Chai DIY

 

Many, many moons ago, my Nepali friend Raj taught me how to make fresh, homemade chai. This was before Starbucks capitalized on this age-old Indian beverage and before you could find concentrated versions in your local market. While many of these prepackaged chais taste just fine, nothing beats the fresh version.
 
Chai is deeply warming and soothing, with a bit of tang. It’s creamy with a hit of caffeine that is a great alternative to coffee or for an afternoon pick-me-up. I used to make a small saucepan of it back in the day, but like many dishes in my repertoire, it got rotated out in favor of something else. 
 
In the last year, I have begun making it again, in large batches. Butcher/electrician/carpenter son doesn’t drink coffee and much prefers a morning chai, cold or hot, to get going. Mr. B loves a mid-morning or mid-afternoon cup as a taste treat. I can drink it any time….
 
While I may have forgotten the original ratios, as they were never written down, I have worked to perfect the recipe to my family’s taste. I now make a large batch once a week and store it in quart jars in the beer/soda fridge. Any time someone wants a hit, they can pour it into a cup, add milk and microwave or pour over ice and top with milk. And it is oh, so much better than anything you will find out there. 
 
It's also better for you than plain coffee or tea and less caloric than most mochas and fancy coffee drinks. In fact, there is a whole host of benefits based on the fresh ingredients in chai. To name a few:

• Ginger: This gnarly root is a staple in Asian cultures, primarily used as a fresh ingredient. While you are probably familiar with it in its powdered form for baking, fresh ginger is much better…both in taste and effect. It aids in digestion, is helpful with nausea, has both antioxidant and anti-inflammatory properties, can lower blood sugar, and may even help to lower your cholesterol. 

• Cardamom: Similarly, cardamom is an antioxidant, anti-inflammatory, and can aid in lowering your blood pressure. Some studies have shown that it can help heal ulcers and lower blood sugar levels. 

• Cloves: Also high in antioxidants, cloves have antimicrobial properties, and may help to regulate blood sugar. Like cardamom, there are compounds in these little buds that help to treat ulcers. 

• Cinnamon: An antioxidant, cinnamon is also good for your gut and blood pressure, has antibacterial and antifungal properties, and can lower blood sugar. (I’m sensing a theme here!)

So, in 30 minutes, you can have a daily dose of chai to improve your health, probably your mood, and tantalize your tastebuds. The ingredients are few but may require some sourcing. 
 
I use whole cinnamon sticks, whole cloves and cardamom pods. All are easily found at Cost Plus World Market, Whole Foods, even most chain grocery stores. Do not, under any circumstances use the powered form of any of these. As for the cardamom, you may not find pods, but only seeds. If that is the case, use about ½ teaspoon of the seeds. 
 
All of these spices are ground in a mortar and pestle. I have a cheap wooden one that I use exclusively for this purpose. You could also put these spices in a Ziploc and beat with a meat tenderizer, rolling pin, hammer, or whatever is handy. You just want to break them up enough to release their flavor and oils. 
 
Ginger is easily found at any grocery store. Make sure it is fresh, not dried out, and has large rhizomes or knobs that make them easy to peel and cut. I use regular granulated sugar and have not experimented with other types of sugars, honey or agave. Hard to mess with perfection here. Lastly is the tea. I use only tea leaves, not tea bags. I prefer a good Darjeeling, and given that you use so little, I buy it in tins so that it stays fresh longer. (You could also use a stronger-flavored Assam.)
 
Let me know what you think!

 

Chai

3 cinnamon sticks
10 cloves
14 cardamom pods
1½ - 2-inch piece of ginger
14 cups water
1 1/3 cup sugar
2 tablespoons black tea leaves (preferably Darjeeling or Assam)
 
Place water in large saucepan stew pot and turn on to medium-high heat. 
 
Break up cinnamon sticks in mortar and pestle and add to water. Do the same with the cloves and cardamom. The green pods of the cardamom will break open and seeds will spill out. You can remove the papery outer shell before adding to the water, or just throw it all in. 
 
Peel the ginger piece with a spoon, peeler, or knife. Cut into slices and add to water. 
 
Bring all to a boil, then turn down and simmer for 10-15 minutes.
 
Add your sugar, stir, and cook for another 2 minutes.
 
