Tired of all the sweets from Christmas? I know I am. I'm sure that won't last long but until then, here are some delicious treats that won't hit your sweet tooth. These tasty little bites are made with Swiss cheese which gives them a nice little bite. They are perfect as a side dish with dinner, or as hors d'oeuvres if you're having a little New Year's Party. And they're easy to make too!
Cheese Puffs
makes about 2 dozen
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup all purpose flour
4 eggs
1 1/4 cups Swiss cheese, grated
1 tablespoon Dijon mustard
1 teaspoon dried parsley
In a large saucepan, bring the water, butter, salt and pepper to a boil. Quickly add the flour and stir until it all comes together and forms a ball. Set aside and cool for 5 minutes. Add eggs, one a time and mix well after each one. Continue beating until mixture is smooth. Stir in Swiss cheese, mustard and parlsey. Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 425 degrees for about 15 minutes or until golden brown.
I hope you enjoy them! Happy New Year!
30.12.08
Recipe: Cheese Puffs
22.12.08
in season: secret ingredient ham
ham is sure to be on the menu this season for many of you. if you are at a loss on how to prepare it, look no further. i have worked to perfect this recipe over the years, and i'm even willing to share with you my secret ingredient, Coca Cola.
{secret ingredient ham}
3-7 lb ham [i don't get the pre-cut kind, because it doesn't seem come out as moist]
1/2 cup brown sugar
3 cups coca cola
1 cup crushed pinapple and juice
1 tbsp dijon mustard
-place all ingredients but the ham in a bowl and whisk.
for crockpot: place ham in crockpot and pour mixture on top. cook on low for 4-8 hours or high for 2-4 hours.
for baking in the oven: bake in oven covered in a roasting pan, 18-24 minutes per pound of ham at 350 degrees.
pour juice over the ham every so often.
*more tips on cooking ham here.
enjoy!
xoxo,
caroline
recipe: cranberry orange bread
the taste of cranberries and oranges always reminds me of the holidays. this sweet cranberry orange bread has amazing flavor, and could definitely be a last minute christmas treat for friends and neighbors.
{cranberry orange bread}
INGREDIENTS
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, Ground
1/3 cup butter, softened
1 cup sugar
1/2 tsp pure almond extract
2 teaspoons grated orange peel
1/2 cup orange juice
2 tablespoons frozen orange concentrate
2 eggs
1 cup coarsely chopped fresh cranberries
1/2 cup toasted slivered almonds (optional)
2 tablespoons flour [to mix with cranberries to keep them from sinking in batter]
DIRECTIONS
1. Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.
2. Beat butter, sugar and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice, concentrate, and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Mix cranberries with 2 tbsps of flour. Gently fold in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
Tips:
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.
To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Slicing Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.
enjoy!!
xoxo,
caroline
15.12.08
celebrate: the aroma of christmas
recipe: {the aroma of christmas}
2 cinnamon sticks
2 bay leaves
1/4 cup of whole cloves
2 orange peels
2 sections of lemon
1 quart [4 cups] water
place all ingredients in a pot and simmer on low. add water as needed.
can use for a few days.
enjoy!
xoxo,
caroline "the curious cook"
1.12.08
recipe: beef + broccoli...
if you are like me, you are done with any kind of turkey or mash potatoes for a little while. this beef and broccoli recipe will surely rejuvenate your taste buds. the fresh ginger slices make this dish, and bring it amazing flavor!
{beef + broccoli}
ingredients
1 lb lean beef [top sirloin flank]
3 green onions [cut up 1" long]
15 slices of fresh ginger [cut about a quarter size]
marinade for beef
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soysauce
3 tbsp water
2 tbsp vegetable oil
seasoning sauce
2 tbsp oyster sauce
1 tbsp water
1 tsp sugar
1/2 tsp cornstarch
1/2 tsp sesame oil
next
4 cups oil
1/2 lb broccoli
for broccoli
1/2 tbsp rice wine
1/2 tsp salt
1 tsp sugar
directions
slice the beef very thin into 1" squares. mix the beef marinate, all but 2 tbsps oil in a bowl and add beef. marinate for 1/2 hour at least [longer is better]. then add 2 tbsps oil and mix well.
steam the broccoli in a steamer. remove from steamer after broccolli is semi-soft then stir fry brocolli with 2 tbps oil and season with the rice wine, slat, and sugar just for a few minutes. lay broccoli out on a serving plate.
heat 4 cups oil in a fry pan, medium to medium high heat. [i only use a few tablespoons because i didn't want to deep fry it] and fry until it turns a light brown [done].
remove beef and drain off oil from the pan.
add another 2 tbsp oil to fry green onions and ginger for a few minutes. add cooked beef and stir quickly over high heat next add the seasoning sauce. stir until sauce thickens and meat is heated through. pour over broccoli and serve over rice.
