Lunch – An Appealing Plan

Cheese Please. A Day Filled #CookingWithCabot

Krayl Funch — Thu, 02 Feb 2017 03:19:04 +0000

Last week I was invited to one of my favorite spots in Tampa, The Epicurean Hotel, to taste, learn and cook with the tasty cheeses of Cabot Creamery. I joined a group of friends, local bloggers and Sunday Supper Founder, Isabel Reis Laessig for a day sure to be filled with cheesy deliciousness.

The morning began with breakfast bar complete with yogurt and fresh fruit provided by Florida Milk. It was loaded with toppings like granola, shredded coconut and a selection of Divine Chocolate – It was before 10 am but it’s it always time for Dark Chocolate with Pink Himalayan Salt or maybe you prefer Dark Chocolate and Mint! Either way everyone wins!

After a few cups of coffee and chatting with fellow attendees we had a front row seat as Chef Jimmy went live on Facebook to create a tasty bite, BBQ Teriyaki Vegetable and Cheddar Rolls, they are a fun twist on traditional Japanese Negimaki and perfect for your next cocktail party!

Back at the stove Chef Jimmy works with Lodge Cast Iron selection of cookware and whips up an another creamy cheese recipe. I LOVE great cookware that looks great too and had no idea Lodge made a line of enamel pots – did you know??

Next course, and a complete must have for a snowy weekend, was Tomato Basil Mac and Cheese created by Chef Jimmy Kennedy and served by the smiling Sunday Supper Founder, Isabel Reis Laessig.

After two amazing demos we moved to lunch at Elevage with the group to share a family style meal complete with THE most incredible tomato soup with mini grilled cheese. Heaven!

To complete the day – a cheese board creation “contest”. With so many tasty options I would say we were all winners!

The post Cheese Please. A Day Filled #CookingWithCabot appeared first on An Appealing Plan by Krayl Funch.

Julia’s Mushroom Quiche – Quiche aux Champignons {#SundaySupper}

Krayl Funch — Sun, 09 Oct 2016 05:00:33 +0000

Almost exactly 4 years ago today on October 14th, 2012 I started cooking my way through Julia Child’s classic Mastering the Art of French Cooking , I began in my favorite category brunch. Cooking every quiche recipe in the massive cookbook and created my first Mushroom Quiche blog post – which is amazingly to this day one of my top articles on the blog.

I say amazingly because over the last 4 years blogging I have learned an incredible amount about recipe creation, photography, and writing – among many other things but that’s for another day – and my journey from the 2012 Quiche aux Champignons article to current day has been one filled with many trials, questions, friendships and of course lots of quiche.

I have been itching to have the chance to bake a Mushroom Quiche and when my friends in the Sunday Supper Movement Community posted the “sleepover foods” topic for this weeks recipe inspiration I knew it was my time to honor Julia once again, after all what is better to wake up to after a sleep-over than a slice of warm quiche for brunch.

Also in the spirit of a sleep-over, I have kept Julia’s Mushroom Quiche rustic. Crispy bits in the pie plate are a reality when baking a quiche – at least in my world – so I have chosen to keep them in. And you should too. If you are having guests sleep over most likely they are good friends and although I still love to create a seasonal Fall tablescape, I do not like to fuss over a perfect crust. And neither should you.

For the tablescape – set a few white pumpkins down the center of the table, use a rustic Water Hyacinth Charger, pull out the copper flatware, wrap your napkins in grapevine ribbon, cut a slice of quiche and wait for your guests to come down for brunch and recap the night before.

For a step-by-step demo of the Julia’s Mushroom Quiche recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

Now that’s what I call a perfect morning! What quiche should I make next?

Quiche aux Champignons  Recipe {Mushroom Quiche}

Adapted from Julia Child, Mastering the Art of French Cooking

INGREDIENTS:

3 tablespoons unsalted butter
2 tablespoons diced shallots
1 lb large white mushrooms, sliced
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons port
3 eggs
1 1/2 cups whipping cream
8-inch partially-cooked pastry shell
1/4 cup grated Swiss cheese
1/2 teaspoon pepper
pinch of Nutmeg

DIRECTIONS:

1. Preheat oven to 375°F.

2. Melt butter in pan add shallots for a short time then add in the sliced mushrooms, salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.

3. Beat the eggs, cream and pepper in a large mixing bowl to blend.

4. Gradually stir in the mushroom mixture {save 2-3 slices to the side}. Check seasoning. Pour into pastry shell. Spread on the cheese and place 2-3 sliced mushroom slices on the top in the center.

5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

Note – I have skipped the addition of the additional butter dots on top which Julia’s recipe calls for. I have found the recipe is incredibly rich even with out the extra butter dots – sorry Julia.

