Cranberry-Orange Cream Pie with Orange Whipped Cream and Sugared Cranberries

CRANBERRY-ORANGE CREAM PIE
with Orange Whipped Cream and Sugared Cranberries
Ingredients:
For the Crust:
7 full size graham crackers or 1 1/3 cups graham cracker crumbs
1 cup walnut pieces
¼ cup light brown sugar
6 Tablespoons (3/4 stick) unsalted butter, melted
pinch salt

For the curd:
Ingredients:
4 cups (12 oz.) fresh cranberries
1/2 cup firmly packed light brown sugar
½ cup sugar
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3 large eggs
3 large egg yolks
1 Tablespoon orange zest
½ cup freshly squeezed orange juice, from about 2 oranges
¼ cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
pinch nutmeg
pinch salt
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12 Tablespoons (1 ½ sticks) unsalted butter, room temperature

For the sugared cranberries (optional):
½ cup sugar
½ cup water
4 oz. (1 ¼ cups) fresh cranberries
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1/2 cup sugar for coating
1/2 teaspoon orange zest

For the orange whipped cream (optional):
1 cup heavy cream
2 Tbs. confectioners’ sugar
1/2 teaspoon orange zest
1/2 tsp. vanilla extract

Make the crust:
        Place rack in the center of the oven and preheat to 350 degrees F.
       In the bowl of a food processor add the crackers, walnuts, brown sugar and salt. Process until finely ground, about 2 minutes. Add the melted butter and process to coat the crumbs, about 1 minute.
        Press into a 9 inch pie pan. (I use a 9” glass Pyrex pie plate.) Using a metal measuring cup to press it evenly into the bottom of the pan and up the sides makes it easier. Bake the shell until lightly golden brown, about 10-15 minutes. Let cool. Can be made one day ahead, covered at room temperature.

Make the Filling:
        In a heavy bottomed medium–size saucepan over medium heat, combine the cranberries, brown sugar, sugar and water. Bring to a boil, then reduce heat and cook until the berries start to burst and break down and the liquid is mostly evaporated, about 8-10 minutes. Transfer to a high speed blender and puree until smooth. If using a regular blender, you may need a few tablespoons of water, and strain the puree.
        Return the cranberry puree to the saucepan, and add the rest of the curd ingredients except the butter. Over low heat, cook the curd stirring constantly until it thickens and coats the back of a spoon. If you have one, when it reaches 170 degrees it’s done, about 8-10 minutes. Remove from the heat and bring to room temperature. You can prepare up to 2 days ahead and keep chilled in the fridge
        In a clean blender bowl, add the cooled curd and the softened butter. Blend until completely combined and lightened in color, for one minute. Pour into the crust and chill for at least 2 hours or overnight.

Make the sugared cranberries:
        Place a wire cooling rack over a rimmed baking sheet and set aside. In a small saucepan over medium–high heat, add the sugar and water, stirring to dissolve. Add the cranberries to the pan and simmer just until beginning to soften, about one minute. Pour the berries and liquid through a strainer and spread them out on the wire rack. Let them dry at room temperature for 30 minutes until no longer sticky. In a small bowl, combine the sugar and zest. Toss the berries in the sugar mixture and use to garnish the top of the pie. Can be made 2 days in advance and kept in the fridge.

Make the orange whipped cream:
        When ready to serve the pie, in a large bowl, using an electric mixer, beat the cream, confectioners’ sugar, orange zest and vanilla and continue beating until soft peaks form. Stop a little sooner than you think to check the cream, so you don’t over whip it!

Assemble the pie:
        Spoon the whipped cream on top of the chilled pie. Garnish with the sugared cranberries and serve immediately.

        Can be made up to 2 days ahead without the garnishes- very helpful for Thanksgiving. Cover the pie after the filling has completely cooled and chill until ready to use. Remove 1- 2 hours before serving. Serve with the whipped cream and sugared berries, if desired.

Makes 8 servings.      YUM!


LESSONS Learned:
1. Grate the zest off the orange first before you squeeze the juice.
2. Take the time to pick through the cranberries to remove any less than perfect ones.
3. Make sure to cook the curd in a heavy bottomed pot over a low heat, stirring constantly. Since the mixture is a little thick to begin with, it might be a little hard to tell if it’s thickened properly. You want to be able to draw a clean line down the back of a spoon coated with the curd. If you have a thermometer—use it! You want the mixture to reach 170 degrees F.
4. The filled crust and the sugared cranberries can be made 2 days in advance, a boon for Thanksgiving prep! Just whip the cream the day of. Or, leave the cream off, just sprinkle with the sugared cranberries and call it a day. It will still be yummy.

Thanksgiving TURKEY MEATBALLS with GRAVY!

THANKSGIVING DAY TURKEY MEATBALLS
(very loosely inspired by Chef Joshua McFadden, owner chef Ava Gene’s, Portland, OR)
Ingredients:
For the meatballs:
3 Tbs. unsalted butter
1 celery stalk, peeled and cut into small dice, about 2/3 cup
1 small carrot, peeled and cut into small dice, about 2/3 cup
1 small yellow onion, peeled and cut into small dice, about 2 cups
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage, plus 6 or 7 fresh sage leaves
1 teaspoon minced fresh thyme
2 lbs. ground turkey (a mixture of dark and white meat)
1 ½ cups raw cauliflower rice
2/3 cup heavy cream
1 Tablespoon kosher salt
20 grindings coarse black pepper
2 large eggs
olive oil and canola or safflower oil for frying
6-8 cups chicken or turkey stock

For the gravy:
4 cups braising liquid from the meatballs
1 stick, 8 Tablespoons, unsalted butter
1 cup all-purpose flour, or for Gluten-free 6 Tablespoons arrowroot powder
Kosher salt and freshly ground pepper

