The Charmed Kitchen

Nisu Bread

This wonderful recipe came from the Finn grandmother of two good friends. I think of her every time I make this bread. She was a sweet and loving woman.

Nisu is a soft, slightly sweet bread, made special with the addition of cardamom.

Cardamom is a spice that has a rich, sweet flavor and fragrance.  You can purchase it whole, in pods, or ground.

Cardamom is often used in baked goods and adds a nice flavor to frosting and glazes. It is also used to flavor coffee.

Cardamom is a little pricey. The good news is a little goes a long way. If you buy ground cardamom, you can store it in the freezer to keep it fresh longer.

This bread is lovely just toasted, and makes great French toast.

It is also a nice sandwich bread.

The recipe makes three loaves, so you can leave one out and freeze the other two.

Nisu

½ c. warm water
2 packages active dry yeast
2 c. milk
½ c. sugar
2-3 t. ground cardamom
1 t. salt
6 T. butter
6-7 c. flour, preferably bread flour
2 eggs

Dissolve yeast in water and set aside. Place milk in large bowl and add the sugar, cardamom, salt and butter. Heat in microwave until liquid is very warm. Butter might not be completely melted. Stir mixture until sugar is dissolved. Place 2 cups of flour in a mixing bowl and add the milk mixture, eggs and yeast mixture. Beat on medium speed for 3 minutes. Add 1 cup more of the flour and beat 2 minutes more. Stir in enough of the remaining flour to make a soft dough. Turn onto a floured surface and knead until dough is firm and smooth, about 10 minutes. Place in an oiled bowl and turn dough to coat. Cover with a towel and allow to rest until doubled in bulk, about 1 hour. Punch dough down and divide into 3 pieces. Roll each piece into a loaf and place in greased 9×5 inch bread pans. Cover and allow to rise until doubled in bulk, about 45 minutes. Bake in a 375-degree oven for 30 minutes or until golden and loaf sounds hollow when tapped lightly. Makes 3 loaves.

Chicken with Rhubarb Glaze

It is rhubarb season around here. Rhubarb is turning up at local farm markets and even in some grocery stores.

Like a lot of people, when I think of rhubarb, I first think of dessert, like pie or cobbler. But rhubarb’s tangy, tart flavor, lends itself to lots of savory uses.

I had some rhubarb and could not decide what to do with it. I chopped it up, and cooked it in a little water until tender. I ended up with 2 cups of cooked rhubarb.

I used this as the base for the glaze. I added the other ingredients, cooked it down until it was thick, and ended up with about 2 cups of sauce. It had a nice balance of sweet, tart and heat.

I used some of it as a glaze for chicken I was cooking. I froze the rest. It would also be good on other meats or even on grilled veggies.

Rhubarb Glazed Chicken

8 chicken thighs or 1 whole chicken, cut up

1 cup rhubarb glaze (recipe follows)

salt and pepper to taste

Place chicken pieces in roasting pan, season to taste and bake in a preheated 375 degree oven for 30 minutes. Remove from oven and drain any fat out of the pan. Pour over the rhubarb glaze and return chicken to oven for an additional 35 minutes. Baste the chicken with some of the glaze in the pan and return to oven for 15 minutes more. Serves 4.

Rhubarb Glaze

2 c. cooked rhubarb

1 c. apple cider vinegar

1/4 c. brown sugar

2 T. honey

2 T. dried minced onion

1 T. hot sauce

1 T. paprika

2 t. minced garlic

1 t. Worcestershire sauce

1 t. cumin

1 t. cinnamon

salt to taste

Place all ingredients in a saucepan and cook over medium heat until thickened. Stir more often as mixture thickens. Cook until sauce has reduced to about 2 cups. Use as a glaze on meats and vegetables. It was great on chicken but would also go well on pork or duck. I could also imagine it on portobello mushrooms. Note: I liked the tang of it but you could make it a little sweeter to suit your own taste. Makes 2 cups. Will keep a few weeks in the fridge or can be frozen.

Coleslaw Chef Salad

I love coleslaw and enjoy it as a side with all sorts of foods. This is especially true when the weather warms up. It seems I go from cabbage soup and cabbage and noodles to coleslaw and cabbage salads as the seasons change.

