Are you Serious?

                                                                  
Andy went to Giant Eagle (yesterday) for a couple of things for our chicken salad.  I asked for a large bag of pecans.  He was stunned at the price of a tiny package (6 ounces, not even a cup) for $7. YES, $7. On the package you might be able to see the words "approximately 1  1/2 cups". REALLY? Where?  Do the rest of the nuts arrive like a rebate two months later? I had also asked for grapes for the same salad and for $3.00 he brought home a prepackaged bag of grapes that were already turning to prunes--withered, sorry looking fruit.  To date those two ingredients cost more than the chicken! We are on our way to take both things back and I am sure they will return our money.  Things happen, but people who do not check every item they buy are being 'taken'.  The only reason we stay with Giant Eagle is because of the wonderful fuel perks...but $7. for a handful of pecans is going too far.

Note: I went to Giant Eagle and got my $10. back (and spent $75.)  seems fair. LOL  When I asked the person at customer service how much she thought that tiny bag of pecans cost, without a smile or hesitation, she said around $7. Wonders will never cease!  Needless to say we had chicken salad without grapes or pecans and it was very satisfying...

Note:  At the graduation party Pam blessed me with a really big bag of pecans as a gift.  She told me how much they were at Sam's.  I can't recall, but I was pleased to decide that is where the nuts are and I'll be buying there.

                                    


   

Now here is a display worth whatever it costs.  French cheese at its finest as shown among a sumptuous array of food from David Libovitz' latest restaurant find--one with only four chairs and a table in the kitchen. Now this is the civilized way to end a meal.

http://www.thecrockpotblog.com/  This is a good blog about crock pot recipes and tips. I'm making this tomorrow.

Island View Pork Roast (Sorry...I just made this and I am not impressed, so don't bother.  I will rescue it by adding BBQ sauce for pulled pork sandwiches.)

This is a light, summer style pork roast recipe prepared in the crock pot. (I have it soaking up the good juices and will crockpot it tomorrow.  I'll let you know how it turns out.
What You Need:

3 lb. boneless pork roast
1/2 cup soy sauce
2 tbsp brown sugar
1 can (8 oz) crushed pineapple
dash ground ginger
salt and pepper to taste

How To Make It:
Put the pork roast in a glass bowl.
In a separate bowl, whisk together the remaining ingredients, and then pour over the pork roast.
Cover with plastic wrap and refrigerate overnight.
When ready to cook, put the pork roast in a medium sized crockpot, and pour marinade over.
Cover and cook on low heat for 6 to 7 hours.
Remove pork roast to platter and spoon sauce over when serving.
Tips:
Use fresh pineapple and ginger if available.
Server with fresh cooked rice.

Okay, I am over my snit.  Happy Mother's Day. 

Ole Mole! Things I have not Eaten~

              I just have to put this in this section right away.  This pluckit bread is so good it does not stay on the table.  I have made it four times since posting it and I have to say the English Kitchen (Marie) knows her stuff.  See how to accomplish this in the post Dishes I Miss Having.  Try it--with drinks it is scrumptious.                                       

Now to things I have not tasted:

Mole (MOH-lay) is a rich sauce flavored with chili peppers, nuts and yes, chocolate.  I have not tried
it and probably shant.  Haggis, a traditional dish of sheep's stomach stuffed with chopped lamb's liver, heart, onions and oatmeal--nope, not going to eat that either.
RAMPS?  Never heard of them, but would like to use them if I can find them.

Ramps!

It's ramp season in the Northeast. For those of you that are not familiar with ramps, they are a wild leek with a strong garlic/onion flavor. They grow throughout Western Pennsylvania, West Virgina, and Virgina. This time of year, there are a number of ramp festivals throughout the area. I've also noticed a number of local restaurants featuring ramp dishes on their menus.

Here is an easy recipe for Scalloped Potatoes with Ramps:

6 cups sliced potatoes 3 cups ramps salt and pepper 1/2 cup chicken broth 3/4 cup heavy cream 1 1/2 cups shredded cheddar cheese Spread a layer of sliced potatoes in a buttered 1 1/2-quart casserole. Add a layer of ramps and a sprinkling of salt and pepper. Keep repeating the layers, ending with potatoes. Combine chicken broth and heavy cream; pour over potatoes and ramps. Bake at 375° for 45 minutes, then top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted.

