Desserts

Drop in and Decorate

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. —Bake whatever you like to bake.. But they MUST be cookies!!! —

DROP IN AND DECORATE–HAVE FUN AND DO GOOD!!
It’s a great time of year to gather your friends and do something great together… This year, I’m hosting a cookie decorating event (soup supper included). Folks all over the country are doing the same things as part of the “Drop in and Decorate” event, begun eight years ago by Lydia Walshin of The Perfect Pantry. (information below.)

My fun time –and I hope you’ll be part of it!– is:

Monday, December 14, 4pm-7pm– Alyce’s House

Piano students and friends are invited to come decorate some (already baked) cookies to be donated to a local assisted living center for Christmas. I’ll have a pot of soup on the stove for a light supper. We’ll share some Christmas music… You can sing or play or just listen!!!

If you’d like to come and haven’t heard from me already, drop me an email and I’ll give you the details. I do need rsvps so I know how many cookies to bake. I have some small helpers coming this weekend to cut and bake with me; I hope we don’t eat them all!!

Read the blurb below to learn how it all got started.
Why not gather a few friends or family members and decorate?
Don’t like to bake from scratch? Get some rolls of sugar cookies and pre-made icing at the grocery. Go for it. Someone wants your cookies!!!!
Sing a carol or two as you bake for someone,
Alyce
———————-

Event Information:

Lydia Walshin of The Perfect Pantry is a woman with lots of good ideas and so many of them do lots of good, like her brainchild, Drop In & Decorate, which is now in its eighth year.
The program is brilliant and fun: Bake a bunch of cookies, invite your friends to come decorate them with you and then donate the cookies to a nonprofit group in your community. As Lydia says, “It’s a simple idea in a complicated world and something anyone can do.”
This year, Pillsbury is donating 50 VIP coupons, worth $3.00 each off any Pillsbury product to be distributed (first come, first served while supply lasts) to anyone who plans to host a Drop In & Decorate event. And Lydia says she’ll include a Comfort Grip cookie cutter, donated by Wilton, to people who plan to host cookies-for-donation events.
Contact Lydia ( lydia@ninecooks.com ) for information on free coupons and cookie cutters.
Visit The Perfect Pantry to find out more about Lydia and all that she does.
Go to the Drop In & Decorate site to download a free guide to hosting your own party.
And, most important: Have fun!

Thanksgiving-An Intimate View

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Thanksgiving by Walt Waldo Emerson
For each morning with its light, 
For rest and shelter of the night,
For health and food,
For love and friends,
For everything thy goodness sends.

Visiting my friend Sue last month, we talked a little about Thanksgiving.
“What are you doing?” I asked.
“I don’t know; I haven’t decided. I would so like something really simple,” said she.
“I know exactly what you should make,” said I.
–

Well, of course, I had the idea and, truthfully, had done something like it before, but I had to flesh out the menu and, naturally, try it all out.  If you’re a Tyler Florence fan, you might have seen a turkey roulade Tyler makes with leeks and cornbread stuffing. My inspiration for the turkey here came from that lovely recipe.  

While I adore Thanksgiving, I know it can get out of hand. You don’t know it’s gotten out of hand until you start the dishes and are still washing glasses the next day. Mostly, it’s worth it. Occasionally, though, you want a holiday to BE a holiday for everyone, including you. Well, you and one other person, a special one.

This menu is for that Thanksgiving. I include directions for a Thanksgiving for two, which is delectable. To be two, I mean–and, yes, the food, is, too. I’d say it’s more for two with plenty of leftovers, so perhaps I’d say there’s enough for four or six people. The whole thing easily doubles to serve eight and so on. I began cooking this meal at 6pm and we sat down (after taking boocoo pics) at 8:15. I had time in there to have a glass of wine and a couple of teensy starters, though I did have to set the table earlier in the day. I think it could have been done more quickly if I had had the recipes worked out ahead; I was improvising and writing as I went. If you try it, let me know the time!
I had so much fun doing this meal. Isn’t that what it’s about? Hope you do, too.
MENU

  • Starters: Olives and Pistachios–set out in small bowls and served with a sparkling wine 
  • First course: Pumpkin or Butternut Squash Soup (bought from deli)
  • Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
  • Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
  • Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
  • Home-made Spicy Cranberry Sauce w/ Apples and Lemon
  • Bread: Corn Muffins from the bakery
  • Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350—No crust)
  • Drinks: Wine: Gruet Sparkling Wine, A to Z Riesling, and Sineann Pinot Noir- Have it all! Coffee: French Roast, laced with Cognac and Whipped Cream
Cook’s Hint: Get the turkey and root vegetables in the oven and then make the brussel sprouts and cranberry sauce. Set the coffee up to be ready to push the button as soon as the meal is done. If you had no time to set the table, get your friend to do it while you cook! He or she is in charge of the wine, too. Why not?

RECIPES——

OVEN-ROASTED ROOT VEGETABLES W/ ROSEMARY
2 parsnips, peeled and cut into 1/2″ pieces
1 sweet potato, peeled and cut into 1″ pieces
1 medium onion, cut into eighths
2 large carrots, peeled and cut into 1″ pieces
1 turnip, peeled and cut into 1″ pieces
5 new potatoes, cut into fourths (don’t peel)
2T olive oil
1t Kosher salt
1/2 t freshly-ground pepper
3T fresh rosemary, minced
Place all vegetables on a large, rimmed baking sheet, mixing them well. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Using your hands, toss. Bake about 40 minutes until tender. You can cook these at the same time you roast the turkey; times are similar. Put these in the top oven rack and put the turkey in the bottom of the oven.
–

TURKEY ROULADE, STUFFED WITH PROSCUITTO/SAGE/ONIONS
1 boneless turkey breast 3-4 pounds
6 slices proscuitto
3T olive oil, divided
1 onion, chopped
2 cloves garlic, chopped
1 T fresh sage leaves, sliced very finely
Kosher Salt
Freshly-ground Pepper
Preheat oven to 400 F.
In a small skillet, cook onion for five minutes in 1T olive oil. Add garlic and sage and saute until onion is limp. Set aside.
Lay turkey breast out flat and roll with a rolling pin until breast flattens out a little. You might need to pound it lightly. Salt and pepper the turkey well. Lay the proscuitto on breast, one piece at a time to cover, and top with the onion-sage-garlic mix. Using both hands, roll breast up gently to form a roll @5 ” thick, placing seam at bottom. Cut four 15″ pieces of kitchen twine. Slip each piece of twine under the turkey roll and tie roll together gently in four places, spacing the ties out evenly. Salt and pepper well.
Place other 2T olive oil in roasting pan and warm over medium heat on stovetop. Gently remove turkey roll to the pan and brown for 4-5 minutes, searing meat. Turn over and salt and pepper that side as well. Brown again for 4-5 minutes.

