Kitchen Comforts

Steak and Artichoke Night!

noreply@blogger.com (Becca) — Fri, 22 May 2009 03:36:00 +0000

Oh for yummy, we had steak and artichokes tonight. I love spring when artichokes are on sale, and I really enjoy eating them. DH doesn't care too much for the process, but he seems to like the taste! There are many ways to cook artichokes, but I am boring and steam them. I may need to mix it up a little and find new ways to prepare them. I am open to suggestions! I serve them with Miracle Whip and/or melted butter with lemon. Delish! (I am also taking ideas for jazzing up the sauces...)

STEAK! I lucked out and got some good ones at the grocery store for not too much money. I feel like I got a heckuva deal on dinner tonight, no complaints! My favorite way to prepare inexpensive cuts is with a marinade recipe I found in a Kraft Food & Family magazine, tweaked just a bit.

Steak Marinade

1/2 c A-1 Steak Sauce (I haven't tasted another pre-bottled sauce that has the right flavor)
1/2 c Balsamic Vinaigrette salad dressing
1 tsp oregano
2-4 cloves garlic, pressed
1-2 lbs steak - I used round steak

Whisk together all ingredients. To prepare the garlic, I prefer to use my press, but you could also mince if you don't have a press.
Place steak into a gallon size zipper bag and pour half of marinade over meat. Seal bag, shake and gently squeeze to coat, and place in refrigerator to marinate, 30-60 minutes.
Grill to your preference, and serve with remaining marinade as steak sauce.

Artichoke drool photos...

Raspberry Syrup

Zayabibu@gmail.com (Barbara) — Thu, 30 Apr 2009 13:26:00 +0000

Remember the leftover raspberries from the Raspberry Cordial, this is what I did with them. Hubby's grandma always made her own raspberry syrup for pancakes so I thought that'd be perfect for these mashed raspberries. Granted the syrups has a lot of seeds, but it still tastes delicious. If I didn't make syrup I'd have made pastries like turnovers or something where it didn't matter that they were squished through cheesecloth and a strainer. Just adding a little bit of pectin would have made some delicious raspberry preserves.

If you don't want to start with the cordial, heat the frozen berries without water until warm, mash with a fork or blend 3/4 of the berries until somewhat smooth. I like to leave some bigger chunks if possible.

Raspberry Syrup

INGREDIENTS
36 oz worth of mashed warmed raspberries
1 - 2 cups sugar (to taste)
Juice and zest of 1 lemon
1/4 tsp salt

DIRECTIONS
Add all ingredients to stock pot and bring to a simmer.
Simmer for 15-20 minutes until reduced by a third and it has become thicker and syrupy, to your desired consistency. I like mine pretty thick, but pourable when warmed for 10 seconds in the microwave.
Pour into clean sanitized jars. You can see this made quite a bit, aprroximately 24 oz.

Raspberry Cordial

Zayabibu@gmail.com (Barbara) — Mon, 27 Apr 2009 22:30:00 +0000

I've long been a fan of Anne of Green Gables by L.M. Montgomery. Anne describes her life in such vivid detail that you can almost imagine what things were like, including the foods and beverages she mentions. Marilla's Raspberry Cordial and Current Wines have always fascinated me. So, this weekend on a whim I decided to try making Raspberry Cordial. I stuck to a non-alcoholic version similar to what Anne and Diana would have had, assuming they grabbed the right bottle.

Raspberry Cordial

INGREDIENTS
36 oz frozen raspberries
8 cups water
juice of 1 lemon
2 1/2 cups sugar

64 oz container
cheese cloth for straining

DIRECTIONS
Bring water, raspberries and lemon juice to boil in 6 qt stock pot.
Simmer for 45 minutes, reducing to between 4-6 cups of liquid.
Strain through cheese cloth, returning liquid to stock pot.
Puree raspberries left in the cheese cloth in a blender or mash with a wooden spoon to get most of the juice out, strain through cheese cloth, adding liquid to the pot. (Reserve berries for raspberry syrup! Recipe coming later this week)
Add sugar to liquid in pot, simmering until dissolved.
Pour liquid into 64 oz container, add cold water until full, cap and shake to mix.
Keep in refrigerator.

Bagels

Zayabibu@gmail.com (Barbara) — Mon, 27 Apr 2009 00:59:00 +0000

While time consuming, these are VERY easy to make and well worth it. Especially when they are fresh out of the oven, they are the perfect blend of soft, chewy and crispy. I love these smeared with a bit of garden vegetable cream cheese.

