Wednesday, June 30, 2010

party in a box


Make outdoor entertaining this weekend (or anytime!) a snap by loading up a vintage soda crate with everything you'll need for the table. Ball jars filled with fresh cut garden flowers, utensils, napkins and condiments all fit easily into the crate. Fire up the grill, tote this outside, and you'll be ready to go!

Tuesday, June 29, 2010

DIY: light up your 4th of July!

This easy project will cast a glow on any of your 4th of July festivities!
I started with a plain glass votive holder and a flower lei from the dollar store.
I cut the flowers loose from the lei, and hot glued them around the base of the votive holder.
A simple overlapped row of red, white and blue was just enough to dress it up.

Festive vessels


Round up a tray full of serving pieces to have on hand for the holiday weekend. They'll be perfect for serving snacks or holding bouquets from the garden. Milk glass containers are readily available at thrift stores and secondhand shops. Simply dress them up with a mix of vintage (or new!) trims like rick rack and bias tape. Cut a length big enough to wrap around your pot, then secure with a bit of double stick tape or crafting glue.
Fill, and enjoy!

Monday, June 28, 2010

DIY: Simple Centerpiece

This is a quick and easy repurposing project. With red, white or blue blooms, it makes a festive 4th of July centerpiece. You could also adapt to any occasion by selecting flowers in other hues. Start with a basic glass lampshade with a hole in the middle.
Flip it up and fit a short bowl or piece of pottery underneath it. Short flower stems are anchored in a piece of florist foam (or a floral frog) hidden in the container. Here, I used blooms of all one color and packed them in tightly to create a pom pom effect. Placed on a cake pedestal, it nearly mimics a decorated cake!

Friday, June 25, 2010

Friday is PIE DAY!


Woowee-yet another rhubarb pie recipe to add to your list. This is a fantastic pairing. Tart and red and tasty.
I'm not sure why I never before thought to combine two of my favorite pie fruits, but I'm glad I finally did it.

Cranberry Rhubarb Pie

double 9" pie crust
3 cups rhubarb, cut
1 cup fresh cranberries
2 cups sugar
2 T raspberry preserves
2 T lemon juice
3 T flour
2 T butter

-combine rhubarb and cranberries with preserves, lemon juice and flour
-spoon into prepared bottom crust
-pour sugar over top of fruit
-dot with butter
-cover with top crust
-bake at 350 degrees for 1 hour and 15 minutes

Wednesday, June 23, 2010

Blogged down.

Ok-I am having some serious blog writer's block this week. My mind is a big blank every time I sit down to write a blog entry. I'm sure there are still some good ideas in there somewhere, but between work, remodeling (bathroom is on the home stretch!) and summer happenings, I'm feeling a bit blogged down.

So, I am going to take a couple of days off to regroup and refocus myself on Pies and Aprons.
I do have a pie all ready to go for Pie Day, and next week will be filled with 4th of July fun, so check back in!

Christine

Monday, June 21, 2010

Rhubarb Sauce

It has been a number of years since I last made rhubarb sauce. As soon as the sugar started working it's magic on the rhubarb, the smell immediately brought me back to my childhood. I'll have to confer with my mom (or sister-are you reading this?), but it seems like we made a lot of rhubarb sauce. Either that, or I just loved it so much that the smell really lodged itself into my olfactory memory bank.

Many people seem to have never experienced this simple and tasty treat. If you've never had it, stir up a batch immediately-it's two ingredients, and doesn't take a lot of fancy technique. If you've ever made homemade applesauce (please tell me that you have!), you can make this.

Served warm over ice cream, this is an experience not to be missed. Last week, I also served it spooned onto a fruity muffin-great for dessert or breakfast-yum!

Rhubarb Sauce

more of an equation, rather than a recipe really....
-for every 3 cups of rhubarb, use 1/2 cup white sugar
(you can also experiment with your desired level of sweet/tart-ness)
-combine these in a saucepan and heat on low
-stir until the sugar begins to heat and dissolve,
-then, just leave it on low heat, stirring occasionally,
-until it is cooked down and saucy.
-questions? just ask!

*you can also add a bit of cinnamon or nutmeg, if you'd like. I prefer to just focus on the rhubarb-y goodness.......

Friday, June 18, 2010

Friday is PIE DAY!



