Ingredient: lemon juice

Coho Salmon & Leeks Baked in Mustard Sauce

Leeks are an edible plant used in many different cuisines. Closely related to onions, garlic, and scallions, the edible parts of leeks are the tightly bound leaf sheaths that form stalk-like bases, which transition into flat leaves. Leeks are quite mild which makes them perfect to pair with simple veggies in the spring like asparagus and peas, and heartier veggies in the fall like winter squash and potatoes.

When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender. What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.

Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of ‘the gourmet’s onion’ and the delicate flavor and texture of ‘the poor man’s asparagus’.

Leeks can be used interchangeably with onions in most recipes for soups, casseroles, and stews to add a subtle, more complex flavor. One way to showcase this flavorful onion is to make it the star of the show as I’ve done here in this leek dish with salmon in mustard sauce.

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 Coho Salmon & Leeks Baked In Mustard Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword leek dish w/ salmon in mustard sauce
Servings
Ingredients
Salmon / Leeks
Sauce
Course Main Dish
Cuisine Canadian
Keyword leek dish w/ salmon in mustard sauce
Servings
Ingredients
Salmon / Leeks
Sauce
Votes: 1
Rating: 5
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Instructions
Salmon / Leeks
  1. Clean & remove skin from salmon fillet. Wash leeks & remove thicker outer layer, which can remain a bit tough. Cut the leeks into pieces approximately 1 1/2-inches in length. In the microwave steam dish, cook leek for 8 minutes until al dente. Drain & set aside.
  2. Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Sauce
  1. Whisk all sauce ingredients together in a small saucepan over low heat. Warm through for 2-3 minutes, but do not boil.
Assembly / Baking
  1. Place salmon fillet in the center of a large baking dish. Surround with pre-cooked leeks & spread mustard sauce carefully over all.
  2. Bake for about 20 minutes or until salmon flakes easily. Serve with orzo or mashed potatoes.

Lemon Poppy Seed Linzer Butterflies

Who says you can’t have a Linzer cookie in April? Add some lemon-y zing and a butterfly shape and what’s not to love! A descendent of the famous Linzer torte, it’s hard to go wrong with a shortbread-like dough that melts in your mouth and a sweet/tart filling that glues it all together. Linzer cookies employ the same basic recipe as a Linzer torte, but the dough is cut into cookies and form a sandwich around the filling. The top cookie has a small cutout in its center to show off the filling underneath.  

The Linzer Torte, the Austrian mother of the Linzer Cookie, is the oldest known written recipe in history. A copy of the recipe was found in the Veronese Admont Abbey’s journals, dated 1653!  The tart was baked like a pie with a buttery almond crust, filled with black currant preserves and topped with a latticework crust. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. While a black currant tart is a perfect way to end a meal, bakers came up with a cookie version they could stock in their shops.

When the Linzer torte was bought to North America in the 19th century, it became very popular. Today, the Linzer cookie is still very commonly used not only for the holidays but anytime of the year in different applications.

This cookie is crisp if served on the same day it is assembled but becomes soft when stored with filling.

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 Lemon Poppy Seed Linzer Butterflies
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Votes: 1
Rating: 5
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Instructions
Shortbread
  1. In a large bowl, cream butter, white sugar, powdered sugar, vanilla, lemon juice & lemon zest with an electric mixer until light & fluffy. Reduce speed to low & add the flour & salt. Continue to mix until well incorporated. Slowly add poppyseeds & mix until just combined, about 1 minute.
  2. Remove dough from bowl, form into a disk & wrap tightly in plastic wrap. Chill for at least an hour or overnight.
Lemon Curd
  1. Fill a medium saucepan, about halfway full with water & bring to a boil. Reduce heat to a simmer. Fill a large bowl with ice water & set aside.
  2. In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest & salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170 F. Immediately remove the bowl from the heat, add butter & whisk until smooth. Place over the bowl of ice water. Cover with plastic wrap making sure it is touching the lemon curd surface so a 'skin' will not form. Let mixture stand at room temperature until cooled & thickened.
Baking
  1. Preheat oven to 325 F.
  2. Roll out shortbread dough on a large sheet of parchment paper to 1/8-inch thickness. Using a butterfly cookie cutter, cut out 36 cookies. Leave 18 of them as is & cut some designs in the wings of the remaining 18 cookies. At this point you may need to place the cookies in the freezer for about 10 minutes so you can remove them easily to the baking sheet without destroying their shapes.
  3. Line a cookie sheet with parchment paper & transfer cookies to baking sheet. Bake for about 8-10 minutes or until just baked. Place cookies on a wire rack to cool completely.
Assembly
  1. Spread desired amount of lemon curd on the bottom cookies. If desired, dust the tops with powdered sugar. Lightly press on a top cookie to sandwich the curd. Repeat with remaining tops. Store in the refrigerator for up to 3 days.
Recipe Notes

• Don’t hesitate to speed up the process by purchasing a jar of lemon curd. There are a lot of real good ones available.

