Floating Yoda

Anyone who knows me will not be surprised to read that I'm not exactly the world's biggest Star Wars fan. I do, however, love word play, and since this is Star Wars Day I ran with the excuse for a Kahlua creation.

I saw a recipe online for a tribute drink called a Floating Yoda. It's basically a White Russian with mint chocolate chip icecream added. Of course, not being one to follow recipes as written (it's the Ukrainian in me), a couple of substitutions had to be made before we could enjoy our Floating Yodas on Star Wars Day. For example, I had used up all my vodka making limoncello, so I used said limoncello in place of plain old vodka. And I didn't have the mint chocolate chip icecream the recipe asked for, but I saw no good reason why I couldn't do this with chocolate icecream. I did. And it was good :-)

Floating Yodas. Not your average summer drink for kids!

Noting those substitutions, and keeping in mind that I don't always measure, the recipe I (loosely) followed is this one:
Make a White Russian by combining 1 oz coffee liqueur (Kahlua, or whatever other kind you have on hand), 2 oz milk, 2 oz vodka, and ice. Add a scoop of mint chocolate chip icecream.

Now, if I had used mint chocolate chip icecream, these would've turned out looking more sickly-green in colour. I suppose that's where Yoda comes in. I'm not 100% convinced that this needed the added element of mint as far as taste goes. It already had the lemon of the limoncello, the coffee of the Kahlua, and the chocolate of the icecream, and I thought this was perfect. Purists, however, might want it to look more like Yoda drowned in their glass. If this is you, more power to you! Now if you'll excuse me, May the 4th be with you! (Yes, I know, that is probably one of the worst puns ever. Don't judge me; I didn't come up with it.)

Cookie Cornets

Yields: supposed to make 16, but I can only get 14

Ingredients

2 egg whites (large), room temperature

6 tbsp sugar
pinch of salt
1/4 tsp vanilla
1/4 cup butter or hard margarine, melted
1/2 cup flour

Directions

Preheat oven to 350*F. Line a baking sheet with parchment paper. In a medium bowl, whisk together first four ingredients until frothy. Whisk in butter. Add flour. Whisk until smooth. Drop 1 tablespoon of batter onto parchment paper, spread evenly to form 4 1/4" circle. (Don't do more than about 3 or 4 at a time - you'll need to shape them while hot or else they crumble.) Bake in 350* oven for 8 minutes until lightly browned. Working quickly, shape into a cone and let stand 2 minutes until cooled and crisp. Repeat entire process with remaining batter, for a total of 16 cones.

Garnish ideas:

*melt white chocolate (1 cup melting wafers) and dip 1/4" of top edge, then dip in finely chopped pistachios (about 1/2 cup), place on waxed paper to dry

*melt white chocolate and dip 1/4" of top edge, then dip in finely chopped candy cane pieces, place on waxed paper to dry

*melt milk chocolate and dip 1/4" of top edge, then dip in finely chopped hazelnuts, place on waxed paper to dry

These are lovely to serve mixed fresh fruit in. I filled my cornets with a strawberry-blueberry-blackberry-pineapple-cherry mixture. No dessert plate needed, and I put some cocktail picks next to the tray of cornets so people could neatly eat the fruit out of the cookie cup.

Lemon Sugar Cookies

Yields: about 4 dozen cookies

 

Ingredients

2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest*
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling

Directions

Preheat oven to 375*F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl. Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet. Leave room for the cookies to spread while they bake; don't bother pressing them with a fork or cookie press. Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Store in an airtight container.

*Fresh lemon zest is the key to getting a good flavour in these cookies.

Cheater Chocolate Truffles

Yields: about 36 truffles

 

Ingredients

1 package oreo cookies (divided… use whole cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate for melting
 

Directions

Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.) Once dry, refrigerate and enjoy!

Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate. And for an extra twist, use mint oreos. I like them with a splash of raspberry extract mixed into the cookie and cream cheese mixture. If it tastes good with chocolate, try it in these truffles!

