Weekend Fare & A Giveaway!

It's hard to believe the end of the week is nearly here! I finally am getting back in to the cooking groove - just in time to leave. :) This week I made a salad with chicken and veggies, bbq chicken pizza, and today's featured recipe - chicken salad. Yes, it was chicken week. I cooked four chicken breasts on Monday and made them last for three meals. It worked well and everyone enjoyed the dinners!

A good chicken salad is wonderful and yet I have a hard time finding it. I vary mine with one exception - it always has some kind of fruit in it. The fruit is often grapes but I've also used craisins and various other things. My version today includes apples as well as grapes. I like the natural sweetness the fruit adds as well as the color! 

ALAINA'S FRUITED CHICKEN SALAD
Print This Recipe

1 1/2 - 2 chicken breasts, diced
1 apple, cored and finely diced
1/3 c. red or green grapes, quartered
2 stalks celery, finely diced
2 Tb. red onion, finely diced
1 Tb. lemon juice
1/3 c. mayonnaise (I often use half mayo and half plain yogurt)
1 tsp. dried dill OR 1 Tb. fresh dill
Salt & Pepper to taste

Combine all ingredients. Serve over spring greens or lettuce or as a sandwich filling. (We really liked this served over the greens with water crackers on the side). Serves about 4.

_____________________________ __________________________

Nothing like waiting until the end of the month for our giveaway! This beautiful cookbook is the Williams-Sonoma Seasonal Celebration Spring book by Joanne Weir. The pictures alone will inspire you to try recipes and experiment with spring produce! It offers recipes such as Fresh Pea Soup w/Lemon Creme Fraiche, Asparagus-Parmesan Cheese Puffs, Spicy Deviled Eggs, Spinach & Bacon Souffle, Lemon Cloud Tart, and many more.



TO ENTER:
- Leave a comment on this post telling us your favorite cookbook or spring recipe.
- Make sure we have a way to contact you!

For additional entries (just leave us a comment telling us which ones you have done!):
- Subscribe via the link to the right or with google reader.
- Add us to your blog roll.
- Join our facebook group - The Cooks Next Door.
- Facebook about this giveaway.
- Tweet about this giveaway.
- Blog about this giveaway.

There you go! You could earn as many as 7 entries. And if you already are in our group, subscribe etc, let us know and we will add in the extra entries!

I leave tomorrow so I will try to close the giveaway sometime next week but the winner will not be announced until after May 9.

New Arrival!

We are so excited and pleased to announce that Heather had her baby girl yesterday! Both she and baby girl are doing well! There will be a few more posts from her as she was so on top of it and had some pre-planned. Please join me in congratulating Heather and her family!

Off The Shelf: The Gluten-Free Almond Flour Cookbook

The Gluten-Free Almond Flour Cookbook by Elana Amsterdam is the latest book I've been raving about to my friends. Why am I so excited? Elana begins the book by showing the nutritional benefits of using almond flour (versus white wheat flour or rice flour): there is more than twice the protein in almond flour than the other flours and far more vitamins and minerals. Not to mention: it's also gluten-free!

Combined with her exclusive use of agave nectar as a sweetening agent, Elana's recipes produce food that is much lower on the glycemic index than normal cooking which is a boon for people who need to monitor their blood sugar or want to avoid going the route of diabetes.

So what does this 126-page book hold? Chapters on breakfast, breads and crackers, entrees, pies, pastries and crusts, cakes and cupcakes, cookies and bars, and toppings, syrups, and sauces. Some of the recipes featured include: Banana Blueberry Muffins, Orange Apricot Scones, Pancakes, Cinnamon Coffee Cake, Scrumptious Sandwich Bread, Olive-Rosemary Bread, Herb Crackers, Chicken Pot Pie, Herbed Turkey Loaf, Eggplant Parmesan, Savory Vegetable Quiche, Pecan Pie, Peach Blueberry Crisp, Strawberry Creme Tart, Pizza Crust, Chocolate Cake, Vanilla Raspberry Torte, Strawberry Shortcake, Chocolate Chip Cookies, Snickerdoodles, Lemon Bars, and Ginger Macadamia Brownies.

Now, before you get all excited and run out to the store to buy some almond flour, let me tell you the bad news: almond flour is expensive. Not having time to shop around for the Carrot Cake I chose to make, I spent $11.79 for one pound of Bob's Red Mill Almond Flour. I later found out I could have gotten it for $8 a pound at a different local healthfood store, and, if I'd ordered it online in bulk I could pay only $5/pound. However, it is worth taking the health benefits into consideration as well as spacing out your sweet consumption. (The best deal we've found on agave nectar is at Costco.)

Another word of advice from a friend: ideally you want fine almond flour, not grainy almond meal (such as my Bob's Red Mill turned out to be). However, despite my grainy textured almond flour the carrot cake still came out quite well. So, if grainy is all you have, try it anyway.

Oh, and if you want more inspiration from Elana, check out her food blog here.

And now, for the amazing, incredible, hard-to-believe-it's-gluten-free, carrot cake:



CLASSIC CARROT CAKE
(The Gluten-Free Almond Flour Cookbook)
Print these recipes

3 cups blanched almond flour
2 tsp. sea salt
1 tsp. baking soda
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1/4 c. grapeseed oil (I used canola)
1/2 cup agave nectar
5 large eggs
3 cups grated carrots
1 cup raisins (I like golden raisins)
1 cup walnuts, coarsely chopped (I used pecans)

Preheat the oven to 375F. Grease two 9-inch cake pans with oil, line with parchment paper, and dust with almond flour.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a medium bowl, whisk together the oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, raisins, and walnuts. Scoop the batter into the prepared cake pans.

Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 1 hour, then serve.

Note: I topped this cake with a low-sugar, cream-cheese/whipped cream icing (recipe follows). You could use your favorite cream-cheese icing recipe. Elana suggests using her Creamy Coconut Frosting which is also dairy free.

WHIPPED CREAM/CREAM CHEESE FROSTING
(Heather)

8 oz. cream cheese, softened
1 1/2 cups heavy whipping cream
1 cup confectioners' sugar
zest of 1 lime or 1 orange (your preference)

Beat the softened cream cheese until smooth. Add the cream, sugar and zest. Continue beating until icing is thickened. Add more sugar if desired.

My Kitchen View

This week I'm preparing for my mission trip to Kazakhstan! One of the things I'm looking forward to is enjoying the food. I would characterize myself as an adventurous eater - I will try nearly anything once. When we were in Kazakhstan bringing home our oldest sons, we spent a few meals just pointing to random things on the menu. We enjoyed it all! We also lived on meat pies for the last week we spent there. They were so good! I hope to have a chance to blog a bit about the food we eat.

As I may have mentioned, life has been a little crazy for my family lately and it made me think of some of the quick things I make and the kitchen shortcuts I take when we are so busy. A favorite quick dessert is espresso brownies - they start with a brownie mix and we love them!



ESPRESSO BROWNIES
(inspired by Giada DeLaurentiis)
Print This Recipe

1/3 c. oil
1/3 c. plus 2 Tb. strong brewed coffee or espresso, divided
2 lg. eggs 
1 (19.8-oz) box brownie mix
3/4 c. mini semisweet chocolate chips (plus more for garnish)
1 tsp. vanilla extract
1 1/2 c. powdered sugar
1 Tb. butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Pour brownie mix into a large bowl; add 1/3 cup of coffee, oil, and eggs in a large bowl and mix until combined. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, mix the powdered sugar, vanilla, and 2 Tb. espresso, and butter and whisk until smooth (I add a little more powdered sugar to thicken it). Spread the glaze over the brownies. Garnish with more chocolate chips. Refrigerate until the glaze is set. Makes 24.

Market Fresh: Radishes

Radishes are one of the fastest and earliest crops to harvest from the garden. I think that's why my mom always let us kids plant them when we were young. Our patience wouldn't be as tried by the radishes as it would be by the tomatoes or green beans.

I think we only ever planted the bright red variety of radish that is most commonly seen in the supermarkets. But, there are many varieties of radishes. Last year I planted "Easter Egg" and "White Icicle" (as seen above on this month's header). Most of us found the White Icicle radishes to be a bit too spicy for our liking, but we enjoyed the more milder Easter Eggs.

Usually, when our family enjoys radishes we eat them either as part of a veggie tray with dip, or alone with salt sprinkled on them, or sliced into a green salad. It was fun to find some recipes that used radishes in a different way. You might want to give one of these a try!



RADISHES WITH BUTTER AND SALT
(adapted from the Barefoot in Paris)
Print this recipe

2 bunches of radishes, tops intact
sea salt
good salted butter or herbed butter
1 French baguette, sliced diagonally, and lightly toasted

Herb Butter:
4 oz. (1 stick) butter, room temperature
1 1/2 tsp. minced green onions
1 1/2 tsp. minced fresh dill
1 1/2 tsp. minced fresh parsley
1/2 tsp. freshly squeezed lemon juice (or, try 1 tsp. lemon zest)
1/2 tsp. kosher salt
freshly ground black pepper

Combine the herb butter ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Thinly slice the radishes. Spread the herb butter on the toasted and cooled bread. Arrange the radishes on top of the buttered bread. Sprinkle with plenty of salt.

Serves 6-8.



This salad was delicious! We loved the taste of the sesame combined with the cucumber and radish.

RADISH AND CUCUMBER SALAD
(www.bbcgoodfood.com)
Print this recipe

1 cucumber, halved, peeled and thinly sliced
10 radishes, thinly sliced
1/2 red onion, finely chopped and soaked in lemon juice for 10 minutes
1/4 cup rice vinegar
1 1/2 Tbsp. olive oil
2 tsp. sesame oil
1 small red chilli, seeded and finely chopped (I left this out)
2 tsp. sesame seeds, toasted
salt & pepper

Put the cucumber, radish and onion (straining off any excess juice) in a bowl.

Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over. Toss well and leave to sit for 5 minutes. Sprinkle with sesame seeds to serve.

Serves 4-6.





I could not resist trying a recipe for cooked radishes. Although it was a completely foreign idea to me, I thought it was definitely a novel idea to keep in mind when you need something new and exciting to accompany a dinner. The taste seemed somewhere akin to a Brussel sprout, but a different texture.

GLAZED RADISHES
(Food Network)
Print this recipe

radishes
butter
salt
sugar

Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter (I used 2 Tbsp.) and a hearty pinch of salt and sugar. Bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.

Weekend Fare: Pulled Chicken Sandwiches

This recipe is delicious as well as quick and easy! I found the recipe in the November 2009 issue of Cooking Light. We enjoyed these sandwiches with oven fries. I really like the combination of flavors - it makes a smoky, sweet, slightly spicy, bbq.



BLACK PEPPER AND MOLASSES PULLED CHICKEN SANDWICHES
( adapted slightly from Cooking Light, November 2009)
Print This Recipe

3  Tb.  ketchup
1  Tb.  cider vinegar
1  Tb.  prepared mustard
1  Tb.  molasses
3/4  tsp.  chili powder
1/2  tsp.  ground cumin
1/4  tsp.  freshly ground black pepper
1/8  tsp.  ground ginger
12  oz.  skinless, boneless chicken thighs or breast, cut into 2-inch pieces
4  sandwich rolls, cut in half horizontally
12  dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 20-25 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Off The Shelf: Jamie At Home

Jamie at Home by Jamie Oliver is a perfect cookbook to peruse in the spring just as you may be planning your garden or beginning to haunt the farmer's markets for seasonal produce.

This book is designed around the seasons, giving an outline for what is available when, tips on how to grow the fruits and vegetables, and delicious and creative recipes to use the produce.

Here's what the contents of the book looks like:

SPRING: asparagus, eggs, lamb, rhubarb

SUMMER: barbecue, cabbage family, carrots and beets, climbing beans, zucchini, onions, peas and fava beans, pizza, potatoes, strawberries, summer salads, tomatoes

AUTUMN: chillies and peppers, feathered game, furred game, mushrooms, orchard fruit, pickles

WINTER: leeks, pastry, squash, winter salads, winter veg

As with all of Jamie's books, there are plenty of gorgeous pictures.

I tried Jamie's Creamy Asparagus Soup and it made a lovely lunch, complete with a salad and some homemade bread. We ate the leftovers the next day and agreed that the soup tasted even better after sitting overnight.



CREAMY ASPARAGUS SOUP
(adapted from Jamie at Home)
Print this recipe

1 3/4 pounds asparagus, woody ends removed
olive oil
2 medium white onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 leeks, trimmed and chopped
2 quarts good-quality chicken or vegetable stock
sea salt and freshly ground pepper

cream for serving (optional)

 Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good glug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a handheld immersion blender or in a standard blender. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

Note: I dribbled a little cream over the top before serving. If you like really creamy soup, you could stir in 1/2-1 cup of cream before dishing the soup out.

Counter Culture

I'm expecting a baby at any moment now. And, contrary to better judgment, I haven't put a bunch of meals in the freezer. So, I've been racking my brain for a list of easy-to-fix dinners that are also somewhat nutritious. Here's what I've come up with so far:

Beans and Rice
Spaghetti with ground beef and a jar of decent sauce
Taco salad
Cheese and Bean Buritos
Crustless quiche or a version of this Tortilla-Crust Quiche
Homemade pizza
Italian sausage with roasted peppers and onions mixed with pasta and cheese
Fajitas with roasted peppers and onions and sauteed chicken
Baked chicken with baked potatoes
Cottage cheese, baked potatoes, salad and fruit

I intend to have the ingredients for these recipes on hand so we won't be stuck at dinner time with nothing to eat!



I just came across this fun idea for a kid's snack on one of my favorite craft blogs. Essentially, you split the banana lengthwise, leaving just a little bit attached at the middle. Cut the inside into bite-sized pieces and sprinkle with lemon juice, brown sugar (or honey or agave nectar) and nuts (I used hazelnuts, Betz suggests walnuts). We added mini chocolate chips. Yum!

Market Fresh: Arugula

Arugula is a peppery leafy green. It's often put in the herb section. The tasty leaves are a wonderful addition to pasta or salad (I think this recipe looks awesome!). It is also known as rugola, rucola, roquette, garden rocket, Mediterranean rocket, salad rocket, Roman rocket, or Italian cress (http://www.ochef.com/151.htm).


This week, I made two different appetizers with arugula. We enjoyed both, though I can take or leave prosciutto - I don't care much for the texture. These were so quick to put together and so pretty!


ARUGULA & GOAT CHEESE TARTINE
(adapted from Ina Garten)
Print This Recipe

1 loaf country white bread, French bread, or Italian bread, sliced and toasted if desired (I did not) 
4 oz. goat cheese
4 oz. baby arugula
2 medium tomatoes, thinly sliced
Olive oil
Salt & Pepper

Lay out the bread slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, drizzle with a little olive oil and season with salt & pepper. Serve.



 PROSCIUTTO W/PEARS & ARUGULA
(adapted slightly from Rachael Ray)
Print This Recipe

1 bundle arugula leaves (about 1 c. or a little more)
1 ripe bosc pear
1 lemon
1 Tb. fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut each quarter in half again so you have 8 pieces. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces (I didn't bother as there were only five of us but I would for entertaining).

Weekend Fare: Mini Cheesecakes

I'm digging through my archives today because the truth is, we are still living in a hotel. The only opportunities I've really had to cook are at my parent's house. Hopefully we will be back home by the weekend. I'm anxious to begin cooking again - I've missed it!

This recipe is so simple and so delicious! I love them for showers or holidays or pitch-ins. You can easily modify this recipe by omiting the lemon zest and adding mini chocolate chips or by using lime or orange zest, or whatever else sounds good! They are wonderful and quick for unexpected company or weekend treats.


MINI CHEESECAKES
Print This Recipe

1 c. crushed vanilla wafers
2 (8 oz.) packages cream cheese, room temperature
3/4 c. white sugar
2 eggs
1 tsp. lemon zest
1 tsp. vanilla extract
Fresh fruit - strawberries, kiwis, blueberries, whatever you like tossed with a bit of sugar and citrus juice

Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners. Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream if desired. Makes about 48 miniature cheesecakes.

Off The Shelf: The Pioneer Woman Cooks

Have you seen The Pioneer Woman Cooks yet? Written by Ree Drummond, this cookbook is the first published by the widely popular author of The Pioneer Woman blog. My order for this book at the library sat in line for quite some time as everyone was eager to see what was inside.

And now that I've had a chance to thoroughly look through the book, I'm trying to figure out just what I think. Here's my verdict: this is a great cookbook, full of mouth-watering pictures and solid recipes that will most likely work for the masses, as well as being the perfect souvenir for those who follow the Pioneer Woman's blog, but it's not for everyone.

If you love Southern, down-home comfort food, made from scratch this is a great book to peruse. If you are all about tons of fresh vegetables, lots of wholegrains and little refined sugar, you won't find much inspiration here.

Ree begins her book by introducing her family, their ranch and how she got started as the Pioneer Woman blogger. For anyone interested in country life, the book is fun just to flip through and enjoy the pictures and commentary of what they do on the ranch.

I did find the overall layout of the book to be just a bit too "scrap-bookey" for my taste. Color is everywhere, and of course there are gobs of pictures for each recipe, which may come in handy for those needing step-by-step instructions. The front cover of the book gives a good idea of the kind of layout inside the pages.

There are five chapters spread over 250 pages:

Starters: with recipes like BBQ Jalapeno Poppers, Guacamole, PW's Potato skins, and Hot Artichoke Dip

In the Morning: think Cinnamon rolls, Egg-in-the-Hole, PW's Breakfast Burritos, and French Breakfast Puffs

Dinner (Lunch): some samples are Simple, Perfect Chili, Onion Strings, Pulled Pork, Macaroni and Cheese, Cowboy Calzone, and Chicken Potpie

Supper (Dinner): with recipes such as Chicken-Fried Steak, Meatloaf, Fried Chicken, Homemade Ranch with Iceberg Lettuce, and Comfort Meatballs

Sweets: who isn't tempted by Patsy's Blackberry Cobbler, Flat Apple Pie, Chocolate Sheet Cake, Oatmeal Crispies, or Red Velvet Cake

It was hard for me to choose a recipe to try, as many of the recipes are not things I prefer to put on my table (as much as my mouth waters at their mention). I finally settled on Basic Breakfast Potatoes. The recipe was easy to follow and came out just fine.



BASIC BREAKFAST POTATOES
(The Pioneer Woman Cooks)
Print this recipe

4 to 5 red or other potatoes
1 large onion, cut into large, rough dice
vegetable oil for frying
bacon fat (optional)
salt
black pepper

Place the potatoes on a baking sheet and bake in a 375F oven for 45 minutes, or until fork-tender.

Place the hot potatoes on a cutting board and dice them into 1-inch-ish pieces.

Heat a skillet over medium-low to medium heat. Next, put a little vegetable oil in the pan. A tablespoon is good. Scrape the pan you used to make bacon earlier this morning. You all made bacon this morning...right?

Then, because I usually straddle the fence between ridiculousness and utter foolishness, I add a tablespoon of bacon fat to the skillet. 'Cause it tastes goooooood, that's why.

Go ahead and make peace with yourself, then add the onion. Saute until it starts to turn brown.

Next, throw in the cooked, diced potatoes. Now, sometimes I'll remove the onions first and wait to add them back in when the potatoes are brown. But I happen to like the onions to get all dark and burny, so I'm going to leave them.

Salt and pepper the potatoes, then stir them around, then slightly press/pack them in the skillet. Cook without stirring for several minutes. You want to make sure the pan is hot enough to crisp the potatoes, but not hot enough to char the poor dears.

NOTE: Sometimes, to make an interesting crust, I'll sprinkle a couple of tablespoons of flour over the top of the potatoes while the underside is cooking. That way, when you flip them they'll get a little crispy. In addition, a nice coating of paprika can give the potatoes a great depth of color.

After several minutes, use a spatula to flip the potatoes over to the other side. Be sure to thoroughly salt and pepper the potatoes. Because no matter how you slice it, potatoes must have seasoning. Lots and lots of seasoning.

Enjoy them! Spoon them into your breakfast burritos or place a fried egg on top...or serve them alongside eggs Benedict if you're feeling especially saucy.

Makes 8 servings.

Now it's your turn to check out The Pioneer Woman Cooks and let me know what you think!

My Kitchen View

Welcome to the first edition of My Kitchen View. My hope is to include recipes, garden reports and produce pictures, food or restaurant reviews, and more. It's literally my view from the kitchen and figuratively my perspective on the happenings in and around the kitchen.

The kitchen is truly the heart of our home. We spend a lot of time there preparing food, eating, and sharing around the table. It is where the delicious smells emanate from and my creative juices flow. When the weather is warm, we eagerly move out to the deck and enjoy the outdoor table and grill overlooking the backyard and neighborhood pond. 

Garden Report:
I'm a little late on starting to plan our garden but time has gotten away from me! I'm looking forward to my annual plant purchasing trip - something about wandering through the rows of plants, gazing at the packets of seeds, and just smelling the dirt is incredibly motivational. This year, I'm planning 3-4 varieties of tomatoes, lettuce, peppers, onions, green beans, cucumbers, zuchini, and yellow squash as well as a several different herbs. I'm sure there will be a few more things added to that list.  

My favorite part is the herbs! I love cooking with fresh herbs and most of them are fairly easy to grow. I get so excited to plant them. I'm not sure what all I will grow but it will definitely include cilantro, rosemary, basil, mint, parsley, and oregano. My chives and thyme have come back every year. I may also add sage and dill to that list. I can't wait to add the fragrant plants to my backyard garden!

What's Cooking:
A couple of weeks ago, I shared a recipe for Key Lime Coconut Cupcakes which I loved but I couldn't help but continue developing that recipe in my head. And so for Easter, I made a 4 layer Key Lime White Chocolate Cake. I filled two of the layers with homemade lime curd and I filled the middle layer with white chocolate lime frosting. I iced it in a lime buttercream and garnished it with lime zest and white chocolate curls. It was a bit of work but it was completely worth it! Everyone enjoyed it and I discovered how much I like making cakes from scratch!





KEY LIME WHITE CHOCOLATE CAKE
Print This Recipe

1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 eggs, at room temperature
2 tsp. vanilla extract
1 Tb. grated key lime zest
1/4 c. fresh key lime juice
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 oz. white chocolate, finely grated

Preheat oven to 325 degrees. Grease 2 - 8 inch cake pans and if desired, line bottom with parchment paper.

Using an mixer, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, combine the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in the white chocolate.

Divide batter between two greased 8-inch cake pans. Bake for 35-40 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cakes from oven and allow to cool in the pan for 10 minutes and then turn out on a baking rack to cool completely. Makes 2 - 8 inch layers.

WHITE CHOCOLATE KEY LIME FROSTING
(you may not need all of this)

3 oz. white chocolate
1/4 c. butter, room temperature
 2 - 2 1/4 c. powdered sugar
Pinch salt
1/4 tsp. pure vanilla extract
1 1/2 tsp. fresh key lime juice
1/8 c. sour cream

In a small bowl, melt the white chocolate in the microwave. Let cool until just slightly warm. Meanwhile, using a hand mixer, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

KEY LIME CURD 
I wanted to eat this lime curd with a spoon. It was absolutely delicious! I adapted a lemon curd recipe from Ina Garten into this wonderful, creamy lime curd. (Note: This makes a lot - I cut the recipe in half and had more than enough for the cake!)

4 limes 
3/4 cups sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 c. lime juice (about 3 to 4 limes)
1/8 tsp. kosher salt

Completely zest all three limes - avoiding the white pithy areas. Stir into sugar. Cream the butter and beat in the sugar and lime mixture. Add the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lime curd will thicken just below simmer. Remove from the heat and cool or refrigerate. Place plastic wrap directly on the surface of the curd before refrigerating.

KEY LIME BUTTERCREAM1 1/4 c. butter, room temperature
2 1/2 lb. (about 10 c.) powdered sugar
1/2 c. key lime juice
2 Tb. grated key lime zest

Beat butter until light and fluffy. Add powdered sugar alternately with key lime juice until light and creamy. Add lime zest and beat until combined.

To Assemble:
- Cut the two layers in half crosswise so you have 4 equal layers.
- Place the bottom layer on a plate and spread with lime curd.
- Top with the next cake and spread with white chocolate lime frosting.
- Top with the final layer and spread with lime curd.
- Frost the cake with lime buttercream icing.
- Swirl the frosting and top with white chocolate curls and fresh key lime zest.

Market Fresh: Parsley

Parsley is the perfect herb to use in early spring. It's bright green color and fresh taste echo what is happening in nature around us. And, if you have it in your garden, you've probably already discovered it beginning to grow again.



There are two varieties of parsley in common use: curly parsley and flat-leaf or Italian parsley. Many people prefer the Italian parsley and claim it has a more intense flavor. I prefer the curly parsley and feel it has a much stronger flavor than flat-leaf. Perhaps its nostalgia that attaches me to it -- my Grandmother always had a large patch of curly parsley in her garden from which we were free to eat. It's that taste that I associate with proper parsley taste.

Everyday Food March 2010 had a great article on parsley, including four different salads. If you have that issue you may want to check it out for some creative ideas. I tried the Bibb and Parsley Salad with Anchovy Dressing. I think many of us are not used to having a monochromatic salad, but it's always nice to have a change, and the parsley added a fresh taste. If you don't like anchovies, simply leave them out of the dressing -- it will still be a great salad. (And if you've never tried anchovies, live dangerously and see if you just might enjoy them.)



BIBB AND PARSLEY SALAD WITH ANCHOVY DRESSING
(Everyday Food March 2010)
Print this recipe

2 anchovy fillets
1 1/2 tsp. fresh lemon juice
1 Tbsp. olive oil
pinch of sugar
salt and pepper

1 head Bibb or Boston lettuce
1/2 cup packed fresh parsley

In a large bowl, mash the anchovy fillets with the back of a fork. Whisk in the lemon juice and olive oil along with the pinch of sugar. Season with salt and pepper. Add the lettuce and parsley. Toss to combine.

Serves 4.



Parsley sauce is a delightful way to enjoy parsley in the spring. It makes a wonderful sauce to accompany chicken, fish or pasta.

PARSLEY SAUCE
(adapted from www.bbcgoodfood.com)
Print this recipe

1 cup whole milk
1/2 medium onion, quartered
1 bay leaf
2 Tbsp. butter
2 Tbsp. flour
small bunch curly parsley, washed and chopped

Pour the milk into a medium pan and add the onion and bay leaf. Bring to a gentle simmer and cook for 5 minutes. Turn off the heat, then leave to stand for 30 minutes. When cool, remove the onion and bay leaf.

Melt the butter in a small pan and stir in the flour. Cook for 30 seconds. Slowly add the milk to the pan, stirring. Simmer gently for 5 minutes, stirring continuously. Stir in the chopped parsley. Season with salt and pepper (and nutmeg if you like). Keep warm over a low heat, stirring occasionally.

Makes about 1 cup.

Restaurant Review: R Bistro

I've been meaning to write this review for awhile. We visited R Bistro in early March for our anniversary weekend! The quaint and modern restaurant has been located on Massachusetts Avenue downtown Indianapolis for about eight years. The talented owner and executive chef is Regina Mehallick; she is a James Beard Best Chef semi-finalist this year which is a high honor.

We made a reservation for a Friday lunch. The service was excellent and our server very knowlegeable. He answered our questions and gave us some of the history of the restaurant, building, and surrounding area. We were very impressed. The winter lunch menu was unassuming but everything sounded delicious. The lunch menu changes quarterly to reflect the seasons and features local ingredients. While it's a pricey lunch, we felt it was worth every penny.

I ordered a panini which highlighted a local kielbasa sausage made just down the street, saurkraut, and horseradish. It was bliss...absolutely delicious and very likely the best sandwich I've ever had! My husband ordered a panini that had a sweet tomato chutney, bacon, avacado, and watercress. It also exceeded our expectations and was wonderful! Each sandwich came with a small mixed green salad which was a light and delicious accompaniment. After such delectable cuisine, we had to try dessert - it was our anniversary after all! I ordered the sticky toffee pudding (a British dessert) and was not disappointed. It was buttery, sweet, and divine. Andrew ordered the buttermilk pie which he liked but didn't love. We didn't want to reach the end of this meal - it was delightful.

R Bistro rocketed to the top of our favorite Indy restaurants. We will definitely go back for a special occasion! We would also enjoy trying their dinner menu which changes weekly to ensure the freshest seasonal and local ingredients. And we have it on good authority that recipes are not usually repeated for at least three years. I cannot imagine the exciting challenge of coming up with new and original items every week! You can sign up to receive their weekly menu via e-mail.

If you live in Indy or find yourself visiting our city, take the time to visit this excellent restaurant!

**Very unfortunately, I did not bring my camera and the attempt at phone photography just didn't work with the restaurant lighting.**

Weekend Fare: Black Bean Salad

The recipe I'm sharing today actually came from the April issue of Food Network Magazine. It easy, fresh, and delicious! I had never tried watercress and decided to go ahead and add it as called for in the recipe and it was so good. I will definitely be buying it again.

This would be perfect with grilled chicken or a white fish if you want to dress it up a little. You could also use it as a side dish or as serve it with pita bread, tortilla chips, or crusty bread as a main dish. It's great for the weekend and once spring hits, I always start craving fresh vegetables and salad!



BLACK BEAN SALAD
(adapted from Food Network Magazine, April 2010)
Print This Recipe

2 garlic clove, minced
1 jalapeno, seeds removed and diced
1 tsp. cumin seed
2 tsp. olive oil
1 - 15 oz. can black beans, rinsed
1 1/2 c. cucumber diced (I like the English ones)
1 1/2 c. grape tomatoes, halved (I used cherry and quartered them)
4 scallions, chopped
1/2 c. cilantro, chopped
Juice of 1 lime
1 bunch watercress (I used mostly the leaves and not much stem)
Salt to taste

Heat garlic cloves, jalapeno and cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a can of black beans, diced cucumber, tomatoes, scallions, lime juice and cilantro in a bowl. Add the hot garlic mixture to the beans. Season with salt and toss with watercress. Serves 4-6.

Off The Shelf: April Magazine Review

With the arrival of April we can count on the fact that spring is really here -- and I'm sure we all want our cooking to reflect that. I will admit that I want the food magazines to scream SPRING -- loud enough to make me want to pull them off the rack and take them home. While there are a lot of good recipes in this month's magazines, I felt there could have been a bit more "screaming", especially on the covers.

Everyday Food (Heather) is once again filled with a number of very appealing recipes, although I felt that some of the recipes belonged more in the category of winter or fall comfort food, rather than fresh spring eating. For instance, Carmelized Onion and Lentil Soup, Tangy Chicken with Orzo Pilaf, Beef and Tomato Stew, Spiced Tomato Soup, and Using Leftover Mashed Potatoes.

On the flip side, there are some spring-specific recipes that look terrific: Roasted Marinated Lamb with Lemon and Rosemary Potatoes, Zucchini Pasta with Ricotta, Tilapia and Quinoa with Feta and Cucumber, Garlic and Chive Dip, Chopped Greek Salad, and Emeril's Chicken-Patty Pockets. All in all, the magazine is worth your perusal.

We tried the Bean and Cheese Burritos  for a quick and easy (and child-friendly) dinner.



BEAN AND CHEESE BURRITOS
(Everyday Food April 2010)
Print this recipe

1 cup long-grain white rice (I used brown rice which has different cooking times)
1 3/4 c. low-sodium chicken or vegetable broth
1 can (15 oz.) refried beans
4 flour tortillas (I used Trader Joe's 100% whole wheat)
1/4 cup sour cream, plus more for serving
1 cup shredded cheese
1/2 head romaine lettuce, shredded
1/2 cup salsa, plus more for serving
avacado and cilantro, optional

Preheat oven to 350F. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. (Alternatively, throw the rice and broth into your rice cooker!)

Meanwhile, in another small saucepan, warm beans and 1/4 cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

To assemble, divide beans, sour cream, rice, cheese, lettuce, and salsa among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Serve topped with more sour cream and salsa if desired.

Serves 4.

 Everyday with Rachael Ray (Heather)-- I felt this magazine really could have flaunted spring just a bit more too, although they did do a good job of incorporating the season into all of their extra non-food columns. The 30-Minute Meals section does feature spring recipes such as Orecchiette with Pancetta and Peas, Denver Eggs-and-Potato Hash Sammies, and Leeky Salmon with Puff Pastry Toppers.

There is a fun section on dinner at American diners, complete with recipes for Disco Fries, White Chocolate Banana Cream Pie, Crunch-Berry Pancakes, Hobo Plate, and Curried Chicken Potpies. Other sections include Burger of the Month, Roast Chicken, How to Pull Off a Surprise Party, and Omelets for the Family.

I tried the Tortilla-Crusted Goat Cheese-and-Asparagus Quiche because I was so intrigued with using tortillas as the crust. The concept worked well, except that the tortilla was quite difficult to cut through to get a slice of the quiche onto a plate. The savings of time, not having to make a crust, might just be worth it though....



TORTILLA-CRUSTED GOAT CHEESE-AND-ASPARAGUS QUICHE
(Everyday with Rachael Ray April 2010)
Print this recipe

4 7-inch whole wheat tortillas (Trader Joe's are terrific)
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
salt and pepper
1 (4 oz.) log goat cheese (I didn't have this so used some shredded cheese instead)
3 eggs
1/2 cup plain yogurt, preferably Greek-style (I used regular)

Preheat the oven to 375F. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet.

Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry (or, use leftover asparagus!).

Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble in the cheese on top.

In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for 10 minutes before serving.

Serves 4.

Bon Appetit -- (Alaina) Bon Appetit has once again provided a wonderful assorment of recipes that feature spring produce including Korean Rice Bowl with Steak, Asparagus, and Fried Egg, Quick chicken Paella with Sugar Snap Peas, and Fresh Pea and Mint Soup. There is also a wonderful section on cakes. The pictures are stunning and inspiring. I think this magazine remains one of my favorites.

I chose to try the Moroccan Carrot Soup. It was amazing! Hands down the best carrot soup I've ever had. The flavors combined in a tantalizing and delicious bowl of creamy goodness.


MOROCCAN CARROT SOUP
(Bon Appetit, April 2010)
Print this recipe

2 Tb. (1/4 stick) butter
1 c. chopped white onion
1 lb. large carrots, peeled, cut into 1/2-inch dice (about 22/3 cups)
2 1/2 c. low-salt chicken broth
1 1/2 tsp. cumin seeds (I used 1 1/2 tsp. ground cumin)
1 Tb. honey
1 tsp. fresh lemon juice
1/8 tsp. ground allspice
1/2 c. plain yogurt, stirred to loosen

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Saveur -- (Alaina) Recently, I qualified for a one-year subscription to Saveur magazine. It came just in time to include in this month's magazine review. This is a delightful magazine. At first glance, it seemed like it didn't have very many recipes but the more I read, the more recipes I realized there were. It also has beautiful photos, great articles and information, and wonderful recipes. I'm looking forward to more issues!

I enjoyed the way this magazine is layed out. It included an article and photos on Rome, Italy and then gave a lot of recipes to go with it - Cacio E Pepe, Gnocchi Alla Romana, Fagioli Tonno, and many more. It also had a section Taipei (Taiwanese Cooking) with very traditional and authentic recipes. I think that's what I liked the most - it seems like they remained true to the cultures they featured.

Cardamom was featured in the April issue and so I decided to try the Cardamom-Ginger Crunch. It's a shortbread with a candy-like layer on top. Cardamom is a distinct flavor with a citrusy taste. In my opinion, it's an aquired flavor. I like it, I don't love it. My dad and my youngest son loved it and the rest of us liked it with the exception of my oldest two. I halved this recipe.


CARDAMOM-GINGER CRUNCH
(Saveur, April 2010)
Print this recipe

2 cups unsalted butter, softened, plus more for greasing
1 cup sugar
3 cups flour, sifted
11 tsp. ground ginger
3 1⁄2 tsp. ground cardamom
2 tsp. baking powder
2 tsp. kosher salt
1 1⁄2 cups confectioners' sugar
3 tbsp. golden syrup or dark corn syrup

1. Heat oven to 375°. Grease a 9" x 13" baking dish; set aside. Put 18 tbsp. butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy. Add flour, 3 tsp. ginger, 1 tsp. ground cardamom, baking powder, and 1 tsp. salt; mix until incorporated but still crumbly. Transfer mixture to reserved dish; press flat with your hands. Bake until shortbread is golden brown, about 20 minutes. Let cool.

2. In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup. Bring to a boil and pour over shortbread; cool. Cut into 2" rectangles.

MAKES 48 PIECES

Counter Culture

I've decided to name my bi-weekly post Counter Culture for several reasons. First off, these posts are meant to be about what is going on in my kitchen, and thus on my counters. Second, I often feel as though what does go on my counters is often very counter-culture to the way the general population of America is eating these days. So what is happening in my kitchen at the moment?


(Homemade bread from the freezer and ranunculus to adorn the dining table)

I've signed up for my very first CSA (Community Supported Agriculture). For those unfamilar with that term, what it essentially means is that I've paid a certain amount to a local farmer and in return I will be getting a share of what his farm produces over the 25 week growing period in our area.

I'm really excited about this new adventure. "My" farmer provided a list of all the vegetables, herbs and fruits he grows and when I might expect to receive them. I cannot wait until the season starts in May and I begin to collect fresh greens, herbs like applemint, organo and peppermint, as well as asparagus. I'm planning to keep you up-to-date with how the CSA works for our family and what ideas we come up with for using our produce.

I'm also planning to get some peas, swiss chard and spinach planted in my garden any day now. We don't have a very big plot, since we live in the suburbs and our yard is small. But, having a garden of any size is a great way to help the children learn where our food comes from and how much hard work it takes to actually grow it!

This week I'll leave you with my new favorite recipe: a spring salad made with fresh, mixed berries. A friend brought it to our spring tea and we all couldn't get enough of it. Admittedly, it is a rather expensive salad, but if you are having a special occassion, and need something stunning, this is the salad to make!



SPRING BERRY SALAD
(Heather, as passed on to me from Heidi and Michelle; dressing is from Country Living)
Print this recipe

spring salad mix
arugula
romaine lettuce

fresh blueberries
fresh strawberries, sliced
fresh raspberries

pecans

Mix salad ingredients in whatever proportions you prefer. Toss with dressing just before serving.

Dressing:
3 Tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, crushed
1/2 cup extra-virgin olive oil (or canola oil if you prefer a milder taste)

Combine all dressing ingredients in a bowl or jar and mix well. Remove garlic and serve. Store refrigerated up to one week.

Some Blog News

**THIS IS A STICKY POST! PLEASE SCROLL DOWN FOR THE NEW POSTS!**

April is here and it's arrival marks 6 months of The Cooks Next Door! Thank you so much for reading, commenting, and trying our recipes! It's been a lot of fun and a lot of work for us. We have a few changes coming and we wanted to make you aware of them.

- We will change our posting schedule to Monday - Thursday.

- One of us will have a personal post every Tuesday - it may include recipes, farmer's market or csa finds, gardening, preserving or other topics of interest. Heather's will be called Counter Culture and Alaina's is yet to be named. We are excited to welcome you into our homes and kitchens even more.

- We will continue to have Market Fresh, Off The Shelf, and Weekend Fare on a regular basis! We will also still offer holiday menus. magazine reviews, an assortment of other recipes, and occasional restaurant/shop reviews.

- We will also be featuring some guest posts in the coming months. We are looking forward to enjoying a new wife's perspective, a newly gluten-free cook, and a grill master as well as others.

- May is a busy month for both of our families. Heather is expecting baby #5 at the end of April and will be taking most of the month of May off. And Alaina will be travelling overseas for the first part of May. While there will still be many posts, it may be less than usual. We will both be back hard at work for a summer full of wonderful produce and great recipes!

As busy moms of littles, we are always striving to find the balance. We thoroughly enjoy doing this blog and sharing our passion for cooking, baking, menu planning, entertaining, and seasonal eating. We try our best to answer all of your questions. We consider the recipe requests and try to include some of them in our posts but we simply haven't been able to incoroporate all of them yet. We hope over the life of this blog that we continue to give you recipes that you enjoy!

If you or anyone you know would like to advertise on our blog, has products or books that need reviewed, or would like us to host a cooking-related giveaway, please don't hesitate to contact us! We also really appreciate you sharing our site with friends and family through word of mouth, blogging, tweeting, and facebook!

Thank you again for making this a wonderful project. We look forward to continually improving and updating  our website!

Market Fresh: Green Onions

Green onions are gorgeous white with green stalks. Both parts are edible and make wonderful toppings for baked potatoes, soups, tacos, and more. They are a tasty addition to salads and homemade salsa, too. Occasionally I'll also add them to an omelet of egg casserole but I don't often use them for much else.

So today I wanted to share a great recipe for using green onions - it's a Green Onion Vinaigrette. This received wonderful reviews at Easter Dinner. I tossed it with the lettuce and then topped the salad with sauteed pears and pecans. The sweet and oniony flavors went well together and even my boys ate it. The bright green color is all-natural!



GREEN ONION VINAIGRETTE
Print This Recipe

8 scallions
2 small cloves garlic
scant 1/4 c. rice vinegar
1-2 tsp. agave nectar or honey
1/2 c. olive oil
salt and pepper to taste

Blanch the scallions in boiling, salted water for 30 seconds then shock in ice cold water.

Combine the scallions, garlic, and vinegar in the blender. Process until pureed. Add the agave nectar, salt and pepper. While blender is running, slowly add the olive oil. Taste and adjust seasonings as desired.

Weekend Fare: Easter Brunch

I love holidays and Easter is the one I most often host for my great big family! Planning the menu, setting the table, designing the favors/placecards, and then actually cooking are all so fun for me.


For the past couple of years, I have done an Easter brunch with ham as the centerpiece. I'm always looking for an excuse to serve brunch. Unfortunately, I'm not hosting this year since we are still living in a hotel from the smoke damage a couple of weeks ago. We are making the best of it and I will still be helping with some of the cooking at my parent's house and I'm planning to do the favors. Anyway, here are a few recipes that we enjoy for a special brunch.

I often use asparagus and tomatoes with a balsamic vinaigrette so I'm posting two version of this recipe but only have one photo. These are both beautiful with lots of color!


MARINATED VEGETABLE SALAD
Print This Recipe

1 pint cherry tomatoes, halved
1 bunch asparagus, blanched and sliced into 1 inch pieces
3 carrots, peeled and sliced into coins
1 english (seedless) cucumber, sliced or diced
Italian dressing (you can buy this or make your own)
Salt & Pepper to taste

Combine all vegetables in a pretty serving dish. Season with salt & pepper. Dress with Italian dressing and toss. Allow salad to marinate for at least 30 minutes before serving. Serves 8 or so.

TOMATO ASPARAGUS SALAD
Print This Recipe

2 bunches asparagus, blanched and cut into 1-inch pieces
2 pints tomatoes (I use cut up campari or romas, cherry, and sometimes yellow pear)
salt & pepper to taste
Olive oil
Balsamic vinegar

Combine tomato and aspargus. Season with salt & pepper. Dress with twice as much olive oil as balsamic vinegar (or you can purchase a Balsamic Vinaigrette (Newman's Own is excellent). Toss to coat. Makes 8 servings or so.

These tiered platters make fruit presentation gorgeous! For Easter, I would add strawberries even though it's a little early for them, I love that they remind me of spring! You can use whatever seasonal fruits you want. Arrange them on a platter and serve with this simple dip.




GREEK YOGURT FRUIT DIP
Print This Recipe

1 - 16 oz container plain greek yogurt
1/4. honey
1/2 tsp. cinnamon

Combine all ingredients. You can add more honey if you prefer it sweeter. Serve with fresh fruit.

I made these blueberry lemon scones and they were delicious! They are also beautiful! Lemon is another spring-y flavor to me. So these would be an excellent brunch addition.


BLUEBERRY LEMON SCONES
(adapted from food network)
Print This Recipe

2 c. all-purpose flour
1 Tb. baking powder
1/2 tsp. salt
2 Tb. sugar
5 Tb. unsalted butter, cold, cut in chunks
1 c. heavy cream, plus more for brushing the scones
1 c. fresh or frozen blueberries
1 Tb. fresh lemon zest

Lemon Glaze
1/2 c. freshly squeezed lemon juice
2 c. confectioners' sugar, sifted
1 lemon, zest finely grated
1 Tb. butter, melted

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Stir in the lemon zest. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

For the glaze, combine the lemon juice, sugar, zest, and melted butter. Whisk to incorporate and remove any lumps. Drizzle on warm scones.

Gluten-Free Goodness: Desserts

Today's post includes two of my very favorite gluten-free desserts. In fact, they are so good, that they are worth making even if you don't have any gluten-free guests!

Pavlova is such a versatile dessert. You can invent any sort of filling combination that strikes your fancy. Most often we fill our pavlova with whipped cream and top it with berries like raspberries, blueberries, or strawberries. In the winter you can make a delectable version with poached Seckel (mini) pears and a caramel drizzle set on top of the whipped cream. And for a spring treat try mixing lemon curd with some whipped cream and topping that with fresh blueberries and/or blackberries. (Note: the picture below shows a double batch of the pavlova recipe made into one very large pavlova.)



PAVLOVA
(Adapted from Gourmet Magazine, Spring 2009)
Print this recipe

1 cup superfine granulated sugar
1 Tbsp. cornstarch
3 large egg whites at room temperature
3 Tbsp cold water
1 tsp. distilled white vinegar

Preheat oven to 300F with rack in middle. Trace a 7-inch circle on a sheet of parchment paper and put on a baking sheet.

Whisk together sugar and cornstarch in a small bowl.

Beat egg whites with a pinch of salt using an electric mixer at medium speed until whites hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 Tbsp. at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle of parchment, making edge of meringue slightly higher than center. Bake until meringue is pale golden and has a crust, about 45 minutes (the inside will be like marshmallow).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

LEMON CURD FILLING
(adapted from Gourmet Magazine, Spring 2009)
Print this recipe

2/3 c. granulated sugar
1 Tbsp cornstarch
1/8 tsp salt
1/3 cup fresh lemon juice
4 Tbsp. unsalted butter
3 large egg yolks
2 tsp grated lemon zest
1 cup heavy cream
4 cups mixed berries

Stir together sugar, cornstarch, and salt in a 2-qt heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute.

Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil).

Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1  1/2 hours.

Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.

Curd can be made 2 days ahead and chilled.



Chocolate cake is always a popular dessert. This gluten-free version has intense chocolate flavor which is balanced by the cloud of whipped cream and fruit we like to top it with. The only tricky thing about this cake is the cooking time -- don't be tempted to overcook this cake as it will be dry and rock-like when hard. Pull it out of the oven while it still has a bit of wiggle.

FLOURLESS CHOCOLATE CAKE
(adapted from Desserts by the Yard)
Print this recipe

8 ½ ounces bittersweet chocolate, finely chopped
8 Tbsp. butter (unsalted)
5 large eggs, room temperature
1 cup plus 2 Tbsp. sugar
½ cup unsweetened cocoa powder

Place a rack in the middle of the oven and preheat the oven to 350F. Butter a 10-inch fluted tart pan or a 9-inch springform pan. The pan must be at least 1 inch deep or the batter will overflow.

Melt the chocolate and the butter in a microwave-safe bowl for 2-3 minutes at 50 percent power or in a heatproof bowl set over a saucepan of simmering water. Stir together with a rubber spatula until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat together the eggs and the sugar on medium speed until pale and the mixture forms a ribbon when lifted from the bowl with a spatula, about 2 minutes. On low speed, beat in the cocoa powder and the chocolate mixture and combine well. Pour into the prepared pan.

Bake for 15 minutes. Rotate the pan from front to back and continue to bake for another 8 minutes, or until the cake is slightly firm to the touch. Remove from the oven and allow to cool on a rack to room temperature.

Top with sweetened whipped cream and fresh berries or other fruit.