**tips: this serves about 4 people just fine, you can double it for guests.
26.11.08
celebrate: thanksgiving and 'the bird'
Looking for a last minute way to dress that turkey? This recipe is the most simple recipe for a moist, delicious turkey to serve at your big feast. My husband learned this technique from a Jewish friend of his. Apparently, he doesn't exactly eat kosher.
Hermele's turkey
A Turkey
1 large onion, halved
1 large potato, halved
strips of bacon, enough to cover the top of the bird
Put the potato and onion halves inside the turkey (I like to add a few cloves of garlic), truss it, and lay the bacon on top. Bake according to suggested time. Using a dutch oven is optional, but makes a delicious turkey.
Happy Thanksgiving to you and yours.
Jj
25.11.08
Recipe: Fried Ravioli
If you are looking for a delicious restaurant style meal but don't want to spend the money or wait in the lines, look no further. I am a fan of all Italian food. I could eat it for every meal, every single day without complaint. This ravioli is one of my favorites.
This dish can be made with any type of ravioli. Just buy your favorite at the store, or if you have the time, make it from scratch. I just buy mine frozen and cook it off for just a couple of minutes before coating them in buttermilk and breadcrumbs. It takes just a couple of minutes to fry up and then you have a meal you can take pride in. If you want to mix it up a bit, use these for appetizers or add them to a salad. Delicious!
Fried Ravioli
1 bag frozen cheese ravioli (about 24 pieces)
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
Oil for frying
1. Cook ravioli until al dente. Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
4. Once ravioli are browned, sprinkle with additional grated Parmesan cheese and I hope you enjoy these!
20.11.08
recipe: seasonal thanksgiving side dish
Looking for another side dish that would be perfect for your Thanksgiving meal? Here's one that pairs a winter squash with an all time Thanksgiving original, rice.
buttercup squash risotto
2 Tablespoons olive oil
4-5 medium-large sized shallots, diced
3 garlic cloves, minced
a few sprigs of fresh thyme, chopped
1½ washed arborio rice
6-7 cups of stock, plus more if needed
1/2 cup white wine - substitute with: ½ cup of stock with 1 teaspoon of lemon or lime juice added
1 Tablespoons butter
¾ cup grated parmesan cheese
½ cup cream, or half and half
2 cups buttercup pureé
2½ Tablespoons fresh parsley, chopped
salt and pepper
one of my favorite parts of risotto
Heat the olive oil in a large saucepan on medium high heat. Add the shallots, salt, and pepper cooking until the shallots are clear. Add the garlic and thyme, until aromatic. Add the rice, stirring well so it's all incorporated.
Cook for a few minutes until the rice becomes clear in color, be sure to stir constantly so the kernels do not brown. Add in the white wine, and stir until it is completely absorbed. Add ½ cup of the broth and stir until it is almost absorbed entirely. Keep adding ½ cup of the broth at a time, continually stirring after each addition and repeating until the rice is tender, but slightly firm when you bite it. Also referred to as al dente. Add in the cream, and parmesan cheese until combined, and remove from heat. Stir in the butter until melted, then add the puree and parsley. Add salt and pepper to taste.
You can garnish with freshly grated parmesan cheese, a pinch of ground cloves, or fresh parsley.
Jj
19.11.08
how to: almond bark
until recently i couldn't tell you what almond bark was. i would have guessed some kind of a tree, but almond bark is actually a great chocolate-like candy coating that melts amazingly well, and is great to use to make homemade candy coated yummies.
picture found here
a few almond bark facts:
- almond bark is sold in large blocks that look like white or milk chocolate.
- it does not contain almonds or any nuts at all.
