South of the Border

Some of my favorite Mexican food is Baja style. I lived in San Diego for almost 17-years, my husband Jerry was raised there. Jerry and I traveled to Baja quite frequently. Baja California Norte includes Tijuana, Rosarito Beach, Ensenada, Mexicali, and San Felipe. Baja California Sur includes Mulege, Loreto, Bahia Concepcion, La Paz, Todos Santos, San Jose del Cabo, and Cabo San Lucas. The East Cape area on the south east of the peninsula has beautiful unspoiled beaches. The "Baja" features great fishing, surfing, boating, diving, and beaches.

Sunday is a very important day and families come to life to celebrate this day of rest with food, drink and music and the children are always dressed in their best clothing with their shiny shoes. One of our favorite places to go was Hotel Calafia which offered fantastic food and a terrace that overhangs the cliffs with a stunning view and the waves crashing below.

We also enjoyed Puerto Nuevo for their lobster dinners served with beans, rice and homemade tortillas and of course a icy cold margarita. Ensanada's fish market is certainly a place to travel to, but bring a big cooler full of ice so you can take home some great seafood at fantastic prices. Ensanada also offered another famous place; Hussong's Cantina which has an interesting history. The cantina was founded by Johan Hussong, an immigrant who left Germany with his brothers in 1880 for New York. Bored with city life, in 1890 John decided to travel to Ensenada, then a small fishing village of only 5,000 people. Johan changed his name to John and opened a small restaurant and stage coach stop where he sold beer for a nickel and whiskey for a dime. John then brought his fiancee from Germany, Louise. Back in Ensenada they married and raised four boys, Ricardo, John, Percy and Walter as well as a girl, named Estella. In 1892 he obtained an alcohol license and started operating the John Hussong Bar. His license is still #002 and the building is still located on Ruiz Avenue. Another place we enjoyed staying was Estero Beach Resort, which is very nice, relaxing and beautiful.


On the southern tip of the Baja Peninsula is located Cabo, the jewel of Baja. It's famous for world class fishing, most notably marlin. Jerry and I have had great fun sport fishing in Cabo and Jerry has brought in some huge marlin, but I haven't caught any big ones. Jerry was out fishing one day in a "panga" which is a very long boat and sits very low in the water (25 ft.long) and not very wide (6 ft. wide). They put a outboard motor on the back and have a fishing guide who knows all the hot fish spots. They were quite a ways out and Jerry was in the back by the motor. He told me later he felt like someone was watching him and turned around to see a HUGE sharks head sticking out of the water looking at him. Jerry was so startled and scared he jumped which scared the shark who did the same and swam off. I told Jerry that shark was sizing him up for a quick lunch!


Another great place to go is San Feliepe on the Sea of Cortez which is located 125 miles south of Mexicali Baja, CA and is the birthplace of the famous "fish taco". Love those fish tacos and will include a recipe.


Margarita - There are many stories about who created this famous drink, it seems many people want to lay claim. The first one starting in 1934 in Mexico with many variations on making one, but I still like the original best.


Margarita - this will serve two


3 oz. tequila
1 oz. triple sec
1 oz. fresh lime juice
1 cup coarsely cracked ice
coarse sea salt
several lime wedges

In a cocktail shaker or a jar with lid, combine the tequila, triple sec, lime juice and ice. Shake about 15 times. Spread salt on a flat small plate. Moisten the rims of two 6 oz. long stemmed glasses with lime wedge and invert onto plate of salt, shake off any excess. Strain the margarita into glasses and serve at once.


Guacamole - Perfect simplicity

4 large Haas avocados
2 Tbl. cilantro, finely chopped
3 Tbl. white onion, finely chopped
1 ruby red tomato, finely chopped (optional)
salt and pepper to taste
1 jalapeno, seeded and finely chopped (optional)
juice of 1 lime or 1 small lemon


Remove skin and seeds from avocados and place in bowl. I mash slightly with a fork, as I like chunks in mine. Add rest of ingredients and stir gently to incorporate. Taste and season with salt and pepper. I have also used fresh orange juice in mine and I love that flavor. Place in bowl and serve with crisp, salty fresh corn chips. Simply wonderful.


The famous San Felipe Fish Taco - In San Felipe they serve them in very small handmade corn tortillas, with a piece of fried fish, white sauce and cabbage, nothing else. You eat them right on the beach and keep going back for more.


Batter
1 cup all-purpose flour
2 Tbl. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup beer
 Sauce1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 tsp. Mexican dried oregano
1/2 tsp. ground cumin
1 tsp. cayenne pepper
1 quart oil for frying
1 lb. cod fillets, cut into 2 to 3 ounce portions (I've used halibut too)
1 package corn tortillas (homemade is best)
1/2 medium head cabbage, finely shredded


Beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly whisk into the flour mixture.


White sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, and cayenne.


Heat oil in deep-fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp, you want them pliable. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. I want one right now and I think this is what we are having for dinner tonight.


Fresh Salsa or Salsa Fresca


1 lb. ruby red ripe tomatoes, cut into small dice
1 white onion, finely chopped
1/2 cup fresh cilantro, chopped (I like a lot, you might like less)
2 serrano chilies, finely chopped
3 tsp. fresh lime juice
salt and freshly ground black pepper


In a bowl, toss together ingredients and season with salt and pepper. Cover and let stand for about 15 minutes for flavors to incorporate. Serve with fresh, hot salty corn chips.


