Friday, December 6, 2019

Blood Orange and Rosemary Screwdriver - Weekend Recipe


This one is not a mocktail.  It is a cocktail and I just really like it - so I am sharing it.  I make a fake gin with blood oranges, so whenever I make that mock drink ingredient, I buy enough Blood oranges to enjoy this as my after-dinner cocktail. This recipe is large enough for you to share with your special someone!



Blood Orange Rosemary Screwdriver

4 ounces chilled vodka

12 ounces blood orange juice

3 sprigs rosemary

glasses and a cocktail shaker



Fill two highball glasses (a tall glass at least 8 ounces in size) with ice cubes



In a cocktail shaker, combine ice with vodka, orange juice and one sprig of rosemary.  Shake vigorously for at least 30 to 45 seconds and strain into ice filled glasses.  Add an orange wedge and a fresh sprig of rosemary to each glass. Serve immediately.

Wednesday, December 4, 2019

Milk and Oatmeal Bath Tea - Bath blend of the month


It is that time of year where wind, dry heat and other aspects of the season change begin to effect the skin.  So I thought a quick and easy bath tub tea might be the way to go.  This tea uses milk to sooth and soften skin along with  oatmeal to soothe dryness and itchiness. With this recipe you fill cloth bags or coffee filters  and then allow the bag to steep in the bath water before you slide in to enjoy your bath.

If you want some extra herb properties in this bath tea, choose to add 1 Tablespoon of any of these herbs to each bag.


Lavender – is balancing will calm or rejuvenate depending on your need 
Lemon Balm – an infusion strained into the bath make for happy thoughts

Roman Chamomile – is calming and relaxing

Bergamot - stimulates

Rosemary – lightly astringent; stimulates rejuvenates and promotes elimination of waste

Sage – purifying, restores skin tone

Rose – deeply healing

Geranium – deeply healing



Milk & Oatmeal Bath Tea 

1 ½ cups regular oats, not quick

1 cup powdered milk


Blend the ingredients together in a plastic bowl, then fill the muslin bags.  Add 1 Tablespoon of herbs (if desired) to each bag shaking to combine.  This recipe will make up to 8 bags.



To Use: Place filled bag under the tap while bath is filling, then slide into the water.  Use the bag as a scrubby to get even more herbal energy!



Tuesday, December 3, 2019

Making a cocktail or root beer with Anise and Licorice December recipe theme

The theme for December is Celebration!

I want to celebrate making fun decorations, handmade gifts, and celebrating with friends.  The recipe theme this month is Mocktails, so I will share several fun drinks you can enjoy without worrying about driving.

I chose this as the first Mocktail, because the ingredients are so perfectly seasonal.  Star anise, licorice root and vanilla bean are combined to create the perfect root beer in this Anise Licorice Root Beer recipe. To make a root beer from this simple syrup recipe you need to carbonate the syrup.  You accomplish that one of three ways.  Add the syrup to seltzer water, use the syrup in your “soda stream” or allow it to naturally carbonate by adding yeast to the syrup.  Depending on your skill level, you can try one or all three of these methods.

But first you need to create the simple syrup. This recipe is excerpted from Homemade Soda (Storey Publishing, 2011) by Andrew Schloss.

Anise Licorice Root Beer 

Star anise, the dried star-shaped fruit of an Asian evergreen, is pungent with the aroma of licorice and hints of clove and cinnamon. Together, star anise and licorice root create a flavor so full-bodied and powerful that just a few ounces will flavor a whole barrel of root beer. According to Andrew Schloss “In this aromatic soda I have amended the licorice-anise partnership with vanilla bean for its floral top notes, clove for depth, and brown sugar for mellowness.

Anise Licorice Syrup
Enough for 1 gallon brewed root beer 

4 1/2 cups water 
4 ounces dried licorice root, chopped
4 star anise
3 cloves
1 vanilla bean, cut into three pieces 
4 cups dark brown sugar 


Combine the water, licorice, star anise, cloves, and vanilla bean in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Gradually add the brown sugar to the simmering syrup, stirring until the sugar dissolves. Let simmer for 2 minutes, stirring occasionally. Then remove from the heat, let cool, and strain.  This syrup will keep in the refrigerator for up to 2 months. 

TO MIX WITH SELTZER (1 serving) 

1/2 cup anise licorice syrup 
1 1/2 cups seltzer 

Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve. 

TO CARBONATE WITH A SIPHON (Soda Stream) (3 servings) 

3 cups water 
1 cup anise licorice syrup 

Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve. 

