Chocolate Salame

This Chocolate "Salame" was fun for my holiday open house and wine tasting last week! It looks really funky and authentic and is a great conversation piece for your holiday gatherings! I revised a Nigella Lawson recipe to fit the ingredients I had on hand as well as chocolate salame I had tried in Italy. I will note my changes above Nigella's recipe posted below.

I used Callebaut 66% bittersweet chocolate, omitted all the nuts, replace the amaretti cookies with Leibniz Butter Biscuits and replaced the amaretto with cognac. The "icing sugar" is confectioners/powdered sugar and the whole string thing was quite the debacle. Honestly 5 adults got so frustrated and pissed off we ended up tying knots all the the thing to be sorta the same. Whatchagonnado? I also made mine into smaller portions and froze them wrapped in tinfoil then a ziploc, it turned out perfectly. Truly this is a make ahead, think 3 days or more in advance, to let all the flavors blend and the biscuits to soften up a bit. ENJOY!
NOTE: American conversion is listed at the end of each ingredient!!


250 grams good-quality dark chocolate (min. 70% cocoa solids), roughly chopped; 9oz
250 grams amaretti biscuits (crunchy, not soft) 9oz
100 grams soft unsalted butter 7 Tablespoons
150 grams caster sugar 3/4 cup
3 large eggs
2 tablespoons Amaretto liqueur
2 tablespoons unsweetened cocoa powder
75 grams natural almonds (unskinned), roughly chopped 1/2 cup
75 grams hazelnuts (roughly chopped) 1/2 cup
50 grams pistachios (roughly chopped) 1/2 cup
2 tablespoons icing sugar (to decorate)


In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.
Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.
Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.
Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.
Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.
Dust your hands with a little icing sugar and then rub 2 tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!
Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.
With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.
Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.

Pumpkin Curry Soup

This Pumpkin Curry Soup has been a winter favorite of ours and went great with lighter red wines at our most recent Holiday Open House & wine tasting at The Boulevard Market!! 30 minutes is all you need to make this soup! It can also easily be vegan by replacing the heavy cream with coconut milk (sold in cans at the grocery store, unsweetened)and olive oil. I garnish it with crushed amaretti cookies or crumbled Maytag Blue depending on if you're feeling sweet or salty! Enjoy!

PUMPKIN CURRY SOUP

1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon butter
1 teaspoon fresh Madras Curry powder
1/2 cup onions, chopped
2 cups pumpkin or squash puree
3 cups chicken or vegetable stock
1 cup heavy cream or coconut milk

In a large pot over medium-low heat, combine butter and olive oil and saute onions until soft but not browned. When onions are soft, add curry powder and saute 1 minute to release spices. Add stock & pumpkin puree and bring to a simmer. Cover pot and simmer 15 minutes. Add heavy cream and simmer until soup has thickened. (You may add more or less stock depending upon desired thickness of soup) Garnish with crumbled blue cheese or crushed amaretti cookies; a lightly sweet, crunchy Italian cookie that has a distinct toasted almond flavor)

Cauliflower Soup

Last week I hosted an Open House and a Wine/Beer Tasting and served this Cauliflower Soup. It was a huge hit! For the wine tasting folks, I added a handful of chopped Keen's Farmhouse Cheddar too! I did omit the spinach....just wasn't feeling it ;) Isn't that the great thing about recipes? You can do what you like to make them yours. This is also a perfect way to use up the traditional holiday veggie/dip plate! Substitute the parsnips for celery and even add some broccoli if you've got it!

Fried Proscuitto makes a lovely garnish for this soup. Cut slices of Proscuitto in strips and saute or broil until crispy. We loved the soup with white wine! Enjoy!

CAULIFLOWER SOUP

1 head cauliflower, cleaned and trimmed into ½ inch florets
1 diced carrot
½ medium onion, diced
1 stalk diced parsnip
3 small red or Yukon gold potatoes, diced
2 handfuls of fresh baby spinach leaves
¾ teaspoon ground coriander
3 Tablespoons butter
5 cups chicken or vegetable stock or broth
½ cup heavy cream
Salt & pepper to taste

In large stock pot over medium heat, melt butter and sauté carrots, onions, parsnip and cauliflower until softened and slightly browned.

