GREEN BEANS WITH GREEN OLIVE DRESSING - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

DATE NUT BREAD WITH LEMON

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

CLASSIC WHISKEY SMASH

After touring the gorgeous home and garden of P Allen Smith, at Moss Mountain Farm, our neighbors new home, a friends re-model and anothers new home, then all the fabulous homes on the Washington School Tour of Homes - I tried to come back to my own place of residence and look at it with a discerning eye - to determine what to love and what to change. Drawing on a little of the Serenity Prayer, and the wisdom to know the difference.
My husband realizes, every time I go on a home tour, it's going to cost him a lot more than the ticket price - but for today, it was enough to sit out on our back deck, enjoy the fresh spring foliage, and a cocktail.

CLASSIC WHISKEY SMASH

Muddle 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 tablespoon agave nectar in a 16 ounce mixing glass or cocktail shaker, 4 to 5 times, just to release juices and oils.
Add 1/4 cup bourbon. Transfer to an old fashioned glass. Fill half way with ice, stir. Garnish with mint.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes

BAKED FISH WITH PAPRIKA LEMON BUTTER and HERB CRUSTED COD WITH CAULIFLOWER MASH

I made Baked Fish with Paprika Lemon Butter for a busy week night dinner - cooking quickly between my daughters horse riding lesson and my book club meeting. I mixed the butter and spices in advance, and due to the brief cooking time, dinner was on the table in no time. The Herb Crusted Cod with Cauliflower Mash was also perfect when we were pressed for time.

BAKED FISH WITH PAPRIKA LEMON BUTTER

3 tablespoons butter, room temperature
2 tablespoons sweet paprika
2 tablespoons chopped, fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cod fillets
lemon wedges to serve

Heat oven to 400F. Spray a 13 by 9 inch glass baking dish with cooking spray.
Combine 3 tablespoons of butter, sweet paprika, 1 tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to a platter, sprinkle with remaining 1 tablespoon chopped fresh parsley, garnish with lemon wedges and serve.
Enjoy!

HERB CRUSTED COD WITH CAULIFLOWER MASH

1 cauliflower, cut into florets
2 ounces semisoft cheese with garlic and herbs
4 to 5 cod fillets
1 egg
2/3 cup panko bread crumbs
2 tablespoons chopped fresh dill
1 tablespoon of olive oil

Place cauliflower in a pot, add 1/2 teaspoon salt and enough water to cover. Bring to a boil and reduce heat to medium. Cook, covered, for 15 to 20 minutes or until tender.
Drain cauliflower, and mash. Stir in cheese, season to taste with salt and pepper. Cover and keep warm.
Rinse fish and pat dry with paper towels. In a shallow dish, beat egg. In another shallow dish combine bread crumbs and dill, and season to taste with salt and pepper.
Dip fish pieces into egg, then into bread crumb mixture. Set aside.
In a large skillet, heat olive oil over medium high heat. Add the fish, cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Serve with cauliflower mash.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

RED LENTIL SOUP - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I absolutely love this soup!! Perfect and perfectly delicious for a busy week - the lemon juice brightens the flavor and the sweet potato deepens it.

RED LENTIL SOUP

1 1/2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 sweet potato, peeled and diced
1 rounded cup of red lentils
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the sweet potato, lentils and stock, bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.
Puree the soup. Add the cumin, cayenne and lemon juice and season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/‎

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

THE SCREENED PORCH

My husband was out of town this weekend, turkey hunting, and my days were filled with kids activities, laundry and reading on the back porch, and my evenings with friends, food, wine and lots of laughter and great conversation. It was a wonderful weekend, and, wonderful to welcome my husband back.
I cooked a lovely meal, and we began the evening with cocktail hour. I even shared my precious solitary spot with him out on the porch.

THE SCREENED PORCH

Muddle 2 teaspoons of fig preserves, 1 teaspoon of honey, and 2 lemon wedges in a cocktail shaker to release flavors. Fill shaker with ice cubes, and add 1/4 cup Bourbon. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a cocktail glass.
Enjoy!