Place in bottom third of 400F oven and bake another 35-40 minutes until thermometer registers 160. (Your root vegetables are in the top of this oven) Remove from oven and let rest five minutes or so. Slice into about eight slices or as you desire.
If vegetables are done, you can still leave them in to keep very warm while the turkey rests.

PAN-ROASTED BRUSSEL SPROUTS WITH PARMESAN AND PUMPKIN SEEDS
12 fresh brussel sprouts, cleaned and trimmed (Take l layer of leaves off and
cut off bottom tiny core) and cut in half
2T olive oil
1/4 c Parmesan cheese, “grated” in long pieces with a potato peeler
1/4 c pumpkin seeds
Kosher Salt and freshly-ground pepper
In a medium skillet, heat oil over medium-high heat and add brussel sprouts. Stirring frequently to avoid burning, but still to brown nicely, cook brussel sprouts for about 10 minutes. Add parmesan and pumpkin seeds. Turn down heat to medium-low and cook until sprouts are fairly well-done, but still somewhat crispy. Take care to not burn the parmesan; it should be quite brown. Salt and pepper well.
Homemade Spicy Cranberry Sauce with Lemon and Apple
1 package fresh cranberries
Water
1/2 c brown sugar
1 cinnamon stick
1/2 lemon, cut into fourths
1/2 large apple, diced, leaving peel on
1/8-1/4 t red pepper flakes to taste
In large, deep skillet, place cranberries. Add water to cover well only. Add remaining ingredients and bring to a boil. Let boil 2-3 minutes and lower heat to simmer. Cover and simmer until fruit is tender and liquid is syrupy, about 15 minutes. Serve warm or at room-temperature. Also good cold.
–Cook’s Note:
Easy to serve the meat and all the vegetables on one big platter:

Very easy!!! Here are my pumpkin custards…. Pie without crust.

“There’s a happy feeling nothing in the world can buy:
When they pass around the coffee and the pumpkin pie.”
(well, almost!)
Some Thanksgiving Books You Might Enjoy (in no order):
CRANBERRY THANKSGIVING, by Wende and Harry Devlin. (New York:
Simon and Schuster, 1971; also Aladdin Paperbacks, 1990)
This book contains a great cranberry bread recipe….
GIVING THANKS: THANKSGIVING RECIPES AND HISTORY, FROM PILGRIMS TO PUMPKIN PIE, by Kathleen Curtin, Sandra L. Oliver and Plimoth Plantation. (New York: Clarkson Potter, 2005)
THANKSGIVING 101, by Rick Rodgers. (New York: William Morrow, 2007; also in 1998 by Broadway Books)
HAPPILY GRATEFUL, compiled by Dan Zedra and Kristel Wills (Seattle: Compendium, 2009)
THE FIRST THANKSGIVING by Jean Craighead George; illus. by Thomas Locker. (New York, Putnam, 1993)
—
Some random thoughts about Thanksgiving——
Thanksgiving as a spiritual discipline or as a way of life is something quite interesting and lovely on which to meditate. Try it; I’d love to know what comes up.
Here are a couple of my thoughts:
I think thanksgiving is a way of living responsibly…
As a faithful person, I know I am healthier when I have a grateful heart. To not be grateful in all circumstances introduces the possibility of becoming a victim– to which there is no solution or cure.
When I live thankfully, I then live in a better place in all ways.
We all just keep working on it!
Thanksgiving, it’s not just for dinner anymore.
Sing a new song as you give thanks,
Alyce

Plum-Peach-Blueberry Crunch

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Sometimes it doesn’t matter that it looks like fall, feels like fall, well, in fact, izzzzzzzzz fall. There’s still a little leftover from summer and harvest to make a luscious fruit dessert. Maybe you’ve even been toting your herbs or flowers in and off the porch for a couple of weeks, just getting the last few rays of sun and summer. I know a few folks who are doing that!
Of course, we can make apple or pumpkin whatever all late summer and fall long or use winter squash in a variety of sweet and savory ways. But stretching out late harvest bounty makes those particular foods just all the more precious. There is an old Irish tune, “The Last Rose of Summer.” Of course, as I’ve been in Princeton and New York for five days visiting our daughter at seminary, I haven’t been cooking summer or fall food for a while. ( I’ll get my pictures (and ducks) in a row and fill you in on the trip in a few days.) In some little corner of a protected Princeton yard, though, I saw exactly that rose… several of them, in fact. Tiny, little “old” roses, faded pink, but still on the bush. Really.
–
Meantime, I thought I’d blog a dessert I made just about two weeks ago when, you’ll remember, there were still peaches in the stores. Maybe they were “The Last Peach(es) of summer!” I began by looking at a Plum Crunch Ina Garten had made on tv and found the recipe in her BACK TO BASICS COOKBOOK. I didn’t really have all of the ingredients, so I began to experiment a bit. Mixing fruits, cutting sugar… You get the idea.
–
Well, I did have some of those last peaches that had held up beautifully, but needed to be used. Definitely plums to be had then— and now. And, you can, if you care to pay, get blueberries most anytime. (I freeze them when they’re plentiful and cheap, baking them frozen.) If you can’t get any peaches where you are (this is November), try this with just plums and blueberries. It can be made ahead, even frozen, and would make a lovely addition to the Thanksgiving dessert spread with a snippet of freshly whipped cream or a spoonful of real good vanilla ice cream. If you can get the entire mix of fruits or just part, this is a delectable and homey dessert served anytime. The topping is quite thick and crunchy and almost seems like a super oatmeal cookie (or top of the hill granola) on top of soft, sweet fruit despite my cutting the sweetness. Thanks, Ina.