Add stock, and stir, scraping up all browned bits from the bottom of the pan. Add potatoes and lower heat and simmer about 15-20 minutes. Add spinach, cook about 3 minutes and add heavy cream. Stir to combine and adjust seasonings to taste.

Remove from heat and serve.

Cinnamon Amaretti Cheesecake

I may be pumpkined out. It's hard for me to admit, but I believe I just have enough desire left for a pumpkin pie on Thanksgiving. Cinnamon on the other hand is something I never get tired of, so I created this quick little cheesecake. This has gotten rave reviews at my cooking classes and wine tasting! I hope you love it as well!

Cinnamon Amaretti Cheesecake

6 ounces Amaretti Cookies, crushed into crumbs
4 Tablespoons Butter, melted
½ teaspoon ground cinnamon

Combine in a small dish and press into a 9 inch springform pan.
Bake crust in a 350 degree, preheated oven for 12 minutes.

FILLING;
16 ounces cream cheese, room temperature
16 ounces Mascarpone cheese, room temperature
1 ¼ cups sugar
1 teaspoon vanilla extract
4 large eggs
1 teaspoon ground cinnamon

In a large mixing bowl, beat cheeses and sugar until smooth. Add cinnamon and vanilla, stir until combined. With your mixer on low, add eggs one at a time, waiting until each is incorporated before adding the next.
Pour filling into baked crust and bake 65 minutes. Remove from oven and allow to cool an hour. Refrigerate for at least 4 hours before serving.

Pumpkin Soup Concentrate for freezing

It's fall y'all!
Every year about this time, our rural roads are full of pumpkins sitting on wagons and in wooden crates for mere pennies. I coerce John into pulling over and picking up at least 15 pie pumpkins that leave our hands dirty and filled with those weird little slivers that pumpkin stems give you. Maybe a little sticky thrown in.
But they're homegrown and only $5. I proceed to put them in the garage and slowly use them until it freezes here permanently and they are ruined....until a couple years ago. I now process the buggers right away. Procrastination is never my friend.
I thought you might like an easy freezer recipe to deal with pumpkins and winter squash in a creative and useable way!
I begin by cutting my PIE pumpkins (or any winter squash) in half and roasting them until tender. I then scoop flesh into a suspended jelly bag or cheesecloth and allow to drain at least 6 hours. This keeps the puree drier and less likely to hold water during freezing. Once drained I mash and make this recipe:

Pumpkin Soup Concentrate

2 cups pumpkin or squash puree
4 ounces blue cheese (I used Maytag)
4 ounces Mascarpone cheese
1 cup chopped onions
2 Tablespoons olive oil
2 Tablespoons fresh sage, chopped
Salt & Pepper

Saute onions in olive oil until softened but not browned. Stir in remaining ingredients and pack into freezer containers.

For soup add: 2 cups heavy cream, coconut milk (unsweetened) + 1 cup stock of choice or 3 cups stock

For flatbreads: Using already baked flatbreads: top with pumpkin and bake 375 degrees for 10-15 minutes. Top with prosciutto crumbles and greens that have been lightly dressed with balsamic vinegar

I have been working on a souffle recipe as well and will update when the exact proportions are complete!