Surfing today's food blogs I ran onto this and it is a spring treat that should be tried.  It's an award winner.

STRAWBERRY RHUBARB COCONUT COFFEE CAKE
INGREDIENTS:
1 1/2 cups Brown Sugar
2/3 cups Oil
1 Egg
1 tsp Coconut Extract
2 1/2 cup Flour
1 tsp Salt
1 tsp Baking Soda
1 cup Vanilla Yogurt
1 1/ 2 Cups Rhubarb, chopped
1 1/2 cups sliced Strawberries
3/4 cup Sweetened, shredded coconut
1/3 cup Sugar
2 Tbsp Butter
1/2 cup Chopped Macadamias Nuts
1/4 cup Sweetened, shredded coconut
DIRECTIONS:
Preheat oven to 350 degrees, grease a 9 x 13 inch pan and set aside. In a large bowl, beat brown sugar, oil, egg and extract together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with yogurt. Beat until smooth. Fold in rhubarb, strawberries and 3/4 cup coconut. Transfer to prepared pan. In a small bowl, combine sugar, butter, nuts and 1/4 cup coconut until crumbly, sprinkle over batter and bake 40 to 55 minutes or until golden.

Andy's treat after he planted 90 tomato plants.  Lovely.

Note: I just had a square of this cake and it is delicious.  Now I changed it a bit to suit what I had on hand.  I used coconut sugar, granulated coconut nectar, ideal for baking and sauces that I got in New Orleans. It is dark brown, just as the regular sugar is, and I probably had some regular but wanted to try this recipe with this  New Orleans sugar and it worked really well, especially with the coconut in the topping.  In the topping I used a good dash of Myers dark rum instead of canned milk and it too turned out great.  I would cut down on the sugar in the entire recipe, however--Andy loves it sweet, but too much sugar sets my mouth on edge.

Oatmeal Cake

From justapinch recipes (I would cut down on the sugar. Also, I added dark rum to the topping that goes under the broiler after the cake has baked.) 

Cook time:	30 Min		Difficulty:
Prep time:	30 Min		Serves:	12

Ingredients

- 1 1/4 c water, boiling - 1 c oatmeal, old fashioned, uncooked - 1/2 c butter Visit GoBoldWithButter.com - 1 c sugar (1/2 c. would do)  - 1 c brown sugar, firmly packed (1/2 c. would do)  - 2 eggs - 1 tsp vanilla - 1 tsp soda - 3/4 tsp cinnamon

- 1 1/2 c flour - 1/2 tsp salt - 1/4 tsp nutmeg - FOR topping - 1/2 c butter Visit GoBoldWithButter.com - 2 c coconut - 1 c nuts (finely chopped) - 1 1/2 c brown sugar, firmly packed (1 c. would do)  - 8-10 Tbsp evaporated milk (a dash of rum is a good substitute)

Directions

1. Preheat oven at 350 degrees.
2. Pour boiling water over oatmeal and set aside for 20 minutes.
3. Cream butter and sugars, add eggs. Beat well. Add vanilla and oatmeal mixture. Add flour, soda, salt, cinnamon, and nutmeg. Mix well.
4. Put in greased 9x13 inch pan. Bake at for 30 minutes.
5. For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully, so it doesn't burn.)
6. PLEASE NOTE: The setup for the recipe doesn't allow me to put a subtitle for the topping. I tried, but it didn't work too well. The bottom ingredients are not for the cake, but for the topping you put on after the cake is baked.

                                                  

At every Paris outdoor market live eel is a popular commodity.  I was at Bastille totally fascinated as shoppers bought the live eels and slipped them quickly into a bag--but, not so fast... one got away and slithered over  to inspect my shoes. He need not have worried, I was not interested in tasting eel and he was not interested in wearing my shoes (and so) that is another thing I have not eaten.

