Nancy Baggett's Kitchenlane

When Summer Simmers, Bring on Homemade Real Juice Ice Pops

noreply@blogger.com (Nancy Baggett) — Wed, 24 Jun 2015 17:21:00 +0000

These homemade ice pops are light, bright, colorful, and guaranteed to bring on goose bumps. They capture the taste of summer’s favorite fruits and berries, but in more intense, much colder form.

If you use the right brands of real frozen juice concentrates instead of artificially colored and flavored powders to make your ice pops, they can also be much healthier and far tastier than the usual bought ones, providing vitamins and antioxidants and skipping iffy additives, too.

Caveat: While most fruit-based frozen juice concentrates available in supermarket freezer cases are fat-, dairy-, and gluten-free, do read labels if you are determined, as I am, to avoid petrochemical food dyes and artificial flavorings. On occasion I've discovered "fruit-flavored" and frozen "punch" blends that were jazzed up with red dye #40 and other suspect chemicals and which contained only 10% actual juice! (FYI, Welch's has some 100% pure, dye-free frozen juice selections; check them out here.)

Once a batch of pops is readied ahead, frozen, and then removed and placed in individual baggies, treating the kids or yourself and chilling out is totally spontaneous--just pluck a pop from the freezer and start licking. No need for a bowl, scoop, or spoon! If you happen to live in a neighborhood with a trolling ice cream truck, these are a wholesome and economical alternative to offer when the Good Humor man rolls by.

More good news: These are super-convenient and easy to make. Just dilute a can of frozen concentrate with water. Each grocery store seems to have a different assortment of flavors and brands; I used the pink lemonade, strawberry-raspberry, and berry-white grape for the pops here, but have found that limeade, pineapple juice, and Concord grape juice work well, too. Note that this recipe calls for frozen juice concentrates; the bottled and canned juice concentrates stored on supermarket shelves are totally different products, some not nearly as fresh tasting and brightly colored as the frozen kinds.

You don't need to buy popsicle molds--though they are convenient if you or your kids make pops often. Here I used acrylic cubes that hold about 4 to 5 ounces, along with sticks purchased in a craft store. The containers are sturdy enough to recycle; I've reused them several times already and they are holding up nicely. The 4-ounce plastic drinking cup designed to fill bathroom dispensers are another easier-to-find and more economical option.

As you can see from the pic above, the trick to holding the sticks upright while freezing the popsicles in cups is to cut a tiny slit in the centers of squares of foil; secure a foil square over each cube or cup; then slip the sticks through the slits until they touch the bottom. The pops are easier to manage if the cups are set in a tray or a dish before going into the freezer.

Quick Real Fruit Ice Pops

The only real way to find out which brand and variety you like best is to try different frozen concentrates. The kids in my family seem to prefer the various berry flavors and blends; grownups also find the lemonade (either pink or plain) and limeade quite refreshing. Depending on the brand and flavor you may want to stir in a little honey to sweeten the pops slightly. The lemonade and limeade juice concentrates are often especially tart and likely to need some taming; plus the honey lends an extra touch of pleasing flavor.

Tip: Most cans frozen juice concentrates are good diluted with 1 1/2 cans of water to make ice pops, but if the mixture seems too strong, just add in more water to taste. Note that if you think you'll be incorporating some honey, use hot water and let the frozen concentrate thaw a bit first; honey takes a lot of stirring to blend into very cold liquids.

1 10- to 12- ounce can frozen fruit juice concentrate

1 1/2 juice cans water, plus more if desired

Several tablespoons clover honey or other mild honey, optional

Put the frozen juice concentrate in a large glass or other nonreactive measure. Stir in the water; if you plan to add honey, use hot water. As needed, add several tablespoons of honey to taste; keep stirring until it completely dissolves.

Pour the mixture into the molds or cups; it's best to under-fill slightly to reduce spills and allow for the frozen mixture to expand. Add the popsicle mold inserts, or cover the cups with squares of foil and insert sticks through tiny slits cut in the foil. Put the cups in a rimmed flat dish or tray and freeze until frozen solid, at least 3 hours.

To unmold, dip each mold or cup in hot water for 8 to 10 seconds, then squeeze the sides to loosen the ice pop and push it up and out. Repeat the dipping in hot water as necessary. Don't try to remove the pops by pulling on the sticks, as this may just pull the sticks out of the popsicles. Depending on the size of the cups or molds and how full you fill them, the yield will usually be 6 to 8 pops.

Another ice pop recipe you may like, pomegranate-yogurt pops here.

Mojito-Lime Sorbet with Fresh Mint--Stay Cool My Friends

noreply@blogger.com (Nancy Baggett) — Fri, 12 Jun 2015 21:53:00 +0000

Though it's 96 degrees F and sticky-humid in central Maryland right now, it might be a little early in the day to start sipping mojitos. But it is definitely not too early to sit on the deck and scarf down a melon cup topped with my easy, no-ice-cream-freezer-needed mojito sorbet. (Yes, it's okay to skip the melon if you must, but be assured it really does pair beautifully with the piquant icy-minty blast of lime.)

I can't even begin to tell you just how good this sorbet is. I have a whole collection of homemade ices, granitas and sorbets I adore, but this one is at the very top of the list. The fresh zingy citrus intermingled with the especially pungent and cooling variety of spearmint and a little slosh of quality white rum is quite extraordinary. The mint also adds bright flecks of green that actually hold their vibrant color in the freezer. And the alcohol in the rum helps keep the sorbet smooth and prevents it from getting brick-hard in a cold freezer.

If you can, use the variety of spearmint called Kentucky Colonel, aka Julep mint or mentha spicata; the leaves are bright green and boldly fragrant and cooling. (Many garden centers carry it.) This spearmint is also a must-have for my mojitos, so I grow several pots of it on my deck and by the front door every summer.

Planted in year-round containers (such as polystyrene or styrofoam) with thick, sturdy insulating walls, this mint is usually perennial here in Maryland. And on the rare occasion when it doesn't come back, it's a simple matter to buy a couple more plants for a few dollars, refresh the soil a bit, and reuse the same pots. (Right now some garden centers still have a few metha spicata plants left, but, better hurry, as they will be gone soon.) And do plant this variety in pots, not in the ground--it is likely to take over the whole yard if tucked into flower beds.

Mojito Sorbet

A scoop or two in a stemmed sorbet dish over melon cubes garnished with mint or lime wedges makes an irresistible gluten-free and fat-free dessert on a sticky‑hot day. The taste is clean and clear and great for reviving flagging spirits and appetites.

Note that this sorbet is readied with a food processor—no ice cream maker is required, though you do need a fairly sturdy and powerful processor, such as Cuisinart.

Tip: If you prefer to avoid high-fructose corn syrup choose the Karo brand, which is high-fructose free. Don't leave out the corn syrup as it helps keep the sorbet texture smooth.

2/3 cup fresh lime juice, plus little more to taste

3 1/2 tablespoons quality white rum

1 tablespoon very finely grated lime zest (green part of skin)

1 2/3 cups water

Scant 2/3 cup granulated sugar

3 tablespoons light corn syrup

1 tablespoon finely chopped speamint leaves (no stems), plus more spearmint leaves or sprigs for garnish

Combine 2/3 cup lime juice, rum and lime zest in a plastic storage container. Stir together the sugar, corn syrup, and water in a large non-reactive saucepan. Bring just to a boil over medium heat. Cover and gently boil 11/2 minutes. Remove the lid and boil 2 minutes longer; cool to barely warm. Stir the sugar syrup into the lime juice mixture. Taste and add a little more lime juice, if desired. Then, place in the freezer for 4-6 hours or until frozen.

Break up the mixture into chunks using a fork. Place a few chunks in a medium to large, sturdy food processor. Add the chopped mint. Process until the mint is in very fine flecks. Add the remaining sorbet chunks to the processor. In on/off pulses, chop the sorbet until fine, stopping and scraping down the bowl with a rubber spatula several times. Then, process continuously until completely smooth, about 2 minutes longer.

Return the sorbet to the chilled container and place in the freezer to firm up at least 1 hour before serving. Store in the freezer, airtight, for up to 2 weeks; if firmer than desired, let soften a few minutes before serving. Makes a scant 1 quart.

For another beautiful, enticing blackberry sorbet you might like click here.

Or try my chocolate-mint sorbet here. Or go straight to the mojito recipe here!

Best Fudgy-Wudgy Brownies, Plus Bittersweet Memories on Memorial Day

noreply@blogger.com (Nancy Baggett) — Fri, 22 May 2015 23:28:00 +0000

I'm baking these fudgiest-ever brownies for Memorial Day. Partly, it's because everybody loves them, and they are perfect for an informal family gathering. But it's also partly because because they are an all-American dessert, and they just seem fitting for this holiday of patriotic remembrance and pride. The recipe here is adapted to make a larger batch from one in my popular All-American Cookie Cookbook, which has lots of other tidbits of American culinary history and lore throughout.

Though many of our popular sweet treats, like pies, puddings and cakes, actually originated in Europe, brownies are a wholly American invention. The first known recipe for these sumptuous chocolatey bars appeared in the 1906 edition of the classic Boston Cooking-School Cookbook, by Fannie Merritt Farmer.

Unfortunately, cookbooks didn't contain recipe introductions in her era, so we have no idea whether Mrs. Farmer collected the recipe from someone in her school or created it herself. A similar brownie recipe turned up in Lowney's Cook Book, which was published by a Boston chocolate manufacturer the following year. (This suggests that brownies were already circulating among home cooks in the region; experts say it takes five to ten years before new recipes actually make it into published cookbooks.)

In case you're completely focused on the weekend trip to the beach, or pool party, or backyard barbeque, and have forgotten, Memorial Day was established to remember those in the United States who died while serving in the country's armed forces. It's always a bittersweet holiday for me, because I especially honor the memory of my father, who died during his service in World War II, a week before I was born. He was posthumously awarded the Silver Star Medal for his bravery.

Since I never knew him or got to see my parents together, I particularly treasure this remarkably telling photograph. It is heart-wrenchingly clear what a happy couple they were, and how his sudden loss while still a young man shattered a young family.

Even if you personally don't have a loved one who died while serving our country to revere this Memorial Day, perhaps you can take a moment to reflect on the losses that other families have endured. Better yet, why not thank those you know who have served and celebrate that they have come back safe and sound. And, oh yes, if they have a sweet tooth, you could serve them these very memorable brownies!

Super Fudgy-Wudgy Brownies

This recipe has been very popular with tasters—a number of peeps have pronounced these dense, moist really fudge-like brownies the best they ever ate!

Tip: The baking time depends greatly on the pan used, so check frequently for signs of doneness. In a heavy, dull metal pan that absorbs and holds heat readily, the brownies may be done in only about 20 minutes. But a glass or shiny metal pan they may take a few minutes longer.

1 2/3 cups all-purpose white flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into chunks

2 cups granulated sugar

1/3 cup brewed coffee, or plain water

11 ounces bittersweet (not unsweetened) or

semisweet chocolate, broken up or coarsely chopped

2 teaspoons vanilla extract

4 large eggs

Preheat the oven to 350 degrees F. Line a 9- by 13-inch baking pan with heavy duty aluminum foil, allowing it to slightly overhang narrow ends. Grease or coat the foil with nonstick spray or cooking oil. In a medium bowl, thoroughly stir together the flour, cocoa powder and salt; set aside. In a very large saucepan over medium-high stir together the butter, sugar and coffee or water. Heat, stirring, until the butter melts and the mixture is hot but not boiling; don’t worry if it looks curdled or oily.

Remove from the heat. Add the chocolate, stirring until completely melted. Set aside until cooled to warm (if the mixture is hot, the eggs may curdle when added). Stir the vanilla into the pan. Vigorously whisk in the eggs one at a time. Stir the dry ingredients into the pan just until the batter is evenly blended. Turn out the batter into the baking pan, spreading to the edges.

Bake in the middle third of the oven for 20 minutes, then frequently test for doneness until the center top is barely firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/8-inch, which should look wet. Transfer the pan to a wire rack. Let stand until cooled to warm, about 20 minutes, then, for easiest cutting, refrigerate until chilled.

Using the foil as handles, carefully transfer the brownie slab to a cutting board. If desired, trim away the uneven edges using a large, sharp knife. Cutting through the foil, cut the slab in half crosswise. Carefully peel off and discard the foil from the bottoms. Cut each brownie slab into bars; remember they are very rich. Wipe the knife clean with damp paper towels between cuts. Stored airtight, the brownies will keep well for 2 or 3 days. They also freeze well for up to a month. If freezing, leave the brownie slab whole, then cut into squares when partially thawed. Makes 32 2 1/8- by 2 1/4-inch bars.

You also might like the heirloom recipe for Lowney's Brownies here. Shown below left, they are in the classic style--very chocolately but not as fudge-like as the ones featured in this post. Another possibility--the gluten-free peanut butter brownies, shown right, are here.

Supremely Good Lemon Pots de Crème—Maybe the Best Dessert Ever

noreply@blogger.com (Nancy Baggett) — Fri, 08 May 2015 17:41:00 +0000

Over several decades of writing mainly baking books, I’ve created countless dessert recipes. Cakes, pies, ice creams, cookies …. oh yes, loads of cookies for three different cookie books! But never, until recently, did I think to come up with a recipe for Lemon Pots de Crème. This, it turns out, was a terrible oversight, as IMHO these to-die-for little puddings rank right up there with the most sublime treats ever devised. Think tart-sweet, intensely lemony, and as rich, smooth, and luxurious on the tongue as a couture satin shirt is on the skin.

I don’t know why lemon pots de crème were missing from my repertoire. I’d created a deeply chocolatey Chocolate Pots de Crème recipe for my 1991 International Chocolate Cookbookthat has been a favorite ever since. And lemon meringue pie and lemon shortbread bars are two of the sweets I remember most vividly from childhood and still often crave.

Despite the chi-chi name, lemon pots de crème call for no fancy French patisserie techniques other than baking the individual custards in a bain marie, a warm water bath. Etymologists say the phrase, translated as “Marie’s bath,” comes from Medieval Latin. Some scholars think the Marie mentioned may have been Maria, Prophetissa, an early alchemist who lived between the first and third centuries AD.

Baking the cups in a water bath is a simple step and requires no skill whatsoever, but never skip it. The water partly shields the yolks—all seven of them!—from curdling due to harsh oven heat. Which means they cook gently and slowly and thicken the custards (without any assistance from flour or cornstarch) to a lush, silken state that is the mark of all well-made flans and baked custards and puddings.

Supremely Good Lemon Pots de Crème

Make and serve these little gems, and your reputation as a dessert maker will be assured. No gluten, no artificial flavors or colors, nothing but the freshest, creamiest most lemon taste imaginable. (Note that I don't throw superlatives like supreme around lightly!)

You will need 6 to 8 ramekins, pot de crème cups, or custard cups; remekins that are 2 1/2- to 3-inches in diameter and hold around 2/3 cup are ideal. The classic tempered glass custard cups are on the large side but will do fine, if that’s what you have; set them on teacup saucers to dress them up a bit.

2 cups heavy cream

1/4 cup clover honey

3 to 4 tablespoons granulated sugar, to taste

1 tablespoon lemon zest (yellow part of the peel)

Pinch of salt

7 large egg yolks

1/4 cup fresh lemon juice

Lemon peel curls, coarsely grated lemon zest, a few perfect raspberries or whipped cream dollops for garnish

In a medium non-reactive saucepan, bring the cream, honey, lemon zest, and salt just to a boil, stirring until honey and sugar are dissolved. Turn the heat off and let the mixture steep for at least 30 minutes and preferably 1 hour. For a more intense flavor or convenience, make ahead, then cover and refrigerate for up to 24 hours.

When ready to complete preparations, position a rack in the middle third of the oven; preheat to 325 degrees F. Lay a tea towel in a deep roasting pan or flat baking dish large enough to hold the ramekins. Set 6 to 8 oven-proof ramekins or cups, spaced slightly apart, in the pan. Reheat the steeped cream mixture to very warm, stirring; set aside.

