Zesting a Lemon

I love lemon.

I started to add more to that sentence but then realized that those 3 words summed up what I wanted to say :)

If you need to zest a lemon for a recipe, or to jazz up salad dressing, or just because zesting is fun - there are a couple easy ways to go about it. The simplest way is to use a handy little tool that has holes on one end that you scrape down the sides of a lemon to remove the peel (I'm pretty sure it's called a "zester"...a somewhat obvious name...); or you can use a vegetable peeler to peel strips of lemon and then finely slice the peel with a sharp knife. Either way, be careful to only remove the top colored part of the peel - the white pith under the skin is bitter and you want to avoid using that part.

Same goes for grating the lemon peel - you can use a hand grater or microplaner to remove the peel but be careful to not grate too much off, just the colored part. You can use other citrus fruit peels the same way - oranges and limes are great additions to many dishes, and lots of times I'll use one or the other in place of lemon.

one year ago: net wrapped mason jar
two years ago: LeDonna's fabulous rhubarb pie

Beach Terrarium

Made this easy terrarium to put on the picnic table to hold down the tablecloth - I have some little fish clips that are supposed to hold the edges down but it still flies around so I needed something heavier in the center of the table. I used a jar with a lid so it can sit out even in the rain, one less thing to have to bring in.

This is so simple: I layered tan sand from the dollar store with white sand, then put in a beachy figurine and 2 fake plants that I thought looked sort of like they'd grow at the beach. To finish I put a few small shells in the front - at first I had a bunch of shells in there but didn't like how it looked, I had to use long tweezers to pull all but 3 shells out without disturbing the plants and figurine.

This went for a 3 hour car ride on the floor of the front seat and arrived in perfect condition - I was worried the sand would settle and mix together but it didn't move. Cute, right?

one year ago: knock-off Topopo Salad

two years ago: Mark and LeDonna made Yard Yahtzee

Gazpacho

I'm not normally a lover of gazpacho - anyone else think it just tastes like runny salsa? It's been soooo hot here tho that the thought of making hot soup is out of the question - that's probably the reason that when I saw this gazpacho recipe from Anne Burrell (Food Network) I was willing to give it a try! That and the fact that this recipe has bread in the base, I've never heard of that (I don't know, is that standard in gazpacho? Just because I've never heard of it doesn't mean it isn't a normal thing).

I followed this recipe to a T other than using a red onion because that's what I had on hand (and it was too strong in the gazpacho, don't recommend using that kind) and an orange pepper because I don't like green bell peppers. Oh, and I substituted bloody mary mix for the tomato juice - and this soup turned out great! I will make this again many times this summer, especially if this flippin' heat continues...

Ingredients:

• 8 slices white bread, crusts removed, bread broken into big chunks
• 2 pounds tomatoes, seeded
• 1 english cucumber, peeled
• 1 large white onion
• 1 green bell pepper, seeds and pith removed
• 2 garlic cloves, smashed
• kosher salt
• high quality extra-virgin olive oil
• 2-3 tablespoons sherry vinegar
• 1/2 cup to 1 cup tomato juice, if needed

Directions:

1. Soak the bread in a medium bowl of water to soften, about 15 minutes. Squeeze out the excess water and place in a large bowl.
2. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20-30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
3. Meanwhile, for the garnish, dice the remaining cucumber, onion and pepper into 1/4" dice and reserve. (NOTE: I did not make garnish...as you can tell from the picture hahah)
4. Working in batches, puree the tomato bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. (NOTE: I used less oil, didn't want to add that many calories!)
5. Taste for salt and add more if needed.
6. Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil if desired.

4 servings

Click here for the original recipe source

one year ago: 3 ingredient sangria
two years ago: Kyle's mushroom rice

Movie Popcorn "Butter" hack

Went to the movies last night (Ant Man and The Wasp) with my sister and her husband; they ordered first and when we caught up to them in the drinks and butter dispenser line I see Jeff has a straw buried into their popcorn bucket to direct the "butter flavoring" into the bottom to distribute it thru out. Genius, I say to them. My sis says he just watched the kid ahead of them in line do it and Jeff also thought it was a genius thing - my sister says "it's disgusting". Hmmm I don't know - flowing imitation butter flavored oil and chemicals thru a straw...what's disgusting about that?

Going to the movies tonight? Thought you'd enjoy this popcorn/straw hack...do not ask me what's actually in that butter flavoring - I googled it and let's just say it's not butter. But man does it make going to the movies and having popcorn taste sooooo much better  (that and a salt lick worth of salt of course!) than plain popcorn! Mmmmm...."butter".

