Archive for the 'In the Kitchen' Category

English Muffin Bread

I love me a good English muffin. Toasted with a little butter, alongside a runny poached egg and some maple smoked bacon…is there anything more comforting? Plus, in my opinion, it’s the best vehicle for jam and fruit butters ever. Which is why I was so excited when I noticed a recipe for english muffin bread in the back of one of my favorite canning books, Canning For a New Generation by Liana Krissoff. It has all of the qualities of a good English muffin, but with much less work and in loaf form.

If you ended up saving all of your whey from last weeks’ DIY Ricotta project, you are in luck! This recipe calls for a lot of whey, though you can substitute water or milk in certain spots. So even if you didn’t take my advice (told you it would be put to good use) you can still make this lovely loaf. Or you can make some cheese today and bread tomorrow. Then put your homemade cheese on your homemade English muffin bread! Genius, I’m telling you.

Continue reading ‘English Muffin Bread’

Advertisements

How To Make Homemade Ricotta Cheese

Cheese making is really not as difficult as you might think. In fact, it’s actually quite simple, and a great project for small-apartment dwellers. Basic cheeses, such as farmer’s cheese and ricotta, don’t even require any special equipment or a large amount of space. All you need is some dairy and an acid to separate the curds from the whey. Plus the quality of the end product is so much better than the store bought stuff that there’s really no comparison.

Continue reading ‘How To Make Homemade Ricotta Cheese’

Cantaloupe Ice Snacks

We’re nearing the end of summer, as back-to-school specials hit store shelves and hints of fall start creeping into farmer’s markets. I already felt some chilly air this morning when Ira and I went for our morning walk around the block. It’s a time of year I both love and hate. Summer’s bounty of fruits and vegetables will soon be coming to a close, which means much less preserving in the fall. But the plus side is that I love fall weather, pumpkin and apple picking are on the horizon, and hosting a dinner party doesn’t include sweating through endless amounts of clothing. Plus my outfits are way cuter in the fall. I live for the first cool days of fall when you can open up all the windows, and let the stagnant air of summer escape, while inviting the smell of oak and crisp leaves in.

But before it gets too chilly and melons go into hibernation, I thought I’d make some cantaloupe ice pops to help you keep cool through the next few weeks. The flavor is hard to beat—sweet and smooth, with the tiniest touch of salt. It’s quickly becoming my new favorite dessert.

Continue reading ‘Cantaloupe Ice Snacks’

Mom’s Zucchini Bread

Yesterday I found myself nostalgic for the summers I loved so much as a kid. Life was simple, and the days seemed endless. On really hot days my brother and I would gather the assorted ice pops we had in our freezer along with a big jug of lemonade and head down to the end of our driveway. We would set up camp for hours, praying that someone would stop and buy something from our little lemonade stand. We killed time by sucking on big strawberry freezer pops that would slowly melt over our warm hands as the sun beat down on us. By the end of the day, we would have big red rings around our lips, and stomachs full of sugary lemonade. We never did sell much, but we always loved it.

At times, our lemonade stand would be accompanied by Mom’s zucchini bread. That’s when sales really started to pick up. At first, I remember thinking, “eww, zucchini, gross!” But I quickly learned to love it. We ate so much zucchini bread during the summers that I thought I’d never be able to eat it again.  But each new summer I’d go right back—craving the bite of spicy cinnamon and crunchy walnuts.

As I got older, zucchini bread became my thing. I remember bringing it to movie nights, and teaching friends how to make it. Some people bake cookies, but I bake zucchini bread.

Continue reading ‘Mom’s Zucchini Bread’

Spicy Dillys

It seems like every week my string bean pile gets bigger and bigger. It’s like the Little Shop of Horrors where the plant just keeps getting bigger and scarier by the day. With the CSA shares getting larger by the week, I’m finding less and less room in my fridge. I feel like at some point, my fridge door is going to bust open and a fountain of green beans are going to come pouring out in bushels.

In order to maintain my plethora of beans I had been accumulating, I decided pickling was the most delicious option. Or maybe that was my secret plan all along…mwahaha.

Continue reading ‘Spicy Dillys’

How To Make Salty Walnut Pesto

There’s not much better than the intoxicating scent of fresh basil. It smells like a summer’s afternoon spent drinking cocktails midday, barefoot, in a lawn chair. Didn’t know the smell of fresh basil did all that? Well it does, for me anyway. It’s a lovely thing, basil. Paired with super sharp salty parmesan cheese and walnuts it’s even more lovely. Add olive oil and you’ve got yourself a jar of pesto.

I got the most beautiful bunches of basil last week from my CSA that I was practically running home to whip up a batch of pesto. It has been so long since my little taste buds had the pleasure of enjoying the peppery bite of basil. The scent followed me, sidecar, all the way home in my tote bag.

Continue reading ‘How To Make Salty Walnut Pesto’

Cherry Pit Infused Brandy

So remember how I told you in yesterday’s Cherry Balsamic Shrub Syrup post to save your cherry pits? Well I hope you did, because we’re going to make a really delicious infused brandy with them. That’s right, two projects for the price of one!

It’s super simple because all you need are two things—cherry pits and brandy. Oh, and a jar to put it all in. I didn’t have tons of brandy, or cherry pits for that matter, so I just combined everything I had and it was the perfect ratio: a small handful of cherry pits per ½ C. brandy. The result: a slightly sweet and sort of almond-y liquor. Just like in my Almond Scented Apricot Jam, the pit lends great flavor to the final product.

Continue reading ‘Cherry Pit Infused Brandy’


Join 160 other followers

Favorite Reader Posts

Follow Me On Twitter!