               

Collapse of the Antiques World

Like everything else the world of antiques collapsed, but in advance of everything else.  I felt it coming in my field around 2000 and was sure the end was near during my last trip to Paris in May of 2005.  It was apparent that after 9/11 that bringing home twenty cartons and or trunks of antiques on the plane with me was going to end.  Andy and I were in Paris during 9/11 and had been there buying antiques for more than a week. We were  packing them for the trip home when the tragedy appeared on television for the world to see.  We were not scheduled to fly home for another week, so we were not panicky at that point.  On the following Monday our flight was the first one, and the only one, to leave Charles de Gaulle since the attack on America.  It was eerily quiet in the airport with armed French guards on alert as we stood quietly in line to present our paper tickets. Our driver was Moroccan and he always worked with us hauling it all to the airport and through the lines to help with the trunks.  On this particular day people kept moving from our line to another line and I don't know if it was because of him or because of the load of bags and cartons that scared them. The place was dark and spooky and everything made everyone nervous.  But, strangely enough, it was the fastest and easiest trek through that airport we had ever had.  No questions about the bags or purchases; they just wanted us on the plane and gone...that's what we all wanted too.

Yesterday a dealer from the UK appeared on my Facebook page and I asked her about the plight of antiques in England.  This is her sad reply:

"I don't think many of the older dealers are still around - although I do not bother going into London any more and never go to the doll shows now - Camden Passage is virtually gone just a few shops and a very tiny market up at PierPoint - the Georgian Village gone, Angel Arcade gone , Bermondsey market is very small and Portabello is nothing like it used to be - Newark is run by another company and is very poor first day now tends to look like the last day used to - or even worse - NEC show was on a couple of weeks ago - I haven't done that one for about 20 years and yet I got about 4 phone calls asking if I was interested in taking a stand !! - Friend of mine from Israel went and said it was very expensive - but then it always was." Jackie Casey (England)

Everything is cyclical and antiques of any variety have had their special time to shine, but for every field to collapse at the same time is really unusual to me. I had seen shops closing and dark clouds hanging above Paris as well--the shimmer was gone from the world of antiques and it was time for me to hang up the tote bags and get a real life.

In case you do not read the David Lebovitz posts he had something I'd never seen before and I thought you should know about LAMB MELONS. He was stunned and so am I.  I guess you roast this round and it must contain ground lamb.  Leave it to the French to present something beautiful and unusual.

                                                                          

                                                                  

Dishes I Miss Having~

Today I found The Danish Kitchen blog.  It is a bit like My English Kitchen, which I think is really good because she posts every day and since her time is several hours ahead of the USA, we get to see what is cooking in Britain.  One of the dishes I miss not only in the home but at restaurants is a good seafood salad.  The Danish Kitchen presented one on her blog and here it is:

March 19, 2012 by mydanishkitchen

Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!
Ingredients:
4 ounces cooked, peeled and deveined shrimp
4 ounces cooked crab-meat
1 hard-boiled egg, finely diced
1/4 cup mayonnaise
1/8 cup celery, finely diced
1 small shallot, finely diced
1 tablespoon fresh lemon juice
1/2 tablespoon fresh dill, chopped
1/2 scant teaspoon Old Bay
Directions:
Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires.
                                                          ~~~~~~~~~~~~~~~~~
Some people are able to run out to buy fresh crab at the thought of a special dish, but in Ohio if we want something good and quick, we buy Great Blue Crab Meat.  It is around $16.00 a can for 16 ounces, and it is very good.  I stock up when it is on sale at Giant Eagle for just over $9. a can...still a lot, but my friend, Ruth Smith, spent $16. a pound for fresh crab 25 years ago when I was with  her  and I will never forget that extravagance...it was really special. She actually bought two pounds of it and it brought me to my knees! She lived in Gettysburg, Pa. and her fish monger was exceptional and so was she.  Now I use this in a pasta dish for special family parties with a homemade Alfredo sauce .

On the can is this recipe:

Great blue crab-stuffed cherry tomatoes
30 ripe cherry tomatoes
1/2 pound of crab meat
4 tsp. sour cream
1 tbs. chopped parsley 1 tbs. finely diced onion
1/2 tsp. Worcestershire sauce
1/2 tsp. seafood seasoning (like Old Bay)
1/8 tsp. white pepper
With your finger or small spoon, carefully remove about half of the tomato pulp from each cherry tomato. Combine the above ingredients and the saved tomato pulp and fill each of the tomatoes...serve right away or save in the refrigerator for up to an hour.