Makes 1 Quiche

* * * * *

Remember in the beginning when I mentioned all this things I have learned over the last few years, well the Sunday Supper community has been there the entire time – all growing together and supporting each other in person as well as on-line. For that I am very grateful. If I could I would invite them all over for a giant sleep-over and brunch. Until then please enjoy all the fabulous recipes from the community as Marion of Life Tastes Good hosts us all.

Breakfast

Bacon Jam Recipe by Life Tastes Good
Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
Breakfast Strata with Bacon and Date by Caroline’s Cooking
Broccoli Breakfast Bake by Cricket’s Confections
Classic Buttermilk Pancakes by Cosmopolitan Cornbread
Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
Nutty Sweet Potato Waffles by Wholistic Woman
Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
Pumpkin French Toast Casserole by Moore or Less Cooking
Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
Waffle Fruit Kabobs by Home Sweet Homestead

Desserts

2-Minute Quick Fudge by Sunday Supper Movement
Classic Oatmeal Cookies by That Skinny Chick Can Bake
Heavenly Oreo Dessert by Confessions of a Cooking Diva
Peach Slab Pie by Pies and Plots

Snacks

BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
Better Than Anything Chex Mix by Fantastical Sharing of Recipes
Caramel Corn by Jane’s Adventures in Dinner
Cobb Salad Dip by Food Done Light
DIY Grilled Cheese Bar by Culinary Adventures with Camilla
Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
Make-It-Yourself Caramel Apple Bar by The Freshman Cook
Maple Fish Party Mix by Sew You Think You Can Cook
Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
S’mores Snack Mix by Positively Stacey

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

The post Julia’s Mushroom Quiche – Quiche aux Champignons {#SundaySupper} appeared first on An Appealing Plan by Krayl Funch.

Classic Cucumber + Butter Tea Sandwich

Krayl Funch — Mon, 19 Sep 2016 18:31:21 +0000

Hosting a Tea Party is the best reason I can think to pull out your fancy dishes, iron your linen napkins, invite the ladies over and wear a frilly dress. Plus those cute little Tea Sandwiches… let’s start with a classic Cucumber + Butter Tea Sandwich recipe and add to the menu from there.

Tea Party Menu

:: :: ::

Variety of Hot Teas

Smoked Salmon + Dill Tea Sandwiches

Cucumber + Butter Tea Sandwiches

Mary’s Maine Spice Bars

Tea sandwiches are two bites of yumminess. Perfect for trying a few different flavors and still leaving room for the sweets on the table.

As the name suggests, Cucumber and Butter tea sandwiches have only a few ingredients so it is important they are high quality and fresh. Splurge a little and you will be able to tell the difference I promise.

Note:: although I always like to make entertaining easier, I will say that these beauties are best when made fresh the day of your tea party as the bread tends to absorb the moisture in the cucumbers after if left over night.

For a step-by-step demo of the recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

[yumprint-recipe id=’34’]

The post Classic Cucumber + Butter Tea Sandwich appeared first on An Appealing Plan by Krayl Funch.

Peach Burrata Pizza {#SundaySupper}

Krayl Funch — Sun, 28 Aug 2016 05:30:19 +0000

Say it isn’t so… summer can’t be coming to a close already. Can it? My garden is full of basil and the markets are full of peaches and other summer produce waiting to be discovered. I had to find a way to bring my late summer favorites together in one recipe – enter my Peach Burrata Pizza Recipe. With or without prosciutto the flavor combination of sweet late summer peaches, creamy cool burrata, fresh basil and pepper arugula are perfect for serving with chilled white wine out on the patio with friends or as a mid-week dinner date with your husband.

It’s not my first time combining peaches and burrata but it is my first time pulling them together on a warm pizza crust and I am sold! The combination came to together based on one of my favorite pizza’s I first had in Atlantic City, New Jersey over 10 years ago. In a dark Italian restaurant, sitting at the bar with a friend we ordered an Arugula and Prosciutto Pizza not really knowing what we were getting into. From the first bite, the perfect combination of salty peppery goodness became a favorite and remains one to this day. I can’t help but to order it anytime it is on a menu.

While the green arugula topped pizza is still my favorite, I have been looking for a new twists on it and with a container of burrata in my fridge just begging to be used up and a line of peaches ripening on the windowsill inspiration was easy to find.

KITCHEN TIPS::

Feel free to make your own pizza dough but for this recipe I used pre-made dough from the market. Store bought versions are easy to keep on hand and are perfect for a Sunday dinner or last minute weeknight supper.

Blue Cheese adds a bit of additional saltiness and works well with peaches however if you are sensitive to the flavor omit it in the recipe or replace it with feta.

