Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

Italian Caprese Sliders

Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday.

I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle of the Burgers, I’m reposting them (for the last time I promise).  I’ve made a new batch because I really didn’t like the pictures in the old posts.

When I was growing up my father was a true grill man – charcoal only and whatever he was making, there was one beer to splash on the food and one for him!  I on the other hand, love my gas grill (and I think dad has one now too) mostly because I’m lazy and don’t want to mess with the charcoal.  Of course, dad would probably not been caught making “wimpy” sliders and I am generally prone to enormous burgers stuffed with cheese but as I mentioned in a previous recipe for the Bacon Sliders, my husband brought home a “slider” pan which I determined wasn’t worth much, but I did like the sliders so here’s another variation.  If you have the time, it is well worth it to make fresh rolls from either your own or the frozen dough.

Italian Caprese Sliders Printable Recipe

Ingredients:

1 1/2      lb            ground beef

1             lb            hot Italian sausage

1             tsp          dried Italian seasoning

1             med       onion finely chopped

1                            bell pepper finely chopped

3                            cloves minced garlic

18                          (White Dinner Rolls freshly baked – your recipe or frozen dough best)

8             oz           fresh Mozzarella cheese sliced 1/4 inch thick

4             large      Roma tomatoes sliced in 1/4 in thick slices

36          large         fresh basil leaves stems removed

freshly ground black pepper

3             Tbs         extra virgin olive oil

3             Tbs         balsamic vinegar

Freshly baked rolls
Garlic, Onion, peppers and fresh herbs
Ready to mix
Mix gently

1             Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic.

Flatten
Use spatula to measure squares
Use spatula to measure squares
Cut squares
Cut entire pan into squares

2             Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.  Cut the meat into 2″ squares.

3             Grill 2-3 minutes on each side or until cooked through to a temperature of at least 160.

4             If not fresh from the oven, wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side.

5             When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

6             Whisk together olive oil, balsamic and remaining 1 clove minced garlic

7             Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good-sized basil leaves and drizzle each burger with 1/2 teaspoon of the balsamic/olive oil dressing.

Italian Caprese Sliders

Cranberry Cookie Bars – Finalist at Food52.com

Cranberry Cookie Bars – Finalist at Food52.com

cranberrybars

Cranberry Cookie Bars


I’m very exited to announce that my recipe for Cranberry Cookie Bars is a finalist in this weeks Food52.com recipe contest.  The theme was how to use up those after Thanksgiving leftovers.  Please use this link to vote for it.  I promise there will be no nasty campaign debates or unrealistic promises, just lots of great recipes at one of my favorite sites. Thanks everyone!
https://food52.com/contests/432-your-best-recipe-with-thanksgiving-leftovers
Here’s a repeat of my original post:  Cranberry Cookie Bars: what to do with that leftover cranberry sauce

Wedding Cake

Wedding Cake

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I know I’ve not posted forever but here’s my latest: a wedding cake for a co-worker.  I was happy with how it turned out and glad I was able to get it to the reception without any tragic incidents!

