Rosemary Nectarine Sparkling Cocktail

Herb-infused simple syrup is an easy way to make a cocktail special, adding flavor and freshness to the original mix in this Rosemary Nectarine Cocktail.

Every summer I go for what I call the Annual Mashing. I lost one precious maternal aunt to breast cancer and my paternal grandmother was a survivor so I know there is potential from both sides. If you are my friend on Facebook, you’ll know that I always post a message when I go, reminding everyone to make an appointment too. If only one person takes heed and gets a mammography in time to catch something before it gets bigger and less treatable, then the message is worth sharing. (In case you weren’t paying attention, here’s my public service announcement: Make your appointment NOW. Your family will thank you.)

One upside of the Annual Mashing is the nice magazines in the waiting room. This year I thumbed through a beautiful issue of Saveur while I waited for my turn and came across an article on a peach farmer in California, complete with recipes using fresh peaches. I couldn’t wait to get home to try the sparkling cocktail. And, after the mammogram, I figured I deserved it!

This week Sunday Supper is sharing picnic food and this lovely cocktail is perfect for serving outdoors. You make up the rosemary simple syrup and nectarine puree and transport them in clean jars in a cooler with the bubbly, mixing each glass as needed. Many thanks to our host Jane from Jane’s Adventures in Dinner and Heather from girlichef for her behind-the-scenes help.

Ingredients
For the simple syrup:
4 sprigs rosemary
1 cup sugar
1 cup water

For the nectarine puree:
2 medium nectarines
2 teaspoons fresh lemon juice

1 bottle (750ml) sparkling wine or Champagne

Method
In a small pot, heat the water, sugar and rosemary sprigs until the sugar completely dissolves and cook for a further few minutes at a low boil. Remove from the heat and leave to cool completely.

Once cool, discard the rosemary sprigs and pour the simple syrup into a clean jar. Yield: about 1 1/4 cups or 300ml of rosemary simple syrup.

To make the nectarine puree, simply cut the nectarines up in chunks.

Mash with a hand blender until smooth. You can peel them if you want to but I like the pink shade that the peels add and don’t mind the little bits of peel in my drink.

Pour the puree into a clean jar and add the lemon juice.  Shake to combine. Yield: Just over 1 cup or 250ml nectarine puree.

To serve the cocktail, add 1-2 tablespoons nectarine puree and 1 1/2 – 2 tablespoons rosemary simple syrup to each glass.

Top up with chilled cava, sparkling wine or Champagne.

Enjoy!

Are you planning a picnic for Fourth of July or just to celebrate summer? Check out the fabulous list of picnic friendly recipes we are bringing to the Big Virtual Picnic!

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz
  

Pin this Rosemary Nectarine Sparkling Cocktail!

.

Mom's Slow Roasted Brisket

Meat falls into two categories for me. Tender cuts that should be cooked quickly to char a little on the outside and still stay rare and juicy on the inside, and tougher cuts that need a long time on the stovetop or in the oven to become tender. Brisket most definitely falls into category two. With its thick layer of fat on top, cooked long and low, there is no more succulent cut of beef. 

Almost the whole while that my husband and I were dating and for our first year of marriage, he worked offshore. That meant five weeks away working and then five weeks at home. Whenever he got back, we had a family get-together since everyone wanted to see him again. My mother almost invariably made her slow roasted brisket. In fact, it became kind of a joke, because if Simon was home again, we must be having brisket. Fortunately, he loved it. Her recipe was simple. Cover the brisket with onion powder, salt and pepper and roast, covered first with foil and then the lid of your roaster, until tender. Of course, the time varied with the size of the brisket but you were looking at a minimum of three or four hours.

When this week’s Sunday Supper theme of Man Food was posted, I knew what I wanted to make but brisket is difficult to find overseas. Butchers just seem to divide the cow up differently. I was delighted when I got a lead on the elusive cut from fellow food bloggers in Dubai. My husband and I were out running errands and I mentioned the possibility in passing to him since we were in the neighborhood of the butcher. I wish you could see how his eyes lit up. The good news was that they had one whole brisket. The bad news was that you had to buy the whole thing. I’m talking about seven kilos or almost 15 1/2 pounds of meat. That’s a lot of beef! Keep in mind that our children no longer live at home. But dear husband looked so full of hope that I found myself taking out a second mortgage and buying that brisket. (Just kidding about the mortgage. It was crazy expensive, but he’s worth it!)

