Blueberries and Leaving the Freezer door open

Someone left the freezer door ajar, I'm not naming names (because it was probably me, but I'm trying to put the blame on my husband)  but it was open all night.

We have this turkey we are saving for the hippy boys birthday dinner. He has gotten into the habit of asking for Thanksgiving dinner for his birthday dinner so we get an extra Turkey in November and save it for his day. Then we have turkey and all the fixins' for his birthday because he says he is thankful for gravy (I also have 8 cups of turkey stock frozen so I can make turkey gravy).

Well, the turkey moved just enough to keep the door ajar (I think it was when Dave was returning my water bottles to the freezer from changing them from my ice pump for my foot). Everything in the freezer stayed frozen, albeit frosty now, but the items in the door did thaw. The door holds the last bit of last year's berries. The cranberries were fine, cold and they will refreeze, but the blueberries were a ziplock of liquid. There was nothing to do but make blueberry sauce and use it in something.

I make a basic sauce - 1/2 cup sugar (or non sugar sweetener of your choice) to every two cups of blueberries and a bit of fresh lemon juice - then I use it for many different things...pancakes, ice cream, cake topping, tarts...the list goes on. Today I was craving a cheesecake, so I made a creamy cheesecake and topped slices with it. The cheesecake was creamy and sweet and the blueberries were a tangy addition.

It is too bad that Dave can't eat dairy...I guess I'll just have to eat this whole cheesecake myself, well I guess I'll share with my mom and dad! 

Basic Blueberry Sauce
(Alaskan blueberries are more tart than commercial berries, so adjust the sugar to your liking)

4 cups blueberries
1 cup confectioners Swerve, or sweetener of choice
1 Tbsp. fresh lemon juice

Combine all ingredients, stirring to melt the sugar, and bring to a boil.  Boil 10-12 minutes or until reduced by about half.  Mixture will thicken as it cools.

1 year ago:    Prosciutto Wrapped Halibut with Roasted Tomato Cream
3 years ago:   Grapenut Bread for my Dad
5 years ago:   The Curly Haired Boy's Wedding

July 15, 2019  Sunrise 3:52 am  Sunset 11:58 pm  Temp. H 78/ L 56°F

Rhubarb Mimosa

I made this rhubarb cake when I saw all the snow, but I only had frozen rhubarb so I cooked it  and reduced some of the liquid before I added it to the cake, and I saved a little for my Friday night drink of the week.  The Rhubarb Mimosa!  I love it.  It is tart and a little sassy and really brightens up my glass of champagne.

Now, I usually order my mimosa without the orange juice because orange juice is just a waste of space in a champagne glass, but his rhubarb sauce in my champagne might just have to be the Spring drink of the season.

Rhubarb Mimosa

1 Tbsp. rhubarb sauce
champagne

Place rhubarb sauce in glass, top with champagne.  Enjoy

How I made my rhubarb sauce
4 cups fresh or frozen rhubarb
1/2 cup granulated sweetener, I used Boca Sweet (more or less sweetener to liking)
2 Tbsp. water, if using fresh rhubarb

In a medium saucepan, over medium high heat, bring rhubarb and sweetener to boil, reduce to simmer and let cook and reduce for 35-40 minutes.  Remove from heat and cool.  Use for topping ice cream, this rhubarb cake, on toast, or in this drink!

1 year ago:    This Sums Up My Week
5 years ago:  Carrot-Ginger Soup
7 years ago:  S'mores S'more ways - One of these boys graduates from high school this year!

April 26, 2019   Sunrise 5:35 am  Sunset 10:03 pm  Temp. H 47/ L 23°F

Smoked Paprika rubbed Pork Tenderloin and the Fall

So I am home now, well mostly home.  I have two little trips left and then nothing until fall.  Yahoo!

I do have to tell one old story.  I can tell it now, because I came clean to my husband and I didn't want him to read it here first. (He surprises me, I think he isn't paying attention, and then he says something about what I've posted, or a word I spelt wrong (Ha!  I totally did that on purpose because it will drive him nuts) and I realize I do need to be careful with what I say about him here!)