Add your tea leaves, stir, and turn the heat off. Let steep for 10-15 minutes. Strain into a pitcher or other container. 
 
Refrigerate once cooled.
 
To serve hot, pour into a mug and top with milk. Heat in microwave. (You can also reheat on the stove, adding the milk once the tea is hot.) To serve cold, pour over ice and top with milk. 
 
Yield: 14 cups

Za’atar: Spicing Up the Standard Sheet Pan Dinner

 

Sweetie Pie

Disclaimer: No pet chickens were harmed in the preparation of this meal. I just wanted to show off one of my girls. 

 

In the 1970s, we had Hamburger Helper, the 80s brought crockpot/slow cookers, the oughts brought the Instant Pot, and air fryers became popular in the last decade—all designed to make fixing dinner a little bit easier. More recently, sheet pan bakes have become a popular way to fix dinner, particularly for those with busy lives.

 

They make for easy prep, hands-off cooking, and the clean-up just takes a minute. Traditionally, recipes for sheet pan bakes are comprised of a protein, vegetable and starch. Some are marinated, others slathered in a sauce, and many make use of an herb mixture. 

 

Today’s post covers the latter preparation. It’s prepared with the Middle Eastern spice mixture called za’atar. Za’atar contains herbs and spices that vary based on the region and what is available (much like Indian or Thai curries). Among the ingredients can be: oregano, thyme, marjoram, cumin, coriander, sesame seeds, sumac, and chili flakes. Salt may also be added. Za’atar can be found in most grocery stores these days, as well as Cost Plus World Market. If you’re feeling ambitious, there are recipes on the internet that will also allow you to make your own.

 

The za’atar sheet pan bake I’ve been making, to rave reviews, utilizes chicken thighs, broccoli and potatoes. This modified recipe originally appeared in the November 2021 issues of Eating Well and it’s well worth repeating here. It is the epitome of what this blog stands for – leaving the standard dinner fare behind and incorporating foreign flavors and fresh ingredients to provide tasty meals for those you love. And it also goes to show that good food doesn’t have to take hours, multiple pans, and a grocery store’s worth of ingredients. 

 

Even better, it’s served with a tasty yogurt sauce that really amps up the flavor.

 

Roast Za-atar Chicken with Broccoli and Potatoes

1 ¾ pounds bone-in, skin-on chicken thights

1 medium broccoli crown, cut into ½-inch planks

2 cups baby potatoes, halved*

¼ cup olive oil

2 tablespoons za’atar

¾ teaspoon ground pepper

½ teaspoon salt

 

Sauce

1 cup plain yogurt

1 tablespoon minced fresh dill (or 1 teaspoon dried)

1 tablespoon minced onion

½ teaspoon minced or grated garlic

2 tablespoons fresh lemon juice

 

Mix up the ingredients for the sauce and place in the refrigerator. 

 

Turn on oven to 450 degrees. In a bowl, toss chicken, broccoli and potatoes with oil and spices. Arrange the chicken, skin side up, in the center of a large foil-lined baking pan (makes for easy clean up). Place broccoli and potatoes in a single layer around the chicken. Roast for 25 minutes or until thigh registers 165 degrees. 

 

Turn the broiler on high and broil until the chicken skin is brown and crispy. Serve with yogurt sauce. 

 

*I’ve also used red or Yukon potatoes, cut into 8-10 chunks

 

Yield: 4 servings

 

 

Hungarian Kifli: My First Yeasted Cookie

I’ve been baking since my early teens and, if you know me, that was a way long time ago. Never, in all those years, have I ever made a yeasted cookie. I didn’t even know they existed. It was only through serendipity that I found myself making a batch for guests.

 

A good friend’s parents come to visit for a month from Florida each year to help her with projects, see their grandson, and have a change of scenery. We always invite them over at least once to share a meal and catch up. This year I wanted to do something Hungarian, as they are originally from that country. 

 

My first thought was to make langos, a traditional fried bread that is served with garlic cloves rubbed over it. I used to order it every time I ate at Bravo Fono at Stanford Shopping Center in Palo Alto. That restaurant has since closed and I really miss the taste of langos. But I am not fond of deep frying and rarely have that much vegetable oil in the house, so I nixed that idea. My thoughts turned to something sweet, my bailiwick. 

