Wednesday, November 30, 2011

Cranberry-Blackberry Sparklers

Cranberry-Blackberry Sparklers

3 parts Blackberries pureed (straining the puree is optional)
4 parts Cranberry Juice
4-6 parts Sparkling Water
Mint sprig, for garnish

Place blackberry puree and cranberry juice in glass. Add sparkling water to fill. Garnish with mint.

Serves 2 (depending on glass size used)

Alternative version....add a splash of white rum.

Tuesday, November 29, 2011

Monday, November 28, 2011

Green Beans with Lemon Butter

We will definitely be making these again. Super yummy!!!!

Green Beans with Lemon Butter

1 Tablespoon coarse salt, plus more for seasoning
1 pint green beans, stem ends trimmed
2 Tablespoons unsalted butter, cut into small pieces
1 Tablespoon finely grated lemon zest (about 1 lemon)
Freshly ground pepper

1. Fill a medium saucepan three-quarters full of cold water. Set over high heat and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
2. Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

Serves 4
Source: Martha Stewart

Sunday, November 27, 2011

Saturday, November 26, 2011

Pear-Cranberry Pie

Pear-Cranberry Pie

Pie Crust for top and bottom
3 ripe Bartlett pears
3 cups cranberries
3/4 cup dark brown sugar
2 Tablespoons cornstarch
1 teaspoon coarse salt
1 vanilla bean
2 Tablespoons cold unsalted butter
1 Tablespoon heavy cream
1/2 cup apricot preserves

1. Place one of your pie dough rounds into a 9-inch pie plate.
2. Preheat oven to 375 degrees
3. Peel, halve, and core pears. Very thinly slice 2 pears lengthwise, and cut remaining pear into wedges.
4. Toss together pears, cranberries, sugar, cornstarch, and salt in a large bowl. Using the tip of a paring knife, scrape vanilla seeds over pear mixture, and toss until seeds have been evenly incorporated. Pour filling into piecrust. Dot filling with butter.
5. Cover pie with second round of pie dough (either cut slits or make a lattice). Lightly brush top of piecrust with heavy cream.
6. Place a foil-lined baking sheet on lower oven rack to catch any juices. Place pie on middle rack, and bake until crust is golden brown and juices are bubbling gently, about 90 minutes. Let pie cool on a wire rack for 5 minutes.
7. Meanwhile, heat preserves in a saucepan over medium heat until warm. Puree in a food processor until smooth. Brush warm pie with the warm apricot glaze. Let cool completely on rack.

Friday, November 25, 2011

Andrew's 3rd Birthday

Andrew's 3rd Birthday Cake

For the cake, I just used regular white cake mix (2 boxes). I divided the batter as evenly between 4 bowls, coloring the darkest layer first and working from that color as a guide. I used Americolor gels in royal blue. Add the batter to prepared cake pans (greased and floured). I baked the batches 2 at a time. Bake and fully cool the cakes.

For the frosting, I just used regular white frosting from a can (3 cans).

Layer the cakes, darkest on the bottom, frost with a very thin layer of frosting between each layer. Frost the outside of the cake with a thin layer of frosting. Smooth as well as you can with an offset spatula, but it doesn't need to be perfect because this is just the crumb layer. Place the entire cake in the freezer about 10 minutes for the icing to set, this makes it much easier to decorate.

Prepare a piping bag with a #21 Wilton tip (a moderate sized open star) and fill with frosting. Remove cake from freezer and start along the bottom of the cake, creating rows of swirls. For each swirl, start in the center of the "rose" shape and pipe in a spiral around the center. Continue along the bottom and top of the cake, creating rose-like swirls.

This was my first adventure in "decorating" a cake. No bad for a first try...can only improve from here right?!?

Inspiration from: Glorious Treats
Check her site for her cake...she even did different shades of color for the frosting...I was not that adventuresome for my first attempt :)

Thursday, November 24, 2011

Happy Turkey Day from my little Turkey

Can't believe that 3 years ago this little turkey was being born. Thanksgiving 2008 will always be a great memory for me and my little turkey!

Wednesday, November 23, 2011

Pomegranate-Cranberry Gelatin

Pomegranate-Cranberry Gelatin

4 envelopes unflavored gelatin
1 cup water
1/2 cup sugar
2 cups pomegranate juice
2 cups light cranberry juice

1. In a small saucepan, sprinkle gelatin over 1 cup cold water and let soften for 5 minutes. Place over low heat and cook until gelatin has dissolved about 4 minutes. Add sugar, stirring gently until dissolved, about 3 minutes; remove from heat.
2. Transfer gelatin mixture to a medium bowl and stir in juices. Pour into a 6-cup Bundt pan. If any skim forms, scrape from surface.
3. Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan briefly into hot water. Invert onto serving dish and shake to release.

Monday, November 21, 2011

Parker House Rolls

Parker House Rolls

1/2 stick melted unsalted butter, plus more melted butter for brushing bowl and brushing rolls
3/4 cups warm milk
1 package active dry yeast
3 Tablespoons sugar
1 teaspoon salt
1 egg, lightly beaten
3 cups all-purpose flour, plus more for work surface

1. Brush a large bowl with some melted butter; set aside. In a small bowl, sprinkle yeast over 1/8 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 5/8 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 7 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough. Cut into 2 pieces and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Crease rectangles slightly off center. Fold at crease. Arrange in rows on buttered baking sheet, with shorter side facing down. Cover and let stand until doubled in bulk, 25 minutes.
5. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes. Remove from oven and brush once more with melted butter.

makes 18 rolls

Sunday, November 20, 2011

Andrew's first day of work

Brent had to go in to work today...yep on a Sunday! Andrew got to go with him. Dadda wears a badge every day for work, so I thought Andrew should have one too. He was super excited to get dressed in "work" clothes and wear a badge just like Dadda!

Saturday, November 19, 2011

Roth Thanksgiving in Albany

We had quite a busy day today....headed south for a football game and then celebrated Thanksgiving with some of Brent's family. It was super yummy! But isn't most meals great when you're not the one cooking :)

Sunday, November 6, 2011