Strawberry Bread Revisited

A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.

She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.

Here is the original recipe: Continue reading

Great Dane Gardening: Strawberry Patch

Look what I get for lunch today:

I went out to check to see if they needed water and my one strawberry from yesterday turned into an entire bowl today. Woot!!

I guess I owe Bixby an apology. Clearly every strawberry patch needs a Great Dane to tend to it – dig in it, sleep in it, snuffle around in it. Bixby:1 Me:0



 

French Toast Alert System Raised To HIGH!

Rolled Stuffed French Toast Final

The French Toast Alert System has been raised from Elevated to High, as we are expected to get anywhere from 6 to 15 inches of snow tomorrow. If you were lucky enough to get to the store and buy your milk, eggs and bread before the shelves were cleared out, here’s your french toast recipe. Bonus cute sous chef.

Originally posted January 2014

This is a very simple recipe, but I needed a helper, for sure. All you need for this recipe is a good quality bread – I used 12 slices – 2 eggs, 1/4 cup milk, dash of cinnamon, dash of salt, 8 oz of cream cheese, strawberry jam and powdered sugar. You can spread anything you want on the bread, go for your favorites. I think peanut butter and jam would be really good.

Step One: In a bowl, add eggs, milk, cinnamon and salt and beat well.

Step Two: Roll the bread flat, just not too flat, so it’s easier to roll up.

Easy Peasy

Step Three: Spread cream cheese and jam in the center of the bread. Don’t get too close to the edges, because you don’t want it to squish out when you roll up.

Jam and Bread

Step Four: Roll bread up. You’ll want to do all of them before you start dipping and cooking.

Suisse Chef

Step Five: Melt butter in a skillet (adding more as needed as you cook)

Ready to dip

Step Six: Dip bread rolls one at a time quickly into the egg mixture, don’t let them soak. Then add them to the pan.

Rolled French Toast

Step Seven: Cook over medium heat, turning as each side browns, until the whole rolls is golden brown. Remove and immediately dust with powdered sugar. Repeat until all rolls are cooked.  We served 4 with twelve rolls and it was more than enough.

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Friday Recipe Exchange: A Little of This and a Little of That

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JeffreyW’s delicious blueberry bars

For tonight’s recipe exchange, I put together the recipes based on what’s been cooking in our kitchens this week.

Missing my fresh fruits, I make do with flash-frozen berries:

Love the full-on strawberry flavor in my Strawberry Bread (recipe here)

Blueberries, I could make stuff with blueberries everyday. Including JeffreyW’s Blueberry Bars (recipe and photos here) and his Lemon-Blueberry Bread (click here for photos and recipe)

My afternoon pick-me-up of late probably isn’t for everyone, but really works for me. Hit of energy and curbs my sweet cravings. I blend a pound of frozen strawberries, a pound of frozen blueberries and about a cup of frozen raspberries in my Vita-Mix, which creates a very smooth mixture (if you ignore the raspberry seeds) which unlike juicing, retains all the fiber. I add it and an equal amount of water to a big pitcher, mix well. I have a glass of this in the afternoon and a pitcher lasts a good two weeks in the refrigerator.  YMMV.

My pressure cooker has been getting a real work out lately.  A couple of meals to continue on the one-pot theme from last week:

In this Pressure Cooker Pot Roast (click here), I pushed the limits and began with a frozen roast, just to see what would happen. It turned out great and the booze made up for some of the flavors lost by not being able to brown the beef first.

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Seriously, don’t all JeffreyW’s meals look delicious? Above is his yummy pot roast and below is his Pork Mole

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Playing with his new Electric Pressure Cooker, JeffreyW tackles Pork Mole (click here) with much success.

I would have a Bixby update, but he’s been so crazy today, I haven’t had time to download the photos and video from our play date this week. Crazy-assed dog.

For tonight’s featured recipe, thinking ahead to Valentine’s Day, these are a fun, elegant treat. I’m actually making them for a birthday get-together.

Pretty and tasty, they were inspired by a novel I was reading. If you want to read the full Food in Fiction post, click here.

Chocolate-Raspberry Cupcakes

Pre-heat oven to 350 degrees.

Moist Ingredients:

  • 1/2 cup oil
  • 1/2 cup butter, softened
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup cold water
  • 1/2 cup chopped raspberries

Dry ingredients:

  • 2 1/2 cups flour
  • 1/2 cup dry cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Grease and flour muffin tins. Cream together oil, butter and sugar. Mix in remaining moist ingredients, one at a time, until well mixed. Sift together dry ingredients. Mix dry mixture into creamy mixture and beat for 2 minutes at high-speed. Fill muffin tins 3/4 full and bake for 20-25 minutes, until they bounce back when pressed lightly.

Chocolate Ganache:

  • 6 oz dark chocolate
  • 6 oz heavy cream

Double boiler (I use a metal bowl over a saucepan with about an 1 inch of water)

Place chocolate and cream in top of boiler, bring water in bottom half to a boil, reduce heat to med-high and let chocolate melt, stirring occasionally. When completely melted, remove from heat and stir until cream and chocolate are completely mixed. Let cool and dollop over cooled cupcakes

Raspberry Sauce:

  • 2 cups raspberries
  • 1/4 to 1/2 cup sugar
  • 1 tbsp lemon juice

saucepan

Puree raspberries until smooth, add raspberries and sugar to saucepan and heat to a low boil, stirring constantly. Boil for 1 minute, reduce heat to medium and stir constantly until thickened, remove from heat and add lemon juice. Let cool and spoon over frosted cupcakes.

Note:  For a layer cake, take 1/2 of the ganache, let it cool, mix with 1 cup crushed raspberries and spread between layers.  Keep the other 1/2 of the ganache warm and pour over cake to make a beautiful and smooth coating.  Serve with warm raspberry sauce.

That’s it for this week. Have a fun and safe weekend and say a little prayer for tornado damaged area of Florida, as they are expecting more rain and stormy weather. If you didn’t see it, here is my brother’s house, or what’s left of it. – TaMara

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Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

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Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

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Originally posted May 2013

Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  – TaMara

Buttermilk Pie, A July 4th Favorite

Buttermilk Pie 1

This has become a 4th of July favorite.

Fourth of July Buttermilk Pie Recipe

  • 4 eggs
  • 1 cup white sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp flour
  • 1/4 cup butter, melted (half a stick)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 9-inch graham cracker crust
  • 1 cup cold, heavy whipping cream
  • 8- 15 strawberries, halved
  • A handful of blueberries (opt)

Preheat oven to 325°F.

In a mixing bowl, beat the eggs, then beat in the sugar and lemon zest until well combined. Beat in the flour and melted butter. Beat in the vanilla and buttermilk.

Pour filling batter into an graham pie shell. Bake at 325°F for approximately 50 minutes, or until the center of the custard has just set (can still be a little wiggly). Remove from oven and let cool. The custard may puff up a bit in the oven; it will deflate as it cools.

Whip the chilled cream until it holds stiff peaks. Once the pie has cooled to room temperature, spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a decorative pattern on top of the whipping cream.
Serve immediately or chill until ready to serve.

Makes 8 serving pieces.