Chocolate Pudding

I remember the first time I made chocolate pudding. I was about 11 years old, and my great grandparents were at my house. My Gramma Shirley brought me over to the stove with my copy of The Boxcar Children Cookbook (anyone else remember those books? I loved 'em), and helped me make chocolate pudding. It is one of m most distinct cooking memories.

I don't remember that specific recipe, but I do have an equally-excellent key for chocolate pudding. It's nearly identical to the Vanilla Pudding recipe from earlier this week. If you're still hankering for pudding, don't forget to check out the Tapioca recipe. This chocolate pudding serves as a great base for chocolate cream pie.

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Chocolate Pudding
Makes four servings

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

1. Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together the sugar, cornstarch, cocoa, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

2. Whisking constantly, cook over medium heat until the first large bubble forms and the mixture begins to thicken. Reduce heat to low, continue to whisk for one minute. Remove from heat and immediately pour through the sieve and into a bowl. Stir in butter and vanilla.

3. Serve warm (with whipped cream, if desired!), or place plastic wrap directly on the pudding (to prevent a skin from forming). Chill at least three hours and up to three days. Before serving, whisk pudding until smooth.

Tapioca Pudding

I've been on a pudding kick. For whatever reason, I've just been craving pudding. I must be getting old. Isn't pudding an old person thing? Or maybe I'm regressing. (Puddiiiiing POPS!).

The sad thing is at the particular intersection of food craving dilemma, it wasn't delightfully creamy chocolate pudding that I wanted, it was... tapioca. Oh tapioca (le sigh). It's so weirdly delicious. I'm slightly ashamed to say I really enjoy it; however, I'll risk public embarrassment in order to bring you this recipe, which I gently borrowed from Alton Brown with a few tweaks.

I'm sorry... I had to.

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Tapioca Pudding
Makes six servings

3 1/2 ounces large pearl tapioca (approximately 1/2 cup)
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 vanilla bean
Pinch of kosher salt

1. Place tapioca in a medium mixing bowl along with the water. Cover and allow to stand overnight.

2. Drain water from the tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, vanilla bean (or 1/2 tablespoon vanilla extract) and salt. Cook on high for two hours, stirring occasionally.

3. In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have at least one cup. Add this mixture back into the remaining tapioca in the slow cooker. Cook for an additional 15 minutes, stirring at least once.

4. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for one hour and then place in the refrigerator until thoroughly chilled.

Perfect Salted Caramels

I met Lauren from Craft My Life Away at the From Scratch Club food swaps. As a first-time swapper, I was eager to get to know Lauren... especially since she brought these insane salted caramel bars that were a hot-ticket item at the swap. Seriously, they were soooo good.

Anyway.

Lauren is a pretty nifty lady, as she is a excellent baker/confection maker and crafter. Since each year I try to send my friends and loved ones a little treat for the holidays, I thought I'd ask Lauren to share her Salted Caramel recipe with me (us) - they'd be perfect to send in the post! So, Lauren, have at it. School us in all things caramel!

Homemade Halloween Goodies

First off, I'm hoping anyone affected by Hurricane Sandy is doing well. Best wishes for a safe and speedy recovery.

If you are like me, you probably waited until the last minute to get your Halloween goodies together. Fear not - there is still time to make some treats from scratch!

Popcorn Balls

Candied Apples

Caramel Apples

If you don't have the time to make your own, I'm going to let you in on a new favorite secret of mine: G.H. Cretors popcorn! This stuff is bonkers good, and the best part is that it's Gluten-Free, GMO-Free, Kosher, and made with all-natural ingredients. 

The Chicago Mix is definitely my favorite - it's a mix of cheese and caramel corn. I love the Caramel Nut Crunch, too.

Get a sample pack and try them all out! So good. You can buy on the site, on Amazon or use the store locator for more information. This would be an awesome holiday present (hint hint). Keep tabs on G.H. Cretors on Facebook.

Good luck prepping for Halloween! Are you handing out candy or going the extra mile to make something special? How many trick-or-treaters do you get? (We get two.)

Food Day Favorites

I totally missed posting about World Food Day. And National Food Day. Ugh. But that doesn't mean I wasn't celebrating! Indeed, I was using the five steps of the GROW Method and continue to incorporate those ideas into my culinary pursuits.

Oxfam America GROW campaign has created some awesome Pinterest boards to help me with these efforts (well, not just me,  but everybody, I suppose). I thought I'd share some of my favorite ideas from the Oxfam GROW Method Pinterest page to help you incorporate the GROW Method into your own cooking style.