Sparkling Cranberries

Yields: 2 cups sparkling cranberries

Ingredients

2 cups cranberries, picked over

2 cups water
2 cups sugar
More sugar for coating

Directions

Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.
Prep time: 5 min (But plan ahead as they do need time to dry - Drying time: 3-4 hours)

Garlic Soup

Cook time: 60 minutes        Yields: 3-4 servings as an appetizer, or 2 as soup-for-dinner

 

Ingredients

2 1/2 tablespoons olive oil
18-24 cloves of garlic, peeled (I used 2 full heads, about 20-some cloves, and the taste was mild)
4 cups chicken stock
3 egg yolks
1/2 tablespoon bacon fat
salt and pepper to taste

Directions

With the knob turned between "medium" and "low," gently heat 2 tablespoons of olive oil. Add garlic cloves and cook until softened considerably (about 20-30 minutes). The heat should be low enough so the garlic doesn't brown, just softens. Pour in chicken stock, season with salt and pepper. Allow the mixture to come to a simmer, then heat for 15-20 minutes more. Blend soup until smooth, return to heat. In a bowl, beat the egg yolks together, add in 1/2 tablespoon of olive oil and 1/2 tablespoon of bacon fat, whisk. Slowly beat in about 1/4 cup of heated soup mixture into eggs, whisking continuously. (Adding some of the heated broth to the eggs tempers them and raises their temperature, reducing the chance they will curdle when added to the soup.) Pour egg yolk mixture into the soup, beating continuously. In a minute or two, the soup will thicken slightly. Continue to heat at a low temperature until cooked through.

**I added homemade noodles to this soup to give it some body. There is no recipe for the noodles, but basically they were just flour, a pinch of salt, and egg, mixed up till a dough forms, then rolled up into lumpy masses (I was too lazy to roll them out nicely and make pretty noodles) and dropped to boil in the soup.

I think this soup would be a good base to which you could add chicken/turkey, and probably vegetables if you like that kind of thing. I don't generally like soup, and certainly not if it has veggies in it, so it was broth and noodles for me, but I think I will add a white meat next time I make it.

Homemade Limoncello

Time to mature: about 3 weeks        Yields: 7-9 bottles

 

Ingredients

12 lemons (thick skinned)
2-750 ml bottles 100% proof vodka, divided (the cheaper the better)
2 cups water
2 cups granulated sugar

Directions

Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off. Place peels in a large jar with a screw-top lid or which can be sealed with clamps; cover with one bottle of vodka. Leave to mellow for 2 weeks in a dark place. After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until sugar has dissolved. Allow syrup to cool completely to room temperature (very important! If the sugar syrup is still warm, the limoncello will be cloudy). Using a coffee filter or a fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put liqueur in bottles, seal tightly (cork or screw-top lid), let the components marry in a dark place for at least 10 days before using. For drinking straight, store limoncello in the freezer.

Notes

Use organic fruit if possible. If you can't use organic fruit, or it's too expensive, you can prep non-organic citrus by soaking them in water for about half an hour before starting the process. Additionally, under-ripe fruit produces the highest flavour.

Pumpkin filled Cream Puffs with Maple-Caramel Sauce

Ingredients

Cream puffs:
3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup flour
3 eggs

Pumpkin Mousse:
1 cup whipping cream
3 tablespoons sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin

Maple-Caramel Sauce:
1/2 cup packed brown sugar
1 tablespoon corn starch
1/3 cup half and half or light cream
1/4 cup water
2 tablespoons pure maple syrup
1 tablespoon butter
1/2 teaspoon vanilla
1/2 cup coarsely chopped pecans, toasted

Directions

Cream Puffs:

Preheat oven to 400 degrees F. Line large baking sheet with parchment paper, set aside. In medium saucepan combine water, butter, sugar, salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake 30-35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack, let cool. Using a serrated knife, cut each cream puff in half horizontally, remove soft dough from inside. Fill cream puffs with Pumpkin Mousse, replace tops. Spoon some of the warm Maple-Caramel Sauce onto 8 dessert plates, sprinkle with toasted pecans. Place a filled cream puff on top of sauce on each plate, drizzle each cream puff with remaining sauce and sprinkle with remaining pecans.