Sushi Not-Sushi! (Watermelon Appetizer)

BFFE Mary sent me this and I cannot wait to make it - it's been so hot lately this watermelon appetizer sounds like the perfect refreshing bite (not to mention look how pretty it is, and so easy!). She made it twice in two days and it was totally gone both times - she said everyone thought it was ahi tuna (that's where the "sushi not-sushi" name comes in hahaha).

On top of watermelon chunks (you can buy watermelon already chunked up but that's more expensive than doing it yourself, your call), pipe or spoon goat cheese whipped with a little lemon juice and zest. She usually tops that with basil but this time she was out of basil so substituted a blueberry (hey, another great idea for the 4th of July or other patriotic holidays!) and then drizzled with pomegranate vinegar (she found that at her local specialty store - you can use any balsamic or balsamic reduction). How good does this sound?! Thanks for sharing, Mary!

Kitchen Tip - Greasing Bundt Pans

Bundt cakes are great to make because they look pretty without having to decorate them - unless of course you don't grease them well enough and the cake sticks, in which case the cake has chunks out of the top (if you've never had or made bundt cake before - after you bake the cake you invert it onto a plate so the bottom is actually the top!!) and isn't pretty. Here's how to make sure the pan is thoroughly greased - take a couple extra minutes to set yourself up for success :) Brush shortening all over the inside of the pan using a pastry brush; the brush lets you get into all the little nooks and crannies - some bundt pans are quite intricate and you really need to cover every speck. Then sprinkle some flour in the bottom and shake it around, turning the pan sideways and tap to get the flour all the way up to the top - you want shortening and dusted flour completely covering the inside. Turn the pan over the trashcan or sink and tap out the excess flour. Now you're ready to add the batter and bake. 

Speaking of bundt cakes ... click here for the berry bundt cake post that doesn't have a picture because  my sister has the memory of a squirrel. 

Independence Day 2018

This is a re-post from last Fourth of July, but it says all the things I want to say this year so...why reinvent the wheel hahahah!

HAPPY INDEPENDENCE DAY!!

cheers to
~Stars and Stripes~
~Freedom~
~Sparklers~
~Parades~
~Liberty~
and food, fireworks, family, and friends

ENJOY YOUR DAY!

A note from the dog:

Guys! I usually like loud noises and want to go check out what's happening but seriously...fireworks are scary so please read these tips my mom found. She also turns on the tv which I appreciate...I know she's just trying to distract me from the loud noises outside but since I LOVE to watch tv and bark at anything that moves on the screen it makes the fireworks a little bit easier to take. They are fun for people, but not for me and my friends. Just sayin'. Now go have fun and save me some hot dog.

Love, The Sarge

Triple Berry Shortcake

Took these to Al and Cathy's Sunday for dessert; Al smoked ribs (yep, it's 92' and he smoked meat - thanks Al!) and we thought strawberry shortcake would be good for dessert, but since I just bought way too many blueberries and raspberries I decided to make a triple berry shortcake instead. Googled for a shortcake recipe and this one got good reviews, one tip on the site is that it works to replace the buttermilk with equal amount of yogurt - I used buttermilk and the only other change is I sprinkled coarse sugar on the tops. The verdict: Dave thinks they aren't sweet enough, I thought they were just right. You make them and decide!

1. 
   
2. For biscuits

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons cold unsalted butter, cut into bits
• 1 cup well-shaken buttermilk

1. For filling
   • 12 oz raspberries (about 3 cups)
   • 6 oz blackberries (about 1 1/2 cups)
   • 2 tablespoons sugar
2. For cream
• 1 cup well-chilled heavy cream
• 1 tablespoon sugar
3. 
   
4. Make biscuits:

Put oven rack in middle position and preheat oven to 450°F.

1. 1. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
   2. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
2. Make filling:
   
   1. While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
3. Make cream:
1. Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
2. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
4. makes 6 biscuits.
5. 
   
6. found the recipe here.

Berry Cake

I've been wanting to make this recipe for a while now but didn't have anyone to give it to and Lord knows I do not need to eat an entire berry cake...my sister went up north over the weekend to her sister-in-laws so I very nicely offered to send her with a cake (haha, it was way more self-serving than being nice but don't tell her that). My only request was that she please take a picture of it after it was inverted and sliced...and guess what? Yep, she's lame. She got a delicious fruit-topped pink-swirled bundt cake and I did not get any pictures. Sigh. Sisters.

