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Watermelon Lemonade

Watermelon Lemonade

Start with the bright tang of lemon, gently sweeten it with golden honey then toss in fresh mint and cold, crisp watermelon. A quick blend and you’ve got the sweet flavors of spring in a glass!

It’s cloudy and rainy in Texas so something light and fresh seemed to be in order. I was strolling through one of my favorite local Farmer’s Markets in search of fresh mint for my sweet tea when I spotted watermelon. Gorgeous, pink chunks of fresh melon that signal that warmer sunny days are ahead.

Back in my kitchen I started flipping through recipes and stumbled across a lemonade recipe, courtesy of Vitamix. It combined those bright yellow lemons with this wonderful melon. So a tweak or two and I included the ingredients I had on hand. Then with a quick blend this combination turned into a Farmer’s Market treat!

This drink takes only minutes to make and you can chill any lemonade that you have leftover. With only four key components in this watermelon lemonade you want really fresh and high quality. Shopping at a market where they actually check the produce is always helpful. For those of you in the North Texas area, the North Richland Hills Farmer’s Market falls into this category and never disappoints! And as for the honey, check out Lieber’s. It’s another great Texas brand and some of the best honey you’ll find.

Watermelon lemonade is so delightfully pink and wonderful it might make you blush!

Watermelon Lemonade

½ cup freshly squeezed lemon juice, about 3 lemons

1/3 cup good honey, such as Lieber’s

2 tablespoons chopped fresh mint

6 cups seedless watermelon, cut into cubes

2 cups ice

Pour the lemon juice into the canister of a blender. Add the honey and the fresh mint.

Top with the watermelon and process on low for about 30 seconds to blend together.

Add the ice cubes and process, starting on low then a raising to high speed for about 30 seconds or until the ice is blended into the lemonade.

Serve straight up or over ice. Garnish with a slice of lemon and a small sprig of mint!

Makes 4 large glasses of lemonade.

Watermelon Lemonade, courtesy of Preserving Good Stock

April 24, 2019
: Makes 4 large glasses of lemonade.

Start with the bright tang of lemon, gently sweeten it with golden honey then toss in fresh mint and cold, crisp watermelon. A quick blend and you’ve got a kissed with the freshness of spring taste in a glass!

By:

Ingredients
  • ½ cup freshly squeezed lemon juice, about 3 lemons
  • 1/3 cup good honey, such as Lieber’s
  • 2 tablespoons chopped fresh mint
  • 6 cups seedless watermelon, cut into cubes
  • 2 cups ice
Directions
  • Step 1 Pour the lemon juice into the canister of a blender. Add the honey and the fresh mint.
  • Step 2 Top with the watermelon and process on low for about 30 seconds to blend together.
  • Step 3 Add the ice cubes and process, starting on low then a raising to high speed for about 30 seconds or until the ice is blended into the lemonade.
  • Step 4 Serve straight up or over ice. Garnish with a lemon slice and a small sprig of mint!
Egg Salad with Currants and Toasted Pecans

Egg Salad with Currants and Toasted Pecans

Overheard from my engineer – “What’s this? Is it any good? Oh, it is!” Egg salad – that classic comfort food that’s ridiculously easy to make. Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

The season of Easter is behind us and it’s now perfectly acceptable to wear white. And if you find yourself with half a dozen or so hard-boiled eggs left from the egg roll or hunt, then egg salad is a delicious way to use them. First things first. Hard-boiled eggs can be refrigerated for up to a week. But if the eggs were outside for more than two hours it might be best to make a fresh batch.

Most recipes for egg salad include pickle relish but that subtle sweet note in our egg salad comes compliments of the tiny currant. The crunch from celery is replaced with a more flavorful addition – toasted pecans – adding a wonderful nuttiness.

Then brighten it with a bit of fresh dill and blend everything together with mayo and Dijon mustard.

Smear a little more mayo on pumpernickel bread – crusts trimmed of course – then top with lusciousness that is egg salad.

This is how something so simple can be so good!

Egg Salad with Currants and Toasted Pecans

6 extra-large eggs

½ cup good mayonnaise, such as Duke’s

1 tablespoon good Dijon mustard, such as Maille

¼ cup currants

¼ cup chopped toasted pecans

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 teaspoon chopped fresh dill

For the hard-boiled eggs:

Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.

After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.

For the egg salad:

Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.

Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.

Toss in the currants and the toasted pecans.

Stir in the fresh chopped dill.

Makes about 2-1/2 cups of egg salad.

Egg Salad with Currants and Toasted Pecans, courtesy of Preserving Good Stock

April 22, 2019
: Makes about 2-1/2 cups of egg salad.

Take tender eggs, give them a gentle chop then toss with a blend of creamy mayonnaise and tangy Dijon mustard. And instead of pickle relish toss in sweet currants, toasted pecans and just a touch of fresh dill! Delightful!

