Category: Beatitudes – INDEX

Eggs in Clouds

Tasty Here’s the recipe:
Separate the yolk from as any egg whites as you are making. In a chilled metal bowl, whisk the whites until stiff peaks form. Mix in whatever you want.

Spoon the whites into even piles on a baking sheet and create a well in the center of each pile with the back of the spoon.

Bake at 450F for 3 minutes.

Put a yolk in each well, bake another 3 minutes at 450F.

Pin it for later: http://bit.ly/eggsnclds

Cinnamon Rolls and Monkey Bread

Cinnamon Rolls and Monkey Bread

This is my own recipe.  Others will be similar, but this one will serve your well.  The batter is the same.  The difference is how the bread is assembled.  The first ten steps are the same.  The difference starts at Step Seven.

Monkey Bread allegedly gets its name because monkeys tend to clump together at night, so all you see are the tops of little monkey heads. Anyway, that’s my story, and I’m stickin’ to it.

YEAST SPONGE

  • 3 TBL honey – optional:  granulated sugar
  • 2 TBL yeast
  • ½ C warm water – more or less

DRY INGREDIENTS

  • 2 C AP flour
  • 1 C whole wheat flour
  • 1/3 C granulated sugar
  • 1 tsp salt

1 extra C AP flour for Step 4 –  Set aside

WET INGREDIENTS

  • 1 C warm lowfat milk – more or less
  • 1 TBL
  • 2 TBL Grandpa’s CinnaSugar®
  • 2 TBL yeast
  • 6 TBL softened butter
  • 2 egg yolks
  • Egg white set aside for later use

FILLING

  • 1/3 C granulated sugar
  • 1/3 C dark brown sugar
  • 1/2 C heavy cream
  • 1/4 C Grandpa’s CinnaSugar®
  • 3 TBL softened butter
  • OPTIONAL:  Crushed Pecans
  • OPTIONAL:  3/4 C raisins or Craisins

FROSTING – OPTIONAL

  • 2.5 C confectioner sugar
  • 2 TBL softened butter
  • 1 tsp vanilla
  • 1 tsp orange zest
  • whole milk – 1 tsp at a time

Alternately, you can use Pillsbury biscuit dough and cut each biscuit in quarters (half and then half again)

STEP BY STEP

  1. PREPARE YOUR SPONGE IN A SMALL GLASS BOWL
    • Combine sugar, yeast and warm water
    • Set aside for 15 minutes
    • If it does not get puffy and bubbly, throw it out.  Your yeast is too old.
  2. COMBINE DRY INGREDIENTS FOR DOUGH
    • Mix 3 C of your flours
  3. INITIAL COMBINATION OF WET AND DRY
    • Add your sponge and wet ingredients to the dry ingredients
    • Mix to combine
  4. SPOON IN DRY INGREDIENTS
    • Add your reserved flour spoon by spoon until the ball is formed and firm or until all the flour is gone.   The ball should be a little on the wet side
    • Add pecans or raisins – refrain from adding both
    • Knead by hand for 5-7 minutes more
    • Shape and put into greased bowl.  Cover bowl with plastic, and let dough rise for 30 minutes
  5. REFRIGERATE OVERNIGHT
    • This gives a chance for all of the flavors to completed combine
    • Alternately, let rise 4 hours on the counter
  6. NEXT MORNING PREPARE YOUR FILLING
    1. In Bowl #1 combine half your sugars plus half your CinnaSugar plus 1 stick melted butter.  This should be very wet.
    2. In Bowl #2 combine the rest of your sugar, and CinnaSugar  – leave dry – do not add melted butter
  7. DECIDE WHAT YOU WANT TO CREATE
    1. Decide if you want MONKEY BREAD or CINNAMON ROLLS

STEP BY STEP FOR MONKEY BREAD

The first SEVEN STEPS are the same for both recipes.