Salsa Borracha - serve with roasted lamb


5 pasilla chilies, lightly toasted - clean with damp cloth then heat heavy cast iron frying pan. Add the whole chilies and press down for a few seconds, turn chilies and press again. They should change color only slightly and start to give off their aroma.
3 cloves garlic, chopped
1 wedge of white onion, chopped
3/4 cup fresh orange juice
1/4 cup beer
salt

In a bowl, combine toasted chilies with very hot water to cover and let soak about 15 minutes to soften. Drain and tear into pieces. Place in blender with garlic, onion, orange juice and beer and puree until smooth. Pour into serving bowl and season with salt. Store covered in frig up to a week. Serve with fresh hot tortillas, grilled lamb, steak or pork and top with salsa.


Civiche -one of my favorites


½ lb. firm white fish (halibut is good)
½ lb. scallops
½ lb. shrimp
vegetable oil for coating
salt and freshly ground black pepper
3 oz. fresh lime juice
1 medium papaya, halved and seeded
1 cup finely diced sweet onion
4 serrano peppers, seeded and diced
3 ruby red ripe tomatoes, seeded and diced
½ cup chopped cilantro
2 oz. Tomato juice
hot sauce
Pickled onions (see recipe below)


Cut the fish into pieces about the size of the bay scallops. Separately toss the seafood with a little oil, salt and pepper. In a saucepan over high heat, heat the fish and scallops about 30 seconds on each side. The middle should still be raw. Work in batches. Place seafood into a glass dish and coat with lime juice. Marinate refrigerated overnight. Remove the flesh from papaya and cut into medium dice. Next day pour off the lime juice and gently fold the drained fish mixture together with remaining ingredients.

Pickled Onions
8 oz. white wine vinegar
½ cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced

In a small saucepan, bring the vinegar, sugar and chilies to a boil. Stir until the sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled. Serve with fresh homemade tortilla chips.  Note: The lime juice will continue cooking the fish.

Another item you can't seem to get anywhere except Baja or San Diego is "hot carrots" which are actually served cold they are just spicy hot. Here is my version.


Julia’s Hot Carrots (I love these so much they are delicious!!!)

1 can whole jalapenos in juice
1 Tbl. Olive oil
2 cloves garlic, finely minced
2 large white onions, thickly julienne cut
15 medium carrots, cleaned and medium slice on diagonal
3 cups white vinegar
2 Tbl. Salt
3 bay leaves
1 tsp. oregano
½ tsp. dried marjoram
½ tsp. dried thyme

Par cook carrots and onions in water until tender, but not too soft. Refresh in cold water to stop cooking process. Gently bring to a boil other ingredients except peppers, when boiling add carrots, onions and peppers. Turn off heat, remove from burner and let sit for about 10 minutes. Pour into a Tupperware type container and refrigerate at least 24 hours before serving.


Snapper with Mango


Fish:4 red snapper, 6 -8 oz. portions
salt, to taste
2 Haas avocados, sliced into thin wedges
2 limes, quartered
Sauce:
4 Tbl. butter
2 tsp. freshly squeezed lime juice
2 tsp. freshly-squeezed orange juice
1 tsp. juice from canned chipotles in adobo
1/2 cup mango, finely diced include the juice that comes out while dicing
salt to taste


Salt the fillets and grill until just cooked through. Melt the butter in a small saucepan, and add lime juice, orange juice, chipotle juice, and mango simmer for one minute, taste and season with salt. Place fillets on a platter, and spread the mango sauce over the fillets, and top with avocado slices and lime wedges.


Pork Carnitas - can be prepared several ways, but here is mine and I hope you enjoy.


1 (4-5 lb.) lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
4 tsp. cumin
1 Tbl. salt
2 tsp. freshly ground black pepper
2 cups orange juice
1 cup good quality chicken stock
Serve with:
Warm corn or flour tortillas
Refried Beans
Sour cream sauce
Chihuahua or Jack cheese, grated
Green onions, chopped or white onion, chopped
Avocados, sliced and sprinkled with lime juice
Cilantro, chopped
Red radishes, sliced
Salsa fresca


Place pork roast in Dutch oven. Rub garlic into the roast. Rub roast with cumin, salt and pepper. Cover with salsa verde, orange juice, chicken stock and onions. Place lid on pan bake at 325 degrees for for about 5 hours, or until fork tender and cooked through. Remove roast from oven. Cool until you can touch the meat and not burn yourself. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat, place meat back into juices and let soak up. Remove meat and some juice to platter and serve with accompaniments alongside.  Note: Cooking time is usually 20 minutes per lb., on 350, but we are cooking at a lower temperature.


Pozole - I think I'm the only person in my family who loves hominy, except my dad's mom Mildred who is no longer with us.


1-1/2 pounds lean, boneless pork, cut into 1-inch cubes
2 Tbl. cooking oil
1 white onion, left whole
3 cloves garlic, halved
6 ancho chilies, seeded soaked in hot water for 20 minutes
4 cups chicken broth
2 tsp. Mexican dried oregano
1 tsp. ground cumin
2 (14-1/2-oz) cans white hominy, drained
1 (4-oz) can chopped green chilies
Accompaniments:
Red radishes, sliced
White onion, chopped
Avocados (Haas), pitted, peeled and cubed
Limes, halved
White cabbage, shredded
Scallions, sliced including green part
Cilantro, chopped


In a large Dutch oven brown half of the pork cubes in hot oil; remove meat and set aside. Brown the remaining meat. Return all of the meat to saucepan with garlic and onion. Stir in the chicken broth, oregano, and cumin. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Remove garlic, onion and place in blender with ancho chilies, blend until smooth, pour through sieve and return to simmering broth. Stir in the hominy and green chilies. Simmer uncovered for 30 minutes more. Add boiling water if necessary to keep the meat immersed. Skim off fat. Ladle into bowls and serve with accompaniments to be added on top of soup. You can also serve with warm flour tortillas and butter.