PEACH AND BURRATA PIZZA RECIPE

INGREDIENTS

1/2 pound homemade or store-bought pizza dough
salt and pepper, to taste
olive oil, for drizzling
1 cup fresh basil leaves, julianned
3 ounces blue cheese, crumbled
2 ripe peaches, thinly sliced
4-5 slices, proscuitto
8 ounces burrata cheese
2 cups baby arrugula leaves
additional basil micro greens

INSTRUCTIONS

Preheat the oven and pizza stone to 450 degrees F.

On a chilled surface lightly dusted with corn meal, roll the dough out until it is thin in a rectangle or circle, depending upon your pizza stone shape. Transfer the dough to pizza stone. Drizzle dough with olive oil and sprinkle with salt, top with basil leaves, blue cheese and peaches.

Drizzle lightly with olive oil, salt and pepper lightly again. Place in the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted and the peaches have caramelized.

Remove from the oven and top with burrata slices. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Top with prosciutto and arugula. Sprinkle on the basil microgreens and serve warm.

“As summer comes to a close, many of us find our gardens overflowing with red, ripe tomatoes and foot-long zucchini. At the market, fresh sweet corn, cucumbers and berries are plentiful and reasonably priced. Everywhere we look this time of year, we can find produce at its peak! As foodies, we have the natural instinct to stretch out the goodness of the season as far as we can. We do this by finding the best ways to preserve the harvest. Of course, when foodies think about preserving the harvest, our first though is canning. But, preservation can be done in so many other ways besides canning.” Join the Sunday Supper Community this week as we celebrate How to Harvest Summer.

A Special Thank You to Caroline of Caroline’s Cooking for hosting this week!!

Condiments

Blackberry Lemon Thyme Syrup by Sunday Supper Movement
Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
Ginger Fig Jam by Palatable Pastime
Herbed Salsa by What Smells So Good?
Homemade Giardiniera by Curious Cuisiniere
Homemade Sriracha by Monica’s Table
Hot Pepper Oil by Feeding Big and more
Mediterranean Chutney by Wholistic Woman
Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
Nectarine Kumquat Habanero Chutney by Food Lust People Love
No Pectin Mixed Berry Jam by My Imperfect Kitchen
Peach Butter by Redhead Baker
Pear Ginger Jam by Hezzi-D’s Books and Cooks
Simple Basil Butter by Momma’s Meals
Spicy Mango Jam by Family Foodie
Stove Top Roasted Garlic by Cricket’s Confections
Tomato and Chili Pepper Jam by Delaware Girl Eats

Main dishes

Grilled Peach and Burrata Pizza by An Appealing Plan
Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

Sides

Garden Rice by Basic N Delicious
Pickled Asian Vegetables by A Mind Full Mom

Snacks

Homemade Fruit Leather by A Kitchen Hoor’s Adventures
Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

Dessert

Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
Drunken Peaches by Nosh My Way
Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
How to Make Chocolate Zucchini Bread by Asian In America
Mom’s Zucchini Bread by Cosmopolitan Cornbread
Peach Yogurt Popsicles by Food Done Light
Summer Fruit Crisp by Pies and Plots
Summer Fruit Popsicles by Powered By BLING

Beverage

Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

The post Peach Burrata Pizza {#SundaySupper} appeared first on An Appealing Plan by Krayl Funch.

Weekly Recap :: Krayl on Instagram August 27th

Krayl Funch — Sat, 27 Aug 2016 15:07:09 +0000

Happy Saturday!!

This week behind the scenes on Instagram is full of images from a wild week of private client projects, time with friends, traveling to my favorite places and taking time to let the future in. I hope you will come on over and follow along on Instagram!

It’s been a crazy week with client projects, events, travel, time with friends and life in general. Now, I’m taking a few days to shut down, turn off the phone + computer and simply be.

I can feel a change coming, not yet sure what it is but I’m ready and it’s time. Sometimes you need to clear space to allow your future to enter.
#MakeSpaceForYourFuture #BePresent

Pretty sure I need this sign for my house.

#fordisplayonly #12lemoncenterpiece #anappealingplan

A pure pleasure to meet and chat with Sara Peterson, Editor in Chief of HGTV Magazine during the#BloggerBlockParty. She was super sweet and even prettier in person!

Adding her to my girl crush list for sure!! How cute is that dress?!
I totally wanted to ask for the extra-large cover of the September issue to take home but chickened out… I did have the courage to ask for her to sign my copy of the issue. Don’t forget to pick up your copy and check out page 16 for my quote!!
#hgtvmagazine #hgtv

When in doubt head to the @highlinenyc . Sunset over the Hudson. No filter needed.

Design + Function. Would expect nothing less at the HGTV#bloggerblockparty #anappealingplan #hgtvmagazinebloggerblockparty

#bloggerblockparty listening to my favorite HGTV designers + contributors. Reading the current issue. My quote and name in print.