  1. Roll dough into a long tube
  2. Put the melted butter solution into a large mixing bowl.
  3. Put the sugar, cinnamon and nutmeg in a paper bag.
  4. Cut off pieces of the tube and roll them in a ball so that you have a ball just about the size of a really big grape… you know the kind.
  5. Put the balls into the butter bowl
  6. Once all balls are cut, toss them to coat all balls evenly.
  7. Drop into the bag containing your cinnamon mixture and mix to cover
  8. Prepare 1 shallow VERY WELL GREASED baking pan.
    • Ideally a bundt pan is used, but not everyone has one of those handy.  You don’t want to use a deep baking dish though, or they will not cook all the way through.
  9. For an extra coating, melt together ½ C brown sugar, 2 tsp cinnamon, and 2 TBL butter
  10. Pour evenly over into bottom of your pan.  Sprinkle crushed pecans
  11. Put the balls into the pan
  12. Spoon half remaining wet mixture over top
  13. Sprinkle half dry mixture over top as well
  14. Squish the balls a bit to make sure they are all evenly distributed
  15. Cover with a towel and let rise in a warm place or the warming tray of your oven until doubled in size (about an hour)
  16. Preheat oven to 350º and bake 30 minutes
  17. Spoon remaining wet mixture over top
  18. Sprinkle dry mixture over top as well
  19. Bake another 10-20 minutes – or 190º internal temperature
    • pull out if top starts to blacken
  20. Invert onto a serving plate and let cool 10 minutes.  Serve with forks

STEP BY STEP FOR CINNAMON ROLLS

The first SEVEN STEPS are the same for both recipes.

  1. On a floured surface, roll dough into a kind of flat rectangle
  2. Fold the rounded sides toward the center, and roll again
  3. Repeat one more time.  You should now have a nearly perfect rectangle.
  4. In Step 6 above, combine both mixtures into a single mixture.
  5. Spread mixture over your rectangle leaving about 1/2 inch dry edge
  6. Roll into a tube starting with the side opposite the dry edge.  Roll as tightly as possible 
  7. Use egg wash on the unbuttered edge to seal the roll
  8. Using dental floss, cut the tips off
  9. Cut into half, then half again
  10. At this point, you will have four rolls. Estimate thirds and cut each of the four rolls into thirds – so you have twelve equal pieces
  11. Place (cut side down) into a well-greased 9×12 baking dish
  12. Cover with a towel and let rise in a warm place or the warming tray of your oven until doubled in size (about an hour)
  13. Preheat oven to 350º and bake 15 minutes
  14. Remove and sprinkle CinnaSugar over top
  15. Bake another 10-20 minutes – or 190º internal temperature
    • pull out if top starts to blacken
  16. Cool on wire rack for 10 minutes.  Serve frosted or not
  17. OPTIONAL:  FROST THE CINNAMON ROLLS
    1. Combine sugar, butter, vanilla and orange zest
    2. Add milk ONLY until consistency will spread easily
    3. Spread over each roll and serve warm

FROSTING

  • 2.5 C confectioner sugar
  • 2 TBL softened butter
  • 1 tsp vanilla
  • 1 tsp orange zest
  • whole milk – 1 tsp at a time

 

 

 

 

 

Chocolate Souffle

INGREDIENTS

  • 2 C heavy cream
  • 1/2 C semi sweet chocolate chips
  • 4 egg whites
  • 4 egg yolks
  • Butter – softened
  • 1/2 C granulated sugar

STEP BY STEP

  1. Heat cream in microwave for 90 seconds
  2. Add chocolate chips to the cream – stir briefly
  3. Beat egg whites to soft peaks
  4. Butter ramekins liberally
  5. Pour sugar into ramekins, turning to coat inside completely
  6. Blend chocolate mixture with yolks
  7. Pour into ramekins, leaving 1/2 inch space at the top
  8. Bake 350º for 30 minutes
  9. Topping:
    • Meanwhile combine juice and zest from one lemon,
    • 1 TBL sugar,
    • 2 TBL sour cream and 1
    • TBL grand marnier – set aside
  10. Remove from oven and let rest 5 minutes
  11. Poke hole in center
  12. Pour topping into hole
  13. Dust with powdered sugar

You can keep these and serve them cold.  If you do this, turn them upside down on your plate and drizzle sauce on the top.  Shave or grate chocolate onto the topping.

