Tag Archives: foodie

You Need This Dough In Your Life: Wewalka Sweet Pastry Dough

It’s giveaway time, foodies! Just in time for the holidays.

The folks at Wewalka USA are hooking us up with a giveaway of the new, sweet Danish dough. Perfect for croissants, tarts, turnovers and just about anything you can conjure up.

You may have seen me share some dishes I’ve done with Wewalka dough in the past. They have a bistro and family style pizza dough and croissant dough and puff pastry. It’s all super easy to work with. Open the package, roll it out and fill or top to your liking. Bake on the provided parchment until done and you’ve got European style deliciousness in just minutes.

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I received a giant box of this prepared dough to work with and we’re going to give a few away to a YOU. Plus coupons and recipe cards.

Want to see what I did with my dough? Because I had to try it first, you know…

Introducing my Pumpkin Sweet Potato Tart with Caramel and Ice Cream

Inspired by a dessert that I had at Graze in Winston-Salem last year, this tart is all the things you love about pumpkin pie with the beautiful fall spices but also the best of the Thanksgiving table’s sweet potato casserole. You know it, right? The orange-y, clove-y beauty topped with marshmallows? This tart is the best of both worlds.

Pumpkin Sweet Potato Tart

2 servings

1 sheet Wewalka European Style Danish Sweet Pastry dough, halved up the middle
1 cup sweet potatoes (canned or freshly roasted and removed from skins)
1 cup pure pumpkin (I used the can)
1 egg
3/4 cup brown or dark brown sugar
1  1/2 tsp cinnamon
1 tsp clove *
1/2 tsp allspice*
1/4 tsp ground ginger*
1 tsp-1 tbs vanilla extract or vanilla bean paste (I use this paste from Savory Spice Shop)
1/4 cup orange juice
orange zest or candied orange zest to taste (optional)

* You may use Pumpkin pie spice. The flavors will be altered slightly but still wonderful.

Instruction:
Preheat oven to 400 degrees.
Take your sheet of dough and cut it down the middle to make two halves.

With a mixer, blend sweet potatoes until smooth. Add pumpkin and continue to mix until blended well. Add brown sugar, egg and orange zest.

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Now here’s where it becomes more about you. These spice measurements were me just playing around. You may want more cinnamon or less. More or less orange. I didn’t have zest so I had to use just juice. Play around until it truly tastes like a pumpkin pie but with that citrus laced sweet potato that (hopefully) you’ve had at least once in your life. Add the egg last if you are funny about tasting it with raw egg. I am not funny about that.

You can refrigerate the filling or assemble right away. When ready to fill your two pieces of dough, scoop about a 1/4-1/2 cup of filing and place it in the center of each one .

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Then fold up the pastry dough corner to corner until it’s like a little purse, making sure all the seams are sealed and the filling is nicely inside. Now you have two tarts. Brush with a little egg wash (egg mixed with water or milk). Slide the parchment and tarts onto a baking sheet.

The instructions say bake on the parchment for 14-18 minutes. My tart took 20 minutes in my oven but that’s because there’s more to a tart than a small danish or croissant. I just kept my eye on it. Remove from oven and allow to cool for about 5-10 minutes. Drizzle with warm caramel (a praline topping would be good) and then…

….top with your choice of ice cream then another drizzle of caramel. I’ve had my inspiration with cinnamon brown sugar ice cream (hard to find), vanilla, as well as butter pecan. The butter pecan or praline ice cream would be awesome because you get the tanginess of the base ice cream and crunch from the pecans. But you do you! Pick your favorite. Heck, pumpkin ice cream would be good too. Salted caramel? Yes!  Also, wouldn’t it be yummy with marshmallow flavored ice cream if you could find it? Or top with marshmallows and give it a little browning on top!

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My mr. and I split the tart you see above. It was plenty.
My microfoodie decided she wanted to make a little one so she halved her half then made croissants and you can tell just how easy it is to work with because she had no trouble at all making her own. She drizzled her croissants with chocolate sauce. I teach them well.

You can find Wewalka Dough in Lowe’s Foods and Ingles. And I’ve seen Wewalka at Harris Teeter too but don’t hold me to the sweet pastry dough just yet as this is a brand new item.

