South Dakota Public Broadcasting

Are you a Downton Abbey fan?

Antiques Roadshow junkie?

Do you think Bridget Lancaster (America's Test Kitchen) is the best chef ever?

If you answered yes to any of those questions and are local (and truthfully, the entire state of South Dakota is considered local...many of us drive more miles just to have pizza than some other states do in a month), then you are most likely a supporter of South Dakota Public Broadcasting. Hubs and I certainly are. He doesn't miss an episode of Antiques Roadshow (and once left me sitting outside beside the fire pit on a beautiful evening to come inside and watch...even though the DVR was set). We are also anxiously awaiting the next season of Downton Abbey to premiere this fall. Which suitor will Mary choose? What else can happen to poor Edith? Anna and Bates? Oh, my.

And let's face it, aside from Julia Child reminding everyone that with a little practice, anyone can cook, America's Test Kitchen is the best thing since sliced bread. They have even reviewed the knives, and can tell you which one is best for slicing that bread. If there is something that you want to prepare, the Test Kitchen has done it, tested the various methods, and can give you no nonsense and easy to understand science behind that preparation.

It is an understatement to say that I was beyond flattered when approached by SDPB to be included in the Food and Cooking Section of their website. Wow! That is almost like rubbing shoulders with Mark Walburg, having tea with the Dowager Countess of Grantham, or yumming it up with Christopher Kimball. But, there I am! Click on the Food Blog link on the right of the Food and Cooking page, and On My Plate is front and center!

I am honored and excited to be a part of the SDPB website. Their Food and Cooking page also contains links for the food related South Dakota Magazine online content, NPR, and a wide variety of other sources. I urge you to check it out, and while you are there, why not click on the tab to Support SDPB and consider becoming a Friend.

SDPB is a member-supported,community-based, commercial-free public broadcasting service supported by the Friends of South Dakota Public Broadcasting. Friends provides the majority of the funding for the programming that you see and hear on television, radio and online. Your contribution is vital to keep SDPB a strong, independent voice, available to all viewers and listeners free of charge.

So...I feel like celebrating. Whose with me? Hip Hip Hooray for SDPB! Let's have cake. How about Blueberry Lemon Poppy Seed Cake?

 

Blueberry Lemon Poppy Seed Cake

(adapted from Cooking Light)

Baker's Joy Cooking Spray

1 3/4 cups sugar

3/4 cup unsalted butter, softened

4 large eggs

3 cups flour

1 tablespoon baking powder

1 tablespoon poppy seeds

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries

3/4 cups buttermilk

1/3 cup fresh lemon juice (about 3 lemons)

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 cup powdered sugar

1 tablespoon buttermilk

1 tablespoon fresh lemon juice

Preheat oven to 350F.
Generously coat bundt pan with cooking spray. (I really can't recommend Baker's Joy enough; I was bundt pan challenged, until I discovered it.)
Beat in eggs, one at a time.
Combine flour, baking powder, poppy seeds, baking soda, and salt in a separate bowl.
Combine 3/4 cup buttermilk, 1/3 cup lemon juice, and extracts in a large measuring cup.
Add flour mixture and buttermilk mixture alternatingly little by little to the sugar mixture until all combined.
Toss the fresh blueberries with just a bit of flour and fold into the batter.
Pour batter into prepared pan.
Bake for 45 minutes or until wooden pick inserted in center comes out clean.
Cool pan on a wire rack for 10 minutes.
Remove cake from pan and finish cooling on rack.
Prepare glaze by whisking together powdered sugar, buttermilk, and lemon juice until combined.
Pour over warm cake and cool completely. (Serves 16)

Something Awesome

I should be posting something awesome about Mother's Day, but instead, I am just going to kinda ramble. I think you are all used to that by now, right?

I purchased some gorgeous potted flowers and placed them on my mother-in-law's local grave. I also picked out another greenhouse purchase for my father-in-law's current wife. With my mother buried several hours away,  I have been keeping an eye on the Fern Peony plant that she gave me several years before her death. It has multiplied well this year and is loaded with buds, but our recent cold-raining-hailing-snowing snaps have kept the blooms from showing their beauty. More rain and cooler temperatures are forecast for Mother's Day, but I hope that maybe next week I will be treated with those crimson blossoms that always remind me of Mom.

For the past week, Hubs has been craving the Chocolate Pudding Cake that his mother often made, and tonight, I gave in and prepared it for dessert. He moaned with delight with the first bite of the over-the-top rich, fudgy cake and creamy pudding paired with vanilla bean ice cream. It was pure decadence, and totally trampled any virtuous feelings I may have had after a light supper of roasted (garden picked!) asparagus, lemon pepper halibut, and Spinach Couscous.

