Flour Head Bakery’s Nectarine Italian Cheesecake

Nectarines are a great source of vitamins A and C, beta-carotene and potassium, which makes up for me eating this Italian Cheesecake for my shift meal last weekend. Try Mahasti’s recipe with your favorite jam and share your pics with us. For more Flour Head Bakery recipes and wonderful dinner possibilities, keep an eye on our blog for updates and more!

2 3/4 cups Ricotta Cheese

3 egg whites

1/3 cup sugar

One 9” prepared graham cracker crust

Nectarine jam or jam of choice

Preheat oven to 350 degrees.

Beat egg whites in a bowl of a stand mixer or with a handheld mixer until foamy.  With the mixer running, gradually stream in the sugar.  Continue beating the egg whites until they are light and fluffy and hold a stiff peak.

In a medium bowl, with a fork, fluff the ricotta cheese.  Gently fold in the egg whites.  When the egg whites are fully incorporated into the cheese, pour the mixture into the prepared pie crust.  Bake for 30 – 40 minutes or until cheesecake is set (when you tap the pan, it moves as a whole and does not jiggle in the middle).  Remove the cheesecake from the oven and allow the cheesecake to cool.  Top with Nectarine jam, or your jam of choice.  Serve at room temperature or, chill 6 hours or overnight, and serve cold.

Flour Head Bakery’s Peanut Butter and Jelly Whoopie Pies

For your kid’s next birthday party, consider making these Flour Head Bakery Peanut Butter & Jelly Whoopie pies instead of cupcakes. These traditional New England treats are creamy and fun to eat.  Our pie features a raspberry cream cheese filling.

For the Cake:

½ cup smooth peanut butter

1 stick unsalted butter, room temperature

1 cup light brown sugar

½ cup sugar

2 eggs, room temperature

1 tsp vanilla

2 ½ cup all-purpose flour

1 Tbl baking powder

½ tsp salt

¾ cup whole milk, room temperature

Preheat your oven to 375 degrees.

Sift the flour, baking powder and salt and set aside.

In the bowl of a stand mixer, with the paddle attachment, or with a hand held mixer, beat the peanut butter and butter till smooth.  Add the sugars and beat till fluffy.  Add the eggs one at a time, beating after each addition, until incorporated.  Scrape down the bowl and beat a little longer.

Add 1/3 of the flour mixture alternately with 1/3 of the milk until all the ingredients are added and incorporated.

Scoop the batter onto a parchment lined cookie sheet.  Bake for 12- 13 minutes, or until a toothpick inserted sideways through the top of the cakes comes out clean.  Allow cakes to cool on pans.

Makes 24 – 25 individual cakes, depending on your scoop size.

Make the filling while the cakes cool.

For the filling:

1 lb cream cheese at room temperature

2 cups frozen raspberries

1 cup powdered sugar, sifted

Place the raspberries in a small skillet and cook on low heat, until most of the moisture has evaporated, and the mixture has a jam like consistency.

With your mixer, beat the cream cheese till smooth.  Add the raspberries.  Beat and scrape down.  With the mixer running on low, gradually add the powdered sugar.  Beat the mixture till smooth.

To assemble the Whoopie Pies:

With a spatula, flip ½ of the cakes onto their tops and divide the cream cheese mixture evenly between the flipped over cakes.  Top each cream cheese topped cake with one that is not topped (try to match them up according to size) . Press down gently on each cake until the icing reaches the edge of the cakes.

Makes 12 – 13 whoopie pies

Flour Head Bakery’s Blueberry Muffins

I had the pleasure of hanging out with Shannon early, early, early yesterday morning as she and the rest of the Flour Head bakers prepared the days freshly baked goods that were to be delivered to Three Rivers Market, Just Ripe and Butler & Bailey Market. What smelled even better than the baguettes were the blueberry muffins. Try these out in your kitchen and share your pics with us on Facebook and Twitter.

For the Batter:

6 TBl unsalted Butter, melted

1/3 cup whole milk

1 large egg

1 large egg yolk

1 tsp vanilla

1 ½ cup all-purpose flour

¾ cup sugar

1 ½ tsp baking powder

¾ tsp salt

2 cups fresh or frozen blueberries

Preheat oven to 375 degrees.

