Wedding Recap: Our Signature Cocktail

No food or recipe posts today.  It's been about two months since Boo and I tied the knot...so without further ado: we're back to Wolfingham.  

photos by the crazy talented Carly Michelle Photography

We decided it would be fun to have a signature cocktail at our wedding, and with a last name like Wolf, how can you not make a play on it?  I'm a big fan of vodka sodas, extra lime. Very highbrow, I know, but it's lower calorie than many other mixed drinks.  And since it's clear, makes for an easier tomorrow...AKA -- improved hangovers!  But we wanted to turn up the volume at our wedding.  

Carly Michelle Photography

I bring you...The Howling Wolf: vodka, soda water, a splash of freshly squeezed grapefruit juice and a wedge of lime.

Carly Michelle Photography

And what's a signature drink without signature straws?  We ordered these pretty ladies online.  But they weren't without DIY roots.  We painstakingly attached hundreds of personalized drink flags onto the pink and white straws.  What I will do for a good monogram or Howling Wolf.  Dedication, I tell you!  

Carly Michelle Photography

But we didn't stop there.  We needed pink and gold personalized M&Ms, too.  

Carly Michelle Photography

Carly Michelle Photography

And pink and gold glitter personalized lollipops. 

Carly Michelle Photography

The bar was outfitted with lots of goodies, including truffle popcorn and candied nuts.   

Carly Michelle Photography

But we couldn't help bringing some more glitz.  Gold Jordan almonds.  Beauties! 

Carly Michelle Photography

One of our favorite vendors, Julia Bez did all the calligraphy for our wedding including our  menu, table assignments and of course, the drink and hashtag signs.  She is amazing. And so talented and sweet.  

Carly Michelle Photography

What's your favorite mixed drink? Are you having (or did you have?) a signature cocktail at your wedding? 

xx,
Mrs. Wolf 

The Best Miso Glaze, Ever

This is not hyperbole.  Honestly, this miso recipe is the best I've ever made.  It's perfect on steamed or roasted vegetables, tossed with rice and tofu or served as a dip for summer rolls.  Don't even get me started on that.  I'm dreaming of those crispy and crunchy summer rolls as we speak (well...as I type).  

Ingredients for 2 servings:
2 tsp red or white miso paste*
1 tsp tahini
2 tsp rice vinegar
2 tsp sesame oil 
1-2 tsp soy sauce (for those salt sensitive folks, you may prefer 1 tsp) 
1 tsp ponzu 
1 tsp garlic, minced through a garlic press (if you don't have one, just mince it as finely as you can)
1 tsp ginger, minced through a garlic press (if you don't have one, just mince it as finely as you can)

*white miso is milder than red, and I much prefer its sweet, mellow flavor. 

Directions:
1. Combine first two ingredients 
2. Mix in the rest of the ingredients
3. Refrigerate or serve immediately 

what you'll need

mixed and ready

with summer rolls

served with a rice bowl

drizzled over a vegetable and herb bowl

mixed into a shaved vegetable bowl 

Have you ever cooked with miso? It's great with eggplant and fish, too!  I'd love to hear how you like this recipe if you try it.  Hope you enjoy...

xx,
Mrs. Wolf

Apple and Pear Cinnamon Skillet Cake

Boo and I received a number of really special wedding gifts. And in all my years of loving to cook, I never had a proper cast iron skillet. I've always used a Le Creuset iron pan and somehow it never really seemed to work like a traditional cast iron skillet. But, lo and behold I got a really big cast iron skillet as a shower gift.  And the rest is history...

I immediately seasoned it and have been treating it like my child ever since. Use, clean, oil. Like any good mother, we have a solid routine going.

I've been experimenting with different cooking methods. Searing, sauteing, broiling and...baking. Ding ding ding we have a winner.  This pan is amazing for baking! So today I present you with a seasonal favorite...pear and apple cinnamon skillet cake inspired by The Pioneer Woman.

