"First a howling blizzard woke us, then the rain came down to soak us, and now before the eye can focus.....Crocus." - Lilja Rogers
When I was growing up, my mom, as with all mother's back then had to cook with the seasons, you couldn't just run to the grocery or speciality grocery store and purchase items like we can today, especially where I was from, Anacortes, WA. Of course, if you lived in a large city you could find almost everything you wanted. My parents would occasionally make a run to Seattle because my mom loved shopping the Pike Place Market in Seattle, my dad not so much! I also enjoyed eating at my friend Katie's home because her mom, Mrs. Hildebrand (Mary Jane) was a good cook too, but more of a gourmet cook or what I thought of back then as a "fancy cook." Back in my youth we didn't refer to our friends parents by their first names only as Mr. or Mrs........ as that was respectful. When I became an adult it was still hard for me to call my friends parents by their first names. In the south and I know when we lived in TX it's still that way.
As I've said before my mother was a fantastic and creative cook, and desserts were her speciality. My mom could make the most gorgeous from scratch birthday cakes and always decorate the cakes beautifully. She would use coconut, fresh fruit, jelly beans during Easter, fresh edible flowers (I think she was way ahead of her time on that one). My favorite dessert of my mom's was homemade angel food cake sliced horizontally, then partially hollowed out and filled with freshly whipped cream, a little lemon curd and fresh strawberries or raspberries. Then mom would frost the outside of the cake with lots of freshly whipped cream and garnish with whole berries. It really was a pretty and delicious cake. When my friend Katie would come to dinner she enjoyed this cake too. It's nice that after all these years Katie and I are still good friends and keep in contact. Katie has a fantastic laugh that could make the most unhappiest of people smile! Love her.
As I've said before my mother was a fantastic and creative cook, and desserts were her speciality. My mom could make the most gorgeous from scratch birthday cakes and always decorate the cakes beautifully. She would use coconut, fresh fruit, jelly beans during Easter, fresh edible flowers (I think she was way ahead of her time on that one). My favorite dessert of my mom's was homemade angel food cake sliced horizontally, then partially hollowed out and filled with freshly whipped cream, a little lemon curd and fresh strawberries or raspberries. Then mom would frost the outside of the cake with lots of freshly whipped cream and garnish with whole berries. It really was a pretty and delicious cake. When my friend Katie would come to dinner she enjoyed this cake too. It's nice that after all these years Katie and I are still good friends and keep in contact. Katie has a fantastic laugh that could make the most unhappiest of people smile! Love her.
I hope you enjoy the springtime recipes listed below and enjoy some springtime on a plate.
Grapefruit Sangria - I am a big fan of Sangria and this one is very refreshing
1 750 ml bottle Riesling
1 750 ml bottle champagne
1 cup fresh ruby red grapefruit juice
1/2 cup simple syrup (1 cup sugar and 1 cup water combined)
1/2 cup club soda
1 ruby red grapefruit, peeled and white pith removed, sliced into segments
1 1/2 cups fresh strawberries, hulled and sliced
1 cup fresh raspberries
In a saucepan add sugar and water, bring to boil reduce heat; simmer 3 minutes or until sugar has completely dissolved. Cool completely. For sangria; place fruit into a large pitcher then combine remaining ingredients and pour over fruit. Refrigerate before serving. Place ice into glasses and pour in Sangria, garnish with fruit.
Roulade - great appetizer - a friend, Barbara from S. CA gave me this recipe
1 (8 oz) package cream cheese
2/3 cup Blue cheese, softened (I like Maytag)
1 cup baby spinach leaves
1/2 cup fresh parsley
1/4 cup fresh basil leaves
1 clove garlic
3 Tbl. olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts, finely chopped
1/4 cup sun-dried tomatoes in oil, finely chopped
Baguette slices lightly toasted or crackers
In bowl of electric mixer beat cream cheese and blue cheese until smooth. Line a baking sheet with parchment paper and spread cheese mixture into a 11 x 8-inch rectangle. Cover with plastic wrap and chill 1 hour. In a food processor add spinach, parsley, basil, garlic and oil processing until smooth. Stir in Parmesan, chopped walnuts and sun-dried tomatoes. Spread this mixture over the cheese rectangle. Using parchment paper roll up and wrap in parchment paper, sealing the ends. Chill for 2 hours. Remove paper and place onto serving platter, with baguette slices and crackers around it. You can garnish with some extra basil or parsley leaves.
