Cherry Clafouti

You just have to take advantage of this summer's bounty--farmers' markets, fruits, veggies, sunshine, outdoors--see what your local area offers and use it as much as you can!

Support Georgia Peaches. Michigan Cherries. Washington Apples. Maine Blueberries. Local Sweet Corn. Rainier Cherries. Apricots. Raspberries. Blackberries. Whatever! Wherever you are! Go for it!

These crops are fresh, naturally sweet, bursting with vitamins, and delicious--so, don't settle for a lesser ingredient!

That said, I went and bought 2 lbs of cherries, strawberries, blueberries, raspberry, and decided I would post a refreshing, simple and classic French fruit dessert that's easy for any level cooking skill. Better yet, you almost always have the ingredients on hand!

In fact, our son, Jon, made this as a high school student when he decided to pursue French as a second language--as a pot-luck party or class activity prior to heading to Paris that summer--that's how easy this recipe is!! This is like a combo of pancake, crepe, pudding with cherries--yep, pretty good! It' just one more option for summer fruit!

Disclaimer:
The photos below don't necessarily include all steps, because I was not happy with the original recipe, so I went to the goddess of French Cooking, the infamous Julia Childs, and used her version.

Cherry Clafouti--A Classic French Dessert

Equipment:
Oven-proof Baking Dish, well-buttered
--ie Pyrex 9" x 13" rectangular, or , 9" or 10" diameter cake pan
Mixing bowl
Whisk
Cherry Pitter or Paring Knife

Ingredients:
1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 Tbls vanilla
1/8 tsp salt
1/2 cup flour

2-3 cups cherries, pitted and halved (there is a tool for this but I used a small knife)

Note: raspberries, blueberries work equally as well especially if trying to avoid the hassle of prep!

Instructions:
1. Wash your hands.
2. Preheat your oven 350F degrees.
3. Butter your baking dish.
4. Combine the milk, 1/3 cup sugar, eggs, milk, vanilla, salt, and flour in a mixing bowl or blender.

(Note: If you don't like the clumps, you can pour your batter into the baking dish thru a sieve.)

5. Pour 1/4 inch layer of batter into your prepared dish. Set remainder aside.

6. Bake this layer for 7-9 minutes, just until it begins to set.
7. Prep your cherries while you wait (no pun intended)!

8. Remove from oven and sprinkle your cherries over the top. Leave the oven on!

9. Sprinkle cherries with the remaining 1/3 cup sugar.
10. Pour the remaining batter over the cherries.
11. Finish baking for 40 - 55 minutes until clafouti is puffed and brown. A knife should come out clean when inserted to the center.

12. Allow to set and cool slightly. Add your powdered sugar, a dollop of whipping cream, and serve warm.

Enjoy summer! Enjoy friends! Enjoy sharing a meal!

Lemon Lime Sugar Cookies

I'm all about making meals, cookies, recipes, side dishes, desserts from scratch, but sometimes...a box mix can really make your life a lot easier! As promised from my previous post, our friend, Pearce, shared his famous 'Lemon Cookies' recipe--everyone asks about them, devours them, and expects them when there's a cook-out with Pearce and Joey!

These cookies are simply delish!  You can't help yourself!
The secret is replacing the water measurement on your box mix with lemon juice, or if you are 21 years or older,  with Limoncello, a lemon liquor.  However, I'd argue that the intense lemon buttercream frosting makes this whole thing fly!

Don't walk away because the recipe looks so simple. 

I know you will think "that's it?" when you look at the post, but just try it!

Pucker up!

(Disclaimer: DO NOT USE LIMONCELLO IF YOU ARE NOT 21 YEARS or OLDER)

Pearce's Lemon Cookies--Slightly Modified

Equipment:

2 cookie sheets, ungreased or with little PAM spray only

Mixing bowl

Fork (or if you have a hand mixer, use that)

Ingredients:

1 box / packet of Sugar Cookie mix (I used Betty Crocker's)

1 stick butter, softened

1 egg

1-2 Tbls lemon juice 

Lemon zest

Frosting:

1 stick butter, softened

1/2 pound powdered sugar

Juice 1/2 to 1 lemon

Lemon zest

Instructions:

1. Wash your hands.

2. Preheat oven to 350F degrees.

3. Combine the sugar cookie mix, egg, and butter--follow whatever the box says.

4. Add 1 Tbls lemon juice and the zest. 

5. Mix thoroughly.

6. Drop 1 generous teaspoon onto ungreased cookie sheet and bake 9-12 minutes.

7. Make your frosting while the cookies bake:

             --cream butter and lemon juice together

             --add 1 tsp of lime or lemon zest

             --add powdered sugar in batches

             --powdered sugar will reduce 80% when mixed with butter and juice

             --stir until smooth and thickened
             --if too 'soupy', add more powdered sugar
             --if too 'pasty', add a small amount of lemon juice

8. Once cookies are baked and slightly cooled, remove from baking sheet within 1-2 minutes to avoid sticking to sheet.

9. Allow to cool completely before adding  the frosting.

10. Chill in the fridge. 

11. Serve when ready for dessert.

12. Make sure you have enough!

Roasted Corn & Jalapeño Dip

This past Memorial Day weekend friends invited us over for a great cook-out.  And the reason it's so much fun going over to their place is that the appetizers rock, almost to the point that I'm too full for the burgers!! But never too full for the cookies!

