Bean's notes- I pureed the strawberries with the cup of sugar and added lemon zest as well as the lemon juice. That was I was sure it was very strawberry throughout each bite, and there was also just a hint of lemon. It was amazing! I can't wait to go home and eat more of it!
Tuesday, May 31, 2011
Strawberry Ice Cream Like Ben and Jerry's
Bean's notes- I pureed the strawberries with the cup of sugar and added lemon zest as well as the lemon juice. That was I was sure it was very strawberry throughout each bite, and there was also just a hint of lemon. It was amazing! I can't wait to go home and eat more of it!
Sunday, May 29, 2011
Baked Beans
Modified from Rockin' Baked Beans recipe by Anne Burrell
Saturday, May 21, 2011
Four-Bean Salad
1/2 tsp salt
2/3 cup oil
2/3 cup vinegar
1 tsp Italian Seasoning
1 can garbanzo beans, drained
1 can green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
1 red onion chopped
1 green pepper chopped
Combine sugar, salt, oil, vinegar and Italian Seasoning. Stir or shake until sugar is dissolved. (I boil the ingredients in a small pan on the stove until the sugar is dissolved.) Drain beans thoroughly and add onion and pepper. Pour dressing over beans and let marinate several hours it's better over night!
**E's hint---I also add black pepper to taste!
Thursday, May 19, 2011
Avocado Gelato
Or maybe I should try this recipe instead! Tell me which one you think would be better in the poll to the right------------------------->
Avocado Gelato
yield: Makes about 1 quart
active time: 20 min
total time: 2 3/4 hr (includes freezing)
ingredients
· 2 cups whole milk
· 3/4 cup sugar
· 3 (4- by 1-inch) strips fresh orange zest
· 2 tablespoons cornstarch
· 2 firm-ripe California avocados (1 to 1 1/4 lb total)
· 1 (500-mg) vitamin C tablet, crushed to a powder
· Special equipment: an ice cream maker
Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.
Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
Nutella Gelato
For mother’s day, Tom gave me an ice cream maker, which is something I’ve wanted for quite a while! He made me a ridiculously delicious maple bacon ice-cream which I absolutely loved!
For my maiden voyage of the ice cream maker, I think this is what I want to try!
Nutella Gelato
Recipe from Giada De Laurentiis
Ingredients
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup Nutella
• 1/2 cup toasted hazelnuts, crushed, for garnish
Directions
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Monday, May 9, 2011
Cinnamon Coffee Cake
Ingredients
1 (18.25 ounce) package yellow cake mix1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
Artichoke-Olive Chicken Bake
1 Tbsp olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups shredded cooked chicken
1 can (14 1/2 oz) diced tomatoes with Italian-style herbs, undrained
1 can (6 oz) sliced black olives, drained
1 tsp dried Italian seasoning
2 cups (8 oz) shredded mozzarella cheese
Preheat oven to 350. Spray 2-quart round casserole with nonstick cooking spray.
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir 1 minute. Add chicken, tomatoes, with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.
Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
Bake, covered, 35 minutes or until hot and bubbly.
(*This recipe comes from my Best Loved Casseroles Book)
Orange Rolls
Rolls:
2 Tbsp yeast
1/2 c. warm water
2 c. hot water
1/3 c. powdered milk
1/3 c. sugar
1/3 c. butter
2 tsp salt
1 egg
5-6 cups bread flour
Orange Butter:
1/2 C butter, melted
zest of 2 oranges
1/4 cup sugar
Dissolve yeast in ½ c. warm water. Blend powdered milk in 2 c. hot water. Add sugar, butter, salt, egg and 2 cups of flour. Beat together. Gradually add remaining flour, one cup at a time, until dough is formed. (Keep it a very soft dough). Knead for 10 minutes. Place in greased bowl; cover and let rise until double. Punch down, divide into thirds. Roll out 1/3 of dough into a circle. Spread with soft orange butter and cut into 12 pie shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Let rise until double. Bake at 375 about 12-15 minutes or until golden brown on top and bottom. Allow to cool about 10-15 minutes; drizzle with the icing.