"The day the Lord created hope was probably the same day he created Spring."
Bern Williams
Homemade Mayonnaise - simply delicious and I love to make it. Everything just tastes better with homemade mayo; deviled eggs, chicken salad, potato salad, sweet onion sandwiches, and on and on.
2 egg yolks, organic ones please
1 tsp. white wine vinegar
1 tsp. fresh lemon juice
salt and freshly ground black pepper
1/4 tsp. onion powder
1/2 tsp. Dijon
1/4 tsp. Tabasco
pinch of sugar
1 cup canola oil
In bowl of electric mixer beat yolks, vinegar, lemon juice, salt, pepper, onion powder, Dijon, Tabasco and sugar until combined. With mixer running add oil very slowly in a steady stream beating until thickened and smooth. Refrigerate covered up to 3 days, but I guarantee you won't have any leftovers.
Fresh Artichoke Frittata - love this for breakfast, dinner or dining on the patio served with grilled fish and a salad
1 lb. baby artichokes, trimmed
8 eggs
1/2 cup feta cheese or cheese of your choice
1 leek, sliced in half lengthwise, rinsed in cold water and sliced
2 Tbl. whipping cream
salt and freshly ground black pepper
2 garlic cloves, finely minced
2 Tbl. fresh dill, chopped
3 Tbl. fresh parsley, chopped, plus extra for garnish
3 Tbl. freshly grated Parmesan cheese
In a pot of boiling salted water, steam artichokes for about 15 minutes. Drain and refresh in cold water and slice into quarters. In a bowl, beat eggs with cream, add cheese and season with salt and pepper. In a 10-inch heavy non-stick skillet add the artichokes and cook stirring for about 8 minutes. Add leeks and garlic and cook for a few minutes. Stir in the dill and parsley and season with salt and pepper. Pour in the egg mixture and shake the pan tilting it slightly while lifting up edges of frittata with spatula so eggs run underneath. Turn heat to low and cover, cooking for about 10 minutes and shaking pan every one in a while. Occasionally remove lid and loosen the bottom of frittata. Heat the broiler and remove pan from burner. Place the frittata under broiler for just a minute or so and keep careful eye on it so it doesn't burn. Remove from broiler and sprinkle on Parmesan cheese and garnish with a little parsley. Slice into pieces and serve. For breakfast; serve with bacon or sausage, fresh juice and biscuits. For lunch; serve with a salad. For dinner; serve with a salad and grilled fish. I love it cold right from the refrigerator.
Hot Cross Buns - one of my favorite Springtime delights, especially for Easter
2 (1/4 oz) envelopes active dry yeast
1/2 cup warm water (110 degrees)
1 cup whole milk (110 degrees)
1/2 cup butter, soft
1/2 cup sugar
1/2 tsp. salt
3 eggs
1 1/2 tsp. pure vanilla extract
5 cups all purpose flour
1 1/2 tsp. cinnamon
2 tsp. fresh lemon zest
1 1/2 cups dark raisins or currants
Glaze
Powdered sugar, sifted
milk
fresh lemon juice
In a bowl of electric mixer add yeast and water; letting stand 5 minutes. Add the warm milk, butter, sugar, salt, eggs, lemon zest and vanilla, beating until blended. Combine the flour and cinnamon and gradually add to the yeast mixture beating on medium for about 2 minutes. Stir in raisins. Place dough into a well greased bowl, turning dough to grease the top. Cover and let rise in a warm place free of drafts until it dough has doubled in bulk. Punch dough down, cover and let rise in warm place free of drafts for 30 minutes. Preheat oven to 350 degrees. Turn dough out onto well floured work surface and roll into 1/2-inch thickness. Cut dough with a 2-inch round cutter. Place on lightly greased baking sheet, cover and let rise in warm place free of drafts for 45 minutes or until doubled in bulk. Bake uncovered for about 20 to 25 minutes or until lightly golden brown. For glaze; in a bowl add some sifted powdered sugar, a little lemon juice and touch of milk, whisk to combine for a thick glaze. If too thick, add more milk to thin out. Cool the rolls and pipe on a X with the glaze over each roll.