No-Bake Chocolate Biscuit Cake

Quick Whole Food Lunches

Honey and Soy Glazed Steak with Mango-Chili Salsa

Vegetable Tart

Poached Pears in Puff Pastry (say that three times fast)

Sauteed Kale with Red Onions and Garlic

Brussels Sprouts with Cranberries, Gorgonzola, Pecans, and Balsamic Vinegar

You can check out the rest of the Oxfam GROW Method Pinterest boards here (I highly recommend a follow!). Happy pinning and eating!

Corn Cob Jelly

Please excuse the wild children and Cozy Coupe in the background.

File this under "Weird Things To Can" (perhaps along with Tomato Jam). Corn cob jelly sounds so, well, weird, right? How could that possibly taste good?

It does, I promise. In fact, it tastes remarkably like wildflower honey. I've heard others make that claim, but I didn't believe it until I tried it for myself. But kind of like Queen Anne's Lace Jelly, this isn't something I would necessarily want to add to my PB&J's. So after I made it I had to figure out how to use it. Turns out it tastes great on a cheese board, on fried green tomatoes, on hush puppies, and even on top of more corn (in the form of fritters). I'm sure it would be delicious on any other kind of pan-fried offering. I might even get brave and try it in place of honey in different sauce and dressing recipes. If you try to make it, let me know and tell me how you used it!

Oh, and my pal Jillian has a great how-to for freezing corn, in case you were interested (save those cobs, Jillian!).

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Corn Cob Jelly
Makes 3 1/2 cups, or 3 1/2 half-pints

12 sweet corn cobs
4 1/2 cups water
3 1/2 cups sugar
1 packet liquid pectin

1. In a large pot, combine water and corn cobs. Cut the corn cobs in half (carefully!) if necessary. Cover and boil for 30 minutes. Allow to cool slightly.

2. Using cheesecloth and/or a fine mesh strainer, pour out the liquid and reserve it. Discard corn cobs (carve yourself a pipe, leave for squirrels and other critters, or simply compost). Rinse out the pot and add the "corn stock" back to it.

3. Place the pot over medium-high heat and add sugar. Bring to a boil and add pectin. Reduce heat to medium and continue to cook until the jelly is at preferred "set" stage (when it sheets off your wooden stirring spoon or congeals as soon as it hits a plate pulled from the freezer).

4. Carefully pour the hot jelly into desired vessel(s) (freezer jars, canning jars, or a dish for the refrigerator). Wipe rim(s) and cover. If you want shelf-stable jelly, process in a hot water-bath canner for time appropriate to your jars (5 minutes for quarter-pints, 7-10 minutes for half-pints, 15-20 minutes for pints). Jelly will last for 3-6 months in the fridge and up to a year in the freezer or pantry (if processed properly). Enjoy!

*Optional step: If you want your jelly to be more yellow, add a few drops of yellow food color to the corn stock before adding sugar and pectin.

Banh Mi-Style Pickles

A few years ago, I don't think anyone that I was familiar with knew what a Banh Mi was. Now all my friends rave about it, and rightly so.

For those of you unfamiliar, Banh Mi is a French-inspired Vietnamese sandwich comprised of a rice flour baguette, a hollandaise-style spread, various forms of pork, jalapeno peppers, cilantro, cucumbers, and a carrot-and-radish pickle mix. Call it Colonialism at its best: The essential French elements of crusty-yet-fluffy baguette and hollandaise mingle with the Asian flavors of Daikon radish and rice vinegar to create a sandwich many consider a new favorite.

Pickles seem to play a key role in many famous sandwiches - you can't really have a Cuban sandwich without them, and pulled pork just isn't the same if it doesn't have tangy slaw or vinegary pickled onions to top it. Banh Mi-style pickles are easy to make and incredibly versatile. Don't limit their use to just sandwiches. Get creative and try them over grilled meats or in salads for a bright, sweetly-acidic bite.

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Bahn Mi-Style Pickles
Makes about 2 pints

2 cups carrots, peeled and julienned*
2 cups radish (Daikon is best, but any radish will do in a pinch), washed and julienned
1/2 cup, plus 2 teaspoons, sugar
2 teaspoons pickling salt
1 1/2 cups rice vinegar
1 1/2 cups warm water

1. Combine the carrot and radish in a bowl and toss to combine. Add 2 teaspoons of sugar and salt to the bowl, then "massage" the carrot and radish to release water and soften. When a piece of radish can be bent in half without snapping, the massage is done (about three minutes -- do not skip this step! Releasing moisture like this will help keep the veggies crunchy after pickling).

