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    Strawberry Shortcake

    While we’re not quite at that time of year here in Maine, it is that time … STRAWBERRIES! I love strawberries just hulled and sliced with a bit of sugar and balsamic vinegar. Though I have made Dark Chocolate Strawberry Ice Cream and Strawberry Limeade, if I had to add strawberries to a recipe, my all time fav would be Strawberry Shortcake.

    When Fantastical Food Fight announced April’s spatula down to be Strawberry Shortcake I was delighted! I changed up my Grandmother’s Biscuits a tiny bit to make them sweet, not savory and simply sliced up some strawberries and let them macerate for a while.

    Traditionally you would serve these beauties with whipped cream. I have not been able to bear the sight of schlag on my food since … well, let’s just say, Vermont, a loss of power, whipped cream and a pumpkin pie. Gives me the willies just thinking about it!

    Hopefully by the time you read this any threat of snow will be gone … I’m pretty sure I heard that rotten weatherman say the dreaded S word this morning!

    Biscuits:

    • 2 C all-purpose flour
    • 1 T baking powder
    • 1/2 t salt
    • 3 T sugar
    • 1 stick butter, chilled
    • 2/3 to 3/4 C half and half

    Strawberries:

    • 1 quart strawberries
    • 1/3 C sugar
    • 1 T Balsamic

    If you want the ooky whipped cream:

    1 1/2 cups whipping cream for topping, or non-dairy whipped topping

    NOTE: Try to use the best balsamic possible. Not everything you buy in the supermarket is anything close to traditional balsamic. If you want to treat yourself to something wonderful, try the Traditional Balsamic from Fiore. Their products are really great … stay tuned for an ice cream with their Amarena Cherry Balsamic!

    Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar and balsamic; cover and let stand at room temperature for about 1 hour.

    Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

    Preheat the oven to 425.

    In a food processor combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream, just until dough is moist.

    NOTE: Be very careful not to overwork the dough. The dough doesn’t hold together well at this point, but let the dough stand for a minute, and magic happens.

    Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

    Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.

    Split each biscuit horizontally. Top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

    Serves 8.

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    Maple Ice Cream with Wet Walnuts and Maple Caramel Sauce

    While we all believe that finding friends, keeping friends, nurturing those friendships is hard – well, it is, actually. Trust can be hard. Still liking those people once you get beyond the ‘isn’t it great we both like Chinese food’ phase doesn’t always happen. It can happen, though.

    There are THOSE friends – knowing you can be out of touch for months, years, and one look, one smile, one hug, one phone call, and time melts away as though the last time you saw or spoke to each other was yesterday. Those long time friendships – like The Dear One and I, knowing each other since the 6th grade – those are the people who know you the best. They knew you before you built those walls, before life tainted you, before you became jaded. Was life perfect, no? Were we perfect, no? But we truly were more innocent and perhaps that’s why those friendships are so easy and lasting.

    I am lucky enough as an adult (well, really not, much like Peter Pan I won’t grow up) to have a few friends I would throw myself on the gauntlet for … you know who you are so I’m not naming names. You know, those people you would move heaven and earth for if they asked … and move it twice as much when they don’t ask, that is usually the time they need you the most.

    The Dear One, who admittedly is reclusive, has a few of these friends. Long time – 30 year friendships. Friends who I am very grateful for, as they have taken me into their hearts as though we have known each other for that long as well. I am grateful for each and every one of them (there could be a few more gals in the mix, but hey, they’re all great!) Sadly, this week, we lost one of those dear, special men. Charlie and The Dear One bonded instantly – much time on islands, playing with birds, counting stars, drinking, talking about life, women, family, heartache, future. The Dear One would and has many times, dropped whatever he was doing for Charlie – and Charlie the same in return. It didn’t matter when the last time they saw each other was – when they were in each other’s presence, no time had gone by. Charlie’s new bride, Mona, and I became friends instantly. Charlie and Mona were married a month before The Dear One and I – little did we know, he was ill even then – we celebrated at each other’s weddings.

