by Krista | Jun 11, 2010 | Fabulous Friday
Hello, dear ones! Heavens, what a week! I’ve burned cake and spilled water and made my rent check out to the wrong people and nearly run out of gas and torn my skirt and if I do one more silly thing I’ll, well, hmm, probably just laugh, or cry, or, if I’m really feeling loopy, both.
I’ve also been dreaming. Dreaming of hot summer days, foreign climes, visits with new and old friends. This weekend I’m realizing two of those dreams with a quick jaunt up to Canada to visit rellies. Since Canada is my homeland I don’t know if it really counts as foreign, but I’m counting it!
Bright and early Saturday morning I’m picking Mums up and heading for the Canadian border where, after they let us in, we will stock up on our favoritest Canadian junk food: Orange Crush, Popcorn Twists and Hawkins Cheezies. If we’re feeling particularly wild, we may even eat Poutine for breakfast.
Then we’ll be off, chatting amiably, listening to books on cd, or singing along to favorite tunes as we drive along this crystal clear river…
…through this mountain pass…
…and this one…
…until we reach this gorgeous spot where we will unload our bags and hug oh-so-tightly my aunt, uncle and Grandpa.
For two whole days we will visit like mad, take long walks in the country, eat my aunt’s amazingly delicious food, and laugh until we’re weeping. I can’t wait.
In the spirit of all things Canadian, I’m bringing a container of Whole Grain Maple Shortbread Cookies. I would be bringing TWO containers, but they’re so darn delicious that I’ve been eating those buttery, maple-y morsels morning, noon and night and, well, there’s only one container left.
I hope you have a beautiful weekend, dear friends! I will see you Monday. 🙂
Krista’s Whole Grain Maple Shortbread
Ingredients:
2 cups whole grain pastry flour
3/4 butter, softened
2 Tbsp butter, melted
1 tsp maple extract
1/4 cup granulated sugar
Directions:
- Preheat oven to 350 degrees F.
- Add maple syrup to melted butter and stir.
- Combine all ingredients and press into a square 1/2 inch thick.
- Cut into squares and bake for 20 minutes.
by Krista | Jun 10, 2010 | Literary Nibbles
The moon was high and the snow thick on the ground as Mr. and Mrs. Beaver, Peter, Susan and Lucy hurriedly shouldered their bundles and left the cozy dam. Edmund’s disappearance confirmed their suspicions that he was in league with the White Witch and they were in mortal peril. I remember willing Mrs. Beaver to hurry, HURRY, as the wolves sent to kill them got closer and closer.
At last they departed, the children following Mr. Beaver on a path that meandered next to the frozen river. I pictured that scene so many times, envisioning the white world glowing and magical in the moonlight. I imagined the slippery ice of the dam, the deep snow they trudged through, their much-too-big fur coats leaving a trail behind them. I thought hiking all night long must have been horrible, and felt their pain as their burdens felt heavier, their feet dragged and eyelids drooped.
Finally they stopped as Mr. Beaver veered off the path and scurried into a hole in a dense thicket. They climbed in after him, finding a snug little cave, dry and safe from prying eyes. It was cramped and the ground uneven, but with so many bodies (and a sip from Mr. Beaver’s flask!) they were soon warm and fast asleep.
They woke hours later as daylight glimmered through the opening, and were jolted into alertness by the sound of jingling bells. Fear gripped them as Mr. Beaver slipped out of the cave to see who it was, and their hearts leapt in fright as voices drifted down. Surely Mr. Beaver had been caught by the White Witch!
Within moments, however, Mr. Beaver was calling cheerily for them to come out and join him. So blinking and rumpled and dirty, they emerged from the cave and scrambled up the steep bank. There were reindeer and a sleigh and bells, but instead of the evil White Witch stood the massive, bearded, and red-robed Father Christmas. I remember thinking how lucky they were to meet him, how comforting that solid, beaming man must have been after their terrifying flight in the dark.
Father Christmas brought more than presents and jollity that day, he brought strength and a renewed hope that all was not lost. He bestowed gifts on them: a sewing machine for Mrs. Beaver, a mended dam for her husband, shield and sword for Peter, bow, arrows and horn for Susan, and for Lucy a small dagger and a vial of healing cordial.
Then Father Christmas produced a large tray laden with cups and saucers, sugar bowl, cream jug and “a great big teapot all sizzling and piping hot.” And with a shouted “Merry Christmas! Long live the true King!” he was off.
Before the men could get side-tracked examining Peter’s weapons, Mrs. Beaver gathered them round for bread and ham sandwiches and steaming cups of strong tea. What a lovely respite after much danger and tension.
But their adventure had only begun. 🙂
Krista’s Ham Sandwich
2 slices dark rye bread, sliced thin
sweet hot mustard
2-3 thinly sliced pieces of ham
1 large slice Havarti cheese
Directions:
- Spread bread with mustard and top with ham and Havarti.
