Spirited Vinegars

What are spirited vinegars?  They are vinegars infused with herbs, spices, flowers or fruits.  You can read more about spirited vinegars from Mountain Rose Herbs.  

Chef Gaby introduced them to me.  You can use them a few different ways.  The most common is marinades and salad dressings.  In this photo are L-R, Rosemary Vinegar, Coriander/Tarragon Vinegar, and Dill Vinegar.  They need to infuse for at least 2 weeks.  

Check out the Grilled Tarragon Marinated Steak for one way to use a spirited vinegar.

Homemade Taco Seasoning

In one of my classes with Chef Gaby we talked about whole spices and grinding our own.  We put together rubs, vinegars, oils, and other dry spices. One was this, taco seasoning.  She threw together spices I would never have thought to put together for true "taco" seasoning.  This is nothing like those taco packets.  It's better!  Why?  First off, they are whole spices that are ground.  A WOW! Bam! Burst of flavor! Second, whatever combination this is, works!!  

I only took basic notes on the spices so I figured up measurements and we liked this combo. 

Taco Seasoning

1 small cinnamon stick (broken up a little)

1 Tablespoon whole cumin seed

1/2 Tablespoon whole coriander 

1/2 Tablespoon whole fennel seed

1 Tablespoon ground chili powder

1 Tablespoon ground paprika

Fauxy Sauce (Soy Sauce Substitute)

I had a chef come teach me about spices and herbs and one of the recipes called for soy sauce.  My husband can't have soy so rather than have her come up with a new recipe I scoured the internet to find out what people subbed soy sauce with and worked out this combination of ingredients. Rather than call it Soy Sauce Substitute I thought it would be more fun to play on the word faux (meaning false) and call it Fauxy Sauce.

Fauxy Sauce - (said foy -like soy)

2 Tablespoons chicken or beef broth
4 teaspoons balsamic vinegar
2 teaspoons molasses
1/4 teaspoon ground ginger
dash white pepper
1-1/2 cups water
salt to taste - I used 1 teaspoon to start then added 1/2 teaspoon at the end as my broth was not very salty since it was homemade

Stir together all the ingredients in a small saucepan.  Bring to boil and cook until reduced.  I reduced mine by about half.  That is when I tasted it and added the last 1/2 teaspoon of salt.

Freezing Berries and Bananas

Freezing Berries and Bananas

We use a ton of bananas in our house.  I bet we go through two bunches a week.  I try to head to town just once a week and that means buying ahead on bananas and hoping they don't ripen too fast or that all they have are the greenest bananas you've ever seen.  Sometimes if I am lucky the stores have bagged bananas at a lower price, like $1.99/bag or the the other store has them for 39 cents/lb which is about 20 cents cheaper than regular price right now.  Bags are about 8-9 lbs.  They may look speckly but so far they are all still very firm. 

I take the peel off and hunk them.  Place them upright on a freezer paper lined jelly roll pan and put them in the freezer. When they are thoroughly frozen, at least all day or I wait until the next day, I put them in a freezer ziploc bag for use.  I tried the first time to see if they would turn brown and they didn't so I have frozen some several times since. We use them in smoothies, and protein shakes.  No need for ice (filler) or worrying about the bananas getting too soft or if the store only has green bananas.

I also freeze strawberries on sale (or hopefully soon from our own patch) and the wild black raspberries we have in our backyard.

Last year I bought a flat of cherries and blueberries and did the same.  I used my vacuum seal bags to keep them crystal free in the freezer. 

Try it and save some money!

Ice Cream Cone Cake Ball Pops

What a fun twist on the cake pop.  They look like ice cream but hide a yummy cake secret inside!!

Ice Cream Cone Cake Ball Pops

1 box cake mix and ingredients to make cake
1 container ready made frosting
1 package almond bark
Frosting color (I prefer Wilton jarred) 
Sugar cones
Chocolate chips
Sprinkles

Bake cake according to directions and let cool.  

After it is completely cooled, crumble the cake into a large mixing bowl. 

Add 3/4 of the frosting to the cake mix and mix until thoroughly combined.  They should be sticky enough to form balls but not coat your hands when pressed together.

Roll into 1-1/2 inch balls, cover with plastic wrap, and cool for several hours in the refrigerator.

Cut the tops off of the sugar cones so that the hole is about 1-1/4 inches.

Use lollipop stick, meat thermometer, or skewer to hold the pop.  Coat with melted almond bark.  I tinted mine pink.

Press into top of ice cream cone.  Don't worry about drips, they just add to the effect.  Place into drying rack or styrofoam block to set up.

 Drizzle melted chocolate chips over top for 'hot fudge.'

 Sprinkle right away before chocolate sets up.

For the dropped cone look:  Press the dipped cake ball into cone and tip upside down and place on waxed paper.

Have fun!

Garlic Cream Sauce

Garlic Cream Sauce                                                                      Printable Recipe

Olive oil
1 T flour* 
1/2 t minced garlic
1/2 cup white wine (less if yours is strong flavored)
1/3 cup frozen chopped spinach (can omit if using for the pizza topping)
2 cups half and half (or a good whole milk)
1-1/2 cups shredded Parmesan (not the stuff in the shaker)


Drizzle a little olive oil in pan, add garlic and saute for just a moment or two so as not to burn the garlic. Add the flour, cooking for a moment.

Add the half and half, wine, and spinach to the flour mixture. Bring to a boil. Add Parmesan.

And stir until blended.

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Serve with stuffed chicken and pasta,

 primavera, 

and/or pizza. Enjoy!

* (use GF or a bit of cornstarch slurry to make it gluten free)

Thousand Island Dressing

Your reuben sandwiches and home salads will never be the same!

Thousand Island Dressing

2/3 cup salad dressing
1/3 cup sour cream (lite is ok)
1/4 cup ketchup
2 Tablespoons vinegar
3 teaspoons sugar
4 teaspoons sweet pickle relish
2 teaspoons finely minced onion
1/4 teaspoon salt
2 dashes white pepper

Add to bowl and mix!

Flavors best if let set for all day but can be enjoyed right away too.

Gluten Free Brown Rice Flour Mix

6 cups Brown rice flour (extra fine ground)
2 cup Potato Starch (not potato flour)
1 cup Tapioca flour

Mix and keep in plastic container ready to scoop and use.

Homemade Christmas Ornaments

Making your own ornaments is a fun way to personalize you Christmas tree.  I think I love painting them as much as the kids do.  

Homemade Christmas Ornaments

1 cup salt
2 cups flour
1 cup water

Mix salt and flour together. Add water a little at a time.  Knead on floured surface 7-10 minutes until smooth and putty like. Roll 1/4" thick.  Cut with any kind of cookie cutter, preferably with a design. Use a toothpick to poke a hole at the top for thread, ribbon, or hanger.

Lightly grease cookie sheet.  Bake ornaments at 325 degrees until light brown, approximately 20-30 minutes.  Some may puff a little.  Just give them more character. When cool varnish or paint to protect from moisture.

I've had these since 1994 and they still hang on my tree!

Chicken or Beef Broth

I call it broth but it's really stock since it has the veggie and meat cooked with it.

Broth

4 chicken breasts with bones and skin (or pkg thighs or a beef roast or beef soup bones)
a handful or two of each: carrots, celery, onion, all chunked up
few grinds of sea salt
couple cracks of fresh pepper
up to 10 cups water