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Sep 11, 2007 2:11 PM
While fall is quickly approaching (and it seems that happens more quickly each year!), there are still a few steamy days left on this year's calendar, no matter where in the US you reside. If you need to cool down, and are looking for a terrific, refreshing beverage, this might be the solution! Given to me by a friend, this limeade is tangy and fragrant. Trade-It-Out Limeade In a heavy saucepan, stir together: 1 cup water 1/2 cup honey 1/2 cup sugar 1/4 cup minced fresh ginger Bring to a boil, reduce heat to prevent boil-over. Boil for 5 minutes. Remove from heat. Let cool, strain into a pitcher. To the cooled syrup, add: 1 1/2 cups lime juice (freshly squeezed is best!) 2 cups water Stir and chill. Serve over ice for a refreshing treat.
Posted by Star Sep 11, 2007 2:11 PM
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Mar 13, 2007 4:42 PM
You might think that, as I live in south Florida, I don't really need to think about those tasty treats of spring... asparagus, rhubarb, artichokes, spring greens. For the most part you'd be right -- we can get most of these foodstuffs year-round, either brought in from elsewhere in the States or from South America. It's just not as wonderful as fresh from the field to you, though. A fond memory of my youth was the first asparagus peeking out of the ground in dad's garden. Mom would steam it and we'd put some lemon juice on it... yum! My grandmother adored artichokes, and cooked them often. Wish I could remember the simple dip she made to dip each leaf into... and then scrape off the tasty bit from it with our teeth. Rhubarb. Ah... I really miss rhubarb -- it's been eons since I've been able to find it fresh in the groceries here. To cook it with some sugar and put it over ice cream would be heavenly. What are your favorite spring treats? Do you have a special spring recipe that screams for that first spring food arrival in the grocery? Hope you'll share. -- Edited by Star at 03/13/2007 1:51 PM
Posted by Star Mar 13, 2007 4:42 PM
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Jan 17, 2007 10:01 AM
Growing up, my mom always made everything from scratch. It seemed right and natural -- why not use fresh ingredients and be creative in the kitchen? In baking, home made items really shine. I'd far prefer a home-made brownie that one from a box, or store bought. Somehow I always notice what I perceive as a "chemical" taste when I eat store-bought goodies. What amazes me, I think, is friends will often prefer a store-bought cake to a home-made one! Seems very odd to me. So, which is your preference? What is your favorite home-made, frtom scratch meal or goodie?
Posted by Star Jan 17, 2007 10:01 AM
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Jan 8, 2007 4:08 PM
Weekend breakfasts are my favorite meal of the day, and I often "go the extra mile" for a nice breakfast. In a recent Gourmet, I found this recipe and have modified it slightly to suit my husband and I, using less heavy cream amd "light" but high in fiber English muffins. My husband loves it, and I hope you do, too. 1 10 oz. pkg fresh spinach 1/2 c. heavy cream 4 eggs salt and pepper Hot water 2 English muffins, halved and toasted (Such as Thomas's Light Wheat) 4 slices prosciutto, julienne Butter 4 6 oz. ramekins. Set into a baking pan with sides. Bring cream to a simmer in a large skillet, add spinach. Season with salt and pepper. Cook until spinach is wilted. Using tongs to drain, evenly divide among the four ramekins. Break eggs, adding one to each ramekin. Pour hot water into baking pan, to come up about half way on sides of ramekins. Bake at 375 18-20 minutes, or until white are just set. After removing egg/spinach from ramekin with slotted spoon, allow to drain any extra cream off. Top each English muffin half with baked egg and spinach. Season egg with salt and pepper if desired. Top with julienne proscuitto and serve. I like to serve this with a bit of fresh fruit, perhaps some sliced strawberries or cut melon, alongside.
Posted by Star Jan 8, 2007 4:08 PM
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Dec 12, 2006 12:21 PM
During the holidays I try to have things on hand for those times when friends drop by, or as a little treat for our wonderful mail person or newspaper delivery person. This is a tasty gift I keep a few of in the freezer, from a favorite old cookbook, "Applehood and Motherpie" by the Junior League of Rochester. Zucchini Nut Bread 2 c. sifted flour 2 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 3 1/2 tsp. cinnamon 3 eggs 1 c. vegetable oil 1 1/2 c. sugar 2 c. grated zucchini 2 tsp. vanilla 1 tsp. lemon extract 1 c. raisins 1. c. chopped walnuts or pecans Sift flour, baking soda, salt, baking powder and cinnamon into a bowl. Combine eggs, oil, sugar, zucchini, vanilla, and lemon extract in another bowl, beat thoroughly. Stir flour mixture into zucchini mixture until smooth. Add raisins and nuts and stir to combine. Pour into a 2 greased, 9 x 5-inch loaf pans. You can also use muffin tins, filling half full. Bake 40 minutes if using loaf pans, or 20 minutes if muffin tins. They are done when the center springs back when they are lightly touched. Perfect warmed slightly with a bit of butter, or a spread of cream cheese.
