Reader Favorites of 2013

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It’s been another great year here at Tide & Thyme. A great year of cooking, and a great year of eating. A big thanks to you guys for making this the best year for the site yet, and I hope to see you back here next year looking for tasty new recipes!

So without further adieu, here are your favorite posts from this year…

Beer-Candied BaconThe beer-candied bacon was by far the most popular post of the year. In fact, it was one of the top pins on Pinterest for the year as well! And, for good reason – it’s easy, delicious, and unforgettable. For something I was debating even taking pictures of and sharing with you guys, I’m so glad I did – because it’s turned out to be one of the most popular recipes of all time here on the site! Thank you internet, for loving beer and bacon as much as I do…

Homemade Enchilada SauceHomemade Enchilada Sauce – This was another big year for DIY-ing in my kitchen, and this enchilada sauce is one of my favorite “store-bought” ingredients to make at home. Takes just a few minutes to bring together, and the flavor is unparalleled to anything you’d find on a shelf in the supermarket.

Indonesian Pork TenderloinIndonesian Pork Tenderloin was another big hit here on the site this year. I love pretty much any flavorful twist on this tender protein choice, but there’s something about the combination of flavors found here that make this recipe a winner I keep coming back for, and evidently you guys do too!

Bacon Stout Chocolate CheesecakeBacon Stout Chocolate Cheesecake – with all those components in one recipe, what’s not to love? This was a recipe I tried to copycat from our local brewpub (word to Dogfish!) that ended up being even better than their version, if I do say so myself.

Oreo Cheesecake BitesOreo Cheesecake Bites – ya’ll clearly love your sweets, and here at Tide & Thyme we aim to please. These guys are perfect little bites of perfection chock full of everyone’s favorite sandwich cookie. No wonder it’s been such a hit!

Bacon and Aspargaus Pasta

Bacon and Asparagus Pasta – this was one I just kind of winged one night, that turned out to be a favorite. It’s quick and filling, and aside from the asparagus – can be made with ingredients most of us usually have on hand.

Lemon Cupcakes with Blackberry ButtercreamLemon Cupcakes with Blackberry Buttercream – citrus and berries are always a winning combination in my book, but when paired with a cupcake? Well then it’s just pretty tough to beat! You guys evidently felt the same.

Chocolate Cream PieChocolate Cream Pie – one of my very favorite desserts, as well as yours. It’s been a classic for ages. This version is rich and delicious, and cuts absolutely beautifully – something that can be tricky when it comes to cream pies. 

Beef Burritos with Poblano QuesoBeef Burritos with Poblano Queso – a quick weeknight dinner that’s something different than your standard tacos. Tender ground beef, corn, and black beans all rolled up in a flour tortilla, then topped with a creamy cheese sauce that’ studded with smoky poblano peppers. Win!

Blackberry MargaritasBlackberry Margaritas – it may be the dead of winter, but we can still dream of our favorite summertime drinks…like, these insanely delicious margaritas. Fresh berries are pureed and added to a homemade margarita mix to make a cocktail that is out of this world delicious!

So, there they are – the reader favorites for 2013. Thanks again for making it such a fantastic year for us, everyone! And, make sure to check back tomorrow for some of my favorites from this year that didn’t make it to the list!

Roasted Tomatillo Salsa

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Roasted Tomatillo Salsa (Salsa Verde)

Ahh, Cinco de Mayo – pretty much my favorite holiday next to Christmas. Where I can drink as many margaritas and eat as much guacamole as I want, and not be chastised for it. It’s funny actually, because a little over 5 years ago I wouldn’t have touched Mexican food with a 10 foot-pole. Can  you believe that? Thank goodness I came around, and things like tomatillos and cilantro are on my shopping list every week. In fact, I’ve started visiting my local Latin produce guy at the flea market every week – just because his produce is superior, and a much better bargain than at Mega Mart. I get all my Mexican staples there – dried beans, limes, corn husks for tamales, poblanos and jalapenos. Heh, it never ceases to amaze me where these roads in my kitchen are leading me everyday!

So, in case you were wondering – like I was 5 years ago – what in the Hell is a tomatillo? And, what do I do with it? I’m here to help! While they look similar to green tomatoes – they’re actually closely related to gooseberries. They have a papery husk on them that must be removed before cooking. They have a bright flavor, with a natural smokiness. When roasted, that flavor is amplified. And when combined with other flavors – like roasted garlic and jalapeno, it’s just out of this world.

I like to serve this salsa whenever I make carnitas, as I think the brightness plays off wonderfully against the richness of the pork. But, it’s good with all kinds of traditional Mexican dishes! And, a change of pace from the traditional red salsa that we all know and love. So step outside of your comfort zone, and try something new for this Cinco de Mayo!

Roasted Tomatillo Salsa

6 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
4 large garlic cloves, peeled
1 jalapeno
about 1/3 cup loosely packed, roughly chopped cilantro
1/2 small white onion, chopped
juice of 1 lime
1/4 cup water
salt

Heat a large, nonstick skillet over medium-high heat.  lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down.  Cook for 3-4 minutes, or until the tomatillos are well-browned.  Turn everything over and brown the other side (the tomatillos should be very soft).  Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds.  Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilantro to the food processor, and blend to a coarse puree.  Pour into a dish and add more water if necessary, to give the salsa the proper consistency.  Add lime juice and salt (about 1/2 tsp) to taste.