I wasn’t looking for my coleslaw to be a side dish this time, though. I was thinking of ways to make it more of a main dish. I had gotten busy with a project this morning and wanted something simple and quick. I came up with a twist on a chef’s salad.

I took shredded cabbage and added meat, fruits and dressing,  then topped it with some cashews. Quick to make, and a great choice when you don’t have a lot of time or it is too hot to cook.

You can use your own imagination and add other fruits or proteins.  This is a great way to use up leftovers, too. I think I might add peaches and raspberries next time.

So here is the recipe- taking coleslaw from side dish- to main dish.

Coleslaw Chef’s Salad

5-6 c. shredded cabbage- cole slaw mix is fine

2 c. cubed cooked meat- I used chicken but use what you like- or use a combination

2 c. fresh fruit- I used blueberries and fresh pineapple but use what you like

1 c. cubed cheese., optional

Dressing:

2/3 c. mayo

3 T. cider vinegar

1 T. sugar

1 t. fresh grated ginger

salt and fresh ground pepper to taste

Topping:

1/2 c. cashews, optional

Combine cabbage with fruits, meats and cheeses (if using)  in a mixing bowl. In smaller bowl combine the dressing and stir until smooth. Pour dressing over the cabbage mixture and toss to coat. Chill at least 30 minutes before serving. Sprinkle cashews on top just before serving. Serves 4.

Honey Ginger Mango Sorbet

Sorbet is a great dessert for warm weather.  When I saw Champagne mangoes on sale the other day, I knew I wanted to turn them into sorbet. I also picked up a fresh piece of ginger root, and decided to add some to the sorbet, along with some honey for extra sweetness. The flavors worked great together.

The secret to a creamy sorbet is pureeing the mixture twice. Once with the fresh fruit, then again once the mixture has frozen. Once pureed the second time, you can put your sorbet back in the freezer until ready to serve. It is a nice dessert to have on hand.

Sorbet can be served on its own, with cookies, cake or fresh fruit. You can also add a scoop of sorbet to your favorite Summer cocktail.

I like to keep several different sorbets on hand, so my guests can mix and match. Making a fresh fruit sorbet is also a way of saving seasonal fruits for use throughout the year.

Here is the recipe for the mango sorbet. You might want to add a little more, or less, honey to suit your own taste. Once frozen, the sorbet will not taste as sweet. The sweetness of the mangoes will also determine how much honey you add to your sorbet.

Honey Ginger Mango Sorbet

6 ripe mangoes

½ c. honey

1 T. fresh grated ginger

Remove peel and pits from mangoes. Puree the mangoes and add the honey and ginger. Freeze. After the mixture is frozen, place mango puree in a food processor and mix again until creamy. Serve, or place back in freezer until ready to serve. Makes about 1 quart.

Fresh Rosemary

I will be giving another herb gardening program this week. These programs are free, but it is appreciated if you call ahead so there are enough chairs set up.

So far, I have done talks at the Gates Mills Library, Solon, Richmond Heights and Parma libraries, too.

This week- Maple Heights.

Herb: Spice Up Your Garden program on Thursday, May 16 at 6:30pm at the Maple Heights Library.  The branch address is 5225 Library Lane, Maple Hts., OH 44137. Program is about an hour long- and I leave time to answer questions.

If you are new to herb gardening- or want to learn more- please join me for this program.

Warm Avocado Soup

I am not sure avocado jumps into most people’s minds when thinking of soup. Maybe it should. The rich, buttery texture of avocados makes for a lovely soup base.

I have two different recipes for avocado soup that I love. One is served warm, the other is served chilled.

The warm soup  in nice to serve on chilly evenings. It can be a great first course for dinner, and pairs well with grilled cheese for lunch. I topped it with fresh parsley, but a few drops of hot sauce also make for a nice presentation.

The chilled soup is just perfect as a first course on hot days. It is creamy, but not heavy, and quite refreshing. I topped mine with finely chopped pumpkin seeds, for a little added texture, but it could also be topped with fresh snipped chives or croutons.

