Happy Birthday Sugar & Pickles!

It's a very Happy Blog Birthday around here!

Today Sugar & Pickles is celebrating five years of blogging! Holy moly... Sometimes I just can't believe how fast time flies! I apologize for all the extra exclamation marks.

This past year has been full of amazing milestones. It's really made me step back and evaluate things in my personal life and on Sugar & Pickles. There's just simply so much I want to do and get accomplished this year. I'm not saying it's a resolution (you know how I feel about those)... It's more of a "Honey Do List" if you will.

My goal this year for this blog is to connect more with readers. As I may have mentioned before, some of the readers on this blog are family members from across the globe. The other half are wonderful people that stumbled upon this little blog and stayed to read what we've been up to. By the way, Thank you! Thank you for your patience and hanging in there when I went months without writing.

Life sometimes gets away from me. Running your own business can be very demanding and I usually have so many things going on at once. My attention can get a little divided and sometimes this little space doesn't get the love it should be. My husband likes to call it... ShayDD.

Let's celebrate this new year of blogging and us connecting more on this space. So! Let's eat cheesecake! To be more specific, let's share a Vanilla Bean Cheesecake with Crystallized Cranberries.

Vanilla Bean Cheesecake with Crystallized Cranberries

yields: 6" cake

Equipment you'll need:

• 6" Straight-Side Cake Pan
• 9" Straight-Side Cake Pan
• Food Processor or Coffee Grinder
• Parchment Paper
• Slotted Spoon or Spider Skimmer
• Heat-Proof Bowl
• Rimmed Cookie Sheet
• Wire Cooling Rack
• Pie Weights or Dry Beans
• Electric Mixer
• Tea Kettle

For the Ground Almonds:
1/2 cup Slivered Almonds

Preheat oven to 350°F.

Line a cookie sheet with parchment paper. Add slivered almonds onto cookie sheet in a thin layer. Bake almonds until lightly toasted, about 3 to 4 minutes. Remove from the oven and allow to cool for about 20 minutes.

In a small food processor or a coffee grinder; grind the almonds until it looks like coarse meal or coarse sand. Make sure that the almonds are completely cool or you'll make toasted almond butter. Measure out a 1/3 cup of ground almonds and set aside. You'll have extra ground almonds.

[hint: Top your yogurt or salad with the extra ground almonds. I also love to top pasta with ground almonds]

For the Crust:
1 cup (120 grams) Unbleached All-Purpose Flour
1/3 cup (28 grams) Freshly Ground Almonds
2 tablespoons (28 grams) Dark Brown Sugar
1/4 teaspoon Kosher Salt
6 tablespoons (90 grams) Unsalted Butter, cold and diced

Preheat oven to 400°F.

Lightly butter a 6" straight-side cake pan and set aside.

Whisk together flour, ground almonds, sugar, and salt. With a pastry blender or rub with your fingers until the mixture resembles coarse sand or coarse meal. The dough should hold together when squeezed. If the dough is too crumbly, sprinkle a teaspoon or two of cold water.

Press the dough firmly to the bottom of your prepared 6" cake pan. Be sure to press the crust almost all the way up the sides of the cake pan. Cover the crust with parchment paper and add pie weights or dry beans. Bake the crust until just set or beginning to turn slightly golden, about 10 to 12 minutes. Remove from the oven and let cool while you make the filling.

For the Filling:
8 ounces (226 grams) Philadelphia Cream Cheese, room temperature
1/4 cup (50 grams) Granulated Sugar
2 tablespoons (28 grams) Heavy Cream
1 Large Eggs
1 1/2 teaspoons Vanilla Bean Paste
1 teaspoon Fresh Lemon Juice

Reduce the oven to 325°F.

In the bowl of your electric mixer; cream sugar and cream cheese together until smooth. Add egg and be sure to scrap the sides of your bowl to ensure that the egg and cheese mixture is mixed well. Add the cream, vanilla and lemon juice; mix until incorporated.

