Showing posts with the label Recipes I Read About

If You Can't Handle the Heat... with doodle 10.1.19

Dear Henry,

I have been blessed with an abundance of jalapeno peppers in my garden this year and I am burned out on poppers.

I also live in a humid area and can't string them up to dry.

Exploring my recipe collection this morning, I had an epiphany. 

Jalapeno Jelly!

The recipe I have is a small batch/refrigerator type jelly, which is fine with me.  I am always terrified I am going to give someone botulism when I can.


xoxo a.d.

Jalapeno Jelly
9         Jalapeno Peppers 3/4 C   Apple Cider Vinegar Dash    Salt 1 3/4 C Sugar  6TBSP Pectin
Finely chop (or use a food processor) 8 of the 9 peppers and add to a saucepan with the apple cider vinegar.  Heat until boiling and then reduce heat and let simmer for 20 min.  Strain out the pulp and return the liquid to the saucepan and the saucepan to the stove, adding additional water as needed to make 1/2 cup of liquid.  Add salt and sugar, stirring until sugar has dissolved.  Heat until a rolling boil that can't be stirred down, re…

Meditation 4.9.19 - A Pen and Ink Tangle

Dear Henry,

I love bread pudding, and the dish happened to be a reoccurring theme in The Covenant. So, I have been craving it since I finished the book.

Unfortunately, the only recipes I have for bread pudding serves eight or more, and lately, it has just been Fish and me.

The custardy nature of the dish was a challenge to make work on a smaller scale, but I figured it out.  I think it came out pretty good

xoxo a.d.

Bread Pudding for Two.

1/3 Cup Raisins, soaked in water until they are plump.
1 Cup Milk
1 Tbsp Melted Butter, plus more for the pan
1/2 Tea Vanilla
3 Tbsp Brown Sugar
Pinch Salt
1 Egg
3 Cups Cubed Dry Bread

Pre-heat oven to 350 degrees.

Hear the milk, melted butter, sugar, and salt until warm, add the egg and vanilla and mix well. Add in bread cubes, stirring well and "fluffing" with a fork. Turn into a buttered pan (I have a small 3 Cup casserole dish) and cook covered for 20 min at 350 degrees.  Uncover and cook until golden on top, about another 10 min.

Meditation 2.16.19 - A Pen and Ink Tangle

Dear Henry,
I have finally nailed down the recipe for Almond Butter Cups. They were a success and everyone is clamoring for the recipe.
They aren't hard to make and in fact, come together pretty quick, plus they are peanut butter free!
xoxo a.d.

Fish's Awesome Almond Butter Cups


8 Muffin Cup Liners
1 1/2 Cups Milk Chocolate Chips
1/2 Cup Almond Butter
4 TBS + 2 TEA Powdered Sugar
1 TEA Vanilla

*Note* I found it easiest to keep the muffin cups on a small parchment-lined cookie sheet while working. 
Melt a 3/4 cup of the milk chocolate, add 1/2 tea of vanilla, then paint (I used a spoon) the inner bottom and 1/2 way up the inside of the muffin cups.  Put the coated muffin cups the refrigerator to chill.

Mix the almond butter and powdered sugar until doughy, distribute equally amongst the coated muffin cups, keeping the filling below the top edge of the chocolate coating. Return to the refrigerator to chill.

Melt the remaining chocolate and add remaining vanilla, th…

Meditation 12.15.18

Dear Henry,

I made fudge for the first time in years.  
I used to make it all of the time, but then, I grew up and got busy.
You hear horror stories about fudge, about how challenging it is to make, and because it had been so long since I had made it, I was concerned.
Turned out, I didn't need to be.  My recipe still works and turned out beautifully.
It is:
2 C. Brown Sugar 1 C. White Sugar 1 C. Whole Milk 1 TBSP. Butter 1 Tsp. Vanilla 4 oz Unsweetened Chocolate 1 C. Walnuts
In a heavy saucepan mix the sugars, milk, and butter over medium heat until it begins to boil. Then stop stirring and allow it to cook until soft ball stage (about 238 F)  - Don't stir.  It is tempting.
Remove pan from heat and allow it to rest for 15 min.
Break up and melt the chocolate.  Add chocolate, vanilla, and walnuts to the sugar mixture and beat until starts turning creamy.
Turn into a buttered dish and let cool.
xoxo a.d.