I should be sharing that chocolaty recipe, but I don't have any photos that weren't snapped with my phone in the bad night lighting of my kitchen. (Note to self: better lighting is a must when we finally do the kitchen renovation.) Instead, I am going to share a different pudding cake. I believe that Lemon Pudding Cake would be the choice of my mother. She loved her rich and sweet pecan desserts, but I don't believe I ever saw her turn down something bright, tart and citrusy, either.

With just a few ingredients, this light and fluffy cake rises and bakes atop a creamy, pudding-like sauce. Coupled with ice cream or just sprinkled with powdered sugar, you know it is a pure comfort food when it is served with a spoon. I suppose that Lemon Pudding Cake actually is something awesome to share for Mother's Day.

Lemon Pudding Cake

(adapted from Gourmet Magazine)

2 large lemons

1/4 cup flour

1/4 teaspoon salt

3/4 cup, plus 2 tablespoons sugar

3 large eggs, separated

1 1/3 cups whole milk

Preheat oven to 350F.
Grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt and 1/2 cup plus 2 tablespoons sugar in a large bowl.
In a separate bowl, whisk together egg yolks, milk, zest and juice.
Add to flour mixture, whisking just until combined.
Beat egg whites with electric mixer until soft peaks.
Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites have stiff, glossy peaks.
Whisk about one fourth of the whites into batter to lighten, then fold in remaining whites gently.
Pour into a buttered 8x8 baking dish and bake in a hot water bath until puffed and golden, about 45-50 minutes.
Serve warm, or at room temperature. (Serves 6)

Happy Mother's Day!

Leaves

I was watching Property Brothers on HGTV the other night...or more correctly, Property Brothers was on in the background as I did one of a million things on my to-do list. As Drew Scott was showing a family a potential home to buy and renovate, the husband threw a fit about the mature trees of the neighborhood. He absolutely, positively, in no uncertain terms DID NOT want a home with trees where the leaves would fall. In his words, as soon as you raked, more would fall. It was a never ending battle that he had no interest in waging.

Honestly, the guy, like so many of the participants in these "reality" home improvement shows, basically sounded like a brat. But, there was a little part of me that whispered softly, "I hear ya, buddy."

I would never, ever, in a million years want to live in a brand spanking new subdivision without mature trees. But, the leaves that fall in my yard (and my neighbors' yards and blow with the wind into mine) are my nemesis. No matter how many times I rake or mow and bag mound after mound of leaves, there are always more. I try to have them all cleaned up before the first snow of winter, but somehow, every spring there are still drifts of leaves around all of our property fences. Some of the drifts are taller than the fences. I get blisters just thinking about the clean up. And, yet, I do it. Season after season. Leaf after leaf. Yes. I hear ya, buddy. Leaves are a pain.

There are some leaves that aren't a pain: spinach leaves. I have been told that our soil is still too cold for seeds to properly sprout, but I am itching to sow some spinach seeds in my garden and have a perfect row of fresh, green, pretty spinach leaves. Leaves that instead of raking, I will pick and wash and toss with some shaved carrots, thinly sliced radishes, green onions and basil. Leaves that will be drizzled with a fresh lemon dressing. Leaves that only pain me when this Spring Salad is no longer On My Plate.

 Spring Salad

(adapted from Cooking Light)

2 medium carrots

1/4 cup thinly sliced spring onions

1 bunch thinly sliced radishes

8 cups fresh baby spinach, chopped

1 tablespoon thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shave carrots into ribbons with a vegetable peeler.
Toss carrots, onions, radishes, spinach, and basil together in a large bowl.
In a small mason jar, combine lemon juice, olive oil, salt and pepper; seal jar and shake to combine.
Drizzle dressing over salad. (serves 4)

Eat Every Bean and Pea on Your Plate

"Eat every bean, and pee on your plate."

That's my husband's twisted sense of humor.

I try not to talk about pee here, but peas are a different matter.

Especially fresh peas just picked from the garden and shelled in the shade of a tree on the patio.

Peas tossed with lemon juice, mayo, red onion, capers, and parsley to create a fresh salad bursting with flavor.

I am going to eat every bean and PEA on my plate.

Fresh Pea Salad

2-3 cups fresh peas

2-3 tablespoons finely diced red onion

2 tablespoons capers

2-3 tablespoons chopped parsley

zest of one lemon

juice of one lemon

2-3 tablespoons mayonnaise

kosher salt

freshly ground black pepper

Bring a pot of salted water to a boil.
Add the peas and blanch for 1-2 minutes. (No more or the peas will lose their fresh green and turn murky.)
Drain the peas and immerse in an ice water bath to stop the cooking.  
Drain the peas again after cooled completely.
Whisk together zest and juice of the lemon with mayonnaise; season with salt and pepper to taste.
Toss together the peas, onion, capers, and parsley with the dressing.
Chill before serving. (Serves 4-6)

Your Pee Will Smell Funny

Over the weekend, we had a couple friends over to grill. With the forecast pointing to the possibility of rain, I planned a simple menu that wouldn't leave me all wet in front of the grill for what would seem like hours. Grilled ribeyes, Spinach Twice-Baked Potatoes, a perfectly awful new recipe for herbed garlic bread that I won't be forcing on anyone else, a fruit salad contributed by a guest, and asparagus were what I planned to fill our plates.

