jump to recipe I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use those Thanksgiving turkey leftovers. Aromatic and full of flavor my White…
Jump to Recipe Typically, cranberries are associated with autumn and holiday recipes. It’s April, so why am I cooking with cranberries? First, I love them. Second, it’s because premium frozen cranberries are available all year long and mingle well with the BBQ lifestyle. Inspired by spring and the opening day of fishing season cranberries make…
Let’s face it 2021 can’t come soon enough. We are all looking to celebrate a new beginning. Our guest list may be smaller, but our appetites for creating new, fun and delicious appetizers will always remain. So grab a glass of your favorite sparkling beverage and let’s make my recipe for Crispy Mushroom Wonton Caramelle.
This is my holiday appetizer entry for the Twin Dragon Wrapper Recipe Challenge. Bringing in the New Year is such a fun occasion. In honor of that my recipe is a playful take on a pasta known as caramelle. The shape looks like a wrapped piece of candy, but the deep-fried won ton wrapper is filled with a savory Asian inspired mushroom mixture that is perfect for picking up and dipping.Your guests will be delighted and your tastebuds so happy.
Twin Dragon Wrappers is hosting this holiday/game day appetizer contest and were kind enough to send me packages of their Won Ton and Egg Roll Wrappers. These wrappers are vegan, non-gmo and contain no artificial preservatives. They store well in the freezer and I simply thawed them overnight in the fridge. The individual wrappers separated easily and I kept them moist under a damp towel while I worked with them. I’m thrilled to say that they fry up perfectly crisp absorbing virtually no oil and still holding this delightful shape. And the shape is so easy to form enclosing a cooked and cooled mushroom filling in the wrapper and pinching it together with just a bit of water.
Here is a video of me making one just so you can see how easy and creative it is. Cutting the ruffled edge is totally optional, but I think it is so cute. It’s like an Italian pasta shape and an Asian filling had a baby.
I hope you ring in the New Year with my fun and delicious holiday appetizer. Please let me know if you try it. Wishing you the very best in 2021 and may you always be surrounded by those you love most.
Asian inspired mushroom filling in a crispy wonton caramelle pasta shape perfect for dipping and your holiday entertaining
1 tablespoon butter
1 (6 oz.) package assorted fresh mushrooms
2 green onions, thinly sliced
2 cloves minced garlic
1 tablespoon freshly grated ginger
½ teaspoon kosher salt plus additional for garnish
¼ teaspoon ground black pepper
2 tablespoons Asian rice wine or sherry
1 teaspoon soy sauce
¼ cup loosely packed grated parmesan cheese
1 tablespoon chopped cilantro
1 (14 oz.) package Twin Dragon Won Ton Wrappers (you will need 30 wrappers)
Peanut oil for deep frying
Sweet Asian chili sauce for dipping
Keywords: appetizer, wontons, eggrolls, twindragonwrappers, jslfoods, potstickers, chefyaki, asian, caramelle
JSL Foods social media links and website
Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/
You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper!
I adore toasted coconut biscotti. It is a must-have Christmas cookie in my house. The trouble I have with making biscotti is dealing with a sticky dough that has to be shaped into loaves. I don’t know about you, but my loaves always turn out wonky and a bit uneven. So, when I saw that USA Pan created a biscotti pan I was all in. In fact, I bought two of them.
Not finding a recipe on the new pan insert I quickly turned to their web site looking for clarity on how to best translate the traditional molded loaf on a sheet pan to one fitted in a pan with sides. I was out of luck. I did not find a single biscotti recipe on the web site, but not to be deterred, I put my brave face on, crossed my spatulas for luck and started experimenting.
My recipe is adapted from one of my favorite cookie books written by an old home town friend, Maria Bruscino Sanchez. Maria owns an amazing bakery in Waterbury, CT. Her book is called Sweet Maria’s Italian Cookie Tray. Maria’s recipe for coconut biscotti is formed into 3 separate loaves on parchment lined baking sheets. With my new pan I can easily spread all the batter into 1 even loaf. No sticky mess is a real bonus. I bump up the flavor of the dough adding coconut extract and some extra salt.
I baked the loaf for 30 minutes, but I wish I had baked it about 5 minutes longer to better hold the dome shape. The biscotti are quite sweet, so adding the bitterness of the chocolate espresso drizzle really helps to balance out the flavors. If you like Mounds candy bars this cookie is for YOU! Delicious with a steaming cup of coffee, a quick dip into the coffee makes an incredible bite and the best dessert after a big holiday meal.
Baked in a biscotti pan made these sweet, crunchy, coconut cookies with a decadent drizzle easy to shape and slice
Keywords: coconut, biscotti, holiday, baking,
Wishing you peace, love and joy always
According to google analytics my recipe for Fennel Apple Pie is trending. I’m old and not even sure what “trending” means, but I think it is a good thing. I wrote this recipe nearly 7 years ago, but just recently I saw a certain contestant on a popular holiday TV baking show create a version of this pie. It’s a delicious combination of seasonal flavors and it came as no surprise that the contestant on that show won the pie challenge. Seven years ago putting fennel in a pie was weird, but today it’s trendy. Pretty cool!
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Fresh apple and fennel are complimentary flavors and make for a luscious pie
Keywords: apple pie, fennel, pastry, baking
Are you ready for a quick and easy meal featuring fresh, sustainable seafood bursting with the tang and spice of lemongrass and basil? While we are at it let’s keep it clean, healthy and appealing for those on special diets like keto, paleo, gluten-free and pescatarian. Say “hello” to my Asian-inspired roasted sesame crusted cod with crisp tender veggies bathed in Kevin’s Natural Foods Lemongrass Basil Sauce. And “good-bye” to unhealthy and expensive take-out.
This is my seafood entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge
Fresh sustainable seafood from coast to coast is readily available this time of year. Atlantic cod and halibut are among my favorites and form the perfect blank canvas for a quick dinner including a flavorful sauce like Kevin’s Natural Foods Lemongrass Basil Sauce. Toss in a nutty and crisp sesame crust plus some colorful vegetables and you’ve got dinner in about 30 minutes.