I miss things with rhubarb--just a touch and only once a season.  Cook's Corner in the Columbus Dispatch had an interesting recipe called rhubarb custard bars.

Crust
Nonstick cooking spray
1 1/2 cups flour
1/2 cup sugar8 tablespoons chilled butter, cut in small pieces
To make the crust combine flour, sugar and butter in a bowl and cut in the butter using a pastry blender.  Press the mix into prepared pan and bake 15 minutes at 350 until crust is lightly brown.
Meanwhile, make the filling:
1 1/3 cup flour
1 cup sugar
1 1/2 cups skim milk
3 large eggs
whisk the filling items well and add the rhubarb (fresh)
Pour filling into crust.  Bake around 40 minutes or until set.  Cool to room temperature
Topping:
1/2 cup sugar
8 ounces reduced-fat cream cheese
1/2 teaspoon vanilla
1 cup frozen fat-free whipped topping thawed (I don't know that I will go the fat-free route with rhubarb)
To make the topping combine sugar, cream cheese and vanilla in a bowl.  Beat with a mixer until smooth.  Fold in whipped topping. Spread evenly over baked filling. Cover and chill at least an hour and then serve cold.
Lindsay L. Columbus
                                                 DISHES I INTEND HAVING
In case you are not reading the English Kitchen, here is another great idea from Marie.  It can be a sweet or savory treat.  This one is savory, but to change it up, forget the savory and do the round loaf with cinnamon, sugar and butter.

Pluckit bread: I have made this four times since this post and it has rushed off the table in no time. EASY and special.  We are having this with drinks right off the bat on Memorial Day.

This round bread is sliced cross ways down TO but not through the loaf.  Fill the slits with cheese, garlic, onions, salt pepper, more cheese and bake it covered in the oven, then uncover and bake a few more minutes to brown it slightly.

*Onion, Garlic and Cheese Pluckit Bread*Makes one large DELICIOUS loaf
Printable Recipe

This makes a fabulous party food, or side dish to an Italian meal. Your family will love, Love, LOVE this!

1 large round un-sliced Boule loaf of bread
16 ounces of Monterey Jack cheese, sliced thinly
4 ounces of butter, softened
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp poppy seeds
1/2 tsp of hot sauce
4 to 6 spring onions, finely chopped

Preheat the oven to 180*C/350*F/ gas mark 4. Place a large piece of foil on a baking sheet.

Cut the boule of bread lengthwise into cuts, 1/2 inch apart, cutting all the way through to the bottom but NOT through the bottom. Leave the bottom intact. Turn the boule 90* and make cuts again in the same way, making sure that once again you don't cut all the way through the bottom of the loaf.

Stir together the softened butter, onion powder, poppy seeds, hot sauce and chopped spring onions. Spread this mixture down into the cuts, all the way through the loaf, reserving a couple of TBS for the end. Tuck slices of the cheese down into the cuts also. Place the bread onto the foil wrap. Brush the top of the bread all over with the remaining butter mixture. Wrap the foil over top of the bread to completely enclose it.

Bake for 15 minutes. Loosen the foil and uncover and bake for an additional 10 minutes. Serve hot at the table. Allow people to pluck their own bits to eat.

I don't miss having this, because I make it when ever I like, but in surfing the cooking blogs I found this slow cooker recipe for lasagna from Mulberry blog.

Slow Cooker Spinach Lasagna

2 containers (16 ounces each) cottage cheese (or ricotta)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 eggs
16 ounces frozen chopped spinach, thawed and squeezed dry
2 jars (24 ounces each) Newman's Own Pesto and Tomato Sauce
12 large lasagna noodles, uncooked

--In medium bowl, combine cottage cheese, 1 cup mozzarella, Parmesan cheese, eggs, and spinach.
--In slow cooker, spread 1 cup tomato sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup pasta sauce and 1/2 of the spinach/cheese mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups tomato sauce. Cook covered on LOW 5 to 6 hours.
--Sprinkle with remaining mozzarella cheese. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving.