Cindy’s Eggs

INGREDIENTS

  • Tomato pieces
  • Frozen chopped spinach
  • Optional sliced ham
  • Cheese
  • Egg
  • More Cheese

STEP BY STEP

  1. Grease a muffin ring (or steel tuna can)
  2. Preheat your skillet to about 350º
  3. Put in about 1/4 C tomato pieces (heated)
  4. Put in 2 TBL chopped spinach (heated)
  5. Put sliced ham in, if you wish
  6. Push it down so it is all kind of flat
  7. Sprinkle in some cheese, and make a well in the center
  8. Break your egg yolk/white into the well
  9. Sprinkle on a bit more cheese
  10. Cover with a mixing bowl and pour about 1/2 C water into the hot pan
  11. Let cook 4 minutes
  12. Meanwhile toast two pieces of bread
  13. Carefully remove your ring (with the egg) to the top of your toast
  14. Remove the ring and serve

 

Red Onion Pickles

INGREDIENTS

  • 1 medium red onion, thinly sliced
  • 1 C apple cider vinegar
  • 1 C warm water
  • 2 TBL Karo syryp (or simple sugar)
  • 2 tsp Kosher salt
  • 6 whole cloves

STEP BY STEP

  1. Combine all in a medium bowl and stir until fully mixed
  2. Place onion slices in a canning jar.
  3. Pour vinegar mixture over the onions
  4. Let meld for at least an hour – preferably in the fridge overnight
  5. These will keep for 2-3 weeks
  6. Use pickled onions as a side with Mexican, Japanese or Chinese food – or just eat them as a little snack

Pickles – COLLECTION INDEX

A VERY BASIC OVERVIEW

A Very Basic Pickle Overview

CUCUMBER PICKLE RECIPES

Bread and Butter Pickles

https://www.grandpacooks.com/recipes/bread-and-butter-pickles

Simple Pickles

https://www.grandpacooks.com/recipes/simple-picked-cucumber-slices

Quick Pickles

https://www.grandpacooks.com/recipes/quick-pickle

Sunomono Thai Cucumber Salad

https://www.grandpacooks.com/recipes/sunomono-cucumber-salad

Growing and Making Pickles

Growing and Making Pickles

PICKLED VEGETABLES RECIPES

Pickled Beets

https://www.grandpacooks.com/recipes/pickled-beets

Pickled Chiles

https://www.grandpacooks.com/recipes/pickled-chiles

Pickled Eggplant

https://www.grandpacooks.com/recipes/pickled-eggplant

Pickled Veggie

https://www.grandpacooks.com/recipes/quick-pickled-vegetables

Partial Peck of Pickled Peppers

https://www.grandpacooks.com/recipes/a-partial-peck-of-pickled-peppers-2

Pickled Watermelon Rind

https://www.grandpacooks.com/recipes/watermelon-pickles

Pickled Onion

https://www.grandpacooks.com/recipes/pickled-onions

Pickled Red Onion

https://www.grandpacooks.com/recipes/red-onion-pickles

PICKLED OTHER STUFF

Pickled Breakfast Herring

https://www.grandpacooks.com/recipes/scandinavian-style-pickled-breakfast-herring/

Style Pickled Breakfast Herring – Robert’s Favorite

https://www.grandpacooks.com/recipes/scandinavian-style-pickled-breakfast-herring/

Candied Nuts

Use almonds, pecans, peanuts, or walnuts – or all of them

INGREDIENTS

  • 3 oz Karo syrup
  • 1/2 tsp almond or walnut extract
  • 1 C granulated sugar

STEP BY STEP

  1. Heat over medium high heat
    This will take about 30-40 minutes
  2. When it starts to brown and caramelize, add your nuts
  3. Dump 3 C nuts into the glaze
  4. Stir until everything is well coated
    You should have “spider web” strings between the pieces
    About 5-10 minutes
  5. OPTIONS:  Add some coarse salt for salted caramel, chili for a bit of a bit, or cinnamon for a holiday treat.
  6. Pour onto waxed paper or parchment paper and let them COMPLETELY cool before breaking apart
  7. They will keep for a very long time – – – months !