Pro tip: Choose a fresh, firm-fleshed white fish that is sliced into thick fillets
Pro tip: Blanch green beans and then shock in ice cold water to retain the fresh green color
Let’s talk about how fabulous this sauce is. It not only finishes the dish, but starts it off marinating the fish. It really does double duty adding layers of flavor. Who knew a little pouch of sauce could be so powerful and be recipe ready right from your pantry?
I hope you will try and enjoy my recipe plus be inspired by all the other delicious products Kevin’s Natural Foods has to offer. The sauces alone come in 8 amazing globally-inspired flavors.
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Quick flavorful dinner featuring roasted cod, green beans and tomatoes in a ready to go lemongrass basil sauce
1 (7 oz.) package Kevin’s Lemongrass Basil Sauce
4 (4-6 oz. each) Atlantic cod fillets or other fresh, firm white fish
2 cups fresh French green beans (haricot verts)
½ teaspoon kosher salt
½ teaspoon white pepper
1 cup sesame seeds
½ cup cornstarch
¼ cup cold water
Grapeseed or avocado oil for shallow frying
1 cup fresh grape tomatoes
Heat oven 400F. Spoon 2 tablespoons of lemongrass basil sauce over fish fillets spreading over all sides; let marinate for 15 minutes. Meanwhile, blanch green beans in boiling water until crisp tender and then drain and shock in ice cold water to retain green color; set aside. Mix salt and white pepper together; sprinkle evenly over fish fillets. Spread sesame seeds over a flat plate. Whisk cornstarch and water together in a bowl until incorporated. Spoon the cornstarch mixture over the fish, turning, to thinly coat both sides. Press fish fillets, 1 at a time, into the sesame seeds coating both sides. Heat oil for shallow frying in an oven-safe skillet over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until sesame seeds are lightly brown. Transfer skillet to oven and roast for 5 to 8 minutes or until fish is cooked through. Meanwhile, heat 1 tablespoon of oil in another skillet over medium heat. Add the beans and tomatoes; cook 2 minutes. Add remaining sauce and cook until heated through. To serve: arrange beans and tomatoes in center of each of 4 plates. Top each with a fish fillet. Spoon some sauce over fish and garnish with fresh basil.
Keywords: cod, main dish, roasting, keto, paleo
Kevin’s Natural Foods Social Media channels.
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
I am taking part in the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge. It’s holiday time and I am delighted to share this recipe with you! It’s a bold new take on chicken chili, but can also be twisted up to use those Thanksgiving turkey leftovers.
Aromatic and full of flavor my White Thai Chicken Chili features Kevin’s Natural Foods Thai Coconut Sauce. Made with coconut milk, basil and Thai spices this healthy meal is literally on your table in less than 30 minutes and guaranteed rave reviews. It’s as easy as sauté, sauce and serve.
Pro-tip: the bell pepper (or sweet pepper) is technically a colorful summer fruit that is used as a vegetable due to its versatile role in the kitchen. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. The longer on the plant the sweeter it becomes.
Start this recipe by sautéing some colorful peppers and onions in unrefined coconut oil. Green bell peppers have a slight bitterness to them that balances well with the sweetness of the orange, but you can choose whatever peppers you like. My family loves fresh chicken thigh meat in this recipe, but if you want to use leftover cooked chicken or turkey go right ahead. Add 2 to 3 cups of bite-sized cooked poultry when you add the Thai coconut sauce.
Pro-tip: Sometimes called virgin coconut oil, unrefined coconut oil is oil that has been pressed from coconut meat and undergone no further processing.
Globally inspired Kevin’s Natural Foods sauces come in 8 delicious flavors. Certified non-GMO and vegetarian, these sauces along with all of their products are keto-paleo friendly, gluten, soy and dairy free. These are truly inspiring clean products that will bring your recipes to the next level.
Quick and easy chicken chili with a taste of Thai
1 tablespoon unrefined coconut oil
1-pound boneless, skinless chicken breast halves or thighs, cut into ½-inch pieces
2 cups chopped onions
2 sweet bell peppers, color of your choice, seeded, chopped
1 (15.5 oz.) can white beans, drained, rinsed
1 (14 oz.) can low-sodium chicken broth
1 (4 oz.) can chopped green chilies
1 (7 oz.) pouch Kevin’s Thai Coconut Sauce
2 tablespoons chopped cilantro plus additional for garnish
Optional toppings: sliced avocado, crumbled queso fresca
Keywords: chicken, chili, Thai, dinner, keto, paleo, healthy
For more information check out Kevin’s Natural Foods social media links here:
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
Bursting with flavor my Meringue Kissed Lemon Pudding Pie with Wild Berry Jam is one of my most requested family recipes. Friends and family from Hawaii to Massachusettes and places in between know this one is, “Better than Birthday Cake”. There is no finer compliment than to have someone try my recipe and share their photo creations with me. It gives me great joy.
This pie features a buttery shortbread crust filled with the most luscious, silky smooth and tart lemon custard. Topped with the easiest no-fail wild berry jam and simple meringue stars this one is a real show-stopper. I am so proud that a panel of judges from Eggland’s Best chose it as Best in State and then Best in the Northwest Region based on taste and creativity.
Give my recipe a try and tag me with your photo creation on instagram @goodgriefcook. If you would like to vote for my pie or any of the other top winners please check out America’s Best Recipe.
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Tart lemon filling topped with a sweet wild berry jam this pie is one of my most requested recipes and the regional winner in a national contest.
Crust
2 cups shortbread cookie crumbs
3 tablespoons melted butter
Filling
1 cup milk, divided
¼ cup cornstarch
3 eggs, separated
½ cup fresh lemon juice
¾ cup sugar
Grated zest of 1 lemon
4 tablespoons butter, cut into 4 pieces
1 cup 5% fat Greek yogurt
Topping
2 cups wild blueberries, fresh or frozen
½ cup Huckleberry preserves (you may substitute elderberry or blueberry)
1 tablespoon cornstarch mixed with 1 tablespoon water
Meringue Kisses
3 egg whites (from separated eggs above), room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
½ cup super fine sugar
1 teaspoon lemon juice
Filling, jam and meringue stars can be made 1 day ahead
Keywords: pie, huckleberry, wild blueberries, baking, pudding, recipe contest, winner
<3
Eggland’s Best is the only egg good enough for my family recipes because EB eggs not only offer the best taste and nutrition, but also are consistently perfect from one package to the next. I trust that every time I use EB eggs my recipes will be deliciously high in vitamins and omega 3 and I feel so good about feeding my family such a quality egg. I know this pie is truly the “Best Family Recipe” because whatever the occasion it is the most requested dessert. It even beats out a birthday cake.