- it is call almond bark, because that is the "chocolate you use to make almond bark, which is kind of like peanut brittle, but with almonds and chocolate.
- you can find almond bark in your grocery store near the baking chocolate. some stores have it year round, some just at christmas time.
- it comes in either chocolate or vanilla
- it is made from: sugar, partially hydrogenated vegetable oil (palm kernel, vegetable palm), whey (milk), soy lecithin, artificial color, artificial flavor.
a few recipes that use almond bark: {all are great recipes for the holidays}
and last my favorite way to use almond bark. like zupas, i share a love for chocolate covered strawberries.
they make quite a statement and are actually quite simple to make. they would also make great neighbor gifts for the upcoming holidays, if they last long enough to get them out the door, that is.
1 lb strawberries
1/2 brick of almond bark in white chocolate or chocolate
directions
wash strawberries with stems still attached, and dry thoroughly to make sure there is no water on them. set aside.
using a double boiler, place chocolate in a heat proof pan over boiling water in a pot. dip and coat strawberries and place on parchment paper to cool. if you would like another chocolate to go on top, melt chocolate and place in squeeze bottle for candy making or place in ziplock back and cut a small opening in corner. drizzle other chocolate over the top zig-zagged. let chocolate set and serve. store in the refrigerator. * can also dip strawberries in other toppings immediately after coating in chocolate.
slowly mix chocolate until it is melted smooth.
*this also melts well in a glass bowl in the microwave in 30 second increments. put in the microwave for 30 seconds, mix chocolate, put back in. repeat until melted smooth. be careful not to overheat as it can burn and caramelize.
recommended toppings: crushed toffee, mini-chocolate chips, coconut shavings, and sprinkles.
11.11.08
recipe: butternut squash ravioli
one of my favorite tricks to get a fresh pasta taste, but with no work, is using wonton skin wrappers for ravioli. you can create a meal in no time that looks like it took you all day long. in season butternut squash is a perfect addition to ravioli, and the taste is amazing.
{butternut squash ravioli with thyme alfredo and pine nuts}
ingredients for ravioli + filling
1 [2 lb] butternut squash, halved and seeded
2 tbs extra-virgin olive oil
salt + freshly ground black pepper
3 cloves garlic, skins on
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 tbs fresh parsley, minced
1 tsp fresh thyme, minced
salt + pepper
1 package round wonton skins
directions for ravioli
1. preheat oven to 375 degrees.
2. brush olive oil over the cut sides of the squash, then sprinkle with salt + pepper and place cut side down on a cookie sheet. place garlic with a drizzle of olive oil and salt + pepper in aluminium foil and place on cookie sheet.
3. bake squash and garlic for one hour. remove from oven and let cool on rack.
4. after cooling, scoop the squash from the skins. measure out 1 1/2 cups of squash in a medium bowl. remove garlic from skins and mash up in bowl.
5. add remaining ingredients to bowl except wonton skins and mix well.
6. place wonton skin on clean surface and dip finger in a small bowl of water and line the edges with a small amount of water.
7. place a small teaspoon full of filling in middle of wonton skin.
8. place another wonton skin on top and press down edges. 
9. repeat until all filling and wonton skins are used.
10. meanwhile, in a large pot, boil water with 1 tablespoon olive oil, and a little salt.
11. in batches boil ravioli for only 1 to 1 1/2 minutes. it will cook very quick. remove with a slotted spoon.
ingredients for alfredo sauce with thyme and pine nuts
1/4 cup butter
1 cup heavy cream
1/2 cup parmesan cheese, grated
1 tsp fresh thyme, minced
1/4 cup toasted pine nuts [toast on broil in oven for 5 min. watch for burning!]
salt and pepper to taste
place first 4 ingredients in a sauce pan on medium-high for about 5 minutes until it thickens and bubbles a little. remove from heat and add pine-nuts. serve sauce over ravioli.
enjoy!
xoxo,
caroline "the curious cook"
6.11.08
Kid Friendly Recipe: Potato Boats
As a mother of two, I'm often trying to find kid friendly recipes. This is one that my kids love and love to help me assemble. It's so important to get your kids in the kitchen with you. It teaches them so much and kids love to eat what they help make. It makes them feel so proud. It's also important to make it fun and interesting. These potato boats are easy to make and also very delicious!
