Author Archives: Judi

Fun with Fruit in Cooking Camp

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Today was all about fruit in cooking camp. The kids made smoothies and several fruit sorbets. They also worked in two teams to make a fruit tray using strawberries, blueberries, mango, watermelon, pineapple, red grapes and cherries.They also had knives and cherry pitters to help them.

They were to make a display that looked like something. The idea was for them to create the fruit tray- and then see if I knew what they had created. One team created a fruit volcano, the other team a day at the beach. I thought they were all very creative. Below are some of the pics from class- and some fun recipes using fruit.

 

Pink Lemonade

2 qts. prepared lemonade

1 pint strawberries, washed and hulled

 

Place berries in blender and add about 2 cups of the lemonade. Process until strawberries are pureed. Add strawberry mixture to the remaining lemonade. Serve over ice, garnishing with whole berries, if desired. Watch as seeds will accumulate on the bottom of the pitcher.

 

Red, White and Blue Fruit Salad

 

1 large pineapple, peeled, cored, and cut into cubes

1 qt. strawberries, washed and hulled

2 pts. blueberries, washed

Toss all together and chill about 1 hour before serving. Makes 8-10 servings.

 

Strawberry Sorbet

2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)

1/4 c. sugar, or to taste

3 T. fresh lemon juice

Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Serve immediately. Serves 4.

 

Fruit Smoothie

1 can (6 oz.) frozen orange juice concentrate

1 large ripe banana, sliced or 1 1/2 c. sliced fresh of frozen strawberries, or 1 1/2 c. sliced fresh, frozen or canned peaches

1 1/2 c. milk

1/2 c. water

2 T. honey

4-6 ice cubes

Combine all ingredients in blender, except the ice cubes and blend until smooth, about 1 minute. Add ice cubes and blend 1 minute more until thick and frothy. Serves 5.

 

                                                                Sun Fruit Salad

2 medium bananas, peeled and sliced

1 8oz. carton lemon yogurt

2 T. sugar

2 t. lemon juice

lettuce leaves

8 c. cut up fruit, using what is seasonal

1/4 c. toasted nuts

 

For dressing in blender combine bananas with yogurt, sugar, lemon juice and blend until smooth. To serve arrange lettuce on serving plates. Divide fruit among plates and drizzle with dressing. Makes 8 servings.

 

Grapescicles

Freeze green or red seedless grapes. Eat right out of the freezer. Great snack in hot weather.

 

Watermelon Pops

2 c. seeded chopped watermelon

1 c. apple juice

1/2 c. chocolate chips or raisins

 

Combine watermelon and juice in blender until smooth. Pour into a shallow pan and freeze until thickened. Fold in chips or raisins and pour into Dixie cups. Cover with foil and insert sticks. Freeze until firm, makes 6-8.

Making their fruit trays

Fruit volcano

A Day at the Beach

Strawberry, cherry, cranberry sorbet

 

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Cookie Baking Day in Camp

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Cookie Candies

This is always a favorite day in cooking camp. A hot day, and a kitchen with no air conditioning, did not deter the kids from baking cookies- a lot of cookies. They did such a great job. Here are the recipes for the cookies we made and some pictures I took of their creations.

 

 

Versatile Butter Cookies

1 c. butter

1 c. sugar

1 egg

1 t. vanilla

2 ¼ c. flour

1 t. baking powder

¼ t. salt

 

Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.

Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.

Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.

 

Cookie-Candies

1 c. butter or margarine

¾ c. powdered sugar

1 T. vanilla

2 c. flour

½ c. rolled oats

½ c. chocolate chips

¼ c. milk

finely chopped nuts

assorted sprinkles

shredded coconut

 

Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.

Chocolate Sparkles

1 c. butter or margarine, softened

1 ¼ c. sugar

2 eggs

2 oz. unsweetened chocolate, melted

½ t. vanilla

2 2/3 c. flour

2 t. cream of tartar

1 t. baking soda

½ t. salt

¼ c. sugar

 

Cream together butter and sugar. Beat in eggs, chocolate and vanilla. Stir in next four ingredients. Chill dough. Shape dough into 1” balls and roll in ¼ cup sugar. Place about 2 inches apart on ungreased baking sheet. Bake in a preheated 400- degree oven for 8-10 minutes. Makes 5-6 dozen.