Make the meatballs:
        Place the rack in the lower third of the oven and preheat to 350 degrees F.
        In a large fry pan over medium heat, melt the butter. Add the celery, carrot and onion and sauté, stirring occasionally, until beginning to soften about 5-7 minutes. Stir in the cauliflower rice and cook for another 5 minutes until all the vegetables are softened. Stir in the rosemary, sage and thyme to coat, and cook for another 2 minutes. Remove from the heat and let cool completely.
        In a large bowl, with a fork, beat together the eggs, cream, salt and pepper. Add the cooled vegetables, and the turkey meat. With a spoon, stir to mix all of the ingredients until well combined.
        Using a small 2” scoop or gently with your hands, form the mixture into 2-inch balls. You should have about 40. If you want perfectly round ones, chill the meatballs in the fridge for 30 minutes before frying. I usually can’t wait.
        Pour about ¼ inch oil into a large heavy pot. Add the sage leaves and heat over medium-high heat until the oil is very hot and the sage is sizzling. Using tongs, carefully remove the sage leaves from the pot and discard. In batches, without crowding the pot, fry the meatballs until browned on one side about 2 -3 minutes, flip and brown the other side for another 2. As they finish cooking, place them in a large Dutch oven or heavy covered pot.
        In a large saucepan, heat the chicken stock until it begins to boiling. Pour enough stock into the pot to just cover them. Cover the pot and braise the meatballs in the oven until cooked through, about 45 minutes to 1 hour. To test for doneness, pull one of the meatballs apart and look at the center. You want it to be just cooked through.
        Once the meatballs are done, using a slotted spoon, transfer the meatballs to a clean platter and set them aside. Strain the liquid through a fine-mesh sieve. Discard the solids and set the liquid aside.
        At this point, if not serving immediately, store the meatballs and the braising liquid separately, and make the gravy the day that you’ll be serving them.

Make the gravy:
        Flour based:
        In the large saucepan over medium-high heat, melt the butter. Add the flour and cook, stirring, until a medium brown color, about 6 minutes. While whisking constantly, slowly pour in the braising liquid. Continue to stir until thickened, about 4-5 minutes. Taste for seasoning---you may not need anymore salt. You will probably want some freshly ground pepper.

        Arrowroot based (Gluten-Free):
        In a small bowl add 1 cup of braising liquid. If it’s warm, cool it first. Stir in the arrowroot, combining well to make a slurry. In a medium saucepan, melt the butter, and then add the rest of the braising liquid and heat to boiling. Turn down the heat to medium and whisk in the slurry, continually stirring until thickened. Remove from the heat, taste for seasoning. You may not need any salt, but you will probably want a few grinds of freshly ground pepper. Use as soon as possible.
        Arrowroot cannot be heated for long times over high heat. It will lose its’ thickening properties and become thin again. Nor can it be held for a long time and remain thick. So try to make the gravy at the last minute and serve immediately.
        Add the meatballs to the gravy and serve with all of the rest of your Thanksgiving trimmings.

Makes 6 to 8 servings.      YUM!


LESSONS Learned:
1. Cauliflower rice can now be found in a lot of supermarkets. But it’s also easy to make. You can use the large holes of a box grater, admittedly a little messy, or my fave and much neater-- throw chunks in a food processor and process until broken into tiny rice-size pieces.
2. Make sure to use a mix of light and dark turkey meat. Just using the light meat will make the meatballs too dry.
3. If not using right away, store in the meatballs in the fridge or freeze separately from the braising liquid. And make the gravy the day of.
4. If using arrowroot for the gravy, make the gravy as close to when the meatballs will be served as possible, so it doesn’t thin out.

Comforting ESCAROLE and BEAN SOUP!

COMFORTING ESCAROLE AND BEAN SOUP
Ingredients:
1/3 cup olive oil
3 garlic cloves, chopped
1 medium head of escarole, about 1 pound, washed and sliced ½ “ lengthwise
½ -1 teaspoon Kosher salt (depending on the saltiness of the broth and beans)
1/2 cup diced tomatoes
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans (white kidney), drained and rinsed
1” x 2” piece Parmesan rind, about 1 ounce, or larger
Freshly ground black pepper
For serving: freshly grated parmesan cheese, olive for drizzling and crusty bread

Make the soup:
        Heat the olive oil in a heavy large pot over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the escarole and salt, continually stirring until wilted, about 3 minutes. Add the tomatoes, cover and simmer over low heat for 20 minutes, stirring occasionally.
        Puree half of the beans in a food processor with ½ cup of the chicken stock until smooth. Alternatively, you could mash them with a fork. Add the pureed and whole beans to the pot along with the rest of the chicken broth, Parmesan cheese rind, and a few grinds of freshly ground black pepper. Bring to a boil, reduce the heat to low, cover and simmer another 20 minutes. Season with extra salt and pepper, if needed to taste. Remove the rind. Serve with freshly grated parmesan cheese, and a drizzle of olive oil.

Makes 4-6 servings.     YUM!


LESSONS Learned:
1. Make sure to wash the escarole very well. There can be a lot of grit between the leaves.
2. Pureeing or mashing the beans is must. Don’t skip that step.
3. Never throw away your parmesan rinds! I like Parmigiano Reggiano. They’re great for all kinds of soups and sauces. Simply wrap well in plastic and put them in the freezer until you need them.
4. If you like you can add 1 cup of dry pasta to the soup in the last 10 minutes.

DRACULA'S DENTURES! BOO!

DRACULA'S DENTURES
(slightly adapted from Lori Fillmore)
(she took 2nd place with these in a 2010 Nestle Spooktacular Contest)
Ingredients:
24 chocolate chip cookies, mine are about 4 inches diameter
one can of red frosting (I used Betty Crocker decorating cake icing)
1 batch of peanut butter pretzel truffle filling (recipe follows)
a bag of mini marshmallows
slivered almonds
chocolate sprinkles (optional)

Make the dentures:
        On a flat tray, lay out all 24 cookies with the flat sides facing up. Pipe an 1/2“ wide line of red frosting about one third of the way around each cookie. I piped about a 4 inch line.
        Press 6 mini marshmallows into the red frosting close to the edges on 12 of them. And, with a 2” ice cream scoop, place a level scoop in the center of the 12 cookies. (Alternatively, you can spoon out about ¼ cup filling into the center.)
        Line up the red icing on the unfilled cookies on top of the marshmallows and filling. Gently press down to flatten the filling and connect the marshmallows to the top cookie. Dip the tip of the slivered almonds into the red icing and press one on each side of the two front teeth. If you like, you can carefully coat the unfrosted edges with chocolate sprinkles. If time allows, let them sit out for a few hours to allow the frosting to harden.