Bagels

INGREDIENTS
3 1/2 cups bread flour
4 1/2 tsp dry yeast
3 Tbsp honey or sugar
1 tsp salt
1 1/2 cup hot water (about 120-130 degrees)

2 Tbsp vegetable oil

1 1/2 Tbsp sugar

1 egg white
1/2 tsp salt

2 Tbsp corn meal

DIRECTIONS
Using a stand mixer, using your normal beater blade, mix together 3 1/4 cups flour, yeast and salt. If using sugar, mix it in with the flour, if using honey, mix it in with the hot water. Add hot water and mix together, add remaining flour 1 Tbsp at a time until dough becomes heavy and difficult to handle. Switch to dough hook, mix in remaining flour and continue mixing on medium low for 10 minutes. Add additional flour if sticking to the side of the mixing bowl.

Coat a large glass bowl with vegetable oil, turn out dough into bowl losely cover with plastic wrap, set aside and let rise 1 hour.

Punch down, set on lightly floured surface, form into 10 evenly sized balls, let rest 2 minutes.

Flatten balls in palm and push thumb through center to form bagel shape. Set aside and allow to rise for 10 minutes.

While the bagels are rising, in a 6 qt stock pot, bring 3 qts of water with the 1 1/2 Tbsp of sugar to boil.

Preheat oven to 400F and sprinkle 2 baking sheets with the cornmeal.

Once the bagels have risen, using a skimmer/strainer lower them into the water 3 at a time and boil for 30 seconds each side. Using the skimmer move them to the baking sheet. Once they've all been moved to the baking sheet, brush with the egg white and sprinkle with salt.

Bake in oven for 25-30 minutes. Cool on a rack.

Ham and Bean Soup

Zayabibu@gmail.com (Barbara) — Fri, 24 Apr 2009 02:28:00 +0000

A simple dish, nothing spectacular, yet comforting at the same time. An excess of ham after Easter leads to a few days of ham omelets and ham sandwiches. As I get down to just the bone and just a bit of meat left, I start thinking of soups. This year I went with a white bean soup, simple and filling! This requires a bit of prep, which should start about 10 hours before you want the soup ready. If you start the night before it will be ready for lunch, if you want it for dinner, start first thing in the morning. I like to serve this with Buttermilk Skillet Cornbread. You probably won't need any salt, but if you use low-sodium chicken broth you may want to add a bit.

Ham and Bean Soup

INGREDIENTS
1 lb dried white northern beans
ham leftovers, approx 1 lb
6 cups water
1/2 lb bacon
2 carrots, diced
1 onion, diced
2 cloves garlic, minced
6 cups chicken stock
1 cup cream
thyme
white ground pepper
salt

DIRECTIONS
Prep time:6-8 hour bean soak, 15 minutes active prep, 60-90 minutes cooking time.

Place dried beans in 6 qt stock pot and cover with water to 2 inches above the beans, let sit 6-8 hours. Drain and rinse well, set aside.
Remove all meat from ham bone and cube, set aside.
Rinse stock pot and fill with 6 cups water, add ham bone and scraps/trimmings from meat. Bring to a boil and reduce to approx 4 cups. Strain ham stock and set aside.
In the same 6 qt stock pot, add bacon and render until crispy, remove bacon to a plate and break into small bits.
Add carrots and onions to bacon fat in pot and cook over medium low until slightly translucent, add garlic, cook until onions are just beginning to caramelize and then go for about another 30 seconds. You don't want them brown, but you want the caramelized flavor.
Add beans, ham, ham stock, chicken stock to the pot and cover, turn heat to medium-low and simmer for 1 hour, remove lid and simmer for additional 30 minutes.
Add white ground pepper and thyme to taste, add cream, stir well and simmer 5-10 minutes uncovered to thicken a bit.
Serve and sprinkle with crispy bacon bits.

Menu Plan Monday {28}

Zayabibu@gmail.com (Barbara) — Mon, 16 Mar 2009 02:00:00 +0000

Breakfasts: Oatmeal or Cereal
Lunches: Leftovers, Tomato Soup or ham sandwiches
Dessert: Homemade French Silk Pie and Irish Tea Brack

Monday - Glazed Ginger Pork Chops
Tuesday - Leftovers (hubby's gone)
Wednesday - Beef Stew with Soda Bread
Thursday - French Onion Soup
Friday - Steaks and Onion Rings
Saturday - Apps and Finger Food for Hockey Game
Sunday - Pantry Cleanout

See previous Menu Plans at Candy Hearts and Paper Flowers

Join Menu Plan Monday over at The Organizing Junkie

OMG!

noreply@blogger.com (Jennifer) — Sat, 28 Feb 2009 02:20:00 +0000

I have to tell you all that I followed a recipe from a Rachel Ray cookbook tonight and the results were fabulous! I believe it was labeled as Fruity Chicken Curry in a Hurry. My whole house smells DIVINE!