Camarones with Orange and Tequila


1 orange
6 Tbl. butter
3 Tbl. white onion, finely chopped
2 cloves garlic
16 large shrimp, peeled, deveined with tail on
1 chipotle adobo chilies finely chopped
1/4 cup tequila
4 Tbl. fresh cilantro, chopped fine

With vegetable peeler, cut zest from orange in thin narrow strips, don't get white part. You want to end up with quite a few strips. Bring saucepan of water to boil and place strips in water, remove immediately and run under cold water, repeating this process 3 times to remove bitter taste. Place on paper towels and pat dry.


In a saute pan over medium heat, melt butter, add onion and saute until transparent. Add garlic and shrimp and cook until shrimp turn pink. Add the chipolte and orange strips. Pour over the tequila and take pan off heat. Ignite with match, place back on flame and let flame burn out. Be careful not to burn yourself!! Add the finely chopped cilantro and season with salt and freshly ground black pepper. Place on platter and serve.

Chicken with Oranges and Prunes - wonderful, full-flavored dish you will enjoy


3 lbs. chicken breasts, cleaned and fat removed (each breast cut into 4 pieces)
1 cup fresh orange juice
1/2 cup white wine
5 slices bacon, chopped
1/2 orange, thinly sliced
2 chipole adobo chilies, finely chopped
Sauce
30 pitted prunes
3/4 cup orange marmalade
1/2 cup water
1/4 cup fresh orange juice
1 cinnamon stick broken in half
zest of 1 orange


In large bowl mix orange juice wine, orange slices, chilies 1 Tbl. olive oil and salt. Add cut up chicken and marinate covered overnight, stirring occasionally.


For sauce; stir together in saucepan, prunes, marmalade, water, orange juice, cinnamon stick and zest. Bring to boil then reduce and simmer abut 15 minutes, stirring frequently. Let cool and cover, discarding cinnamon.


Remove chicken from marinade and dry with paper towels, reserving marinade. In large saute pan fry bacon, until browned then remove to paper towels. Raise heat to high, cook chicken until golden and crisp about 15 minutes. Transfer to paper towels to drain. Remove all oil from pan and heat to medium. Add reserved marinade and reduce by half, scraping up browned bits from chicken. Add sauce, bacon and chicken, stirring to coat well and cook about 20 more minutes on low. Add more wine to keep from becoming dry or scorching. Place on serving platter, spoon on sauce and sprinkle with more orange zest. Serve with rice, beans and warm tortillas with orange butter. Orange butter; mix softened butter with honey, orange zest and fresh orange juice.


Easy Chicken Enchiliadas with Tomatillo Sauce


Tomatillo Sauce1 1/2 lbs. tomatillos
1/2 cup chopped white onion
1/2 cup cilantro
2 garlic cloves, chopped
1 Tbl. fresh lime juice
1/4 tsp. sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt and freshly ground black pepper, to taste


Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 8 minutes to lightly blacken the skin. Place tomatillos, lime juice, garlic, onions, cilantro, chili peppers, sugar in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt and pepper.


Enchiladas

1 cooked chicken, boned and shredded - place in bowl and season with salt and pepper
Monterey Jack cheese, shredded
2 tsp. cumin
1 cup onions, chopped
1/2 cup sour cream
1 can black beans, rinsed and drained
2 small cans green chiles chopped & drained
1/2 cup fresh cilantro, chopped
1 bag good quality corn tortillas
Accompaniments: chopped ruby red tomatoes, sliced Haas avocados, scallions chopped including green part, black olives sliced


First make tomatillo sauce. Next, I like to first heat some oil in pan and dip each tortilla in to soften it, place on paper towels to drain. After tortillas are done, remove some of the oil in pan and saute onion until tender, place in a bowl and mix in some cumin. Next step; in a 13x9 pan place some of the sauce. Take a tortilla and spoon in some chicken, onion, black beans, cilantro, chilies, top with a little sour cream and cheese, roll up and place in pan. Continue until pan is full.


Mix some sour cream with sauce and pour over tortillas. Bake in 350 oven for about 45 minutes or until golden brown. Sprinkle on some more cheese and place under broiler for just a couple of minutes, be sure to watch so they don't burn. Remove from oven and sprinkle with extra cilantro. Serve with accompaniments and extra sauce.

After all this food, I think we need a light dessert. Fresh papaya, sliced with fresh lime juice and grilled pineapple. Maybe a scoop of vanilla bean ice cream to finish it off. To grill pineapple; first off, in a small bowl add some honey, fresh lime juice and rum, whisk well. Trim, core and peel one fresh pineapple and cut into slices. Baste the rum mixture on pineapple and heat up grill, oiling grill so pineapple does not stick. Add pineapple and grill for a couple minutes on each side, basting a few more times. Place on platter with fresh sliced papaya sprinkled with lime juice.