"The naked earth is warm with Spring, and with green grass and bursting trees leans to the sun's kiss glorying, and quivers in the sunny breeze." - Julian Grenfell
2 cups red radishes, medium slice
1/2 tsp. sugar
1/2 tsp. salt
freshly ground black pepper
1 tsp. toasted sesame oil
1 tsp. black sesame seeds, toasted
2 scallions, thinly sliced on diagonal including green part
In a bowl, add radishes, sugar and salt and cover with plastic wrap. Refrigerate for 1 hour. Drain radishes and return to bowl tossing with sesame oil, seeds and scallions. Serve.
Springtime Pesto Dip
1 lb. fresh asparagus, tough ends removed
1 small ripe Haas avocado, peeled and seeded
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts, lightly toasted
1/2 cup olive oil
2 garlic cloves
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Blanch asparagus in boiling salted water for about 4 minutes or until tender, drain well and place into water bath to chill, drain well again and rough chop. In a food processor add asparagus, and process for a minute then add remaining ingredients and process until smooth, scraping down sides. Taste and adjust seasonings. To serve; place into a bowl and serve with vegetables, toasted baguette slices, crackers, etc. You can also use this as a pesto for cooked pasta.
"Spring makes its own statement, so loud and clear that the gardener seems to be only one of the instruments, to the composer." - Geoffrey B. Charlesworth
Radish and Cream Cheese Tea Sandwiches - great for a party or you can make them in larger sizes. Love these. The first time I ate something similar was at a deli in Seattle in the late 70's and I loved them.
1 cup red radishes, trimmed
6 oz. cream cheese, soft
2 tsp. fresh lemon juice
3 Tbl. fresh parsley, finely chopped
1 fresh scallion, finely chopped including green part
1 Tbl. capers, rinsed, drained and finely chopped
10 black olives, drained and finely chopped
salt and freshly ground black pepper
sprouts
Baguette slices, lightly toasted
or petite bagels or whole grain bread cut into circles with cookie cutter and lightly toasted
Place radishes into a food processor and pulse to finely chop, or if you are like me just use your knife and chop finely. In a bowl, using a hand held mixer beat cream cheese and lemon juice to smooth texture. Scrap beaters and fold in radishes, scallions, parsley, capers, black olives and salt and pepper. Spread onto bread slices and garnish with a little bit of sprouts. Don't like sprouts, garnish with sprigs of fresh chives.
Fresh Grapefruit Salad
2 ruby red grapefruit segmented, peeled and white part removed
1 English cucumber, halved lengthwise and sliced on diagonal
1 red onion, halved and thinly sliced (use only half)
1/2 cup pitted Kalamata olives, drained and sliced in half
1 cup feta cheese, crumbled (not too small of crumbles)
salt and freshly ground black pepper
3 cups Romaine lettuce, shredded
Vinaigrette
1/2 cup freshly squeezed grapefruit juice
1 Tbl. fresh lemon juice
1 tsp. white wine vinegar
1 Tbl. honey
salt and freshly ground black pepper
1/4 cup canola oil
Into a bowl, add grapefruit segments, cucumber, onion, olives, salt, pepper, lettuce and feta cheese. For dressing; Whisk all ingredients together, taste and adjust seasonings. Pour some of the dressing over salad and toss with tongs to combine. Place the salad onto a serving platter.
Kohlrabi and Watercress Salad - I personally think kohlrabi is very underused. The kohlrabi is a strange looking little vegetable that comes in colors of green or purple. The first time I ever tried kohlrabi my parents neighbors Ed and Francis grew them in their garden and brought some over when Jerry and I were at my parents for the weekend. It's been said that the kohlrabi is the ugliest vegetable you've ever loved. It's what happens when broccoli and cabbage get married and it looks like a cross between an octopus and a space capsule. Buy or grow some and enjoy!
4 cups watercress, washed in cold water, drained well and trimmed
1 large green kohlrabi, peeled and cut into matchstick
1 gala apple, cut into matchstick
1 large carrot, peeled and cut into matchstick
2 scallions, thinly sliced on diagonal including green part
1 cup Greek yogurt
1 garlic clove, finely minced
1 jalapeno, seeded and finely minced
2 tsp. ground cumin
juice and zest of 1 lemon
3 Tbl. fresh cilantro, rough chopped
salt and freshly ground black pepper
Cornbread and jalapeno croutons, homemade of course (optional)
In a bowl add watercress, kohlrabi, apple, carrot, jalapeno and scallions. In another bowl whisk together the yogurt, garlic, cumin, cilantro, lemon juice, zest, salt and pepper; pour over salad and toss to coat. Either serve in pretty bowl or serving platter and garnish with croutons.