I don’t have onion powder so I used fresh onions and to try to replicate the pungent sharpness of the powder, I added lots of garlic as well. It ended up tasting very much like my mom’s brisket and we were delighted. As for the copious leftovers, I’ve got a few ideas you might like to try and I’ll add those after the recipe. And if you are looking for Man Food ideas for Fathers' Day, be sure to scroll down to the bottom for a spectacular list of recipes.

Ingredients
1 whole brisket (about 15.4 lbs or 7kgs)
20 cloves or about 100g garlic
2 medium or about 300g onions
2 tablespoons flakey sea salt
1 teaspoon fresh ground pepper
1/2 teaspoon cayenne
Olive oil

Method
Take your brisket out of the refrigerator and let it warm up till it’s almost room temperature. Take any plastic wrap off and dry it thoroughly with paper towels.

Preheat your oven to 400°F or 200°C.

Put all your seasoning ingredients into a food processor and process until they become a rough paste.

Put the brisket in your large roaster (preferably one with a tight fitting lid), fat side down. Spread half the paste all over the meat and give it a good drizzle of olive.

Turn the brisket over so it is now fat side up and spread the rest of the paste on the meat. Drizzle generously with olive oil.

Roast uncovered for 30 minutes in your preheated oven. Cover well with foil and then put the lid on nice and tight. Reduce the heat to 275°F or 135°C. Cook for three and a half or four hours and then check for doneness. Baste with the drippings every couple of hours.

See all that juice that is created? Some of it is fat that can be skimmed off. The rest is a lovely gravy.

Brisket is done when you can practically cut it with a dinner knife that isn’t even sharp or shred it with a fork. I ended up cooking mine for almost seven hours. No joke. It was a very large piece, or maybe New Zealand brisket isn’t as tender as Texas brisket. All I know is when I took it out again at seven hours, it was falling apart. So good! Best part is, it makes its own gravy.

According to my husband, brisket is best served with potatoes and gravy and a side of buttered peas the first night. So that’s what we had.

In the following days, it also turned up 1. In omelets with added chopped tomatoes and onions and cheese.

2. Sliced in brisket sandwiches on baguette with whole grain mustard, mayo, sliced tomato and greens.

3. Reheated in a skillet with added taco spices and served as brisket fajitas with caramelized onions, salsa, cheddar cheese and avocados in flour tortillas.

4. Reheated in a skillet with added ground cumin and coriander and served with tabouli and hummus in pita bread for lunch with a little Middle Eastern flair.

5.  Reheated in a skillet with barbecue sauce and served on a bun with extra slices of onion for a delicious barbecue sandwich. I forgot to take a photo of the original sandwiches but because it's Father's Day weekend, you know we slow roasted another brisket here in Texas yesterday.

And, finally, a confession, 6. I froze a big chunk in its gravy because the man left town on business and I just couldn’t look at it anymore. Someday it will be cottage pie, which is another of his favorite meals.

If you are looking for Man Food inspiration for Fathers’ Day, we’ve got you covered. Our Sunday Supper host this week is the talented and fabulous Susan from The Girl in the Little Red Kitchen who just happens to be running a Kickstarter campaign right now and will bake you cookies if you contribute.

Check out all the wonderful recipes this week! Never mind the men, I want to eat them all!

Manly Starters

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

• Wine Pairings for Man Food byENOFYLZ Wine Blog

Beef Short Rib Bourguignon

Beef slow braised in red wine is a classic dish needing just a little hands-on work and then a lot of hands-free oven time, resulting in meat that falls off the bones and gravy that you’ll want to slurp up with a spoon.

This week my Sunday Supper family, along with our host, the fabulous Alice from Hip Foodie Mom, is bringing you recipes that require five ingredients or less. The powers that be decided that water, oil, salt and pepper would be “freebies” and don’t need to be included in our count, thank goodness! I decided to adapt a recipe for beef Bourguignon that normally has way more ingredients because I thought it would still be possible to make something rich and flavorful if I chose my ingredients with care and thought.