Makes 12 Scary Dentures.      YUM!

Janice’s Pretzel Peanut Butter Truffle Filling: Ingredients:
1 stick (8 Tablespoons) unsalted butter
1 16 0z. jar peanut butter (I like Smucker’s natural creamy)
1 cup confectioners’ sugar
¼ teaspoon salt
1 Tablespoon pure vanilla extract

Make the filling:
        In a medium size saucepan, melt the butter. Over low heat, stir in the peanut butter until smooth. Remove from the heat and stir in the confectioners’ sugar and salt. Stir in the vanilla and let cool to room temperature. Makes enough to fill 12 sandwich cookies.


LESSONS Learned:
1. You can use any cookies you like, homemade or store bought. And any size as well. The cookies I used are chocolate chips about 4 inches in diameter.
2. The filling is up to you as well, frosting, even ice cream. I’ve included my pretzel peanut butter truffle filling below.
3. If you don’t want to make your own red frosting for Dracula’s scary mouth-which I didn’t, I just bought some Betty Crocker frosting in an aerosol can and squirted it around the edges.

Sweet Potato Curry!

Sweet Potato Curry
Ingredients:
2 Tablespoons oil
1 small onion, quartered and thinly sliced, about 1 cup
1 inch piece of fresh ginger, finely grated, about 1 Tablespoon
3 cloves garlic, finely grated, about 2 teaspoons
¼ teaspoon Kosher salt
2 Tablespoons red curry paste
2 Tablespoons tomato paste
1 13.5 ounce can full fat coconut milk
1 ½ pounds sweet potatoes, 2 medium size, peeled and cut into 1 inch cubes
1 cup water
3 cups baby spinach, roughly chopped
white basmati rice

Optional garnishes:
lime wedges for squeezing, roasted peanuts, cilantro, thinly sliced scallions and red Thai chile

Make the curry:
        In a large heavy pot, heat the oil and add the onion, ginger and garlic. Cook until softened and lightly browned, about 3-5 minutes.
        Push the vegetables off to one side and add the red curry and tomato paste. Cook until beginning to brown, about 2 minutes. Add the coconut milk, stirring up any browned bits on the bottom of the pot. Cook for about 5-7 minutes to combine flavors.
        Add the sweet potatoes and the 1 cup water. Bring to a boil, turn down to a simmer, cover and cook for about 15 minutes, stirring occasionally, until the potatoes are cooked through. Remove the lid and cook for another 5 minutes to thicken the curry. Stir in the spinach and cook 2-3 minutes more until wilted. Stir in the lime juice, and taste for seasoning. More salt is probably not necessary.
        Serve over basmati rice and top with any or all of the garnishes.
        Will keep in the fridge for up to 3 days, or freeze for up to 3 months.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Sweet potatoes can vary wildly in size. So, make sure to weigh them to get the right amount, and cut them all about the same size so they all cook at the same time.
2. If you have one, use a microplane to grate the ginger and the garlic.
3. Buy the tomato paste in a tube. For uses like this where you only need a small amount, you won’t waste any.
4. You can switch out the spinach and use, another green instead---chard or kale come to mind. And, if you’re not a fan, just leave the greens out.
5. I prefer white basmati rice with this curry. But any rice will be delicious.

POPOVERS!

Popovers!
Ingredients:
4 large eggs, room temperature
1 1/3 cups milk, whole or 2%, room temperature
1 1/3 cups unbleached all-purpose flour
3/4 teaspoon fine sea salt
3 Tablespoons unsalted butter, melted and cooled slightly, or olive oil

Make the popovers:
        Place the rack in the center of the oven, place a 6 well popover pan in the cold oven and preheat the oven to 450 degrees F.
        Add all of the ingredients into the blender container and blend until completely combined, 30 seconds. Scrape down the sides once if necessary.
        Carefully take the hot pan out of the oven and spray the wells thoroughly with cooking spray. Evenly pour the batter between the wells, about 3/4 -7/8 full. Place back in the oven and bake for 15 minutes. Turn down the oven temperature to 350 degrees F, and bake for about 15-20 minutes more until well-browned and "popped". NO peaking into the oven allowed! Immediately after removing from the oven, remove form the pan and poke the sides of each popover with a knife to release some of the steam. If you have any leftover, wrap in foil and store in the fridge. Pop the popover in the foil back in a hot oven for 15-20 minutes to reheat..
        Serve with the strawberry butter.

Makes 6 large popovers.       YUM!

        To make the strawberry butter: Stir together 1 stick of softened unsalted butter with 3/8 cup ( 6 Tab.) strawberry preserves (or any other flavor you like) and a pinch of salt until well combined. Store in a container in the fridge.


LESSONS Learned:
1. If you don't have a fancy popover pan, you could use a standard muffin pan instead. You'll get a few more smaller ones that way.
2. Grease the pans well .It's easiest and fastest to spray the wells with cooking spray, but you could also brush them with melted butter or olive oil.
3. Room temperature milk and eggs are inportant to make them pop!
4. Don’t peek at them! Let them bake almost the full baking time and then look.
5. Remember to pierce each popover on the side to let some of the internal steam out and so that they hold their shape.