So, I was home the beginning of April for 2 1/2 days.  One of those days I went into work.  It had just snowed in Fairbanks, so everything was covered with this beautiful white cover.  I drove to work and it was the first day my handicapped sticker was expired since my hip replacement, so I parked up the hill like everyone else and carefully walked down the hill.  I was cautious because of the snow.  Well, I made it down the parking lot hill just fine, stepped onto the sidewalk all full of myself and my new hip, and I fell down, flat on my butt.  

I sat there for just a moment, wiggled my toes, checked for pain, blood, or a dislocated hip and finding none of the above I got up and waddled my wet pant into work.  I didn't cry until I was at my desk and the door was closed.  Thank goodness nothing happened.  I wasn't hurt and I wasn't even sore the next day, just had damp pants for the morning. 

Well, the snow is gone now, the trees are budding and spring is really here.  I'm working out in the yard and we are going glamping in the COW (condo on wheels) most weekends.  During the week, I try to plan things to cook on the grill, so Dave does most of the work...an fewer dishes!  We had this and it was delicious!

Oil your grill before you try this at home.

Make sure your grill is good and hot and the tomatoes won't stick as much.

Finished sauce.  This is also good on chicken.

Smoked Paprika rubbed Pork Tenderloin with Fire Roasted Tomato Sauce

Sauce:
8 ripe plum tomatoes, stems removed
1 jalapeño chile pepper stem removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 Tbsp. fresh lime juice
2 tsp. minced garlic
kosher salt
freshly ground black pepper

Rub:
1 tsp. smoked paprika
1 tsp. dark brown sugar
1 tsp. kosher salt
1/2 tsp. chile powder
1/2 tsp. freshly ground black pepper
1/4 tsp. ground allspice

2 pork tenderloins, about 1 pound each

To Make Sauce:
Grill the tomatoes and jalapeño over direct high heat until blackened and blistered in spots, turning as needed.  The tomatoes will take 4-6 minutes and the pepper will jalapeño will take about 2-3 minutes.  Put the tomatoes and the jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth.  Transfer the sauce to a medium saucepan and bring to a boil  Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5-10 minutes, stirring occasionally.

To Make Rub:
In a small bowl, mix the rub ingredients with your fingertips.

Trim any excess fat and silver skin from the tenderloins.  Allow to stand at room temperature for 20-30 minutes before grilling.  Lightly brush olive oil over tenderloins and sprinkle the smoked paprika mixture over and rub into the meat.

Grill over direct medium heat until the pork is barely pink in the center, 15-20 minutes, turning every 5 minutes.  Remove from the grill and let rest for 3-5 minutes before slicing.  Serve warm with the sauce.

2 years ago:   Sangaria and Stitches
3 years ago:   Grilled Flank Steak with Balsamic Onions and the Birds
4 years ago:   Anita's Green Drink and Throwing Sausages at my Mother-In-Law

Cavatappi with Arugula Pesto and Tomatoes

It is really feeling like spring around Fairbanks.  The snow is starting to melt, and with that, Dave is moving snow around our yard.  He usually starts by shoveling off the upstairs deck, then the eaves, and the greenhouse.  The snow gets really heavy when it melts and compacts.  Then he starts on the yard.  He moves it around so it all melts faster.  I think he thinks it makes spring come faster.  

Last year I was gone when he was doing this.  I'll be gone again this year.  If it makes him happy and keeps him busy, what's the harm?

This pasta dish reminds me of spring.  It is fresh, green and delicious.  When I made it, I saved the cheese for the top of Dave's dish, that way the milk free kids could also enjoy.  I was really surprised how easy this was with a food processor.  We will be making this again soon.

Cavatappi with Arugula Pesto and Cherry Tomatoes
Cooking Light, Cooking through the Seasons

5 cups trimmed arugula
1/2 cup grated fresh Parmesan cheese, plus more for serving
1/4 cup pine nuts, toasted
1 Tbsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp. extra-virgin olive oil
1 pound uncooked cavatappi
2 cups red and yellow cherry tomatoes, halved
2 Tbsp. pine nuts, toasted

To prepare pesto:  place first 7 ingredients in a food processor; process until finely minced.  With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.