NOTE:  This will pretty much ruin your wooden spoon, so either use the same spoon every time, or use something that is near the end of its life anyway.

Basic Pudding & Swirl Pudding

doubleboilerKing’s Pudding

INGREDIENTS

  • 2 C milk or Half and Half
  • 1/4 C corn starch
  • 1 egg +  3 egg yolks
  • 1 tsp real vanilla
  • 1/2 C condensed milk
    OR: 1/2 C more milk plus 1/2 C sugar

(Use egg whites to make meringue topping)

STEP BY STEP

  1. Warm milk in microwave until it is warm to the touch, but not hot.
  2. Mix in all other ingredients
  3. Cook in double boiler (glass bowl) until thickened – Stir constantly

Garth’s Chocolate Swirl

  • 3 C whole milk
    – Start to bring up to a simmer
    – meanwhile combine . . .
  • 1/4 C milk
  • 1/4 C corn starch
  • 1 1/2 tsp vanilla
  • 4 egg yolks (save whites)
  • 3/4 C sugar
  • pinch of salt
  1. As mentioned before, start to bring milk up to the merest simmer over medium low heat
  2. Combine all other ingredients in a mixing bowl
  3. As soon as you see whisps of steam coming from the top of the milk, temper the simmering milk into the egg mixture.

    Tempering means that you want to pour half of the hot liquid SLOWLY into the cold egg mixture while whisking continually.  If you don’t whisk, or if you pour too quickly, you will end up with scrambled eggs in your pudding.

  4. Once combined, return to the heat and continue heating until the pudding starts to thicken.
  5. Meanwhile, put 2 TBL butter into a small bowl.
  6. Once it begins to thicken, pour half in with the butter.
  7. Add 1 TBL cocoa to the pan and stir both to combine.
  8. Let cool about three minutes, then pour into 2-4 ramekins – pouring half chocolate and half vanilla
  9. Let cool 20 minutes before serving

 

Optional Treatment

  • Add 2-3 TBL cocoa at Step 2 above
  • Prepare a crust before starting the entire recipe
    •  4 graham crackers – crushed, 1/2 stick butter
  • Pour pudding over bananas and vanilla wafers – refrigerate
  • Topping – Whip in very cold glass bowl
    •  1/2 C cold heavy cream, 1/4 C powdered sugar
  • Break and roast vanilla wafers @ 325º for 20-25 minutes – toss with 2 T sugar, 2 T brown sugar, 2 T melted butter, 1 tsp salt
  • Make a Trifle with layered ingredients :: Wafers, banana jam, cream, wafers, banana, cream, wafers, caramel topping
  • Another trifle layer :: banana jam :: 2 bananas, sugar, lemon and pectin

Bread and Butter Pickles

See also REFRIGERATOR PICKLES

INGREDIENTS

  • 6 large cucumbers
  • 6 large onions
  • 1/2 PT white vinegar
  • 1/2 C brown sutar
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1/2 tsp grated ginger
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • scant black pepper

STEP BY STEP

  1. Mix 1/2 QT water and 2 TBL canning salt
  2. Peel onions – Slice them into thin pieces
  3. Use a crinkle cutter and cut cucumber medallions
  4. Brine cucumbers and onions for 3-4 hours
  5. Meanwhile, combine vinegar, brown sugar, mustard and celery seed and bring to a boil.
  6. Reduce heat and simmer 2 minutes
  7. In a bowl combine ginger, turmeric, salt and pepper
  8. Stir in 1/4 C of the hot vinegar mixture
  9. Use a spider strainer and move cucumbers and onions to canning jars
  10. Pour the hot vinegar over top
  11. Put on sterile lid and seal