Priceless!
Stay tuned for all the latest design trends from all my favs!! Tap image for all speakers accounts to follow along.

Morning coffee view. #happycamper at Camp Susquehannock.

Make the most out of the best days of summer! Plan a beach picnic {or a stay-picnic in your own back yard}!
I’m sharing my Blueberry Chicken Salad recipe and tips to create your own picnic spread complete with selfie props!⚓️
See the recipe and my tips on The Sunday Supper Movement website + sign up to join the community! http://bit.ly/SSBlueberryChickenSalad
#summereats #weekdaysupper #anappealingplan

My Monday motivation. {from a recent visit to Hortulus Farm in Bucks County, PA}

With a very busy week ahead I plan on slowing down today for a much deserved Sunday Funday. I hope you are having a great weekend!! Cheers!
#sundayfunday #goodmorning #beapineapple

The post Weekly Recap :: Krayl on Instagram August 27th appeared first on An Appealing Plan by Krayl Funch.

How To Set Up A Hot Dog Bar {#SundaySupper}

Krayl Funch — Sun, 31 Jul 2016 10:40:17 +0000

Hotdogs and Summer get togethers go together like peanut and jelly. To make sure the menu at your next gathering is a crowd pleaser for guests of all ages {yes even those picky little ones}, set up a hotdog bar so guests can choose to make one of your specialty hotdog recipes or dream up their own creation by mixing and matching from a variety of toppings and flavors.

There is an updated version of this post on KraylFunch.com ~ 3 Creative Hot Dog Recipes.

The classic American hotdog, grilled to perfection, placed in a toasted top cut hotdog bun, topped with ketchup and mustard is still incredibly popular at summer BBQ’s, ball parks and county fairs across this great nation however, a new breed of hotdogs is also claiming it’s rightful place at summer gatherings.

These new species of dogs offer topping combinations and flavors previously only found on dishes ordered in your local hipster neighborhoods and food trucks. But with a little planning and prep, you can bring these combinations to your own party by setting up a hotdog bar!

It’s summer and you are serving hot dogs… Place a few America flags into a glass vase, add a blue and white tablecloth and pull out your best flag platter for this gathering!

Instead of plates, offer guests napkins, bakery papers, or in this case I cut a slit in a stack of glassine bags I had from and other event and they worked perfectly to hold the hot dogs and looks great on the hot dog bar!

When it comes to the actual star of the show – the hot dog – I prefer to offer an all beef option as well as turkey dogs and a soy dog option. This way all of your guests have something they feel comfortable eating and can join the fun!

Along with the traditional toppings, offer guests a few new alternatives. If you have a few combinations you are fond of, group the toppings and place small signs with the name and ingredients so guests can give them a try or create their own new versions.

A few to consider Tropical Hot Dogs {Pineapple, Lime + Cilantro}, Korean Hot Dogs {Kimchi + Sriracha}, or Oaxacan Hot Dogs {Avocado and radish – inspired by one spotted in the August 2016 Family Circle Issue}. {all recipes coming here soon!}

This week’s #SundaySupper event is all about the kids in your life and what they love to eat! No kids? No problem…any recipe that is kid-friendly is welcome in this event.

Thank you to the event host: Ellen Folkman from Family Around The Table

Check out all the kid, and adult, friendly recipes from the Sunday Supper Community below and let me know what your favorite hot dog topping combination is in the comments!

Appetizers

Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
S’mores Cheeseball by Fantastical Sharing of Recipes

Desserts

Aunt Deborah’s Snickerdoodles by Family Around The Table
Chocolate Frozen Custard by Sew You Think You Can Cook
Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
Easy Nutella Mousse by Cosmopolitan Cornbread
Fairy Bread Funfetti Milkshakes by The Crumby Cake
Grape Juice Jigglers by Sunday Supper Movement
Gumdrop Cookies by What Smells So Good?
Homemade Cherry Popsicles by Pies and Plots
Japanese Peach Boy Ice Cream by The Ninja Baker
Mango Creamsicles by The Redhead Baker
No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
S’mores Cheesecake by The Freshman Cook
Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
Turtle Poke Cake by That Skinny Chick Can Bake
Whoopie Pies by Monica’s Table

Main Dish

Broccoli Cheese Soup by Wholistic Woman
Corn Dog Muffins by A Mind “Full” Mom
Deep Dish Pizza Casserole by My World Simplified
Grilled Pizza Flatbread Bar by Momma’s Meals
How to Set Up a Hot Dog Bar by An Appealing Plan
Lobster Gnocchi by Caroline’s Cooking
Madison’s Shrimp Lasagna Rolls by Life Tastes Good
Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
Pasta Quattro Formaggi by La Bella Vita Cucina
Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
Spaghetti and Meatball Casserole by Cooking with Carlee
Tuna Salad Grinders by Cindy’s Recipes and Writings

Snacks

Caprese Quesadillas by Simple and Savory
Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
Waffle Parfait by Our Good Life

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

The post How To Set Up A Hot Dog Bar {#SundaySupper} appeared first on An Appealing Plan by Krayl Funch.