Recipe adpated from Southern Living, September 2013
www.southernliving.com/food/‎

ROASTED CAULIFLOWER WITH GOLDEN RAISINS and GINGER HONEY CARROTS and STUFFED MINI BELL PEPPERS and SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT and RED CABBAGE WITH ASIAN FLAVORS and BROCCOLINI WITH PEAS AND SEARED LEMONS

A recent conversation with a friend was focussed on meals for the kids when the adults are going out to eat.
I don't want to cook a full dinner before I go out to dine -  I usually don't have the time and chances are I will snack (extensively) on what I am making, so I have tended to choose the quick, easy and often more expensive option of picking up fast food.
However, my friend and I discussed some healthy, reasonable (time and money) options - putting a pre-seasoned pork loin in the crock pot, freezing extra portions from previous dinners to have on hand for busy nights, my husband just last week, picked up a fully cooked rotisserie chicken for the kids when I was out with a friend one night, and what I tend to do when I really don't want to make a trip for fast food - prepare a vegetable side dish to accompany a quick and easy protein - pan fried chicken breast, or ham steak, the aforementioned pork loin, even a poached egg, deli turkey or grilled cheese sandwich.

ROASTED CAULIFLOWER WITH GOLDEN RAISINS

1 head of cauliflower, cut into small florets
2 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt and freshly ground black pepper
2 tablespoons golden raisins
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped parsley

Heat oven to 375F.
Spread the cauliflower on a large rimmed baking sheet. Drizzle with the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender, adding the raisins in the last 5 to 6 minutes of cooking.
Transfer cauliflower and raisins to a bowl, sprinkle with the cheese and the parsley before serving.
Enjoy!

Recipe adapted from Food and Wine, February 2011
www.foodandwine.com/recipes‎

GINGER HONEY CARROTS

1 1/2 tablespoons honey
2 teaspoons rice vinegar
1/2 teaspoon salt, plus more to taste
1 tablespoon butter
1 1/2 pounds of carrots, sliced diagonally into 1 inch chunks
1 clove garlic, minced
1 tablespoon minced fresh ginger
freshly ground black pepper

In a small bowl, whisk 1 cup water with honey, rice vinegar and salt until well combined, set aside.
Add butter to medium saucepan and heat over medium high. Add carrots and saute for 5 minutes or until just slightly tender. Add garlic and ginger and cook for 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to medium low and simmer for 5 minutes or until carrots are tender. Remove lid, increase heat to medium high, and bring to a boil. Cook for 10 to 12 minutes, stirring occasionally, until liquid is almost gone. Remove from heat, season to taste with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

STUFFED MINI BELL PEPPERS

1/3 cup cream cheese
2 tablespoons chopped fresh cilantro
2 tablespoons sour cream
2 tablespoons sliced green onions
2 tablespoons chopped shallots
1 tablespoon fresh lemon juice
5 mini bell peppers

Heat oven to 350F.
Combine cream cheese, cilantro, sour cream, green onions, shallots and lemon juice, season to taste with salt and pepper.
Halve bell peppers lengthwise, discard seeds. Divide cheese mixture evenly among pepper halves. Place peppers on baking sheet, bake for 15 to 20 minutes. Grill under high heat for 3 to 5 minutes, or until peppers and cheese are lightly browned.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com/

SAUTEED PARSNIPS WITH DATES AND SPICED YOGURT

3/4 cup plus 2 tablespoons olive oil
3 pounds parsnips, peeled and sliced on the diagonal 1/2 inch thick
6 cloves of garlic, sliced
1 1/2 cups sliced pitted Medjool dates
5 rosemary sprigs
salt and freshly ground black pepper
1 cup plain Greek yogurt
3 tablespoons fresh lemon juice
2 teaspoons ground sumac

Heat oven to 350F.
In a large skillet, heat 3/4 cup olive oil. Add half the parsnips to the skillet and cook over moderate heat, stirring occasionally until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, adding the garlic.
Scrape the parsnips and any oil into the roasting pan. Add the dates and rosemary sprigs, season with salt and pepper and roast for about 8 to 10 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.
In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of the olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.
Enjoy!