From Mulberry Spot (blog)

I surf cooking blogs and found this one. You ladies who still work outside the home might like this recipe. I've found if you cook lasagna one day and reheat it to serve the next day, it cuts beautifully like the picture above. If you serve it the same day you cook it, it does not serve as prettily, but tastes just as good--pretty or not.

Get the Balls Rolling

                                                                   
Disregard all of the wonderful things I have said about INSIGHT~their service, their attempt to correct a problem immediately. In the last two weeks the server to us has been down nine days out of 14.  Three visits from techs who are supposed to know what they are doing. I could scream. One of the Insight people let slip they are now either Time Warner or Time Warner is a sister company/ Insight. When ever there is a merge like that, look out!

                                                              Rosemary potatoes/ ham (and cheese) going into the oven and then coming straight out of the oven:

 Any way, this time away has allowed me to start plowing through my hundreds of cookery books. The first one I picked up was The Denton Woman's Club Cookbook (thank you, Jan.) Those ladies are into balls. I thought it would be good to have a big variety of these for the party. It's going to be a long day from 2:00 to 9:00, so food should come out in layers. The recipe for festive corn and stuffing balls caught my eye.

Festive Corn and Stuffing Balls

1/2 C. chopped onion

1/2 C. chopped celery

2 Tbsp. butter

1 12-oz. can whole kernel corn, drained

1 8-oz. pkg. seasoned stuffing mix (I use Stove Top)

1/2 tsp salt

1/4 tsp pepper

1/2 crushed marjoram

2 eggs

1 C. milk

1/2 C. melted butter

Saute onion and celery in butter until tender, stirring often. Add corn, stuffing mix, seasonings, eggs and milk; mix well. Shape into 1 1/4" to 1 1/2" balls. Place in shallow 9x13-inch baking dish; pour melted butter over balls. Bake uncovered for 15 minutes at 375. Makes 25-28 stuffing balls.

Salmon Balls

8 oz. salmon

1 beaten egg

1/4 C. Mayo

1/4 C. grated Cheddar cheese

1 C crushed cheese crackers

1/4 C. chopped ripe olives

Mash salmon; add all remaining ingredients. Make into small balls and place on cookie sheet. Bake 15 minutes at 375. Makes 24

So there will be: an all pasta table, a grill area, a hot dish area, a salad table, and of course, snacks, starters and drinks area...oh, and a dessert table.

Rules for One Hundred Guests

                                                            

Leave your cudgels in the car.  That's a rule.  May 28th will be special to us in so many ways.  Brooks, Connor, and Daniel will graduate with thoughts of college tucked in mind.  Andrew Isfort will be home from that hell hole in Afghanistan, hopefully not having to ever go back there, and family and friends from all over the world will gather here to celebrate. It took me two days to get over Easter, so I don't know what the result of one hundred guests at an all day open house will be, but happiness will be one of them. It is so exciting to graduate from anything and high school is especially exciting.  The world is open and what is around the corner is a thrilling mystery.

I've hired the Smiths again to help. It seems I can't do a big party any more without their help. Smith's Deli on High Street in Columbus has been a favorite of mine.  It is not fancy in any way, but their food is good and their help at a party is extraordinary.  I do the food, but they work the crowd and the kitchen during the event. We've decided to do macho food since it's an all male celebration.  I will have one guy set up a grill surrounded by tables with servings of sliders.  These mini filets from Andersons in Columbus are wonderful.  They take seconds on the grill but having lasting memories on the tongue. Little rounds of the most tender beef with a circle of cracked pepper around each rim resting on a miniature bun--that's all one needs, but there will be platters of trims and enhancements to further the flavor. We will also have brats, sausages, hot dogs, and buttered buns from the grill area.  There will also be

mexican quesadillas. He will man that operation too, as well as the panini sandwiches machine. That Mr. Smith will be a very busy man. So a grill and two machines to master.

Drinks are always set up on the cool side porch where adults can keep an eye out for anyone who should not be sampling the booze, while the chests of iced legals will be on the office porch, near the pool.

That's as far as I have gotten with 'the plan'. But I will add to this as the lay out progresses.  Beth is doing the invitations and decorations and the wine has been bought and stored for later consumption.  We are on our way to a good time.