Each item had to add to the flavor spectrum and bring multiple hues to the finished dish. The beef must contain bones and a goodly helping of fatty meat to add rich beefiness so I chose short ribs over a leaner cut. The red wine would contribute tang and depth as well as help to tenderize the meat as it cooks. The bacon would be honey- or brown sugar-smoked, adding sweetness and smokiness to counterbalance the acidity of the wine. The wild mushrooms would add an earthy undertone to the finished dish which often includes fresh mushrooms. And finally, the shallots would bring sweetness and body to the broth and the braising beef ribs. Using shallots instead of normal onions also allowed me to set aside the smallest ones to add in near the end of the cooking time to mimic the pearl onions that are often included in traditional Bourguignon recipes. I would have dearly loved to add a sprinkle of chopped parsley right at the end, but that would be breaking the rules, and I must admit, I didn’t really miss it for flavor. The color just would have been pretty.

Ingredients
3 1/4 lbs or about 1.475kg beef short ribs
1/2 oz by weight or 14g dried assorted wild mushrooms (I used half the bag pictured.)
1.1 lbs or 500g shallots
5 slices - thick cut or 175g brown sugar or honey smoked bacon (or some other sweet smoked version – maple would probably work too.)
2 cups or 475ml full-bodied red wine
Sea salt – I use Maldon’s flakey salt.
Freshly ground black pepper

Method
Season the short ribs on all sides with a good sprinkling of sea salt and freshly ground black pepper. Cover with cling film and set aside.

Meanwhile, start prepping the rest of your items.

Put your dried mushrooms in a heatproof bowl and cover them with about a cup or 240ml boiling water. Set aside to soak.

Peel and slice your shallots very finely, setting aside all the little bitty ones and leaving them whole.

All the bottom ones were sliced, The little ones up top were saved for the last hour of cooking time.

Slice the bacon into small strips and panfry them until they are crispy, stirring often to make sure the pieces don’t burn.

Remove the bacon with a slotted spoon and put in on a saucer.

Use the bacon grease to fry the short ribs, a few at a time, until they are browned and golden on both sides. Don’t crowd the pan or they’ll just steam instead of browning.

When all the meat is browned, pile the sliced shallots into the pan and cover it with a tightly fitting lid.

Preheat your oven to 275°F or 130°C.

Cook the shallots over a medium heat, lifting the cover and stirring occasionally to loosen all the lovely sticky bits off the bottom and sides of the pan.

Meanwhile, scoop the mushrooms out of their soaking water with a slotted spoon and chopping them up a little if the pieces are bigger than bite-sized.

Pour the mushroom water through a very fine mesh sieve, being careful to stop just before you get to the sediment at the bottom.

When the shallots are soft, add in the red wine and cook down until about half the liquid has evaporated away.

Now add the mushrooms and the strained mushroom soaking water. Stir well.

Nestle the ribs in the shallot-y, mushroom-y broth and top with the crispy bacon, making sure to add any juice that accumulated in the bottom of the rib or bacon plates. We can’t let any of that goodness go to waste.

Cover the meat with a piece of heavy-duty foil and then put on the cover.

Slow roast in your preheated oven and set a timer for two hours.

After two hours, take the pan out of the oven and tuck the reserved small shallots in the juice around the ribs.

Put the foil back on and replace the lid.  Cook for a further hour.

When the ribs are done, use a spoon to skim off as much of the oil as you can.  The gravy is fabulous just like this, or you can add a bit more water or wine to thin it. I added just a little water and stirred it around.

Serve this short rib Bourguignon with something capable of soaking up some of that lovely gravy. I highly recommend a mash of mixed root vegetables, yams, potatoes and parsnips. Or perhaps just a green vegetable and a crusty loaf of bread.

Enjoy!

Do you need more “five ingredients or less” recipes to simplify your time in the kitchen? Look no farther than this list of wonderful links!