Ingredients:
For fruit:

4 ripe pears or apples, peeled, cored and sliced

1/2 stick butter, unsalted

2/3 C sugar

For cake:

1C whole wheat flour

1/2 stick butter, room temperature

1/3C sugar

2 eggs

1/2C plain Greek yogurt 

2 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon
1/4 tsp nutmeg
1/4 c milk
1 ripe pears or apples, peeled, cored and diced 

Directions:

1. Preheat oven to 375 degrees
2. Melt butter and sugar (fruit portion of recipe) over medium heat in a 10-12"cast iron skillet 

3. Place pears tightly and evenly on the bottom of the skillet, let them caramelize while you make the batter

4. Cream butter and sugar (cake portion of recipe) with an electric mixer

5. Add eggs, vanilla and Greek yogurt 

6. Mix dry ingredients: flour, baking soda, cinnamon, nutmeg and salt

7. Gently combine wet and dry ingredients by slowly adding the dry to the wet, mix until combined

8. Add milk and diced apples or pears, stir to combine

9. Pour the batter over the cooked pears in the skillet, with a rubber spatula gently spread the batter evenly

10. Bake for 20-30 minutes, checking for doneness after 20 minutes

11. Once the cake is cooked, remove the skillet from the oven and let cool about 5 minutes (cast iron does an incredible job of radiating heat so the pan will be very hot)

12. Place a plate (that's about the same diameter or slightly larger) over the skillet, with good pot holders, quickly invert the cake in one flip

13. Eat immediately, served warm

beginning melting butter and sugar

arrange the fruit as tightly as you can 

this will become the top of your cake

folding fruit into the batter 

recipe testing without fruit in the batter

(better results with fruit) 

 

baked and ready to flip 

presented on a large white platter

the crispy edges are by far my favorite 

caramel apple...in a cake

texture bomb: crispy edges, soft fruit

cut yourself a big piece

you deserve it

heavenly

with a fork?

or a spoon?

This is a crowd pleasing, belly warming dish. It's best when eaten right away - the texture begins to deteriorate after a day or two.  Poor Boo (or lucky Boo...depending how you read it) has been sampling versions of this cake for weeks. But I think we've found a favorite.

You could easily use only apples or only pears, instead of combining the two if that's what you have on hand or if that's what you prefer. Also I'm imaging this cake with almonds ground into the flour.  I might have to retract my previous statement...I have more baking to do.

What's your favorite way to cook winter fruit?  I'd love to hear how you like this recipe if you try it! Hope you enjoy...

xx,

Mrs. Wolf

DIY Silver Sharpie Bowl

If you're a big Pinterest fan (or maybe even if you are not) you may have seen the sharpie on ceramic DIY craze? The projects were quite impressive -- and if you have nice handwriting, this could totally be great giftable! 

I wanted to try my paw hand at it...here's what I came up with:

I'm big on catch-all bowls (and bags!) -- isn't it so much easier to have your rings or necklaces or earrings or keys consistently in the same place?

Directions:

1. Clean and dry a white ceramic plate/bowl/mug
2. With your favorite color sharpie (I used metallic) draw or write on the ceramic piece
3. Let the ink dry, at least 10 minutes 
4. Place ceramics into a cold oven, turn on to 375 and let bake 30 minutes, turn off oven and let your piece cool (do not remove until it's cold)

5. Be sure the ink is set by gently washing the piece  

simple tools, simple project

I found this bowl at a local dollar store, and it fit the bill

freshly baked, cooled and cleaned

piled high

close up 

make it your own! 

I don't trust that this method is food safe, so I would not suggest doing this on a surface that will touch food (like the bottom of a bowl you intend to eat from). But, I have seen this done many times on the outer base of mugs.  Be sure you do not buy a washable sharpie (counterintuitive, I know...but they exist).  

I make it a habit of taking off my rings and necklaces as soon as I get home. This bowl sits on my bedside table -- a perfect resting place for delicate baubles. And I'm thrilled with the whimsical results! Boo was just happy this project didn't involve spray paint...

