tag:blogger.com,1999:blog-61296781344183556992024-03-19T06:07:57.510-07:00Accidental SyrupAccidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-6129678134418355699.post-78249884016512173632012-07-18T09:49:00.002-07:002012-07-18T09:51:27.980-07:00Lemon Blueberry SconesAnother great breakfast, brunch or snack recipe to share... This was my very first scone baking experience and I must say they are surprisingly simple, fast, and delicious. Scones are essentially lightly sweetened biscuits as far as how they are made. You can jazz them up with your favorite flavors or mix-ins. I particularly loved the tangy-sweet lemon glaze on these. This is <a href="http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.html">a Tyler Florence Recipe</a> courtesy of footv.com. <br />
<em>Makes somewhere between 10 and 24 scones depending on your shape/size preference</em><br />
<br />
Scones:<br />
<br />
2 cups flour (I used white-wheat)<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
2 tablespoons sugar<br />
5 tablespoons unsalted butter, COLD, cut into small chunks<br />
1 cup fresh blueberries<br />
1 cup heavy cream, plus more for brushing the scones<br />
<br />
Preheat oven to 400 degrees. Combine dry ingredients in a bowl. Add the cubed butter and work into the flour mixture using a pastry cutter or two forks. <em>A pastry cutter makes this super easy- I highly reccomend you pick one up at Walmart for $3 if you don't have one.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPmpkaYZVKraHN-sWswEp6q8dpWA9jeRjxSxo4tphBZpen_wfiFoH2dRkvBS6dQeJwJaLN-aJI6FY8eIXIc2JYcGZq8DbyVFtQaBf9ziG_Yo0PVVBHqd82v3uqlot6vCYPcaRXrIXRg/s1600/pastry-cutter5-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiPmpkaYZVKraHN-sWswEp6q8dpWA9jeRjxSxo4tphBZpen_wfiFoH2dRkvBS6dQeJwJaLN-aJI6FY8eIXIc2JYcGZq8DbyVFtQaBf9ziG_Yo0PVVBHqd82v3uqlot6vCYPcaRXrIXRg/s320/pastry-cutter5-500.jpg" width="320" /></a></div>
<br />
Once the butter has been cut up into tiny pieces and incorporated- you're done. The mixture should resemble course sand. Next gently fold in the blueberries with a spoon- taking care not to mash them up much or you'll have purple scones. <br />
<br />
Lastly- make a well in the center and add the heavy cream. Stir gently to combine. Turn the dough out onto a clean countertop or cutting board dusted with flour and form the dough into a rectangle about 1 inch thick x 2-3 inches wide. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uodNdeBbwH_avUqy53x4J136NKFsJLTX1bnhPCaa8YMEEL8wqGyPBWqIrcVjUrbDM0qIHef6bkkyFuCZroVUkxNZ5_OoULSHnki68dW_IPm3umSzKugAEqeNVSRscKnxhBOjdxinPHQ/s1600/scones+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uodNdeBbwH_avUqy53x4J136NKFsJLTX1bnhPCaa8YMEEL8wqGyPBWqIrcVjUrbDM0qIHef6bkkyFuCZroVUkxNZ5_OoULSHnki68dW_IPm3umSzKugAEqeNVSRscKnxhBOjdxinPHQ/s320/scones+1.JPG" width="320" /></a></div>
<br />
At this point you can use a dough scraper or large knife to cut the scone into any shape you like. I made 3 x 3 inch squares and then cut them in half at a diagonal to make mini triangles. This is a bit tricky and I found I ended up slicing through the blueberries but as long as you use a large, sharp knife, its not too messy.<br />
<br />
Note: You want to work fairly quickly- don't overhandle the dough. The key to super flaky scones is making sure the butter is still cold when they hit the oven.<br />
<br />
Place the scones on an ungreased cookie sheet and brush the tops with more heavy cream. If you want to forego the glaze- a healthy dusting of raw or turninado sugar over the top would be a great alternative.<br />
<br />
Bake the scones for 15-20 minues until lightly golden brown. Meanwhile, you can prepare the glaze.<br />
<br />
<br />
Lemon Glaze:<br />
1/2 cup freshly squeezed lemon juice<br />
2 cups confectioners' sugar, sifted<br />
1 tablespoon unsalted butter<br />
1 lemon, zest finely grated<br />
<br />
I did the glaze in the microwave but a double boiler works too.. Combine the all ingredients in a glass bowl and stir to combine. Microwave for 30 seconds- then whisk again until smooth. The glaze will thicken as it sits. I have found that the thicker it is when you coat the scones- the better. It should almost be difficult to spread over the top so it barely slides over the edges to coat the scone. If its too thin- you'll lose most of it as it drains right off the sides. <br />
<br />
Let the scones cool completely - at least 20-30 minutes - before glazing. I set them on a cooling rack over a foil lined baking sheet to catch the run off glaze. Yon can either dunk the tops right into the glaze or spoon the glaze over the scones- whichever you prefer. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqVYAFH9fZPwSVfw2pEcR-EPfVrQ60dXbSLHlvbfiGQgkB5UyW3xE6NIlmnRE1YN0KS8gdFz-gUFdpqpnWgeoaxk58FoMIN8PWpzIsR3TaxPTP96evSgWpeAzHwPmYPyHf9mvYydgUNs/s1600/scones+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqVYAFH9fZPwSVfw2pEcR-EPfVrQ60dXbSLHlvbfiGQgkB5UyW3xE6NIlmnRE1YN0KS8gdFz-gUFdpqpnWgeoaxk58FoMIN8PWpzIsR3TaxPTP96evSgWpeAzHwPmYPyHf9mvYydgUNs/s320/scones+done.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Let the scones set for 45 minutes or so for the glaze to harden. I think these are best served the day of while the edges are still crisp and the insides light and fluffy. Placing them in an airtight container caused them to soften a bit under the glaze. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
</div>
These would be delicous with any fresh summer berry or substitute dried fruit year round. Spice them up with cinnamon, nuts or even chocolate chips. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUnVXRMMF0ZuSnvT7Tee9zTE5teOYo62j3nJV086-K3j7cc56uu3GMq0t5zMAnkjc7AVyWwJOGl-iM7kw19oOnSNlLi640HBVfQOb_SN7e1_cuayhiVMEN_rOGXamycId0zqQwYIPbUs/s1600/scones+plated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUnVXRMMF0ZuSnvT7Tee9zTE5teOYo62j3nJV086-K3j7cc56uu3GMq0t5zMAnkjc7AVyWwJOGl-iM7kw19oOnSNlLi640HBVfQOb_SN7e1_cuayhiVMEN_rOGXamycId0zqQwYIPbUs/s320/scones+plated.JPG" width="320" /></a></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-72925870897490095302012-07-18T09:16:00.003-07:002012-07-18T09:20:08.844-07:00Spinach, Chicken Sausage and Cheese StrataBrunch is one of my favorite ways to entertain. It scales easily to feed any number of people, you can make it casual or fancy, you can prepare most items in advance and... its a great excuse to drink champagne early in the day. I recently hosted a casual baby shower brunch for a group of ladies and the menu was as follows:<br />
<br />
Spinach, Chicken Sausage and Gruyere Strata<br />
Mini Brie, Almond, Apricot Tarts<br />
Fresh Fruit<br />
Lemon Blueberry Scones<br />
Carrot Cake<br />
<br />
I'll share some of the other recipes in subsequent posts however the main event was the strata which turned out great. I love this strata recipe because you can make about a 100 different variations once you have the basic idea down and it can be assembled the night before. You simply toss it in the oven an hour before your guests arrive. <i>This was inspired by <a href="http://smittenkitchen.com/2009/12/spinach-and-cheese-strata/"> a recipe</a> I found on a favorite food blog, www.smittenkitchen.com.</i><br />
<i><br /></i><br />
Ingredients: <i>serves 8</i><br />
<br />
3 Chicken Italian Sausage links (I used sweet versus hot)<br />
10-20 ounces of frozen chopped spinach, thawed and squeezed dry (I used closer to 20 I think)<br />
3-4 cups of shredded cheese, I used a mix of Gruyere, Fontina and a bit of Parmesan<br />
8 cups of cubed day old soft french bread<br />
9 eggs<br />
2 3/4 cups whole milk<br />
1 tablespoon of dried mustard<br />
1/4 teaspoon pf nutmeg<br />
1 teaspoon kosher salt<br />
black pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fMXQWTOh_Rcu0afVAfEduPghyYykPQC4FTdvJ1NIurcRZhWRB18LfBIyaRS-5ltZC0NNZFEyFrGWz4yJ4Lpu05tVikbf81G6rpRyKQvahP5XcOuyfirmTxPT0FpHwmjLgpgRblNV2YM/s1600/bread+cubes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fMXQWTOh_Rcu0afVAfEduPghyYykPQC4FTdvJ1NIurcRZhWRB18LfBIyaRS-5ltZC0NNZFEyFrGWz4yJ4Lpu05tVikbf81G6rpRyKQvahP5XcOuyfirmTxPT0FpHwmjLgpgRblNV2YM/s1600/bread+cubes.JPG" /></a></div>
<br />
Remove the sausage from the casings and brown in a bit of olive oil over medium-high heat until golden and cooked through. I break it up as best I can while its cooking but I find its easier to crumble it up even more once its fully cooked and cooled.<br />
<br />
Butter/spray a 3 quart baking dish. I like mine a bit thicker so I use a smaller/deeper dish. Layer the bread, sausage, spinach and cheese in that order. You'll have two layers of each and you'll end with a layer of toasty bubbly cheese on the top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhX5UN5ZlChoM6PEgfSmBFX64FYGgtZieqcawqfL9I_igWdLPyp2IEvZl5KNAqj4YheZ7jOGhTAoxLMAIDQpL-MWhwaOBLDxp7zNnmsrsv_POJPBZyMURUKxluAkBDisbRkk1i6naz77U/s1600/strata+before+egg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhX5UN5ZlChoM6PEgfSmBFX64FYGgtZieqcawqfL9I_igWdLPyp2IEvZl5KNAqj4YheZ7jOGhTAoxLMAIDQpL-MWhwaOBLDxp7zNnmsrsv_POJPBZyMURUKxluAkBDisbRkk1i6naz77U/s320/strata+before+egg.JPG" width="320" /></a></div>
<br />
Next, whisk the remaining ingredients together in a large bowl and pour evenly over the layers into the baking dish. You can cover and refrigerate overnight at this point. Its best to let it set for at least one hour before baking to ensure the bread soaks up all of the custard. <br />
<br />
When ready to bake- leave the strata at room temperature for 30 minutes and then bake at 350 degrees for 45-55 minutes until puffy and golden brown on top. Stick a knife in the center to ensure there is no liquid- this means its cooked all the way through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ3zLSwyckh6KFWHGQvJHN1SyF_jT0Jb3zd_GHSGeUaWQJBILiINPqq2yy5KAAhQXm_7T2ZgC94DXneDI0VmqPdJ6Ry7hYKKmgP_CMt31LDV3mrnfjlwbVjP84e5CM9_oO4T5-LAXJuo/s1600/strata+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ3zLSwyckh6KFWHGQvJHN1SyF_jT0Jb3zd_GHSGeUaWQJBILiINPqq2yy5KAAhQXm_7T2ZgC94DXneDI0VmqPdJ6Ry7hYKKmgP_CMt31LDV3mrnfjlwbVjP84e5CM9_oO4T5-LAXJuo/s320/strata+done.JPG" width="320" /></a></div>
<br />
Serve hot. Can be reheated if need be but its best served immediately.<br />
<br />
A few other flavor combinations:<br />
<br />
- Andouille sausage, bell peppers and goat cheese<br />
- Leeks, asparagus and wild mushrooms<br />
- Bacon/lardons and gruyere<br />
- Chorizo, roasted poblano peppers and cherry tomatoes and monterey jack<br />
- Sun dried tomatoes, mozzarella and basil (could add pancetta as well)<br />
Consider adding your favorite fresh herbs to kick things up as well...<br />
<br />
You can also make mini versions of this in larger ramekins/mini souffle dishes for a different spin on the presentation or if you have a need to bake them off at different times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oUCsh4rtoZGULrx2ryg7PMEb05QRCki5-gEjMp9HTkZAz-O6pDakhnHMmFpGXfHWX7FuoMyVFoCmae-mGiVIm-shjpqgVl-Y7ZiYgumg4itLbMncaegxqUZWzBtwecKcVEeAV_fljbU/s1600/strata+mini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oUCsh4rtoZGULrx2ryg7PMEb05QRCki5-gEjMp9HTkZAz-O6pDakhnHMmFpGXfHWX7FuoMyVFoCmae-mGiVIm-shjpqgVl-Y7ZiYgumg4itLbMncaegxqUZWzBtwecKcVEeAV_fljbU/s320/strata+mini.JPG" width="320" /></a></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-77866826682717572742012-06-03T08:01:00.003-07:002012-06-03T08:02:02.229-07:00Scallops and Tomatoes with Lemon Herb Butter SauceSIMPLE, summer-y and delicious, this impressive scallop dish was the first course of our five year Anniversary dinner at home this year. The real celebration was a week on the beach in Charleston with family- where we were married- the week prior but we were home Sunday evening May 20th for our actual anniversary. We enjoyed a toast of our favorite champagne and made dinner together, it was perfect...<br />
<br />
Serves 2<br />
<br />
6-8 large sea scallops<br />
1 cup assorted cherry/grape/colorful tomatoes, halved or quartered<br />
1 small shallot, minced<br />
1/3 cup white wine<br />
juice and zest of 1large lemon- meyer if you can get it<br />
2 tablespoons of butter<br />
2 teaspoons chopped fresh herbs (dill, thyme, parsley, chives, etc.)<br />
2 generous handfuls of baby arugula<br />
<br />
Heat a generous drizzle of olive oil in a skillet over medium-high heat. Sear the scallops until golden brown, roughly 2 minutes per side. Do not disturb the scallops once you place them in the pan. Moving them around prevents the caramelizing sugar from forming the golden crust on the scallops.<br />
<br />
Cut one scallop in half to ensure they are cooked though (should not be translucent in the center). When done- remove the scallops from the pan and set aside.<br />
<br />
Wipe the skillet clean with a paper towel and add another small drizzle of olive oil and the shallots. Cook over medium-high heat until tender but not yet brown- 2 minutes. Add the white wine. Zest the lemon into the pan and squeeze <u>most but not all</u> of the juice in as well. <strong>Save a squeeze or so of lemon juice to dress the greens. </strong><br />
<br />
Cook the sauce for 1 minute until reduced a bit and then add the tomatoes- cooking another 2 minutes longer. Remove from the heat and add the butter, herbs, a pinch of salt and some black pepper- swirling the pan to melt the butter into the sauce.<br />
<br />
Toss the arugula in a separate bowl with a drizzle of olive oil, the remaining meyer lemon juice, salt and pepper. <br />
<br />
Plate the scallops next to the greens- spoon the tomatoes and sauce over top of the scallops. Serve warm (doesn't have to be piping hot) with a crisp white wine or champagne. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ymXgen3dRGqovAFHY_AkzLHUExBtIZY4j7oB7I_M2_IVNDanCzpK1_mJoBcZyCet4fdBahP-311uu45g3oPNXCGOSykcQ_OgP_aGVlbsMCji3-XN6Dzn5zh2hKexq8H8eqeKrRgnV5I/s1600/scallopes+view+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ymXgen3dRGqovAFHY_AkzLHUExBtIZY4j7oB7I_M2_IVNDanCzpK1_mJoBcZyCet4fdBahP-311uu45g3oPNXCGOSykcQ_OgP_aGVlbsMCji3-XN6Dzn5zh2hKexq8H8eqeKrRgnV5I/s320/scallopes+view+2.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
Looks even better on our beautiful wedding china!</div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-73805892289865048452012-05-09T17:47:00.001-07:002012-05-09T17:48:29.595-07:00Grown-Up Grilled Cheese (and baby kale salad)While we're on the theme of grown-up-versions-of-kid-favorites... I just finished my second meal of this grilled cheese in two days so I thought I'd share. This one was actually inspired by a recent episode of "The Best Thing I Ever Ate" on Food TV. Someone was raving about a bacon sandwich and orange marmalade on pumpernickel bread from Prune restaurant in NYC. The sweet+salty combo sounded fantastic (and right up a pregnant girl's alley.) I added a few other ingredients to make this a truly dinner-worthy sandwich...<br />
<br />
<em>Makes 1 sandwich</em><br />
<br />
2 slices of pumpernickel bread<br />
2 slices of gruyere cheese<br />
2 slices of bacon, cooked until crispy and broken in half<br />
2 super thin slices of pink lady/fuji/gala apple<br />
dijon mustard<br />
orange Marmalade<br />
butter for the bread<br />
<br />
Heat a medium nonstick skillet over medium-low heat. Butter the bread slices and put them butter side down in the skillet. Spread marmalade on the inside of one slice and dijon mustard on the inside of the other. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxRy1pVMoV6ouAT_zySNCNGA3lVtVIKST3Yki0i0zv5tcABnx6S70aaDl6mPqNIHuR8-v8fUDVm8rVqam_ElrREQ-I27r_bwsSQU9aXppfUSUhXT59eem8t06FL7rP_l37eDCvczWWF0/s1600/bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxRy1pVMoV6ouAT_zySNCNGA3lVtVIKST3Yki0i0zv5tcABnx6S70aaDl6mPqNIHuR8-v8fUDVm8rVqam_ElrREQ-I27r_bwsSQU9aXppfUSUhXT59eem8t06FL7rP_l37eDCvczWWF0/s320/bread.JPG" width="320" /></a></div>
<br />