Recipe adapted from Food and Wine, December 2011
www.foodandwine.com/recipes‎

RED CABBAGE WITH ASIAN FLAVORS

1/8 cup olive oil
12 ounces of thinly sliced red cabbage
3 minced garlic cloves
1 red pepper, seeded and diced
1 onion, diced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon minced fresh ginger
1/4 cup mirin
1/2 teaspoon roasted sesame seeds
1 green onion, chopped

Heat oil in a skillet. Add cabbage, garlic, pepper and onion and stir fry for 5 minutes.
Add the sesame oil, soy sauce, ginger and mirin, and cook for a couple more minutes.
Garnish with sesame seeds and green onion.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/red-cabbage-touched-with-asian-flavors-155361

BROCCOLINI WITH PEAS AND SEARED LEMONS

Cook 2 pounds of broccolini in a large pot of boiling salted water for 2 minutes. Add 8 ounces of swiss chard and a cup of peas.
Simmer for 4 minutes, drain. Cook 1 thinly sliced lemon in butter in a skillet utnil browned.
Add the vegetables, 1/4 cup chicken broth, and a heavy sprinkle of crushed red pepper to the pan and toss gently. Season to taste with salt and pepper.
Enjoy!

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA and LEMON BUTTER COOKIES

I LOVE to read, and always have a pile of books.
Reading was what I missed most about my life before kids, but thankfully Book Club got me back in the habit of reading and showed me I could find the time.
I read on the treadmill, in the car line while waiting for the kids to come out of school, while on an airplane, a passenger in a car, sitting beside the pool, curled up on the couch in a blanket, and I always carry my current book in my purse just in case the line at the post office is too long, or I'm waiting on a friend at a restaurant.
I have recently devoured a couple of books that, along with delicious stories included wonderful recipes.
Today is the National Education Associations "Read Across America" day - and with the kids out of school due to snow and ice, this delicious combination of nourishment for the mind and body is definitely worth celebrating.

FRIED FLOUNDER WITH BLACK BEAN AND AVOCADO SALSA

FOR THE BLACK BEAN AND AVOCADO SALSA
2 (14 ounce) cans black beans, rinsed and drained
1 cup halved grape tomatoes
4 green onions, finely chopped
1/2 small jalapeño pepper, finely chopped
juice from 1 lime
1/4 cup olive oil
salt and pepper to taste
few dashes of hot sauce
handful of chopped cilantro
2 avocados, cut into cubes

In a medium bowl, combine all ingredients.

FOR THE FLOUNDER
1/2 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs, seasoned with salt, pepper and 1/4 teaspoon cayenne pepper
olive oil
1 1/4 pounds flounder fillets
tartar sauce, for serving
lemon wedges, for serving

Set up your dredging stations: one plate or bowl for the flour, one for the eggs and one for the panko.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Dredge your fish fillets, first in the flour, then in the egg, then in the panko.
Add 2 to 4 fillets at a time to the skillet and fry 2 to 3 minutes on each side, until cooked through. Remove from the skillet, tent with foil to keep warm, and fry the remaining fillets, adding more oil as necessary.
Serve with a dollop of tartar sauce, lemon wedges and the black bean and avocado salad.
Enjoy!

Recipe adapted from Dinner a Love Story, Jenny Rosenstrach, 2012
www.dinneralovestory.com/‎

LEMON BUTTER COOKIES

1 cup butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extreact
zest of one lemon
1 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest until smooth. Add dry ingredients, mix until just incorporated. Use waxed paper to shape and roll dough into 2 8-inch logs, (about the width of a cookie).
Wrap in plastic wrap and refrigerate for an hour.
 Heat oven to 350F.
Slice cookies about 1/4 inch thick, put on ungreased cookie sheets, sprinkle on sugar crystals or roll the logs in sugar before cutting.
Bake for 15 minutes, until slightly golden. Cool on waxed paper.

Enjoy!

Recipe adapted from A Fine Romance: Falling in Love with the English Countryside, Susan Branch, 2013

www.susanbranch.com/‎

SUPER CITRUS MARGARITA

Happy National Margarita Day

SUPER CITRUS MARGARITA

salt
juice of 1/2 a ruby red grapefruit
juice of 1/2 orange
juice of 1 lemon
juice of 1 lime
2 ounces tequila
1 ounce cointreau

Salt the rim of a cocktail glass.
In a cocktail shaker filled with ice, combine the grapefruit juice, orange juice, lemon juice, lime juice, tequila and cointreau. Shake vigorously, then strain into the glass.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/‎

GINGER BOURBON COCKTAIL and MAINBRACE COCKTAIL

 Perfect to warm up a chilly evening!!