By:

Ingredients
  • 6 extra-large eggs
  • ½ cup good mayonnaise, such as Duke’s
  • 1 tablespoon good Dijon mustard, such as Maille
  • ¼ cup currants
  • ¼ cup chopped toasted pecans
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon chopped fresh dill
Directions
  • Step 1 For the hard-boiled eggs:
  • Step 2 Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
  • Step 3 After 12 minutes pour the hot water off the eggs. Cover the eggs with ice water to quickly cool and stop them from cooking any further.
  • Step 4 For the egg salad:
  • Step 5 Tap the eggshells all around and peel. Chop the eggs and place them in a mixing bowl.
  • Step 6 Add the mayonnaise, the Dijon mustard, kosher salt and black pepper.
  • Step 7 Toss in the currants and the toasted pecans then stir in the fresh chopped dill.
  • Step 8 Keep chilled.
Pineapple Orange Bavarian

Pineapple Orange Bavarian

Gorgeous flavors of pineapple and orange are entwined together then folded into a cloud of whipped cream and mascarpone cheese. A delicate crunch from toasted walnuts completes this beautiful vintage salad!

Bavarians are classic salads that can double as a dessert. My Grandmother’s table always featured one. There as multiple variations, many took advantage of flavored gelatin which brought “fruit” flavors to life but many, including this version uses unflavored gelatin. This is a recipe lifted from the pages of one of her cookbooks published in the 1930s.

It starts with crushed pineapple, oranges and a touch of lemon suspended in the cold gelatin.

Then it’s gently folded into a luscious combination of whipped mascarpone and cream. Layer in a bit of nuttiness with a handful of golden walnuts plus more bites of orange.

This is perfect for entertaining because you can make this a day ahead. The Bavarian actually benefits from a bit of time to chill allowing the flavors to come together.

Creamy with subtle bites of pineapple and orange – it’s a delectable addition to your spring menu!

Pineapple Orange Bavarian

2 tablespoons unflavored gelatin, about 2-1/2 packets

½ cup water, room temperature

1 cup crushed pineapple, with juice, one 8-ounce can

1 cup orange juice

½ cup sugar

1 tablespoon freshly squeezed lemon juice

½ teaspoon orange extract

1/8 teaspoon kosher salt

1 cup heavy cream, whipped

½ cup mascarpone cheese

1 cup toasted chopped walnuts

1 large navel orange chopped into small pieces, about 1 cup

Mix the gelatin with the water to soften.

Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat. Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin has dissolved completely.

Let cool then chill until set, about 2 to 3 hours.

In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone and continue beating until stiff peaks form.

Remove the pineapple orange gelatin from the fridge and stir with a wooden spoon to break up the gelatin into smaller pieces.

Gently fold the gelatin into the whipped cream. Add the walnuts and the chopped orange.

Spoon the Bavarian into a serving bowl and chill for about 2 to 3 hours to allow the flavors to meld together.

Serves 8.

Pineapple Orange Bavarian, courtesy of Preserving Good Stock

April 19, 2019
: Serves 8.

Gorgeous flavors of pineapple and orange are entwined together then folded into a cloud of whipped cream and mascarpone cheese. A delicate crunch from toasted walnuts completes this beautiful vintage salad!

By:

Ingredients
  • 2 tablespoons unflavored gelatin, about 2-1/2 packets
  • ½ cup water, room temperature
  • 1 cup crushed pineapple, with juice, one 8-ounce can
  • 1 cup orange juice
  • ½ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon orange extract
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream, whipped
  • ½ cup mascarpone cheese
  • 1 cup toasted chopped walnuts
  • 1 large navel orange chopped into small pieces, about 1 cup
Directions
  • Step 1 Mix the gelatin with the water to soften.
  • Step 2 Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat.
  • Step 3 Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin has dissolved completely.
  • Step 4 Let cool then chill until set, about 2 to 3 hours.
  • Step 5 In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone and continue beating until stiff peaks form.
  • Step 6 Remove the pineapple orange gelatin from the fridge and stir with a wooden spoon to break up the gelatin into smaller pieces.
  • Step 7 Gently fold the gelatin into the whipped cream. Add the walnuts and the chopped orange.
  • Step 8 Spoon the Bavarian into a serving bowl and chill for about 2 to 3 hours to allow the flavors to meld together.
Deviled Eggs

Deviled Eggs

A creamy yellow, fluffy filling with just the right amount of tang from a dollop of Dijon mustard, piled high into the tender egg white shells. Finish by topping with an array of flavors and colors with a sprinkling of paprika. It’s a perfect plate for your Easter table!

Deviled eggs epitomize spring. They’re a family favorite and always remind me of Emily and my son-in-law Matthew. In classic Southern style they served them at their wedding reception and they were a spectacular addition.