While making the filling, bring water to a boil in a tea kettle.

Pour the cream cheese mixture into the pre-baked crust. Put your unbaked cheesecake pan inside a 9" straight-side cake pan. Pull the oven rack slightly and place the pans in the middle of the rack. At this time, your water should have come to a boil. Carefully pour the water into the 9" cake pan and gently push the oven rack back into the oven. Please be very careful not to allow any water to spill into the cheesecake.

Bake the cheesecake until just set, but with a slight giggle; about 25 to 30 minutes. Remove from the oven gently not to allow any water into the cheesecake and let cool for at least 1 hour. Loosen the edges gently with a butter knife. Place a piece of parchment paper over the cheesecake and your hand on top of the parchment paper. Carefully invert the pan onto your hand to remove the cheesecake. Immediately turn the cheesecake right-side up onto a serving plate. Carefully remove the parchment paper. Chill the cheesecake in the fridge overnight or for at least 6 to 8 hours.

For the Topping:
1/2 cup Water
1/2 cup Granulated Sugar
1/2 cup Cranberries

Pour the cranberries in a heat-proof bowl and set aside.

In a small saucepan, combine water and sugar to make a simple syrup. Simmer the sugar over medium-low heat until sugar is completely dissolved. The simple syrup should be crystal clear. Slowly and carefully pour the hot simple syrup over the cranberries and stir to make sure all of the cranberries are coated.

Allow the cranberries to sit in simple syrup to sweeten for about 2 hours. The longer the cranberries sit in the syrup, the sweeter they become (I like a nice sweet/tart contrast, so 2 hours worked nicely for me). Be sure to stir the cranberries often within the 2 hour time span.

Place about 3 to 4 tablespoons of sugar into a small bowl and set aside.

Nest the cooling wire within a rimmed cookie sheet. Using a spider skimmer (my favorite kitchen utensil) or slotted spoon, spread the cranberries onto the cooling wire. Be sure that the cranberries aren't touching each other. Allow the excess simple syrup to drip off the cranberries, about 8 to 10 minutes. It's very important that you allow the extra syrup to drip off the cranberries or the end result will be clumpy cranberries instead of sugar dusted cranberries.  

[hint: You can make the cranberries one ahead. Cover the cranberry and simple syrup bowl with shrink wrap and place it the fridge overnight. Be sure to stir the cranberries often. Save the extra simple syrup for more cranberries or better yet... for cocktails!]

Enjoy the rest of your day! ~ Shay

Visiting Europe | Vaduz, Liechtenstein

After spending a few days in Feldkirch, Austria; I was ready to move on and visit one of my favorite countries in Europe... Liechtenstein! Not familiar with Liechtenstein? Well, you should be! Liechtenstein is a landlocked German-speaking micro state which borders both Switzerland and Austria, From Balzers to Ruggell, this alpine country is absolutely breathtaking. I so love it here!

I think I've trekked almost ever nook and cranny of this wonderful country. I only say "almost" because every time I turn a corner, I find something new and exciting here. On this visit, I spent most of my time in Vaduz. Not only is Vaduz internationally known for their baking, mountain biking, and skiing; it's also the capital. Personally, I think Vaduz is the hub of emerging artists, modern to medieval architecture, wonderful fashion, amazing jewelry, great wine, and delicious food (especially the chocolates and cheese).

By the way, when I say mountain biking; I don't mean a steep hill in New Jersey. I mean... The Alps! Those guys are insane... Crazy endurance. Maybe one day I'll give that a try. Maybe. In the meantime, I'll enjoy their food and wine.