Wanna know the recipe? Can I legally post it?

Menu Plan Monday {27}

Zayabibu@gmail.com (Barbara) — Mon, 23 Feb 2009 03:00:00 +0000

Breakfasts: Oatmeal or Cereal
Lunches: Leftovers, Tomato Soup or ham sandwiches
Dessert: bollur/cream puffs leftover from Bolludagur.

Monday - Southern Style Chicken and Dumplings
Tuesday - Fish and Chips
Wednesday - Tortellini with Beef and Sun-Dried Tomatoes
Thursday - Meatloaf, 5 Bean Casserole and Coleslaw
Friday - Tuna Salad Sandwiches (Quick Night due to Hockey Game)
Saturday - Pantry Cleanout
Sunday - Magazine Menu : French Onion Soup, Roast Pork Tenderloin with Apples and Cider Sauce, Sherried Sweet Potatoes and Apples, Wilted Greens with Warm Sherry Viniagrette, Baked Apples Stuffed with Dried Fruit and Pecans

See previous Menu Plans at Candy Hearts and Paper Flowers

Join Menu Plan Monday over at The Organizing Junkie

Pumpkin Sour Cream Chocolate Chip Muffins

noreply@blogger.com (Jennifer) — Mon, 23 Feb 2009 01:02:00 +0000

Pumped up Pumpkin

Here I am sitting here wishing I wasn't sick anymore - it has been two weeks!! I wanted very badly to go over to Barb's today (just showing up in all my coughing glory) and say hi and let's make something. But I figured that I would be a good friend and stay home. (But don't friends share? hee hee) But I did want to make something. So I just went to my cupboard and fridge, pulled stuff out and came up with these:

Pumpkin Sour Cream Chocolate Chip Muffins

3 C Flour
1-1/2 Sugar
1 T Baking Powder
1 t Salt
1 t Baking Soda
1 T Cinnamon
1 12 oz Canned Pumpkin
1 C Sour Cream
2 eggs
1/2 Oil
3/4 C (or more) Chocolate Chips

Combine first six ingredients; set aside. Mix well the remaining ingredients except the chocolate chips. Add the pumpkin mixture to the dry ingredients and mix until all combined. Batter will be thick. Then fold in chocolate chips.

Lightly grease muffin tin and fill each almost to the top. Bake at 375 degrees for 25 minutes.

Makes about 18.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I, like Barb, am a dump cook so I took my time in measuring out what I would dump here, glug there, and shake shake shake everywhere. I think they turned out good, though my taster is off a little still. But my thinking is that if it has sour cream in it, then it HAS to be good. (I have been known to eat sour cream right from the container when rummaging through the fridge for a quick taste of something something. :)

Cheers!

~ Jen

Cream Puffs or Bollur

Zayabibu@gmail.com (Barbara) — Sun, 22 Feb 2009 22:17:00 +0000

I made these for an Icelandic holiday tomorrow called Bolludagur, for details see Candy Hearts and Paper Flowers tomorrow. This recipe makes a choux pastry, pâte à choux, and is translated from metric measurements, I hope it works out for you. This site has pretty good pictures of the process and what it looks like at each stage. This pastry gets it's height from the steam created by the moisture of the batter, if you open the door you will lose that steam and your puffs will fall. This pastry would be the perfect example of why ovens have a light inside and a window in the door.

Cream Puffs

INGREDIENTS
Pastry:
1 1/3 cup water
1 stick butter
1 1/4 cup flour
3 eggs

Filling:
1 cup whipping cream
2 Tbsp powdered sugar

Chocolate Icing:
1/2 cup Semisweet Chocolate, chopped
3 Tbsp cream

DIRECTIONS
Preheat oven to 400 degrees
Heat water and butter in small pot until it just comes to a boil
Add flour to the pot all at once and stir until incorporated, continue stirring for 1 minute or until film starts to form on the bottom of the pot (about 1-2 minutes)
Add eggs 1 at a time and combine completely before adding next egg.
This will form a very soft dough that you drop by tablespoonful onto a parchment sheet lined cookie sheet
Cook for 23-26 minutes at 400 degrees until very light golden brown
Do not open the oven to check the puffs or they will fall, use the window to get an idea of color.
After the pastry comes out of the oven let them cool completely before assembling.