How to Make Homemade Mozzarella {#SundaySupper #JuneDairyMonth}

Krayl Funch — Sun, 05 Jun 2016 09:30:19 +0000

My family has a running joke about how much I love cheese… I see no joke about it! I LOVE CHEESE! And I don’t try to hide it one bit, so when I heard June was National Dairy Month I knew this was my opportunity to finally put my passion into action!

I have several books on how to make cheese at home that to be honest, are currently being used more for decor on my coffee table than in the kitchen for their cheese recipes. All of that is about to change. I am going to learn how to make homemade mozzarella cheese {with more varieties of cheese to follow}!

Like every great dish, in order to get the best end result you must begin with the best basic ingredients, in the case of homemade cheese, milk is the star of the ingredient list so selecting fresh quality Florida Dairy Farmers milk at the market is a must. Fortunately we have a local farm in town so I headed over and lucky me, 10 day old “Honey” was just beginning to see visitors and I got to love on this special little brown miracle.

The remaining ingredients read more like a science experiment than pantry items. Liquid vegetable rennet, citric acid and non-chlorinated water. Sounds scary to me however, from what I have read making cheese really is more of a scientific formula but not scary at all. I think the scariest part is going to be that I will now have the power to create my favorite food right in my kitchen!

Unlike my usual recipe posts I have included the images within the recipe for how to make mozzarella – my reasoning being this is a slightly more difficult process than most recipes make it seem. Worth it, but more complex than simply following a recipe. There are details that can only be explained using visuals.

So let’s begin…

How to Make Homemade Mozzarella

Makes about 1 pound of mozzarella

Adapted from Artisan Cheese Making at Home by Mary Karlin

What You Need

Ingredients

1 1/4 cup bottled water, non-chlorinated
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid vegetable rennet
1 gallon milk, whole or 2%, not ultra-pasteurized, not homogenized
1 teaspoon kosher salt, plus more for brine

Equipment

5 quart or larger non-reactive pot
Measuring cups and spoons
Digital read thermometer
Non-reactive knife, off-set spatula, or similar
Slotted spoon
Rubber spatula
Non-reactive whisk
Cheese cloth
Rubber Gloves

Instructions

1. In a non-reactive stock pot heat milk to 88 degrees over a slow heat over the course of 15-20 minutes.

2. Measure out 1/4 cup of water in a separate bowl. Stir in the citric acid until dissolved.

3. Measure out 1 cup of water in a separate bowl. Stir in the rennet until dissolved.

4. Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

5. Remove the pot from heat and gently stir in the rennet solution. Stir for 1 minute. Stop stirring, cover the pot, and let it sit for 15 minutes.

6. After 15 minutes, the milk should have set, and it should look and feel like soft silken tofu – although under the whey. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Using your knife, cut the curds into 1 inch cubes and let sit for another 10 minutes.

7. Place the pot back on the stove over medium heat and warm the curds to 105°F over 15 minutes. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

8. Remove the pan from the heat and continue stirring gently for another 10 minutes.

9. The curds should now feel springy and stretchable, if not leave the curds for 10 minutes then test again.

10. Line a colander with cheese cloth and scoop curds into it with a slotted spoon. Let drain for 15 minutes, reserve the whey.

11. Add 1 1/2 teaspoons of salt to the whey and stir. Slowly heat over 30 minutes to 175 degrees.

12. In the meantime, wrap curds in cheese cloth, place on cutting board, flatten out and allow to dry out for 20 minutes. After 20 minutes, open cloth and cut into 1/2 inch strips.

13. Once the whey is up to temperature, place sliced curds on slotted spoon and dip into mixture to melt curds. Using gloves, begin to knead or pull the curds several times until shinny and stretchable, repeat dipping and melting as needed. Form curds into balls and place into a bowl of ice water to chill.

14. The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container filled with whey brine. Cover and refrigerate.

Please note, this recipe was adapted in my kitchen, with my tools, in my given environment, I want you to know that each of my three attempts turned out three slightly different textures of cheese. It seems cheese making is a true science {and art} and minor factors greatly impact the outcome. Be kind to yourself and try, try again if your first batch isn’t worthy of appearing on the cover of Bon Appetite.

Since June is National Dairy Month I want to share a few interesting facts about the amazing community of Florida Dairy Farmers with you.