Creamy Shrimp & Artichoke Hearts Gratin

Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.

This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.

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 Creamy Shrimp & Artichoke Hearts Gratin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Drain the artichoke hearts & set aside.
  3. Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
  4. In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
  5. In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
  6. Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
  7. Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
  8. Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

Print Recipe
 Cinnamon Roll Variety Pack
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Baked Pancake w/ Pears & Cardamom

ENJOYING SHROVE TUESDAY!

Today, February 17th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.

For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.

The final day before Lent has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.

Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born –Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.

Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’.

I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.

A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into a hot skillet or an oven proof dish. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding sweet or savory ingredients.

Brion & I eat pancakes regularly and enjoy them whether they are sweet or savory versions. As always, I can’t resist a different combination, so today we are having some baked pancakes with pears & cardamom. Yum!

Print Recipe
 Baked Pancake w/ Pears & Cardamom
Votes: 1
Rating: 5
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Course Brunch, Main Dish
Cuisine Dutch
Keyword baked pancake w/ pears & cardamom
Servings
Ingredients
Course Brunch, Main Dish
Cuisine Dutch
Keyword baked pancake w/ pears & cardamom
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt 2 Tbsp. butter in a 10" cast iron (or other oven proof) skillet. Toss in sliced pears, cardamom, lemon juice & sugar. Cook, stirring occasionally, until the pears are tender & the sugars are beginning to caramelize, anywhere from 10-20 minutes.
  2. Preheat oven to 400 F.
  3. Combine flour & salt in a large bowl, make a well & add eggs. Whisk to combine, adding the milk a little at a time until batter is smooth. Whisk in vanilla & 2 Tbsp melted butter.
  4. Pour the batter into the hot pan over the pears & place it in the oven.
  5. Bake until golden & dramatically puffed, about 30 minutes.
  6. Dust with powdered sugar & cut into wedges. Serve immediately.
Recipe Notes

This baked pancake is good reheated or eaten cold should there be any leftovers.
Brion & I really enjoyed this pear pancake with some sausage & eggs on the side for a nice sweet/savory meal.

Adzuki Bean & Persimmon Thumbprint Cookies

The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.

The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.

Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.

Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.

Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world. 

Today, my recipe development is centered around two kinds of thumbprint cookies:

  • Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
  • Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste
Print Recipe
 Adzuki Bean & Persimmon Thumbprint Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Votes: 1
Rating: 5
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Instructions
Persimmon Compote
  1. Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.
Adzuki Bean Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
  2. Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
  3. Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
  6. Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.
Persimmon Oatmeal Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
  2. Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
  3. Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
  6. Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.

Persimmon Apple Crumble Pie

Persimmons are definitely a fruit that’s underrated. If you haven’t used them before, now is a good time to give them a try. Where we are, here in Canada, you start seeing them in the grocery stores around October. A bit pricey at first but they get better as the winter rolls along. Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.

The persimmon is Japan’s national fruit. The most commonly found varieties are the ‘Hachiya’, round with a slightly elongated, pointed base and the ‘Fuyu’, smaller and more tomato shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla like flavor. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.

Classic apple pie gets a seasonal, honey sweet twist when mixed with fresh persimmons and a crunchy topping in this apple persimmon crumble pie.

Print Recipe
 Persimmon Apple Crumble Pie
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword apple persimmon crumble pie
Servings
Ingredients
Pastry
Filling
Crumble Topping
Cream Topping
Finishing
Course dessert
Cuisine American
Keyword apple persimmon crumble pie
Servings
Ingredients
Pastry
Filling
Crumble Topping
Cream Topping
Finishing
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Remove the dough disk from refrigerator & roll out onto a lightly floured surface into a 12" round about ⅛" thick. Gently transfer the rolled dough into a deep dish 9" pie pan, leaving a 1-2" overhang all the way around.
  2. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb & pointer finger on one hand & your pointer finger knuckle on the other. Place the pie shell in the freezer to keep chilled while you prepare the filling.
Filling
  1. Peel & core the apples & persimmons, then cut into ⅛"- ¼" slices. Place in a large mixing bowl & toss with the lemon juice, sugars, & spices. Set aside for at least 15 minutes so the juices begin to release from the fruit.
  2. Preheat oven to 400 F.
Crumble Topping
  1. Combine the cold butter cubes, flour, sugars, oats, almonds, salt & cinnamon together in a large bowl. Use your hands to work the butter into the other ingredients until coarse crumbles the size of peas form.
Assemble/Bake
  1. Pour the apple filling into the bottom shell, forming a mound that is taller in the center of the pie.
  2. Whisk the egg & water until blended. Gently brush the exposed, fluted edges of the pie with the egg wash. Sprinkle the crust with coarse sugar. Top pie evenly with crumble topping.
  3. Bake at 400 F. for 20 minutes, then lower the temperature to 375 F. & bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crumble topping turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning. The fruit should be just soft when poked with a toothpick. Allow to cool on a rack for at least 1-3 hours before serving.
Cream Topping
  1. Whip together sour cream & vanilla sugar.
  2. Serve with your choice of 'cream topping', vanilla ice cream or whipped topping.

