"Spirited" Dried Plum Flan

I recently noticed a gorgeous flan recipe...

                                             ...on David Lebovitz's eponymous blog.

                                            Featuring alcohol-stewed dried plums...

                                                       ...and a rich, eggy custard...

                                           ...it bakes up into a glorious, dense...

                                                       ...(but not too sweet) flan!

                                                Give it a try sometime. It's delicious!

"Spirited" Dried Plum Flan

2 cups pitted prunes
1/3 c flavored brandy or other strong fruity liquor
2 c whole milk
1/2 c sugar
2 eggs + 2 egg yolks
1/4 c melted butter
1/8 tsp salt
1 tsp vanilla extract
2/3 c flour

-In a small saucepan, warm prunes in liquor over moderate heat, stirring a few times
while cooking, until most of the liquid is absorbed. Cover and remove from heat. Let cool.

-Combine eggs, yolks, milk, sugar, butter, vanilla, salt and flour with a whisk or in a blender.
Refrigerate at least 4 hours or overnight.

-Butter a narrow, oven-proof glass pan (approx. 10 inches long) and preheat oven to 400 degrees.

-Place prunes evenly into the buttered pan.

-Stir the chilled custard a few times and pour it over the prunes.

-Bake until the top is golden brown (45 to 50 minutes).

-Let cool completely and slice to serve.

-Cover and refrigerate.

Two 'Make Ahead' Memorial Day Appetizers

Cutting the cheese straw dough into pieces with a pizza cutter...

...after rolling it out onto a floured surface.

 

Some flat ones after baking...

 

...and a few that I twisted, first!

 

A close-up view of one straw's golden deliciousness! :)

 

Ready for storage...

 

...and set out, for an informal crowd, along with wine and some sweet, spiced nuts.

 

I don't often make appetizers...

...and when I do, they must be easy...

...(my 'old standby' consists of a block of softened cream cheese...

...covered with a layer of warmed, hot pepper jelly or soy sauce plus toasted sesame seeds.)

The two appetizers (above) are a bit more complex than that...

...but I think you'll find them well worth their preparation time...

...especially because they can be made several days ahead.

Sweet and Spicy Almonds


1/3 cup sugar
1/2 tsp cayenne pepper
1 tablespoon Chinese five-spice powder
1 egg white
1 pound (3 cups) whole raw almonds

Heat oven to 300 degrees F.
Line a baking sheet with nonstick foil
Whisk sugar and spices together in a small bowl
In a medium bowl, whisk the egg white until soft peaks form
Add almonds, sugar, and spices, and toss with a spatula until well coated
Spread into an even layer on the prepared pan
Bake for 40 minutes, stirring once
Loosen nuts on the sheet and cool completely
Store in an airtight container at room temperature for up to 1 week


Cheese Straws


1 & 1/2 cups of shredded cheese
(I used a mixture of hard and soft cheeses, including Parmigiano-Reggiano and blue cheese)
2 ounces unsalted butter (cut into pieces)
3/4 cup flour, plus extra for rolling out the dough
1/2 tsp salt
1/2 tsp crushed, dried, rosemary leaves
1 tbsp milk or buttermilk

Preheat oven to 350 degrees F.
Combine all ingredients in a food processor and blend until the mixture forms a ball.
Roll the dough out into the shape of a large rectangle on a lightly floured surface...
...and cut strips (straws) from it, using a pizza cutter.
Transfer the straws to a cookie sheet and bake for 12 minutes or until golden brown.
Cool (completely) on a rack, and store in the refrigerator in a tightly closed container...
...until it's party time!

Banana Bread Recipe..Plus Bag Winner

Banana bread...

 

...a fall treat that's easy and satisfying.

 

Well, the winner of my 2 Year Bag-i-versary bag is Riet...

(Riet...please send your mailing address to me at heather(dot)woollove(at)gmail.com)

...and for the rest of you, here's a sweet recipe to try!

BANANA BREAD

1/2 c butter
1 c sugar
1/2 tsp salt
1 tsp baking soda
3 very ripe bananas
2 eggs
1 &  1/4 c flour
1/2 c chopped pecans or walnuts

Cream butter and sugar.
Add remaining ingredients and mix until smooth.
Spread into greased 10 X 13-inch pan.
Bake at 350 degrees F for 20 to 25 minutes.
Enjoy!