Bon Appetit

"The fruit of the righteous is a tree of life, and he who is wise wins souls"

Proverbs 11:30

A Beautiful Easter Dinner

Easter, 2010 is fast approaching, this year it's April 4th. Here are some ideas for decorating your table for Easter brunch or dinner. Cover your dining table, with a neutral or pastel table cloth then run long arrangements of Easter grass in the center of the table. Arrange candy eggs, jelly beans, and chocolate bunnies in the grass for an edible centerpiece. Add fresh flowers loosely arranged and small pastel votive candles. At a recent women's brunch, my friend Lillian took long pieces of ribbon and about every 2-inches and hot glued beautiful big bright silk flowers and used them as table runners. Kim, another friend, added a low round glass bowl and added colored stones, silk flowers, silk butterfly and filled the bowl with water the tables really looked special and would make a beautiful Easter table.

Find some wonderful long stems of cherry blossom branches, pussy willows or other branches that are in bloom or purchase floral silk branches. Place in a tall container, secured with pebbles so container won't tip. You can then attach with beautiful ribbons small decorative eggs, little bunnies, birds or small crosses (you find at the craft store) to your branches hanging them at different lengths. Find a great basket, fill with nice looking moss and place all types of chocolate bunnies, chocolate eggs, chocolate chicks and tie a large satin ribbon on the basket. Find a large round basket, add some grape vines wrapped around it and add small pots of tulips, daffodils or other blooming spring bulbs, fill in open areas with moss and add a few beautiful colored Easter eggs.

If you are dining al fresco, get some bright lush green sod, add some clear plastic on top of your table, add a beautiful table cloth and run the sod down the middle of table. On the ruff edges of the sod place moss. Place birds nests (best to use ones from the craft store) with pastel speckled eggs inside (also from craft store), arrange pretty birds (craft store) around with small pots of flowers. Or use this table for the food buffet.

One last idea; crack whole eggs near the top, remove insides and gently wash shells. Dye the shells lilac, spring green, or pink colors. Place a small amount of water in the eggs shells and then place in egg cups; add delicate sprigs of pansies, lilacs, or other types of flower inside the shells.

Easter for Christian's is the commemorating the resurrection of Jesus after his crucifixion. The New Testament teaches that the resurrection of Jesus, which Easter celebrates, is a foundation of the Christian faith. The resurrection established Jesus as the powerful son of God and is cited as proof that God will judge the world in righteousness. God has given Christians "a new birth into a living hope through the resurrection of Jesus Christ from the dead". Christians, through faith in the working of God are spiritually resurrected with Jesus so that they may walk in a new way of life.

Easter is linked to the Passover and Exodus from Egypt recorded in the Old Testament through the Last Supper and crucifixion that preceded the resurrection. From the narratives of the New Testament, Jesus gave the Passover meal a new meaning, as he prepared himself and his disciples for his death in the upper room during the Last Supper. He identified the loaf of bread and cup of wine as symbolizing his body soon to be sacrificed and his blood soon to be shed. 1 Corinthians 5:7

The Easter Bunny and Easter egg hunts have become part of the holiday's modern celebrations, and those aspects are often celebrated by many Christians and non-Christians alike. All kids love to hunt for eggs and candy on Easter morning.

Easter Dinner - Set a beautiful table, bring out the china and crystal to make your table extra special. If you use a kids table, be sure to make it a fun, pretty table as well. For Easter dinner I traditionally serve an appetizer, Baked ham, scalloped potatoes, grilled asparagus with lemon, spinach salad with fresh blackberries, rolls and cheesecake. I hope you enjoy the recipes below.

Appetizer - If you want to serve deviled eggs, see The Farm (real Green Acres) enjoying chickens blog for various deviled egg recipes.

Mediterranean Dates

3/4 cup brown sugar
1/2 cup water
1/3 cup fresh lemon juice
1/4 apple cider vinegar
2 tsp. orange zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
12 oz. pitted dates
Bacon, sliced in half

Combine all ingredients, except dates in sauce pan. Bring to a boil; cook, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Place dates in bowl and pour mixture over them and let cool. Refrigerate at least 24 hours. Drain dates and wrap a half slice of bacon around each date securing with a toothpick. Broil until bacon is crisp. Serve warm.

Julia's Glazed Ham - I used to always cook a fresh bone-in-ham for years, but tried the spiral cuts and enjoy them too.

(1 ) Spiral cut ham (the spiral cut ham comes with a glaze packet, please throw away the packet of glaze)
1 jar of good quality orange marmalade or apricot jam
2 Tbl. grainy mustard
1 Tbl. honey

Place ham in baking dish, cover with foil and cook per instruction on package. Mix jam, mustard and honey together, taste and adjust with more honey or mustard if desired. Halfway through cooking, baste ham with glaze, baste again a few more times before ham is done. Remove foil and baste with rest of glaze. Just before removing from oven, I like to turn on the broiler for a few minutes. Remove ham from oven and let rest about 10 minutes before slicing. Arrange on platter and garnish with orange slices or fresh apricots and some Italian parsley sprigs.

Julia's Couscous - this side dish also goes nicely with ham

1/2 cup currants
1/2 cup apricots, finely chopped
1/3 cup sherry
2 Tbl. butter
2 1/2 cups good quality chicken stock
1/2 cup fresh orange juice
1/2 cup carrots, finely diced
5 scallions, thinly sliced including green part
1 Tbl. fresh lime juice
zest of 2 limes
1/2 tsp. cinnamon
dash of cayenne
1/2 cup pine nuts, lightly toasted
salt and freshly ground black pepper
2 cups couscous
Italian parsley, chopped

In a bowl add currents and apricots, pour sherry over and set rest for about 30 minutes, drain. In a saucepan combine butter, and add carrots, cook about 8 minutes, stirring until tender. Add chicken stock, orange juice, lime juice, zest, scallions, cayenne, cinnamon, and bring to boil. Add couscous and stir. Remove from heat and place lid on pan. When ready to serve, fluff with fork, stir in nuts and parsley, taste and season with salt and pepper.