posted from Bloggeroid

DIY Planner

Are you a planner/personal agenda person? I am and always have been. I have a bunch of old leatherish binders, a really beautiful ($55!!!) Day designer, notebooks and most recently apps for phone and tablet and laptop that sync...."I can't even". All were sort of useful but not really functional for my life right now. I run a retail business and an Inn and 2 wholesale companies. When I have a mistake/forget things, it can go downhill quickly (I prefer the term...shit hits the fan). However none of the planners are for people like me. They are for people that do meetings, make appointments or snack day at elementary school or get a manicure (I wish!!). I also hate the whole month since I get overwhelmed, but can't do a daily since there are ugly surprises when I turn the page at 5am. The weekly ones are nice but there's no space for writing "don't forget to order Halloween wines". So I created my own!
I purchased a Piccadilly Tiffany blue notebook, gathered up a bunch of cool stickers and whatnot I had in my "project room" and got to work.
I added tab dividers that work for me and pages like "Thanksgiving" with room for a guest list, decor ideas and a whole square to plan "the feast"!!!
I added a page for my Christmas gift list, thoughts and ideas every week as well as a spot for gratitude and planning my cooking classes.
Here's a whole slew of photos to get you inspired to create your own planner!

posted from Bloggeroid

Autumn Apple Cider Gin Cocktail

Seasonal and fabulous! Buy the freshest apple cider possible at your local apple orchard!

1 part Beefeater or Hendricks Gin
3 parts Fresh apple cider
1 dash Angostura bitters per glass
Slices of Apples for garnish
Ice

Fill a rocks glass with ice. Stir in all ingredients and add an apple slice for garnish!

posted from Bloggeroid

Apple Cranberry Conserve

My absolute favorite preserving recipes are small batch, quick prep, simple ingredients, great flavor and versatile. Am I asking too much?
Last month at my Preserving Class we hit all the above listed points with the Apple Cranberry Conserve! I served the conserve with a double creme cheese, but since have loved it with grilled chicken, added it as a layer to a pumpkin quick bread and served it as an ice cream topper....

Something to keep in mind; because of the short cooking and processing times, I thought the flavor was better after sitting for a week or so. I just did a rough chop so the cranberries were not chopped and the apples were chopped the same size as cranberries. You could chop a bit smaller for a softer texture in a shorter amount of time.

APPLE CRANBERRY CONSERVE

2 ¼ cups diced apples (I used a combination of Ginger Gold and Paula Red)
¼ cup water
½ cup dried cranberries
2 Tbs lemon juice
1 package pectin (Powdered for a firmer texture, liquid pectin for a softer set)
2 ¾ cups sugar
¼ cup chopped walnuts

Combine apples, water and dried cranberries in a saucepan. Bring to a boil and add sugar. Return to a full boil and add liquid pectin and boil 1 minute without stirring. Remove from heat and stir in nuts. Fill jars, wipe rims, attach lids and rings and process in hot water bath for 5 minutes. Allow to sit at room temp for 24 hours undisturbed.

Making Shrub

As an "alcoholic beverage retailer" I get tons of publications with all the newest trends in cocktails, which is fun and frustrating. Fun because I always have new ideas from folks at the top of the industry, frustrating because we live in a small rural town in the midwest and "trends" are not the easiest to come by. Occasionally I concoct my own spin on cocktails if I can't find exactly what I need....hence the "shrub" recipe.

In all honesty I wasn't exactly sure what to expect, but if it's made with vinegar, I'm usually game. The shrub is an old non-alcoholic beverage and you can read it's history all over the internet with a simple search. (I'm sorry, I hate to just repeat what someone else has said better before me :))

I had a quart of fresh strawberries needing to be used and lemons galore, so that's how I ended up with this recipe. I was a bit hesitant about strawberries as I don't usually care for strawberry flavored anything as it's SO sweet, but the shrub can really use the sweet to counter balance it's tartness. The recipe filled a wine bottle about 3/4 full so maybe yield is about 3 cups-ish.

Strawberry Lemon Shrub
2 fresh lemons, juiced
1 quart strawberries, hulled and cut in half
1 cup Champagne Vinegar (Champagne vinegar is a MUST or any delicate wine or rice vinegar. Do not use apple cider or white vinegar)
1 cup sugar

Combine strawberries, vinegar and lemon juice in a glass container. Stir and leave at room temperature for 48 hours. Add sugar, stir and allow to sit stirring or shaking occasionally up to 4 days.
Strain berries from juice using a jelly bag or cheesecloth and refrigerate before serving.

