My grandmother had a lot of amazing qualities. Many of my most cherished memories are rooted in family dinners. I was lucky  that every Sunday lunch after church was at her home. And, the meals she prepared were always easy, delicious and  beautiful.

One thing for certain is that she had a good eye for simplicity. I’m pretty sure the year Pillsbury came out with ready made pie crusts that she never made one again. More on that in a different post.

Lemon Mousse was a dessert staple at her table for years. Her recipe differs from traditional mousse in that there are no eggs. Her recipe leans more towards fluffy and light, opposed to creamy and thick.

MooMoo’s Lemon Mousse

2 lemons or 3 T. bottled lemon juice
1/2 lb. cream cheese room temperature. Don’t substitute with reduced fat. You’ll compromise the texture.
3/4 c. sugar
1/4 t. vanilla
1 cup whipping cream

1 c. fruit berries of your choice

Grate 2 tsp. lemon zest from lemons and squeeze 3 T juice.

With mixer set at medium speed, beat the cream cheese, zest, juice, sugar and vanilla until smooth.

Bean whipping cream until it holds soft speaks. Gradually fold cream into cream cheese mixture.

Spoon into individual glasses, smooth top, cover and chill several hours or overnight.

Top with berries before serving.

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I’m out by 7:40 PM and have been sleeping till 7:00 AM and doing it all over again. No joke. This “cooking a baby” business has totally messed me up. I heard once that  baby’s eat brains. I believe it.

But I might be over the first hump. This week I’ve felt great and last night, I even stayed out till 11 PM. No joke sans baby that’s an accomplishment.

I’m paying more attention what I’m eating and trying to have at least one “meaningful” healthy meal a day. One new discovery that has been tasting really good to me is breakfast shakes. I load them up with berries and bananas. They fill me up and give me the right amount of energy during the day.

Breakfast Fruit Punch (adapted from a recipe I heard from Alton Brown on Good Eats)

1/2 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup frozen peaches

1 medium ripe banana

1/2 cup Acai juice

1/2 cup Soy milk

Put it all in the blender.

My tip is to start on MIX mode for the first minute and switch to PUREE mode for the last 2-3 minutes.

When I have one of these, I’m able to justify the Little Debbie Zebra cakes, Dunkin Donuts and Peanut Butter right out of the jar.

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The drink that was always on our table at lunch or dinner was iced tea. When I think about it I can’t remember a time when there wasn’t a pitcher of tea in the fridge. The picture in the background is a photo of my grandparents (Bubba and Moo Moo) leaving for their honeymoon. Iced tea also makes me think of Sunday lunches at their house (now my parent’s home).

Iced Tea Cupcakes

3/4 cup milk

2 bags brewing tea (Lipton)

1 cup all purpose flour

1 cup cake flour, sifted

1 1/2 t baking powder

1/2 t course salt

1 t tea leaves

4 T unsalted butter, room termperature

3/4 c packed dark brown sugar

2 large eggs room temperature

Preheat oven to 350. Line mini muffin tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat; add tea bags, and let steep, covered, 15 minutes. Remove tea bags, squeezing the bags over the pan, and discard in your composter. Allow milk to cool completely. Whisk together both flours baking powder, salt and tea leaves.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time beating until each is incorporated, scraping sides ow bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10-12 minutes. Turn out onto wire racks to cool completely.

Finish with Lemon Frosting:

Lemon Frosting:

3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

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Meyer Lemon Pound Cake Cupcakes

Makes 12 regular cupcakes or 24 mini cupcakes

* 3/4 C sugar

* 1 T lemon zest

* 1 1/2 sticks (6 ounces) unsalted butter, softened

* 3 large eggs, room temperature

* 1 T pure vanilla extract

* 2 C (7 ounces) sifted cake flour

* 1/2 t baking powder

* 1/4 t salt

* ¹/3 C (3 ounces) sour cream, at room temperature

1. Place the sugar in the bowl of a stand mixer.

2. Add lemon zest

3. Blend on low speed until the seeds are evenly dispersed.

4. Add the butter and beat on medium-high until the mixture is very light—almost white in color, 4 to 5 minutes.

5. Beat the eggs with the vanilla in a small bowl.

6. With the mixer running on medium speed, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next.

7. Sift the cake flour, baking powder, and salt into a medium bowl and whisk together.

8. With the mixer on the lowest speed, alternate between adding the flour mixture and sour cream, ending with the flour mixture.

