Boston Getaway - Day 3

On my third and final day in Boston, it was time for a pilgrimage over the Charles River. Only a few subway stops away in Cambridge, Massachusetts is none other than Julia Child's home!



Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian. (Click here for my blog entry about the Julia Child Smithsonian exhibit.)

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don't even eat butter! Poor Julia is probably turning in her grave.



Later, for lunch, my sister and I decided to eat at a restaurant my grandmother visited over 50 years ago and it hasn't changed a bit! Durgin Park serves traditional, homestyle Yankee cooking and is known for having the best baked beans in Boston.



Durgin Park Boston Baked Beans

2-quart bean pot
2/3cup molasses
2 pounds beans- California pea beans preferred over York State beans
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork into 1-inch squares; cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.



To this day, my Grandmother remembers the Indian Pudding at Durgin Park, so we just had to order it! The huge portion of this cornmeal and molasses "pudding" tastes best when eaten with a scoop of vanilla ice cream.

Durgin Park Baked Indian Pudding

1 cup yellow cornmeal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1-1/2 quarts hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.

After our whirlwind holiday in Boston, filled with good food and American history, I can't wait to return someday soon and explore this exciting city even more!



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Boston Getaway - Day 2

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!



Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!



For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.



The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.



For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!



The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?



Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)



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The Loss of a Legend

This week we lost a legend of the culinary community. "The Silver Palate Cookbook" author Shelia Lukins passed away leaving behind a legacy of cookbooks and recipes that helped shape American home cooking from the 1980's until today. In fact, her recipes were an integral part of my childhood. I have vivid memories of my mom pouring through her cookbook for everyday meals as well as for more formal entertaining. We even made a pilgrimage to the original Silver Palate gourmet foods store while on a trip to New York City in 1985. (Yes, that's me! Such a little diva...)



One of my favorite recipes from "The Silver Palate Cookbook" was the Strawberry Chocolate Tart. I remember my mom preparing it for company while giving me (then only 5 or 6 years old) hints and tips to make it just right. She carefully selected each and every strawberry telling me that they should all be the same size and shape so the tart would look pretty. She explained how the Red Currant Glaze made the strawberries shiny, and I watched in awe as the tart glistened with the perfection you would expect to see in a French pastry shop.

Sheila Lukins elevated the palate of the home cook in America. She and her recipes will be dearly missed but she leaves behind cookbooks with tried and true recipes that will be enjoyed for generations to come.

Strawberry Chocolate Tart

9-inch pre-baked Sweet Buttery Tart Crust (recipe follows)
Chocolate Filling (recipe follows)
1 ½ pints strawberries, washed, stemmed and dried
½ cup Red Currant Glaze (recipe follows)
sprig of fresh mint (garnish)

1. While chocolate filling is still warm, spread it in the tart shell. Filling should be about 1/8 inch thick.
2. Place berries, tips up, over the warm chocolate filling in a circular pattern, working form the outside in until the surface is covered.
3. Warm the glaze until thin enough to brush easily, then coat berries evenly.
4. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Serves 8.

Chocolate Filling

1 cup semisweet chocolate pieces
2 tablespoons sweet butter, melted
3 tablespoons Kirsch
¼ cup confectioners’ sugar, sifted
1 tablespoon water

1. Melt chocolate in a bowl placed over simmering water. This will take about 20 minutes. When chocolate has reached 110 degrees F., add melted butter and Kirsch. Whisk quickly and thoroughly until smooth.
2. Add confectioners’ sugar and water, continuing to whisk until smooth.
3. While the mixture is still warm, pour it into the tart shell.

Red Currant Glaze

3 tablespoons red currant jelly
1 tablespoon Kirsch

Whisk jelly and Kirsch together over medium heat until smooth. Use glaze while warm.

Sweet Buttery Tart Crust

1 2/3 cups unbleached all-purpose flour
¼ cup very fine granulated sugar
½ teaspoon salt
10 tablespoons (1 ¼ sticks) sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons cold water

1. Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles a coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
2. Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. The should not take more than 30-45 seconds.
3. Place the ball of dough on a pastry board. With the heel of your hand, smear about ¼ cup of dough away from you into a 6 to 8 inch smear; repeat until all dough as been dealt with. Scrape dough together; re-form into a ball, wrap in wax paper, and chill for 2 to 3 hours.
4. Roll out dough between 2 sheets of wax paper, or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. Work quickly, as the dough can become sticky.
5. Line either a 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges ¾ inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
6. Preheat oven to 425 degrees F.
7. Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans. Prick the bottom of the dough with a fork in several places. For a partially baked shell, return to oven or 3 to 4 minutes longer. For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.

