If you are concerned these may be too spicy for a child's palate, you can reduce the chile or omit it, fill a couple of pops containers with the unspiced mixture, then stir in a little to make the rest of the batch with kick. My suggestion: just go for it. The pops are sweet and you may find that your child enjoys them even with the spice.
Mango Popsicles (with a kick)
1 Cup mango juice or nectar
1/4 Cup sugar
2 teaspoons lemon juice
1 teaspoon ancho chili powder
1 large mango
Heat mango juice, sugar, lemon juice and 1/2 Cup water in a saucepan, stirring until sugar dissolves. Transfer to a bowl. Chill in fridge.
Peel and seed mango and cut it into small cubes. Stir the chili powder and mango pieces into the liquid. Pour into ice pop molds. Insert popsicle stick. Freeze until solid (at least 3 hours).
March 29, 2012
Cranberry Duff
This easy dessert should be served while still warm. The recipe is from a Penzeys catalog.
Cranberry Duff
Ingredients:
2 Cups flour
1 Cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (or a little more if you are a particular fan)
2 Cups cranberries
1 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla extract (or scrape a bean)
How to:
Combine dry ingredients. And remaining ingredients. Mix well. Pour into buttered 8 inch baking pan. Bake at 350 for 40 minutes.
After duff has been baking for 25 minutes, whip up a sauce using these ingredients:
1/4 Cup butter
1/2 Cup sugar
1/3 Cup cream (or half and half)
splash vanilla
pinch cinnamon
Bring butter, sugar and cream to a boil in a sauce pan. Stir in vanilla and cinnamon. Simmer 10 minutes.
Serve the duff warm, drizzled with the sauce.
Cranberry Duff
Ingredients:
2 Cups flour
1 Cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (or a little more if you are a particular fan)
2 Cups cranberries
1 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla extract (or scrape a bean)
How to:
Combine dry ingredients. And remaining ingredients. Mix well. Pour into buttered 8 inch baking pan. Bake at 350 for 40 minutes.
After duff has been baking for 25 minutes, whip up a sauce using these ingredients:
1/4 Cup butter
1/2 Cup sugar
1/3 Cup cream (or half and half)
splash vanilla
pinch cinnamon
Bring butter, sugar and cream to a boil in a sauce pan. Stir in vanilla and cinnamon. Simmer 10 minutes.
Serve the duff warm, drizzled with the sauce.
March 24, 2012
Maple Spice Ice Cream
CSugaring was a spring family project when I was growing up in New York. I know my son won't have that experience -- the climate in Alaska doesn't favor maple trees and birch syrup really isn't the same -- but he does love the syrup we bring back from our trips to New York. A splash of syrup in plain greek yogurt is one of his regular snacks (good with or without roasted pumpkin seeds stirred in). This maple ice cream is a special treat.
Maple Spice Ice Cream
1/2 Cup maple syrup
2 Cups heavy cream
6 cardomom pods
2 whole cloves
14-inch cinnamon stick
1 Cup milk
In a second saucepan simmer 1 Cup cream with the spices until the cream begins to simmer. Remove from heat and allow to stand for 20 minutes.
While that cream cools, use a separate small saucepan on medium heat to reduce the maple syrup by 1/2 (about 10 minutes).
After the spices and cream have stood for 20 minutes, strain the contents of that saucepan into a bowl. Discard spices. Stir in the reduced syrup, remaining 1 Cup cream, and all the milk. Put in fridge.
After the mixture is chilled, pour it into your ice cream maker. Churn. Transfer to a storage container and freeze until solid (a couple of hours).
Allow to sit for a few minutes at room temperature before serving.
Maple Spice Ice Cream
1/2 Cup maple syrup
2 Cups heavy cream
6 cardomom pods
2 whole cloves
14-inch cinnamon stick
1 Cup milk
In a second saucepan simmer 1 Cup cream with the spices until the cream begins to simmer. Remove from heat and allow to stand for 20 minutes.
While that cream cools, use a separate small saucepan on medium heat to reduce the maple syrup by 1/2 (about 10 minutes).