9. Fill cupcake liners 3/4 full.

10. Bake at 350 F. For mini cupcakes, bake for 12 min. For regular cupcakes, bake for 20 minutes.

Blueberry Pie Filling: (adjust amounts depending on the number of cupcakes you’re making)

* 3/4 cup sugar
* 2 tablespoons cornstarch
* 1/2 teaspoon ground cinnamon
* 1/2 cup water
* 3 cups blueberries
* 1 tablespoon fresh lemon juice

Meringue

Ingredients

* 4 extra – large egg whites, at room temperature

* 1/4 teaspoon cream of tartar

* Pinch kosher salt

* 1 cup granulated sugar, divided

* 1/2 teaspoon pure vanilla extract

* Roasted Berries, recipe follows

Directions

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star – shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

For serving, place each meringue on a separate plate and top the shell with berries.

via Meringues Chantilly with Roasted Berries Recipe : Ina Garten : Food Network.

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Since then I’ve tackled a few more batches, but more so I’ve been reading a lot, trying to absorb some tricks of the trade and get an idea of basic methods. Some bloggers I’m most intrigued with lately are: Food in Jars, Tigress in a Jam and Modern Beet.

This year citrus has rained upon me. One gift was a dozen blood oranges. Inspired by the Can Jam going on over at Tigress, I started researching recipes and flavor combinations. Orange and rosemary stood out the most to me. It was a flavor combination that appeared to have variety and depth without going into the sweet savory category.

I am new to canning so many things are new to me. Newly learned:

• Pectin isn’t a necessary ingredient
• Using the cold plate method to determine if jam has set
• Observing the boiling bubbles to determine if the jam has set

I loosely followed Modern Beet’s listed below:

Blood Orange Marmalade with Rosemary

Adapted from The Herbfarm Cookbook by Jerry Traunfeld

2.5 lbs blood oranges

2 large meyer lemons

6 cups cold water

8 cups sugar

6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine

Special Equipment:

6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding two piece lids

2 large pots

Thoroughly wash oranges and lemons. Slice in half vertically, place cut side down, then slice into thin (1/16th inch) half moons. Remove seeds as you come across them. Place slices in a large pot and cover with the water. Let soak at room temperature for 12 to 24 hours. (This releases the pectin and softens the rind)

The next day, bring the pot to a boil and boil steadily for 30 minutes. Stir in the sugar and rosemary bundle and cook at a steady boil until the mixture has softly gelled (To check this, put a small plate in the freezer to chill. Once the plate is cold, drop about 1/2 t of the jelly onto the plate and place in the refrigerator for 1-2 minutes. Remove the plate from the refrigerator and push the top of the jelly with your finger; if it wrinkles, it is ready; if it stays smooth, then continue to boil). Note: keep an eye on the pot so that it does not boil over

Meanwhile, sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Sterilize the lids and bands by dropping them into the boiling water for the last two minutes of the boiling. Remove from heat, but leave jars and lids in water until ready to use. Then, remove from water and drain.

Remove rosemary bundle from marmalade. Ladle the hot marmalade into the canning jars, filling about 1/4 inch from the top. Place lids on top of jars and screw bands on until finger tight. Flip jars over onto a clean towel and allow to cool undisturbed. When the jars have cooled, check that each has sealed properly (there should be no give in the center portion of the lid). If any jars did not seal, place in the refrigerator. The sealed jars will keep for many months.

(Note: you may need to sterilize the jars in batches unless you have a very large pot. To do this, boil as many jars as will fit in the pot. Remove, and place in a sink full of very hot water until ready to use. Repeat until you’ve sterilized all of the jars and lids)

via Blood Orange Marmalade with a Hint of Rosemary | Modern Beet.

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It like milky jello.