Obituary from the New York Times:

http://www.nytimes.com/2009/08/31/dining/31lukins.html?_r=1



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An Evening with Curtis Stone

Imagine…a house in the Hollywood Hills on a warm summer night, guests lounging poolside with drinks in hand, and incredible cuisine prepared by a prominent celebrity chef. Is it possible that I have died and gone to foodie heaven? Almost - it was Curtis Stone’s backyard barbecue.

Known for his popular show “Take Home Chef” on TLC as well as his recent runaway hit cookbook, “Relaxed Cooking,” Aussie Chef Curtis Stone has taken the States by storm. That’s why when I arrived at his home for the barbecue I was surprised to see him diligently at work in his home kitchen. He greeted guests like family and chatted it up as we hung around the kitchen island watching him prepare our food for the evening. Curtis even asked my opinion on a cucumber sorbet versus a version made with a tomato consommé. Later in the evening he wondered if I preferred a tuna poke dish or the ceviche. I came to realize he is the real deal. Curtis is a man who is passionate about his cuisine and his craft.



Throughout an evening filled with incredible food, his laid back approach to entertaining further reveals itself. He doesn’t “perform” or simply play the role of host while other cooks prepare his food. His hands make the meal. Curtis mentions how much he dislikes it when other chefs host parties where they never actually cook. Here he is chef, host, everything. Seamlessly floating between the kitchen and the outdoor grill, one minute he is socializing with guests and next helping to clear plates or serve another round of amazing food. Toward the end of the evening, he sits down with us for a drink and a chat. This is relaxed cooking personified.



After a taste of Curtis in his own environment, I wanted to know more about his background. Beyond the resume points (an impressive list of restaurants across the globe, most notably with the infamous Marco Pierre White), I wanted to know about his food background in the home, with his family, and where this palpable passion for food began: “I think my hunger for food came from being a greedy little kid. I just loved to eat, I couldn’t get enough. My Granny was from Yorkshire. When I was four years old she taught me how to make her beautiful sugary fudge. I’d go and measure out the sugar and the butter. I liked measuring everything out, and eventually I was making it on my own. I enjoyed the composition of it all, and of course loved the result.”

Curtis continues, “The kitchen is really the heart of the home, I think. As it pumps, the rest of the house does well. For me, it’s the difference between having KFC in front of the television, or walking through the door smelling what someone’s cooked. It’s about appreciating that, about communicating with one another around the dinner table, and even co-operating with the clean up. There are all these little words: appreciating, communicating, and co-operating, that are all family values. Without that, without something to do, a lot of it is lost.”

Next, I inquired about his new product line. “Curtis Stone Kitchen Solutions” is one of the most distinctive and user-friendly range of products I have ever seen. I wanted to know how these unique design concepts came about and to learn of his involvement in the process. Curtis replied, “I decided a long time ago that I didn’t want to endorse someone else’s kitchen ware. That’s usually the relationship. Someone comes up with an idea, puts a celebrity stamp on it, and you get a percentage or whatever. So I decided not to, and we set up our own company. When I first came to do Take Home Chef, it was my first real insight into how people have to cook. I thought there has got to be an easier way. Your products should work for the better, for you.”

For more information on his kitchen product line, check out my review on several of the items or visit his website www.CurtisStone.com.



As the evening was winding down, I thanked him again for the magnificent food and his hospitality. Curtis’s response struck a chord: “It’s so simple right? You cook for each other. I have always said if you have a friend and you have never cooked for each other you’re not friends. If all you have ever done is go to restaurants you are only acquaintances.” I have never before heard someone summarize home cooking so eloquently. Caught off guard, I paused momentarily to think of how many of my friends might now only qualify as acquaintances. After a meal prepared by Curtis, I can only hope for the opportunity to someday return the favor and cook for him.





RECIPES

One of the highlights of the evening was Curtis’s baby back ribs. With his recipe, you find yourself nibbling every last morsel and licking your fingers. The barbecue sauce can be found in his latest cookbook “Relaxed Cooking.”



CURTIS STONE'S BARBECUE BOURBON SAUCE

2 ripe peaches, pitted and coarsely chopped
4 Tablespoons (1/2 stick) unsalted butter
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon celery seeds
1/3 cup bourbon
2 cups prepared barbecue sauce
1 cup ketchup
1 cup pineapple juice
2 Tablespoons soy sauce
2 teaspoons Worcestershire sauce

1. Puree the peaches in a food processor until smooth. Pass the puree through a fine-mesh strainer into a bowl, discarding any solids; set the puree aside.