 

Looking up different types of Hungarian cookies, I happened upon the kifli, a crescent-shaped cookie made from a yeasted dough and filled with a meringue/nut mixture. I was intrigued as the dough not only took yeast, but basically had no sugar, and there was very little sugar in the filling. A sweet treat that is only faintly sweet. Sounded perfect.

 

And so I embarked on a new baking experience. The yeast mixture is very quick to make, just a few minutes, and then the dough is split in two, shaped into flat rounds and rests in the refrigerator for 2-3 hours (or overnight). The filling is basic, with whipped egg whites, ground walnuts (or almonds), a bit of sugar and a tinge of lemon juice. Again, just a few minutes time. Each dough round is rolled out into a circle, cut into 8 pie-shaped wedges and then each wedge is filled with the meringue mixture before rolling up and bending it into a crescent shape. (Actually, bending probably isn’t necessary, but I was following the recipe.)

 

A twenty-minute bake and a sprinkling of powdered sugar and you have some of the most lovely cookies that pair well with both tea and coffee. Again, not remarkably sweet and with a slight crunch from the ground nuts. They were a hit and the three experts claimed I hit the Hungarian nail on the head. And given that they were quite large, they worked perfectly the next morning as a breakfast pastry. Bonus!

 

Recipe after the jump….

 

A New Twist on an Old Favorite: Grapefruit Curd

 

I’ve been making lemon curd for close to 30 years. Initially, I would make a batch and refrigerate it, as I couldn’t find directions on how to can it. It seemed so much more delicate than jam or preserves. And given that it has eggs and butter, I was a fairly new and nervous canner. I remember calling in to a radio show my dad listened to when a well-known chef was on discussing canning. Question asked and answered. From then on, I have made double and triple batches at one time and canned that lemon curd safely.

 

Three weeks ago, my brother picked about 20 pounds of Meyer lemons and we met in Oxnard for a long weekend, part of which was spent canning lemon curd. Fifteen jars of it! We have since been in the California desert visiting family and getting a bit of respite from the freezing mountain temps. 

 

My godmother lives in a gated community called The Citrus, and throughout the property are lemon, mandarin, orange, and grapefruit trees. Residents (and guests) are allowed to pick all the fruit they want. Since I had my handy dandy canner with me (doesn’t everyone travel with one?), I thought I would give grapefruit curd a try, given their abundance this time of year. 

 

These were lovely ruby red grapefruits, bursting with bright pink juice. I used roughly the same recipe as with lemon curd, with one exception. Grapefruit juice is fairly mild in its singular form, but when boiled down you get a much more intense flavor that works well in the curd. I also threw in a bit of lemon juice to brighten/complement the flavor just a bit.

 

Needless to say, it was a hit. I ate it straight from the jar, but am looking forward to going home and making some crumpets on which to serve it. Nothing like a good crumpet with all its holes filled with curd to make me swoon. And you will too.

 

So here it goes…..

 

Grapefruit Curd

2 cups fresh-squeezed grapefruit juice

¼ cup lemon juice

7 tablespoons grapefruit zest

1 pound sugar

1 stick butter

8 eggs, lightly beaten

 

Boil the grapefruit juice down until you have 1 cup.

Before eggs....look at that color!

 

Combine juice, zest, sugar, and butter in double boiler over simmering water until the sugar dissolves and the butter melts. (I often use a very heavy bottom pan in lieu of a double boiler and it works if the heat is kept low enough and you stir constantly.)

 

Pour one ladleful of hot liquid into eggs, whisking constantly to temper the eggs. Repeat at least twice to warm up the eggs and keep them from curdling. Once warm, whisk the egss into the hot mixture, stirring constantly. 

 

Cook, stirring, until thick (about 20 minutes). 

 

Remove from heat, cool, and store in the refrigerator. If you want to can these, it will take 20 minutes in a hot water bath 

 

YIELD: approximately 5 cups.

 

Changing it Up: Lemon Pesto Pasta

Lemons are one of my favorite foods/fruits/flavors. I am always looking for new ways to use them, particularly when gifted with my favorite Meyer lemons, which I can no longer grow high in the snowy mountains. Last weekend my brother raided his tree and brought 20+ pounds of Meyers to his beach house, where we met him for a few days. I was able to turn that bounty into 16 pints of lemon curd to share with everyone. 