Yesterday our computers were down, so I cooked.  I made this dish which will be good for the party--peppers and ears (pasta). 

Bread Pudding Wins the Day

It's unfortunate that this dish is named 'bread' pudding.  The name turns off a lot of people.  But this recipe has changed some minds of our relatives and they have become believers.  It is so easy and one can hardly ruin this dish no matter what.  I like to use a loaf of brioche and an Italian panettone (cake), a light yeast cake containing sultans raisins and candied fruit, and since they are stingy with the raisins, I add more of my own and more dried fruit if the results are skimpy. Both brioche and panettone can be bought and panettone will  last in the cupboard for a LONG time.  I don't know what they've put in it, but I buy several after a holiday like Easter or Christmas and use them as needed, but not in their original state.  I've made brioche, but the easy way is to buy it.   I buy it at Giant Eagle or in this case, Beth brought it to me.  I will give you the recipe as I used it to serve a crowd, but you can certainly cut it back to normal size--you can't hurt it.  I make it the day before and I don't bake it until the day I am going to serve it--it soaks up all the liquid and makes a pudding/cake base.  I also want to give you a recipe which is a bit like this from The English kitchen, using lemon; but first the bread pudding.

Butter a pan or glass dish to serve your crowd.
tear up one loaf of brioche (or any egg bread) put it in the baking pan
on top break up the panettone and sprinkle that on the brioche
sprinkle as many raisins, nuts, dried fruit, candied fruit as you like in this mixture

Drizzle 4 tablespoons melted butter over the bread and cake--I used more, but it is up to you
in a bowl beat six eggs, 4 cups milk, 3/4-1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Pour this mixture over the bread and cake and press down so that the cake and bread are soaked with the liquid goodness.  You can break it right away, but I don't--leave it over night and bake it when you need to--around 40 minutes depending on your oven at 350. (You can cut this recipe in half, don't forget.)

I got this recipe from allrecipes.com (EllenMarie) I've made it more than once, so it is tried and true.

From the English Kitchen, Marie has a load of great pudding cake recipes like bread pudding.  I hope she does not mind my harping on how good her pictures and recipes are.  She is a down to earth cook and enjoys what she does.

*Apricot Bread Pudding*
Serves 6
Printable Recipe

A delicious bread pudding with the added surprise of sweet apricots that have been steeped in Lady Grey Tea.

8 ounces of stale brioche bread, crusts removed and
cut into cubes (a scant 4 cups)
1 Lady Grey Tea bag
250ml cup boiling water (1 cup)
3 ounces of dried apricots, cut into small bits (1/2 cup packed)
2 large free range eggs
1 large free range egg yolk
250ml whole milk (1 cup)
375ml double cream (1 1/2 cups)
150g caster sugar (3/4 cup)
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 tsp vanilla extract

Put the tea bag and the apricots into a heat proof bowl. Add the boiling water and allow to steep for 10 minutes. At the end of that time, remove the tea bag and strain the apricots, discarding any liquid. Set aside.

Whisk the eggs, egg yolk and 2 ounces of the milk together in a bowl. Place the remaining milk into a saucepan along with the cream, sugar, lemon and orange zests and vanilla. Bring to the boil. Remove from the heat. Stir well to dissolve the sugar. Gradually pour this over the egg mixture, whisking constantly until completely combined. Strain this thru a wire mesh sieve into a bowl. Gently stir in the brioche cubes and the drained apricots. Cover and place in the
refrigerator for at least 2 hours or overnight.

The next day when you are ready to cook it, pre-heat the oven to 160*C/325*F/ gas mark 3.. Butter six ramekins well. Divide the pudding mixture evenly amongst them. Place on a baking tray and bake for 30 minutes, until golden brown and almost set. Serve warm with some creme anglaise or creme fraiche spooned on top. Delicious!

*Baked Coconut Custard*
Serves 6 to 8, makes one 9 or 10 inch pie
Printable Recipe

You might be tempted to think this is a pie, but there's no crust. It is a mouth wateringly creamy custard, baked in a pie pan with a golden crisp coconut top. Delicious. Slice in wedges to serve with a spoonful of softly whipped cream and perhaps some sliced fruit. This has to be one of the easiest desserts going!