Melt butter in a small sauce pan over low heat.  Remove butter from heat and allow the butter to cool slightly.

In a medium bowl, lightly whisk egg and egg yolk, then add milk, vanilla and melted butter.  Whisk the wet ingredients until well blended.

In a separate bowl, with a whisk, mix together the flour, sugar, baking powder and salt.  Add the wet ingredients to the dry ingredients.  Stir with a wooden spoon just until the dry ingredients are moistened.  Do not over mix.  Gently fold in the blueberries.

Divide the batter evenly between 12 line muffin cups.

For the Topping:

2 Tbl unsalted butter, cut into small pieces

¼ cups all-purpose flour

2 Tbl sugar

In a small bowl, combine flour and sugar, until well mixed.  Add cold butter, and rub mixture together between your fingers, until the mixture resembles coarse sand with some pea size pieces.

Top the muffins with ½ Tbl of topping mixture.  Bake muffins for 25 – 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Serve the muffins warm or at room temperature.

Makes 12 muffins.

Flour Head Bakery Blueberry Muffins

Tomato Head’s Ancho and Coffee Roasted Pork Torta with Avocado, Red Onion and Jalapeno

Here’s an idea: Get up early one Saturday and visit some of the great Mexican markets we have in Knoxville. Come home with the goods, toss the 7 lbs. pork shoulder in the oven for 4 to 5 hours. Open a Saw Works beer and wait for the Ancho pork to fall off the bone. Shred the pork and build a sandwich on top of your favorite Flour Head Bakery bread. Wash it all down with another Saw Works.

For the Ancho Roasted Pork:

One 6-7 lb Pork Butt or Shoulder, rinsed and patted dry

1 Tbl Salt

½ Tbl Black Pepper

1 tsp Cinnamon

½ tsp Allspice

½ tsp Ground Cloves

1 large onion, peeled, and quartered

1/3 cup garlic cloves

2 cups brewed coffee

1 cup water

2-3 large Ancho Chile Peppers

Preheat oven to 450 degrees.  Rinse and pat dry the pork.  In a small bowl mix the salt, pepper, cinnamon, allspice and clove together.  Rub the spice mixture over the pork.

Rinse Ancho peppers in running water – remove stem and most of the seeds.  Tear the peppers in half.

Place the onion and garlic in a large deep baking dish or dutch oven.   Place pork on top of onions and scatter the Ancho peppers around the pork.  Pour the coffee and water around the pork, making sure you don’t rinse off the spice mixture.  Cover the pot and place in the oven for 4-5 hours or until pork is tender and falling off the bone.

Remove pork from dish and allow to cool – saving the cooking liquid and onions.   When pork is cool enough to handle, using a fork, shred the pork and discard the fat.

When the cooking liquid has cooled – place the liquid in a blender or food processor and blend until smooth.

Combine shredded pork with blended peppers.  When ready to make sandwiches – heat the desired amount of pork in a skillet and assemble sandwiches.  The additional pork can be refrigerated for up to 2 days.

To Assemble Sandwiches.

Cut a roll in half, place pork on bottom half of bread, top with ½ an avocado, some slivered red onions and slivered jalapenos.

Tomato Head’s Bacon Jam

Mahasti has turned the BLT on its head.

In case you missed her appearance on WBIR Saturday morning or you weren’t able to make it into the restaurant for brunch over the weekend, you can enjoy this fantastic bacon jam at home on a Flour Head baguette with avocado, smoked turkey, and a little lettuce and tomato.

For the Jam:

1/8 cup vegetable oil

½ cup red onion, diced

1.5 cups Benton’s Bacon, Chopped

1 Tbl Dark Brown Sugar

¼ cup Balsamic Vinegar

½ tsp salt

Pinch black pepper

Heat the oil in a medium pot over medium heat.  Add onion and sauté until translucent.  Add Bacon and cook, stirring occasionally, until bacon starts to lose its fat.  Add remaining ingredient.  Place the bacon mixture in a food processor and process until smooth.  Set the Jam aside until the fat starts to congeal on top.  Remove the fat, leaving a small amount covering the top.  The remaining fat can be stirred in, before use.

Jam may be refrigerated for 3-4 days.