 

 

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4th of July

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So what is the 4th of July about? Cookouts and noisy celebrations abound, but what is it we are celebrating? We are celebrating revolution, protestors and people who fought their government.

We were a colony, ruled by a monarchy. Had it not been for those who saw injustice, and tried to fix it, we would be bowing to the queen today. They were brave and very forward thinking.

Had the Revolutionary War gone the other way, they certainly would have been hung as traitors. I’m not sure how many of us today would be that brave.

So in your daily life, remember and honor the rebel. If you see an injustice, speak up. Do something to make this country better.

There is always room for improvement, after all. Think about the people who risked death to fight for the freedom we enjoy today. Life, liberty and the pursuit of happiness. Don’t ever take that for granted.

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Garlic Scapes Hummus

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Garlic Scapes Hummus

Around here, garlic scapes are in season and being eaten a lot. I find myself cooking with them in everything I can. Everyone seems to be talking about scapes and looking for new ways to use them. There is even a word for it – scorpacciata.

Scorpacciata is an Italian word that means consuming large amounts of a particular local ingredient while it’s in season. I heard Mario Batali use it once.

Scapes, if you didn’t know, are the tops of hard-neck variety garlic. They are cut off this time to year- to help the plants produce larger heads. They curl as they grow. You should be able to find them at your local farm market. They can be eaten raw or cooked. They can be a little woody when raw.

This time, I steamed the scapes, and added them to my hummus. The end result was really good. The scapes replaced the garlic cloves, adding their own personality to the dish. I switched the dish up a little more, by using avocado oil, instead of the traditional olive oil.

So here is one more recipe to use those lovely, seasonal garlic scapes.

 

 

Garlic Scapes Hummus

 

1 can garbanzo beans, drained- I used a one pint jar of home canned

½ c. chopped garlic scapes- 1 or 2 garlic scapes- steamed 5 minutes and chopped

¼ c. olive oil or avocado oil

2 T. lemon juice – about 1 lemon

2 T. tahini (sesame seed paste)

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.

Garlic Scapes

 

 

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Homemade Chocolate “Magic” Shell

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Chocolate Magic Shell

I used to love getting a chocolate-dipped ice cream cone when I was a kid. The ice cream shop near my house had them. I watched as the soft serve was swirled onto the cone, then dipped into a vat of melted chocolate goodness. Like magic, the chocolate hardened, and made this lovely crisp shell.

Then they came out with the squeeze bottles of the stuff. Just a drizzle onto your ice cream and the chocolate hardened like, well, magic.

There are a lot of recipes out there for “magic” shell. I tried a few. All tasted fine, but some just worked better than others. I played around and found the mix that worked best for me.

It is very easy to make- just three ingredients. So easy- so good.

 

 

Homemade Chocolate Shell

1 c. chocolate chips- I used dark chocolate chips

3/4 c. coconut oil- I used the unrefined

1/2 c. powdered sugar

Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.

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Homemade Strawberry Ice Cream

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Strawberry Ice Cream

It is strawberry season around here and I am loving it. Since the weather was warming up, I decided to make ice cream with some of the berries. Homemade ice cream is easy to make. When you make your own, you can adjust flavorings and sweetness level, too.

Studded with plenty of berries this ice cream will put anything store-bought to shame. Feel free to add blueberries or raspberries, too.

 

Strawberry Ice Cream

2 c. chopped strawberries

1 c. sugar

1 T. vanilla

2 c. cream or  half and half or a combination. You can also use some milk or even almond or rice milk.

Additional sugar to taste

Place strawberries, vanilla  and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.

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City Chicken

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City Chicken

If you never had City Chicken, you don’t know what you are missing. Meat on a stick- always a good thing. But not just meat on a stick- breaded meat on a stick!  If you like breaded pork chops, you should love City Chicken.

This is a dish I grew up with. When my Mom made City Chicken, I knew dinner was going to be special.

In case you don’t know, City Chicken is normally made with chunks of pork- or chunks of pork and veal- skewered on wooden sticks. I used pork.  After skewering, the meat is dipped in seasoned flour, egg wash and then bread crumbs- or cracker crumbs. No chicken in the dish at all. Odd, but well, I didn’t name the dish, I just like eating it.

You can just bake them or brown in a little oil first, before baking- for a crispier coating.

I read an article recently about City Chicken. The link is at the bottom of this post. The article reminded me that I hadn’t had City Chicken in years, and how much I had loved it. The article inspired me to make some, so I did.

