

Buckwheat Crepes with Mushrooms and Gruyere

Makes 4-5

{crepe recipe adapted from this cookbook}

1/2 cup buckwheat flour

1/2 cup all purpose flour

1/2 tsp salt

2 Tbsp butter, melted

2 eggs

1 3/4 cups whole milk, divided

1 package mushrooms, chopped

1 shallot, thinly sliced

4 oz gruyere cheese, shredded (or more if you like)

handful of fresh parsley, finely chopped

olive oil

kosher salt & freshly cracked black pepper

butter for the pan

In a medium to large bowl, combine the flours with the salt.  Whisk in the melted butter, eggs and 1 1/2 cups of the milk.  Cover with plastic wrap and allow to sit in the refrigerator for at least 30 minutes.

Meanwhile, heat a large saute pan over medium-high heat.  Add a bit of oil and allow it to heat up.  Saute mushrooms until browned and cooked through, stirring occasionally.  Add the sliced shallot and cook until the mixture is browned and caramelized, a few minutes more.  Turn off the heat and set pan aside.

Once the batter is ready, preheat your oven to 200 degrees.  Put a heat-proof plate or cookie sheet in the oven to stack your finished crepes on.  Add the remaining 1/4 cup milk to the crepe batter and whisk until smooth.  Heat a 10'' round, non-stick pan over medium heat.  Add a tad of butter and once it has melted, spread it around the pan evenly using a pastry brush or bit of paper towel.  Once hot, pour in one 1/2 cup ladle of crepe batter into the center of the pan.  Using your wrist, rotate the pan around until the batter has evenly coated the entire surface of the pan. Allow the crepe to cook until it starts to bubble, about 1 minute.  Carefully, using a rubber spatula, flip the crepe over and allow it to cook on the other side for no more than 20 seconds.  Transfer crepe to the warmed plate in the oven and repeat with the rest of the batter.

Once the crepes are complete, heat your non-stick pan over medium-high heat and add a bit more butter. Place a crepe in the pan, add a spoonful of the mushroom shallot mixture and top with a sprinkling of gruyere cheese.  Fold the crepe in half and cook until the cheese has melted and the mushrooms are heated through, no more than one minute.

Transfer crepe to a plate, fold in half again and sprinkle with parsley.  Serve warm.

A stack of crepes ready to be filled.  Here is a great crepe tutorial.

Fill with meaty mushrooms and flavorful gruyere cheese.

Cheesy, hot and fast.

A simple yet delicious lunch.

Vegan Breakfast Cookies

These cookies don't necessarily need to be eaten for breakfast, but they are a great alternative to all of the usual sugar-packed, packaged granola/power/energy bars I am used to.  Additionally, these cookies are probably the simplest cookies you will ever make.  One bowl wonders that are delicious, crunchy and filling.  As it also happens, they are vegan.  No eggs and no dairy.  I'm not one who usually bakes vegan, but these cookies are worth it.  Crunchy from oats, walnuts and sunflower seeds.  Moist from olive oil and raw agave nectar.  Tart, unsweetened dried cherries round out the mix. Sometimes I add different nuts, sometimes I add different fruit, sometimes I even add dark chocolate chunks, which negates the vegan part, but they always taste good.  For breakfast, or any time of day.

Vegan Breakfast Cookies
Makes 12

1/2 cup whole wheat flour
1/2 cup almond meal
1/2 cup rolled oats
1/4 cup walnuts, chopped
1/4 cup unsweetened dried cherries, chopped
1/8 cup unsalted sunflower seeds
1/4 cup olive oil
1/4 cup raw agave nectar
1 tsp pure vanilla extract
pinch of kosher salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Mix all ingredients together in a large bowl until thoroughly combined.  Using a medium sized ice cream scoop (or two spoons) measure out 12 equal balls of dough.  Gently flatten the cookies with the back of a fork.  Bake for 14 minutes.  Allow to cool to room temperature.

Portion out the moist dough.

Gently press down to make flatter cookies.

Golden cookies.  Ready for breakfast.

Udon Noodles with Peanut Sauce and Poached Egg

I love peanut sauce, when it's done right.  In my mind, that means really spicy, not too peanut-y and not too thick.  To me, udon noodles are the perfect way to showcase a delicious peanut sauce.  This sauce clings beautifully to the starchy udon which by itself creates a simple and satisfying bowl.  For even more  flavor, saute some meaty mushrooms and toss those in.  Add some scallion, peppery pea shoots and fresh cilantro as well.  Then, for a final flourish, top with a delicately poached egg, the yolk of which adds to the depth and creaminess of the sauce.  Serve with ample fresh lime and dig in.  This is my kind of peanut sauce.