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts (Prissy adaptations in red)

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)

2 T Orange Zest

2 T Orange Juice

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (infused the heavy cream with the orange zest for 20 minutes before I started the cooking process)

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

via Perfect Panna Cotta Recipe – David Lebovitz.

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Learning from my previous attempt, I searched out a different approach and found a quick 5-day limoncello recipe. BINGO!

Look at this gooey yummy-ness.

The result? Well, I’m not too sure it’s any less harmful than moonshine. What I mean is that it is very strong and thinner than the limoncello I’ve had in Italy.

Quick Orangecello (modifications in red)

1 1 litre bottle (change servings and units)

Ingredients

* 4 oranges

* 150 g sugar (just over 5 ounces)

* 750 ml vodka (a standard bottle)

Simple Syrup

* 170 g sugar

* 150 g water

Directions

Peel the oranges carefully, making sure you have none of the white pith on the peel – you want just the orange skin.

Put all the peel and 150 grams sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.

Put in a dark, cool place. Shake once or twice daily for four to five days.

Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.

Strain orange peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. (if you can find something tasty to do with them, please mail me with the recipe directly ). Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.

via Quick Limoncello – 392218 – Recipezaar.

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A whole box of oranges that had been hand picked by the tree’s owner were given to me the other day. One one hand I was delighted on the other I was little sad that my alternative methods of fruit acquisition would be curbed for a bit.

Don’t get me wrong, absolutely did bike by THE citrus tree the other day to make sure it was healthy and bountiful (more on that later).

The citrus cake recipe found in Martha Stewart’s Cupcake book is good. I still need to work on my baking times as I think the tops get a bit more brown than they should. Adding the candied orange on top however took this cupcake to a different taste level. It tasted more juicy and robust than the cupcakes without the fruit on the top. PLUS, they look so beautiful with the piped frosting edge and bright orange in the center.

For all my friends who live East of lets say Phoenix, who are dealing with ice cold winter temperatures. I hear home prices in Arizona are quite affordable and it’s 70 degrees in January.

Martha Stewart Cupcake Challenge 19/175

Candied Citrus

Place orange slices on top of frosted cupcakes, and pipe buttercream dots around each slice to decorate. Other citrus, such as lemons or blood oranges, can be substituted.

Ingredients

Makes about 1 dozen slices

* 1 cup sugar

* 1 cup water

* 2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)

Directions

1. Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.

via Candied Citrus and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

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I had an amazing little routine going in Dallas. I’d talk to my girlfriends so much that it was common that we’d be on the phone and realize a few minutes in that we were at the same place. So we’d hang up and grab a cup of coffee or wine (which ever best fit the moment and time of day)

My, my how things have changed. I still miss them dearly, but with distance and time, things get easier to manage. Friendships adjust and you keep moving forward.

I’ve had quite a bit of time off around this new year which has given me a lot of time to reflect, recharge and cook.

I’m not much for New Year’s resolutions, rather I do like to recalibrate. It’s a word I use often at work because I do think it’s important to set your compass in the right direction.

This recipe is an adaptation from a Weight Watcher’s cookbook. It called for cranberries, of which I didn’t have, so I made one batch with frozen blackberries and another with blueberries.

I think the orange and berry flavors were very complimentary, but the cake was very crumbly and tasted a bit dry. Next time I may try to adapt a banana bread or pumpkin bread recipe with vegetable oil instead of a butter based recipe. They seem moister.

Any Berry Orange Loaf Cake

Makes 2 standard loaves. Preheat oven to 250. Cook 22-25 minutes.

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, softened

1 cup sugar

2 large eggs

1 1/2 cups berry (cranberry, blackberry, blueberry)

1 tablespoon orange zest

1/2 orange juice

2 teaspoons pure vanilla extract

1/2 chopped pecans

Combine all the dry ingredients in one bowl (minus the nuts) and all the wet in another. Combine the two adding the pecans at the end. Pour into pans and cook.

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These were really tasty and a subtle sweet salty blend, but not intense in your face sweet salty.

And Brian has become quite the adviser.

Martha Stewart Cupcake Challenge 14/175

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