2. Melt the butter in a heavy pot over medium heat. Stir in the chili powder, oregano, allspice, ginger, salt, sugar, and celery seeds. Remove the pot from the heat and add the bourbon. Return the pot to medium heat and simmer gently for 1 minute. Then stir in the peach puree, barbecue sauce, ketchup, pineapple juice, soy sauce, and Worcestershire sauce, and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes or until the sauce thickens.

At the end of the night, at that moment when you think there is just no more room for another bite, Curtis passed around this light summer dessert. Suddenly I had room for a final sweet treat.



LEMON CURD TARTS WITH FRESH RASPBERRIES

“Lemon curd is one of the first things my mum taught me to make. We used to have it for breakfast on hot toast with a bit of butter- delicious! It's great in these easy tarts but also nice spooned over ice cream. The curd can be made up to a week ahead and refrigerated; the shells can be stored in an airtight container at room temperature for a day or two. Simply fill the shells with the curd before serving. This is a light dessert; you don't need to use too much lemon curd in each one.”

Serves 4

Pastry Shells

12 sheets filo dough (each about 17 X 12 inches)
About 8 Tablespoons (1 stick) unsalted butter, melted

Filling

4 large eggs
1 cup sugar
1/2 cup fresh lemon juice
1 Tablespoon grated lemon zest
8 Tablespoons (1 stick) salted butter, diced
1-1/2 cups fresh raspberries

Confectioner's sugar, for garnish

To make the pastry shells: Preheat the oven to 350 degrees F. Place 1 sheet of filo pastry on a dry flat surface and brush it with some of the melted butter. Place another sheet of filo on top of the first sheet, and brush it with more melted butter.
Repeat this process until 6 sheets of the filo are stacked on top of each other. Cut the stack of filo sheets into two 7-inch squares; discard the trimmings. Gently press each stack into a shallow 4-1/2-inch diameter tartlet pan. Using kitchen shears, trim away the excess pastry, leaving about 1/2 inch of pastry above the rims of the tart pans. Place the tart pans on a heavy baking sheet. Repeat with the remaining 6 filo sheets and melted butter. Bake the pastry shells for 15 to 20 minutes or until dark golden brown. Carefully lift the shells from the pans and place them on a wire rack to cool completely.

To make the filling: Bring a large saucepan of water to a boil over medium-high heat. Reduce the heat to low. Whisk the eggs, sugar, lemon juice, and lemon zest in a medium stainless steel or glass bowl to blend. Place the bowl over the hot water and whisk in the butter. Continue to whisk for about 3 minutes, or until the lemon curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the heat and whisk until most of the heat has dissipated from the lemon curd, about 10 minutes. Set the lemon curd aside to cool completely; stir it occasionally while it is cooling. (The curd will continue to thicken as it cools.)

Easy Outdoor Entertaining - On A Budget!

Are you entertaining friends and family this summer? Are you on a tight budget but don't want to sacrifice style? I have the answer for you! Check out my article on budget friendly summer entertaining in Mixing Bowl Magazine on shelves now.



BUDGET DIVA SUMMER PARTY RECIPES

To me, summer entertaining should be fun and relaxing, and taking advantage of the incredible foods of summer. My favorite item is fresh herbs. I grow all that I can, and what I can't find is always available at a local Farmer's Market. I use herbs in everything, from appetizers to desserts. I also love to use items more than once. For example, in the Sangria Tea, I use freshly squeezed orange juice and the pulp, and then save the shell for a beautiful dessert "cup." Nothing is wasted! I always look for ways to save time, money, and energy. Many of the recipes here can be prepared well in advance, so at party time you can relax and enjoy your guests.

SANGRIA TEA

3-1/2 cups water
5 tea bags (plain, not flavored)
1/2 cup freshly squeezed orange juice (save the shell halves for the dessert!)
3 cups sliced fresh fruit of choice, but make very colorful, like sliced strawberries, orange sections, pineapple, peaches, grapes, or apples
1/4 cup granulated sugar (or more to taste, depending on the sweetness of fruit)
2 cups white wine or white grape juice, or a combination
Mint sprigs - optional

1. Boil water in a small saucepan. Add tea bags and let steep for 5 minutes. Remove bags and let liquid cool. Stir in orange juice.
2. Place the fresh fruit in a 2-quart clear glass pitcher. Add sugar and stir to coat the fruit. Pour in the tea mixture and white wine or grape juice; stir to combine. If desired, add mint sprigs to tea, or garnish on each individual drink. Serve immediately in glasses with ice. Serves 6.