Pumpkin Mousse:
In a chilled large mixing bowl, mix whipping cream, sugar, spices with chilled beaters of electric mixer on medium speed until soft peaks form. Fold in canned pumpkin. Cover and chill for up to 4 hours.

Maple-Caramel Sauce:
In small heavy saucepan, stir together brown sugar and cornstarch, stir in cream, water, maple syrup, butter. Cook over medium heat until slightly thickened and bubbly, stirring constantly. (Mixture may appear curdled before it bubbles.) Cook and stir for two minutes more. Remove from heat, stir in vanilla. Serve warm.

To make ahead: Prepare as above through baking cream puffs. Layer between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.

Makes 8 servings.

Strawberry Basil Martini

I had one of these last night. At first, I wasn't sure how the basil would work with the strawberries, but it is darn fine! :-)

Ingredients

3 fresh strawberries, cored and sliced

3 basil leaves

Splash of simple syrup (equal parts of sugar and water, boiled until dissolved)

2 ounces vodka (or 1 ounce gin and 1 ounce vodka, apparently)

1/2 ounce lime juice (optional)

Ice

Directions

Combine muddled strawberries, chilled simple syrup, and basil leave in shaker. Add lime juice if using, vodka (or gin & vodka) and ice, shake. Tip into martini glass, garnish with a basil leaf and/or a strawberry, and enjoy!

Bing Cherry Fritters

Serves: 6

Ingredients

2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 Tbsp cinnamon
1 1/3 cups milk
4 eggs, separated
1 Tbsp vegetable oil
2 cups Bing cherries, pitted
oil for frying
sifted powdered sugar

Directions

In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon. Add the milk, egg yolks, oil, and lemon juice and beat until smooth. In a large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Fold in the pitted cherries. In a deep, heavy saucepan, heat 3 inches of oil to 375F degrees. Drop a few tablespoonfuls of the batter into the hot oil and fry for 3-5 minutes, or until golden brown. Drain on paper towels and keep warm in a very low-temperature oven. Repeat until all the batter is cooked. Serve at once, topped with powdered sugar
Serves: 6

Lemon Tart with Apricot Glaze

Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water
Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.

Easy Lemon Tart Filling
Grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 3 tablespoons of sugar
3 tablespoons of unsalted butter, cut to 1/2 inch pieces
2 tablespoons of cornstarch
Preheat oven to 325.
Fill a medium saucepan 1/4 full of water and heat to simmer. In a stainless steel bowl, strain the lemon juice to remove the seeds, and whisk in theeggs and lemon zest. Add the sugar, cornstarch and pieces of butter and place the bowl over the medium saucepan but do not let the bottom of the bowl touch the water. You can use a metal stand or prop the bowl on the edge of the saucepan with the simmering water. Stir until the butter melts and the filling is smooth. Remove from heat and allow to cool for at least 15 mins.
Place the prebaked tart shell on a baking sheet and pour the filling into the shell. Bake for 15-20 mins. It won’t completely set but will bubble and look more solid. Remove from the oven and allow to cool completely.
Apricot Glaze
1/4 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.
Lemon Tart Garnish
While cooling, prepare the garnish. Wash and dry a medium sized lemon. Using a paring knife, carefully cut lengthwise grooves (about 1cm wide) at regular intervals. You’ll need to make a V shaped incision to do this and be careful not to cut beyond the white rind of the lemon. After completeing 8 of these cuts along the lemon, place the lemon on a cutting board and cut a crosswise slice from the center of the lemon and place into the center of the tart. Slice the remaining lemon halves and cut the sections in half to create 2 semi circles. Place these semi-circle lemon pieces around the edge of the tart. Using a pastry brush, lightly brush on a coat of apricot glaze over the tart and pastry shell edges. Enjoy!