We also collaborated on a pasta dish utilizing a few leftover Meyers. He made some yummy fresh pasta (although store-bought will do just fine) and I whipped up a lemon pesto to toss with the long strands of goodness. It’s a very simple dish that is made in about 20-25 minutes, start to finish. Pairs perfectly with a salad and nice loaf of sourdough.

 

Now, I was skeptical at first when I heard of lemon pesto, but being a lemon fiend I knew I had to try it. There are multiple recipes out there, so feel free to experiment by adding garlic or parsley, substituting cashews for the almonds, etc. We all agreed it was a nice departure from the typical basil pesto and really brightened up a cold winter night. 

 

Lemon Pesto Pasta

1 pound pasta

4 lemons, peeled thinly

½ - ¾ cup slivered almonds*

½ cup parmesan

Olive oil

Fresh ground pepper, to taste

Salt, to taste

 

Put your water on to boil and start peeling the lemons. 

 

Take half the peel and put into the water pot. Boil for 2-3 minutes, then strain out the peel and discard. (This helps to flavor the pasta.) Add in your pasta and cook to al dente.

 

In a food processor, place the remaining peels and the almonds. Pulse until you have a sandy crumb mixture. Add in the parmesan and pulse for 10-20 seconds. With the processor running on low, drizzle in enough olive oil to make a loose paste. When emulsified, add salt and pepper to taste.

 

Drain your pasta, reserving about a cup of water. Place your pasta back in the pot on low, adding in your pesto. Mix, adding water as you stir to help make a sauce. Turn off the heat and serve with extra parmesan. 

 

*I have also used the dry roasted, sliced almonds from Trader Joes and they work just fine.

 

 

Additional lemon recipes on Eating Suburbia:

Limoncello

Lemon Simple syrup (for iced teas, cocktails) 

Lemon Drop Cocktail

Lemon Curd

Lemon Curd Mousse Cake (aka cake of 1,000 bowls)

Lemon Meringue Frosting

Meyer Lemon Marmalade

Meyer Lemon Semifreddo

Glazed Lemon Bites

Meyer Lemon Ice Cream

Chicken Avoglemeno

Lemony Lentil Soup

Shaved Brussels Sprouts, Meyer Lemon & Quinoa Salad

 

And if that isn’t enough to satisfy you, you can find a recipe for Meyer Lemon and Gigante Bean Open-Face Sandwich in my second cookbook (Eating Suburbia) and recipes for Meyer Lemon Champagne Preserves, Meyer Lemon Cream Dressing, and Blueberry Lemon Cake in my third cookbook (Food Is Love). 

 

The Big Debate (in my head)

This morning my brother called me. He was enjoying toast with some of my homemade peach-vanilla jam and it reminded him that he recently had some lemon-pear marmalade that was out of this world. He gently suggested that I should make some when pear season rolls around. Definitely a good idea, as I like pears and lemons very much and already make several varieties of marmalade, as well as lemon curd, pear jam and pear butter. 

This conversation sparked a little niggle in my head…something that had been bothering me. Recently I saw a cooking competition with professional chefs. I’m always intrigued by how they use ingredients. But one chef made a dish in which she included a peach marmalade she had made on the spot. I was appalled that she labeled what she had made as marmalade—as it didn’t contain any citrus—and even more outraged that the judges didn’t call her out on it. Why you ask?

 

Well, I believe in certain distinctions between jelly, jam, preserves, marmalades and fruit butters. I probably have a unique but fairly professional view on the topic, as my family owned a processing plant that manufactured jellies, jams, preserves, and marmalades (as well as fruit filling, peanut butters, and some other odd and assorted items). I’ve also been home canning for 30 years, and actually built a canning kitchen on the old screen porch of our cabin. I’m also an editor who is a stickler for proper terminology. 