After the spices and cream have stood for 20 minutes, strain the contents of that saucepan into a bowl. Discard spices. Stir in the reduced syrup, remaining 1 Cup cream, and all the milk. Put in fridge.
After the mixture is chilled, pour it into your ice cream maker. Churn. Transfer to a storage container and freeze until solid (a couple of hours).
Allow to sit for a few minutes at room temperature before serving.
March 23, 2012
Eggnots
This isn't quite a recipe as much as a resource.
We haven't been using eggs for Easter crafts because of my son's egg allergy. Last year we had great fun painting wooden and papier mache eggs (we found them at Michael's). Earlier this month I learned about eggnots, which are white ceramic eggs that you can dye just like chicken eggs. They are available on-line from www.eggnots.com .
Last night we used the basic water and vinegar recipe on the back of our package of food coloring (1 tsp vinegar, 20 drops coloring and 1/2 C water) to dye one set. The results were lovely.
We haven't been using eggs for Easter crafts because of my son's egg allergy. Last year we had great fun painting wooden and papier mache eggs (we found them at Michael's). Earlier this month I learned about eggnots, which are white ceramic eggs that you can dye just like chicken eggs. They are available on-line from www.eggnots.com .
Last night we used the basic water and vinegar recipe on the back of our package of food coloring (1 tsp vinegar, 20 drops coloring and 1/2 C water) to dye one set. The results were lovely.
March 20, 2012
Watermelon limonade
Three ingredients. Two steps. What could be easier?
Watermelon limonade
Ingredients:
2 lemons, peels removed
1 lime, peel removed
flesh of 1/2 a small seedless watermelon
How to:
(1) Blend or food process to puree all the fruit together.
(2) Strain through a fine mesh sieve.
Caveat: actually, the last step can get messy if you try to coordinate straining from colander or sieve into a pitcher. Trying to balance a funnel between a sieve and pitcher to keep the juice directed was an impossible balancing act. At least for me. The easier method (that dirties more dishes) is to use the sieve to strain the puree into a mixing bowl with one of those slight spouts or indents and then use that spout to pour from there into the pitcher or carafe. Or strain into your punch bowl and serve with a ladle.
Watermelon limonade
Ingredients:
2 lemons, peels removed
1 lime, peel removed
flesh of 1/2 a small seedless watermelon
How to:
(1) Blend or food process to puree all the fruit together.
(2) Strain through a fine mesh sieve.
Caveat: actually, the last step can get messy if you try to coordinate straining from colander or sieve into a pitcher. Trying to balance a funnel between a sieve and pitcher to keep the juice directed was an impossible balancing act. At least for me. The easier method (that dirties more dishes) is to use the sieve to strain the puree into a mixing bowl with one of those slight spouts or indents and then use that spout to pour from there into the pitcher or carafe. Or strain into your punch bowl and serve with a ladle.
March 17, 2012
Spicy Pickled Carrots
Alaska has long summer days that produce those enormous cabbages that set world records at the state fair. Lucky for me, the climate is also great for carrots. As of last summer, my new favorite way to pickle them is this recipe adapted from Sherri Brooks Vinton's Put 'em Up!
Spicy Pickled Carrots
4-6 garlic cloves sliced
1 tsp red pepperflakes optional
2 pounds carrots
4 cups distilled vinegar
1 cup sugar
3 Tablespoons salt
Divide garlic & pepper among 3 clean hot pint jars.
Trim, peel and cut carrots into lengths 1 inch shorter than jars.
Boil vinegar in large nonreactive pan.
Add salt and sugar. Dissolve.
Pour brine over carrots covering by 1/2 inch and leaving 1/ 2 inch of headroom.
Preserve with hot water bath method.
Process time at full boil is 15 minutes.
Turn off and let sit for 5 minutes.
Remove jars and let stand 24 hours.
Remove rings and store in cool dry place for up to 1 year.
These pickles taste great. Another plus: I usually already the ingredients on hand and can make a quick project of putting them up on a late summer or fall evening (after bedtime for children).