Make ahead: Tea mixture can be made a day ahead and chilled. Fruit can be sliced a few hours before the party and refrigerated separately. If I have space, I even store the empty glass pitcher in the refrigerator to get it nice and cold.

Tea can be made half alcohol and half non-alcohol for your non-drinking or young guests. Just use two separate pitchers and divide ingredients accordingly.

HERB MARINATED OLIVES

1 jar (10 ounces) large green pimiento-stuffed olives
1 sprig each of fresh oregano, thyme, and rosemary
3 cloves garlic, crushed
2 small lemon wedges
12 whole black peppercorns
3 Tablespoons freshly squeezed lemon juice

1. Drain the olives, reserving the brine. Rinse olives and drain well. Layer the olives, herbs, garlic, lemon wedges, and peppercorns back into the olive jar. There will be several olives left over, but layer carefully and tightly as possible.
2. Pour the lemon juice into the jar, then add enough of the reserved brine to fill the jar. Place lid tightly on jar and shake well. Let the olives marinate for at least a week, or up to one month, shaking occasionally.
3. To serve, drain olives and discard other ingredients. Place olives in decorative serving bowl. Refrigerate any leftovers. Serves 6.

This is one of my favorite party recipes. The olive bars found at grocery and specialty stores are great, but very expensive. These are not only more economical, but are always a huge hit, which is why I usually make more than one jar. Talk about a make ahead recipe!

SPICY-SWEET ROAST CHICKEN LEGS AND THIGHS

Spice Rub:

1/3 cup chili powder
1 Tablespoon each of smoked paprika, ground cumin, granulated sugar, and all-purpose flour
2 teaspoons chipotle chile powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon each salt and ground black pepper
1/8 teaspoon ground cloves

8 large chicken legs with thighs attached; all excess fat removed
4 Tablespoons olive oil

1. Heat oven to 400 degrees. Combine all spice rub ingredients in a small bowl; mix well. Rub mixture thoroughly and heavily over all sides of chicken pieces.
2. Place chicken pieces, without touching each other, in a heavy baking pan. Drizzle each evenly with olive oil. Roast for 35 minutes, or until juices run pale yellow, basting a few times with pan juices. Remove from oven and let sit in pan a few minutes before serving. Serves 6-8.

This is a great budget recipe. The attached chicken leg and thighs are a great buy, and sometimes come in large, economical packages. Since I love this recipe, I will buy extra when they are on sale and freeze.

Make ahead: The spice rub can be made days in advance and kept in small, covered container.

ANGEL HAIR PASTA WITH CILANTRO PESTO

Pesto:
1-1/2 cups packed fresh cilantro leaves
1/2 cup packed fresh flat leaf parsley
2 Tablespoons pepitas (sunflower seed kernels)
2 cloves garlic, peeled and coarsely chopped
1 Tablespoon fresh lime juice
4 Tablespoons extra-virgin olive oil
2 Tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste

12 ounces angel hair pasta
Additional Parmesan to pass

1. Place all pesto ingredients except oil and cheese in a blender, or food processor fitted with metal blade. Process until ingredients are finely minced. Add oil and cheese and process until blended. Use immediately, or cover and refrigerate. Bring to room temperature before using.
2. To serve, cook pasta according to package directions; drain well. Place warm pasta in a large serving bowl. Toss with pesto and serve; pass extra grated Parmesan. Serves 6 as a side dish.

Make ahead: Pesto can be made at least a day ahead, covered and refrigerated. Bring to room temperature before using.

Pepitas can be found in the ethnic aisle of many grocery stores or in specialty markets. I have found that in the specialty markets, small inexpensive packets of many items and spices are sold.

CORN-ON-THE-COB WITH LIME COMPOUND BUTTER

Compound butter:

1 stick (8 Tablespoons) unsalted butter, softened
Grated zest of one lime
Juice of 1/2 lime
1/2 teaspoon coarse salt or to taste

6 ears fresh corn, husked

1. Stir together all butter ingredients until well mixed. Spoon into a 6-8-inch log shape onto a piece of plastic wrap, roll up, and twist the ends. Refrigerate until firm.
2. Prepare corn in any way you wish, either by boiling, grilling outdoors, or indoors on a grill pan. Serve hot with slices of compound butter. Serves 6.

Make ahead: The compound butter can be made days in advance. Slice cold butter and place on small serving dish. The butter can even be made and frozen weeks ahead. Thaw in refrigerator before serving. Keep cold.

