Saturday, August 11, 2012

Lemon Curd, prettier than it sounds!

In preparation for baking lemon scones this weekend, I decided to try my hand at making lemon curd, since a not-so-generous jar costs quite a bit in the grocery store, and even more at specialty food markets.  How difficult can it be?  Well, it turns out it is not difficult at all, in fact, it's easy and very inexpensive to make.  Must be the pretty packaging accounts for the steep price these days.  And now that I've made it myself, there's no going back (unless I get fooled again by that pretty jar!  It's been known to happen!).

The recipe I used is from Ina Garten, aka The Barefoot Contessa, and a woman I've been compared to, in a big way, more than once (that's a fact).   Is it her dark hair and light complexion?  Is it her manner of speech or group of friends?  OR is it that we both love to bake and cook?  Hmmm.  I think it's more that we're both decades away from our former slender selves AND we love to bake and cook.  The subtle differences are not-so-subtle when you get right down to it -- that house in the Hamptons thing, beachfront property, life on the Atlantic...well, I can wish, and if she needs a stand-in for a few days or the better part of a year, I'm willing (as long as I can take my big and little loves along!).

Speaking of which, I am about to set out on a trip to the sand and surf -- the annual Emerald Isle August trip with my sister Anne and her family, in about 3 and a half hours.  I was up so late baking that if I go to sleep, I'll be miserable when I wake up (yes, I can be miserable!).  So I'm thinking it's better to just stay awake and do productive things like write my blog and maybe pack my bag (nope, not done yet, and it's 4:23 am!). Take a shower.  I'm really looking forward to this trip.  It's pretty much the most fun I have all year, and to say I have been looking forward to getting A-WAY  is a major understatement.  But, before I can have fun, relax, and actually 'vacate' things around here, I had to bake up a STORM (hope for no additional storms on vaca)...  Hence, the lemon curd.  I made it last night and it is not only tasty, it's also pretty. Pretty food can always find its place on my table.

Here's Ina's recipe, followed by my photos.

Even the lemon peel is beautiful - look at that texture! (click to enlarge)

Typically, I blog away while I'm down in E.I., but the loaner laptop from work was still out.  Not sure I'll master blogging on my phone (isn't going to happen) but what I can do is post photos on my fb page, and perhaps get my techno-genius nephew Will (on his way to the College of Charleston) to set me and my phone up.  Look for pictures, there are always pictures!

I'll miss you, my readers, while I'm away, but if I see or experience anything spectacular (which will happen) I'll let you know somehow!

Have a GREAT weekend!



Monday, August 6, 2012

Double Chocolate Mint Chip Ice Cream

Double Chocolate Mint Chip Ice Cream

This frozen concoction is adapted from a recipe I found on-line at Eating Well, and I made it last weekend. It uses non-fat sweetened condensed milk in place of heavy cream and sugar.  It's very simple and firms up quickly in the ice cream maker.  Henry and Pete came upstairs to help me make it.  The original recipe is linked here.  It's a very nice ice cream, almost a hybrid between a traditional ice cream and a chocolate sorbet.  I liked it very much, and so did my little helpers.*  (I use the term loosely!)     My changes follow:

  • Instead of gelatin and 3 egg yolks, I used NO gelatin and 4 egg yolks based on a reviewer's recommendation (citing the high nutrient content of egg yolks). 
  • Instead of 2 ounces of chopped chocolate to be added to the mixture and melt away, I used chopped chocolate mint wafers (the smooth, melty kind found in craft stores for candy making).  It gave the chocolate ice cream a light mint flavor.  And in the final 5 minutes of mixing, I added another 2 ounces of chopped chocolate mint wafers, which were the perfect texture for a "chippy" ice cream!
It's coming along!
*  I found myself channeling The Little Red Hen when I asked the boys, "Who wants to pour in the milk?" or "Who wants to help me add the chocolate?"  They had become engrossed in a Winnie the Pooh video (yes, tape, old-school style) and I was on my own, apparently!  I didn't have their full attention again until it was time to say "Who wants to try some ice cream?"  Suddenly, they were right there, ready to pitch in! 