Chocolate Maraschino Cherry Cupcakes with White Chocolate Roses

Chocolate Maraschino Cherry Cupcakes with White Chocolate Roses

Chocolate Maraschino Cherry Cupcakes with White Chocolate Roses

I love the things that can be done with fondant, but although nobody seems to acknowledge it, the stuff doesn’t really taste very good.  Years ago I saw the recipe for white chocolate (which I adore) plastic but had forgotten about it until I saw it again recently and thought I’d give it a try.  It still isn’t quite as good as plain white chocolate but it is much better than fondant.  After I did these, I got a suggestion that I tried on a new batch which made them even better.  Being artistically challenged, I was having trouble with the petals drooping unless I kept them pretty thick (as you can see in the pictures the cupcakes are thicker and the how-to pictures are thinner) and she recommended keeping a cup of ice water handy and dipping them in.  That worked much better and faster than trying to refrigerate them after each step since my hot little hands were making the chocolate too soft.  The quick dip in the ice water helped them to keep their shape.  I loved these cupcake papers and with the roses, they looked quite special for the birthday girls.
For the cupcakes I used the recipe Magnolia’s Chocolate Cupcakes, from More From Magnolia but for each cupcake I put two maraschino cherries in the middle of the batter and added a little of the maraschino cherry juice to a swiss buttercream.  I know the recipe is on a wedding site but the recipe is great and even has a video to go with it.  For the last step, I added about 1/4 cup of the maraschino cherry juice to give it a touch of flavor and a nice pink color.
Printable Version for Making White Chocolate Roses
Now for the roses:
First a day ahead, make the white chocolate plastic which is basically white chocolate and corn syrup melted together.  When you’re ready to begin you’ll need plastic wrap, small pastry roller or rolling-pin (you can use your fingers if you don’t have one but this works faster) and a medium to large size bowl filled with ice water.  If you want to color the white chocolate, you can knead in some food coloring (paste works best) or as I did, use a food color spray and some cake glitter after they are assembled.  Keep the white chocolate plastic wrapped in plastic except the portion you are using or it will dry out.
Cover a cutting board or table with a large piece of plastic wrap and have another piece the same size set aside.  For each rose, pull off a very small piece of the chocolate and roll it into a cone shape.  Roll about twenty very small  (between 1/4 and 1/2 inch at the most) balls making some really small, some just a little larger and some a little larger placing them about 2 inches apart on the plastic.   You don’t have to be precise, flowers are never exact anyway and they will look more natural that way (in case you can’t tell, as well as being artistically challenged I’m not a perfectionist but if it suits you, go for it and make them all consistent – I’m hoping to improve both speed and accuracy with practice).   You can make more or less petals (for buds) and larger or smaller cones and petals for different size roses.

Roll into balls

The next step is to cover them with another layer of plastic wrap then flatten the balls (not the cone) using the pastry roller.  I gave them a little dent in the middle, then pushed out each side.  Again it’s up to you how perfect you want your petals to be.  I did find that using the ice water later allowed me to make them much thinner which I thought made them more realistic although the thick ones did hold up a little better. Refrigerate them while making the next batch.

Making White Chocolate Roses

Making White Chocolate Roses

After the petals and cones have firmed up, take the cone and starting at the top gently wrap a petal around it.  Add petals overlapping each one until you have the size and shape you want.  If the petals start to droop dip them into the ice water for a second or two and they will firm up.  When you’ve finished again place them in the refrigerator so they will keep their shape.

Making white Chocolate plastic roses

White Chocolate Plastic Rose put together

The next step (if you didn’t already color the white chocolate) is to either spray or use a brush to paint color on.  I used the spray and when that was dry, a little cake glitter.

White Chocolate rose finished

Here’s how it looked.  I also made a few red ones.  The spray did tend to make some “dots” but I kind of liked it.  If you don’t just spray a little lighter or use a paintbrush if you want to just do the tips of the petals.  I plan on trying lots of different flowers, it was quite fun and they came out pretty well considering my lack of talent.

Red White Chocolate Roses

Here’s some other pictures.

Chocolate Maraschino Cupcakes with White Chocolate Roses

Chocolate Maraschino Cherry Cupcakes with White Chocolate Roses

Chocolate Maraschino Cherry Cupcakes with White Chocolate Roses

King Arthur Flour #Bakealong

King Arthur Flour #Bakealong

Pastry

Almond Puff Loaf

Since returning to work full time, I haven’t had as much time to devote to this.   I have continued to bake and photograph, but not so much posting.  My coworkers are very fond of cakes, particularly carrot cake and I am happy to oblige.  I have always had really good luck with the recipes on the King Arthur Flour site and one of their pizza dough recipes is a favorite that I use almost weekly  Pizza Crust or Cracker Bread.  Lately I’ve been doing their monthly #bakealongs and each one has turned out really well.  I can recommend them, and will definitely make them again.  To get the recipes, just click on the title.
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Chocolate Mousse Cake with Raspberries

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Gruyère-Stuffed Crusty Loaves