Celebrate New Year's Eve with a Cranberry-Brie Treat

 

Ready for 2021? We will all agree we are ready to be done with 2020 and the challenges of this pandemic! As we look forward to the new year with hope and promise, a little (socially distanced) celebration will be fun. This Brie cheese treat is a good appetizer or snack food for the new year. We served it following a Thanksgiving dinner as an afternoon treat that wasn't too sweet or filling. 

Cranberries are a favorite holiday flavor of our family. But it is mostly the grownups that appreciate the tartness of the sharp flavor. I love the bright red color also. 

CREAMY BAKED BRIE WITH CRANBERRY RELISH & TOASTED PECANS

 

Ingredients:

1 round (8 oz) Brie cheese

½ cup whole berry cranberry relish

¼ teaspoon grated ginger

¼ teaspoon grated orange peel

2 tablespoons toasted chopped pecans

2 teaspoon fresh chives

Crackers of your choice

 

Instructions:

1.    Preheat oven to 350 degrees, with the rack in the middle position.

2.    With a sharp knife, cut a circle in the top rind of Brie cheese, leaving ¼-inch border around the top of the cheese. Carefully remove the center circle of rind and discard. Do not cut the side of the rind or the cheese will not hold its shape. 

3.    Place the cheese on an oven-proof baking dish. 

4.    In a small bowl, stir together the cranberry relish, grated ginger and orange peel. 

5.    Spoon onto the center of the cheese round and mound upwards. 

6.    Bake for 15 minutes or until cheese softens. 

7.    Remove from the oven and place the baking dish on a heat-safe trivet. Garnish with toasted pecans and chives. 

8.    Serve with crackers. 

 

 

Sheet Pan Supper

 

Sheet Pan meals are the new easy supper with little mess and a variety of foods and flavors. Choose a combination that suits your family's taste and size. Most are ready in 30 minutes or less. But consider the time each food needs to roast, you may want to cook part of the ingredients before adding others. 

Our favorite is Sausage, Potato & Cabbage.  It takes precooked sausage or cured sausage (like Kielbasa, smoked sausage, or andouille), potatoes (red are best, but I've made this with russet), cabbage, red bell pepper, garlic powder and dried basil and dried oregano. Amounts to suit your family's size. We did 14 oz. sausage, 4 potatoes, ½ head cabbage, and 1 red bell pepper. That made 4 (generous) - 5 servings. 

The ingredients ready for the oven.

Directions: 

1. Spread sausage (sliced into coins), chunked potatoes and slim wedges of cabbage on a rimmed baking sheet. For less mess to clean up, line the baking sheet with foil before filling. If your potato chunks are very large you will need to pre-roast them for a few minutes. 

2. Drizzle with olive oil; toss to coat.

3. Season with salt and pepper, along with the garlic basil and oregano.

4. Place in a preheated 425 degree oven. Bake uncovered for 25-30 minutes until all ingredients are golden brown and potatoes are tender. 

Serve from the sheet pan (easy clean up!). Add a salad and roll and you have an easy complete meal. 

An easy and quick complete meal. 

Soup Days Ahead

 Fall is happening, cooler days and chilly nights, crisp leaves falling, and soup time! With these uncertain times it can be unsettling going into fall and winter in this pandemic. Soup can be a comfort food. It has been said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." (from the Auguste Escoffier School of Culinary Arts). I agree, soup can be calming, and it is an easy meal to fix - that's calming for the cook! 

We had this Potato Leek Soup to use leeks from our CSA bundle and paired it with ham and cheese sliders (a favorite recipe from the January 29, 2019 post) on a cool day. The cattle crew thought it 'hit the spot'. 

Potato Leek Soup        

 

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken broth

2 pounds potatoes, peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1-2 sprigs fresh thyme or ½ teaspoon dried thyme

1 bay leaf

¼ cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

 

Directions:

1.    Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into ¼ -inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a slotted spoon. 

2.    Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning. 

3.    Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. 

4.    Puree the soup: Remove and discard the bay leaf and thyme spring. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all or it if you would like your soup to be smoother. 

5.    Season the soup: add the parsley, can cook a few more minutes. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. 