To assemble the sandwiches:

Flour Head Bakery Ciabatta or Baguette

Avocado

Sliced Red Onion

Bacon Jam

Sliced Smoked Turkey

Lettuce

Tomato

Spread about 1-2 tablespoons of jam on each piece of bread.  Top with the remaining ingredients.  Serve immediately.

Tomato Head’s Chocolate Pie

I’ll have this for breakfast, lunch or dinner. A scoop of Cruze Family Farm Coffee Ice Cream is the perfect companion. In case you missed it, here’s the recipe that Mahasti recently shared on WBIR.

Ingredients

1 prepared 9 inch pie shell

3 eggs

1 cup sugar

2.5 Tbl cocoa powder

¼ cup flour

1 stuck unsalted butter

2 oz Bittersweet Chocolate

Directions

Preheat oven to 350 degrees.

Prick the bottom of the pie shell with the tines of a fork. Place in the oven for 5 minutes, just to cook the shell slightly.

Place butter and chocolate in a small bowl. Fill a pot ¼ of the way with water and bring to boil over high heat. Place small bowl of butter and chocolate on top of pot until chocolate and butter are completely melted. Remove bowl from pot – whisk until the butter and chocolate are mixed well. Allow mixture to cool for 5 minutes.

Sift together the flour and cocoa powder.

Beat eggs with sugar, using a stand mixer with a paddle attachment, or a hand held mixer, until eggs are pale yellow. Gradually add chocolate mixture with mixer running. Gradually add the flour and cocoa mixture. Beat well until all the flour is incorporated.

Pour chocolate filling into prepared pie shell. Bake for 20 – 25 minutes, or until pie domes and cracks a little around the edges.

Tomato Head’s Sopes with Chorizo, Cheese and Pickled Onion

The next time you’re traveling in Mexico and want to experience traditional cuisine, we suggest seeking out Sopes. They may be found in the food stalls of Ciudad Juarez or in sophisticated restaurants throughout Mexico City.

If you’re not looking to travel that far or you don’t want to settle for a cheap imitation that caters to American taste buds by covering everything in a ton of cheese, try this recipe that Mahasti created. The pickled onions really pull the dish together and are a great complement to the chorizo.

The recipe for the dough allows you to create small appetizers and a light snack, or one can make them into something larger and use them as a main course.

For the Sopes:

1 cup Masa Harina

¾ tsp baking powder

¾ tsp salt

½ cup plus 3 Tbs boiling water

2 egg yolk

1.25 cup Shredded Monterey Jack cheese

Preheat Oven to 350 degrees.

Place Masa Harina, baking powder and salt in a large bowl, and mix until combined.  Pour boiling water over masa.  Mix the Masa with a wooden spoon, until no dry Masa remains in bowl.  You may have to add a little more water.  Allow mixture to cool enough to handle.

Lightly beat egg yolks and pour over Masa mixture.  Add cheese and with your hands work the Masa into a smooth soft dough.

Divide the dough into 6 – 8 pieces depending on the size you would like to serve.   Roll each piece into a smooth ball.  Flatten the balls out with the palm of your hand.

Line a cookie sheet with parchment.  Lightly grease the parchment paper.  Place the flattened dough on the prepared sheet.  With your fingers work up the edges of the dough and flatten the centers.

Bake the Sopes in preheated oven for 15 minutes – or just until the edges start to brown.  Remove Sopes from oven and set aside.  Sopes can be covered with Saran wrap and refrigerated overnight.

Pickled Onion:

 

1 Large Red Onion, sliced into strips

1 cup Cider Vinegar

¾ tsp. Salt

1 tsp Sugar

1 tsp Cinnamon

Place all ingredients except onions in a small saucepan and bring to boil.  Place onions in a small bowl and pour hot liquid over onions.  Allow onions to rest at room temperature for 15 – 20 minutes.  Drain onions and refrigerate.  Pickled onions can be kept in the refrigerator for 4-5 days.

 

To Assemble and Serve:

Shredded Monterey Jack

Cooked chorizo

Chopped Lettuce

Sliced Radishes

Sour Cream

Pickled onions

Your favorite Salsa

Top the sopes with Chorizo and Cheese – return the sopes to the oven and heat until Cheese has Melted and is starting to brown.  If you refrigerated your sopes overnight – allow sopes to bake until warmed through.