ORANGE SHERBET IN ORANGE SHELLS

1/4 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Crushed ice
Fresh mint sprigs

1. Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching carefully to avoid burning; it turns toasted quickly! Let cool.
2. Scoop out pulp from orange halves completely to make a shell. (Remember you used the juice and pulp for the Sangria Tea!)
3. Using an ice cream scooper, scrape sherbet to make balls to fit into each orange shell.
4. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.

Make ahead: Coconut can be toasted at least a day ahead and stored in small plastic containers or bags. Orange shells can be scooped out, covered and refrigerated a day ahead.

This dessert is so simple, yet looks so elegant and refreshing.



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It's Friday! You deserve dessert :)

After a long week, enjoy dessert after dinner tonight. My recipe for "Roasted Plums" are a guilt-free indulgence.



Check out p. 107 of Mixing Bowl Magazine.

Roasted Plums

Fresh plums (count 1 plum per serving)
Purchased frozen lemon sorbet
Chopped fresh mint

Halve plums and remove pits. Place plums in a shallow baking pan. Bake in a 350 degree oven for 20 minutes or until tender. Place plums in serving bowls with scoops of lemon sorbet and sprinkle with chopped mint leaves. Serve immediately.

PLUM GOOD...

The best time to buy a great plum is when it's in season, usually between July and September. Look for plums with unwrinkled skin and a blemish-free complexion. Squeeze gently. If the plum gives slightly, it is sweet and ripe. The frosty sheen on plums is normal - don't try to wash it off.



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"Take me out to the ball game..."

Being from Chicago, "Take me out to the ball game" is the official theme song of summer. So, I decided to take the "peanut and cracker jack" flavors in a whole new direction! If you love cupcakes you will love this! Check out my recipe for "Peanut and Cracker Jack Cub-Cakes"



PEANUT AND CRACKER JACK "CUB"CAKES

Peanut Butter Cupcakes:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened (1/2 stick)
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk

Caramel Icing:
2 - 3-ounce packages cream cheese, softened
2 ounce tub of caramel apple dip (individual size)
2 Tablespoons unsalted butter, softened
1/2 cup plus 2 Tablespoons confectioner's sugar
1 teaspoon vanilla extract

Topping:
1 ounce box of Cracker Jack- coarsely chopped
2 ounce tub of caramel apple dip

1. Heat oven to 350 degrees. Place cupcake liners into a 12-cup cupcake pan.
2. For cupcakes: In a small bowl, stir together the flour, baking powder, and salt; set aside. In a large bowl of electric mixer, place the peanut butter, butter, and brown sugar. Mix at medium speed until blended, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture alternately with the milk, beginning and ending with the flour, then mix until just combined; do not overbeat. Divide batter among the muffin cups, filling each about 2/3 full. Bake for 16-18 minutes or until a tester insert comes out clean. Take cupcakes out of muffin tin and place on wire rack to cool completely.
3. After cupcakes are completely cool, prepare icing: In a bowl of electric mixer, beat the cream cheese, caramel dip, and butter until smooth. Add the confectioner's sugar and vanilla. Beat until of a good spreading consistency. Icing can be refrigerated for a few minutes, if desired.
4. Spread each cooled cupcake with icing. Sprinkle the top of each cupcake with some of the chopped Cracker Jacks, then drizzle each with a little caramel dip. Refrigerate cupcakes if not serving right away.
Makes 1 dozen cupcakes.



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.

Award-Winning Recipe: Betty Crocker

CHOCOLATE MARSHMALLOW-PILLOWS

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
¼ cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting:
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Erin Go Bragh!

St. Patrick's Day is this week, so I thought I would post my favorite recipe for classic Irish shortbread cookies. With only three ingredients, you can make these simple yet delicious cookies anytime of the year!



3-Ingredient Shortbread Cookies

Ingredients:
2 cups unsalted butter, softened (no substitutions!)
1 cup granulated sugar
5 cups all-purpose flour

Directions:
1. Heat oven to 275 degrees. Grease four 8-inch round cake pans; set aside.
2. In a large mixer bowl at medium speed, cream the butter and sugar until light and fluffy. Beat in flour, one cup at a time, until well mixed.
3. Divide dough into 4 equal pieces. Pat each piece evenly into bottom of pan. (If you only have 2 pans, refrigerate half the dough and bake half at a time). With tines of fork, prick dough all over to prevent bubbles from forming during baking. Bake for 1 hour or until pale and golden. Do not allow to brown. Cool in pans 10 minutes; remove from pans and cut each into 8 wedges. Makes 32. The wedges will keep for a long time, covered in a cookie tin.