Prepare filling by whipping cream until soft peaks form, sift in powdered sugar and whip additional 5 seconds

Place chocolate in microwave for 15 seconds
Add cream, microwave for additional 15 seconds
Mix well, microwave in additional 15 second intervals, if needed until you can stir it until smooth.

To assemble:
Slice open
Top with dollop of whip cream
Dip top in chocolate and nestle on top of whip cream

5 Bean Casserole

Zayabibu@gmail.com (Barbara) — Sun, 22 Feb 2009 03:49:00 +0000

I found a similar recipe a few years ago and have been making it for summer family gatherings. I've changed a few things about it and this is my go to recipe for baked beans. This makes a huge batch, I section it and freeze it in portions. It makes enough for large family gatherings, for just your family at home half it and count on some leftovers. I used garbanzo beans this time since I had some on hand, but they don't get soft so I avoid them for this dish usually.

5 Bean Casserole

INGREDIENTS
1 lb bacon
1 large onion
2 tsp ground mustard
1 tsp salt
1 1/4 cup cider vinegar
1 1/4 cup brown sugar
2 15 oz cans lima beans, drain and rinse
2 15 oz cans butter beans, drain and rinse
2 15 oz cans kidney beans, drain and rinse
2 15 oz cans navy beans, drain and rinse
2 28 oz cans baked beans

DIRECTIONS
Cut bacon into 1 in pieces and cook in bottom of large stock pot (6-8 quart) and cook until browned
Remove bacon and drain fat, add onion to pot and saute until soft and lightly brown
Return bacon to pot, add ground mustard, salt, vinegar and brown sugar to pot, bring to a simmer
Add beans to pot and simmer for 1 hour or pour into casserole dish and cook in oven for an hour covered, then 30 minutes uncovered at 350.

Cheese Stuffed Shells

noreply@blogger.com (Becca) — Sat, 21 Feb 2009 02:27:00 +0000

I really love Italian cooking. I do NOT love spending all day watching tomatoes boil, though. I found this recipe one day while fiending for ricotta cheese stuffed shells! It is delicious - even my husband likes these, and he is "not so much" with the pasta. When good friends of ours lost a daughter a year and a half ago, I made these in 2 square foil pans so they could just heat up what they would eat at one meal. (I'm a big believer in lots of food when someone passes away!)

The other day I went to Sam's and bought a monster tub of Ricotta and a FIVE POUND BRICK of mozzarella. Guess what we're having tomorrow night. I'll post pictures of the process and the results!

Cheese Stuffed Shells

INGREDIENTS
Sauce:
1 chopped onion, small
2 cloves garlic, chopped
olive oil
lg can Italian tomatoes, with juice
15 oz can tomato sauce
1 tsp oregano
1 tsp basil
2 tsp sugar
2 tbsp parsley

Cheese Stuffing:
1 lb ricotta
1/4 lb mozzarella, grated
3 tbsp parmesan, grated
1 tbsp parsley
1 egg

20-30 large pasta shells

DIRECTIONS
Sauce:
Saute onion and garlic in oil until tender. Add tomatoes; saute until soft. Break up with a fork or wooden spoon. Add tomato sauce and spices; simmer 30 minutes to 1 hour.

Cheese stuffing and shell assembly:
Combine ingredients and mix well; put in fridge until shells are ready to stuff. Parboil shells about 12 minutes. Drain and rinse in cold water; drain again. Place half of sauce in 13x9x2 baking dish. Carefully fill each shell with cheese stuffing.

Place shells on top of sauce, stuffed side up. Spoon remaining sauce over shells and sprinkle with more grated parmesan cheese. Cover with foil and bake at 375 for 35-40 minutes. If desired, uncover 10 minutes before baking is done and sprinkle with shredded mozzarella.
Serves 4-5

Becca's tip of the day - I have a decorating tube with an open star tip. I load this with the cheese mixture and it is super-easy to pipe the stuffing into the shells with less mess and aggravation! This is the tool I use. Love it!

Welcome Jen!

Zayabibu@gmail.com (Barbara) — Fri, 20 Feb 2009 18:00:00 +0000

I've lamented how difficult it can be to make new friends as an adult on my personal blog. About 18 months ago a client was upgrading their accounting software and I spent an awful lot of time on the phone with them getting everything configured and issues worked out. Jen was my primary contact for the upgrade so we talked quite often. I liked Jen and figure we would be pretty good friends, but was a little worried about approaching a friendship since she was a client... and I didn't want to make the situation uneasy if she wasn't interested in a friendship. Thankfully, she asked me to go to lunch about 6 months ago, and we've been great friends ever since!

