Chocolate comes from cocoa which is a tree ... that makes
it a plant which means ... chocolate is
Salad!

Thursday, February 26, 2015

GREEN BEAN BUNDLES

I have made Green Bean Bundles for a number of gatherings and it is always a crowd pleaser.   It is also the perfect dish for entertaining since it is easy to prepare ahead and baked just before serving.

Ready for baking.
GREEN BEAN BUNDLES.   Source: The Pastry Queen Christmas, by Rebecca Rather 
* 1-1/2 pounds green beans 
* 1 stick butter 
* 1/2 teaspoon dry mustard 
* 1 teaspoon packed brown sugar 
* 1 clove garlic, minced 
* 1/4 teaspoon kosher salt 
* 8 ounces bacon 
     Blanch green beans in salted water for about 3-4 minutes until beans are slightly pliable. Drain and run under cold water to stop cooking. Dry and place in shallow ovenproof casserole dish. Melt butter and stir in dry mustard, brown sugar, garlic and salt, and pour over the beans. Cover and refrigerate for at least 4 hours or overnight. 
     Make a bundle of 8 or so beans and wrap a half slice of bacon around each bundle, securing with a toothpick. Arrange back in the same dish, and bake, uncovered in preheated 375º oven for 45 minutes or until bacon is cooked and the beans look wrinkled. Serve warm or at room temperature.


The bundles were placed in an 9" x 12" glass baking dish.  I would advise baking these in a larger dish so that they aren't quite so crowded.  That may result in the bacon cooking a bit more completely.  

Saturday, December 27, 2014

A GREETING FOR THE NEW YEAR.


HAVE A BEAUTIFUL NEW YEAR MY DEAR FRIENDS.

Monday, December 8, 2014

SWEDISH TEABALLS...RUSSIAN TEA CAKES...MEXICAN WEDDING CAKES

Swedish Teaballs... Russian Tea Cakes... Mexican Wedding Cakes.  What do these all have in common?  Everything!  I wonder if there is any other food item that is claimed by so many different countries.   Also, why are they called "cakes" when they are actually "cookies"?   

A few friends came over the other night to bake Christmas cookies, and we each brought a recipe to make.  One person had a recipe for "Swedish Teaballs" that we thought sounded (and the picture looked) just like Russian Tea Cookies.  The only difference was that they were made with cake flour rather than all-purpose flour, and they baked in a 275º oven for an hour,  rather than a  400º oven for 10 minutes.  We were curious to see how those two factors would impact the cookie.  The short answer is... not much.  They turned out somewhat lighter and crisper, but also dryer.  In the final analysis, the added expense of cake flour, and the long cook time, did not result in a better cookie.  

Now is the time of the year to make these delicious cookies.  Here is the best recipe I have for Russian Tea Cakes (donated last year by friend, Diane).  I'm going to change the recipe, though, to call them "Russian Tea Cookies."  When you make them, you may decide to select your ethnicity and rename the cookie... perhaps "Italian Tea Cookies"?

RUSSIAN TEA COOKIES
*  1 cup butter at room temperature
*  1/2 cup sifted powdered sugar
*  1 teaspoon vanilla
*  2-1/4 cups all-purpose flour
*  1/4 teaspoon salt
*  1 cup finely chopped pecans
In a mixing bowl beat butter for about two minutes until creamy.  Beat in the sugar and salt for about three minutes, until creamy.  Beat in vanilla, then slowly beat in flour until blended.  Stir in chopped pecans.

Preheat oven to 400º.   Roll dough into 1" balls, dusting hands with flour if necessary.  Place about 1" apart on ungreased baking sheets.  Bake about 10 to 12 minutes, or until set and bottoms are lightly tanned.  After removing from the oven and allowing to slightly cool, roll the cookies in powdered sugar.  For a holiday look you can add colored sugar.  Very pretty!

Here is a photo of the cookies we made.  

Top:  Buried Cherry Chocolate Cookies.   Right:  Italian Almond Cookies - the 2014 winner of the Star Tribune Holiday Cookie Contest.  Bottom:  Cookie Cut-outs.  Left:  Swedish Teacakes.  Far Upper Left Corner:  Gingerbread Cut-outs.

Monday, December 1, 2014

ORGANIZING YOUR RECIPES

I have rather an extensive filing system to manage all of my recipes.  I'd be happy to tell you all about it... but more people than not use the following system:


I can't help laughing out loud (LOL!!!) every time I read this.  It was in this Sunday's comic section of the Star Tribune.  Thanks to "Rhymes with Orange" by Hilary B. Price.

Thursday, November 27, 2014

THANKSGIVING GREETING ON A POSTCARD

My sincere wishes that you have a warm, happy and healthy Thanksgiving.  Today, as everyday, find and appreciate the wonderful things in your life.


Tuesday, November 25, 2014

COMETS - NOW AND PAST

We have been fortunate in our lifetimes to witness the amazing feat of the Rosetta Mission.  On November 12, after ten years and a 6.4 billion mile journey, a washing machine-sized probe called “Philae” landed on a moving comet.  This is a first in many ways, but most obviously is the fact that this is the first time humans have soft-landed a probe on a comet.

Comets have been observed by humans since millennia, and their significance or meaning has been debated throughout times.  In 1910, Halley’s Comet passed particularly close to the Earth.  In fact, for six hours on May 19, Earth’s orbit carried it through the end of the comet’s 24-million-mile-long tail.  Yellow journalists of the day used this to spread fears of the end of the world.  In all events, this was a very “big deal” for the times.   As an aside, in 1909 Mark Twain said "I came in with Halley's Comet in 1835.  It is coming again next year, and I expect to go out with it."  Twain died on April 21, 1910, one day after Halley's comet appeared.

This postcard, postmarked in England on October 24, 1910, refers to the fact that the comet, in the form of a bird with a long tail, has finally arrived.  Notice the look of fear on the dog’s face. 


Halley's Comet most recently appeared in 1986, and it is expected to appear again in 2061 (about every 75 years).   It's interesting to think about what will be known about comets, and what will be known about the universe, by then!


Wednesday, November 12, 2014

HALLOWEEN PUMPKINS

Ray Villafane sculpts pumpkins.  Perhaps you've seen some of them as they arrive in your email box from friends.   Check out more of his carvings on his Facebook page.

Villafane is an American artist based in Arizona.   According to Wikipedia:  "In 2007 Villafane was contacted by High Noon Entertainment and asked to participate in the Food Network's Challenge Show for a segment called "Outrageous Pumpkins". He competed against three other professional pumpkin sculptors and won all three rounds to receive the grand prize.  The Food Network contacted Villafane again in 2009 to come back to the show and defend his title. He was also the grand prize winner for the "Outrageous Pumpkin Challenge II".  In 2011, he carved the world's biggest pumpkin to resemble zombies.  He also provided pumpkins for Heidi Klum's annual Halloween party in Sin City in 2011."

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