 

In my own head, which was confirmed by several other reputable and more objective sources, these distinctions include:

 

• Jelly: uses fruit juice, requires pectin, final product has no chunks of fruit at all
• Jam: uses mashed fruit, can be made with or without pectin, final product has some chunks of fruit
• Preserves: uses whole fruit or large chunks of fruit, no pectin necessary, final product is mostly fruit chunks
• Marmalade: uses whole citrus fruit, including the peel, no pectin, slivers of peel visible in final product
• Butters: uses fruit puree, no pectin, no chunks of fruit in final product

 

So, by definition a peach cannot be made into a marmalade. However, my brother’s recommendation of lemon-pear marmalade can be classified as a marmalade as it has citrus fruit in it. 

 

Check back in the late summer/early fall 2021 when pears are at their ripest and I’ll give that lemon-pear marmalade a go…..

The Taste of Fall

As the leaves turn their magnificent fall colors—brilliant gold, burnt orange, deep red—there’s nothing more warming than a hot cup of apple cider. Redolent with traditional spices of cinnamon and clove (with an occasional hint of ginger or cardamom), this distinctly fall beverage perfectly captures the apple harvest in our area.

 

But apple cider isn’t just for drinking. It also makes a delicious caramel that is easy, albeit a bit time consuming, to make. I happened across an Instagram post from the Smitten Kitchen blog with a drool-worthy picture of said caramels. What I liked about the recipe, aside from the flavor profile, is that it uses fresh, local apple cider. Right now…especially right now…we are trying to support our small local merchants and farmers, so what better way than to buy some fresh unfiltered apple cider and make these treats?

 

The process is simple and doesn’t require any fancy tools or pans, although a candy thermometer does help immensely. The time-consuming part of the recipe is boiling down the apple cider until it is almost syrupy. Going from 4 cups of cider to 1/2 cup takes 30-45 minutes. You don’t have to stand and watch it. Just stir now and then. As it gets close to the end, it’s wise to hover a bit, so it doesn’t burn. But once you have your concentrate, you add the main ingredients, stir and boil until it hits about 252 degrees. Really, it’s just that easy.

 

When you take it off the heat you hit the mixture with a bit of cinnamon and flaky sea salt, which really makes the caramel pop. (I’m sure you could eliminate both and they would still be out of this world, but why mess with perfection?) Pour into your prepared pan and refrigerate until hard. Then enjoy the goodness. And while you’re at it, why not double recipe and spread the wealth? I shared with all my neighbors, to help ease the pain of celebrating Thanksgiving in isolation. 

 

Note: If you don’t have access to fresh unfiltered apple cider from a local grower, most supermarkets carry unfiltered apple cider (NOT juice), which has been pasteurized and bottled and is shelf-stable.

 

Recipe after the jump…

Holiday Eggnog Bread

 My godmother is a good cook, when it comes to savory items. I’ve never really known her to do sweets. Partly because she and my godfather were not big fans of sugary treats and she rarely had time to put into baking.

One sweet treat she has been making for years—decades probably—is a delicious eggnog bread. It’s an easy semi-homemade loaf that is moist and full of flavor. The simple recipe is easily doubled (each batch makes two loaves), so that you can freeze some to have on hand for guests or to give away to friends and family. (It will be much more welcomed than the traditional fruit cake.) 

 

You can find the recipe for the eggnog after the jump and in my second cookbook, aptly named Eating Suburbia, available here.

 

NOTE: Last week I shared a cherished recipe for eggnog that was generously shared with me. It’s the perfect ingredient for this holiday eggnog bread, but if you don’t have the time or the inclination to make it, you can head to the store—COVID willing—and pick up some premade eggnog to use. 

 

Holiday Eggnog Bread

1 box yellow cake mix    

1/4 cup butter, softened

2 large eggs    

2 tablespoons rum

1 1/2 cups eggnog

 

Preheat oven to 350 degrees. Grease two loaf pans.

 

Beat eggs first then add the rest of the ingredients and mix well. Pour into prepared loaf pans.

 

Bake for 45 minutes. Allow to cool, then remove from pans.

 

Yield: 2 loaves

 

 

Tis the Season…for Eggnog

Almost a decade ago, my two oldest children rented a house together on one of the best blocks in Redwood City. The day they moved in, neighbors came by to welcome them, drop off a list of everyone’s phone number, and tell them about the Facebook group that the neighborhood had. 

