Author: Michele Pesula Kuegler

We are at the midpoint of a biscotti binge. Last week’s recipe for strawberry biscotti got me thinking about other flavor combinations that could work. This week I am focusing on a sweeter biscotti, and next week I will round out the series with a spicier biscotti.

Caramel apple biscotti are the perfect treat for when you are craving a candy-like dessert. The coating of caramel gives a nice boost of sweetness. Even better, these are a neater way to eat than a regular caramel apple. All of the flavor, a lot less mess!

Just like last week’s recipe, you need to use dried fruit when making these. I have made these with regular apples, and the results are mediocre. With fresh apples, you need to bake the biscotti for almost 8 minutes longer, which results in a cookie that is on the verge of being burnt.
Make a batch as a belated Mother’s Day gift, or keep them for yourself. They’ll be enjoyed either way!

Caramel apple biscotti
Makes 30

1/3 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups diced dried apples
1 cup caramel baking chips
1 teaspoon shortening

Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer on speed 2 for 3 minutes.
Add eggs one at a time, beating until smooth.
Stir in vanilla extract.
Slowly add flour, baking powder, salt and cinnamon, mixing until combined.
Stir diced apples into dough.
Divide dough in half.
Shape each half into a 10″ x 4″ rectangle, using floured hands.
Set each loaf 3″ apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the baking sheet from the oven, and cool biscotti loaves for 15 minutes on the baking sheet.
Using a chef’s knife, cut the loaves into diagonal slices, 3/4″ thick.
Return the slices to the baking sheet with the cut sides down; bake for 9 minutes.
Turn slices over, and bake for 9 minutes more.
Remove biscotti from oven, and allow them to cool completely on a baking rack. (Do not discard the parchment paper.)
Combine caramel chips and shortening in a small bowl.
Microwave on high in 15-second increments, stirring after each, until fully melted.
Using a spoon, coat one side of biscotti with caramel.
Return biscotti to parchment paper to allow coating to harden.
To quicken the hardening of the coating, place the biscotti in the refrigerator.

Featured Photo: Caramel apple biscotti. Photo by Michele Pesula Kuegler.

Mother’s Day is only a few days away. Let me offer some advice. Don’t order an overpriced bouquet of flowers. Skip the candy store and its box of chocolates. Instead, make her a homemade gift, like these biscotti — made from the heart, and delicious!

Biscotti may be the perfect baked good to give as a gift. You can make them in advance, and they won’t lose any of their texture or flavor. They’re meant to be crunchy. Plus, they will keep well once delivered, so the recipient can savor them as slowly as she wants.

If you decide to make these, there are two ingredient notes. First, you must use dried cherries. Fresh cherries are way too juicy to be part of a cookie that is meant to be crisp. Second, I recommend using milk chocolate chips because I prefer a sweeter chocolate. However, you definitely could switch to semisweet or dark chocolate, if the recipient prefers.

Chocolate-covered cherry biscotti
Makes 30

⅓ cup unsalted butter, softened
1¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup chopped dried cherries
½ cup milk chocolate chips
1 teaspoon shortening

Preheat oven to 350 degrees.
Beat butter and sugar in the bowl of a stand mixer on speed 2 for 2 minutes.
Add eggs, one at a time, beating until incorporated.
Add vanilla extract, beating until smooth.
In a separate bowl, combine flour, baking powder and salt.
Add flour mixture to wet ingredients and mix until fully combined.
Stir cherries into dough.
Divide dough in half.
Shape each half into a 10″ x 4″ rectangle, using floured hands.
Set loaves 2 inches apart on a parchment paper-lined baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on the baking sheet.
Using a butcher’s knife, cut the loaves into diagonal slices, ½ inch thick.
Place slices on the baking sheet with the cut sides down. Bake for 8 to 9 minutes.
Turn over slices, and bake for 8 to 9 minutes more.
Remove biscotti from oven and allow to cool completely on a baking rack.
Combine chocolate and shortening in a small microwave-safe bowl.
Microwave for 30 seconds, then stir.
Continue heating chocolate in 15-second increments, stirring in between, until chocolate glaze is smooth.
Using a spoon, spread a layer of glaze on the top of each biscotti.
Return to parchment paper-lined tray.
Refrigerate for 15 minutes to set glaze.

Featured Photo: Chocolate-covered cherry biscotti. Photo by Michele Pesula Kuegler.

