Chocolate & Zucchini

RE: Best Food Gifts - What are yours?

KYHeirloomer — Tue, 07 Feb 2012 15:40:51 GMT

Here's an idea that's worth experimenting with.

Yesterday a friend and I made our semi-annual shopping trip to Amish country. One of the things I looked at, that I've never seen before, were pre-packaged bread mixes.

These were all the dry ingrendients necessary for various breads, packed in plastic bags. According to the labels (these were a commercial product, actually) you just add water, then knead and bake as usual.

Seems to me that anyone could put up their favorite bread recipe the same way. Combine the dry ingredients, and include a set of directions for mixing, kneading, rising, and baking.

I'm certainly going to play with that idea this year.

RE: Blood Oranges

KYHeirloomer — Tue, 07 Feb 2012 15:34:48 GMT

Building on the drinks theme, Dory, somebody sent me a recipe for a blood orange mojita.

Ya know, for those times when soda pop just won't cut it.

RE: Blood Oranges

dory — Mon, 06 Feb 2012 17:21:35 GMT

My brother in law has a soda stream-- i.e. a machine for making soda at home like the old-fashioned siphons although not as pretty as the wire mesh ones I have seen in movies. He likes to make soda water and mix it with a little blood orange juice as flavoring and color. It is pretty elegant, I have to say. In fact I could probably make the same with the fizzy water I buy at the store, but have not yet tried. The pink from the blood oranges is very pretty. Also I find fresh orange juice too expensive and too sweet for every day use. Using pink blood orange juice mixed with water makes a little go a long way. Good thread, Brook.

Dory

RE: Best Food Gifts - What are yours?

dory — Mon, 06 Feb 2012 17:16:25 GMT

I made chocolate truffles for Christmas. They are really easy to make and I was was able to make vegan ones for my sister, who has been unable to find vegan truffles in the store by melting the chocolate with coconut milk rather than cream. I think they tasted pretty similar to the cream ones, actually. If I wanted to have a stronger coconut flavor I would add unsweetened shredded coconut (perhaps roll the truffles in it) and perhaps even a drop of coconut extract, although I have never used that and would want to taste it in a tiny sample first to make sure it tastes ok.

Blood Oranges

KYHeirloomer — Wed, 01 Feb 2012 21:07:27 GMT

We're in the midst of the blood orange season, and I've been playing with them before they run out. In the past, I've bought bunches of them and juiced 'em, then kept the juice in the freezer. But fresh is always better.

My blood-orange creation this season is pan-fried cod with a blood orange gastrique, and blood orange supremes in a syrup. I squiggled a circle of the gastrique around the fish, then topped it with a garnish of the sweetened suprems. Delishes if I say so myself.

But I'm wondering about other uses for the blood oranges. Any tips?

RE: Best Food Gifts - What are yours?

Kaili@Lime Or Lemon — Wed, 25 Jan 2012 20:02:55 GMT

I often make jars of self-made jam or for Christmas I gave small packs of self-baked cookies. I make my Mom´s recipe of special kind of ginger bread cookies with lots of spices that is traditional for Christmas in Estonia.

I have now almost switched from shop jams to self-made for my own consumption and people visiting always pick the self-made ones from my fridge. They like the bigger and more fruit pieces in the jam compared to a supermarket jam.

When I go to visit people I sometimes also bring a box of special chocolates. Being in Switzerland there are some good hand-made fresh chocolates, a real luxury item.

RE: What are you making for dinner this week?

KYHeirloomer — Sat, 21 Jan 2012 15:34:45 GMT

For starters, Libby, you could move someplace where the seasons aren't cocky-whompus.

I'm assuming you don't want to turn on the stove so as to not heat up the house. Keep in mind, though, that's there isn't much you can cook inside that you can't cook on a grill. It is, after all, just a source of heat. So think beyond the usual barbecue stuff.

That aside, cold soups can be nice when the temperatures soar. Sometimes it's fun, too, to combine them with other stuff. For instance, if I make gazpecho, I might serve it in cups made from hollowed-out cucumbers.

RE: What are you making for dinner this week?

LibbyR — Sat, 21 Jan 2012 10:56:37 GMT

This week the forecast ranges from 32C-39C all week. We are eating many different salads, and rice paper rolls work well too, and BBQ obviously. But what else can we do that doesn't involve turning the oven on?

RE: Best Food Gifts - What are yours?

KYHeirloomer — Fri, 20 Jan 2012 18:29:28 GMT

Good to hear from you two. Actually, good to hear from anybody. These fora have been quiet for a long time.

We always give food-type gifts. We do lots of canning and preserving, for instance, and several jars of jams, jellies, butters, pickles, etc. form the anchor of our gifts. Then, depending on the recipient, we build on that.

For instance, we often include mini-quick breads. And sometimes we'll put all the dry ingredients for a favorite bread in a canning jar, along with directions for the rest of the recipe.

Most of the time these are packed in either baskets, or in hand-sewn fabric shopping bags that Friend Wife makes. But, as some of you know, woodworking is one of my hobbies. Sometimes the foodstuffs will be packaged sitting on a custom-made cheeseboard, or even a full sized cutting board.

RE: Famous Fried Chicken

Griffin — Wed, 18 Jan 2012 13:15:50 GMT

You could use West Indian 'Jerk' seasoning too. I've been using it for roast chicken that I bake first and then remove the foil to let it brown and finish. The only problem I had was that the seasoning is HOT!!

Otherwise, with roast potatoes and veggies it was fabulous.