Pure CAULIFLOWER SOUP

PURE CAULIFLOWER SOUP
Ingredients:
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 small onion chopped, about 1 1/4 cups
1/4 teaspoon salt
1 large clove garlic, chopped
1 head cauliflower, about 2 1/2 lbs, cored, green leaves and any brown spots removed and coarsely chopped
4 cups water
2 Tablespoons unsalted butter
3/4 teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Make the soup:
        Heat the oil and butter in a large heavy pot over medium heat. Add the onion and salt and cook until translucent, Add the garlic and cook another minute.
        Add the cauliflower and water, bring to a boil and then turn down to a simmer. Cover and cook until the cauliflower is very tender, about 15-20 minutes. Blend in batches, return to the pot. Stir in the butter and extra salt and pepper to taste. Serve with any garnishes you like.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Although I like to choose the freshest cauliflower I can find, with no brown spots or yellowed leaves, if by chance you have an older one sitting in the back of your fridge, this is the perfect way to use it!
2. You can’t mess this up! Cook it just until completely softened and blend.
3. If you want a more chunky version, just blend about ½- 2/3 of the soup and combine with the unblended soup in the pot.

EASY Apple Snack Cake

EASY APPLE SNACK CAKE
Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
pinch nutmeg
½ cup mild vegetable oil, like safflower or canola
½ cup applesauce
2 cups granulated sugar
3 eggs, beaten
2 teaspoons pure vanilla extract
4 cups peeled, cored and diced apples-1/2” to ¾” dice, 3-4 apples
confectioners’ sugar for dusting

Make the cake:
        Move the rack to the center of the oven and preheat to 350 degrees. Coat a 9” x 13” baking pan.
        In a medium size bowl, sift the flour, cinnamon, baking soda, salt and nutmeg. Set aside.
        In another medium size bowl, combine the oil, applesauce, and sugar, eggs and vanilla, and stir or whisk until well combined. Add the dry ingredients and combine well. Pour into the prepared pan, smoothing the top, and bake 45-50 minutes. A tester not near an apple should come out clean.
        Cool completely and cut into squares. You can lightly sift some confectioners’ sugar on top if you like. Can be stored at room temperature for up to 2 days or refrigerated for up to a week.

Makes 10-12 servings.      YUM!


LESSONS Learned:
1. Cut all the apples the same size so that they cook evenly.
2. This would be a delicious cake for the fall Jewish holidays too.
3. It’s so easy and delicious, you’re gonna make it a lot!

Zesty Broccoli and Brussels Sprouts Slaw

ZESTY BROCCOLI AND BRUSSELS SPROUT SLAW
Ingredients:
1/4 cup apple cider vinegar, I use Braggs
1/4 cup extra virgin olive oil, or a milder vegetable oil
1 Tablespoon mild honey
1 Tablespoon Dijon mustard
1/8 teaspoon salt, or to taste
2 pinches freshly ground black pepper, about 12 grinds
a dash or 2 of sriracha(optional)
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2 cups broccoli stems, about 2 stalks, peeled and thinly sliced into matchsticks (Save the flowerettes for roasting--another great way to make broccoli tasty.)
2 cups Brussels sprouts, about 6-9 depending on size, outer leaves removed if necessary, thinly sliced by hand or a mandolin,
¼ cup toasted, salted sunflower seeds
¼ cup raisins

Make the slaw:
        In small bowl, combine the vinegar, oil, honey, mustard, salt, pepper and optional sriracha.
        In a medium size bowl, add the broccoli matchsticks, sliced Brussels sprouts, sunflower seeds and raisins. Pour the vinegar dressing over the veggies and combine well. Can easily be doubled.
        Serve immediately, or if time permits, let sit at room temp for an hour, stirring occasionally. Store in the fridge. Will keep up to a week.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Choose the freshest broccoli and Brussel sprouts you can find.
2. If you have one, using a mandolin makes easy work of all the slicing, as long as you use the guard and are careful. But very thin ly slicing by hand will work too.
3. Letting the slaw marinate allows all the flavors to blend and the veggies to soften a little. But I love it freshly made too.
4. Feel free to switch out the dried fruits and seeds for another variety. Dried cranberries and pumpkin seeds are a tasty alternative.

PANCAKES with Homemade RICOTTA!

Homemade RICOTTA
Ingredients:
4 cups whole milk, Pasturized only, Not Ultra-Pasturized
2 cups heavy cream, Pasturized only, Not Ultra-Pasturized
1 teaspoon Kosher salt
3 Tablespoons white vinegar

Make the ricotta:
       Place a large sieve over a deep bowl and line with 2 layers of cheesecloth.
       In a large heavy pot, add the milk, cream and salt. Over medium heat, bring just to a full boil, stirring occasionally. Begin to watch the pot when small bubbles begin to form around the edge. When it comes to a full boil, immediately turn off the heat and stir in the vinegar. Let the mixture stand for 1 -3 minutes. It should curdle immediately, separating into chunky curds and watery whey.
       Pour the mixture into the cheesecloth lined sieve. Let it drain for 15-30 minutes. If your strainer is low in the bowl, occasionally pour off the liquid in the bottom. The longer you drain the ricotta, the thicker and drier it will be. Pull off the cheesecloth and store in the fridge for up to week. The whey can be discarded, or kept for another use.

Makes about 2 cups.     YUM!


Ricotta PANCAKES
(adapted from Nigella Lawson)
Ingredients:
1 cup full fat ricotta cheese, why not try the recipe above?
½ cup whole or 2% milk
2 large eggs, separated
2/3 cup unbleached all-purpose four
1 teaspoon baking powder
pinch salt
1-2 Tablespoons unsalted butter for frying
1 cup berries, honey, and/or fresh lemon juice and confectioners’ sugar for serving (optional)

Make the pancakes:
       Set out 2 bowls, one small and another medium size. Separate the egg whites over the small bowl, and add the yolks to the medium size bowl. Using a fork beat the whites until foamy and set aside. In the medium size bowl, add the ricotta, milk to the egg yolks and combine well. Stir in the flour, baking powder and salt. Gently stir the foamy whites into the batter.
       In a large non-stick frying pan, heat the 1 Tablespoon of the butter and drop in to the pan either tablespoon size dollops for silver dollar sized pancakes, or heaping tablespoon size(2 Tablespoons) for 3 inch pancakes. Lightly spread the batter in the pan. Fry on one side for about 1-2 minutes until the undersides are golden. Flip and cook on the other side for another minute or 2. The bubbles on the top method of turning them may not work here. Fry the rest in batches using additional butter when needed. Keep the pancakes warm, on a warmed plate under some foil. Serve with berries and honey and/or a squeeze of lemon juice and a generous sprinkle of confectioners’ sugar.

