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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on January 1st, 2013.

ultimate_lemon_mousse

Smooth lemon deliciousness in a soft, smooth mousse. Perfect as a light dessert (well, it’s not really light in calories or fat, but light in texture). Our Meyer lemon trees are still producing and I look for any opportunity to use the wonderful sweet juice.

We had friends over for dinner and I needed a dessert, but this was just before Christmas, and every direction I headed my car there was traffic and congestion. Both in and out of stores. So I used ingredients I had on hand – my wonderful Meyer lemons that were beginning to wither on my kitchen counter, some whipping cream, sugar, zest, eggs, butter and a little tiny bit of gelatin.

lemon_mousse_baseFirst you soften the gelatin – that takes about 10 minutes or so. Then I made the lemon curd – I haven’t compared this recipe with my regular favorite lemon curd, but it’s all the same process. The proportion of juice to sugar is important and this one was spot on. Once that mixture thickens, you cool it, then you add the whipped cream (unsweetened) and pour it into serving dishes. Cover with plastic wrap and refrigerate. I made them the day ahead. I’m sure they’d keep even a couple of days without a problem. From the whipped cream I made, I removed just enough to put a soft dollop on the top of each.

lemon_mousse_ramekinsThe recipe came from a wonderful little lemon cookbook, Luscious Lemon Desserts by Lori Longbotham. I’ve made several things from this cookbook and have been pleased with each one. If you have a lemon tree, you likely need some kind of lemon cookbook. I’m always on the look-out for new uses for lemon juice or zest.

Everyone thought this was very tasty. Me included. The recipe was for 4 servings, but I just divided it amongst 5 dishes and I think the portion was just fine. It IS rich. The texture is really nice – the gelatin makes certain it firms up. If you were to make this just ahead of serving, you probably wouldn’t need to stabilize it with gelatin, but it’s not difficult or time consuming to add in that step.

What’s good: the taste, first and foremost. As I mentioned above, I liked the ratio of sweet and tart in this. I love-love lemon anyway, so it was a no-brainer that I’d like this. My cousin Gary was visiting – some of you may remember reading about his gluten intolerance (actually just wheat) so I always seek out recipes that are adaptable to his allergy. This one was easy. If you wanted to fancy-it-up, add a little graham cracker crumb mixture on the bottom. That would also add a nice texture change to this. Definitely a make again recipe. I added just a tiny sprinkle of freshly grated nutmeg on top (not in the recipe).
What’s not: you do have to plan ahead – it needs a few hours of chilling time to firm up. And fresh (real) lemons are a must here. No concentrate, please!

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Ultimate Lemon Mousse

Recipe By: Luscious Lemon Desserts, by Lori Longbotham
Serving Size: 5
NOTES: Just the right proportion of sweet and tart – more tart than sweet. Perfect!

2 tablespoons water
1 teaspoon gelatin — plain (Knox, and this isn’t a full package)
1/2 cup unsalted butter — (1 stick)
3/4 cup sugar
3 tablespoons lemon zest — freshly and finely grated
1/2 cup fresh lemon juice
1 Pinch salt
6 large egg yolks
3/4 cup heavy whipping cream

1. Pour the water into a small bowl and sprinkle the gelatin over. Allow to blossom, or stand, for 10 minutes until the gelatin is soft.
2. Meanwhile, melt butter slowly in a large heavy saucepan. Remove from the pan and whisk in the sugar, zest, lemon juice, and salt. Rapidly whisk in the yolks and using some serious arm strength, whisk it all together until smooth. Cook the mixture over medium heat until it thickens and is thick enough to coat the back of a wooden spoon (you need to be supervising this process each second!). Do not allow it to boil however..
3. Remove the thickened curd from the heat, and stir in the gelatin mixture until it’s visibly dissolved. Pour this through a strainer into a bowl – let it cool to room temperature, whisking occasionally.
4. Beat the heavy cream with an electric mixer on high until stiff peaks form. Add the cream gently to the lemon mixture, working in three batches – fold gently so that the cream keeps its volume!
5. Divide the mousse evenly between bowls, cover each serving with plastic wrap and chill for a couple hours. When ready to serve, garnish with sweetened whipped cream, berries, or whatever.
Per Serving: 482 Calories; 38g Fat (68.8% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 354mg Cholesterol; 53mg Sodium.