"And Spring arose on the garden fair, like the Spirit of Love everywhere; and each flower and herb on earth's dark breast rose from the dreams of it's wintry rest."
- Percy Bysshe Shelley
1 (16 oz.) package of bow tie pasta (or pasta of your choice)
Olive oil
1 lb. boneless, skinless chicken breasts, cut into pieces
1 shallot, finely minced
1 garlic clove, finely minced
1 lb. fresh asparagus, cut into 2-inch pieces (woody ends removed)
1 large red bell pepper, seeded and thinly sliced
2 Tbl. fresh lemon juice
zest of one lemon
1/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus extra for garnish (I like to use a vegetable peeler and peel off some larger pieces for garnish)
1/2 cup heavy whipping cream
1 Tbl. fresh dill, chopped
Fresh chives, left whole for garnish
salt and freshly ground black pepper
In a pot of boiling salted water, add pasta and cook al dente, drain well place back into pan and drizzle with olive oil, toss. In a large saute pan, add good drizzle of olive oil and a pat of butter. Rinse chicken under cold water and pat dry with paper towels. Season with salt and pepper. Add chicken to pan and cook until nicely browned. Remove from pan to a plate. Add shallot and garlic to pan cooking a couple of minutes. Deglaze with wine, add asparagus, and bell pepper, cooking about 3 minutes covered. Remove cover and add lemon juice, zest, and cream, bring to a boil and reduce heat for 3 minutes. Stir in Parmesan and add back cooked chicken and pasta. Taste and adjust seasonings, sprinkle in dill and stir. Pour mixture onto serving platter and sprinkle with extra Parmesan. Lay fresh chives over each other on pasta (artfully) and serve with fresh pear tomato and julienned red onion salad tossed with a vinaigrette and some hot french bread.
Sweet Honey Roasted Whole Carrots
2 lbs. carrots with tops (or not)
2 tsp. olive oil
3 Tbl. butter
salt and freshly ground black pepper
1 shallot, finely chopped
2 Tbl. honey
1 Tbl. water
1/2 tsp. fresh thyme, chopped
3 Tbl. fresh parsley, rough chopped
Place a Dutch oven into a 500 degree oven to get hot. Cut the tops of the carrots leaving about 1-inch of green. Add carrots, olive oil, 1 Tbl. butter, salt and pepper tossing to coat. Roast about 10 minutes. In a saucepan, add 2 Tbl. butter and shallot and cook about 1 minute. Stir in honey, thyme and water and bring to a boil cooking until syrupy. Drizzle syrup over carrots and toss to coat. Bake 7 more minutes and remove to serving platter, sprinkle with parsley.
Chicken Wraps with Fresh Grapefruit - I personally love grapefruit, what a refreshing fruit to eat
3 cups cooked chicken breast, chopped
Havarti cheese slices
1 (8 oz.) cream cheese, softened
1 cup fresh ruby red grapefruit, peeled and white part removed, segments diced
Large flour tortilla wraps, soft fresh ones (use flavored ones if you desire)
1/2 cup mayonnaise
1/4 cup red onion, diced
3 scallions, thinly sliced including green part
3 celery stalks, diced including those delicious frilly fronds on top of celery
red lettuce leaves
salt and freshly ground black pepper
In a bowl combine chicken, grapefruit, mayonnaise, onions, celery, salt and pepper mixing to combine. Place tortillas onto work surface and smear some cream cheese onto each tortilla. Add lettuce leaves, Havarti cheese and place chicken mixture onto each tortilla. Fold in ends and roll like a burrito. Slice in half on diagonal and arrange on plates or serving platter.
New Potatoes and Peas - love these
2 lbs. small new potatoes, washed in cold water and left whole
2 1/2 cups fresh peas
6 Tbl. butter
3 Tbl. all purpose flour
1 1/2 cups whole milk
1/2 cup whipping cream
salt and freshly ground black pepper
fresh chives, snipped
fresh parsley, chopped
In a pot of boiling salted (well salted) water, add potatoes and cook until tender, add peas and just heat through, drain well. In a large saute pan, add butter, melt and whisk in flour stirring constantly for about 1 minute. Add the milk and stir to thicken, then add whipping cream, season with salt and pepper. Add potatoes and peas to sauce, stir in some chives and parsley. Place mixture into serving bowl and sprinkle with extra parsley and chives.