Baby Red Potatoes with Lemon, Parsley and Butter

3 lbs. baby red potatoes
drizzle of extra virgin olive oil
juice of 1 lemon
zest of lemon
salt and freshly ground black pepper
2 Tbl. butter, softened
1/4 cup chopped Italian parsley

Wash potatoes, place in steamer and steam until tender about 25 minutes. Drain water and toss potatoes with olive oil, butter, lemon juice, lemon zest, salt, pepper and parsley. Place on a platter for service.

Julia's Scalloped Potatoes

3 Tbl. butter
2 lbs. russet potatoes (peeled and sliced about 1/4-inch thick)
1 large onion, sliced thin
4 Tbl. Italian parsley, chopped
1 Tbl. fresh chives, chopped
8 pieces bacon, sliced and cooked
2 1/2 cups grated Sharp Cheddar Cheese (or you can use Swiss or white cheddar)
1/2 cup Parmesan cheese, grated
2 1/2 cups heavy cream
salt and freshly ground black pepper

Preheat oven to 350. Butter a large casserole dish (9x13) with 1 1/2 Tbl. butter. Layer the bottom of casserole with 1/3 of potatoes slices, sprinkle with salt and pepper. Add 1/2 of sliced onions and 1/2 cup of cheese. Layer on 1/2 of; bacon, parsley and chives. Sprinkle with Parmesan. Repeat layering, always using salt and pepper. Top casserole dish with remaining potatoes and whipping cream and dot potatoes with remaining butter.  Cover with foil and bake for one hour. After one hour, remove foil, sprinkle with remaining cheddar and Parmesan cheese and bake for an additional 40 minutes without covering. When tender place under broiler for a couple of minutes to get browned, but be careful and watch or they will burn.

Lemon Asparagus

2 lbs. asparagus
olive oil
salt and fresh ground black pepper
1 lemon juiced
lemon zest

Wash and trim asparagus. In a large bowl, add asparagus, drizzle with olive oil, season with salt and pepper, add juice of lemon and zest. Gently toss, place on baking sheet and bake 350 for about 10 minutes.

Julia's Blackberry Spinach Salad with Mom's Blackberry Vinaigrette - when we were kids growing up in Anacortes my mom, our neighbor, my sister Kristin and I would always go pick wild blackberries. They grew abundantly all over. My mom would make jam, pies, cobblers, freeze some, make this fabulous vinaigrette (although at the time she did not use Balsamic vinegar, she used just plain white vinegar) and she did not use a shallot, but red onion. We would have blackberry vinaigrette on salads and it was so good!!

5 cups fresh torn spinach, about 1 pound
2 cups fresh blackberries
1/2 red onion, thinly julienned
1/2 cup whole pecans, lightly
2/3 cup goat cheese, crumbled
Vinaigrette
1 cup fresh blackberries, washed
2 tsp. fresh lemon juice
3 tsp. balsamic vinegar
1 small shallot, chopped
4 tsp. honey
salt and pepper, to taste
1/4 to 1/2 cup canola oil

Wash spinach and remove stems, place in salad spinner and remove water. Place spinach in beautiful serving bowl, lightly pour over some dressing and gently toss. Add blackberries, red onion, pecans and cheese. Serve extra dressing on side.  Vinaigrette: In a blender puree the blackberries with the lemon juice. Pour mixture through a fine strainer to remove seeds. Pour blackberry juice back into blender and add vinegar, shallots, honey and process until smooth. While running add oil to emulsify. Taste and season with salt and pepper.

Easy Raspberry Sorbet

3 tsp. unflavored gelatin
1 cup water
2 (10 oz) package frozen raspberries with syrup (thaw partially)
3/4 cups Chambord (Raspberry liqueur)
4 Tbl. fresh lemon juice

In a saucepan, combine gelatin and water. Let stand one minute. Stir over medium heat until gelatin dissolves; set aside. In blender place raspberries and process until smooth. Add Chambord, lemon juice and gelatin, process again. Pour sorbet into pan, cover and freeze until almost firm about 5 hours, stirring occasionally. Next spoon partially frozen sorbet into large bowl, beat on medium speed until smooth and fluffy but not thawed. Transfer to covered container and freeze until firm about 6 hours.

Luscious Lime Cheesecake

Crust
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
zest of 1 lime
Filling
3 (8 oz) packages cream cheese
3/4 cup sugar
1 cup sour cream
2 Tbl. all purpose flour
3 eggs, lightly beaten
2/3 cup fresh lime juice (key limes if you can find them)
1 tsp. pure vanilla extract

In a bowl, combine crust ingredients, stir together. Press into bottom and up sides of 10-inch springform pan. Place in 325 degree oven for about 10 minutes. Remove to wire rack to cool. Take heavy duty foil, double it and wrap around cheesecake pan. Get a larger roasting pan ready and place foil wrapped cheesecake pan inside.  In large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs one at a time on low until combined. Stir in lime juice and vanilla. Pour cream cheese mixture into crust. Place in oven and carefully pour about 1 to 2 -inches of boiling hot water into roasting pan about, careful not to get any into foil or cheesecake pan. Bake at 325 for abut 1 1/2 hours or until center is just almost set. Carefully remove from oven and place on cooling rack. Let rest about 1/2 hour and remove cheesecake pan with foil to cooling rack. Gently peel back foil and remove from cheesecake pan. Let cool about 1 hour on cooling rack and then place in refrigerator overnight. Remove springform from cheesecake and place on serving plate. Garnish with fresh whipped cream which you have whipped in a little powdered sugar and lime juice. Add fresh lime slices to plate for presentation.

