Dutch Baby

Such a fun breakfast or brunch item, and always

a crowd pleaser!
I am not quite sure how it got the name Dutch Baby, but I think it
is very cute to call it that!

This recipe serves 4, but can be cut in smaller pieces if 

you are serving a crowd. Top with your favorite berries, whether

raspberry, strawberry, blackberry or blueberry, they will 

all be delicious on this giant popover/pancake.

If you are extraordinarily hungry, it could be a meal for one! 

Top it with whipped cream and fruit, or make it savory

with ham and cheese. Try it both ways and see 

which is your favorite!

As Always, 

ENJOY!

INGREDIENTS

2 Tbsp. butter

1/2 cup milk( full fat or 2%, but not non-fat)

1/2 cup flour

1/4 cup sugar

2 eggs

1 Tbsp. softened butter

lemon juice

powdered sugar

fresh fruit

   Preheat oven to 425 degrees.  Melt 2 Tablespoons butter in a 10 inch oven proof skillet, over medium heat, tilting to coat bottom and sides of pan. 

   Whisk together milk, flour, eggs, sugar and softened butter in bowl. Pour into skillet and cook 1 minute. 

   Place pan in oven and bake 12-15 minutes, until puffed and golden. Remove from oven, taking care that handle is very hot.  Squeeze lemon over top and sprinkle with powdered sugar and fresh berries or fruit. Cut pancake in pan and serve with a spatula. Serve immediately.

Cashew Fennel Chip Ice Cream

It is summer! It is hot! and

It is ICE CREAM SEASON!

Trying new flavor combinations of ice cream seems

almost like a summer tradition. 

Long Beach Creamery does not disappoint!

I was happily surprised at all the wonderful flavors

they have, and some are even Vegan. 

When ice cream producers, especially small batch, local places, hone in 

on unusual flavors, they really need to make sure the flavor has

an over-all impact on the ice cream.  This creamery has very 

successfully done that. 

They have flavors that range from Buttercake, to Black Ring Coffee, Burnt Caramel, 

Midnight Oolong, Strawberry Mascarpone, Whiskey Vanilla,

Mexican Vanilla, and of course, Cashew Fennel Chip, which I ordered. 

It was wonderful!

None of the three flavors over poured another, yet they were all 

sufficiently present in every bite. 

So go out and support your locally made ice cream shop today!

As Always,

ENJOY!

Old-fashioned Coffee Cake

This coffee cake is so classic, it is simply spectacular!!

The bonus on the recipe is that you can assemble the whole 

cake the night before, stick it in the refrigerator and 

bake it in the morning. 

Then sit back and enjoy this warm, moist, buttery cake

with a cup of coffee, your family, your spouse, best friend, 

or house guest( or just treat yourself, on a relaxing

Saturday or Sunday morning)

This recipe makes a large 10 inch round cake, so be prepared to have leftovers

(unless of course, you are feeding a crowd).  Better yet, share some

with a neighbor, or someone who lives alone.

This cake is best when eaten the day it is made, but will last, if tightly 

wrapped, and at room temp. for 3 days.

As Always, 

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

STREUSEL

1 cup toasted walnuts

3 Tbsp. sugar

1/2 tsp. cinnamon

CRUMBLE

5 1/2 Tbsp. butter

1/2 cup flour

1/2 cup almond meal

4 1/2 Tbsp. sugar

1/2 tsp kosher salt

CAKE

1 1/2 cups butter at room temperature

1 3/4 cups + 2 Tbsp. sugar

1 1/2 tsp. kosher salt

1 Tbs + 1 tsp. vanilla extract

3 eggs

2 1/2 cups flour

1/2 cup almond flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1 1/2 cups sour cream

1. To make the streusel: Place the walnuts, sugar, and cinnamon into a food processor. Pulse until the walnuts are evenly ground into small pieces. Set aside.

2. To make the crumble: Place all-purpose flour, almond meal, sugar, salt, and butter into a large mixing bowl. Use your hands to mix the ingredients until they are combined. Refrigerate until needed.

3. To make the cake: Place the sugar, salt, and butter into the bowl of a stand mixer fitted with a paddle attachment.  Blend the mixture on medium speed. Turn the mixer off once the butter becomes light and fluffy. Incorporate the vanilla and eggs, one at a time, beating well after each addition.

4. Turn off the mixer and add the all-purpose flour, almond flour, baking powder, baking soda, and sour cream. Mix on low speed until the dry ingredients are mostly incorporated, then turn the speed to medium and mix for another few seconds.

5. Butter the bottom and sides of a 10-inch cake pan or springform pan.  Line with parchment paper.  Butter the insides of the parchment paper.