We keep them in the pantry to pull out as a quick zingy side dish at dinner. I have also given them as holiday presents to foodies I know will appreciate the novelty (and the kick).
They are spicy. They will be less spicy if you reduce the amount of red pepper flake, but I don't think you should. The contrast between the sweetness of the carrots (and sugar), the sourness of the brine and the heat from the pepper is what makes them wonderful.
Not just wonderful. Prize winning. These pickles won a blue ribbon and the coveted Judge's Choice Award at the 2013 Alaska State Fair.
4-6 garlic cloves sliced
1 tsp red pepperflakes optional
2 pounds carrots
4 cups distilled vinegar
1 cup sugar
3 Tablespoons salt
Divide garlic & pepper among 3 clean hot pint jars.
Trim, peel and cut carrots into lengths 1 inch shorter than jars.
Boil vinegar in large nonreactive pan.
Add salt and sugar. Dissolve.
Pour brine over carrots covering by 1/2 inch and leaving 1/ 2 inch of headroom.
Preserve with hot water bath method.
Process time at full boil is 15 minutes.
Turn off and let sit for 5 minutes.
Remove jars and let stand 24 hours.
Remove rings and store in cool dry place for up to 1 year.
These pickles taste great. Another plus: I usually already the ingredients on hand and can make a quick project of putting them up on a late summer or fall evening (after bedtime for children).
We keep them in the pantry to pull out as a quick zingy side dish at dinner. I have also given them as holiday presents to foodies I know will appreciate the novelty (and the kick).
They are spicy. They will be less spicy if you reduce the amount of red pepper flake, but I don't think you should. The contrast between the sweetness of the carrots (and sugar), the sourness of the brine and the heat from the pepper is what makes them wonderful.
Not just wonderful. Prize winning. These pickles won a blue ribbon and the coveted Judge's Choice Award at the 2013 Alaska State Fair.
Cherried Brandy
This one obviously isn't a family-friendly recipe for our preschooler.
Cherried Brandy
2 pounds cherries.
2 Cups brandy
1 Cup sugar
1 Cup water
Day 1:
Start with about 2 pounds of cherries (with stem).
Cut 1/2 the stem off each.
Soak the cherries overnight in 2 Cups brandy.
Day 2:
Boil 1 Cup sugar and 1 Cup water for 10 minutes.
Skim. Cool.
Add the brandy to the syrup and mix.
Pour back over the cherries.
Use clean jars and lids to jar up.
Tuck away in the pantry or root cellar and wait for winter.
About jarring and volume: This recipe produced 3 pints for us. Start with four clean pint jars with the possibility that you may need only three. Try to divide the cherries and brandy roughly equally between the jars. Some head room is fine.
How long to wait:
If you check after a month, the brandy will soften and take on cherry taste. If you wait 3 months it will be drinkable. Wait six months and it's even smoother and better.
Make it in the summer when you have access to good cherries. Save it for winter. Wait until the kids are in bed to pair with biscuits like these Orange Mint Biscuits. Or incorporate a splash into whipped cream to top dark chocolate desserts.
2 pounds cherries.
2 Cups brandy
1 Cup sugar
1 Cup water
Day 1:
Start with about 2 pounds of cherries (with stem).
Cut 1/2 the stem off each.
Soak the cherries overnight in 2 Cups brandy.
Day 2:
Boil 1 Cup sugar and 1 Cup water for 10 minutes.
Skim. Cool.
Add the brandy to the syrup and mix.
Pour back over the cherries.
Use clean jars and lids to jar up.
Tuck away in the pantry or root cellar and wait for winter.
About jarring and volume: This recipe produced 3 pints for us. Start with four clean pint jars with the possibility that you may need only three. Try to divide the cherries and brandy roughly equally between the jars. Some head room is fine.
How long to wait:
If you check after a month, the brandy will soften and take on cherry taste. If you wait 3 months it will be drinkable. Wait six months and it's even smoother and better.
Make it in the summer when you have access to good cherries. Save it for winter. Wait until the kids are in bed to pair with biscuits like these Orange Mint Biscuits. Or incorporate a splash into whipped cream to top dark chocolate desserts.
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