It’s a simple dish but there are dozens and dozens of recipes for deviled eggs. This version comes from one of my “go to” cookbooks from Southern Living, “Secrets from the Southern Living Test Kitchens”. It has three of the classic ingredients – a luscious mayonnaise, a vibrant Dijon mustard and that familiar dusting of paprika.

But an unusual addition of potato flakes adds an extra “fluff” to the egg yolks creating a sturdy filling that’s really easy to pipe.

The egg yolk filling has the right balance of flavor that can support a multitude of toppings. Add smoked salmon, fresh dill, capers, sweet pickle relish, toasted walnuts and thin slices of scallion to turn that ordinary little deviled egg into something quite extraordinary.

The most difficult thing about making deviled eggs has to be peeling the eggs. It can be frustrating when half of the egg sticks to the shell. So I’ve gathered a few tips on hard-boiled eggs. Don’t use “farm fresh” eggs. Meaning, if you have hens in the backyard and you just gathered their eggs, the shells are more likely to stick to the egg when peeling.

After cooking, “shock” them in a bath of ice water. This quickly stops the eggs from cooking further and it’s also said to help with removing the shells.

When you’re ready to peel, gently tap to crack the shell all the way around. Then peel them under cold, running water. I always boil a few extra just in case you have one or two contrary eggs. You can sample the rejects or save them for egg salad!

Whether spooning the filling or piping it in, mixing in the pickle relish or placing it on top – it’s hard to find anyone who doesn’t love a deviled egg!

Deviled Eggs

12 extra-large eggs, room temperature

¾ cup good mayonnaise, such as Duke’s

1 tablespoon good Dijon mustard, such as Maille

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

½ cup potato flakes

Garnish: capers, sweet pickle relish, fresh dill, smoked salmon, scallions, toasted chopped walnuts and smoked paprika

For the hard-boiled eggs:

Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops.

Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes. After the 12 minutes pour out the hot water and add ice water to quickly cool the eggs and stop them from cooking further.

For the deviled eggs:

Peel the eggs then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Transfer the egg whites to a rimmed sheet pan and refrigerate while you make the filling.

Add the mayonnaise along with the mustard to the egg yolks. Toss in the kosher salt, the black pepper and the potato flakes.

Using an immersion blender whip until the egg yolk mixture is smooth. You can also cream the egg yolks in a food processor.

Pipe or spoon the egg yolk filling into the cavity of the egg white, about 2 tablespoons per egg white.

Top with your favorite garnish and dust with a sprinkling of smoked paprika.

If you’re not planning on piping the filling you can mash the yolks with a fork then fold in the other ingredients. Then spoon the filling into the egg whites.

Makes 24 deviled eggs.

Deviled Eggs, courtesy of Preserving Good Stock

April 17, 2019
: Makes 24 deviled eggs.

A creamy yellow fluffy filling with just the right amount of tang from a dollop of Dijon mustard - piled high into the tender egg white shells. Finish by topping with an array of flavors and colors with a sprinkling of paprika.

By:

Ingredients
  • 12 extra-large eggs, room temperature
  • ¾ cup good mayonnaise, such as Duke’s
  • 1 tablespoon good Dijon mustard, such as Maille
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup potato flakes
  • Garnish: capers, sweet pickle relish, fresh dill, smoked salmon, scallions, toasted chopped walnuts and smoked paprika
Directions
  • Step 1 For the hard-boiled eggs:
  • Step 2 Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat.
  • Step 3 As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
  • Step 4 After the 12 minutes pour out the hot water and add ice water to quickly cool the eggs and stop them from cooking further.
  • Step 5 For the deviled eggs:
  • Step 6 Peel the eggs then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Transfer the egg whites to a rimmed sheet pan and refrigerate while you make the filling.
  • Step 7 Add the mayonnaise along with the mustard to the egg yolks. Toss in the kosher salt, the black pepper and the potato flakes.
  • Step 8 Using an immersion blender whip until the egg yolk mixture is smooth. You can also cream the egg yolks in a food processor.
  • Step 9 Pipe or spoon the egg yolk filling into the cavity of the egg white, about 2 tablespoons per egg white.
  • Step 10 Top with your favorite garnish and dust with a sprinkling of smoked paprika.
  • Step 11 If you’re not planning on piping the filling you can mash the yolks with a fork then fold in the other ingredients. Then spoon the filling into the egg whites.
Apricot Sauce

Apricot Sauce

Capture the succulent, sweet nature of apricots in this sauce paired with bright notes of citrus, a touch of spice and the gentle heat from horseradish that lingers on your palate.

Sauces elevate most any dish. Whether it’s a dessert, a side of vegetables or a gorgeous piece of tenderloin, a sauce can be the perfect accessory.

While looking for a sauce to compliment pork tenderloin, I started digging through some of the vintage cookbooks on my shelves. This discovery turned out to be an “ode” to both of my Grandmothers. I stumbled upon two versions of this recipe in my Grandmother Grace’s cookbooks, originally published in 1931. This sauce is a blending of those two apricot sauce recipes I found nestled among the pages.