In a large bowl, whisk the egg yolks until very frothy and smooth. Gradually pouring in a thin stream, whisk the cream mixture into the egg yolks, continuing until all the cream is incorporated. Whisk in the lemon juice until evenly incorporated. Strain the custard mixture through a fine sieve into a 2 cup glass measure, stirring and pressing down on the zest. Pour the mixture into the ramekins, dividing equally.

Pour hot water into the roasting pan, until it comes at least halfway up the sides of the dishes.

Bake for 20 minutes. Begin testing by jiggling a custard cup; as soon as the crème is set except for the about center 1-inch, the custards are done. Carefully remove the pan to a cooling rack and let stand until the custards are cooled, then cover and refrigerate them for up to 4 days. Let warm up just slightly before serving. Makes 6 medium-sized and 8 small desserts.

You may also like my Chocolate Pots de Creme recipe here. My favorite "crackless" NY-style cheesecake also bakes in a warm water bath; check it out here.

Berry Trifle Puddings with Violets, Plus Collection of Violets Pics

noreply@blogger.com (Nancy Baggett) — Fri, 24 Apr 2015 15:21:00 +0000

Okay, I admit it. I get excited over simple seasonal garden happenings that some peeps might consider mundane: Like the native wild violets, or viola, that are now popping up everywhere in the woods and my neighborhood and shady backyard. A little video here shows me harvesting and using some local native violets.

Common Blue Violet, Viola sororia

These plants are small, but gorgeous and completely edible perennial flowers that reappear--some in amazing abundance--every spring, without my having to water, prune or tend them at all. (Some detractors say that plants that just volunteer and require no effort are weeds, but how could anybody call flowers this beautiful weeds?)

Reid's Crimson Carpet, Viola oderata

Well, actually, not all of the woodland violets in my yard are wild or even native species. Last year I bought a few scented "viola oderta" varieties to supplement the pretty purple, blue and white, yellow, and cream-colored unscented ones that just seed themselves and come up here in central Maryland.

The commonplace native viola sororia blooms shown in the basket above and many other kinds have a mild, indistinct taste and virtually no aroma. In contrast my purchased oderata violets at left and below right and left have a light but noticeable floral smell and taste.

Clive Groves, Viola oderata

Despite their name, both scented and unscented violets actually come in all sorts of non-purple colors. The beautiful fuchsia kind (at left above) called Reid's Crimson Carpet is from the nursery here. I'm certainly hoping they will eventually form a carpet--this would look spectacular on a slpe in my shade garden! At the same time, I bought a scented violet with a double ruffled bloom (below left) called Duchess de Parma. Though it's beautiful and elegant, it just doesn't look like a violet, does it?

Another stunning scented variety (at right) I'm growing now is called "Clive Groves." It's named for the noted English violet expert who developed it; he's featured in this video showing how to plant his violets. Fortunately, I didn't need to look as far as Britain for my specimens; they came (in excellent condition btw) from Sequim Rare Plants in Washington State.

I'm planning to use both the Clive Groves and Reid's Crimson Carpet in cooking when I have enough blooms. If the idea of actually consuming violets seems novel to you, keep in mind that the flowers have long been used in France and several other European countries by home cooks and companies to create enticing violet syrups, liqueurs, violet-flavored hard candies, medicinals, and more.

Duchess de Parma Viola oderrata

A pleasant "Sirup de Violettes" is available in the U.S. on Amazon from the French firm, Monin. But if you wish you can make your own using native purple violets following my recipe posted here. Violet syrup can add a unique touch of color and flavor to tea or a lemon-lime soda, or to create eye-catching fruit cups or sundaes, or to macerate berries for a charming and delectable spring dessert like the violet-berry creme pudding recipe featured in this post.

Blue & White Violet, V. sororia f priceana

An Austrian liqueur, Creme de Violette, that's favored by bartenders is also distributed in the the U.S.; for details go here. It is possible to create your own liqueur at home; do check back for a recipe soon.

Most of the common blue and purple woodland violets that brighten the American countryside each spring work well for making a violet syrup, though because they are much less fragrant than the viola oderata types, the syrup will add mostly color and only a muted flavor. Of course, the most vibrant-hued flowers will yield the brightest colored syrup. So, if you come upon the native blue and white (left), or yellow ones (below right), or pale mauve ones (below left) pictured use them for salads, plate accents, or bouquets.

Downy Yellow Violet, Viola pubescens

Bright-colored blooms can also be candied to garnish cakes, cupcakes, and other sweet treats
(recipe is here). And the purple ones can be quickly turned into a naturally beautiful purple garnishing sugar following the directions here. You can see a quick video of a glorious field of native violets being harvested and put to use in the kitchen here.

Marsh Blue Violet, Viola cucullata

Please note that all violet recipes must be prepared with only true woodland viola like those pictured in this post. The popular tropical African violets raised as houseplants are an entirely different species and are not edible.

Spring Violet-Berry Creme Puddings (or Trifles) with Violet Syrup and Fresh Violet Blooms

These fetching desserts make a fine finale for any fancy occasion, whether Mother's Day party, bridal shower, or special graduation fete. You can create either individual trifles or puddings; the only difference is that the trifles require adding a few cubes of pound cake into the bottoms of the bowls. If you omit the cake (or choose a gluten-free cake), the desserts are gluten-free.

The pudding component, an unfussy pastry cream, can be readied several days ahead. Its flavor is reminiscent of sauce Anglaise, but since it can be brought to a full boil and cooked without any risk of curdling, it is much more straightforward and quick to make.

The cake can likewise be baked ahead. Or, to minimize prep time, buy a quality pound cake, trim off the crust, and cut it into cubes. The berries can also be prepped in advance; combine them with a little violet syrup at serving time.

Tip: It's nice to provide a cruet or little pitcher of additional syrup on the table, so diners can drizzle on more, if desired.

Tip: A mix of equal quantities of fresh raspberries, strawberries, and blueberries (as shown here) is both visually appealing and tasty, but feel free to vary the fruits depending on what you have on hand. Keep them separated until serving time so the colors don't bleed together.

Pastry Cream
2 tablespoons cornstarch

1/3 cup plus 1 tablespoon granulated sugar

1 1/2 teaspoons grated lemon zest(yellow part of the skin)

3 tablespoons violet syrup, dessert sherry, or orange juice

4 large egg yolks

1 cup whole or reduced-fat milk

3/4 cup heavy cream

Scant 1/8 teaspoon salt

2 teaspoons vanilla extract

1 to 1 1/2 cups crustless 1-inch pound cake cubes (needed if readying trifles)

About 2 to 3 cups mixed berries, as desired

2 tablespoons purchased or homemade violet syrup, plus more for serving

Fresh violet blooms for garnish

Dollops of lightly sweetened whipped cream for optional garnish

In a heavy, medium saucepan stir together cornstarch, sugar, and lemon zest until well blended. Whisk in the sherry and egg yolks until very smoothly combined. Whisk in the milk, cream, and salt.

Bring the mixture to a boil over medium heat, stirring. Boil gently, stirring constantly, for 3 minutes; don’t undercook or the pastry cream may thin out later. Remove from the heat, then stir in the vanilla. Let stand to cool slightly. Strain the pastry cream through a very fine sieve into a non-reactive storage container. Press down firmly to extract all the liquid. Lay a sheet of plastic wrap directly on the pastry cream. Cover the container and refrigerate at least 1 1/2 hours and up to 3 days before using. Stir before using.

At serving time, if making trifles, put a few cake cubes in the bottom of 4 to 6 stemmed glass dishes. Divide the pastry cream among the dishes. Stir together the berries with 2 tablespoons violet syrup. Spoon the berries over the pastry cream. Garnish the dishes with fresh violet blooms and small dollops of whipped cream, if desired.

Makes 4 very generous and 6 medium-sized servings.

Several other violet recipes you may be interested in:
Violet lemonade is here. Violet vinaigrette and salad are here.

Or check out the violet vinegar recipe here.

Homemade Violet Syrup--Made with Violets from Spring Gardens & Woods

noreply@blogger.com (Nancy Baggett) — Wed, 15 Apr 2015 20:32:00 +0000

Each spring I take a page from traditionalist European and some American cooks and herbalists and harvest native woodland violets for culinary use. The ones featured here are the "plain" blue violet, viola sororia, which appears in abundance all across the eastern U. S. When I have enough--and as you can see below I certainly do this year!--I make a batch of violet syrup. When the pickings are slim, I use the flowers as garnishes for desserts and fruit dishes, and to brighten salads and vinaigrettes. A quick YouTube video showing me out harvesting and using violets in the kitchen is here.

Common Blue Violet, Viola sororia

The practice of cooking with violets is not too common in the U.S., but is well known in France and other central European countries. An Internet search on "sirop de violettes" turns up literally dozens of recipes for home cooks on French sites. In their recipes Europeans usually employ a slightly darker purple scented and more flavorful native violet called viola oderata.

This variety has been imported into the U. S. and has naturalized readily, so it can sometimes be found "growing wild" in American woodlands. I've never come upon a patch of scented violets locally, but have been growing a purchased English variety called "Clive Groves" in my yard for several years with great success.

Chamomile tea sweetened with violet syrup

In past centuries violet syrups and tinctures were widely used as medicinals and tonics. The blooms are in fact rich in antioxidants and a source of vitamins A and C, so were beneficial in preventing vitamin deficiencies. In medieval times pharmacists and healers provided assorted violet concoctions to help insomnia, soothe sore throats, and ease headaches. Even further back, Macer's Herbal (first written in Latin in the 10th century) mentions the violet as one of the herbs considered powerful against 'wykked sperytis.'

I don't really worry about warding off either evil spirits or headaches with my violet syrup, but I do find a little splash of it a pleasant way to sweeten a cup of chamomile tea or a dish of seasonal berries. Along with a few fresh violet blooms for garnishes, the syrup likewise makes a pleasing topper for a plain or berry ice cream sundae. The syrup is mild and just faintly floral; it's color is what lends the large share of its appeal.

Homemade Violet Syrup

As the photo at the very top shows, the basic ingredients in violet syrup are quite simple--sugar, water, and violets. And the preparation is easy, too. The only catch is that a batch requires a significant quantity of purple violets. If you have the good fortune of access to a huge patch of them as I do, feel free to double the recipe.

Note that only unsprayed organic viola varieties should be used. The tropical houseplants called African violets are not in the viola family at all and are not edible.

Remember that the deeper the hue of the violets, the more intense the color of your finished syrup will be. An inky bluish shade (see pic above right) naturally results when the common purple woodland violets shown throughout are employed. However, if you prefer a slightly warmer purple color--like the hue at left below--stir in just a few drops of lemon juice. Keep adding in drops of juice for an even lighter, brighter magenta.

The remarkable color change occurs because the anthocyanin pigments (also responsible for the color in various plants including red cabbage and beets) are affected by the presence of acid in the juice. Commercial violet syrups, on the other hand, have been tinted with synthetic dyes; these will not change color when combined with acid.

Tip: Store your syrup in very clean bottles or jars, preferably ones that have been well scrubbed, then rinsed in boiling water. To keep the syrup sterile, once it has been boiled, don’t add any more ingredients or stir it further. If you put it in a measure for pouring that should be rinsed in boiling water, too. Always store in the refrigerator; it will keep up to 4 or 5 weeks.

2 1/4 to 2 1/2 cups loosely packed fresh purple violet blooms, all stems removed before measuring

4 to 5 strips (1-inch by 1/2-inch) lemon zest (no white pith)

3/4 cup boiling water

3/4 cup granulated sugar

Gently but thoroughly wash the violets in a colander under barely warm water. Shake, then let stand to drain thoroughly. Put the violets in a 4-cup measure or similar-sized heat-proof non-reactive bowl. Pour the boiling water over them. Stir them down into the water, then cover and let stand for at least 1 1/2 hours and up to several hours, if preferred.

Pour the violet-infused water mixture through a fine sieve into a non-reactive 1- to 2-quart saucepan (preferably one with a lip for pouring; discard the sieved violets and lemon strips. Stir the sugar into the violet water. Bring to a boil, stirring, over medium heat. Adjust the heat so the mixture boils gently. Cook without stirring for 4 minutes. Check the syrup color, and if you desire a warmer purple shade stir in 2 or 3 drops of fresh lemon juice; for a brighter magenta shade, a drop at a time, thoroughly stir in more lemon juice until the desired shade is obtained. Bring the mixture back to a boil and cook 1 minute longer.

Let cool slightly. Then pour the syrup into a clean sterilized bottle or jar. Cool to room temperature, then store, refrigerated, for up to 2 months. Makes about 1 cup.

For how to use violets in salads and vinaigrette dressings, go here. To turn them into an all-natural purple decorating sugar, go here. For how to use them fresh and candied as pastry decorations, go here.

Pretty Spring Edible Flower Lollipops-Sweet, Charming and Easier Than You Think

noreply@blogger.com (Nancy Baggett) — Wed, 25 Mar 2015 19:52:00 +0000

I love how after a long dreary cold spell the snow fades away, the days lengthen, and finally, the early perennial flowers like violets start to poke through the earth and bloom again. Because I’ve marked the retreat of winter by watching the garden my whole life, I can’t think of a more appropriate way to celebrate the coming of spring than with homemade lollipops decorated with edible garden flowers. (Not all flowers are edible but, roses, pansies, marigolds, mini-pansies, wild violets, dianthus, aka pinks, lavender, and carnations are.)

To stay in tune with the natural world, I always like to come up with pastry decorating ideas that rely on only edible flowers and herbs and natural botanical colors that avoid all the risks of artificial food dyes. I decided to try for something unusual this year—the eye-catching lollipops certainly fit that bill. I’m pleased with the results. What do you think?

The clear, free-form candy pops instantly form paperweight-like cases that capture and show off the shades and graceful shapes of the petals and flowers. For the batch of lollipops shown below I featured organically grown dainty-faced pansies and Johnny-jump-ups and bits of dried rose petals saved from last summer’s garden. Another batch, pictured above, spotlights pansies and woodland violets. Note that wild violets are NOT the same as African violets--these aren't true violets and aren't edible.

I prepped the flowers by placing them between triple thicknesses of paper towels, then weighting them down and flattening them under a heavy book for several days until completely dry. This step is particularly important for making the flowers lie flat enough to be completely covered with the candy “glass.”

You’ll notice that the lollipop “glass” is faintly tinted with color; it is botanically based and completely natural. I used the Color Garden brand of botanical food dye, which is available online and at Whole Foods. Use whatever tinting color you like and also consider this touch completely optional; clear, uncolored lollipops are very pretty, too.

In case you are wondering, the flowers have very little taste and most people eat the flecks without even noticing. Others like to deliberately bite off and munch the petals. And still others prefer to carefully break off the pieces with the flowers and discard them.

Edible Flower Lollipops

You’ll need a candy thermometer for this recipe. The other special items required are the lollipop sticks. And, of course, if you want to duplicate the lollipops here you do need the previously dried edible, organically grown flowers--which can include pansies, roses, pinks, and wild woodland violets. (It's fine if you want to skip the flowers and just make plain suckers with the recipe.)

Lollipop sticks are usually stocked in the cake and pastry decorating sections of discount department stores and in some craft stores or kitchen shops. In a pinch, use wooden Popsicle sticks instead—the lollipops won’t look quite as elegant, but kids never care!

Also, expect the pops to come out in natural free-form shapes rather than perfectly round. Even on a tray with a perfectly flat surface, the molten syrup tends to run out unevenly. But the randomness just contributes to the charming homemade look.

There is one important caveat to always remember when making these lollipops or any other hard candy: The boiling sugar mixture is extremely hot. Never try to touch it or taste it while cooking or pouring. And take care never to splash it on your skin. If it drips on the counter top or stove, wipe it off with a wet, warm cloth, never your hand.