Did you know that for generations, Florida’s more than 130 dairy-farming families have remained true to their values & committed to producing a fresh supply of wholesome, quality milk. These hardworking men & women are caretakers of their cows, stewards of the land, & leaders in their communities. The state’s more than 130 dairy farms are primarily owned and operated by second and third-generation farmers.

And just as interesting, there are about 123,000 dairy cows in Florida, each dairy cow produces about 6-8 gallons of milk each day and is milked 2-3 times per day that collectively produces about 2.34 billion pounds of milk a year.

Don’t live in Florida? I am sure your state has a just as interesting group of farmers, take this month to research organizations or individual farms in your area.

Follow Florida Dairy on their social media accounts :: Facebook, Twitter, YouTube, Instagram, Pinterest

Meet our Farmers links: http://www.floridamilk.com/on-the-farm/meet-our-farmers/

On the Florida Dairy Farm: http://www.floridamilk.com/on-the-farm/

Florida Milk in the kitchen: http://www.floridamilk.com/in-the-kitchen/

Florida Milk in schools: http://www.floridamilk.com/in-the-schools/dairy-101/

Florida Milk in the news: http://www.floridamilk.com/in-the-news/blog/#page=1&sort=start_time&order=desc

Disclosure Statement: This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Please take a moment to visit the other Sunday Supper family contributors and check out their tasty recipes, all including milk!

Milk in the Morning:

Blueberry Coconut Muffins by Take a Bite Out of Boca
Lighter Breakfast Quiche by The Healthy Fit Foodie
Spinach Artichoke Strata by Helpful Homemade
Strawberry and Cream Breakfast Smoothie Bowls by Family Foodie
Strawberry Orange Banana Sunrise Crepes by The Gold Lining Girl

Milk during the Day:

Fettuccine Alfredo by Recipes Food and Cooking
Hamburger Gravy by My World Simplified
Homemade Mozzarella by An Appealing Plan
Langostino Mac and Cheese with Crispy Bacon and Chives by Pook’s Pantry
Margherita Penne Pasta by Life Tastes Good
Simple Polenta Recipe by Healing Tomato
Summer Corn Soup by Casa de Crews
Sweet Onion Tart by Flour On My Face

Milk in Desserts:

Boozy Hazelnut Frozen Hot Chocolate by GO Epicurista
Cannoli Cupcakes with Chocolate Pistachio Crunch by The Crumby Cupcake
Chocolate Eclairs by Love and Confections
Hot Milk Sponge Cake with Blueberries by The Hungry Goddess
Mini Bread Puddings with Whiskey Caramel Sauce by Dessert Geek
Nutty Cookies & Cream Ice Cream by Family Around The Table
Strawberry Milkshake by Desserts Required
Southern Buttermilk Pie by Sunday Supper Movement

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

The post How to Make Homemade Mozzarella {#SundaySupper #JuneDairyMonth} appeared first on An Appealing Plan by Krayl Funch.

Chive, Leek + Cheese Quiche {#SundaySupper}

Krayl Funch — Sun, 17 Apr 2016 11:30:38 +0000

Brunch is my favorite meal to serve when hosting a Spring Gathering and it must feature a menu highlighting the best herbs of my Spring garden. Flowering chives and spring leeks are the perfect combination for a Chive, Leek and Cheese Quiche.

Sure I liked chives, who doesn’t. They added color and flavor to baked potatoes right?

But then it happened…. I fell in love with chives.

At the time, I was working with a caterer in Bucks County, PA and had to stop at one of our local suppliers for micro greens – Blue Moon Acres in Buckingham, PA – on the way to the office. I had passed the farm a zillion times before but never a reason to head to the back to the wholesale area. As I walked back towards the far greenhouse to pick up my crate of micro greens there it was … a garden of chives, really a ring of chives surrounding a smaller garden, all framed by a pea gravel walk way. It was April or May and the chives where in full bloom. There purple globes opening up to the sun. Love at first sight! My inner gardener, inner cook and inner designer all came together there in that very moment. I wanted to stay in that circle forever. I have been in love with Chives ever since.

Once you are in love with an herb you find every way possible to blend it into your recipes. Luckily chives are perfect compliment to most savory dishes and work well in salads and as a garnish on platters if you have extra.

Don’t even get me started on the edible chive flowers. Those little beauties are like purple gold! If you see them, buy them and add them to a spring salad. Your guests will never stop talking about it!

Chive, Leek and Cheese Quiche is a fantastic combination of subtle spring flavors perfect for breakfast, brunch or as far as I am concerned really any meal you wish. Share the flavors with friends when they stop over and be sure to accent your table with fun colors of spring like peach, white and turquoise. And yes, BTW I am a silverware convert – Rose Gold flatware will be making many appearances on my table this Spring.