Springtime Risotto
2 1/2 cups Arborio rice
1 shallot, finely chopped
1 large leek, sliced in half lengthwise, rinsed well in cold water then sliced into pieces
4 cups chicken stock, good quality
1/2 cup white wine
3 boneless, skinless chicken breasts, cut into thin slices
salt and freshly ground black pepper
2 Tbl. butter
1/2 cup freshly grated Parmesan cheese
1 Tbl. fresh lemon zest
1/4 cup fresh parsley, chopped, plus extra for garnish
2 zucchini, sliced in half lengthwise then sliced on diagonal (not too thin)
1 1/2 cups frozen thawed or fresh peas
1 or 2 scallions, sliced thinly on diagonal including green part, garnish
In a saucepan, add chicken stock and bring to a simmer. Season chicken with salt and pepper. In a large deep sided saute pan, drizzle with some olive oil and add chicken cooking until lightly browned. Remove from pan and set aside covered with foil. In the pan add drizzle of olive oil and a little butter, add shallot, leek, and zucchini, sauteing for a few minutes until tender. Remove vegetables and keep warm covered with foil. Add some butter to pan with drizzle of olive oil. Saute rice on medium high for about a minute. Reduce heat to medium and add wine, season with salt and pepper. Stir until wine is almost absorbed, the add 1 large ladle of stock at a time and cook stirring until liquid is almost absorbed. Continue doing this procedure with stock until you have used up stock and rice is just tender. Stir in butter, lemon zest, peas, parsley, cooked chicken, cooked vegetables, and Parmesan cheese. Taste and adjust seasonings. Place mixture onto serving platter and garnish with scallions and extra parsley.
"God is in control of the seasons and the weather. Springtime and its rain
come at God's bidding.....all of nature is under his control."
Scallion Pie - great for breakfast with some crisp bacon or sausage, great for lunch or dinner - love this. My mother loved her scallions and would make scallion and mayonnaise sandwiches on her homemade bread for lunch, yummy! My mother's idea of snacking was she always filled a big bowl full of cold water and some ice then she would add cleaned celery sticks, carrot sticks, thick slices of red and green peppers, whole scallions and radishes and that is what she always told us to snack on. To this day, I always keep a bowl in the refrigerator, makes me happy and healthy.
10 scallions, trim ends and discard, keep green ends
4 eggs, lightly beaten
1 cup whole milk
3/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. baking powder
2 Tbl. butter
1/2 heaping cup Swiss cheese, grated
Tabasco
Preheat oven to 400 degrees. Heat a 10-inch cast iron skillet in oven. Chop half of the scallions including green part. Cut the other scallions into 3-inch pieces. In a bowl whisk eggs, Tabasco and milk. Sift flour, salt, and baking powder, stir in pepper. Gradually add flour mixture to egg mixture whisking well to combine and it's a smooth batter. Stir in chopped scallions and let stand 5 minutes. Carefully with hot pads, remove skillet from oven, add butter and let butter melt. Place skillet over medium high heat and pour in batter. Add Swiss cheese and the scallions you sliced into 3-inch pieces over top of batter and cook about 1 minute until edges begin to set. With hot pads place skillet on top rack in oven and bake for about 25 minutes or until lightly golden brown and puffy. Carefully remove from oven and serve. This is great with a fresh fruit salad and glass of champagne for brunch. Also some fresh hot biscuits with butter would be delicious. Note; if you desire, you can add cooked chopped bacon or ham to this skillet.
Springtime Beet Salad
5 medium to large beets
2 oranges, peel removed with white part and segmented
1 small ruby red grapefruit, peel removed with white part and segmented
6 cups mixed greens
1/2 cup pecans, lightly toasted and rough chopped
1 cup goat cheese, crumbled
Vinaigrette
3/4 cup fresh orange juice
1 tsp. honey
1 tsp. Dijon
1 Tbl. shallots, finely minced
2 Tbl. white wine vinegar
salt and freshly ground black pepper
1/4 cup olive oil
Croutons, homemade are best
1/4 cup fresh parsley, rough chopped
Preheat oven to 400 degrees. Wash beets and place on foil lined baking sheet (whole) sprayed with cooking spray, season with some salt and pepper. Bake for about 1 hour or until tender. Cool enough to handle and cut off roots, stems and peel skins, cut into wedges. In a saucepan, bring orange juice and honey to a boil, reduce to simmer and cook until reduced. Pour into a bowl and let cool slightly. Add shallots, vinegar, Dijon, salt and pepper and whisk to combine. Whisk in oil, taste and adjust flavorings if needed. Arrange greens on a large serving platter, top with cooked beets, orange segments, grapefruit segments, nuts, and cheese, Whisk dressing again and pour over top of salad. Top with croutons and parsley.