Note:I buy extra bananas and let them get overly ripe, then pop them into the freezer for later use.

'Secret Weapon' Cheesecake

Perfect looking? No...

 

...but if you're looking for the perfect dessert...

 

...you've come to the right place!

 

Now, I know that people can get a little bit 'political' about what makes a perfect cheesecake...

...and I understand that regional and cultural differences always come into play when it comes to food...

...but I'll bet that if I can get you to try this recipe just once...

...you'll never make it any other way again! :)

I call this my secret weapon cheesecake...

...because it's made from very few ingredients, is quick to prepare...

...and it's designed to please the most critical of guests...

...mothers-in-law, potential spouses or even important business associates! :)

I could just as easily have titled this 'Stop Your Heart' Cheesecake...

...since this recipe is as packed with fat and calories as it is with delicious flavor.

Provided that you serve small portions and don't eat it all yourself :) ...

...I promise you that it will disappear before you have a chance to overindulge!!

Two important caveats:

For it to be as good as it can be...

...you must follow the directions exactly as written on your first try.

(You can save your experiments for tries two through infinity!)

It also should be made a day or two before you want to eat it for best flavor.

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Secret Weapon Cheesecake

Ingredients:

3/4 to 1 c finely chopped pecans or walnuts

2 cups sugar

Four 8-ounce packages of cream cheese (Philadelphia Brand if at all possible...it does make a difference!)...softened

6 eggs...at room temperature

2 tsp (real) vanilla

16 ounce container sour cream.

Directions:

Spray the bottom only of a 10-inch springform pan with cooking spray.

Spread the ground nutmeats evenly on the pan bottom to make a crust.

In a large electric mixer bowl, beat softened cream cheese.

Add sugar and blend well.

Add eggs one at a time, blending well between each egg.

Add vanilla.

Beat sour cream until smooth and then add it to the mixture, blending well.

Pour into prepared pan (gently, so as not to disturb the crust).

Bake in a 375 degree (F) oven for 45-55 minutes (it should be lightly browned).

Turn the oven OFF, but leave the cake in the oven with the door closed.

Allow the cake to remain in the oven for another hour.

Remove the cake from the oven and let it cool 3 hours at room temperature.

The cake must be at room temperature before refrigeration for proper texture.

Remove the pan ring and refrigerate for at least 8 hours prior to serving.

It will keep for 2 weeks...

...but I don't think you'll need to worry about it being around that long!! Grin.

Eggplant Casserole and Sewing Project

Eggplant custard casserole.

 

Covered with yummy cheese and sesame seeds!

 

Eggplant Custard Casserole

2 medium to large eggplants (aubergines) peeled and sliced 1/2-inch thick
4 eggs
2 c milk
pinch of salt, dash of pepper
1 tbsp olive oil
1 grated carrot
1 minced onion
5 pressed garlic cloves (less if you're a vampire...or just don't like the taste)
1- 16-oz can diced tomatoes and juice, blended in a food processor
Fresh(chopped)or dried basil and oregano...to taste
1/2 cup sesame seeds
3/4 cup mozzarella cheese, shredded.

Peel and slice the eggplants into rounds and lay them flat (not overlapping!) in two greased 13x9-inch baking pans. (Cut some in half to fit.)

Beat eggs, milk, salt and pepper until smooth and pour over the eggplant.
(Custard should come up just even with tops of the eggplant slices, not over.)

Bake at 375 degrees F for 25 minutes, or until custard is firm.

While the custard bakes, saute onion, garlic and carrot in oil for 5 minutes.

Add spices and tomato sauce and simmer for 10 minutes more.

Pour the sauce over the eggplant custard.

Sprinkle with cheese and seeds.

Return to hot oven for a few minutes, until the top is lightly browned.

Enjoy!
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Re-purposed vintage tablecloth that I made into a raw fleece storage bag.

 

Action shots of the bag! Giggle.

 

I got some new Icelandic fleece the other day...

...and needed a new storage bag for it.

In looking through my considerable fabric stash...

...I was delighted to discover a heavy linen tablecloth with a wide faggoted hem.

Since I rarely iron, it's unlikely that I'd ever use it for it's intended purpose...

...so I sewed up the edges and made a casing at the top, for a new bag!

I took a discarded grey tie that came with a dress...