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

Print Recipe
 Baked Lobster Tails
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

Grated Apple Pie w/ Salted Carmel Topping

Many cultures have embraced the apple pie and put their own spin on it, so why is it known as the quintessential American dessert. German immigrants brought over the modern hamburger and Italians were the first to combine cheese with macaroni. Apple pie—a dish that commonly follows the words ‘American as’ —has a reputation for being one of the rare dishes the country can fully claim. But as it turns out, the history of the iconic American dessert isn’t so simple.

The phrase ‘as American as apple pie’ emerged in the early 20th century. It gained widespread popularity during World War II, when soldiers were asked what they were fighting for. The response often included apple pie, alongside other symbols of American life like mom and baseball. This association cemented apple pie’s status as a quintessential American food.

For some cooks, grated apple pie was a practical alternative to the traditional sliced version. Grating or shredding the apples creates a pie with a tender, uniform, and almost custard-like filling, unlike the chunkier texture of a standard pie. Shredding the fruit reduces the cooking time required to soften the apples, which was an advantage for home bakers. As shown in some historic recipes, eggs and melted butter were often mixed into the grated apples, creating a richer filling. 

This pie reminds me of an experience I had that seems quite comical when I think of it now. Before I had ever studied in the commercial food industry or made any number of pies, a friend gave me a recipe for a ‘Swiss’ apple pie. Her instructions were to place the shredded apple in a pastry lined pie pan. Next, pour vanilla pudding over the apples and bake. It sounded great! I purchased a box of Jell-O brand vanilla pudding & pie filling, made a crust and filled it with shredded apples. I assumed you were supposed to cook the pudding before covering the apples with it for some reason. Wrong!! What resulted was apples baked in a pastry shell with a ‘rubber top’. I guess we all have to start somewhere, right?!

Today, I wanted to revisit the grated apple pie idea being fall with all the wonderful apples that are in season right now.

Print Recipe
 Grated Apple Pie w/ Salted Carmel Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Course dessert
Cuisine American
Keyword grated apple pie w/ parsnip pastry & salted caramel
Servings
Ingredients
Pastry
Apple Filling
Salted Caramel Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. Sift flour, sugar & baking powder into a bowl. Add salt & rub butter into flour with fingertips until it resembles breadcrumbs. In a small bowl, whisk together the egg, vinegar & water. Sprinkle the egg/water mixture over the flour mixture & combine ONLY until dough comes together. DO NOT OVERMIX. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Apple Pie
  1. Preheat oven to 450 F.
  2. Grate apples & combine with lemon juice.
  3. Line a 9-inch pie plate with chilled pastry. In a bowl, mix together the sugar, flour, cinnamon, nutmeg & salt. Sprinkle 3 Tbsp evenly in the bottom of the crust & set the rest aside.
  4. In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture & beat until incorporated. Add the vanilla & eggs. Beat until mixed well & the mixture turns lighter. Stir in the apples.
  5. Pour the filling mixture into the crust & spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.
  6. Bake at 450 F. for 15 minutes then reduce heat to 350 F. & bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of the cooking time.
Salted Caramel Sauce
  1. Place the sugar & water into a large heavy bottomed saucepan. Cook, stirring, over a low heat until sugar has dissolved. Increase heat & bring to a boil for 5-7 minutes, stirring occasionally, until you get a deep amber color.
  2. Remove from heat & immediately add the heavy cream & stir. Be careful as it will bubble up quite a lot. Once the caramel has dissolved into the cream, add the butter & salt. Place in a small blender & blend for a few seconds until mixture comes together nicely. Place into a small container & cool.
Finish
  1. Once pie is at room temperature, brush or drizzle sauce over the apple filling. Chill further & serve.
Recipe Notes

The purpose of putting some of the sugar mixture into the bottom of the pie crust is to absorb some of the liquid that forms when sugar & fruit are mixed together.
If the apples produce a lot of juice, drain them BEFORE adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
Using a deep dish will help avoid it from running over in the oven.

Chocolate Blueberry/Lemon Inlay Roll Cake

Today we are celebrating my husband Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes. As I follow her tradition, I wanted to bake something that was unique for Brion’s birthday.