So here are the recipes for both soups.

Warm Avocado Soup

4 c. chicken stock

2 c. milk

2 t. chili powder

1 t. cumin

1 t. garlic powder

hot pepper sauce to taste

salt to taste

3 ripe avocados

1 c. sour cream or yogurt

fresh parsley leaves for garnish

Heat stock and milk together until just beginning to bubble around edges. Stir in seasonings and keep warm. Peel and seed avocados, and place them in a food processor or blender. Place only what will comfortably fit, and blend in two batches if need be. Combine avocados with the sour cream in a mixing bowl. Stir to blend. Add a ladle of warm stock mixture to avocado mixture. Whisk to prevent lumps. Return warmed avocado/sour cream to the pan and heat through but do not boil. Adjust seasonings. Ladle into bowls and garnish with parsley. Serves 4 – 6.

Chilled Avocado Soup

2 ripe avocados, pitted and peeled

1 t. lemon juice

1 c. cold chicken or vegetable stock

1 c. light cream or evaporated milk

½ c. yogurt

½ c. dry white wine

salt and pepper to taste

½ c. chopped, toasted pumpkin seeds

Combine all ingredients in blender, except pumpkin seeds, until smooth and chill until ready to use. Garnish with pumpkin seeds. Makes 4 cups.

Chilled Avocado Soup

Lilac Blossoms, Steeping in Vinegar

Since the lilacs are in bloom, I decided to preserve some of them and make lilac vinegar. As long as they are grown where chemicals haven’t been sprayed, lilacs blossoms are edible. The flavor is floral, with a touch of spice.

I use the lilac vinegar in salad dressings, marinades and in pickling. I also like to add a splash to soups or chili, to brighten them up.

To make lilac vinegar, just place clean lilac blossoms in a jar and cover with red wine vinegar.* Put a lid on the jar and store in a cupboard for 10 days or longer. Ideally, you want at least one cup of blossoms for every 2 cups of vinegar- to get enough lilac flavor into the vinegar. A one to one ratio- one cup blossoms, one cup vinegar, will give you an even more flavorful vinegar in the end.

When ready to use, strain out the blossoms and discard them. Pour the vinegar through a coffee filter to get out any remaining plant material. You can transfer the lilac vinegar to a decorative bottle. It can be stored at room temperature but will hold its color longer if kept cool, even refrigerated.

* always use vinegar that is 5% acidity. You can use white wine vinegar, cider vinegar or whatever vinegar you like.

Orange Pecan Waffles

If you want to show some love for Mom on Mother’s Day- why not start her day off with a wonderful breakfast?

These orange- pecan waffles are sure to make her smile. They are really tasty. They aren’t hard to make, either.

You can serve them just on their own, or perhaps with a side of crispy bacon or some breakfast sausage and some fresh fruit.

I started with my basic vanilla waffle recipe and had some fun with it. I really enjoyed the combination of pecans with orange juice. Serve them with warm maple syrup.

Here is the recipe.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. toasted pecans, chopped*

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

* To toast the pecans, place on a baking sheet and bake in a 350-degree oven for about 10 minutes. Toast them before you chop them- smaller pieces can burn easily.

Homemade Cashew Brittle

Homemade gifts are always special. For Mother’s Day, I think homemade is even more appreciated. I’ve assembled some of my favorite food gift recipes. While some will require adult hands, there are a few kid- friendly options, too. None of these take a lot of time- so you still can make them for her special day. For all the moms out there- Happy Mother’s Day.

We will start with this cashew brittle recipe. Brittle was a special favorite of my own mother. I always think of her when I make it. This recipe is a breeze. Cooked in the microwave, this recipe is ready before you know it. You can, of course, use different nuts.

