Category Archives: What’s 4 Dinner Solutions
JefferyW makes Creme Fraiche
This week cooking was centered on desserts, most by request, so I thought it would make a good theme for tonight’s recipe exchange.
JeffreyW made one of my favorite toppings, Creme Fraiche, pictured above and recipe here.
I have a Blueberry Updside Down Cake in the oven as I write this, and if it turns out tasty and photogenic, I’ll post photos and recipe tomorrow.
Until then, what’s on your plate this weekend? Is it time for grilling yet? Hit the comments and don’t forget to share your favorite fruit desserts. BTW, if you haven’t seen the latest visitor to the shelter Mrs. J volunteers at, he has stolen my heart, check out Hank.
Tonight’s featured recipe is my annual birthday cake for a friend. Simple to make and very tasty:
Pineapple Upside-Down Cake
Sometimes I substitute crushed pineapple. It needs to be drained well, using a mesh strainer and I usually omit the addition of 1 tbsp pineapple juice because even after draining, there’s usually about that much left in the crushed fruit. You can also substitute blueberries or other fruits to a make a different kind of upside down cake.
- 1/3 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups unbleached flour
- 3 tsp baking powder
- 1/4 tsp salt
- stemmed maraschino cherries, stems removed (opt)
8×8 glass baking dish and mixing bowl
Drain pineapple, reserve juice. Melt 3 tbsp of butter and add to baking dish with brown sugar and 1 tbsp of reserved pineapple juice. Mix well. Arrange pineapple slices over sugar and butter mixture. In bowl, cream shortening and sugar until fluffy. Add egg and vanilla, beat until fluffy. Sift together flour, baking powder and salt, add to creamed mixture. Add enough water to remaining pineapple juice to make 1/2 cup and add to batter, mixing well (it will be lumpy) and then pour over pineapple slices. Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean. Cool 5 minutes and then invert on a plate.
Note: in the pretty pictures it always has a maraschino cherry in the center of each pineapple ring. None of us like those, so I never add them. But add to the pineapples before baking if desired.
That’s it for this week. If you missed it, the dinner menu this week was Herbed Fettuccine and Apple Salad. See you next week – TaMara
A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not, I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.
But before we get to that I have an assortment of salads for you to choose from:
Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here.
A trip to the international market inspired several Unusual Fruit Salads (recipes here)
And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here)
What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?
Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:
I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.
- 1 cup plain Greek yogurt
- 3 tbsp lime juice
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1 tsp ground cumin
- salt and freshly ground black pepper to taste
- 3 cups shredded or julienned jicama (peeled before shredding)
- 1 English cucumber*, washed and julienned
- 1 sweet bell pepper, thinly sliced (red, orange or yellow)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tbsp chopped Italian parsley
Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.
Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.
*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded. Peel and seed waxed cucumbers if substituted.
That’s it for this week. If you missed it, the weekly menu of Bacon Squash Campanelle and Panna Cotta Parfait is here. Have a great weekend – TaMara