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Melting snow, blooming flowers and trees, and greening grass means spring is here and everything is coming to life! There is nothing so wonderful as grilling on the deck, enjoying a drink on the patio, and soaking in all the new life that is surrounding you! Let’s bring some of that life to the Sunday Supper table this week and share recipes to welcome spring in 2016!

Thank you Renee from Renee’s Kitchen Adventures for hosting this week’s Sunday Supper event features all the best Spring has to offer!

Breakfast:

Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
Chive and Cheese Quiche by An Appealing Plan
Lavender Scones by Feeding Big and More
Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
Matcha Donuts by The Ninja Baker
Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

Artichoke Lemon Hummus by Food Done Light
Asparagus and Goat Cheese Tart by Baking Sense
Butter Lettuce and Spring Radish Salad by Hardly A Goddess
Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
Roasted Strawberry Popsicles by Brunch-n-Bites
Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

An Unconventional Mojito by Monica’s Table
Caribbean Cream Cocktail by Cosmopolitan Cornbread
Lavender Lemon Cocktail by The Crumby Cupcake
Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
Vanilla Lavender Limeade by The Tip Toe Fairy
Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
Violet Hour by Wholistic Woman

Main Dish:

Cheese Ravioli with Morel Cream Sauce by Palatable Pastime
Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
Grilled Pork Chops with a Dijon Balsamic Herb Glaze by Recipes Food and Cooking
Lebanese Fattoush Salad by Curious Cuisiniere
One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
Orecchiette with Peas, Pecorino and Onions by Cooking Chat
Pasta with Peas by Manu’s Menu
Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
Ramp and Mushroom Frittata by Pies and Plots
Sesame Ginger Seared Ahi Coconut Tacos by Simply Healthy Family
Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
Veggie Pasta Primavera by Momma’s Meals

Side Dish:

Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
Green Peas with Onion and Bacon by Magnolia Days
Minty Pea Farro Spring Salad by She Loves Biscotti
Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

Amazing Coconut Cake by A Baking Legacy
Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
Carrot Cookies by What Smells So Good?
Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
Colorado Crème by Cooking on the Ranch
Honey Blossoms by Get the Good Stuff!
Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
Lemon Blueberry Pound Cake by Angels Sweet Homestead
Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
Meyer Lemon Bars by The Chef Next Door
No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
Rhubarb Meringue Pie by Jane’s Adventures in Dinner
Spring Cookie Bouquet by The Freshman Cook
Strawberry Cheesecake Puffs by Moore or Less Cooking
Strawberry Chocolate Chip Cake by Sweet Mornings
Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
Strawberry Moscato Sorbet by Seduction in the Kitchen
The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

The post Chive, Leek + Cheese Quiche {#SundaySupper} appeared first on An Appealing Plan by Krayl Funch.

Root Vegetable Soup with Herb Croutons {#SundaySupper}

Krayl Funch — Sun, 06 Mar 2016 12:34:41 +0000

Few dishes can comfort your body and your soul on a cold winter day than a hearty soup. This Root Vegetable Soup with Herb Croutons will chase away any chill and is perfect served for a weekday dinner or lunch on a snow day.

Each year my husband and I pack up our winter clothes and head out west for our annual ski + snow board trip. The last few years we have be able to meet up with family and friends to spend the week enjoying the cold weather and if we are lucky a snow storm or two.

It has become my tradition on these ski trips to have a day or two by myself to head to the local market, cook up a new recipe, sip some wine and simply enjoy the day in the house while the others are on the slopes. Everyone wins on this day – I am a happy girl cooking and doing my thing and the frozen snowboarders are happy when they come home to a hot meal at the end of the long day.

This year we traveled to Breckenridge, Colorado and rented a condo perfectly situated one block out of town and two blocks from the local market, which by the way I could have spent an entire day in looking at their selection of local, organic and speciality products. Also close by was the larger City Market where I was able to pick up a few additional ingredients for the Root Vegetable Soup and Herb Croutons.

This soup recipe came about based on the best looking root vegetables at the market, a few ingredients that where already in the house from the last renters and one of my favorite winter herbs, Sage. Grated Gruyere cheese adds a touch of richness and saltiness to the croutons and to the soup in general – feel free to top off your bowl with a few extra grated teaspoons for extra flavor.

As hoped, the soup was a huge hit. At the end of the day the gang of chilled skiers opened the door to a house filled with the warm aroma of a pot of soup on the stove and toasty croutons in the oven. The day and meal were a success for everyone.

[yumprint-recipe id=’27’]This week the Sunday Supper is hosted by Cindy from Cindy’s Recipes and Writings, is celebrating with an incredible assortment of Root Vegetable Recipes sure to be a crowd favorite at family dinner or the next time you are entertaining at home.