Source: adapted from Mexican Everyday by Rick Bayless via Pink Parsley

DIY Strawberry Daiquiri Mix

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Strawberry Daiquiri MixStrawberries. Ice. Rum. What’s not to love in a strawberry daiquiri? Pre-bottled mixes, that’s what. As with the margarita, and every other libation known to man – I’ve found that drinks are always better when made from fresh ingredients right in your own home!

My girlfriend is getting married in June, and requested strawberry daiquiri cupcakes for her beach wedding (recipe is coming Friday!). I found a couple of recipes that looked promising, but they all used fresh strawberries in addition to a store-bought mixer. I decided to take matters into my own hands, strike two birds with one stone, actually have fresh pureed strawberries IN the mix. It’s pretty much a glorified strawberry simple syrup – but it’s wonderful! Great when blended with ice for a strawberry daiquiri, on top of ice cream, or a little bit in your glass of lemonade will turn it a gorgeous hue of pink.

DIY Strawberry Daiquiri Mix

2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

For a cocktail:
ice
fresh strawberries
rum (white or brown)

In a small saucepan combine the water and the sugar over medium heat. Stir until sugar dissolves.

Combine lime jucie, strawberries, and sugar syrup in a blender and puree until smooth.

To make a cocktail; combine 1.5 cups ice, 1/4 cup daiquiri mix, 2 sliced strawberries, and 3 Tbsp rum in a blender. Blend until smooth. Pour into a tall glass with a straw, and garnish with a strawberry.

Fresh Cherry Cobbler

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Fresh Cherry CobblerBing cherries have been popping up in my supermarket for a reasonable price already this year. They’ve been really good too – dark red and firm. Usually, it’s all I can do to restrain myself from eating them all “as-is” – but I do like to bake with them when possible. And muddling is always fun, and there’s no better reward than these fresh cherry margaritas.

A couple weeks ago, I headed over to the Opportunity Shop on the island. It’s a thrift store that is run by one of our local churches. We were at our weekly lunch excursion to Mom’s, and I left the boys with her to walk over to the thrift store, for a few blessed minutes alone. I always find my favorite props and old table linens there. And, on this occasion – I got an awesome stash of cookbooks. 2 of Giada’s cookbooks, an America’s Test Kitchen cookbook (Restaurant Favorites at Home), and also this Wolfgang Puck cookbook. We went home, the boys took a nap, and I enjoyed a cup of tea and my new cookbooks in peace. When I came across Wolfgang’s recipe for fresh cherry cobbler – I knew that it had to happen. I had just enough cherries in the fridge, so I made it for dessert that very night.

It was absolutely delicious. Often with cherry desserts, the flavor is so artificial. Not the case here! Every bite was bursting with the flavor or fresh cherries, only intensified because they’d been baked. And the cobbler topping just soaks up all the juices that were exuded during the baking process. Topped with a scoop of vanilla ice cream, it really was Heaven.

My only complaint was the cobbler topping though. Not really a fan of the fact that you roll it out, then cut squares. Next time I’ll probably cut a cute shape out with a cookie cutter. Or maybe just do a crumbled cobbler topping – there’s something about that rustic look that I just love. Regardless, this was a wonderful dessert that I’m definitely looking forward to making again when cherry season is in full swing!

Fresh Cherry Cobbler

For the topping:
2 cups cake flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small chunks
3/4 cup heavy cream

For the filling:
2 pounds fresh cherries, pitted
1/4 cup honey, mild flavored such as clover or orange blossom
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons lemon juice
2 tablespoons Kirsch (I used my DIY strawberry vodka)
1 tablespoon unsalted butter, softened
2 tablespoons unsalted butter, chilled and cut into small pieces, plus butter for the pan
2 tablespoons heavy cream
2 tablespoons sugar

Powdered sugar for dusting
Good-quality vanilla ice cream for serving (optional)

Make the shortcake topping. Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless steel blade; pulse a few time to combine. Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel. With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form. With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch square. With a sharp knife, neatly trim the edges of the square, then cut it into 8 equal squares. Line a baking sheet with parchment paper, transfer the squares to the baking sheet, and refrigerate at least 30 minutes, or until needed.

Pre-heat the oven to 375. In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon. Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly. Grease and 8×8 baking dish with soft butter. Pour the fruit mixture into the buttered pan. Dot the surface with the chilled butter.

Arrange chilled shortcake squares neatly on top of the filling in the pan. Brush the shortcake with the heavy cream and sprinkle with the granulated sugar. Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes. Remove from the oven and let it settle at room temperature for at least 10 minutes.

To serve, use a large spoon to transfer each square of shortcake and the filling beneath it to an individual dessert plate. Dust with powdered sugar, and top with a scoop of vanilla ice cream if desired.

Source: adapted from “Wolfgang Puck Makes it Easy” by Wolfgang Puck