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Noble Pig's Chocolate-Pinot Noir Fondue

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Here's a recipe we did for our wine club members quite awhile back.  We have had so many people ask us to post this recipe becuase they've either lost it or want to share it with friends. So here it is, we hope you enjoy it!

With Valentine's Day right around the corner, sweets are definitely the center of many gatherings and chocolate is often what we reach for first. By adding wine to this recipe, we improve flavor perception and get this wonderful yummy dessert. It’s magical, especially with all the yummy dipper possibilities

Noble Pig's Chocolate-Pinot Noir Fondue

1 cup heavy cream
1-1/2 teaspoons instant espresso powder
12 ounces milk chocolate chips
2 Tablespoons Noble Pig Pinot Noir wine
2 teaspoons vanilla extract

Dippers…Lady Fingers, Marshmallows, Pound Cake, Bananas, Pretzels, Dried Pineapple Rings, Strawberries, Raspberries, Graham Crackers…the possibilities are endless.

Combine cream and espresso powder over medium heat; bring to a simmer. Add chocolate chips and stir constantly until chocolate melts. Stir in the wine and vanilla extract.

Pour the chocolate sauce into a fondue pot or a small slow cooker to keep warm. Use skewers to dip accompaniments into the chocolate.

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Posted by Noble Pig at Saturday, January 14, 2012 1:09 PM | Add Comment

Bacon, Egg & Toast Cups

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Wow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack.  It's like the whole kit and kaboodle in one bite.  Do you know how hard it is to have the bacon, eggs and toast done at the same time?  Well of course you do, you've tried.  It's a challenge.

So I guess this post has now saved you from morning despair and frustration.  Lucky you.  Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).  It's just fantastic and a perfect solution to making breakfast for a lot of mouths.  Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school.  They will be very happy for that.


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Look at that, it's just perfect.

Bacon, Egg and Toast Cups
Adapted from Martha Stewart
Serves 6 or more

Cooking spray
6 slices white or whole-wheat sandwich bread
1/4 cup butter, melted
6 slices bacon, preferably thick cut
6 large eggs
Coarse salt and fresh ground pepper

Preheat oven to 375o F.  Spray 6 standard muffin cups with cooking spray.


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With a rolling pin, flatten bread slices slightly and with a 4-1/4" cookie cutter, cut into eight rounds. (Now, most of us don't have a cookie cutter that large.  Flatten your bread and place your largest round cutter on the bread and use as a guide to cut that size hole. 4-1/4" is pretty much what a piece of sandwich bread will measure when flattened. So, you are essentially cutting the largest round you can minus any crust.)  Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup.  Use extra bread to patch any gaps on bottom or sides.  Brush bread with melted butter.

In a large skillet, cook bacon over medium, until almost crisp (I cooked my bacon in the oven for 6 minutes on 375o F.) The bacon will continue to cook in the oven. 


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Lay 1 bacon slice in each bread cup and crack an egg over each.  Season with salt and pepper. Place muffin tin on a rimmed cookie sheet to catch any bacon fat.  Bake until egg whites are just set, 20 to 25 minutes. 


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And they easily pop right out of the tin.  So perfect.

Bacon, Egg and Toast Cups
Adapted from Martha Stewart
Serves 6 or more

Cooking spray
6 slices white or whole-wheat sandwich bread
1/4 cup butter, melted
6 slices bacon, preferably thick cut
6 large eggs
Coarse salt and fresh ground pepper

Preheat oven to 375o F. Spray 6 standard muffin cups with cooking spray.

With a rolling pin, flatten bread slices slightly and with a 4-1/4" cookie cutter, cut into eight rounds. (Now, most of us don't have a cookie cutter that large. Flatten your bread and place your largest round cutter on the bread and use as a guide to cut that size hole. 4-1/4" is pretty much what a piece of sandwich bread will measure when flattened. So, you are essentially cutting the largest round you can minus any crust.) Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps on bottom or sides. Brush bread with melted butter.