Two recipes will be shared this week from that wonderful meal: Joey's Corn Dip and Pearce's Lemon Sugar Cookies with Buttercream Frosting--awesome, super simple and perfect for college living!  As the weather continues to warm up and picnics are on the rise, you will want some quick fix appetizers or desserts to take along!

I modified the dip just a tad, by adding 'more' heat and roasting the corn, but my, my, my....is this stuff good! If you have grilled corn or have leftover corn cobs--use the leftovers, but if you are in a pinch, use the corn kernels in a can, i.e. Green Giant has very little additives, sugar or salt.

If you are low on time, skip the roasting!
Happy Dipping!!

Joey's Corn Dip--Modified

Equipment:
Large non-stick skillet (if you are roasting corn / jalapeños)
Mixing bowl
Spatula
Fork

Ingredients:
2 cups corn kernels, drained & roasted
1 Tbls butter
1 tsp olive oil
1/2 tsp cayenne (optional)
1/2 tsp salt
Fresh pepper
1/2 lime juice

2 jalapeños, seeded and finely diced
4 green onions, finely sliced
1 cup sharp cheddar cheese, grated

12 oz reduced-fat cream cheese (1 1/2 blocks), softened
1/2 - 3/4 cup light sour cream
1/3 - 1/2 cup mayo

Instructions:
1. Wash your hands.
2. Prep, drain, dice and grate your ingredients as recommended above.

3. Melt your butter and olive oil over MEDIUM-HIGH heat.
4. Add your corn and 1/2 of the diced jalapeños.
5. Sprinkle salt & pepper. And if you are up to it, add the cayenne. (check the jalapeño heat first)

6. Sear the corn slowly until golden brown, but not burnt! Add a little lime juice.

7. While the corn roasts, combine the cream cheese, sour cream, and mayo until smooth.

8. Add sharp cheddar to the cream cheese mixture.  Add a little more if you need to or add pepper jack if you want more heat.

9. Add the remaining jalapeño and green onions. Adjust taste with salt and pepper.

10. Once the corn is golden brown and slightly cooled, combine it all with the cheese mixture.

11. Have the chips ready!

Better Ramen

Ramen was indeed invented to feed the masses, and at $0.35/packet it easily fits most college student budgets. But flavor is all MSG (monosodium-glutamate), artificial, and nutrition is minimal. 

Try something better next time you open a square of dried noodles--skip the little salt packet and replace it with some real ingredients and cooking moves!

And yes, it takes a few minutes more than boiling water, but only a few...i promise!

(Adapted from Pinch of Yum "Quick Homemade Ramen")

Equipment:

Wok-type skillet (or just a 3-qt saucepan)

Sharp knife

Wooden spoon

Ingredients:

3 ramen packets, noodles only

1 tsp sesame oil

2 tsp canola

3 tsp of grated ginger

4 tsp of minced garlic

8 oz of mini-portabellos, cleaned, sliced and sauteed

4 cups chicken broth

(original recipe calls for equal parts water, but I would skip this--too diluted--you decide!)

1/2 cup chopped green onions

2 cups spinach or kale

1 cup firm tofu, diced

1/2 tsp siracha (add more if you like 'hot')

Optional:

1 egg 

Instructions:

1. Wash your hands.

2. Prep your garlic, ginger, onions, mushrooms. 

3. Heat canola and sesame oil in your saucepan over MEDIUM-HI heat.

4. Add ginger and garlic.  Stir until fragrant, approx 1-2 minutes.

5. Add mushrooms and saute until just golden brown.

6. Add 4 cups of broth plus "maybe" 1 cup water (I would skip the water)

7. Add 3 noodle blocks of ramen. Bring to a low-boil. Stir until noodles begin to soften.

8. Add your scallions, spinach, and tofu. (I did not have tofu on hand, but next time!)

9. Adjust your heat with siracha, salt and pepper.

10. Grab your chopsticks, or if you are feeling adventurous, break an egg over top and allow to cook until done!

11. If you have some left, store it in tupperware. Should keep until evening or the next day...beyond that, probably not so good!