    Charlie’s passing has made us realize how tender life is, how precarious, how precious. How petty bullshit and slights that no one can even remember need to be put aside, and why friendship and love needs to stand in the foreground, shining like a beacon. A beacon that guides you to those who will always love you, always welcome you, always be there to catch you when you fall, always look past your perceived inadequacies. A beacon that rings out, ‘I am your safe harbor, always’. We all really need that, don’t we?

    We have celebrated Charlie’s life with friends – more than once and will continue to do so … A LOT (a lot of whiskey is usually involved).

    One of these celebrations involved dinner with two dear friends that we have spent far too little time with of late. Why? Who knows. Should it be? No. Sometimes being the first person to blink is really hard. Then no one blinks and you sit around missing that person(s) and cannot figure out how to get it back. Sometimes time just goes by and that just becomes a norm – not one anyone likes or wants but just is.

    Charlie’s passing put us in and on the same path again. It was wonderful. Giggling. Stories. Great food. Great friends. Hopefully we will not wait so long to do it again. I have missed them BIGLY. Thank you, Charlie.

    You are reading this wondering what does this have to do with Maple Ice Cream with Wet Walnuts and Caramel swirl? Well, I’ll tell ya … I needed to bring something to this wonderful dinner and I’ve been jonesing to make this ice cream. So I did and I did – and it was FAB-ulous!

    The Dear One had suggested maple ice cream, remembering trips for ice cream on Block Island, going so late in the day or evening that the only thing left was maple ice cream. I would always walk away instead of having maple ice cream. It always looked so … TAN!

    But this would be made with OUR own maple syrup, and what if I make some wet walnuts with maple syrup, and – WAIT! – What if I add a caramel swirl – OOOOHHH! A maple caramel swirl!

    The ice cream is delicious. The wet walnuts are gooey (but not too gooey) and salty. The maple caramel swirl? Well, it’s good, but I need to come up with a different way. I substituted the maple syrup for the water and it is not soft and ribbon-y, but tough and tooth breaking. Still ‘can’t eat enough’ delicious!

     

    • 1 1/2 C whole milk
    • 2 T sugar
    • 1 1/2 C heavy cream
    • 5 large egg yolks
    • 3/4 C dark maple syrup
    • 1/4 t coarse salt
    • 1/4 t vanilla extract
    • Wet Walnuts (recipe follows)
    • Maple Caramel Swirl (recipe follows)

    Warm milk and sugar in medium saucepan.

    Pour cream into a large bowl and set a mesh strainer on top.

    In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then pour the warmed egg yolk mixture back into the saucepan.

    Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir. Stir until the mixture thickens and coats the spatula.

    Pour the custard through the strainer and into the cream to cool.

    Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator – at least 3 hours.

    Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add the Wet Walnuts.

    Wet Walnuts

    • 1/2 C, plus 1 tablespoon dark maple syrup
    • 1 1/2 C walnuts, toasted and very coarsely chopped
    • 1/4 t coarse salt

    Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil.

    Stir in the walnuts and salt, and cook until the liquid comes to a full boil once more. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely before using. The nuts will still be wet and sticky when cooled.

    NOTE: This will look like WAAAAY too many to put in the ice cream, but after you have nibbled a few here and there – wait, no, actually it’s the perfect amount!

    Maple Caramel Swirl

    • 6 T Sugar
    • 1/2 C heavy cream
    • 2 T Maple Syrup

    In a clean, dry, nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When the sugar begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons maple syrup (stand back; it may splatter).

    Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.

    NOTE: When I made this caramel swirl in my Rhubarb Ice Cream with Caramel Swirl, the 2 tablespoons of maple syrup was 2 tablespoons of water. The water kept this swirl from becoming too hard – you know, too much sugar (as if!). The maple doesn’t lend much here flavor-wise, so next time it’s back to the 2 tablespoons of water and keeping my fillings.

    Now, to put it together –

    Spoon about 1/3 of the caramel mixture into whatever container you are using to freeze the ice cream in in the freezer. Then 1/3 of the ice cream mixture and repeat, ending with the ice cream. Cover and put in freezer until solid. Mine took overnight.

    Caramel Brownies

    Brownies.

    I love brownies.