"Spring shows what God can do with a drab and dirty world." - Virgil A. Kraft
Asparagus Souffle - great for brunch, dinner, lunch, as a side with grilled fish or meat
1 1/2 1b. asparagus, tough ends trimmed and spears cut into 1-inch pieces
3 egg yolks, lightly beaten
5 egg whites
4 Tbl. butter
1 shallot, finely minced
1 garlic clove, minced
1/2 cup dry bread crumbs, finely ground
3 Tbl. all purpose flour
1 1/4 cups whole milk
1/4 tsp. dry mustard
1/4 tsp. ground cumin
1 tsp. fresh thyme, chopped
salt and freshly ground black pepper
1/3 cup Gruyere cheese, grated
Preheat oven to 400 degrees. In a pot of boiling salted water add asparagus and cook for about 3 minutes. Drain well and refresh in cold water, set aside. In a saucepan, add 1 Tbl. butter, drizzle of olive oil and saute shallots, garlic and thyme, cooking until shallots are softened. Place cooked asparagus into a blender with shallot mixture and puree. Butter 6 (8 oz.) ramekins and coat well with bread crumbs, reserving leftover crumbs. In a saucepan, heat 3 Tbl. butter and whisk in flour stirring for about 1 minute to remove flour taste. Whisk in milk and season with salt, pepper, cumin, and mustard. Lower heat to low and cook for about 15 minutes, stirring occasionally. Remove from heat and stir in cheese. Add the pureed asparagus mixture to the sauce, taste and adjust seasonings. Stir in egg yolks until well combined. In a bowl of electric mixer add egg whites and beat until almost stiff peaks. Do not over mix. With a rubber spatula fold in one quarter of egg white mixture into asparagus mixture then fold in the remaining egg white.
Fill the ramekins with the mixture and place leftover sprinkles of bread crumbs on top. Place ramekins into a large baking pan and fill boiling water in baking pan so it just comes halfway up sides of ramekins. Please, don't get any water into the ramekins. Bake for about 10 minutes on 400 degrees then reduce heat to 350 and bake about 15 minutes more until lightly golden brown and puffed up. Carefully remove to cooling rack begin careful not to get any water into ramekins.
"The year's at the spring and day's at the morn; morning's at seven; the hillside's dew-pearled; the lark's on the wing; the snails on the thorn; God's in His heaven....All's right with the world." - Robert Browning
2 garlic cloves
5 cups baby arugula
1/2 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup lightly toasted pine nuts, plus extra for garnish
3 tsp. fresh lemon juice
zest of one lemon
salt and freshly ground black pepper
16 oz. fresh cheese tortellini
1 cup pear tomatoes, sliced in half
1 red bell pepper, seeded and chopped
1/2 cup black olives, pitted and sliced
1 can artichoke quarters, drained
1/2 red onion, julienned thinly
In a large pot of boiling salted water add pasta and cook until it floats, drain well, refresh in some cold water, drain well and place into a large bowl drizzling with a touch of olive oil, toss. In a food processor or blender add garlic and process, add arugula, cheese, oil, pine nuts, lemon juice, and zest. Pulse until smooth texture, taste and season with salt and pepper. Pour the pesto into the bowl with pasta, and gently stir to combine. Stir in tomatoes, red peppers, olives, artichokes and red onion. Refrigerate covered for about 1 hour. Pour onto serving platter sprinkle with extra pine nuts.
Pulled Pork, Brie and Peach Sandwich - my daughter and son-in-law were just in the Keys in Florida and had a sandwich like this or at least this is how she explained it to me. It sounded so good I had to give it a try. I couldn't find any fresh peaches so I substituted some thawed frozen, that I sliced very thinly. My daughter said the pulled pork was well seasoned, but there was no sauce on it and that is just how I made it.