Posted in Chicken, Salads, on December 30th, 2012.

cobb_type_salad_chicken

Somehow this post got lost in my “to-post” file from last year! But it makes no never-mind, as that saying goes, because it’s a darned good salad. It’s from a salad class with Phillis Carey. This one just hit-the-spot for me – not only was it a bit healthier with the use of grilled chicken, but it was loaded with flavor from the blue cheese, the pine nuts, the mint, avocados and the bacon. All kinds of goodies that I just l-o-v-e! All tossed together into this delicious salad.

The chicken is quickly grilled after tossing it in a very light mayo-mustard-based dressing, then diced up in bite-sized pieces. The salad dressing has sherry vinegar in it, some lemon zest and garlic. Then the salad itself is tossed with all those goodies I already mentioned. You could eliminate some if you like, but if it’s to be a Cobb-type, then it’s got to have the blue-type cheese, the bacon, the avocados and tomatoes. Makes for a very pretty presentation too.

Phillis used Point Reyes Original Blue (pronounced rays by Anglos, probably ray-ess by Latinos), which is an intensely creamy cheese made here in California near Point Reyes (uh, yeah!), a hub of land north of San Francisco that’s particularly prone to all-day fogs. There’s nothing quite like Point Reyes blue. It’s pricey. It’s special. And it’s very, very tasty. Usually I don’t cook with it because the cheese could just get lost in the recipe, but in a salad, with nice-sized chunks of it, there’s no way you could miss it! Seek out the cheese if you can find it. Whole Foods usually carries it. Trader Joe’s does not.

What I liked: all the different flavors and textures of this salad. But then, I really enjoy entrée green salads in almost any form. It’s rich tasting (from the cheese and bacon) and flavors just explode in your mouth as you eat it. Very satisfying.

What I didn’t like: nothing, really. Taste the salad as you dress it to get just the right proportion of dressing. Serving an under-dressed salad is grievous! Serving an over-dressed salad is also!

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Cobb-Style Salad with Mustard-Crusted Grilled Chicken

Recipe By: From a Phillis Carey cooking class, July 2011
Serving Size: 6

CHICKEN:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper
4 pieces boneless skinless chicken breast halves
DRESSING:
3/4 cup extra virgin olive oil — plus 2 tablespoons
1/4 cup sherry vinegar
2 teaspoons lemon zest — grated
1 teaspoon sugar
1 teaspoon fresh garlic — minced
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper
SALAD:
2 heads butter lettuce — trimmed, torn into bite-sized pieces
1 1/2 cups fresh parsley — torn into small pieces
3/4 cup mint leaves — torn into pieces if necessary
3 large avocados — cubed
2 1/2 cups cherry tomatoes — grape tomatoes if you can find them, halved
1 cup blue cheese — Point Reyes Original Blue, if possible
1/2 cup pine nuts — toasted
12 slices bacon — cooked until crispy, drained
1/3 cup fresh chives — sliced 3/4 inch long

1. CHICKEN: Preheat outdoor grill. Trim chicken and pound the thicker end to an even 1/2 inch thickness. In a small mixing bowl combine the mayo, mustard, salt and pepper. Add the chicken and toss to coat both sides. Grill until cooked through, about 4-5 minutes per side. Allow to cool briefly, then cut into 3/4 inch cubes.
2. DRESSING: Place all ingredients in a glass measuring cup or jar with a tight-fitting lid and whisk or vigorously shake to combine. Use immediately or store up to 3 days in the refrigerator. Shake well before using.
3. SALAD: Set 6 large dinner plates on your counter. Combine in a large bowl the avocados, tomatoes, blue cheese, pine nuts and chicken. Season with a little salt and pepper and toss with about 1/2 cup of the vinaigrette. Taste salad to see if you’ve added enough dressing. Mound the mixture in the center of each salad plate. Sprinkle on the bacon and chives and serve. Pass a bowl of the dressing on the side, if desired.
Per Serving (assumes you eat all the dressing): 762 Calories; 65g Fat (74.4% calories from fat); 33g Protein; 17g Carbohydrate; 6g Dietary Fiber; 72mg Cholesterol; 748mg Sodium.