    I’m not much of a sweet tooth person, but I am a total sucker for a good brownie. Tell me I can make brownies  in a small batch and you’ve won me completely.

    Most of my brownie recipes call for an 8×8 pan, so to me these aren’t really small batch, but still totally worth it.

    I am totally addicted to Dessert for Two … not just desserts, but dinners for two as well. With just the Dear One and I at home these days, I always have a hard time cooking for just two people. Christina is the solution for everything … desserts, mains, drinks, cookies! It’s all there!

    We invited our dear friend Dave for dinner and while dessert isn’t usually on the menu, one of the dear daughters brought chocolates, lots of chocolates to the house. One of the selections was Ghirardelli Dark Chocolate & Sea Salt Caramel squares. The stars aligned. Tonight we needed dessert and this had to be the one.

    • 10 T unsalted butter, diced
    • 1 1/4 C granulated sugar
    • 3/4 C + 2 T unsweetened cocoa powder
    • 1 1/2 t vanilla extract
    • 1/2 t espresso powder
    • 1/4 t salt
    • 2 large eggs
    • 1/2 C all-purpose flour
    • 9 caramel-filled chocolates

    NOTE: I used Ghirardelli Dark Chocolate & Salted Caramel squares.

    Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.

    Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.

    NOTE: My parchment paper is really wide, so I just used one piece and tucked it in. I always find it hard to keep the paper in place and those large metal clips do the trick.

    Next, in a large bowl, combine the butter, sugar and cocoa powder.

    Microwave for 30 seconds, stop and stir, and microwave for another 30 seconds. The mixture will be quite hot.

    NOTE: So we don’t have a microwave. I know. I know. I’ve been living int he woods for far too long. But when someone who will remain nameless put something with metal in the microwave, she did us a favor. We really only use it to start potatoes and melt butter. Why take up all the cabinet or counter space? I did this on the stove top and it was fine.

    Let the mixture rest on the counter for a few minutes to cool, stirring occasionally.

    When the mixture feels warm, not hot, stir in the vanilla, espresso powder and salt. Finally, stir in the eggs.

    Add the flour to the batter, and using a spatula, vigorously stir the mixture for 50 strokes. This activates the gluten and makes for a rich, chewy brownies.

    Spread the batter into the prepared pan evenly.

    Bake for 23-26 minutes, until the top is dry.

    Unwrap the squares while the brownies are still hot, and press into the top of the brownies evenly. Slice and serve.

    Cannoli

     

    One of the best things about the job I started last summer are all the new friends I have made. Don’t get me wrong, there have been some real clunkers, but that happens everywhere, every day, with any job. We won’t dwell on them.

    But, take M&J. Starts off just silly giggles while working to take some of the stress away, a lot of guidance and support and suddenly … BAMMO … you’ve realized just how much you like these folks, realized that this should be more than just a work friendship.

    Dinner invitations go back and forth … lots of laughs … lots of wine … lots of good food.

    One last dinner before we all take off for the holidays? Oh, yes, please! M&J were heading to Viet Nam (so jealous!), the Dear One to Antarctica and me to New York to see my dearly missed parents, siblings and friends.

    What to make, though? I need to show off my culinary chops a little bit, right? The rub is, the Dear One and I were flying out the next morning, not returning – well, me the beginning of the New Year and the Dear One WAY TOO LONG AFTER THAT!!

    One pot, easy cleanup, great to freeze if there are leftovers – Iron Skillet Roasted Chicken with White Beans and Tomatoes, a favorite easy go-to of mine.

    With a really easy dinner, I wanted to get a little nutty with dessert. It can’t be a lot – no leftovers, and no one has a huge sweet tooth. I needed inspiration. None was forthcoming.

    Suddenly, while walking around Hanford’s, there in front of my was my answer! Ferrara cannoli shells! All cooked and ready for filling with whatever your heart desired! This was the answer!

    I buy them and bring them home. I stood staring at them, slightly disappointed. They were perfectly fine. But … well, they just looked too plain to me. If you’re going to go through all the trouble of making a fabulous filling, why not dress up the shells a bit!

    I melted some chocolate, dipped the edges on each end in the chocolate and then dipped them in chopped pistachios.