Peach-Plum-Blueberry Crunch

Serves 8

8 holiday plums, peeled and cut into fourths*
2 peaches, peeled and cut into eighths
½ c blueberries, fresh or frozen
¼ cup flour
2/3 c white, granulated sugar
6T Brandy

1 ½ c unbleached, white flour
½ c ea granulated white and light brown sugar, packed
½ t kosher salt
1 c old-fashioned oats
½ c chopped pecans
2 sticks (1c) cold butter, cut into pieces.

8 scoops vanilla ice cream or 1 c whipped cream, optional

Preheat oven to 375 F. Spray the inside of a 2qt or 12×8” baking dish.

Combine fruit, ¼ c flour, sugar and brandy. Pour into baking dish.

In food processor, fitted with metal blade, measure flour, sugars, and oats; pulse lightly to blend. Add cut butter and pulse until the mixture begins to come together, crumbling with butter the size of peas. Remove blade and gently stir in pecans. Pour over the fruit mixture and spread evenly.
Bake it for about 35 minutes, checking for bubbling fruit and browning top. Let cool for at least a half an hour before serving. Good warm or at room temperature, with or without whipped cream or ice cream. If you want to freeze it, cool completely, cover with two layers of foil and freeze for 4-6 weeks. Let unthaw, covered, completely before serving.

*If using all plums, increase plums from 8 to 12.

Caught between the bounty of summer’s harvest and the watchful, waiting Advent brings, I made this dessert one day and went to rehearsal to practice the Christmas portion of “The Messiah.” Working behind and ahead! can be an unusual process for a faithful cook.

The fruits of our labors… and the labors of others. Enjoyed together….
–
Current Reading: THE SWEET LIFE IN PARIS, by David Leibovitz
Even if you aren’t a baker (or cook), read this lovely
memoiry book full of heart-holding stories of figuring
out life in a strange land and, of course, recipes that
make your mouth go “La, la la la la!!!”
–
Sing a new song; mix some new fruit, read David’s book today—-
Alyce

Peach Amaretto Bread Pudding

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I don’t know how they do it, but for the last couple of weeks Idaho and Utah orchards have still been shipping peaches to Colorado. Of course, we are very taken with our own western-slope peaches (gone for over a month by now) and our small, but delectable selection of irrigated Penrose apples, but when you can’t get local and the brought-in stuff is still firmly-fleshed and sweetly calling, you eat them for breakfast with Greek yogurt every morning until…………until there are no more.

Continue reading →

Brownie Pie a la Mary Pat

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If it’s your birthday and someone wants to throw a party for you, you usually let them. And so it was for Mary Pat, my across-the-street “next-door” neighbor. She arrived dressed to the nines (you should feel like a queen or king on your birthday) and ready to party. I was in the shower. I had spent so long that day getting things ready (bbq brisket and trimmings, to say nothing of the house!) that when it was time for people to arrive, I still wasn’t clean and I had no idea what I was wearing. I didn’t think anyone would show up on time and I can take a pretty quick shower. Naturally, I made sure the starters were out, the drinks table was set-up; the candles were lit. The rule of thumb for even casual entertaining is to have all of the prep done an hour ahead so that you have time to clean-up and maybe even put your feet up for a minute. I have never lived by any rules of thumb. (My thumb seems to be nearly 2 inches, but that’s a piano player.) I sometimes miss a few minutes of my own gatherings because I can’t abide by the rule.

At fifteen minutes beforehand, I may decide on another dish to serve and begin it. “Oh, I have lemons, limes and oranges (and leftover wine), I can make sangria!” There are two small pieces of cheese left and a big hunk of goat’s cheese, let’s make a cheese spread.” And so on. Or, “Vacuum!!!!!!!!!!!!!!!!” If you have dogs like retrievers or Great Pyrenees (see Rocket below), you can’t clean the sofas or vacuum until five minutes before anyone comes. You’d like them to taste the food, not the fur. Putht, Putht (sound of your guests trying to get hair out of their mouths.)
You try and remember to say “Beige or jeans only,” but you forget after awhile and, truly, people like to choose their own party attire.

All dressed-up with somewhere to go……………………………………..
Girls in the ‘hood………………………………………………………………….
Rocket our, by now, very well-adopted Great Pyrenees, wandered all over during this party with fur flying despite the $100 grooming and defurring; some folks had to step outside.

He’s much happier in his new home, where he can jump in and get a free bath at will. ( Rocketman’s new owner has been very generous with pics send from the ranch via I-Phone (I’m jealous of this capability.), so I share a couple here with you…)

He also has views like this —


Photos courtesy R. Saunders.
While we enjoyed all of the food (brisket is another blog), the highlight seemed to be the brownies. Now, Mary Pat, despite my urging, refused to choose her birthday dessert. When that happens, I don’t know what to do! Chocolate is my answer, but I did end of up making three bars (see leftovers below) so folks had a choice. Not everyone likes chocolate (hard to believe, but true).

Still, what to make to which a candle could be added? A brownie pie. What better? And here it is. If you make it, they will come. I have had more than a few people say to me, in the many years I’ve baked this dessert, that this is the very best brownie they’ve ever eaten in their lives. Now, my secret is this: I think they’ve only had box brownies!!! (These are from a maybe 40 yr old Betty Crocker recipe, tweaked over the years. ) So any brownie made with real chocolate might seem close to a blessing. My other secret is that I can’t make these for just us; I will eat them all. There’s very little else that I’m so addicted to, but I have to make these when someone else is coming. I can pass by pie, cake, most cookies, etc. These brownies: they don’t pass go or collect $200. Straight in my mouth and right onto my hips. I could skip eating them and just add them to my girth directly. Achh.