My, em... "helpers"


Sunday, August 5, 2012

Jette's Corner


Yesterday was a very difficult day.  The time had come to say good-bye to Jette, Russ's little black lab mix.  Jette suffered  from diabetes, and despite their best efforts, Russ's vet Dale and he decided that things were deteriorating too rapidly and it was time.

It's never easy to say good-bye to a beloved pet.  Because Russ and Jette lived together, just the two of them, for all of her life, it is hitting  especially hard.  She was more than a pet, more than a companion, more than a dog.  She was more to him in ways that he probably can't even explain. I was an occasional presence in her life, when I'd visit there or he'd bring her here, so I saw Jette for a couple of days every few weeks, but I immediately fell in love with her and she was my part-time dog.  Jette was the litter-mate of my daugther Meghan's dog Apple, both from the only litter of Meghan's first dog, Coda.  They were a great mix of lab and Border Collie.  Coda looked more like a Border Collie (even nipping at your heels in attempts at "herding"), the puppies more like labs.  The father was a big yellow lab from a downstairs apartment.  One fateful day, he broke through the screen door.  Such an unfortunate and unplanned connection resulted in a litter of some of the nicest dogs I've ever known.  Russ had never had a dog, but was so impressed with Coda that he took a chance and he and Jette became best buddies immediately.  Jette was all black with just a hint of white, and Russ used to call us his two "black haired girls" - which was no longer the case as both Jette and I got older.  Still, I think of that phrase fondly...

I drove out to be with Russ for that final night and morning.  When I arrived just before dark, Russ and Jette were on the front porch, enjoying one last sunset over Cayuga Lake. Russ was in  one of the rockers and Jette was lying next to him.  She rose to greet me but was very weak and very wobbly, and couldn't see.  She bumped into me trying to figure out where I was.  Russ and I sat with Jette for a while, and then he decided that she should have some ice cream from Pete's Treats, a stand across the street from his house.  I stayed with Jette and Russ came back with three cups, one for each of us.  Because of Jette's diabetes, she had been on a very strict low-carb diet but since this was her last night, Russ decided it would be fitting for her to enjoy some ice cream, and she sure did.  After that, she went out onto the lawn, and lay in the shadows underneath a giant pine tree.  She seemed happy to stay there, very quietly, for what seemed to be a long time.  I could barely see her there in the dark, and had to strain my eyes to find her.  Out of the shadows, I saw a young cat (feral) come out from the shrubs, and my first instinct was to grab Jette to keep her from running after it, but then I quickly remembered that her running-after days had been over for a while.  Even the little bunny that usually taunted and enticed her into a mad dash had no effect.   Jette was using every bit of her energy just "being" and had nothing left for anything else.

Russ and I spent the night with Jette nearby, deep in thoughts of what the next day would bring, and my awareness of how significant this loss would be to him had me in and out of tears in anticipation.  My heart was breaking for him, and there was nothing I could do.  For his sake, I tried very hard to keep my own emotions under wraps.  He had enough to deal with.

When morning came, I went downstairs and found Russ and Jette outside.  I saw that Russ was already involved in a project, and in amazement at his ability to function on such a day, asked, "What's that you're making?" to which he replied, with purposeful determination,  "Jette's coffin..."  It took me aback.  I hadn't thought that far ahead, but Russ had.  He made a perfect little box, lined with a soft piece of new carpet, with rope handles and a lid.  I stayed with Jette, who fortunately (I believe) had no clue about the project, and rubbed her ears, which to this day are the softest, silkiest patches of fur I've ever felt.  Russ finished up and came to me and Jette, and we spent a few precious minutes together, knowing that we wouldn't have this moment again.