Apples aren’t just for fall cooking! This recipe makes a great appetizer all year long.

When you think of bruschetta, you probably think about a combination of tomatoes and basil. However, there are so many more combinations that are perfect for topping some nicely crisped bread. This recipe uses apples to produce a ridiculously simple and utterly delicious appetizer.

As apples are the focus of this snack, you want to pick a variety that you like. If you prefer foods that are less sweet, a tart apple, such as Granny Smith, will work well. If you like a bit more sweetness, Red Delicious could be your choice. The one thing you don’t have to consider is which apples cook better. These diced apples spend a total of two and a half minutes in a hot pan, so any apple truly can work.

Also key to this recipe is the addition of goat cheese. You may be adding only a smear to each crostini, but the tartness in the cheese really helps to balance the sweetness of the fruit. Plus, it adds a creamy dimension to the crunchy bottom and tender topping.

Yes, this is a recipe that has it all, with only about 10 minutes of cooking time. That’s a great deal, if you ask me.

Apple and sage bruschetta
Serves 4

Small baguette, cut into 1/2-inch slices
2 medium-sized apples, peeled and cored
1 Tablespoon olive oil
2 Tablespoons honey
1/2 teaspoon dried sage
salt
4 ounces goat cheese, room temperature

Preheat oven to 400 degrees.
Place baguette slices directly on oven racks, and bake for 4 minutes or until golden brown.
Dice apples into 1-inch cubes.
Heat a large frying pan over medium high heat.
Add olive oil to the frying pan.
When oil shimmers, add apple cubes.
Cook for 1 minute, stirring constantly.
Pour honey over apples; toss to coat.
Cook for another minute, again stirring constantly.
Sprinkle with sage and a pinch of salt.
Toss, cooking for another 30 seconds.
Transfer to a serving bowl.

To serve, spread a tablespoon of goat cheese on toasted baguette slice. Top with a heaping spoonful of apple and sage mixture.

Featured Photo: Apple and sage bruschetta. Photo by Michele Pesula Kuegler.

Salad season is almost here! Yes, I know salads are all-year food items, but the warmth of summer makes them so much more enjoyable. As we navigate the transition from cold winter to hot summer, this is the perfect salad to serve. It’s veggie-centric but served warm, making it a good choice for a warm spring day and cool evening.

This salad does require a bit more prep time than your typical salad recipe. First, you have three different ingredients that require dicing. Then you have roasting time for the squash, onions and apple. Finally, you need to cook the pancetta. This is not meant as a deterrent; rather this info is shared so that you plan adequately. From start to finish, you need about 45 minutes to an hour.

The time and effort are well worth it. This salad has a nice mix of textures and flavors.

Warm butternut and apple salad
Serves 4

¼ cup cider vinegar
2 Tablespoons maple syrup
1 teaspoon dried sage
1½ pounds butternut squash, peeled & seeded*
1 small sweet onion
1½ Tablespoons olive oil
4 ounces pancetta
1 apple, core removed
salt & pepper

Preheat oven to 400 degrees.
Combine vinegar and maple syrup in a small saucepan; bring to a boil.
Reduce heat slightly, stirring occasionally until reduced by half.
Stir sage into dressing, and set aside.
Dice squash into 1-inch cubes.
Slice onion into small wedges.
Combine 3 cups squash and onion on a rimmed baking sheet
Drizzle with 1 tablespoon oil, and toss to coat fully.
Bake for 15 minutes.
While squash and onions cook, dice pancetta into small pieces
Heat a frying pan over medium; cook diced pancetta for 3 to 5 minutes or until crispy.
Drain pancetta on a paper towel-lined plate.
Dice apple into 1-inch cubes.
Drizzle apple cubes with remaining 1/2 tablespoon oil, and toss to coat.
After baking for 15 minutes, remove tray from oven.
Add apple to tray, return to oven, and bake for an additional 5 minutes.
Transfer squash, onion and apples to a large bowl.
Pour reduced dressing over it; stir well.
Top with pancetta.
Serve.

• Save leftover squash for another recipe.

Featured Photo: Warm butternut and apple salad. Photo by Michele Pesula Kuegler.

Stuffed mushrooms can be a tricky dish to make. Although they’re relatively easy to prepare, it is also easy to produce a stuffed mushroom that is boring. The most important part of making a good stuffed mushroom is getting lots of flavor into the filling. The second most important part is cooking them in a way that prevents them from being soggy. Today’s recipe conquers both of those tasks.