Almond Cake with Apricot Glaze

I made this for a weekend brunch, from apricots in my neighbourhood. The flavour combination of almonds with apricots was subtle, but lovely. I'd like to try this with a stronger citrus element, probably lemon in the glaze, but some lemon zest in the cake might add just enough excitement too.

Makes 1 10" cake

Ingredients

For the Cake:
1/2 pound (2 sticks) unsalted butter, room temperature
3 cups sugar
1 tsp almond extract
6 eggs
3 cups all-purpose flour, sifted twice, then measured
1 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 tsp freshly squeezed lemon juice
1/3 cup apricot jam (I substituted stewed fresh apricots, unsweetened)
1/3 cup sliced almonds

For the Glaze:
1/2 cup freshly squeezed apricot juice (about 8-10 apricots), strained through a sieve to remove pulp
1 1/2 cup sifted confectioners' sugar/icing sugar
1/4 tsp vanilla extract

Directions
For the Cake:
Preheat the oven to 350* Fahrenheit. Butter and flour a 10-inch Bundt pan.In the bowl of an electric mixer, cream together the butter, sugar, and almond extract until light and fluffy. Beat in the eggs, one at a time, until thoroughly incorporated. In a medium mixing bowl combine the flour, baking powder, and salt. Alternately add the flour mixture and sour cream in small amounts, and blend well; add the lemon juice with the last addition.Pour half the batter into the prepared cake pan. Spoon the apricot jam over the batter in the pan, being careful not to let the jam touch the side of the pan. Sprinkle the almonds over the jam. Spoon the remaining batter over the almonds in the pan.Bake for 1 hour, or until the cake is lightly golden and a cake tester inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.

FOR THE GLAZE:
In a medium mixing bowl, combine the apricot juice, sugar and vanilla. Transfer the cake to a cake stand or plate. Use a pastry brush to apply the glaze to the top and sides of the cake.

Update: Variation
Replace the apricot glaze with a lemon syrup by combining 1/2 cup freshly squeezed lemon juice with 1/2 cup granulated sugar in a nonreactive saucepan. Cook over medium heat for 10 minutes, to reduce the liquid to 1/3 cup. Add 3 apricots, sliced crosswise, and cook for another 10 minutes. Remove the apricots with a slotted spoon and arrange on top of the cake. Brush the syrup on the top and sides of the cake.

Apricot Coffee Cake

This would also be good with other tart and not super-juicy fruits, like rhubarb or plums.

Ingredients

For the Cake:
2 cups ripe apricots, washed and quartered
1 1/2 cups flour
1 tsp baking powder
a dash of salt
1/2 tsp baking soda
2/3 cup butter
1 Tbsp milk
1/2 cup sugar
1 egg, lightly beaten

For the Topping:
1 tbsp crème fraîche (substitute heavy cream and/or sour cream)1 tbsp sugar
1 egg

Finishing Touch:
Icing sugar

Directions
Preheat the oven to 360*F and grease a 9'' cake pan, preferably springform. In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. Add in the egg and milk, then mix again until just combined, avoid overmixing. Pour the batter into the pan -- it will be somewhat thick, so spread it around with a spatula if needed. Add the apricots on top, arranging them in a pretty circular pattern. In a small bowl, combine the crème fraîche, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.Put in the oven to bake for about 40 minutes, or until golden and the apricots are tender. Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner's sugar just before serving, warm, at room temperature or cold.

Pansy Flower Cookies

These cookies are so pretty. They are just lovely for a garden party, a tea party, or a bridal shower. Serve with a nice cold pitcher of lavender lemonade for a beautiful and tasty summer treat.