We drove to the vet's office in Russ's truck, Jette on my lap seeming very happy to be going for a ride.  There was soft rock playing on the radio, and I patted Jette to the rhythm  and the beat.  She laid her head back against my arm, and I found comfort in her comfort.  The music might not have had any effect other than to calm me, but I was glad for it.  The staff was just arriving as we got there, and let us in through the back door.  Dale came in and I was so impressed.  He loved Jette, too, and you'd think that after years of treating animals and saying good-bye, he'd be somewhat immune to the emotions that Russ and I were experiencing, but not so.  He spoke about Jette with such affection (she'd been in often in the past few months, trying to control the diabetes) and with tears in his eyes he told us of his own difficulty saying good-bye to one of his dogs after waiting "too long."

When it was over, Russ and I took Jette home, and she rests now in a lovely spot back behind the barn.  Russ calls it "Jette's Corner."

It was impossilby difficult, as anyone who's experienced this knows, and how anyone else might imagine.  I kept saying in my head, "All dogs go to heaven."  Even 4-year old Henry, when Katie told him that Jette was "passing away" didn't quite understand.  He wanted to know who was coming to get her.  I told  him Coda and Judah were (Judah was another sister from the litter who died of cancer when she was only five).  I like to think that what I said was true, that Jette did have a reunion with her mother and sister.  I'd like to  think that such reunions will happen for all of us, and that maybe Jette will be waiting for Russ and me, too, tail wagging, when it's all said and done.  For anyone who might wonder about the extent of grief one experiences after losing a pet, I guess part of it is about the unconditional love a pet provides,  about their innocence, their trust.  I'm not exactly sure what pulls so at the heart-strings, but it definitely does.  I loved Jette and I will miss her, and I know that, for Russ, she was the perfect dog.


Jette


RIP, Jette.
8.4.12



Tuesday, July 31, 2012

Goodbye July, Hello Peaches!

July is one month I hate to see end.  It's the ultimate summer month.  June is an introduction, and August is the prelude to summer's swan song.  So, good-bye July, but know that I will love you as much  next year as I do today, and for as many more renditions as I am fortunate enough to enjoy.

August 1st, though, is a notable day.  It is the birthday of three lovely women:  Jan McCoy Ebbets, Donna Jordan Malkowich, and Beckie Platt.  Happy birthday to all of you, who've been a part of my life since forever.  I hope it is a joyful birthday for each and every one of you!  Jan has been my friend since we met in 1997 and instantly became life-long friends.  I met Donna while we were in high school (me, Saratoga High, and Donna, St. Peter's) and we scooped ice cream at Stewart's together (along with her sister and my good friend and now fellow-blogger Carol) and it feels the same today as it did in 1972!  And Beckie has been my sister Patsy's best friend since my family moved to MacArthur Drive in 1955!  There's so much richness and longevity to these friendships, something you just can't put a price on.  They are the kinds of friends, as the saying goes, where a lot of time can go by but when you see them again, it's like it was yesterday.  No tallying of who called whom last, no keeping tabs, just happiness at seeing each other once again.  Good friendships...

So, about those peaches.  I had hot pants to make peach ice cream as the ripe peaches started dropping off Katie's tree yesterday.  Last year they had a bumper crop, but this summer's drought and some other issued limited the number of peaches to about 20 (like gold, these peaches) while the cherry tree produced NO cherries, and the same with the apple tree.  So, kudos to the peach tree for producing 20 fine peaches and better luck next year, cherry and apple.   I used the ugliest peaches of the bunch for my ice cream, figuring they were getting peeled and chopped up anyway, and Katie's saving the prettiest peaches (see photo above) for her husband Bill, who will be home Thursday night to enjoy them.

The recipe I used is from The Food Network (linked here).    It's really pretty simple.  There are a few steps, but I found it very do-able and not at all difficult.  I stopped at Stewart's on my lunch hour to pick up two half-pints of heavy cream, and since the recipe called for peach brandy which I couldn't find in a small bottle, I bought a 99-cent bottle of peach vodka at East Side Liquor store next to Stewart's.  The recipe only called for 2 tablespoons, so vodka it was!

