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

Monday, August 24, 2015

CUPCAKES?

Sorry that most of my posts these days are from the comic strips, but they're so funny!!!!

 

Thursday, July 23, 2015

Monday, July 6, 2015

DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS

We had friends over for their "birthday dinner" a week ago, and I am just now getting around to posting one of the things we had that evening.  I served these stuffed dates as a little finger food to stimulate our appetites.   They were very tasty!  And, as you can see from the recipe below, they were very easy to make.  I made the cheese mixture the day before and finished them off about two hours before our guests arrived.  Needless to say, it was nice not having any last-minute preparation.


DATES STUFFED WITH ORANGE MASCARPONE AND ALMONDS.  Makes 12.
*  12 Medjoul Dates
*  2/3 cup mascarpone cheese
*  1 tablespoon fresh orange zest
*  1 teaspoon powdered sugar
*  1 tablespoon water
*  1/3 cup toasted slivered almonds
Slit date lengthwise on one side and remove pit.  Blend together the mascapone, zest, sugar and water.  Spoon or pipe the mixture into the center of each date.  Sprinkle with the almonds.


This would be a nice addition to a dessert/cheese platter.  

Tuesday, May 26, 2015

SHARON'S RHUBARB, ALMOND AND HONEY TART

We had a small potluck party at our house this past weekend and friend, Sharon, brought a fabulous rhubarb tart.  Since she was kind enough to send the recipe to me, I'm being kind and passing it along to you since it was really, really delicious and, as you can see, very easy to make.  ENJOY!!!

PER SHARON:
http://www.bojongourmet.com/2014/05/rustic-rhubarb-almond-and-honey-tart.html  - this is a gluten free recipe, I did not make it gluten free as you can see below. The web link has some beautiful photos and more info on technique.

Rustic Rhubarb, Almond, and Honey Tart

For the almond paste:
1 cup (3.25 ounces / 90 grams) sliced almonds (or whole or slivered almonds)
6 tablespoons (2.5 ounces / 75 grams) sugar
1/4 cup (1.5 ounces / 40 grams) all-purpose flour 
1/4 teaspoon fine sea salt
6 tablespoons (3 ounces / 85 grams) unsalted butter, softened
2 smallish eggs, plus 1 more for brushing the tart (or 1 1/2 large eggs, other half of egg reserved for brushing the tart)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In the body of a food processor, combine the almonds, sugar, rice flour and salt. Process until the almonds are finely ground. Add the softened butter, eggs, vanilla and almond extracts and process to a paste. If the paste is very runny, cover and chill for 20-30 minutes until firm.

Directions:

Using a sheet of parchment paper, roll out a single puff pastry to fit a large baking sheet. Wet the edges and fold about ½ inch all the way around to make a nice rectangular crust.

Spread the inside of the pastry with the almond paste

Arrange rhubarb on the almond paste. Lightly press them into the almond paste. Then sprinkle with 3 TBS of sugar.

Brush the edges of the pastry with the leftover beaten egg.

Bake  400º for 30 – 35 minutes.


Cool. Drizzle with about 4 TBS honey just before cutting and serving.

Monday, April 13, 2015

RHUBARB GRAHAM MUFFINS

My rhubarb plants are beginning the season with new growth, which means that in no time at all I'll have a fresh harvest of rhubarb.  The thing is, though, I still have rhubarb in the freezer from last year that needs to be used up!  With that in mind (and, of course, with my unlimited craving for sweets), I decided to make:




RHUBARB GRAHAM MUFFINS.  Makes 12.
*  1-1/4 cups finely crushed graham crackers (1 sleeve of crackers)
*  1 cup flour
*  1/2 cup packed brown sugar
*  1 teaspoon baking powder
*  1/2 teaspoon baking soda
*  1/4 teaspoon salt
*  1 egg, beaten
*  1/2 cup buttermilk (see note below)
*  1/3 cup canola oil
*  3/4 cup chopped rhubarb (okay to add frozen)
*  1/3 cup shredded sweetened coconut  
    Preheat oven to 375º.  Coat muffin cups with cooking spray or line with paper baking cups.
    Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda, and salt.  In a small bowl, stir together the egg, buttermilk, and oil.  Add to dry ingredients and stir until just moistened.  Fold in rhubarb and coconut.  Fill muffin cups two-thirds full.  Bake for 18 to 20 minutes, until golden.




As you can see, it would be hard to find a simpler recipe!  These turned out light, moist and delicious.  They also held up well in the refrigerator.

Note:  Buttermilk substitute = Put 1/2 tablespoon of white vinegar or lemon juice in a 1/2 cup measure.  Add milk to fill 1/2 cup.  Let stand for 5 minutes before using.

Source:  Rhubarb Renaissance by Kim Ode

Sunday, April 5, 2015

HAPPY EASTER - JOYEUSES PAQUES - VINTAGE POSTCARD

JOYEUSES PAQUES = HAPPY EASTER in French.   Enjoy this old postcard, sent in 1927.



I HOPE YOU ALL HAD A DELIGHTFUL DAY, AND THAT SOMEONE BROUGHT YOU A NICE BIG CHOCOLATE EASTER BUNNY!

Friday, March 27, 2015

MACY'S FLOWER SHOW 2015: ART IN BLOOM

We have snow on the ground and it's about 34º outside.  What better day could there be to drive Downtown Minneapolis to take in the beauty of the Macy's flower show?!?


The theme of the flower show is "Art in Bloom" with each installment representing a major movement in art history such as classical art or pop art.   This sculpture of David greets visitors as they enter the show.  Psychedelic colored lights, shining on the statue, created a fascinating introduction to the show.


Notice the changing lights.

Shown below is the Post-Impressionist Garden.

Notice in the very large installment below the flowers beneath the sheer fabric.  A number of paintings from the great Masters were projected onto the fabric.   This was the Renaissance Garden.


The piece below reminds me of the works of Joan Miro.

Below is shown the Abstract Garden.



The floral selection complements this "Piet Mondrian" piece, below, perfectly!  The gardens in the photo above and below are both part of the Modern Garden.


There were a number of installments that were reminiscent of Dale Chihuly's glass works.





Below is the Kinetic Garden.

The amaryllis in this photo appears to be floating.  In fact, there are mirrors which create interesting illusions.
Below is the Art Nouveau Garden.


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