500ml of milk (2 cups)
2.2 ounces plain flour (1/2 cup)
1 tsp baking powder
1/4 tsp salt
4 large free range eggs
8.5 ounces sugar (1 1/4 cups)
1 1/2 tsp vanilla extract
3 ounces sweetened flaked coconut (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

*Lemon Delicious*Serves 4 to 6 (depending on how greedy you are!)
Printable Recipe

Picture a deliciously light, baked lemon batter, with a tingly lemon curd at the bottom. Now smother it with pouring cream, or a dollop of creme fraiche . . .

2 1/2 ounces unsalted butter, room temperature
6 1/2 ounces caster sugar
2 tsp finely grated lemon zest
3 large eggs, separated
1 ounce self raising flour
6 ounces milk
4 TBS fresh lemon juice
icing sugar to dust
thick pouring cream, to serve (or creme fraiche)




Pre-heat the oven to 180*C/350*F. Lightly butter a 5 cup ovenproof ceramic dish. Set aside.

Using an electric whisk, beat the butter with the sugar and grated lemon zest together until light and creamy. Gradually beat in the egg yolks, beating well after each addition. Fold in the flour and the milk, alternately to make a smooth but runny batter. Stir in the lemon juice.

Clean your beaters really well and then beat the egg whites until stiff peaks form. With a large metal spoon, fold 1/3 of the egg whites into the batter. Gently fold in the remaining egg whites, being careful not to over mix.

Pour the batter into the prepared baking dish. Place in a large roasting tin. Pour enough hot water into the tin to come one third of the way up the sides of the baking dish. Bake in the heated oven for 55 minutes, or until the top of the pudding is golden, risen and firm to the touch. Remove from the oven and allow to stand for 5 minutes before serving.

Dust the top with icing sugar and serve spooned out into bowls with lashings of pouring cream or dollops of creme fraiche.

Preparations are Afoot for Sunday at the Lechlers~

It is delightful that the weather has allowed all kinds of work to be done around here in preparations for Easter.  Guests start arriving around noon for  two lovely meals together. We start off with a large cheese board with fruit and a spicy cheese ball, wine and mixed drinks.  Kathy is bringing starters too, so I don't know what that will be. Matt will light the grill for out outdoor portion of the party.  The soups will be burbling on the stove and the many salads will be offered along with Glenda's deviled eggs. We will have either pecan pies or English trifle for dessert...oh, and bread pudding. Then, let the games begin.  Everyone scatters to various tables and activities. The tennis court is ready and the pool is open, but it might be a tad chilly.

Prep has begun: Bread pudding about to go into the oven.

The Pleasure of Blog Surfing

Ideas rain down on me as I surf the food (and other subjects) blogs...and there are thousands of them. It is easy to do because as I am viewing my own blog just above on the tool bar it says 'next blog' and if you hit that someone's blog shows up.  I have only had one nasty surprise, which I reported, and the ones in 'other' languages are interesting to view even though I have no idea what's written. The ones that I have gone back to time and again, taking and using their ideas, because that is why they out there for everyone to see and enjoy are: The English Kitchen, Oak Cottage (that might be part of English Kitchen) and Mennonite Girls Can Cook. I also like David Lebovitz as he writes from Paris.

Today I found a plethora of beautiful recipes and even though I have yet to try them, here they are:

PASTRY:
2 cups plain flour
2 TBS caster sugar
¼ tsp salt
½ cup cold butter, cut into bits
1 large egg yolk
2 to 3 TBS ice water

FILLING:
1 cup caster sugar
1 cup soft light brown sugar, firmly packed
1 cup plain flour
2 large eggs, slightly beaten
½ cup butter, melted
½ cup coarsely chopped toasted pecans or walnuts
1 ½ bars of good quality milk chocolate (100g each) cut into chunks
(I use Green and Black’s organic)

First of all make the pastry. Put the flour, sugar and salt in the bowl of a food processor and blitz to combine. Add the butter and the egg yolk and blitz again, pulsing only until the mixture resembles coarse meal. With the motor running, add 2 TBS of the ice water and process only until the dough masses into a ball, adding the extra TBS only if needed. Remove the dough from the processor. Shape into a ball, kneading in any remaining flour if necessary. Shape into a disc, wrap in plastic and chill for about 30 minutes.