I didn’t have my Mom’s recipe, so I recreated it as I remembered it. I invited a few friends over to try them, and all my guests enjoyed them. So here is my recipe. A tasty dish, and also a trip down memory lane.

 

City Chicken

 

2 lbs. boneless pork – I used Western style ribs

½ c. sherry – not cooking sherry

2 T. soy sauce

¾ c. flour

Salt and pepper

3 eggs

½ c. milk or half and half

2 T. chopped parsley

Hot sauce

½ t. garlic powder

1-2 c. bread crumbs

2 t. dried basil

2 t. dried oregano

½ t. dried thyme

Oil

6 –inch Wooden sticks or skewers

Cube pork into 1-inch cubes. Place in a bowl and add the sherry and soy sauce. Stir to combine, cover bowl and place in fridge. You can do this a couple of hours ahead or even a day ahead. You might not really need to do this step, but I like the flavor of the sherry, so I chose to marinade my pork in it before breading. Your choice, completely.

Take pork and skewer it onto wooden sticks. I used skewers that were a little thicker than what I normally use. Since they were long, I cut them in half before using. I ended up with 9.

Place flour in a bag with salt and pepper to taste. Add one pork skewer at a time to the flour, shaking to coat evenly. Place floured pork skewers on a tray. Once finished, combine eggs with the milk, parsley, hot sauce, garlic powder and a little more salt and pepper. Place bread crumbs in a bag with the basil, oregano and thyme. Shake to combine. Dip each floured skewer into the egg mixture, remove from egg mix and allow excess to drip off a little. Then place in the bag of bread crumbs, shaking to coat evenly. Repeat until all the city chicken is breaded.

Now I know I already asked you to wait to marinade the pork in the beginning. I am going to ask you to wait again. If you fry up the city chicken right away, the breading is likely to fall off. If you bread the city chicken early in the day- then leave it in the fridge at least a couple of hours before cooking it, the breading will stay on much better. I actually marinade a day ahead, in the morning. Then I bread them in the evening the night before. But even breading them a couple of hours before makes a big difference. Just keep in the fridge until you are ready to cook.

 

When ready to cook them- I know you were giving up hope we would ever get to this step- heat oil in a large skillet. You don’t need much oil- a few tablespoons, at most. Brown the city chicken on all sides in the hot oil. Transfer them to a baking dish as you finish browning them. Place in a preheated 350-degree oven for about 30 minutes. Don’t bake them too long- you don’t want them to dry out. Pork has to reach a minimum internal temp of 145 F. Serves 6.

The article that inspired me.

https://www.eater.com/2017/5/5/15551870/city-chicken-cleveland-pittsburgh

 

 

 

 

 

 

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Whoopie Pies- Surprise Ingredient

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Whoopie Pies

I always get a smile when I offer someone a Whoopie Pie. Although baked liked cookies, Whoopie Pies are really more like small cakes, held together with a soft and creamy filling. I added an unexpected ingredient to these, but it worked out pretty well. I make a chocolate beet cake, so adding beets to baked goods is something I have done before. I had cooked, shredded beets leftover from another recipe, so I decided to add them to my Whoopie Pies. Worked out well. They are really moist. Here is the recipe for my beet version, and the original recipe, too. Just in case you don’t have cooked shredded beets laying around.

 

Chocolate Beet Whoopie Pies

Cookies:
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
1 stick unsalted butter, at room temp.
1 c. packed brown sugar
1 t. vanilla
2 eggs
½ c. cocoa
2/3 c. half and half or milk
½ c. cooked shredded beets
Cream filling
3 T. flour
1 c. milk
1 stick unsalted butter, at room temp.
2 t. vanilla
2 1/4 c. powdered sugar

Heat oven to 375-degrees. Line baking sheets with foil and coat with non-stick spray. Combine dry ingredients and set aside. Beat butter and sugar together until creamy. Beat in vanilla and eggs then beat in cocoa. Beat in beets. Alternately beat in flour mixture and milk. Drop 2 tablespoons of dough on prepared sheets for each cookie, spacing 3 inches apart. Shape into 2 1/4-inch rounds, trying to keep them even as they will be sandwich cookies later. Bake 12-14 minutes, cookies should spring back when touched lightly. Let sit on baking sheet 5 minutes then transfer to rack to cool. Prepare filling: Combine flour and milk in saucepan until smooth. Heat over medium, stirring until thickened and bubbly. Cook 1 minute. Remove from heat and whisk in 2 tablespoons of the butter. Place wax paper directly on surface of the mixture and let sit until cool to the touch about 45 minutes. Beat in remaining butter, vanilla and powdered sugar until smooth and fluffy. Sandwich cookies together in pairs with about 2 tablespoons of the filling. Store between wax paper in airtight container. Makes 15.