If you have it, use a heavy cooking pot with a lip for pouring. This will facilitate pouring the molten candy from the pot.

Assorted small edible flowers and petals, such as organic pansies, roses, or woodland violets

1 1/3 cups granulated sugar

1/2 cup light corn syrup

1/3 cup warm water

1/4 teaspoon raspberry extract, rose extract, or lemon extract

Drops of botanical food dye, optional

Ready the flowers or petals by gently but thoroughly washing and patting them dry; let stand on paper towels to dry 15 minutes longer. Carefully place the flowers, spaced slightly apart, on a triple thicknesses of paper towels set on a tray covered with several thicknesses of newspaper. Lay more paper towels, then newspaper over the top. Weight the flowers down under a heavy book or stack of book (or bricks!) for at least two days for small, thin flowers and at least 4 days for thicker ones. When ready to make the lollipops, lift off the weights and paper on top and very gently peel the flowers from the paper underneath.

Set out a 2-cup heat-proof glass measure. Set out 2 large baking sheets (or more smaller sheets) and line with heavy-duty foil. Place 7 to 8 lollipop sticks on each foil sheet, spacing to allow for the candy to spread out to at least 2 1/2 inches in diameter and preferably more. Place the flowers or petals attractively around the top end of the sticks, using the photos as a guide to placement.

In a heavy medium-sized saucepan thoroughly stir together the sugar, corn syrup, and water. Bring the mixture to a boil over medium-high heat, stirring. Cover the pot and let the trapped steam wash any sugar crystals from the pot sides for 2 minutes; lift up the pot from the heat and swirl the mixture several times. Remove the lid. With a wet pastry brush or damp paper towel, wipe away any sugar crystals clinging to the pan sides.

Continue cooking, never stirring, but lifting and swirling the pan to redistribute the syrup every minute or so. When the syrup has boiled down about 5 minutes, start checking with the candy thermometer. As soon as the syrup register 305 degrees F, immediately remove the pot from the heat. Quickly add the extract and drops of botanical dye (if using) and swirl the pan until blended in fairly well. Immediately very carefully and slowly pour the syrup into the heatproof measure. Let stand for 5 minutes, then swirl or tip the measuring cup back and forth to check syrup consistency; when it seems thickened slightly it is ready to form into lollipops. Test the consistency by pouring the mixture to form one lollipop; if the syrup runs instead of slowly flowing out into a roundish shape, let it cool further and try again.

When the syrup is just stiff enough, form all the lollipops by pouring the syrup over the center tops of the sticks; be sure not to touch the mixture. Continue at a steady pace until all the pops are formed; don't worry about making them perfectly round. If at any point the syrup cools and stiffens too much to pour, place the measure in the microwave oven and reheat the mixture for 5 to 10 seconds, or until it is just fluid again. Don't try to scrap out any left in the cup, as it may turn gritty and cloudy. When all the pops are done, set the baking sheet in a cool spot (or in a refrigerator) and let the candies cool and chill thoroughly.Then, gently peel each one from the foil as needed. Wrap them individually in non-stick clear plastic wrap or special hard candy wrappers. Stored in a cool dry spot, they will keep for several months. Makes 12 to 15 2 1/4 to 2 1/2-inch free-form lollipops.

You might also like this post on how to crystallize wild violets and other edible flowers for pastry decorating. Or perhaps you'd like to ready the homemade citrus peel candy here.

Real Stove-Top Popcorn Three Ways--Fresh, Tasty, Additive-Free & Regular, Low-fat, & Spicy

noreply@blogger.com (Nancy Baggett) — Fri, 27 Feb 2015 19:40:00 +0000

I have come full circle with popping popcorn.

When I was a small child, we made popcorn by getting out a large cast-iron pot and heating what was called “salad oil” in it. We’d add in a couple test kernels, and when they popped, we’d toss in enough corn to cover the pan bottom. Once the popping started we’d shake the pot, then, to avoid burning the kernels snatch it off the heat as soon as all the thumping and snapping stopped.

The finishing touch was to simply drizzle over and stir in melted butter and salt, resulting in a delicious snack that was completely free of artificial colors, flavorings, and preservatives. Nobody at our house ever incorporated any of today’s usual extras, like Parmesan or herbs, either. My mother wasn’t into seasoning with herbs and she didn’t keep Parmesan in the house. I don’t think anybody else in the community gussied up popcorn either; it just wasn’t done in those days.

TV Time Popcorn--a popcorn kit

My popcorn prepping ritual changed a lot following the arrival of televisions and a product called TV Time Popcorn. This was a handy “time-saver” kit containing a packet of solid yellowish fat on one side, and one with corn and salt on the other. Perhaps because it was heavily advertised on the television shows for kids, I thought this dual pouch packaging was incredibly cool. (Interestingly, I recently read that TV Time company spent so much on advertising that it went bankrupt several times!)

It was just so much fun to squeeze the hardened, butter-flavored lump--described as “the finest imported nut oil” on the label--out into the pot and watch it melt. (I now suspect that this fat was either hydrogenated coconut or palm kernel oil; nobody knew about the drawbacks of hydrogenation and highly saturated fats then.) It was quite liberating to be able to skip the measuring and just tear open the packet and empty the kernels and salt into the pot. The popcorn kits were more expensive, and maybe the pop corn didn’t taste quite as good, but I adored the novelty of it.

The next big popcorn-making advance I recall involved doing away with the big cooking pot. This happened after microwave ovens and ready-to-pop microwavable bags appeared on the scene. My friends and I loved setting the bag inside, then peering through the glass screen and watching it rise up and inflate as the corn popped. There was always a sense of daring and excitement associated with this, because at that time some consumer safety experts and assorted microwave-phobic worry warts were still warning that if you got too close to the viewing window the microwaves might escape, and zap your eyes or cause your head to explode! (Today, experts say that small amounts of radiation can escape from around some microwave doors, but not in quantities large enough to pose a risk and definitely not in amounts that could blow off your head. Still, I’m now wishing I hadn’t gotten so close.)

I stuck with microwaved popcorn for several decades. After I married and had a family, I’d grab a package and ready it for my son and his playmates to eat while they watched TV. But, truthfully, the product never really seemed like an improvement—it was convenient but at the sacrifice of aroma or taste. Once my son went off to college, I got out of the habit of fixing popcorn at all.

Now, I’m back to making stove-top popcorn again. I like preparing it from scratch so I'm sure it's fresh and free of artificial flavors, colors, and other additives. I buy a plain, unseasoned yellow corn and cook it in a large, heavy pot, just like we used to. (I've tried the eye-catching multi-colored kernels, but the corn, which is pricy, still comes out the usual white.) These days, I usually cook the corn in olive oil, and I am more careful about how much of it I use.

By adding the minimum amount needed to pop the corn without scorching and omitting the optional butter, I turn out a light, healthful, really satisfying snack that's also quick to make. Yes, I know that air popped, oil-free, salt-free is even healthier. But air-popped corn reminds me of styrofoam--I just can't eat it! The modest amount of oil I use—5 teaspoons per 1/2 cup of unpopped kernels—not only facilitates the popping but brings out the corn flavor and provides enough coating that the salt adheres to the kernels.

Good and Easy Stove-Top Popcorn, Three Ways

This recipe is designed so you can create either a light but tempting butter-free popcorn; or a classic buttered version; or a seasoned one zipped up with a little chili powder. The recipe yields about 2 1/2 quarts of popped corn, and if you omit the butter the whole pot contains only 460 calories. Which means that a generous 2-cup serving has only 92 calories, and if you can’t stop nibbling and consume a whole quart, the splurge will only cost you 184 calories. (The chili powder doesn't have enough calories to worry about.)

If you do add the butter, the corn will have 172 calories per 2-cup serving, still not bad compared to many snacks. For example, 2 cups of potato chips have 275 calories, and a modest 1/3 cup serving of dry-roastednuts or peanuts has about 220 calories.

Tip: I prefer to cook the kernels in olive oil because it is mostly polyunsaturated and its flavor enhances the taste of the corn. You can certainly substitute corn or safflower oil if preferred, but never try to cook with butter; it will smoke and burn.

5 teaspoons olive oil

1/2 cup unpopped popcorn

1/4 to 1/2 teaspoon table salt, to taste
2 to 3 teaspoons medium to hot chili powder, optional

1/4 cup melted butter, optional

Put the oil and 3 or 4 test kernels in a 3 1/2- to 4-quart heavy pot over medium high heat. Cook until the oil is hot and a test kernel sizzles, then pops. (The oil should never start to smoke, if it does, remove the pot from the burner and lower the heat.) Immediately add the rest of the popcorn. Cover the pot and shake several times to coat all the kernels in the oil.

When the popping starts, shake the pot frequently to keep the kernels moving. After about a minute of steady popping, turn down the heat a little; this keeps the pot from overheating and burning the last of the kernels. As soon as the popping begins to subside, remove the pan from the stove-top; the heat built up in the pot will still pop the remaining kernels. Remove the lid and gradually sprinkle over the salt (and chili powder, if using) stirring until evenly incorporated throughout.

For a light, low-cal treat serve as is. For a classic buttered popcorn, simply drizzle 1/4 cup melted butter over the batch, stirring until evenly incorporated. Serve warm or at room temperature. Makes 10 cups, 5 2-cup servings.

Perhaps you might also like Maple Kettle Corn here.

Sun-Dried Tomato Crostini--One Super-Good Super-Bowl Snack That's Also Healthy

noreply@blogger.com (Nancy Baggett) — Sat, 31 Jan 2015 18:48:00 +0000

I'm convinced that Super Bowl parties are where lots of the very earnest diet resolutions made in January go to die. So many greasy-rich, salty foods get set out and scarfed up on Super Bowl Sunday, we should perhaps call it Super Sinker Sunday instead. In fact, it's said to be the second biggest diet busting event of the American year, right behind our official national feast day, Thanksgiving.

A big part of the problem is the kinds of dishes served. Estimates are that we eat 8 million pounds of guacamole, 14,000 tons of chips, and 4.5 million pizzas while enjoying the nation's most popular sports event. Even more mind blowing, according to the Wall Street Journal, about 1.2 billion Buffalo-style chicken wings get consumed--which statistically means four per person (at about 90 to 100 calories each) for everybody in the U. S. Assuming that some of us aren't eating any wings, others are, to mix metaphors, pigging out on them.

Now, I'm not suggesting anything so radical as doing away with any of your favorite fatty Super Bowl foods. But how about supplying one dish suited for those who want or need to eat sensibly but still yearn for zesty, delicious party fare? Not only is this antipasto amazingly tasty and easy, but it contains only heart-healthy fat (olive oil) and it's suitable for vegetarians. Skip the light sprinkling of Parmesan, and it is also fine for vegans. If you offer gluten-free crackers along with the toasted bread slices, those who must go gluten-free can enjoy it as well.

Easy Sun Dried Tomato Bruschetta Spread with Crostini

Yes, it’s possible to buy bruschetta spreads, but this one is easy, convenient, healthy, and sooo much tastier and more economical than store-bought. It can be readied well ahead, and the toasted bread slices can too, so the recipe makes excellent party fare.

Usually crostini are completely prepared ahead and served as passed appetizers, but it’s much easier to simply set out the bruschetta spread with the crisp toasted bread slices and let your company fix their own as desired. Another option: Serve the spread as a dip, along with crisp Italian bread sticks or purchased pita wedges. Or to accommodate guests seriously trying to diet, you can offer an assortment of crudites as well.

To ready the crostini bread slices ahead: Cut a 22-24-inch long (or similar) French bread baguette crosswise on a diagonal into 1/3-inch slices. Brush the slices on both sides with olive oil, adding a very light sprinkling of oregano to the tops, if desired. Place the slices on a parchment-lined large baking sheet. Bake in a preheated 350-degree F oven for about 6 minutes on one side, then turn over and bake until beginning to brown, about 6 to 8 minutes longer. Let the crostini cool completely, then pack them in plastic bags and freeze for up to a week. At serving time, let the slices thaw at room temperature. Then wrap them in foil and warm them a few minutes in a low oven, then serve immediately.

Bruschetta Spread and Accompaniments

1/4 cup extra-virgin olive oil

2/3 cup chopped drained oil-packed sun-dried tomatoes

1 1/4 cups rinsed and drained canned white cannellini beans or chick peas

1 tablespoon eachdried thyme leaves and dried oregano leaves

1 small garlic clove, peeled and chopped, optional

Generous 1/4 teaspoon eachcoarse salt and black pepper or more to taste

Bowl of diced tomatoes for serving

Small bowl of shredded Parmesan for serving

Warm crostini slices

To ready the spread: In a food processor, combine the oil, sun-dried tomatoes, beans, thyme, oregano, and garlic (if using). Process until the tomatoes are thoroughly chopped and the spread is nearly smooth. Taste and add more salt and pepper, if desired. Serve immediately or refrigerate, covered, in a non-reactive bowl for up to 3 days. Let warm to room temperature before serving.

At serving time, set out the spread and toasted crostini slices. Also set out the tomatoes and Parmesan to use as garnishes. Let guests prepare their own servings.

The recipe makes about 1 cup bruschetta spread, enough for a 22-inch long baguette, sliced. Double the spread recipe and bread if desired.

For another yummy tomato recipe, try the roasted tomato winter soup here.

For another, not too decadent, yet delish party munchy, check out my maple kettle corn recipe here.

Lavender Lovers' Baking 101: Luscious Icing and Cookie How-To

noreply@blogger.com (Nancy Baggett) — Wed, 28 Jan 2015 00:02:00 +0000

I just returned from a U.S. Lavender Growers conference. My head is still spinning from all I learned, the many friendly people I met, and discovering more of the incredible charms of lavender. In our kick-off event, we sampled lavender champagne punch and other assorted lavender goodies, including spiced pecans and cheese straws, herbes de Provence-seasoned goat cheese spread, and several of my lavender cookies. (They disappeared quickly and several people asked for my recipes, so I've shared one of them below.)

The conference spotlighted many aspects of this enchanting herb: We watched an inspiring video featuring lavender plants, gardens, and picturesque farms of some of the organization's members. We compared the distinct aromas of different types of lavenders and talked about which ones are better for crafting, turning into lavender oil, and using fresh and dried for culinary purposes. (In case you're wondering, several attendees particularly recommended Buena Vista, Royal Velvet, and three pink lavenders, Melissa, Hidcote Pink, and Little Lottie for cooking and baking. I've personally cooked and baked with the well-known Hidcote and Provence and suggest them as well.)

A group of us also attended a workshop on how to identify the various kinds. Fifty different varieties were laid out on long tables, literally filling the room with their haunting fragrance. As you can see the photo at left, lavender comes in a whole beautiful array of subtly different colors, sizes and shapes. Though I loved the look of the deep purple and blue types, after smelling several pink ones and noticing their citrusy sweet scents, I'm definitely going to grow some to cook with this coming summer. I won't give up the deep purple kinds though, because in some recipes, like jellies, sorbets, and syrups, they impart a bit of appealing soft pinkish-purple color.

If you love lavender desserts and sweet treats, but haven't been sure how to make them, this post will help you get started using dried lavender buds. Begin by being sure the buds (the tiny flower parts shown in the bowls at right), are culinary grade. Note that buds are often harvested and sold for craft purposes only; these shouldn't be eaten.

If you don't have time to go purchase the very fresh, high quality dried culinary buds directly from a local lavender farm, some of them do sell on-line from their own websites. Another option is to purchase through venues like Amazon, Etsy, and e-Bay; several American grown lavender options I like are here and here. Like most herbs lavender loses its flavor and fragrance over time, so plan to replenish your supply after at most a year.

Preparing the icing recipe involves making a lavender infusion like the one shown at right above. In this basic step the dried buds simply steep in a little hot water and gradually infuse it with their flavor. The longer they stand, the more flavorful the infusion will be.