Place a slice of cheese on each piece of bread. Toast until the cheese is melty and bread is golden brown (a bit hard to see on the pumpernickle so watch closely). <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSmJSFN9Vbimv2tnGkWbqH9wCKXPH5xDYYyE59FXMJ7Mrwg0udGvAVrtXOfvHBj_m2n4yrtBFtmzi9Cjg0eOB4z9Dq3z5LuXW6vJ5T6zvF2kEi2Ofpd7f5LpmO2Dx4yr2E8Impuez4pc/s1600/sammy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSmJSFN9Vbimv2tnGkWbqH9wCKXPH5xDYYyE59FXMJ7Mrwg0udGvAVrtXOfvHBj_m2n4yrtBFtmzi9Cjg0eOB4z9Dq3z5LuXW6vJ5T6zvF2kEi2Ofpd7f5LpmO2Dx4yr2E8Impuez4pc/s320/sammy.JPG" width="320" /></a></div>
<br />
Lay the apples and bacon on top of one bread slice and top with the other. Remove from the skillet, slice in half and ENJOY IMMEDIATELY. The melty cheese, toasty bread, crispy apples, sweet marmalade and salty bacon is scrumptious. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4Z3Z-yF_dBaqMObjeURNitoAW5XGsdAVlhiwk8plKJDgw2FHapHcEvH3IH_Y3lpgDqukKFPRYfK4IRqgRmuDkqHbVo0RPdwfCUiiZQhybLJxN9pDyQ_ywCwpwtg1haCq_zRpICFcGXc/s1600/sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4Z3Z-yF_dBaqMObjeURNitoAW5XGsdAVlhiwk8plKJDgw2FHapHcEvH3IH_Y3lpgDqukKFPRYfK4IRqgRmuDkqHbVo0RPdwfCUiiZQhybLJxN9pDyQ_ywCwpwtg1haCq_zRpICFcGXc/s320/sandwich.JPG" width="320" /></a></div>
<br />
I enjoyed my sandwich with a new favorite baby kale salad inspired by a local restaurant. You can find baby kale in the salad section of some specialty groceries (or your local farmer's market). It has a heartier texture than most salad greens so I actually like to slice it up so its easier to eat. (I stole this idea from the restaurant.) I take a handful and roll it up and then slice it chiffonade style with a large knife.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsX61l35ChF5dWJGvy1lRkiqTWDlcqfXcGBQ1Ed2xTDVMF0NeiMevoxV67fJhnarenRCs6rKLzDI0wPz__PXtVoBUYP_LRkz_ly-cHjl2AA69rXpV1V4zj2hCm7SBiqUhyiRWxUo2sZAU/s1600/saladfixins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsX61l35ChF5dWJGvy1lRkiqTWDlcqfXcGBQ1Ed2xTDVMF0NeiMevoxV67fJhnarenRCs6rKLzDI0wPz__PXtVoBUYP_LRkz_ly-cHjl2AA69rXpV1V4zj2hCm7SBiqUhyiRWxUo2sZAU/s320/saladfixins.JPG" width="320" /></a></div>
<br />
Toss the baby kale with dried berries (I like cherries and blueberries) and grated parmesan cheese. Dress with a simple lemon vinaigrette and toss together. Its another great sweet-salty-tangy combination.. AND the baby kale packs a powerful nutritional punch.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-31831256443526045102012-04-29T17:54:00.004-07:002012-04-30T09:02:35.813-07:00Grown-Up Smokey JoesAs I've mentioned before, my mom is an amazing cook. I grew up with homemade-all-the-way breakfast, lunch and dinner every day of the week. (We actually got to go home for lunch all the way through 9th grade.) I'm not exactly sure where I'd tried them- but I got on a Manwich kick somewhere along the line. In middle school- I used to sneak cans of it into the grocery cart at the store with mom. Its not that she would have had a problem with the Manwich mix per se, but semi-home-made cooking-from-a-can wasn't really her style. Thus it was one of the dishes I mastered for myself early on.<br />
<br />
I recently saw <a href="http://www.cookingchanneltv.com/recipes/michael-symon/chipotle-porky-joe-sliders-recipe/index.html">Iron Chef Michael Symon make a grown-up version of a sloppy joe slider</a> (sans canned mix) on the Cooking Channel and it brought back some memories. This Southwest-style version kicked up with savory veggies and smokey chipotle peppers resembled a hearty chili in a way. The sandwiches were delicious served with easy chile baked sweet potato chips on the side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5ky24WWX-LV3poLDwtlm93cjpvFjAxf2bR3K0-ARPhTeu-eTwHzjzKfdd_vqujAYOPpCkZ43wZoMYxMNxH4jKpU2KNZ2BEMpeuPHrIlAZy3Z-8x9Xn8vMFpy0i39CeS9ZjiRFJW9PzE/s1600/joes+done+outside+view.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5ky24WWX-LV3poLDwtlm93cjpvFjAxf2bR3K0-ARPhTeu-eTwHzjzKfdd_vqujAYOPpCkZ43wZoMYxMNxH4jKpU2KNZ2BEMpeuPHrIlAZy3Z-8x9Xn8vMFpy0i39CeS9ZjiRFJW9PzE/s320/joes+done+outside+view.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<em>Makes 6 sandwichess</em></div>
<br />
1 1/2 pounds ground beef (I used ground round, Chef Symon used pork, turkey would be great too)<br />
1 bell pepper<br />
1 medium sweet onion<br />
2 canned chipotle peppers in adobo, finely chopped<br />
3 cloves of garlic<br />
1 13 oz can tomato sauce<br />
1/2 teaspoon cumin<br />
1/4 teaspoon corriander<br />
1/3 cup water<br />
salt and pepper<br />
<br />
fresh cilantro and avocado slices for garnish<br />
6- <u>soft</u> sesame rolls or hamburger buns (or slider size rolls if you prefer)<br />
<br />
Start by browning the ground beef/pork/turkey over medium high heat in a large skillet with a drizzle of olive oil. <br />
<br />
Meanwhile, roughly chop the onion, bell pepper and garlic and place in a food processor. Pulse until everything resembles a fine dice. (Or finely dice everything by hand if you prefer.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPGxUgFXEFcgct1fqbACFcRmjTANLuaaJekyZkcEjdlj9BHWVvigBqfxAusS89PSCxFxxoCPOsDHDXfQ_zkk6jAZPdWGME8aH-aZAhP96u_WkN8MYszFnrRpHijAMU44rDq8phCmzjt4/s1600/sweet+pots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPGxUgFXEFcgct1fqbACFcRmjTANLuaaJekyZkcEjdlj9BHWVvigBqfxAusS89PSCxFxxoCPOsDHDXfQ_zkk6jAZPdWGME8aH-aZAhP96u_WkN8MYszFnrRpHijAMU44rDq8phCmzjt4/s320/sweet+pots.JPG" width="320" /></a></div>
<br />
Saute the veggies in another drizzle of olive oil in a second skillet over medium heat for 5-6 minutes or until everything is tender. Season lightly with salt and pepper.<br />
<br />
Once the meat is golden brown, spoon off any unwanted grease in the bottom of the skillet and reduce the heat to medium-low. Add the vegetable saute, the chipotle peppers, cumin, corriander, tomato sauce and water to the large skillet with the meat. Season with more kosher salt and pepper to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEH_mRVK7S8em7oy1ovHVWN9rUSIhwTxys-o0Whgm0k8OaJJmQvrQfUz_I_VIGEsSNZfvkafUGQwLsL6w30wzbEI3DUxIfaGWbJUbSW0YofPJXf9RmyPXEuNAQF0kDyM7_2XWl0H2tdY/s1600/joe+in+progress.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEH_mRVK7S8em7oy1ovHVWN9rUSIhwTxys-o0Whgm0k8OaJJmQvrQfUz_I_VIGEsSNZfvkafUGQwLsL6w30wzbEI3DUxIfaGWbJUbSW0YofPJXf9RmyPXEuNAQF0kDyM7_2XWl0H2tdY/s320/joe+in+progress.JPG" width="320" /></a></div>
<br />
Cook everything together for 8-10 minutes to let all of the flavors marry together. If it gets too thick, add more water to loosen it up. Serve a generous scoop of the filling on slightly toasted buns. (You still want the bread to be very soft to avoid losing all of your filling out one side when you take a bite.) Garnish with fresh cilantro and avocado slices if desired.<br />
<br />
<em>If you're interested to make the oven chips- I would actually get them in the oven before you start on the smokey joe filling because they take 30 minutes or so to bake...</em><br />
<br />
Baked Sweet Potato Chips: <em>NOTE: this recipe serves 2 people generously</em><br />
<br />
1 large sweet potato, peeled thinly sliced** <br />
2 teaspoons olive oil<br />
1/2 teaspoon chili powder<br />
1/4 teaspoon cumin<br />
kosher salt and pepper<br />
<br />
Preheat the oven to 400 degrees.<br />
<br />
**To slice the potatoes: I used my food processor's slicing blade since it was already out, a mandolin or slicing with a super sharp knife by hand would work too. You want the slices to be no thicker than 1/8 inch in order to get them crispy.<br />
<br />
Toss the potato slices in a bowl with olive oil, spices, salt and pepper so that they are evenly coated. Then spread them into a single layer on two cookie sheets (lined with foil for easy clean up). Use some non stick spray on either the pan or foil to ensure you can easily peel the chips off later.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxtKh7N219gjtiFFzaE4ImZnQMydsUjroclTfc0geh4-KMFLSKq39aUlUIhHAZwXJC118vF_efLX-gYe1shhtwaVR5dXxSV-Nx30vaBdzYXxe_EOtoYVviyPzeSmtsi5bCJVMz6M4Eyo/s1600/joe+veggies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxtKh7N219gjtiFFzaE4ImZnQMydsUjroclTfc0geh4-KMFLSKq39aUlUIhHAZwXJC118vF_efLX-gYe1shhtwaVR5dXxSV-Nx30vaBdzYXxe_EOtoYVviyPzeSmtsi5bCJVMz6M4Eyo/s320/joe+veggies.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake for 25-30 minutes, rotating the pans half way through to ensure they bake evenly. They should be crispy with a few brown spots. Watch closely toward the end, they can get too brown rather quickly. Taste to be sure you have enough salt. Serve immediately.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxovg106oUMDvIbY4d6_KYGXd-XrNKhCuQzASTCDX1gK_MuLwBGfqsn5DfmlG6xXYpkXep_RDi29OBjQSEKci509aTICnMRiChuutUGjbwriBwzzzoc_2JGV5SWTg7xuM8ImGefiH-sn8/s1600/inside+joe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxovg106oUMDvIbY4d6_KYGXd-XrNKhCuQzASTCDX1gK_MuLwBGfqsn5DfmlG6xXYpkXep_RDi29OBjQSEKci509aTICnMRiChuutUGjbwriBwzzzoc_2JGV5SWTg7xuM8ImGefiH-sn8/s320/inside+joe.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-79513503301217782642012-04-27T14:56:00.000-07:002012-04-27T14:56:56.679-07:00Penne with Chicken Sausage, Broccoli and Arugula<br />
I'm back! For those of you paying attention- I took a brief hiatus from the blogosphere, from the kitchen in general for the most part. The bad news is that I haven't been feeling much like cooking (or eating much other than cereal, toast and baked potatoes)... the good news is that it's because we're expecting a Baby Lacy October 8!!<br />
<br />
Now 17 weeks along and cruising nicely into the second trimester, I'm feeling <u>much</u> better, my appetite is back and the Accidental Syrup kitchen has reopened for business.<br />
<br />
I'm trying when possible to pack lots of nutrient rich foods into my diet to be sure the little one is getting everything she needs. (Don't get me wrong, there has been plenty of mint chocolate chip ice crem and many a powdered sugar donut as well.) This recipe offers whole grains from the pasta, low fat protein in the form of chicken Italian sausage and broccoli- a pregnancy super food- is a good source Calcium, Iron, Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Folate, and Potassium.<br />
<br />
<em>Serves 2.5 people with left overs</em><br />
<br />
2-3 chicken Italian sausage links, casings removed<br />
1/2 pound whole wheat penne pasta<br />
1 small broccoli crown- cut into bite size pieces (approx 2 cups)<br />
3-4 cups of baby arugula<br />
1 large shallot, diced<br />
3 cloves of garlic, minced/grated<br />
1/3 cup white wine<br />
1/3 cup chicken stock<br />
zest and juice of one lemon<br />
Parmesan cheese for garnish<br />
<br />
First I put a pot of water seasoned generously with kosher salt on to boil for the pasta. Next I browned the sausage in a skillet over medium high heat with a drizzle of olive oil until it was brown and cooked through. (Breaking it up with a wooden spoon into as it cooked.) I transfered the sausage to a bowl lined with a papertowel to drain. The chicken sausage doesn't have much fat yet the juices left in the pan have lots of flavor so I reserved the same skillet for the sauce.<br />
<br />
Once the pasta water was boiling- I first blanched the broccoli for 2 minutes. (It was tender but still had a little crunch to it.) When done, I fished it out with a slotted spoon into a colander tucked into a bowl of ice water. The cold water stops the broccoli from cooking any further and locks in the bright green color- the colander makes it easy to pull the broccoli out and drain it before adding it to the pasta.<br />
<br />
I cooked the pasta in the same pot of boiling water per the package instructions and then strained it- reserving 1 cup of the pasta water for later- and put the pasta back in the empty pot, adding the broccoli and the sausage.<br />
<br />
Lastly, I made a quick pan sauce to tie it all together. I gently sauteed the shallot and garlic in the skillet (over medium heat) until softened- 3-4 minutes max. I added the wine, stock, lemon juice, zest and some salt and pepper before increasing the heat to medium-high. After about 5 minutes at a gentle boil, the sauce had reduced and thickened nicely.<br />
<br />
I tossed the arugula into the pot with the pasta and then poured the sauce over top. As I tossed it all together, I found I needed a bit more liquid to make a silky sauce so I added 1/3 cup or so of the pasta cooking liquid as well. The heat of the sauce gently wilts the arugula and its ready to serve!<br />
<br />
Of course no pasta is complete withouth a healthy sprinkle of good parmesan cheese over the top... <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEpnEXtLIIp1I6Sak-UiHAbNguK-hYrClgZ5OwbFqVFYYVuIiZ6F39TBQdubzxy5MzyLcv-Dmck0slycUGfX8ZOchFrM5OSEId-TFfd03A9XpwMqoLxYZGGhDPHK_HRFPfm9wvSpk-wY/s1600/123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEpnEXtLIIp1I6Sak-UiHAbNguK-hYrClgZ5OwbFqVFYYVuIiZ6F39TBQdubzxy5MzyLcv-Dmck0slycUGfX8ZOchFrM5OSEId-TFfd03A9XpwMqoLxYZGGhDPHK_HRFPfm9wvSpk-wY/s320/123.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-29492066914696874582012-03-09T09:23:00.001-08:002012-03-09T09:23:30.377-08:00Tropical Fruit SmoothieOne of my favorite healthy weekday snacks is a yogurt-fruit smoothie. Smoothies are a great way to pack a bunch of nutrition into a one-cup, portable package. I use Greek yogurt as a base to maximize protein and then jazz it up with whatever combination of fruits or juices that I have on hand. Whenever I have berries or bananas that are on the verge of super ripe-about-to-go-bad, I throw them in the "smoothie drawer" of the freezer for later. (Peel the bananas and slice into chunks before freezing.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5QnTBivb8Rw7gLT9TxVVsT2Q3zAuDUT1s7zFKBG_-OTnbPneQO4Llup4UHY3prvnoiFwMoKCho20bfra8mu1IID4H6hnjf6iZ4Uc8Ry3pEoABTV57YWpLz8OOwvkXECVF1hTvbLrl7c/s1600/blendredone.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5QnTBivb8Rw7gLT9TxVVsT2Q3zAuDUT1s7zFKBG_-OTnbPneQO4Llup4UHY3prvnoiFwMoKCho20bfra8mu1IID4H6hnjf6iZ4Uc8Ry3pEoABTV57YWpLz8OOwvkXECVF1hTvbLrl7c/s320/blendredone.BMP" width="320" yda="true" /></a></div>
<br />
Tropical Fruit Smoothie- serves 1-2<br />
<br />
1/2 cup plain Greek yogurt- I like Fage, fat free<br />
half of a banana- in this case I used frozen pieces<br />
1/3 cup frozen blueberries<br />
1/3 cup frozen mango (I buy this already frozen- they make great popsicle-like snacks)<br />
1/3 cup fresh pineapple chunks<br />
1/2 cup orange juice (almond milk works well too)<br />
<br />
Combine all ingredients in the blender and process until smooth and pourable. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpRylJCOcs1jetk9cviIdwuCiiP6_uk44rh8OPSIbsEqrnU_QwX1vHkVjHq0_zol1OVDeVQRY1YnrBz22ij5V7WhbUA7_eX85dNEKzxBPXUOrwHpkS0D5Jzztcc6HAthlHvbPn8bf8T8/s1600/blendertopview.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpRylJCOcs1jetk9cviIdwuCiiP6_uk44rh8OPSIbsEqrnU_QwX1vHkVjHq0_zol1OVDeVQRY1YnrBz22ij5V7WhbUA7_eX85dNEKzxBPXUOrwHpkS0D5Jzztcc6HAthlHvbPn8bf8T8/s320/blendertopview.BMP" width="320" yda="true" /></a></div>
<br />
You might need to adjust the liquid amount to get the right consistency. If its too thick, add more juice/milk. If its too thin, add a few ice cubes or more frozen fruit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJ6M4iI1Epz3_Tv1FYh3R9nArb1_4eXlcefNv6ekHyhItFabD_6HLQkqIxdUZhJF7XQ6ocDcSOvN2Zk8Ki4NgwnjuD0rAip5m7tTGbdSWpWEoSv31mr8gRZGvlhkh8usYpYV45ntCq-4/s1600/blender.BMP" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJ6M4iI1Epz3_Tv1FYh3R9nArb1_4eXlcefNv6ekHyhItFabD_6HLQkqIxdUZhJF7XQ6ocDcSOvN2Zk8Ki4NgwnjuD0rAip5m7tTGbdSWpWEoSv31mr8gRZGvlhkh8usYpYV45ntCq-4/s320/blender.BMP" width="240" yda="true" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
In my experience, you can keep the smoothie in the fridge for a day. It melts down and/or starts to separate a bit but you can reblend with some ice before serving to revive it.<br />
<br />