Cook pasta according to package directions, omitting salt and fat.  Drain.  Combine pesto, pasta and tomatoes in a large bowl; toss well.  Sprinkle pine nut over pasta and grate more fresh parm over top, if desired.  Serve immediately.

2 years ago: The Birthday Cake Commitment
3 years ago:  Moving the Clocks ahead and Quinoa Blondies
4 years ago:  Confessions and Microwave Popcorn

Chicken with Tomato-Onion Chutney

My husband and I had to have our blood work done for our insurance for my work.  SOMEONE had perfect cholesterol numbers (low of the bad stuff and high of the good stuff), good blood pressure, average fasting blood sugar, and her BMI was a little high (big surprise!)  SOMEONE else had elevated blood sugar, high blood pressure, bad cholesterol numbers, but his BMI was in the normal range.  Guess who gets to eat more chicken!

So, while we do need to make some changes in Dave's diet, so he doesn't like die next week, he does not love chicken.  He says it is dry.  I am working on that with different marinades and sauces.  I have noticed that one of the problems is that the chicken gets grilled to death...Dave needs to work on his chicken grilling techniques, and I plan on giving him lots of opportunities to practice.

This tomato sauce is made from fresh cherry tomatoes.  Tomatoes are real heath food, they are naturally sweet, have lycopene, help lower total cholesterol, and are high in vitamin C.  They also make this chicken really tasty!  This chicken recipe is Dave approved and only takes about 30 minutes to make.  Which gives us time to take a walk. Dave is really loving life right now.

Chicken with Tomato-Onion Chutney
adapted from Ellie Krieger - Weeknight Wonders

1 small onion
1 medium clove garlic
2 Tbsp. olive oil
1/2 tsp. mustard seeds
1 1/4 lbs. cherry tomatoes
6 dried apricots
2 Tbsp. cider vinegar
1 Tbsp. tomato paste
1 Tbsp. packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
4 chicken breasts


Finely chop the onion and mince the garlic.  heat 1 Tbsp. of the oil in a medium saucepan over medium-high heat.  Add the onions and cook, stirring occasionally, until translucent, 3-4 minutes.  Add the garlic and mustard seeds and cook until fragrant, 1 minute more.  Meanwhile, chop the tomatoes and finely chop the apricots.
Add the tomatoes, apricots, vinegar, tomato paste, brown sugar and 1/4 tsp. each of the salt and pepper to the pan.  Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until thickened and chunky, about 15 minutes.
While the sauce simmers, combine the remaining oil with the cumin, coriander and the remaining salt and pepper.  Rub mixture onto the chicken.  Grill until cooked through.  Serve each chicken breast with 1/4 of the tomato sauce mixture.

1 year ago:   Spicy Grilled Chicken Wings
2 years ago:  Low Calorie Root Beer Float Pie and Memories of Home made Rootbeer

July 9, 2014   Sunrise 3:33 am  Sunset 12:16 pm  Temp.  H 70/ L 54°F

Grilled Chicken with Zucchini Noodles and Avocado Cream

We spent the weekend in Anchorage with my sister in law and her husband.  The blond boy and the DIL came up for a wedding,the hippy boy came up from Fairbanks, and one niece lives in Anchorage so we had some very fun family time.

On Friday afternoon we flew to Anchorage, Dave and I were waiting at the airport for our ride and we were sitting on a concrete bench that circled the water fountain.  It was about 3 feet high.  Dave mentioned that he didn't know if he could jump up on that and I said, "I can, we do box jumps at boot camp that high all the time."  Famous last words!  I jump up, turn around and begin to jump...

About half way through the jump I think...I have sandals on, not tennies, my jeans are just a little too tight, I don't think I am going to make it...ABORT MISSION, ABORT MISSION!  And I landed right on my shins.  OUCH.