Now you'll really think I've lost it. Chili and cornbread yesterday, and now Cream of Wheat. ( I apologize right now to B and G Foods for the lack of a copyright symbol. I tried. All of the tutorials that I found failed to produce the symbol. Please imagine a copyright symbol after every mention of said product in this post.) Some sort of weird winter comfort food withdrawal in the midst of 85 degree days? Truth be told, I'm trying to clean out my pantry. The bathroom remodel is nearing completion, which means finishing the kitchen is up next. Knowing that things in there will be in chaos for quite some time, I decided it would be a good idea to use up backstock now. All of this falls into the category of my slightly OCD impulses when it comes to organization. I like using up food and trying not to waste a morsel. I also really love the idea of filling up an empty (or nearly empty) pantry in a brand spanking new kitchen.

One of my jars in the pantry held the last remains of my winter Cream of Wheat. I recalled seeing a Cream of Wheat Pie recipe in a cookbook I checked out of the library this winter, so I tracked it down.

Cream of Wheat Custard Pie
adapted from 'Sweety Pies' by Patty Pinner

1 9" pie crust, lightly prebaked

2 cups milk
1/2 cup sugar
1/3 cup Cream of Wheat
1 t vanilla
3 eggs
1/8 t salt

-bring the milk and sugar to boil in a saucepan
-sprinkle in the Cream of Wheat
-stir over heat for 3 minutes
This is basically just like stirring up a big batch of hot cereal.....
-cool mixture, then stir in vanilla
-add beaten eggs yolks, one at a time, to the cooled mixture
-beat egg whites and salt
-fold into mixture
-bake at 425 degrees for 10 minutes
-lower heat to 350 degrees and bake for 25-30 minutes, until knife inserted comes out clean
The resulting pie is pretty much what you would expect. It's a very firm custard texture with Cream of Wheat flavor. To me, it tastes a lot like tapioca in a pie crust. I like it, and I think kids would really love it. The pie as is looked a little forlorn and bland, so I dressed it up with some garden strawberries and powdered sugar. Much better.


Thursday, June 17, 2010

Chili and Cornbread

Yeah, I know. Chili and cornbread seems like a rather odd post for a steamy summer day. However, this chili was made with leftovers from my Memorial Day shredded beef. In case you try out that recipe, I just wanted to share this idea for any that you might have leftover. I popped a bunch in the freezer right after the party, then defrosted it earlier in the week to add to a batch of rainy day chili. Even though the rainy day turned into a sunny night, this classic combo still hit the spot. For the chili, just start with your favorite recipe, then add the shredded beef in place of ground beef. I couldn't possibly begin to tell you what my chili recipe is. It's not top secret or anything, just one of those times when I never measure ANYthing. The cornbread recipe, on the other hand, is up for grabs. Here ya go!
"Hey, this isn't from a box!" Cornbread

1 cup flour
1 cup yellow cornmeal
1/4 c sugar
4 t baking powder
1/2 t salt
2 eggs
1 c milk (or buttermilk)
1/4 cup vegetable oil or melted butter

-mix dry ingredients together in large bowl
-make well in middle of bowl
-in separate bowl, lightly beat eggs
-add milk and oil to eggs, stir until combined
-pour into well, and mix with fork until just moistened
(batter will still be slightly lumpy)
-spoon into greased 9" glass pie pan
-bake at 400 degrees for 20 minutes

This cornbread is fluffy and flavorful, but not too sweet. Serve it warm with butter!

Wednesday, June 16, 2010

Me and muffins.

Muffins are not my favorite baked treat, but sometimes they just seem like the right thing. Plus, if I make them with very little sugar and lots of fruit, I can call them a healthier alternative to dessert. They still satisfy my sweet tooth, but pack a lot more nutrition than say, a slab of chocolate cake. I usually start with a basic muffin recipe and change up the fillers to fit my mood. In this case, I had little bowls of odds and ends of fruits and such hanging out in my fridge. Rhubarb (surprise, still some left!), strawberries and cranberries seemed like a winning combination, so I gave it a whirl. Then I threw in some walnuts just for fun.

Here is the basic muffin recipe that I generally turn to:

2 cups flour
1 T baking powder
1/2 cup sugar
1/2 t salt
1 egg
1 cup milk
1 t vanilla
1/4 cup plain or vanilla yogurt
1 cup mixed fruit and/or nuts

-mix dry ingredients together in large bowl
-make a well in the center of the dry mix
-in separate bowl, beat egg, milk, vanilla and yogurt
-pour wet mixture into well
-mix with fork just until all dry is combined
*the key to fluffy muffins is not to overmix the batter-you should still have a few lumps
-stir in fruit, nuts etc.
-bake at 400 degrees for 20 minutes, until lightly brown and firm on top

This is on the low end of the sugar amount. If you'd like, you can up that amount by 1/4 cup or so if you like your muffins a little sweeter. I like using yogurt, but you could also use 1/4 cup of vegetable oil or soft butter if you prefer. I like recipes with options.
These muffins make a great breakfast treat, midday pick-me-up or a yummy bedtime snack.