You can experiment with all kinds of fresh or frozen fruits, juices or even veggies. You can throw fresh spinach or kale in for a huge boost of healthy without altering the flavor. (You will end up with a green beverage though.) Peanut-butter, banana and almond milk is also a stellar combo.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-47470595304608305422012-03-05T15:34:00.000-08:002012-03-05T15:34:39.546-08:00Chicken Tacos with Pineapple SalsaAs the countdown to Spring begins - I'm already looking forward to warmer temps and grilling season thus my taste buds were craving something light, fresh and tropical this past week. The secret to a great taco in my opinion is three fold:<br />
<br />
1) a super flavorful marinade or spice rub<br />
2) a buttery-toasty <u>warm</u> tortilla<br />
3) lots of texture in the toppings<br />
<br />
In this case I concocted a chile-garlic-citrus marinade, slicing the chicken breasts in half lengthwise to maximize the flavor and to reduce marinading time. I warmed delicious organic corn tortillas in a buttered skillet just before filling them and I topped the tacos with a crunchy pineapple salsa and creamy avocado slices... so in my opinion they met all requirements.<br />
<br />
<em>Serves 4</em><br />
<br />
3 boneless, skinless chicken breasts (Organic!), halved lengthwise so they are half their original thickness<br />
10-12 small Corn or flour tortillas<br />
2 ripe avocados, sliced and spritzed with lime juice to avoid browning<br />
Fresh lime for garnish<br />
<br />
Marinade:<br />
1/4 cup olive oil<br />
2 cloves of garlic, grated<br />
zest and juice of 1 lime<br />
juice of half an orange<br />
1/2 teaspoon chile powder<br />
1/2 teaspoon cumin<br />
1/4 teaspoon ground coriander<br />
1/2 teaspoon cayenne<br />
1 tablespoon soy sauce<br />
1 teaspoon brown sugar<br />
1 heaping tablespoon of fresh cilantro, chopped<br />
<br />
Combine all of the ingredients in a bowl. Pour the marinade over the chicken in a ziplock bag. Seal the bag well and massage the chicken so that it is evenly coated with the marinade. Place in the fridge to marinade for at least 1 hour, up to 3 hours. <em>(This would also be great with shrimp! Reduce the marinade time to 30-45 minutes max to avoid making ceviche out of them.)</em><br />
<br />
Grill the chicken or as I did here- cook the chicken in a skillet over medium high heat until browned and cooked through- approx 3 minutes per side. Let rest for 10 minutes before slicing thinly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNt-sI7AtIiIj36-W2YNzJoR-moqSit1PtaHUn2AV2er5PszlwzMIdWUiG64psOPqkpyyKrzAEuSS9vpzxpPK8e21g16Bk3yU0ObpptedON6PXP_HaZTNwF5M1g2q5BomGvz_u50R8a4/s1600/tacoschicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNt-sI7AtIiIj36-W2YNzJoR-moqSit1PtaHUn2AV2er5PszlwzMIdWUiG64psOPqkpyyKrzAEuSS9vpzxpPK8e21g16Bk3yU0ObpptedON6PXP_HaZTNwF5M1g2q5BomGvz_u50R8a4/s320/tacoschicken.JPG" uda="true" width="320" /></a></div>
<br />
Salsa:<br />
2/3 cup fresh pineapple, diced<br />
1/4 cup bell pepper, diced<br />
1/4 cup red onion, diced<br />
1/2 a fresh jalepeno pepper, minced (more if you like it hot!)<br />
2 tablespoons of cilantro, chopped<br />
juice of half a lime<br />
pinch of salt<br />
<br />
Combine all of the ingredients in a bowl- cover and chill until ready to use. Can be made a day before.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9G3KEczDDdjqJoQMu8S8avZSutQfLFiAHiPAwcRB9jqjun60Pb58E2ct6eQVTObIhxHzKTgt9FEjG0bAMac-EVk56XGLRT-zW7ziP2ccBgI86zcrz2exuGJFOPjT7MEf9iJ90oEO3HDY/s1600/tacossalsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9G3KEczDDdjqJoQMu8S8avZSutQfLFiAHiPAwcRB9jqjun60Pb58E2ct6eQVTObIhxHzKTgt9FEjG0bAMac-EVk56XGLRT-zW7ziP2ccBgI86zcrz2exuGJFOPjT7MEf9iJ90oEO3HDY/s320/tacossalsa.JPG" uda="true" width="320" /></a></div>
<br />
Using a griddle or a large skillet- melt some butter or vegetable oil over medium heat. Toast the tortillas on one side for 1-2 minutes. If using corn tortillas (my preference) the fat softens them, making them less likely to split apart when you pick them up. If they are thin, I also recommend doubling them up to avoid breakage.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoW4NBUKXjq1hV124YyK_z-Tz71CBZNsXTAkFcaHXGucNgUeOj0kkp_cYGCqiMUBisYOg9YXXVHrZoeuo8sHM46KuSZo24CBMyhskJEiaBZprKk6fFfPqOSH5CLV7veV7yDpDhr-Nji0/s1600/tacosdone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoW4NBUKXjq1hV124YyK_z-Tz71CBZNsXTAkFcaHXGucNgUeOj0kkp_cYGCqiMUBisYOg9YXXVHrZoeuo8sHM46KuSZo24CBMyhskJEiaBZprKk6fFfPqOSH5CLV7veV7yDpDhr-Nji0/s320/tacosdone.JPG" uda="true" width="320" /></a></div>
<br />
Fill the tortillas with a few strips of chicken, a tablespoon or so of salsa and a few slices of avocado. Serve with additional lime wedges and hot sauce. I like to serve black beans and rice on the side. This time I actually made brown rice and lentils spiced with cumin and topped with caramelized onions which was a yummy (and healthy) compliment. Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-26282849182272178932012-03-05T14:34:00.001-08:002012-03-05T14:35:18.412-08:00Graham Cracker Toffee<div class="separator" style="clear: both; text-align: left;">
This is a super easy and delicious snack that I stumbled upon when searching for "graham cracker" recipes online. I had a mega-size box of graham crackers left over from a smores party and was looking for a fun way to use them. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While it takes all of 15 minutes to prepare, it makes for a fun and festive treat for teachers, neighbors or to keep on hand in your freezer for those late night choco-cravings.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
16 graham crackers</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup (2 sticks) butter</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup white sugar</div>
<div class="separator" style="clear: both; text-align: left;">
pinch of salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla</div>
<div class="separator" style="clear: both; text-align: left;">
2 cups semi sweet chocolate, chopped or chips</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup of pecans, chopped</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
First- Preheat oven to 250 and then line a 15 x 10 x 1 inch baking sheet <em>or jelly roll pan</em> with foil. Arrange the graham crackers in the bottom of the pan.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKHz1O5uLH74i1D9z1-hgB5C8N6kZTWB0KkDu-6xR4S4Tsz7KtFvBTlTdKecCkjxV7kKW_UWep2DQJXZxPzxo86J-jgWeweRIJnVfhkLGEw3KeFWxBhyphenhyphenH_5uyu3WcNjq-_sZwHaOGmtI/s1600/toffeegrahams.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKHz1O5uLH74i1D9z1-hgB5C8N6kZTWB0KkDu-6xR4S4Tsz7KtFvBTlTdKecCkjxV7kKW_UWep2DQJXZxPzxo86J-jgWeweRIJnVfhkLGEw3KeFWxBhyphenhyphenH_5uyu3WcNjq-_sZwHaOGmtI/s320/toffeegrahams.JPG" uda="true" width="320" /></a></div>
<br />
Second- combine the butter and sugars in a sauce pan. Cook over medium heat until the butter is melted and the mixture is just bubbly- reduce the heat to low and let cook for 4 minutes. Remove from heat and stir in the vanilla and a pinch of salt before pouring the caramel mixture over the graham crackers. Have a spatula handy to help spread the mixture evenly before it starts to set. Bake the crackers with the toffee for 10 minutes.<br />
<br />
Meanwhile, chop the pecans and the chocolate if using a bar.<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcnWvdPWt5i-NjGQl4Zu1qKYdVCZDYRnuyjR3BHNrW_qDhaVYLXOyrErcY1IBqww0a90ZjRyktL0c0lUFacgmWfM3Z0E2jY4dqkkwjm09qWZMzVC8arWkRcJBPogoqKIqUOi2F2IzQJ8/s1600/toffeepecans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcnWvdPWt5i-NjGQl4Zu1qKYdVCZDYRnuyjR3BHNrW_qDhaVYLXOyrErcY1IBqww0a90ZjRyktL0c0lUFacgmWfM3Z0E2jY4dqkkwjm09qWZMzVC8arWkRcJBPogoqKIqUOi2F2IzQJ8/s320/toffeepecans.JPG" uda="true" width="320" /></a></div>
<div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
When the pan comes out of the oven, sprinkle the chocolate over the warm toffee and let sit for a minute or two until the chocolate is melted. Spread the chocolate with a spatula and then sprinkle the pecans over the chocolate, pressing gently to help them sink in.</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLuvFwhD71NBWN8hx_mVT2DBiZKZpGBHRlI_ZU3v2OnPzYVdNHJoe4w4Dj2vk340yT6yfeXjVs2RsKKT5T7wWKIsooMmvyengItsx6vwaGwpH-NbLtoctYjtya7bUEp0cyl-J0ZuoIas/s1600/toffeechocmelt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLuvFwhD71NBWN8hx_mVT2DBiZKZpGBHRlI_ZU3v2OnPzYVdNHJoe4w4Dj2vk340yT6yfeXjVs2RsKKT5T7wWKIsooMmvyengItsx6vwaGwpH-NbLtoctYjtya7bUEp0cyl-J0ZuoIas/s320/toffeechocmelt.JPG" uda="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Place the pan in the fridge (or outside if you've had cooler temps like us) for 10 minutes or until the chocolate has cooled and it is completely set. Break the toffee into pieces and enjoy! Store in an airtight container. Again also freezes well. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLFWOxWMyxpJaaScj4de0FJxmEvhvcrQua5NO3nVJ_wH3PmUVOG01Q1CSP6tGJ7Wotoc8GZ0KHjDD8fAc2eoAL2ZVwO4nUX8tOND3_uQniQZshESwOiPjGkf9Ax-19nkKTDkM_2mhj8k/s320/toffeedone.JPG" uda="true" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You could play around with various toppings. You could add chopped pretzels, peanuts, M&M's, Reece's Pieces, etc. The same recipe using saltine crackers in place of graham crackers is also delicious! The salty contract and thin crispiness also works well.</div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-45524227794216814272012-02-29T18:45:00.000-08:002012-02-29T18:45:11.396-08:00Broccoli QuicheTo some, quiche might sound frou frou and girly, but a quiche done properly is actually decadent and rather hearty. I love it because it is so versatile. It works for breakfast, lunch or dinner, its an easy weeknight meal or a dish to impress company for brunch, and you can jazz it up with an infinite combination of mix-ins. It is perfect for vegetarians or meatless Mondays. Plus almost anything that comes in or on a buttery, flaky pastry crust is a winner in my book.<br />
<br />
This broccoli variation has a nice savory little kick to it thus was great for dinner served with an arugula salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UytQyBkeir5ZzxVWkt3kSGhdaB6QTIRjq3fpAwEyOGjDpSHzyPkMkkrnWNnXtKvE7zquq8Sa1ZWzycAtwZJwFTzeYMVBZQYsUOjlbszfYxfE7sH8-WXw8wwEKvd3ey_HylWCDpfhdgC4/s1600/qplated+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UytQyBkeir5ZzxVWkt3kSGhdaB6QTIRjq3fpAwEyOGjDpSHzyPkMkkrnWNnXtKvE7zquq8Sa1ZWzycAtwZJwFTzeYMVBZQYsUOjlbszfYxfE7sH8-WXw8wwEKvd3ey_HylWCDpfhdgC4/s320/qplated+slice.JPG" uda="true" width="320" /></a></div>
<br />
Ingredients:<br />
<br />
3 cups of broccoli florets<br />
1 garlic clove, thinly sliced<br />
1/3 cup bell pepper, diced<br />
pinch of red pepper flakes<br />
8 eggs<br />
1/2 cup half and half<br />
1/2 cup creme fraiche (or sour cream)<br />
1/2 cup (generous) good parmesan cheese<br />
salt and pepper<br />
1 pie crust (I used a store bought one that you simply unroll into the pie plate)<br />
<br />
Preheat the oven to 400 degrees.<br />
<br />
First- I lined a <strong>deep dish</strong>, 9 inch pie plate with the pie crust. (You might need a 10 inch plate based on the volume if its shallow.) I pressed the dough into the bottom and up the sides and then pricked it all over with a fork. You can bake it as is although it tends to shrink and puff up a bit. To get around that, I lined the dough with foil and then filled the shell with my "pie weights" which are actually dried beans that I keep in a jar for such purpose. I baked the shell for 10 minutes with the weights and then another 10 minutes after removing the foil and the weights. The shell looked cooked but not yet golden brown- it continues to cook once you fill it. When the pie crust is done, turn the oven down to 365 degrees. Yes that's right- half way between 350 and 375. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpPYjRPNL9OmCHMhwXzvL40jR8Mt6P1v0a5cv7oGWaj_lv0vTyKvlsFRFO3pZ_E6A5xosrMuyVc93AvgS7vNBFWkMTSZK_rFu5jqVBv8ZtI6mU7gmesKJy5YUncwxF-UWhOq_nT2FRmWb/s1600/qcrust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpPYjRPNL9OmCHMhwXzvL40jR8Mt6P1v0a5cv7oGWaj_lv0vTyKvlsFRFO3pZ_E6A5xosrMuyVc93AvgS7vNBFWkMTSZK_rFu5jqVBv8ZtI6mU7gmesKJy5YUncwxF-UWhOq_nT2FRmWb/s320/qcrust.JPG" uda="true" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Second- I prepared the veggies. I warmed 1 tablespoon of olive oil over medium heat and then added the garlic to the pan- cooking for one minute until just barely looking golden around the edges. Next I added a pinch of red pepper flakes and the diced bell pepper and cooked 1 minute before adding the broccoli. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjGbxyek8VOgGK55nOHoahIaLaKcPsAcumMNlUJa6IlXN3HB-iM2-g0nkMwuEXgWCwNn0u-h7D423l6PP02UKOid-knNzSjyVTZLiP_eolOqxl1nbRmmqGuAyceOoEzavZY7yEoH37XV0/s1600/qgarlic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjGbxyek8VOgGK55nOHoahIaLaKcPsAcumMNlUJa6IlXN3HB-iM2-g0nkMwuEXgWCwNn0u-h7D423l6PP02UKOid-knNzSjyVTZLiP_eolOqxl1nbRmmqGuAyceOoEzavZY7yEoH37XV0/s320/qgarlic.JPG" uda="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I tossed it all together to coat the vegetables with the garlic infused oil. The broccoli turns bright green after about 1 minute- at which point I added 2 tablespoons of water to the pan and then covered it with a lid. I let the broccoli steam for about 2 minutes- or until it was barely tender and still bright green. <em>It will continue to cook through in the oven.</em> I let this mixture cool for a few minutes.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYSDl7ImudBvxX1eLURuhQFyKXglCWf3ZwJgBlNbrIscdCHUAtVQcxecgpvvfRF3BVSNLiPGkTk5y3v6LDcw7RCG480SbmmXkHEdIt6ugJs6zKXA44lVl9rB2Iw6-9hxBmH2HIFF8PDSg/s1600/qveg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYSDl7ImudBvxX1eLURuhQFyKXglCWf3ZwJgBlNbrIscdCHUAtVQcxecgpvvfRF3BVSNLiPGkTk5y3v6LDcw7RCG480SbmmXkHEdIt6ugJs6zKXA44lVl9rB2Iw6-9hxBmH2HIFF8PDSg/s320/qveg.JPG" uda="true" width="320" /></a></div>
<br />
Lastly- I whisked together the egg mixture. I combined the eggs, half and half, creme fraiche, a pinch of salt and a few grinds of pepper in a large bowl. I then mixed in the cooled veggie mixture and the parmesan cheese before pouring it all into the prepared pie shell.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnKh7GB-PQVD5fxerztCEoVs9UKBYDm1IiIgGE7d5DrxLDoF-z3lb1A-uxuO9IZqltnNnDNMkm_B1Z7ugP7VFCdOmUT32p1OYPPxhyGzwhqPnaWITd6m2H6j8kSndwQN7gZ53OnMwyi4n/s1600/qingred.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnKh7GB-PQVD5fxerztCEoVs9UKBYDm1IiIgGE7d5DrxLDoF-z3lb1A-uxuO9IZqltnNnDNMkm_B1Z7ugP7VFCdOmUT32p1OYPPxhyGzwhqPnaWITd6m2H6j8kSndwQN7gZ53OnMwyi4n/s320/qingred.JPG" uda="true" width="320" /></a></div>
<br />
The quiche bakes for 30-35 minutes depending on the size of your dish. You are aiming for the point when the filling barely jiggles when you move the pan and a knife inserted in the center comes out pretty clean. Catching it when its JUST set ensures its light and custardy and perfect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqVeANJ71eOtRMS0Flubz-piB2_MREY4_nXFBA__dXmzQA9mFkx5nZW3cCIZLC6ghxO26WygpTftEeEOpGl2T0OM0IA7g4UJIsxJKoFaqEmORvXg65QaDdkYG5E4_21C50b7nuvbD9pVM/s1600/quiche+last.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIqVeANJ71eOtRMS0Flubz-piB2_MREY4_nXFBA__dXmzQA9mFkx5nZW3cCIZLC6ghxO26WygpTftEeEOpGl2T0OM0IA7g4UJIsxJKoFaqEmORvXg65QaDdkYG5E4_21C50b7nuvbD9pVM/s320/quiche+last.JPG" uda="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Serve the quiche warm or at room temperature. It can be reheated in a 275 degree oven if need be. I would say this quiche should serve 6-8 people however I should warn you, my husband ate a solid third of it himself in one sitting which I suppose means he liked it! I know I did...</div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-8697422525726206332012-02-11T07:20:00.000-08:002012-02-11T07:21:04.095-08:00Apple Crumble<div class="separator" style="clear: both; text-align: left;">