Here it is right after I did it.  Notice the lovely goose egg forming on the left?

This is today.  It is shiny because I have anitbiotic cream on it.

Dave was not sympathetic at all.  He kept laughing and asking me what possessed me to do something so stupid? (His exact words)  Now he says I can't wear a dress until the shins heal.  I wore a dress today anyway.  I didn't get any sympathy, I did drink a lot of champagne that night!

Zucchini Noodles with Avocado Cream
adapted from Skinny Meals, Bob Harper

4 small-medium zucchini
4 grilled Chicken Breasts, sliced (We just grill with salt free seasoning for this)

Avocado Sauce
1 avocado
1/2 cup fresh basil
1/2 cup chicken stock
2 Tbsp. fresh lemon juice
2 cloves garlic
4 tsp. grated parmesan cheese (optional)

Slice the zucchini very thinly lengthwise.  I used my mandoline, be careful you don't want stitches!  Then cut the strips into halves or thirds, depending on the size of the "noodle" you want.

Blend the avocado, basil, broth, lemon juice, and garlic in a food processor.  Pour into a sauté pan to heat.  Once warm, add zucchini noodles to heat through.  Serve with grilled chicken and parmesan cheese, if desired.
Makes 4 servings

1 year ago:   Grilled Shrimp Salad with Berries and Losing my Husband
2 years ago:  Cheater French Onion Soup on the Grill

June 11, 2014   Sunrise: 3:07 am  Set 12:36 am    Temp. H 60/L 40°

Steaks with Avocado Butter and Roasted Red Pepper Sauce

So, my plan is to have as many meals cooked on the grill as possible for a couple of reasons:

1) clean up is easier since we have fewer pans
2) my husband does the grilling so I don't have to cook
3)...well there is no 3.  Really it is just about Dave doing the cooking and no dishes.

Every once in a while, I'll plan a steak for Dave and then, even if he does suspect the grilling is all about him doing the cooking, he'll be distracted by a steak, his favorite meal.

The avocado butter and the red pepper sauce make this special.  The avocado butter melts over the top and adds a buttery richness while the warm red pepper sauce adds a sweet note and lightens it up a little.  This is one steak dinner I can have all summer...as long as Dave is doing the cooking.

Avocado Butter
1/2 avocado
1/2 cup (1 stick) butter, softened
1/4 tsp. salt
1/4 tsp. ground black pepper

Mash the avocado and butter with a fork until combined.  Mix in salt and pepper.  Cover and refrigerate until needed.

Roasted Red Pepper Sauce
1/2 cup roasted red bell peppers packed in water
1/2 cup Catalina dressing

In a blender, combine roasted red peppers and Catalina dressing until smooth.  Transfer to a small saucepan, heat through over low heat.

1 year ago:    Happy Spring
2 years ago:  Chocolate dipped Strawberry Arrangement

April 30, 2014   Daylight 16 hrs. 57 min. 11 sec.  Temp. H 63/ L 40°F

Lemon Pudding Cakes

Lemon pudding cake fresh from the oven, don't worry when they fall a little.

Coffee with Donna this weekend was fun, as usual.  We talked about my recent trip and my visit with Michelle.  Donna reminded me of the time she, Michelle and Linda got caught hiding in Donna's office during a fire drill...no wonder I drank so much when I was a principal.

So, we had to have 9 planned fire drills during the school year.  We notified the fire department, the fire men came, set off the alarm, all the classes filed out, we took attendance to make sure we had account of everyone, and the firemen checked the building.  They gave the all clear call and we marched back into our classrooms and proceeded with our day.

One colder, winter day we had a fire drill.  We were in the midst of taking attendance and came across 4 teachers that were missing.  I went inside to tell the firemen we were missing some teachers (sometimes the firemen pulled someone out of line to "test" us as see how fast we were at locating missing people).  I walked into the building and there was a fireman with three of the four missing people, Donna, Michelle, and Linda.  They were laughing and looking a little embarrassed.  Turns out, they were hiding in Donna's office, but were talking and laughing so loud, the fireman heard them through the door and opened the door.  Funnest fact is that this particular fireman was a 4th grade student of Donna's when she was teaching!  Nothing like having a former student catch you hiding from the state required fire drill...thanks ladies.   The fourth missing person was also a teacher, hiding in her classroom...really.