Place Chopped lettuce on a plate – top with heated sope.  Top with radishes, pickled onion, salsa and sour cream.

Serves 6 – 8

Tomato Head’s Chicken Enchiladas

Comfort food can take many shapes. In the winter time, comfort foods tend to be warming and rich, as well as easy to make. Tomato Head’s Chicken Enchiladas fit the description.

Mahasti presented the restaurant’s recipe on WBIR this morning. But if you missed it, it’s here for you to give it a whirl. Or, even easier, order your own plate of enchiladas at either the Maryville or Knoxville restaurant today.

Tomato Head’s Chicken Enchiladas
For the Chicken:

1 lb boneless, skinless chicken breast
1/3 cup oil
½ large onion, largely diced
8 cups of water
1 Tbl salt

To Assemble the Enchiladas:

1 -16 oz jar Frontera enchilada sauce
8 – corn tortillas
½ lb shredded Monterey Jack cheese
sour cream
chopped onion

Heat the oil, in a medium pot over medium heat. Add onion and sauté until translucent. Add chicken breast, water and salt. Increase heat to high, when water starts to boil, reduce heat to low and allow chicken to simmer for 20 minutes until done.

Preheat oven to 400 degrees.

Remove the chicken from the broth and allow the chicken to cool until it is cool enough to handle. Shred the chicken by pulling it apart. Set aside.

Pour 1/3 of the jar of enchilada sauce into the bottom of an 8 X 11 baking dish. Arrange 3 or 4 corn tortillas on your work surface. Place approximately ¼ – 1/3 cup chicken on each tortilla followed by ¼ cup of shredded cheese. Roll the tortillas up to form cylinders. Place the tortillas seam side down. Repeat the process until all the tortillas have been filled and place in the baking dish.

Pour the remaining sauce over the rolled tortillas, making sure they are covered entirely. Sprinkle any remaining cheese on top of the sauce. Bake the enchiladas for 20 minutes – or until the cheese melts and the sauce is starting to bubble.

Remove the dish from the oven. Top with Sour Cream and chopped onion.

Serve immediately.

Serves 4.

Tomato Head’s Pasta with Cauliflower, Cabbage and Dried Cranberries

Colorful and seasonal, this pasta dish is an easy preparation for a winter’s day or evening. Mahasti presented the recipe on WBIR this weekend, but if you missed it, we always post her recipes to The Tomato Head blog. Enjoy!

Tomato Head’s Pasta with Cauliflower, Cabbage and Dried Cranberries

1 lb dry pasta of choice
Vegetable oil
4 cups cauliflower, sliced
4 cups white or savoy cabbage, chopped
1 Tablespoon roasted garlic, chopped
¼ cup balsamic vinegar
1/2 tsp salt
4 cups fresh spinach, chopped
½ cup dried cranberries
½ cup walnuts, chopped
¼ cup bread crumbs
¼ cup Parmesan cheese

Cook the pasta according to package directions. When the pasta is cooked, drain, rinse with cold water, toss with ¼ cup olive oil and set aside.

Place Spinach in a large bowl. Add dried cranberries, chopped walnuts and bread crumbs. Set aside.

Turn Oven Broiler on to High.

Slice cauliflower, toss with 1 tablespoon vegetable oil and place in a single layer on a cookie sheet. Place on the middle shelf of oven and roast for 9-10 minutes, just until the edges of the cauliflower begin to brown. Remove from oven and set aside.

Coat 3 or 4 large cloves of garlic with oil – place on a cookie sheet and roast under broiler until the cloves are golden brown. Remove from oven, allow the garlic to cool; chop and set aside.

Heat a large skillet, over high heat. Add ¼ cup of oil, cauliflower. cabbage and roasted garlic. Sauté the vegetables just until the cabbage starts to wilt. Add vinegar and salt, allow the vinegar to reduce for 30 seconds. Add the pasta and sauté for one minute or just until the Pasta is re-heated.

Add the contents of the skillet to the spinach bowl. Sprinkle with Parmesan cheese. Toss the pasta until all the ingredients are evenly distributed.

Divide into 4 – 6 bowls or serve family style with fresh bread.

© 2016 The Tomato Head Site by: Robin Easter Design