My youngest Jack adores cream soda. This is much better than what you get in a 2 liter at Wal*Mart.
Ingredients
2 cups cane sugar
Juice of 1 lemon
1 vanilla bean, split and seeded
Ice cubes, for serving
Seltzer water, for serving
Place sugar and 1/4 cup water in a medium nonreactive saucepan. Heat over medium-high heat until sugar is caramelized. Carefully add 2 cups water and lemon juice; add vanilla bean and seeds and bring to a boil. Remove from heat and let stand for 1 hour.
Discard vanilla bean and transfer syrup to an airtight container. Syrup may be kept, refrigerated, for up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.
6/2/13
Grand Marnier
Crepes Suzette Here I come! Ohh, I love this stuff on ice cream or on fresh berries. It'll be even better if I make it myself.
Ingredients
6-8 Oranges, unsprayed or organic
1 Liter Brandy
1 cup water
2 cups sugar
Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.
After brandy mixture has been stored for 4 weeks, stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely. In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear. Transfer the Grand Marnier to bottles and refrigerate before serving.
Store in the refrigerator or freezer for up to 1 year. In addition to prep/active time please allow 4 weeks for mixture to process
Ingredients
6-8 Oranges, unsprayed or organic
1 Liter Brandy
1 cup water
2 cups sugar
Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.
After brandy mixture has been stored for 4 weeks, stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely. In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear. Transfer the Grand Marnier to bottles and refrigerate before serving.
Store in the refrigerator or freezer for up to 1 year. In addition to prep/active time please allow 4 weeks for mixture to process
Chamomile Tincture
I am a raging insomniac. At least 4 days a week I can't sleep at night between nighttime allergies, restless leg syndrome, fibro, the dogs being cranky, my idiot neighbors or some random thing. For 7 years I had to take sleeping pills to get more than two hours of rest. Now I can sleep (during the day) for three to four hours a shot. Wellness Mama has put up this recipe that is not only great for adults, if the booze is allowed to burn off is great for teething infants and colic and a general calmative.
Ingredients
1/2 to 1 cup of fresh or freshly dried chamomile flowers
approximately 1 1/2 to 1 3/4 cups boiling water
approximately 1 1/2 to 1 3/4 cups vodka or rum
quart size glass jar with airtight lid
Put fresh or dried Chamomile flowers in clean quart size glass jar. Pour boiling water over flowers to just cover them (may have to stir). Fill the rest of the jar with vodka or rum (do not use rubbing alcohol or non-consumable alcohol!) and tightly cover with airtight lid.
Store in a cool, dark place and shake daily for 4-6 weeks. This will make a strong tincture! After 4-6 weeks, remove from cabinet, and pour through a cheesecloth or strainer. Store in a jar or in tincture vials for easy use.
Normal dose for adults is up to 1 tsp 1-3 times a day as needed. For infants, only a few drops are needed, and often it can be rubbed on the gums or stomach for teething or colic pain. For toddlers and older children 1/4 to 1/2 tsp can be taken 1-3 times a day while needed. It is especially useful for babies and young children who are having difficulty sleeping. A dose right before bedtime can help relax and sooth them for more peaceful sleep.
Ingredients
1/2 to 1 cup of fresh or freshly dried chamomile flowers
approximately 1 1/2 to 1 3/4 cups boiling water
approximately 1 1/2 to 1 3/4 cups vodka or rum
quart size glass jar with airtight lid
Put fresh or dried Chamomile flowers in clean quart size glass jar. Pour boiling water over flowers to just cover them (may have to stir). Fill the rest of the jar with vodka or rum (do not use rubbing alcohol or non-consumable alcohol!) and tightly cover with airtight lid.
Store in a cool, dark place and shake daily for 4-6 weeks. This will make a strong tincture! After 4-6 weeks, remove from cabinet, and pour through a cheesecloth or strainer. Store in a jar or in tincture vials for easy use.
Normal dose for adults is up to 1 tsp 1-3 times a day as needed. For infants, only a few drops are needed, and often it can be rubbed on the gums or stomach for teething or colic pain. For toddlers and older children 1/4 to 1/2 tsp can be taken 1-3 times a day while needed. It is especially useful for babies and young children who are having difficulty sleeping. A dose right before bedtime can help relax and sooth them for more peaceful sleep.
Ricotta Cheesecake
My favorite celebri-chef is Robert Irving. This is his recipe. It doesn't have his muscles or his big heart but it tastes wonderful!
Ingredients
2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon
Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Ingredients
2 pounds ricotta cheese
2/3 cup sugar
6 large eggs
1/4 cup plus 1 tablespoon all-purpose flour
1 tablespoon orange zest
1 teaspoon orange-flavored liqueur, such as Grand Mariner
1 teaspoon vanilla pulp
1/8 teaspoon salt
Pinch ground cinnamon
Preheat the oven to 300 degrees F. In a large bowl, blend the ricotta until smooth. Then whisk in the sugar and flour. Next, whisk in the eggs one at a time. Then finish with the orange zest, liqueur, vanilla, salt and cinnamon. Once mixed, pour the batter into a sugared springform pan bake until set and golden brown, 1 hour 15 minutes.