- Place under broiler for 2-3 minutes until cheese is melted.
by Krista | Jun 9, 2010 | Compatriot Wednesday
I love my quirky Cooking Group, CEC. I love how on a night devoted to Scottish dishes folks can show up with cheesecake and Sangria and somehow it totally works. 🙂
Don started off the festivities with refreshing Sangria chock full of apples and peaches.
I made the appetizer this week: Scottish Cheesy Angels. I confess I chose them almost entirely because of the name. They were tasty little morsels, plump smoked oysters topped with extra sharp cheddar, wrapped in prosciutto and grilled until the meat was crispy and the cheese melty.
Then we dug into the main course. Oooeee! All sorts of lovely things!
Jenny made a succulent Potato Cheese Pie with Bacon. A pie plate is line with bacon strips that are left overhanging. Then it is filled with a marvy potato, Gruyere, onion mixture and wrapped up nicely with the bacon. An hour later a potato pie with a bacon crust emerges all gooey and bubbly and wonderful.
Darren made delectable Baked Salmon with Tarragon and Bacon topped with decadently rich creme fraiche.
Mike made two beautiful mince pies – that’s “hamburger” to us North Americans – savory and delicious studded with potatoes and onions.
Toby made splendid little Sharp Cheddar Shortbreads that were so buttery and cheesy we cleaned them up in no time. Though we did have to keep warning people who grabbed them thinking they were shortbread cookies.
We ended our lavish meal with glasses of Scottish whiskey and two fabulous desserts.
Gary made Vanilla Cheesecake with fresh strawberries. I liked that he cut down on the sweetener so the creaminess of the cheese and sour cream really came through.
Kat and Ed finished things off in true Scottish style with the best Cranachan I’ve ever tasted! Almost like an oatmeal pudding, this dish is made with toasted oats, honey, heavy cream, and whiskey. Traditionally served with raspberries, they chose blueberries and it was an inspired choice.
We could hardly move after that unbelievable feast, but nary a one of us complained. 🙂
This is my contribution to Wanderfood Wednesday hosted by the lovely Wanderlust and Lipstick.
Krista’s Cheesy Angels (Oysters)
(Adapted from Scotland for Visitors)
Ingredients:
3oz Scottish Cheddar Cheese
18 Smoked Oysters
9 Rashers of streaky bacon (I used prosciutto to make it less fatty)
Directions:
- Divide the cheese into 18 equal portions.
- (If using bacon, trim the rind and the fat from the OUTSIDE of the bacon.) Cut each rasher of bacon/prosciutto in half.
- Place each oyster on top of a pile of cheese, then wrap this pile tightly with the bacon/prosciutto and secure it with a cocktail stick.
- Place this under a pre-heated grill, turning once, until the bacon is crispy.
Jenny’s Potato Cheese and Bacon Pie
(From Scottish Recipes)
Ingredients:
1kg of Rooster potatoes which have been peeled, thinly sliced and washed
15g of melted butter
200g of thinly sliced streaky bacon
100g of grated gruyere cheese
Salt and pepper for seasoning (optional ingredient)
Directions:
- Pre heat the oven to 425°F/220°C/Gas mark 7.
- Butter a 9 inch ovenproof non stick baking dish.
- Arrange the bacon slices into the bottom and the sides of the greased pan. Make sure some of the strips of bacon overhang the edge of the dish slightly.
- Dry the washed, peeled and sliced Rooster potatoes and dry with kitchen towel.
- Take about one third of the tatties and place these slices over the bacon. Then sprinkle about a third of the grated gruyere cheese. Repeat this step so that two more layers of tattie and cheese are in the dish.
Darren’s Baked Salmon With Tarragon and Bacon
(From Recipezaar)
Ingredients:
4 salmon fillets
1 small onion, finely chopped
2 slices bacon, diced
3 ounces butter
1/4 teaspoon dried tarragon
2 tablespoons lemon juice
Directions:
- Pre-heat oven to 400°F.
- Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
- Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
- Add the bacon and tarragon and cook for another two minutes.
- Stir in the lemon juice and remove from heat.
- Place the salmon fillets on the foil in the baking dish.
- Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
- Fold the foil over the fish and seal to make a parcel.
- Bake for 15-20 minutes, or until fish flakes easily with a fork.
- May be served with a dollops of thick cream or creme fraiche.
Toby’s Scottish Sharp-Cheddar Shortbread
(From Epicurious)
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour (Toby used gluten-free)
Directions:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
Kat’s Cranachan with Blueberries
(From Veg-World)
Ingredients:
2/3 cup (2 oz, 50 g) medium oatmeal
1½ cups (12 fl oz, 360 ml) heavy (double) cream
2 tbsp. honey
2 tbsp. whisky
2½ cups (10 oz, 300 g) fresh raspberries
Directions:
- Start by placing the oatmeal in a dry pan or skillet. Toast it on a medium heat, turning often until it’s a golden brown. This should take 10 to 20 minutes. Leave it to cool.
- Whisk the cream until it is just stiff.
- Stir in the honey, whiskey and oatmeal. Gently stir in the raspberries, setting a few aside for decoration.