One of the easiest ways to dress up a basic roll cake is with a design. This technique is one that originated in Japan. The cake rolls are also known as ‘deco rolls’, as the cake rolls are decorated with patterns and baked. Rather than decorating the cake after it’s been baked, this technique pipes it directly onto the cake with batter.

In Japan, the roll cake tradition has continued, with unique flavors like matcha (green tea) and various cream fillings. The use of ‘inlay’ design creates an artistic presentation. The incorporation of unique flavors and decorative techniques continues to evolve and expands the appeal of this iconic dessert. 

With summer in full swing, our backyard is bursting with all its glorious flowers and foliage and even though he would rather I didn’t add his picture to my blog today, I wanted to share this garden view with you. I think it’s a great backdrop for a birthday picture, right!

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST

Print Recipe
 Chocolate Blueberry/Lemon Inlay Roll Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Course dessert
Cuisine Japan
Keyword blueberry/lemon inlay roll cake
Servings
Ingredients
Lemon Curd
Blueberry Filling
Whipped Cream Cheese Filling
Pattern Batter
Cake Batter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Lemon Curd
  1. Combine sugar & lemon zest in a saucepan. Either with the back of a spoon or your finger tips rub the zest into the sugar. This will coat the sugar crystals with fragrant oils from the lemon peel, adding a whole new dimension of intense lemon flavor to the curd.
  2. Add the whole egg & extra egg yolks to the saucepan with the lemony sugar & whisk until smooth. Mix in lemon juice.
  3. Add butter then place the saucepan over medium heat. Whisk gently & continuously for 6-9 minutes until thick enough to coat the back of a spoon. Do not walk away because it will transform very quickly. Once you see a bubble emerge from the surface, this indicates that it is thick enough. Do not let it boil.
  4. Immediately pour the hot curd through a fine mesh sieve to remove any pieces of lemon zest or cooked egg white into a dish. Place a piece of plastic wrap directly in contact with the surface & refrigerate until thoroughly chilled & ready to use.
Blueberry Filling
  1. Place all blueberry filling ingredients in a small saucepan. Heat on medium high until blueberries soften & mixture thicken, about 5 minutes. Remove from heat & allow to cool for 5 minutes or so then place in a blender & puree until smooth. This makes it easier when slicing the cake roll. Place in a small dish & cool until ready to use.
Whipped Cream Cheese Filling
  1. For best results, place bowl of the electric mixer & whisks in the freezer for a few minutes to make them real cold. When chilled, place cream cheese & powdered sugar in the bowl & beat together until smooth. Scrape down the bowl as needed. With mixer running on low, add the vanilla & stream in the whipping cream. Turn the speed up & whip until stiff peaks form. Refrigerate until ready to use.
Roll Cake Pattern
  1. Cream together butter, flour, sugar & egg white with a whisk until smooth. Place batter into a piping bag. Trace or free hand your pattern onto a piece of parchment paper. If you want a specific part of the image to appear on the top of the roll cake, place that part of your pattern about 3/4 of the way down the paper.
  2. Before putting the template onto a 10" x 15" jelly roll pan , using a pastry brush (or your fingers), grease the bottom (but not the sides) with vegetable oil. Line the bottom of the greased pan with the template, pressing down to remove any air bubbles. Set aside. By NOT greasing or covering the sides of the pan, the cake sticks to the sides of the pan, helping the cake to rise while baking.
  3. Pipe out your design, keeping in mind that the cake will be viewed in reverse. Place the pan in the freezer until the batter is frozen solid, for about 20 minutes.
Chocolate Cake
  1. Preheat oven to 350 F.
  2. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
  3. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites gently folding JUST until fully incorporated so as not to deflate the eggs.
  4. Remove the jelly roll pan from the freezer & pour the cake batter over the frozen design. Gently tap the sheet against the counter to make sure that the batter gets down into all the little nooks & crannies of your design.
  5. Bake in the center of the oven until cake for about 15 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a piece of parchment paper. REMOVE the parchment that was on the bottom of the cake (while it was baking). Starting at the narrow end, roll up cake in the parchment (you just turned the cake out on to) & cool completely.
Assembling the Cake Roll
  1. Once fully cooled, gently unroll the cake & separate it from the parchment paper.
  2. Spread an even layer of lemon curd onto the cake, leaving about an inch of space around the edges so the filling doesn't ooze out. Next, drizzle a wavy line of blueberry filling over the lemon curd. Then lastly, pipe some of the cream cheese filling in between your blueberry lines. Try to not OVERFILL the cake roll BUT giving it as generous amount of filling as possible.
  3. Very gently roll the cake back into its spiral shape. Set the cake on a platter with your design on top. Cover with plastic wrap & chill in refrigerator for at least 30 minutes or longer.
  4. Slice & serve.