Makes 2 dozen silver dollar size or one dozen 3”-4” pancakes.     YUM!


LESSONS Learned:
1. Make sure to check the label for pasteurized milk and cream and NOT Ultra Pasteurized ones.
2. Cheesecloth sounds intimidating to find and use, but it isn’t-- any hardware store or supermarket carries it.
3. Watch the milk mixture! It can easily boil over the pot if you walk away and leave a big mess to clean up.
4. If you just can’t bear to throw the whey out.....it’s a nice addition to a creamy soup.
5. The creaminess will depend upon how long you let the ricotta drain. If you like it on the drier side, let it drain the full 25 minutes or more, creamier start tasting it at 15 minutes.
6. Also, be aware that the pancakes will be a little different depending upon the ricotta’s consistency. But, they will all be delicious!

Back To School GRANOLA BARS

Back to School GRANOLA BARS!
(adapted from Mary Molina’s Lola’s Bars)
Ingredients:
2 cups rolled oats
1/3 cup raw sunflower seeds
¼ cup whole raw almonds, coarsely chopped
¼ cup unsweetened shredded coconut
¼ cup golden flax seed meal
1/2 teaspoon cinnamon
¼ teaspoon fine sea salt
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1/3 cup dried cranberries, or chopped pitted dates
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½ cup light flavored honey, like clover or wildflower
2 Tablespoons coconut oil
1 teaspoon pure vanilla extract

Make the granola bars:
        Place the oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Coat an 11” x 7” baking pan ( I used a Pyrex glass dish) with oil or cooking spray, line with parchment and spray again with oil.
        In a medium size bowl add the seeds, nuts, coconut, flax meal, cinnamon and salt. Toss to combine. Evenly spread the mixture onto a dry rimmed baking sheet and bake for about 12 minutes until lightly browned and fragrant. Put back in the medium size bowl with the dried cranberries.
        In a small size heavy saucepan, combine the honey, coconut oil and vanilla. Bring to a gentle boil over medium heat, and cook until the honey becomes a copper color, about 7-8 minutes. Make sure to watch at the end of the cooking time.
        While the honey is cooking, make a well in the center of the dry ingredients. Add the hot honey mixture into the center of the bowl and stir to completely coat. Be careful! The mixture will be very hot!
        Evenly spread the mixture into the pan and press firmly. Bake for 8-10 minutes. It will still be a little sticky in the middle. Cool for 20 minutes, no longer, turn out onto a cutting board, remove parchment paper and cut into bars with a sharp knife. Let cool completely and store in an airtight container at room temperature.

Makes 16 bars (3” x 1 “).      YUM!


LESSONS Learned:
1. Keep an eye on the dry ingredients at the end of the baking time so they don’t get too brown.
2. Coat the measuring cup for the honey with cooking spray or oil will keep it from sticking.
3. This is an excellent granola too! Instead of pressing it into the pan, crumble it evenly and bake for the same 10 minutes.
4. Stirring ¼ cup peanut butter to the boiled honey is a fun addition.
5. DON’T TELL!

Grandma's Tuna and Tomato Salad

Grandma's TUNA and TOMATO PASTA SALAD
Ingredients:
1/2 pound of rotelle pasta
1/2 cup Hellmann's mayonnaise
two 5 ounce cans of water packed solid white tuna
4 medium size tomatoes, cut into about 3/4" dice, about 4 cups.
1 - 1 1/2 teaspoons celery salt or to taste

Make the Pasta Salad:
        Boil the pasta according to package directions. Rinse the pasta in cool water until no heat remains, and dry with a paper towel to remove the excess water, and place in a large mixing bowl.
        Open up the cans of tuna, drain, and cut into small pieces. In a medium bowl, stir half of the mayo into the tuna to coat and stir the rest into the pasta. Combine both in the pasta bowl, and gently stir in the tomato and celery salt. Serve on a bed of romaine lettuce.

Makes 6-8 servings or one for me.     YUM!!


LESSONS Learned:
1. Make sure the pasta is thoroughly cooled and dried off somewhat to prevent melted mayonnaise and a watery salad.
2. Stirring the mayo into the tuna and pasta separately makes it easier to combine the ingredients without over mixing.
3. I always serve this on a bed of romaine lettuce for the crunch and it allows me to eat more with less calories.

Szechuan ZOODLES!

Szechuan ZOODLES!
Ingredients:
For the sauce:
2 Tablespoons toasted sesame oil
¼ low sodium soy sauce
2 Tablespoons rice vinegar (I use brown rice vinegar)
2 Tablespoons tahini
1 Tablespoon smooth peanut butter
1 Tablespoon plus 1 teaspoon sugar
2 teaspoons finely grated ginger (or more to taste)
¼ teaspoon finely minced or grated garlic (or more to taste)
¼ teaspoon chili-garlic paste (or more to taste)

For the Zoodles:
5-6 medium-size zucchini about 3 1/2-4 lbs.
2 teaspoons Kosher salt

For garnish: (use any or all)
½ of a small regular cucumber peeled, sliced into 1” matchsticks
¼ cup roasted peanuts, coarsely chopped
½ red bell pepper, finely diced or thinly sliced
1/8 head napa cabbage, thinly sliced
1 small carrot sliced in matchsticks
cilantro leaves

Make the sauce:
In a medium size bowl, add all of the sauce ingredients, and stir to combine well.

