Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Apple Pie Sangria

c/o Lemon Tree Dwelling

Ingredients
1 750 ml bottle dry white wine (I used sauvignon blanc)
1 c. apple cider (I used unfiltered)
½ c. whipped cream flavored vodka
½ c. apple liqueur
½ c. cinnamon simple syrup (recipe below)
1-2 apples, sliced
cinnamon sticks
Cinnamon Simple Syrup
½ c. water
½ c. sugar
4 cinnamon sticks

Directions

1. Prepare simple syrup by combining water and sugar in a small sauce pan.
2. Bring water to a boil, add cinnamon sticks, remove from heat, and cover sauce pan.
3. Set aside to cool.
4. Prepare sangria by combining wine, apple cider, vodka, apple liqueur, and cooled simple syrup in large pitcher.
5. Add sliced apples and cinnamon sticks.
6. Chill until ready to serve.

Eggplant, Prosciutto and Mozzarella Stacks

c/o Taste of Home Cooking

Ingredients

1 large or 2 small eggplants
salt 
3 eggs
1 cup flour 
vegetable oil, for frying 
extra virgin olive oil
1 slice prosciutto per stack (approximately 14 slices)
1-lb fresh mozzarella cheese, sliced
Pecorino cheese, grated

Directions

Cut both ends off the eggplant, the peel the skin. Slice each eggplant into thin rounds (make sure you have an even number of slices). Place a clean kitchen towel on a baking sheet. Lay the eggplant slices on top, then sprinkle with salt. Flip over and salt the other side. Top with another clean kitchen towel and let sit for at least an hour. When ready to cook, pat the eggplant slices dry with the top towel. 

Preheat the oven to 350 degrees. Pour 1/2" of vegetable oil into a medium skillet and heat over medium-high heat. 

While the oil is heating, whisk the eggs in a wide, shallow bowl or pie plate. Spread the flour in an even layer in a separate wide, shallow bowl or pie plate. Dredge the eggplant slices in the flour, shaking the excess off. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly.

Add as many of the coated eggplant slices to the pan as will fit without touching. Cook, turning once, until golden on both sides. Drain on a rack set over the same baking sheet you used to salt the eggplant. Repeat the process until all the eggplant is cooked.

Remove the rack from the baking sheet. Lightly oil the baking sheet with the extra virgin olive oil. Place half the eggplant slices on the sheet. Top each slice with one piece of prosciutto and one slice of mozzarella. Top with another eggplant slice.  

Bake for about 15 minutes, until cheese is melted. Top with some grated cheese. These can be served warm or at room temperature.

White Chocolate Oatmeal Lace Cookies

c/o Skinnytaste

Ingredients

1/2 cup sifted all-purpose flour (for GF Bob’s Red Mill all-purpose GF)

1/2 cup granulated sugar  

1/2 tsp cinnamon

1/4 tsp baking powder

Pinch of salt

1/2 cup old-fashioned oat* 

1/4 cup unsalted butter, melted

2 tbsp 1% milk

2 tbsp honey

1 tsp vanilla extract

5 oz white chocolate, melted (you’ll only use 2.5 oz)

1/4 cup colored sprinkles

Directions

Preheat oven to 375°F. Line two baking sheets with Silpats; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted. Careful not to overheat to prevent scorching.

Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. Place on a tray lined with wax paper to harden.