Blogger.com and I have been quarreling about vertically oriented photos all morning so you might want to put your sideways glasses on before reading... </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My mom always made apple crumble (or as some say apple crisp) when I was growing up. While I love apple desserts of almost any variety- a crispy oatmeal streusel crust atop perfectly spicy-sweet-tangy tender apples can't be beat. I typically have all of the ingredients for this recipe on hand at any given time so it is often the perfect answer to weeknight sweet tooth attack or an impromptu dinner party.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<em>This recipe serves 4. Preheat oven to 350 degrees.</em><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Apple Filling:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
3 large apples (I like honeycrisp or granny smith)</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 cup brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon cinnamon</div>
scant 1/2 teaspoon nutmeg<br />
zest of an orange (only use half)<br />
zest of a lemon (only use half)<br />
juice of a lemon<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Peel and slice the apples. I slice the apples as thinly as possible to ensure they get nice and tender while baking. Toss the apple slices in a large bowl with all other ingredients until the apples are evenly coated. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVuqWMG6yDtlEmntdyVTFhMssN6eQlric4TkRGlpPuKa4f2d7kJxfz6HtnFS2YoqPBMVKbotGWqizjAD27rwjDYMLFz1Wq1VcmbSfDh5vjPAIErEPei1ZeHQJvoTLEJX3AVEc1qDhMbH9/s1600/apples+zest1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVuqWMG6yDtlEmntdyVTFhMssN6eQlric4TkRGlpPuKa4f2d7kJxfz6HtnFS2YoqPBMVKbotGWqizjAD27rwjDYMLFz1Wq1VcmbSfDh5vjPAIErEPei1ZeHQJvoTLEJX3AVEc1qDhMbH9/s320/apples+zest1.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Transfer the apples to a medium size BUTTERED baking dish. A 9 x9 square dish would work, I like an oval dish because that's what my mom always used.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvQwPWdz3FdelOjmbMTCMoPpacuc4NrGRXQZisuZBUHRW_uo75ERKTOIW1jDl1NAGvSrURcQ36HMNq6vLQaoMh4DFLsWG4pQKBd-agABe5hkzAMKjbbIlmOxfo4uavhL766KFgycSjOSe/s1600/apples+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvQwPWdz3FdelOjmbMTCMoPpacuc4NrGRXQZisuZBUHRW_uo75ERKTOIW1jDl1NAGvSrURcQ36HMNq6vLQaoMh4DFLsWG4pQKBd-agABe5hkzAMKjbbIlmOxfo4uavhL766KFgycSjOSe/s320/apples+done.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Crumble Topping:</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3/4 cup flour</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 cup oatmeal</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1/2 cup of brown sugar</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1/4 cup white sugar</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
pinch of salt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
1 stick of cold butter, diced</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<em>**I actually added 1 tablespoon of <u>ground</u> flax seed as well which packs a mega nutritional punch of omega threes. You won't even notice its there.</em></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
The easiest way in my experience is to measure all ingredients into a standing mixer fitted with the paddle attachment. Mix on medium speed until the mixture starts to come together into large crumbs. This could take 1-2 minutes. If you let it go too far, it will come together like a cookie dough which is hard to spread over the apples- so keep an eye on it.<br />
<br />
If you don't have a standing mixer- you can use your hands to work the ingredients together, rubbing the mixture between your fingers to break down the butter into crumbs.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Spread the topping over the apples- you might have a bit more topping than you need, but I like a nice thick crunchy layer on mine so I pack on as much as I can...It's my favorite part.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
I set the dish on top of a cookie sheet lined with foil to catch any crumble pieces that try to escape and then bake for 1 hour. The top should be golden brown and you'll see caramely bubbles all around the edges.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2QnzrufVMqCBjHJi5PcH0Sy0bD_cmOyqqpgSdXPoi0HpYARu41Ga1K_aAZqK_D9lwFkW4Bhr2TnAlSqQUf_zKijKeaz1Gr_AcIPvFWXW3KESVU0-2s_GIWLF3-bRVa8qdHtp2OcU7ubz/s1600/crisp+baked+whole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2QnzrufVMqCBjHJi5PcH0Sy0bD_cmOyqqpgSdXPoi0HpYARu41Ga1K_aAZqK_D9lwFkW4Bhr2TnAlSqQUf_zKijKeaz1Gr_AcIPvFWXW3KESVU0-2s_GIWLF3-bRVa8qdHtp2OcU7ubz/s320/crisp+baked+whole.JPG" width="320" /></a></div>
<br />
Let cool on a wire rack for 20 minutes (the wait can be excruciating, sorry) and then serve warm with vanilla ice cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rt7mpHJpCapJ7I0y2JbgZhi2hWFXlaVzahq2dRxFbV8q2mIO4fG6bTZ6z6gt1xIUwQn273gQCIwTvuGD4-cyc5oK2aV3j45a8AJNa0RAxXBcfj24Vm1ruKok8YybFwi3h3uW_wONqJKo/s1600/apple+with+ic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rt7mpHJpCapJ7I0y2JbgZhi2hWFXlaVzahq2dRxFbV8q2mIO4fG6bTZ6z6gt1xIUwQn273gQCIwTvuGD4-cyc5oK2aV3j45a8AJNa0RAxXBcfj24Vm1ruKok8YybFwi3h3uW_wONqJKo/s320/apple+with+ic.JPG" width="320" /></a></div>
<br />
The soft apples literally melt in your mouth while you get a hearty crunch from the topping. The balance of flavors from the citrus and warm spices is wonderful. It really gives it that special something.<br />
<br />
More of my favorite fruit crumble combinations:<br />
*<a href="http://www.foodnetwork.com/recipes/ina-garten/peach-and-raspberry-crisp-recipe/index.html">Peaches and raspberries or blackberries</a><br />
*<a href="http://accidentalsyrup.blogspot.com/2010/04/strawberry-and-rhubarb-crumble.html">Strawberry-rhubarb</a><br />
*<a href="http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/">Pear-cranberry</a><br />
*<a href="http://www.honeyandjam.com/2011/06/cherry-almond-crumble.html">Cherry-almond</a>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-22059977598284941692012-01-26T07:36:00.000-08:002012-01-26T07:37:10.615-08:00Peanut Butter Banana OatmealSo this recipe might not seem blog worthy at first but I'm telling you- this little trick shared with me by a friend has changed my life for the better. I can't help but think this would be a big hit with the kids too. I've always loved oatmeal but I tend to steer clear of the sickeningly sweet stuff that comes in a little packet. I'm a big fan of the classic Quaker Old Fashioned Oats in the cardboard container. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vV4fx_dmB2x_VRVdtG5UrfyLE02qmQqiWE77LXCwqiRYeHXhe6mg8k9ProyFv6kgBTQkeW8PNTZHBKJyfika7huy-bAPkVJ0lUWjZ1WXtEAUfOoKjtFEo4ls-5yqmWT2AIOEjv-8_ZrZ/s1600/quaker-old-fashioned-oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vV4fx_dmB2x_VRVdtG5UrfyLE02qmQqiWE77LXCwqiRYeHXhe6mg8k9ProyFv6kgBTQkeW8PNTZHBKJyfika7huy-bAPkVJ0lUWjZ1WXtEAUfOoKjtFEo4ls-5yqmWT2AIOEjv-8_ZrZ/s200/quaker-old-fashioned-oatmeal.jpg" width="135" /></a></div>
Bob's Red Mill has a great Gluten Free Rolled Oats variety and a Steel Cut Oat option that I really like as well. (Likely in the health foods section of your grocery store.) Both are going to take longer (10-15 mins) to cook however.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9brY0J_qwxQgULrtNbH6IykfY24RP6JhahPQtLFO12JmcU1NBR0ua-1pAK0JScLlpGyhDR8zKUohcjRmicT3BrYXA_e9TDI41NrLDOIjWZyrTPz0ZvPcb5K4P7xCtpwLilgcn_56Dh-z/s1600/BobsRedMillGlutenFreeOats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9brY0J_qwxQgULrtNbH6IykfY24RP6JhahPQtLFO12JmcU1NBR0ua-1pAK0JScLlpGyhDR8zKUohcjRmicT3BrYXA_e9TDI41NrLDOIjWZyrTPz0ZvPcb5K4P7xCtpwLilgcn_56Dh-z/s200/BobsRedMillGlutenFreeOats.jpg" width="150" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
1) Prepare the oats per the package instructions using water versus milk. <em> I don't like the gumminess that results from boiling them in milk. Don't worry- we'll add ample "creaminess" here in a minute.</em> <br />
<br />
2) Remove the oats from the heat and add 1 tablespoon of your favorite peanut butter (almond butter is delicious as well) per serving of oats prepared. Stir the the peanut butter into the oats as it melts, resulting in a luxuriously smooth and creamy concoction.<br />
<br />
3) Transfer the oatmeal to a bowl and top with your favorite combination of the following:<br />
<br />
* Sliced fresh banana<br />
* Clover Honey (Go Local!!)<br />
* Dark Brown Sugar<br />
* Cinnamon<br />
* Toasted pecans, walnuts or almond slices<br />
* Semi sweet chocolate chips <em>Toss them on while warm and they melt into the oatmeal- this tastes more like dessert than breakfast!</em><br />
<em>* </em>A splash of milk<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswscGFBj9mVMSma9gVrjb-0E4pyrzUFf-tfniaEYFjZubFEpxUMu1LWKajFBhCKpYNKCg3VqelNp5XMo_HdFeVD2YVX4xTpiIhXpArmtuumbTCVdU-hGr5j9jU7Xq139XQC1r5G6dhqMJ/s1600/oats.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhswscGFBj9mVMSma9gVrjb-0E4pyrzUFf-tfniaEYFjZubFEpxUMu1LWKajFBhCKpYNKCg3VqelNp5XMo_HdFeVD2YVX4xTpiIhXpArmtuumbTCVdU-hGr5j9jU7Xq139XQC1r5G6dhqMJ/s320/oats.JPG" width="240" /></a></div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I'm telling you this is the true breakfast of champions. The boost of protein from the nut butter helps keep you full longer and gives you a huge flavor boost without the need for a bunch of sugar.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I also promise you that if you use the standard old fashioned oats (cook time is 3 minutes)- the entire process, start to finish takes 5 or 6 minutes max. I know its hard to get motivated to <em>cook </em>a weekday breakfast but there is something about starting the day with a warm, hearty meal (and a great cup of coffee) to get things off on the right foot.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Zqz4ZPO19AjpuUC00VoAdd2hjcIjCOG0Xz0WXmsDJYz_Z-EiVnRKTzOghULAhvjMyEZNwHRMmwrN-_AarsFnLHF_ymCN_QgLm-sQn87EpTE325axkZm_rFtvk8i6K88JQ_ELfxbcEHv/s1600/oats1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Zqz4ZPO19AjpuUC00VoAdd2hjcIjCOG0Xz0WXmsDJYz_Z-EiVnRKTzOghULAhvjMyEZNwHRMmwrN-_AarsFnLHF_ymCN_QgLm-sQn87EpTE325axkZm_rFtvk8i6K88JQ_ELfxbcEHv/s320/oats1.JPG" width="240" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com2tag:blogger.com,1999:blog-6129678134418355699.post-73189927112067162862012-01-22T19:27:00.000-08:002012-01-22T19:27:41.195-08:00Provencal Vegetable Soup with PistouAn indulgent Holiday season followed by a work trip to food mecca Charleston, SC and then a three day weekend of excess in Las Vegas means that we have officially arrived at pocket-book-and-waistline-friendly-recipe month on Accidental Syrup. I hesitate to preface this post this way because the recipe honestly is scrumptious. While low fat and low cal its packed with hearty beans and vegetables and the bright flavors of garlic and herbs. I googled "hearty soups" and stumbled across <a href="http://www.saveur.com/article/-/Fall-Soups">a fantastic sampling from Saveur magazine.</a> I thought a mix of vegetables would be particularly light and healthy (and as we know I lean French these days) so I jumped on the <em>Soupe au Pistou. </em>(Note: pistou is in essence the French equivalent of pesto.)<br />
<br />
The great thing about this recipe is that you could easily use whatever mix of veggies strikes your fancy. I took a few liberties from <a href="http://www.saveur.com/article/Recipes/Soupe-au-Pistou-Provencal-Vegetable-Soup-with-Pistou">Saveur's original recipe.</a><br />
<br />
Ingredients for the soup:<br />
<br />
2 ounces of pancetta or bacon, diced<br />
1 large onion, chopped<br />
2 large stalks of celery including the tops, diced<br />
3 carrots, peeled and diced<br />
3 garlic cloves, grated or minced<br />
5 sprigs of fresh thyme, chopped<br />
1/2 teaspoon red pepper flakes<br />
2 bay leaves<br />
1 zucchini, diced<br />
1/2 a small head of green cabbage- halved again, cored and sliced into quarter inch strips (approx 4 generous cups total)<br />
1- 28 oz can of diced tomatoes with juices (reserve one tablespoon of chunks for the pistou)<br />
8-9 cups (or 2 cartons) chicken stock<br />
2- 15 oz cans of cannellini beans, drained and rinsed<br />
<br />
<em>**Omit the pancetta/bacon and swap out vegetable stock for the chicken stock to make this vegetarian friendly.</em><br />
<br />
Heat a large heavy bottom pot with a tablespoon of olive oil over medium heat. Add the pancetta/bacon and cook until crispy and golden brown. Remove the bits from the pot with a slotted spoon (drain on a papertowel to the side) and add one more tablespoon of olive oil to the pot with the renderings. Next add the onion, carrot and celery and cook for 5-7 minutes until the onions are soft but not brown. Stir in the garlic, thyme, and red pepper flakes and cook one minute more.<br />
<br />
Then add the cabbage, diced tomatoes, chicken stock and bay leaves. Cook everything together over medium heat for 15-20 minutes. Reduce the heat to medium-low, add the zucchini and beans and cook for another 15-20 minutes or until the cabbage is tender. (I let mine simmer on low-low heat for a while longer until we were ready to eat.)<br />
<br />
Meanwhile, you can make the pistou. Measure all of the below ingredients directly into a food processor fitted with a metal blade (or a blender would work too.)<br />
<br />
2 cups of fresh basil<br />
1/2 cup of parmesan cheese (I used pecorino) <br />
3 tablespoons of olive oil<br />
1 large clove of garlic<br />
1/2 teaspoon salt<br />
1/2 of a roma tomato, diced or a few of the diced tomatoes reserved from the soup<br />
<br />
Pulse or blend until almost smooth (like a pesto). Set aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgKUB_xQL7K3IH3wQvA7wOTyaJFWYwzB6_aQpeiQa18JGs9q2VZ33ZTuP-KXhWHCaHZeI1lgy_HzUR50ASVmszPFCJ3ySrxgu0XEc4fGP_jNfLDdciWy_Av20MHzMb1gCBU8J3cOfAs-Q/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgKUB_xQL7K3IH3wQvA7wOTyaJFWYwzB6_aQpeiQa18JGs9q2VZ33ZTuP-KXhWHCaHZeI1lgy_HzUR50ASVmszPFCJ3ySrxgu0XEc4fGP_jNfLDdciWy_Av20MHzMb1gCBU8J3cOfAs-Q/s320/photo.JPG" width="240" /></a></div>
<br />
Garnish each bowl of soup with a scant teaspoon of the pistou on the top (and a few of the crispy pancetta bits if you want to splurge a little.) The smell of the garlic and the fresh basil wafts up at you as the pistou melts into the soup. It really kicks what at first seems like a basic veggie soup up to another level.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDuwtqoG0vtSWJk314KRgf67EL4SxRntJ0e5y2dAEZjyTj8b52go9eDp6w7Zx0ypze6lojejrrPOTnlPgG3A6R1bfQznT1hnquRsKR9JhPtLMayqn75kRcTh93mItw4f22146KNbVB1FJ/s1600/SOUPPP.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDuwtqoG0vtSWJk314KRgf67EL4SxRntJ0e5y2dAEZjyTj8b52go9eDp6w7Zx0ypze6lojejrrPOTnlPgG3A6R1bfQznT1hnquRsKR9JhPtLMayqn75kRcTh93mItw4f22146KNbVB1FJ/s320/SOUPPP.JPG" width="240" /></a></div>
<br />
I personally appreciate soup first and foremost as the perfect excuse for bread. I made a delicious iteration of my <a href="http://accidentalsyrup.blogspot.com/2011/03/brown-butter-soda-bread.html">Brown Butter Soda Bread</a> from last year to accompany the soup. I substituted fresh thyme for the rosemary and 1/2 cup of grated pecorino romano cheese for the black pepper. I also used plain melted butter versus browned and dusted the tops of the dough with additional cheese after I brushed them with the egg wash. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzI3cGWmMWODmbNMmA9R2pPl4NrKqRvZZKK0cn-lQHI2k9G2EHvgjR8se2aLSKdMnKVeOIJ0pdOKvFMPguBFfZxdCzgVyw6A63MVZ4sBdQFpflcQJNWosnC4Zv6tEWvIx46ha1xdQbZoi/s1600/soup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzI3cGWmMWODmbNMmA9R2pPl4NrKqRvZZKK0cn-lQHI2k9G2EHvgjR8se2aLSKdMnKVeOIJ0pdOKvFMPguBFfZxdCzgVyw6A63MVZ4sBdQFpflcQJNWosnC4Zv6tEWvIx46ha1xdQbZoi/s320/soup2.JPG" width="240" /></a></div>