So that evening, when Donna called, my husband asked her if she was going to pick up part of the alcohol bill.

Well, I've moved from martinis to dessert when I'm stressed.  It is a good thing I retired from the school district and have a job that is much less stressful or I would weigh 400 pounds.

I made these lemon pudding cakes for dessert for family dinner.  They are light, tart, and the perfect spring dessert.  I made some blueberry compote with frozen Alaskan blueberries from last fall.  It was a delicious end to our meal.

In the oven in their water bath.

Golden brown and delicious.

Lemon pudding cake with blueberry compote.

Lemon Pudding Cake
from Cook's Illustrated, March-April 2014 

1 cup whole milk
1/2 cup heavy cream
3 Tbsp. grated lemon zest plus 1/2 cup juice (3 lemons)
1 cup sugar
1/4 cup all purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
2 large eggs, separated, plus 2 large whites
1/2 tsp. vanilla extract


Adjust oven rack to middle position and het oven to 325°F.  Bring milk and cream to simmer in medium saucepan over medium-high heat.  Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes.  Meanwhile, fold dish towel in half and place in bottom of large roasting pan.  Place six 6-oz. ramekins on top of towel and set aside pan.

Strain milk mixture through fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest.  Whisk 3/4 cup sugar, flour, baking powder, and slat in second bowl until combined.  Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined.  (Batter will have the consistency of milk.)

Using a stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minutes.  Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1-2 minutes.

Whisk one quarter of whites into batter to lighten.  With rubber spatula, gently fold in remaining whites until no clumps or streaks remain.  Ladle batter into ramekins (ramekins should be nearly full).  Pour enough cold water into pan to come one-third of the way up side of ramekins.  Bake until cake is set and pale golden brown and pudding layer registers 172 to 175 degrees at center, 50-55 minutes.

Remove pan from oven and let ramekins stand in water bath for 10 minutes.  Transfer ramekins to wire rack and let cool completely.  Serves 6 (or 4 if your oldest son eats 3 of them himself!

Easy Blueberry Compote
2 cups fresh or frozen blueberries
2 Tbsp. sugar plus more for taste (I used my Alaskan blueberries so I added a little more sugar)
1/2 tsp. lemon juice

Using a small saucepan, put blueberries and sugar over medium high heat.  Bring to a boil, reduce heat and simmer, stirring occasionally, until thickened and syrupy.  Remove pan from heat and stir in lemon juice.  Season with extra sugar if needed.

This is great over the lemon pudding cakes, ice cream, toast, pancakes, or pork loin (with a little less sugar).

1 year ago:   Beer Braised Pork and a wedding anniversary
2 years ago:  Tiger Bread

March 24, 2014   Daylight 12 hrs. 43 min. 49 secs.  Temp H 37/ L 9°F

Homemade Ravioli and the New Pasta Machine

I've wanted a pasta machine for a while now.  I don't really know why, I don't eat much pasta.  But I did see a recipe for crackers that you roll out in your pasta machine and last month's Daring Bakers challenge was a pastry you roll out in the pasta machine and fold to make hundreds of flaky layers, I did not make those because I didn't have a pasta machine (I'm not going to mention those adventurous and ambitious bakers that made it without a pasta machine!).  But now I can go back and complete that challenge.

I received a gift card for my favorite cooking store when I retired from my school district.  It was a wonderful gift and I've been stopping at the store often, looking for the perfect thing to buy with it (we won't tell Dave about all the "little" things I bought that just weren't right for the gift card!)  I saw these pasta machines and knew it was the thing.  I brought it home, washed it off and it was ready for me to go.

So forgive me if the next couple weeks include a lot of recipes that use a pasta machine.  If you don't have one, I suggest you get one.  They are a lot of fun but they don't do much for the "no gain holiday challenge" I'm in.  I don't usually eat pasta, but you have to try what you make!