1 1/2 cups powdered sugar
2 Tbsp orange juice, squeezed from zested oranges above
2 to 4 Tbsp heavy cream, or 2 Tbsp half-and-half
**E's Note: You can also use this recipe for cinnamon rolls, and you can roll these out like cinnamon rolls instead of crescents!
Saturday, May 7, 2011
2011 Mother's Day Brunch Version 2.0
24 slices of ham- I did double layers so big slices cut in half
Lemon Lemon Lemony Lemon Cake!
Lemon chiffon cake
makes 2 11x17" sheets or 2 9x3" rounds
14.5 oz cake flour
8.75 oz confectioner’s sugar
6.75 oz whole milk
6 oz canola oil
3.25 oz eggs
0.5 oz baking powder
13 oz egg whites
9.5 oz granulated sugar
1 tsp vanilla extract
3-4 oz lemon juice
Oven 375F. Prep pan by buttering bottom and sides. Place parchment in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 13 oz of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes. Remove from oven and remove from pan. Let cool on a rack. With a large serrated knife, cut the cake into two layers.
From Jen Yu at Use Real Butter: http://userealbutter.com/2008/04/15/lemon-petits-fours-recipe/
Lemon buttercream frosting
Prep Time: 10 mins
Total Time: 10 mins
Yield: 12 cupcakes
1 cup butter, softened
3 3/4 cups confectioners' sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine butter, sugar and salt and beat till well combined. Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
From Food.com: http://www.food.com/recipe/lemon-buttercream-frosting-from-the-famous-sprinkles-cupcakes-222187
Lemon curd
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
From Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
Assembly
Cut each of the cake rounds in half to make 4 thin cake rounds. Spread 1/3 of the lemon curd between each layer. When all 4 rounds are stacked, crumb coat the cake with a bit of the lemon buttercream. Thickly coat the cake with the frosting.
This cake is amazing, so you may need to make 2.
2011 Mother's Day Brunch
Frozen Lemon Mousse Cones
taken from The Food Network from: http://www.foodnetwork.com/recipes/gale-gand/frozen-lemon-mousse-cones-recipe/index.html
Recipe courtesy Gale Gand
- Prep Time:
- 20 min
- Inactive Prep Time:
- 8 hr 0 min
- Cook Time:
- 10 min
- Level:
- Intermediate
- Serves:
- 10 servings
Ingredients
- 1/2 cup lemon juice
- 1 cup sugar
- 4 egg yolks
- 1 egg
- 1/2 cup butter, diced
- 3/4 cup heavy cream, whipped
- Special equipment: paper water cooler cone cups
Directions
In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.
Beanie's Notes- I made 2 batches of this, one that was frozen, and one that was just well chilled. The frozen mousse was definitely better! It has a creamy ice cream texture, not an icy popsicle texture like I was worried about. Definitely try it frozen! It's AMAZING!!!!
Thursday, May 5, 2011
Happy Cinco De Mayo!
16 dried, red chile pods
3 tsp salt
4 cloves garlic
2 tsp oregano
5 pounds pork shoulder
Preheat oven to 325F. Remove stems from the chile pods. Place pods in a pan and bake for 5-10 minutes, stirring occasionally, until chiles are lightly roasted. Leave oven door open (I didn’t do this). Don’t breathe the fumes! I shook the seeds out of the pods and discarded them. Place pods in a medium bowl and cover them with boiling water. Let them sit for 30 minutes. Drain the water from the chile pods, but reserve about 2 cups for the purée. Place pods in a food processor or blender. Add the salt, garlic, and oregano. Cover the mixture with the chile water. Blend well for 2 minutes or until the skins disappear. Cut the pork into 2×4 inch strips. Place the pork in a ziploc bag and add the sauce. Thoroughly coat the pork. Refrigerate for 24 hours. Preheat oven to 325F. Place pork and sauce in a baking dish. Cover and bake for 4 hours or until meat is tender. (I cooked mine in a crock pot all day on low.) Shred or chop meat.
The delightful condiments!
Spiceful, tender, and delicious!
Served with avocado, cilantro, lime and cheese