Apple Butter

INGREDIENTS

  • 6-8 medium to large apples
    Fuji or Gala if you like sweet apple butter
    Granny Smith or Red Delicious for a more tart apple butter
    About TWO POUNDS by weight AFTER peeling and coring
    (You can cheat and use applesauce, but it is MUCH better with real apples)
  • 1/2 C of apple cider (no preservatives if possible)
  • 1 C  granulated white sugar
  • 1 C brown sugar
  • 1 teaspoons cinnamon
  • 1/2 tsp nutmeg
  • scant teaspoon cloves
  • scant salt
  • 2 tsp lime juice
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

This recipe makes about 2-4 jars, so if you plan on using it over the next few months, you don’t have to can it.  If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)

STEP BY STEP

  1. Wash your jars in the dishwasher so they are as sterile as possible
  2. Put a small pot of boiling water in the far corner of your stove top and let it simmer for now
  3. Peel and core your apples, and then chop, mince or grate
  4. Bring all other ingredients up to a boil on your stove top
  5. Add your apple pieces to the boiling mixture
  6. Let simmer about 20 minutes
  7. Increase heat to medium high and cook for 1 HOUR stirring almost constantly with a flat spatula, scraping the bottom of the pot to keep from scorching.  (Bring a good book into the kitchen with you.)
    IMPORTANT NOTE: During the cooking process, the liquid will expand to about TWICE the original size, so make sure you have a large pot.
  8. If you don’t have an immersible thermometer, GET ONE.  Here is the one that I use, and I LOVE IT.  It is by Thermoworks, and is not all that expensive for the use you will get out of it.  This is also good for cooking meat, potatoes, etc.  I also got an infrared thermometer that I used for grill and pan temperatures.

    THE CANNING PROCESS

  9. Heat until it reaches 220-222º
  10. Put a lid (one by one) into the small pan of boiling water to soften the seal.
  11. Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
    Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.

 

 

Quick Green Salsa

INGREDIENTS

  • 6 jalapeños
  • 2 Hatch or Anaheim peppers
  • 4 tomatillos
  • 1 grilled Vidalia onion
  • 1/2 grilled red onion
  • 2 cloves grilled garlic
  • 2 dried arbol chilies – seeds removed
  • salt
  • Water and apple cider vinegar
  • 1 hand of fresh cilantro

STEP BY STEP

  1. Remove tomatillo skins
  2. Deseed your arbol chilies
  3. Cut your onions into thick wedges – leaving the skins intact
  4. Put all ingredients on a baking sheet
  5. Broil for about 3-6 minutes
  6. Remove arbol chilies when they start to blacken
  7. Remove grilled garlic when the skin starts to blacken
  8. Remove the onions when the edges start to blacken
  9. Peel the onions and garlic
  10. Leave the peppers in place until the skins are nearly all blackened
  11. Put the peppers into a glass bowl and cover with plastic wrap for 5 minutes
  12. Peel off the pepper skin using a paper towel – DO NOT RINSE
  13. Put everything into a blender or food processor
  14. Add fresh cilantro
  15. Add 2 TBL vinegar and pulse
  16. Add water just until the ingredients blend together
  17. Do not puree, but leave a bit rustic

Buying Grits

gritsThere is an old saying  “When buying Grits-in-a-Box, open the box, dump out the grits, then eat the box.”  Don’t take shortcuts on making grits.  A few extra minutes makes all the difference in the world.