Slices of thick multi grain bread
Brie, sliced into thin pieces
Peach preserves (good quality, I like sweetened with fruit juice version)
Mayonnaise
Dijon mustard
Fresh peaches, pitted, peeled and thinly sliced (as I said I used frozen)
Pulled pork (I didn't pile it on too high)
Butter, softened
In a bowl, mix some mayonnaise with a small amount of peach preserves and a little Dijon. On both sides of bread pieces, spread on some peach mayonnaise. On each side of bread add thin slices of brie, and top one side with a few peach slices, add pulled pork to side with peaches and place on top piece of bread, Butter each side of bread with some softened butter and place into a fry pan to grill. Brown each side on medium heat for about 4 minutes or until nicely browned and cheese starts to melt. Flip over carefully and brown other side. Note: I also think some caramelized red onions would work well on these sandwiches or freshly roasted sliced turkey to replace the pulled pork.
"No matter how long the winter, spring is sure to follow." - Proverb
My Mom's Cherry Pie (simple, easy and delicious)
2 homemade pie crusts (one for lattice crust)
2 lbs. Bing cherries, pitted and halved
1/2 cup sugar
2 Tbl. cornstarch
2 Tbl. fresh lemon juice
1 egg yolk, beaten with 1 Tbl. cold water (egg wash)
extra sugar for dusting on top
Preheat oven to 400 degrees. Place your homemade pie crust into a pie plate. In a large bowl, combine cherries, sugar, cornstarch and lemon juice; tossing until cherries are coated. Pour into pie crust. On a lightly floured work surface roll second disk of dough into a 14-inch round. Cut into eight (1 1/2 -inch) wide strips. Weave the strips over filling to form a lattice. Using a sharp knife trim strips so they hang over rim by 1-inch. Tuck strips under rim of bottom crust and press to seal, crimp edges. With a pastry brush lightly brush with egg wash and sprinkle with sugar. Place pie on baking sheet and bake about 60 minutes. If crust is becoming too browned, tent with foil. Transfer to cooling rack and cool to room temp. Serve with vanilla ice cream or freshly whipped cream.
Easy Breezy Lemon Goodness
1 cup heavy whipping cream
4 oz. cream cheese, soft
1 tsp. pure vanilla extract
juice and zest of one fresh lemon
1/4 cup powdered sugar, sifted
Garnish, fresh berries of your choice
In bowl of electric mixer beat whipping cream until just stiff peaks form. Place into a clean bowl. Next beat the cream cheese, and sugar together until combined, beat in vanilla, lemon juice and zest. Fold the whipped cream into the cream cheese mixture. Spoon into a pretty serving bowl and garnish with fresh berries (I like raspberries) and a homemade shortbread cookie.
"It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but if just fairly makes your heart aches,
you want it so!" - Mark Twain
Strawberry Pound Cake - pound cake is one of my favorites and this one is very pretty and pink
1 (8 oz.) package cream cheese, soft
1 1/2 cups butter, soft
3 cups sugar
6 eggs
3 cups all purpose flour
1 tsp. lemon extract
1/2 tsp. pure vanilla extract
1/2 cup strawberry jam or raspberry, blackberry or peach - use a good quality jam (I've used them all and like the versions sweetened with fruit juice)
Preheat oven to 350 degrees. In bowl of electric mixer add butter and beat until creamy. Add sugar, little at a time and beat until light and fluffy. Add cream cheese, beating until creamy. Add eggs, one at a time beating to incorporate. Add flour and beat on low to combine, scraping bowl as needed. Stir in lemon and vanilla extracts. Into a greased and floured 10-inch tube pan add about 1/3 of batter. Dollop some of the jam over the batter and swirl with a dinner knife or wooden skewer. Repeat with batter and jam, then top with remaining batter. Bake for about 1 hour or until wooden pick inserted in center comes out clean. Cool on rack about 15 minutes before removing from pan. Cool completely once removed. Serve with freshly whipped cream or strawberry ice cream or sorbet. Garnish with fresh berries and mint leaves. Or you can make a delicate colored pink glaze and drizzle over cake.
Pretty in Pink.... Strawberries
Large strawberries with stems
White chocolate (good quality, yes it does make all the difference)
Red food coloring
Pretty pink sparkly sprinkles
Rinse the berries in cold water and place on clean kitchen towel. Gently pat dry and make sure no moisture is left on berries. In a double boiler add white chocolate and stir until smooth and melted. Place the sparkly sprinkles onto a plate. Dip the berries into the chocolate holding the stems and lightly roll the end of berries in the sparkles. Place onto a baking sheet lined with wax or parchment paper. When hardened place berries onto beautiful crystal platter or bowl. Garnish with fresh mint and serve. These are so pretty for a garden party luncheon, mother's day, a tea, or a little girls birthday party.