So, without further delay, I'd like to introduce you to a dear friend of mine, Jen. Jen and Becca also know each other, and while Jen's not quite a few blocks away, nothing is far away in Grand Forks. So we'll all be getting together at least once a month for a dinner to share. My hubby's comment last night is that he and the other hubbies are the ones to benefit from this arrangement. Jen will also be sharing recipes from time to time, so hopefully we'll get a bit more variety here for you.

Stuffed Pork Tenderloin

Zayabibu@gmail.com (Barbara) — Thu, 19 Feb 2009 02:45:00 +0000

Stuffed tenderloin is easy, yet elegant looking. It can even be assembled quickly on a weeknight. The beauty of it is in the presentation. I used ground mustard because I was serving with a mustard sauce, but feel free to adapt the spices to what you are serving on the side. Be sure to separate the 2 cups stuffing from remaining stuffing to avoid cross-contamination as you are touching the raw meat. I must have washed my hands 20 times so I could touch my camera, see what I do for you.

Stuffed Pork Tenderloin

INGREDIENTS
2.5 lb pork tenderloin (this was 2 tenderloins in a pack for me)
2 cups stuffing, prepared
2 Tbsp olive oil
1 tsp ground mustard
2 tsp salt
1 tsp fresh-ground pepper

DIRECTIONS
Preheat oven to 425
Stuff tenderloin
Drizzle with olive oil
Sprinkle with mustard, and remaining salt and pepper
Cook at 425 for 20-25 minutes, or until meat thermometer reaches 170.

Ok, I cheated a little... stuff tenderloin, that's it? No instructions???

There are a few ways you can accomplish this, 2 works best with a thicker tenderloin with less risk of poking through the side:
1) BUTTERFLY: Arrange tenderloin on a work surface with thinnest end nearest you. Starting at thickest part, make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.

2) HOLE IN CENTER: Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.

3) ROLL: Arrange tenderloin on a work surface with thinnest end away from you. Starting at thickest part, make a lengthwise incision starting 1/3 of the way down the short side down edge of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Rotate knife 90 degrees and continue to cut into tenderloin until 1/3 through, rotate knife and cut into tenderloin 1/3 through. Unroll tenderloin. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.

ROLL method

Layer Stuffing

Roll and Toothpick

Stuffed and Split Side Down

Hola! and Sour Cream Banana Bread

noreply@blogger.com (Becca) — Wed, 18 Feb 2009 03:07:00 +0000

Hi! I'm Becca, as Barbara so kindly introduced me in the last post. I think Barbara and I get along well in the kitchen because we both love things that really aren't good for us (hello chocolate and cream cheese... not necessarily in the same dish) and we are willing to try just about anything. I'm going to start my blogging adventure with an awesome favorite. I got this recipe from a now-defunct stay-at-home-moms' Yahoo group, and it has never failed me. I think the secret to making this a truly moist and perfect quick bread is a stoneware loaf pan. I prefer to use a four-up mini loaf pan - two guesses at the maker! (Barbara and I also share a fondness for kitchen tools - what one of doesn't have, the other does, for sure!) Now that I have folded many loads of laundry, cleaned the kitchen, and baked a batch of this yummy bread, I am allowed to blog!

Sour Cream Banana Bread
1-1/2 cups sugar
1 cup sour cream
1 cup softened butter or margarine
2 smashed bananas
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda

In a large bowl, mix sugar, sour cream, and butter/margarine on low for 1 minute.
Add smashed bananas and vanilla. Mix another minute.
Add flour, salt and baking soda. Mix another minute.
You can add a cup of chopped nuts if desired.
Bake for 45-60 minutes at 375. (In my stoneware mini loaf pan, I bake for 45 minutes.) You may want to remove yourself from the house, the smell is irresistible!
This recipe can be multiplied up to 4 times.
Enjoy! No butter required!!

Welcome Becca!

Zayabibu@gmail.com (Barbara) — Tue, 17 Feb 2009 12:00:00 +0000

About 6 years ago I had recently moved back to North Dakota and didn't know a soul except my honey's family. In an attempt to pull together my clutter I joined FlyLady, and while I don't really follow her methods anymore I did come away with two things.

The first: you don't have to clean the whole house right now, just spend what little time you do have right now (5, 10 or 15 minutes) and do something.
The second: a friendship with Becca, who I met through the FlyBabies in ND group.

Becca and I have been friends since first meeting in my dining room 6 years ago. We used to live just a few blocks away from each other on the other end of town, and then both moved within a few months of each other a few blocks away again. Totally coincidence, we didn't plan it, but it's been handy. Especially, when we're often the last ones at each others parties as we talk and laugh late in the night.