This ice cream is made from a cooked custard that is strained and cooled, and then churned in an ice cream maker for about 15 minutes before adding the peaches, and then churned a bit more.  I knew when I tasted the custard that it was going to be incredible.  I put the soft ice cream into a glass container and it froze for about 2 hours when I just couldn't wait another minute.  It was frozen around the edges but the middle was still too soft, but I dished out a bit anyway, just to taste.  It was delicious, creamy and sweet with great peach flavor.  I'd call it a success, though I have to let it freeze longer to get the best photo.  Meanwhile, here's what it looks like, not quite frozen:


I'll add a photo of a nice scoop once it's firmed up a bit more in the freezer.  So come back, and take another look!

Fast forward and here's the finished product!

Taa Daa!!!!  (and yes, it's sooooo good!)




Monday, July 30, 2012

Buttermilk Ranch Marinated Chicken Breasts

My sister-in-law Carolyn and her husband Billy are great cooks.  They used to have a restaurant, The Hayner House, in Ballston Spa.  Carolyn comes from a long line of great Italian cooks, and Billy cooked professionally for a while before becoming part-owner of the family business, Quality Hardware in Saratoga and Hudson Falls.  He's since retired and turned the reigns of the business over to my super-capable and energetic niece Louise.  Their family is all about good food, and they often host their kids and grandchildren for the traditional Sunday dinner, much like the one my family enjoyed when my children were little, at "Grammy Eddy's" house.  For years, we'd all show up Sunday afternoons, the kids eager to play with their cousins, and stay long past a wonderful dinner, give all the kids a bath and get them in their p.j.s before heading home.  I looked forward to it every week.  The kids loved it, and still speak very fondly of all the fun they had together growing up with Sunday dinners at Grammy's....  She went through every towel she owned on those Sundays, first as make-shift capes for their super-hero adventures, and later to dry off more than a dozen grandchildren (three in the tub at a time!).  Lovely memories.

Anyway, off on a tangent I go, so back to the chicken.  Carolyn marinated boneless chicken breasts in Hidden Valley Buttermilk Ranch dressing.  I think it's for a few hours but not much longer than that.  Then Billy grills it on their gas grill and it comes out moist, tender, and full of flavor.  I decided to try it myself the other night.  Russ was here Saturday night for dinner.  Typically, we go out, but we didn't want to leave Jette, his little black dog, who's been having a hard time lately with diabetes and just declining health.


Jette, Russ's little 'ol lady dog... (xox)

She's twelve now and I told Russ that last year, she wasn't an old dog, and this year, she is.  She's still so cute, but she looks like a little old lady dog now, can't get up and down stairs without  help, you know...  Makes me sad.  I can't imagine his life without his little dog.  Don't want to think about it.

Chicken marinating in buttermilk ranch dressing

I decided to make a nice dinner at home.  I marinated chicken breast cutlets (a Purdue 5-pack of individually wrapped pieces) in a zippered bag with enough buttermilk ranch dressing to coat them nicely.  I let them marinate for about four hours and then cooked them over a fairly hot grill for about 6 minutes a side, give or take depending on their thickness.  Two were thinner than the others so I moved them to the other side of the grill and turned off that burner while the rest of the cutlets continued cooking.   I did that poke test to make sure they were cooked through, where you poke to see how firm they are, and it seemed to be an accurate measure because they were really just right.

Nothing like grilled chicken!

To go with the grilled chicken, we had a large tossed salad -- kind of an everything goes in tossed salad -- with everything in my fridge that could possibly contribute.  I added olives, celery, tomatoes, shaved cheddar cheese, dried cranberries, sprinkles of tomato-basil feta, and I don't even know what else!  It was great!  I also made a small portion of ziti (with lines) and a light tomato-basil marinara with a little bit of grated parmesan.  We didn't eat out, but we enjoyed a lovely meal.

Everything-but-the-kitchen-sink salad!

The chicken recipe is really in the little story above, since it's so simple.  Just marinate your chicken in a nice coating of buttermilk ranch for a couple of hours, and grill till it's done.  Pretty easy and very delicious!