Tuesday, June 15, 2010

Collecting: White Pottery

Last week, I bought a new cupboard for our bedroom. I love it when you finally find just the right piece. When I spotted this at one of my favorite occasional sales, Mustard Moon, I knew that this was the one. The color may have been a challenge for some people, but it fit in perfectly with our recent bedroom redo. The size is just right, and the wealth of shelving more than doubles our existing storage-yes!
A big grouping from my collection of white pottery is the crowning glory to the new cupboard. It is a lovely contrast to the dark paint color of the cupboard. In a house full of color, I find that gatherings of white pottery here and there offer a calming effect. They also help accentuate other colors, much like bright white trim sets off a bold color in a room.

Monday, June 14, 2010

DIY: candleholders


These two items had been rambling around in my garage for months. One was an old ceiling light fixture with dirty white paint on it, and the other was some sort of compression spring. Over the weekend, I was finally inspired to turn them into something useful. A quick sand and a coat of metallic spray paint gave the light fixture a lift. I decided that the spring was pretty cool as is, so just gave it a good clean with a stiff brush. Both of them are perfectly suited to holding a candle. A little double stick to hold the candle in place, and they were ready to go! I envisioned them on our new deck table, shedding mood light on a late night weekend dinner outside. Then it rained all weekend. For now, they will have to settle for our dining room table, but they'll soon make their debut outside. Take a new look at the old stuff hanging around your garage. With a few simple steps, or just a good cleaning, you can repurpose and reuse!

Friday, June 11, 2010

Friday is PIE DAY!

Are you sick of rhubarb yet? Not me. Nope. No way.
This weeks pie is a version of one that I saw, but didn't taste, years ago. It's been on my list to make.  I've been hestiant, however, because it combines rhubarb with raisins. Now, I love raisins in pie, but I wasn't entirely sure about this particular combo. Any doubts can now be tossed aside. This is a tasty pie. I still think this is a slightly strange mix for a early summer staple like rhubarb. The raisins and spices give it a vaguely holiday feel and remind me quite a bit of mincemeat. It is a delicious departure from the usual line-up of rhubarb pies.
Rhubarb Raisin Cream Pie

1 9" pie crust
3/4 cup sugar
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
2 eggs
1 cup cream
1 cup rhubarb, cut
1 cup golden raisins

-sift dry ingredients together in large bowl
-in separate bowl, beat eggs slightly
-add eggs to dry mixture and stir to combine
-beat in cream until well blended
-layer rhubarb and raisins in prepared pie crust
-pour filling over the fruit
-bake at 450 degrees for 10 minutes
-lower temperature to 350 degrees
-bake an additional 45-50 minutes, until knife inserted comes out clean
(you may have to shield crust to keep from over browning)
-let cool on rack
-serve room temperature or chilled

Thursday, June 10, 2010

hey. your clipboard is groovy.

While visiting my parents last weekend,
my mom and I found this totally groovy
vintage clipboard at a thrift store.
It was $1.00
Perfect condition. Score.
It makes a fine addition to my collection.


Tuesday, June 8, 2010

Overnight Oatmeal

When the weather warms up, my consumption of oatmeal (except in cookies) goes way down. This recipe is the perfect solution. I should make this all the time, but I will forget about it for long periods of time, then rediscover it. It's such a fabulously versatile recipe and crazy easy. Make it a staple of your summer breakfast routine-I know I will (that is, unless I forget about it again-sigh.)

Overnight Oatmeal

Right, so, I really never measure anything in this recipe, which means I guess you can't technically call it a recipe. But, here is the general idea.

2 cups old fashioned oatmeal (don't use quick cook, because it will turn to mush....unless, of course, you're a fan of mush....then go for it)
1/2 cup assorted dried fruit
1/4 cup chopped nuts
3 T orange juice (I know that sounds weird, but trust me)
2 T honey or maple syrup
2 T wheat germ or ground flax seed

-mix all of this together in a bowl, then add milk-enough to cover to the top of the oatmeal mixture
All of the 'mix ins' are optional, and you can just have fun inventing your own combinations. Also, vary the amounts depending on your taste. I tend to really load it up with the good stuff.
Here are some ideas for dried fruit :
raisins
dried cranberries
dried blueberries
chopped dried apricots
dried cherries
chopped dates
chopped dried plums (the more appealing name for prunes)
chopped dried mango
dried pineapple
ok-you get the drift.....