<3 love always
shout-out to my Saucy Mamas who introduced me to Oregon huckleberry jam which was the inspiration for this pie
The crisp autumn weather has arrived ushering in a new bounty of one of my favorite vegetables. Do you love cauliflower as much as I do? Whether it’s riced, roasted or mashed this seasonal love of mine can always use a refresh. Say hello to roasted cauliflower steaks with 3 new sauces. Talk about flavor, convenience and health.
This is my vegetarian entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge.
Pro Tip: For a “meaty” bite slice cauliflower into 1½-inch thick steaks
One of my favorite ways to cook cauliflower is slicing it into steaks and roasting it. Covered in foil at high heat the cauliflower gets a 10 minute flash of tenderizing steam from its own natural juice. Remove the foil, continue roasting and cauliflower’s natural sugars caramelize to a nutty brown. Such an easy clean flavorful way to cook.
Pro Tip: For high heat roasting, use an oil with a high smoke point like grapeseed or avocado
Pro Tip: Roasted cauliflower leaves make a delicious crispy garnish
Let’s get saucy. Developed by chefs, Kevin’s natural foods sauces come in 8 amazing flavors that are paleo/keto certified. In addition, they are dairy free, soy free, gluten free and contain no preservatives. In the short time it takes to roast and/or stir-fry a few vegetables dinner is on the table. And did I mention they are made in the U.S.A? Huge bonus points for that.
Featuring three sauces, the first is Kevin’s Thai Coconut. Lover of all foods Thai this sauce delivers a punch of lime and coconut balanced with a mild heat and sweetness. Embellished with peppers and onions and a garnish of crispy cauliflower leaves this sauce truly elevates the cauliflower.
The second sauce is the hands down family favorite. The Korean BBQ brings a bold “meaty” flavor to the table and is a natural paired with mushrooms. This sauce is umami at its best and my meat lovers sure did not miss the meat.
The third sauce I chose to try is the delightful Lemongrass Basil. It’s creamy with a kick of heat and took what is otherwise considered a bland vegetable to new heights of flavor. In the time it takes for the cauliflower to roast this sauce is ready to plate.
Which sauce will you try? Each one makes 4 servings and I guarantee you will want to not only try the three I chose but all the other wonderful products Kevin’s natural foods has to offer. They are available at Whole Foods and Costco and of course on-line.
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Roasted cauliflower steaks with a trio of Asian influenced delicious sauces made easy, healthy and vegetarian
4 fresh cauliflower steaks (cut 1 ¼ to 1 ½-inches thick)
¼ cup Cauliflower leaves
Grape seed or avocado oil
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground ginger
Thai Coconut Pepper & Onion Sauce
1 tablespoon grape seed or avocado oil
1 small to medium red bell pepper, seeded and julienned
1 medium onion, halved and thinly sliced
1 (7 oz.) package Kevin’s natural foods Thai Coconut Sauce
Garnish: roasted cauliflower leaves and fresh lime wedges
Korean BBQ Mushroom Sauce
1 tablespoon grape seed or avocado oil
1 (3.5 oz.) package fresh maitake or oyster mushrooms, torn
1 (7 oz.) package Kevin’s natural foods Korean BBQ Sauce
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
Lemongrass Basil Shitake Sauce
1 tablespoon grape seed or avocado oil
1 (3.5 oz.) package sliced shitake mushrooms
1 pouch (7 oz) Kevin’s natural foods Lemongrass Basil Sauce
2 scallions, thinly sliced
Roasted Cauliflower Steak
Heat oven to 500F. Brush both sides of cauliflower steaks with grape seed or avocado oil. Toss leaves with 1 teaspoon of oil. In small bowl, mix salt with garlic powder, paprika and ginger; toss leaves with ¼ teaspoon. Sprinkle remaining salt mixture evenly over both sides of cauliflower steaks. Place cauliflower on a baking sheet. Cover tightly with foil. Roast 10 minutes. Remove from oven and remove foil. Sprinkle leaves on roasting pan. Reduce oven temperature to 450F. Return pan to lower rack of oven. Roast 6 minutes. Transfer roasted leaves to a plate. Turn steaks and continue roasting until golden brown and tender. Transfer steaks to serving plates. Meanwhile, prepare desired sauce.
Thai Coconut Pepper & Onion Sauce
Heat skillet over medium-high heat. Add oil and heat until shimmering. Add peppers and onions, cook, stirring, until onions soften and peppers are crisp tender. Reduce heat to low. Add sauce; simmer for 1 minute. Spoon sauce over cauliflower steaks. Top with roasted cauliflower leaves. Garnish with lime wedge.
Korean BBQ Mushroom Sauce
Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with sesame seeds and cilantro.
Lemongrass Basil Shitake Sauce
Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with green onions.
Keywords: gluten free, cauliflower, cauliflower steaks, Asian, quick and easy, dinner, keto, paleo
For more great recipes and information check out Kevin’s Natural Foods social media channels.
Facebook: https://www.facebook.com/Kevins-Natural-Foods-111435896926979/
Instagram: https://www.instagram.com/kevins.natural.foods/
Pinterest: https://www.pinterest.com/KevinsNaturalFoods/
Eat well Live Happy
I concede this is not my finest hour. Convenience products are not my jam, but once in awhile even I must admit they just make sense. I grew up in a household filled with an array of convenience products. Everything from canned soup to boxed cake mix was trendy back then. My mom fully embraced the ease of getting dinner on the table for 5 hungry kids using these products. She especially loved the all-purpose Bisquick baking mix. Breakfast, lunch and dinner could potentially include a Bisquick recipe. It was magical. Two of her favorites were the Impossible Quiche and Impossible Coconut Cream Pie. Do you remember those? My new favorite are these everything bagel biscuits, but we will get to that in a minute.