Make the zoodles:
        Spiralize the zucchini, or use purchased ones. Place in a colander with the salt and toss to coat. Let the zucchini sit for 10 minutes. Rinse well and then using your hands or some cheesecloth, squeeze and squeeze the liquid out until very dry.
        Gently toss with the sauce until fully coated, and garnish with any or all of the toppings.

Makes 4 servings.      YUM!


LESSONS Learned:
1. You don’t have to stay up until 3 am to buy a fancy contraption to make the zoodles. A lot of supermarkets sell zoodles now.
2. If you do make your own, pick medium-size zucchini, large ones have way too many seeds.
3. Zucchini is very watery. So, the more liquid you can squeeze out of them, the better.
4. I like them raw. But... you can saute the zoodles in a tablespoon or 2 of olive oil first for about 5 minutes before tossing them with the sauce.
5. Make extra sauce!

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The "Janis Joplin"-a yummy RED VELVET CUPCAKE

RED VELVET CUPCAKES with the CREAMIEST CREAM CHEESE FROSTING
(At Peace, Love and Cupcakes we’ve named this cupcake the “JANIS JOPLIN.”)
Ingredients:
For the cupcakes:
1 ¾ c cake flour
2 Tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
1 cup safflower oil, or some other neutral oil
1 ¼ cups sugar
4 large egg whites, ½ cup
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 Tablespoon red food coloring
½ teaspoon white vinegar
¾ cup buttermilk, well shaken

For the frosting:
9 oz. full fat cream cheese
1 1/2 sticks (6 oz.) unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
1 Tablespoon pure vanilla extract
1 Tablespoon heavy cream

Make the cupcakes:
        Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper liners and set aside.
        Top a medium size mixing bowl with a strainer. Add the flour, cocoa, baking soda and salt, and push through the strainer to eliminate any lumps. Set aside.
        In another medium-size mixing bowl, add the rest of the cupcake ingredients and whisk to combine. Add the dry ingredients and combine well.
        Using an ice cream scoop, scoop the batter into the muffin tins filling them ¾’s full. Bake for 19-22 minutes, until a skewer inserted in the center of a cupcake comes out clean and the cake feels springy to the touch. Cool completely.

Make the frosting:
        Add the butter and cream cheese to the bowl of a stand mixer, or a large bowl with a hand mixer, and beat just until smooth. Slowly add the confectioners’ sugar, vanilla and heavy cream and beat just until smooth and creamy.
        Fit a piping bag with a plain ½” tip and fill the bag halfway with frosting and top each cupcake with a few swirls. Alternatively, top each cupcake with 2-3 Tablespoons of frosting and decoratively swirl with a knife or spoon.
        Keep the cupcakes refrigerated until ready to serve.
        Unfrosted cupcakes can be frozen in an airtight container or Ziploc bag for 3 months.

Makes two dozen cupcakes.       YUM!


LESSONS Learned:
1. I don’t like using a lot of red food color, and I love more cocoa flavor, which makes a less red colored cupcake. If you want a brighter red cupcake, you can up the food color by one Tablespoon, and lower the cocoa powder by one Tablespoon. But the flavor will not be the same.
2. Beat the frosting just until smooth and creamy. If you overbeat it, it may curdle!
3. This recipe makes and frosts 24 cupcakes. If you like, you could freeze some of the unfrosted cupcakes in freezer bags or an air tight container for up to 3 months, and cut the frosting recipe in half.

A Summery TOMATO TART

A SUMMERY TOMATO TART
For the crust:
one sheet puff pastry, defrosted in the fridge overnight, or at room temperature for 45 minutes.

For the marinated tomatoes:
1/2 teaspoon sugar (optional)
2 medium size garlic cloves
½ cup coarsely chopped fresh basil leaves, lightly packed
1/4 cup whole fresh parsley leaves, lightly packed
1/2 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
1 1/2 pounds firm small size tomatoes about 2 ½-3 inches round, cored and sliced 1/4 inch thick —about 4-5 tomatoes

For the tart:
2 Tablespoons Dijon mustard
1 Tablespoon full fat sour cream
2 oz. freshly grated Parmesan cheese, 1/4 cup plus 2 tablespoons, divided
one large egg beaten with one Tablespoon heavy cream or milk
4 oz. grated Gruyere cheese, about 1 cup

Make the tart:
       Preheat the oven to 400 degrees F, and line a sheet pan with parchment paper.
       In a medium size bowl, add the sliced tomatoes and sprinkle with the sugar. In a food processor fitted with the steel blade running, drop the garlic cloves through the feed tube to mince them. In the same bowl of the food processor add the parsley, basil, garlic, salt, and pepper. Process until the herbs are finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
       In a small bowl, combine the mustard and sour cream. Set aside.
       In another small bowl, make the egg wash by beating the egg and heavy cream together with a fork or small whisk until smooth.
       On a lightly floured piece of parchment, gently unfold and roll out the puff pastry into about an 11 x 13-inch rectangle. Slide the piece of parchment onto a sheet pan. Prick the dough all over with a fork and bake in the center of the oven for 10-12 minutes until puffed.
       Remove to a heatproof board or on top of the stove. Be careful working with the dough on the hot pan.
       Leaving a one inch border, drop small dollops of the mustard mixture evenly all over the hot dough and use a spoon or off-set spatula to evenly coat. Sprinkle the ¼ cup of the Parmesan over the mustard layer. Liberally brush the 1 inch border with the egg wash. Overlap the tomatoes, draining them as you go, in 3 rows lengthwise. You’ll need about 5 slices for each row.
       There will be some of the garlic and herb mixture leftover. Strain some of it, you can just do that with your hand, and distribute some of it evenly over the tomatoes. Any extra can be used as a delicious salad dressing with some added vinegar. Evenly sprinkle the Gruyere and the remaining 2 tablespoons of Parmesan on top, making sure to sprinkle some on the egg-washed border as well. Bake for another 25-30 minutes, rotating once front to back, until the edges are a deep burnished brown and the cheeses are melted and lightly browned.
       Cool slightly, cut into 9 squares, and serve warm or at room temperature.