Potato Boats
4 small baking potatoes, cut into wedges
1/3 cup all purpose flour
1/3 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/3 cup milk
1/4 cup butter, melted
To top it off:
grated cheddar cheese
crumbled cooked bacon
sour cream
fresh or dried parsley
1. Preheat oven to 400 degrees. In a large resealable plastic bag, add the flour, cheese, salt, pepper and garlic powder. Mix together well. Put milk in a small bowl.
2. Dip each potato wedge into the milk and then drop into the flour mixture. When all the potato wedges are in the flour mixture, seal the bag up and shake until all are evenly coated. Drop each potato wedge onto a baking sheet and drizzle the butter over each one. Bake for about 20-25 minutes, or until nicely browned.
3. Once out of the oven, top them with the cheddar cheese and bacon. Put back in the oven just until cheese is melted. Top with sour cream and parsley.
5.11.08
recipe: roasted butternut squash salad
i love interesting salads. i am always trying to think up new combinations. i was inspired by a salad from one of my favorite restaurants and decided to try to create it at home.
the combination of roasted butternut squash, gorgonzola cheese, and pecans is just amazing.
{roasted butternut squash salad with gorgonzola and pecans}
ingredients
[amount is up to you based on how big of a salad you want]
mixed greens [i just buy a big tub at costco]
gorgonzola cheese crumbles
pecans
roasted butternut squash, cut into bite sized pieces
1 bottle champagne vinaigrette dressing by gerards
directions
peel and slice the butternut squash into thin strips. layout on a sprayed cookie sheet and drizzle with olive oil and sprinkle with sea salt. place in the oven on broil until it is soft enough that you can cut through with a fork and the edges are a little brown. [turn once]
place pecans in a small skillet over medium heat. toast pecans for about 10 minutes.
arrange salad putting down mixed greens, roasted squash, gorgonzola crumbles, toasted pecans, and some champagne vinaigrette.
enjoy!
xoxo,
caroline "the curious cook"
sautéed mushrooms
If you love this fungus fresh, you'll never stop sauteing them once you start. Sauteing mushrooms is easy, and well worth the time put into them (it doesn't take too
long). They're a delicious accompaniment to an entrée, tossed with a salad, added to a soup or sauce, or savored one by one purely by itself.
How do you like your mushrooms?
sautéed mushrooms
2 Tablespoons olive oil
1 large shallot, chopped
2 cloves garlic, minced
a few fresh thyme sprigs, chopped
1 pound crimini/babybella mushrooms, sliced
In a hot pan, add the olive oil (you don't want to oil to cook for a long time). Immediately after, add the shallot, garlic and thyme.
Let these ingredients sweat for a few minutes, then add the mushrooms.
Cook on medium-low heat until mushrooms are soft, and much darker in color; about fifteen minutes.
most all kinds of mushroom are delicious sautéed, but i love crimini because of their bold flavor.
a few fungus facts and websites :)
...the crimini mushroom is simply an immature portabello mushroom.
...mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium.
...mushrooms contain many essential minerals one of which is selenium, which works with Vitamin E to produce antioxidants that neutralize "free radicals" which can cause cell damage.
...while mushrooms are canned, pickled and frozen, drying mushrooms is the oldest and most commonly used way to preserve mushrooms.
...one portabella mushroom generally has more potassium than a banana.
food timeline's mushroom history
the american mushroom institute
the mushroom council
bon appétit.
Jj
4.11.08
recipe: Salted Peanut Chews
The shorter days and the colder weather always have me craving something sweet. These cookie bars hit the spot and take care of that sweet craving. Give some to your neighbors and they will be begging for the recipe!
Salted Peanut Chews
from Southern Living
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons firmly packed brown sugar
1/4 cup butter, softened
2 egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 cup peanut butter chips
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup salted roasted peanuts
Preheat the oven to 350F.
Combine the flour, baking powder, baking soda, salt, brown sugar, softened butter, egg yolks and 1/2 teaspoon vanilla. Beat with an electric mixer until the mixture becomes crumbly. Press into an 8-inch square baking dish. Bake for 12 to 14 minutes, or until it is lightly browned. Sprinkle with the marshmallows and bake an additional 2 minutes, or until the marshmallows puff. Cool in the pan.