(This was the only photo I took and it's super tacky, but you'll get the point of what it should look like and the color is stunning!)



I served the shrub at my Preserving Class with Prosecco wine, a fruity, dry sparkling wine from Italy. You could also use and "Brut" sparkling wine. I would be hesitant to use any sweet sparkling wine. While the shrub is tart from the vinegar, it's still sooooo sweet in the layers of flavors. I also thought club soda was fantastic for a refreshing brunch drink! There are many cocktail recipes online, using shrubs in them. This keeps about a month in the fridge.

I think I'd like to try a pear/ginger shrub for the fall! Let me know what you try out and what your thoughts were on flavor combinations!!

Chicken Liver Pate for the freezer

Chicken Liver Pate

1 lb chicken livers
4 slices bacon
2 cloves garlic, minced
½ tsp each fresh thyme, rosemary
2 Tbs butter
1 tsp salt
1 tsp French spice blend (quatre epices)
5 Tbs bourbon

Saute bacon until crispy, drain on paper towel. Fry chicken livers until cooked through about 8 minutes adding garlic halfway through cooking. Combine spices, bacon, livers and remainder of ingredients in food processor and process until smooth. Add an additional tablespoon or so of butter if the mixture seems too dry.

I use the Quatre Epices quite often in pates, meatloaf and other savory meat dishes that need a little interesting flavor. Here is a basic recipe, but I did add a 1/8 teaspoon of allspice to mine as well.


1 tablespoon white pepper
Rounded 1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon grated nutmeg

If freezing, I always put a thin layer of olive oil to protect the top from freezer burn. Enjoy!

"Bon Voyage" Party Ideas and Menu

So, I know it's been a little while.....I thought you might enjoy seeing some photos from a recent "Bon Voyage" party I hosted for our 2 oldest daughters. The eldest is moving to Shanghai China and the middle daughter is moving to St Augustine Florida. I gathered some fun ideas from Pinterest and created a few of our own. I went with a "vintage world map" décor theme of pale blues, yellows and accents of green.

THE DECOR

I kept with the theme and cut and hand lettered a banner to hand across our dining room.



I simply cut the map into several equal triangle, wrote a letter on each and left 1 plain and punched 2 holes into the top of each. I then threaded jute through the hole and hung. I hung another full map above the dessert table and filled a huge blue glass vase with fresh sunflowers.



We placed small velum paper flags with "Bon Voyage" written in white ink and glued onto a wooden skewer. I used an assortment of tiny dishes and paper cups to be lively and fun as well as make sure I had enough small plates for everyone!

I also picked up some adorable "Airmail" style note cards and tied them in pairs of 2 with jute. (The idea WAS that each card would each have the girls new addresses on them and be ready mail, but hey...who knows their new addresses? Not my girls. So guests were able to take a packet home and I agreed to forward said addresses asap.)





THE DRINKS

Since this was mainly an outdoor party, I used my potting bench for outside drinks in buckets and set up a classic cocktail bar inside the dining room. A copper preserving pot and galvanized tub surrounded by wicker did the trick for the assorted craft beers and sodas and I included fun blue swirled straws!



We also had a cocktail bar set up for 2 drinks. The "Saint Augustine" and "Shanghai Tea". I found some super cute 6X8 inch chalkboards and wrote a recipe on each. I then included an ice bucket, lemon wedges, and assorted components for each drink. LOTS of fun!! Everyone got into the spirit and tried something new! I save several types of jars and wine bottles I like so I had fun putting the components into different bottles instead of just the same old thing! We didn't get straight on photos, but here I am making a (well deserved I might add) Saint Augustine!







THE TABLE

We had 28 guests, all family to wish the girls well. It's a bit of a challenge finding room for that many to sit together, so we set up 3 8 foot buffet tables in the yard. I covered the tables in 2 pale yellow curtain panels and 1 pale blue, flat, bed sheet instead of purchasing anything.