Makes 3 servings.(and easily doubled)      YUM!

LESSONS Learned:
1. Although a quick alternative to pie crust, be careful not to let the puff pastry get too warm. The butter between the layers might melt and it won't puff. My favorite brand is made by Dufour, but Pepperidge Farm works well too.
2. To easily slice the tomatoes, use a serrated knife.
3. to make the tart pretty, I like to use evenly sized slices, so I don’t use the end slices of the tomatoes for this tart. I usually get 3-4 slices from the center of each tomato. I put the chopped ends in the leftover marinade to add to salad.
4. You can switch out the cheese, herbs and spices. One option might be Monterey jack with minced jalepenos, garlic, parsley and some cumin, or how about mozzarella/parm, prosciutto, fresh basil and oregano.

Yummy GNOCCHI with a CREAMY SAGE SAUCE

YUMMY GNOCCHI with CREAMY SAGE SAUCE
For the Gnocchi:
4 large Russet potatoes, about 3 pounds
2 tablespoons extra virgin olive oil
2 tablespoon unsalted butter
1/2 teaspoon fine sea salt or to taste
¼ teaspoon finely ground black pepper
1/8 teaspoon nutmeg, freshly grated if possible
1/4 cup grated Parmigiano-Reggiano cheese
1 1/2 cups unbleached all-purpose flour, divided
3 egg yolks, lightly beaten

For the Creamy Sage Sauce:
6 Tablespoons (3/4 stick) butter
2 cloves garlic, minced, about 3/4 to 1 teaspoon
6-9 fresh sage leaves
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup reserved gnocchi cooking water
Freshly ground black pepper
extra grated Parmigiano-Reggiano cheese to sprinkle on top


Make the gnocchi:
        Preheat oven to 450°F. Prick potatoes several times with a fork and bake for about 1 hour, until completely cooked through.
        When the potatoes are just cool enough to handle, split them lengthwise and scoop out the flesh into a ricer or food mill. Measure out 6 cups of the riced potatoes. Reserve any extra for another use. Alternatively, in batches, you can push it through a strainer into a bowl.
        In a small pot, add the olive oil and butter, heat to melt the butter and stir in the salt, pepper and nutmeg. Drizzle over the potatoes. Add the cheese and 1 cup of the flour. Stir to combine. And then using your hands, work in the egg yolks so they are evenly distributed throughout.
        Dust a work surface with the remaining 1/2 cup flour. Turn the potato dough out onto the work surface and immediately knead it into a fat log. Cut it into 6 pieces and roll each piece into snakes about 3/4-inch wide. Cut the snakes into 1-inch pieces. If you like, you can create a marking on each piece, by rolling it down the tines on the back of a fork. To prevent them from drying out, keep the gnocchi covered with a kitchen towel. Refrigerate for up to 12 hours or freeze until ready to cook.

Make the creamy sage sauce:
        while the gnocchi is cooking, heat a large sauté pan over medium heat, add the butter and melt. Add the garlic and sage and cook for 1 minute. Add the cream and bring to a boil and continue to boil for about 2 mnnutes. Lower the heat, and stir in the parmesan. Taste for salt. You may want a pinch or 2. Reduce heat to very low, stirring occasionally while gnocchi is cooking.

Cook the gnocchi:
        Cook gnocchi in salted boiling water for about 2-3 minutes, until they float to the top of the pot. From frozen they may take another minute longer. Reserve ½ cup of the starchy cooking liquid and drain. Add the gnocchi to the pan of cream sauce, and gently toss to coat, if necessary, adding some of the reserved cooking liquid to thin out the sauce. Serve topped with extra cheese, and a few grinds of black pepper.

Makes 4-6 servings.    YUM!


LESSONS Learned:
1. A food ricer is a great tool to make sure you get that fluffy, light texture. They’re cheap and great for mashed potatoes too.
2. It’s important once the potatoes are baked, to use them as soon as they are cool enough to handle. Don’t let them completely cool first.
3. These are easily frozen. Spread them out in a single layer on a baking sheet dusted with flour, freeze until solid and then transfer to a plastic freezer bag or container for up to 3 months.
4. I have a ton of sage and other herbs in pots on my sunny deck. If you like alot of sauce, you may want to double the sauce recipe. But, if you don’t want to make the creamy sage sauce? I love these simply boiled and coated in butter and sprinkled with salt just as much. YUM!

Pretty GAZPACHO!

Pretty GAZPACHO
Ingredients:
½ of a small red onion, chopped, about 1 cup
1 small clove garlic, chopped
½ of a small jalapeño pepper, seeded, ribs removed, or more to taste, optional
2 pounds red, orange or yellow cherry tomatoes, about 4 pint baskets 2/3 of an English cucumber, unpeeled
1 large red, yellow or orange bell pepper, seeded, ribs removed, chopped
1 ½ teaspoons fine sea salt
2 teaspoons sherry vinegar or red-wine vinegar
½ cup extra-virgin olive oil

Optional Toppings:
Chopped fresh basil or mint
Croutons, regular or gluten free
Small diced cucumbers, bell peppers, cherry tomatoes.
A drizzle of plain or herb infused olive oil

Make the gazpacho:
        If desired, place the onion, garlic and the jalepeno, if using, in a small bowl, and cover with cold water. Let sit a few minutes, drain and cover with more cold. Drain again, and add to a blender jar. Or skip soaking step and add directly to the blender.
        Add the tomatoes, cucumber, bell pepper, salt and sherry vinegar. Blend at high speed until completely smooth, about 2 minutes. With the blender running on a slower speed, slowly drizzle in the olive oil. It will become creamy and emulsified. (If your blender is smaller, blend it in batches drizzling in 1/4 cup of the oil into each batch, and combine.) Taste and adjust for seasoning, adding the extra salt and vinegar, if desired.
        Chill for at least an hour, up to overnight. Before serving. if it is too thick, you can thin it with a few tablespoons of water, and taste again for seasoning, again adding more salt and vinegar if desired.
        Serve in a bowl with toppings or in chilled glasses straight up with a drizzle of extra olive oil. Will keep in the fridge for up to 3 days.