So, without further delay, I'd like to introduce you to a dear friend of mine, Becca. She is also an avid cook and we share recipes and a love of kitchen gadgets! I'd like to share recipes a little more frequently, but I find it somewhat difficult since most dishes are just thrown together with what I have on hand. Becca will be sharing recipes as well from now on to give you a little more variety. Also, she and I will be getting together once a month to cook and share the recipes and results. I do hope you'll join us.

I'm going to be moving my Menu Planning posts over to this blog as well starting next week and post a new recipe from my previous menu each week.

Aebleskiver - Danish Pancakes

Zayabibu@gmail.com (Barbara) — Sun, 04 Jan 2009 23:04:00 +0000

Aebleskiver are Danish pancakes made in a aebleskiver pan (mine is seasoned cast iron). I prefer to make them with seedless blackberry jam. The jam isn't necessary though, so you can make them plain and dip them in syrup, applesauce, honey or serve them with fresh fruit. You will need a knitting needle, bamboo skewer or fondue fork to flip these. I recommend one of the first two to prevent scratches. The quarter is to give you an idea of size, they're about the size of a half-dollar and just shy of an inch thick. While they do require a special pan to make, they are reasonably priced and can be found at most Scandinavian stores or from Amazon or various resources online. They are easy to make and kids love them.

Aebleskiver

INGREDIENTS
3 eggs, separated
2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups milk
3 tablespoons butter

Butter

optional:
seedless jam/preserves/jelly
powdered sugar

DIRECTIONS:
In medium nonreactive bowl, beat egg whites until stiff peaks form.
In large bowl mix together flour, sugar, salt, baking soda, and baking powder.
Mix in milk and egg yolks until smooth.
Cut 3 Tbsp butter into 7 pieces and place in aebleskiver pan over medium heat until melted. (This serves to prep the pan as well as melt the butter)
Completely incorporate melted butter into the batter.
Fold in beaten egg whites.

Have 2 Tbsp butter cut into small blocks to add to pan every pancake. (About 20 cubes, 5 slices each quartered)

Drop pancake batter into pan, filling each well about halfway.

Optional: Drop approximately 1/4-1/2 tsp jam in each well, push in and cover with a bit of batter.

Flip with a knitting needle or bamboo skewer after about a minute (edges with be sort of dry like normal pancakes).
Cook about 1 more minute.
Flip onto plate.
Sprinkle with powdered sugar, if desired.

Cocktails - Appletini, Ocean Breeze, Mojito, Raspberry Creme, Pomegranate Champagne

Zayabibu@gmail.com (Barbara) — Sat, 03 Jan 2009 03:43:00 +0000

Just a small sample of my favorite cocktails that are consistent favorites at our yearly cocktail party.

Appletini

1 oz Shakka Apple Liqueur
2 oz Apple Juice
1 oz Smirnoff Apple

Shake with ice, strain into martini glass
optional: Garnish with apple cubes or slices

Ocean Breeze

1.25 oz Malibu rum
.75 oz Curacao
.5 oz Orange juice
.5 oz Pineapple juice

Shake with ice, strain into martini glass
optional: Garnish with an orange slice or pineapple spear

Mojito

3 oz Light rum
Juice of 1 Lime (1 oz)
2 tsp Sugar
2 Mint sprigs, crushed in glass to release flavor
Soda water
Muddle mint and sugar together into shaker with a splash of soda water
Add remain ingredients, shake with ice
Strain into highball glass
optional: Rim glass (dip in lime juice, then sugar) and garnish with a mint sprig

Raspberry Creme

1 oz Chambord
1 oz cream
1 oz creme brulee liquer (Just Desserts)

Shake with ice, strain into martini glass
optional: Garnish with White Chocolate shavings, or a raspberry

A personal favorite:

Pomegranate Champagne

2 oz champagne
1 oz pomegranate juice
0.5 oz orange liquer: Grand Marnier or Cointreau
1/2 tsp simple syrup

Shake orange liquer, pomegranate juice and simple syrup with ice, strain into champagne glass
Pour in champagne and stir gently
optional: Garnish with pomegranate arils

Noodle Kugel

Zayabibu@gmail.com (Barbara) — Sun, 28 Dec 2008 20:00:00 +0000

Noodle Kugel

INGREDIENTS
1 pkg uncooked egg noodles (I like the 1 lb bag from Alberto's)
2 Tbsp butter
2 cups sour cream
2 cups cottage cheese, small curd
4 eggs, lightly beaten
1 cup milk
1/2 cup sugar
2 tsp lemon extract (or rum extract)
1 tsp vanilla extract
cinnamon & sugar mixture for sprinkling (about 3 Tbsp Sugar, 2 tsp cinnamon)