I thought I'd start with an easy ravioli.  A sheet of pasta, mounds of seasoned moose sausage, the pasta folded in half and then sealed, boiled for a couple of minutes and a quick sauce with my home canned tomatoes.  We were set!

Basic Pasta Sheets

5 whole eggs, room temperature
3 1/2 to 4 cups of flour, plus more for dusting

Place flour in bowl of mixer, make a well in the center (you can do this by hand).  Add eggs and mix until fully incorporated and kneed for about 5-8 minutes.  Take dough out of mixer, cover with plastic wrap and let rest for 30-60 minutes.

Cut dough into 4ths.  Using 1/4 of the dough at a time, run it through the pasta machine at the widest level 3-4 times (for my machine that is 1).  Lightly dust with flour.  Then pass the pasta through the machine at the next smallest number (for mine that is 2), pass it through, lightly dust with flour, and go down again.  Repeat this until you have your pasta the desired thickness.  I stopped at 6 for the ravioli.

To make the ravioli

Lay down a sheet of pasta. Spacing down the pasta sheet, lay down your filling.  I used meatballs I baked and squished down to make them a little flatter.

I lightly pressed my cutter down the length of the pasta to mark the ravioli spaces

Lightly brush water around the edges of the pasta for each ravioli.  Fold the pasta sheet over the filling and, pressing out any air bubbles, seal the edges.  Using a cutter (cookie cutter or glass), cut the ravioli out of the pasta sheet, sealing tightly.  You can reroll the left over pasta dough with the next piece of dough.

Lay the pasta on a parchment lined baking sheet while you finish the other raviolis.

Bring a large pot of water to boil, generously salting the water.  Drop ravioli into the water and let boil for 3-5 minutes, until pasta is done.

Remove from the water and drain.  Top with your favorite sauce and grated Parmesan cheese.

I have a feeling we are going to be eating a lot of pasta from now on!

1 year ago:   White Chocolate Peppermint Popcorn
2 years ago:  Chocolate Crinkle Cookies and Christmas Traditions

December 20, 2013   Daylight 3 hrs, 41 min, 35 sec.  Temp H -1/ L -2

Rhubarb sauce

Wow!  How did half of August get by me?  This is a very busy time of year, but yikes!

My parents have been here most of the summer.  They used to live here full time, now they are snowbirds.  One of the things my mom loves is rhubarb, and she misses having a freezer full for the winter.  Rhubarb grows rampant in Fairbanks.  It is not the spring treat it is in the real world, but a summer and fall treat.  Then we freeze as much as we can to get through the winter.

One year I canned some and sent it to her for her birthday.  This year, they came up in a their motorhome and while they don't have freezer space, they do have storage space.  So, I spent one afternoon canning rhubarb sauce so I don't have to mail it my mom can take it with her (I'm thoughtful like that).  I filled 12 jars so they have one for every month of the year and had some left over.  I made rhubarb crumble bars with this recipe, subbing the rhubarb sauce for the blackberries.  It was so delicious we were eating too fast to take pictures.  And the boys across the street took the rest home.

My mom likes tart rhubarb, so the sugar is slim in my recipe.  You can add more if you like a sweeter rhubarb, but leaving it tart was perfect against the sweet crumble crust and topping.  I also like it tart and swirl some into my yogurt in the morning.

I've made a couple of batches of the sauce, I froze some of it and I have a jar in the fridge for yogurt.  I also have bags frozen now.  I'll pull those out in the middle of 40 below and make a pie, some muffins or a cake with it and dream about the summer.

Rhubarb Sauce
12 cups rhubarb, cut in 1/2 inch pieces
1/2 cup sugar
1/2 tsp. salt

Mix rhubarb, sugar, and salt in large stock pot.  Let sit for a couple of hours to draw out some of the moisture.  When some liquid is in the bottom of the pan and the sugar had dissolved some, place over medium-high heat and bring to a boil.  Reduce heat and simmer for 15-20 minutes, until rhubarb is soft, sauce-like and at the consistency you want.