I knew that some people have an aversion to the grassy flavor of asparagus, but with my husband bringing home armfuls of fresh-cut, wild asparagus every day from his travels to and from the farm, my refrigerator crisper drawer was begging for me to use some. I was mildly surprised to learn that one guest had never eaten these amazing green spears.

After I had tossed the asparagus with a little olive oil, salt and pepper and grilled just until starting to be tender, but not soft, she tentatively sampled one stalk. She liked it. She really liked it and loaded up her plate with more. She wasn't even deterred when we warned her that eating asparagus has an interesting reaction with bodily fluids. Score one for the beauty of fresh asparagus.

Super tender, fresh stalks don't even have to cooked to be enjoyed. Hubs carries a salt shaker in his vehicle and readily chomps a few sweet, young spears during his asparagus hunts. Shaving into ribbons is a bit trickier, but I found THIS VIDEO to be loaded with helpful tips for the slender spears. The resulting salad tossed with lemon juice, olive oil, salt, and pepper, and garnished with slivers of Parmesan cheese is an incredible taste of spring. However, be warned...after eating it, your pee will smell funny.

Shaved Asparagus Salad

(adapted from Martha Stewart)

one bunch asparagus

juice of half of a lemon

1/2 tablespoon olive oil...or so

coarse salt

freshly ground black pepper

Parmesan cheese

Snap the tough ends off the spears of asparagus.
Using a vegetable peeler, shave into thin ribbons.
Combine juice of lemon, olive oil, salt and pepper.
Toss asparagus ribbons with dressing.
Garnish with shavings of Parmesan.

Mother Nature Has Been Drinking

I think it is safe to say that Mother Nature has been tipping the bottle.

Gray clouds. Snow. Wind. Ice. Sun. 80 degrees. Rain. Sleet. Wintery mix. Thunder. Rainbows. Snow. Sun.

She can't decide what she wants and thinks we should have it all...with a shot of tequila on the side for good measure.

I don't know...maybe we should invite her out to the patio for a nice civilized cocktail.

We could light a fire in the fire pit to take off the chill.

We could blend her tequila with the freshness of lemonade and the earthiness of thyme to ground her.

We could chat, and relax, and hopefully, calm her nerves and let Spring get underway in a proper manner.

Thyme Tequila Lemonade

(adapted from Martha Stewart)

 Muddle 3 thyme springs with 1 teaspoon sugar and 2 lemon wedges in a glass.  Add 3 ounces silver tequila, 2 ounces cold water, and ice. Stir.

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Smells Like Feet, But Good to Eat

Our 90-degree and above temperatures with humidity that you could cut with a knife probably doesn't leave anyone craving a delicious, steaming bowl of Curried Chicken and Rice Soup. However, I bet you are wearing sandals or flip-flops. Have you tended to your tootsies?

Last month at South Dakota Magazine, I put out a request for all men and women to care for their feet this summer. Can you oblige? (And, do try the soup when the days cool off a little. Curry is distinctive, but heavenly.)

Curried Chicken and Rice Soup - Smells Like Feet, But Good to Eat

Snobbery, Salad, and Bread Sticks

This past week a restaurant review from Grand Forks, ND became an internet sensation. 85-year-old Marilyn Hagerty submitted an earnest look at a newly opened and very popular hot spot, The Olive Garden.

I have to admit that my first response was to snark. Chain restaurants are not my thing. I honestly try to avoid them. There was a time that I was all about Red Lobster, Olive Garden, and Applebee's. Over time, I have evolved and my tastes have shifted. My snarky, snobby side wanted to claim that I was now better than all that.

Bullsh*t. (sorry, if that seems too bluntly harsh for you) 

Nobody is "better than all that." Some people are snobs, but that doesn't make them better. Ever.

I don't want to be a snob. Ever.

We all come from different backgrounds, have different tastes, experiences, abilities, finances, and even desires. Snobbery about food is, in a word, ridiculous. Of course, we all want healthy options that taste great, but snarking about a restaurant review doesn't do anything positive to accomplish that. There is nothing wrong with an enthusiastic review for The Olive Garden. There is nothing wrong with enjoying a meal out, even at a chain restaurant.

While it won't be my first choice, I will more than likely visit an Olive Garden again some day. I seriously do enjoy their salad and bread sticks. The vinaigrette is perfect with the crisp greens. The bread sticks are soft, warm, and garlicky without making you feel like a you have the breath of the dead after eating them.

Caesar Salad Pizza reminds me a bit of an Olive Garden salad and bread sticks. Brushing the golden, grilled pizza crust with homemade Caesar dressing imparts great flavor. Topping that grilled crust with a light and fresh salad makes a delectable, simple meal.

