The Charmed Kitchen

Triple Berry Trifle

If you need a dessert and don’t have a lot of time this trifle might be what you are looking for. Not a traditional trifle in any sense of the word it is simple and tasty. I used vanilla wafers but you could substitute pound cake, angel food cake or even torn up cupcakes. Be creative and use what you have on hand.

Triple Berry Trifle

2 c. blueberries

1-2 c. blackberries

1 lb. strawberries

1/2 c. sugar, or to taste

1 c. prepared vanilla pudding

2 c. whipping cream, whipped

1 box vanilla wafers, you won’t need the whole box

Sprinkles or extra berries for the top, optional.

Combined washed berries in bowl with the sugar and toss to coat. Let sit 10 minutes. Meanwhile, whip the cream until stiff peaks form and fold in the pudding. Set aside. In glass bowl place a layer of cookies. I used a pretty good handful- maybe 12 cookies. Spoon some of the berry mixture over the cookies- about 1/3 of the mixture. Top with 1/4 of the pudding mixture. Repeat the process, placing cookies in a single layer and adding more fruit and cream. Save a little more of the cream for the top layer so you’ll have enough to cover the whole thing. Repeat process one last time- you’ll have 3 layers in all. I added patriotic sprinkles on the top- just for fun. You could also add a few berries, if you like. Chill several hours or overnight.

Green Garlic

If you haven’t tried green garlic now is a good time to check out your local farm market. Green garlic are young garlic plants, picked before the bulbs form. They are tender, completely edible and packed with garlic flavor. I got mine from Blue Pike Farm.

My friend, Jenine Mahendranath, sent me this recipe via Endeavor Farms.  Thanks, Jenine. I am definitely going to be making this sauce soon.

 Green Garlic Sauce

One bunch green garlic (about 3 stalks)
¼ cup grated Parmesan cheese
½ cup extra virgin olive oil (or to taste)
½ tsp. salt (or to taste)

Cut off root end of garlic and trim off any brown stalks. Peel away outermost stalk if dirty. Cut stalk, including green fronds into 2” pieces, rinse well. Chop garlic in a food processor until finely minced. Add cheese and salt and pulse until evenly mixed. Add olive oil in small increments until the mixture is emulsified, creamy and smooth. Add enough oil until you have the desired consistency. Keeps well in the fridge for at least 3 days – garlic flavor will mellow as it sits. Can be served on its own as a dip, or as a sauce on pizza, or boiled potatoes.

Roasted Chicken

Had a wonderful chicken dinner. My dear friend Carl, from Blue Pike Farm had a freshly processed chicken and he offered it to me.  It is a breed called Naked Neck. Now I don’t want to hurt Carl’s feelings but in life these are pretty ugly birds. The bird weighed out at 5 1/2 pounds. It was also well raised- quality feed, free range and very lean. I did not want to to mess it up. I have roasted hundreds of chickens but I do know that mass produced chickens are different.  Because the bird was so lean it needed a little extra fat to keep it juicy during baking. I mixed butter with rosemary, parsley and some hot sauce plus a generous shake of salt. Worked the mixture under the skin.  I started the bird at 400 breast side down. After 30 minutes turned down the heat to 350 so the butter wouldn’t burn. After an hour of total baking I turned the bird breast side up.   This method keeps the breast from cooking too quickly and reduces the need for basting.  30 minutes later it was done. Let it rest a few minutes before carving. Let me say the chicken was delicious. Juicy and while firmer than regular store-bought chicken it was not tough.

In most situations- with a conventional bird- I like a very hot oven to crisp the skin. This method would not have worked, I am convinced with this leaner locally produced bird. Lesson to be learned- all chickens are not created equal. If you are like me and plan on buying more locally sourced and humanely raised poultry be prepared to be flexible in your cooking methods. The results will be worth it.

Blueberry Scones

I’ve been in a baking mood lately and decided to bake some scones. I had blueberries in the freezer so I made blueberry scones. They are great just the way they are or you can use them in  shortcakes.

Blueberry Scones 

2 c. flour

3 T. sugar

1 T. baking powder

¾ t. salt

6 T. chilled butter

1 ½ c. blueberries, fresh or frozen- do not thaw berries

1 t. lemon or orange  zest

2 large eggs

1/3 c. heavy cream

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.   

Chocolate Orange Scones

These are fun and very easy to make. Enjoy them with breakfast or brunch. They are also a fun base for strawberry shortcakes.

Chocolate-Orange Scones

1 1/2 c. baking mix, like Jiffy or Bisquick or homemade

1 T. grated orange peel

3/4 c. heavy cream

1/2 c. mini chocolate chips or 3 oz. milk chocolate, chopped

Combine baking mix and orange peel in medium bowl. Stir in cream to make a soft dough that forms into a ball in the bowl. On floured surface gently knead in chocolate and press or roll dough to 3/4- inch thickness. Cut into 2 1/4 -inch rounds, re-rolling scraps. You should get 8. Place on an un-greased cookie sheet and bake in a preheated 425-degree oven for 8-10 minutes.  

Double chocolate version: Knead 3 tablespoons of cocoa into dough with the chocolate chips.

Chocolate Eclair Cake

This is a fun recipe and great when you don’t have time to bake. No-cook so nice in warm weather, too. There is the super easy version, using frozen whipped topping and a version using real whipped cream with just a little more work.

