Spiced Honey Butter

by Compelled to Cook | Sep 27, 2021 | BREAKFAST AND BRUNCH, CONDIMENTS AND SAUCES | 0 comments

Spiced Honey Butter

My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Spiced Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.

Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

Author: Compelled to Cook

Spiced Honey Butter

Prep Time 15

Total Time 15

Ingredients

1/2 cup unsalted butter, softened
1/4 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp ground clove
1/8 tsp salt

Instructions

Add all ingredients to a medium bowl and mix until smooth.

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Jan Hagel Cookies

by Compelled to Cook | Nov 30, 2020 | COOKIES | 0 comments

Jan Hagel Cookies

(Dutch Almond Shortbread)

Who can say 2020 was a wonderful year? I am thankful and happy to report that I can! What makes my year something special is searching for and finding my biological father. My year started with spitting into a test tube through Ancestry. I’m excited to say the DNA test result matches were more than I expected. Although they were not a direct match with my biological father, they were a 100% match with three of his close family members. One message sent to my matches got the ball quickly rolling, and within two weeks I had my first contact with my biological father. His name is Bernie, and imagine his surprise, not knowing that I existed until now. How someone digests such a thing I cannot say, but what I found was a very welcoming, warm and sincere man who was “pleasantly surprised” to learn of me. What I also quickly learned was that Bernie is very much a family man with a family of four children. How cool, now I have more siblings! Wait, not quite… not only was Bernie the man being searched for by an adopted child but also one who has adopted his own four children and over time has assisted them in finding some of their biological roots. So I have to say half-siblings in spirit but not biologically. But the interesting twists in my story don’t end here. I was adopted by a family who live in the same small town as my biological family. I went to the same high school his children did, shopped at the same stores and practically grew up right under his nose. Ooooh how small the world just became!

I have since had the pleasure to meet Bernie, his lovely wife Joan, most of his children, two aunts, and cousins. I also have a biological grandmother still gracing the earth at 92 years old, but sadly with our pandemic world I have not been able to meet her yet. It’s truly hard to find the words to describe what an experience it all has been and continues to be, but I do know that time spent with Bernie and his family is very much a gift and I look forward to our continuing story.

A sheet pan of freshly baked Jan Hagel Cookies resting on a wire rack.

Now, on to the Dutch Jan Hagel cookies, also known as Dutch almond shortbread. As you’ve probably guessed I have learned that I am Dutch on my father’s side. My biological grandparents immigrated to Canada from Holland in 1949 on the vessel RMS Seythia. They settled in the province of Saskatchewan, Canada to farm and raise a family of seven children. I’ve been dabbling in several different Dutch recipes but these cookies are my favourite so far. Jan Hagel Cookies are crisp, buttery and very addictive. They are a traditional Dutch cookie often made at Christmas and will become part of my holiday baking line-up from now on. I’m excited to continue to experiment in Dutch cookery and hope to share more recipes as time goes. Till then, enjoy!

Author Compelled to Cook, adapted from Jan Hagel Koekjes.

Jan Hagel Cookies

Servings	Prep Time
1 10"x15" tray	20 minutes

Cook Time

20-22 minutes

Servings	Prep Time
1 10"x15" tray	20 minutes

Cook Time

20-22 minutes

Jan Hagel Cookies

Servings	Prep Time
1 10"x15" tray	20 minutes

Cook Time

20-22 minutes

Servings	Prep Time
1 10"x15" tray	20 minutes

Cook Time

20-22 minutes

Ingredients

1 cup unsalted butter, at room temperature plus more for pan
1 cup granulated sugar
1 large egg, at room temperature divided
2 cups all purpose flour
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp almond extract
3/4 cup sliced almonds
as needed coarse sugar

Servings: 10"x15" tray

Instructions

Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.

Recipe Notes

-coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.

-I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.

-I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.

-I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.

-cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.

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Garlicky Buttered Beans

by Compelled to Cook | Sep 25, 2020 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

Garlicky Buttered Beans

Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

Want more side dishes??

Honey Garlic Carrots and Parsnips

Roasted Gremolata Cauliflower

Cranberry Almond Roasted Broccoli

Author: Compelled to Cook

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Ingredients

24 ounces fresh green beans, trimmed
1/4 cup unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lemon juiced
2 tsp dijon mustard
1/4 tsp salt
to taste pepper

Servings: people

Instructions

Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.

Recipe Notes

-Green beans can be cooked and cooled in an ice bath up to one day in advance. They will need more time to warm in the butter sauce if adding from a chilled state.

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Steak with Balsamic Butter Sauce

by Compelled to Cook | Aug 12, 2019 | BEEF | 0 comments

Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it. Enjoy!

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

Author: Compelled to Cook

Steak with Balsamic Butter Sauce

Servings	Prep Time
2 people	10-15 minutes

Cook Time

12-15 minutes

Servings	Prep Time
2 people	10-15 minutes

Cook Time

12-15 minutes

Steak with Balsamic Butter Sauce

Servings	Prep Time
2 people	10-15 minutes

Cook Time

12-15 minutes

Servings	Prep Time
2 people	10-15 minutes

Cook Time

12-15 minutes

Ingredients

2 each beef tenderloin steaks size of choice 1 1/2 " thick
1 tbsp oil
as needed kosher salt and pepper
1/3 cup beef broth
1/4 cup balsamic vinegar
1 sprig fresh rosemary
1 1/2 ounces cold unsalted butter cut into small chunks

Servings: people

Instructions

Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
Remove steaks to a plate and cover with foil.
Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.

Recipe Notes

Cooking time for steaks will be dependant on size. The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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Flaky Jalapeño Cheddar Biscuits

by Compelled to Cook | Feb 17, 2019 | QUICK BREADS, SIDE DISH, VEGETARIAN | 0 comments

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Make a better biscuit…

It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky. So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients. So what makes a good biscuit? Let’s look at the basics.

-use quality butter.

-use fresh baking powder and baking soda, they do EXPIRE!

-cut butter into flour evenly to ensure a flaky biscuit.

-do not overwork the dough, once mixed, only knead enough to bring the dough together. Overworking dough will result in a tougher biscuit.

-use a sharp cutting tool for the best edges.

-brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

What’s a biscuit good for?

By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili. But, they’re also wonderful as a sandwich. Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!