They do not keep well; store them tightly wrapped in the frig for a day or so and, still, they will just be incredibly better on the day you made them. Do not make ahead; do not freeze. Give away instead. Did I say that? These are VERY fast to make; they are all you ever wanted of chocolate, loved ones. A one-bowl wonder.

Make the time.

Brownie Pie a la Mary Pat
12 smallish servings, 8 for real big chocolate fans
frosting: see separate recipe below

Spray with PAM a 9-10 quiche/tart/pie pan (I like the 9.5×2” Corningware quiche dish) and set aside.

In small skillet ( remember this is optional), toast nuts, over medium heat, stirring often, for about 4 minutes, taking care not to burn them. Set aside.

In large covered * glass bowl or measuring cup, melt in microwave (take out and stir halfway through/repeat for extra 10 seconds as needed) for 1-2 minutes. I do this on HIGH, but sometimes use my cool microwave setting for melting chocolate, which takes longer.

4 oz unsweetened chocolate
10 2/3T unsalted butter

Set aside to cool for a couple of minutes, stirring to make sure chocolate is well-melted and incorporated into butter. To this mixture, add and stir well:

2 c granulated sugar
4 beaten eggs
1 t vanilla extract
1 ¼ c unbleached white flour
1 t baking powder
1 t salt
1 c chopped, toasted (if desired) walnuts or pecans

Spread a decent layer—half-way up the sides- in the brownie pie pan. You’ll have some batter left that you can bake in another small, sprayed dish. I use a baby loaf pan. (Your secret stash.) Wash the glass container you mixed this in; you’ll need it for the frosting.

Bake them about 25 minutes. They are done not when a toothpick comes out clean—forget that—but when they are almost solid in the middle and the brownies are drawing away from the sides of the pan. Underdone is better than overdone. Who wants burned chocolate. I know, I know, you like crusty brownies, don’t you. Well, then go ahead and ruin your little batch. Leave the rest barely done.

Cool the pans on a rack. When cool, make the frosting. Now, this is a bit of a stuff to do, but, trust me, it’s worth every minute.

*I use a large, microwave proof plate for a cover whenever I can.

Brownie Pie Frosting(take off of “Glossy Chocolate Frosting” from B. C.)

3T butter-unsalted
3 oz unsweetened chocolate
2 c powdered sugar
¼ t salt
1/3 c milk
1 t vanilla
In large glass measuring cup or bowl, melt chocolate with butter in microwave. You do not need a double boiler. God has been very good here. Stir in the remaining ingredients. Ok, taste it. Place this bowl over a larger pan 1/3 full of water with lots of ice. Beat the frosting with a whisk until it’s thickened. Spread thickened mixture on the brownie pie and your little stash pan, too. Lick bowl well. (Do this when no one else is home so you needn’t share. After all, they get to eat the brownies later.) Let pie sit with frosting for at least 15 minutes (if you can wait). Cut into 8-12 servings depending on number of guests and hunger.

Wine: I’m a sucker for Port with chocolate.

Other drink: Coffee with Bailey’s. Ok, ok: MILK.

Here’s lookin‘ at you, kid—-

Need something more or to stretch the dessert? Serve with coffee ice cream or make brownie sundaes, using the coffee ice cream and drizzling Kahlua over the brownies along with some hot fudge. Whipped cream? Sure.
Make a birthday for someone. You don’t need to do dinner. Just make the brownies and invite them. They’ll feel honored and loved.

“You’re invited for dessert in honor of __________________”
Sounds like a good invitation.

Sing a new song or just “Happy Birthday to you!”
Alyce
P.S. A small apology for the recent photos to those out there with wonderful digital cameras (or wonderful camera skills!), I am finally testing out a new camera as mine has been in sad shape for a while. Suggestions for what kind of new camera to buy are welcome!!

August Nights-Brown Butter Risotto and Raspberry Sauced Ice Cream

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In Front Range country, where we live, late August is truly both sweet and savory. Days are finally cool enough to bake if you’ve a mind to and nights, if you’re blessed, are still warm enough to spend time outdoors. Of course, we might also get snow on the geraniums one day soon. If I look up at Pike’s Peak, which I do daily, I know it is only a matter of time before there’s “snow on the Peak.” Harbinger of snow HERE.
I wonder how many people actually run their lives according to the seasons; cooks and gardeners are gently tied always to the rhythms of the earth and what can be done when. Christians, among others, are tied to a calendar of sorts that serves to let us know (or remind us) that we are in God’s time, not our own. The year begins in late November or early December with Advent, just as the secular world is gearing down for the end of the year. I keep my feet firmly planted in both time zones, waking early at this time of year to watch the sun come up and drench the mesa and also waking early in December marking the days until Christ is born (again and again and again) in my heart.
While I was gone for two months to University of St. Thomas, my neighbors kept my potted herb garden alive (great thanks, dear friends) and, with a south window, I cheat the seasons (and the grocery store that charges $3.50 a tiny pack) and have sage, thyme and rosemary all year long. I try basil indoors to little avail. Parsley can work here, too, but is better outdoors or cheap at the store. The risotto recipe for today can be changed with the addition of a little fresh sage. You could try other fresh herbs, but most are somewhat delicate for this hearty risotto.

I love risotto because————————————————-

  • it tastes good
  • it is easy
  • you can put nearly anything in it
  • it’s a main course or a side
  • it reheats well (make lots)
  • it spans the seasons
  • the name caresses itself (rihsohhhhtoh)

I have a couple of ways of making it that shorten, or make simpler, the process. But the thing about it is that you HAVE to stand there and stir, adding broth; you are tied to the food in such a way that you see it change and be created right before your eyes. Fix it and forget it? Not risotto. You must make the time.

I’m sorry, honey, I can’t answer the phone. I’m stirring risotto.

I’m sorry, I can’t take the dog out, I’m stirring risotto.

Here’s one I made for Dave and me Monday night. (see below)

…………… Mums in their late summer glory out front………….