Grace Pearl, second from left along with my Dad, Grandad and Great Grandparents at the Powell ranch. Those were two strong women who were both excellent cooks!

Tassie, my Mom’s Mother, grew luscious apricots that we devoured as kids. I struggle to find fresh apricots that match that sweet memory. But this sauce is a delicious reminder of those delicate stone fruits she grew.

Tassie, upper right pictured with her sisters and Mother. She was an amazing woman and fabulous cook!

I keep dried apricots on hand for snacking or as an addition to a cheese board topped with blue cheese. They’re also wonderful chopped up and tossed into quick breads. But it had never really occurred to me to transform them into a sauce.

And the result tastes as if you had stepped outside and picked them fresh off the tree!

Use quality dried apricots. Some of the best I’ve found are at the North Richland Hills Farmer’s Market and the good news – they ship!

Add brightness with fresh lemon and orange plus a subtle note of spice from Chinese five-spice – traditionally made from star anise, cloves, cinnamon, Szechwan pepper and fennel. A large dollop of creamy horseradish brings that delightful heat without overwhelming the apricots.

It’s an easy sauce to make and it’s a tantalizing addition to any meat!

Apricot Sauce

1-1/2 cups dried apricots

3 cups water

½ cup sugar

Zest of 1 lemon, about 1 teaspoon

1 tablespoon lemon juice

Zest of 1 orange, about 2 teaspoons

2 tablespoons creamy horseradish (not horseradish sauce)

½ teaspoon Chinese five-spice

Combine the dried apricots and the water in a medium saucepan. Bring to a boil over medium heat then cover and reduce heat to low. Simmer for 40 minutes.

Cool for about 10 to 15 minutes. Reserving the cooking water, scoop out the apricots using a slotted spoon and transfer them to a blender. Add 1 tablespoon of the cooking water.

Add the sugar along with the lemon zest, lemon juice and orange zest. Toss in the horseradish and the Chinese five-spice.

Process the apricots starting on low speed then raise to medium speed. Blend for about 1 to 2 minutes or until the sauce is fairly smooth. If you like a thinner sauce just add more of the cooking water.

Don’t toss out the apricot infused water. You can use it to cook wild rice or couscous, adding a subtle apricot sweetness. Serve the sauce warm or at room temperature.

Makes about 2-1/2 cups of sauce.

Apricot Sauce, courtesy of Preserving Good Stock

April 15, 2019
: Makes about 2-1/2 cups of sauce.

Capture the succulent, sweet nature of apricots in this sauce paired with bright notes of citrus, a touch of spice and the gentle heat from horseradish that lingers on your palate. A beautiful sauce to compliment any meat!

By:

Ingredients
  • 1-1/2 cups dried apricots
  • 3 cups water
  • ½ cup sugar
  • Zest of 1 lemon, about 1 teaspoon
  • 1 tablespoon lemon juice
  • Zest of 1 orange, about 2 teaspoons
  • 2 tablespoons creamy horseradish (not horseradish sauce)
  • ½ teaspoon Chinese five-spice
Directions
  • Step 1 Combine the dried apricots and the water in a medium saucepan. Bring to a boil over medium heat then cover and reduce heat to low. Simmer for 40 minutes.
  • Step 2 Cool for about 10 to 15 minutes.
  • Step 3 Reserving the cooking water, scoop out the apricots using a slotted spoon and transfer them to a blender. Add 1 tablespoon of the cooking water.
  • Step 4 Add the sugar along with the lemon zest, lemon juice and orange zest.
  • Step 5 Toss in the horseradish and the Chinese five-spice.
  • Step 6 Process the apricots starting on low speed then raise to medium speed. Blend for about 1 to 2 minutes, or until the sauce is fairly smooth. If you like a thinner sauce just add more of the cooking water.
  • Step 7 Don’t toss out the reserved apricot infused water. You can use it to cook wild rice or couscous.
  • Step 8 Serve the sauce warm or at room temperature.
Lime Tartlets

Lime Tartlets

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of spring flavor!

Key lime pie is a favorite in our family and though you can’t always find key limes, the more commonly found Persian lime provides a beautiful bright tang perfect for these little tartlets. Lime curd is ridiculously easy to make in a Vitamix.

Egg yolks and sugar are combined with the juice and zest of fresh limes then butter for that creaminess you look for in a citrus curd.

The result is a rich custard-like dessert sauce that will amaze your taste buds!

This recipe for lime curd makes about three cups. And though you can use this delicious topping on pound cake or even ice cream, scooping it into these delightful little phyllo shells creates a bite size dessert that is a great addition to your Easter or springtime dessert tray.