Turns out one of my husband’s favorite food memories is when HIS mom presented the family with the Impossible Quiche. A couple of months ago, while I was away from home, he decided to pick up a box of the mix and recreate that childhood dinner. Just recently I discovered the small yellow box in the back of the pantry and food snob that I am said, “where the heck did this come from?”
The rest is history. Here is the recipe. It’s stupid good.
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Buttery everything bagel biscuits are stupid good biscuits made easy with a mix
2 ¼ cups Bisquick baking mix
¼ cup sour cream
¼ cup plain Greek yogurt (I use Fage 5%)
½ cup ginger ale (Canada Dry)
¼ cup melted butter
Everything bagel seasoning
Keywords: dough, biscuits, everything bagel, butter, baking, brunch, breakfast, quick and easy
Let’s talk about the real Gold Star Mom community and not the current political nonsense. Just for the record when my son died in 2011 I wrote to the then President and the first lady. In my naivete, I thought the President might have some answers and the first lady, a mom like me, would offer some comforting words, but I got nothing. No personal response from those in the White House made me feel like my son’s life didn’t matter. So my advice, don’t listen to what either side is saying right now about Gold Star families. It’s all painful media hype.
Then there is Heather Kuhn. Heather was the Navy Gold Star Program Coordinator assigned to my area of the country. Coordinators assist families with benefit questions connecting them to valuable resources concerning bereavement and financial planning support. They also provide opportunities to celebrate our fallen service member through events connecting the Gold Star community. When Heather reached out about creating this Gold Star Mom cookbook I was all in.
It really wasn’t a tough choice picking a recipe that William liked best. I did think about his favorite Boston cream pie and even a couple of recipes that he created himself…”waffles supreme” and a sandwich he called “the American Hero”, but clearly this chicken dish was the one he asked for more than any other. He loved a little bit of chicken fried.
Heather writes
I believe we all can relate that when faced with loss and grief and mourning – which is not a phase or a stage, but rather a journey – many fond memories are often brought back with familiar sounds and comforting smells, and the tastes of the meals shared with those we have loved and lost, but cherish still.
I am grateful she was inspired to reach out to Gold Star families and compile a book filled with recipe favorites and memories of our fallen service members. This book is not for sale, but available for free electronically for those wishing to read and honor our fallen heroes.
These words speak to me and I thought you might could use them for your meditation.
“Whenever someone sorrows, I do not say, “forget it,” or “it will pass,” or “it could be worse” — all of which deny the integrity of the painful experience. But I say, to the contrary, “It is worse than you may allow yourself to think. Delve into the depth. Stay with the feeling. Think of it as a precious source of knowledge and guidance. Then and only then will you be ready to face it and be transformed in the process.” ~ Peter Koestenbaum
In these uncertain times there is one thing I know for sure. People find comfort in baking bread. Trending all over the internet are the most beautiful moist loaves of banana bread and artistic sourdough boules, baguettes and focaccia. Clearly, there are two kinds of bakers. Those who like to get a quick sweet fix in a banana bread and those that prefer the long, often days process, of an artisanal loaf.
What if we could meld these two unlikely classes of bread into one harmonious loaf? Wouldn’t it be nice….and what if we could all sit around the same table and break bread together?
Yes, let’s do it.
Sourdough baking is not all that complicated once you have become the proud owner of some sourdough starter. Starter is a simple mix of fermented flour and water. It contains wild yeast and lactobacilli bacteria. It is what makes the bread rise. It’s “alive” and it needs to be maintained or “fed”. Sourdough discard, on the other hand, is that leftover starter, not used in the days baking process. Many bakers either throw the discard in the trash or they try to reduce the amount of starter they maintain keeping as little as 10 grams. Still, others, like me, prefer to repurpose it into waffles, crackers and quick breads. A typical starter is equal parts water and flour known as 100% hydration. This makes it easy to swap out some of the flour and liquid by weight in most any baking recipe for the sourdough discard. Here is a link for a full explanation on how it all works: Cultures For Health
The best sourdough discard banana bread made sweet with dates and honey
1 ½ cups (200 g) all-purpose flour
½ cup (40 g) white whole wheat flour
½ teaspoon fine sea salt
½ teaspoon baking soda
1 cup (150 g) pitted dates, chopped
3 tablespoons hot water
½ cup (1 stick) unsalted butter
2 eggs
3 over-ripe bananas, mashed
¾ cup (125 g) sourdough discard
2 tablespoons honey
2 tablespoons lemon olive oil*
1 teaspoon vanilla extract
Zest of a lemon
½ cup chopped candied nuts
*plain olive oil may be used plus 1 teaspoon lemon juice or ½ teaspoon lemon extract
We cannot re-create this world…We cannot even, truly, re-create ourselves. Only our behavior can we re-create, or create anew. ~Alice Walker
Healing After Loss meditations by Martha Whitmore Hickman
All winter, in many parts of the country, the earth has lain brown and barren—or covered with chilling snow.
But beneath that apparently lifeless earth the roots of plants have maintained themselves in a necessary hibernation. Then, come spring, year after year, the earth comes to life again, and blooms with beauty and nurturance.
Maybe this can be a model of trust for us in these new green months of early summer—that the season of depression and sorrow will, in time, give way to a renewed love of life and appreciation for its gifts—including the gift of the life and the legacy of the one we have loved.
In a world where good news seems scarce let me simply share a sweet recipe guaranteed to brighten your day and put a belly-satisfying smile on your face. This recipe for Strawberry Kropsua is kind of a cross between a pancake, a crepe and a souffle, but reminds me most of a popover.
In the photos above you will notice how the edges of the batter rise high above the pan leaving a center pocket making it perfect for all kinds of luscious fruit filling. Some might fill it with fresh apples and squeeze of lemon juice calling it a Dutch Baby pancake, but in my case I’m filling it with the fruit of the season…fresh strawberries tossed with a sprinkle of sugar and touch of vanilla.