Posted in Brunch, Miscellaneous sides, on December 26th, 2012.

winter_fruit_salad

You know what those little bug-like things are? Star anise. Not commonly in every kitchen, I suppose. I don’t use them very often, but when you need them in cooking, they’re essential. They wouldn’t normally go on top of the salad, but I wanted to get your attention.

For a brunch a couple of weeks ago I needed some kind of fruit. I have a wonderful Spiced Fruit dish I’ve made for years – it’s great for a morning kind of thing. Spiced Peaches also go well with a vanilla_star_anise_syrupbrunch, but this time I thought I’d try something new. I’d just read the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century. My go-to cookbook these days. This is actually in the dessert section of the cookbook, but it says it’s great with breakfast or brunch. It’s flavored with whole vanilla, some lemon zest and the star anise, all soaking in a simple syrup kind of sugar and water concoction. The other good thing about this is you have to make it the night before – so the fruit has time to marinate in the tasty syrup. There above is the mixture before I brought it to a boil.

vanilla_star_anise_syrup2Here at left is the mixture after I brought it up to a boil – the sugar is dissolved and hopefully the heat will have opened up the flavors of the vanilla, lemon and star anise. The recipe calls for Bosc pears, fresh apple, dried figs and dried apricots. I added some dried Braeburn sliced apples I had in my box of dried fruits in my pantry. The syrup is mixed up with the vanilla bean (sliced in half to release all those lovely little tiny beads of flavor), a few strips of fresh lemon peel and the star anise. It’s brought to a boil, the sugar gets dissolved, then you pour that hot-hot syrup over the fresh fruit. You let it cool to room temp that way, then cover with plastic wrap, poke a couple of holes in it to ventilate it, store in the refrigerator. By pouring the hot liquid over the fruit, it almost “cooks” the fruit, but not really, and not quite. The fresh fruit still has texture, and the dried fruits and pleasantly toothsome. I liked the combination a lot.

When you serve it, you’ll want to remove the star anise, the vanilla bean halves and the lemon peel. So you’re left with the nice bowl of mixed fruit. I had ample left over and it’s still tasty some days later. The pears probably won’t last – as I write this (about 5 days after I served it) I still have left overs and the pears are not so nice in texture anymore, but all the remaining fruit is fine. So probably you could make this a couple of days ahead if you needed to.

What’s good: it’s make-ahead easy. Nice flavors, considering it’s all winter-type fruit. Went well with a brunch (an egg dish) and left overs were very nice for several days. Try not to make more than you’ll eat at the one meal. I made the recipe below and could have served about 10 people, I think. Keep that in mind, unless you’re feeding fruit fanatics! Save the syrup – you could use it to flavor and sweeten iced tea (or hot tea) or pour over other fruit. Strain out all the fruit dredges first, though.
What’s not: only that you must plan ahead – it’s got to be made the night before (or maybe 2 days before) you want to serve it.

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Winter Fruit Salad

Recipe By: Adapted slightly from New York Times, 2001 (Amanda Hesser)
Serving Size: 8
NOTES: The recipe assumes you will eat/drink all of the sugary syrup. You don’t, so it is not as caloric as the recipe indicates.