"I love spring anywhere, but if I could choose I would always greet it in a garden."
- Ruth Stout
My Mom Dorothy's Spring Rhubarb Bars - I would make more than one pan of these
1/2 lb. fresh rhubarb, cut into 2-inch pieces
1 Tbl. brown sugar
1 cup all purpose flour
1/2 tsp.baking powder
1/4 tsp. salt
1 stick butter, soft
2 eggs
1/2 tsp. pure vanilla extract
1 cup powdered sugar, sifted
Streusel
6 Tbl. butter, melted
1 cup all purpose flour
1/2 cup light brown sugar
1/4 tsp. salt
1/2 cup slivered almonds, chopped
Preheat oven to 350 degrees. Butter and lightly flour an 8-inch baking pan. Streusel; in a bowl mix together with your fingers the butter, brown sugar, salt and flour to form large crumbs. Bars; in a bowl, combine rhubarb, brown sugar and 1/4 cup flour. In another bowl whisk 3/4 cup flour, baking powder and salt. In a large bowl of electric mixer beat butter and powdered sugar until light and fluffy; beat in eggs one at a time. Beat in vanilla and flour mixture. Spread batter into prepared pan. Sprinkle on rhubarb and top with streusel. Bake for about 45 minutes. Remove to cooling rack to cool then cut into bars. Sprinkle with extra powdered sugar that you have sifted over the bars.
Macerated Strawberries - a great dessert when you don't want anything too filling
2 lbs. strawberries, hulled and sliced (not too thin)
1/4 cup honey
2 Tbl. fresh lime juice
1 tsp. fresh lime zest
freshly whipped cream
Place the berries into a large bowl. In a saucepan add honey, lime juice and zest, bringing to a boil. Cool slightly and pour over berries stirring to coat. Let stand about 30 minutes. Whip heavy cream with some powdered sugar and lime zest. To serve; in a bowl place some vanilla ice cream (homemade is best) top with berries and add a nice dollop of whipped cream.
Mom's Springtime Macaroon Nests with Eggs (these are great for Easter) My mom would also do this with an angel food cake, but tint some coconut light green, frost cake with whipped cream and the green coconut sprinkle over cake. Then she would use the cracked egg halves and dye them a pastel color placing on cake and filling with mini jelly beans. She would pile up a little of the tinted green coconut and place under the eggs to resemble grass. You really had to see it, the cake always had our family and friends oohing and awing over it. My mom made the local Anacortes American newspaper a few times with her recipes.
3 egg whites
1/2 cup sugar
1/2 tsp. pure vanilla extract
1/4 tsp. salt
1 (14 oz.) package sweetened shredded coconut
1/2 cup white chocolate chips (good quality)
pastel jelly beans (like the ones you see at Easter)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a bowl of electric mixer beat egg whites until soft peaks form, add sugar, vanilla and salt and beat until glossy and sugar is dissolved. Fold in coconut, stirring well to combine. With an ice cream scoop drop batter into mounds 1-inch apart on baking sheet. Bake for 12 minutes, then slightly flatten the center of each nest using a spoon. Bake another 12 minutes or until lightly golden brown. Remove to cooling rack and let cool completely. In a double boiler melt white chocolate and spoon some into center of each nest. Top with 3 or 4 jelly beans and place onto pretty serving platter.
Bon Appetit
"Ask rain from the Lord in the season of the spring rain, from the Lord who makes the storm clouds, and he will give them showers of rain, to everyone the vegetation in the field." - Zechariah 10:1
"For everything there is a season, and a time for every matter under heaven; a time to be born, and a time to die; a time to plant, and a time to pluck up what is planted; a time to kill, and a time to heal; a time to break down, and a time to build up; a time to weep, and time to laugh; a time to mourn, and time to dance; a time to cast away stones, and time to gather stones together; a time to embrace and a time to refrain from embracing." - Ecclesiastes 3:1-8
"For behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land." - Song of Solomon 2:11 -12
"This is what God the Lord says - the Creator of the heavens, who stretches them out, who spreads out the earth with all that springs from it, who gives breath to its people, and life to those who walk on it." - Isaiah 42:5
