Serves 10, 20, or “the 5000”

My BFF from high school makes the best meatballs.  Well, okay, they aren’t really meatballs.  They’re the same shape as meatballs, but they’re vegetarian.  I won’t say “they taste exactly like meatballs”; that would be a lie.  In fact, since we brought up that topic, let’s discuss – shall we?

 

SIDEBAR:

I was raised a lacto-ovo vegetarian – we ate fruits, vegetables, grains, legumes, nuts, seeds, eggs, and dairy products; but not meat, fish, or poultry.  My parents made the choice to become vegetarian when they got married.  Their choice was based on their desire to live healthy – get lots of sleep and exercise, drink lots of water, avoid excessive amounts of sugar and fat, and cut meat out of their diet.

 

Many new vegetarians have a bit of a struggle when cutting meat out of their diet.  So, meat substitutes or meat-like food products often fill the void. We used commercially available meat substitutes when we could get them.  Or, we made our own.

 

Meat-ish food products can never replace or replicate the real deal.  They are different from meat.  Expecting them to be “exactly like” meat in taste and/or texture is a disappointing experience.  You have to take them for what they are – something other than meat that can give you the umami* you crave.  (Need to look up that word?  See the definition below.)

 

Now, back to my friend Debbie (my BFF from high school):

Every time I make Debbie’s meatballs (that aren't really "meat" balls) I think of the Bible story about Jesus feeding “the 5000”.  He started with a couple small fish and five little loaves of barley bread.  Yet, he managed to feed 5000 people and the disciples gathered up 12 baskets full of leftovers.  Love that story!  And, that's kind of how this recipe works; it has proportions for serving 10, 20, or 100.  I always think I'll just make enough for 10 servings.  But then, I get to doing the ingredient prep and figure "why not!" and end up making enough for the 100 servings - which feels like feeding "the 5000" by the time you're done.  It freezes well.  So then, you can have an entrée ready in no time at a later date.

I’m sure you know, but I’m going to tell you anyway… you can’t just keep doubling a recipe.  At some point along the way, it all goes sideways and the thing just doesn’t taste right.  Thus the multi-serving recipe.

The meatballs are really good.  But, it's the apricot BBQ sauce that makes this dish stand out!

Debbie’s Meatballs

INGREDIENTS

10	20	100	Serves
1¼ cups	2½ cups	12½ cups	Pepperidge Farm Herb Stuffing
¾ cup	1½ cups	7½ cups	pecan meal or ground walnuts
½ t	1 t	1½ T	salt
1 sm	1 lg	5 lg	onions, finely chopped
1½ t	1 T	¼ cup + 1 T	sage
¾ cup	1½ cups	7½ cups	grated Longhorn cheese
2	4	15	cloves garlic, pressed
3 T	⅓ cup	2 cups	minced parsley
4	8	40	eggs, slightly beaten

Directions

1.  Mix all meatball ingredients together.

2.  Form into walnut-sized balls.

3.  Bake in an ungreased casserole dish at 350° for 12-15 minutes.

Apricot BBQ Sauce:

10	20	100	Serves
¼ cup	½ cup	2½ cups	oil
¼ cup	½ cup	2½ cups	vinegar
¾ cup	1½ cups	7½ cups	apricot jam
½ cup	1 cup	5 cups	ketchup
2 T	4 T	1¼ cups	brown sugar
2 T	4 T	1¼ cups	finely minced onion
½ t	1 t	1½ T	salt
½ t	1 t	1½ T	oregano
dash	3-4 drops	1½ t	hot pepper sauce

Directions

1.  Mix all BBQ sauce ingredients together in saucepan on low until heated through (stir as needed).
2.  Pour apricot BBQ sauce over meatballs.
3.  Cover with foil and bake for 30-45 minutes more.

TIPS:

§ Freeze uncooked meatballs for 2-3 hours on a cookie sheet.  Then store in freezer bags or casserole dish.
§ Make BBQ sauce ahead and keep in refrigerator for months.

§ BBQ sauce yield = 2 cups (10), 4 cups (20), 5 qts (100)

 

Brown paper packages

“… These are a few of my favorite things!”

Did I catch you singing along?  Or, just humming?  Now, you are probably wondering what this has to do with food.  Before I answer that question, let me pose one to you.  Do we need to have a reason to sing “My Favorite Things”?

I always think of that song when I make this recipe.  Picture it, fresh out of the oven.  Golden brown disk of puff pastry.  Crispy.  Warm.  A wisp of vapor rising.  When you cut into the disk, more vapor rises.  Creamy, gooey, melty Brie cheese begins to ooze out the crack.  Following close behind the ooey-gooey goodness comes the sweet smell of warm honey, apricots, and walnuts.  When you scoop a bit into a spoon and lift to your lips all the wonderfulness bathes your taste buds.  You close your eyes, inhale...

Are you with me now?  Can you see it? Smell it? Taste it?  Feel it?  Quick!  Go gather the ingredients!  Make one!  I promise you'll thank me later. 

 

Oh, before we begin...I must confess:  I blatantly stole this recipe from Pepperidge Farms and made it my own.  You can make it their way, of course.  But I think it's fun to experiment.

 

 

 

Brie en Croute

 

INGREDIENTS

 

1	Egg
1	T water
2	T flour
½	pkg of Pepperidge Farm puff pastry sheets (1 sheet), thawed
½	cup apricot preserves (or seedless raspberry jam)
¼	cup toasted, chopped walnuts
¼	cup honey

 

Directions

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves and then the honey on the pastry to within 2 inches of the edge. Sprinkle with the walnuts. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

The original recipe from Pepperidge Farms doesn’t have honey.  Instead they use ⅓ cup Craisins (dried cranberries).  And, they use sliced almonds instead of walnuts.

 

Flavor Variation:  For a savory Brie en Croute, omit the preserves and walnuts.  Stir in ¼ cup sliced almonds, ¼ cup chopped fresh flat-leaf Italian parsley (or a few sprigs of chopped fresh Rosemary).  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

For Brie en Croute Provençal, omit the preserves and walnuts.  Stir in ¼ cup diced jarred sun-dried tomatoes, 2 T olive tapenade and 2 T toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.