6. Scoop half of the batter into the parchment paper-lined pan. With an offset spatula spread the batter evenly across the bottom of the pan. Sprinkle the streusel across the surface of the batter. Scoop the remaining dough over the streusel in the pan. Again with a spatula,  spread the dough across the surface, as evenly as possible. Sprinkle the crumble topping onto the dough.( At this point the assembled cake can be refrigerated for up to 2 days.  Bake a little longer if baking straight from the refrigerator.)

7. Bake in a 350 degree oven for 1 hour and 10 minutes. (place cake pan on a large cookie sheet to avoid any spillage in the oven) Remove the cake from the oven and allow it to cool. If using a spring form pan the cake can be removed from the pan when still slightly warm.  If using a round cake pan, wait until the cake is almost cool, to invert on a plate. Serve.

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1.                                                                                                                                                                                                                                      

Cedar Plank Salmon

One of the easiest and most delicious preparations for Salmon, 

especially on a hot summer evening, when you don't want to cook inside.

The wood planks, can be purchased at many different stores.

(Home Depot, Home Goods, BBQ or patio stores, and even 

some grocery stores and Target in the seasonal sections)

The planks need to be soaked in water for 60-90 minutes

before using, so this is not a last minute dish. 

The Salmon only requires a bit of olive oil and salt and pepper. 

I love placing lemon slices on the salmon when cooking. 

The heat softens the flesh, so it is very easy to enjoy with the fish.

The plank packaging comes with instructions, to cook your fish

on indirect medium heat.

Do not be tempted to lift the gas grill lid to early, while cooking, 

because the cooking chamber is filling with smoke that is seasoning

the fish to one of the most delicious you will ever taste!

Serve with fresh garden vegetables from your yard or 

local farmer's market.

As Always,

ENJOY!

Strawberry Shortcake

One of the classic summer desserts that is 

always a crowd pleaser and family favorite!

Whether using homemade shortcake, store bought 

shortcake, pound cake, scones, biscuits, or something

else you might have on hand as your base, one of 

the primary keys to the success of this dessert is the 

freshness and sweetness of the strawberries!

Another key factor, in my opinion, is homemade

whip cream!  Many people use the can or frozen products,

but the texture of whipped cream that you make yourself

is so far superior, and has such a lovely soft texture 

in the mouth, that it is worth all the effort!

Plus, by making it yourself, you eliminate all the

chemicals that are present in the other products!

Keep it fresh!  Keep it simple!

As Always, 

ENJOY!

1 Quart- fresh strawberries

4-6 shortcakes

1/2 pint - heavy whipping cream

1 Tbsp. powdered sugar

   Wash and hull strawberries.  Halve, slice or macerate the berries, and set aside.  Pour heavy whipping cream into a chilled bowl.  Whip with a hand whip or an electric mixer, until soft peaks form.  Sprinkle in the sugar and whip for just a few more seconds, until blended. 

   Slice the shortcakes in half horizontally.  Place on small serving plates.  Top with the prepared strawberries and then add a few large scoops of whip cream.  Serve.

Cocoa Nib Muffins with Dark Chocolate Glaze

It is debatable whether these should be called muffins

or cupcakes!

Shall we presume that if you eat them with your morning 

coffee, you will want to call them a muffin? But, if you eat them after

lunch or dinner you will want to call them a cupcake?

Either way, these little mini treats are quite satisfying! 

They have a moist interior and the cocoa nibs add the most interesting

little crunch to every bite.  The gooey, dripping glaze, although not too

sweet, adds to the rich but messy, deliciousness!

As Always,

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

Ingredients

• 2 eggs and 2 egg yolks
• 1/2 cup plus 2 tablespoons (130 grams) granulated sugar
• 7 tablespoons extra virgin olive oil
• 5 tablespoons melted unsalted butter
• 2 tablespoons dry white wine
• 1 1/2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon kosher salt
• 3/4 cup (90 grams) all purpose flour
• 1/4 cup (40 grams) corn meal
• 1 teaspoon baking powder
• 1/4 cup (40 grams) cacao nibs

For the Glaze

• 2/3 cup heavy cream
• 2/3 cup (120 grams) dark chocolate (60% or higher cacao), finely chopped
• Cacao nibs, to garnish

Instructions

1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
2. In the bowl of a stand mixer, beat the eggs, egg yolks, and sugar with the paddle attachment for about 3 minutes on medium high, until thick, opaque, and ribbony.
3. While the eggs and sugar are beating, in a separate bowl, whisk together the olive oil, butter, wine, maple syrup, vanilla, and salt.
4. Reduce the speed to low, and slowly incorporate the oil and butter mixture. Turn off the mixer.
5. Whisk together the flours and baking powder. Add the dry ingredients to the wet ingredients, and mix with a rubber spatula until just incorporated. Add the cacao nibs to the batter, and fill the muffin cavities to almost full.
6. Bake for 20 minutes. Cool the muffins for about 5 minutes in the pan, and then another 10 minutes on a wire rack.