(from Simply Recipes)

 

A Cup of Joe

 

National Coffee Day is September 29. If you're like me, you like to enjoy a cup (or more) of coffee each morning. Coffee brings joy to people around the world. Most coffee beans are grown in Brazil, but 2 states in the U.S. do grow coffee. Hawaii's warm climate is optimal for growing coffee and a few years ago when we were visiting Hawaii we toured coffee farms. California recently got into the game and now has several coffee farms. 

There's good news for coffee drinkers - research now shows that moderate consumption of coffee (3-4 cups per day) is linked to a longer life span, plus a reduced risk of cardiovascular disease, type 2 diabetes and Parkinson's, according to Harvard Health Publishing. 

Coffee has become more varied in the last few years. The popularity of coffeehouses (Starbucks, Caribou, and when I'm in Manhattan - Radina's, or our local CakeBatterBatter) have made cappuccino, espresso, iced coffee, lattes and many others favorite drinks. With flavored coffee creamers and syrups you can make some of these specialities at home. 

I hadn't been a fan of iced coffee, but this summer I tried a couple of new-to-me ideas at home - Dalgona coffee and iced vanilla latte. So, now I often make an extra cup in the morning to enjoy later as a cold drink. 

Iced Vanilla Latte (claims to be Starbucks copycat)

Put ½ cup ice in large cup. Mix together 1 cup cold strongly brewed coffee, ¼ cup milk or cream, and 1 Tablespoon vanilla syrup. 

Dalgona Coffee is one of 2020's biggest food crazes according to Food Network Magazine. Whipped coffee has been around for centuries and traditionally requires lots of stirring/whipping/whisking. Make your own with your electric mixer the easy way. 

Here's what the instant coffee
and sugar look like after whipping

Combine 2 tablespoons each granulated sugar and instant coffee or espresso powder in a medium bowl. Add 2 tablespoons boiling water and beat with a mixer on medium-high speed until pale brown and fluffy, 3-5 minutes. Pour 1 cup cold milk into an ice-filled glass and spoon the whipped coffee mixture over the top just before serving. 

A coffee field in Hawaii

from an exhibit at the coffee farm

Zucchini - the Abundant Squash

 

This summer it seems that the zucchini just keeps on going, and going, and going. At least there is an abundance in the produce box I get weekly from our CSA. I've been shredding and freezing zucchini in 2 cup batches as well as making many recipes of zucchini bread, brownies, and the occasional roasted zucchini with other squash. 

In my search for new ideas, I have found two more recipes that are family favorites. Besides enjoying these frequently this summer, we'll be using these a lot this winter as we work through the stash in the freezer! Both recipes are from Taste of Home. 

 ZUCCHINI BROWNIES

 

1 cup butter (2 sticks), softened

1 ½ cups sugar

2 large eggs

½ cup plain yogurt

1 teaspoon vanilla extract

 2 ½ cups all-purpose flour

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon salt

2 cups shredded zucchini

 

Frosting:

2/3 cup semisweet chocolate chips

½ cup creamy peanut butter

 

Directions:

1.    Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until lightly and fluffy, 5 – 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda, and salt; gradually add to creamed mixture. Stir in zucchini. 

2.    Pour into a greased 13x9-inch baking pan. Bake until a toothpick inserted in the center comes out clean 35-40 minutes. 

3.    For frosting, in a small saucepan (or in the microwave), combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. If using the microwave, heat in 30 second intervals, stirring to blend frequently. Spread over warm brownies. Cool on a wire rack. Cut into bars. 

 LEMONY ZUCCHINI BREAD

 

4 cups all-purpose flour

1 ½ cups sugar

1 package (3.4 oz) instant lemon pudding mix

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 large eggs, room temperature

1 ½ cups 2% milk

1 cup canola oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

¼ cup poppy seeds

2 teaspoon grated lemon zest

 

Directions:

1.    In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. 

2.    In another bowl, whisk the eggs, milk, oil, lemon juice, and extract. Stir into dry ingredients just until moistened. 

3.    Fold in zucchini, poppy seeds, and lemon zest. 

4.    Pour into 2 greased 9x5-inch loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean. The internal temperature taken with a food thermometer should be 210 degrees. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

 

 

 

Angel Food Cake - a winner!

