Now that the Summer is here in full force ( it was 103 today) I am reminded about some tips for cooking that make life a little easier.
1. Fruit Smoothies are very good and can be very healthy. I always add about 1/4 - 1/2 cup of crushed ice to the blender. It helps to cool down the mixture and also leaves small ice crystals that are very good at cleansing the palate.
2. My Wicked Milkshakes are always a hit at a Summer Party. Lots of variations but my favorite is Raspberry - buy some cheap Champagne ( Trust me you will never here me say that again!!) and some cheap Raspberry Sherbet. Take some good ripe Raspberries - add some of the Champagne and some sherbet and mix in a blender. This will cool off a hot day real fast! Just don't drink too many!
3. Cakes - bake these early in the morning and cool then wrap and put in the Fridge. You find that they will hold the frosting better. If you are using a Buttercream, as soon as you finish the cake stick in the Fridge or risk your Buttercream melting. The cake will stay fresh for a day or two without any damage.
4. Use your outdoor kitchen. Read my post on Summer Kitchens. This is when all the time getting that ready will pay off.
5. Sandwiches - Always use butter on any sandwich that you make in the Summer. It forms a nice barrier that keeps the bread moist and the filling from making the sandwich soggy.
So what tips do you have?
Thursday, May 31, 2012
Tuesday, May 29, 2012
Fresh Frozen Strawberry Lemonade Jam
Strawberries are in season! I wanted to make some jam to save the taste. I love the no cook fresh frozen jams and jellies. This is a recipe I created on Monday. It tasts like Strawberri Lemonade!
4 Cups of crushed strawberries
5 - 7 cups of sugar
1 Lemon - juice and zest
1 1/2 cup of cold water
2 packages of pectin - Sure Jell or other brand.
Clean your strawberries and then process either in a food processor or mash with a potato masher. Measure and place in a large bowl. Add the lemon juice and zest and then the sugar. Stir until the sugar is dissolved. (NOTE - you can the lesser amount of sugar but the jam will not set as well.) Let the mixture stand for 10 minutes.
Pour the water into a sauce pan and add the pectin. Stir until dissolved. Make sure that berries are done and have set at least 10 minutes BEFORE you start this step. Cook the mixture over medium heat until it comes to a boil and then boil for one minute. After one minute turn off the heat and stir into the fruit. Keep stirring until the all the pectin is in and the sugar is no longer grainy.
Put in clean jars or container and cover. Let it sit on the counter at room temp for 24 hours and then freeze. It is ready to eat.
4 Cups of crushed strawberries
5 - 7 cups of sugar
1 Lemon - juice and zest
1 1/2 cup of cold water
2 packages of pectin - Sure Jell or other brand.
Clean your strawberries and then process either in a food processor or mash with a potato masher. Measure and place in a large bowl. Add the lemon juice and zest and then the sugar. Stir until the sugar is dissolved. (NOTE - you can the lesser amount of sugar but the jam will not set as well.) Let the mixture stand for 10 minutes.
Pour the water into a sauce pan and add the pectin. Stir until dissolved. Make sure that berries are done and have set at least 10 minutes BEFORE you start this step. Cook the mixture over medium heat until it comes to a boil and then boil for one minute. After one minute turn off the heat and stir into the fruit. Keep stirring until the all the pectin is in and the sugar is no longer grainy.
Put in clean jars or container and cover. Let it sit on the counter at room temp for 24 hours and then freeze. It is ready to eat.
Sunday, May 27, 2012
Easy Ribs
I had a craving for some Baby Back Pork Ribs. I love good ribs that are tender and juicy. They are easy to do with this method.
Ribs - as many racks as you need to make - allow about 1 rack for two people unless they are big eaters then one per person.
DAVIS DUST - it is the best!!
Prepare the ribs by rinsing them with cold water. Pat the meat with a paper towel and place on a baking sheet lined with aluminum foil. They should be a little damp but not wet. Sprinkle the DUST on them and then rub it in. Turn over and do the same on the other side. Cover with foil and seal the edges. Bake in a slow oven ( 225F) for at least three hours. After they are tender and have a lot of juices, remove from the oven and cook for about 10 minutes on a medium grill. Baste with your favorite BBQ sauce ( or not ) the last few minutes.
If you want to smoke the ribs then put them in your smoker instead of the oven. Either way works very well and you will have some tasty ribs!!
Ribs - as many racks as you need to make - allow about 1 rack for two people unless they are big eaters then one per person.
DAVIS DUST - it is the best!!
Prepare the ribs by rinsing them with cold water. Pat the meat with a paper towel and place on a baking sheet lined with aluminum foil. They should be a little damp but not wet. Sprinkle the DUST on them and then rub it in. Turn over and do the same on the other side. Cover with foil and seal the edges. Bake in a slow oven ( 225F) for at least three hours. After they are tender and have a lot of juices, remove from the oven and cook for about 10 minutes on a medium grill. Baste with your favorite BBQ sauce ( or not ) the last few minutes.
If you want to smoke the ribs then put them in your smoker instead of the oven. Either way works very well and you will have some tasty ribs!!
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