Lavender-Infused Cookie Icing and Natural Sprinkles

Here I've left the icing the faint natural pinkish color created by the lavender-infused water, although it's fine to add a little purple food color if you wish. I try to avoid unnecessary chemical additives due to family allergies, so suggest using natural botanical dyes for coloring foods whenever possible.

One brand of natural vegetable dye that works particularly well is Color Garden; order it here or buy it at Whole Foods. The blue color in the Color Garden line is a lavender blue, but you can turn it purple just by adding a tiny drop of lemon juice as you're making the icing. (The acid reacts with and changes the natural vegetable color pigment.)

The sprinkles on the cookies are also tinted with botanical colors; the ChocolateCraft brand of natural purple crystal sugar is available on-line here.

Tip: It's easy to make lavender sugar cookies to go with this icing using your own favorite sugar cookie recipe. (Or use my tried and true rolled cookie recipe here.) Simply combine 1 to 2 tablespoons of dried culinary lavender buds with about 1/4 cup of the sugar called for in the recipe in a food processor. Grind the mixture until the lavender is in fine bits and has been partially blended into the sugar; this may take 3 or 4 minutes of processing. Then, to remove any coarse lavender bits, sift the mixture through a fine sieve back into the remainder of the sugar, and proceed exactly as directed in the recipe.

2 tablespoon dried culinary lavender buds

1 teaspoon grated fresh lemon zest (yellow part of the skin)

2 cups powdered sugar, plus more if needed

2 teaspoons egg white powder, optional

1 teaspoon corn syrup

3 to 4 drops lavender extract or 1/8 teaspoon vanilla extract, optional
Purple crystal decorating sugar, preferably tinted with botanical dye

For the infusion: Stir the lavender and lemon zest into 2 1/2 tablespoons boiling water. Set aside, covered, for at least 1 hour and up to 8 hours (refrigerate after 1 hour). Strain the infused liquid into a deep, medium bowl; press down hard on the lavender with a spoon to force through as much liquid as possible.

Add the sugar, egg white powder (if using), corn syrup, and extract (if using) to the bowl. Stir until well combined and smooth. As necessary, a bit at a time, stir in more water or more powdered sugar to obtain desired piping or spreading consistency.

The icing may be used as is, or tinted by stirring in a drop or two of whatever color dye (preferably botanically based) is desired. Spread the icing onto the cookies using a table knife. If decorating with sprinkles, add them right away before the icing sets. Let dry at least 30 minutes and preferably longer before packing airtight.

Makes 3/4 cup icing, enough to completely decorate 40 to 50 2 ½ to 3-inch cookies.

For another lavender recipe you may like, check out my fresh lavender-lemon buttercream here:

Diet 2 Days a Week, Lose Weight, + Lower Blood Pressure, Risk of Heart Disease

noreply@blogger.com (Nancy Baggett) — Tue, 13 Jan 2015 22:32:00 +0000

This is the time of year when many of us step on the scales, cringe, and resolve to lose some extra pounds. That's what my hubs and I used to do. But not any more!

For the last year we've been following the 2 day a week diet plan, also known as the 5-2 diet, or fast diet. On our diet days we've been using the recipes that my co-author, Ruth Glick, and I created for our enthusiastically received (5-star Amazon-rated) cookbook, The 2 Day a Week Diet Cookbook. Containing 250 pages, 50 color photos (see samples below), 75 well-tested recipes, plus loads of helpful tips, menus, and gluten-free options, our book is available in both Kindle and softcover formats here.
To get a preview of all the recipes, check out the quick YouTube video here.

Chili, 2 Day a Week Diet Cookbook

Yes, as the title suggests, the book features low-calorie recipes to use while dieting only two days a week! On the two diet days, you limit calories to 500 (men get 600), but the rest of the week you just eat your normal fare--really! Not only is this plan easier to stay with than traditional everyday regimes, but, surprisingly, research has shown that it also results in more weight loss. (Which the hubs and I have definitely found to be true.) Ongoing research has also revealed that the plan, which was created by a noted British physician, has other important health benefits, including reducing blood pressure, heart disease, and many other ailments.

I first began following the diet when Ruth said it was really working well for her, and asked me to co-author a book of recipes to fit the plan. She'd had trouble finding ones that were tasty and easy, partly because most of the books were British and not geared to American tastes or hectic lifestyles. So, since she and I had created many healthful, low-calorie recipes for major publications such as Rodale and Eating Well in the past, we began creating our own much more satisfying collection of dishes, which I also photographed for the book.)

French Toast, 2 Day a Week Diet Cookbook

My husband got interested in trying the diet after I'd lost a couple of pounds on it. This might not sound very impressive--except that I'd been trying, unsuccessfully, to shed those same stubborn pounds for almost 10 years! (I've kept them off, too!)

He started using our recipes and following the plan thirteen months ago and is thrilled with the results. First, he's lost 18 pounds! Even better, when his cardiologist checked his vital signs and blood markers at his last visit, she pronounced them the best they've been in the five years she's been treating him! In fact, his blood pressure, fasting glucose, cholesterol, and triglycerides were so much lower than before, she said she planned to look into our book herself. The hubs says he intends to keep going and shed at least another 10 to 15 pounds.

In case you wonder, yes, Ruth and her husband have both lost around 20 pounds using The 2 Day a Week Diet Cookbook. They say it's easier than an other diet they have ever tried, and they've tried quite a few. My sister has also shed over 20 pounds following the plan, though admits that she doesn't find sticking to the 500 calorie limit on diet days easy!

Spinach-Mushroom-Pasta Soup

Because homemade soups can be not only healthful and calorie-wise, but very satisfying, we've included a nice variety of them in The 2 Day a Week Diet Cookbook. This one, a simple Italian-inspired spinach-mushroom-pasta combo, admittedly looks a bit plain, but it is quite fragrant and flavorful. It is easy and also versatile: Substitute instant brown rice for the pasta for a gluten-free version.


Spinach-Mushroom-Pasta Soup

This soup is good made with either vegetable or chicken broth, so can fit well into a vegetarian meal. While fresh basil delivers the best results, the dried herb will do if necessary.

Tip: To streamline recipe preparations, buy sliced fresh mushrooms and washed, ready-to-use bags of fresh spinach leaves.

Makes 4 120-calorie servings, about 1 1/4 cups each.

1 Tbsp olive oil

2 1/2 cups sliced mushrooms

1 small garlic clove, peeled and finely chopped

6 cups canned vegetable broth or fat-free,reduced-sodium chicken broth

1/4 cup 1-inch pieces regular or multigrain vermicelli, spaghetti, or other thin pasta (or substitute 1/4 cup instant brown rice for gluten-free dish0

3 Tbsp chopped fresh basil leaves or 2 tsp dried basil leaves

1 Tbsp chopped chives or green onions

4 cups (lightly packed) coarsely chopped fresh spinach leaves

2 Tbsp shredded or grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1. In a 4-quart saucepan or similar-size soup pot, combine oil and mushrooms. Cook over medium heat, stirring constantly, 6 to 7 minutes or until mushrooms are nicely browned.

2. Add garlic and cook, stirring, 1 minute longer. Stir in broth, pasta, and basil, and bring to a boil over high heat. Adjust heat so mixture boils gently, and cook, covered, stirring occasionally, for 4 to 7 minutes or until pasta is almost tender. (Multigrain pasta or instant brown rice will take considerably longer than regular pasta.)

3. Stir in spinach and cook, uncovered, until just tender, 2 to 3 minutes longer. Taste and add salt and pepper, if desired. Serve immediately, garnished with Parmesan and fresh basil sprigs, if available. Or refrigerate for later use.

Soup will keep refrigerated for up to 3 days and frozen for up to 3 weeks.

For a preview of all the dishes in the book, look at the YouTube video here. For another delish and easy lo-cal soup recipe, plus more info on The 2 Day a Week Diet Cookbook go here.

New Year's Do with Peppadews--Quick Cocktail Stuffed Cherry Peppers

noreply@blogger.com (Nancy Baggett) — Tue, 30 Dec 2014 06:35:00 +0000

If you are one of the few still unacquainted with the Peppadew, let me bring you up to speed, as you are missing out on a treat. It's a brand of sweet piquanté peppers first discovered in early 1993and introduced to market later that same decade. Olive bars in supermarkets often include Peppadews, and many upscale grocery stores carry jars of them as well. Their festive look makes them perfect party fare--I'm actually serving the ones pictured here to company tomorrow. (They can be made well ahead so are convenient for entertaining.)

Peppadews have a mild but distinctive and tempting sweet pepper flavor, bright color, and a pleasant bit of heat. Another plus--like many peppers, Peppadews are loaded with vitamins A and C and other healthful nutrients, yet are low in calories. Of course, when the pepper halves are paired with a cream cheese filling and turned into enticing-looking appetizers (as shown above), they no longer qualify as diet food!

The story is that a South African businessman-farmer discovered the Peppadew in the garden of his Eastern Cape holiday home. It's said that he spotted a 6-foot high bush laden with small bright red fruit about the size of large cherry tomatoes. I'm a little skeptical about the tale because I wonder how any farmer (or his gardener) failed to notice a plant in the yard until it was that tall and already bearing fruit! Every farmer and gardener I know (including me) tunes in to possible weeds right away!

At any rate, the commercial potential of the particular pepper variety was quickly recognized, and this culivar of Capsicum baccatum was given the trademarked brand name that combines the words 'pepper' and 'dew.' The jarred pickled peppers have been a hit "as is" and are also now used in a number of pepper sauces, relishes and other condiments.

I like to ready a quick, tempting homemade pepper jelly by coarsely chopping Peppadews, then processing them in a food processor with reduced sugar apple jelly. (A ratio of 1 cup jelly to 1/2 to 2/3 cups well-drained diced peppers works well.) For a little more zip I add a couple dashes of hot pepper sauce and lemon juice to taste. The pepper jelly makes a nice dip for cut-up vegetables and chips, as well as a delicious topper for a cream cheese ball or block.

The cultivation of the Peppadew plants is carefully controlled and restricted to prevent competing products from coming on the market, although a New Jersey farm was recently authorized to grow another related variety, Peppadew Goldew. The Goldews I tasted at a gourmet foods show several years ago were not as piquant as the red ones but otherwise similar except for the orange-yellow color.

According to the Hippy Seed Company in Australia, the red Peppadew is in fact similar to a Malawi Piquante Pepper found in the south eastern African country of Malawi. The company's site, which sells the Malawi Piquante seeds, says the plants get about 6 feet tall in a pot and are "awesome" producers. For more info on the Malawi pepper and to see what it looks like fresh you can watch a little YouTube video.

If you can't find Peppadews, Trader Joe's carries a similar-looking pickled pepper from Mexico; these are labeled Peri Peri Pepper Drops. These, too, are about the size of a cherry tomato but they are usually zippier than Peppadews. They are pickled with peri peri spice (African Bird's Eye Pepper) which is what gives them their kick.

Herbed Cream Cheese Stuffed Peppadew Halves

I've seen recipes that called for stuffing whole Peppadews and serving them, but really they are too big to comfortably eat this way. Instead, I suggest simply halving them vertically so they form little "bowls." These are not only easier and less piggy to eat, but are easier to prepare.

The quickest way to fill the pepper halves is to put the cream cheese mixture into a sturdy plastic baggie; close the top tightly; then snip off one bottom corner of the bag. Use the bag as you would a piping bag, squeezing some of the cream cheese out the opening into each little pepper bowl. I like to use a light hand when adding the filling, but feel free to be generous for richer appetizers.

Tip: If you can't find fresh dillweed, just omit it from the recipe; the dried is too bland to make a good substitute. The fresh chives are essential to the dish.

1 8-ounce soft tub-style cream cheese or light cream cheese, at room temperature

1 tablespoon chopped fresh chives, plus more for garnish

2 teaspoons chopped fresh dillweed, plus sprigs for garnish, optional

1/8 teaspoon onion salt or garlic salt

About 15 to 20 Peppadew peppers, halved vertically

Combine the cream cheese with chives, dillweed (if using) and salt until evenly mixed. Set aside so the flavors can mingle for at least 15 minutes and longer if desired.

Meanwhile, drain the peppers and pat them dry on paper towels. Put the filling in a sturdy baggie, then use it like a pastry bag to pipe portions into the pepper halves. Arrange them on a serving tray and garnish with chopped chives and dillweed (if using). Serve immediately or, if desired, cover and refrigerate the peppers for up to 24 hours.

Makes 30 to 40 appetizer servings.

Biscotti in a Jar Gift Mix--A Gourmet Twist on the Bars-In-Jars Gift

noreply@blogger.com (Nancy Baggett) — Fri, 05 Dec 2014 21:12:00 +0000

I love making kitchen gifts, so I had to include a whole chapter of "bars-in-jars" recipes in my recent baking book, Simply Sensational Cookies. All sorts of bar and cookie mixes are possible and they make really appealing and attractive holiday gifts for teachers, relatives, holiday hostesses, or anybody else you or your family want to remember with a little something special. (Older kids can have fun preparing the jars themselves; younger ones can make them with a little grown-up or older sibling to supervise.)

Don't forget that you must provide the recipient a recipe card or printed sheet with directions on how to actually turn the jar of mix into cookies. As the pic above shows in the upper left, I like to recycle the fronts of old Christmas cards and paste the instructions onto the backs. For convenience the information is in presented below in label format so you can print it out and use it the same way. Or just print it out onto colorful, sturdy paper, if preferred.

In case you haven't come across the term "bars in jars" before, it refers to cookie gift mix recipes that call for artfully layering all the ingredients into a clear 1-quart or 1 liter jar or canister. As you can see from the pic, the completed homemade gift jars look a bit like the eye-catching sand art creations millions of enthusiastic crafters were making in America in the 1970s.

The jars enable recipients to conveniently ready a pan of bars (or in the case of cookies-in-a jar recipes a batch of cookies), simply by combining the whole jar of mix with a couple of fresh ingredients, usually butter and eggs. The idea behind the mix featured here is unusual in that it makes up into sliced crunchy cookies called biscotti. Don't worry--the shaping method is super-easy!

Though I can't prove it, I think the bars-in-jars layered recipes were probably inspired by the sand art creations that were the rage in the late 1970s. The term "sand art" was definitely in vogue then: When I entered these two words into the Google n-gram data base, the resulting graph revealed that more than 90 percent of all mentions of the term from the 1500s through today occurred between 1972 and 1979!

It's probably not a coincidence that recipes for layered mixes started popping up then, too: When I recently searched on-line for American cookbooks featuring these homemade mix recipes, the first I turned up were HP Books' Make a Mix Cookery published in 1978, followed by its More Make a Mix Cookery, in 1980. The recipes continue to be popular though; quite a few more gift mix books have been published since then.

Cherry-Berry Biscotti-in-Jars

photo by Diane Cu and Todd Porter

Typically, bars-in-jars and cookies-in-jars recipes are in the homey category--brownies, chocolate chip drops, cowboy cookies and similar treats. But, as the name and the pics here suggest, this particular recipe is a different. It yields nut and berry-laden biscotti and appeals to gourmet bakers with more sophisticated tastes. (If you prefer a more typical and familiar bars-in-jars recipe or that features more economical ingredients, go here.) The pic at left is from Simply Sensational Cookies and was taken by Diane Cu and Todd Porter.

I'm proud to tell you that our book was nominated for an International Association of Culinary Professionals "Best Baking Book" award. And, yippee, it was just picked as a suggested holiday gift book in a Huffington Post article!

Note that this recipe calls for freeze-dried raspberries—the “Just Raspberries” brand is available at some supermarkets and at gourmet and health food stores. Trader Joe's and Whole Foods also carry packages of freeze-dried raspberries sold under their own label. Several brands are available on-line. They are pricey, but add a distinctive, unusual appeal.

If you can't find freeze-dried raspberries, freeze-dried strawberries may be substituted--either will give the biscotti an unusual berry flavor and color. If necessary you can even substitute chopped dried sweetened cranberries, which will work fine, but, of course, will lend a rather different taste.