GINGER BOURBON COCKTAIL

1/2 cup sugar
1 tablespoon rainbow peppercorns
2 slices fresh ginger
ice
2 tablespoons lemon juice
2 ounces bourbon

In a pan, simmer the sugar with 1/2 cup water, stirring, until sugar dissolves. Off the heat, steep the peppercorns and ginger until cool, strain.
Fill a glass with ice, and 1 tablespoon of syrup, lemon juice and bourbon.
Enjoy!

MAINBRACE COCKTAIL

1 ounce of gin

1/2 an ounce of Cointreau

1/2 an ounce of grapefruit juice

In a cocktail shaker, shake with ice, then strain into a chilled cocktail glass.

Enjoy!

Recipe adapted from Dwell Magazine, September 2012

www.dwell.com/articles/recipes‎

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake - one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/.../blue-cheese-and-onion-dip-with.htm...‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners' sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner's sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner's sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner's sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

BOULEVARDIER and RUM SWIZZLE and ADONIS and THE DOGWOOD and GRAPEFRUIT VESPER

I was deeply disappointed to miss cocktails at a friends house, due to a combination of my car not being drivable in the ice and snow, and having a sick child.
In an attempt to stop feeling sorry for myself, I mixed up my own cocktail, a poor substitute for the delicious sounding lavender cocktails she had prepared, but still delicious. I searched a long time to find a cocktail recipe, and almost gave up hope, until I unearthed The Boulevardier. It was interesting to note, while looking through magazines and my pile of recipes, that the older the magazine, the fewer, if any, cocktails were featured.

BOULEVARDIER

Combine 2 ounces of bourbon, 1 ounce of Campari and 1 ounce of sweet vermouth in a cocktail shaker filled with ice. Stir until shaker is very cold, about 1 minute. Strain into a cocktail glass, garnish with a lemon slice.
Enjoy!

Recipe adapted from Bon Appetit, March 2013
www.bonappetit.com/recipes‎

RUM SWIZZLE

ice cubes
2 ounces rum
juice of half a lime
juice of half a lemon
1 teaspoon agave nectar
generous dash of angostura bitters

In a rocks glass filled with ice cubes, combine ingredients. Use a swizzle stick to blend.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ADONIS

In a cocktail shaker, combine 1 1/2 ounces sherry, 1 ounce sweet vermouth and 2 dashes of orange bitters. Add ice and stir well. Strain into a chilled cocktail glass.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/recipes‎

THE DOGWOOD

Combine 1/4 cup white grapefruit juice, 3 tablespoons vodka and 1 tablespoon elderflower liqueur in a cocktail shaker filled with ice cubes.
Cover with lid and shake vigorously until thoroughly chilled, about 30 seconds.
Strain into a glass filled with ice cubes.
Garnish with a fresh rosemary sprig.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

GRAPEFRUIT VESPER


GRAPEFRUIT VESPER

In a cocktail shaker, combine 1 ounce each of vodka, gin, grapefruit juice and sauvignon blanc. Add 1 1/2 teaspoons of honey and 1 cup of ice. Shake well. Strain into a cocktail glass.
Enjoy!

Recipe adapted from Rachael Ray Magazine, November 2011

www.rachaelraymag.com/recipes/‎

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day - a tradition I didn't grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/.../daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON

2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

The First Day of Fall was yesterday, with the season officially changing from Summer at 4:44pm.
With the slight drop in temperature, different produce available at the markets and clear, bright blue skies, this time of year is inspiring and exciting.
I commence drawing my curtains early against the night, as opposed to leaving them open as I do in the summer months, enclosing my family in a safe, cozy space. I change the covers on our bed, and cook heartier, warmer, richer foods.

CARAMEL APPLE CRISP

1/2 cup caramel topping
1/2 teaspoon ground cinnamon
4 to 6 baking apples, peeled, cored and diced
2/3 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Heat oven to 375F.
In a large bowl, stir together caramel topping and the cinnamon until blended. Add apples, toss until evenly coated. Spread in 8-inch baking dish.
Bake 45 to 50 minutes, or until apples are tender and topping is golden brown. If desired serve with whipped cream and extra caramel topping.
Enjoy!

Recipe adapted from Betty Crocker, Crisps and Cobblers

GOOEY APPLE CAKE

8 tablespoons butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts
2 teaspoons cornstarch
1/4 cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350F.
Grease a 9 inch pan.
Cream butter and one cup of sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into pan, bake for 35 minutes.
Combine 3 tablespoons of butter, 1/2 cup sugar, cornstarch and milk in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat, stir in lemon juice and vanilla.
Pour over hot cake. Serve warm.
Enjoy!

