Fruit Dip

This is a wonderful addition to any fruit platter. It's also my secret to fresh fruit pies. A layer of this on the bottom of a fresh strawberry pie really sets it apart. The best part is that it takes hardly any effort at all.

Fruit Dip
1 8oz package of cream cheese, room temperature
1 7oz jar of marshmallow creme
1 Tbs orange zest
A dash of ground ginger

Beat all the ingredients together. Best served chilled.


Nothing to it, but it adds so much.

Whole Wheat Pancakes and Buttermilk Syrup.

This is an adaptation from a recipe my aunt gave my mom years ago. The pancakes are really light and the buttermilk syrup is good on anything. Sometimes I find myself wishing I could just sit down with the pot and a spoon for breakfast.

Whole Wheat Pancakes
3/4 cup whole wheat flour
3/4 cup white flour
1 Tbs baking powder
3 Tbs sugar
1/2 tsp salt
1 1/3 cups buttermilk (you can use regular milk)
2 eggs
3 Tbs butter, melted and cooled

Blend all ingredients together with a whisk until just incorporated. Heat a griddle on medium-low heat or an electric griddle to 350 degrees. I use an ice cream scoop to portion out the batter so the pancakes are fairly even.

I let the batter sit while I make the syrup and this just give it a quick stir before cooking. I find a slightly better texture when I do this.


Buttermilk Syrup
2 c sugar
1 cup butter (2 sticks)
1 cup buttermilk
1 Tbs corn syrup (see note below)
1 tsp vanilla
1 tsp baking soda

In a large dutch oven (note: it is important to use a very large pot to avoid spilling over!) melt the butter over medium heat. Add in the sugar, buttermilk and corn syrup. Bring to a boil and boil for 5 minutes, stirring to avoid burning. Take off the heat and stir in baking soda and vanilla. It will foam up, which is why it is important to use a large dutch oven or pot to ensure it doesn't boil over and get your stove all sticky! Pour over the whole wheat pancakes and try not to just eat it with a spoon.

Note on corn syrup: Do not leave the corn syrup out or try to substitute it! It is vital to keeping all of the ingredients bound together. I didn't have corn syrup, so I substituted a tablespoon of brown sugar and about 2/3 of a teaspoon of water (A 4 to 1 ratio of brown sugar to water is a substitute for corn syrup) However, the syrup totally separated and left a gloopy mess sitting in an oily pool. Needless to say, we didn't eat that batch.

Popovers

Popovers are one of those breakfast items I distinctly remember from my childhood. We didn't have them often because they take a little while to bake, but it was always a treat when my mom made them. This morning, I really wanted them, so I made them. Growing up, my mom used old ceramic mugs. If you have one of those fancy popover pans, by all means, use it. But I find a muffin tin works just fine.
Popovers
1 1/4 cup flour
1 1/4 cup milk
1/2 tsp salt
3 eggs

Preheat oven to 425 degrees. Mix all ingredients together. Heavily grease each well of your pan (I used cooking spray to do this). Divide batter evenly between each well. If you are using a muffin tin, they will be about 2/3 to 3/4 full. Bake for 20 minutes. Reduce heat to 325 degrees and bake for 15-20 minutes more or until the popovers are browned.

I find them perfect adorned with just a little butter, but they're also delicious with jam or preserves. My husband's aunt makes a wonderful pomegranate jelly that is great. No matter what you put on them, they're best right out of the oven so the butter melts into all the airy pockets. In a word: scrumptrulescent.

Brie Burger

I made this burger with brie, carmelized onions and apricot sauce. I had something similar at a build-your-own-burger restaurant. Try it sometime!

This burger is completely homemade, including the bun.

BRIE BURGER
Moomie's beautiful burger bun (recipe to follow)
Hamburger patty (recipe to follow)
1 once brie, melted on top of patty.
1 Tbs apricot sauce (recipe to follow)
Carmelized onion
Lettuce, tomato, pickles as desired.

MOOMIE'S BEAUTIFUL BURGER BUNS (makes 8 buns)

1 cup water

2 Tbs butter

1 egg

3 1/4 cups flour

1/4 cup sugar

1 tsp salt

1 Tbs instant yeast

Place all ingrediants in bread machine and let it run the entire cycle.

Divide dough into 8 equal parts and shape into buns. Place on a greased cookie sheet and let rise for 30 minutes.

Bake at 375 degrees for 12-15 minutes, until golden brown. Let cool before serving.

APRICOT SAUCE

1/4 cup apricot preserves

1 Tbs white vinegar

salt and pepper to taste

Mix apricot preserves and vinegar together. Add a pinch of salt and a little but of pepper. Taste and add more salt if too sweet.

HAMBURGERS (makes 4 patties)

1 lb ground beef

1 Tbs mustard (any kind you like: yellow, dijon, grainy, etc)

1 clove garlic, smashed

1 tsp seasoned salt (regular salt is fine)

1 tsp pepper

Combine all ingredients until just combined. Do not overmix. Shape into 4 equal sized patties. Create a small divet in the center of each patty. Grill or pan fry.

To make the brie burger, melt 1 ounce of brie on each burger.

Lime Cran Apple

Back in March Jeff and I visited my parents in Arizona for a long weekend. We flew on Southwest and they introduced me to my new favorite drink. I ordered a cranberry apple juice and to my surprise, it came with a wedge of lime. Let me tell you, it was delicious!

All you need:

Glass filled about 1/3 to 1/2 way with crushed ice

Cranberry apple juice

Lime juice (1/4 lime if you're using fresh)

I admit, this time around, I only have the bottled stuff. But it still works. But just fill the rest of the glass with the juice and add a squirt or two of lime juice. Stir it up and enjoy!

If using a fresh lime, squeeze the 1/4 of a lime in there and add the juiced rind.

San Francisco

We had an awesome time yesterday visiting San Francisco with Haley and Tyler. Somehow, in more than 10 years of friendship, this is the first time Haley and I had ever been to "The City" together. Needless to say, it was glorious (or glonous). We went to the deYoung in Golden Gate Park and the Legion of Honor by the Presidio. We saw some great art and ate great food.





We started with some mediterranean at Yumma's on Irving and 9th.

Then we went to the deYoung museaum at Golden Gate Park for a little culture.

After driving through the maze of one way streets, we made our way through Laurel Heights and toward the Presidio for the Legion of Honor. It was incredible. The building, the art, everything was spectacular.

By unanimous decision, we decided on some Italian in Little Italy. We were not disappointed.

Haley got squid ink linguini with mussels, calamari and clams.

Tyler got pasta with duck sauce.

Jeff got taglionlini with Italian sausage, porcini mushrooms and cream sauce.

I got the Tre Paste. Chicken ravioli with cream sauce, penne with pink sauce and gnocci with red sauce. I was in heaven.

Afterwards, we got ice cream at Ghiradelli. And some canoli and a giant palmiere for today. But one of the best parts? Hanging out all day with this lady.

It was a much needed getaway with some great company.