These little shells made by Athens Foods are always in my freezer and if you follow us you’ve seen them pop up in our recipes. We discovered them a number of years ago and use them with both sweet and savory fillings. Crisp up the shells then layer the bottom with graham cracker crumbs.

Follow with the star attraction – that gorgeous lime curd. And for fun, gently cut graham crackers into tiny “sticks”.

Then top with a touch of whipped cream and finish garnishing with a small wedge of lime.

You can whip up the lime curd in advance and let it chill in the fridge overnight. Then shortly before it’s time for dessert, a quick assembly and you’re ready to wow your guests!

Lime Tartlets

For the lime curd:

6 extra-large eggs* yolks

1 cup sugar

2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries

1 cup freshly squeezed lime juice, about 5 limes – if it’s a little less than 1 cup no worries.

¾ cup butter, cut into pieces and set at room temperature for about 15 minutes

Add the egg yolks into the container of a Vitamix.

Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.

Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.

Raise the speed to high and blend for 5 minutes. Pour the hot lime curd into a heatproof dish.

Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd.Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.

The lime curd can be served warm – if you can’t wait until it’s chilled!

For the lime tartlets:

1 package Athens phyllo shells

½ cup graham cracker crumbs

About 1 cup lime curd

1 to 2 whole graham crackers, cut into “sticks”

1 cup sweetened whipped cream

1 lime cut into thin slices, then into small wedges for garnish – optional

Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees. Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.

Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.

Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.

*The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid. If you’re concerned about using raw eggs you can use pasteurized eggs – they can be found in the dairy case of your food market.

Makes about 2-2/3 cups of lime curd.

Lime Tartlets, courtesy of Preserving Good Stock

April 12, 2019
: Makes 15 tartlets, about 2-2/3 cups lime curd.

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of spring flavor!

By:

Ingredients
  • For the lime curd:
  • 6 extra-large eggs* yolks
  • 1 cup sugar
  • 2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries
  • 1 cup freshly squeezed lime juice, about 5 limes – if it’s a little less than 1 cup no worries.
  • ¾ cup butter, cut into pieces and set at room temperature for about 15 minutes
  • For the lime tartlets:
  • 1 package Athens phyllo shells
  • ½ cup graham cracker crumbs
  • About 1 cup lime curd
  • 1 to 2 whole graham crackers, cut into “sticks”, optional
  • 1 cup sweetened whipped cream
  • 1 lime cut into thin slices, then into small wedges for garnish - optional
Directions
  • Step 1 For the lime curd:
  • Step 2 Add the egg yolks into the container of a Vitamix.
  • Step 3 Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.
  • Step 4 Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.
  • Step 5 Raise the speed to high and blend for 5 minutes.
  • Step 6 Pour the hot lime curd into a heatproof dish. Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd. Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.
  • Step 7 The lime curd can be served warm – if you can’t wait until it’s chilled!
  • Step 8 For the lime tartlets:
  • Step 9 Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees.
  • Step 10 Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.
  • Step 11 Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.
  • Step 12 Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.
  • Step 13 *The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid. If you’re concerned about using raw eggs you can use pasteurized eggs – they can be found in the dairy case of your food market.
Orange Marmalade Bread

Orange Marmalade Bread

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

Orange marmalade is the surprise ingredient in this vintage quick bread recipe. It’s an easy mix by hand. This bread starts with classic baking ingredients then it’s spiced with ground cinnamon and layered with nuttiness from toasted pecans. An earthy depth from orange marmalade brings the batter together.

As with any quick bread, take care to not over mix the batter – it starts off stiff but once you add the marmalade you’ll have a dreamy orange batter.

Bake just until a toothpick inserted in the center comes out clean. The result is a sturdy loaf with an almost caramelized crust.

It has a flavor that’s perfect for breakfast but it’s also a perfect lunch companion alongside a salad. Serve it plain, with a smear of mascarpone…

or perhaps a bit more marmalade to bring the notes full circle!

Orange Marmalade Bread

3 cups of flour

3-1/2 teaspoons baking powder

1 teaspoon kosher salt

½ cup sugar

1 teaspoon ground cinnamon

1 extra-large egg

¾ cup milk

1 cup chopped toasted pecans

2 tablespoon vegetable oil

¾ cup orange marmalade

Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.

Whisk together the egg and the milk.

Combine the milk and egg with the flour mixture.

The batter will be very stiff.

Toss the pecans with the remaining tablespoon of flour. Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.

Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.

Bake for one hour or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.

Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.

Makes one large loaf.

Orange Marmalade Bread, courtesy of Preserving Good Stock

April 8, 2019
: Makes one large loaf.