Use a dough recipe that you love. A soft and chewy crust can be folded over the salad like a taco (or a New York slice). A crispy crust can be held like a cracker with a garden topping. Thicker crusts might need a knife and fork.

Make Caesar Salad Pizza your own based on your own tastes, experiences, abilities, and desires. Enjoy what you love. Forget the critics and the snarks. Don't be a snob. Ever.

Caesar Salad Pizzas

(adapted from Everyday with Rachael Ray)

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

juice of 1/2 of lemon

1 canned anchovy fillet

1 pound refrigerated pizza dough (or your favorite recipe)

4 cups romaine lettuce, shredded

1/2 - 3/4 cup cherry tomatoes, halved

Preheat grill to medium-high (we love charcoal, but gas is good, too).

In a food processor or blender, puree the Parmesan, olive oil, garlic, lemon juice, and anchovy.

Divide the pizza dough into 4 portions.

Rub the dough with a little (additional) olive oil, and press to a uniform thickness.

Place dough on the grill, cover, and cook until browned on one side (about 3-4 minutes).

Turn dough and grill until cooked through (about 3 more minutes).

Brush one side of each pizza with the anchovy dressing.

Toss the lettuce and tomato with remaining dressing.

Top the pizza crusts with the salad. (Serves 4.)

The Things You Didn't Do - NYC, volume 4

As you grow older, you'll find the only things you regret are the things you didn't do.~Zachary Scott

Our time in New York City was so very limited. There were countless things that we didn't have time to do. I didn't get to visit the Statue of Liberty, Central Park, Time Warner Center, Magnolia Bakery, the Museum of Modern Art, Chelsea Market, the Brooklyn Bridge, St. Patrick's Cathedral, Chinatown, Tiffany's, the Museum of Natural History, and...oh goodness. I could go on and on with all the things I didn't get to do. However, you know what really makes me a sad panda? I didn't get a slice.

Pizza. I didn't get a slice of pizza. I guess I have to go back.

In the meantime, I will have to make my own. Brussels Sprouts and Salami Pizza is a new-to-us combination that has quickly become a favorite. The salty salami pairs really well with earthy Brussels sprouts and literally dances in a lemon garlic dressing instead of a traditional pizza sauce. Yum. I guess this will tide me over until I go back to NYC for a slice.

Brussels Sprouts and Salami Pizza

(Adapted from Real Simple)

1 clove garlic

2 tablespoons lemon juice (freshly squeezed really is better)

2 tablespoons olive oil

kosher salt

freshly ground black pepper

pizza dough, ready-made or your favorite recipe

1/2 pound Brussels sprouts, thinly sliced (I use a mandolin.)

2 ounces thinly sliced hard salami, sliced into ribbons

2 cups shredded mozzarella cheese

2-4 tablespoons grated Parmesan cheese

Preheat oven to 450F.
Using a Microplane, grate the garlic into a medium bowl.
Add the lemon juice and olive oil and whisk together.
Season with salt and pepper to taste.
With a pastry brush, lightly coat the prepared pizza dough.
Into the remaining dressing, add the thinly sliced Brussels sprouts and ribbons of salami.
Toss lightly to coat with the dressing. (BTW...this is a surprisingly good salad, as well.)
Arrange on the pizza crust.
Top with the cheeses.
Bake 12 to 15 minutes, until golden and bubbly. (Serves 4)

Haters Are Gonna Hate

I wasn't going to blog about this, but here I am. Blogging. Late at night. Words swirling in my mind. Thoughts trying to connect in a sensible order. A story feeling its way out of my head. Here I am, and I hope it is OK.

If you follow this blog at all, you know that I recently did a giveaway with a good friend that I have known since high school (which in total number of years is a lot longer than I care to admit...not that I don't appreciate having this friend in my life for such a long time, but I sometimes feel like I am still in my early 20s and having a friend for 20+ years just seems...well, OLD...yikes). Anyway, this friend and I collaborated, and with our own funds provided a total of $100 worth of Pampered Chef products to 2 lucky, randomly drawn winners. (key words: RANDOMLY DRAWN)

Readers from across the nation commented and entered. Traffic wasn't outrageously out of the ordinary, but people that have been reading this blog came out of the darkness and let us know they were here. Every new Pampered Chef wish list made me smile, and references to the recipes I have shared made me giddy. It was an extremely fun week of reading what you had to say. I liked it.

When the day of the magical drawing arrived, I was busy with life outside of the online world but just as anxious to learn who the winners would be as all of those that had entered the contest. I had considered using an online random number generator to chose the winners. However, as the hours ticked by and I still hadn't had time to research that option, I decided that an old school, name in the hat, or Pampered Chef Batter Bowl, would do. I detailed this process in my blog post announcing the winners. I hoped that everyone would find it fair. But, everyone didn't.