    The result, was pretty elegant! Well, at least I thought so!

    And before we get to the recipe, just a little pet peeve of mine – and the pet peeve of most Italians I know. Cannoli is plural. Cannolis is not a word. The singular would be Cannolo, not that anybody would know what you were talking about in most places. You wouldn’t say mooses, or mouses, or shrimps, or sheeps … you get the picture. Just remember the Godfather, “leave the gun, take the cannoli.”

    Now that my shells are fabulous, I need a fabulous cream.

    • 2 C fresh ricotta
    • 2/3 C granulated sugar
    • 1/4 t ground cinnamon
    • 1/3 C mini semi-sweet chocolate chips

    NOTE: No time? Buy the best ricotta you can find and drain it a bit. I also added a tiny bit or lemon zest to just brighten it up.

    I tried to be fancy and use a star tip to pipe in the cream. The chips kept getting stuck. Into a ziplock the filling went, cut off the tip, and off we went. You want to try and fill them halfway on each side so there isn’t a space in the middle with cannoli shell and no filling.

    Fill them just before sitting down to dinner. Much before that and the shells will begin to get soggy.

    Delizioso! Divertiti!

    Cherry Walnut Soda Bread

    I come from an Italian and Greek family. We celebrate a lot of things with a lot of food.

    But, here comes St. Patrick’s Day. The Dear One is Irish (mostly) and can trace his roots back to Town someplace in the County something. Totally lost in translation for me.

    Sadly, this is what I know about being Irish …

    Irish Whisky
    Guinness (Steak & Guinness Pie)
    Uncle Nicky’s Irish Cream
    Irish Stew
    Beer
    St. Patrick’s Day Parade in NYC
    LeprechaunS

    I’m sure there are other things … but the knowledge is SERIOUSLY limited.

    I want to make something special for the Dear One. Celebrate his heritage a wee bit.

    I opened the Boston Globe and there was a recipe from Lisa Yockelson of Baking Style Diary for a cherry and walnuts soda bread. This is the ticket.

    No blarney, this was fantastic and easy … and gone. Great combination of favorite flavors. This could make even the least Irish amongst us to feel a bit green on St. Patrick’s Day!

    • 2½ cups flour
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt, preferably fine sea salt
    • ¼ cup sugar
    • 4 tablespoons (½ stick) cold unsalted butter, cut into teaspoon-size chunks
    • 1 egg plus 1 extra yolk
    • ½ cup buttermilk, or more if needed
    • 2 teaspoons vanilla extract
    • ¾ cup dried Montmorency cherries
    • ⅔ cup coarsely chopped walnuts

    NOTE: Didn’t have buttermilk. Didn’t want to buy a gigantic container of buttermilk for a mere 1/2 cup. I do, however, keep a container of buttermilk powder in the fridge for just such emergencies. Worked like a charm! The powder goes in with the dry ingredients and you add water to the wet ingredients. Not sure how it works – magic, I’m sure – but it does!

    Set the oven at 375 degrees. Line a baking sheet with parchment paper.

    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar to blend them.

    Scatter the butter over the flour mixture. Using a pastry blender or two blunt knives, cut the fat into the flour until it is reduced to pea-size bits. Using your fingertips, lightly crumble the mixture for 1 minute to reduce the butter into small flakes.

    In a small bowl, whisk together the egg, egg yolk, buttermilk, and vanilla. Pour the egg mixture over the flour mixture. Scatter the cherries and walnuts on top. With a rubber spatula, stir to form a dense but cohesive mixture to bring the dough together. If necessary, add more buttermilk, 1 teaspoon at a time. Knead the dough lightly and briefly in the bowl for half a minute.

    Turn the dough out onto the counter. Form it into a plump ball about 5½ to 6 inches in diameter. Place the ball on the baking sheet and use a sharp paring knife to slash a shallow “X” in the top.

    Bake the round for 45 to 50 minutes, or until set and golden on top. Using two spatulas, carefully transfer the bread from the parchment paper to a wire rack to cool completely.

    Use a serrated knife to cut into slices.