Fortunately I had the foresight to take out some of the dough and bake a small 4" cake so I could taste it and see if what a keeper recipe - and I took a picture of it, so at least I have something to show you!

I'm worried that there was so much fruit on the top and it was SO juicy after it baked that the cake might break apart - once again my sister is lame and she hasn't told me if it made it there in one piece. So let's go with it arrived in perfect condition :). I know it tasted good - and that's all I know for sure LOL!

I found the recipe here on bhg.com and they have a photo on the website. Not sure if I can post their photo tho so you'll either need to trust me that this looks pretty (bundt cake with fruit baked into the top) or go to their site and look for yourself. There is a pink swirl of cake batter running thru the cake (at least it is in their picture, I have no idea if mine turned out that way - credit my sis for that); you get that by removing some batter before pouring it in the pan and add melted jam to it, then layer cake batter with pink batter and more cake batter. Easy to do and I'm sure the effect was pretty.

I'm copy and pasting their exact recipe because it's long - don't let that stop you from making it tho, it's worth it. The original recipe calls for raspberries and cranberries - I used raspberries and blueberries. Yum.

INGREDIENTS

BERRY TOPPING

• 3tablespoons unsalted butter, melted
• 1cup packed light brown sugar
• 1 1/4cups fresh raspberries
• 1 1/4cups fresh cranberries
• Seeds of 1/2 pomegranate (about 1/2 cup)

CAKE BATTER

• 1 1/2cups unsalted butter, room temperature
• 2 3/4cups granulated sugar
• 6large eggs, room temperature
• 3cups all-purpose flour
• 1teaspoon ground cinnamon
• 1teaspoon salt
• 1cup sour cream, room temperature
• 1tablespoon pure vanilla extract

SWIRL

• 3tablespoons seedless raspberry jam, melted
  
• 3 - 4drops red food coloring
  
  
  
  
  
• 
  
  
  
  
  
  
  
  
  

  confections' sugar for dusting

  DIRECTIONS

  FOR THE TOPPING:

  1. Preheat oven to 325 degrees F. Liberally spray a 12-cup Bundt® pan with non-stick baking spray or prepare with shortening/butter and flour. 
  2. Add melted butter to bottom of the bundt pan then cover butter with 3/4 cup of the brown sugar. 
  3. Evenly sprinkle cranberries, raspberries and pomegranate seeds over the brown sugar covering entire area then carefully pat down inside the pan. 
  4. Cover berries with the remaining 1/4 cup of brown sugar.

  FOR THE CAKE BATTER:

  1. In your mixer bowl, add butter and beat on high speed for 1 minute. Slowly add in sugar and mix on high speed for an additional 5 minutes until very pale yellow and fluffy.
  2. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  3. Whisk together flour, cinnamon and salt in a medium sized bowl. Turn your mixer down to its lowest speed, and slowly add flour mixture into batter in two increments. Be careful not to overbeat.
  4. Lastly, add sour cream and vanilla extract, scrape down sides, and mix until just combined and turn off mixer.

  FOR THE SWIRL:

  1. Remove 1 cup of cake batter from mixing bowl and add to separate small bowl. 
  2. Stir in melted raspberry jam and red food coloring and whisk until smooth.

  TO ASSEMBLE:

  1. Evenly spread 1/3 cake batter into bundt pan over berries then add 1/2 of swirl batter over the top. 
  2. Repeat step by adding 1/3 of cake batter and remaining swirl batter on top. 
  3. Finally, add remaining 1/3 of plain batter to the top.
  4. Bake for 1 hour and 15 to 25 minutes or until toothpick inserted into the top of cake comes out clean. Tip: Add a sheet of parchment paper or foil on a shelf below the bundt pan to catch any juices that may drip during baking.
  5. Remove cake from oven and cool for only 5 to 7 minutes in pan. Carefully invert cake onto serving plate to finish cooling. If any berries stick to pan, carefully use a butter knife to remove and place back on the top of the cake. Let the juices settle (to speed this process you can refrigerate).
  6. Garnish with a small sprinkling of powdered sugar, if deisred.

Caprese Salad with a Twist (tomato, mozzarella, blueberry salad)

This is one of my favorite summer salads, and it's the perfect salad to make this first week of July (very patriotic red, white, and blue!) - just add blueberries to some halved cherry tomatoes and small bites of fresh mozzarella (I found some very small bite-sized balls at the grocery store, if you can't find those you can cut up a larger ball), drizzle with a little olive oil and balsamic vinegar, season with salt and pepper. A traditional Caprese salad has fresh basil but I didn't have any on hand and we didn't miss it. Yum, love this dish!