1  1/4 cup sugar
3 star anise — (I would add 4 of them next time)
1 vanilla bean — plump, split in half lengthwise
2 long pieces lemon zest — (2 inch) preferably Meyer lemons, (peeled with a vegetable peeler)
3 Bosc pears — firm
1 apple — tart type, firm
8 whole dried apricots — Turkish, if possible, cut in half
4 whole dried figs — quartered
2 ounces dried apples — (optional – not in original recipe)

1. Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots, dried apples and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Allow to cool to room temperature. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.
2. The next morning, remove the star anise, lemon zest pieces and vanilla beans, then use a slotted spoon to ladle fruit into a serving bowl and serve. Store left overs in a sealed container.
Per Serving (inaccurate – assumes you drink all the marinating syrup): 528 Calories; 1g Fat (2.2% calories from fat); 6g Protein; 136g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.

Posted in Uncategorized, on December 25th, 2012.

scripture_christmas

I hope all of you have a very blessed, happy and joyous Christmas Day. I don’t talk about my faith very much on this blog, but you probably already know that I believe – in the salvation and in the deep and abiding love of God. If you don’t have a relationship with Jesus Christ, maybe today is the day to start. I’m saying a prayer for all of you – my readers.

Posted in Uncategorized, on December 24th, 2012.

believe

Posted in Uncategorized, on December 24th, 2012.

creche4

Posted in Chicken, easy, Grilling, on December 24th, 2012.

grand_marnier_grilled_chicken

Yet another (good) recipe for grilled chicken. Can’t ever have enough. This one is marinated with a variety of things (nothing difficult or odd) and a few tablespoons of Grand Marnier, then it’s grilled. Done. Easy.

Making this chicken was kind of an afterthought. I had decided I was going to make the Summer Grilled Panzanella Salad. But I knew we needed something else with it – some protein. So I opened up one of my favorite cookbooks, Hugh Carpenter’s Hot Barbecue. This recipe popped out at me. Although the orange flavoring didn’t exactly fit with the panzanella bread salad, I decided it was good enough. I had all of the ingredients on hand (goody!) so it was simple to combine the marinade and let it chill out for awhile before grilling.

It was altogether easy to make. The marinade ingredients are combined, divided in half (you marinate the chicken in half and glaze the grilling chicken with the other half and pour any left over marinade on the chicken when it’s served) and then you let the chicken chill for 1-8 hours. The chicken is grilled at a medium heat (350°) for 12 minutes per side, then you just keep grilling it until it reaches 160° on an instant read thermometer. I think it took about 30 minutes altogether. Serve it right away. I’d purchased drumsticks and thighs (you could do breasts, but it will take less time on the grill, and I think I’d turn down the heat a little after the initial grill-mark marking).

What I liked: the marinade gave the chicken a very nice, mellow orange flavor – I liked it. A lot. I’d make it again for sure with no changes to the recipe at all. It’s also EASY.

What I didn’t like: nothing at all.

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Chicken Grand Marnier

Recipe By: Adapted from Hot Barbecue by Hugh Carpenter and Teri Sandison
Serving Size: 4

1 pound chicken thighs
1 pound chicken drumsticks
MARINADE:
3 tablespoons Grand Marnier — or other orange liqueur
2 tablespoons fresh lime juice
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1/2 tablespoon orange zest
2 tablespoons fresh ginger — grated
2 tablespoons fresh basil — chopped
1 whole green onion — chopped

1. MARINADE: Combine ingredients and pour half of it into a zip type plastic bag. Add the chicken pieces to the bag, seal and refrigerate for 1-8 hours. Reserve remaining marinade in refrigerator.
2. Remove chicken from refrigerator at least 30 minutes ahead of grilling.
3. Preheat grill to medium (350°). Cook chicken about 12 minutes per side, and continue to cook until the internal temperature (dark meat) reaches 160°. Use an instant-read thermometer to determine. Use the remaining marinade to brush on the chicken each time you turn the pieces. If any marinade remains, pour it over the chicken when serving.
Per Serving: 387 Calories; 20g Fat (51.1% calories from fat); 31g Protein; 13g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 630mg Sodium.

