Thursday, August 11, 2011
From The Good Life
Saturday we visited three wineries in the area. Our first stop was Deer Springs Winery, just outside of Lincoln. We tasted four whites and one red. We really enjoyed the Bianca. Biana is a cold hardy Vitis Vinifera cross developed in Hungary, where it is also known as Bianka or Ergi Csillagok. From Deer Creek we traveled to Raymond, the home of James Arthur, Nebraska's largest winery. We tasted six wines, I think it was four whites and two reds. We did enjoy the Nebraska White and the Nebraska Red, how original?! My favorite part of the visit to James Arthur was their wine cupcakes, a Red Velvet infused with the Nebraska Red. Our winery of the day was Windcrest, just down the road from James Arthur. Unlike James Arthur where the tasting room was crowded and somewhat commercial, we were greeted by the wine maker. He shared his thoughts on the flavor profiles and production of his wines. Our favorite was a wine that actually didn't contain any grapes. The wine was made from cherries and there's only one word to describe it, YUMMY!!!
After a fun day, we headed back to the campground. There were clouds in the area and we were hoping to get dinner in before the rain began. No such luck, we grilled between thunderstorms. Parts of Lincoln received heavy rain and 60 mile per hour winds. The rain kept us inside the camper and set up for an encore game of Farkle!
Despite the rain, we had a wonderful weekend with good friends!!!
Sunday, August 7, 2011
Cinnamon Peach Preserves - SMS
As SMS draws to a close and I reflect on all of the recipes we've made, I contemplate which one's were my favorites. These preserves are in my top five. One of the reasons it's my favorite is because preserves have always been one of those recipes I wanted to make but thought it was too difficult. This recipe has shown me making preserves easy and fun. The flavor combinations are endless.
Summer brings beautiful, juicy peaches to the Midwest, making this the perfect August recipe. One of the unique things about Melissa's recipe is she uses Granny Smith apples instead of pectin. I added a bit of vanilla bean paste to this mixture, right before spooning it into the jars. The vanilla blends nicely with the cinnamon and peach flavors.
Our host for this week is Tessa of The Cooking Chemist. Tessa was the first blogger I "met" who lived in my town. I immediately became a follower and enjoy her blog. She's since graduated from pharmacy school and moved to Phoenix but I still follow her blog. You'll find this delicious jam recipe on her blog and you can check out the other SMS bloggers here!
I am linking this to Tasty Tuesday!
Friday, August 5, 2011
Green Bean Salad with Goat Cheese
Everyone says you eat with your eyes. Anyone would be drawn to the vibrant colors in this salad. Fresh summer green beans, bright yellow corn and juicy red tomatoes make up the pallet for your eyes and feast for your stomach.
When I make this salad again, I would cook the green beans a little longer. While I enjoy my green beans crunchy, cooking just two minutes leaves them a little too crisp for my taste.
Green Bean Salad with Goat Cheese Dressing
Recipe Courtesy of Love & Olive Oil
Yield: 4 servings
Ingredients:
1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons apple juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil, divided
3/4 cup fresh corn (from 1 ear corn)
1 large tomato, diced
Directions:
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Alternatively, you can steam the green beans in a microwave save, lidded glass container. Fill with approximately 1 cup of water, and microwave on high for 2 to 3 minutes or until beans are crisp tender. Drain and rinse with cold water to stop the cooking. Pat dry.
To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the basil or basil and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining basil.
I am linking this to Foodie Friday at Designs by Gollum and Miz Helen's Full Plate Thursday!
Thursday, August 4, 2011
Tuesday, August 2, 2011
Faux Mashed Potatoes
Faux Mashed Potatoes
1/2 head of cauliflower, trimmed and cut into florets
2 tablespoons Cream Cheese
2 tablespoon Butter
Salt & Pepper
Chives
Steam the cauliflower for 15 minutes or until tender. Drain and shake to dry. Using a hand mixer, blend the cream cheese and butter. Add the cauliflower and blend until smooth. Salt and Pepper to taste. Sprinkle with freshly snipped chives.
I am linking this to Tuesday's at the Table, Tasty Tuesday's, Made From Scratch Tuesday's,
Monday, August 1, 2011
Chocolate Mint Thumbprint Cookies - Club Baked
This recipe goes together quickly and easily. The dark chocolate sticky dough, as with most thumbprints, is chilled before rolling them into balls. After chilling this dough for most of the afternoon, it was way too hard. I let it sit on the counter for about 10 minutes, way too soft. I put it in the freezer for about 10 minutes and rolled quickly. Trying to create the look of Andes Mints, I rolled a few of them in green sanding sugar. I did cheat, just a little on this recipe. I used Hershey's white chocolate kisses for the centers!
You can find the recipe for these little gems over at Jamie of Random Acts of Food. Check out the other Club: Baked member's thumbprints here!
Next up in two weeks, Sunday Night Cake, hosted by ME!
Sunday, July 31, 2011
My Favorite Flourless Chocolate Cake - Chocolate With Francois
As I was preparing to make this recipe, I realized I didn't have the bottom for my 9" springform pan. I think I left it at my mother in laws when I made her a cheesecake for her birthday. I did some research on using an 8" for a 9" recipe. 10 cups for an 9" and 8 cups for an 8". Perfect, I can put the extra in my mini cheesecake pans and save the balance to serve for dessert when friends come over next weekend. When I poured the 8 cups into the cheesecake pan, I didn't feel like there was enough batter in the pan, so I added one more cup. In the end, I think I could have used it all since these cakes don't rise.
Watch your cooking time very closely, flourless cakes can be dry. I tasted the mini one on the day I made it. It was just okay, a little sticky and not as rich in chocolate as I would have liked. I froze the larger one for about a week. This resulted in the perfect flourless chocolate cake, moist and fudgy, like a decadent chocolate brownie. This recipe is a keeper. It's easy and can be made in advance, the perfect dessert to serve at a dinner party.
Joanne at Apple Crumbles is our host this month. You can find the recipe on her blog.