Brown Butter Risotto (with Leeks and Asparagus)
3T butter
1T olive oil
2 lrg. leeks (white part only) sliced thinly
1/4 t red pepper flakes
1/3 c white wine
1 qt chicken stock, kept warm on stove (perhaps a tad more)
Kosher salt and freshly-ground black pepper
1# asparagus, trimmed and cooked for 2-3 min
1/4 c shaved parmesan (use potato peeler on big hunk of cheese)
1/4 c cooked bacon, chopped or shredded sage, optional
In a heavy duty 4qt pot, heat butter until brown and bubbling; add oil. Stir in sliced leeks and red pepper flakes. Cook over medium heat, stirring, until leeks are tender, 5-8 min. Add white wine and a cup of chicken stock. Stir until thickened; add another cup of stock. Repeat adding stock and stirring frequently until rice is a bit more done than al dente and stock is gone. Salt and pepper to taste. Ladle into large bowl or platter and top with asparagus and parmesan. Sprinkle with bacon or sage if desired.
……………………..One of many kinds of raspberry sauces———————–
Raspberry Sauced Ice Cream
Rinse and pick through about a pint and a half of fresh raspberries. Put them in a 3qt heavy saucepan and add 1/4 c sugar and 1 cup of water. Bring to a boil and then simmer about 15 minutes, stirring often and adding water if the sauce is too thick. Turn off heat and let cool. Puree in food processor and eat within a day; otherwise, freeze for a winter dessert treat. (Sauce is also good on waffles.)
Ladle sauce over ice cream and add a large dash of Chambord to the dish, if desired.
Wine: Try an older Sauvignon Blanc or even a White Burgundy–just barely chilled; please don’t drink it terribly cold with this risotto.
I’m heading to NapaBold tomorrow and will surely come back with a few new ideas, if not needing a new cellar. The “real world” begins next week as I begin teaching lessons again and continue the job hunt, which is starting to bear fruit. Enjoy your weekend. Love somebody and, oh, yeah… If you make the risotto….. eat quickly before someone grabs yours.

—In memoriam, Edward M. Kennedy-who loved to sing—

Sing a new song, or at least listen!

Alyce

(Today’s playing includes “Sicut Cervus” (Palestrina), “Be Thou my Vision” (Rutter version) and lesson plan music. Listening: French Chansons (The Scholars of London), OG- MHADAINN SHAMHRAIDH (Summer Dawn) by Kathleen MacInnes-the Scottish Gaelic version)

August Nights-Zucchini Soup and Grilled Peach Sundaes

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Make the time.

There are days when I could eat nothing but soup. That’s usually when the weather begins to turn or when it’s really cold outside and the thought of the stove on for hours on end (somtimes less) or the crockpot bubbling away while I practice is just too tempting. If I have alot of other things to do, I might even put the bread machine and the crockpot on at the same time, put on stacks of John Rutter, Take Six, Brooklyn Tabernacle Choir or just my very favorite large choral works. Those might be “Messiah,” of course; Verdi or Mozart “Requiem,” Schubert “Mass in G,” Bach “Magnificat,” etc. Lately the list has expanded while Amazon cleans up in the weeks after the grad music courses. Thanks, Angie.
————–more Margo flowers…what a gardener
————-
In the summer, however, I shy away from any soup at all except for the occasional cold soup. My husband is the gazpacho maker, so I seldom even do that. Somehow, this last week, however, zucchini soup recipes began to appear and I thought, “Surely I can improve on that.” I don’t have a ton of zucchini because I live on solid bedrock with a yard full of deer, lizards and the occasional mountain lion and bear. Flowers I can do; veg–no. The farmers’ markets are full of the stuff whether or not you or a friend grow any–and you might want to shred some and freeze it for winter zucchini bread, omelettes, zucchini cakes (fry ’em up like potato pancakes with a little onion and some egg and flour to hold them together) or whatever strikes your fancy. You could even try this soup. It’s light; add some great bread and a dessert. Perhaps a dish of cheese spread for the bread.
I’ll bet you have a friend …or acquaintance… Take the time to call. Invite them for zucchini soup; it’s maybe 30 minutes to make. Ok, so you have to stop by somewhere good for bread and pick up wine (or make iced tea) and grill the peaches for the sundae. You could do it….

Zucchini Soup Yum Yum
2-3 for main course; 4-6 for first course
2 large onions chopped
2 carrots, peeled and chopped finely
2T butter
3-4 medium zucchini, chopped
2 cloves garlic, minced
1 Qt. chicken stock, no salt or low-sodium
Kosher salt and freshly-ground pepper
Hot sauce
1/4 c fresh chopped dill weed and a little extra for garnish
1/3 c low-fat sour cream or creme fraiche if you prefer
In 8 qt. stockpot, melt butter and add onions and carrots. Cook over medium heat until almost limp and add zucchini and garlic. Cook about 10 minutes or until zucchini is losing its crispness, stirring to make sure garlic doesn’t burn. Add stock and simmer until zucchini is tender, perhaps five more minutes. Add all but a few sprigs of dill. Salt and pepper to taste; add hot sauce for zip. Try a few drops at a time and continue tasting until it’s as you like it. You can puree with an immersion blender or in batches in the food processor or you can eat it chunky. Serve in bowls topped with a tish of sour cream and a sprig of dill for garnish.
Next: Grilled Peach Sundaes…………Any day this month! Go Colorado peaches!

To make grilled peach sundaes, wash and stem fresh peaches. You’ll need half a peach for each serving. Cut each peach in half and remove pit and any residual pit scrapings. Grill on lightly oiled grill over medium heat for about five minutes on each side. Turn carefully and do not try to cook peaches all the way through; they will break and you will have a mess. You just want them well-warmed with nice grill marks. Remove them from grill to cutting board and let sit 1-2 minutes. Slice each half into about four or five pieces and place on top of vanilla ice cream. Serve with cookies if desired. A drizzle of maple syrup or peach brandy would gild the lily, but might be silly-good.
Wine: French rose for the whole shebang; try Tavel. Whoa.
No alcohol? Make some peach or mint tea. Serve in pretty glasses.