Pre-heat the oven to 150*C/300*F. Remove the dough from the refrigerator and roll it out on a lightly floured surface, Line a deep, 10 inch, pie dish with it. Trim and crimp the edges. Set aside.

Mix the sugars and flour together in a medium sized bowl. Stir in the beaten eggs and then the melted butter, mixing well to combine. Fold in the nuts and the chocolate chunks. Spread the mixture into the prepared crust and bake in the heated oven until a knife inserted in the centre comes out clean, approximately 60 to 70 minutes. Remove from the oven to a wire rack to cool when done. Serve warm with some ice cream, or let cool completely before serving. Either way it’s delicious!.Picture and recipe from Oak Cottage

Lemon Layered Loaf

If you love lemon you will definetly love this as you peel layer after layer off this delicious loaf. You will not be satisfied with one slice!

For the dough you will need:

• 3 3/4 cups flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon instant yeast
• 2/3 cup milk
• 1/4 cup butter
• 1 teaspoon vanilla
• 2 eggs, room temperature

1. Mix 2 cups of the flour, sugar, salt and yeast in mixing bowl and set aside.
2. Heat milk and butter in a pyrex cup in microwave until mixture is warm and the butter is melted. Add vanilla.
3. Pour milk mixture over the dry ingredients and mix until moistened.
4. Add eggs, one at a time and stir just until eggs are mixed in. If you forgot to take the eggs out of the fridge ahead of time, just place the eggs before cracking them, in warm water for a minute or so and they will be at room temperature.
5. Add the rest of the flour a bit at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily.
6. Place dough in a large bowl, cover and let rise until double, approx 1 hour.

Meanwhile prepare the lemon sugar mixture:

• 1/2 cup sugar
• Grated zest from 3 lemons
• 1/4 cup butter, melted

1. Using a fork mix the sugar and lemon zest together in a small bowl.
2. Melt butter in a separate bowl.

• Once dough is risen roll out to a 12 x 20" piece. Brush with melted butter and sprinkle with the lemon sugar mixture.
• Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.
• Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans.
• Let rise until almost doubled, approx 25 minutes.
• Bake in 350º for 35 minutes until golden in color.
• You can peel off these layers of lemony yummy-ness and eat plain or mix a lemon glaze to drizzle on top.

Lemon glaze:

• 1/4 cup cream cheese, softened
• 1 tablespoon lemon juice
• 1/3 cup icing sugar
• Mix until smooth.

Monday, March 26, 2012

Bread Bowls

Have your chili and eat the bowl too. Bread bowls are a fun way to serve chili or soup.

I use Anneliese's fool proof french bread recipe, and form the dough to the outer side of oven proof Pyrex bowls. creating bread bowls.

Ingredients: yields 10-12 bread bowls

• 1 tbsp sugar
• 2 tbsp cooking oil
• 2 tsp salt
• 2 cups hot tap water
• 4 1/2-5 cups flour
• 2 tbsp instant yeast

Method:

1. Mix together first 4 ingredients.
2. Stir yeast into 2 cups of flour and add to liquid mixture.
3. Continue to add enough flour until the dough holds together in the shape of a ball, and is not sticky if you handle it with floured hands.
4. Cover and let rise until double, about 1/2 hour.
5. While dough is rising spray the outer side of soup sized oven proof bowls (I use Pyrex) and lay upside down on baking sheets. I have a convection oven which allows me to bake 6 bowls at a time. I can fit 3 bowls on each baking sheet. The remaining dough is fine to rest.
6. Press balls into a flat disc and form it to the outer side of bowls, pressing some of the dough down onto the baking sheet which will form the rim of the bread bowl once baked.
7. Bake in 400º oven for 10 minutes. Remove from oven and peel bread bowls off Pyrex and place face up onto baking sheets. Immediately put bread bowls back in oven to brown the insides for another 6-8 minutes. Remove to a cooling rack. Repeat with remaining bread.
8. To serve fill bowls with chili or soup.

From Mennonite Girls Can Cook

Now I ask, who can resist these delacasies and the pictures that prove how delicious they are?