Remove and allow to cool for 30 minutes before refrigerating. Portion into 9 to 16 slices.
Watermelon Cooler Punch
Watermelon and I don't get along. My kids can't get enough of the stuff. I think I'll make this for them for July 4th and listen to them ooOOoo over having a fancy drink. this recipe is from the ever elegant Better homes and Gardens website.
Ingredients
3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 tsp. finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 oz. (4 cups) club soda, chilled
fresh mint sprigs (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve;
In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Makes 9 servings.
Ingredients
3 cups coarsely chopped seeded watermelon
3/4 cup sugar
1/2 cup lightly packed fresh mint leaves
2 cups white grape juice
1 tsp. finely shredded lime peel
3/4 cup fresh lime juice, chilled
32 oz. (4 cups) club soda, chilled
fresh mint sprigs (optional)
Place watermelon in a blender or food processor. Cover and blend until smooth. Strain watermelon puree through a fine mesh sieve;
In a large bowl combine sugar and mint. Using the back of a wooden spoon, lightly crush mint by pressing it against the side of the bowl. Add grape juice, lime peel, lime juice, and watermelon puree, stirring until sugar is dissolved. Stir in club soda. Serve in glasses over ice. If desired, garnish with mint sprigs and watermelon wedges or balls. Serve immediately. Makes 9 servings.
6/1/13
Italian Cream Soda
If I'm ill (or pregnant) this is my go to feel better drink. There''s just something in it that soothes the belly no matter what flavor or type. My flavor of choice is vanilla.
Ingredients
1/2 cup half & half
1 cup flavored syrup
2 1/2 cups club soda
Ice
Mix all ingredients and serve over ice.
Ingredients
1/2 cup half & half
1 cup flavored syrup
2 1/2 cups club soda
Ice
Mix all ingredients and serve over ice.
Scalloped Potatoes with Cheese
Most people think that scalloped potatoes equates cheesey potatoes. In traditional recipes there is no cheese, just heavy cream, nutmeg and salt and pepper to add flavor. This is more of the updated recipe.
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices or finer
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Ingredients
2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices or finer
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.
Coq Au Vin (Chicken with Wine)
This is one of the first recipes that you're taught in traditional culinary school, and one of my favorites for fancy French cuisine, even if it is homey.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
Ingredients
3 lb fryer chicken cut up
½ C all purpose flour
1 t salt
¼ t pepper
6 slices of bacon
6 small onions
½ lb mushrooms quartered
4 carrots, julienne sliced
1 C chicken broth
1 C red wine
1 clove garlic, crushed
2 shallots, minced
1 bouquet garni
extra flour
Bouquet Garni:
1/2 teaspoon thyme leaves
1 bay leaf
2 large sprigs parsley
Tie in a cheesecloth bag or place into a tea ball.
If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.
Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.
Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.
Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.
Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.
Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.
Rose Petal Wine
Yet another pretty wine that I'd love to get a chance to make. It seems like it'd be so light and aromatic.
Ingredients
16 cups rose petals
1 gallon water
3 orange rinds, chopped
3 ½ lbs sugar
5 whole cloves
5 pepper corns
1 package yeast
2 cups orange juice
Combine petals, orange rinds and sugar in a large pot. Boil water in a separate container and pour over petal mixture. Bring to a simmer for 30 minutes. Cool to room temperature.
Add prepared yeast (Follow directions for proofing yeast, which may recommend dissolving in warm, not hot, water.) Add orange juice and spices. Cover and set aside for three weeks to a month in a dark place to ferment.
Strain and decant into sterilized jars. Let wine season for three months or so before serving.
Ingredients
16 cups rose petals
1 gallon water
3 orange rinds, chopped
3 ½ lbs sugar
5 whole cloves
5 pepper corns
1 package yeast
2 cups orange juice
Combine petals, orange rinds and sugar in a large pot. Boil water in a separate container and pour over petal mixture. Bring to a simmer for 30 minutes. Cool to room temperature.
Add prepared yeast (Follow directions for proofing yeast, which may recommend dissolving in warm, not hot, water.) Add orange juice and spices. Cover and set aside for three weeks to a month in a dark place to ferment.
Strain and decant into sterilized jars. Let wine season for three months or so before serving.
Hawaiian Bread
These are so much more yummy than most white bread. The key is the splash of pineapple juice.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
Ingredients
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter, melted
In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter. Measure 3 cups of the flour into a separate large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
Makes 3 loaves.
Poor Man's Goulash
This is a simple meal to make in a hurry when you want to please kids and men (or larger kids). It can be dressed up with a layer of mozarella if need be.
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, uncooked
salt, to taste
diced red and green peppers (optional)
pepper, to taste
parmesan cheese (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese.
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, uncooked
salt, to taste
diced red and green peppers (optional)
pepper, to taste
parmesan cheese (optional)
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese.
Subscribe to:
Posts (Atom)