——- Here’s some of my flowers making the entry welcoming this week.

Get together this week. Have them come in the evening. Put on the candles; they can’t see your dust. (They don’t care.)
Sing a new song,
Alyce

August Nights-Quick Fruit Ice Cream Tops

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It’s mid-August and, while it’s still summer, school is starting in Colorado and there’s a nip in the air evenings. A few leaves are beginning to turn (one whole bush in my south yard), but over all, the sun is still shining and the lush flora from the unusual rainfall is stunning. I missed a long, cool wet summer. Down the street, my gardening neighbors are having the garden club over and the rest are discussing one last camping trip together before snow flies. (which could be anytime in the mountains) I’m ready!

————————Yarrow and Russian Sage out front———————

At my house, I can finally sit on the deck mornings for a cup of coffee and my breakfast. Most of the late spring and summer, the eastern sun is so strong that that deck is not approachable until evening. We often have 100 degree temps out there in the mornings. The west side could be 55 degrees at the same time. Colorado sun is intense and unlike many other places. Of course, that’s part of why you can get a tan here skiing in January.

—————————–Miss Gab enjoying late summer sun————–

While we love summer food and the ease of it all, there’s not much we like better than ice cream if we’re talking dessert. We make homemade even in the winter with the wonderful tabletop makers, but there’s just nothing like fresh fruit on ice cream or, better sometimes, a fruit topping made on your own stove in 10 minutes or so for summer fun. Storebought ice cream will do, or you might try gelato that’s full-flavored and much lower in calories and fat.
For the topping, any soft fruit can be used and, while I’ve got pics of rhubarb (still growing here!) and blueberries, you might try chopped peaches, strawberries, raspberries, etc. You will basically make a fast homemade jam that will go hot or cold on top of whatever sort of frozen dream you’ve chosen. (Make extra for waffles?)
——————————Rhubarb cooking down on the stove————–

Here’s the basic method for cooking a fruit ice cream topper:

In a 3qt. saucepan, place 3-4 c fresh, soft fruit along with about 1/4 c -1/3 c white sugar and a cup of water. (Use a bit more sugar for rhubarb and taste any fruit to see if you need more or less sweetner.) If you like cinnamon, add a pinch for extra flavor. You could also stick in a cinnamon stick or a little vanilla. For the blueberries, I added about 1/2 tsp grated lemon to the mixture. Heat the fruit, water, sugar and flavoring, if used, over medium heat until boiling. Turn down heat and simmer until thickened and to the texture you desire, stirring often. Add a little water if needed. Serve over ice cream hot or cold. Makes enough for 4-6 servings, depending on size. Fine to make it ahead and refrigerate.

————-Ice Cream with Rhubarb topping and a tad of cinnamon—
The beautiful thing about this sort of summer dessert is that it is both easy and delicious; you have a great dish in about 10 minutes. If you need something else, serve some shortbread cookies with it. Thin ginger snaps make a nice foil for some fruits like peaches or nectarines. Use a lovely white bowl to show off the colors and you’re in business.

———Blueberry Topping with Vanilla Bean Gelato and Ginger Cookie–

Enjoy these last couple of weeks of summer and dream outdoors while you still can. Draw your friends together for just dessert and pull out the deck of cards to play outside. Fall will be here sooner than you think. Smile while it’s still green!

—————-West side berm at our house in August————

The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life’s plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life.
— Robert Louis Stevenson

Sing a new song,

Alyce

Summer in the City–Chops and "Greek" Salad

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(above: Pipes from organ in St. Thomas Aquinas Chapel, where I practice)

There’s nothing like going away from home to see new sights, meet new people, eat new food and to fall in love with another part of the world—-even if you’ve been there before. I like to travel (more than my husband does) most places, but I am most fond of traveling, renting a place with cooking privileges and then hitting the local markets, wine stores, cheese shops, bakeries, etc. for a whole new take on cooking. Opens your heart and mind, to say nothing of your cooking sensibilities. (Especially if you’re in another country where you don’t know how to say 1/2 pound of ham, please) Unless you’ve traveled with your cookbooks (or have internet access for all the great food sites with recipes) and recipes (and I have been known to do it all), you’ll likely have to rely on your 2 things:

1. the great food available in the season in which you’re traveling
2. your own good sense and ingenuity

Maybe you brought a spice rub or two for grilling in the park, but, for the most part, you must rely on being able to shop and cook out of those ingredients you’ve just purchased. You probably are not going to want to spend an extra $100 on the right oils, vinegars, spices, condiments, etc.

That’s what these summer blogs will be devoted to as I attend music graduate school at University of St. Thomas in St. Paul, Minnesota. And, oh, by the way, I’ve been so overwhelmed with the study (and entranced, too) that the blog hasn’t been posted since right after I left. Looking at turning that around, but frequent postings won’t return until I finish this semester.

— the furnished apartment kitchen———-

So, a kitchen with an old, thin, cheap, warped 8″ omelette pan and a similar 3 qt saucepan. That’s it for pans. There’s a wooden spoon or two, a plastic spatula, something that might pass for a knife, 4 small glasses, 4 small plates, 4 larger plates and some assorted bowls. Perhaps a couple of other oddities (including an electric hot water maker that makes one cup at a time) make up my kitchen equipment. No whisk. No saute pan. Nothing in which to bake. NO tea kettle, coffee pot, no cups. Definitely no Cuisinart. I think the idea was to eat cereal or sandwiches…most likely take-out from the Thai place downstairs.

And, yes, this is a 3rd floor walkup. (Legs getting in shape for sure.)