APPLE PEAR PIE

1 1/2 pounds of apples, peeled, cored and sliced
3/4 pound pears, peeled, cored and sliced
1 lemon, zested, then juiced
1/4 cup rum
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon flour
2 frozen pie crusts, thawed slightly

Heat oven to 350F.
Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust, top with the other crust.
Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.
Enjoy!

Recipe adapted from Self, November 2009
www.self.com/

SALAD WITH PEACHES AND BOURBON VINAIGRETTE and ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD and LEMON TIRAMISU

We love to welcome people to our home for Dinner Parties. Putting the guests and the menu together is a great pleasure, and I enjoy it even more when connections are made, conversation is flowing, and everyone has a wonderful time. 
I am learning to keep the menu simple so I can spend time with my family instead of cooking the entire day, and to choose recipes that can be made in advance, so I can spend time with my guests while they are here, instead of being in the kitchen.
My house is never perfect, and I usually set the table the same way - for speed and convenience, but the food and mix of people is always different, and always interesting.
This is one menu I put together for a casual dinner with friends. We started with a simple Saba Champagne Cocktail and cheese board, then sat at the table to enjoy a leisurely fun filled evening of wonderful conversation and conviviality.

SALAD WITH PEACHES AND BOURBON VINAIGRETTE

1 1/2 cups pecan pieces
2 tablespoons of butter, melted
3 tablespoons brown sugar
1/8 teaspoon ground red pepper
6 bacon slices, cooked and chopped
4 cups greens
4 peaches, sliced
4 ounces of Gorgonzola cheese, crumbled
Bourbon Vinaigrette

Heat oven to 350F.
Toss pecans in butter. Stir together brown sugar and red pepper in a bowl, add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased foil lined shallow pan.
Bake 10 to 12 minutes or until lightly browned, toasted and fragrant. Remove from oven and toss pecans with chopped bacon. Cool in pan on a wire rack for 20 minutes, separate pecans with a fork.
Combine lettuce, peaches and pecan mixture in a bowl. Top with the crumbled cheese and serve with Bourbon Vinaigrette.
BOURBON VINAIGRETTE
Whisk together 1/3 cup apple cider vinegar, 1 tablespoon brown sugar, 4 tablespoons of bourbon, 2 teaspoons of Dijon mustard, 3/4 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.
Add 1/4 to a 1/3 cup canola oil in a slow steady stream, whisking constantly until smooth.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎

ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD

1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
3 cups lentils, cooked
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets

Heat oven to 400F.
In a bowl, whisk orange juice and zest, 4 teaspoons of oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil lined baking sheet. Brush with remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, about 10 minutes. Spoon lentil salad onto plates, top with fish.
Enjoy!

LEMON TIRAMISU

10 lemons
5 eggs, separated
1 1/2 cups sugar, divided use
1/2 cup limoncello
1 cup water
2 (8 ounce) containers of mascarpone, at room temperature
40 lady fingers

Zest and juice the lemons to make 2 tablespoons of zest and 1 1/4 cups of juice, set both aside.
Create a double boiler using a medium pot and a stainless steel or glass bowl. Pour just enough water in the pot so that the water is just below the bottom of the bowl when the bowl is set on the rim of the pot. The water should not touch the bowl.
Heat the water in the pot to a steady simmer. In the bowl, beat the egg yolks with 1/4 cup of the limoncello until well blended. Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, until the egg mixture expands and heats into a frothy sponge, at least 5 minutes.
When the mixture has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.
Meanwhile in a small saucepan, combine the lemon juice, 1 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes. Remove from heat and let cool completely.
In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy.
In a separate bowl, using an electric mixer, beat the egg whites with the remaining 1/4 cup sugar until the mixture can form moderately firm peaks.
When the cooked egg yolk mixture (zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
Pour syrup in the bottom of individual serving dishes, to the depth of 1/4 inch. Arrange a single layer of ladyfingers over the top of the syrup, then divide half of the limoncello-mascarpone cream onto the ladyfingers and smooth it. Top with a second layer of ladyfingers. Drizzle just enough of the cooled syrup over the lady fingers to moisten them. Top lady fingers with the remaining limoncello-mascarpone cream, spreading the mixture evenly.
Cover and refrigerate at least 6 hours.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/‎