Makes 4 dozen cookies

Ingredients
1 cup butter, at room temperature
1 1/2 cup + 1/2 cup sugar
2 eggs, beaten
2 tspbaking soda
2 Tbsp milk
2 tsp vanilla
2 tsp cream of tartar
3 1/2 cups flour plus extra for dusting
1/4 tsp salt
2 egg whites
48 clean edible pansy blossoms (one per cookie

This photo is copied from the website where I found the recipe. I didn't capture an image of my cookies.

Directions
Cream the butter with 1 1/2 cups of sugar. Mix in the eggs and sugar.Dissolve the baking soda in the milk and add to the mixture, along with the vanilla. Sift the cream of tartar, flour, and salt together and stir into the creamed mixture. Mix thoroughly. Gather the dough and wrap in plastic wrap, chill for 30 minutes. Preheat the oven to 350*F. Roll the dough out on a floured surface to 1/8" thick. Cut out circles approximately the size of the pansy blossom. Bake on an ungreased baking sheet 5 minutes. Remove from the oven and brush the tops of the cookies with the egg whites. Place one pansy on top, spreading out the petals and topping with a bit more egg white. Sprinkle with the remaining 1/2 cup of sugar and cook 5 minutes more. Let cool before serving.

Lavender Lemonade

When using any edible flower for consumption, be sure to use food grade flowers which have not been sprayed or treated with chemicals or pesticides. Do not use florist flowers.

Serves 6

Ingredients
A small handful of freshly picked and rinsed lavender flowers, or 1 tsp of dried lavender flowers
1 cup white sugar or honey, or to taste
2 cups boiling water for infusion
4 cups fresh squeezed lemon juice (from 16-20 lemons)
3-5 cups cold water
Ice

Directions
Dissolve sugar in boiling water. Cut lavender flowers from stems and place in a large pyrex measuring cup. Pour sugar and water over the flowers. Cover and infuse for 30 minutes (or several hours). Strain the lavender-infused syrup and pour into serving pitcher, discarding the flowers. Stir in lemon juice, add 3 cups cold water. Taste and adjust for tartness. Add more lemon juice if it is too sweet for your liking, or more water if it is too tart. Add ice and more cold water until you reach the desired balance of concentration, bearing in mind that as the ice melts it will dilute the lemonade. Stir in zest of two lemons for a deeper flavour. Garnish with some thin slices of lemon and some lavender sprigs, if desired.

Rhubarb Raspberry Trifle

Ingredients

500 grams rhubarb, cleaned and cut into 1 cm. pieces

150 grams sugar

750 grams fresh raspberries

Zest of 1 lemon

4 tablespoons Grand Marnier

250 grams quark

4 slices lemon pound cake

Chopped pistachios, optional

Directions

In large saucepan, bring water to a boil. Add rhubarb slices, allow to boil for 1-2 minutes. Drain, allow to drip. Place rhubarb and 100 grams sugar in food processor, puree until smooth. Set aside.

In a separate bowl, gently mix together raspberries, lemon zest, 50 grams sugar, 2 tablespoons Grand Marnier, making sure not to squish the raspberries.

In another bowl, fold rhubarb puree with quark. Cut lemon pound cake slices in cubes, drizzle with remaining Grand Marnier.

Assemble trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing with a few raspberries on the top.

Refrigerate for at least 1 hour to let flavors infuse with each other. Serve cold, sprinkled with chopped pistachios, if desired.

Note: If you are unable to find quark, substitue with natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this.

Raspberry Sherry Trifle

Bake time: 25 minutes        Yields: 10-12 servings

Ingredients

1 (18 1/2 ounce) package cake mix (Duncan Hines Moist Deluxe Butter Recipe Gold recommended)

1 1/2 cups dry sherry

7 egg yolks

3/4 cup sugar

2 cups whipping cream

2 tablespoons icing sugar

3 (12 ounce) packages frozen sweetened raspberries, thawed

Whipped cream, optional (for garnish)

Fresh raspberries, optional (for garnish)

Mint leaves, optional (for garnish)

Directions

Preheat oven to 350 degrees F. Butter and flour 13"x9" baking pan. Prepare cake according to package directions, but use 1/2 cup of sherry in place of 1/2 cup of water. When baked, let cool in pan for 10 minutes, then invert onto wire rack to cool completely. Cut cake into large cubes, about 1 1/2" wide.