TO BREW ROOTBEER (1 gallon) 

3 quarts lukewarm (80–90 degrees) water 
1 batch anise licorice syrup
1/8 teaspoon champagne yeast (Saccharomyces bayanus

Combine the water and syrup in a large container. Test the temperature; the mixture should be at a warm room temperature, from 75 to 80 degrees. (If it is too hot, let it sit until it cools a bit. If it is too cold, warm it over low heat.) Add the yeast and stir until it is completely dissolved. 

Pour the mixture into sanitized plastic bottles using a sanitized kitchen funnel, leaving 1 1/4 inches of air space at the top of each bottle. Seal the bottles. Store for 2 to 4 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. 

Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid over carbonation. 

Anise Syrup Cocktail - Black Licorice  

Prepare the anise licorice syrup as described, then carbonate as desired. 

Add 1 ounce (2 tablespoons) Pernod, Sambuca, or other anise-flavored liqueur to 8 ounces (1 cup) Anise Licorice Root Beer (Carbonated Anise Licorice Syrup) and serve over ice. 
RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)
November 2019 - Pies (PieNov)
December 2019 - Mocktails (MockDec)

Tuesday, November 26, 2019

Apple Bacon Dinner Pie - recipe theme pie



I figure by this time of the month, you are sick of fruit pie, so I thought a dinner pie might be a nice change.  This one uses apple, which is perfect for November, but also includes blue cheese and bacon.  You know what they say, everything is better with bacon.  The herbs are a savory mix that enhances and supports apple and bacon flavors.


Apple Bacon Dinner Pie

6 slices bacon

1 (8 1/2-ounce) package corn muffin mix

2/3 cup all-purpose flour

1 teaspoon paprika
1 teaspoon savory
1 teaspoon marjoram

1 egg, lightly beaten

1/4 cup 2 % reduced-fat milk

2 large Granny Smith apples, cored and thinly sliced

1/3 cup crumbled blue cheese



Directions

Preheat oven to 400F. Lightly grease 2 baking sheets.



Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels. Reserve drippings, and coarsely crumble bacon when cool enough to handle.


Combine muffin mix, flour, paprika, egg and milk; stir well to form a dough. Divide into 4 portions, and put 2 portions on each of the prepared pans. Press into 7-inch circles with your fingers.



Top each dough circle with a layer of apple slices, leaving a 1-inch border. Fold edges roughly around outer edges of apple slices. Brush apples and crust with bacon drippings. Bake 10 minutes. Top with blue cheese and crumbled bacon. Bake 7 minutes longer or until edges are golden brown. Cut into halves and serve warm. Serves 8.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.


The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)
December 2019 - Mocktails

Sunday, November 24, 2019

Cheese and Potato Slab Pie - recipe theme


This recipe is great for breakfast or dinner and the crust can be made ahead, up to 2 days.




Cheese and Potato Slab Pie

For the Crust:

3 1/2 cups all-purpose flour, plus more for dusting

1 tablespoon sugar

1 teaspoon fine salt

3 sticks unsalted butter, cubed (keep cold in the freezer)

1 tablespoon white or apple cider vinegar

For the Filling:

4 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Kosher salt

4 large red-skinned potatoes (1 1/2 pounds), unpeeled

2 gala apples, unpeeled

2 sprigs fresh thyme, leaves stripped

Freshly ground black pepper

3 tablespoons breadcrumbs

5 ounces mortadella or ham, thinly sliced

10 ounces white cheddar cheese, shredded

Heavy cream, for brushing



Directions

Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.



Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.



Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.



Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.



Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.



Courtesy of Food Network Magazine

Wednesday, November 20, 2019

Sugar-free Pecan Pie - Monthly recipe theme

The good news for me this month is that Pies are something I have posted previously and some of them are really good.

There was the awesome Pumpkin Pie Squares I posted in November 2018.

A Squash Gallette (which is a pie made with puff pastry or crepes) was posted on October 2018

I also posted a no meat Mincemeat in 2012.

So enjoy any of those Pies to make up for the ones I missed at the beginning of the month.  And for today, here is a sugar-free Pecan Pie.




Sugar Free Pecan Pie

1/3 cup of water

2/3 cup of granular fructose

2 packages of sugar free vanilla pudding - not instant

3/4 cup evaporated skim milk

2 large eggs

½ Tbls cinnamon (or BYP Cinnful Dessert Blend)

1 pie shell, 9-inch

1/4 cup of chopped pecans

1/2 cup of Grape Nuts cereal (Yes, they still make Grape Nuts, you can find it at Walmart!)



Directions:

Preheat the oven to 350 degrees.



Combine the water and fructose, and simmer over low heat for 5 minutes. Let the mixture cool.



Mix the dry pudding into the fructose mixture. Then add skim milk and eggs, stir until well blended. Pour the mixture into the pie shell.  Sprinkle the top with the Grape Nuts and pecans. Bake for 30 minutes.







RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)
November 2019 - Pies (PieNov)
December 2019 - Mocktails

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