DIRECTIONS
Preheat oven to 350
Cook noodles according to directions on bag
Place 2 Tbsp butter in 13x9 baking dish and place in oven to melt, use to grease casserole dish
Mix remaining ingredients (except cinnamon & sugar for sprinkling) in large mixing bowl
Mix in noodles and pour into casserole dish
Sprinkle with Cinnamon & Sugar
Cook for 75 minutes at 350

Hard Candy

Zayabibu@gmail.com (Barbara) — Mon, 15 Dec 2008 03:00:00 +0000

I made a couple of batches of hard candy this weekend, both Cherry and Peppermint. I'll make one more batch of Rum candies this week. So easy! I used red food coloring for Cherry, blue for Peppermint and I'll leave the rum natural. I was inspired to try this by Angelena at Little Mountain House. I reduced it a bit since I was making a few flavors.

Hard Candy

INGREDIENTS
3/4 cup light corn syrup
1 1/2 cups sugar
3/4 tsp candy oil flavoring
2-3 drops food coloring
Glass of hot water
1/2 cup Powdered Sugar (Optional)

DIRECTIONS
Grease a jelly roll sheet with butter
Mix sugar and corn syrup in microwave safe glass bowl
Use pastry brush dipped in hot water to push sugar up the side of the bowl down into the mixture
Microwave on high for 3 minutes
Stir until sugar is combined
Cover with plastic wrap
Microwave on high for 3 minutes
Stir until sugar is combined
Cover with a new sheet of plastic wrap
Microwave on high for 3 minutes
Stir in oil flavoring and food coloring
Pour into jelly roll sheet
Dust with thin layer of powdered sugar (optional)
Let set 10 minutes
Score (cut into pieces, to get lines into candy)
Chill in refrigerator for 30 minutes
Remove from jelly roll pan
Cover both sides completely with plastic wrap, smack on countertop
It should break mainly along the scored lines
Place in ziploc and store in cool, dry place

Salted Chocolate

Zayabibu@gmail.com (Barbara) — Sun, 14 Dec 2008 02:30:00 +0000

Quick and easy and so tasty. I love the sweet and salty combination.

Salted Chocolate

INGREDIENTS
16 oz Semisweet chocolate, chopped
Sea Salt
1 cup Pecans, toasted

DIRECTIONS
Put a layer of wax paper or parchment paper on a jelly roll pan
Spread chocolate out evenly across wax paper
Put in oven at 325 for about 5 minutes, watch it, it will melt quickly
Check it every 30 seconds, when the chocolate is spreadable remove it from the oven and spread it evenly
Sprinkle sea salt across the entire layer of chocolate
Sprinkle top with toasted pecans
Gently press pecans into the chocolate
Cool in refrigerator uncovered for 20 minutes
Break up and store in cool dark dry place

Cheese Ball

Zayabibu@gmail.com (Barbara) — Fri, 14 Nov 2008 14:00:00 +0000

I have no idea why I haven't posted this before now. I know most people are probably thinking "Cheese Ball????", but trust me, this is delicious! I am often asked to bring my cheese ball to parties and get togethers. It's easy and quick to make and very flexible.

Cheese Ball

INGREDIENTS
8 oz cream cheese
4 oz blue cheese
2 Tbsp relish
2 Tbsp prepared brown mustard
2 tsp worcestershire sauce
1/2 tsp salt
1/2 cup finely diced onions
3 cups finely shredded cheese (I use extra sharp cheddar, feel free to mix in swiss or any favorite)
1/2 cup chopped nuts, parsley, whatever you want to roll the cheese ball in

DIRECTIONS
Beat cream cheese until fluffy, mix in remaining ingredients except shredded cheese.
Add shredded cheese, mix until incorporated
This makes 2 large balls, or any number of smaller balls, depending on how you want to separate it. I usually separate it in half and then 1 half in half again. I'll put the large ball on the main table, and the two smaller balls with crackers around the room.

However you decide to separate it, put the portion in the center of a square of plastic wrap, use the wrap to form it into a ball and seal it tightly, put it in the refrigerator for at least an hour. Repeat for remaining portions.

After it's been chilled, roll each portion in whatever you've chosen to roll it in. I usually use a combination of chopped salted peanuts and chopped toasted pecans.