Makes 6 one cup servings.      YUM!


LESSONS Learned:
1. A high speed blender makes this quick work with no straining required to get that creamy texture. But a regular one will work too, just press the soup through a sieve to strain out any solids.
2. I am not a fan of the sharp bite of raw onions and garlic (and jalapeno), so I like to soak the chopped pieces in cold water for a few minutes to lessen that. But you can skip that step, if you enjoy the raw versions.
3. I like English cucumbers because they’re sweeter, and they don’t need to be seeded or peeled. But seeded, peeled regular ones will work too.

Grandma's Peach Cake! YUM!

GRANDMA’S PEACH CAKE
Ingredients:
1 Tablespoon sugar
1/2 teaspoon cornstarch
2 1/2 cups peeled and sliced peaches, about 5
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
¼ teaspoon ground cinnamon
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2 cups unbleached all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups whole milk
4 Tablespoons unsalted butter, melted, plus more to coat the pan

Make the cake:
        Liberally butter an 8” square baking dish with nonstick spray. If using, cut a square of parchment to fit the bottom and butter again. Place the baking rack in the center of the oven and preheat it to 350 degrees F.
        In a medium size bowl, combine the 1 Tablespoon of sugar and the cornstarch. Add the peaches, vanilla, lemon juice, and cinnamon. Toss to coat evenly. Set aside.
        In another medium size bowl, sift together the 1 cup sugar, flour, salt and baking powder. Add, the milk and the melted butter and stir until well combined and smooth.
        Pour the cake batter into prepared baking dish. Press about one-half to two-thirds of the sliced peaches down into the cake batter and then place the rest on top. Bake for 60-70 minutes until a toothpick place in the center comes out clean. The cake can be stored at room temperature in an airtight container for up to 3 days, or will keep up to a week in the refrigerator.

Makes 8-12 servings. YUM!


LESSONS Learned:
1. You really need the best fruit. And frozen won’t work as well, because they get too watery.
2. Although it’s not necessary, I always line the bottom of the pan with parchment for easy removal. You could also use a 9 inch springform pan, or even a 9” square pan will do.
3. If you like, you can add about a half a cup of blueberries or raspberries to the peaches, but I never want to dilute their flavor.

My FAVE Summer POTATO SALAD

MY SUMMER FAVE POTATO SALAD (from the Sunday New York Times Magazine-many many years ago)
INGREDIENTS:
4-6 medium size red potatoes, about 1 1/2 pounds
1 teaspoon salt
2 large eggs, hard boiled
2 Tablespoons Dijon mustard
1 Tablespoon sugar dissolved in 1 Tablespoon warm water
1/2 cup mayonnaise, I use Hellmanns
1/4-1/2 teaspoon salt
1/2 smalll bunch parsley, chopped, about 1/2 cup
2 scallions chopped about 3 Tablespoons

MAKE THE POTATO SALAD:
        In a large pot, cover the potatoes and 1 teaspoon salt with at least one inch of cold water. Bring to a boil, and cook until just tender, about 3o minutes.
        Cool to room temperature and peel. Cut them into 1/2 inch dice. Separate the yolks from the whites of the hard boiled eggs. Chop the whites and add to the potatoes.
        In a medium bowl, mash the egg yolks with the mustard, blending well. Stir in the sugar mixture. Add the mayonnaise and salt and mix well. Gently stir in the parsley, and scallions. Chill until ready to serve.

Makes 4-6 servings or one for me. YUM!

LESSONS Learned:
1. Make sure all of the potatoes are the same size. That way all of the potatoes will cook through at the same time.
2. Start with cold water when boiling the potatoes. If you start with hot water, the inside of the potato will be raw, while the outside will turn to mush.
3. I use a metal skewer to test if the potatoes are cooked. They're done when I can easily push it throught the center of the potato.
4. Thoroughly dry the parsley and the scallions. You don't want any excess water to dilute the salad.
5. Stir gently to combine all of the ingredients. You want potato salad, not potato spread.

Red, Rose and Blue Sangria for th 4th!

Red, Rose and Blue SANGRIA
(inspired by Bobby Flay)
Ingredients:
2 cups fresh seedless watermelon, cut into 1" cubes
1 lb. fresh strawberries, washed and hulled
1 750 ml bottle dry rose wine
1 cup orange juice, freshly squeezed
½ cup Grand Marnier
1 large orange, halved on the equator and thinly sliced
1 lime halved on the equator and thin sliced
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For the garnish:
1 cup fresh blueberries
1 lb. fresh sliced strawberries
2 cups fresh seedless watermelon cubes or small slices with rind

Make the Sangria:
        Add the watermelon and strawberries into a blender and blend until smooth. Strain the fruit puree into a large pitcher. You should have about 3 to 3-1/4 cups juice. Add the rose, orange juice and Grand Marnier. Stir to combine. Add the orange and lime slices, stir, cover and refrigerate for at least 2 hours or up to 24.
        Prior to serving add half of each of the garnish fruits into the pitcher. Stir well. Serve in glasses filled with some of each of the reserved fruits over ice.

Makes 8 servings.     YUM!

LESSONS Learned:
1. You don’t have to pick an expensive wine. There are lots of delicious ones for around $10 that will work perfectly.
2. Use the best quality fruit that you can find. You want the sweetest berries you can find, and reddest, ripest watermelon.
3. It’s best to let the citrus, fruit puree and the wine meld together overnight in the fridge, but if you only have a few hours, you will still have a delicious drink.
4. I love to add extra berries and watermelon to my glass and eat the wine infused fruit with a spoon.