Tip: The recipe calls for completing the baking in two 4- by 8-inch loaf pans. If you think the recipient might not have these, simply supply two foil pans along with the jar of gift mix.

1 1/2 cups unbleached all-purpose white flour

1/2 teaspoon baking powder

Scant 1/2 teaspoon salt

Generous 1/2 cup granulated sugar

1 cup coarsely chopped slivered almonds

1/4 teaspoon ground cinnamon

1 cup coarsely chopped dried sweetened cherries

2/3 cup coarsely chopped freeze-dried raspberries

Preliminaries: Set out a clear glass, transparent plastic or other attractive 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (If you have a funnel that fits the jar, by all means substitute that!)

Center the flour, baking powder, and salt on a large sheet of heavy foil. Stir together until well blended. Using the foil as a funnel, pour into a 1-quart jar. Shake, then rap the jar on the counter to even the layer. Combine the sugar, almonds, and cinnamon on the foil, stirring to blend well. Add to the jar; shake and rap it to even the layer. Wipe down the jar sides, if necessary. Add the cherries, then the raspberries to the jar. Again shake and rap the jar to even the surface. If the jar will be shipped, firmly stuff the empty space at the top with crumpled wax paper. Attach a tag or card with the recipe instructions to the jar.

Yield: Makes 1 quart of mix, enough for about 25 to 35 biscotti.

Storage: The unopened mix will keep up to 1 month unrefrigerated, or 2 months refrigerated.

For the label/tag for the jar:

Healthy Meatless Tacos after Too Much Holiday Turkey & Ham

noreply@blogger.com (Nancy Baggett) — Mon, 01 Dec 2014 23:48:00 +0000

After a holiday of too many hearty, meaty meals of turkey with stuffing and ham and sweet potatoes, I'm worrying that the hubs and I might now be starting to look like stuffed turkeys or hams! So, I'm taking a break and going meatless for supper.

Not only is this vegetarian taco menu zesty and full of color and crunch, but it features a healthy mix of beans, brown rice, and assorted vitamin- and fiber-packed vegetables. Of course, it's perfect for serving vegetarians (and also those who can't eat gluten), but those who generally demand meat will be satisfied as well. In fact, they may not even notice that anything is missing.

For convenience, I like to prepare the filling completely ahead, and simply reheat it at 50% power in a microwave oven at mealtime. (It can even be frozen, then thawed and reheated.) Once the crisp taco shells and garnishes are set out, diners just ready their own servings as desired. BTW, tossing fresh chopped tomatoes with dried oregano and a little bottled salsa as directed below gives even ho-hum hothouse tomatoes a lot of zing.

Quick 'n Healthy Vegetarian (and Gluten-Free) Bean & Rice Tacos

For a tame taco filling, choose a mild chili powder and mild bottled salsa; for one with a kick, use a medium-hot brand of chili powder and bottled salsa. If the filling is still not hot enough for you, feel free to add a couple dashes of hot sauce or pinch of cayenne at the end of the cooking.

Tip: The recipe calls for cooked brown rice. If you like, ready it ahead from either regular long-grain brown rice or "instant" brown rice following the package directions. It will keep, covered and refrigerated, up to 36 hours and frozen (airtight) up to 3 weeks. (I make a large pot and stash the rice in 1 cup plastic packets in the freezer--very handy!)

2 tablespoons olive oil

1 small onion, peeled and coarsely chopped

1 tablespoon mild or medium-hot chili powder

1 1/2 teaspoons dried oregano leaves, divided

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 1/2 cups drained, canned garlic and oregano seasoned diced tomatoes

1 1/2 cups cooked (unseasoned) instant or regular long grain brown rice

1 cup rinsed and well-drained canned black beans or kidney beans orpinto beans,

1/4 cup bottled mild or medium-hot tomato salsa

Accompaniments to set out with the taco filling:

8 to 10 crisp corn taco shells, warmed if desired

3 cups diced fresh tomatoes seasoned with 2 teaspoons dried oregano leaves and 3

tablespoons bottled mild to medium-hot salsa

2 to 3 cups shredded iceberg lettuce or coarsely chopped romaine leaves

1/2 cup sliced Kalamata black olives, optional

3/4 to 1 cup shredded regular or reduced-fat sharp cheddar cheese

Chopped fresh cilantro leaves for garnish, optional

In a 12- to 13-inch deep-sided nonstick skillet over medium heat, combine the oil and onions and cook, stirring, until the onions begin to brown, about 5 minutes. Add the chili powder, oregano, and allspice and cook, stirring, 1 minute longer. Add the salt, tomatoes, and rice to the skillet. Cook, stirring frequently, about 5 minutes, until the tomato cooks down and the flavors blend. Transfer mixture to a food processor. Process until well blended and almost smooth, scraping down the bowl sides as necessary. Add the beans and salsa to the processor. Process until the beans are chopped, but not completely pureed.

Use the filling immediately or cover and refrigerate for up to 3 days, then rewarm slightly before serving. Set out the filling along with the accompaniments and let diners make their own tacos. Makes 4 or 5 serving.

For another healthy, flavorful supper recipe, check out my hearty lentil-rice soup here.

All-Purpose Powdered Sugar Icing--Good, Easy, Great for Cookies and Cakes

noreply@blogger.com (Nancy Baggett) — Sun, 23 Nov 2014 22:16:00 +0000

I have lots of icing recipes in my repertoire--most peeps who trained as pastry chefs do. My Kitchenlane archives contain several different buttercream frostings, including an intensely raspberry version and an orange or cranberry version; a fine chocolate glaze for cakes; and several icings for those who wish to skip all dyes and use berries and/or fruit juices or green tea to tint icings.

Ginger cookies spread with thin white icing.

Sugar cookies show marbling decorating technique.

But of all my recipes, this is the icing I turn to most often. It's simple to make and spreads or pipes on readily. And it's all-purpose--I use it both to decorate cakes and cookies in varied colors (including a plain, thin layer of white as shown at right, if that's all that's needed!). As you can see from the pics here, many totally different looks are possible. This icing can also be flavored with vanilla, or almond or lemon extract, as desired.

If you are piping colors on top of a base layer it's usually best to let first one dry and firm for at least a half hour and longer, if possible. But, for the pretty patterned effect shown on tree and stocking cookies at right, you add the accent piping while the base coat is still wet. (A quick YouTube video here shows you exactly how to achieve this "wet-on-wet" look. Called "marbling" this technique easier than you might guess--my grandkids have great fun with it.)

Unlike many icings, this one works with either "regular" petrochemical food dyes or purchased botanical food colors (learn more about using these natural products here). The recipe omits all acids such as lemon juice, as these can cause certain botanical shades to change colors in unexpected ways.

BTW, for really helpful tips on rolling/cutting out cookie dough, my quick YouTube video shows the BEST and easiest way. It yields better looking, more tender cookies and requires far less clean up than the traditional rolling on a floured surface technique.

All-Purpose Powdered Sugar Icing

This recipe makes a fairly large batch of powdered sugar icing that can be divided into up to 5 to 6 smaller colored portions to decorate a generous batch of cookies. Alternatively, following the directions below, divide it into two complementary-colored portions to decorate a cake as shown at the very bottom.

Gingerbread cookies piped with powdered sugar icing accents.

Note that the recipe calls for an optional ingredient, dried egg white powder or meringue powder. While it’s not essential when you use petrochemical dyes, if you plan to use intense, contrasting icing colors right with lighter ones (like those on the snowmen at the top and the fanciful cake at the bottom), the powder will help keep the shades from bleeding together as the decorated goodies stand.

Also, it is definitely best to use it if you are using botanical dyes, as it will help set these more fragile colors and keep them from fading during storage. Egg white powder is sometimes stocked in the baking section of supermarkets; meringue powder is often found with Wilton baking/cake decorating supplies in discount department and craft stores.

Don’t omit the corn syrup from the recipe, as it increases spreadability and enables the icing to flow more smoothly and evenly. If you prefer to avoid high-fructose corn syrup, use the Karo brand, which is free of high-fructose corn syrup.

Tip: If you are relying on botanical colors, be sure not to replace the water called for with lemon or orange juice or any other other acidic ingredients. Even small amounts will react with the pigments in the natural dyes and cause their colors to change or fade in unpredictable ways.

1 1-pound box or 3 cups powdered sugar, if lumpy sift after measuring

1 tablespoon commercial dried egg white power or meringue power, optional

1 teaspoon light corn syrup

1 teaspoon vanilla extract, or 1/2 teaspoon almond extract or lemon extract

4 to 6 tablespoons water, as needed

Drops of synthetic or botanical food colors, as desired

In a large bowl thoroughly mix together the powdered sugar and egg white powder (if using). Add the corn syrup, vanilla (or other extract), and 4 tablespoons water. Stir them in, gradually adding more water as necessary for the desired consistency. For piping, the consistency should be stiff enough that the icing holds its shape but can be piped through pastry tips. For spreading, the icing should have a fluid but not runny consistency. Divide the icing among up to 5 or 6 smaller bowls for cookie icings and stir in food colors as desired. Keep covered with plastic wrap when not being used so they don't dry out.

Use immediately or store them in the refrigerator for up to a week. Stir well and bring to room temperature before using.

Two colors of powdered sugar icing dress up a festive cake.

To decorate the cake as shown: Tint a generous 2/3 of the icing a base color and the remainder an accenting drizzling color. Brush off and discard any crumbs clinging to the cake. Spread the base coat evenly over the cake using a table knife or wide-bladed spatula. If desired, while the icing is still wet, sprinkle edible sprinkles or sparkling or sanding sugar onto the cake sides, as shown in the picture. Let stand until the icing is firm to the touch, at least 30 minutes. (For directions on creating the candy "glass" shards for crowning the cake top, go here before adding the second icing.)

If necessary, thin the drizzling icing until just slightly fluid by stirring a few drops of water. Add spoonfuls of icing to the cake top, immediately swirling them to the edges at even intervals all the way around so they drip and form decorative stripes down the sides. For a fancier look, add pearls or sprinkles to the icing stripes as well. For adding the crown of candy shards and other decorations, go here. Let the cake stand until the icings sets, at least 20 minutes, before serving. It will keep, covered, for several days.

See my all-natural green tea icing here. Or check out my fruit and berry tinted icings.

The Off-World Celebration Cake--My Most Bizarre Baking Project Ever

noreply@blogger.com (Nancy Baggett) — Wed, 12 Nov 2014 23:38:00 +0000

One of the things I love about freelancing is that I never know what interesting (sometimes even bizarre) assignment will pop up next. This past week I’ve been feverishly working on perhaps the strangest project ever—creating the food and a cover pic for a science fiction writer’s upcoming Off World Cookbook! Yes, off-world, as in favorite intergalactic dishes served by an array of human and other out in the universe beings in her Off-World series of futuristic romantic suspense novels.

The author, my friend and colleague Ruth Glick, is multi-talented and prolific, having written dozens upon dozens of fantasy, sci-fi, and Earth-bound romance novellas, novels, and short stories under the pen name Rebecca York. Though her central characters range from humans and humanoids to werewolves, fire-breathing dragons (with nifty scales), shape-shifters and many other creatures, her stories are almost always “peopled” with individuals who meet their soul mate and fall head over heels (or perhaps head over paws or claws?) in love. Here's a hotlink to one of the books in her Off World series.

In her spare time, using her real name, Ruth also writes cookbooks, sometimes solo, sometimes teaming up with me. Our most recent collaboration, The 2 Day a Week Diet Cookbook features tasty low-cal dishes for strictly human, Earth-based dieters and has been highly rated by Amazon customers. (It features 75 of our recipes and 50 of my photos: you can check it out here.)

My task for The Off World Cookbook was to produce food that looked simultaneously appetizing and other-worldly and a setting suggesting a fairly advanced alien culture existing on a fictional planet called Thindar. The scene depicts a special-occasion cake and feast table during a celebration by the former ruling class, the Farlians, before they were overthrown in a coup by their own servants, the Dorre. O-o-o-kay!

The Off World Cookbook Celebration Cake

To give the image an ethereal, deep-space feel, I chose aqua for both the foreground and background, and used translucent, glittery mini-marbles, crystal dishes, and metal props that would shimmer and bounce a lot of light. The props also have streamlined lines and shapes, presumably the sort a future civilization might use. As you can see by comparing my original shot at right to the finished cover at the top, the cover designer, Su of EarthlyCharms, cleverly cranked up the cosmic, interstellar vibe further by adding in twinkly stars and starbursts around the book title.

BTW, The Off World Cookbook will be published in December. Ruth's story that features the Farlians and Dorre races is called Hero's Welcome; it's available on Amazon here.

The Off World Farlian Celebration Cake

Since the Farlian cake had to look weirdly wondrous yet be easy enough that the typical Off World Cookbook buyer could duplicate it, I avoided calling for any tricky pastry piping techniques and jazzed it up mostly with purchased edible glitter and decors, crystal sugar, and a strategically drizzled-on colorful accenting icing. The cake is kept simple by producing a Bundt cake from a purchased cake mix and baking in a cylindrical pudding mold, angel food tin, or other plain-sized tube cake pan of the size noted on the box. (Some brands even sell mixes that yield red or blue cakes!) For a fairly similar look that’s even quicker, just buy a 9-inch angel food cake and space the toppings out around the center hole.

For the best selection of sparkling sugars, edible glitter, and shiny balls and decors, look in the cake decorating section of discount department and craft stores. And for the most extraordinary effect, apply them in abundance. As for the fantastical final touch, the spiky glass-like crown of candy shards on the cake top--it's surprisingly simple to make, too. Really!

Tip: When serving the cake, advise diners to remove the candy shards and larger decors from their slice and to eat them separately as they would hard candy; the pieces are too chunky and brittle to be eaten as part of the frosting.

Adding the Powdered Sugar Icing

Use my recipe here or any simple powdered sugar icing recipe you like that makes a large batch. (Or make a double batch.) Then follow the directions here.

Adjust the icing by adding in more water or more powdered sugar so it has a smooth, spreadable, but not runny consistency. Remove a scant third of the icing to a smaller bowl to use for drizzling; the larger quantity will be the base coat. Using drops of food color, tint the two bowls whatever complementing colors you like. Tightly cover the drizzling icing so it doesn’t dry out as you ice the cake.

Brush off and discard any crumbs clinging to the cake. (An angel food cake will have a lot of loose crumbs to remove, and the finished cake will not look as smooth as the one pictured, but it will still be very attractive.) Spread the base coat evenly over the cake using a table knife or wide-bladed spatula. If desired, while the icing is still wet, sprinkle sparkling or sanding sugar onto the cake sides, as shown in the Farlian cake photos. Wipe off any drips and sprinkles from the cake plate and let stand until the icing is set and firm to the touch, at least 30 minutes.

If necessary, thin the drizzling icing until just slightly fluid by stirring a few drops of water. Add spoonfuls of icing to the cake top, immediately swirling them to the edges at even intervals all the way around so they drip and form decorative stripes down the sides. If desired, immediately sprinkle the stripes with edible glitter and decors, as shown in the photo at left. Spread a bit more drizzling icing over the cake top to form a layer thick enough to hold the candy shards and sparkling decors and balls. While the icing is still tacky, embed the shards into the icing so they will stand up, and fill in all around them with as many decors and sprinkles as you like. Let the cake stand until the icings sets, at least 30 minutes, before serving. It will keep, covered, for several days.

Preparing the Farlian Celebration Cake “Glass” Shards

How to create glass-look shards from candy.

Clear hard candies of any color you wish are easy to turn into thin, glass-like sheets that when broken into pieces look like beautiful shards of glass. To duplicate the Farlian cake, use mostly colorless candies with a few purple, red and blue candies mixed in. Or create a totally different effect with brightly-colored translucent candies in whatever shades you like. For convenience, the shards can be made well ahead, then packed airtight in a flat box and refrigerated until needed.

The amount of candy called for here will produce enough shards to decorate the top of a 9- or 10-inch cake.

