Friday, June 29, 2012
Plus, the greenmarkets have been full of delicious produce--with especially gorgeous cherries lately. I took home way too many (if there can be such a thing) and had to come up with a few ways to use them up before they went bad.
First up I made a mini cherry pie. I used my small cast iron pan instead of a pie pan, since Joe and I have a hard time eating a whole pie before it goes bad. This was a perfect little size. I halved the recipe from over at Smitten Kitchen and used half of the flaky butter crust recipe. I liked the idea of using a star cookie cutter to cut out shapes for the top instead of having to weave a lattice crust--easy and fast.
Next up, I used some more cherries to create a bourbon soaked batch to use for cocktails. This is the third year in a row I have been doing this and usually end up with just enough to make it through the year of manhattans and old fashioneds that we whip up. I like to throw in a bit of the spiced bourbon from the cherries into the cocktails before I shake them or drizzle it over of ice cream for a boozy dessert.
Bourbon Soaked Cocktail Cherries
1/4 c. turbinado sugar
1/4 c. water
1/2 cinnamon stick
3/4 c. bourbon
1/2 t. vanilla extract
2 t. fresh squeezed lemon juice
2 c. pitted cherries
1 quart jar, sterilized
Place the sugar, water and cinnamon stick into a small saucepan. Heat over high heat and bring to a boil, stirring until the sugar has dissolved. Remove from the heat and then stir in the bourbon, vanilla extract and lemon juice. Allow the mixture to come to room temperature.
Place the cherries into the quart jar *. Remove the cinnamon stick from the bourbon mixture and pour into the quart jar over the cherries. Place the lid on the jar and place in the fridge. Allow to sit for at least two weeks before using.
Saturday, March 17, 2012
Tuesday, February 28, 2012
I actually got in two new things in the kitchen during February: homemade naan and homemade limoncello. Both are items that I have been telling myself I will make over and over again and never quite got around to them. Now that I have I'm not sure why I've put them off so long--they are both so simple and so delicious. The naan especially will wind up in my regular dinner rotation.
I used the recipe found over on Rasa Malaysia. The ingredients are simply mixed together, allowed to rest for a couple of hours, rolled out, and then cooked in a hot cast iron skillet. By covering the dough with a lid as soon as you place it in the pan you are rewarded with many airy bubbles on top, which you then toast quickly by flipping the pan over and holding it upside down over the flame on your gas stove top (the dough sticks to the cast iron with a quick brush of water before placing it there). Then you brush it with butter (I brushed mine with melted butter mixed with plenty of garlic) to finish and serve immediately. One of the easiest "breads" I've ever attempted. (and very tasty served alongside my curried chickpea salad)
|Rolling out the dough|
|Covering the cast iron to help facilitate the air bubbles|
|Before the naan gets brushed with buttery goodness|
On a final note, I wanted to share the menu for my Oscar Party spread this year, as it turned out to be a hit (despite the party being a small one this time around):
Wild Mushroom Hummus
Baked Camembert (with Rosemary, Honey and Black Pepper)
Chocolate Chip Cookie Dough Dip
Tuesday, December 28, 2010
Take for instance Christmas Eve and Christmas Day which Joe and I spent alone for the first time ever. Christmas Eve we had a mound of reserve prosciutto, a New Jersey English-style cheddar and a perfectly ripe and lovely epoisses from Bklyn Larder (where we happened to have lunch/do some last minute shopping with a certain brother/sister acting duo). Christmas day I pulled out the leftover cheese to eat along with roasted bone marrow while I cooked up a big, beautiful aged rib eye steak, fried potatoes and sauteed mushrooms. Decadent.
Along with the bone marrow appetizer we also enjoyed champagne cocktails made with a lavender simple syrup I had made for Thanksgiving. It is a very simple cocktail and its floral flavor is a nice way to begin a meal. It would also make the perfect addition to your New Year's Eve party this year!
Wednesday, January 27, 2010
Wednesday, November 5, 2008
Wednesday, August 15, 2007
Pour 1/2 of the tomato mixture into a blender, cover and blend until smooth. Strain (which I did not) and return soup to saucepan. Repeat with remaining tomato mixture. Add salt, thyme (I used fresh instead of dried) and pepper; simmer 20 minutes or until slightly thickened (I cooked about 5-10 minutes more). Serve soup topped with croutons (They suggest making cornbread croutons. Instead I cut day old french bread into pieces and tossed with a mixture of butter, Worcestershire sauce, seasoned salt, pepper, and garlic powder, then cooked in a 450 degree oven. I turned them once and watched them closely to take them out when they are dried and crunchy).
Melt butter and mix together with all herbs. Rub herb mixture into pork tenderloin and allow to marinate for at least 1 hour. To cook, place uncovered in a baking dish and cook at 425 degrees for 40 minutes. Remove from oven and allow pork to sit for 15 minutes before cutting. (This dish tasted good, but I think I went a little overboard on the sage--next time I will cut back some).
Thursday, July 26, 2007
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles. (I like to put frosting on these so it looks like the potion bubbling out).
Thursday, June 14, 2007
3 cups lettuce
1 small zucchini, cut into large pieces
1 tomato, chopped
Goat cheese crumbles
5 Tbls Olive Oil (not EV)
Large handful of Basil leaves, chopped
1/8 t. sesame oil
1/2 t. soy sauce
1/8 t. garlic powder
2 Tbls cider vinegar
Mix together basil and olive oil and let sit for at least an hour (to let the oil absorb some of the basil flavor). Then mix in sesame oil, soy sauce, garlic powder and cider vinegar.
Toss together lettuce, tomatoes, zucchini, and goat cheese. Add basil-sesame dressing right before serving.
2 cups vodka
5-7 strawberries, quartered
large handful basil leaves
Mix together vodka and strawberries. Tear basil slightly with your hands and add to the vodka. Let sit for at least 2-3 hours.
To serve mix one shot with sprite in a glass with ice. Garnish with one of the strawberries.