Do I have you salivating now? Before I share the recipe we need to talk about two things. First, the cast iron pan. Please only use cast iron for the best results. The pan is pre-heated in the oven before pouring in the batter. I use 4-inch pans and here is a really important tip. Measure your pans across the bottom and not the top. That is the standard for measuring as with many pans the top is usually wider than the bottom. You are welcome.
Next thing you need to know is that I am sharing this recipe in metric measurements to insure accuracy. Buy a kitchen scale if you don’t already have one. Gluten development is the enemy of this recipe, so it’s important to add the exact measurement of flour and gently whisk it in. We all measure differently, but we all weigh ingredients the same. Capice? (ca-peesh). Too much flour will yield a dense kropsua and that’s just sad.
Kropsua is the Finnish version of a Dutch Baby Pancake
50 grams all-purpose flour
80 milliliters whole milk
1 egg
15 grams sugar
1/8 teaspoon fine sea salt
¼ teaspoon vanilla
5 grams butter
For the strawberries:
1 cup sliced fresh strawberries
Sweetener of choice (I like a tablespoon of sugar or maple syrup)
¼ teaspoon vanilla
A squeeze of fresh lemon or orange juice added in is nice and sunny
Toss it all together just prior to starting the kropsua
Place the flour in a batter bowl or mixing bowl. In another bowl, whisk the milk, egg, sugar, salt and vanilla until blended. Whisk the egg mixture into the flour mixture until mixture is smooth. Let this mixture rest while oven heats up; this allows the gluten to relax. Place two 4-inch skillets in the oven. Heat the oven to 425F. When the oven comes to temperature, remove skillets from oven and divide butter among them. Place back in the oven for a minute to let bubbling of butter subside. Pour rested batter evenly into hot skillets. Bake for 15 minutes or until puffed and golden brown. Dust with powdered sugar and fill with strawberries.
For the strawberries: Toss it all together just prior to starting the kropsua
Earlier this month I trusted some internet information which led me to a huge garden blunder. I planted my much cared for indoor tomatoes outside too soon. The weather turned cold and especially windy just days later and being away from home I was unable to protect those beauties. Mother Nature took a toll on the plants, but they held on. Today, in spite of their ravaged leaves they continue to thrive and I am already seeing a few tomatoes. Planting a garden can teach us many lessons. Remaining strong no matter how life chooses to chew us up and spit us out is one of them. Stay calm and plant some seeds. The rewards are great.
Tending a garden also teaches patience. For instance, I planted rhubarb last year and I really, really, really want to pick it, but I can’t. The rule of thumb is to let the plant build its root system and strength over a three-year period before harvesting. It’s the same with asparagus. It’s been 7 years since I planted the asparagus and today we are harvesting more than we can eat. It’s a joy to share it. The reward of patience. Lesson learned
As the world is opening up so is the produce at the market. Rhubarb is plentiful in the spring, but has a short growing season. Get while the getting is good and stock up on the naturally tart stalks. This darling of a vegetable can be added to pies, muffins, quick breads and even savory dishes.
Fresh rhubarb with an almond frangipane in a buttery tart crust
ALMOND FRANGIPANE
1⁄4 cup plus 2 tablespoon sugar
1⁄4 cup plus 1 tablespoon almond paste
1 stick (1/2 cup) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3 tablespoon unbleached all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon kosher salt
CRUST
1 stick (1/2 cup) unsalted butter, softened
1⁄4 cup plus 1 Tbsp. granulated sugar
1 egg yolk
1 1⁄4 cups all-purpose flour
1⁄4 teaspoon kosher salt
3 to 4 stalks fresh cut rhubarb, diced on diagonal (1/2-inch dice)
1 tablespoon sugar
Keywords: frangipane, tart, rhubarb, pie,
Good and faithful friends are hard to find, but saying good-bye to one is even harder.
It’s been 15 years since this sweet fur baby found her forever home with us. She was discovered abandoned in a box on a soccer field in Winston-Salem, NC. At the time, my daughter was a college student there at Wake Forest University, home to the Demon Deacons. With school colors of black and gold, it was a natural fit to name this rambunctious puppy, Deacon.
For all those pet lovers out there I know you get it when I say that Deacon wasn’t just a pet, but a full-fledged member of the family. Her status as “third child” well-deserved. Like most children she loved nothing more than a few good treats, play time and praise. And like a child she was pretty much this mama’s shadow, not wanting to be in my lap, but just keeping me in her sights.
This was a heart-wrenching week as we made the decision along with the Vet to euthanize our beloved dog. I have never felt such selfish guilt in my heart even though my brain knew it was the right thing to do. As I sat scratching her neck in the Vet’s exam room I was grateful for sharing one last walk around the garden with her, letting her snack on some cheese and telling her how much I loved her. I told her how great it would be to see her brother now.
Here is the link to a previous blog post featuring Deacon’s favorite homemade dog biscuits.
<3
Yes, I can’t deny that I’m a day late and a dollar short on Mother’s Day, but I’d feel terrible if I did not share this one with all my strawberry and sourdough lovers. And if you don’t have an aebelskiver pan, well, you must go out (strike that due to COVID19), I mean order one on-line because serving these strawberry stuffed sourdough puffy pancakes to your friends and family guarantees you rock-star status in the kitchen.
one of my favorite uses of sourdough discard this recipe starts the night before and finishes in the morning
3 oz. (62.5 g) sourdough starter (great use of discard)
¾ cup (184 g) milk
2 teaspoons sugar
¾ cup (109 g) cake flour
2 tablespoons unsalted butter, melted plus extra for greasing pan
¼ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon vanilla
2 eggs, separated
Fresh California strawberries, ½ cup small dice plus 10 strawberries, sliced
Whipped Cream
Maple syrup
Powdered sugar
Keywords: Strawberry, Stuffed, Sourdough, Pancakes, Ebelskivers, breakfast
For two more of my aebelskiver recipes check out this blog post or this blog post. Think Father’s Day <3.
Healthy On-The-Go snacks are an essential for busy families. Whether you are a mom waiting on dance class to let out or a student suddenly having a snack attack during a long lecture, or just need a tasty break from work, having a handy, grab & go energizing snack can be a game changer.