  • Grits are nothing more than ground kernels of corn.
  • The grain mill is the most expensive and most important piece of equipment when grinding your own grits.
  • Any stone-ground grits from Amazon are OK to use:
    HERE IS A LINK

 

Dixie Supply Cafe & Bakery

Located @ 62 State Street in Charleston

  • Dent corn is used in the US. – Large endosperm, smaller hard endosperm
  • Flint corn is used in Italy. – Smaller soft endosperm, larger hard endosperm

Fine, Medium and Coarse

  • Stone ground Grits – coarse – white
  • Polenta – medium grind – yellow – sifted

Polenta Cooking Contest –

  • 1 C polenta or grits
  • 1.5 tsp kosher salt
    • Test 1:  4 C H2O
    • Test 2:  2 C water and 2 C milk
  • Stir to combine, then wait 5 minutes
  • Skim off chaff
  • Turn on heat stirring constantly first 5 minutes
  • Cover and stir every 5 minutes for about an hour
  • Polenta absorbs more liquid so will be thicker
  • 2-4 TBL butter per serving per pot just before serving
  • Polenta is a bit grittier.  Grits are smoother and more like a custard
    • Polenta with parm
    • Polenta with goat heese
    • Grits with Cheddar – cheddar
    • Grits and Shrimp

Easy Pecan Pie

Nuts:  Pecans, walnuts, cashews – whatever you like best – chop very coarsely

INGREDIENTS

  • 1 stick melted butter
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 C molasses
  • 1/2 C dark corn syrup or Karo
  • 1/2 C brown sugar
  • 2 TBL Kentucky Bourbon
  • 2 eggs – beaten till frothy

Note: Try beating egg whites to a medium peak if you want a less dense pie

STEP BY STEP

  1. Use ready-made prepared pie crust
    or mix flour with cold butter and ice water
  2. Bake docked pie shell for 10 minutes at 350º
  3. Put crushed pecans in the bottom of the pie shell
  4. Pour mixture into pie shell
  5. Cut a donut out of foil or parchment paper to protect the shell from burning for the first 20 minutes.
  6. Bake at 350º for 35-45 minutes
  7. Remove protective donut after 20 minutes
  8. Bake an additional 15-20 minutes
  9. Cool before cutting

 

Gazpacho Andalucia

INGREDIENTS

  • 3 large tomatoes – rough chopped – seeds out
  • 3 cloves of garlic
  • 2 jalapeño pepper (deseeded)
  • 1 onion – rough chopped
  • 1 red bell pepper – rough chopped
  • 2 cucumbers – rough chopped – deseeded
  • 1 day old rustic loaf of bread ( not sponge bread )
  • 1/2 tsp cumin
  • 1 tsp Worchestershire

STEP BY STEP

  1. Saute garlic in hot skillet with EVOO
  2. Add a bit more EVOO then add the onion
  3. Add the bell pepper
  4. Remove everything in the pan, and add a bit more EVOO then small torn pieces of the bread
  5. Toast the bread
  6. Toss all together in a large bowl
  7. Add 1/2 C sherry vinegar
  8. Soak 8-16 hours, or at least overnight
  9. Put into blender.  Thin with broth if necessary to blend properly
  10. Add more of your bread if you need to thicken it.
  11. Finish with a handful of cilantro and rough chop

Berry Pudding

Based on a recipe from America’s Test Kitchen
INGREDIENTS

  • 1 package Hawaiian Sweet Bread or Lady Fingers
  • 3/4 C sugar
  • 1/2 C apricot preserves or orange marmalade
  • Amounts listed ± of any four desired fruits to total 30-35 ounces
    • 10 oz Strawberries
    • 8 oz Blueberries
    • 4 oz Blackberries
    • 4 oz Lingonberries
    • 4 oz Raspberries
    • etc