I had two left over pieces of chicken, so tonight Katie and I had loaded chicken salad sandwiches for dinner.  I chopped up the left over chicken and tossed it with celery, walnut pieces, and dried cranberries.  I gave a couple of twists of fresh ground pepper, a few grains of sea salt, and a couple tablespoons of light mayo.  Stirred it all up and it made really great sandwiches served on 12-grain bread.  Photos follow, of course!

Chicken salad sandwiches make a fine dinner!



Sunday, July 29, 2012

A Gorgeous Summer Sky, Cinnamon Rolls AND Cherry Pie!

Happy Sunday night everyone!  It's gorgeous out there, and I took a photo as I got out of my car around 9:15 pm to capture the beautiful summer night sky.



OK, on to baking:  I promised my sister-in-law Lynn that I'd re-post my recipe for cinnamon rolls, and it's right here,  where it's always been (!).  Just click and it's yours.

Cinnamon Rolls, as requested!
Now, about that cherry pie!  Katie made one today, after buying cherries for $1.98 lb. at Hannaford, and it was dessert to her dinner of home made (and fantastic) chicken enchiladas.  I know, it doesn't seem to go together at all, but I don't care what's served for dinner, if it's followed by cherry pie, it goes!!!

I tried to retain each facet of her pie making today, and I have it here for you.  She used her America's Test Kitchen cook book (one of her old reliables) and the pie was fantastic!!!  You're supposed to wait 20 minutes after it comes out of the oven....That did NOT happen!  Nope, my slice of hot cherry pie melted my Stewart's Philly Vanilla ice cream beautifully!  So, first the recipe, then a collage of photos to show you just how beautiful a pie can be (surpassed only by how unbelievably delicious it was!)...

CHERRY PIE
(memorized from watching Katie as she used her America's Test Kitchen Cookbook)
Preheated oven 425 degrees for 1st half  hour; 325 degrees for 2nd half hour)

Pie crust for a 2-crust pie
6 cups pitted and halved fresh cherries
1/4 cup cornstarch
1 1/4 cups granulated sugar
dash salt
1/4 tsp. cinnamon
1/2 tsp. almond extract

Line pie plate with bottom crust.

Mix together cherries, cornstarch, sugar, salt, cinnamon, and almond extract.  Let mixture sit for 20 minutes.  After 20 minutes, pour into pie shell.  Top with top crust.  (Katie used Pillsbury pie crusts, and made a lattice of the top crust).  Crimp edges.  Spritz top with water and sprinkle with granulated sugar.

Bake pie on cookie sheet at 425 degrees for 30 minutes.  Turn oven down to 325 degrees F and bake an additional half hour.  Remove from oven, and let sit 20 minutes for the juices to thicken (we did NOT do this!).

Serve warm with vanilla ice cream, and be thankful for simple pleasures!!!

Katie's cherry pie!
and finally, to get the new week off to a good start,  here are a couple of my favorite guys:

My boys...(my loves)

Friday, July 27, 2012

Orange Cranberry Muffins, Deja Vu All Over Again

Hello again my friends.  I am very happy to be writing about muffins again (especially after posting a potentially explosive opinion on facebook) realizing that my time is best spent discussing the finer points of baking!  I do thank Anna, though (one of my daughter Meghan's best and beautiful friends from forever) who reminded me, when I decided to exit the conversation, that it is important to "...speak your mind, even if your voice shakes." (Maggie Kuhn)  I so love that quote, in its simple empowerment.  So, thanks Anna, and on to the orange cranberry muffins I promised my fb friends... 

Well, no sense reinventing the muffin wheel, and in excavating this site to see if I had ever written about such a muffin before, guess what?  I had, back in November of 2009.   I read it as if someone else had written it -- sounded brand new to me, like I'd never even seen it before!  Here it is again, with all its seasonal flavor -- kind of like Christmas/Thanksgiving in July!  Just click the link to find it.

http://adirondackbaker.blogspot.com/2009/11/orange-cranberry-muffins.html

(Photo credit indicated on original post)