<br />
A big bowl of steamy soup and a warm slice of fresh bread is the perfect weeknight winter meal. I froze two servings for a rainy day and we enthusiastically enjoyed left overs all week. Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-20316926306419800572012-01-19T08:38:00.000-08:002012-01-19T08:39:24.592-08:00Ile Flottante (or Floating Island)By now you're onto my small obsession with all things French. 2011's trip to Paris might have stoked the flame but truly its been there for quite some time. My first recollection of being smitten with <em>la cuisine francaise </em>was actually in middle school. Living abroad in Saudi Arabia, our close friends were the closest thing to family therefore we spent many a holiday and holiday meal together. Our friend Susan Elving made <em>Coq au Vin</em> one year for New Year's Eve and she made <em>Ile Flottante </em>or Floating Island the next year I believe it was for Christmas Eve. I remember both meals very distinctly to this day and these French classic dishes remain a few of my favorites. If you're not familiar with Floating Island, it is delicate, light as air meringue literally <em>floating</em> on a puddle of creme anglaise (or custard sauce) topped with caramel. It is what I like to think of as "angel food" for a special occasion.<br />
<br />
Susan brought the Floating Island dessert to our house. The meringue and custard were made ahead but my little sister and I got to watch her make a fantastic "web" of caramel. Spoiler alert: I was not able to recreate the net of sugar this go round - I ended up with a soft caramel sauce instead- but I intend to attempt again pending some further research. Susan cooked sugar down to a caramel (to thread stage I believe) that was then pulled into strands as thin as a spider's web and tangled together to form an avant garde kind of hat atop the meringues. The sugar then hardened to crispy which added just a slight toasty crunch to the fluffy meringue and silky custard. As you can imagine for two young, curious cooks in training, this was basically a yummy sugar laden art project and thus a big hit.<br />
<br />
I looked at a few pictures online to give you a visual and this was similar to what I remember...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lQrmAmxCskmRy7EJiSPFIX2BzF7NPhapqBVDpJa974PrH6qEmx3L9hrthyUbXVoxIPphoaFFSruFIPZ7eerMaibGe5xhnUxAIGa-tvbKBJyY8ZCMkT2ErNdijQHg2CdEabMBDaEUMRN0/s1600/ileflottantepistache101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lQrmAmxCskmRy7EJiSPFIX2BzF7NPhapqBVDpJa974PrH6qEmx3L9hrthyUbXVoxIPphoaFFSruFIPZ7eerMaibGe5xhnUxAIGa-tvbKBJyY8ZCMkT2ErNdijQHg2CdEabMBDaEUMRN0/s320/ileflottantepistache101.jpg" width="239" /></a></div>
<div style="text-align: center;">
<em>Amazing photo courtesy of <a href="http://www.latartinegourmande.com/">http://www.latartinegourmande.com/</a></em></div>
<br />
I studied a few recipes for the other components and landed on <a href="http://www.foodnetwork.com/recipes/ina-garten/ile-flottante-recipe/index.html">my dear friend Ina Garten's recipe</a>. My Mom and I made this dessert together on New Year's Eve and for the record, she is <strong>the.master</strong> of meringue. I've been aspiring to make mile high meringue as she does on my cream pies for most of my adult hood... to no avail. She tackled the meringues and I made the creme anglaise. Note: The recipe serves 8-10 people. It held up okay for left overs the next day as well.<br />
<br />
<strong>Creme Anglaise:</strong><br />
<br />
4 extra-large egg yolks<br />
1/2 cup sugar<br />
1 teaspoon cornstarch<br />
1 3/4 cups scalded milk<br />
1 teaspoon pure vanilla extract<br />
1 1/2 teaspoons Cognac<br />
Seeds of 1/2 vanilla bean, optional<br />
<br />
**Can be made a day or two ahead of serving<br />
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuySroW1tLsjnrojEUMJb-0DgCHulA0t9gRiMRh_MAIGav_YqSPBHQ80u58Emvy3HN9XThagmPzb4Uk7r1UUn29IRqDQ4_xObfUb8fCbk5IOYzpEuQccqNVXhlzWHfwGxLuKvUVMmu-3z/s1600/custard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuySroW1tLsjnrojEUMJb-0DgCHulA0t9gRiMRh_MAIGav_YqSPBHQ80u58Emvy3HN9XThagmPzb4Uk7r1UUn29IRqDQ4_xObfUb8fCbk5IOYzpEuQccqNVXhlzWHfwGxLuKvUVMmu-3z/s320/custard.JPG" width="240" /></a></div>
<br />
With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!<br />
<br />
Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill until ready to serve.<br />
<br />
<br />
<strong>Meringue: </strong> <br />
<br />
8 extra-large egg whites, at room temperature<br />
1/8 teaspoon kosher salt<br />
1/4 teaspoon cream of tartar<br />
<br />
**You want to make these the day of, especially for company, though a few hours ahead is fine.<br />
Heat the oven to 250 degrees F. Line two sheet pans with parchment paper.<br />
<br />
Beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 8-12 mounds (depending on how big you want the servings to be) of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean. <br />
<br />
**In studying some other recipes, I learned some people actually cook the meringue in molds. You can make individual size or a single large meringue in various shapes. One recipe actually bakes the meringue in a pan lined with caramel sauce almost like a flan. Here are a few other ideas to consider:<br />
<br />
<a href="http://www.marthastewart.com/326557/ile-flottante-with-caramel">Martha Stewart uses a Tube Pan as a mold</a><br />
<a href="http://www.mycookinghut.com/2010/02/28/ile-flottante-floating-island/">A fellow blogger bakes the meringue in a pan and then scoops out servings into a wine glass</a><br />
<a href="http://bakingismyzen.blogspot.com/2011/09/ile-flottante-floating-island-french.html">Pipe the meringue for a more polished presentation</a><br />
<br />
For the caramel sauce... as I mentioned, I went with a smooth, soft caramel sauce as is the most common approach. We actually struggled with Ina's recommendation. We attempted her caramel method twice unsuccessfully. I eventually switched gears and the below method was just right.<br />
<br />
<strong>Caramel Sauce:</strong><br />
<br />
1 1/2 cups sugar<br />
1/2 cup heavy cream<br />
1 teaspoon vanilla<br />
1/2 tablespoon butter<br />
<br />
Measure the sugar into a dry sauce pan over medium heat. Cook, swirling gently until the sugar starts to dissolve and turns golden brown. This takes 4-5 minutes but don't leave it unattended because once it starts to turn to caramel, it goes quickly. Remove the sugar from the heat and pour in the cream and vanilla. (It will bubble like crazy and the sugar will seize up a bit.) Whisk until the sugar dissolves completely. Lastly, whisk in the butter which I think gives it a nice silkiness. **This can also be done the day before- gently reheat when ready to serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_el_wz6IjWt9fohih4yF2dx_8qeTlBOWAZI3FJkGbh0RJmrJ3kcPcKxWw-ntAtTQuOmCS6x8Bu7eQ_XI6KK3WiZ5nu6Hzh-UkTBdNw8lQUDZT94CNEvXfWVhO1WlHAZFgZztojhwKWiTI/s1600/caramel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_el_wz6IjWt9fohih4yF2dx_8qeTlBOWAZI3FJkGbh0RJmrJ3kcPcKxWw-ntAtTQuOmCS6x8Bu7eQ_XI6KK3WiZ5nu6Hzh-UkTBdNw8lQUDZT94CNEvXfWVhO1WlHAZFgZztojhwKWiTI/s320/caramel.JPG" width="240" /></a></div>
<br />
To serve: place 1/3 cup or so of the creme anglaise in your dish of choice. Top with a meringue and drizzle with caramel sauce. You can garnish with some candied almonds as Ina does though it really doesn't <em>need </em>anything else... <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtP4mJFhOAgKzNWpoZ9KVU3cQSGyoflgEXUc-GSZXsl8lDcx74eXXYVCpsmi5EWga6z5JW3tvfEMGT_9g0CrqKDft_at6OjkgoHG0M5RWf9BhoSqdwI8r6n1iJSfDwTdBRAgTVDsW1Xua/s1600/floating+island.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtP4mJFhOAgKzNWpoZ9KVU3cQSGyoflgEXUc-GSZXsl8lDcx74eXXYVCpsmi5EWga6z5JW3tvfEMGT_9g0CrqKDft_at6OjkgoHG0M5RWf9BhoSqdwI8r6n1iJSfDwTdBRAgTVDsW1Xua/s320/floating+island.JPG" width="240" /></a></div>
<br />
I'm telling you the delicate meringue with the creamy custard and toasty caramel is to-die-for. Its like eating a fancy, delicious Parisian cloud.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_dEO1ymWNUaP68NAuNrrnuTZHCNe8b7r4cRK1vn_VFu_vSR2J615Je9BnEIZF-bOxPfbXx_Xr3ukMl5x0vcijbMOhlelJJCJq8WXIhnELCrLwwrFdoGSVf_LrN084NvcYc2-CXdazTMW/s1600/fi+eating.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_dEO1ymWNUaP68NAuNrrnuTZHCNe8b7r4cRK1vn_VFu_vSR2J615Je9BnEIZF-bOxPfbXx_Xr3ukMl5x0vcijbMOhlelJJCJq8WXIhnELCrLwwrFdoGSVf_LrN084NvcYc2-CXdazTMW/s320/fi+eating.JPG" width="240" /></a></div>
<br />
Bon Appetit!Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-47769727464594577742011-12-29T12:50:00.000-08:002011-12-29T13:05:27.972-08:00Braised Bourgignon-Style Short Ribs<div class="separator" style="clear: both; text-align: left;">
There is nothing cozier on a cold winter night than a big bowl of this... </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7zDH0M8p2SA/TvzAs2QJx3I/AAAAAAAABrk/4EQVXL_f7UY/s1600/Picture+521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://4.bp.blogspot.com/-7zDH0M8p2SA/TvzAs2QJx3I/AAAAAAAABrk/4EQVXL_f7UY/s320/Picture+521.jpg" width="320" /></a></div>
<br />
A bottle of great red wine and a fire in the fireplace... That is exactly how John and I kicked off Christmas weekend last Thursday night. Like most inexpensive cuts of beef, short ribs require a low-slow (3 hrs) cooking method but the result is fall-right-off-the-bone tenderness and a gravy that will make you lick your bowl clean.<br />
<br />
Ingredients:<em> Serves 4 with leftovers</em><br />
<br />
<em>Braising:</em><br />
3 1/2 pounds bone in beef short ribs, cut crosswise into 2 inch pieces<br />
3 tablespoons vegetable oil<br />
1 large onion, chopped<br />
2 medium carrots, peeled and chopped<br />
2 celery stalks, chopped<br />
2 tablespoons flour<br />
3/4 of a 750 ml bottle of dry red wine<br />
8 sprigs of flat leaf parsley<br />
6 sprigs of fresh thyme<br />
1 sprig of fresh rosemary<br />
2 fresh or dried bay leaves<br />
1 head of garlic, halved crosswise<br />
3 cups of beef stock (low salt)<br />
<br />
<em>Garnish:</em><br />
3 slices of bacon<br />
1 large shallot- chopped<br />
2 medium carrots, peeled and chopped<br />
1 package cremini or baby bella mushrooms, halved/quartered<br />
2 thyme sprigs, leaves removed<br />
2 tablespoons of brandy or dry vermouth<br />
1/4 cup fresh flat leaf parsley, chopped<br />
<br />
In a large cast iron dutch oven, heat 2 tablespoons of the vegetable oil over medium-high/high heat. Season the ribs generously with kosher salt and black pepper. In two batches, brown the meat on all sides - roughly 2 minutes per side. Don't disturb them except for to rotate after 2 minutes. This allows them to develop a nice crust. Remove and drain on a papertowel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SMIMvK_Y3Qk/TvzCAIik2SI/AAAAAAAABsQ/HNEA_826DrQ/s1600/Picture+515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://2.bp.blogspot.com/-SMIMvK_Y3Qk/TvzCAIik2SI/AAAAAAAABsQ/HNEA_826DrQ/s320/Picture+515.jpg" width="320" /></a></div>
<br />
Pour the fat out of the pan (do not rinse) and add 1 tablespoon of olive oil back to the pot. Lower heat to medium. Add the onion, celery and carrots. Cook for 4 minutes, stirring often. Preheat the oven to 350 degrees at this point.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Oi2NunpTaXs/TvzCQ_hyYbI/AAAAAAAABsc/sjUWjgY0x-4/s1600/Picture+516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://2.bp.blogspot.com/-Oi2NunpTaXs/TvzCQ_hyYbI/AAAAAAAABsc/sjUWjgY0x-4/s320/Picture+516.jpg" width="320" /></a></div>
<br />
Add the flour to the pot, toss to coat the vegetables and cook for 2 minutes before adding the wine. Scrape the bottom of the pan to loosen all of the bits with the help of the wine. Add the ribs back to the pot and bring to a boil. Lower the heat to medium and simmer for 15-20 minutes until the wine has reduced a bit.<br />
<br />
Add the beef stock, garlic and fresh herbs (whole on the stems is fine). Cover the pot and place in the oven. Cook for nearly 3 hours or until the bone can be easily pulled out of the meat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jzgsvR441j4/TvzCejMw3II/AAAAAAAABso/lxL96WqEfIg/s1600/Picture+517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-jzgsvR441j4/TvzCejMw3II/AAAAAAAABso/lxL96WqEfIg/s320/Picture+517.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While the ribs are in the oven- prepare the vegetables for the garnish. This is where the bourgignon style bit comes in... Render the bacon in a saute pan over medium heat. Remove the bacon once crispy. Add one teaspoon of olive oil, the shallot, carrot and mushrooms to the pan and cook for 5-7 minutes or until the vegetables are tender and beginning to brown. Add the thyme leaves for the last minute.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Add the vermouth/brandy and cook (or flambe if you like drama of a flame) until the liquid has evaporated. Season with salt and pepper and set aside.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now back to the ribs... remove the ribs from the pot and set in a separate dish. Strain the gravy through a sieve to remove the remaining vegetables, herbs, etc. Return the ribs to the pan and pour the gravy over. Gently fold in the garnish mixture and fresh parsley.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Serve over your favorite whipped potatoes (I like to whip half boiled potatoes and half boiled parsnips with butter and thyme and garlic infused cream) or buttered egg noodles with crusty bread for dipping. You can crumble the bacon over the top as well. I served a baby kale salad with balsamic vinaigrette, parmesan and pomegranate seeds on the side. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZUccoEcHI1E/TvzCyDLQl_I/AAAAAAAABs0/gyJPUVqi-t8/s1600/Picture+518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-ZUccoEcHI1E/TvzCyDLQl_I/AAAAAAAABs0/gyJPUVqi-t8/s320/Picture+518.jpg" width="320" /></a></div>
<br />
While the recipe has numerous steps and takes 4 hours total, I assure you it is simple and the active time is minimal- perfect for a Sunday or Saturday afternoon. These are great for entertaining too as the short ribs can be made up to a day ahead of time and reheated before serving. Add the parsley at the very last minute.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-67664532685432655092011-12-19T07:44:00.000-08:002011-12-29T11:30:45.923-08:00Qunioa with Fennel and Pomegranate SeedsIf your Christmas week was half as decadent as mine was (and I have a few more recipes along those lines coming)- you're probably looking for a couple of healthy meals in this lull before New Year's Eve parties. I personally struggle with making the transition from the decadence back to nutritious because the taste buds are still amped so I try to pack the flavor in where ever possible. Lemon, tangy vinaigrette and fresh herbs are a great way to do so.<br />
<br />
Inspired by a recipe in the January issue of Bon Appetite magazine (not yet published to epicurious.com) this quinoa dish is great warm or at room temperature - as a side dish or a standalone meatless dinner or lunch. You can make a big batch and enjoy it for a couple of days...<br />
<br />
Ingredients:<br />
<br />
1 cup quinoa<br />
1 medium fennel bulb- diced<br />
1 small onion- diced<br />
3 cloves of garlic- minced<br />
1/2 teaspoon cumin<br />
3 tablespoons balsamic vinaigrette<br />
generous 1/2 cup freshly chopped herbs (I used parsley, dill and mint)<br />
zest and juice of 1lemon<br />
2 tablespoons olive oil<br />
pomegranate seeds for garnish<br />
<br />
Saute the fennel and onion in a drizzle of olive oil over medium heat until just starting to caramelize, 10-12 minutes. Season with a pinch of kosher salt and some black pepper. Add the garlic and cumin and cook one minute more. Add the balsamic vinegar and cook until the liquid is evaporated, 1-2 minutes. Remove from the heat and let sit while you prepare the quinoa.<br />