—– i brought from home———–

I knew the drill, having been here before, so had brought along my favorite grill pan, a 12″ skillet with 4″ sides, a tea kettle and French Press for coffee, my favorite whisk, tongs, etc and, of course, a few spices. ( not really necesary as Penzey spices-order online!- is right down the street and you can buy small quantities) I broke down and bought a colander, a small iced tea pitcher and a $6 toaster from Target. Oh, and I had also thrown in my favorite 3 knives along with a wine opener. I borrowed a thing or two (like a couple of wine glasses and a cutting board) from a nearby friend Sue Hall (also babysitting our puppy Gabby–that’s another story) and we were all set. Right.

–making the best of what’s available locally—–

The best thing about St. Paul (and there are many great things) for me is that we live in the midst of phenomenal food shopping and, if you’re not in the mood to cook, there are quick bars in which to jump up and grab a burger and a beer (you’re in Minnesota) or a glass of wine if you’re not a beer drinker. So far, our favorite local bar is the Groveland Tap, where you can also order (Sundays only, I think) great toasty broasted chicken and a cool glass of wine on the sidewalk cafe outside. You’ll probably make a friend while sitting outdoors. There are also lovely cafes with super salads and desserts (Cafe Latte, Shish) where you can pop in for lunch or supper or just while away a gorgeous midwest summer afternoon poring over your Analysis of Choral Scores (from Greek Chant through Late Baroque) textbook.

All this and still time to practice organ…………balance is the goal.

For you, it might be the local sightseeing taking up your days.

Within a couple of blocks of our apartment (rented from Macalester College) there are two really good grocery stores (most stores here are local), Coastal Seafood, a tiny holeinthewall cheese shop, Breadsmith, Dunn Brothers (best coffee on earth)…. Thomas Liquors (maybe you’ll be there in time for the 20 percent off sale!)… You get the picture. Want something for dinner? Run down the block and be there and back cooking in 10 minutes. And, since you had to go up and down 3 flights of stairs, you got some cardio workout in as well. Don’t want to cook? Pick up a lovely small meal already cooked. Or just go for the cheese, get some wine and head for Como Park or one of the tuneful outdoor concerts in St. Paul or, even in Shoreview on Wednesday nights. Saturday mornings, don’t miss the downtown St. Paul Farmer’s Market, which includes flowers and top-quality locally produced meat (including smoked fish), to say nothing of the produce.

–so I decided to cook——————————

We’ve done a variety of things, but, in the interest of health and wealth, we’ve also cooked quite a bit and had some tasty tidbits and whole meals, too. One of the easiest things to do is to buy some meat that’s quickly grillable and fix a salad chock full of vegetables, running through the bakery on the way home to grab a baguette and an already-made pound cake to round out dessert. Enjoy this meal even if you’re home, but want no-fuss or muss summer cooking. If you have a friend to grill the chops while you make the salad, you’re eating in 15 min.

MENU———–

Grilled Rub of your choice Bone-in Pork Chops
Summer Greek Salad
Baguette
Pound cake with strawberries, pineapple and ice cream

Shopping List
Pork chops (4)
2 Cucumbers
Red Onion
Zucchini
Tomatoes

1 head radicchio
Green Pepper
Parsley
Mint
Lemon
Pint Strawberries
Already-cut fresh Pineapple
Small bottle olive oil
Butter
Small pkg crumbled feta
Vanilla ice cream
At Bakery: Baguette and Pound cake

Things I packed: Rub (a sm bag of Montreal Steak seasoning), Kosher salt and freshly ground pepper

Recipes (such as they are):

Chops: Heat grill pan over high heat (if the burner will do it)
after giving it a quick rub with a little bit of olive oil. (You could do this over the tiny park grills, too, if you get a cheap, disposable pan of charcoal) Meantime, sprinkle ribs with about 1/2 t your choice dry
rub on each side. Sear the chops on one side for 2-3 minutes and turn to other side, repeat. Lower heat and let chops cook until just a little pink remains (it’s safe). Remove to plate and let sit 10 minutes while you prepare salad.

Salad: Chop cucumbers, 1/4 c onion, zucchini, 1 large tomato,
1 large green pepper, radicchio and place in large bowl (or pan; I have
no large bowl here!). Mince the mint and parsley and
stir. Squeeze the lemon over all and drizzle with olive oil.
Salt and pepper to taste. Crumble feta over all. (note: no large bowl)

I need a bigger meal: Add penne pasta to the salad (buy it already cooked a the deli or fix your own)

Dessert: Slice pound cake and place on plates. Slice the strawberries, take the pineapple out and place over the cake.
Top with ice cream.


Wine: We had on hand a mellow California Petite Syrah that was smooth and tasty with this meal, but you could also try a dry Rose or even a no-oak Chardonnay as a foil to the kind of middle-Eastern salad approach.

After dinner: Go for a walk and breathe. Try smiling at a few people.
One of my favorite authors, Barbara Brown Taylor, calls it “the spiritual practice of putting one foot in front of the other.”

I have to tell you that, in Minnesota, more likely than not, folks will actually greet you on the street walking… maybe even engage you in chat about the weather, your dog, the kid on the scooter, the incredible blooming yards. My daughter is convinced people are just happier here. Hmm. My husband says his company calls it “Minnesota nice” when they desire a softer, kinder approach…
Hey, nice is free.

Summer Reading (besides text books) AN ALTAR IN THE WORLD, A GEOGRAPHY OF FAITH by Barbara Brown Taylor and PASSION ON THE VINE by Sergio Esposito.

Summer music reading: Organ Chorale preludes, many chants, Renaissance masses and motets, German cantatas, oratorios,Passions, madrigals (Italian and English) and chansons.

