Crab and Avocado Salad
I don’t think you can go wrong combining crab and avocado. The sweetness of the crab pairs so well with the buttery flavor and texture of the avocado. I used crab legs, but canned would be fine, too. For this salad I wanted big chunks of crab, so I used crab legs. I made a simple dressing with mayo, capers, paprika, hot sauce, garlic and cumin. For some crunch, I served the salad over a bed of shredded romaine lettuce.
Crab and Avocado Salad
2 c. crab meat
2 avocados, peeled, pitted and chopped
2 small tomatoes, seeded and diced
juice of 1 lime
Dressing
1/2 c. mayo
1 T. capers
1 t. cumin
1 t. paprika
1/2 t. garlic powder
dash of hot sauce, or to taste
salt and pepper to taste
Shredded lettuce- I used romaine
Green onions, chopped, optional
Combine crab with avocado and tomato in a medium bowl. Drizzle the lime juice over the crab mixture and toss. Combine dressing ingredients and stir into crab mixture. Adjust seasonings and chill until ready to use. Serve over shredded lettuce. Garnish with green onions, if desired. Serves 2.
Dessert Focaccia
Focaccia is a wonderful Italian flat bread. Baked in a jellyroll pan, it is about an inch thick, and is often used in savory dishes with cheese and other toppings. It is also sometimes split to make sandwiches. When I make focaccia, I often add sauteed shallots, garlic and fresh rosemary.
This time I made a lightly sweetened version. It only has 1/2 cup of brown sugar in it total- but gets a lot of natural sweetness from the dried fruit and orange juice.
Loaded with dry fruits it is a great dessert, but could also be served for breakfast or brunch. If you have some dried fruit you were looking to use in something- this is a great recipe for that.
It is moist, and has a wonderful flavor and texture. You can leave it plain once baked, or add a powdered sugar glaze.
Dessert Focaccia
3 cups assorted dried fruits (cherries, raisins, currants, cranberries, prunes or blueberries)
2 c. orange juice
1 packet yeast
1 t. sugar
3 ½ c. flour
2 t. salt
1/2 c. firmly packed brown sugar
½ t. cinnamon
¼ t. nutmeg
6 T. cold butter, cut into bits
In a bowl combine the fruit and orange juice and let stand 20 minutes. Drain fruit, reserving 1 cup of the liquid. Heat liquid until it is lukewarm. In the bowl of an electric mixture combine yeast with warm juice and sugar and let stand 5 minutes. Add flour, half the brown sugar, seasonings and butter and mix until dough is well-mixed. Knead dough with dough hook for 5 minutes, dough will be sticky. Add fruit and mix until evenly blended. Transfer dough to floured work surface and just roll around to coat with the flour. Place in oiled bowl, turning to oil top. Cover with plastic wrap and place in a warm place to double, about 11/2 hours.
Note: At this point, if you would rather, you can punch the dough down and wrap it, then chill it overnight. Bring to room temperature before continuing.
Press the dough into an oiled 15×10 inch jellyroll pan and let it rise, loosely covered, for about 1 hour. Dimple the dough using your fingertips and sprinkle with the remaining brown sugar. Bake in a preheated 400-degree oven for about 30-35 minutes or until golden brown. Can be served warm or at room temperature.
Note: The focaccia is just fine the way it is, but you can drizzle it with a powdered sugar glaze, or dust with powdered sugar. It makes a great breakfast dish, or the base for fruit shortcake,. If you wish to use large pieces of fruit like apricots, pineapple or mangoes, dip scissors in oil and use them to snip the fruit into smaller pieces. I sometimes also add 1/2 c. chopped nuts to the dough when I add the fruit.
Note: Any focaccia made with fruit, vegetables, meats or cheese should be refrigerated. Also, baked focaccia can be wrapped well and frozen for a couple of months. Just defrost in the wrapping and then warm a little, if desired.
Honey Bunny Rolls
If you are looking for a fun dish to serve for Easter, you might want to bake a batch of bunnies. They can be served with Easter dinner, or with breakfast or brunch. We made them in a Spring Baking class the other night.
The honey-sweetened yeast dough is rolled into ropes, and then the ropes are formed into these bunny shapes. Once the rolls are baked, they are brushed with a mixture of warm honey and melted butter. This is a fun recipe to make with kids.
I make them every Easter. Sweet and so cute, they are sure to be a hit when you make them.
The dough is chilled before rolling, so you can mix up a batch in the evening- put in the fridge- then roll them out the next day. They are actually pretty easy to make.
You can add raisin “eyes”, if you like. It is an option.
Honey Bunnies
4-5 c. flour
2 packages yeast
1 t. salt
2/3 c. evaporated milk
½ c. each water, honey and butter
2 eggs
Raisins, optional
Honey glaze
1/2 c. honey and 1/4 c. butter heated together until warm.
In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.