Want to get your hands on this Wewalka Danish Dough? Simply comment below what you’d be making with this dough. You’ll be entered to win. If you’re in the Triad area of NC, it’ll be easy to get it to you. But we can ship if necessary. Good luck and Happy Thanksgiving!

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Cackalacky Giveaway!

If you live in Nor’ Cackalacky, you’ve probably heard of Cackalacky. Heck even if you live farther away, you might have heard of this amazing NC-based company with its delicious sauces and peanuts. They do just a few things. But that’s what makes them so stupendous. This Siler City-based company does those things and they do them very well.

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What could be under here?? Revealing the prize package! 

The Cackalacky Sweet Cheerwine BBQ Sauce is a legend unto itself.  It  was a “favorite thing” a few years ago…you can read about it here. Add that to another zingy sauce made from Sweet Potatoes. They even have their own eponymously named beer, brewed by Full Steam Brewery. It’s a wonderful ginger-spiced pale ale that’s great with all things grilled and party. There’s also Cackalacky Spiced Peanuts made similarly to the Spicy sauce (they are QUITE spicy-mmmmm) and now….the Beer-B-Q Peanuts…Jumbo-sized peanuts with a hint of beer and BBQ. I’ve been waiting several weeks for these little legumes to make their appearance at my local Lowes Foods. Getting a little impatient with my store, I reached out to the folks at Cackalacky and they sent me a prize pack for a lucky winner (and a taste for me)! Thanks, friends!

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A glimpse of the prize pack with one of those nuts being for “research purposes by me.” 

By the way, the Beer-B-Q nuts are utterly fantastic. They are sweet and savory with a bit of a kick and hint of beer. They are so good just for snacking but I bet they’d be great in a salad too.

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In the prize pack, a couple of the new Beer-B-Q nuts, a large bottle of the Cackalacky Cheerwine Sweet Sauce, and some swaggy items you’ll love, like a souvenir glass, frisbee, bumper stickers to proclaim your fandom and some coozies. Fun!

Comment below follow us on Facebook and reply on your favorite way to enjoy anything Cackalacky. Tag a friend and share the post too. At the end of next week, we’ll draw a winner. And then we’ll arrange a way to get your winnings to you. 🙂

And stay tuned for the holidays. I have a feeling these nuts and maybe another Cackalacky item might make it on the 2016 triadfoodies Holiday Gift Guide. And you’ll want to see how to get your hands on that!

You can find Cackalacky in many local grocery stores. If you’re in NC, just check out the “local” section.

Cheers!

 

foodies! Get yourself to the Wine v. Beer Luau at 1703

When we say you should, we so mean it.  I wouldn’t steer you wrong, foodies. Chef Curtis Hackaday is showing how he’s inspired by his former Hawaii with another 2nd Supper Wine versus Beer Dinner…this one Luau focused. We just know it’s going to be great!

1703 Restaurant & Catering is continuing with their 2nd Sunday Supper, this time with a rematch of their Beer v. Wine Dinner. The dinner will be paired with a Luau as Chef Curtis roasts a whole pig. The event is this Sunday, September 11 at 6:30pm.

We went to the last one and omg…it was amazing. We had to judge how each of the 5 courses paired with beers from Mystery Brewing of Hillsborough versus some hand-picked wine selections. Overall, it was a tie. Kind of strange. But it was so fun to really taste the nuances in the wine or beer and how it complemented the dishes. For instance, part of the dessert really liked the wine. But another part of the dessert liked the beer. Plus we got a great education from the rep from Mystery Brewing. After declaring a tie, it only makes sense for a rematch. “I’ll continue to do the versus dinners because I want both beer and wine drinkers to come. It seems to bring a happy discussion to the table,”Curtis told me today.

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From last month’s dinner, porchetta with deliciousness like watermelon and fried okra straws

As for the Luau theme, it just seems natural. Curtis says Hawaii is near and dear to him as he lived there for four years as a child. “It has had the most impact on my style of cooking. Visions of whole ducks and sides of pork in the window at a mall eatery are still entrenched in my memory. Hawaiian food is a melting pot of the Pacific and a Luau is their version of a party or feast so this should be a lot of fun.”

suckling pig

Chef has already given his new Latin style pig roaster a trial run by cooking a suckling pig and handing out free pork sandwiches. Everyone who endured the heat to see the unveiling and tasting of the pig says it was fantastic. Chef Curtis Hackaday is arguably one of the most creative chefs in the Triad and we’re sure this event will be no less impressive. He’s like the chef you watch on Chef’s Table, but it’s not hundreds of dollars per person. 😀

Seating is limited, $55 per person. Call for reservations (336) 725-5767.

the bird is the word: Slappy’s Chicken is slap yo mouth good!

