Posts Tagged tidbit
If you’re freaked out on making foods for thanksgiving Thursday, offer to bring the sauce, not sodas. Easily, the easiest foodstuff to make. Water, sugar, bag of berries and tada! Tweak it as you wish, liqueur, cinnamon, nutmeg, orange juice, zest, nuts, etc.
1 c water
1 c sugar
12 oz cranberries
Bring sugar & water to a boil. Add cranberries (frozen or not but don’t thaw frozen berries) bring back to a boil. Lower to simmer and cover. Cook 10 minutes until berries pop. Cool & store up to a week.
Feel free to mix it up with the aforementioned add-ins. Have a happy Thanksgiving too!
I found a new recipe that I like that involves using liquor in the dough, new, and unusual for me! I have never used vodka to make crust crustier. But it got me thinking, how many recipes have I done that required me to buy alcohol? I could count on both hands the recipes I have gone and bought itty bitty ridiculous bottles of liquor.
This raises the question: What recipes have you had to go buy your bottles of liquor for? Tequila, bourbon, brandy, whiskey, vodka…?
Some people are whiter than rice, which is easier when it is brown rice than well, white rice. Like these people, some of my favorite white people ever. Speaking of which, their show is back on 10/10. WHOOHOO second season.
But while we are still discussing white rice and not some of my favorite white people ever I should post the How-To. Oooh, Robertsons’…
White Long Grain Rice
1 c white rice
1 1/2 cup water
fine mesh strainer
Rinse rice off in a strainer, until runoff is no longer off color. Add water and rice in a pot and bring to a boil without covering at medium high. Once at a boil, cover partially and turn down on low. Cook for 2-4 minutes. You will see cavities forming where water has cooked down. Simmer on low for 15 minutes. Fluff n’ serve.
Now, a few more aetv.com photos of my favorite white people…
Okay, is that song now stuck in your head? It is in mine! I made these green things down below last night. I got the recipe from another blogger: http://www.eatliverun.com/
She made them for St. Patrick’s Day, but I made them just because! I really liked them.
Creamy Lime Squares
makes about 12 squares (I MADE REALLY TINY ONES)
(adapted from my Big Sur Lemon Bars, which were from My Nepenthe: Bohemian Tales of Food, Family and Big Sur
Print this recipe! -Jenna of Eat, Live, Run)
1 cup flour
1/4 cup powdered sugar
1/4 tsp salt
1 stick unsalted butter, cold
for creamy lime filling—
2/3 cup fresh lime juice (from about 6 limes)
1 1/4 cup sugar
1/4 cup flour
2 tsp lime zest
green food coloring (enough to produce desired green color)
powdered sugar for serving
Preheat oven to 350.
To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.
To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.
Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.
Time: 1 hour
Changes and tips: Do not make the filling before the base is finished cooking. Otherwise, the egg whites separate slightly. Does not affect the taste, just the look.
I added a little key lime to the lime juice, and used closer to 3/4 cup. IT was DELICIOUS
Halloween food: Call it Ogre Snot and the kids will go gaga (unless they are already dressed as Gaga!)