A Meditation in Ink: Meditation 11.25.18

Dear Henry,

I am always on the lookout for the weird old-timey recipe and I just stumbled upon one I want to try and work out.
It is for Ben Franklin's Milk Punch.
What is Milk Punch you ask?  Well, it's booze.  More specifically it is a punch, that actually sounds quite "Christmasy" and will provide a  bit of a change this year.  Eggnog is well, eggnog.
So - from the people at Food Republic:  Ben Franklin's Milk Punch.
6 Cups of Brandy 11 Lemons 2 Cups Lemon Juice 4 Cups Water  3/4 Cup Sugar 1 Nutmeg 3 Cups Whole Milk
Infuse the brandy with ALL of the lemon zest of the 11 lemons for 24 hours (make sure you just get the zest, not the pith, the recipe is very specific on this). Then add the zest, lemon juice (you should have 11 naked lemons at this point), sugar and the gratings of one whole nutmeg to the brandy.
Start heating the milk, just until hot, keep stirring so it doesn't scorch, then add the brandy mixture.  It will curdle and look icky. Stir anyway.

A Meditation in Ink: Meditation 11.14.18

Dear Henry,

Today is another National Food Day that caught my eye. It's National Pickle Day.   
I did not develop a love for pickles until I was an adult.  A friend of mine, who was raised in the South, and I went out for drinks, where fried pickles were on the menu.  Up until this point, I had never tried them, her response was "we need to educate you on Southern food".
A love affair with fried pickles began that day.
I found a recipe this morning on the news, I think I may give a whirl - 
Loaded Pickle ChipsIngredients
1 c. sliced pickles1 c. panko breadcrumbs2 tbsp. melted butter1/2 tsp. garlic powder1/4 tsp. cayenne pepperKosher saltFreshly ground black pepper1/2 c. all-purpose flour2 large eggs, lightly beaten4 slices bacon1 1/2 c. shredded CheddarSour cream, for serving1 tbsp. finely chopped chives DirectionsPreheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.In a medium shallow bowl, mix together panko, butte…

A Meditation in Ink: Meditation 10.17.18

Dear Henry,

I love living in a world of crazy holidays. I love celebrating stuff.

It is National Pasta Day and who isn't going to celebrate that!
 I am thinking of doing either a Sausage Rigatoni or maybe a Ravioli.  
With garlic bread.
xoxo a.d.

Cucumber Salad

I made a major haul at the farmer's market this weekend, and then of course realized I bought a whole bunch of cucumbers.

Rather than just add them to tossed salad, I perused one of my favorite historic cookbooks - The Women's Institute Library of Cookery, published 1917- and found a recipe for a cucumber salad.

The original recipe says to cut 3 cucumbers in half, hollow them out and use them for serving (little cucumber boats).  I am neither that talented nor to I have enough patience.

The recipe also called for an unspecified amount of "salad dressing" and a pimento.   I didn't have a pimento, but I did have a gorgeous reddish purple bell pepper that I also picked up from the farmer's market.

For the salad dressing I used plain old ranch, adding 1 tbsp at a time until the salad was "dressed"

So here is my interpretation of the Cucumber Salad:

3 cucumbers, peeled and diced
1 cup diced tomato (I used cherry tomatoes)
2 stalks celery
1 bell pepper

My Pretty Cake

These days everyone is to busy to bake.  It’s a shame, because purchased baked goods don’t seem to have the same sense of love that homemade baked goods have.
Personally, I am not a fan of bakery cakes or boxed cake mixes.  I think they are to sweet. I feel the same way about heavy buttercream frostings and fondants. 
I love crumbly, coarse, rustic cakes with whipped cream and fruit, the kind that go well with ciders, espressos or a good cabernet.
mirabile dictu *Note* This recipe is designed for 6,000 FT above sea level.  Reduce flour, liquids and/or adjust cooking times for your altitude. Ingredients: Cake (serves 9 to 10): 1 cup almond milk3.5 oz. dark chocolate (70% cacao or greater), broken into pieces2 cups & 2 tbsp. spelt flour1/2 tsp. sea salt1 tsp. baking soda1 cup dark brown sugar1 cup sugar1 cup coconut oil3 large eggs1 tsp. vanilla extract Whipped Cream: 4 oz. cream cheese1 cup whipped cream1/4 cup sugar1 tsp. vanilla Raspberry Filling 10 oz. frozen raspberries2 tbsp. …

A Perfect Cup of Tea

My first social outing after I moved to Colorado was to my new Daughter’s of the American Revolution Chapter’s monthly meeting.   It was there I met Miss Suzie, she was the current Chaplin, pro-tem. 
I could tell from the start that she was awesome.  She had a delightfully sweet personality and an almost wickedly belligerent sense of humor.  It may sound like an impossible personality, but imagine a perky older lady who would openly bicker with her sister and offer a ready hug and kind word, along with a cute little jab, to anyone who needed it. 
She was also very ill the entire time that I knew her.  
For her memorial, her sister had a tea party. It was such a wonderful way to close the life of Miss Suzie, amongst friends, with tea and cakes, on pretty dishes.  It was so peaceful and charming and was full of lively chatter and laugher, instead of only tears.
Mirabile dictu