However, quality store-bought snack bars can be expensive and what’s more sometimes filled with unappealing ingredients like preservatives and excessive sweeteners. Let’s try making our own. As you know, I love a great product and a good recipe challenge, so I have entered into the Cape Cod Select Blogger Recipe Contest.
With premium cranberries as the foundation this recipe is the perfect mix of nutritious superfoods. Protein packed roasted nuts add crunchy flavor and seeds add fiber and heart-healthy fats. Between the cranberries, dates and touch of brown rice syrup there is a perfect balance of natural sweetness. What’s more, both kids and adults will love them as the perfect breakfast on the go, mid-afternoon desk snack, or pre-workout fix. Bake up a batch to have on hand throughout the week.
Bonus: the recipe comes together quickly with things you may already have in your pantry. Toss one of these cranberry crunch bars in your lunch box, brown bag and backpack and be ready any time a snack attack strikes. Don’t ever need to be “hangry” again. <3
healthy on-the-go snack
1 ¼ cups Cape Cod Select Premium Frozen Cranberries
8 pitted dates, finely chopped
¼ cup brown rice syrup
2 tablespoons unsalted butter
¼ teaspoon fine sea salt
1 teaspoon vanilla
2 cups assorted unsalted, roasted whole nuts, coarsely chopped
1 cup puffed rice cereal
¼ cup roasted pepitas or sunflower seeds
1 tablespoon chia seeds
Keywords: snacks, cranberries, healthy, bars, nuts, seeds
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I came across this lovely poem by Nancy Cross Dunham on the Modern Loss Facebook Page. I highly recommend this group for grief support.
what I’m learning about grief …
is that it need not be
a heavy gray shawl
to wrap myself in,
clutching my arms tightly
across my chest
nor …
need it be
a granite rock
that I should try
to push away
neither is it …
… at least, no longer …
a vast dark ocean
ready to pick me up
and slap me down
without warning
what I’m learning about grief …
is that it is not me,
but that it offers
to become a friend
a friend …
who will lightly lay a hand
on my shoulder
when tears come in the dark
a friend …
who will laugh
out loud with me
at remembered silly moments
a friend …
who can still hear
the music of our life
what I’m learning about grief …
is that this friend
doesn’t intend
to leave me
but promises
to hold my hand
to carry my memories
a friend …
who will bear witness to my love
as I venture
toward the next day
and the following night
Typically, cranberries are associated with autumn and holiday recipes. It’s April, so why am I cooking with cranberries? First, I love them. Second, it’s because premium frozen cranberries are available all year long and mingle well with the BBQ lifestyle. Inspired by spring and the opening day of fishing season cranberries make the most fantastic, tangy BBQ glaze for grilling all kinds of seafood. They also brighten up easy side dishes with their superfruit flavor. Today, I share a fun family dinner with a bit of cranberry flare as part of the Cape Cod Select Blogger Recipe Contest.
Cranberries add the most incredible layer of flavor and tang to my Asian inspired BBQ sauce plus a breath of freshness to cauliflower rice. It’s all so pretty, light and healthy.
And don’t be afraid of that banana leaf. It’s readily available in your frozen food section, too. It helps seal in all the moist goodness and flavors so lovingly wrapped up inside it. In a pinch you can substitute aluminum foil, but you will miss the subtle flavor infused by the charred leaf.
Can I double dog dare you to step outside of your cranberry comfort zone now that spring has sprung? Get to your grocery store and grab a bag of Cape Cod Select Premium Farm Fresh Cranberries and try my recipe. For sure you will be thanking me. And BTW, this cranberry glaze is equally delicious on chicken, pork and burgers, so get grilling and enjoy being outside.
1 ¼ cups Cape Cod Select Premium Farm Fresh Cranberries, divided
3 tablespoons fresh tangerine or orange juice
1 tablespoon lite rice wine vinegar
¼ cup lightly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Asian chili garlic sauce
4 (3 to 4 oz) skin-on salmon fillets
Kosher salt and freshly ground pepper
4 pieces (12-inch square) banana leaf, thawed, if frozen
½ large cauliflower, cored and separated into florets
1 ½ teaspoons sugar
1 teaspoon water
Garnish: sliced green onions and toasted black or white sesame seeds
Side dish recommendation: grilled bok choy
In small saucepan, over medium-high heat, combine 1 cup cranberries, juice, vinegar, brown sugar, soy sauce, sesame oil and chili garlic sauce; bring to a boil. Reduce heat, simmer and stir 3-5 minutes, or until cranberries burst and mixture thickens. Heat grill to medium-high. Season each salmon fillet with salt and pepper. Place 1 fillet, skin side down, on one end of banana leaf. Spoon a good tablespoon of cranberry glaze over top of fillet. Fold banana leaf over fish, fold in sides, and continue folding to opposite side. Place packets, skin side down on hot grill. Grill for 8 to 10 minutes, or until banana leaf is charred, turning, during last 2 minutes of grilling time. Meanwhile, pulse cauliflower and remaining ¼ cup of cranberries in food processor to form rice-sized pieces. In a large skillet over medium-high heat combine cranberry-cauliflower mixture, sugar, 1 teaspoon of salt, a few grinds of pepper and I-teaspoon of water. Cover and cook for 5 minutes, stirring occasionally. To serve: spoon some cranberry-cauliflower rice on each serving plate. Carefully unwrap salmon packets and place fillet on top. Spoon additional warm cranberry glaze over salmon. Sprinkle with green onions and sesame seeds. Makes 4 servings.
Notes: you can also present the dish on the opened banana leaf, if desired[/recipe]
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Dedicated to the best fisherman I ever knew. Thanks to all who reached out this week.
Last week I wrote of the symbolic nature of flowers. Look around your garden. What does it say about you? Plant some dill. It symbolizes power against evil. Every victory garden could use that power right about now. Nasturtium, too. Those edible peppery and sometimes fiery orange blossoms stand for patriotism. Do you love this country? How do you show it?
For those who knew William or have followed this blog I’m certain I don’t have to explain why dill and nasturtium remind me of him. I don’t know a soul (other than his military brothers) who love this country more and fought the good fight, so others could live free.