Do you use catch-all bowls? What color would you pick for this project? I'd love to hear about your bauble related DIY projects, and how you would use a bowl like this!

xx,
Mrs. Wolf

Mediterranean Herb Salad

With the new year upon us, resolutions are everywhere! Some of us are probably feeling ultra virtuous. But even with healthy resolutions, we must eat! And I don't know about you, but come January 1st, I'm still hungry...

Resolution or not: what's better than a delicious recipe you can feel good about eating? Health and taste! Winner winner chicken vegetarian dinner.

Ingredients for 4-6 servings:

1 medium eggplant

2 tomatoes 

1 cucumber 

1 bunch scallions

1 lemon, juiced

3 tablespoons olive oil, divided

1 bunch mint

1 bunch parsley

1 oz feta cheese, crumbled

1 can chickpeas, rinsed and drained

Salt + pepper to taste 

Avocado (optional)

Directions:

1. Slice eggplant into rounds and generously salt, place on a cutting board and let sweat about 30 minutes

2. Preheat oven to 375 degrees

3. Wipe excess salt and liquid from eggplant, dice into similarly sized pieces

4. Place eggplant on a large baking sheet and toss with 2 tablespoons olive oil, bake 30-40 minutes or until browned (toss eggplant halfway through baking)

5. Halve and remove seeds from tomatoes and cucumber, dice into bite sized pieces, set aside

6. Whisk remaining tablespoon of olive oil and lemon juice until well combined

7. Julienne parsley and mint, set aside

8. Thinly slice scallions, set aside

9. Remove eggplant from oven

10. In a large bowl, mix eggplant, tomatoes, cucumbers, scallions, chickpeas, feta, lemon vinaigrette and fresh herbs, toss to combine and season to taste

11. Eat immediately or refrigerate, serve alone or with pita chips

what you'll need

peeled cucumber

halved tomatoes 

eggplant awaiting roasting

ingredients to be mixed

into the bowl 

closeup 

my favorite way to serve a side salad: in a ramekin 

a heartier lunch option with pita chips 

If you don't love mint and parsley, swap them any fresh herb you prefer.  Dill or cilantro would bring interesting flavors to this dish.  And for those who wish to add avocado, use it as a garnish for extra buttery flavor. 

As with most vegetable dishes, this recipe does improve with age.  Leftovers are delicious, but the acidity in the lemon will diminish the look of the vegetables.  If you are making for guests, I would suggest serving this fresh, and keeping the leftovers for yourself.  After all...waste not, want not.

What's your favorite way to eat eggplant?  Please let me know how you like this recipe if you try it at home!  Hope you enjoy...

xx,

Mrs. Wolf 

Chocolate Drizzled Caramel Corn

We have been having quite a winter in the northeast as of recent.  On Friday we were cozily snowed in; and it gave me a perfect excuse to make something we don't usually indulge in -- caramel corn.  Can someone please list one thing better than caramel and chocolate? Okay, maybe peanut butter and avocado.  And glitter nails.  And diamonds.  But you get the picture: good things in small packages. 

Ingredients:

4C popcorn, popped*

1/3C granulated sugar

1/3C brown sugar

3 tbsp butter, unsalted 

1/4tsp salt

1/4tsp cinnamon

1/2tsp vanilla extract

1/3C almonds, chopped (optional) 

*air popped with no added flavorings is best (cuts down on calories and fat).  plain microwaved popcorn works fine, too. 