Are you thinking... Really?! Liechtenstein wine?! Yes, really. Great wine! The Prince of Liechtenstein himself has a wine cellar/vineyard (called Hofkellerei) that you can visit and taste. He has a private stash, but I couldn't get my grubby hands on it

If I could move here tomorrow, I would! Not sure if the husband would like that very much (wah wah). Honestly, there are just so many wonderful things to see, eat, and experience here. Let alone the amazing landmarks in Vaduz, from the beautiful Vaduz castle overlooking the city to the Kuntsmuseum Liechtenstein (museum of modern and contemporary art). I think deep down inside, I rather keep Liechtenstein as my little secret. Go ahead and be spontaneous! Jump on a plane today and head over there. I'm more than willing to be your tour guide

Visiting Europe | Feldkirch, Austria

As I mentioned in our previous post, we've been away from this space for a while and wanted to catch you up on what we've been up to. My husband and I had an opportunity to head back to Europe at the end of summer.

If you read this blog in the past, you know that I've visited this area about fours ago. And, I was completely happy to be back again. As you may or may not know; not only is my husband my taste-testing guinea pig, but he also works for an international company. Every now and again, he has to visit headquarters and more than happy to join him.

While he was off at work. I got to trek around and discover Feldkirch, Austria. Feldkirch is a medieval town nestled between Switzerland and Liechtenstein. This quaint little town has tons of charm and history. Most of the city still has old fortifications that were built by German King Maximillian I in 1507 (Sorry for the added history lesson, but I love knowing a little more of where I visit). I think the highlight of this old city is the amazingly preserved Schattenburg castle.

The Schattenburg castle is nested on a hill overlooking Feldkirch. I trekked up a steep, but walkable hill from the old town. Trust me... It was so worth it! The castle is small, but the breathtaking views of the city alone made me forget that steep hike.

If you're ever in this area, I recommend that you take a daytrip into Feldkirch. There are cool little boutiques, designers shops, and amazing food. There's also an amazing farmers' market here on Saturday mornings. Come early because a lot sells out quickly and come ready to eat everything. I especially wanted to eat everything from the mobile cheese truck. Mmm... cheese! Even if you don't like farmers' markets, you'll enjoy this one. It's a nice place to stroll around; people watch and listen to local artists preform.

The only thing I was shocked by here was... Most shops have sporadic hours. And when I say sporadic hours, I mean they open whenever they feel like it. Also, everything closes around lunch time for around almost 2 hours (including cafes and most restaurants) and they close early. I've been to Europe before and I know shop and restaurant hours are different then back home, but it was a bit shocking here in Feldkirch. But it kind of didn't bother me that much (except for when i was hungry) since the architecture and beautiful flowers kept me busy. It was a little difficult to choose pictures of this precious city to share with you, but I think I managed to show my steps in Feldkirch.

Enjoy the rest of your day! ~ Shay

2015... And where we've been

Happy New Year! How are you guys doing on your resolutions? Have you given up yet? Are you still motivated? As I mentioned once or twice, resolutions are not my bag. I hate lying to myself. I think the idea of resolutions is wonderful and traditional. Their just typically extreme... Go to the gym twice a day/seven days a week, cut out all cheeseburgers, no more alcohol until next New Year's Eve, stop shopping entirely and bank every cent, etc., etc.

Let's face it together. Resolutions just doesn't work (at least for me). So screw'em! Instead, let's set daily (realistic) goals. For example... Today:

1: Take a yoga class
2: Eat dinner at 7:00PM (We're late night eaters)
3: Set the dinner table with candles just because it's Friday
4: Treat myself to a fancy cup of cappuccino
5: Write a blog post
6: Be nicer to myself (Haven't mastered this one, so I work on it daily)

As you can see, I'm a simple chick. My goals aren't fussy. They're just realistic for me.

So! It's been a while since I've been on this space sharing with you and I feel pretty ashamed about that. Sometimes life happens and time seems to get away from me. A lot of things have happened while I've been out of touch on this space. If you follow us on instagram (you can also follow my personal instagram)... You probably know some of the things we've been up to.