Today, I praise the essential workers battling the evil of COVID19 especially my two nieces. Heather and Brenda are on the front lines as nurses in ICU units devoted to the care of those infected. I can’t imagine the mix of emotions associated with these essential jobs, but they do it. They pledge an allegiance to quality healthcare no matter the hardship. All any of us nonessentials can do is express our gratitude for their courage, dedication and willingness to fight the good fight…plus wash our hands and practice social distancing. This thing isn’t over, yet.
As much as I love this recipe as written desperate times call for desperate measures. These days #AmericaStrong we are all adapting to a new normal. Thankfully, this is a raid your pantry kind of recipe initially adapted from William-Sonoma’s web site. No puff pastry? No problem. Use any kind of pie dough or even a pre-made pizza crust, flour tortillas or naan…hey! it is an international situation we are in so be brave and use whatever. Same goes for fresh tomatoes. Any fresh vegetable will do, but if it is crunchy like broccoli, blanch it first. Onions? Caramelize them first. Canned tomatoes? Drain them and pat them dry. Same for cheese and herbs…just do you and don’t forget to plant some seeds.
[recipe title=”Fresh Tomato Tart with Feta & Dill” difficulty=”easy” servings=”4 to 6″]
1 sheet frozen puff pastry, thawed
fresh tomatoes, thinly sliced
kosher salt
6 oz. crumbled feta cheese
1 Tbs. chopped fresh dill
freshly ground pepper, herb oil and freshly grated parmesan cheese
Heat an oven to 400°F. Line a baking sheet with parchment paper. Sprinkle both sides of tomatoes lightly with salt and place in a single layer on paper towels. Let them stand 15 to 30 minutes for paper towels to absorb some of their moisture.
Unfold the puff pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the dough to the prepared baking sheet. Using a fork, prick (or dock) the pastry all over. Fold over 1/2 inch of the pastry all the way around the edge.
Arrange the tomatoes and cheese evenly on top of the pastry rectangle. Sprinkle evenly with the dill and some freshly ground black pepper. Drizzle with a little herb oil and parmesan.
Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve. [/recipe]
There is a language, little known,
Lovers claim it as their own.
Its symbols smile upon the land,
Wrought by nature’s wondrous hand;
And in their silent beauty speak,
Of life and joy, to those who seek
For Love Divine and sunny hours
In the language of the flowers.
–The Language of Flowers, London, 1875
Made popular in Victorian times many flowers have been given meaning and often used to send unspoken messages. For instance, and the obvious, red roses symbolizing love and Forget-me-nots, well, don’t forget me. Did you know Kate Middleton carried sweet William in her bridal bouquet as a symbol of gallantry along with myrtle (love in marriage), lily-of-the-valley (trustworthiness, purity) and ivy (continuity)? It was a meaningful bouquet filled with hopes of a long and happy marriage with her Prince. So far so good there.
As we head into April and my bittersweet (truth and honesty) gardening season I’d like to focus on all the goodness of William’s birthday (April 22) rather than the day (April 16) the Navy Chaplain knocked on the door delivering tragic news. It’s a much needed change. The garden, specifically getting my hands into the dirt, has been a great source of strength, joy and now fun with my grandchildren. Garden therapy is a thing. Plant some seeds.
If there ever is a plant that reminds me of William it is thyme. Thyme is the symbol of courage and strength. I saw William at his strongest following a season-ending knee injury his senior year in high school. Lacrosse was his thing. Team co-captain with his best friend, Whit, running the game made him feel successful. Imagine the devastating loss, in the first game of the season, when an opposing player clipped him from behind blowing out his knee. In the blink of an eye, it was all over. Not only that, the surgical repair and 9 months of rehab that followed could effectively dismiss him from the Navy. While others would have crumbled, his hard-work at physical therapy and his ability to lead his team while on crutches was nothing more than courageous and inspiring. I know because so many of his teammates told me.
Next week I will share why he is like dill and nasturtiums. I know he’d be so mad if he knew I was comparing him to flowers, but trying to have a good laugh here rather than a good cry. Let’s get to this recipe before I change my mind…
Grow herbs! Herbs are an essential part of the landscape both outside and inside the kitchen. Cost effective, easy to care for, beautiful and delicious if you are not growing herbs I can’t tell you enough how much I want you to. And if you have yet to pair herbs like thyme or basil with strawberries then you are in for a real treat with this recipe.
Madeleines are like little bite-size pound cakes. I just love them with a cup of tea for a mid-afternoon snack. Super easy to make these fresh strawberry infused lovelies also call for freeze-dried strawberries as they punch up the strawberry flavor and color. Crushing freeze-dried fruit into any recipe eliminates the need for artificial colors and flavors. You can find it at Trader Joe’s or near the fresh produce section of your grocery store.
[recipe title = “Strawberry Thyme Madeleines” difficulty = “easy” servings = “18”]
1 cup (128 g) cake flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
6 tablespoons plus 2 teaspoons sugar
1 teaspoon fresh thyme leaves
2 tablespoons freeze dried strawberries plus additional for garnish
½ chopped fresh strawberries
2 eggs
4 tablespoons unsalted butter, melted, cooled
Powdered sugar, optional
Heat oven to 375F. Place oven rack in middle. Spray madeleine pan with baking spray. In small bowl, whisk flour, baking powder and salt; set aside. In small food processor or spice grinder, combine 2 teaspoons sugar, thyme and freeze-dried strawberries; process to a fine powder with bits of thyme. Add strawberries and process to a puree; measure and set aside ¼ cup of puree. In a medium mixing bowl, with an electric mixer, beat eggs with remaining 6 tablespoons of sugar for 3 to 5 minutes or until thick and pale in color. Add reserved strawberry puree and flour mixture blending just until dry ingredients are incorporated. With a rubber spatula, gently fold in melted butter until well blended. Spoon or pipe batter into prepared pan just below each rim. Bake 7 to 8 minutes or until madeleines spring back with a touch of your finger. Turn out to cool on a rack. Dust with crushed freeze-dried strawberries or powdered sugar.[/recipe]
Some days I wake up with crazy mash-up recipes in my head. For instance, what if my favorite dessert, crème brûlée, and my favorite pastry, a fruit-filled turnover, had a baby? I imagine buttery flaky layers filled with a well-balanced tart jam surrounded by a bit of sweet indulgent cream. And it must have my favorite part of the crème brûlée, that slightly burnt, crispy crunchy top. It’s not your average cranberry recipe, so let’s get started with THE CAPE COD SELECT BLOGGER RECIPE CHALLENGE CONTEST Cran-You-Believe It Category.