Use this rhubarb for these crumble bars, or keep in the fridge for your yogurt, toast, or other treat.

To can, fill hot, clean jars with rhubarb sauce, leaving 1/2 inch headspace. Wipe edge of jar and cover with lid and ring.   Process in hot water bath at a full boil for 15 minutes.  Start timer when water returns to a boil.  Remove from hot water and cool completely.

August 15, 2013   SRise 5:39 am SSet 10:09 pm  Temp H 82°/ L 54°F

Lemon Panna Cotta with Strawberry Sauce

I've been really good, working out at 5:00 am, watching what I eat, drinking my water.  But after a day or two of that (come on, how long is a girl supposed to keep that up?) I need dessert.  This time of the winter I crave oranges, lemons,  grapefruit and strawberries.

Can you imagine strawberries in January in Fairbanks?  They are tasteless.  I have trained myself not to buy fresh strawberries at the store, but I still need my fix.  So, after smelling the fresh berries in the produce dept., I head to the frozen foods and get a 1 lb. package of frozen berries.

This dessert is the perfect thing for this time of year.  It is light in calories, has citrus and I add strawberry sauce over the top so it hits all my requirements.  With the left over strawberry sauce I'll make a rhubarb crisp with an oatmeal crumble...what? oatmeal is good for you.

Lemon Panna Cotta with Strawberry Sauce
Panna Cotta adapted from January Cooking Light 2013 

• 1 lemon
• 11 tablespoons 2% reduced-fat milk, divided 
• 1/2 cup half-and-half
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 3/4 teaspoons unflavored gelatin
• 1 1/2 cups reduced-fat buttermilk
• Cooking spray
• 1. Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.
• 2. Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate. 

• 

  Frozen strawberries, frozen orange juice, and sugar make a delicious sauce.

Strawberry Sauce
1 lb. pkg. frozen whole strawberries without sugar

1/4 cup orange juice

1/4 to 1/3 cup sugar, depending on sweetness preference

Let frozen berries thaw slightly, cut into 1/4ths with scissors or knife.  Put in medium saucepan over medium heat.  Add orange juice and sugar.  Bring to a boil and reduce heat to a simmer.  Simmer until strawberry mixture reduces by about 1/3 and begins to get syrupy.  Cool completely.  Use as suace for Panna Cotta, french toast, or pancakes.

January 18, 2013     Daylight 5 hours, 28 minutes, 52 seconds   Temp. H -17/ L -20 ºF

Barbecue Sauce

I have made this sauce for years.  Everyone would ask for it but I wouldn't share it, I was going through my stingy phase.  But, I would make batches and give as gifts.  Pretty soon everyone would ask for a batch for their special occasions.  My brother in law loved the sauce and he would request it for all kinds of meats, ribs, chicken, flank steak, then he would come over for dinner and look through the garbage can to see if he could figure out the ingredients for the sauce!
Finally, about 5 years later, I told him his retirement gift would be the sauce recipe.  On the day of his retirement picnic, he came over and I put the magazine I got the recipe from in front of him.  He just laughed and said by this time he would just come over and eat it at our house.  So, after years of hoarding this recipe I'm going to share...and ask forgiveness of all my friends who asked for the recipe and I said no.  I didn't make it up (I never said I did) and it is so good, once you try it you will make it over and over.

Barbecue Sauce
adapted from Simply Perfect grilling 2005

1 Tbsp. butter
1 Vidalia onion or other sweet onion
3 cloves garlic, minced
1 10 oz. jar apricot spreadable fruit
1 12 oz. jar chili sauce
1/3 cup spicy brown mustard
1/4 cup cider vinegar
3 Tbsp. molasses
1 Tbsp. Worcestershire sauce

In a medium saucepan, melt butter over medium-low heat.  Add onion; cover and cook for 13-15 minutes or until onion is tender, stirring occasionally.  Uncover; cook and stir ovr medium-igh heat for 3 to 5 minutes more until onion is golden.