Directions:

1. Preheat oven to 250 degrees

2. In a heavy bottomed pot (I used this one) melt butter and sugar over medium heat

3. Add salt and cinnamon to melted sugar mixture, stir gently

4. Let the mixture come to a boil, about 3-5 minutes

5. Spread popcorn (and almonds if you are using them) evenly on a large baking sheet, using two if you do not have one large enough

6. Remove caramel from heat, add vanilla and stir gently

7. Pour caramel over popcorn, mix to incorporate evenly 

8. Bake for 20 minutes, stir well and bake another 20 minutes

9. Remove popcorn from oven, spread on a piece of parchment paper and let cool 

10. Over a double boiler, melt chocolate**

11. Drizzle chocolate over popcorn

12. Enjoy 

** if the chocolate isn't melting well, add a drop or two of vegetable oil and combine.  this should help the chocolate melt more evenly.  

what you'll need

popcorn

caramel bubbles 

caramel in action

tasty without drizzle, too

closeup 

parchment drizzle

 full frontal chocolate drizzled finished product

In the interest of full disclosure, I have made this same recipe many, many times since Friday.  I know you are thinking 'it's only been 3 days?!' But, it's that good.  Most recently without the chocolate drizzle and it was just as delish.  Tastes like cinnamon toffee. YES!

What's your favorite way to eat popcorn?  Sweet or savory?  If you try this recipe, I'd love to hear your thoughts!  Hope you enjoy...

xx,

Mrs. Wolf 

Butternut Squash Chili

Happy New Year!  We celebrated the beginning of 2014 with great friends and good food.  Hope you did the same!  

And on January 1, a very important Wisconsin football game required some hearty fare. While Boo is not (by any stretch of the imagination) a vegetarian, we do often enjoy the same meals at home.   Case in point: this chili.  While it is vegetarian, it's about as stick-to-you-ribs as you can get without any added meat.  The cheddar biscuits don't hurt either...and it was a crowd-pleaser with meat and non-meat eaters alike.  But, if you and your Boo (and friends) are meat eaters, adding ground beef, chicken or turkey would work perfectly.  

Ingredients for 4-6 servings:

1 onion, diced

2 cloves garlic, peeled and minced 

1tbsp chili powder

2tsp cumin

1tsp paprika

2tbsp tomato paste or 1C tomato sauce

2c corn

12 oz can chipotles in adobo, diced 

1 28oz can, diced tomatoes

1 15oz can chickpeas, rinsed well and drained

1 15oz can kidney beans, rinsed well and drained

1 15oz can white beans, rinsed well and drained

1 medium butternut squash, peeled, seeded, chopped, and steamed for 5 minutes in the microwave 

1c edamame

1c peas

olive oil for sautèing 

salt + pepper to taste 

cilantro, avocado, cheese, sour cream, as desired 

Directions

1. In a large, heavy bottomed pot, sweat onions and garlic in olive oil over medium heat

2. Once onions are translucent, about 10 minutes, add dried spices and combine

3. Add tomato paste or tomato sauce, chipotles and corn

4. Combine beans and butternut squash with the onion and tomato mixture

5. Add half of the 28oz can of tomato sauce and reduce heat to low, cook at least one hour, stirring periodically and adding the remaining half can as the chili cooks down

6. If the chili gets too thick, add 1/2 C water and stir well, repeat if necessary 

7. Just before serving, add edamame and peas and stir to combine, cover and let cook 1 minute 

8. Serve with fresh cilantro, grated cheese or sour cream

a portion of the ingredients -- too many to fit in one shot

beans for days

 topped with cheddar biscuits 

 going huge...cheddar biscuits and sour cream 

 a butternut squash closeup 

To make the cheddar biscuits, I sliced leftover biscuits in half and topped with a slice of cheddar cheese, then placed them under the broiler until the cheese melted.    Cornbread would work well too! 

I love how colorful this chili is: red, white, green, orange, yellow, brown!  Not quite ROYGBIV, but getting close.  The adobo adds a lovely smokey hint of heat.  It's a great flavoring, but loaded with salt so you may not have to add any to this chili.  Taste it before serving to be sure it meets your specifications.  Also, don't feel limited by the beans I listed above...go wild! Use what you have or choose your favorites.  I prefer butternut squash to sweet potatoes to cut down on the caloric density of the dish, but sweet potatoes work (and taste great) here! 

What's your favorite chili topping?  I'd love to hear from you if you try this recipe!  Hope you enjoy...

xx,

Mrs. Wolf