White Wine and Cherries

Cherries are wonderful alone or with a sweeter white wine such as Reisling.
A graceful way to serve fresh cherries is to heap them whole, stems intact, on pretty dessert plates. Serve finger bowls of ice water with the cherries so the fruit can be dipped as it is eaten.
At mother's knee I learned her favorite way to prepare cherries. Destem the cherries, put in a large glass bowl or jug with a pound of sugar and two quarts vodka. Let it set, covered for a month or so, and voila, slivovitz, cherry brandy from Yugoslavia.
Or, for Cherries Jubilee pit and stem two pounds of cherries, poach them 1/2 sugar and 1 cup water. If that seems like a lot of water, decrease the amount and add kirschwasser or Grand Marnier.
Then heap the hot berries in a flame proof dish, add 1/2 cup kirsch or Grand Marnier and ignite, away from table. These taste great spooned over vanilla ice cream. No ice cream- then it's vegan! Either way, practice this dish before guests arrive. Coup de Foudre!
Here is an easy sorbet recipe - poach the fruit in booze, then puree and freeze. I did this today, and added fresh grated ginger and wild ginger- a lovely afternoon treat. Or a meal!

Homemade Corn Dogs

Spring Tulips from Grcocery Outlet Bulbs!

Homemade Corn Dogs
Spring is in full swing, and there are certainly more opportunities for festive food and parties.  These corn digs are a bit daintier and fluffier versions of the fair and rodeo behemoths, and they still go great with mustard and ketchup.
So, put on some cut offs and sunscreeen and let us begin:
1 cup cornmeal
1/4 cup flour
pinch kosher salt
3/4 tsp baking soda
3/4 tsp Cayenne pepper
3 tbl sugar
Combine the dry ingredients with a wooden spoon.  Mix 1 1/4 cups buttermilk with 4 tbsp water, add to the dry mixture and set aside.
Heat 4 cups vegetable oil to 375, check this with a candy thermometer, in a high sided 8 quart pot.
Insert a toothpick into the end of mini sausages, or larger sausages chopped into 3 inch sections.
Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time.
Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
Now invite the entire team over to enjoy!

Meghan's Tomatillo Salsa Verde

Tomatillos

Cilantro fills the kitchen with a wonderful scent

Tomatillos, or Tomate Verde, are lovely to look at with their paper husk around the green fruit. Inever knew what to do with them, but Meghan did. Meghan knows so much, an eye for detail, 

and it brings beautiful results in many things. 

 Tomatillos will keep in the refrigerator for about two weeks. Freshness and green color  of the

husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. 

Tomatillos can by very inconsistent in flavor, with some being sour and others 
tasting mild and sweet. If the tomatillos are too tart for your taste, try adding a little sugar to 

balance the taste.

Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor. 

Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole

 tomatillos without the husks,and boil for approximately 5 minutes or until soft. Drain and 

crush or puree the mixture.

 Fire Roasting - Roast under the broiler on a grill, make sure it s hotif the heat is not hot 

enough, the tomatillos wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor. 

Dry Roasting - This will create  an earthy, nutty flavor. Place the tomatillos in a heavy fry pan, 

preferably a cast iron pan.Turn heat to low and roast for approximately 20 to 30 minutes, 

turning occasionally.

Meghan'sTomatillo Salsa

Take the papery skins off about a pound of tomatillos  and place the whole tomatillos in a saucepan and cover with water. Add 1 roughly chopped onion, 1-2 seeded jalapenos and 3-5 whole cloves of garlic
Boil until very tender, about 10 minutes.
Drain out all but 1 cup of water.
Put the mixture  in a blender, roughly chop 1/2 a bunch of cilantro and add it to the blender with a big pinch of sea salt.
Carefully start blending the mixture, starting slowly so that the hot liquid doesn't splash on you.
Puree until mostly smooth, about 30 seconds, and then put the salsa  
in a bowl.
Finely chop 1/2 an onion, another 1/2 bunch of cilantro and add to  
the salsa.
Salt to taste. 
Place a pan over medium heat and add just enough water to cover the  
bottom of the pan. Add frozen tilapia fillets and cook until heated  
through. 
Heat oven to 375. Cover the bottom of a medium casserole dish with 1/4  
cup of the salsa. Holding a tortilla in your hand fill with 1/4 cup of  
beans and rice as well as a little tilapia and roll the tortilla up.  
Place it in the casserole dish, seam side down. Repeat until all of  
the tortillas are filled. Spoon the rest of the salsa over the top of  
the filled tortillas, sprinkle with cheese and bake at 375 for about  
30 minutes, until the top is lightly browned and the cheese is melted.
 
Meghan went to Grocery Outlet and bought all this for $20:..
 
1 pound tomatillos $1.99
1 pound jalapenos $1.99
3  pounds onions, 2 for $3
1 pound  frozen tilapia fillets $2.99
8 oz shredded habanero jack cheese $1.99
Mission flour tortillas $2.79
2 pounds  jasmine brown rice $2.49
Aunt Penny's organic pinto beans $0.99
And course, Meghan suggests..
Mexican coke $0.89 ea
6 pack Tecate $5.79
dozen eggs $1.59
avocados $0.69 ea
limes 4 for a $1

Lemon Cream Pie

Pink Flowering Almond Bush

Pink Flowering Almond Bush

Pink Flowering Almond Bush

Pink Flowering Almond Bush

Suede Frye Oxfords

So many pretty things in the garden, and the berries and summer fruits are still a little ways away. This pie is light an fresh, and a good excuse for a celebration. Have you you read As Always, Julia? It is the correspondence between Julia Child and Avis Devoto - both fun and informative.

LEMON CREAM PIE

10 ounces crumbled biscotti

6 tablespoons unsalted butter, melted

2 large eggs

14 ounces sour cream

3 large lemons - for 1/2 cup lemon juice, zest

1 cup heavy cream

2 tbl powdered sugar

Heat oven to 350. In blender, crumble the biscotti, add butter and sugar. Press into pie pan, bake for 10 minutes, let cool.

Whisk together eggs, sour cream, lemon, pour into crust and bake for 20 minutes. Let cool until at least 2 hours.

Whip the cream and confectioners sugar until soft peaks form, spread on the pie and garnish with more lemon zest. 

Invite some one ot share it, and wear the suede oxfords. Suede is so luxe, it shows you aren't out stomping through rain. And a pot of Earl Grey tea is the best with lemon!