In a large skillet, cook bacon over medium, until almost crisp (I cooked my bacon in the oven for 6 minutes on 375o F.) The bacon will continue to cook in the oven. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.  Place muffin tin on a rimmed cookie sheet to catch any bacon fat. Bake until egg whites are just set, 20 to 25 minutes.

One Year Ago: Sweet and Sour Pork
Two Years Ago: Spike Mendelsohn's Toasted Marshmallow Shake
Three Years Ago: Cheesy Pepperoni Pizza Dip

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Posted by Noble Pig at Sunday, January 08, 2012 3:14 PM | View Comments (1) | Add Comment

Slow-Cooker Roast Pork with Cranberry-Pineapple Sauce

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What a meal.  Busy life = slow-cooking meat = happy family. 

Again, I am embracing the slow-cooker.  It's saving me! However, have you ever been home all day while the slow-cooker is going?  Or worse asleep at night while it's cooking? I feel like I snack more while those amazing smells are wafting from the kitchen.  Then the kids come home from school and whine until dinner because they smell the food too.  And want it.  Oh well, a small price to pay for an awesome meal.

This pork, is melt in your mouth delicious.  And you can literally throw it together in 5 minutes and be on your merry way.  When you get home you will have a fabulous, slightly sweet and savory meal that goes QUITE well with mashed potatoes.  And there is so much juice to pour over the meat, leaving it moist and yummy. Ah, bliss.

We will be doing this one again and again this winter.

Slow-Cooker Roast Pork with Cranberry-Pineapple Sauce
Serves six

1 boneless pork roast, about 4 to 5 pounds, remove any string that might be holding it together
Kosher salt and fresh ground pepper
Garlic powder
1 (20 ounce) can crushed pineapple
1 can whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt

Remove any string that be tying the pork and pat the roast dry.  Season the roast with Kosher salt, pepper and garlic powder.  (Get the seasoning in all the crevices).  Place roast in the slow-cooker.

In a large bowl mix together pineapple, cranberry sauce, nutmeg, cloves and 1/2 teaspoon Kosher salt.  Pour over the pork in the slow-cooker.  Cover and cook for 7.5 hours on low.

Serve slices of pork with sauce spooned over top.

One Year Ago: Dark Chocolate Espresso Pudding with White Chocolate Whipped Cream

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Posted by Noble Pig at Monday, January 02, 2012 4:09 PM | View Comments (6) | Add Comment

Glazed Doughnut Muffins

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If you are looking for something to make for that next special breakfast....I highly suggest these.  It's a muffin, that tastes like a doughnut.  See, you already feel less guilty just by its shape. Oh yeah, and the fact that it is not fried in oil.

Anyway, I always feel guilty eating doughnuts, I hate that.  Who doesn't want a doughnut with an ice, cold glass of milk?


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I can also tell you, these are the perfect after school snack.  Not a lot to say here other than, these are incredible and why not give it a try.

It's a doughnut in a muffin's body.  Utterly genius.

Glazed Doughnut Muffins
From King Arthur Flour
Makes 12 muffins

For the muffins:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup golden brown sugar, packed
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 Tablespoons butter, melted
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla
2 Tablespoons hot water

Preheat oven to 425o F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil and both sugars until smooth, about 2 minutes.  Add eggs, one at a time.  With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Mix in the flour alternately with milk until combined.

Spoon batter into cups, filling them to the top. Smooth the tops with the back of a spoon.  Bake until muffin tops are a pale golden brown and spring back to the touch., about 15 to 17 minutes.  Cool muffins in the tin for 5 minutes before removing.  Cool 10 minutes before glazing.

To make the glaze, in a medium bowl, combine all ingredients and mix with a spoon until smooth.

When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden (about 2 minutes).  Dip a second time and allow to harden again. Serve.

One Year Ago: Rugelach
Three Years Ago: Cranking It Up

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