Appetizers, Salads and Starters

Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
Fennel Citrus Salad from An Appealing Plan
Guacamole Deviled Eggs from Ruffles and Truffles
Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva
Salmon and Cucumber “Noodle” Salad from girlichef
Tomato Soup from Run DMT
Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
Wasabi Cream Cheese Ham Salad from Neighborfood
Yogurt Dill Vegetable Dip from Melanie Makes

Side and Accompaniments

3-Ingredient Beer Bread from Take A Bite Out of Boca
Candied Apple Jelly from What Smells So Good?
Homemade Ricotta from Seduction in the Kitchen
Indian-style Roasted Cauliflower from kimchi MOM

Main Dishes

Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
BBQ Foiled Chicken from Meal Diva
Beans and Egg Sandwich from Basic N Delicious
Beef Short Rib Bourguignon from Food Lust People Love
Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
Chicken Asparagus Roll-ups from The Dinner-Mom
Chicken with Olives from Noshing With The Nolands
Crock Pot Beer Chicken from Our Table for Seven
Easy Crock Pot Pulled Chicken from Flour On My Face
Garlic Butter Shrimp from Savvy Eats
Greek Chicken Burgers from Country Girl In The Village
Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
Grilled Steak with Garlic Cumin Rub from Cooking Chat
Honey Almond Salmon from Family Foodie
Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
Salsa Verde Chicken Enchiladas from Supper for a Steal
Slow Cooker Turkey Breast from Nosh My Way
Smothered Pork Chop Cups from Having Fun Saving
Spaghetti Squash with Simple Red Sauce from Momma’s Meals
Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips

Dessert and Beverages

3-Ingredient Nutella Truffles from URBAN BAKES
4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
5-Minute Strawberry Sherbet from The Wimpy Vegetarian
Baked Custard Cups from Soni’s Food
Best Ever Coconut Macaroons from Hip Foodie Mom
Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
Chocolate Orange Ice Cream from Gluten Free Crumbley
Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
Flourless Chocolate Cake from Jane’s Adventures in Dinner
Golden Oreo Rice Krispies Treats from Pies and Plots
Orchid Panna Cotta from Manu’s Menu
Oreo Cookies and Cream Fudge from Alida’s Kitchen
Peanut Butter Buckeyes from Peanut Butter and Peppers
Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
Sopapilla Cheesecake Bites from The Weekend Gourmet
The Ginger Sass Cocktail from Nik Snacks
Vanilla Bean Honey Ice Cream from The Foodie Army Wife
Vanilla Pudding from Magnolia Days

Passover Chocolate Chip Cookie Bars

These delicious cookie bars are so simple to make – just four ingredients - and are perfect as a snack or sweet treat during Passover when wheat flour and leavening agents are on the prohibited list. Or anytime of the year! 

This week Sunday Supper is celebrating with recipes for Passover and Easter. Since I already posted two Easter treats last week, I decided to step out of my comfort zone, do a little research and find a recipe that would be welcome at a Passover feast. The restrictions seem to be the same as keeping kosher, with the added prohibition of wheat, barley, rye, oats, and spelt flours. Almond flour, on the other hand, is just fine, not to mention nutty and delicious. I found this recipe on KosherEye.com, a great resource for kosher recipes and general advice. I wasn't about to start substituting or adapting in case I unwittingly messed up its Passover-friendly status!

Ingredients
2 cups or 200g ground almonds
1 cup, well-packed, or 200g dark brown sugar
2 eggs
1 cup or about 190g semi sweet chocolate chips, plus about 1/8 cup or 30g extra for topping

Method
Preheat your oven to 350°F or 180°C and grease your pan (9x9in or 23x23cm) or line it with parchment paper.  I almost always choose the parchment paper option because the cookie bars lift out so easily which makes cutting them a breeze.

Mix all of the ingredients together until they form a thick dough. You can do this by hand but it takes some arm power to get them to a good dough stage, so I used my stand mixer and just let that baby run on medium speed for a couple of minutes.

Spread the dough out in your prepared pan, making sure to fill in the corners.

It's a pretty stiff dough. 

Sprinkle the top with the extra chocolate chips.

Bake in your preheated oven for 23-28 minutes or until the edges and top are a light golden color. I was amazed by how tender and chewy these turned out. The original recipe called them miracle bars and I have to agree! They are absolutely wonderful not just for Passover, but any time of the year.

Let the cookie bars cool for a few minutes and then cut them into squares.

Enjoy!

If you are looking for Easter and Passover meal inspiration, check out these great links from my fellow Sunday Supper friends. This week our host is the lovely Alaiyo of Pescetarian Journal.