14 to 16 ounces translucent hard candies in whatever colors are desired

Preheat the oven to 275 degrees F. Line a 10- by 15-inch with aluminum foil. Don’t skip the foil, as the candy will stick to the pan without it. Place the unwrapped whole candies slightly apart on the sheet (no need to crush or break them).

Put the baking sheet in the oven and heat until the candies melt and run together, usually 4 to 8 minutes, but sometimes longer. Check frequently, as the melting time varies considerably from brand to brand, and you don’t want the candy to burn.


"Glass" shards made from melted translucent candies

As soon as candy pieces have melted together into a sheet, remove the pan from the oven. If you want shards with swirled colors like those on the Farlian cake, immediately dip a metal spoon into boiling water, dry it off, then swirl it through the candy to create ripples of color as shown at left above. DO NOT TOUCH the molten candy as you work as it will stick to the skin and could cause serious burns. If the candy starts to harden before you're finished swirling the colors, return it to the oven until molten again and then continue swirling with another hot spoon.

Let the sheet of candy cool on a rack until completely hardened. Then peel it off the foil and break it with your hands into whatever size shards you wish, as shown at right above. Any left-over pieces can be packed airtight and stored in the refrigerator for up to a year. Or melt them down again and produce another sheet and more shards.

Easy, Delish One-Bowl Oatmeal Cookies--Homey, Hearty, & Harking Back to the Past

noreply@blogger.com (Nancy Baggett) — Thu, 16 Oct 2014 21:17:00 +0000

When I was a child, my cousin who lived on the farm next to ours and I usually rode our horses after school. But when the weather was too rainy or chilly to go out, we often made cookies instead. Oatmeal cookies much like these were frequently our choice, partly because the very basic ingredients were staples in our families’ country kitchens. We also liked that the recipe ingredients were all mixed together in one bowl, and the butter didn't have to be softened and "creamed" first. This made it especially easy for us to ready the cookies quickly and without any adult supervision.

At the time we had no idea of the story behind what I've since come to think of as the "one-bowl wonder" cookie mixing method. In fact, I didn't learn of its history until last year, when I discovered a long-ago 1947 New York Times article written by Jane Nickerson, the newspaper's first food editor. Titled "News of Food: One-Bowl Method of Mixing Cookies Cuts Time for Task to Two Minutes," her feature credited the technique to the Quaker Oats test kitchen in Chicago. Nickerson noted that when she visited the kitchen, the director, Mrs. Reidum Kober, and her staff were "eager to report a new system of mixing cookies" that they had developed.

Nickerson added that "... any woman who has made one-bowl cakes knows why Mrs. Kober ... wanted to adapt this type of recipe to cookies. The system eliminates the separate creaming of shortening, which is so time-consuming, and cuts the conventional mixing time for cookies from ten (or more) minutes to two. All the ingredients are emptied into a bowl, beaten for a couple of minutes--and, presto, the batter is ready for baking. ...." The story included the following recipe:

Quaker Oats 1947 One-Bowl Oatmeal Cookies

Into one bowl, sift 1 cup sifted enriched flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add 3/4 cup soft fat, 1 cup brown sugar, 2 eggs, 1 teaspoon vanilla and about 1/6 cup of milk. (Fat must be soft--that is, at room temperature). Beat till smooth or about two minutes. On an electric mixer use medium speed. Then fold in with a spoon another 1/6 cup of milk and 3 cups rolled oats (uncooked). Variations: If desired, add a 7-ounce package semi-sweet chocolate pieces or 1 cup chopped dates or 1 cup coconut. Drop from a teaspoon onto a greased baking sheet. Bake in a moderate oven (375 degrees F.) for twelve to fifteen minutes. Yield: four dozen."

I haven't tried the Quaker Oats test kitchen recipe, though I'm guessing it works perfectly satisfactorily--and will please those who like their oatmeal cookies soft and made with a goodly amount of rolled oats! (A number of my friends have worked in corporate test kitchens over the years, and usually part of their mandate is to call for generous quantities of the company's product in recipes.) I expect that since the formula includes two eggs and also some milk, the cookies puff a bit from the steam and are on the slightly cakey side. Notice that the dough is dropped from a teaspoon to yields 40 smallish cookies; the era of super-sizing had not yet dawned!

Old-Fashioned Farmhouse Oatmeal Cookies


Old-Fashioned Farmhouse Oatmeal Cookies

These cookies--which are not based on the 1947 Quaker Oats recipe and are, in fact, even easier--are mild and comforting, crunchy-crisp, and generous in size. They are also attractive in a bumpy-nubby sort of way. Serve them with apple cider for a change of pace from milk.

The recipe my cousin and I used somehow got lost over the years, and I missed the cookies so much I eventually had to recreate them. Notice that my easy-peasy version calls for melting the butter in a saucepan and then stirring in everything else; this skips both having to fiddle with softening the butter and having to beat the ingredients at all. In addition, the oats and a small amount of water are stirred into the butter and allowed to stand briefly so the oats can hydrate. This keeps them from gradually sucking up all the moisture in the dough later and producing dry cookies.

These are as good (well, almost!) as the ones I remember. Oh yes, and they make the kitchen smell wonderful! The recipe is from my recent Simply Sensational Cookies cookbook, which is available here. I was pleased to learn that a New Jersey library system staff recently critiqued the book and tested a number of recipes, and then named it their pick of the week; their review is here .

Simply Sensational Cookies

3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks

2 cups old-fashioned rolled oats

Scant 1 1/2 cups packed light or dark brown sugar

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon, optional

1/4 teaspoon salt

1 large egg, at room temperature

1 1/3 cups unbleached all-purpose white flour, plus more if needed

Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350 degrees F. Grease one very large or two regular-size baking sheets or coat with nonstick spray.

In a large heavy saucepan over medium heat, melt the butter, stirring, until mostly melted. Remove from the heat. (Alternatively, in a large microwave-safe bowl, microwave the butter on 50 percent power, stopping and stirring every 25 seconds just until mostly melted.)

Thoroughly stir the oats and 1 tablespoon water into the butter. Let stand for 5 minutes so the oats can hydrate. Vigorously stir in the sugar, cinnamon, baking soda, and salt until thoroughly incorporated. Vigorously stir in the egg, then the flour until very well blended. If the dough is very soft, stir in 1 to 2 tablespoons more flour. If it is still soft, let stand to firm up for 5 minutes.

With well-greased hands, pull off portions and roll into 1-inch balls. Space 2 1/2 inches apart to allow for spreading. With the fingertips, pat down the balls until about 2-inches and evenly thick in diameter. Bake (middle rack) 7 to 10 minutes, or until tinged with brown all over and barely firm in the center tops. Let stand on the pans to firm up 3 minutes, then transfer to wire racks using a spatula. Cool completely before packing for storage; keep airtight up to 10 days. Or freeze airtight for up to 1 month. Makes 25 to 30 3-inch cookies.

For another "one-bowl wonder" recipe, check out the recipe pictured below, my Ultimate Chocolate Chippers here; they're from my Simply Sensational Cookies book also.

For other memories of my growing up on a farm, check out my peach crumb cake recipe here
and my apple crisp recipe here.

Inspiring Dieter Testimonial--20 Pounds Lost Using The 2 Day a Week Diet Cookbook

noreply@blogger.com (Nancy Baggett) — Wed, 01 Oct 2014 20:40:00 +0000

The 2 Day a Week Diet Cookbook is now out in paperback and Kindle versions. Personally autographed copies at a discounted price are on the authors' website here. (The book is also available at Amazon here, and Barnes and Noble here.)

The authors and their husbands have all lost weight using the recipes in the book, and so have many other people. Here's an inspiring account from Sally C., a school guidance counselor who has so far shed 20 pounds using The 2 Day a Week Diet Cookbook.

Testimonial--Sally C.

“For the first time in my life I want to be doing a diet—since it’s only two days a week, I can stay on it! And it really works!” Sally says enthusiastically. “I actually look forward to going through the book and choosing my diet day recipes because I love the rewards.” She likes the selection of good, easy dishes, saying they are “surprisingly tasty and filling.” She notes that now that the weather is cooling off she’s eager to try more of the soups in the book. “They look really appealing,” she notes. (You can try a sample soup from the book here.)

Sally started using The 2 Day a Week Diet Cookbook in February, and says the weight came off quickly at first: “I lost about 7 pounds right away!” The 13 additional pounds have dropped off more slowly—1 to 2 pounds a month—but at a steady pace. “The important thing is I’m still losing, not gainingand that is a wonderful new trend I feel I can stick with,” she explains.

Available in Kindle & Softcover edition

As for her specific dieting approach, Sally says she likes to plan ahead each week for her diet days. “That gives me more control—I think less about food and am less tempted when I know what I’m going to eat,” she explains. She adds that she has found the recipes in The 2 Day a Week Diet Cookbook convenient and simple to make. Plus, she likes that the nutritional analysis and calories per serving are clearly displayed for each recipe, and that many include colorful photos of how the dish will look (as shown in the pic below left).

She says she also appreciates that the recipes include make-ahead and storage information. “I make the Guilt-Free Chili a lot and love that I can keep it ready in the freezer or refrigerator. Then I don’t have to worry about what to fix,” she says. She also makes ahead the tuna and egg salad sandwich fillings in the book and uses them as the base for main dish lunch or supper salads. Since she needs a quick-to-fix breakfast that will stay with her through her hectic mornings at school, she preps the night before and then quickly readies either the “two-minute egg breakfast or the egg-ham scramble” on most diet days.

Recipe photos-The 2 Day a Week Diet Cookbook

She says she has found the dieting tips and calorie-reducing techniques discussed in The 2 Day a Week Diet Cookbook helpful as well. “I’ve actually used many of the authors’ ideas on how to substitute ingredients to lower calories in my own dishes,” she says. “They’ve been a starting point for how I can make better choices and lighter recipes, and the suggested menus have given me good strategies for planning my diet day meals.”

“I can’t say I look forward to my diet days, because food is really important to me," Sally acknowledges. "Butthe day after I’ve done my diet day, I feel very proud of myself. I feel better emotionally because I’ve succeeded, where I never could before.” She adds that the diet allows her to feel more comfortable around food, because the book provides a clear structure that lets her keep her eating habits manageable. “I know I’m now on a steady path of losing weight, not gaining, so I can stop worrying all the time.”

She also anticipates that as more pounds drop away, her arthritic knees, which already “feel much better when I do all the walking and steps at school,” will improve even more. (Researcher Stephen P. Messier, PhD, of Wake Forest University discussed the important link between weight loss and joint heath in the July, 3014, issue of “Arthritis & Rheumatism:” "For people losing 10 pounds, each knee … [is] subjected to 48,000 pounds less in compressive load per mile walked.") Sally’s own doctors are extremely pleased with her progress and have encouraged her to continue the regime—which she plans to do.

“I would recommend The 2 Day a Week Diet Cookbook book to anyone,” Sally concludes. “For the first time in my life I’m not yo-yo dieting. This book has given me an effective weight loss routine I can stay with that’s built-in to my life.” She mentions that it’s “fun” to be giving away some now baggy outfits and buying clothes in a smaller size. She adds that friends and colleagues are noticing that she’s lost weight and have begun to compliment her: “I can also see the respect I’m getting from them for sticking with it and making a major change—that’s really, really gratifying."

Ruth & Nancy look at their new softcover edition

To purchase a personally autographed and discounted copy of The 2 Day a Week Diet Cookbook go here. For more details on the book and how the 2 day a week diet works, go here. For a delish, yet low-cal sample soup recipe from the book, go here.

Honey Ice Cream--Re-creating a Vacation Treat at Home

noreply@blogger.com (Nancy Baggett) — Fri, 19 Sep 2014 23:59:00 +0000

I have been on an ice cream making (and eating) binge. Not because the weather is hot--it's not. Not because I'm working on an ice cream article or book--I'm not.

It's because I got hooked on a honey ice cream while on vacation in the Orkney islands this summer. I'd been told by a colleague, Stephanie Ridgway (who travels to the Highland Park Distillery on business there often), that I had to try the award-winning Orkney Creamery brand. This advice was excellent! The bucolic Orkney Island chain (off the northeast Scottish coast) has fertile farmland, and, apparently, the cows raised there produce particularly outstanding milk.

We didn't have any trouble finding Orkney ice cream. Perhaps because the company's products have won several awards for the best artisan ice cream in the UK, the brand is sold in a lot of Orkney shops, markets, and restaurants. When we were feeling a bit 4 oclockish after a hard day of sightseeing, we could usually find the individual Dixie-size containers for sale and polish off a cup. (Tip: Note that a handy mini-spoon is tucked right under the paper on the lid of the cups! I didn't realize this until I asked for a spoon; a clerk clued me in!)

Besides the more typical flavors, the Orkney Creamery makes some unusual ones, like Toffee Swirl, Apple Crumble, and Orkney Fudge. This last contains a local fudge (also well worth sampling) with a deep brown sugar-caramel, not a chocolate taste. They are all good, but the honey flavor was addictive--a not-too-sweet base, with lovely little swirls of honey mixed in. I loved it so much I had create my own recipe. After four testings I came up with this version. I wanted it to not only be good, but easy--and it is.

Honey Ice Cream

You might be tempted to use a fancy, intensely flavored honey, but I suggest sticking with clover honey instead. It has gentle, middle-of-the-road taste that enhances and mingles with the other ingredients rather than overpowering them. By the way, I suggest starting with adding 1/2 cup honey to the recipe, which produces a base that is not too sweet. Then add in a little more to suit your taste.

Drizzling just a little honey over the servings to create honey sundaes is not only visually appealing, but delicious. Don't overdo it though, or the results will be too sweet.

2 2/3 cups whole milk, divided,

2 large egg yolks

2 1/2 tablespoons cornstarch

1 1/4 cups heavy (whipping) cream

1/2 cup clover honey or other mild honey, plus more to taste

2 teaspoons vanilla extract

In a large non-reactive saucepan combine 2/3 cup milk, egg yolks and cornstarch and whisk until completely blended and smooth. Slowly stir in the remaining milk, then the cream and 1/2 cup honey. Bring the mixture to a boil over medium high heat, whisking constantly. Continue whisking and boil gently until the mixture thickens a bit, about 3 minutes. Set aside to cool slightly, then stir in the vanilla. Taste and, if desired, thoroughly stir in a tablespoon or two more honey for a little more sweetness. Cover and refrigerate for at least 4 hours to chill thoroughly and up to 24 hours, if preferred.

Pour the mixture through a fine sieve set over a large bowl. Transfer the strained ice cream base into an ice cream maker and proceed according to the manufacturer’s directions. Turn out the frozen mixture into a well chilled 1-quart or larger freezer-safe storage container, drizzling in an additional tablespoon or two of honey here and there; don’t stir it in well. Immediately freeze, airtight, for up to 2 weeks. If desired, drizzle a little more honey over the ice cream when you serve it.

Makes a generous 1 quart.

For another recipe inspired by my visit to the Orkney islands, check out my petticoat tails shortbread recipe here.

To learn more about Orkney and see some pics of the beautiful scenery, go here.

Scottish Shortbread with Rose Water Icing, + a Little History of This Classic Sweet

noreply@blogger.com (Nancy Baggett) — Sat, 06 Sep 2014 21:46:00 +0000

I just spent a month in United Kingdom (a post about it is here) and overindulged by eating shortbread nearly every day. It's the fault of the B&Bs and hotels we stayed at--they routinely put out packages of these biscuits on our tea and coffee tray every day. We couldn't be rude and not to eat our complimentary goodies, right?

All the commercial shortbreads we scarfed down were tasty--IMO even so-so versions of this fine old sweet treat are hard to resist! But the winner of the trip was a simple homemade version served with our afternoon tea at the noted Creel Restaurant right in the harbor at St. Margaret's Hope on the Orkney islands. As you can see from the photo below, the shortbreads looked plain, but they were fragrant, crisp-tender and, yes, decidedly buttery. And the perfect accompaniment to a cup of tea on what was a chilly, windy, overcast day on the Orcadian coast.