Homemade Cashew Brittle

2 c. cashews*

1 c. sugar

1/2 c. corn syrup

1/8 t. salt

1 t. butter

1 t. vanilla

1 t. baking soda

Butter or oil a large baking sheet and set aside. In a 3-4 quart glass bowl combine the nuts, sugar, corn syrup and salt. Microwave on high for 3 minutes. Remove from microwave, stir well and return to microwave. Cook 3 more minutes in microwave. Remove and stir in butter and vanilla, stirring until butter has melted. Return to microwave and cook for 2 more minutes. Remove from microwave and stir in baking soda. Stir until well blended and pour mixture onto prepared baking sheet. Spread out quickly, then allow to cool. Once cool, break into pieces. Store in a cool, dry place. I normally store it in a tin or plastic container with a tight-fitting lid.

* I used salted cashews but feel free to experiment with other nuts

Note: Use high power setting on microwave.

Truffles

1/3 c. Whipping cream

6 T. butter, cut into small pieces

2 c. chocolate chips- or 12 oz. dark chocolate, grated or chopped coarsely

Unsweetened cocoa

Heat cream to boiling in small saucepan. Stir in butter and cook until melted. Remove from heat and stir in chocolate until melted. Place in shallow bowl and chill until firm, at least a couple of hours. Roll mixture into 1-inch balls and roll in cocoa. Sometimes the mixture is quite firm and hard to roll into perfectly smooth balls. You can roll them out as smooth as you can, roll in cocoa and then roll again to smooth out. You might want to give them another roll in the cocoa after that.  Makes about 30.

If you are looking for a simple chocolate treat- that requires no cooking – try Minty Cocoa Hearts. This easy to make candy is made with just a few ingredients. The “dough” is mixed and rolled out. Then you just cut them out into little hearts. They taste great and they are also a nice project for kids. There is no special equipment needed other than a tiny heart-shaped cookie cutter. So if time is short and you really want to make something homemade this Mother’s Day- these could be the answer.

Sugared Nuts

Many years ago, my sister Cindy gave me the recipe for making these nuts. I make at least a few batches every year, and they are always a big hit. I will admit to tweaking the recipe a little over time, but the basics are still the same. Nuts are placed in a heavy skillet with sugar, water and seasonings. The mixture is then brought to a boil and cooked until most of the liquid cooks off. This takes about 10 minutes, give or take. You dump the nuts onto a cookie sheet, and start stirring immediately. If you don’t stir them, they will stick together.  This is where the magic happens. The nuts look wet when you pour them out and start stirring, but in a few minutes, they cool and dry, and the sugar crystallizes on the nuts. Once cooled, the nuts are crunchy and sweet and very tasty. You can use them as a snack, or in all sorts of recipes. This is a really fast confection to make, and is a nice gift, too.

4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.

Horseradish Mustard

1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish

Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.

Bavarian Mustard

3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten

Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.

Spicy Mustard

1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten

Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.

French Herb Mustard

1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg

Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.

Cookie Pops

These are a fun and easy gift to make with kids. I used white “chocolate” discs, but you can use real chocolate, too. Kids can make Mom an edible “bouquet”.

All you need are vanilla wafers, peanut butter or frosting to stick the cookies together, Popsicle sticks, some sort of chocolate you can melt and candies to decorate. After that it’s pretty easy.  Dip the end of a stick into the peanut butter. Press 2 cookies together on the end of the stick. Press firmly. Melt the chocolate- I used a glass bowl in the microwave,but be careful not to burn the chocolate. Dip the cookies into the melted chocolate until covered. Allow excess to drip off.  Place cookies on wax paper. Decorate your “pops” to look like flowers- I used M&M’s. Allow them to dry/cool then you can just peel them off the wax paper.

You can get M&M’s in so many colors, the “chocolate” discs, too, that color combinations are pretty limitless.  If there are nut allergies to consider use frosting to stick the cookies together.

Hot Fudge Sauce

If Mom is a chocolate lover, this sauce makes a great gift. Don’t forget the ice cream!

1 c. unsweetened cocoa powder
¾ c. sugar
½ c. brown sugar
1/8 t. salt
1-c. heavy or whipping cream
½ c. butter, cut into pieces
1 t. vanilla extract

In saucepan , stir together dry ingredients then stir in cream and butter. Heat to boiling and boil 1 minute. Remove from heat, cool 5 minutes and stir in vanilla. Store leftovers in fridge. Rewarm before using.  Makes 2 ½ cups.