Sweet temptation transformed into savory entree
Posted: January 20, 2013 at 6 a.m.
Some food trends resonate so well with people that they become staples in the industry. Fresh-made artisan breads, for instance, provide such a familiar and comforting experience that they quickly transformed from novelty into custom.
Other undertakings, such as the posh pop of offal, or organ meats like tongue and sweetbreads, are not likely to establish as loyal a following.
One portion-control movement that is certainly catching on at present is main-course cupcakes.
Below are traditional recipes that have been modified to fit this fad.
Chicken Pot Pie Cupcakes
1 chicken breast, cooked and diced
1- 14.5 oz. can of cream of chicken or mushroom soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian seasoning
2-3 cans Pillsbury biscuits
Preheat oven to 400. In a bowl, combine the cooked, chopped chicken, cream soup, frozen veggies, cheese and spices. Lightly spray cupcake pan or muffin pan. Open the biscuits, gently flatten with rolling pin and lay biscuit over hole. Place 1/3 cup of mixture onto dough and let drop into hole. Fold sides of biscuits into center to cover mixture. Repeat.
Bake for 12-15 minutes, until golden brown. Remove from oven, top with additional cheese and let rest for 5 minutes before removing from pan.
Individual Club Quiches
12 oz. thin deli ham
1 1/2 cup cooked, diced turkey
1 cup cooked bacon, chopped
1 cup roma tomatoes
1/2 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup heavy cream
1/2 cup milk
1/2 cup parmesan cheese
1 tsp. dried tarragon, crushed
1/2 tsp. garlic powder
salt and pepper to taste
1-2 tsp. hot sauce
2 cups Hollandaise sauce
Spray each pan hole lightly with non-stick spray. Form a piece of deli ham into each cup to make a liner for the quiche.
In a large bowl combine eggs, cream, milk, salt, pepper and garlic and tarragon. Beat with electric mixer until smooth. Stir in turkey, bacon, tomatoes, cheddar and Swiss.
Using a ladle, add egg mixture to ham-lined hole until about 3/4 full. Top with parmesan cheese.
Bake 350 degrees for 10-15 minutes, until egg sets. Top with a dollop of hollandaise sauce and a dash of hot sauce.
Mini Italian Meatloaf
1 lg egg, beaten
1/2 cup milk
1/4 cup marinara sauce
1/2 cup quick-cooking oats
1 1/3 cup Italian bread crumbs
1/2 Tbsp. Italian seasoning
2 cloves garlic, minced
1 lb. ground beef or turkey
12 cubes mozzarella cheese
additional marinara sauce
shredded mozzarella cheese
Preheat oven to 375 degrees. Line 12-count muffin tin with cupcake liners. In a large bowl, combine first eight ingredients.
Divide mixture into twelve equal portions. Insert one cheese cube into mixture and form the meat around the cheese into a ball. Place into muffin tin and top with 1 tablespoon each marinara and shredded mozzarella cheese.
Bake uncovered on center oven rack for 25 minutes.