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

By:

Ingredients
  • 3 cups of flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 1 extra-large egg
  • ¾ cup milk
  • 1 cup chopped toasted pecans
  • 2 tablespoon vegetable oil
  • ¾ cup orange marmalade
Directions
  • Step 1 Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.
  • Step 2 Whisk together the egg and the milk.
  • Step 3 Combine the milk and egg with the flour mixture. The batter will be very stiff.
  • Step 4 Toss the pecans with the remaining tablespoon of flour.
  • Step 5 Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.
  • Step 6 Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.
  • Step 7 Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Step 8 Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.
  • Step 9 Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.
Roasted Asparagus with Herb Vinaigrette

Roasted Asparagus with Herb Vinaigrette

Asparagus roasted just until it’s tender crisp then dressed with notes of parsley and tarragon in a luscious vinaigrette. Added tang from lemon and capers then topped with chopped hard-boiled eggs – this chilled side is as beautiful to the eye as it is to the palate!

This is an updated version of a dish my Mom made. One big improvement is the roasted asparagus. Many older recipes used canned asparagus – not nearly as appealing as fresh asparagus.

It’s a great side for entertaining. The vinaigrette is full of bright spring flavors from parsley, tarragon, scallions, lemons and capers. Blended together in a wonderful olive oil and champagne vinegar, the flavors continue to meld together so making it ahead is a plus.

Roast the asparagus with a simple toss of olive oil, a sprinkling of kosher salt and a dash or two of freshly cracked pepper.

It’s a side, it’s a salad and it can be served well chilled or at room temperature. And it’s always dazzling and delicious!

Roasted Asparagus with Herb Vinaigrette

1 teaspoon dry mustard

1 teaspoon garlic salt

1 teaspoon freshly cracked black pepper, divided

Zest of 1 lemon, about 1 teaspoon

2 tablespoons fresh chopped parsley

2 tablespoons fresh chopped tarragon

2 tablespoons thinly sliced scallion, about 1 scallion

1 tablespoon capers, plus extra for garnish

10 tablespoons extra-virgin olive oil, divided

3 tablespoon champagne or white wine vinegar

2 bunches fresh asparagus, about 2 pounds

1 teaspoon kosher salt

2 teaspoons lemon juice, about ½ lemon

2 hard-boiled eggs, chopped

For the herb vinaigrette:

Combine the dry mustard with the garlic salt and ½ teaspoon of the black pepper.

Add the lemon zest, parsley, tarragon, scallions and capers.

Whisk in 6 tablespoons of the olive oil and the champagne vinegar. Cover and refrigerate for at least one hour.

For the roasted asparagus:

Snap the tough ends off the bottom of the asparagus. Rinse and pat dry.

Spread the asparagus out in a single layer on a rimmed baking sheet. (Lining the baking sheet with heavy-duty foil makes for easy cleanup.) Drizzle the remaining olive oil over the asparagus, toss to coat well.

Sprinkle with the kosher salt and remaining ½ teaspoon black pepper. Roast in a 400-degree oven for 15 minutes or if the stalks are thin, roast for about 10 minutes – just until the tip of a sharp knife easily pierces the stem.

Cool or chill.

For serving:

Arrange the roasted asparagus on a platter. Squeeze the juice from half of a lemon over the asparagus. Top with the chopped hard-boiled eggs.

Drizzle the herb vinaigrette over the asparagus and sprinkle about the remaining capers over the top.

Serve chilled or at room temperature.

Serves 8.

Roasted Asparagus with Herb Vinaigrette, courtesy of Preserving Good Stock

April 5, 2019
: Serves 8.

Asparagus, roasted just until it’s tender crisp then dressed with notes of parsley and tarragon in a luscious vinaigrette. Added tang from lemon and capers, this chilled side - topped with chopped hard-boiled eggs – is as beautiful to the eye as it is to the palate!

By:

Ingredients
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly cracked black pepper, divided
  • Zest of 1 lemon, about 1 teaspoon
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons thinly sliced scallion, about 1 scallion
  • 1 tablespoon capers, plus extra for garnish
  • 10 tablespoons extra-virgin olive oil, divided
  • 3 tablespoon champagne or white wine vinegar
  • 2 bunches fresh asparagus, about 2 pounds
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon juice, about ½ lemon
  • 2 hard-boiled eggs, chopped
Directions
  • Step 1 For the herb vinaigrette:
  • Step 2 Combine the dry mustard with the garlic salt and ½ teaspoon of the black pepper.
  • Step 3 Add the lemon zest, parsley, tarragon, scallions and capers.
  • Step 4 Whisk in 6 tablespoons of the olive oil and the champagne vinegar. Cover and refrigerate for at least one hour.
  • Step 5 For the roasted asparagus:
  • Step 6 Snap the tough ends off the bottom of the asparagus. Rinse and pat dry.
  • Step 7 Spread the asparagus out in a single layer on a rimmed baking sheet. (Lining the baking sheet with heavy-duty foil makes for easy cleanup.)
  • Step 8 Drizzle the remaining olive oil over the asparagus, toss to coat well.
  • Step 9 Sprinkle with the kosher salt and remaining ½ teaspoon black pepper.
  • Step 10 Roast in a 400-degree oven for 15 minutes or if the stalks are thin, roast for about 10 minutes – just until the tip of a sharp knife easily pierces the stem.
  • Step 11 Cool or chill.
  • Step 12 For serving:
  • Step 13 Arrange the roasted asparagus on a platter. Squeeze the juice from half of a lemon over the asparagus.
  • Step 14 Top with the chopped hard-boiled eggs.
  • Step 15 Drizzle the herb vinaigrette over the asparagus and sprinkle about the remaining capers over the top.
  • Step 16 Serve chilled or at room temperature.
Flat Iron Steak Fajitas