Posted in Uncategorized, on December 23rd, 2012.

creche3

Posted in Uncategorized, on December 22nd, 2012.

creche2

These camels were part of a nativity scene from Africa. The animals (instead of cows) included hippos and a lion. They all were made from thin strips of aluminum from soft drink cans, woven into a wire frame. They were absolutely adorable, and I’d have bought one if they’d been for sale.

Posted in Appetizers, on December 22nd, 2012.

brie_en_croute

Baking Brie in a pastry crust is anything but new – except that this one is made with dried cherries and pecans (or you can use hazelnuts if you like them) and honey. It’s quite easy to make, everything considered, and after baking, it needs to sit out for about 30-40 minutes before you cut into it, so you can bake it before your party and have it come out of the oven half an hour before people arrive.

A few days ago I mentioned that I had a cooking class at my home. There are any number of recipes on my blog from classes with Tarla (just do a search for Tarla and they’ll all come up). Here’s another one – an easy one and very, very festive. Perfect for the holidays. Make this at home up to the point of baking, and take it to someone else’s home and bake it there. It’s just that it MUST sit for 30-40 minutes – if you cut into it sooner the cheese will just ooze out completely. You don’t want that! So just plan ahead.

brie_en_croute_wholeThe puff pastry you buy ready made (I wouldn’t wish anyone to try to make the stuff – much, much too labor intensive). The Brie you buy in a round and cut off the top crust, then place it on top of the puff pastry. The dried cherries, nuts and honey are mixed together and spread on top of the Brie. Then you fold the edges up over the Brie, brush it with an egg wash, then prick it in a few places to allow the steam to escape, and bake for about 20 minutes. Cool on a rack for the requisite 30-40 minutes, then move to a platter and serve with crackers. If you want, serve this with small plates. Lots of folks won’t want crackers with this – Tarla served it with some – but I preferred just having the Brie and the crust alone. Your choice, of course! You’ll want to eat it up right away – once you cut into it, it cools very fast and it’s not so delicious once it’s at room temp. The best thing would be to cut little wedges and serve them to people right then and there.

What’s good: how easy it is to make – as long as you have all the ingredients – puff pastry thawed, the right size 8-ounce round Brie (our Costco carries them), the dried cherries and nuts. I’m assuming you have honey and an egg for the wash. It’s a very pretty presentation. I love Brie, so it was a no-brainer that I’d like it. The honey adds a different touch. That I liked. Next time I’ll make it with hazelnuts.
What’s not: nothing really – this stuff is good, albeit high in fat & calories!

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Brie en Croute with Dried Cherries, Pecans and Honey

Recipe By: Tarla Fallgatter, cooking instructor and caterer
Serving Size: 8

8 ounces puff pastry (one sheet)
8 ounces Brie — round wheel, top rind removed
2 tablespoons dried cherries
1/4 cup pecans — (or hazelnuts) toasted, coarsely chopped
2 tablespoons honey
1 medium egg — beaten with 1 T. water
Crackers to serve along side (if desired)

1. Preheat oven to 400°. Cover the cherries with very hot tap water and let sit for 2 minutes. Drain and dry cherries on paper towels.
2. On a lightly floured surface, roll the puff pastry to a 14-inch square. Place Brie (with the top rind removed) on top of pastry.
3. In a small bowl mix together the cherries, nuts and honey. Scoop out on top of the Brie.
4. Gently gather the opposite coners of the puff pastry on top of the Brie and make a little “package,” gently pressing the pastry together at the seams.
5. Brush the top with the egg glaze, then poke a few slits in the top with a sharp knife (to allow steam to escape).
6. Bake Brie for about 20 minutes, or until the pastry crust is a golden brown. Remove from oven and remove Brie to a rack.
7. Allow Brie to sit for 30-40 minutes before cutting into it. If you cut it earlier the cheese will melt out of the crust. Serve immediately with crackers, if desired.
Per Serving: 306 Calories; 22g Fat (62.7% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 258mg Sodium.

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