Memorial Day Cook-In

Rain.  Screw the rain.  We'll barbecue in ponchos.  We need a grill.  Fresh out of grills at Target.  Screw the grill.  We'll go to Harvest Time and get crazy produce and meat and make a feast that will challenge Bobby Flay! 

Simple Slaw

1/2 head of green cabbage, cored and shredded
1/2 medium carrot, shredded
1/3 c apple cider vinegar
1/4 c sugar
1/4 tsp salt
1/4 tsp pepper
1/4 c extra virgin olive oil

Whisk together vinegar, sugar, salt, and pepper in a medium bowl. Toss in cabbage and carrot, and refrigerate for 2 hours. Toss in olive oil and serve.

Dill Potato Salad
3 large red potatoes
2 green onions, sliced thinly
2 Tbsp fresh dill, chopped finely
3 Tbsp plain Greek yogurt
1 Tbsp mayonnaise
1/2 tsp salt
1/4 tsp fresh ground pepper

Place whole potatoes in pot of salted water. Bring to a gentle boil, cover and simmer for 20 minutes. Remove from heat and leave potatoes in the hot water for another 20 minutes, or until fork tender. Remove potatoes from water and let cool. Mix all other ingredients in a medium bowl. Once potatoes are cool, slice into 1" chunks and fold into dressing mixture. Add more salt or pepper to taste.

Cheesy Onion  Surprise Burgers

2 square ciabatta rolls

3/4 lb ground chuck

1 sweet onion, caramelized

1/4 lb horseradish cheddar cheese

Salt, pepper, garlic powder, cumin to taste

Lettuce, tomato, mustard, mayo to taste

Heat a panini/George Foreman grill to medium high heat.  Preheat toaster oven or broiler to high.  Divide meat into 2 equal parts.  Mold the meat roughly into a doughnut shape, but don't make a hole, just an indentation in the center.  Place an ounce of cheese and onions in the center of each, and press the meat gently over the top to seal the holes.   Flatten each patty when sealed, and place in the grill.  Close grill and sear until desired temperature.  Slice ciabatta rolls in half, place remaining cheese on open faced bread, and place in toaster/broiler until cheese is melted.  Dress each burger with remaining onions, lettuce, tomatoes.  Enjoy!

Berry Fizz (adapted from Martha Stewart's Berry Spritzer)
6 oz. fresh raspberries
6 oz fresh blackberries
1/2 c sugar
1/3 c fresh lemon juice
1 c bottled grape juice
1 liter club soda (Can be substituted with champagne, if you're frisky)

In blender or food processor, liquefy first five ingredients.  Pour mixture though a fine mesh strainer into a medium bowl.  Use a spatula to press puree through strainer, if necessary.  Discard seeds.  Fill a lovely glass 1/3 full with puree.  Add crushed ice.  Slowly pour club soda to fill glass.  Mix with a swizzle stick and sip until you're happy!

Picks, Pirates, Potables, and Pastry

Today we'll take you on a journey of Craft Night, where girls get together with needlenose pliers and guitar picks.  Mix CD's will be made, pub cheese will be devoured, and the gossip will fly amid Key Lime Cupcakes and Brown Sugar Daiquiris, on this installment of Lifestyles of the Broke and Crafty.  

The lovely and talented Kelly invited us into her home for a Pirate Party.  We listened to iTunes all night, and Kelly made mix CD's for each of us from her vast collection of music.  Dramatic Irony was the craft goddess for the evening.  She brought us guitar picks, beads, findings, and tools to make rock star earrings.  In addition to heavy metal, there was fire involved.  I burned my finger perforating a pick with a hot needle, and feel like that just adds weight to the whole rock star vibe of the evening.  Everyone's earrings turned out beautifully.  I'd say it was one of our most successful Craft Nights.

Aside from sequins and hot glue, the most important ingredient for a good Craft Night is food.  Yes, we like a little drinky, but if there's no pub cheese, we just sit there like lumps at the work table.  Actually, we've never had CN without it, and I shudder to think what would really happen in that instance.  We're all watching our spending habits, and when Kristin showed up with generic crackers, we immediately forgave her.  But each of us had the silent, nagging fear that she made the same choice with the pub cheese.  Not our gal!  Rondelé, all the way!  Crisis averted.  

I had the whole day off, and decided to make cupcakes from scratch.  Harvest Time was having a sale on Key limes, so the choice was obvious.  I found this Southern Living recipe on freshcrackedpepper.com, and made a couple small adjustments:

Bree Lime Cupcakes

1 3/4 c cake flour

1/4 tsp sea salt

1 tsp baking powder

1/2 c (1 stick) unsalted butter, room temperature

1 1/4 c sugar

2 large eggs

1 1/2 Tbsp Key lime juice

3/4 c milk, with 1 Tbsp lemon juice (substitute for buttermilk--who has buttermilk in the fridge?!)

1 Tbsp finely grated lime peel

Preheat oven to 350˚. Line two muffin pans with liners.  Whisk flour, salt, and baking powder together in a medium bowl.  Beat butter in a large bowl until smooth. Add sugar, beat to blend.  Beat in eggs, one at a time, then lime juice, and buttermilk.  Mixture will be curdled, fear not.  Beat in a third of the flour mixture, then a third of the "buttermilk" until smooth, repeat until ingredients are incorporated, then fold in the lime peel.  Fill liners about 3/4 full, and bake 20-25 minutes.  