 

In the years since, we’ve become part of that neighborhood by extension. The annual Easter Eggstravaganza and fall Oktoberfest have been highlights, where the street is blocked off and everyone shares in food and drink, games and karaoke. Halloween is an event, where over 500 kids come through to see all the decorations. Memorial Day, Fourth of July and Labor Day are often celebrated at The Resort, a beautiful home where one couple has a pool and a tiki bar and doesn’t mind a neighborhood invasion. 

 

Spending time with these generous and friendly people was a highlight of our time in the suburbs and we do miss it now being in the mountains. While we have been back for events since we moved, those events have been a little less sparkly and joyful due to the death of the street’s matriarch. Bobby was a gregarious, and sometimes outrageous, woman…one I think I’d like to be when I grow up. She often had wildly colored hair, brightly decorated nails, loved her Four Roses bourbon, and had a great laugh. She also made the very best eggnog I’ve ever had, although I rarely got much of it, as Mr. B quickly drank copious amounts whenever she delivered it to our house. 

 

Last week, Bobby’s daughter kindly shared the recipe for her eggnog, which not surprisingly contains her beloved Four Roses. She told Brilliant Daughter and me that Bobby would want us to have it. And because it’s just so darn stinkin’ good, I wanted to share it as well. It’s the perfect time for it, with the holidays winging our way.

 

So, a big “Cheers” to Bobby, may she smile down upon us as we enjoy this delicious beverage. And “cheers” to all of you, hoping you have a happy and healthy holiday season.

 

Bobby’s Famous Eggnog 

12 egg yolks

1 cup sugar

2 tablespoons vanilla

2 quarts half and half

¼ cup Meyers dark rum

¾ cup Four Roses bourbon

Cinnamon and nutmeg to taste

 

Blend egg yolks, sugar and vanilla with a hand or stand mixer until light yellow. Add the half and half slowly and mix completely. Add in rum and bourbon, then stir in cinnamon and nutmeg. 

 

Refrigerate immediately. Good for up to two weeks. 

 

Side Notes:

And while it may be sacrilege to utilize this delicious eggnog into anything other than a beverage, you might want to use it to make eggnog bread, which is a simple treat that is easily frozen for later enjoyment and makes a nice gift to neighbors. I’ll share that recipe later this week.

 

And don’t throw out those egg whites either. They can be scrambled for a healthy breakfast or made into these delicious meringues, which are sweet and chocolate-y and will satisfy the biggest sweet tooth and the dieter alike—as they are only 30 calories apiece.

 

Chocolate Chip Meringue Cookies

4 egg whites, at room temperature

1 teaspoon vanilla

1/4 teaspoon cream of tarter

1 1/3 cup granulated sugar

1 1/3 cups mini chocolate chips

 

Preheat oven to 275 degrees. Line a cookie sheet with Silpat or parchment paper. 

 

In a medium mixing bowl with whisk attachment bowl, beat egg whites on super high speed until soft peaks form. Add cream of tarter and vanilla and mix again for 30 seconds. Scrape the bowl and return to high speed and add sugar 2 tablespoons at a time. Beat on high until the meringue holds very stiff peaks. Gently fold in the chocolate chips.

 

Drop mixture by rounded tablespoon 2 inches apart on the prepared cookie sheet (a mini ice cream scoop makes even-sized domed cookies; a pastry bag yields cookies with a gentle swirl pattern). Bake the cookies in the oven for 25 minutes or until the bottoms of the cookies are lightly browned. Turn oven off and let cookies finish cooking for 15 minutes. Remove and transfer cookies to a wire rack and allow to cool.

Time for Gringa Taquitos and a Specialty Cocktail

 

The other day, my son went to a friend’s house to do some electrical work. While he was there, his friend’s mother-in-law made taquitos (aka flautas) from scratch for lunch. His retelling this had a very subtle subtext: Why don’t you make homemade taquitos?

 

It’s true, I don’t make taquitos. I do make homemade tamales, ceviche, carnitas, and other assorted Mexican dishes, despite the fact that I am wholly European in origin (unlike aforementioned mother-in-law). I don’t make taquitos because I don’t do any fried foods. No fried chicken, no fish and chips, no onion rings. My only concession is beignets, which are soooo worth the trouble to make and the oil to fry them in. 

 

Then the other day I ran across a recipe for a baked taquito in a magazine. I remembered my daughter making baked chimichangas back in the day and thought this might be a good alternative. And since I just made a dozen pints of homemade salsa, this would be a good accompaniment.