To Make the Glaze:

1. Place the chopped chocolate in a heat proof bowl. Bring the cream to a boil, and pour over the chopped chocolate.
2. Whisk the chocolate and cream until smooth. Spoon the ganache over the muffins, letting some drip over the sides. Garnish with either more cacao nibs or mini chocolate chips.

Minted Greek Yogurt

Cooking or grilling Mediterranean food?

This simple yogurt dish is the perfect accompaniment!

Served with grilled meats, couscous and a Greek Style salad, 

the yogurt brings the perfect balance to the meal. 

The yogurt's tanginess and the bright, freshness of the mint

are a perfect pairing for oregano herbed grilled chicken.

Try it, the next time you grill some fun summer foods!

As Always, 

ENJOY!

INGREDIENTS

1/2 cup Greek yogurt

1 Tbsp. fresh chopped mint

pinch of salt

    Mix together these 3 simple ingredients and chill until ready to use.

rhubarb strawberry jam

A mouth watering combination of early summer 

fruits, that will delight the palette on a cold

gray winter day!

Pile this jam high on top of warm scones with a dollop 

of clotted cream.

As Always,

ENJOY!

Recipe Source: Well Preserved by Mary Anne Dragan

3 cups rhubarb, chopped into 1/2 inch dice

4 cups sugar

3 cups sliced strawberries

1/4 cup lemon juice

   Combine the rhubarb and sugar in your preserving pot.  Let stand for 2 hours.  Prepare the preserving jars.

   Add the strawberries and lemon juice and bring to a boil over medium heat, stirring until the sugar is dissolved. Increase the heat to medium high and boil rapidly, stirring often, for 20-25 minutes, or until the jam is slightly thickened. Test for set if desired. 

   Remove from the heat and stir for 3-5 minutes. Skim off the foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean.  Seal according to the manufacturer's directions. Process the jars in a boiling water bath for 10 minutes. 

Apple Cinnamon Crumble Muffins

Ready and waiting to be paired with a hot cup of coffee

in the morning!

Cooling from the oven, these muffins are delicate, 

due to the high moisture content.

Fill each muffin paper very close to the top, before

sprinkling on the crumb topping.

The crumb topping can be made the night before, and refrigerated

until ready to use.  Just as the dry ingredients of the muffins can be 

assembled the night before and in the morning only the liquid ingredients

need to be assembled and added.

As Always,

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

Ingredients

Crumble:
½ cup (40 grams) rolled oats
¼ cup (30 grams) whole-wheat flour
3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds
¼ teaspoon kosher salt
Muffins:
½ cup plus 2 tablespoons whole-wheat flour
½ cup plus 2 tablespoons all-purpose flour
2 tablespoons almond flour
1 tablespoon toasted wheat germ
1 tablespoon millet
1 tablespoon cracked wheat, chia seeds, or poppy seeds
1 tablespoon flax seeds
1 tablespoon rolled oats
1½ teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon kosher salt
⅓ cup honey
½ cup buttermilk
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and grated

Steps

Position a rack near the top of your oven and preheat to 350°F. Line one 12-cup muffin pan with paper liners.
To make the crumble, combine oats, whole-wheat flour, butter, brown sugar, honey, millet, cracked wheat, flax seeds, and salt in a bowl and blend with fingertips until homogenous. Refrigerate until needed.
To make the muffins, whisk together whole-wheat flour, almond flour, wheat germ, millet, cracked wheat, flax seeds, oats, cinnamon, baking powder, baking soda, brown sugar, granulated sugar, and salt in a large bowl to remove any lumps. In a small bowl or pitcher, combine melted butter, honey, buttermilk, canola oil, egg, and vanilla. Whisk to combine.
Pour wet mixture into the dry mixture and whisk together by hand until just combined. Fold in the apples.
Fill the muffin cups almost all the way to the top and sprinkle with the crumble. Bake for 22 minutes, until the muffins are browned and spring back slightly when touched.

San Marzano Tomatoes

For the first time, this summer, I am growing San Marzano Tomatoes!

I love them for sauces so much, and never attempted to grow them before, 

probably because of my fascination with heirloom tomatoes, which are
also pictured here, Sweet 100 and Brown Berry(cherry tomatoes).

Now I will have fabulous Italian canning tomatoes, right 

in my own backyard!

As Always, 

ENJOY!