Caramelized Onion Dip

Zayabibu@gmail.com (Barbara) — Thu, 13 Nov 2008 14:00:00 +0000

Most people are familiar with the onion dip that uses a carton of sour cream and Lipton Onion soup mix. However, homemade onion dip isn't hard to make and you can do plenty of other prep work while waiting for the onions to caramelize. The key is to get the onions well caramelized to lend their rich golden brown hue to this dip.

Caramelized Onion Dip

INGREDIENTS
2 large onions (yellow, sweet or vidalia)
2 Tbsp butter
1 Tbsp vegetable oil of your choice
8 oz sour cream
4 oz cream cheese, room temp
kosher salt
fresh ground pepper
paprika
2 Tbsp water

DIRECTIONS
Clean onions and remove outer most layers, cut off bottom 1/4" of onion
Cut onions in half from top to bottom
Slice every 1/4" into thin half rings, separate onion slices into strips
Place butter and oil into large pan and melt over medium heat
Add onions to pan and stir to coat
Stir onions every minute or so until onions become a rich brown caramel color. Do not burn these, you want them a rich golden brown color (20-25 minutes)
Once onions are translucent, but before they are golden brown, sprinkle them with salt, pepper and paprika, about 1/2 tsp each
Once onions are caramelized, taste them! If needed, add more salt, pepper or paprika. Once you are happy with the flavor, move them to a strainer to allows excess liquid to drip off
Add water to pan and stir up all the browned bits off the pan, reduce to 1-2 tsp
In a mixing bowl, whip cream cheese until smooth
Mix sour cream and reduced onion broth into cream cheese mixture
Gently stir in onions
Place covered in refrigerator for 1-2 hours to allow flavors to meld

Thanksgiving Planning Guide for 2008

Zayabibu@gmail.com (Barbara) — Fri, 07 Nov 2008 23:00:00 +0000

Thanksgiving is fast approaching and even though I won't be hosting this year, I will be in Florida helping my mother with the preparations there. Last year I posted a Thanksgiving Planning Guide, and I've updated it again for this year. I hope you find it useful.

Thanksgiving Planner for 2008

Last year I wrote a lot of Thanksgiving Planning Posts along with my yearly Thanksgiving menu. I usually prepare a Thanksgiving meal for approx 25 people, plus enough for leftovers. This year I'll be scaling way back since we are preparing for only 10.

I will be onsite in Florida on November 22nd and will share photos and blog minimally about our preparations from there, after all I will be spending most of my time with my family. I will not be in charge of a centerpiece this year, but I hope you find my posts from last year helpful.

Centerpiece Post 1
Centerpiece Post 2

Also, to keep Thanksgiving stress free, think about what to ask for when others offer to bring a dish.

Seasoning Blends

Zayabibu@gmail.com (Barbara) — Tue, 21 Oct 2008 12:00:00 +0000

Ever need to make a dish and find you are out of a seasoning blend called for? No packets of chili seasoning in the cupboard? Don't want to keep Pumpkin Pie spice on hand for the couple of times you use it? Just mix up your own.

Italian Seasoning
2 parts dried basil
2 parts dried marjoram
2 parts dried oregano
1 part dried sage

Taco Seasoning
6 parts minced dried onions
4 parts chili powder
3 parts salt
2 parts garlic powder
2 parts cornstarch
2 parts ground cumin
1 parts cayenne pepper

Chili Seasoning
2 parts paprika
2 parts cayenne pepper
4 parts garlic powder
2 parts onion powder
4 parts ground red pepper
2 parts ground cumin
1 part salt

BBQ Dry Rub
5 parts white sugar
5 parts brown sugar
2 parts salt
1 part ground black pepper
1 part paprika

Lawry's Seasoning
12 parts salt
4 parts sugar
2 parts paprika
1 part turmeric
1 part onion powder
1 part garlic powder
1 part cornstarch

Southwest Seasoning
6 parts chili powder
6 parts paprika
3 parts ground coriander
3 parts garlic powder
3 parts salt
2 parts ground cumin
1 part cayenne pepper
1 part crushed red pepper flakes
1 part black pepper
1 part oregano

Poultry Seasoning
2 parts salt
2 parts white pepper
2 parts paprika
2 parts dry mustard
2 parts garlic powder
1 part ground bay leaves

Apple Pie Spice
4 parts ground cinnamon
2 parts ground nutmeg
1 part ground allspice
1 part ground cardamom

Pumpkin Pie Spice
4 parts ground cinnamon
2 parts ground ginger
1 part ground nutmeg
1 part ground allspice

Cross Posted to Candy Hearts and Paper Flowers