...and fed it through the casing, making a drawstring closure.

Now my fleece has a new home...

...and there's one less lonely and unused piece of fabric in my cabinet! :)

Pickled Red Beet (Beetroot) Eggs

Starting with canned, sliced beets saves time.

 

Chopped onions, peeled, hard-boiled eggs, and sliced beets.

 

Glistening and rosy hued.

 

The colorful and delicious result.

 

I saw a recipe for pickled eggs (using pickling spices) online the other day...

...and remembered my grandmother's delicious pickled red beet eggs.

This is not a recipe that I often prepare...

...and since my original recipe card went missing some time ago, I found a similar recipe on the internet.

These are truly startling-looking when cut open...

...and they have a satisfyingly sweet and sour taste.

It's a good recipe to keep on hand for just after Easter...

...when you might have a glut of hard-cooked eggs and no idea what to do with them!

Ingredients
1 (15 ounce) can of sliced beets
1 onion, thinly sliced
12 hard cooked eggs with the shells removed and left whole
1/4 cup white sugar
1/2 cup vinegar

Directions
Drain liquid from the beets into a saucepan.
Place beets, onions, and eggs into a large bowl or lidded jar.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil.
Reduce the heat to low, and let the mixture simmer for 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onions.
Seal the bowl or jar and refrigerate for at least one to three days,
stirring or shaking occasionally.
The longer they are allowed to sit, the better they will taste.

Cinnamon Pecan Sticky Rolls Recipe

The rolled pieces, resting in the glaze to rise.

 

Fresh out of the oven and flipped over. See how hot the caramel glaze gets?

 

Adding toasted pecan pieces.

 

Yum!

 

My Dutch friend, Mariana asked me to blog about these recently...

...after I teased her with an invitation to pop over for some!

So, until you can really visit, Mariana...

...this recipe will have to do! :)

Cinnamon Pecan Sticky Rolls

Dough
6 1/2 Tbsp (3.25 ounces) granulated sugar
1 tsp salt
5 1/2 Tbsp butter
1 large egg
1 tsp grated lemon zest
3 1/2 C flour
2 tsp instant yeast
1 1/8 to 1 1/4 C buttermilk at room temp

Cinnamon Sugar Filling
6 1/2 Tbsp granulated sugar
1 1/2 tsp cinnamon (or your own combo of spices)

Caramel Glaze
1/4 C granulated sugar
1/4 C firmly packed brown sugar
1/4 tsp salt
1 stick unsalted butter at room temp
1/4 C corn syrup
1 tsp vanilla extract
1 cup pecans, chopped and toasted (reserve for addition after baking)

Cream the butter, sugar, and salt.
Add the egg and lemon zest and beat until smooth.
Start by adding 1 1/8 cups of buttermilk, the flour, and yeast.
Mix on low speed until the dough comes together, then switch to the dough hook if using a stand mixer.

Increase the speed to medium and knead for about 10 minutes (or 12 - 15 by hand). The dough should be silky and supple and somewhat tacky but not sticky. (Add the reserved 1/8 cup buttermilk if it's too dry.)

Coat a large bowl with oil and roll dough around in the bowl to coat with oil. Cover with plastic wrap and let it rise at room temperature until the dough doubles in size, about 2 hours.

After the dough has doubled, lightly flour your work surface. Roll out the dough to a large rectangle...about 13-inches square.

Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up very tightly into a long cylinder.

After rolling, pinch the seam shut. The middle will be a little bigger than the ends, so gently roll it so that the log evens out.

Cut the buns into 15 pieces (5 rows of 3 in a 9 X 13-inch pan)

Make the caramel glaze by beating the 2 sugars and salt with the softened butter in a mixer. Add the corn syrup and vanilla extract and beat until light and fluffy, about 5 minutes. Spread about the glaze on the bottom of the baking dish.

Place the cut pieces into the dish, cover with plastic wrap and let rise again
for about an hour.

Preheat the oven to 350°F (175°C). They will take between 35 and 45 minutes to bake.
Note: They may look browned on the outside, but still be undercooked inside.
If they are browned, but still gooey, cover them loosely with foil while they finish baking.

Let the buns cool until they are warm but not hot before serving, about 20 minutes.
Add the chopped, toasted pecans before serving.