Shrtbread at the Creel Restaurant

Ever since returning from the Orkney islands (located off the northeast Scottish coast), I'm been experiencing serious shortbread withdrawal. So, I've been making petticoat tails to keep the hubs and me supplied. Please note that petticoat tails refers to any shortbread baked in a large round and cut into pizza-like segments, regardless of its flavor or texture; the photo below shows a whole round cut into wedges. Two other shapes are also traditional--individual cutout or molded biscuits called shortbread rounds; or a dough rectangle cut into longish bars called "fingers."

Some historians believe that the odd petticoat tails moniker comes from the fact that the shapes look like the ruffled petticoats and skirts of medieval court ladies. It's a charming notion, and I was tempted to go with that! But then I came upon this comment about petticoat tails by Theodora FitzGibbon, author of The Taste of Scotland: "The edges are traditionally notched by pinching with the finger and thumb, and this is thought to symbolize the sun's rays, from the early days of sun-worship." She also mentioned a custom on Orkney of a decorated shortbread being held or broken over the heads of brides on their wedding day. I suppose that's comparable to tossing rice at the happy couple here in America!

I also got interested in researching how long this favorite tea-time treat has been around in Scotland. According to lore--which is almost always more fiction than fact--Mary, Queen of Scots (1542-1587), invented shortbread. In truth, if she deserves any credit, it's for sampling and popularizing the goodies and possibly for encouraging her team of French chefs to refine some of the quite diverse shortbread recipes that were in circulation in that time.

Petticoat Tails Shortbread

While some receipts were similar to what we now consider classic (those with only butter, flour, and
sugar), many other typical versions included spices and herbs, dried fruit, nuts, and more exotic ingredients. The first recipe below is reminiscent of modern ones, but second includes yeast (yes, a leavening!), rose water, and caraway "comfits." Comfits were sugar-coated seeds and nuts, and were apparently the rage with 16th and 17th century cooks. They routinely tossed sugared caraway seeds into baked goods, not a taste in great favor today. They liked rose water a lot too; that charming addition inspired my fancy, fragrant rose-water icing topped shortbread recipe here.

Going back and really examining actual receipts of a period is always the best way to sort the "true" culinary facts from the myths, and the two 17th century recipes here reveal a lot of interesting details. First, notice that while the word short was already being used, these sweets were still being called cakes, not breads or even biscuits. Short and shortening are both old terms relating to the use of fat in baking; a short dough is one made tender, rich, and crumbly with a high proportion of fat, or shortening, usually butter. Gradually, most small, cookie-like treats or "little cakes" in Britain came to be called biscuits (cookies is a strictly American word), so it's curious that the name "bread" took hold.

Some historians think it's because these treats eventually replaced leftover toasted breads or rusks that were provided on the tea table. Which could be, but I'm waiting for some proof. I think it's more likely that the name bread was used to clearly distinguish these cakes from other kinds of tea biscuits. Doughs containing eggs were called biscuits; those that did not were called shortbreads. This distinction still holds true today.

Notice also that one recipe calls for rubbing the butter into the flour, the other for stirring flour into pre-melted butter. Occasionally, modern experts insist that only this or that method is authentic, but, clearly, early bakers mixed together their shortbread dough in a variety of ways. What the early British short "cakes" receipts do have in common is always calling for pure, sweet butter and never calling for eggs. If a short cake or short bread dough needed moistening to hold together, it was wetted with wine, rose water, or other liquid.

By the way, I looked through some 17th century English dictionaries to see what a "drudger" and a "squef" might be, but had no luck. Still, it's entirely possible to imagine how the recipes were prepared, though I haven't tried either one. If you are interested, thanks to Project Gutenberg, the whole manuscript of The Queen-like Closet by Hannah Wolley is available on-line .

Short Cakes Made at ye Bathe
Take a pound of flower & rube into it a half pound of flouwer butter very fine; then put in half a pound of flo sugar & wet it with white wine to a paste; the rowle it very thick & cut it round with ye top of ye Drudger, & knotch it round with a squef [sic]& bake them upon a tin."
Receipt Book of Mrs. Ann Blencowe, facsimile of 1694 edition

To make Short Cakes

Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your Butter, and let it cool a little, then take as much fine Flour as you think will serve, mingle it with the Butter and Yest, and as much Rosewater and Sugar as you think fit, and if you please, some Caraway Comfits, so bake it in little Cakes; they will last good half a year.

The Queen-like Closet Or Rich Cabinet, Hannah Wolley, London, Printed for Richard Lowndes, 1672.

Since shortbread and tea are such a fabulous match, I've always imagined that these sweets were invented to serve at teatime, but that's not the case. Tea didn't officially arrive in Britain until 1662, when the Portuguese princess Catherine of Braganza wed King Charles II and brought chests of tea in her dowry. Shortbreads in various early forms had already been on Scottish menus for at least several hundred years. Still, tea and shortbread are certainly de rigueur nowadays, so feel free to go put the kettle on.

Petticoat Tails with Rose Water Icing

Petticoat Tails Shortbread--great with tea.

A batch of these makes an impressive gift or a highly memorable addition to a tea table. Of course, another alternative--which I highly recommend--is just keeping them around to nibble on whenever you have a cup of tea or coffee.

Tip: The rose water flavor is delicate. If you have your heart set on a more noticeable rose character, you can add a few drops of rose extract to the dough and a drop to the icing. But use a light hand--it's potent!

Tip: It's important to use a tart pan or pie plate with the specified diameter of 9 to 10 inches. In a larger pan, the dough will spread out too much and the wedges will be too thin and fragile (and prone to breaking). In a smaller pan, they will be a little to chunky and hard to bake through in the middle, though lowering the heat to 275 degrees F and baking them 5 to 10 minutes extra will likely solve that problem.

1 cup (2 sticks) cool and barely firm unsalted butter, cut into chunks
1/3 cup granulated sugar
2 teaspoons rose water, plus more if needed
Generous 1/4 teaspoon fine table salt
1 3/4 cups unbleached all-purpose white flour
Icing and Garnish
1/2 cup powdered sugar, sifted after measuring if lumpy
1 teaspoon fresh lemon juice
1 to 2 teaspoons rose water, as needed
Very tiny dot of food color (preferably botanical), optional
Coarse crystal sugar for garnish, optional

Place a rack in the middle of the oven; preheat to 300 degrees F. Set out a 9- to 10-inch fluted tart pan or 10-inch pie plate. (If using a pie plate, line it with foil that overhangs 2 inches on opposing sides.) Set out a large (ungreased)baking sheet.

Combine the butter, granulated sugar, rose water and salt in a large bowl. With a mixer on medium speed, beat about 2 minutes or until well blended and lightened in color, scraping down the bowl as needed. On low speed, beat in the flour until evenly incorporated. If the mixer motor labors, work in the last of the flour with your hands, but for tenderest shortbread keep the mixing to a minimum. If the dough is dry and crumbly work in a small amount of rose water.

Press the dough evenly into the tart pan or pie plate: If using the tart pan finish the dough edges by pushing it into the fluted indentations; be sure the dough edge is evenly thick all around. If using a foil-lined pie plate, press the dough evenly into the bottom and out to the edges until it is evenly thick at the perimeter. If necessary smooth the dough surface by laying a sheet of wax paper over top, then smoothing out and pressing down with your fingertips. With a table knife, carefully cut the dough into quarters, then cut each quarter into 4 or 5 wedges. Set pan on larger baking sheet.

Bake for 45 to 50 minutes, or until the shortbread is fragrant, lightly colored all over and not quite firm when pressed in the center top. Let the pan cool for about 10 minutes on a wire rack.

Meanwhile ready the rose water icing: In a small deep bowl, thoroughly stir together the powdered sugar, lemon juice, and enough rose water to yield a thin, smooth, fairly runny icing; add more rose water or more powdered sugar as needed. Add in a tiny dot of food color if desired. Using a pastry brush (or substitute a damp paper towel) dip into the icing and lightly and quickly spread it out evenly over the shortbread top; the layer will be thin. Immediately sprinkle crystal sugar over the top, if desired. Carefully retrace the cuts, then let the shortbread stand until completely cooled before lifting out and serving wedges with a long-bladed spatula. Store the wedges reassembled into a round in a large flat box or in regular storage container if preferred. Keep airtight at room temperature for up to 2 weeks. Freeze airtight for up to 2 months.

Makes 16 or 20 iced petticoat tails (wedges).

Exploring the United Kingdom's Orkney Islands, plus a Favorite Shortbread Recipe

noreply@blogger.com (Nancy Baggett) — Fri, 15 Aug 2014 20:41:00 +0000

I am on vacation in the UK now, traveling about the islands in the Orkney chain off the north coast of Scotland. These islands are remarkable both for their breathtaking natural beauty and wealth of major archaeological sites.

View from Hackness Battery, island of Hoy

The air and water are clean and clear and landscapes serene and bucolic. Since I am on the road visiting a new island nearly every day, I'm going to keep this post short, and mostly let the images tell the story of our trip.

Cattle grazing on the Orkney Mainland island

Sheep grazing on the island of Sanday

As the two photos just above suggest, farming is the major industry; we've seen cattle and sheep grazing on all twelve islands we visited. Archeological evidence indicates that the inhabitants have raised cattle here for more than 5,000 years--their bones have been found in Neolithic settlement sites, including the amazing Skara Brae pictured below; a whole community lived in this stone village dating back to about 3,000 BC!

Skara Brae Neolithic Village, Mainland, Orkney

Interior of a Skara Brae family "home."

Mid Howe Neolithic Stalled Burial Cairn, Rousay island.

Even more common that Neolithic villages are burial cairns, such as the "stalled" Mid Howe structure pictured above. It is massive compared to most though, with 12 stalls running along a central passage and a tomb that stretches a length of 77 feet.

View from Aynhallow Sound of Rousay harbor.

Many Orkney vistas feature water--from the ample scattering of bright blue lochs inland to harbors and the miles of rocky coastline that meet the north Atlantic and North Sea. Due to the coastal waters, plus salmon farms, most islands are also home to some fishermen.

Stromness harbor, Mainland, Orkney

Creel pots, Tingwall Pier, Mainland, Orkney

Their creels (crab and lobster pots) and weathered wooden fish boxes can been seen stacked up on piers from Pierowall in Rousay, to Tingwall on the Mainland, to Kettletoft on the island of Sanday. We've enjoyed pristinely fresh scallops, mussels, prawns, salmon, haddock, and several dishes that featured the crabs below.

Brown crabs on Pierowall Pier, Westray, Orkney

Called brown crabs (no surprise!) they don't look or taste quite like the Chesapeake bay blue crabs we're so familiar with, but are quite good. The shot was taken just as the Westray island crabbers were transferring them from their boats to tubs headed for the processing plant right across the road from the Pierowall pier.

Simple Shortbread Fingers (or Petticoat Tails)

I've been eating a lot of shortbread on my trip, mostly from little commercial packages, but in several cases homemade that was served at afternoon tea at B&Bs. Typically it's crisp and buttery, mild and barely sweet. It looks plain and homey, yet is always impossible to resist.

I know I'll want more shortbread after I get home, so have been looking up recipes from my files. Here's one that is adapted from a shortbread in my Simply Sensational Cookies cookbook. When shaped into wedges like those shown, shortbread is traditionally called petticoat tails

How shortbread baked in a round and cut into wedges came to be named petticoat tails is a mystery. Some say it references the hoop skirts of early English court ladies; others think it’s a corruption of the French “petite galettes,” or little cakes. Choice one is more fanciful, so I'm leaning in that direction.

13 tablespoons (scant 1 2/3 sticks) cool and firm unsalted butter, cut into chunks

1/2 cup granulated sugar, plus 1 tablespoon for optional garnish

1 1/2 teaspoons vanilla extract

Scant 1/2 teaspoon salt

2 cups unbleached all-purpose white flour

Position a rack in the middle of the oven; preheat to 300 degrees F.

Let the butter warm up until just slightly soft but not warm. In a large bowl, with a mixer on medium speed, beat the butter, sugar, vanilla, and salt just until evenly blended, scraping down the bowl as needed. On low speed, beat in the most of the flour just until the mixture begins to form a mass. (If the mixer motor labors, stop and stir in the flour with a large spoon. Sprinkle over the remaining flour, then working in the bowl knead it in with your hands until evenly incorporated.

To prepare simple shortbread bars: Grease a 9- by 13-inch baking pan or coat with nonstick spray. Press and pat the dough into the pan until evenly thick all over and smooth on top. To prepare petticoat tails: Grease a 9 to 9 1/2-inch springform pan or fluted tart pan or coat with nonstick spray. Press and pat the dough into the pan until evenly thick all over. If using a springform pan, press decorative indentations into the dough all the way around using a wooden spoon handle. Prick decorative designs into the dough using a fork, if desired. Garnish with sugar if desired. Set the pan on a larger baking sheet.

Bake, (middle rack) for 26 to 30 minutes, or until the shortbread is lightly browned all over, slightly darker at the edges, and just firm when pressed in the center. Turn off the heat and let the shortbread stand in the oven for 5 to 10 minutes to color and bake through a little more. Transfer to a rack and let cool just until firmed up slightly. Then using a table knife cut the rectangle into fifths lengthwise and sixths crosswise to create 30 fingers; or cut the round into 20 petticoat tail wedges.

Let stand until completely cooled, then lift up with a wide-bladed knife and pack airtight. The shortbreads will keep airtight at room temperature for 2 weeks; or freeze them for up to 2 months.

For more on the history of shortbread, plus a rose-water iced petticoat tails recipe, go here.

Pom Pops--Cooling, Tasty, Lo-Cal

noreply@blogger.com (Nancy Baggett) — Sun, 27 Jul 2014 17:51:00 +0000

In this post I'm sharing a refreshing snack or dessert recipe from my new co-authored Kindle book, The 2 Day a Week Diet Cookbook. Yes, as the title suggests, the regime only requires dieting on two days a week. The diet plan, which is also known as the 5-2 or fast diet in Britain, where it is the rage, does work. My co-author and I, and our husbands have all lost weight on the plan,

I'm proud to tell you that The 2 Day a Week Diet Cookbook has been getting wonderful reviews on Amazon--in fact, almost every reviewer has given our work a perfect 5 stars! In case you're interested, we are right now in the process of creating a soft-cover edition of the book, which should be available in the fall.

Luscious, Low-Cal Pomegranate Ice Pops

Ruth, my co-author, and I find these pops a tempting sweet treat that not only provides a number of phytonutrients but some very satisfying munching. This makes them a very helpful snack when we feel a little hungry on diet day. One of our objectives was to keep all our recipes simple enough that even those with very busy schedules could make them evenThey are so easy to make and so convenient when we want a little nosh that we keep them in the freezer all the time. Double the recipe if you like. By the way, in the book we provide a full nutritional analysis at the end of every recipe.

Tip: Pomegranate juice is quite sweet without the addition of honey, so feel free to omit the honey from the recipe, if desired. In this case, each pop will have only 46 calories.

1 8-oz bottle pure pomegranate juice
2 tsp honey, optional

1. Thoroughly stir together pomegranate juice and honey in a measuring cup. Pour mixture into 3 3-ounce plastic cups, dividing equally.

2. Cover each cup with a small square of aluminum foil, smoothing it down over top. Cut a tiny slit into foil in center top of each cup. Slide Popsicle sticks into cups, adjusting so they stand upright.

3. Freeze cups, placed upright in freezer, for at least 3 to 4 hours or until frozen solid. 4. To unmold and store pops, run warm water over sides and bottom of a cup for 6 to 8 seconds. Squeeze on cup with one hand while pulling on stick with the other until pop slides out. Place each pop in a small plastic zip-top bag, and return to freezer.

Pops will keep, frozen and well wrapped, for up to 3 weeks.
Makes 3 60-calorie servings, 1 pop each.