I used paper plates in a square style and wrapped the silverware in napkins and a piece of jute. We found some lovely bottles of Italian Barbera (Fuso is the brand) wine that paired well with our food and décor with a map label.



I tucked a few sprigs of statice flowers into Fentiman's Tonic Water bottles to brighten up the table and placed large world maps to cap off each end. The food was the main attraction however!


THE MENU

Appetizers;
Cheese Board
Baguette slices with pesto, tomatoes and feta
Fresh Radish Spread

Lemon Herbed Chicken
Seasoned Pork Tenderloin with Horseradish Sauce (on the side)
Wild Rice with Grilled Vegetables
Redskin Potatoes with fresh herbs and butter
Baguettes & butter
Fresh Cantaloupe
Sliced Sweet & Sour Cucumbers
Asian Coleslaw
Kale Salad with Peaches and Parmigiano Reggiano
Traditional Caprese Salad

Desserts;
Peach & Blueberry Cobbler
Pots de crème; Chocolate or Vanilla Bean
Victoria Sponge Cakes with Jumbleberry Jam
Old Fashioned "Dirt" Cakes

I am happy to post the recipes late this week, or feel free to message me for something in particular! Michigan is so full of fresh fruits and vegetables that this menu was easy to prepare and delightful to eat even for a large group! Most of the recipes were prepared in advance to keep me sane :) We did all of the grilling while guests arrived and had pleny of time to visit and have a drink before the meal.








And to finish up the great party, we did family photos. It will be the last time we are all together for at least 11 months.....so we seized the day. And the little dogs.

Mothers Day Brunch Menu

Spring is such a great time to entertain and Mother's Day Brunch is one of my personal favorites. It's a time to honor (or be honored) the woman who not only gave you life, but puts up with your nonsense and still loves you! ;)

I put together this lovely little table arrangement of dishes/linens I already own;



Plaid tablecloth and Napkins- Vintage; My Mom actually bought these for me at an estate sale. We share an unreasonable love of dishes and lovely fabric.

Plates-William-Sonoma; Last year's design of yellow crackle melamine plates (I know, plastic right?! they are beautiful) as the charger and the smaller plates are their Mushroom collection.

Glasses-Duralex from France

I purchased the outdoor statue in green somewhere or another for very little and picked fresh white lilacs and put them in Weck brand canning jars.


I shared this menu with my cooking class last month and it's easy, unique and satisfying without being too sweet as many brunch menus tend to be! Here is a small collection of recipes that I will be making for Mother's Day his year!


LEMON RICOTTA MUFFINS

2 cups flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick butter
1 Tablespoon lemon zest
1 cup ricotta cheese
1 egg
1 Tablespoon lemon juice
½ teaspoon almond extract
1/3 cup sliced almonds

Preheat oven to 350 degrees.
Beat butter and sugar together until fluffy. Add lemon zest and ricotta then the remainder of wet ingredients. In a large bowl, combine dry ingredients (except almonds) and add to wet, stirring until just combined.
Fill paper muffin cups and top each with a few almonds and a sprinkle of sugar. Bake 20 until barely golden brown.

GRUYERE OVEN BAKE

8 eggs
1 cup milk
¼ teaspoon salt
¼ teaspoon grated nutmeg
2 ounces prosciutto, cut into strips
2 cups gruyere cheese, grated
½ cup baguette bread, cut into ½ inch chunks
2 Tablespoon olive oil

Preheat oven to 350 degrees. Butter a shallow baking dish 9-10 inch.
In a large bowl, beat eggs until blended, stir in milk, nutmeg, salt, prosciutto and cheese. Pour into prepared dish.

In a small bowl combine bread cubes and olive oil and stir to coat evenly.
Spread bread evenly over egg mixture.
Bake 35-40 minutes until top is golden brown and slightly risen.