Fun recipe for Coconut Easter Eggs - kids will love making these.

3 oz. cream cheese, softened
1/2 tsp. pure vanilla extract
3 cups powdered sugar
1 cup shredded coconut
1/8 tsp. salt
1/3 cup chopped salted nuts like macadamias
1/2 tsp. coconut extract
1 lb. white chocolate candy coating
Sprinkles or other decorations (optional)

Place the cream cheese and vanilla in the bowl of a large electric mixer. Mix them on medium speed until the cream cheese is smooth and entirely soft. Stop the mixer, add 2 cups of powdered sugar, and mix on low speed until the powdered sugar is incorporated. Stop the mixer and add the remaining powdered sugar and mix just until combined. Scrape down the sides and bottom of the bowl and add the coconut, salt, coconut extract, and nuts (if using). Turn the mixer to low and mix until the candy is well-mixed. Check the texture of the candy you want it to be firm enough to easily be shaped into an egg, but not too dry and stiff. If necessary, add more powdered sugar or cream cheese to get the right texture. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an oblong egg shape. Place it on a baking sheet lined with foil and repeat with remaining candy until you have approximately three dozen eggs. Put the eggs in the refrigerator to stay firm while you melt the white chocolate candy coating.  Place the chocolate in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Once the coating is melted, dip the eggs in the white chocolate coating and replace them on the foil-covered sheet. While the chocolate is still wet, decorate with sprinkles or other decorations of your choice. The eggs can also be sprinkled with coconut or left plain. Refrigerate for 30 minutes to set the coating. Coconut Easter Eggs can be stored in the refrigerator in an airtight container for up to a week. They are best served at room temperature.

Bon Appetit

"Nothing is too difficult for You."

Jeremiah 32:17

Desserts of Decadence

For some people, the best part of any meal is the dessert. From rich decadent chocolate creations to luscious lemon cheesecake and triple apple cinnamon pie a' la mode, desserts come in many forms and appeal to many different appetites. Ending your meal with the right dessert can depend on both the season and the type of meal itself. Heavy meals should be capped off with light desserts like sorbet or mousse; while lighter meals allow for sheer indulgence in divinely rich desserts such as chocolate ganache cake or rich southern brandy pecan pie. Most of all, desserts should just be delicious, never mediocre and definitely beautiful to look at.


Did you know - in 1381 the first recipe for Tartys in Applis, or apple pie was printed
1400-Gingerbread was made by soaking bread crumbs in honey and spices
1600-Pralines were created by a table officer of French nobility
1700-Eclairs with a cream center and chocolate topping evolved slowly over several hundred years
1740-Cupcake recipes were commonly recorded by this time
1800s-Lemon meringue pie wasn't invented until the 19th century but meringue and lemon custards were common before then. It seems the "sweet tooth" has been around for awhile.


Nobility in the Elizabethan times loved their sugar and sweets so much they were addicted to it. Sugar was considered a luxury item, so the rich tried to use it as much as possible. Queen Elizabeth liked sugary sweets so much that her teeth turned black. This was turned into a fashion, so all ladies blackened their teeth and whitened their faces, following the example of their Queen. I know this is one trend that will never come back into fashion.
I hope you enjoy all the recipes I've listed below. And remember, as adults you can eat dessert first!

Cream Puff Wreath – Love this and it’s beautiful for the holidays or any special occasion. I have been making this for years.

1 cup butter
2 cups boiling water
2 cups all purpose flour (sifted)
1/2 tsp. salt
8 eggs
1/2 gallon french vanilla ice cream
1/4 cup brandy
1/2 cup chopped candied fruit
2 (10 oz) packages frozen red raspberries, thawed
2 Tbl. cornstarch
1 (10 oz) jar currant jelly
Fresh mint leaves
Fresh raspberries

Preheat oven to 450. Melt butter in boiling water, add flour and salt all at once. Stir vigorously over medium heat and cook and stir until mixture forms a ball that does not separate. Remove from heat, cool slightly. Add eggs, one at a time, beating after each addition until smooth. Drop by heaping teaspoonfuls 1 1/2 inches apart on a greased cookie sheet. Bake for 15 minutes. Then lower oven temp to 325 and bake for additional 25 minutes. Remove from oven. Cool on rack.

Slice tops from puffs. Stir brandy and candied fruit into softened ice cream. Fill cooled puffs with mixture and replace tops. Cover puffs and freeze immediately until needed. Crush raspberries and combine with cornstarch. Add current jelly and cook and stir until bubbly. Cool 1 minute more. Strain through sieve and cool. About 15 minutes before serving, remove ice cream puffs from freezer. Arrange on large platter to form a wreath. Spoon some raspberry sauce over. Garnish with fresh mint leaves and fresh raspberries (if desired) pass additional sauce.  Note: This was one of those recipes I’ve had for many, many years and it always get glowing remarks when it’s served.

White Chocolate and Lime Cheesecake – Delicious!!