Place egg yolks, sugar, 1 cup sherry into top of a double boiler. Whisk until completely combined. Place top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until custard is quick thick (about the consistency of mayonnaise). Let cool.

Whip cream with icing sugar. Take half of whipped cream, fold into cooled custard.

To assemble:

In the bottom of a trifle bowl or a 13"x9" disposable aluminum foil pan, layer 1/3 of cake cubes, 1/3 of raspberries, and 1/3 of custard. Continue layering, ending with custard. Take remaining whipped cream, completely cover top of custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries, and a sprig of mint, if desired.

Homemade Herb Cheese

Cook time: 5 minutes        Yields: 8-10 servings

Ingredients

1 gallon whole milk

1 pint half-and-half

1 cup white vinegar

1/2 cup chopped sundried tomatoes (not in oil)

1/4 cup chopped fresh basil leaves

1 tablespoon salt

Extra virgin olive oil, to serve

Directions

Drill holes into the bottom of a round plastic storage container (approximately 6" wide and at least 4" high) and set aside. Line a colander with cheesecloth, set aside. Put milk and half-and-half into a large pot over medium heat. Cook, stirring frequently, until it reaches 195 degrees F. (There will be a slight simmer and the top will be very foamy.) Remove from the heat and slowly stir in vinegar. Put colander into sink and pour mixture into cheesecloth. When most of the liquid has passed through, add the tomatoes, basil, and salt; stir gently to incorporate. Gather up ends of cheesecloth and transfer cheese to plastic container. Set container on a rack or sheet pan to catch the whey. Put a plate on top and weigh it down with some heavy cans to squeeze out the excess liquid. Let rest 1 hour, remove cheesecloth, return cheese to plastic container with plate and weights. Refrigerate overnight. To serve, put cheese onto a plate and brush with a little olive oil.

This is so yummy on fresh bread, in eggs, or on pizza! I'm sure it is a good fit elsewhere too, but these are the ways I used it this week.

Cranberry Jelly in a Mold

Cook time: 10 minutes        Yields: 8-10 servings

 

Ingredients

1 (8 ounce) package fresh or frozen cranberries

2 1/4 cups cranberry juice

1/2 cup sugar

3 envelopes unflavored gelatin

Non-stick cooking spray

Directions

In saucepan over medium-high heat, cook cranberries, 2 cups cranberry juice, and sugar until mixture is bubbling and cranberries have burst. Meanwhile, sprinkle gelatin over remaining 1/4 cup cranberry juice to soften. Whisk gelatin mixture into hot cranberries. Strain into a bowl, let cool. Spray mold with non-stick cooking spray, pour cooled juice into mold. Refrigerate at least 3 hours or overnight. To unmold, briefly dip mold into hot water to loosen jelly.

Glazed Almond Bundt Cake

Cook time: 70 minutes        Yields: 16 servings

Ingredients

Cake:

1 cup butter, softened

2 cups white sugar

4 eggs

1 1/2 teaspoons almond extract

1 1/2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup ground almonds

1 cup milk

Glaze:

1/4 cup milk

3/4 cup sugar

1/2 teaspoon almond extract

1/2 cup toasted sliced almonds

Directions

Cake:

Preheat oven to 350 degrees F. Grease and flour a 10" Bundt pan. Mix together flour, baking powder, salt, ground almonds; set aside. In large bowl, cream together butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time; stir in almond and vanilla extracts. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour into prepared pan. Bake in preheated oven 60-70 minutes, until toothpick inserted into centre of cake comes out clean. Cool 10 minutes, invert on wire rack, cool 10 minutes longer. Place rack on waxed paper. Glaze while warm.

Glaze:

Combine ingredients for glaze. Pour over warm cake.