STEP BY STEP

summer-pudding

  1. Cut tops and bottoms off Sweet Bread – Resulting bread slices should be about 1/4 inch in thickness.
  2. Toast sweet bread in convection oven at 350º for 5-10 minutes
  3. Toss together all fruit with sugar
  4. Heat half of fruit mixture on medium high heat for about 5 minutes
  5. Remove from heat and mix in remaining fruit
  6. Let rest 5 minutes
  7. Strain fruit, retaining liquid – Let rest in strainer 10 minutes
  8. Line bread pan with plastic wrap leaving quite a bit of overlap (will be wrapped later)
    You can use any type of container really.  A jello mold looks pretty good too.
    You can use a ring mold, a mixing bowl, etc.  Use whatever you have.
  9. Cut a piece of cardboard out to fit just barely inside the walls of the bread pan.
    The reason for this will become apparent later.
  10. Heat 2 tsp gelatin with 2 TBL water in microwave to boil
  11. Toss in with 1/2 C fruit preserves
  12. Gently fold in berries
  13. Soak bread in berry juice and line bottom of pan
  14. Dump in berry mixture
  15. Soak second bread layer in berry juice
  16. berry-cakeMix any remaining juice with 1/2 C rum, amaretto or grand marnier
  17. Pour equally over top of second layer
  18. Finish wrapping bread and berries with the plastic overlapping the bread pan
  19. Lay one more sheet of plastic wrap flat over the top of the mixture
  20. Place the cardboard (Step 9) over top of the flat plastic sheet
  21. Weight the entire mixture down with three or four cans of soup, tuna, whatever.
  22. Refrigerate for 8-36 hours
  23. When ready to serve, remove the cans, cardboard and flat plastic wrap
  24. Uncover the loaf from the rest of the plastic wrap, pulling down the sides
  25. Invert the loaf onto a serving platter
  26. Remove the pan and remove the remaining plastic
  27. Clean up the plate and cut into nice thick slices
  28. Serve with whipped topping (see below)
    WHIPPED TOPPING
  29. Beat 1 C chilled whipping cream to semi-stiff peaks
  30. Fold in 1 TBL confectioners sugar or 1 TBL honey
  31. Place a dollop of whipped cream on top of the slice

 

Cantaloupe Soup

cant-soupINGREDIENTS

  • 1 Cantaloupe – Peeled, deseeded and cubed
  • 1 C Philly Cream Cheese
  • 1/2 ± passion fruit puree
  • Small piece of peeled ginger
  • 1 dash Tabasco
  • A few mint leaves
  • OPTIONAL:  Thinly sliced Prosciutto
  • OPTIONAL:  A dollop of sour cream

STEP BY STEP

  1. Blend first five ingredients
  2. OPTIONAL:  Run through a sieve or food mill if you want a very smooth soup
  3. Chill at least 2 hours – overnight is better
  4. Put into bowl and top with sour cream, prosciutto and/or mint

Guacamole Deviled Eggs

Recipe mostly by TipHero, with a twist or two from Grandpa.

INGREDIENTS

  • Six eggs – About a week old
  • 1 VERY ripe avocado
  • Juice and zest from one lime
  • One deseeded jalapeño – minced
    TipHero prefers to use a serrano pepper
  • 1/2 tp salt
  • 1/4 tsp black pepper
  • 2 TBL chopped Cilantro
  • Dried chives ( not mixed in, rather sprinkled over top )

STEP BY STEP

  1. Rather than boiling your eggs to hard boil them, TipHero bakes them at 350º for 25 minutes.
    It is absolutely critical to start with a preheated oven.
  2. In a large bowl, take 4 C ice cubes and put into 8 C water
  3. Take your eggs directly from the oven and put into the ice water USING A SPOON.
    Touching the eggs will raise a blister.
  4. Let set in water until the ice melts
  5. Peel the eggs, using the water to wash away pieces, and lubricate the egg as you peel.
    You can also peel under running water, but this wastes water.
  6. Cut egg in half using a piece of dental floss – yes… dental floss.
  7. Remove yolks and place in a mixing bowl.
    Place the whites on your serving plate.
  8. Halve your avocado, and scoop the meat out using a spoon.
    TipHero uses the entire avocado.  I prefer using only half.
  9. Add lime, jalapeño, salt, black pepper and cilantro.
  10. Put into a zip lock bag, and cut the tip off a corner
  11. Place your avocado mixture into the bag
  12. Pipe ( squeeze ) the mixture into your egg white
  13. Sprinkle your chives over top of the eggs, letting some spill onto the serving platter.

 

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