Sing a new song (or play it on the organ),
Alyce

Olive Panzanella and Grilled Sausages

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  • Do you love the word “panzanella?” It’s beautiful, isn’t it? As a musician, the sound of it brings a sweet pitch to mind… and a drawing out of the eh of “ella,” with a tad of dipthong present… a big no-no for singers. So it goes something like, “pahnzahnayhhhhhhlllahhh….” Maybe to you, it doesn’t have such a ringing tone. Maybe, to you, it sounds like one of Cinderella’s stepsisters. But you also might wonder what in the world is panzanella, much less olive panzanella. I never heard of olive panzanella either, but I made it.
    Ok; here goes: Pane is bread in Italian…. Panzanella is a dish made with Tuscan bread that is a day old (Oh what lovely things we do with day-old bread…) and traditionally is made with tomatoes, basil, onions, cucumbers and olive oil. I am a twister and turner of “traditional” dishes, adding what I have in my pantry or frig and making them into traditional Colorado Springs dishes. After all, I am not in Tuscany; I am blessed to eat Marigold’s bread in Colorado Springs… and I am without cucumbers as I am rapidly paring down my frig to be away from home for two months. (More on that later.) My basil (all four plants) promptly died after planting, but I do have thyme… and there was still parsley in my veg drawer. Closer inspection (read that cleaning out) of the middle shelf led me to olives stuffed with garlic leftover from my daughter’s graduation party. Et voila, olive panzanella. Things that grow together go together, is the saying.
    This is a wonderful meal to serve in the summer when tomatoes (and basil if you make it the typical Italian way) are full, ripe, round and warmly fragrant. It is perhaps a tish early in the season, particularly in Colorado, to make it now, but hey, I had the tomatoes and went for it. You can substitute some dried thyme (1/2 if) for the fresh if you have to, but try to use the fresh parsley at least. I think you could be absolutely inventive with your veg. (beans, asparagus?)
    So turn your eyes to heaven, breathe deeply and shrug your shoulders back squarely before you say the best grace you can before this meal begins (and afterward, too, if you are a Jew); it is one for which to be very thankful. Being grateful, as a way of life, is healthy, I think, for me. Maybe for you, too. A great practice. This meal is simple, fast, even frugal and still feeling decadent. Oooo. (Lower your eyebrows and pucker up big when you “ooooo.”)
    One note about the olive oil. Don’t skimp on the oil for your dressing. First of all, make your own dressing and you’ll save money not having to BUY bottled dressings (check the ingredients sometime), have great salads and not ruin costly veg. Many homemade dressings do store for several days or more. When folks talk about what a great salad that was, it was usually because 1. the ingredients were fresh and 2. so was the salad dressing. I use, for dressings, Olio Santo (California.) For cooking, I use whatever Olive Oil (not EVOO) is on sale.
    To taste dressing, get a little piece of lettuce from frig and dip very lightly a teense into the dressing. Good? Bad? Salty? Oily? Vinegary? Adjust one of these and try again. Better? Worse? Bland? Needs zing? (try a drop or two of Tabasco)
    Wine: Why not go the whole Italian way and sip a Chiani Classico? On the other hand, there’s hardly anything better than California Zinfandel with sausage. Neither are expensive, though you can find expensive examples if you want to.
    If you have become a recent lover of wine, find a wine shop in which you’re comfortable (where the help is approachable and helpful) and frequent it. Make yourself a customer and get to know the wine people there so that you’re comfortable going in and asking for “a zinfandel under $15.00.” Not everyone can afford expensive wines often. I think of it like this: every day wine, weekend wine, birthday wine, graduation wine, etc. The numbers are then not so staggering. Besides, if you’re cooking at home, my friend, you’re already saving your bucks. Buying decent wine OUT is really a lot more; drink it at home. “Better wine and better food at home” is the phrase we use to not eat out.

    Dessert: Semifreddo Espresso. Brew 2 cups of espresso. Pour a ½ cup each over each of 4 cups of vanilla ice cream. Use gorgeous small lotus bowls. Smile.

    Make the meal bigger for company: Add a cheese plate and/or a first course soup.

    Time to cook:

    Olive Panzanella with Grilled Italian Sausages
    Serves 4

    Sausages: 4 fresh Italian sausage links and ¼ c Dijon mustard
    Place mustard in a small serving bowl and set aside. Fill a 4 qt. saucepan half full with water. Add sausages and bring to a boil over high heat. Lower heat and simmer sausages about 5 minutes to cook off some of the fat. Remove from water and grill over medium heat until crispy brown. Set aside, covered.

    Salad:
    12” Baguette, cut into 1-2” chunks (stale is good; new will still work)
    1-2T olive oil
    Kosher salt and freshly black ground pepper
    1 each: red, yellow and green bell (sweet) peppers, cut into 1” dice
    ½ med red onion, slivered
    2 lrg or 3 medium ripe tomatoes, cut into 1/8s
    ½ c sliced green olives stuffed with garlic
    2T capers (chopped finely if the large ones)
    ½ c fresh parsley, minced, plus 2-3 sprigs for garnish
    2-3 t fresh thyme leaves

    Dressing: (You’ll use it all.)
    1 T Dijon mustard
    3 T red wine vinegar
    ½ t garlic, minced
    ½ c (8T) extra-virgin olive oil, best quality
    ½ t Kosher salt
    ¼ t Freshly ground black pepper

    Heat olive oil over low-medium heat with a dusting of salt and pepper. Add cut-up bread and brown slowly, toasting evenly and tossing with tongs for 5-10 minutes until golden.

    Meantime, make salad dressing in a large bowl. Whisk the mustard, vinegar and garlic together. Add oil slowly, whisking still, until shiny and somewhat opaque. Season with salt and pepper. Add chopped vegetables and herbs. Season once again. Add toasted bread and stir gently, but thoroughly. Let sit 10-15 minutes. Garnish with parsley. Serve with sausages topped with the Dijon mustard.

    Eat all of the salad; it doesn’t keep.

    Here’s the Gabster, still looking good from
    her day at the groomer’s.

    Sing a new song,
    Alyce

    P.S. Re being gone: I move to St. Paul ( temporarily) this Saturday for two months to do some graduate work in liturgical music at University of St. Thomas. I’ll also be within walking distance of a hugging group of old cooking friends…… Move with me and keep up on the blog, which will feature SUMMER IN THE CITY food and HOW TO COOK AWAY FROM HOME IN A FURNISHED (NO GOOD KNIVES; NO CUISINART) KITCHEN WITH A GREAT NEIGHBORHOOD FOR GROCERIES AND THE BEST FARMERS’ MARKETS……..