Since my last post; I've celebrated a birthday and a huge anniversary milestone. My in-laws moved to a different state. We welcomed a beautiful squishy new niece and a new nephew I still need to meet. In addition, we had the opportunity to head to Europe and a few places in between. In the next few posts I'll be sharing some pictures of our adventures.

Oh! By the way... It's super cold here. Enjoy the rest of your day! ~ Shay

Grape Polenta Cake

Happy Spring!

Today is the first full day of Spring and we need to celebrate with cake! So, I started rummaging through my pantry and fridge looking for something to make.

All I knew while rummaging was that I didn't want anything frosted or chocolate. I wanted something simple, rustic and delicious. Hidden in the back of the fridge, I spotted the red globe grapes that my husband bought a few days back. Some were starting to look a little sad and squishy (ew!), but the rest was still useable. I hate letting anything go to waste.

 

I knew right away that I wanted to make a polenta cake with these lovely jewel toned beauties. I was inspired by one of my favorite comfort meals: Roasted Chicken with Grapes over Creamy Polenta. A MUST try!

Personally, I don't mind the seeds. I actually like eating them. Always have. My husband in the other hand… not so much. But… I decided to bake with them anyway. More cake for me if he hates it.

Grape Polenta Cake 

Makes: 9" cake

6 tablespoons (90 grams) unsalted butter, room temp

1/2 cup (100 grams) granulated sugar

1 teaspoon vanilla paste

1 teaspoon lemon zest

1 large egg

1/2 cup almond milk*

1 cup (130 grams) all-purpose flour

1/2 cup (65 grams) coarse ground yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

2 1/2 cups red globe grapes or any seedless grapes

2 teaspoons turbinado sugar

*You can use regular milk or buttermilk. Almond milk is what I happen to have in the fridge.

Preheat oven to 350°F.

Butter a 9" springform pan. Set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.

In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until pale and fluffy. Add vanilla paste, lemon zest and egg until well combined. Reduce speed to low, beat in the dry ingredients and milk in 3 additions (starting and ending with dry ingredients).

Pour batter into prepared springform pan. Randomly arrange or form a pattern with the grapes on-top of cake batter. Don't worry about pushing the grape into the cake. They will sink as the cake bakes. Bake for about 20 - 25 minutes (depending on your oven). 

 Happy Friday!

{Leftovers Becomes} Chili and Cornbread with Jalapenos

My husband and I love tacos! Chicken tacos, pulled pork tacos, beef tacos, fish tacos or lingua tacos. If you can put it in a corn tortilla… we'll eat it!

I think we eat tacos at least 2 times a month. Being that we had ground beef in the fridge, I made "American Style" tacos for dinner. Very rarely do we have leftovers, but I guess there's a first time for everything.

With Super Bowl around the corner, I decided to turn our leftover taco meat filling into delicious chili accompanied by cornbread with jalapeños. You can basically make this with any leftover meat you may have. This recipe will probably be delicious with leftover pulled pork or beef roast. Depending on seasoning of the meat you use, you may have to adjust the seasonings a little to your liking. If you like your chili spicier, just add more chipotles. Our leftover taco meat is pretty spicy, so the ratio that I used for this recipe was perfect.

Also, this is very important; don't forget to serve the chili with delicious condiments. Like... chopped scallions, lime wedges, diced tomatoes, diced avocados, cornbread, cheese, radishes or even mustard. These are all a must in my house!

Chili

Serves: 6

Soaking the Beans
1 cup Dry Pinto Beans
1/2 cup Dry Red Kidney Beans
1/2 cup Dry Black Beans
5 to 6 cups Water

In a large bowl, add the beans and water (add more water if needed to completely cover the beans). Let stand overnight. Drain and rinse the beans.

Cooking the Beans
2 large Bay Leaves
2 large Garlic Cloves, smashed and paper removed
6 cups Water
Drained and Rinsed Beans

In a large saucepan, add beans and water. Over medium-high heat, bring beans and water to a boil. Once the water comes to a boil, add garlic and bay leaves. Cover the saucepan, reduce the heat to low and allow beans to simmer until tender (about 25 - 30 minutes).