Be sure to stop by as many as you can and join the fun on Twitter as we share and chat all day :: @KraylFunch

Enjoy.

Appetizers

Chipotle Sweet Potato Chips from Momma’s Meals
Golden Beet Chips with Sea Salt from Sunday Supper Movement
Roasted Beet Hummus from And She Cooks
Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
Roasted Sweet Potato Soup from Magnolia Days
Root Vegetable Soup with Herb Croutons from An Appealing Plan
Waffled Carrot Latkes from A Kitchen Hoor’s Adventures

Breakfast

Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
Carrot Cake Smoothie from Brunch-n-Bites
Carrot Cake Waffles from Alida’s Kitchen
Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker

Main

Bacon-Potato Torte from Tramplingrose
Beef & Root Vegetable Hand Pastries from Gate to Plate
Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
Beet Pesto from Sew You Think You Can Cook
Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
Hearty Stew Hand Pies from The TipToe Fairy
Roasted Root Vegetable Panzanella Salad from The Chef Next Door
Root Vegetable and Beef Flatbread from Family Foodie
Roasted Vegetable Borscht from The Crumby Cupcake
Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
Skillet Breakfast Potatoes from Life Tastes Good
Sweet Potato Pancakes from Our Good Life
Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
Wild Rice Vegetable Bake from Wholistic Woman

Sides

Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
Beet, Greens and Goat Cheese Gratin from Monica’s Table
Boxty (Irish Potato Pancakes) from Curious Cuisiniere
Browned Butter Braised Baby Turnips from Food Lust People Love
Caprese Twice Baked Potatoes from Seduction in the Kitchen
Carrot Ribbon and Orange Salad from Pies and Plots
Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
Jicama Home Fries from Casa de Crews
Lemon Thyme Au Gratin Potatoes from Vintage Kitty
Moroccan Harissa Potatoes from Palatable Pastime
Roasted Balsamic Carrots from Confessions of a Cooking Diva
Roasted Root Vegetable Farro from Cooking Chat
Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
Root Vegetable Mash from Feeding Big and more
Rooty Dauphinoise from Jane’s Adventures in Dinner
Smashed Potatoes from Taste And See
Smoked Sausage Potato Casserole from Kitchen Gidget
Spicy Carrots & Potatoes from Sweet Mornings
Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats

Desserts

Best Ever Carrot Cake from Fantastical Sharing of Recipes
Carrot Cake Cheesecake from Angels Home Sweet Homestead
Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
Carrot Cookies from The Freshman Cook
Chocolate Carrot & Squash Muffins from What Smells So Good?
Homemade Carrot Cake from Cosmopolitan Cornbread
Iced Beet Cake from Beauty and the Beets
Gluten Free Carrot Cake from Real Food Real Deals

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

The post Root Vegetable Soup with Herb Croutons {#SundaySupper} appeared first on An Appealing Plan by Krayl Funch.

Krayl’s Cast Iron Cornbread + Poblano Sticks

Krayl Funch — Wed, 23 Sep 2015 17:21:51 +0000

There are few things in life that can represent comfort of the past in the way food can… hopefully my Cornbread + Poblano Corn Sticks will soon be added to your short list of comfort foods.

A familiar smell coming from your childhood kitchen, the aroma of soup brought to you, home from school sick in bed on rainy fall day. Food evokes memories we have long forgotten with just a whif coming from a doorway passing by on the street, or the first bite of a buttered roll at a new restaurant – at once unexpected and familiar.

My Cornbread Comfort :: swinging opening the garage door at my Grandparents home after a long drive down from Connecticut, stepping up into the kitchen, warm air filled with the sounds of family laughter coming from the living room hitting you as you enter. A big pot of chili, still steaming hot, placed on a worn out potholder to protect the counter top. Bowls of rice, grated cheese and bottle of hot sauce to add as you like. And there in a side basket, most likely lined with a cloth napkin, bright yellow, just slightly brown on the edges, the corn muffins would sit, waiting to be topped with cold butter then dunked into the chili. Welcome home.

I am not sure if they were homemade, as the chili was, or from a box mix but no matter, each bite was a combination of sweet and salty. Warm and crumbly. Each bite filling with memories that feel real as I write this moment in my office as if I am right there back in the kitchen 20 + years ago listening to the adults talk and share stories.

And still to this day, I can not eat chili without corn muffins. Admititly, I frequently quickly make them from a box mix, however given my husbands love for poblano peppers I thought I would mix it up a bit and add a little color and a touch of heat to a classic. And don’t get me started on this cute as a button corn stick pan from Lodge Cast Iron – perfect for a side to chili or as an addition to a potluck gathering. Enjoy!

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

The post Krayl’s Cast Iron Cornbread + Poblano Sticks appeared first on An Appealing Plan by Krayl Funch.