 

Turns out, making taquitos is a pretty simple thing to do. They make for a quick snack or easy dinner and can be filled with all manner of things. The original base recipe calls for avocado, pinto beans, shredded rotisserie chicken (from the store) and cheese. But you can substitute black beans, fresh (canned or frozen) corn, refried beans, leftover steak or pork, or sautéed veg (maybe kale and zucchini, which are in season now). They can easily be made vegan or vegetarian, or spiced up with some fiery jalapenos or serrano peppers. You are limited only by your imagination and what is in your fridge and pantry. 

 

By baking the taquitos, you still get the crunch of a fried taquito, but without the added oil and calories. So, it’s a healthy version that both kids and adults will love. And love them we did….

 

But in all fairness, my son wasn’t around when I made these, so I invited the neighbors. Hence that really lovely looking cocktail at the top of the post. It was bribery to get them over to test my recipe. They all agreed that the taquitos and the cocktail were superb. 

 

As for the cocktail, I made some fresh watermelon juice and squeezed some limes, which I added to vodka. It needed a bit more something, so I decided to add some of the lemon balm syrup I make. Perfecto! Slightly sweet and tart at the same time, and very refreshing on what was a very hot day.  

 

Side Note: Lemon balm is part of the mint family, growing pretty prolifically without much care. Pour boiling water over and steep for a calming tea that can help anxiety and insomnia. The tea is also good for colds and flu. During the summer, I chill the tea and drink it iced with a bit of the syrup, which is just 1 cup water, 1 cup sugar, 1 lemon cut into fourths and a big bunch of lemon balm (leaves and stems). Bring to a boil and cook until sugar is melted, then let it steep for 10-15 minutes and strain. Syrup can be used in hot or cold tea or any cocktail which could benefit from a sweet and subtle lemon flavor. 

 

My modified taquito recipe can be found after the jump.

Tiny Tea Cakes: Two for the Price of One!

Tea is a bit of a family tradition. Both my nana and papa emigrated from the UK and were avid tea drinkers. It’s the only caffeine I had until I was well through college and learned what real coffee beans tasted like. And while I start my day with a cup or two of Peet’s Major Dickasons, my go-to beverage the rest of the day is tea, be it hot or cold.

While Lipton was my early introduction to tea, I expanded to the Bigelow brand in my teens and herbals in college. While I am not a fan of flavored and fruity teas, I do love a good Earl Grey, and mint or chamomile after dinner. A culinary trip to Taiwan in 2004 got me more into leaf teas and certain blooming flower teas, as have my frequent forays to the U.K. over the last decade. 

There are times when I wish I was a throwback resident in London, working in an office where the tea cart came round twice a day. But sometimes I pretend and make some little tea cakes and sit down in the afternoon with a pretty pot and cup and saucer. Occasionally I invite over friends or neighbors to partake in a little tea party.

Hence my constant search for a good tea cake to serve. In early March, before this whole shelter in place edict, two of my neighbors joined me for tea and I made my nanny’s shortbread along with cherry and almond tea cakes and some fresh strawberries. 

I found the recipe on Pinterest and it’s actually from Martha Stewart. You use stemmed cherries, and the stems poke out the top of each little cake. The recipe calls for a fresh sweet cherry, like a Bing, but I had a jar of Trader Joes Pitted Amarena Cherries with Stems (in syrup) that I keep on hand for cocktails and ice cream sundaes. They worked really well. Up to you what type you use, just make sure they’re pitted!

I also made a really delicious batch of mini lemon tea cakes about two weeks prior to Easter. They originally appeared on the blog, Back for Seconds, also found via Pinterest. I brought a basket of these little gems to each neighbor, along with decorated Easter cookies and a little bunny door decoration I made. We were a few weeks into the quarantine and I thought everyone could use a bit of cheer. 

Both recipes are worth a share. Both are pretty darn easy to make and the lemon ones make a whopping 48, so they can be shared, as I did, or frozen for later consumption. 

You’ll find the recipes after the jump….

Enjoy!

Gluten-Free Goodness

I often entertain people who have food allergies or sensitivities. In this day and age, it’s really not uncommon. My own family has struggled through 3 generations of milk allergies, as well as sensitivities to alliums and nightshades. In fact, my most recent cookbook, Food Is Love, has a whole section on cooking with dietary restrictions. 