The main ingredient in these mushrooms, not shockingly, is sausage. I chose turkey sausage to prevent the filling from being too greasy. I also chose hot sausage to add a good amount of flavor without needing to raid the spice rack.

Next, when baking these stuffed mushrooms, the directions instruct you to place them on a baking rack. This is not mandatory, but it is beneficial. Doing so keeps the mushrooms out of the liquid that pools, delivering a stuffed mushroom that is tender but not soggy.

Finally, the recipe includes small amounts of two cheeses. If these aren’t cheeses you usually have on hand, you can use just one. I really like the Parmesan in the filling for the sharp bite it has and the Asiago as the topping for its melting ability. If you decide to use just one, I would recommend the Asiago.

Bite-sized sausage-stuffed mushrooms
Makes 20

20 small button or cremini mushrooms
1/2 pound hot turkey sausage
2 cloves garlic, minced
1/3 cup dried bread crumbs
1/4 cup shredded Parmesan
Freshly ground black pepper
1/4 cup shredded Asiago

Preheat the oven to 400 degrees.
Wipe mushrooms and remove stems; save stems.
Remove sausage from casing (if needed) and place in preheated nonstick skillet over medium heat.
Saute sausage for 5 minutes or until fully cooked.
While the sausage cooks, dice mushroom stems.
Transfer cooked sausage to a paper towel-lined plate.
Wipe excess grease out of pan and add diced stems.
Saute mushrooms for 2 minutes; add garlic, and saute for 1 additional minute.
Combine cooked sausage and mushroom mixture in a medium-sized bowl.
Allow to cool for 10 minutes.
Add bread crumbs, Parmesan and pepper to taste.
Fill each mushroom cap with a spoonful of mixture.
Place the filled mushrooms on a wire baking rack set on top of a rimmed baking sheet.
Top each with Asiago cheese and bake for 15 to 20 minutes.
Serve immediately.

Featured Photo: Bite-sized sausage-stuffed mushrooms. Photo by Michele Pesula Kuegler.

Meatballs are my favorite meat-centric appetizer. The reason for this is simple: You can deliver so much flavor in a bite-sized snack.

These meatballs have a nice blend of sweet and savory with a teeny, tiny kick. Yes, there is a half cup of bourbon in the sauce, but a good amount of that alcohol evaporates. However, there probably is some remaining, so I would consider this to be an adults-only appetizer.

Let’s talk about the ingredients in this recipe. For the beef, 85-percent lean offers enough fat to keep the meatballs moist without becoming greasy. In the sauce, I used maple syrup to add a little more sweetness. If you don’t have maple syrup, you can use brown sugar. You should use the same amount. In both parts of the recipe there is bourbon. You don’t have to go top shelf here. You can use any bourbon that you’d be willing to use in a mixed drink.

These meatballs are incredibly versatile. Make them part of a cocktail party menu, or serve them as a snack for a lazy Sunday at home. They’ll be the perfect choice for either, or for anything in between.

A hint of bourbon meatballs
Makes 36

Meatballs
1½ pounds 85% lean ground beef
2 Tablespoons bourbon
1 egg
½ cup dry bread crumbs
2 cloves garlic, minced
1 Tablespoon worcestershire sauce
1 teaspoon chili powder
½ teaspoon salt

Sauce
½ cup bourbon
½ to ¾ cup ketchup
2 Tablespoons maple syrup
¼ cup cider vinegar
1 clove garlic minced
½ teaspoon chili powder

To make the meatballs
Preheat the oven to 400 degrees.
Combine all meatball ingredients in a large bowl.
Using your hands, mix until ingredients are well-blended.
Form the mixture into walnut-sized balls, and place on a rimmed baking sheet.
Bake for 20 minutes.

To make the sauce
Place all sauce ingredients in a small saucepan, whisking to combine fully.
Bring sauce to a boil, then turn heat down to low.
Allow sauce to simmer for 10 to 15 minutes, stirring occasionally.

Finishing the meatballs
Combine cooked meatballs and sauce in a small crockpot or medium-sized saucepan over low heat.
Simmer for 2 hours before serving.
If using the saucepan, be sure to stir every 20 minutes or so.

Featured Photo: A hint of bourbon meatballs. Photo by Michele Pesula Kuegler.