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Pavlova for Australia Day!

G'Day Better Recipes!



Today our friends "Down Under" are celebrating Australia Day. January 26th is also known as Anniversary Day or Foundation Day and is the official national day of Australia.



In honor of this country that I love so much, I thought this would be a good opportunity to post a fun "Budget Diva"recipe.

Dessert From Down Under - Australian Pavlova

3 egg whites at room temperature
Pinch of salt
3/4 cup extra fine or super fine sugar (if you can't find it, just whirl some granulated sugar in a food processor until it is half the granular size and measure)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Topping:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar
3-4 cups assorted fresh fruits such as strawberries, kiwi and blackberries

In a clean bowl, beat egg whites and salt with an electric mixer, until stiff and dry. Gradually add extra fine sugar, beating well after each addition. Combine granulated sugar and cornstarch then lightly fold into meringue with lemon juice. Cover a cookie sheet with foil. Set an oven rack in lower third of oven. If using a gas stove, set temperature to 225 degrees, if using an electric oven, set to 275 degrees. Spread a thin 8 inch round layer of meringue on cookie sheet to form a bottom base. Pipe or spoon remaining meringue around sides to form walls of the shell. Bake 1 hour if using a gas stove, and 30-40 minutes if using an electric stove. When meringue is firm, turn off oven, open door slightly, and let meringue cool completely in oven. Just before serving, whip cream. Fold in vanilla and confectioner's sugar then pile into the meringue shell. Decorate with fresh fruit in and around shell.

There is a long standing debate about whether New Zealand or Australia invented the dessert, which is yet to be resolved. What is known, is that it is named after the Russian ballerina, Anna Pavlova, who toured Australia and New Zealand in 1926. The chef who invented it said he wanted a dessert as light and airy as her dancing. The dessert is a popular dish in both countries, and is frequently eaten during celebratory or holiday meals. It can be made several days in advance and stored in an airtight container.



Cheers Mates!



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Leftover holiday ingredients

Here we are, the day after Christmas and this can only mean one thing - Clearance Sales! Woo-hoo!!

Well, ok, it also means that we all probably have a bunch of leftover holiday ingredients in the pantry and refrigerator. I came across some unused gingerbread flavored coffee creamer and a box of little gingerbread cookies and decided to find a creative way to use of these products as the holiday spirit still lingers in the air. The result was this recipe for Gingerbread Banana Pudding.



Aren't those little gingerbread men cute! And with all the holiday flavors, it tasted great. Give it a try with some of your leftover ingredients. The recipe is also flexible and you can easily swap the coffee creamer, cookies and spices with your favorite flavors or with whatever you find in your pantry and fridge!

Gingerbread Banana Pudding


1 cup gingerbread flavored liquid coffee creamer
1 1/2 cups heavy cream, divided
1 3.4 ounce package instant banana cream pudding mix
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 cup mascarpone cheese
2 tablespoons confectioners sugar
1 13 ounce box gingerbread men, about 2 inch size
3-4 bananas sliced into 1/4 inch pieces
Nutmeg for dusting

In a large mixing bowl, place coffee creamer, 1 cup heavy cream, pudding mix, vanilla extract and ground ginger. Whisk 2 minutes until thickened and set aside. In a large mixer bowl, place remaining heavy cream, mascarpone cheese and confectioners sugar. Whip at medium speed until soft peaks form, about 1 1/2 minutes. Fold mixture gently into pudding mixture until well combined. Begin layering pudding by spooning a few tablespoons of pudding mixture into a 2 quart glass serving bowl. Stand several gingerbread men around perimeter of bowl so they can be seen through glass. On top of pudding, place a flat layer of cookies, then a layer of bananas, followed by a pudding layer. Repeat layering process ending with pudding on top. Dust top pudding layer with nutmeg and garnish with additional gingerbread men, if desired. Cover bowl with plastic wrap and refrigerate at least 2 hours or overnight.



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12 Days of Savings - Day 8: Homemade English Toffee

For as long as I can remember in my family, we have been making English Toffee this time of year to give away as decadent Christmas gifts. Our friends and family always look forward to the little tins filled with this classic treat. The truth is, making homemade English Toffee is the ultimate recipe for a Budget Diva! If purchased in a candy store or gourmet store it can run up to and over $15 for just a few ounces. The ingredients in this recipe costs only a few dollars and makes about 3 pounds of toffee! This year I made 2 batches and with the help of some "buy one get one free" holiday tins at Walgreens, I was able to create 20 gifts! Amazing!