In a medium saucepan, combine the peanut butter chips, corn syrup, butter and 1 teaspoon vanilla extract. Cook over low heat until smooth, stirring constantly. Remove the pan from the heat and stir in the rice cereal and the peanuts. Spread the mixture over the cooled crust and marshmallows. Cool completely.
Cut into squares.
29.10.08
celebrate: a hogwart's halloween
Alright all you Harry Potter fans, we know you've all dreamed about what butterbeer actually tastes like. Well luckily, you don't have to be a witch or wizard to find out. Throughout the world wide web you'll find an array of recipes devout to J.K. Rowling's make believe beverage. You can even make it a Halloween tradition to try different recipes and eventually make up your own. Or, you can try our sweet tooth quenching version.
butterbeer
1 pint (2 cups) cream soda or apple cider
1 cup vanilla ice cream, softened
2 Tablespoons butter
2 Tablespoons brown sugar
dash of cinnamon and nutmeg
Place cream soda or apple cider in a microwave safe mug, and heat on high for about 3 minutes, or until very hot. While it's heating, mix together the vanilla ice cream, butter, brown sugar and cinnamon.
When the soda is hot, pour into a blender, add ice cream mixture, and pulse on high for about 5 seconds. Pour into individual mugs, and sprinkle a dash of nutmeg on top. Enjoy with some fresh apple chips, or another munchie, maybe some ton-tongue toffee?
Bottoms up!
Jj
28.10.08
recipe: halloween witch finger cookies
with halloween just around the corner, many of us are wondering what treat to bring to our next halloween party.
these creepy witch fingers are a hit with the little ones, and they love the idea of eating witches fingers. i even used mine as a cute prop for our halloween party invitations.
i went with an idea i got from martha stewart using a "reminder finger." but, instead of buying hers from martha stewart crafts, i made my own edible ones, and delivered them with the invitation in a white take out box. very creepy!
here's the recipe for the creepy witch fingers:
[adapted from this recipe and this recipe]
{witch finger cookies}
cookie ingredients
1 cup butter, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
2 tablepoons icing glue (see below)
50 pretzel sticks [for the finger bone]
icing glue ingredients
1/4 cup powdered sugar
1 teaspoon water
directions
1. in a large mixing bowl, beat the butter until smooth and creamy.
2. add the sugar, egg, peanut butter and vanilla extract and mix well.
3. add the flour, baking powder, and salt and beat until completely mixed.
4. cover the dough and refrigerate for 30 minutes. [very important that they be chilled at least 30 minutes before baking so that they will keep their shape after they are baked.]
5. preheat the oven to 325°F.
6. with your hands, roll a heaping tablespoon of dough into a finger shape around a pretzel stick for each cookie. if the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
7. use a butter knife to make knuckle marks on the finger cookies. slightly flatten the front of the finger to create a nail.
8. bake 20-25 minutes, until fingers are slightly golden. remove from the oven and let cool. meanwhile, prepare the Icing Glue. mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
9. attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
makes about 50 cookies.
enjoy!
xoxo,
caroline "the curious cook"
27.10.08
recipe: easy pumpkin cupcakes
Are you looking for a last minute recipe to take to that Halloween party this week? Baking doesn't have to be intimidating or hard - it can be as easy as adding to a cake mix! And pumpkin cupcakes are sure to please everyone this time of year! Frost with your favorite icing - I love cream cheese icing with pumpkin - and decorate with Halloween candy.
Quick and Easy Pumpkin Cupcakes
from VeryBestBaking.com
Makes 24 cupcakes
1 package spice cake mix
1 15 oz. can pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
Preheat oven to 350F. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared cups, filling evenly.
Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.
23.10.08
recipe: Pumpkin Spice Muffins
These muffins are filled with fall spices and fill your home with the most wonderful, sweet, fall aroma! They are topped with a brown sugar cinnamon crumble and drizzled with a cinnamon cream cheese glaze. They are so moist and delicious you will be having seconds before you know it! These muffins will certainly warm your soul on a cold fall day.
Pumpkin Spice Muffins with Brown Sugar
Crumble and a Cinnamon Cream Cheese Drizzle
makes 12 muffins
For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin
For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter
For the glaze:
1 cup confectioners' sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed
1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.