- Chill for at least half an hour before serving.
Gary’s Cheesecake with Strawberries
Ingredients:
2-8 0z packages cream cheese, softened
8 oz sour cream
3 eggs
1 1/3 cup Splenda
2 Tbsp vanilla
2 cups graham cracker crumbs
1/4 cup Splenda
1/2 cup butter, melted
Strawberries for topping
Directions:
- Preheat oven to 350 degrees.
- In small bowl mix graham cracker crumbs, 1/4 cup Splenda and melted butter. Press into 9″ springform pan.
- Bake for 10 minutes.
- While crust is baking, mix remaining ingredients (except strawberries).
- When crust is done, remove from oven, pour in filling, and return to oven. Bake for 1 hour.
- Let cool 1.5 hours.
- Top with sliced strawberries tossed with Splenda.
by Krista | Jun 8, 2010 | Spring
The sun was blazing hot as we emerged from the gorgeous Bosnian mountains and wended our way through the battle-scarred valley to the city of Mostar.
Wanting to explore the old town and see the bridge we’d read so much about, we stopped a man by the side of the road to ask directions. Not only did he give us directions, he offered his services as our guide and historian. An offer we gladly accepted.
He led us from the sun-baked asphalt onto the stone streets of Old Town Mostar, my sandal clad feet slipping precariously on the stones worn smooth as glass.
Captivated by the beauty of our drive through the Bosnian countryside that day, we had completely forgotten to stop for meals and were positively ravenous and utterly parched! Our guide immediately took us to a restaurant featuring traditional Bosnian fare. I knew I wanted to eat there as soon as I saw we’d be eating under a flowered arbor, next to a gurgling fountain, and that we got to cross this exquisite carpet to gain entrance.
We had scarcely taken our seats when we were visited by the restaurant cat.
Too hot and thirsty to even think of food, we hastily ordered mineral water and flat water and guzzled to our heart’s content.
My brother Ryan went for a massive platter of grilled cevapi, sausages, and other meats, grilled eggplant and mushrooms, cabbage salad, tomato salad, French fries, and ajvar, that wonderful roasted vegetable condiment beloved from Germany down through the Balkans.
I tucked into a cool and refreshing tomato onion salad followed by wonderfully greasy sausages dipped in mustard, and savory roasted potatoes.
Although we had no room left for dessert, I’ve since learned that Bosnians prefer fresh fruit or simple plain cake for their after dinner treat. In their honor I dined on fresh cherries this week.
What is your favorite dessert?
by Krista | Jun 7, 2010 | Bootstrap Monday
Hello, dear ones. 🙂 It’s been a dark and rainy day, but as I sat in my armchair suddenly the room brightened and I rushed outside to see this sky.
Hooray for even a few rays of sunshine!
How was your weekend? Were you able to rest, do something fun, accomplish a project you’d planned?
Mine didn’t quite go according to plan, but was splendid nonetheless. I missed the Scottish festival but I got to have a looooong, wonderful talk with my brother stationed in Afghanistan. That was well worth missing a festival. 🙂
I got to have a Girl’s Day Out with my Mums and we had such fun shopping, visiting, going out for lunch, and perusing our favorite market. I found all sorts of lovelies: fresh cherries, purple-tinged asparagus and this gorgeous rainbow chard. Aren’t those colors amazing?!
I also found this deep, purple kale and am looking for just the right recipes for all this scrumptious veg.
I’ve been itching to travel again, but that won’t be happening for a while. So I popped over to the library and borrowed a stack of fabulous travelogue books by such authors as the intrepid British travel writer Norman Lewis. Through their pages I will travel to Naples in 1944, Seville in the middle of the Spanish Civil War, and Ujae in the Marshall Islands. I can’t wait!!
In the meantime I’m celebrating summer with one of my favorite meals: Gazpacho Salad. Inspired by my favorite “Once Upon A Tart” cookbook, it is a wondrously fresh combination of tomatoes, English cucumber, red or yellow bell peppers, sweet corn and dill. Mmm. I made it for my lunches this week, but couldn’t stop myself from digging in early. Delicious. 🙂
If you could travel anywhere this summer, where would you go?
This is my contribution to Chaya’s Meatless Mondays.
Gazpacho Salad
Ingredients for salad:
1 English cucumber, quartered and sliced
1/2 medium sweet onion, diced fine
1 red or yellow bell pepper, diced fine
2-3 ears corn, shucked and kernels cut off the cob
8-10 Campari tomatoes, diced
2 Tbsp fresh dill, chopped
Ingredients for vinaigrette:
1/4 cup red wine vinegar
1 tsp salt
1/4 tsp ground black pepper
1-2 garlic cloves, peeled and minced
1/4 cup olive oil
Directions:
- As you cut veggies, toss into big bowl large enough to hold everything.
- In small bowl combine ingredients for vinaigrette and whisk until emulsified.
- Pour vinaigrette over vegetables and toss gently. Salad is best served right away since vegetables will get soggy.
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