If this is your first attempt at candy making, here is a step by step visual guide to the world's best English Toffee!



My Mom's recipe that we have been using for years! The paper is splattered with food and yellowed with age. Geez, how old am I?!?



Melting the chocolate very slowly over a double boiler.



Slowly incorporating the sugar into the melted butter.



After adding the almonds, and as the toffee starts to thicken.



After 45 minutes of constantly folding the toffee. The temperature has reached "Hard Crack" and look at that beautiful color!



Spread it fast!!!


After 5 minutes...Chocolate!!



A dusting of ground pecans and it is pure, edible holiday bliss!

Homemade English Toffee

1 pound lightly salted butter
2 cups sugar
1 cup slivered raw almonds
4 1 ounce squares unsweetened chocolate
8 1 ounce squares semisweet chocolate
1 1/2 cups ground pecans

In a medium saucepan, melt butter over medium heat. Slowly add granulated sugar, stirring constantly until it dissolves. Do not stir in a circle, instead, turn mixture over while stirring to help butter absorb sugar. Add almonds and stir until mixture reaches hard-crack stage, 300 degrees on a candy thermometer. At this temperature, the color of the mixture will be dark amber and puffs of steam will emerge as it is stirred. This will take 35-45 minutes. Meanwhile, melt chocolates in the top of a double boiler over gently simmering water. Pour mixture onto a buttered 12 X 18 baking sheet. Spread with a spoon to even out toffee. Allow it to rest about 5 minutes, then pour on melted chocolate. Spread evenly with a spoon and sprinkle pecans over surface. Allow toffee to harden 6-8 hours or overnight. Using hands, break into pieces. Store in an airtight container in a cool place.



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12 Days of Savings – Day 6: Resuscitating a Fruitcake

The dreaded fruitcake, it’s the gift that keeps on re-gifting. Some say this brick-like treat makes a better doorstop or doggie chew toy than a dessert, yet somehow we all get one at some point during the holidays. In order to follow my Budget Diva motto of “less waste, more taste” I set out to find a way to resuscitate this holiday staple.



The solution – a fruitcake parfait! I started with a package of instant vanilla pudding mix and spiked it with a bit of rum (you could also use rum extract). Then I cubed the fruitcake into small pieces and layered it with the rum pudding in a cute parfait glass. The top was garnished with a dusting of ground nutmeg and topped with a few of the candied cherries and nuts from the fruitcake.



A creamy bite of the rum pudding with a bit of nutty fruitcake really did transform this iconic holiday treat. Plus the dessert looked adorable layered in the parfait glasses!



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12 Days of Savings – Day 1: Edible Ornaments

I am so excited to kick of this Christmas blog series all about saving you money this holiday season. I believe in finding ways to live well while spending less and this time of year every penny counts! Today’s feature gives you a lot of bang for your buck. How about creating “Edible Ornaments.” They are a creative way to trim your tree, make great gifts with a personal touch and, of course, taste delicious.



In honor of the 12 Days of Savings theme, I baked a set of 12 Days of Christmas edible ornaments. Gingerbread men would also work well and look great on display. Another idea is to use cookie cutters shaped like holiday lights and then string the cookies together with a strand of licorice string. (No matter what shape you choose just remember to create a nice size hole in the dough before baking since it will spread in the oven.)

Stay tuned for a new penny pinching holiday blog entry each day until Christmas!



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Milwaukee is 'sehr gut!'

A trip up to Milwaukee marks the tenth and final stop on my Holiday Entertaining media tour! No trip up to Wisconsin is complete with a delicious indulgence in some traditional German food. The best place in town is the historic Mader's Restaurant. For over 100 years it has served classic German fare not only to the residents of Milwaukee but to countless celebrities and four presidents.

There was no doubt that I had to order a stein of German beer, but when I saw the soft pretzel listed on the appetizer menu, I knew I just had to try it. What a surprise when the server (all dressed up in leiderhosen!) walked up to our table with this...



The giant soft pretzel spilled over the edge of the plate. Served with cheese and German mustard, it was the perfect way to start the meal.

For the main dish, I couldn't wait to try the Beef and Mushroom Strudel. It was a beef sauerbraten with grilled red onions, sauteed mushrooms and smoked ham rolled in crisp pastry baked with Emmenthal cheese. Served with ginger brown sauce and julienne vegetables, it looked gorgeous and every bite was the perfect comfort food on this cold winter evening.



Finally, we completed the meal with a classic Schwartzwalder Kirschtorte (such a fun thing to say!) or Black Forest Cake.