First, this cranberry jam filling with a touch of vanilla. So good you will be eating it with a spoon, but please restrain yourself as you will need every bit of this super-fruit goodness to fill the pastry. Super simple to make, so if you can’t stop eating it just make a second batch. I won’t tell anyone.
The cranberry jam adds such a beautiful tart balance to this dish. Just a mix of cranberries, brown sugar, butter and vanilla simmered until the cranberries burst and the mixture thickens up. It must be chilled and can be made a day or two in advance.
And to make this totally easy let’s use ready made puff pastry. Gently rolled and trimmed to a 12-inch square I find a pizza cutter perfect for cutting the pastry into nine 4-inch squares. Top each square with a generous spoonful of cranberry jam and then pinch up those points to seal.
Now place those cute little berry packages, seam-side down in the prepared pan and partially bake them. Remove from the oven and shower each pastry with the crème brûlée mixture. Top with the almonds and back into the oven to finish.
Serve warm or at room temperature as individual squares with a dusting of powdered sugar or show off that delicious jam inside by slicing into triangles. Either way you are sure to WOW your family and friends with this creative treat.
[recipe title =”Cranberry Crème Brûlée Breakfast Pastry” servings = “9” difficulty = “easy”]
2 cups Cape Cod Select premium frozen cranberries
1/2 cup light brown sugar, packed
2 tablespoons butter
1 1/2 teaspoons vanilla, divided
1 sheet of puff pastry from (17.3 oz), thawed
1/2 cup heavy cream
1 egg
1/4 cup sugar
1/4 cup slivered or sliced almonds
powdered sugar, optional
In a small saucepan, over medium heat, combine cranberries, brown sugar and butter, stirring, until mixture comes to a boil. Reduce heat and simmer mixture for 5 to 7 minutes or until thickened. Stir in 1 teaspoon vanilla. Transfer mixture to a bowl (you will have ¾ cup of cranberry filling). Chill filling in the refrigerator. Can be made 1-2 days in advance. When ready to bake, heat oven to 400F. Lightly spray a 9-inch square baking pan with non-stick spray. Lightly flour a work surface. Roll puff pastry sheet into a 12-inch square. Using a sharp knife or pizza wheel, slice pastry into nine 4-inch squares. Divide chilled cranberry mixture into 9 portions. Working with 1 square at a time, place a portion of cranberry filling in center of square. With tip of your finger, lightly brush pastry edge with some water. Bring pastry points up and over the filling pinching edges to seal. Repeat with remaining ingredients forming a total of 9 pastries. Arrange pastries in a single layer, seam-side-down in pan. With the tip of a sharp knife make a slit to vent steam in the top of each pastry. Bake 15 minutes or until just golden brown. Meanwhile, in bowl, whisk cream, egg, sugar and remaining 1/2 teaspoon vanilla until blended. Remove partially baked pastries from oven. Pour the cream mixture evenly over the top of each pastry. Sprinkle evenly with the almonds. Bake for 15 minutes more or until a deep “brûlée” golden brown. Serve warm or at room temperature dusted with powdered sugar, if desired. [/recipe]
For more great recipes and cranberry information follow these social media links:
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Enjoy the health benefits of premium farm fresh cranberries all year long. Available in the frozen section of your grocery store cranberries are not just for Thanksgiving anymore.
And to find a store near you: http://www.capecodselect.com/store-locator/
It’s been 3,263 since I lost my son. While some are facing a virus with panic, hoarding and a degree of chaos, I, on the other hand, have a strange sense of courage and calm. I suppose I can thank William for this “no fear” approach to this overwhelming illness. In fact, I think if he were here and working at a hospital he’d call me up and make me laugh saying, “Mom, we are punching corona virus in the face”. Ever confidant in his abilities, love for family and this great country of ours, yes, that is what he would say. Even in death, ever the protector. Thanks, son.
William has always had an effect on people. Mostly positive I would like to think, but I am his mother, so what else would I say? Right? Recently, I received a letter from one of his high school classmates. It took courage for her to write it. Nine years ago she didn’t have the words, but she so eloquently has them now. She writes:
I am so grateful for a letter like this and to connect with this young lady. It reminds me that all these years later he is not forgotten and still so very much loved. That boy <3.
Life is full of choices
However, when it comes to cooking corned beef there really is only one good choice. This St. Patrick’s Day choose the brisket designated “flat-cut”. The flat cut vs the point cut is leaner and slices perfectly. The point cut may have a bit more flavor due to all that fat, but the meat will shred on you and no one wants shredded corn beef unless you are making hash.
And here is another tip for making a delicious St. Patty’s feast. Make a spirited glaze to flavor the meat. Let’s be honest, boiled meat, no matter how much pickling spice you use, lacks flavor. It needs a boost, so this glaze is what I recommend.
Years ago my friend, Tina, of the blog Epicuricloud, posted a St. Patrick’s dinner as featured in a Cuisine At Home magazine. The recipe included a whiskey glaze. Spirited and easy to make the glaze offers the corned beef a depth of flavor that it so desperately needs. To add to the party I choose an Irish whiskey to make it a bit more authentic, but you can make your own choice.
[recipe title = “Irish Whiskey Glaze” difficulty= “easy”]
1/2 cup Irish whiskey
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1/4 cup soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes or I prefer 2 teaspoons of hot honey if you have it
Whisk all the glaze ingredients together in a small saucepan. Bring the mixture to a boil over high heat. Reduce heat and simmer 5 to 6 minutes or until thickened.
Brush glaze onto your cooked corned beef and then roast for 10 minutes at 450F. Let rest 10 minutes before slicing. This makes enough glaze to then drizzle over the slices or serve on the side.
<3 Be Well <3
