Grilled Shrimp TOSTADAS with Pineapple Mango Salsa
/An Easy Dutch Baby Pancake with EASY Blueberry Sauce
/Veggie Fake-Outs! Green Bean FRIES and Cauliflower POPCORN
/Creamy Mocha ICE POPS!
/EASY Homemade Chicken Pot "Pie"
/Raspberry Rhubarb Jam
/Springtime Roasted Asparagus
/REAL New Jersey CRUMB BUNS!
/Quick and Creamy Zucchini Soup
/Sarabeth's Chocolate Souffle Cake
/Susanna's Green Smoothie
/Comforting Braised Short Ribs
/The Garden Cafe's Winter Kale Salad
/Cauliflower Goat Cheese Souffle
/Cranberry Orange Soda Bread
/Molly O'Neill's Old Fashioned Beef Stew
/1 Tablespoon unsalted butter 1 Tablespoon all-purpose flour Make the stew: Add the flour and pepper in a large Ziploc bag or bowl. Shake or stir to combine. Add the beef and shake or toss to coat well. Heat 1 Tablespoon of the oil in a large heavy, lidded pot, and add the beef, a few pieces at a time. Do it in 2 or 3 batches, so you don’t overcrowd the pot. Cook, turning the pieces until the beef is browned on all sides, about 5 minutes per batch. Add more oil as needed. Remove the beef from the pot and add the vinegar and the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Slightly reduce the liquids, about 2 minutes. Add the beef, beef broth, bay leaves and salt. Bring it to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Then add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. If you would like a thicker sauce, you can combine the flour and butter into a paste. And just stir for a few minutes to let the flour/butter thicken the stew and cook out the raw flour taste. Don’t forget to remove the bay leaves. They’re not edible. Makes 4 servings. YUM! LESSONS Learned: 1. Have your butcher do the dirty work for you. Ask him to cut the beef into one inch cubes, so they’ll be ready to go. 2. I like to mix the flour and pepper in a Ziploc bag, add the meat and shake to coat—much less mess. 3. Make sure to brown the meat in batches, keeping each piece separate from the next. If they’re all crowded in the pot, they’ll steam instead of brown. 4. This would make a GREAT pot pie too. I would add some frozen peas at the end, pour it into a baking dish, top with pie crust, and bake until the crust is golden brown. Sounds yummy to me.
Indian Spiced Red Lentil Soup
/Homemade Cranberry Sauce
/Ingredients:
3 Tablespoons granulated sugar
3 Tablespoons water
1 Tablespoon orange zest
3 Tablespoons freshly squeezed orange juice
1/8 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
12 ounces fresh cranberries, picked through and washed
1/4 cup pure maple syrup or more to taste
2 teaspoons pure vanilla extract
Make the cranberry sauce:
In a medium size saucepan over medium heat, add all of the ingredients, except the vanilla. Cook, stirring continuously, until the berries pop and the mixture has thickened, about 8-10 minutes. Remove from the heat, stir in the vanilla, and extra maple syrup to taste if you like. Chill. Store in the refrigerator for up to 2 weeks.
Makes about 2 cups. YUM! LESSONS Learned:
1. You can make this way in advance, up to 2 weeks ahead of the big day.
2. Don't just dump the bag of cranberries into the pot. Make sure you take the time to sort through the cranberries and remove any mushy ones.
3. Stay close to that pot, stirring often. I just stir the mixture from beginning to end. Not all the berries will pop on their own. So, I get to pop those--very satisfying.
The B52 Cupcake
/INGREDIENT ROSTER:
For the Yellow Cupcakes:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup well-shaken buttermilk
For the Bailey's Buttercream:
8 Tablespoons (1 stick) unsalted butter softened
3 1/2 cups confectioners' sugar, sifted through a strainer
1/4 cup plus 2 Tablespoons Bailey's Irish Cream
pinch salt
For the Soaking Liquid:(optional)
3/4 to 1 cup Kahlua or other coffee flavored liqueur
PLAN OF ATTACK:
Make the Cupcakes:
Place a baking rack in the center of the oven and preheat the oven to 350 degrees. Line a rimmed sheet pan with parchment. Remove the rings and lids from the number of jars you want to use, set those aside, and place the jars on the baking sheet. Spray the bottoms with cooking spray and set aside.
Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, baking soda and salt. Set aside.
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla, beating until well-combined. Add the flour mixture and the buttermilk, beating on low speed, mixing just until all of the dry ingredients are completely incorporated, scraping down the sides of the bowl as needed.
Fill each prepared jar with batter no more than half way. (Any extra batter can be baked in a standard size muffin pan lined with paper liners.) Bake, rotating the pan halfway through, until the pos are springy to the touch ( be careful of the hot glass!) and a tester inserted in the center comes out clean, about 25-30 minutes. Cool completely before frosting.
Make the Buttercream:
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy. Scrape down the sides of the bowl, reduce the speed to medium, and add half o the confectioners' sugar, Bailey's and salt, beating to incorporate. Add the rest of the confectioners' sugar, and beat on medium high speed for 2-3 minutes until very smooth and creamy, scraping down th sides of the bowl as needed.
Cupcake Construction:
If using, slowly spoon 1 -1 1/2 Tablespoons of Kahlua over the top of each cupcake. Let them sit for 10 minutes to allow the Kahlua to be absorbed.
Using an ice cream scoop, scoop frosting on top of the cake. Using a knife or spoon, smooth out the frosting just up to the top of the jar, removing any extra. Alternatively, you can use a piping bag or ziploc bag snipped a 1/2 inch at one corner and filled with frosting to pipe it on top
. Place the lids on and then seal shut with the rings. Refrigerate until ready to ship for up to a week.
Makes about 9 jars or 24 regular size cupcakes. YUM! Lessons Learned:
1. I use Kerr wide mouth half-pint canning jars. They come 12 to a case. If you have a True Value hardware store nearby, these can be ordered online, and delivered to the store for pick-up free of charge.
2. Spray the bottoms of the jars with cooking spray.
3. Don't fill the jars any more than 1/2 way up, or you'll have no room for the frosting.
4. If you only want to make a few in the jars, bake the rest of the batter in regular lined muffin tins.
5. Place the jars on a rimmed parchment lined sheet pan to bake. The jars will most likely slide around on the pan when they go in and out of the oven, so the rim will protect them. And use both hands to lift the pan which will be heavy.
6. They will take longer to bake in the glass jars, maybe 10 minutes more. The best way to test for doneness is with a toothpick in the center that should come out clean, and by a cake that springs back when lightly pressed, careful of the hot glass!)