Hello Adalou readers! We're John and Lindsay from Bird and Cleaver. When Sandi asked us to do a collaborative post, we were beyond thrilled. Anytime we get a chance to be in the kitchen and share with others we cannot say no! Which sometimes poses the problem "Who gets to cook?" It's not a chore in our house; actually, quite the opposite. It is not uncommon for midnight snacks to turn into hour long productions. It's just what we love to do. We all have our vices, and ours just happens to be cooking. We had a few friends over this weekend for a X-mas card photo shoot. Since it was a casual Sunday evening, we chose some easy finger foods for our guests. Lindsay did sweet. John did savory. Here are a few recipes from our Sunday with friends. Enjoy!
* We thought either of these recipes would work well for entertaining during the holidays!
2 pounds ground chicken // 3 garlic cloves, minced // 3/4 cup feta // 1 egg // dash of white pepper
3/4 cup finely chopped fresh spinach // salt and pepper, to taste
Mix all ingredients. Shape into uniform balls ( a small cookie scoop works best for this). Place in a 9x13 baking dish that has been greased with olive oil. Bake in a 375 degree oven for 30 minutes, or until browned.
1 medium cucumber, finely diced // 6 oz Greek yogurt // juice and zest of one lemon
1 tablespoon of dill // 2 tablespoons flat leaf parsley, chopped // salt and pepper, to taste
Mix to combine.
1/2 cup warm water // 1/2 cup warm milk // 1/3 cup of butter softened // 1 egg // 1/3 cup sugar
1 teaspoon of salt // 3 3/4 cups of flour // 1 package active dry yeast // 1 stick of butter, melted
1 cup of brown sugar // 1 teaspoon of cinnamon // pinch of salt
Combine 1/2 cup of warm water and yeast. Set aside for five minutes, until frothy. Place all ingredients in the bowl of stand mixer and mix on low until dough comes together. Turn to medium and mix for five minutes, or until dough is smooth and elastic. Place in an oiled bowl and allow to rise until doubled in size. This should take 60 to 90 minutes.
After dough has risen, turn dough on counter and punch down. Push dough into a loose rectangle and cut into 64 equal(ish) pieces with a bench scraper.
Butter a bundt pan and set aside. Now, the fun part! Dip each ball into the melted butter and then roll in the cinnamon/ sugar mixture. Place in the pan and repeat with the other 63. Cover and let rise until nearly to the top of the pan. Bake in a 350 degree oven until golden brown, about 35 minutes. (I sometimes need to cover the pan with foil if it is browning too quickly). After you have taken it out of the oven, let it cool for about five minutes. Then turn out onto a serving platter immediately. You want all that caramel-y goodness on the bread, not stuck in the pan. Now for the glaze...
1 1/2 cups confectioners sugar // 2 1/2 tablespoons of milk // 1 teaspoon vanilla
1 tablespoon of butter, melted // 1/2 teaspoon of cinnamon // pinch of salt
Combine ingredients and mix until smooth. If glaze is too thick, add milk, a drop at a time,
until desired consistency is achieved. Drizzle over warm monkey bread.
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Wowie, zowie!!! This looks amazing! Seriously I'm drooling over that Monkey Bread. Thank you so much John and Lindsay for sharing some of your tasty treats with us today. I would suggest you pop on over to their fabulous blog, Bird and Cleaver, to see what else they are cooking up and make sure to say hello while you're at it. Happy Friday! I'll be back after lunch with your 5th blog party giveaway ;)