Whoopie Pies

Cookies:
2 c. flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
1 stick unsalted butter, at room temp.
1 c. packed brown sugar
1 t. vanilla
2 eggs
1/3 c. cocoa
3/4 c. milk
Cream filling
3 T. flour
1 c. milk
1 stick unsalted butter, at room temp.
2 t. vanilla
2 1/4 c. powdered sugar
Heat oven to 375-degrees. Line baking sheets with foil and coat with non-stick spray. Combine dry ingredients and set aside. Beat butter and sugar together until creamy. Beat in vanilla and eggs then beat in cocoa. Alternately beat in flour mixture and milk. Drop 2 tablespoons of dough on prepared sheets for each cookie, spacing 3 inches apart. Shape into 2 1/4-inch rounds, trying to keep them even as they will be sandwich cookies later. Bake 12-14 minutes, cookies should spring back when touched lightly. Let sit on baking sheet 5 minutes then transfer to rack to cool. Prepare filling: Combine flour and milk in saucepan until smooth. Heat over medium, stirring until thickened and bubbly. Cook 1 minute. Remove from heat and whisk in 2 tablespoons of the butter. Place wax paper directly on surface of the mixture and let sit until cool to the touch about 45 minutes. Beat in remaining butter, vanilla and powdered sugar until smooth and fluffy. Sandwich cookies together in pairs with about 2 tablespoons of the filling. Store between wax paper in airtight container. Makes 15.

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Homemade Fruit Soda

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Homemade Fruit Sodas

I drink a lot of water. Truth is, most days I am perfectly content to just drink water. But I get that most people aren’t like that.

When friends stop over, I want to offer them something more than just ice water.  Alternatives might include fruit juice or soda pop. I sort of combined the two into a fruity, fizzy drink that is fun to drink.

When it’s hot- and even when it’s not- cold, fizzy drinks are fun to drink. No special equipment is required to make these, and they are better for you than commercial soda pop. I use 2 ingredients- club soda and either concentrated fruit juice or fruit syrups. In every grocery store you can find juice concentrates in the freezer section. Just place a spoonful of the concentrated juice in your glass- add club soda and stir gently to mix. Add ice and serve. Ready when you want it.

One benefit is that you can control how much juice to add. Make it more, or less sweet, to suit your taste. Sometimes I add just a little, so it is more like infused water than soda. If you like it sweeter, fine.

You can also use fruit syrups- sold in lots of grocery stores and beverage stores. Read the label. The ones I buy have 2 ingredients- fruit juice- which is listed first and sugar which is listed second. That’s  it. No high fructose corn syrup or a bunch of artificial ingredients and most of what is in the bottle is juice.

I’ve make “soda” from frozen concentrated grape juice, orange juice, apple juice and pineapple juice. I’ve used fruit syrups made from blueberries, sour cherries, strawberries and blackberries.  You can use them individually or do combos. They are fun for kids to make, too.

Dress them up with fancy ice cubes. I add small pieces of fruit or mint leaves to ice cube trays and then fill with water and freeze.  Also nice when guests stop over.

Is this stuff better for you than water? I suppose not.  But sometimes we all want something more than plain water. For me, this is a nice option- fizzy fruit juice.

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Phyllo Chocolate Fans

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Phyllo Chocolate Fan Cookies

For a recent memorial for a friend, I was asked to make these cookies. They are a “fan” of everyone who tries them. If you want a cookie that is really going to impress, make these Chocolate Fans. They are crisp, not too sweet, and tipped with chocolate and fine chopped nuts.

While they look difficult to make, they are actually quite easy. For starters, you don’t have to make dough. These are made with phyllo dough. Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo)  can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle.

It is best to work quickly when making these. I made these dipped in finely chopped toasted walnuts. Other nuts could be used. You could also use white chocolate, if you prefer. .

 

 

Phyllo Chocolate Fan Cookies

1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice

Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.

 

*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.

 

These are for you, Amy, with love.

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