Posted by Star Dec 12, 2006 12:21 PM
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Dec 2, 2006 6:25 PM
... time to get into the kitchen and start baking! Here's a new-to-me recipe that's on the list for my holiday cookie baking this year. I hope you'll share some of your favorites, or new recipes you're thinking about trying, here as well! Eggnog Snowman Cookies Recipe by Land O'Lakes 3/4 c. sugar 3/4 c. Land O'Lakes butter, softened 1/3 c. plus 4 tbsp prepared eggnog 1 egg 1 tsp. vanilla 2 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. ground nutmeg 1/4 tsp. salt 3 c. confectioner's (10x) sugar 1 to 2 food colors Semi-sweet mini-chocolate chips With an electric mixer, beat sugar and butter in a large bowl until creamy. Beat in 1/3 c. eggnog, egg and vanilla until well-blended. Mix in four, baking powder, nutmeg and salt until blended. Divide dough in half; wrap each half in plastic wrap and refrigerate until firm. (At least 1 hour.) Heat oven to 375. Roll out dough on a lightly floured surface, one half at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut with a 3 to 4 inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes, or un til edges are lightly browned. Cool completely on a wire rack. To make frosting, combine confectioner's sugar with remaining eggnog in a small bowl until smooth. Divide 1/3 of the frosting into two bowls, tint with food colors as desired. Frost snowmen with white frosting, decorate with tinted frosting. Add mini-chips for eyes and buttons.
Posted by Star Dec 2, 2006 6:25 PM
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Nov 17, 2006 3:42 PM
Wow. Last year's turkey and fixin's received so many rave reviews that I've been asked to "do it again" for our circle of friends. In truth, I was sort of hoping it was someone else's year to cook, but I've accepted the challenge. Here's what I'll be doing (virtually a repeat of '05): Thai-inspired butternut squash soup Turkey, brined for 24 hours, then roasted Stuffing (on the side), with sausage and cranberries Mashed baked sweet potatoes with chipotle Green bean casserole Pumpkin tirimisu (new for 06!) Friends will be contributing a ham and mashed potatoes... not sure what else they'll bring. The game plan is to get the bird in the brine on Wednesday. Also, I'll be making the stuffing, sweet potatoes, and dessert ahead. After all, like most of my friends, I'd much rather not have to spend the whole day Thursday in the kitchen. So, how do you deal with a huge project like Thanksgiving?
Posted by Star Nov 17, 2006 3:42 PM
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Nov 9, 2006 3:18 PM
A now- treasured Campbell's cookbook came my way some years back courtesy of a great flea market find - it cost a dollar! The book is entitled Creative Cooking with Soup and is a compilation of recipes in which you can combine various Campbell's soup products to different result. The one shared here offers choices of four of the cream soups: mushroom, asparagus, shrimp or celery. This is the combo I like best: Creamy Vegetable Bisque 2 tbsp. butter 1 c. cut asparagus 1 c. sliced celery 1/2 c. chopped onion 1 can Cream of Celery 1 soup can milk 1/4 tsp. thyme leaves Lemon slices (for garnish) 1 a 2 at. saucepan over medium heat, in hot butter, cook asparagus, celery and onion 5 to 10 minutes until vegetables are tender-crisp, stirring frequently. Stir in soup, milk and thyme. Heat through. Ladle into bowls, top with lemon slices. Serves 4.
Posted by Star Nov 9, 2006 3:18 PM
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Nov 7, 2006 11:27 AM
DJ, am always happy to hear about someone preserving old recipes, as you mentioned the old cookbook you're displaying in your kitchen. One of my prized possessions is a cookbook which belonged to my mother-in-law, entitled The Household Searchlight Recipe Book by "The Household Magazine." It was published in 1938 and has similar notations such as a pinch and dash. I've attached a photo of the cover which I hope you can see -- I love that the inset looks like carved leather. Here's a recipe appropriate to the season from the book: Cranberry Apples 8 apples 1 cup cranberry sauce butter 1/2 cup water 1/4 cup sugar Core apples. Pare upper half. Place in baking dish. Place small pieces of butter in each cavity. Combine cranberry sauce and water, pour over apples. Bake in moderate oven (400 F) until tender. Baste frequently. When applies are almost done sprinkle with sugar. Place under broiler flame until sugar melts and tops are glazed. Serves 8. -- Edited by Star at 11/07/2006 8:34 AM
Posted by Star Nov 7, 2006 11:27 AM
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Nov 2, 2006 11:08 PM
How many cookbooks do you have? While I've never counted my collection, it's completely over-filled the storage space designated for it, and has expanded to other areas in my home. One of my favorite cookbooks, one I've had for 20 years or more, is "Applehood and Motherpie" by the Junior League of Rochester. Its pages are bent and stained but very well-loved. Another great cookbook is a Mexican title put out by Ortho books, "Adventures in Mexican Cooking". As the autumn weather rolls in, and nights are cooler, I can barely wait to make Sopa de Albondigas! I'll share other titles in future blog entries.
Posted by Star Nov 2, 2006 11:08 PM
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