<br />
<div align="center">
<a href="http://2.bp.blogspot.com/-_ArSLQqbTO0/Tvy1H82wSxI/AAAAAAAABrQ/tvPGmsBmuX0/s1600/Picture+512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://2.bp.blogspot.com/-_ArSLQqbTO0/Tvy1H82wSxI/AAAAAAAABrQ/tvPGmsBmuX0/s320/Picture+512.jpg" width="320" /></a></div>
<br />
Cook 1 cup of raw quinoa according to package instructions. This typically requires rinsing the grain, simmering in boiling water for 10 minutes and draining. Make sure you strain any left over cooking liquid. While the quinoa cooks- chop your herbs and juice/zest the lemon...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" rea="true" src="http://1.bp.blogspot.com/-Rs4_PJXapcY/Tvy1RdilnyI/AAAAAAAABrY/wIOuH02ff4c/s320/Picture+511.jpg" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Combine the cooked quinoa with the vegetable mixture, the herbs, lemon zest, juice and olive oil. Toss gently to combine. Season with salt and pepper to taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LbUoFzEB-IE/Tvy0vYhYYpI/AAAAAAAABrI/qe5sE5E5PfQ/s1600/Picture+513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-LbUoFzEB-IE/Tvy0vYhYYpI/AAAAAAAABrI/qe5sE5E5PfQ/s320/Picture+513.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Garnish the dish with pomegranate seeds. Look for these at your grocery store by the grapefruit segments in the refrigerated produce section- Pom brand is selling them now. You can remove the seeds by hand from the whole fruit if you can't find them.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UzHtgd9FlHw/Tvy0l7coNeI/AAAAAAAABrA/_aPZQWCSuwk/s1600/Picture+514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://1.bp.blogspot.com/-UzHtgd9FlHw/Tvy0l7coNeI/AAAAAAAABrA/_aPZQWCSuwk/s320/Picture+514.jpg" width="320" /></a></div>
<br />
The tiny hint of cumin gives the dish a nice warmth in contrast to the tang of the reduced balsamic and lemon. The herbs and pomegranate seeds pack in more flavor and freshness. Don't be afraid of the fennel- if you cook it down this way, it loses virtually all of the licorice/anise taste. However you could add any combination of sauteed or roasted veggies to this as well.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-38645499351565548032011-12-18T08:00:00.000-08:002011-12-19T07:39:34.504-08:00Butterfinger Truffles<div class="separator" style="clear: both; text-align: left;">
While we're on the subject of Holiday sweet treats- I wanted to share a super simple recipe for homemade chocolate truffles. These are extremely rich little nuggets of punch you in the tongue chocolate-ness. Truffles are really quite easy to make but they look elegant and sophisticated- perfect to set out at a holiday cocktail party as I did or to wrap in festive packaging for hostess or office gifts.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I saw this recipe in the December issue of Bon Appetit and decided to give it a try because John is gaga for butterfingers...</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
10 ounces of semisweet or bittersweet chocolate, finely chopped</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup of heavy cream</div>
<div class="separator" style="clear: both; text-align: left;">
1 tablespoon of butter</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 cups chopped butterfinger candy bars (about 8 ounces)</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup unsweetened cocoa powder</div>
<div class="separator" style="clear: both; text-align: left;">
peanuts for garnish (optional)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I used semisweet chocolate- honestly I might consider using a portion of milk chocolate in here next time. As is, they are for the darker chocolate lover for sure..</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw7yWiudOO3NILdkrCpNhkGRi8NOSm6INL9mFdH7RXcviE-rEkEby7jfkl81y5nSMTq3Ob2acSbgJwH-eF5z6fjuHGYbpIBb1FKCL3SXO8S1cWJY79iUeWHizDymuxIZdykQwgyziuXDL/s1600/Picture+491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEw7yWiudOO3NILdkrCpNhkGRi8NOSm6INL9mFdH7RXcviE-rEkEby7jfkl81y5nSMTq3Ob2acSbgJwH-eF5z6fjuHGYbpIBb1FKCL3SXO8S1cWJY79iUeWHizDymuxIZdykQwgyziuXDL/s320/Picture+491.jpg" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
Place the chocolate (not the butterfinger yet) and the butter in a glass bowl. Bring the cream to a gentle boil in a saucepan and then immediately pour over the chocolate. Let sit one minute and then whisk until smooth. Mix in the butterfingers, cover, and refrigerate 2 hours or overnight.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmqKL08TBz3w-Gv3jO_w5YwNljwMSKSV4aOrl8kU3L0XQpFPCqokp8XcDFt-crVhgX_Rc6zdTVuCfbxEoDpLLMj1uXVN27ihId1LSODCQMJbfs3ijzLMs3mAHL_PID9qGOC2LN7SxyUS7/s1600/Picture+492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmqKL08TBz3w-Gv3jO_w5YwNljwMSKSV4aOrl8kU3L0XQpFPCqokp8XcDFt-crVhgX_Rc6zdTVuCfbxEoDpLLMj1uXVN27ihId1LSODCQMJbfs3ijzLMs3mAHL_PID9qGOC2LN7SxyUS7/s320/Picture+492.jpg" width="320" /></a></div>
<br />
When ready to roll (ha, get it?!) put the cocoa powder in a shallow bowl and line an airtight container with parchment paper. I used a 3/4 inch ice cream/cookie scoop to portion the chocolate and rolled in into balls by hand. I recommend spraying your hands with nonstick spray to prevent excess sticking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy_rYNJq-eTFKDMCCy6oCqLxLur2i_4c7k461DBU65QzLxZpDJaZ1XTznBzc3JMIOQUAqQYFnS580Gt47fbc4rFH8GbQkFXlSJB8C5jAhlNAZBmfm9m4p6LQ3Wty53awX1MVhHwTWHQ4C/s1600/Picture+493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMy_rYNJq-eTFKDMCCy6oCqLxLur2i_4c7k461DBU65QzLxZpDJaZ1XTznBzc3JMIOQUAqQYFnS580Gt47fbc4rFH8GbQkFXlSJB8C5jAhlNAZBmfm9m4p6LQ3Wty53awX1MVhHwTWHQ4C/s320/Picture+493.jpg" width="320" /></a></div>
<br />
Roll the balls lightly in cocoa powder and place in the storage container. Refrigerate until ready to serve. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWchZcrBFd69WOdmPfWJqXu0Hd_LaFW0MvbZauWjmojqhvEBVDSiQ3rUzLkZyopUMPMnrE5MJea_Ad51WzgDfFO39zonue8MJ2DWPSfHLzbN2KXNouheVC9hXYz5ZhR4OGqllO9A6jq0bH/s1600/Picture+494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWchZcrBFd69WOdmPfWJqXu0Hd_LaFW0MvbZauWjmojqhvEBVDSiQ3rUzLkZyopUMPMnrE5MJea_Ad51WzgDfFO39zonue8MJ2DWPSfHLzbN2KXNouheVC9hXYz5ZhR4OGqllO9A6jq0bH/s320/Picture+494.jpg" width="320" /></a></div>
<br />
You could probably roll them in powdered sugar if you prefer a different look or sweeter flavor. Bon Appetit suggested garnishing them with peanut halves or pecans which would be cute but I'm not quite sure how you'd made them stick??<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvNJJhiUt4Fnm7qmCtkQhLwB_Rs6JWXfKimQLqdSzoo9gcNguupDdJdnUzNAyneC9mmNX7M7vghdTdHlJRr18KbBaBTHkmz4jKEbaFCjw70birBKxooxVdxpfwcSkDmEKtyeUkouxeLam/s1600/Picture+496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvNJJhiUt4Fnm7qmCtkQhLwB_Rs6JWXfKimQLqdSzoo9gcNguupDdJdnUzNAyneC9mmNX7M7vghdTdHlJRr18KbBaBTHkmz4jKEbaFCjw70birBKxooxVdxpfwcSkDmEKtyeUkouxeLam/s320/Picture+496.jpg" width="320" /></a></div>
<br />
What's not to love?! The rich smooth chocolate ganache melts in your mouth yet you have a subtle peanutbuttery crunch factor as well. Will definitely be making these again soon...Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-34281146706393769742011-12-17T09:07:00.000-08:002011-12-17T09:15:01.032-08:00Cherry Pecan Shortbread Cookies<br />
For seven years running- I look forward to an annual Christmas Cookie Exchange party with girlfriends. This tradition started back in Charleston with a great group of women from my work. When we moved to Kentucky - I decided to bring the tradition with me. This year I had about 20 ladies and 100+ dozen cookies crowded in my dining room for sampling and swapping of our favorite holiday baked goodness.<br />
<br />
I like to try a new recipe every year. This year I went with a Martha Stewart classic shortbread recipe. The simple recipe of essentially just butter, sugar and flour is fool proof and the combinations of flavors and mixins makes for an infinite number of variations. I was also looking for a "no fuss" recipe as I was busy making appetizers and preparing to host- so the concept of having the dough waiting for me in the freezer- no rolling, scooping or shaping of dough required- was appealing.<br />
<br />
I found some DELICIOUS dried Michigan tart cherries at Sam's club recently so I chopped some of those as well as some pecans to add to the mix. I also dipped the ends in melted white chocolate to turn up the fancy a little bit.<br />
<br />
Here is the basic recipe:<br />
<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
<br />
1 cup confectioners' sugar<br />
1/2 teaspoon almond extract<br />
1/2 teaspoon vanilla<br />
1/2 teaspoon salt<br />
2 cups all-purpose flour (spooned and leveled)<br />
1/2 cup chopped pecans<br />
1/3 cup dried cherries- chopped<br />
8 oz good white or semi-sweet chocolate- chopped **don’t use chips, they don’t melt as well<br />
<br />
1. Make the dough: In a mixer bowl, beat butter, sugar, almond and vanilla extracts, and salt until smooth. With mixer on low speed, add flour; mix just until a dough forms. Lastly, mix in pecans and cherries.<br />
<br />
2. Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 2 hours (and up to 3 months.) If freezing longer than 1 day, wrap log again, in plastic wrap.<br />
<br />
3. Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 20 minutes so it slices without crumbling.)<br />
<br />
4. With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet <strong>at least 1 inch apart</strong>. (Keep them as close to the same thickness as possible to ensure they all cook evenly.) Bake until edges just BARELY begin to turn golden, 20 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLuohUmTq4rBGPUv1jVWgoDd6tDhoeINihGOsRcdIbmv6UVGgh3UZGuFerngYQMRJePjakog1vkR712Bx1Wxe4Y7TW3UU-ZM4owlDQK52xYEgxQ0jrKiT1RTZPiA5MyrNSmRLWiF4rfRB/s1600/Picture+504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLuohUmTq4rBGPUv1jVWgoDd6tDhoeINihGOsRcdIbmv6UVGgh3UZGuFerngYQMRJePjakog1vkR712Bx1Wxe4Y7TW3UU-ZM4owlDQK52xYEgxQ0jrKiT1RTZPiA5MyrNSmRLWiF4rfRB/s320/Picture+504.jpg" width="320" /></a></div>
<br />
Note: I doubled the recipe above to make two logs of dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivba1-0UbqKbfamwJKUou5w-IL1VUtouFU92BSp5g3X02HWXZxLetvwWWjhutKInfDlKM2fj2i_d3ulI0lgCqmHZXawmeY_tbLj7qI7j-uLWSl7s2fo6GCFIUCwXfauegAwRuJdX9ua6Lo/s1600/Picture+505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivba1-0UbqKbfamwJKUou5w-IL1VUtouFU92BSp5g3X02HWXZxLetvwWWjhutKInfDlKM2fj2i_d3ulI0lgCqmHZXawmeY_tbLj7qI7j-uLWSl7s2fo6GCFIUCwXfauegAwRuJdX9ua6Lo/s320/Picture+505.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<em>I dare you not to eat at least one raw cookie while you're slicing.... yummy!</em></div>
<br />
5. Dip in white chocolate: put the chopped chocolate in a glass bowl. Microwave in 30 second increments, stirring after each one, until melted and smooth. Cover a cookie sheet with parchment paper. Dip the ends of each cookie into the chocolate and place on the parchment. Let sit until the chocolate dries (put in the fridge to speed up the process). Store in an airtight container.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFdzaf90A8JAyGmgWTLUQ1psZyGeWeEQTUAJM50lYzl1CjuOg4JXZ7QmaVCEQvwkfTnxc82tSOTMjrQ9ZlSKfXbIz33yIYUa8sdtVAlKTlfpNvzFRd5BsZESDMT8oadItU-CbSee62dBr/s1600/Picture+509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFdzaf90A8JAyGmgWTLUQ1psZyGeWeEQTUAJM50lYzl1CjuOg4JXZ7QmaVCEQvwkfTnxc82tSOTMjrQ9ZlSKfXbIz33yIYUa8sdtVAlKTlfpNvzFRd5BsZESDMT8oadItU-CbSee62dBr/s320/Picture+509.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Crispy, crumbly buttery deliciousness, I tell you. Studded with a little chewy tang from the cherries and a toasty richness from the pecans- these are anything but boring . The white chocolate adds another layer of creamy sweetness without overpowering the taste of the cookie. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ahjecBzppE8-SlYVw7AMZuT1kM0x0O1JlB2AxZmylpZYgHLzReqmKYwij7ZeF66MU2bEunb-Z8zIg4gWu6LA7W6O32_rBPYu2R4_zOLZEBEGQrGYfRLNesYwMsprHUm9PKr4J2V_HWXN/s1600/Picture+510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ahjecBzppE8-SlYVw7AMZuT1kM0x0O1JlB2AxZmylpZYgHLzReqmKYwij7ZeF66MU2bEunb-Z8zIg4gWu6LA7W6O32_rBPYu2R4_zOLZEBEGQrGYfRLNesYwMsprHUm9PKr4J2V_HWXN/s320/Picture+510.jpg" width="320" /></a></div>
<br />
My ONLY complaint is that I was hoping the cookies would maintain their rectangular shape. The definitely spread a little bit in the oven so they were more oval shaped in the end. Also- once they begin to turn golden, they brown fast so keep a close eye and rotate your pans half way through if your oven bakes unevenly like mine.<br />
<br />
Other flavor combinations to try:<br />
*Orange zest and chopped almonds<br />
*Lemon zest and chopped pistachios<br />
*Hazelnut shortbread sandwiched together with nutella or jam<br />
*Plain vanilla shortbread dipped in your favorite dark chocolateAccidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-17479075195584536322011-12-15T08:54:00.000-08:002011-12-17T08:00:48.444-08:00Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette<div class="separator" style="clear: both; text-align: left;">
Much like I'm trying to squeeze a few healthy/lighter meals in between the holiday parties, sweet treats and other indulgences- I figured I'd offer up a quick and easy weeknight dinner salad before I post more of the goodies I have on deck for you...</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This salad was hearty, winter-esque AND uber nutritional. As I've said before, John's not a huge dinner salad kind of guy but even he was a fan.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients: <em>serves 2 with leftovers</em></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 pork tenderloin</div>
<div class="separator" style="clear: both; text-align: left;">
2 Belgian endives, cut crosswise into bite sized pieces</div>
<div class="separator" style="clear: both; text-align: left;">
4 cups of baby arugula</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup of walnuts, toasted (divided)</div>
<div class="separator" style="clear: both; text-align: left;">
1 garlic clove, roughly chopped</div>
<br />
1 tablespoon of water<br />
1/4 cup sherry vinegar (or red wine vinegar)<br />
<div class="separator" style="clear: both; text-align: left;">
1/4 cup olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
goat cheese for crumbling</div>
<div class="separator" style="clear: both; text-align: left;">