Flat Iron Steak Fajitas

Marinated in tangy citrus and rich, fruity olive oil with pops of spice from cumin and chili powder, a simple flat iron steak mingles so nicely with sweet peppers and onions to create a “sheet pan” version of this classic Texas dish!

Fajitas are classic TexMex and this “sheet pan” approach yields fabulous results. Though traditionally made with skirt steak, a flat iron cut offers a flavorful and tender option for fajitas. Flat iron steak is a delectable cut that comes from the chuck portion.

Full of marbling, it’s a perfect for a quick cook using high heat.

This steak benefits from a quick marinade. This one is quick to make and full of flavor using Southwestern spices and minced garlic swirled in the juice of lemons and limes.

Toss this gorgeous piece of beef on a sheet pan along with both bright, sweet peppers and onions and this meal comes together with minimal effort. Thanks to Emily for this brilliant idea!

Slice and serve with those beautiful peppers and onions on a warm tortilla with familiar TexMex favorites – guacamole, salsa, sour cream and shredded cheese. One bite and you’ll understand why this part of Texas treasured Texas cuisine!

Flat Iron Steak Fajitas

1 teaspoon minced garlic

1 teaspoon kosher salt, plus extra for serving

½ teaspoon freshly cracked black pepper, plus extra for serving

2 tablespoons freshly squeezed lemon juice, about 1 large lemon

2 tablespoons freshly squeezed lime juice, about 2 limes

1 teaspoon cumin

1 teaspoon chili powder

¼ cup olive oil

1-1/2 pounds flat iron steak

1 large yellow bell pepper, cored, seed and sliced thin

1 large red bell pepper, cored, seed and sliced thin

1 medium sweet onion, sliced thin

Flour tortillas, guacamole, salsa, sour cream and shredded cheese for serving

Combine the garlic, the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder.

Whisk in the olive oil.

Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour the marinade over the steak.

Seal the bag and work the marinade into the steak to coat all sides. Refrigerate the steak for 30 minutes or up to 2 hours.

When you’re ready to cook, remove the steak and discard the marinade. Place the steak on a large rimmed sheet pan that has been sprayed with a cooking spray. Add the sliced peppers and onion. Let the steak rest at room temperature for about 30 minutes to take the chill off the meat.

Place the pan on the second to highest rack in your oven and broil the steak with the peppers and onion on high for 4 minutes. (Some ovens offer low, medium and high broiler options.) Flip the steak and cook for an additional 4 minutes. This produces a steak that is medium rare.

Cover the pan tightly with foil and let the meat rest for 10 minutes before slicing. Slice the meat across the grain into very thin strips.

To assemble the fajitas:

Place a small amount of the sliced steak down the center of a warm flour tortilla. Add slices of both red and yellow peppers and onions.

Top with sour cream, guacamole, salsa and shredded cheese. Season with a sprinkling of kosher salt and freshly cracked black pepper. Roll the tortilla up around everything and enjoy!

To warm flour tortillas:

Place a tortilla in a large skillet over medium heat. Warm about 2 to 3 minutes per side. Lay the warm tortillas on a baking sheet and cover with foil. Keep them warm in a 200-degree oven while the steak cooks.

Makes enough for 8 to 10 fajitas.

Flat Iron Steak Fajitas, courtesy of Preserving Good Stock

April 3, 2019
: Makes 8 to 10 fajitas.

Marinated in tangy citrus and rich olive oil with pops of spice from cumin and chili powder, a simple flat iron steak mingles so nicely with sweet peppers and onions to create this classic Texas dish!