The day after the winners were announced, someone chose to reach out to me with their grievances. It was done anonymously through the contact form here on the blog and with a bogus email. This person was angry. This person felt cheated. This person called me a liar.

It seems that this person also must have local ties to my area. I am not sure how else to explain the so-called "information" they spewed in such ugly terms. You see, both of the winners that I randomly drew--with my eyes closed--from my Pampered Chef Batter Bowl have ties to the specific area where I live. This was the reason for the hate mail. They felt I had rigged the drawing to hand-choose people that I knew.

I didn't. The names drawn were PURELY BY CHANCE. In fact, if the totally honest, cross-my-heart-and-hope-to-die truth be told, when I drew two names that I personally knew, I thought about throwing them back and drawing again. Really. I had hoped this giveaway would give me an opportunity to get to know a broader selection of my readers. I had hoped for a chance to reach out and build new relationships. Drawing names of people new to me fit that sort of PR idea, but that isn't what happened. That wasn't the luck of the random draw. I randomly drew names of people that I knew, and I honestly stuck with those two winners.

And so, I received hate mail. At first, it upset me, but now I am shrugging it off. (Kinda, I guess...if I shrugged it off totally, I wouldn't be blogging about it, huh?) I am going to choose to believe that it wouldn't matter which names jumped into my hand when I did the drawings. Some people are never happy. Haters are gonna hate.

And, as for a recipe to go with this rambling, whining, not-sure-what-the-whole-point-of-this-is tale? How about Beet Marmalade? Beets are a polarizing vegetable. People love them. People hate them. When I found a Beet Marmalade on Pinterest toward the end of summer, I knew that my love for beets demanded that I make it. The earthiness of the beets pairs really well with the citrus and ginger. I like it spread on biscuits or toast, but it could make an interesting appetizer with goat cheese on crackers. I love Beet Marmalade, and it doesn't bother me that the haters are gonna hate.

 Beet Marmalade

(adapted from Lemons and Lavender)

4-6 medium-large red beets
2 cups sugar
2 large lemons
2 tablespoons chopped fresh ginger

Preheat oven to 375 degrees.
Trim the beets leaving about a half inch of stalk intact and remove the thin root end.
Wrap each beet with foil and place on baking sheet in oven for about 45 minutes to an hour. (Beets are done when they yield to pressure.)
Cool and peel. (If you are messy like me, don't wear white. Beets are colorful, to say the least.)
Place the beets in a food processor and pulse until coarsely chopped. (I went for an apple sauce-like consistency.)
Transfer the beets to a heavy saucepan and stir in the sugar.
Cut the lemons, skin and all, into large chunks (remove all seeds) and place in food processor along with the chopped ginger and pulse until finely chopped.
Add the chopped lemon and ginger to the beets and sugar and stir to blend.
Cook over medium-low heat, stirring often, until the marmalade has thickened a little, about 2-5 minutes.
Ladle into hot, sterilized jars leaving 1/4-inch headspace, and seal.
Process in boiling-water bath for 15 minutes.

I hope...

I hope you are enjoying the beauty and wonder of this holiday season.

I hope you have shared love, kindness, and goodness with those around you.

I hope you have found peace and comfort and joy in the celebrations.

I hope you are warm, fed, and safe.

I hope you are happy and thankful.

I hope you have a Merry Christmas, a Happy Hanukkah, a Festive Kwanza, a Blessed New Year, (and relish any and all other reasons you may honor).

I hope you aren't looking for one more treat at the last minute, but if you are, Lemon Drop Fudge is really simple and a bright, citrusy note among the caramel and chocolate treats.

Lemon Drop Fudge

(adapted from Taste of Home)

1/2 cup butter

1 package (4.3 ounces) cook-and-serve lemon pudding

1/2 cup cold milk (I used 1/4 cup 1% milk and 1/4 cup heavy cream.)

4 cups powdered sugar

1-2 teaspoons lemon extract

1 small bag lemon drop candies

Line a 9-inch square pan with foil.

Grease the foil with butter (additional to the amount above), or use Pam.

Crush the lemon drop candies. You want larger shards of the hard candy, not powdery dust.

In a large heavy saucepan, combine the pudding mix, milk, and butter.

Cook and stir over medium heat until thickened. (This takes a little while and requires frequent stirring to avoid lumps. Be sure mixture is thickened and not just melted together.)

Remove from the heat and beat in powdered sugar and extract. 

Pour into prepared pan.

Top with crushed hard candies, pressing candies into the fudge.

Refrigerate until set.

Cut into 1-inch squares to serve. 

Say Cheese!

It's time for an updated photo for the About Me portion of this blog. I need to find someone to snap a pic and just, "Say Cheese!" Do you have any ideas for a great profile pic?