For another recipe from the book, a zesty, hearty Mexican Vegetable Soup, go here.

Lavender Fields Forever, + a Lavender-Infused Limoncello

noreply@blogger.com (Nancy Baggett) — Wed, 16 Jul 2014 16:16:00 +0000

I've been creating fresh and dried lavender recipes lately, and I'm more smitten than ever with the beauty, fragrance, and haunting, spicy-floral taste of this wonderful herb. Yesterday, I decided to revel in it for a whole day, and took a road trip to the Deep Creek Lavender Farm in rural western Maryland. I'll just say the experience was calming and uplifting--if I'd seen pearly gates there, I'd have been certain I was in heaven! The soothing scent of the flower spires swaying in the breeze, the constant contented humming of the bees, and the cheerful bird songs combined to treat me to a magical, therapeutic day.

Mostly, I'm going to let the photos here tell you the story. The farm is tucked down a winding little road in the Appalachian range in Garrett County. (You can see the low, gentle mountain slopes out beyond the lavender fields in the photo at the top.) But luckily for the day tripper in the DC-Baltimore metro area, it's only a few miles off scenic Interstate Route 68 and is easy to find.

I was also fortunate to visit near the height of the blooming season. The owner, Anne Davidson, explained that some varieties had already been harvested, but as you can see, there were more than enough lavender plants in full purple display to enchant me as well as the other guests who dropped by.

The farm and gift shop are open on Saturday, Sunday, and Monday from Memorial Day through Labor Day. Anne said she makes a point of carrying as many locally handmade items as possible, including the apple lavender jelly she prepares, and her sister's scent pillows and tote bags (shown in the picture at left above). She has rocking chairs set out on the front porch of the gift barn so you can sit and enjoy the lovely view and sip her lavender-infused lemonade.

I was amazed at the number of kinds of lavenders--different colors from deep purple to soft lilac to even white. And different growing habits too, from short, almost straight-stemmed varieties to tall, graceful ones with spikes that seem to sweep out and reach for the sun. One thing they all had in common--they smelled spicy-sweet and attracted bees.

Lavender-Infused Limoncello

I took some of my lemon-spiked limoncello for Anne to try and, since it seemed the perfect setting, I placed it out in her lavender patch to take a picture. No, the lavender doesn't lend any color to limoncello, but it has a strong affinity for lemon and definitely adds an enticing flavor note. One of my recipe testers, who loves limoncello, says it's the best she's ever tried!
Lavender Limoncello is best made with fresh lavender flower heads. Just tuck some in along with the lemon peels and let them steep in the alcohol for a week. (It's hard to wait, but at least give your brew five or six days.) Once you've readied the sugar syrup and finished making the liqueur, keep it stashed in the coldest part of the refrigerator. Then it will be ready whenever you're in the mood to treat yourself or guests.

This limoncello recipe is adapted from one I brought back from the Amalfi coast of Italy. The original recipe and more details on how the Italians enjoy the liqueur are here.

5 or 6 well-washed, then dried lemons
7 or 8 fresh lavender flower heads
1/2 liter (about 1 pint) unflavored vodka
300-350 grams (about 1 ½ to 1 2/3 cups) granulated sugar
Generous 1/2 liter (2 to 2 1/2 cups) spring water, use smaller amount for a very potent limoncello

Peel the yellow part of the peels from the lemons using a sharp peeler; be careful to remove only the thin layer of yellow and not the white pith underneath (it’s bitter). Combine the strips of peel, lavender, and the vodka in a large jar or other non-reactive container. Be sure the peels and lavender are covered with vodka. Cover and set aside in a cool spot for at least 1 week and longer for an even more pronounced lemon and lavender flavor.

Combine the sugar and water in a medium nonreactive pot or saucepan. Stir until the sugar is just incorporated over medium high heat. Bring to a boil and let the mixture boil gently, covered and without stirring, for 10 minutes. Let cool. Strain the infused vodka mixture through a sieve into the sugar syrup, stirring just to blend the two; discard the lemon peels and lavender. Transfer the limoncello to a large measuring cup or pitcher. Pour it into sturdy storage bottles; stopper with corks. Store in a cool spot or, better yet, the refrigerator.

Chill the limoncello in a very cold refrigerator or freezer until ice cold before serving. It’s traditional to serve it serve straight up in chilled vodka or shot glasses. Makes about 1 liter (1 quart).

Other recipes you may like: Lavender Buttercream Frosting/Filling for cookies and macaroons.
Or learn more about lavender and make a Lavender Blackberry Syrup for fruit, berries or ice cream.

Fancy Schmancy Cool as a Cucumber Canapés + Tips on Turning Dishes into Party Food

noreply@blogger.com (Nancy Baggett) — Tue, 24 Jun 2014 22:54:00 +0000

Today, just because I like food to look appetizing, I’m sharing a few super-simple (really!) presentation tricks and techniques we learned in pastry chef school. If you’re one of the many home cooks who stresses about entertaining and worries that that your food is too plain for guests, these suggestions can help you. They’re also handy if you enjoy being creative or want to entertain with flair on a budget.

Don’t worry! Even though these are tricks from professional chefs and caterers, they are easy enough that anybody can benefit from them. Except for the last suggestion, they require absolutely no training or skill.

>Offer party food in individual servings.

Even the simplest salads, fruits, desserts, or whatever will seem more elegant presented in individual plates or servings than when plunked on the table in big bowls. At a party I just attended the caterer gussied up Kalamata black olives and grape tomatoes merely by threading them together on cocktail skewers; a simple step, but they looked inviting and people ate a lot of them. Notice that my recipe here seems quite fancy-schmancy just because it’s served up in appetizing nibbles. The effect would have been ho-hum if I’d plopped the exact same salmon or herb spread in a dip bowl and set it out with a plate of cuke sticks.

>Give your dish a fancy name.

Don’t snort, this works! Chefs do it all the time—they call soups bisques or potages and pot roasts daubes so they’ll sound special and worthy of a hefty price.To avoid seeming silly or pompous don’t go overboard like some chefs do though: At several fine dining establishments I’ve visited the dishes took up less space on my plate than their elaborate names took up on the menu! Here I simply call my cucumber rounds “canapés;” the word has an instant cache that “nibbles” or “cocktail snacks” do not.

>Garnish your food with an abundance of herbs, colorful vegetables and edible flowers.

It takes very almost no time or talent to garnish dishes and make them look like good professionally prepared fare. If you happen to have or can obtain fresh edible flowers or herb blooms for garnishing, they will raise the poshness level even higher. As you can see from the pics here, just adding a few nasturtium or marigold petals and “confetti” in with the fresh dillweed lends a decidedly gourmet look. Recently, I placed my canapés among dishes that were in fact readied by a high-end catering firm. The head caterer actually rushed over and inspected my plate to be sure it was worthy of setting out with his food: “Looks good—very good!” he said sounding quite surprised.

>Invest in a packet of disposable pastry bags and a couple of large open star tips and learn to use them.

It’s amazing how much more pizazz tidy squeezed-out swirls, stars, or rosettes have than little dabs and blobs! Once you get the hang of it, adding toppings, frostings, etc., with a pastry bag and tip is actually much faster and easier, too. And note that even imperfect piping will look prettier than globs dropped from a spoon and smoothed with a knife.

Fancy Schmancy Cool as a Cucumber Cream Cheese Canapés Two Ways

These are crisp and munchable, gluten-free, and lighter and more refreshing than a lot of cocktail fare. (Which makes them ideal for summer and for waist watchers.) The fresh nasturtium blooms are optional, but if you have them in your garden, they’ll add a decidedly chichi touch. Marigold petals and chive blooms, used in the pic at the top, can also be used the same way. For more on garnishing a cheese ball with chive blooms go here.

As pictured, the recipe features a smoked salmon-cream cheese spread. However, you can leave out the fish for very tempting vegetarian version. Another possibility: Make a batch of each so guests have an option. A food processer makes prep effortless.

If you are really leery of using a pastry bag and tip and decoratively piping the cream cheese spread, you can swipe it onto the cucumber slices with a little spreading knife. No, the look will not be quite the same!

1 8-ounce tub “light,” “soft,” Neufchatel cream cheese, at room temperature

3 to 4 tablespoons chopped smoked nova salmon (or lox) to taste, optional

Generous 1/8 teaspoon salt (omit if using the salmon in the recipe)

1 tablespoon finely chopped fresh chives (or substitute tender green onion tops), plus more for garnish

1/2 tablespoon finely chopped fresh dillweed, plus small sprigs for garnish

2 to 3 long, thin, tender cucumbers,

Nasturtium bloom petals, some whole, some chopped into a confetti, for optional garnish

In a food processor, process the cream cheese, salmon (if using), salt (add if salmon is omitted), chives, and dillweed until very well blended. Scrape down the bowl sides and process several minutes longer. Refrigerate, covered, at least 1 hour and up to several days, if preferred. Let it warm and soften a bit for easier piping or spreading.

Shortly before serving time or up to two days ahead, score the cucumbers lengthwise with fork tines to create decorative edges, as shown, or, if the peels are tough, peel the cukes leaving only thin lengthwise strips of dark green at intervals, then score them. Cut the cukes crosswise into generous 1/4 to 1/3-inch slices. Lay them out on paper towels. Pipe small portions of the cream cheese mixture onto cucumbers. Cover and refrigerate until needed. At serving time arrange the rounds on a serving platter or plates, and garnish with fresh chives and dillweed sprigs, and nasturtium confetti and petals, if desired. Makes about 35 to 45 canapés.

For more on garnishing with nasturtiums go here. For making a colorful nasturtium-chive vinegar, go here.

Four Good Reasons Every Foodie Should Grow Chives, + a Tempting Chive-Cheddar Cheese Ball

noreply@blogger.com (Nancy Baggett) — Mon, 02 Jun 2014 18:47:00 +0000

Even if you have never grown a single edible plant; don't have a garden plot; and fervently believe you have a brown thumb, if you enjoy cooking and eating fresh, flavorful produce, you should absolutely, positively try growing some chives. Here are just several good reasons:

Chives, members of the onion family called Allium schoenoprasum, are the most versatile and rewarding of all culinary herbs. They can add zip to any cooked or uncooked dishes that benefit from a mild onion or green onion flavor. I use my chives from April to November, routinely tossing them into or onto soups, stews, salads, dips, vegetable dishes, and entrees to enhance both taste and appearance. (The recipe for the very tempting potato-herb soup shown below is posted here.)

Toss chive blooms into almost any salad.

Harvesting chives involves only cutting across the thin, hollow reed-like leaves about an inch above the ground. Because chive blades are ready as is (no peeling or trimming needed), they are much handier for cooking than onions and green onions. Simply wash them under running water, then either snip them into confetti-like bits with kitchen shears or finely chop them crosswise with a sharp knife. (After harvesting, let the leaves grow back to normal height before cutting again.)

2. Chives are hardy, unfussy plants that grow well both in pots and in the ground. Even if you think you have a brown thumb, they are likely to survive, even thrive! If planting your chives in a pot, choose an 8- to 10-inch or larger diameter container; be sure it has adequate drainage holes. Place in any sunny spot--balconies, decks, stoops, bright porches, or window boxes are all suitable locations. Chives do need rich, but slightly sandy soil that won't get waterlogged, and they like at least 6 hours of sun daily to flourish.

The plants are equally happy tucked into a semi-sunny or sunny garden, and since they remain in small inconspicuous clumps they will fit in even in small plots and in communities where vegetable patches aren't allowed. Chives grown in pots need watering whenever the dirt becomes dry; unless the weather is extremely hot and the land arid, those put directly in the ground are usually maintenance free once established.

Add chive blooms to chive vinegar.

3. Being very hardy perennials, chives will come up and provide a crop year after year with virtually no effort from you whatsoever. (In extremely harsh climates, those grown in containers are best planted in Styrofoam-based pots that insulate their roots from the bitter cold.) Unlike parsley, which always dies out after two years and has to be replenished, chives can be considered a permanent addition to a kitchen garden. Unlike mints, which can run wild and take over a whole yard, chives are well-mannered and stay right where you put them. If your chives seem to dwindle after a few years, just transfer them to a larger pot with fresh potting soil. Or, divide your garden clump into several plants and space them in fresh soil a bit apart to reinvigorate them and increase their number.

Purple chive bloomlets garnish canapes.

4. One of the great bonuses of growing your own chives is that they produce flowers that are entirely edible and that make enticing garnishes. Each season, usually in May or June, the plants send up buds which open into feathery purple blooms. These are lovely plucked from their stems and tucked into savory and eye-catching bottles of seasoned rice vinegar, as pictured above right; a recipe for herb vinegar (great for making a vinaigrette) is here.

But the flower heads actually contain a group of small bell-shaped bloomlets, and these can be separated and add a charming floral touch and pizazz to all sorts of dishes. Sprinkle them over sliced tomatoes or cucumbers or cooked vegetables such as green beans or carrots. Or for a special occasion, strategically place them on canapes, pictured above left, or use them to decorate a cheddar-chives cheese ball like the one shown just below here. (By the way, the flowers are the parts that produce the seeds, and, occasionally, if you leave the flowers on the plants instead of harvesting them, the seeds that drop will actually produce new baby chives the next spring.)

Easy Cheddar-Cream Cheese Ball with Fresh Chives

Chive Blooms Garnish a Cheese Ball

This cheese ball is both really simple to make and very, very good. I’ve found that guests keep coming back and nibbling until it’s completely gone—they apparently find the homemade a lot tastier than the usual store-bought! The secret is in using a good-quality sharp cheddar and fresh chives. Dried chives just won’t do.

If you ready the cheese ball with white cheddar and add chives into the mixture, it will be cream-colored and flecked with green inside and out. For a ball like the one pictured here, omit the chives when readying the cheese mixture and use a brightly-hued sharp cheddar. Also, be sure to use regular packages of cream cheese or Nuefchatel, not the softened spread or tub-style product.


Cheddar-Cream Cheese Ball with Fresh Chives

Should you be lucky enough to have some chives blooms at hand, you can create the memorable, eye-catching look shown in the photo here. Just snip the chive bloomlets from the flower heads and press them into the surface of the ball as desired. In case you’re curious, the bell-shaped bloomlets are tender and taste just like the green chopped chive blades.

1 8-ounce package regular cream cheese or Neufchatel cream cheese (not tub-style spread), cut in chunks and at room temperature

4-ounces quality white or yellow extra-sharp cheddar, chopped in 1-inch pieces and at room temperature.

1/2 to 1 teaspoon Sriracha hot chili sauce to taste or 2 or 3 dashes hot pepper sauce, optional

1/8 teaspoon onion powder or onion salt

3 to 4 tablespoons chopped fresh chives

2 to 3 tablespoons fresh chive bloomlets, optional

Combine the cream cheese, cheddar, sriracha or pepper sauce if using, and onion powder in a heavy medium-sized non-reactive saucepan. Place over medium-low heat and cook, stirring constantly to avoid burning, until the cheeses melt and the mixture is completely smooth; as necessary lower the heat to prevent scorching. Remove from the heat and let stand to cool 10 minutes. Then, if desired, stir in up to 2 tablespoons chives until evenly incorporated.

Scrape out the cheese mixture onto a large sheet of plastic wrap and pull the wrap up smoothly around the cheese to form a rough ball. Refrigerate with the wrap tucked underneath to hold it in place until the cheese ball is chilled and firm enough to shape more fully, at least 1 hour and up to several days. Using a fresh sheet of non-stick spray coated plastic wrap shape the cheese into a smooth, even ball. Roll the ball in chopped chives; if adding chive bloomlets, coat the surface evenly but not heavily with the chopped chives, otherwise coat the ball fairly heavily all over. Press the bloomlets into the top and sides of the ball, as desired. Cover the ball loosely and refrigerate for up to several days, or serve immediately along with regular or gluten-free crackers. Makes 1 12-ounce cheese ball.

You might also like this potato soup with chives:

Chopped fresh chives enhance most potato soups.