ROASTED ASPARAGUS WITH LEMON SAUCE

1 ½ lbs asparagus
1 lemon, cut into quarters
3 Tablespoons olive oil
3 Tablespoons lemon juice

Preheat oven to 450°F. Mix lemon juice, oil and lemon quarters in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.

SMASHED POTATOES WITH MUSTARD

10 small potatoes
1 Tablespoon white wine vinegar
1 Tablespoon onion, finely chopped
½ teaspoon Dijon or whole grain mustard
3-4 Tablespoon olive oil

Boil potatoes whole until cooked through, about 15 minutes for small potatoes. Drain and allow to cool a few minutes. Using a large fork or potato masher, gently smash each potato down by about ½.
In a small bowl, combine remainder of ingredients until well blended.
In a large skillet over high heat, heat a tablespoon of olive oil and add potatoes. When bottom has turned golden, flip and drizzle with a spoonful of vinaigrette. Remove when bottom has turned golden brown, serve immediately. Drizzle with any remaining vinaigrette while hot.

FENNEL ORANGE ONION SALAD

1 orange, skin and pith removed, slice
1 small onion, sliced thinly
1 fennel bulb, trimmed and bottom sliced thinly
Extra Virgin Olive Oil
Balsamic Vinegar
Salt & Pepper

Layer vegetables in a shallow dish and gently arrange until beautiful! Drizzle with oil and vinegar, salt and pepper to taste and allow to rest about 10 minutes for flavors to mingle.

Appreciating.....

It's been a bit of a week or 3. Here are just a few things I am appreciating today.

Experienced well drillers (yes, water from the ground) that can get lovely flowing water at 63 feet.




Gin....made in Deee-troit that helps immensely when you have no water.




Lipstick and pearls, helping women accept birthdays that feel somewhat less than celebratory. That Coco was brilliant.




Bugs and flower bulbs, maybe spring is really here after an extremely challenging winter.






Little dogs....Making life better everyday.

posted from Bloggeroid

Zucchini Fritters

Usually we have a few sprigs of fresh greens showing up at our farmers market by now, but the worst winter in a hundred plus years is keeping most everything still brown this year. I was so desperate I purchased some little zucchini. I wasn't really sure what I would make but had a day to decide.

I ran across a zucchini fritter recipe that was bland and green as most of them are that I've tried in the past. I came upon a recipe in a newish cookbook called "The Cheesemongers Kitchen" for zucchini fritters that contained goat gouda and WOW are they ever fantastic!!

I changed a few elements from the original recipe to suit my tastes and desires for texture and flavors. My family and cooking class has all agreed we think this is a great recipe! I am enjoying now, but I am imagining how utterly amazing they will be in August.....when it's finally warm.

ZUCCHINI FRITTERS

2 medium zucchini, grated and squeezed dry
3 Tablespoons onion, finely chopped
4 ounces goat gouda, grated
Salt & pepper
1 egg, beaten
1/2 teaspoon sirarcha
1/4cup bread crumbs
1/4 cup flour

Combine all ingredients in a large bowl until well mixed.
Heat a few tablespoonfuls of olive oil in a large skillet over medium high heat. When oil is hot, drop a couple tablespoonfuls of the zucchini mixture into a patty and cook until golden brown. You can do a few at a time, but don't crowd the pan. Turn carefully and brown on other side. Drain briefly on paper towel and serve immediately.

These are wonderful served up imstead of potatoes. Enjoy!




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posted from Bloggeroid

Victoria Sponge Cakes

My oldest daughter, Gina, has always been a bit England obsessed. Gina brought over a few of these magnificent Victoria Sponge Cakes recently and I'm slightly ashamed to say I didn't even think about sharing them. I also (with her generous permission) shared them at my cooking class and now we're all in love with chintz, Vitoria Sponge and a cuppa....

I made tiny ones for my future sister in law's bridal shower this weekend and can't help but sharing Gina's recipe via her blog. Enjoy!




Please visit Gina's blog for this recipe by following the link;
Www.thissideoftheatlantic.blogspot

posted from Bloggeroid