This weekend, I should have said cheese when I went on a quick grocery run. I was home no more than an hour when I realized that I didn't have the Feta cheese called for in a Cooking Light salad recipe. (Maybe I should have read the recipe before I went to the store???)  Not really wanting to make another drive to the store, I decided to sub some crumbled goat's cheese. It was a good, tangy contrast to the simple, lemon-dressed ribbons of summer squash and crisp bits of salty prosciutto. I can also imagine little pearls of fresh mozzarella being good in this salad, and am sure that I will get to try it (and the original Feta) several times as I throw together this easy side dish to use up my garden's surplus of zucchini.

Zucchini Salad with Prosciutto Crumbles

1 medium zucchini

2 medium yellow squash

1/4 teaspoon kosher salt

2 tablespoons chopped Italian flat leaf parsley

1-2 tablespoons extra-virgin olive oil

the zest of one lemon

the juice of one lemon

1/4 teaspoon freshly ground black pepper

3 thin slices prosciutto

1/4 cup crumbled goat cheese/feta cheese/mozzarella pearls (or whatever cheese you have on hand)

With a mandolin slicer set on the thinnest setting, shave the zucchini and squash into thin strips.
Place zucchini and squash in a medium bowl, and toss with salt.
Whisk together parsley, olive oil, lemon zest, lemon juice, and pepper in a small bowl.
Pour over zucchini and squash; toss.
Arrange slices of prosciutto between layers of paper toweling on a plate and microwave on high for 1.5-2 minutes, until crisped.
Place 3/4 cup salad on each of 4 plates.
Top each serving with 1 tablespoon cheese; sprinkle evenly with crumbled prosciutto.

What Do I Do With? ...part one

The other day, I made a beautiful Fresh Strawberry Pie (basic recipe found at MamaStephF's Blog). My crust was a little deep; therefore, I had to use more strawberries and double the gelatin mixture. I also topped mine with a cream cheese whipped topping to satisfy the cheesecake lover in me. It was a bright taste of spring that I immensely enjoyed sampling before packing it up and sending it to the farm for the guys' lunch.

The few remaining strawberries were sliced up and doused with sugar to be a saucy delight over angel food cake...but there were only a few. I was left with a large portion of leftover cake. This is when I hit up the masses for suggestions to use the extra angel food. A trifle with lemon curd and freshly whipped cream seemed to be the consensus, and luckily, I had all the ingredients on hand to make it happen. I sprinkled blueberries between the layers, just for good measure, and this time, almost half of the layered bowl of dessert was gone before it made it to the farm. I couldn't resist Lemon Blueberry Angel Food Trifle On My Plate.

Lemon Blueberry Angel Food Trifle

(Lemon Curd recipe adapted from goodLife {eats})

Lemon Curd:

1 cup lemon juice

1 tablespoon lemon zest

3 cups sugar

14 egg yolks (for the whites, stay tuned.What Do I Do With?...part two will help you with that)

16 tablespoons butter, portioned into one-tablespoon portions

Whipped Cream:

1 teaspoon unflavored gelatin

4 teaspoons cold water

1 cup heavy whipping cream

1/4 cup powdered sugar

1 pint blueberries (more or less...use as many as you prefer)

1 loaf angel food cake (bake your own, or purchased)

Lemon Curd:
In a medium saucepan, combine the juice, zest, and sugar.
Heat over medium heat until simmering.
Turn heat to low.
Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.
Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Remove from heat and stir in the butter 1 tablespoon at a time.
Cool to room temperature.
Whipped Cream:
After the lemon curd has cooled sufficiently, begin prep for the whipped cream.
Combine gelatin and cold water.
Stir until gelatin is dissolved.
Meanwhile, whip the cream with the powdered sugar until slightly thick.
While slowly beating, add the gelatin to the whipped cream until combined. (This is a stabilizer that will help "hold" the whipped cream for a couple days.)
Whip at high speed until stiff peaks.
Assembling the Trifle:
Slice the angel food cake into 1" slices.
Cut each slice in half. (This gives you pretty white edges to layer in your trifle bowl.)
Arrange slices of cake in a single layer on the bottom of the trifle bowl (cut sides out).
Top with a generous portion of the cooled lemon curd.
Sprinkle blueberries over the curd.
Add another layer of cake.
Spread more lemon curd over the cake.
Scatter more blueberries over the lemon layer.
Repeat as necessary to fill your trifle bowl.
For the final layer, spread the whipped cream over the last layer of lemon curd and blueberries.
Garnish with more blueberries. (Serves 10-12)

Heat Wave

After temperatures that dipped well below zero with wind chills that were even colder, we are now seeing the thermometers soar up into the 30s. It feels downright balmy outdoors. Add a little sunshine and I feel as if we should be looking for tulips pushing up through the snow drifts. But, alas. It isn't spring, yet. We still have a few months of dancing with Old Man Winter before the grass begins to green. 