6 white chocolate squares
6 oz. soft lady fingers
2 packages cream cheese, softened
1 cup sugar
¼ cup fresh lime juice
1 envelope unflavored gelatin
2 tsp. lime zest
1 cup whipping cream, whipped
strawberries
lime slices

Melt chocolate over double boiler, when melted cool slightly. Halve the lady fingers lengthwise. Line the bottom and side of an 8 ½ spring form pan with lady fingers. Beat the cream cheese on low speed until smooth. Blend in sugar and a small amount of melted chocolate; mix well then incorporate rest of chocolate. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime zest into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.

Red Velvet Cake – a true Southern favorite that I really enjoy

Cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 Tbl. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

Frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. pure vanilla extract
3 cups powdered sugar
1 1/2 cups chopped pecans

Cake: Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 3 greased and floured 8" round cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely before frosting.
 
Frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set frosting, if you like.

Baked Alaska - When I was in high school I was obsessed with making Baked Alaska’s. My parents and sister finally got tired of them. Sometimes I would use a cake recipe or sometimes I would use brownies as the base. No matter what you use, Baked Alaska is fantastic.

Filling:
2 pints ice cream, slightly softened

Cake:
1 tsp. butter, softened
1⁄2 cup cake flour
Pinch salt
3 eggs, separated
1/2 cup sugar
1/2 tsp. grated lemon zest
1 Tbl. fresh lemon juice

Meringue:
4 egg whites
2 pinches cream of tartar
1/2 cup sugar

For the filling: Line a 7"-diameter bowl with a 15" piece of plastic wrap, allowing excess to hang over rim of bowl. Pack ice cream into bowl, smoothing out top, and freeze until solid, at least 4 hours.

For the cake: Preheat oven to 325 degrees. Butter an 8" round cake pan with half the butter. Line pan with an 8" disk of parchment paper, butter paper with remaining butter, and set aside. Sift together flour and salt into a small bowl and set aside. Put egg yolks into a mixing bowl and beat with an electric mixer on medium-high speed until pale yellow, about 1 minute. Gradually add sugar while continuing to beat; beat until fluffy, about 1 minute. Stir in lemon zest and juice and set aside. Put egg whites into another mixing bowl and beat with clean beaters on medium-high speed until stiff but not dry peaks form, about 2 minutes. Fold whites into yolk mixture with a rubber spatula. Fold in flour mixture in two batches, taking care not to deflate batter. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, 20–25 minutes. Set aside to cool completely, then invert onto a rack, peel off and discard parchment, and set cake aside.

For the meringue: Preheat oven to 450 degrees. Put egg whites and cream of tartar into a mixing bowl and beat with an electric mixer on medium speed until soft peaks form, about 1 minute. Increase speed to high and gradually add sugar, beating until thick, shiny, stiff but not dry peaks form, about 2 minutes.

Assembly: Put cake onto a parchment-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Carefully transfer to a cake plate and serve immediately.

Genoise - light sponge cake which can be filled with fresh blackberries, raspberries or strawberries and frosted with buttercream

6 large eggs
1 cup sugar
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. pure vanilla extract
6 Tbl. butter, melted and cooled
simple syrup - see below
buttercream - see below
Fresh raspberries

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In large bowl mix eggs and sugar. Place egg mixture over a large pan with water over medium heat. Stirring occasionally heat until mixture is lukewarm and sugar has dissolved. Remove from heat.

With mixer at high speed, beat egg mixture until thick and lemon-colored and form ribbon when beaters are lifted. In small bowl mix flour and salt. In two additions sift flour mixture over egg mixture and fold in until just blended; fold in vanilla and melted butter.

Divide batter evenly among prepared pans. Bake 15 to 20 minutes or until cake is golden. With knife loosen layers from sides of pans and immediately invert onto wire rack to cool.

Simple Syrup
1/4 cup sugar
1/4 cup water
2 Tbl. brandy or flavored liqueur

In saucepan heat sugar and water over high heat, stirring occasionally, until sugar dissolves. remove from heat and stir in brandy.

Buttercream
2/3 cup milk
4 large egg yolks
3/4 cup sugar
1 cup unsalted butter, softened
2 tsp. pure vanilla extract

In saucepan heat milk to boiling over medium heat. In another bowl, whisk eggs yolks with sugar until blended. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan; cook over medium heat, stirring constantly just until thickened slightly and coats back of wooden spoon well. Do not boil! Remove pan from heat and strain custard through sieve into clean large bowl. Cool to room temperature. With mixture at medium speed, beat softened butter into custard 1 Tbl. at a time beating until completely smooth after each addition. If mixture begins to appear oily, refrigerate 20 minutes. Beat in vanilla.

Place 1 layer on plate and brush with simple syrup and spread with 1/2 of buttercream. Repeat layering and finally frost sides and top of cake with remaining buttercream. Place fresh raspberries over the top in pretty arrangement.

Raspberry Charlotte - Simply heavenly

Cake:
1 Tbl. butter
4 eggs, separated
1/2 cup sugar
7 Tbl. cake flour
1 1⁄4 tsp. pure vanilla extract

Filling:
9 cups fresh or frozen raspberries
3⁄4 cup sugar
1 package unflavored gelatin
1⁄4 cup pear brandy
2 cups heavy cream

Sauce:
3 Tbl. superfine sugar
2 Tbl. fresh lemon juice
2 Tbl. pear brandy

Cake: Preheat oven to 400 degrees. Butter a 9" springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture taking care not to deflate whites. Pour into pan and bake until brown, 25–30 minutes. Set aside to cool.

Filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in 1/4 cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1–2 minutes. Remove from heat, add pear brandy, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.