21.10.08
recipe: homemade marinara sauce
i had a great harvest this year of garden tomatoes.
if you're lucky you still have some to harvest from your garden, or you canned them to enjoy all winter long. homemade marinara sauce is surprisingly easy to make and tastes better than any store bought sauce. and, it's a great way to get using all your tomatoes! this is great with your favorite pasta and meatballs, or for your next lasagna!
this recipe yields approximately 80 oz. some to eat with dinner tonight, and two freezer bags full to freeze for another time!
{homemade tomato marinara sauce}
adapted from this recipe
ingredients
5 1/2 lbs tomatoes, [fresh or canned]
12 ounces tomato paste
3 cloves garlic, whole un-peeled
1/2 onion peeled, [un-cut]
4 tablespoons olive oil
4 tablespoons parsley, dried or fresh
2 teaspoons oregano
2 teaspoons dried basil
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes [optional, if you like spicy]
3 tablespoons italian seasoning
3 tablespoons sugar
1/2 cup chicken broth
1/2 cup red wine [optional]
directions
heat oven to 350 degrees.
on a greased cookie sheet place tomatoes, halved cut side up. placed unpeeled garlic, and the 1/2 onion on sheet. drizzle with olive oil, and salt and pepper. place in oven uncovered to roast for 1 hour. cool 15 minutes on a rack.
after roasting, place tomatoes, garlic, and onions in blender in batches and process until smooth. run through a strainer/sieve to remove any un-wanted skin and peels.
add tomato mixture to a stock pot with remaining ingredients and simmer for 45 minutes, stirring occasionally.
enjoy!
xoxo,
caroline "the curious cook"
recipe: old fashioned apple butter
Apples are in abundance this season and apple butter is an easy recipe that takes little preparation, even less hands-on time, and lots of apples.
This recipe is from a vintage cookbook that had no given measurements, so you know the recipe is tried and true. Most of it is eyeballed and according to your own taste. So every time you make it, it'll be your best batch.
apple butter
making it the old fashioned way.
ingredients:
Fresh, unclarified apple juice (you know, the unpasteurized kind that's not great for little kids to drink; don't worry, we'll boil it down.)
a few pounds of yummy locally picked apples (depending on how much you're making)
cinnamon
nutmeg
cloves
allspice
cardamom
a little vanilla
any other spices you fancy, adore, and love
The best apples to use are: Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or another tasty variety, just pick your favorite. :)
directions:
In a large stock pot bring the cider to a boil. Let it boil on medium heat until it's about half the amount you started with. This will assure that any bacteria (the reason little kids can't drink it raw) is killed.
Next; pare (that means peel), core and quarter your apples, then slice them up into thinner slices into a large crock pot.
After the juice is reduced, add it to the apples until they are just covered, reserving whatever juice may be left. You don't have to get rid of the sludgy looking stuff unless you prefer to.
Let the apples and juice sit, ruminate, boil and cook in the crock pot on high until it begins to boil. Reduce the heat to low and let it cook for 8-10 hours. After about 8 hours, check it every so often (half hour) to assure it's not burning. Or just start it in the evening and let it cook on low while you sleep. When you awake it'll likely be finished.
Take a fork and break up the apple pieces if they aren't already broken down as it cooks. When the butter gets to the consistency that you like, press the apples through a colander, food mill, strainer, or puree in a blender.
The consistency should be where if you spoon it there is no liquid separating from it and it stays "mounded", like butter. If it is too thick to your liking, add in more apple juice that's been boiled. Don't add in fresh apple juice, the bacteria hasn't been murdered yet, meaning it's not safe to can.
Now this is the fun part, add whatever and how ever much spices you like according to taste. "Goutez, goutez, goutez!" Try adding a little molasses, or if you want it sweeter, add honey. Although I doubt you'll need to. Go with your taste buds.
Pour the butter straight into quart jars if you want to store them in the fridge or process it to keep on the shelf for a year or two. You process the jars the same as you would do for any other type of jam, preserve, etc. For more info on canning, see here. If you do plan on canning the butter to store (at room temperature), make sure you leave a little bit of head room for the butter in the jars.
Enjoy it on toast, in a peanut butter sandwich or in a smoothie. I love it in my oatmeal. Use your imagination, follow your tummy.
Enjoy!
Jj