Add garlic; cook and stir for 30 seconds more.  Stir in apricot spreadable fruit, chili sauce, mustard, vinegar, molasses and worcestershire sauce.  Bring to boil, reduce heat and simmer uncovered about 20 minutes or until sauce reaches desired consistency, stirring frequently.  Cover and store in the refrigerator for up to 1 week.  Makes about 3 cups.

Tips:
The original recipe called for peach simply fruit, I can't find that in Fairbanks so I use apricot.  Using peach jelly or jam (with all the added sugar) makes it too sweet for me.

I have thought about trying fresh peaches and cooking them down, but have never gotten around to it, so if you try it let me know how it turns out.

I have put this on everything from beef, pork, chicken, and salmon.  I didn't like it on salmon though.

I often make a double batch and freeze half of it so I always have some on hand.  We seldom buy barbecue sauce from the store (unless I've been lazy).

July 20, 2012

Caramel Sauce and Hockey

We have season tickets to University of Alaska, Fairbanks (UAF) hockey.  My husband, my brother- -in-law and I go to every game when the Nanooks are in town. The Nanooks are a Division 1 hockey team and started the preseason year ranked 13th in the nation.  "Nanook" is Inuit Eskimo for Polar Bear.

 We sit right behind the side with the net.  You sit with the same people every game, my husband has known most of them all his life.  It's fun to catch up with what everyone is doing.  Sam's son is playing football now (where did the time go?) and knows all the stats for all the hockey players,  Margaret and Ed are headed to Arizona (lucky ducks) and the Roger's family is settled in for the winter, they are at every game with their UAF hockey jersey's on, yelling at the refs when they don't call a play right.

I enjoy the fast pace of the games, but I love the food available at the game.  No overcooked hotdogs for me (although you can get them there), no I go for the specialty ice cream sundaes, the spicy barbeque,  the fresh fruit smoothies or the caramel apples.

The Fudge Pot has a booth at every game.  They sell all kinds of flavors of fudge (cranberry anyone?) and they sell caramel apples.

 You can get them two ways.  A regular dipped apple, plain or rolled in candy or nuts or, my favorite way, sliced with a soft, creamy caramel poured over the slices, again plain or topped with candy or nuts.  I love mine plain.  The caramel is warm, creamy and puddles at the bottom of the paper container. The last bites of apple are used to scrape up the caramel stuck to the bottom.  They bring out the kid in you, without the sticky caramel all over your cheeks.  The caramel  apples will set you back $5, but trust me they are worth it once in a while. It got me to thinking about how easy caramel is to make at home and how delicious it would be to pour some warm, creamy caramel over our apple pie this Thanksgiving.

I'm big into practicing before I serve something new to people, and even though I'm pretty capable at apple pie and caramel separately, I had to practice them together before the big day. (Once I practiced wellington so many times, my husband asked for a break from meat!  He only eats meat!)  So, it was a cold weekend, and I practiced.

 Creamy Caramel Sauce
Adapted from;  Gifts from the Christmas Kitchen, 1998, Publications International, Ltd.

1 cup granulated sugar
1 cup heavy cream
1/2 cup packed light brown sugar
1/3 cup corn syrup
1 teaspoon vanilla extract

extra heavy cream to thin (optional)

Place both sugars, cream and corn syrup in a medium saucepan.  Stir over low heat until mixture boils.  Carefully clip candy thermometer to side of pan. (Make sure bulb is not touching bottom of pan).  Cook, stirring occasionally, about 20 minutes or until thermometer registers 238ºF.  Immediately remove from heat.  Stir in vanilla.  Cool about 15 minutes.  Check consistency of sauce and thin with extra cream is desired.  Serve warm or pour into clean glass jars and seal tightly.  Store up to 6 months in refrigerator.  Reheat sauce over low heat before serving.  Makes about 2 cups.

My weekend was filled with caramel and hockey.  What was your weekend filled with?

November 20, 2011     Current Daylight   5Hrs, 48 Min, 30 Sec.     Current Temp.  -28º F