'Ribbon Candy' Garland + Cookie Recipe

My daughter, L, working hard.

 

The garland progresses.

 

It's nearly there.

 

The finished garland, wrapped on cardboard to keep it from tangling.

 

My daughter, L, had a terrific idea the other day...

...for using up some of the trimmed-off bits from my pillow covers.

She threaded the thin felt strips using a heavy-duty needle and upholstery thread...

...then tied knots before and after each color, leaving areas of bare thread in between.

I think it's a rather magical Christmas tree garland...

...and I'm really glad she thought of it!
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In case you're in need of an easy, last-minute cookie recipe...

...here's one of my favorites from a long-ago Gourmet magazine.

Orange Almond Biscotti

2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1 tablespoon orange zest; freshly grated
1 and 1/2 cup whole almonds; toasted lightly & chopped coarsely

----EGG WASH----
1 large egg; beaten with 1 teaspoon water

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well.

In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, and add this mixture to the flour mixture, beating until a dough is formed.
Stir in the almonds.

Turn the dough out onto a lightly floured surface, knead it several times and halve it.
Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide.
Arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash.
Bake the logs in the middle of a preheated 300 F oven for 50 minutes and then cool them on a baking rack for 10 minutes.

On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices.

Arrange the biscotti, cut sides down, on the baking sheet and bake them in the 300 F oven for 15 minutes more on each side.

Transfer the biscotti to racks to cool and store them in airtight containers.

For a festive touch, drizzle them with melted dark chocolate.

Soup Recipe and Felting Studio "Tweaks"

 

 

 

 

My dear friend, J, prepared some soup the other weekend when I visited...

...and boy, was it delicious!!

I can't claim that it's low-fat or anything...

...and in fact, I changed the heavy cream in her recipe to half and half when I made it!!

I like it, because it's easy and doesn't have a lot of unusual ingredients...

...yet it's exceptionally flavorful and elegant...good for a dinner party!

Fall Tomato Bisque
(makes 5 servings)

6 sticks of celery, chopped
1 large onion, chopped
1 red pepper, chopped
2 ounces (1/4 cup)butter
1 tbsp tomato paste
3 cans (14.5 ounces each) diced tomatoes with juice
large handful basil leaves, coarsely chopped
2 tsp salt
3/4 tsp freshly ground pepper
1 tbsp sugar
1 and 1/2 cups half and half

In a large saucepan, saute celery, onion and red pepper in butter until tender.

Add tomatoes, tomato paste, sugar, salt and pepper and bring to a boil.
Reduce heat, cover and simmer for 40 minutes.

Remove from heat, stir in chopped basil (reserving a few pieces for garnish)
and cool slightly.

Transfer half of the soup to a blender and puree.

Stir the pureed soup and half and half back into the soup in the pan and heat thoroughly.
(Do not boil)
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I had been wanting to 'glam up' my new felting studio for a while, now...

...since I had mainly been concentrating on its functionality, not its looks! :)

I found some great adhesive wall hooks (3M Brand 'Command')...

...and since I didn't have to drill any holes in the walls...

...I can move them around at will, if I change my mind!

I thought it would be fun to have an ever-changing display of felt for inspiration...

...so I began by hanging two of my own scarves, plus a fabulous orange 'squid scarf' that was made for me by my boyfriend (and newbie felter), J.

Yummy Mixed Berry Cobbler

 

 

 

 

I've been so lucky this Summer...

...to have access to lots of wonderful, juicy berries.

Of course, they are perfect, eaten 'as is'...

...but if you have a bumper crop, this is a wonderful way to use them up!

Yummy Mixed Berry Cobbler

For the batter:
1/2 c butter
1 c flour
1/2 tsp salt
1 & 1/2 tsp baking powder
1/4 c sugar
3/4 c milk

For the fruit:
2 c fresh, washed berries-any kind (halve if using strawberries)
1/3 c sugar
1/2 c water

Preheat oven to 350 degrees(F).

Melt the butter in a shallow, 6-cup baking dish.
In a mixing bowl, combine flour, salt, baking powder, sugar and milk.
Mix and pour evenly over the melted butter.

Combine berries, sugar and water and spoon evenly over the batter.
DO NOT STIR!!

Bake for 45-50 minutes.

This is delicious warm or cold, and can be served with milk or ice cream for extra 'yumminess'!!