That doesn't mean that I can't bake up a dessert that seems almost summer-ish in order to celebrate the beautiful days. (Oh hush. I know that I.Am.Not.A.Baker.) I had shredded some of the abundance of zucchini from my garden this summer and froze in 2 and 3 cup packages. It is so easy to defrost and toss into a Lemon Blueberry Zucchini Cake. The blog where I found this recipe suggested peeling the zucchini to hide the vegetable from unsuspecting eyes. I don't. I heart the green flecks combining with the bursts of juicy blueberries. Color and texture make this cake as beautiful to look at as it is to eat. Yum. I can wait a little bit for spring, if Lemon Blueberry Zucchini Cake is On My Plate.

Lemon Blueberry Zucchini Cake

(from Creations by Kara and Real Mom Kitchen)

1 1/2 cups sugar

2 eggs

1 cup canola oil

1 teaspoon lemon extract

3 cups zucchini, shredded

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

zest of 1 lemon

2 cups blueberries

Icing:

3 tablespoons butter, softened

3 ounces cream cheese, softened

2 cups powdered sugar

dash salt

zest of 1 lemon

juice of 1 lemon

Preheat oven to 325.
Cream together sugar, eggs, oil, and lemon extract.
Stir in the zucchini.
Gradually add dry ingredients and stir to combine.
Add lemon zest.
Fold in the blueberries gently.
Pour into a well greased and floured Bundt cake pan. (Am I the only one that HATES to wash bundt pans?)
Bake for about 65-70 minutes or till toothpick comes out clean.
Allow to sit in pan for 5-10 minutes, then invert onto cooling rack.
Cool completely and frost with lemon cream cheese frosting.
Icing:
Beat butter and cream cheese till smooth.
Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.
Pour over cooled cake and serve.

Fridge Friday: Episode 12

Ready to peek inside my fridge?

What do you want to make today? I would love to put the kettle on to heat some water for a cup of Vanilla Rooibos Tea with a splash of Vanilla Spiced Rum Creamer (in the door, by the orange juice). This is my newest sipping obsession. However, it doesn't make for much of a recipe to share. How about we do something with those ripe and juicy (and admittedly very out of season) blueberries?

Last summer, I made a Blueberry Streusel Bar recipe from Fine Cooking. It was packed with blueberries and lots of crumbly streusel, but seemed to be a little dry and missing something. I enjoyed the dessert, but didn't find the bars calling me to dig in for seconds. More filling. That is what the recipe needed, and that is what I gave it when I recreated Blueberry Lemon Crumble Bars. They are still packed with blueberries and lots of VERY crumbly streusel (you won't want to try to snack on these in bed), but layered into the middle is a hearty dose of creamy, lemon filling. These Blueberry Lemon Crumble Bars call me back for seconds On My Plate.

Blueberry Lemon Crumble Bars

(adapted from Fine Cooking)

1 cup unsalted butter, softened

3 cups flour

1 1/2 cups old-fashioned oats

1 1/3 cups brown sugar

1 teaspoon salt

1 teaspoon baking powder

2 eggs, separated

2 cans (14 ounce, each) sweetened condensed milk

1/2 cup fresh lemon juice (Really, squeeze the lemon. The better flavor is worth it.)

2 tablespoons grated lemon zest

3-4 cups fresh blueberries

Heat oven to 350.
Line a 9x13 pan with foil, and butter the bottom and sides of foil
Combine flour, oats, sugar, salt, and baking powder. 
Blend the butter into the flour mixture to form a crumb mixture.
Transfer 1 1/2 cups crumb mixture to another bowl and reserve for topping.
Blend 1 egg white into the remaining crumbs and then press mixture in the bottom of the pan to form a crust.
Bake 10-12 minutes until it forms a dry top.
Meanwhile, in another bowl, whisk the condensed milk, lemon juice, lemon zest, egg yolk, and remaining egg.
Let stand for 5 minutes to thicken slightly.
When the crust is baked, pour filling over in an even layer.
Sprinkle blueberries evenly on top of the filling layer.
Sprinkle reserved crumble topping over the blueberries.
Bake for 30-40 minutes until the topping is brown and filling has set (bars won't jiggle when pan is moved).
Allow to cool completely before cutting into bars. (If you are impatient, the filling will ooze and the crumble will crumble even more than normal.) 
(Yield: 24 bars)

Fridge Friday: Episode 8

This episode of Fridge Friday should probably be called Fridge Friday Flop. I don't know if I jinxed myself in my earlier rant where I claimed that I didn't mind if some of my menus didn't exactly turn out as I had planned, or if it is karma kicking me for making fun of a commenter that stated they have never "served a bad or mediocre dish" on Epicurious's How to Throw Terrible Dinner Parties. (I cried bullsh*t. We have ALL made something that wasn't up to par.)

Now here I am, facing the time crunch of Friday ticking away from me and staring disgustedly at a pan of what was supposed to be a Baked Omelet Roll which is hopelessly overcooked and not willing to roll at all. Fridge Friday Flop. I had the eggs, ham, and cheese in the fridge and thought that this recipe that I have made a thousand times would be a perfect addition to the blog. The eggs had other ideas.