Place dough on lightly floured surface and divide into 15 equal pieces. Roll one piece of dough into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12- inch piece to form body, five inch piece to form head and one inch pieces to form ears and tail. Place the body on greased cookie sheet and then place the head next to the body, making sure they are touching. Place ears and tail on the bunny, making sure they make good contact with the rest of the “bunny”. I tuck them under a little. Repeat with the remaining dough. Let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes, if you like. Brush with additional glaze before serving, if desired. Makes 15 bunnies.
Irish Soda Bread Scones
If you are in the mood for Irish Soda Bread- you can get the same wonderful flavor in a scone.
Scones don’t take a lot of time or effort to make. These would be a wonderful addition to your St. Patrick’s Day meal.
While traditionally served for breakfast or tea time, scones are really good any time of the day. They certainly can be served with dinner.
I used golden raisins, but you could use regular raisins, currants or cranberries, for a less traditional scone.
Irish Soda Bread Scones
2 c. flour
3 T. sugar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 c. butter
½ c. golden raisins
1 t. caraway seeds
2/3 c. buttermilk
1 egg
Milk
Extra sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough. With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8.
Irish Soda Bread
It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.
The soda bread is like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. I like to serve soda bread with butter and jam. We made this bread in class the other night and everyone enjoyed it.
I used raisins, but you can substitute currants, golden raisins, or just leave them out, if you prefer.
I make soda bread all through the year, not just for St. Patrick’s Day. Right from the oven with some butter and jam. Yum.
Irish Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins
2 t. caraway seeds
1 egg. Beaten
1 c. buttermilk
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.
Cream Scones
I must admit that for me, the difference between a scone and a biscuit is sometimes hard to see. Both use the same ingredients, for the most part. They can be rolled and cut out the same way, too. I often say that scones are like biscuits, but with more stuff in them. Scones are often sweeter, too.
This recipe is a tough call for me. I was given the recipe by a friend a long time ago. She called them Cream Scones. I could easily see calling them Cream Biscuits, instead. Whatever you call them, these little gems are tender, flaky and super easy to make. We made them in class last night and they were a big hit.
Cream Scones
2 c. flour
1 T. sugar
½ t. salt
1 T. baking powder
1 c. heavy cream
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Knead lightly on a floured board until dough sticks together. Roll to ½ – ¾ –inch thickness and cut with 2-inch biscuit cutter. Re-roll scraps and continue cutting, handling dough as little as possible.* Place on baking sheet and bake 10-12 minutes or until golden. Makes 8-10.
* Instead of rolling them out and cutting into rounds, I pressed the dough into an 8-inch square. I cut the square into 4 smaller squares. I then cut and “x” across each of the four squares, making 4 triangles (16 in all). Bake as directed above.
Blueberry Lemon Trifle
Trifle is one of those desserts that can be whatever you want it to be. The basics of a traditional trifle are sponge cake, layered with some sort of pudding or custard and fruit. The cake is sometimes soaked in sherry or some other alcohol. Trifles are often topped with whipped cream.
We made this blueberry lemon trifle in Spring baking class tonight. I love the combination of flavors.
Once you have all the ingredients, the trifle is simple to assemble. Pick a nice, glass bowl, so you can see the layers in the trifle. It is best to put your trifle together a bit in advance, so the cake can soak up some of the moisture from the berries and the lemon curd. It also helps the trifle to stay together. You can actually slice the trifle to serve it.
So here is the recipe. I made the pie filling ahead of time and we made the and lemon curd in class, but you can use store bought, to save time.
Blueberry Lemon Trifle
1 angel food cake, sliced thin
2 c. blueberry pie filling- homemade or store bought- recipe follows
2 c. lemon curd- recipe follows
1 c. whipping cream
1/4 c. powdered sugar
Place a layer of cake slices in the bottom of the bowl. Spread half of the blueberry mixture on top of the cake. Place another layer of cake slices on top of the blueberry layer and press down a little to even it out. Cut cake pieces to fit as best you can. Add half of the lemon curd and top with more cake. Repeat the process one more time. Don’t worry if something isn’t perfect in the layers- that is kind of the charm of a trifle. Just be sure to get all the ingredients in the bowl. Cover and chill the trifle. When ready to serve beat the whipping cream and powdered sugar together until stiff peaks form and spread over the trifle. You can do this part ahead of time, if you prefer, Just keep trifle, covered, in the fridge, until ready to serve. Serves 6-8.
Blueberry Pie Filling
3 1/2 c. blueberries
3/4 c. sugar, or to taste
1/4 c. Clear Gel* or cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine clear gel with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You won’t need the whole batch for the trifle.
*Clear gel is a modified cornstarch. It is used in commercial pie fillings and in homemade pie fillings, as well. Unlike regular cornstarch, Clear Gel retains it’s thickness, even if you reheat it. You can find it online or in some specialty food stores.
Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Smoky Brussels Sprouts Salad
I know some people don’t like Brussels sprouts. I am not one of them. I have always loved them, even when I was a kid. I like them steamed with butter, roasted, pan fried and even raw. This salad is a great way to enjoy their crunchiness in raw form. The smoky flavor come from the bacon. The dressing, sweetened with maple syrup, really makes the dish.
The nice thing about this salad, is that it tastes good even the next day. The sprouts are like little cabbages. Unlike leaf lettuce, which wilts quickly once dressed, the sprouts soften some, but retain most of their crunch.
Smoky Brussels Sprouts Salad
8- 10 oz. Brussels sprouts
1 large orange, peeled and cubed
4 slices bacon, cooked and crumbled
¾ c. dried cranberries
½ c. toasted slivered almonds*
Dressing:
¼ c. olive oil
¼ c. apple cider vinegar
2 T. maple syrup
1 T. fresh chopped parsley- or 1 t. dried
2 t. hot sauce, or to taste
½ t. dried thyme
½ t. dried basil
Salt and pepper to taste
Trim bottoms off the sprouts, cut in half and slice thin. You should end up with about 4 cups of sliced sprouts. Place in large bowl with the remaining salad ingredients. Place dressing ingredients in a jar with a tight fitting lid and shake well to combine. Toss over Brussels sprout mixture.
Note: The salad ingredients can all be assembled a day ahead, then just dressed when ready to serve. This salad is also good the next day.
*To toast the almonds, place in a skillet over medium low heat and stir occasionally, until toasted. Be careful, once they start to brown, they can burn easily.
Mom’s Corned Beef Hash
My mom used to make the best hash. Making hash for friends yesterday, gave me a chance to think about her. She taught me so much about cooking- and life.
I didn’t have any specific recipe for hash, so I made a point of writing down what I did, and measuring ingredients, so I could share the recipe with you.
The hash tasted a lot like my mom’s. That made me smile. Here is the recipe. Hope you give it a try.
Corned Beef Hash
4 T. oil, butter or bacon fat
2-3 medium onions, peeled and chopped
1-1½ lbs. potatoes, 4-5 medium, cut in cubes, peeling optional
1 lb. corned beef, cut into ½- inch cubes
Salt and pepper
Eggs, optional
In skillet, heat up your fat of choice. Cook onions over medium heat until translucent. Add cubed potatoes and cook until potatoes and onions are starting to brown. Rather than constantly stirring, I let the potato and onion mixture cook a few minutes, then turn over sections with a spatula. It seems to get them brown faster. Check a few random potatoes to make sure they are tender. Add the corned beef and continue cooking until everything is starting to get a little crispy. Season to taste with salt and pepper. At this point you can serve it. I like to add the eggs. To add the eggs, crack and add eggs, one at a time, to the pan. Keep some space between the eggs, if you can. Turn heat down to medium low and cover the pan. It should take about 5 minutes for the eggs to cook, with the whites firm and the yolks runny. Try not to keep peeking. I know you want to, but every time you remove the lid, the heat dissipates. Wait 3 minutes to check the first time, if you can. Don’t set the heat too high, or you will burn the bottom of the hash while the eggs cook. I usually add one egg for each person I am serving. Feel free to allow more eggs per person, depending on your guests. Serves about 4.
Note: If you want to save yourself from dicing potatoes, you can use frozen hash browns. I prefer diced fresh potatoes, but the hash browns will save you time.
Oatmeal Date Bars
I wouldn’t go so far as to call these granola bars, but they are pretty similar. The dough is made from oats, flour, nuts, brown sugar and butter. There is also the option of making a vegan version with applesauce and olive oil in place of the butter. Both variations are good. Between the dough you add a layer of dates, although you can use any dried fruit you like or happen to have on hand. I have made these with fig jam, raisins and dried cranberries. Once cooked and cooled, you cut them into squares. They keep for days, but can also be frozen. Great for road trips, picnics, boxed lunches, breakfast or just snacking.
Oatmeal Date Bars
4 c. rolled oats
2 c. flour (you can use whole wheat pastry flour, ap or spelt flour)
½ c. brown sugar or ¼ c. honey
1 c. pecans, chopped
1 t. baking soda
1 t. salt
1 ½ c. butter, melted or 1 c. applesauce and ½ c. olive oil
2 t. vanilla
½ c. water
2 c. pitted dates, chopped- or 2 c. any dried fruit
Zest of 1 lemon
1 t. cinnamon
Non-stick cooking spray
Heat oven to 350. Spray a 9×13-inch pan, set aside. Combine oats, flour, sugar, nuts, soda, salt. Pour in butter and vanilla, stir until well mixed and set aside. Heat together water with dates, zest and cinnamon and bring to a boil. Simmer two minutes and remove from heat to cool a little. Press half of the oatmeal mixture in bottom of prepared pan. Spread the date mixture over the oatmeal mix and then top with the remaining oat mix. Press down firmly. Bake until golden on the top, 35-45 minutes. Cut once cool. Makes 24 bars.