Cover the bowl and pop it into the refrigerator overnight. In the morning, you can just scoop a bowl full out and it's ready to eat. You can always add a little more milk or honey as desired. It can also be heated up if you prefer not to eat it cold, or want to extend this into your winter routine. A batch will keep in the refrigerator for about 4 to 5 days, which means you have a no-cook breakfast ready to go all through the work week!

Monday, June 7, 2010

I ♥ PIE

My friend Marisa, author of the blog Make Happy, tipped me off to this great Etsy site. I had to immediately order some of the buttons that proclaim "I ♥ PIE". I will wear them with pride! I am also enamored with all of the grammar related goodies, but I had to start with a few of these.
You can check out more of this artist at http://www.fishcakes.net/.

Friday, June 4, 2010

Friday is PIE DAY!

Now that I have gotten the immediate need for an all rhubarb pie satisfied, I am moving on-but not too far. Rhubarb custard takes a close second in classic rhubarb pies. Deciding which version to make today was not an easy task. Double crust or single? 2 egg or 3 egg? crumb top, meringue or just straight up?
Let's see....single crust because I love to see the rhubarb on top surrounded by custard. Ditto for the topping-straight up for a rosy rhubarb view. Perhaps I'll add a dollop of whipped cream later. Finally, 3 egg for sure, because I like my custard thick and rich.

Rosy Rhubarb Custard Pie

1 9" pie crust

2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups sliced rhubarb
3 eggs
3 T cream
1 T butter

-in large bowl, mix together sugar, flour, cinnamon and nutmeg
-add rhubarb and mix
-in separate bowl, beat eggs lightly
-add cream to eggs and beat lightly
-add egg mixture to rhubarb mixture, and stir until well combined
-spoon mixture into prepared pie crust
-dot top with pieces of butter
-bake at 375 degrees for 50-55 minutes

Wednesday, June 2, 2010

summer on a bun

A sandwich loaded with meat or veggies (or both!) and a pile of pickled goodies is one of my favorite things.
These classic shredded beef sandwiches are a long time family standard. We served them at our picnic style farm wedding, and I love to make a big pot for any party. At our Memorial Day deck party, I piled mine high with beef, sweet pickles and banana peppers. Served with a big scoop of potato salad, it was a perfect kick off to summer.



Shredded Beef Sandwiches

3 lbs chuck roast
2 cups water

1 1/2 cups beef broth
1 clove garlic, minced
1 teaspoon salt
3/4 cup catsup
2 T brown sugar
2 T vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 t worchestershire sauce
1 bay leaf
Tabasco to taste

-place beef in slow cooker and add water (2 cups or enough to cover meat)
-cook on high for 5-6 hours, until meat is tender
-remove meat and rinse out slow cooker
-mix sauce ingredients in slow cooker (I play around with the combos a lot, depending on mood or what is handy)
-using two forks, shred beef into fine pieces
-add shredded beef to sauce
-cook on low heat for 1 hour

Serve this on fresh buns with a buffet of condiments-mustard, ketchup, BBQ sauce, onions, pickles, banana peppers, jalapenos, hot sauce......it's a topping free for all!

ahhhhhh.....summer


Memorial weekend always seems to be a project weekend for us. Next year will be different. We will lounge on a dock somewhere with chilly ones in a cooler. I'm not sure that will really happen, but I'm going to try.
We did make great strides on our bathroom and backyard projects over the weekend, and managed to squeeze in a little fun as well. When I told S that we were hosting a deck party on Memorial Day, he eyed the current mess on the deck incredulously, but didn't question me. Honestly, it was a treat to shower early and immerse myself in party prep instead of renovation. It was also inspiring to actually see the deck and backyard cleaned up and looking closer to the finished product.

With barely a kitchen to speak of, my end of the food consisted of no cook or crockpot fare. These super easy bite size versions of caprese salad were a no fuss start to the party. (and a much needed boost after a weekend of sun and that first gin and tonic of the evening were making me a little woozy!)
Simply load a chunk of fresh mozarella, a slice of tomato (I cut out the innards to make them a little less messy), and a leaf of basil onto a cocktail skewer. Drizzle with balsamic vinegar and sprinkle with sea salt. I love caprese salad, and this was a great way to turn it into managable finger food.