Since we found the greatest homemade ice cream recipe (May 9 blog post), I wondered what to do with all those egg whites left from the ice cream process. My husband, remembering his childhood and mother's cooking, was quick to suggest "Angel Food Cake, of course". My experience with angel food cake was limited - mostly helping my kids try to come up with a fair entry (and a very sticky kitchen) or a box mix. But I remembered a former 4-Her entering a chocolate angel food cake in fairs past and it always won. I didn't have her recipe but a search yielded one from Taste of Home that promised to be a "contest-winner". Although I haven't taken this to a contest, it is a winner at our house! (even when the granddaughter calls it 'fairy cake')

CHOCOLATE ANGEL FOOD CAKE

Ingredients:

1 ½ cups egg whites (about 10 large eggs)

¾ cup cake flour

1 ½ cups plus 2 tablespoons sugar, divided

¼ cup baking cocoa

1 ½ teaspoon cream of tartar

1 ½ teaspoon vanilla extract

¼ teaspoon salt

Directions:

1.    Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, ¾ cup plus 2 tablespoons sugar, and cocoa three times. 

2.    Add cream of tartar, vanilla, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar (3/4 cup), about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about ½ cup at a time. Mixture will be thick. 

3.    Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 40-45 minutes or until lightly browned and entire top appears dry (internal temperature should be 205-209 degrees). Immediately invert pan; cool completely, about 1 hour. 

4.    Run a knife around the side and center tube of pan. Remove take to a serving plate. 

We like it without frosting. But this frosting recipe was with the recipe from Taste of Home. 

CHOCOLATE FLUFF FROSTING

2 cups heavy whipping cream

1 cup sifted confectioners’ sugar

½ cup baking cocoa

Dash salt

            In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake. 

Its Summer time - Zucchini time

     


This is how my family likes zucchini best, in quick breads! So with the abundance I got from our CSA share each week I was scrambling for recipe ideas. I can only serve baked zucchini, cucumber salad, and squash casserole so many times to them. 

     So onto zucchini breads. I tried 3 new recipes this summer - a chocolate that was a favorite until I made the lemon, and a pecan zucchini bread that unfortunately turned out to be a waste of good pecans! In addition to several loaves in the freezer and a few shared loaves, I also froze several packages shredded zucchini pre-measured into 2 cups for future preparations. I like to use a quick bread recipe that makes 2 loaves at a time, so I've adjusted recipes to that yield. 

Here are our favorites (the pecan zucchini bread recipe was tossed, along with the bread!)

CHOCOLATE ZUCCHINI BREAD

(This recipe is from the third Taste of Kansas 4-H cookbook published in the 1990's. It is full of good recipes!)

Ingredients:

3 eggs, beaten

1 cup oil

2 cups sugar

1 Tablespoon vanilla

2 cups zucchini, peeled and shredded

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon baking powder

Directions: 

Preheat oven to 350 degrees. Mix beaten eggs, oil, sugar, and vanilla. Stir in zucchini. In another bowl, combine flour, cocoa powder, salt, soda, cinnamon, and baking powder. Add to zucchini mixture and mix well. Pour into two greased 8 ½ x 4 ½ . 2 ½ inch loaf pans. Bake for 1 hour. Let cool. Remove bread from loaf pans and sprinkle with powdered sugar if desired. 

LEMON ZUCCHINI BREAD           

Ingredients:

3 1/3 cups AP flour

4 tsp. baking powder

1 tsp. salt

1 ½ cup granulated sugar

4 Tbs. lemon zest

1 cup canola oil

4 large eggs

½ cup plain Greek yogurt

2 Tbs. fresh lemon juice

2 cup finely shredded zucchini

Lemon glaze: 2/3 cup powdered sugar + 1 ½ tbsp. fresh lemon juice

Instructions:

1.    Preheat oven to 350 degrees. Butter/oil 2 loaf pans (8x4) and lightly dust with flour, shake our excess, set aside. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

2.    In the bowl of an electric stand mixer fitted with the paddle attachment mix sugar with lemon zest for 30 seconds. Add oil and eggs and mix until combined. Pour in half of the flour mixture then blend just until combined. Add Greek yogurt and lemon juice and mix just until combined, then add in remaining half of the flour mixture and mix just until nearly combined. Remove bowl from stand mixer, add zucchini and fold into mixture using a spatula. Pour mixture into prepared loaf pans. Bake in preheated oven about 45-48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaves are nearly cool, drizzle with lemon glaze. Store in an airtight container.