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    Pistachio Lemon Bars #SundaySupper

     

    This week’s Sunday Supper is brought by Anne from Simple and Savory. The theme is Easy Spring Recipes. There are so many spring vegetables that I would love to write about, but this is Maine. Spring doesn’t hit until June and we’re pretty lacking in local produce at the moment. I haven’t even begun to think about the garden yet! I am dreaming about it … but in the meantime …

    There’s a little happy dance being done here – a very tentative happy dance, mind you. This is, after all, Maine. The snow has started to melt (hard to believe 2 1/2 weeks ago there was 4 FEET of snow out there), seems as though the grip of winter has started to ease. I realize, that merely typing these words can bring upon us another snowmageddon, but we’re hopeful.

    We have a short growing season here, so vegetables that take a longer time to mature grow in our greenhouse, all else in the garden. I CAN NOT WAIT!

    I’m not quite sure why lemons and pistachios remind me of spring, but they do. Perhaps it’s my Greek roots. Perhaps it was my Papoo’s love of pistachios and sneaking handfuls out of his night stand drawer – though, those were the red dyed ones. Not easy to be sneaky when your fingers and lips and tongue are dyed bright red!. Perhaps it was his idea that lemons were good for everything – softening your hands, flavoring things, making you feel better, taking away unpleasant smells.

    So, Papoo, this one’s for you …

    THE CRUST:

    • 1 cup all-purpose flour
    • ¼ cup confectioners’ sugar
    • ¼ teaspoon kosher salt
    • ½ cup cold, unsalted butter, cut into small pieces
    • ¼ cup shelled unsalted pistachios, roughly chopped

    THE FILLING:

    • 2 eggs
    • 1 cup sugar
    • ½ teaspoon baking powder
    • 2 tablespoons all-purpose flour
    • 1 teaspoon grated lemon zest
    • 4 tablespoons fresh lemon juice
    •  cup shelled unsalted pistachios
    •  Confectioners’ sugar, for garnish

    Preheat oven to 350 degrees.

    Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing).

    Bake until lightly browned, about 20 minutes.

    Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely.

    Sprinkle with confectioners’ sugar and cut into 2-inch squares.

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    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Vegan Chocolate Chip Cookies

    Vegan Chocolate Chip Cookeis

    Vegan Chocolate Chip Cookies

    I should start this with … these are THE BEST vegan chocolate chip cookies EVER. And quite nearly the best chocolate chip cookies. But …

    I am a carnivore. A carnivore through and through. A believer in a well balanced diet being far better for you than one completing omitting a food group.

    I now find myself surrounded by vegetarians and vegans, many of whom consider themselves foodies (?). Always hungry. Always looking for snacks. I need a cookie that would work for everyone and this is the one.

    I have found most homemade vegan cookies to be either tasteless, ridiculously complicated to make, way too many ingredients and ending up with a crumbling, sandy cookie like substance.

    Try these once and you’ll be hooked. It’s all in the mixing.

    • ½ C coconut oil
    • 1 C brown sugar
    • ¼ C almond milk
    • 1 T vanilla extract
    • 2 C flour
    • 1 t baking soda
    • 1 t baking powder
    • ½ t salt
    • 1 C vegan chocolate chips (I love ‘Enjoy Life Mini Chips” for this)

     

    Preheat oven to 350

    Cream coconut oil and brown sugar. Best to use stand mixer, second best a hand mixed.

    NOTE: The key to this cookie is the length of time you spend combining the ingredients. This should look like butter and sugar having creamed before you continue. It’s not always quick.

    Add almond milk and vanilla. Mixture may be a little liquidy.

    In a separate bowl whisk together the flour, baking soda, baking powder and salt.

    Combine the wet and dry ingredients using a hand mixer or stand mixer. Fold in chocolate chips.

    Scoop tablespoon sized balls and place on cookie sheet. Flatten the balls a bit with your hand.

    Bake 7 – 10 minutes

    NOTE: You want the dough to be the consistency of cookie dough and not crumbly or sandy as many vegan recipes tend to be.

    NOTE NOTE: I have varied the size of the cookie from half-dollar sized to 3 inches around. It holds up no matter the size. Just vary the cooking time.