Once the beans are tender, reserve 1 1/2 cups of the cooking liquid. Discard the bay leaves and garlic. Drain the beans, but do not rinse and set aside.

For the Chili
1 tablespoon Olive Oil

1/2 large Yellow Onion, diced
1 Green Bell Pepper, diced
1 Jalapeños, diced small
2 Chipotles, roughly diced
2 Garlic Cloves, minced
1/2 teaspoon dry Mexican Oregano
2 teaspoons Smoked Paprika
2 teaspoons Ground Cumin
1/2 teaspoon Cayenne Pepper
2 tablespoons Dark Brown Sugar
2 tablespoons Worcestershire Sauce
1 (14.5 oz) can Fire Roasted Tomatoes, diced
2 cups leftover Taco Meat
cooked Beans
1 1/2 cups reserved cooking liquid
Salt and Pepper to taste

In a small bowl, combine the dry oregano, smoked paprika, ground cumin, cayenne pepper and brown sugar. Set aside until ready to use.

In a large saucepan over medium-high heat, add olive oil. Saute onions with salt and pepper until translucent (about 3 minutes). Add the bell peppers and jalapeños, cook until softened (about 2 - 3 minutes). Then add garlic and continue to saute until fragrant (about 1 - 2 minutes). You can add our spice mixture and continue to saute until the spices are fragrant (about 1 - 2 minutes). 

At this point, don't worry! The spices will look like they are starting to stick and burn (I promise they are not). Carefully add the Worcestershire sauce (it will steam quite a bit, so be careful not to burn yourself) to deglaze the pan by stirring and scraping any brown bits (from the spices) on the bottom of the pan. Stir in the fire roasted tomatoes and leftover taco meat until combined.

Cover the saucepan, reduce the heat to medium-low and simmer for 20 minutes. Add the beans and the reserved cooking liquid, simmer for another 30 minutes. If needed add more water to the desired consistency. Serve chili with preferred condiments.  

Cornbread with Jalapeños

adapted from Everyday Foods - Issue 86 (October 2011)

1 cup All-Purpose Flour
1 1/2 cups Yellow Cornmeal
6 tablespoons Granulated Sugar
1/2 teaspoon Smoked Paprika
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Kosher Salt
1/2 cup Unsalted Butter, melted
1 cup Buttermilk
3 large Eggs, lightly beaten
1 (7 oz) can Sweet Corn
1 Jalapeños, diced small

Preheat oven to 375°F. Butter a 9" x 9" baking pan and set aside.

In a large bowl, whisk together flour, cornmeal, sugar, smoked paprika, baking powder, baking soda and salt. Set aside. 

In a medium bowl, stir together melted butter (allow to cool slightly before adding the rest of the liquids), buttermilk and eggs. Once combined, add the mixture to the dry ingredients and stir until combined (DO NOT OVER MIX!). Stir in the corn and jalapeños until combined.

Pour the mixture into the prepared baking pan. Bake for approx 20 minutes (depending on your oven) or until a toothpick inserted comes out clean.

 

First Snow of 2014

We awoke to a winter wonderland this morning. The scenery was absolutely beautiful, until it dawns on you... "Oh crap! I have to go outside! Do I really need to shovel out the car?! ...Boo!" To be fair to Mother Nature, it wasn't so bad. Even though it was 11 degrees out (not even kidding), the snow was actually light and fluffy, so it made it pretty easy to shovel.

I know it's been a while since I last posted, so I wanted to stop in and see how my blog friends were doing. I hope you had a wonderful holiday and got to spend it with loved ones. Santa was pretty good to me this year... I was gifted a super bad-ass awesome camera! I've been taking pictures every chance I get. I'm still learning all the new functions and buttons on my new camera. So, I figured I would share some of the pictures I took today.

By the way... My mum plant does not look happy covered in snow!