optional:2 oven roasted tomatoes (could substitute 2 oil packed sun dried tomatoes)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 350 degrees. Salt and pepper the pork tenderloin and heat a tablespoon of olive oil in an ovenproof skillet. Sear the pork for approximately 2 minutes on all sides- transfer the pork to the oven and roast for 20 minutes or until the internal temperature reaches 160 degrees. Let rest for 10 minutes before slicing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While the pork is cooking/resting, make the dressing... in a food processor, combine 2/3 cup of the toasted walnuts, garlic, oven roasted or sun dried tomatoes (again you can leave these out, the original recipe did not call of them), vinegar, and water. Pulse into a paste forms. Then with the blade running, pour the olive oil in slowly until it comes together to a smooth consistency. Add salt and pepper to taste.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Toss the greens with 2/3 of the dressing and plate. Garnish with additional toasted walnuts and goat cheese crumbles. Finally lay the sliced pork over the top and drizzle with the remaining vinaigrette.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLYO0snxlKLkxDXIA7_B8defUNhFufyqksZ7xh6PCVZv8FlSHUm8pz8zXGe0Bi6F_r2UBnbwW0wGAEmF-r8O7k5c-6pZ7v6TZBgjBRRx02pRAC6cSXjH2Op_kF_DmrmiVQDvWikU8C7MD/s1600/Picture+500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLYO0snxlKLkxDXIA7_B8defUNhFufyqksZ7xh6PCVZv8FlSHUm8pz8zXGe0Bi6F_r2UBnbwW0wGAEmF-r8O7k5c-6pZ7v6TZBgjBRRx02pRAC6cSXjH2Op_kF_DmrmiVQDvWikU8C7MD/s320/Picture+500.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The endive and arugula is a great combination of crunch and peppery. The walnuts give the vinaigrette a warm toasty flavor while also adding richness (and heart healthy omega 3's!). The tomatoes don't add a tomato flavor per se- its really more a depth of flavor and tangy sweetness which works well. You could omit them and toss some apples and dried cranberries to the salad as well.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Quick- easy- healthy- yummy! Now back to the holiday indulgences...</div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-55828734744321519802011-12-12T14:14:00.000-08:002011-12-12T14:15:02.144-08:00Lemon Glazed GingerbreadHoliday baking season is here and the AS kitchen is a-bustle cooking up all kinds of Christmas cheer! I have a huge backlog of posts for you so check back soon. A women's group here in Lexington hosts an annual Christmas bake sale for a local charity and this year I made my mother's gingerbread recipe - a long standing favorite around the Holidays. It is always perfectly moist with all of the soul-warming spicy gingerbread flavors. Typically a bundt cake- she serves it as a plated dessert with a warm lemon sauce but to make it more bake-sale friendly, I opted for an easy lemon glaze to give my loaf version of the cake a hit of lemony fresh flavor.<br />
<br />
<em>Recipe makes 1 bundt cake, two medium size loaves or three small loaves.</em><br />
<br />
1 cup of sugar<br />
1 cup molasses<br />
1 cup melted butter (2 sticks)<br />
3 eggs<br />
3 cups flour<br />
1 tablespoon baking soda<br />
1 tablespoon ginger<br />
2 teaspoons cinnamon<br />
1 teaspoon ground clove<br />
1 teaspoon ground nutmeg<br />
1/2 teaspoon salt<br />
1 1/4 cup boiling water<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Beat the sugar, molasses, butter and eggs. (By hand, with a handmixer or standing mixer is fine.) <br />
<br />
Mix the dry ingredients together in a separate bowl. Add the dry ingredients, alternating with the boiling water, to the sugar-egg mixture until combined.<br />
<br />
Pour the batter into greased and floured pan(s). Bake for 25/30/40 minutes (depending on pan size) until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before loosening the cakes with a knife around the edge to remove.<br />
<br />
Lemon Glaze:<br />
3 cups of powdered sugar<br />
4-6 tablespoons of freshly squeezed lemon juice<br />
<br />
Whisk the lemon juice into the sugar. Start with 4 tablespoons and add more gradually until the icing is just loose enough to pour. Place the cake(s) on a wire rack over a cookie sheet and spoon the icing over the cakes so that it runs off all sides. Let the icing dry completely before wrapping with plastic wrap.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfq6XYHia5TD135U_ARQrh1izUJFqh2wiPGZAzhzJPEQjX3fcl4HBYgGbU5uRblZVLroVknQmAFkGXzw0squG-Spq4GEq9QCI4u135wiVwFPzIPIZVaYOA9qO0v9s9SqGo0Khu3VSQTwdn/s1600/Picture+474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfq6XYHia5TD135U_ARQrh1izUJFqh2wiPGZAzhzJPEQjX3fcl4HBYgGbU5uRblZVLroVknQmAFkGXzw0squG-Spq4GEq9QCI4u135wiVwFPzIPIZVaYOA9qO0v9s9SqGo0Khu3VSQTwdn/s320/Picture+474.jpg" width="240" /></a></div>
<br />
<br />
Packaging of course is everything if you are gifting goodies for the Holidays (or selling them at a bake sale.) I wrapped each loaf first in plastic wrap so that the the extra plastic was at the bottom. I then tied a piece of burlap ribbon and a few pieces of red raffia lengthwise around the loaf so that the raffia was on top of the burlap. I then tied it all together in a bow on top. I found adorable hand made holiday gift tags that I tied to each of them as well.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FKWiNpggK7JCOdi2rKDObF-BzHTg8uwe8qAOLJMXNa98Sh1Gvt_0gAkrmYxSidGjGHTUfXHdqcYWuCorwVWRGSx7yQVD3N1Fj0mYz9yNefa20T0CYN5-nFxN3GP1vFzI6hg6QNp_qywr/s1600/Picture+475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FKWiNpggK7JCOdi2rKDObF-BzHTg8uwe8qAOLJMXNa98Sh1Gvt_0gAkrmYxSidGjGHTUfXHdqcYWuCorwVWRGSx7yQVD3N1Fj0mYz9yNefa20T0CYN5-nFxN3GP1vFzI6hg6QNp_qywr/s320/Picture+475.jpg" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcZyx3XQvCKRXlS71hNLFSHiVKdBzdOOdEvL2BBf4w4XP1pHytul1_Q7YTdgDAQqk8pdTCxlMsWaC8EypEOfWXyFWC8zPHdnN5HAlYkZUuCfTZk3IyNQJ2Mdfi6h-xx1IYVC3KP_j2Z_O/s1600/Picture+476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcZyx3XQvCKRXlS71hNLFSHiVKdBzdOOdEvL2BBf4w4XP1pHytul1_Q7YTdgDAQqk8pdTCxlMsWaC8EypEOfWXyFWC8zPHdnN5HAlYkZUuCfTZk3IyNQJ2Mdfi6h-xx1IYVC3KP_j2Z_O/s320/Picture+476.jpg" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH26RbyfdExxIPKXcMPvvwRUQ-9BDN7YUEfUMfGHllrI5uIRjEXI6eCkpfoInsJHZf9OXNWoi138IBSxwE3LQCpwIaQXhdmh8pB50O8HyRKi_GyNgLcGdWjnqvrb5wbXJgHFZ3DOugVlN/s1600/Picture+479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH26RbyfdExxIPKXcMPvvwRUQ-9BDN7YUEfUMfGHllrI5uIRjEXI6eCkpfoInsJHZf9OXNWoi138IBSxwE3LQCpwIaQXhdmh8pB50O8HyRKi_GyNgLcGdWjnqvrb5wbXJgHFZ3DOugVlN/s320/Picture+479.jpg" width="240" /></a></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
If you want to go the plated dessert route- here is the Warm Lemon Sauce Recipe:</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
4 teaspoons of cornstarch<br />
a pinch of salt<br />
1/4 cup white sugar<br />
1 1/2 cups boiling water<br />
2 teaspoons of butter<br />
1 teaspoon of lemon zest<br />
2 tablespoons of lemon juice<br />
<br />
Combine cornstarch through the water in a small saucepan. Cook over low heat, stirring constantly, until the sauce is smooth and thickened. Cover and cook 5 minutes longer. Remove from heat and stir in the butter, lemon zest and lemon juice. Serve warm. Can be made ahead and reheated before serving. Spoon over the individual gingerbread slices once on the plate.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-67808511012718816102011-11-30T09:26:00.001-08:002011-11-30T15:34:19.002-08:00Claudia's Pecan Pie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Well it was an action packed Thanksgiving Holiday here in Kentucky this year! The final headcount at our Windy Hill Farm Thanksgiving feast was 44 people which means the AS kitchen has been cooking up a storm. (Hence the lack of posting activity.) We had family from all sides and all over the country in town and there was spectacular food, drink and merriment shared by all. My mother-in-law and I contributed the majority of the desserts this year- the spread ranging from her unbeatable Pecan Pie to <a href="http://accidentalsyrup.blogspot.com/2009/12/holiday-dinner-no-2.html">my Bourbon Pumpkin Cheesecake</a> to my grandmother's Apple Strudel. (and lots more in between) As we merged the Lacys with the Cobetto/Cunningham clan for the first ever holiday celebration- I thought I'd share a Lacy recipe that got rave reviews from the rest of the family.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Pecan Pie Filling: <em>makes 1 pie</em></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 cup of sugar</div>
1 cup dark Karo corn syrup<br />
1/2 stick of butter, melted<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3 eggs</div>
1/2 cup of chopped pecans<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 teaspoon of vanilla</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Mix all the ingredients together in a bowl and fill an unbaked 9 inch pie crust. Bake at 350 for 40-50 minutes until golden brown and set.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Pastry for Pies: <em>also Claudia's recipe</em><br />
<em></em><br />
1 1/2 cups all purpose flour (she likes Lily brand)</div>
1/2 teaspoon salt<br />
1/2 cup shortening<br />
4-5 tablespoons of cold water<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Mix salt with flour and cut in the shortening with a pastry blender. Add the cold water one tablespoon at a time until dough forms a ball. Roll out to fit pie pan. </div>
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7W6qhjmxXgvVTa6bN4WNh7juJBqbz3Wv6TSC-x7Yz_D0Fbom27QzRVb0FNeLeV7vZ8JFwsHzCyjHHRCkMJe-_4x7NX92ldIC99p-FvdkA1YIpIlbTJ_qKM_7WkyTJiBI6y71XYrwrqjYp/s1600/tgiving+pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7W6qhjmxXgvVTa6bN4WNh7juJBqbz3Wv6TSC-x7Yz_D0Fbom27QzRVb0FNeLeV7vZ8JFwsHzCyjHHRCkMJe-_4x7NX92ldIC99p-FvdkA1YIpIlbTJ_qKM_7WkyTJiBI6y71XYrwrqjYp/s400/tgiving+pies.jpg" width="400" /></a></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
A few other great scenes from the day...</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<br /></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnhcYkMm7vddIiIdbEPtCaDDNzNP5cXRmXSqDL_jDSjqs48QHSSUvF2_-zzd0bSviByM4686Rft-702uLheEh7xxqTrxjDrNWEgnl7G06O6X2uCBltxW30kZUYvNDjvazfuVtLSWwqYTr/s1600/tgiving+barn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnhcYkMm7vddIiIdbEPtCaDDNzNP5cXRmXSqDL_jDSjqs48QHSSUvF2_-zzd0bSviByM4686Rft-702uLheEh7xxqTrxjDrNWEgnl7G06O6X2uCBltxW30kZUYvNDjvazfuVtLSWwqYTr/s400/tgiving+barn.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my parents' barn decked out for the party</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyGiV_Ll_EMI__mEFNnHjAhg5WvssoUdcCEVdN3rKAF5gmW2yidnYxakWVVn4W-Tlnu14rJovgBs2ROIDEtNh-lm60ITz46VfIORgaePayL1ZjDngA7caOkc3JjHjhAwCCs2FpRltyEU2/s1600/tgiving+turkey+carving.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyGiV_Ll_EMI__mEFNnHjAhg5WvssoUdcCEVdN3rKAF5gmW2yidnYxakWVVn4W-Tlnu14rJovgBs2ROIDEtNh-lm60ITz46VfIORgaePayL1ZjDngA7caOkc3JjHjhAwCCs2FpRltyEU2/s400/tgiving+turkey+carving.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">carving one of six turkeys fried for the occaison</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHmh0oj53HxLYQ6Dmqtu5moLW1rRMaY-hdlQLO6VYbCfSrp2_CVYa-hZKd2JDD-C322_ztkPoAh_H2nTVyz6kyGYcOTobzDALR-mb5GmDOIYzkFToyDsKlKxONaRdgg2G8zMvS3pTG2qo/s1600/tgiving+table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHmh0oj53HxLYQ6Dmqtu5moLW1rRMaY-hdlQLO6VYbCfSrp2_CVYa-hZKd2JDD-C322_ztkPoAh_H2nTVyz6kyGYcOTobzDALR-mb5GmDOIYzkFToyDsKlKxONaRdgg2G8zMvS3pTG2qo/s400/tgiving+table.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mid-feast with Johnboy, "the littles" and my cousins</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08SaHhKWSltM6KBvitstKJrA2Ai_kg00BbaRbhDHdm6dq4HrqoPc6jUImU0L_6ttY62QpmXCaqEaWRosqE0aJMLEyI0uQIkr3X-_Ls2gPQWoNujh3d3372qUIty9UOQxLi29c0zukB_-Z/s1600/tgiving+sunset+swing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dda="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08SaHhKWSltM6KBvitstKJrA2Ai_kg00BbaRbhDHdm6dq4HrqoPc6jUImU0L_6ttY62QpmXCaqEaWRosqE0aJMLEyI0uQIkr3X-_Ls2gPQWoNujh3d3372qUIty9UOQxLi29c0zukB_-Z/s400/tgiving+sunset+swing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a beautiful ending to the perfect Turkey Day</td></tr>
</tbody></table>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<em>photography courtesy of my extremely talented "boy little", Nate Lacy and my cousin Sarah</em></div>Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-22977685346296718552011-11-09T06:51:00.000-08:002011-11-09T06:52:20.058-08:00Prosciutto wrapped Pork TenderloinOtherwise knows as <em>Saltimbocca</em> or "jump in the mouth" translated from Italian, the concept of wrapping veal or chicken in prosciutto with sage leaves is not a new one. I happen to LOVE this flavor combination- especially for fall- and my experimental method of wrapping the whole tenderloin turned out very well if I do say so myself. <br />
<br />
This was a quick, relatively fuss free (and healthy) weeknight dinner but the presentation would certainly impress company too. <br />
<br />
<em>Serves 2 with leftovers</em><br />
<br />
1 pork tenderloin<br />
6 thin slices of prosciutto<br />
10-12 fresh sage leaves<br />
salt and pepper<br />
<br />
Preheat the oven to 350 degrees.<br />
<br />
First rinse the pork and pat it dry with papertowels. Trim off any big fat pieces or silver skin and season well with salt and pepper. Next lay 4 slices of the prosciutto out on a large cutting board. You want them to be at a slight diagonal and overlapping about half an inch. (This should be the entire length of the pork.)<br />
<br />
Lay the sage leaves down the middle of the prosciutto per the picture below. You want the outer part of the leaf to be down on the prosciutto. Depending on the size of the leaves, you might use two to be sure you get the sage flavor all the way around the pork. <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgNvojU5VoqyEI-t87BWnRQT2wPbO7hcpoAMUsM6i5xFi643skCb8BenWCFR8fGJVqo9H9p57vNPCD_Psav6et_rYELHMt8ruFivTaFaoMDjyl3kzWuIGljH2ugpZzLaYD6RgFvHN2GT7/s1600/Picture+463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgNvojU5VoqyEI-t87BWnRQT2wPbO7hcpoAMUsM6i5xFi643skCb8BenWCFR8fGJVqo9H9p57vNPCD_Psav6et_rYELHMt8ruFivTaFaoMDjyl3kzWuIGljH2ugpZzLaYD6RgFvHN2GT7/s320/Picture+463.jpg" width="320" /></a></div>
<br />
Lay the pork in the middle and starting on the end where you first layed the prosciutto, wrap it up around the pork. My prosciutto wasn't long enough to get all the way around the pork so I layed two more sage leaves and two slices of prosciutto (horizontally this time) to cover the seam.<br />
<br />
<div style="text-align: center;">
<img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyzd_rre6CmJVpLWMG_boei0wKFXyo-KRQYDc0wWy3Dp5u1mwQq_aUU6uw4aTl5t1QLgfR6e6FX-efIoPIIKmO43PuqlKPgH1O45Fc7oG5iEl9aOhCSBjoIoyW5VcJUFOS1ZK4HUWHV6j/s320/Picture+464.jpg" width="320" /></div>
<br />
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork on all sides- rotating every 2 minutes until the prosciutto is golden brown. If your skillet is oven proof you can throw the whole thing in the oven. (I transferred the pork to a baking sheet lined with tin foil.) Roast the pork in the oven for 20 minutes or until the internal temperature at the thickest part reaches 145/150 degrees for medium.<br />
<br />
Let the pork rest for 10 minutes before slicing on an angle. (Use a very sharp knife to cut 1.5 -2 inch slices so as to not pull all of the prosciutto off while you slice.)<br />
<br />
<div style="text-align: center;">
<img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaAddFVxKQktng6DOo18OlherFtZlhD_MvzpIrJjn0-ESbbofyNoy5KaV6p8Fl7KBw1WrXm-nGIs35H1jYNjlWPs70pgqP_Jae81Sd5JgdxfQhKlEsUrd6aClZ35gjYUi3VY3sW39Vz6F-/s320/Picture+465.jpg" width="320" /></div>
<br />
As far as sides for this- I sauteed some fresh asparagus right in the same skillet while the pork was in the oven. I wanted to take advantage of the yummy salty flavor that the pork fat and prosciutto left behind. (I tossed in one minced garlic clove too.)<br />
<br />
I also had a <a href="http://tomatoesonthevine-velva.blogspot.com/2011/08/thomas-kellers-fig-jam-and-summer-heat.html">balsamic fig jam</a> in the fridge that I made from Thomas Keller's Ad Hoc Cookbook. (Book and jam both amazing- you'll see much more from that soon.) I put a little spoonful next to the pork and the sweetness was a great accompaniment with the saltiness of the prosciutto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tZxauudmFgsOooQPDOfNdGCzPzEfab-MxFJy3cZocxmuLFHLrpieqiF75YYoqPVASF1_tN22Uakyix4tKzjOLyVRtfxz7ilrjxnikH0iH0qy8nqJJRYN09X_0m8TWIPyjut9AkMOQ28S/s1600/Picture+467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tZxauudmFgsOooQPDOfNdGCzPzEfab-MxFJy3cZocxmuLFHLrpieqiF75YYoqPVASF1_tN22Uakyix4tKzjOLyVRtfxz7ilrjxnikH0iH0qy8nqJJRYN09X_0m8TWIPyjut9AkMOQ28S/s320/Picture+467.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