Thankfully, I had just baked a gorgeously delicious pan of Lemon-Glazed Blueberry Muffins last night. The remainder of the carton of blueberries is still in the fridge (second shelf, between the pickles and the cherries, under the strawberries), and I can save this Fridge Friday post by sharing a beautiful muffin.

The recipe is from The America's Test Kitchen Cookbook. They tell us that they were looking for "rich, moist, and dainty muffins, not the big, bland, coarse muffins so popular today." Let me tell you, with the addition of sour cream, there is no flop here. They hit their mark. While I certainly loved the light as air Blueberry Cinnamon Crunch Muffins that I posted back in March, the heavy batter of these muffins is more cake-like (dare I say possibly even pound cake-like?). Rich and even more beautiful when brushed with a lemon syrup and dusted with lemon zest and sugar, I won't mind a Fridge Friday Flop On My Plate with Lemon-Glazed Blueberry Muffins.

Lemon-Glazed Blueberry Muffins

Muffins:

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups blueberries

Lemon Glaze:

1 teaspoon lemon zest

1/2 cup sugar

1/4 cup lemon juice

1/4 cup sugar

Muffins:
Heat oven to 350.
Grease muffins tin.
Whisk flour, baking powder, and salt in a medium bowl.
Whisk egg in a second bowl until light-colored.
Add sugar and whisk vigorously until thick.
Add melted butter in 2 or 3 addition, whisking to combine after each addition.
Add sour cream in 2 additions, whisking just to combine.
Add blueberries to dry ingredients and gently toss.
Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed.
Use ice cream scoop to drop batter into greased muffin tin.
Bake until light golden brown and toothpick inserted in center of muffin come out clean, 25 to 30 minutes.
Allow to cool on wire rack for 5 minutes.
Lemon Glaze:
While muffins are baking, combine 1 teaspoon grated fresh lemon zest and 1/2 cup sugar in shallow bowl.
Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small sauce pan.
Simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.
After baked muffins have cooled 5 minutes, brush tops with glaze, then dip tops of muffins into lemon sugar. (12 muffins)

When Life Gives You Lemons...

...make lemonade, or Absolut soda with a twist. :~) When life gives you a lemon cake mix, a can of frozen lemonade, and a container of lemon frosting, make Lemonade Cake. :~) Real lemons make fabulous lemonade, lemon curd, lemon pie, and are excellent floating with the ice cubes in an Absolut soda. But, sometimes, you just don't want to mess with the real deal. Lemonade Cake tastes like you made a fuss to prepare it, but is is so simple it won't sour your day to get it On YOUR Plate.

Lemonade Cake
1 lemon cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
¾ cup powdered sugar
1 container ready-to-spread lemon frosting

Heat oven to 350 degrees.
Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake.
Store loosely covered in the refrigerator. (Serves 12)

Ice, Lemon Ice

The ice and snow of winter seem to be long gone. Tulips are blooming, trees are budding, and as the grass flourishes, I think I will probably have to face the mower for the first time this weekend. While I know that we can still be hit by another cold snap, I am sure that no bad weather will hang around for long. Instead of fussing over icy roads and snowed over satellite dishes, I can turn my mind to the warming temperatures of spring.

With the warm days comes a desire for cool treats. A recent jaunt to The Big City allowed me to satisfy a craving for ice that doesn't leave me shivering and running for cover, Lemon Ice. I discovered the Lemon Ice treats at Culver's a few years ago. Instantly, I was in love. Add the blueberry sauce, and I would trade you my car for a sample. During the spring and summer, I always make time to at least hit the drive-thru of this fast food establishment whenever I am near. Thankfully, I am at least 120 miles from the closest Culver's. I can't abuse my diet by indulging too often in this sugary treasure...or can I?

Lemon Ice is easy to make at home. While it might not hold the thrill of sneaking a sweet treat in the middle of the long drive to the eastern side of the state, it is still satisfying and refreshing. It's sweet, yet tart flavors would be an excellent ending for a great spring or summer meal. Make some blueberry sauce to drizzle over it, and don't forget to invite me. :~) Ice, Lemon Ice, is for me to enjoy On My Plate anytime.

Lemon Ice (Granita)

3 cups water
1cup sugar
1 pinch salt
1 cup fresh lemon juice (juice of about 6 lemons)
1 ½ teaspoons finely grated fresh lemon zest
2 teaspoons lemon extract

Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
Cook, stirring constantly, until the sugar is completely dissolved.
Add the salt, stir, and remove the pan from the heat.
Stir in the remaining water and let cool to room temperature.
Cover and refrigerate for a minimum of 1 hour.
Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan.
Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
Stir the ice crystals into the center of the pan and return to the freezer.
Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours. To serve, scoop the granita into chilled dessert bowls or goblets.
(If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
To serve, either allow the granita to thaw in the refrigerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth. (Serves 4-6)