Caramelized Onion Dip

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My kids have been taking piano lessons for a few years. Starting in October, they study a lot of Christmas music in preparation for a Christmas performance for their grandparents. This year, a couple of my friends enrolled their kids in lessons with the same piano teacher. My kids and their friends performed in a Christmas concert at our house for all of the parents- and each other!- followed by a reception. It was fabulous!!

I first saw this recipe on Feasting with Friends. It was perfect for the occasion. We also served wine, lemonade, double cream brie with sourdough baguette slices, and mini red velvet cupcakes. My friends brought tasty appetizers as well. I loved it- I hope it becomes an annual tradition. We ate the onion dip with kettle chips and crudités. This recipe was adapted from Alton Brown, via foodnetwork.com. It is super easy and delicious- it would be perfect for the Superbowl as well!

  • 2 tablespoons olive oil
  • 2 cups diced yellow or sweet onions
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups sour cream
  • 3/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon coarse salt
  1. In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.
  2. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions.
  3. Refrigerate and stir again before serving.

Two Years Ago:

Alton Brown’s Berry Muffins

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I am such a muffin fan. Last weekend, after my kids finished their Sunday morning swim practice, they were begging to go to Dunkin’ Donuts! Admittedly, I have brought them there for breakfast in the past… I know that it’s not a habit I want to start!

I had seen this recipe on A Pug in the Kitchen earlier that morning- in a blueberry muffin version. I am an Alton Brown fan and the pictures were enticing. I adapted the recipe by making strawberry muffins, using Greek yogurt, adding vanilla extract, and sprinkling the top with turbinado sugar. The result was delicious. Much like cake! So much better than donuts! Also reminiscent of the Strawberry Shortcake Cookies that I make every year after we go strawberry picking. Everyone loved them. 🙂 Hopefully I won’t hear any pleads for donuts in the near future….

Yield: Makes 12 muffins

  • 12 1/2 ounces cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • scant 1/4 tsp coarse salt
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 cup Greek yogurt (whole milk, 2%, or fat-free okay)
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped fresh strawberry pieces (or fresh blueberries)
  • Vegetable spray, for the muffin tins
  • turbinado sugar, for sprinkling
  1. Preheat oven to 375 degrees F (convection). Grease the muffin pan with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
  3. In another large bowl, whisk together the sugar, oil, egg, yogurt, and vanilla.
  4. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the berries. Stir mixture for a count of 10. Add 1 cup berries to mixture and stir 3 more times. Reserve the remaining 1/2 cup of berries.
  5. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.
  6. Sprinkle the top of each muffin with turbinado sugar, if desired.
  7. Place into the oven and increase the temperature to 400 degrees. Bake for 15 to 20 minutes, rotating pan halfway through. Remove from oven, turn out, and cool completely on a rack. Serve immediately or store in airtight container for 2 to 3 days.
  8. **Note: Muffins can be made in a mini-bundt pan. Place the reserved berries and turbinado sugar at the base of each well prior to adding the muffin batter. Bake for 15 minutes in a convection oven.

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    One Year Ago:

Alton Brown’s Basic Waffles with Blueberries

I haven’t watched his show in YEARS but…. I love Alton Brown! He is nerdy, quirky, and informative. These are terrific waffles. I adore waffles but because I have been muffin-baking-crazy lately we haven’t had any in ages. We ate these for a special Labor Day breakfast. My kids are going back to school in a week and we need to load up on special breakfasts!! 🙂

Weighing the flour makes them PERFECT. They are also always perfect because I make them in my grandparents’ cloth corded waffle iron– the best. After removing them from the waffle iron, I cool them briefly on a wire rack to release moisture so that they do not become soggy; then I cut them into individual waffles and keep them in a warming drawer until ready to serve.

I have modified Alton Brown’s recipe by adding 2 cups of fresh blueberries or frozen wild blueberries. I either use whole wheat flour or whole wheat pastry flour as well. We ate them topped with super-ripe banana slices and pure maple syrup. DELICIOUS!!

Yield: Serves 4 (10-12 waffles)

  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour or whole-wheat pastry flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3 tablespoons sugar
  • 3 large eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • 2 cups frozen wild blueberries or fresh blueberries
  • Vegetable spray, for waffle iron
  1. Preheat waffle iron while making the batter.
  2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
  3. In another bowl beat together eggs and melted butter, and then add the buttermilk.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Fold in blueberries. Allow to rest for 5 minutes.
  6. Spray the top and bottom surfaces of the waffle iron with cooking spray. Ladle the waffle batter onto the iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron, approximately 5 to 6 minutes.
  7. Serve immediately or briefly cool on a wire rack and then keep warm in a warming drawer or 200 degree oven until ready to serve. Top with pure maple syrup.

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