Danke Schon!



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Ice Cream for Dinner

I remember one time discussing dinner plans with my mom and grandma as we sat around the kitchen table deciding what to cook. After tossing around a few ideas my grandma just said, "I would just like to have ice cream for dinner." And hey, when you're 88 you are entitled to it!



Tonight we made one of her favorite recipes for a decadent hot fudge sauce. It is absolutely divine and a hint of malted milk powder makes it unique.

Grandma's Favorite Hot Fudge Sauce

2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
3/4 cup whipping cream
1/2 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon vanilla

Combine sugar, cocoa powder, malted milk powder, whipping cream and corn syrup in a saucepan. Stir over medium heat until sugar has dissolved. Turn heat to low, bring to a simmer, and cook stirring constantly, for 4 minutes. Remove from heat then stir in butter and vanilla. Serve warm over ice cream. Sauce can be made ahead of time and reheated over low heat. Serves 8-10.

My Grandma is an admitted ice cream fanatic. This is her favorite hot fudge sauce to serve over vanilla or coffee ice cream. The malted milk powder is a delicious twist and it reminds her of her favorite Ovaltine flavor back when she was young. It is also my favorite, so the flavors are timeless.



Mmm...now that looks like dinner to me!



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Quick and Easy Edible Holiday Gifts

This time of year when we start making our holiday gift lists, it can be a bit overwhelming especially at a time when budgets are tight. I love to make edible gifts for many of the special people in my life. This afternoon I have an appointment with my hairdresser and I wanted to take him a little extra “thank you” for the holidays. This recipe was perfect because it looks impressive, sounds fancy and yet it is a super easy no-bake treat! I like to make a few batches and wrap them up in some pretty cellophane and tie it up in a nice bow.


GINGER CHOCOLATE PUMPKIN TRUFFLES

Here is a sweet treat that requires no baking, is easy enough to make with kids, and is sophisticated enough to enjoy at a holiday dinner party! Makes 48 truffles.

2 ½ cups crushed ginger snaps (about 12 ounces)
1 cup ground, toasted almonds
2 teaspoons ground cinnamon
½ cup powdered sugar, sifted
1 cup semi sweet chocolate chips, melted (one minute in the microwave)
½ cup pumpkin puree
¼ cup coffee liqueur

1) Separately, pulse ginger snaps and chilled, toasted almonds until finely ground in a food processor.
2) Combine ground ginger snaps and almonds, cinnamon and ½ cup of the powdered sugar in a medium-sized bowl. With a rubber spatula, blend in the melted chocolate, pumpkin and coffee liqueur. Let stand 10 minutes to firm up.
3) Shape mixture into 1-inch balls, place on wax paper-lined platter and refrigerate until firmed, about 20 minutes.
4) Garnish with chopped, toasted almonds just before serving.



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Bizcochitos in Albuquerque

It’s a new day and a new city! Today I am in Albuquerque and I absolutely love it! I was lucky enough to get in town early and the historic Old Town is within walking distance of my hotel. It was so wonderful just strolling through the crisp autumn air (who knew it could get so chilly out here?!) and browsing the quaint shops and galleries.

When I checked into my hotel, I was offered a delicious treat. Imagine a snickerdoodle cookie, with a hint of anise. It was amazing! They are called “Biscochito” cookies and in 1989 became the official state cookies of New Mexico. An act that made New Mexico the first state in the union to have an official cookie! In fact, the recipe is traditionally served around the Christmas holidays, so here is a recipe that you can try this season!

Bizcochitos

2 cups shortening
1 1/3 cup sugar
1 Tablespoon anise seed
2 egg yolks, slightly beaten
1/2 to 1 cup water
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
TOPPING
1/4 cup sugar
1 Tablespoon cinnamon

Preheat oven to 350 degrees F.

In a large mixing bowl using an electric mixer, cream shortening with 1-1/3 cups sugar and anise seed. Blend in the egg yolks and then 1/2 cup water.

In another bowl, stir together the flour, baking powder, and salt until thoroughly combined. Gradually add this to the shortening mixture and mix well. Add up to 1/2 cup more water, if needed, to make the dough hold together.

On a floured board or a large piece of wax paper, roll out the dough 1/4 inch thick and cut into shapes with cookie cutters.

For topping, in a wide bowl, thoroughly mix the 1/4 cup sugar and the cinnamon and, one at a time, dip tops of cookies in it.

Place cookies, sugar side up, on an ungreased baking sheet. Bake for 8 to 10 minutes or until bottoms are golden.



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