Breakfast/Brunch

• Colomba Muffins from Manu's Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner's Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma's Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor's Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane's Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy's Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk--Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Frosting from Momma's Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox "Pie" from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida's Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

Stuffed Whole Baby Savoy Cabbages

Savoy cabbage is milder tasting than its green or red counterparts and baby ones are milder still, compared to their grownups. If you are serving folks who aren’t crazy about cabbage, but do like greens, give Savoy cabbage a try. The baby ones are also adorable. 

Our elder daughter is dating a delightful young man that is not only a talented type designer but, bonus, he cooks and bakes beautifully. Every weekday he creates lunch for his office mates as part of his contribution to the team. It’s a brilliant arrangement, by which, as I understand it, he gets a discount on his share of the office rent and everyone gets a healthy, freshly prepared, delicious meal every day. So smart, these young people! I’ve been wanting to try one of his specialties (from an original recipe by Jacques Pépin) a whole stuffed cabbage that is cooked then cut into wedges for serving. But when I came across baby Savoy cabbages in my local grocery store and I couldn’t resist them. Some day I'll make the big guy.

The week’s Sunday Supper theme is Stuffed, Rolled and Wrapped so the individual stuffed cabbages are perfect! They may seem a little fiddly to make but I assure you that the baby Savoys are fairly hearty little cabbages and you can stuff your filling in with confidence. The stuffing and the simple tomato sauce they cook in is what my mother made whenever she made cabbage rolls as I was growing up.

Ingredients
4 small Savoy cabbages – about 2+ oz or 55-60g each

For the filling:
12 oz or 340g ground beef
4 oz or 115g ground pork
1 medium onion (about 2 1/2 oz or 70g
1 egg
1/4 cup milk
1/4 cup or 45g raw rice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1 teaspoon sugar
1/2 teaspoon fine sea salt
1 can ( oz or 400g) whole tomatoes – buy the best quality you can afford. I like the Italian ones for best flavor.
2 cloves garlic
2-3 sprigs fresh thyme plus extra for garnish, if desired

Method
Mince your onion very finely and then mix it together thoroughly with the rest of the filling ingredients.

Divide your filling into reasonably equal portions.

Gently open your little cabbages and start filling from the middle, closing up the leaves over the filling until you have used all the filling allotted to that baby cabbage. Repeat until all four are filled.

Separate all the leaves and start stuffing in the middle.

When the area is full, close the leaves around the filling.

Keep adding stuffing and closing the leaves.

When you get to the outer leaves, put some stuffing on them and squeeze them up against the inside.

Finally, put the last of the stuffing right in the top and close up.

So cute, right?! 

Cut four pieces of foil and wrap them around the cabbages so that they hold their shape, leaving a hole at the top of the foil.

Puree your canned tomatoes with a hand or regular blender, along with the garlic, salt and sugar. Use the tomato can as a measuring device and add a full can of water to the mixture and stir to combine.

Put the four stuffed cabbages in a pan that has a tight fitting lid, hole side down and pour the tomato garlic sauce in the pan with the foil-wrapped cabbages.

Bring the sauce to a boil and then put your lid on the pan and simmer for about an hour or until the internal temperature of the stuffed cabbages reaches 160°F or 71°C.  (While the “safely cooked” temperatures have been reduced for cuts of pork, they haven’t changed for ground meats.)

Meanwhile, pull the leaves off of your fresh thyme sprigs and mince them.

When the cabbages are cooked, remove them from the pan, unwrap your little foil bundles and arrange them on your serving dish.

Add the minced thyme to the sauce and check seasoning, adding more salt and pepper, if necessary. Cook the sauce down until it thickens slightly.

Pour the sauce on and around your stuffed baby cabbages. Garnish with some extra thyme, if desired.

Enjoy!

How they look on the inside.

Do you like your food stuffed, wrapped and rolled? Check out the 54 links below to everything from appetizers to desserts!

Starters and Snacks

• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso by A Kitchen Hoor’s Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane’s Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Pierogie Shells by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu’s Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Roll by Small Wallet, Big Appetite
• Lemon and Herb Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por by Culinary Adventures with Camilla
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Greek Rolled Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
• Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz

All Things Sweet

• Easy Apple Dumplings by Hezzi-D’s Books and Cooks
• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma’s Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida’s Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots