Fresh Strawberry Ice Cream

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What do you do when you have a flat of beautiful ripe strawberries?  First you eat a bunch, and take pictures of your children with strawberry juice running down their chins.  You freeze some and then you make ice cream, of course.  If you’ve never made homemade ice cream, it’s worth a try.  It’s not difficult to make and you will feel so accomplished and satisfied with yourself.  This recipe is adapted from epicurious.com.

  • 1 3/4 cups heavy cream or whipping cream
  • 1/2 t. almond extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 lb strawberries (3 cups), trimmed and quartered

Combine cream, almond extract, and salt in a heavy saucepan and bring just to a boil. Remove from heat.  Whisk the eggs with 1/2 cup sugar in a bowl, then temper them by adding the hot cream in a slow stream, 1/2 C. at a time…

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Mushroom and Caramelized Onion Tart

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This savory tart is rich and delicious served hot, cold, or room temperature, making it the perfect dish for a potluck! If you buy an oil based puff pastry such as Pepperidge Farms, it’s also vegan!

  • 1 puff pastry sheet (the box comes with two, double the recipe to make two tarts or freeze the second sheet for later.)
  • 2-3 t. olive oil
  • 1 yellow onion, thinly sliced
  • salt and pepper
  • 1 lb. mushrooms- you could use crimini, baby bellas, white, whatever you can find. sliced into 1/4 inch thick slices
  • 1 t. dried Herbes de Provence, or dried oregano
  • Fresh parsley or basil for garnish, optional

Bring the puff pastry to room temperature.  Spray a baking sheet with cooking spray and lay the pastry out on it. Set aside. Heat a large skillet over medium heat.  Add 1 t. of the oil. Add the sliced onions and cook, stirring occasionally until they are tender, and golden brown, about 20 minutes. Season the onions with a little salt and pepper. Scrape the onions onto a plate and set aside to cool.  In the same pan, heat another t. of oil. Add the sliced mushrooms, salt and pepper, and the dried herbs. Cook, stirring occasionally until golden brown, about 8 minutes. Set aside to cool.  To assemble the tart, scrape the onions onto the pastry sheet and distribute in an even layer.

Scrape the mushrooms on top of the onions spread them out into another even layer.  Stretch the pastry up over the top of the mushrooms to form a rustic edge around the tart. Drizzle with a little more olive oil. Bake at 400 degrees until the pastry is golden brown, about 20 minutes.  Garnish with some fresh, green herbs if desired.

 

 

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Polynesian Party Meatballs

swellkid

Once again, proving that eating things off of sticks is fun.  This is a great dish to bring to a party or make for Dad’s special day.  The nifty bamboo sticks came from the Asian grocery store, but you could easily use plain bamboo skewers cut in half.  Makes 40

  • 2 lbs. ground turkey, dark meat if possible
  • 5 scallions, sliced thinly
  • 1/2 C. bottled teriyaki sauce, divided
  • 2 eggs
  • 1 C. panko crumbs
  • 2 t. ground ginger or 1 T. freshly grated ginger
  • salt and pepper- about 1 t. each
  • 3 garlic cloves, minced
  • 1 whole fresh pineapple, cut into two inch pieces

In a large bowl, combine the turkey, scallions, 1/4 C. of sauce, panko, eggs, ginger, garlic, and salt and pepper  Chill in the fridge for at least one hour.  Heat the oven to 400 degrees.  Roll the turkey mixture into 40 meatballs and place about an…

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Cucumber Gazpacho With Shrimp and Mint Oil

swellkid

IMG_1670This is so creamy you would swear it’s full of dairy, but (as long as you don’t pop a shrimp on top) it’s completely vegan.  Cool, crisp and slightly sweet, this is the perfect starter to any summer meal.  Adapted from Food and Wine magazine. Makes half a pitcher.

  • 2/3 C. olive oil, divided
  • 1/4 lb. cooked cocktail shrimp, tails on
  • 2-3 sprigs fresh mint, chopped
  • 2 English cucumbers (the long ones wrapped in plastic), peeled and chopped
  • 1 1/2 C. green grapes, halved
  • 1 garlic clove
  • 2 t. white wine vinegar
  • 1 C. cold water
  • pinch of salt to taste

First toss the shrimp in a t. of the olive oil, and a T. of the fresh mint, wrap and chill. Make the mint oil by heating 1/3 C. of the oil over medium heat with the rest of the mint sprigs. When the oil is hot and mint…

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Rhubarb Mojito

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For one Rhubarb Mojito

  • ice
  • 2 oz. white rum
  • 1 oz. rhubarb simple syrup (recipe below)
  • 4-5 fresh mint leaves
  • 2 oz. club soda

Fill a cocktail shaker with ice.  Pour in the rum and simple syrup.  Place the mint leaves and a couple of ice cubes into a glass and muddle – or crush until the mint is bruised and broken down into small pieces.  Combine the muddled mint with the ice, rum, and rhubarb syrup and shake vigorously.  Strain into a glass and top with the club soda.  Garnish with a fresh mint leaf.

Rhubarb Simple Syrup

  • 1 C. sugar
  • 1 C. water
  • 1 stalk of rhubarb, sliced

Combine the sugar, water, and rhubarb in a small saucepan and bring to a boil.  Boil for one minute and set aside to steep for twenty to thirty minutes.  Strain through a sieve, pressing on the solids.  Discard the solids…

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Strawberry Cake with Rhubarb Cream

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Another tiny little rosebud of a cake.  I am loving my new 6 inch cake pans!  The cakes are so sweet and unassuming.  The whole cake is easily shared among 6-8 people without gigantic slices or tons left over.  I made some rhubarb simple syrup a few days ago and while assembling the cake I decided I just couldn’t resist using some in the whipped cream layers.  The result was this precious, pink tinted spring cake.  You can use what ever yellow cake or pound cake recipe you like.  I adapted Miette’s butter cake recipe to make just one layer which I then split into three.

  • 1 six inch butter cake, recipe follows
  • 1 C. rhubarb simple syrup
  • 2 C. whipping cream
  • 1 pint sliced, fresh strawberries

To make the cake:

  • 4 oz. flour, a scant 3/4 cup
  • 1 t. baking powder
  • 1 pinch salt
  • 3 1/2 T. butter, room…

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Mini Rhubarb Cheesecakes

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If you’ve been reading my blog for a while you know I love to make mini versions of things, especially desserts.  It’s my way of pretending that desserts aren’t that bad for me.  If they’re mini then they must be ok!  I made some rhubarb sauce (think applesauce) with fresh rhubarb from the farmer’s market and decided to put it to good use.  If you’re not a fan of rhubarb try my mini lemon cheesecakes instead! Makes 20.

Rhubarb Sauce:

  • 4-5 stalks of rhubarb, sliced
  • 1 C. sugar
  • 1 C. water

Crust:

  • 1 1/2 C. graham cracker crumbs
  • 2 T. sugar
  • 1/2 C. melted butter

Filling:

  • 2– 8oz. packages of cream cheese, softened
  • 1 C. sugar
  • 2 t. lemon zest
  • 1/2 C. sour cream
  • 2 t. vanilla
  • 4 egg yolks

First make the rhubarb sauce.  Stir together the sliced rhubarb, sugar, and water in a heavy bottomed saucepan.  Bring to…

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