Bree Lime Buttercream Icing

1/2 c butter, softened

1 tsp vanilla extract

1/8 tsp sea salt

1/2 tsp cream of tartar

1 (16 oz.) package powdered sugar

3 Tbsp Key lime juice

1 to 2 Tbsp milk

1 1/2 tsp lime zest

Key lime slices for garnish

Beat butter, vanilla, salt, and cream of tartar at medium speed until creamy.  Gradually add powdered sugar alternately with lime juice and milk, a little at a time.  Beat at a low speed until blended and smooth after each addition.  Beat in up to 1 tablespoon additional milk, for desired consistency.  Fold in lime zest.  Frost away!

Finally, the brown sugar daiquiris.  So, what do you do with 20 ounces of Key lime juice after you use the 4 tablespoons of juice you need for the above recipe?  You drink it, silly!  Real daiquiris are very delicious and very easy.  It's a 1:1:1 ratio of lime juice, rum, and simple syrup.  Simple syrup is a 2:1 ratio of sugar to water, gently boiled until the sugar dissolves.  You can make a lovely clear daiquiri with silver rum and white sugar, but I chose brown sugar, and although it wasn't picture-worthy (kinda dishwater brown, if you ask me), it was a delightful libation that was gone in an instant.  

What a Tool!

A friend gave me two pounds of fresh cherries.  They are sweet and beautiful, and I wanted to give them a proper burial in my tummy.  So here are the two recipes in which they had a starring role, and the third recipe is what you should drink while baking:

Cherry Almond Focaccia (Tyler Florence's original version here)

Ingredients:

• 
  
  
  
  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 1/2 to 4 cups flour
  • 1 tablespoon coarse salt
  • 1/4 cup olive oil
  • Fine ground almonds for dusting
  
  

  Toppings:
  • 1 cup fresh cherries, pitted 
  • 1/4 cup sliced almonds
  • 1/4 cup coarse sugar
  
  

  Directions
  You really don't know the beauty of a cherry pitter until you are staring at two pounds of cherries, thinking about how this tedious paring knife task could ruin a perfect summer day.  Mine was $9.99 from OXO.  It's a fun tool to have in your arsenal, and it works on those pesky Kalamata olives, too.  Follow the directions on the label, and beware stray pits.  
  Proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Slowly add half of the flour to the bowl. Mix with a fork.  Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil.  Add half of the remaining flour until you have a nice doughy texture. Mix with your hands until the dough is smooth and elastic, about 10 minutes, adding a little more flour as necessary.
  Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
  Coat a sheet pan with a little olive oil and almond dust. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
  Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add cherries, almonds, and sugar. Bake on the bottom rack for 15 to 20 minutes.
  Cherry Almond Ice Cream  
  
  Ingredients:
  • 
    
    • 2 cups half and half
    • 1 cup whole milk
    • 3/4 cup sugar
    • 1 Tablespoon vanilla extract
    • 1/4 cup fine ground almonds
    • 1 1/2 cups fresh cherries, pitted and chilled
    • Slivered almonds for garnish
    Directions
    It's best to use very cold ingredients.  An ice cream maker is fun to use on a hot day, but can be very disappointing if your ice cream never tightens up.  Also, feel free to substitute heavy cream for the half and half if you prefer a creamier texture. By that same token, you can use skim milk and sugar subsititute for a light ice milk dessert.  Yum.  
    In a large mixing bowl, whisk together half and half, milk, sugar, fine ground almonds, and vanilla extract until sugar is dissolved.  Add mixture to the bowl of an ice cream machine and blend until frozen.  Add most of the cherries to the mixer, reserving a handful for a topping.  Blend until cherries are incorporated.  
    
    Pour ice cream into a 2 quart Tupperware.  Smooth the top, and dot the surface with cherries and almonds.  Place in the freezer for 2 hours, then enjoy!
    
    
    Four Plus One
       
    
    
    
    
    
    
    
    
    Ingredients:
    • 3 cups lemon juice

    
    

    
    
  • 
    
    • 1 cup orange juice
    • 1 cup lime juice
    • 1 cup grapefruit juice
    • 4-5 sprigs of mint
    • 3 cups water
    • 3 cups sugar, plus a tablespoon for muddling
    • 750 ml citrus vodka
    
    

    
    
    Directions:
    You will need a LOT of citrus fruit to make this drink.  If you want to just add voddy to orange juice concentrate, be my guest, but trust me, your party guests will never forget this drink if you do it from scratch.  Also this is a chance to learn the beauty of simple syrup.  Make it ahead of time and chill it.  
    Simple syrup:  In a medium pot, add 3 cups sugar and water.  Boil until sugar dissolves, stirring occasionally, remove from heat and chill.  
    Pull the leaves off the mint stems, reserving a couple pretty leaves for garnish.  Place the mint and the remaining sugar in a cup or small bowl.  Commence muddling.  Use a proper wooden muddler, or the handle of a wooden spoon.  Dump green mixture into a metal strainer, hold over a large jug, and pour the simple syrup through.  Go slowly.  When you are done, press the last of the minty goodness through the strainer.  Discard green junk.
    Add citrus juice, vodka, and serve over crushed ice.  Try not to fall over.