By:

Ingredients
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt, plus extra for serving
  • ½ teaspoon freshly cracked black pepper, plus extra for serving
  • 2 tablespoons freshly squeezed lemon juice, about 1 large lemon
  • 2 tablespoons freshly squeezed lime juice, about 2 limes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup olive oil
  • 1-1/2 pounds flat iron steak
  • 1 large yellow bell pepper, cored, seed and sliced thin
  • 1 large red bell pepper, cored, seed and sliced thin
  • 1 medium sweet onion, sliced thin
  • Flour tortillas, guacamole, salsa, sour cream and shredded cheese for serving
Directions
  • Step 1 Combine the garlic, the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder. Whisk in the olive oil.
  • Step 2 Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour the marinade over the steak. Seal the bag and work the marinade into the steak to coat all sides.
  • Step 3 Refrigerate the steak for 30 minutes or up to 2 hours.
  • Step 4 When you’re ready to cook, remove the steak and discard the marinade. Place the steak on a large rimmed sheet pan that has been sprayed with a cooking spray. Add the sliced peppers and onion. Let the steak rest at room temperature for about 30 minutes to take the chill off the meat.
  • Step 5 Place the pan on the second to highest rack in your oven and broil the steak with the peppers and onion on high for 4 minutes. (Some ovens offer low, medium and high broiler options.) Flip the steak and cook for an additional 4 minutes. This produces a steak that is medium rare.
  • Step 6 Cover the pan tightly with foil and let the meat rest for 10 minutes before slicing.
  • Step 7 Slice the meat across the grain into very thin strips.
  • Step 8 To assemble the fajitas:
  • Step 9 Place a small amount of the sliced steak down the center of a warm flour tortilla. Add slices of both red and yellow peppers and onions. Top with sour cream, guacamole, salsa and shredded cheese. Season with a sprinkling of kosher salt and freshly cracked black pepper. Roll the tortilla up around everything and enjoy!
  • Step 10 To warm flour tortillas:
  • Step 11 Place a tortilla in a large skillet over medium heat. Warm about 2 to 3 minutes per side. Lay the warm tortillas on a baking sheet and cover with foil. Keep them warm in a 200-degree oven while the steak cooks.

 

 

 

 

 

 

 

 

Strawberry and Rosé Wine Spritzer

Strawberry and Rosé Wine Spritzer

Subtle hints of strawberry infused into a beautiful dry rosé with a bright splash of bittersweet orange and fresh lemon woven throughout! It’s light, it’s crisp and it’s refreshing!

Though the weather hasn’t really felt like it the calendar says it is in fact springtime. This gorgeous cocktail brings the newness of the season to your day.

Wine spritzers make for delightful cocktails. They can be as simple as a blend of wine and sparkling water or soda. Or as with this spritzer, fresh fruit can be layered into a great rosé wine.

This spritzer is made with sliced strawberries tossed into a rosé wine and allowed to macerate, releasing their sweet nectar.

Than a generous pour of Aperol – a classic Italian aperitif with a deep orange, slightly bitter woodsy tone – is added along with a bit of tart from lemon. Finish with just a spoonful or two of simple syrup to round out the flavors and soften the edges and you’ve got one deliciously fun cocktail.

Serve over ice or for a bit of charm freeze some of those berries and drop them in to keep the chill on the drink!

Welcome to April!

Strawberry and Rosé Wine Spritzer

1 pint fresh strawberries, about ¾ pound

1 bottle good rosé wine, such as Dark Horse Rosé

1 cup sparkling mineral water

½ cup Aperol

2 tablespoons freshly squeezed lemon juice

2 tablespoons simple syrup

Whole, fresh strawberries for garnish and ice or frozen strawberries for serving

Rinse, hull and slice the strawberries. You should have about 2 cups of sliced berries.

Place the sliced strawberries in a large pitcher and pour the rosé wine over them. Cover and refrigerate for 3 to 4 hours.

When you’re ready to serve scoop the sliced strawberries from the wine. Add the mineral water along with the Aperol, the lemon juice and the simple syrup. Stir to blend together.

Toss ice or some frozen strawberries into a tall glass and add the spritzer.

Garnish with a fresh whole strawberry perched on the rim!

Makes 6 servings.

Strawberry and Rosé Wine Spritzer, courtesy of Preserving Good Stock

April 1, 2019
: Makes 6 cocktails.

Subtle hints of strawberry infused into a beautiful dry rosé with a bright splash of bittersweet orange and fresh lemon woven throughout! It’s light, it’s crisp and it’s refreshing!

By:

Ingredients
  • 1 pint fresh strawberries, about ¾ pound
  • 1 bottle good rosé wine, such as Dark Horse Rosé
  • 1 cup sparkling mineral water
  • ½ cup Aperol
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons simple syrup
  • Whole, fresh strawberries for garnish and ice or frozen strawberries for serving
Directions
  • Step 1 Rinse, hull and slice the strawberries. You should have about 2 cups of sliced berries.
  • Step 2 Place the sliced strawberries in a large pitcher and pour the rosé wine over them. Cover and refrigerate for 3 to 4 hours.
  • Step 3 When you’re ready to serve scoop the sliced strawberries from the wine.
  • Step 4 Add the mineral water along with the Aperol, the lemon juice and the simple syrup. Stir to blend together.
  • Step 5 Toss ice or some frozen strawberries into a tall glass and add the spritzer.
  • Step 6 Garnish with a fresh whole strawberry perched on the rim.