Why did the chicken cross the road? To dive into Slappy sauce!

Why did YOU cross the road? To go get the Slappy’s chicken!

Slappy’s Chicken opened last week on Acadia Avenue in the former Acadia Grill location. Slappy’s is so brand new, that as I write this… it doesn’t even have a sign yet. It’s a hot chicken joint. But not Nashville hot. Slappy’s hot. And it is outstanding.

IMG_3206Owner Scott Brambleburg and his wife used to own a restaurant in Brevard before returning to Winston-Salem. She went into the wine business while he’s been doing stints at local restaurants…some of our faves, like Mary’s and Meridian. And he’s spent that time perfecting his recipe, which is a mixture of heat, spice and a touch of sweet. “I’ve been working on this recipe for several years now with the hopes of opening up a place,” he says.  Scott says he grew up eating chicken similar to this so his dream was to bring the amazing chicken to the Camel City. He says, “I just wanted a place where we basically just do one thing and do it well. And what we have here is a great set up because it’s like a food truck, but it’s an actual restaurant.” 

Plus, it’s super quick. We had our food in front of us in less than 5 minutes. The chicken? It was seriously slap yo mama good. The sides were …they’re getting there.  I ordered the Chees-Its mac n cheese and the collards. The chicken is the star though.  A steady stream of customers kept coming through the door right up until closing. Brambleburg said traffic has been busy since opening last week. “It’s been awesome. And it’s mostly my friends coming in and then spreading the word on social media.”

Owner and Slappy Chef, Scott Brambleburg

Owner and Slappy Chef, Scott Brambleburg

We expect the word to get out pretty quickly and this place may soon have a line out the door. It’s that kind of place. Just hole-in-the-wall enough yet so delicious.

So go check them out so you can say how you discovered them before they got so popular.

Props to Jordan Keiper of Tavern In Old Salem for the inspiration for the headline! 

Slappy’s is located at 200 W Acadia Avenue, Winston-Salem; Open Monday-Saturday 11:00-8:00pm.

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#PantryRaid…Day 2 of My Shelf Purge

It’s the 3rd day since I announced my challenge, but day 2 of raiding my fridge and pantry.  I got up this morning and hit those shelves hard so I could mentally calculate and get an inventory of what I have. After taking much of the snacks away to put them in the “kid snacks cabinet” in another room, I feel much better. And it looks better too.

So now I can really shop from my shelves and breathe to tell you the truth. And after looking at this, it’s not so terrible actually. Except all the mustard and sauces. And baking mixes. Other than that, it’s staples, lol.

This morning, my little girl wanted eggs in a basket so I used up the heels of a loaf of bread and cooked her 2 eggs in 2 baskets, fried up some bacon and then I quickly took another egg and threw it into the skillet and got it good and dippy and tossed that into some pasta along with the bacon for an on-the-fly carbonara. Really tasty! No photo though.

Day 2 Dinner:

The remainder of some thawing ground beef, some leftover chili, the last 4 Miss Jenny’s Salt & Pepper Pickle slices and the last of some provolone for a delicious burger. And we polished off a salad and added the last 1/8 of a bag of rosemary fries. I still have a lot of mustard.

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I may not be getting skinnier. But I feel lighter in the shelves anyway.  I really want to do this as healthfully as possible. Which is why you see 12 fries above :\ However doing this paleo or low carb is going to be a challenge.

We went out to eat Saturday night so in the queue is my husbands lamb tacos and some refried beans. And I have 3 BBQ chicken wings that I’m going to have tomorrow with some quinoa and I’m going to add it to some Nopalitos dip (cactus, avocado and some spicy stuff) and add some toasted chickpeas for a side salad. I sat that right in front in my fridge so I won’t forget.  That before we get busy for a couple of days then we’ll be shopping from our shelves again on Wednesday.

Have you purged your shelves today? Comment and let me know what you’re cooking!