One of the more common issues I see is gluten intolerance. So, I’m always on the lookout for tasty gluten-free recipes, particularly for desserts. I’ve got several tried-and-true recipes, tested by family and friends, but am always on the hunt for more. 

Recently we hosted a social distancing Cinco de Mayo event for the neighborhood. We placed a fire pit in the middle of the cul-de-sac and everyone brought their own chairs and cups. Everything that was served was in single serving containers: tamales, sauce, tacos, street corn salad, gazpacho shooters, dulce de leche cupcakes, and Mexican wedding cookies. 

Most of the items were already gluten free, except the sweet treats. As one of our neighbors cannot tolerate gluten, I decided to make a cookie reminiscent of the Mexican wedding cookies—a crumbly pecan round coated in powdered sugar. They’re a mess to eat but so delicious that you don’t care if white specks cover the front of your shirt. Of course, I’m partial to anything with nuts, which is one of the reasons that I love these. 

My search yielded a simple recipe on the blog Eating Bird Food. What I really liked about this version is that it only makes a dozen or so cookies. So, if you need a gluten-free cookie for just one or two guests, this is the recipe to use. (Of course, those of us that can eat gluten love these as well!) 

The original recipe is for crescent-shaped cookies, with a yield of 23. I am highly suspicious of that number, as making round cookies only yielded 12. I suppose if you made them small enough, you might be able to squeeze out 11 more. So, it’s up to you on the shape and size of the cookies. You can make rounds or crescents and you can have 10-12 generously sized cookies or 20-24 tiny ones. Either way, you will not be disappointed. (And apologies for not having a picture of them.)

I also found that you can substitute almond meal for the almond flour. Almond flour is super fine and usually light beige or yellowish in color. Almond meal looks more like ground up almonds that had the skin on. I buy Trader Joe’s Almond Meal, as it is affordable and I can almost always use it interchangeably with almond flour.

Oh, and depending on the shortening you use—like Earth Balance—these can also be made in a for those who are strictly vegan. 

Check out the delicious recipe after the jump….

Bread x Two

I like to make bread and find the act of kneading to be very zen. I drift off as I work the dough into a nice smooth ball, ready for its second rise. Needless to say, I’ve been baking a fair amount of bread during this whole quarantine thing. Partly because I have the time, and partly because I hate making too many trips to the store, even though our county has been fairly devoid of any cases and no deaths whatsoever.

My neighbors have enjoyed this activity as well, as I share the bounty. They have learned that if they see yeast or flour in the store to grab it up for me. So I am doubly blessed, I get to eat fresh bread and I often don’t have to shop for the ingredients!

There are two recipes that I have been using a lot of. One is a variation on the 5 Minute Artisan Bread, that I’ve been making for the past 8 years. Everyone in the family makes a version of this 5-minute bread, which is a crusty loaf of goodness. The problem is that the 5 minutes is the hands-on time. While the bread requires no kneading per se, it does take 12 to 18 hours to rise. I don’t always want to wait that long. So, I’ve tried a few different alternatives to mimic it and hit upon one that I modified to fit with the utensils I own.

The recipe for the Rustic Italian Crusty Bread comes from the Ciao Florentina blog. This dough does not need to be kneaded and it only takes about 2-3 hours to rise and another 45 minutes to bake. The original recipe calls for it to be baked on a pizza stone, which I don’t own. So, I split the dough in half and cooked each half in my cast iron enameled pans. This also makes it easier to share with neighbors. (Original recipe can be found here.)

The second recipe we are loving right now comes from the blog, Sunday Morning Banana Pancakes. I wanted something a bit earthy that included molasses, and her Maple Molasses Oatmeal Boule was the perfect find…and it makes two loaves! This bread is heavenly when right out of the oven, with a schmear of butter and a sprinkling of salt. It’s also great with some lemon curd and can be used for sandwiches or as an accompaniment to a hearty soup or stew. You won’t be disappointed. 

Note: Both of these recipes are very forgiving, so if you are a breadmaking novice, there’s almost no way to screw these up, so give em a try. 

Recipes for both these breads can be found after the jump…..