No-Bake Chocolate Eclair Cake

4 c. prepared vanilla pudding (or your favorite flavor)

1 small container non-dairy whipped topping, thawed- or 1 c. whipping cream, whipped

1 box graham crackers

1 can chocolate frosting or 1-2 c. homemade chocolate frosting

Combine pudding and whipped topping  or whipped cream and set aside. In 9×13 inch cake pan place 1 layer of graham crackers. Spoon half of the pudding mixture over the crackers and spread out evenly.

Place another layer of graham crackers over the pudding mixture and then spoon on the remaining pudding mixture, smoothing evenly. Place last layer of crackers on top. Warm frosting slightly and pour over the top. Spread out evenly. Cover and refrigerate overnight. Serves 10-12.

Spread filling over a layer of graham crackers

Pour frosting on top layer.

Chill finished cake overnight.

Broccoli  and Cauliflower with Hummus

If the only way you eat hummus is as a dip you might want to try it this way. I love tossing hummus on hot, cooked veggies. Warming the hummus a little really brings out the flavors and it is a nice change for the veggies, too. Last time I made it I had a lot of cauliflower so added some to the mix. Since I am lactose- intolerant it is another option for me.

Steamed Broccoli with Hummus

1 lb. fresh broccoli

1/2 c. hummus, homemade or store bought

Cut broccoli into long spears, peeling and trimming tough stems. Steam until just tender. Warm hummus over low heat or in a microwave and spoon over the cooked broccoli. Serves 4 as a side dish, 2 as a main course.

Hummus

1 can garbanzo beans, drained

1/4 c. olive oil

2 T. lemon juice

2 T. tahini (sesame seed paste)

2 cloves garlic

salt and hot pepper sauce to taste

Combine all ingredients in a blender or food processor until smooth. Adjust seasonings. Chill. Serve with pita bread, crackers or fresh vegetables. Also nice spread in a pita bread with sliced tomatoes, cucumbers and lettuce. Freezes well.

Coconut Pumpkin Bread

I have some friends who have been singing the praises of coconut oil for cooking. I’d been wanting to try some and finally got to Costco and picked up a big jar. It’s certified organic and was a much better price than I had seen elsewhere. It looks like shortening so I decided to try it out in a recipe in place of the shortening. I chose pumpkin bread since it is a favorite of mine but also because it is a favorite of Jonathan’s. Jonathan was going to till my garden today and I wanted to make it for him as a thank you.  He is also one of the people who has been urging me to try the coconut oil so I figured he would be the best person to do the taste test. While taking a break from the tilling he tried it and loved it. He does think I should add even more coconut oil. Maybe the next time….. Here is the recipe. 🙂

Pumpkin Bread

1 3/4 c. flour

2 t. cinnamon

1 t. baking soda

3/4 t. salt

1/2 c. coconut oil ( original recipe called for 1/2 c. shortening) you could also use butter instead

1 1/2  c. sugar

2 eggs

1 c. pumpkin

1/3 c. milk

Preheat oven to 350. Grease a 9×5-inch loaf pan and set aside. Combine dry ingredients and set aside. In mixing bowl beat together the coconut oil and sugar until well mixed. Add eggs and beat until light and fluffy. Beat in pumpkin and milk then stir in dry ingredients. Pour into prepared pan and bake for 60-65 minutes or until bread tests clean with a toothpick. Cool in pan 10 minutes before removing from pan and placing on a cooling rack. Wrap in plastic- best eaten the next day. Freezes well. Makes 1 loaf.

Left to right- duck egg, chicken egg and turkey egg

Have you ever had a turkey egg? I had not, at least not until today. My friend, Carl from Blue Pike Farm, gave me a couple of duck eggs and turkey eggs the other day. I decided to enjoy one of the turkey eggs for breakfast today. The verdict? It was quite wonderful. Bigger than a chicken or duck egg I decided to just have one with toast this morning. I just cooked it sunny side up in butter. Very tasty. Funny thing is that I never think of chickens when eating eggs but for some reason could not get Thanksgiving dinner out of my mind the whole time.

Pickled Asparagus

I recently got about 20 pounds of local fresh asparagus and wanted to preserve a lot of it. There was a mixture of both green and purple. I know that purple asparagus loses its purple color when cooked but I hoped I’d save some of the color with pickling. I was not disappointed. While not as bright purple as when fresh the asparagus retained a lovely color after processing.

Pickled Asparagus

10 pounds fresh asparagus

6 large garlic cloves, peeled

4 ½ c. cider vinegar- 5% acidity

4 ½ c. water

½ c. canning salt- do not use iodized salt

1 T. dill seed

1 t. red pepper flakes or more to taste

Wash jars in hot soapy water and rinse, set aside. Prep lids and bands according to manufacturer’s instructions. Bring water in a canner to a boil. Meanwhile, wash and trim asparagus to fit into pint jars allowing for ½ -inch headspace at the top. Reserve bottoms for another use. Place a garlic clove in each of 6 pint jars. Fit asparagus into the jars with tips pointing up. Place remaining ingredients in a pot and bring to a boil. Pour vinegar mixture over the asparagus in the jars and fill to ¼ – inch from the top. Wipe rim and seal jars. Place in water bath canner filled with boiling water and process for 10 minutes. Remove from canner and place in a draft free place to cool. Check seals once cooled. Makes 6 pints.