If you are entertaining, the pork would be amazing with a <a href="http://www.epicurious.com/recipes/food/views/Roasted-Butternut-Squash-Risotto-105725">butternut squash risotto</a> or ravioli on the side. (Whole Foods has a great butternut squash ravioli in the freezer section. I boil per the package instructions and then toss it with some butter browned slightly in a skillet with some sliced fresh sage.)Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com1tag:blogger.com,1999:blog-6129678134418355699.post-66774193107459867772011-10-19T10:53:00.000-07:002011-10-19T10:54:18.395-07:00Tarte au Citron (Lemon Tart)I still can't kick my infatuation of all things French since our recent Paris trip so when looking for a light and elegant dessert to take to a dinner party, I tested my patisserie skills on an authentic <em>tarte au citron.</em> I researched a number of recipes before landing on a hybrid of a <a href="http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349">french sabayon lemon filling courtesy of Thomas Keller</a> and <a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-meringue-tart-recipe/index.html">a simple pastry crust from Ina Garten</a>. Ina's lemon meringue tart also looked divine however I was looking for the proper french method and I wasn't up for fussing with meringue. <br />
<br />
I can say with confidence that I will not be deviating from this lemon tart filling. <strong>Ever.</strong> It was perfection as far as I'm concerned. The lemon was bright and fresh without being overwhelmingly tangy and the texture was light, I'm talking cloud-like, yet creamy at the same time. <br />
<br />
So anyway.. here it is. I did one and one half times recipe to fill a 10 inch tart shell, I had a little more than I needed but trust me it didn't go to waste. I poured the extra into a ramekin and enjoyed it straight up- almost like a mousse- the next day. It would be lovely served this way too, maybe with a handful of fresh raspberries in the bottom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cipbfN1dfYIqRGs9DDLD9CRl-GS4z_W0pWdPfS5bTFhm27gf26WU45gwBypARJWEjLfRCWYXoxkqRdPG5QIYsMTMRBML1WSUiG84NPyPPG9oL9BQPm-U2u7tJzs-t2ZThY9hvPDnNsSl/s1600/IMG00237-20111017-1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cipbfN1dfYIqRGs9DDLD9CRl-GS4z_W0pWdPfS5bTFhm27gf26WU45gwBypARJWEjLfRCWYXoxkqRdPG5QIYsMTMRBML1WSUiG84NPyPPG9oL9BQPm-U2u7tJzs-t2ZThY9hvPDnNsSl/s320/IMG00237-20111017-1622.jpg" width="320" /></a></div>
<br />
Lemon Sabayon:<br />
<br />
3 large eggs, cold<br />
2 large egg yolks, cold<br />
1 cup sugar<br />
3/4 cup lemon juice (I used 2 meyer lemons* and 1 regular lemon)<br />
zest of one meyer lemon<br />
9 tablespoons of unsalted butter, cut into 9 pieces<br />
<br />
<em>*Meyer lemons are a splurge but worth it if you can find them. They have a delicate lemon flavor with almost a hint of orange. They have an orange hue to them as well as you'll see compared to a regular lemon.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnccz1kcnMQ4MuI1ZP0t78uTe-XBagOwcR8svSYZ7BCSl3lxyeN6kNazfK5ETJuik7Jo_wQZLP-bAT6ffFWCP8u-4SSMhsv5TiBlZrZ-4LlSY0kNGjvzS_7M68_xKq_izZUtsVu_rNdBQ/s1600/Picture+457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnccz1kcnMQ4MuI1ZP0t78uTe-XBagOwcR8svSYZ7BCSl3lxyeN6kNazfK5ETJuik7Jo_wQZLP-bAT6ffFWCP8u-4SSMhsv5TiBlZrZ-4LlSY0kNGjvzS_7M68_xKq_izZUtsVu_rNdBQ/s320/Picture+457.jpg" width="320" /></a></div>
<br />
I'm giving you the instructions verbatim because it worked beautifully for me and I don't want anything to get lost in translation...<br />
<br />
"Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.<br />
<br />
Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZv0m-SvbxhXPhyQnocWVq9tU_cXFnd8i-ysTzhREK41t8ZVx1leO4ORKgmlTkrBUxzS_RpXEJTCYcoHoZYRLKc22Lv6GcUOYOQMYtFlDZN3ZpviMHNWxHp5gI9cVKla2FZZTqxmV80h3A/s1600/Picture+459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZv0m-SvbxhXPhyQnocWVq9tU_cXFnd8i-ysTzhREK41t8ZVx1leO4ORKgmlTkrBUxzS_RpXEJTCYcoHoZYRLKc22Lv6GcUOYOQMYtFlDZN3ZpviMHNWxHp5gI9cVKla2FZZTqxmV80h3A/s320/Picture+459.jpg" width="320" /></a></div>
<br />
Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.<br />
<br />
Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold." (I refrigerated mine for 24 hours. Let the tart sit out 20 minutes before serving.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kkHXpKq-JL6rwca3JBHm0Zk6D7BW-UuH-sJBYPPVE976j8wKz-5u9PQGMY0rv5QjWf0EWxErIDMXoU3i_a7fvitCkkM3WiqS0gCIRIn3_aKOzPg-tMLuOnCS02SaY9IcGkCN-sZ223V6/s1600/Picture+462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kkHXpKq-JL6rwca3JBHm0Zk6D7BW-UuH-sJBYPPVE976j8wKz-5u9PQGMY0rv5QjWf0EWxErIDMXoU3i_a7fvitCkkM3WiqS0gCIRIn3_aKOzPg-tMLuOnCS02SaY9IcGkCN-sZ223V6/s320/Picture+462.jpg" width="320" /></a></div>
<br />
Read More <a href="http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349#ixzz1bFW3laSX">http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349#ixzz1bFW3laSX</a> <br />
<br />
The tart shell can be made a few hours in advance. I have to say this was yummy but not remarkable. Mostly likely because the lemon filling stole the show.<br />
<br />
Tart Shell: <br />
<br />
1 1/4 cups all-purpose flour<br />
3 tablespoons sugar <br />
1/2 teaspoon Kosher salt<br />
1 stick of cold unsalted butter, diced<br />
4-5 tablespoons of ice water<br />
<br />
Preheat oven to 375.<br />
<br />
Combine the flour, sugar and salt in a bowl. Freeze for at least 30 minutes. Transfer to a food processor fitted with the metal blade and pulse one or two times. Next add the butter chunks (which I also freeze for 10 minutes or so) and pulse until the mixture has only small clumps. Lastly, add the ice water (starting with 4 tablespoons and adding if needed) and process until the mixture just forms a ball of dough. Flatten into a disk, wrap in plastic wrap and refrigerate for a minimum of one hour before rolling it out as you would a pie crust.<br />
<br />
Lay the dough gently into a 9 or 10 inch tart pan with a removable bottom. (Next time I would do 1.5 times the recipe if I were using a 10 inch tart pan.) If you try to stretch the dough, it will shrink back up while baking. Roll a rolling pin over the top to cut off any extra dough. Line the crust with a piece of tin foil coated with nonstick spray and then fill with dried beans, rice or pie weights. Bake for 15 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8fYjH_k2IfSnT_EwYZP2BvM7iuAlwWZDlmpCf5Zk4Q6J7GJTfqMccog2GM0pws1Oq1J93je6qpzn4GZaLVk44jUrfPstr0O7uM6Hc5QBqiVVBmJXTwwEqxgifzp1DaEy_DiZzTFA0VTF/s1600/Picture+458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8fYjH_k2IfSnT_EwYZP2BvM7iuAlwWZDlmpCf5Zk4Q6J7GJTfqMccog2GM0pws1Oq1J93je6qpzn4GZaLVk44jUrfPstr0O7uM6Hc5QBqiVVBmJXTwwEqxgifzp1DaEy_DiZzTFA0VTF/s320/Picture+458.jpg" width="320" /></a></div>
<br />
Carefully lift the pie weights/beans out using the tin foil and prick the pastry all over with a fork. Return to the oven and bake 10-15 minutes more until lightly golden brown.<br />
<br />
Cool before filling.<br />
<br />
I served the tart with a few fresh raspberries on the side. I neglected to get any pictures as I served it so you'll have to trust me that it was beautiful AND delicious.Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-66281945614998912972011-10-09T19:15:00.001-07:002011-10-09T19:15:49.618-07:00Bourbon Ginger Peach CocktailThis cocktail desperately needs a cool name... I can't seem to think of a good one at the moment but I wanted to post this before the sun sets on peach season. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VD3dlqOmQLdJTOPsm5F2d6iYs5NKDX_1yA6wLG6rSVfXTw-544J-DkVlpsqieGOU8cdopZyP9nEh0GUi_cUArqjNnmqOAFJNz3Nkt7W8iwuELdg9VHZ3M520agOsHNcZljCRD5n7MXKw/s1600/Picture+133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VD3dlqOmQLdJTOPsm5F2d6iYs5NKDX_1yA6wLG6rSVfXTw-544J-DkVlpsqieGOU8cdopZyP9nEh0GUi_cUArqjNnmqOAFJNz3Nkt7W8iwuELdg9VHZ3M520agOsHNcZljCRD5n7MXKw/s320/Picture+133.jpg" width="320" /></a></div>
<br />
This is the perfect for SEC football beverage as its a lovely concoction of Kentucky Bourbon and either South Carolina or Georgia peaches (depending on who we're playing.) John found this recipe on <a href="http://gardenandgun.com/southern-staple">Garden & Gun's</a> website and it is right up my alley.<br />
<br />
Muddled fresh peaches (or pears as we get further into fall), a warm and spicy fresh ginger simple syrup and your favorite Kentucky Bourbon... how can you go wrong?<br />
<br />
Ginger Simple Syrup:<br />
<br />
1/2 cup sugar<br />
1/2 cup water<br />
2 inch piece of fresh ginger, peeled and grated<br />
<br />
Combine ingredients in a small saucepan. Bring to boil over medium high heat. As soon as the sugar dissolves, turn off the heat and let steep for one hour before straining the syrup. (Keeps in the fridge for a week or two.)<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFG_01KYMl34firv152Rk8-aZ_SwwTsu_fHI-v9TjoXMcfFmeboU87j35Y4bFtILsFh7bV7WygUssbQ1VUZHxdja32YyPJYbAnIOSnq6ShNvqTQx9UG9JaYGS2Rf3GExogVCS1yFbwVqM/s1600/Picture+194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFG_01KYMl34firv152Rk8-aZ_SwwTsu_fHI-v9TjoXMcfFmeboU87j35Y4bFtILsFh7bV7WygUssbQ1VUZHxdja32YyPJYbAnIOSnq6ShNvqTQx9UG9JaYGS2Rf3GExogVCS1yFbwVqM/s320/Picture+194.jpg" width="320" /></a></div>
<br />
<br />
To make the cocktail, muddle two fresh peach slices (peeled) in the bottom of an old fashioned glass with 1 tablespoon of the syrup. Top with lots of ice, 3 ounces of bourbon and a splash of soda. (I tried a splash of ginger beer which was also excellent.) Garnish with another peach slice, find a comfy spot on the back deck and enjoy. Warning: these go down rather easy so pace yourself! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsck2txCxXcWQm1WuZ4wrv3EYjAE55YGAPDgYoLQGTkQEqrdLhkTT7N7_zCSAXpD_p9JlpciJVmCbNap74BtvKfR8jWGMc1Thn5d9kEEvGKJyVRpJh5Z__G_4SGttp_YAB2boxDUDKItaJ/s320/Picture+196.jpg" width="320" /></div>
Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0tag:blogger.com,1999:blog-6129678134418355699.post-36776898258010047642011-10-09T18:33:00.000-07:002011-10-09T18:33:40.002-07:00Double Chocolate TorteI recently hosted a super girly surprise 30th Birthday party for a friend that happens to have... we'll call it <em>an affinity</em> for chocolate. I was searching for something elegant AND decadent to start her third decade off right and stumbled upon this <a href="http://www.epicurious.com/recipes/food/views/Double-Chocolate-Torte-104512">double chocolate torte recipe from Bon Appetit</a> magazine also featured on a fave food blog of mine, <a href="http://smittenkitchen.com/">Smitten Kitchen</a>.<br />
<br />
The torte consists of a rich, fudgey cake/brownie layer and a light and smooth, yet equally chocolaty, mousse layer. A simple garnish of fresh raspberries gives it a "grown up" look while balancing out the richness of the chocolate. The Birthday Girl is also pregnant with twins so I had to improvise on the chocolate mousse layer to avoid the raw eggs. My whipped cream version worked quite nicely if I do say so myself...<br />
<br />
This recipe does require a few hours of chilling time however it can be made a day or two ahead which makes it great for entertaining. It serves 8-10 people easily. <br />
<br />
<em>Cake Layer:</em><br />
<br />
<em>8 ounces of bittersweet chocolate, finely chopped</em><br />
<em>1 cup (2 sticks) unsalted butter</em><br />
<em>1 cup of sugar</em><br />
<em>4 extra large eggs (or 5 large)</em><br />
<em>1 tablespoon of vanilla</em> extract<br />
<em>1/4 teaspoon salt</em><br />
<em>1/4 cup flour</em><br />
<br />
For cake:<br />
<br />
Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7xT-KHmrtZWZGZ2L9qHIPEulz5blh4c1lmvegEZZtDpUDgnFHOTue08tjlP3FOEsM4oqxowdM1ysDYWpk6xCbMW9SVS9XU_c4cWfxcETL1NuCybJlC6zKK6TZbJxDLqbKKxysutkEcRz/s1600/Picture+449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7xT-KHmrtZWZGZ2L9qHIPEulz5blh4c1lmvegEZZtDpUDgnFHOTue08tjlP3FOEsM4oqxowdM1ysDYWpk6xCbMW9SVS9XU_c4cWfxcETL1NuCybJlC6zKK6TZbJxDLqbKKxysutkEcRz/s320/Picture+449.jpg" width="320" /></a></div>
<br />
Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. <br />
<br />
Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse..<br />
<br />
Read More <a href="http://www.epicurious.com/recipes/food/views/Double-Chocolate-Torte-104512#ixzz1aKr2Hdw2">http://www.epicurious.com/recipes/food/views/Double-Chocolate-Torte-104512#ixzz1aKr2Hdw2</a><br />
<br />
<em>Mousse Layer:</em><br />
<br />
<em>8 ounces of semi sweet chocolate, finely chopped</em><br />
<em>2 cups of whipping cream</em><br />
<em>3-4 tablespoons of confectioner's sugar</em><br />
<em>1 teaspoon of Cointreau/Grand Marnier, Kahlua or Vanilla extract</em><br />
<br />
<em>1 cup of fresh raspberries for garnish</em><br />
<br />
Let the cake layer cool COMPLETELY before topping it with the mousse layer. If its warm at all it will melt the whipped cream into a soggy mess. Note: leave it in the springform pan until ready to serve.<br />
<br />
Melt the chocolate with 2 tablespoons of the whipping cream in a glass bowl over a saucepan of simmering water until smooth. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uvOnVd06wpkQs24b67gBA8XWNeeH2AIhBvG1mumCIg-rIOvUlJDBIQVRzXrjw2F9B6z-aGrlVcaTFfw8p6Lvt5sU1F1VnQ7cCFS2E456Zz-lCuQZLO5eqIzYJs_4T1iYYPkH0MVAfK6R/s1600/Picture+450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uvOnVd06wpkQs24b67gBA8XWNeeH2AIhBvG1mumCIg-rIOvUlJDBIQVRzXrjw2F9B6z-aGrlVcaTFfw8p6Lvt5sU1F1VnQ7cCFS2E456Zz-lCuQZLO5eqIzYJs_4T1iYYPkH0MVAfK6R/s320/Picture+450.jpg" width="240" /></a></div>
<br />
Let cool to room temperature. (You can put the chocolate in the fridge for 30 minutes to speed the process along.) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1lPaZkfHALryMj9Ary3ScadSCdX2NHWqdXWS-rYVk0pgyOZtDUK_SrlILHwZd4wOgZX8FS7Bz-9aD1KYvtWYwVMSYVkHMxWwKZ9fHgVDZpu5KtCmRwqJ42iguLk8pFOHtuaxH3OW3PQ2/s1600/Picture+451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1lPaZkfHALryMj9Ary3ScadSCdX2NHWqdXWS-rYVk0pgyOZtDUK_SrlILHwZd4wOgZX8FS7Bz-9aD1KYvtWYwVMSYVkHMxWwKZ9fHgVDZpu5KtCmRwqJ42iguLk8pFOHtuaxH3OW3PQ2/s320/Picture+451.jpg" width="320" /></a></div>
<br />
Whip the cream (ice cold is optimal) in a standing mixer until it just starts to thicken. Add the sugar and liqueor and whip until peaks form. It should be thick but not clumpy. <br />
<br />
Add a large scoop of the whipped cream to the bowl of chocolate and gently fold to lighten the chocolate a bit. Then add the rest of the cream and<strong> gently</strong> fold with a spatula until the mixture is no longer has streaks of chocolate. <br />
<br />
Spread the mousse over the cake layer while still in the springform pan. <em>I used a metal spatula warmed in a mug of hot water to smooth the top before placing the raspberries along the edge of the cake.</em> Chill for a minimum of 4 hours before serving. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2KzwXN1g88oHkHZTJRHoVVYgLXTkv8ILH-LRhU8Pc58xsXXgOWWF0Ryg8chffjw14H4NTk63g2AY60ykXlGJbOPTxOL0erdIxFK45lxDLmE2y1xp7rGscRSjDCDKKTtCWgL_PCOH01vK/s1600/Picture+452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2KzwXN1g88oHkHZTJRHoVVYgLXTkv8ILH-LRhU8Pc58xsXXgOWWF0Ryg8chffjw14H4NTk63g2AY60ykXlGJbOPTxOL0erdIxFK45lxDLmE2y1xp7rGscRSjDCDKKTtCWgL_PCOH01vK/s320/Picture+452.jpg" width="320" /></a></div>
<br />
When ready to serve, warm a sharp knife in a mug of hot water first. This will help you make neater slices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvc4JQI1Vq-LajvXe5FGu3igxAYD4jX60PvymhLtnMvXvDBizo-qto_aEyzuVX1hVGVh_JTrlao13cg_q7zI_qa4tTZyMXHeyXbuDXCccCmOPxxwUex5VPTJbZWwmAAv_WaQhdlZRFr3p/s1600/Picture+453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvc4JQI1Vq-LajvXe5FGu3igxAYD4jX60PvymhLtnMvXvDBizo-qto_aEyzuVX1hVGVh_JTrlao13cg_q7zI_qa4tTZyMXHeyXbuDXCccCmOPxxwUex5VPTJbZWwmAAv_WaQhdlZRFr3p/s320/Picture+453.jpg" width="320" /></a></div>
<br />
Decadent for sure- a tiny slice will do ya- and absolutely delicious. This one will definitely be a go-to Special Occaison cake from here on out. You could <em>fancy it up</em> it even more with piped florettes of whipped cream along the edge or some extra shaved chocolate over the top. Either way, I'd <u>highly</u> reccomend a glass of port, bubbly or red wine with this one. Accidental Syruphttp://www.blogger.com/profile/13698967971665656190noreply@blogger.com0