Sauce: Combine reserved berry purée, sugar, lemon juice, and pear brandy in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.

Banana Cake with Brown Butter Frosting

3 mashed ripe bananas
3 large eggs
1½ cup sugar
½ cup shortening
1 tsp. pure vanilla extract
1 cup sour milk (1 cup whole milk + 2 tsp white vinegar, let stand 5 minutes)
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup walnuts, chopped and lightly toasted

Sift flour, salt, soda, and baking powder and set aside. Mix bananas, eggs, sugar, shortening and vanilla with hand mixer for about 1 minute. Add sour milk and blend. Slowly add flour mixture. Stir in walnuts. Once it is all combined pour into 9x13 pan and place in oven and bake for 35-40 minutes. Bundt pan takes 45 minutes.

Browned Butter Cream Cheese Frosting
½ cup browned butter
1 (8 oz) package of cream cheese
1 cup powdered sugar
1 tsp. pure vanilla extract
1 Tbl. whole milk

In a saute pan add butter and cook until lightly browned, do not let burn or you will need to start over then let butter cool. Once butter is cooled mix with cream cheese, vanilla and milk. Add powdered sugar to thicken.

Hummingbird Cake (Kentucky Derby recipe) We have always wanted to go the the Kentucky Derby, I think I just want to go to wear a spectacular hat. This is a very good recipe

3 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground cinnamon
3 eggs, well beaten
1 1/4 cups salad oil
1 1/2 tsp. pure vanilla extract
1 (8 oz.) can crushed pineapple, drained
3/4 cup chopped pecans
1/4 cup chopped black walnuts
2 cups chopped banana

Frosting2 packages cream cheese (8 oz/each) softened
1 cup butter, room temp.
2 boxes powdered sugar (16 oz/each)
2 tsp. pure vanilla extract
1 cup chopped pecans

Preheat oven to 350. Sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and salad oil. Stir until dry ingredients are moistened. Do not beat with a mixer. Stir in vanilla, pineapple and both nuts. Finally add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely.

Frosting: Combine softened cream cheese and butter. Cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy, stir in vanilla. Frost the tops of all 3 layers and then frost sides. Carefully draw a circle on the top layer with a toothpick and fill in the circle with the chopped pecans.

Loganberry Cake

1 ¾ cup all purpose flour
1 tsp. baking soda
3/4 tsp. salt
3 Tbl. Loganberry Liqueur or Raspberry Liqueur
1 stick unsalted butter, room temperature
1 ¾ cups sugar
4 (1 oz.) squares unsweetened chocolate, melted and cooled
4 eggs, room temperature
¾ cup milk

Filling4 ½ (1 oz) squares semisweet chocolate, coarsely chopped
1 (1 oz.) square unsweetened chocolate, coarsely chopped
1 cup plus 3 Tbl. heavy whipping cream
3 Tbl. seedless raspberry jam
1 Tbl. loganberry liqueur or raspberry liqueur

Preheat oven to 300. Butter a 13 x 9 baking pan. Dust with flour and shake out excess. For the cake; sift together the flour, baking soda and salt. Put the liqueur into a 1-cup glass measuring cup and add enough water to equal ½ cup. In the large bowl of electric mixer, beat butter and sugar until fluffy. Gradually pour in the melted chocolate beating until blended, scraping down sides. Add the eggs one at a time, beating well. Add the flour in 3 additions alternating with milk and diluted liqueur, beating after each addition until smooth. Spread batter into prepared pan.

Bake for 50 minutes or until pick inserted in center comes out clean. Let cake cool on rack for 10 minutes. Run a knife around edge of pan to loosen the cake, place rack over cake and invert onto rack. Let cake cool completely.

Filling:
In top of double boiler over simmering water, melt the semisweet chocolate, unsweetened chocolate and 3 Tbl. of cream, stirring frequently until smooth. Pour the chocolate into a bowl and let cool to room temperature, stirring often.

Stir the jam to soften it, then gradually stir in the cooled chocolate mixture. In a chilled bowl of mixer at high, bet the remaining 1 cup of cream to soft peaks. Add the liqueur and beat until stiff peaks form. Stir a few spoonfuls of whipped cream into the chocolate mixture, then fold in the remaining cream.

To assemble; with a long serrated knife, cut the cake in half horizontally. Place the bottom layer on a serving plate and spread with filling. Top with remaining cake and refrigerate until ready to serve. Cut cake into small squares and dust with powdered sugar.

Rhubarb Pound Cake - Rhubarb is one of my all time favorites

Rhubarb:
2 cups rhubarb, cut into 1/4-inch pieces
1/4 cup sugar

Batter:
1 3/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
12 Tbl. unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 1/2 tsp. pure vanilla extract

For Rhubarb: In a small saucepan, combine rhubarb and sugar. Cover and cook over very low heat until rhubarb is tender. Stir occasionally to prevent burning. Drain, discarding liquid. Let cool to room temperature.

For Cake Batter: Preheat oven to 350 degrees. Generously butter a 9x5-inch loaf pan. Sift flour, salt and baking powder together. Beat butter until creamy. Add sugar and beat until light and fluffy. Whisk eggs and vanilla together and add to butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold in rhubarb. Pour batter into prepared pan. Smooth with a spatula. Bake until cake is browned and a tester comes out clean, about 1 hour and 10 minutes. Turn out cake and let cool right side up on a wire rack.


Bon Appetit

“Pride goes before destruction”.
Proverbs 16:18