Creme Brulee

My favorite dessert (after Key Lime pie)!  I even own these baking dishes and a Creme Brulee torch! If you don't want to go to this slight trouble of making it from scratch, you can buy a box by Dr. Oetker in the pudding aisle. All you have to do is add heavy cream. It's quite good, but of course homemade from scratch is always better!

Ingredients:
1 1/4 cups heavy cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp vanilla extract
6 tblsp (approx) light brown sugar, for topping

Directions:

1. Center a rack in the oven, and preheat to 200 degrees. Put six baking dishes on a baking sheet lined with parchment.
2. Bring the cream and the milk just to a boil.
3. In a 1 or 2 quart glass measuring cup or in a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Make sure there are no bubbles in the custard, then strain it into the baking dishes.
4. Bake the custards for 50 to 60 minutes, or until the centers are set. Lift the dishes onto a cooling rack and let cool to room temperature.
5. Cover each with plastic wrap and refrigerate. When ready to serve, sprinkle the top of each dish evenly with brown sugar, then caramelize the tops using your ovens' broiler, or a blow torch.

Beet Chips

I've noticed that beet chips are popular lately, especially in food trucks (for some reason). Try them for a change from potato chips, and this recipe makes them better for you too!
Ingredients:

• 2 medium beets
• 1 teaspoon extra-virgin olive oil

Directions:

Step 1: Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandolin. In a large bowl, toss beets with extra-virgin olive oil.

Step 2: On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Zucchini Parmesan Crisps

 

Only 105 calories for a 1/2 cup! Thank you to the Cooking Channel.

Ingredients:

• cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Directions:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs , salt, and a few turns of pepper. Dip each round into the parmesane mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. 



Per Serving:
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Pulled Pork with Apple Cider Sauce

Pulled pork is so popular, and there are so many recipes for it out there. I have tried many of them, but so far I think this one is my favorite. Though it takes many hours roasting in the oven, it is definitely worth the wait! Not to forget, using butt or pork shoulder is quite inexpensive and feeds a crowd! This recipe feeds six.

Ingredients:
3 lb pork shoulder
1 tblsp cajun or southwest seasoning
2 cups cider vinegar
1/2 cup brown sugar
1 cup ketchup or chili sauce
2 tblsp brown sugar
2 tblsp granulated sugar
pinch of salt & pepper
3/4 tsp onion powder
3/4 tsp dry mustard
1 tblsp lemon juice
1 tblsp Worcestershire sauce
1/4 cup cider vinegar
1 tblsp corn syrup
1 tblsp molasses

Directions:
1. Preheat oven to 300 F
2. Rub the roast with cajun seasoning. In a large skillet or pan, sear the pork on all sides until just browned.
3. Basting Sauce: combine the cider vinegar and brown sugar and pour 1 cup in the bottom of a large roasting pan. Add the pork roast. Cover tightly and roast until 190 F temperature is reached (approximately 3-4 hours). Baste with the mixture of cider vinegar and brown sugar every hour.
4. Barbecue Sauce: combine ketchup, sugars, salt, pepper, onion powder, mustard, lemon juice, Worcestershire, vinegar, syrup and molasses. Stir until smooth, set aside.
5. When the pork is cooked, toss out the basting sauce and pull pork apart with two forks, removing all visible fat and the skin. Add just enough of the barbecue sauce to wet all the meat. Save remaining sauce to serve alongside.
6. Serve on sandwich loaves with caramelized onions or veggie toppings of your choice.
 
 
 

Fresh Sliced Strawberries

My favorite way to eat these delicious berries?
Sliced, then drizzled with maple syrup, and tossed with a little fresh ground black pepper. Delicious! Try it, you won't be disappointed!

Kremna Rezina

 This vanilla custard cream cake is a popular dessert which originated in Slovenia under the name of Bled Cake (named after their Lake Bled). It is also known in Austria and Germany. We may think it similar to tiramisu. Thank you for sharing Franca!

Ingredients:

• 1lb puff pastry
• 1 1/4 cups milk
• 2 teaspoons lemon zest
• 3 egg yolks
• 4 tablespoons caster sugar
• 1/4 cup flour
• 1 egg white
• 2 cups heavy cream
• 1 tablespoon rum
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners’ sugar

Directions:

1. Remove the puff pastry from the refrigerator and leave it at room temperature for 20 minutes. roll out on a lightly floured work surface so it forms an oblong 12"x5" shape. Trim the edges neatly, and prick over with a fork. Cut into two rectangles, each 6"x15".
2. Place the pastry on a large baking sheet lined with parchment paper. Mark one rectangle into 3 10" squares, cutting no more than halfway through the pastry. Chill in the refrigerator for at least 30 minutes.
3. Meanwhile, start making the pastry cream. Pour the milk into a small, heavy pan, and add the lemon zest. Slowly bring to a boil, occasionally stirring. In a separate bowl, whisk together the egg yolks and 1 tablespoon fine sugar in a bowl until thick and pale. Sift the flour into the yolk mixture and stir.
4. Whisk the hot milk slowly into the egg and flour mixture. Once mixed, put the mixture back into the pan. Stir the custard on low heat until it's thickened, then pour into a small bowl and cover. Set aside until cool but not firmly set.
5. In a separate bowl, whisk the egg white until stiff and whisk in the remaining caster sugar. Whip 2/3 cup of the cream until thick. Stir the rum into the custard, then gently fold the egg white mixture into the custard followed by the whipped cream. Cover with was paper and chill for 30 minutes.
6. Preheat the oven to 425F. Dampen the baking sheets around the pastry with cold water.  Bake for 25 minutes until nicely golden and light. Remove from oven and let cool.
7. Pour 1 1/4 cups of cream into a chilled bowl. Add the vanilla extract and sift over 1 tablespoon confectioner's sugar. Whip the remaining cream.
8. Place the unmarked pastry sheet at the bottom of a baking dish and spread the pastry cream over top, then the whipped cream on top of that. Add the marked pastry sheet on top and dust with the confectioners sugar. Cut the kremna rezina into squares. Store in the refrigerator.

Apple Rings

Thank you to my friend Shelley for sharing this one on FBook. Apple season/picking is almost here! Try something new and different with all those leftover apples! The kids will like to help with this one too!


Ingredients:
1 cup flour
4 large apples
2 tblsp sugar
1/4 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
1 large egg, beaten
1 cup buttermilk
vegetable oil (for frying)
2 tsp cinnamon
3/4 cup sugar 
Directions:

In a large bowl, mix baking powder, flour, salt, sugar together with the 1/8 tsp of cinnamon. Set the mixture aside. Get a smaller bowl and mix together the beaten egg and buttermilk. Take yet another bowl and use it to make the cinnamon sugar topping by mixing up the 3/4 cup of sugar with the2 tsp of cinnamon. Set this mixture aside as well. Slice up the apples. Make sure you make a quarter inch thick slices. To make precise slices, use biscuit cutters in graduated sizes top form rings out of every slice. Throw away the center circles that hold the apple core. Heat up the oil in a frying pan on medium heat. Make sure it reaches 350°F. Combine the contents of the 1^st and 2^nd dishes as the oil warms up. This will form the batter. You can now dip the apple rings in and out of the batter, piece by piece. Scrap off any excess dipping by tapping the rings against the side of the bowl. Start frying the rings in small batches, turn them to make sure that they brown on either side. Once the rings become golden and crispy, transfer them on a plate that you have lined with paper towel. Leave them there for half a minute. Transfer them individually into the cinnamon sugar mixture and coat them evenly. Transfer them to a wire rack and you can serve them when they are still warm.

My Favorite Key Lime Pie

My favorite pie in the whole world! And summer is a great time to enjoy it! Best way to end a great barbecue if you ask me!

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup firmly packed light brown sugar
• 1/3 cup butter or margarine, melted
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup fresh Key lime juice*
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar

Preparation:

1. Combine first 3 ingredients. Press into a 9-inch pie plate.
2. Bake pie crust at 350° for 10 minutes or until lightly browned; cool.
3. Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.
4. Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.
5. Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).
6. Spread meringue over filling.
7. Bake at 325° for 25 to 28 minutes. Chill 8 hours.

*Bottled Key lime juice may be substituted for fresh juice.

Blueberry Barbecue Sauce

Next time you fire up the grill, channel your inner chef and try this Blueberry Barbecue Sauce. Whether you’re making ribs, steak, or even grilled veggies, Blueberry Barbecue Sauce adds an intriguing bite of tart sweetness to smoky flavors. One of the best barbecue sauces I have ever had! On pork tenderloin, fantastic! And I'm so happy that it's blueberry season! (I just might have to make a few jars to have on hand!)

Ingredients:

2 cups fresh or frozen blueberries 
¾ cup ketchup 
½ cup cider vinegar 
½ cup packed light brown sugar 
1 tablespoon light molasses 
1 teaspoon chili powder 
1 teaspoon ground black pepper

Instructions:

Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan 
Stir in ½ cup water 
Bring the mixture to a boil over high heat, stirring constantly 
Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky 
Cool to room temperature then refrigerate until ready to use

Yield: 2-²⁄₃ cups barbecue sauce