Udon Noodles with Peanut Sauce and Poached Egg
serves 4

for the sauce:
1 Tbsp canola oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 cup unsweetened coconut milk
2 Tbsp Thai red curry paste
1/3 cup natural creamy peanut butter
1 Tbsp agave syrup
1 Tbsp fish sauce
1 Tbsp sriracha chili sauce
1 Tbsp soy sauce
1 tsp dark sesame oil
juice of one lime

for the noodles:
1 8 oz package udon noodles (I like brown rice udon but any will do)
1 Tbsp canola oil
4 oz sliced mushrooms (crimini, shitaki or oyster would all be delicious)
3 scallions, thinly sliced
small handful of torn pea shoots or watercress
small handful of torn fresh cilantro
1 lime, sliced
4 eggs, at room temperature

Start by boiling a large pot of water for the udon.  Once boiling, add the udon noodles and cook until just al dente, about 7 minutes.  Drain noodles in a colander, rinse with cold water and set aside.

In a large saute pan, heat 1 Tbsp of canola oil over medium-high heat.  Once hot, add the chopped shallot and garlic.  Meanwhile, combine the rest of the sauce ingredients in a medium bowl and whisk together until smooth.  Allow shallot and garlic to cook until they turn slightly golden and then add the sauce.  Bring sauce to a simmer and allow to cook for no more than 3-5 minutes, stirring often.  If the sauce becomes thick, add a bit of water to thin it out.

While the sauce cooks, add 1 Tbsp canola oil to a small saute pan set over high heat.  Once hot, add the mushrooms and cook, stirring often, until they are browned and slightly wilted, about 2 minutes.  Transfer mushrooms to a bowl and set aside.

Add the cold noodles to the warm sauce and toss to combine.  Working one bowl at a time, add a quarter of the noodles to a shallow bowl and top with some mushrooms, scallions, pea shoots, fresh cilantro and lime wedges.  Carefully drop an egg into a tea cup filled half way with water.  Place a saucer over the top of the cup to create a tight-fitting lid and microwave the egg for exactly 55 seconds.  Remove egg from the water with a slotted spoon, lay on top of the noodles and serve immediately.  Repeat with the remaining three bowls.

Udon noodles.  The perfect vehicle for this flavorful peanut sauce.

Be sure to rinse your udon with cold water after cooking for the best texture.

Toss udon in the warm sauce. 

Add sauteed mushrooms, scallions, pea shoots and cilantro.  Don't forget the lime.

Top with a poached egg and blend the yolk into the sauce.

Spicy, creamy and flavorful peanut sauce.

Pressed Cheddar Sandwich with Fig Preserves

As I write this, the wind outside is blowing, leaves are turning red and the air is becoming cooler.  Fall days are here.  Cooler temps get me in the mood for warm comfort food and this sandwich is a long-time favorite of mine (a variation found here).  Crusty sourdough, sharp white cheddar and a thin layer of fig preserves for a bit of sweetness.   If you were me, you would add a few drops of rich white truffle oil, but that is completely optional.  Grill in a hot panini press until melty and bubbly or, if you don't have a press, simply use a skillet.  Cheesy, crisp, rich and warm.  Melted cheddar with a touch of fig. Perfect for a blustery fall afternoon.

Pressed Cheddar Sandwich with Fig Preserves
makes 1

crusty sourdough bread
sharp white cheddar cheese, thinly sliced
fig preserves
white truffle oil (optional)
unsalted butter, softened

Preheat your panini press or heat a saute pan over medium heat.  Assemble sandwiches by spreading a thin layer of fig preserves on one slice of bread and evenly arranging a generous quantity of cheddar on the other slice.  If using, drizzle a bit of truffle oil over the cheddar.  Sandwich the bread and spread the top outer slice with a little softened butter.  Place the buttered side down onto the hot press or pan and then quickly spread the exposed side of the sandwich with a bit more butter.  Cook sandwich until the cheese has melted and the bread is golden brown.  {Note:  If using a saute pan, press the sandwich as it cooks with a large metal spatula or smaller saute pan. Flip sandwich and do the same on the other side until melted through.}

Use really sharp, aged cheddar for this sandwich.  Usually, the crumblier the better.

Press until golden brown and melted through.

A rich, warm sandwich on a cool fall day.

Soft Boiled Egg with Toast

This little dish always reminds me of Paris.  Whenever I eat it, I daydream that I'm back at Café de Flore, sitting at a small table, reading the paper and sipping champagne.  I order oeuf á la coque and it arrives hot with baguette and a tub of French butter.  While I may not get back to France as often as I would like, whenever I'm craving the cafes of Paris I make this for myself.  No real recipe, just gently drop a room temperature egg into a pot of rapidly boiling water and cook for exactly 4 minutes.  Meanwhile, toast a piece of crusty bread, slather it with butter and slice it into strips.  Transfer the egg to an egg cup, crack open the top with a spoon or knife, sprinkle the golden yolk with flaked sea salt and the rest is up to you.  I prefer to dunk my toast but a more presentable approach may be to spoon the soft egg over the bread.  However you eat it, it is pure bliss.  It may sound simple, but this is one of my favorite breakfasts.  And it always transports me back to Paris, to that table in Café de Flore.

Hot, buttered toast dunked into warm yolk.

Such a simple dish but to me, it is perfect.

All gone.  C'est la vie.