2. Place veggie mix in a colander and run under cold water for a few minutes to rinse away the sugar and salt. Drain thoroughly.

3. In a separate bowl, combine 1/2 cup of sugar, vinegar, and warm water. Mix until the sugar has completely dissolved (this is the "brine").

4. Divide the veggie mix evenly into two pint-size jars (or in one larger jar, if preferred). Pour the brine over the veggies, being sure to completely submerge the carrot and radish. Cover and allow to sit overnight in the refrigerator for best flavor. Banh Mi-style pickles will last up to six weeks in the refrigerator. Enjoy!

* To julienne is to cut into long, thin strips, like matchsticks or "shoe strings." For more information, watch this video.

A Night of Cheese - Fifth Course

The fifth Night of Cheese course was a slam-dunk favorite. Everyone loved it! And how could one not? Cheese, chocolate, and delicious booze all in one course? Sign me up.

This course consisted of Rupert from Consider Bardwell Farm (West Pawlett, VT), Cornelius Applejack from Harvest Spirits (Valatie, NY), and homemade chocolate Chantilly cream (which might be the easiest chocolate dessert ever, besides eating a straight-up chocolate bar). The cheese has subtle notes of butterscotch and custard. It is aged a minimum of six months and has a thin rind, indicative of even turning and rotating of the wheels of cheese on a frequent, regular basis. It certainly has a sweetness with the characteristics of an Alpine-style cheese.

Applejack and chocolate Chantilly were natural choices to feature with the Rupert. Both have a similar depth and roundness of flavor, but were perhaps surprising at the same time: Chocolate is typically paired with a blue cheese at dessert, and hard alcohol with cheese is not a common accompaniment. Altogether, though, it was a fantastic combination. One warning about the chocolate Chantilly: It's addictive. You'll be making it often and eating it all. By yourself. Just be sure to use a very good quality chocolate since it's really the only ingredient in this recipe.

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Chocolate Chantilly
Adapted from this recipe via Cafe Fernando
Makes approximately two cups

9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup water
4 tablespoons sugar, optional

1. In a double boiler (or, just a small pot with 1 inch of water with a larger bowl on top of it), heat together the water, sugar and chocolate. Whisk together until melted.

2. Place bowl with chocolate mixture in a second larger bowl filled 1/3 to 1/2-way full of ice water. With a whisk or electric mixer, whip the chocolate mixture until it thickens (about five minutes). Do not over whip or it will become grainy. Serve immediately, or let set up (covered) in the refrigerator - it's great straight-up or as a filling to cakes and cookie sandwiches.

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Consider Bardwell cheese can be purchased through The Cheese Traveler or online.

A Night of Cheese - Fourth Course

Sorry for the bad picture here... I had to snap it just before someone ate it! I always forget to take pictures :)

The fourth course for the Night of Cheese was probably the most savory of the offerings, even though it was still on the sweet side. Featured was the Battenkill Brebis cheese from 3-Corner Field Farm (Shushan, NY), paired with a 2008 Syrah from the Magnificent Wine Company (Columbia Valley, Washington) and fresh pears with balsamic-steeped cherries.

I can't lie - this course took a little fanagaling to get it just right. The cheese is a superstar and most definitely deserved a spot on the menu, but getting the right combination of accompaniments and accouterments was somewhat challenging (for me, certainly, more than Eric). Battenkill Brebis is an aged raw sheep milk cheese that has a firm texture (like Parmesan, but smooth like an aged cheddar). It is nutty and has a particularly gritty texture towards the rind. The richness of the cheese called for a bold yet smooth wine.

Enter the Syrah. It was peppery with notes of cherry. Slightly oakey, it coated the entire palate highlighted the earthy qualities of the cheese. We took a cue from these existing flavor profiles and steeped some dried cherries in balsamic vinegar and coupled that next to pears from the Silly Goose Farm orchard that were cellared over the winter (the cherries highlighted the flavors of the wine and cheese, while the pear helped cut the richness of it all and brightened the plate). Keep some of these cherries on hand to add as a quick topping to lots of different cheeses or pureed up and added to salad dressing.

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Balsamic-Steeped Cherries

Makes approximately 3/4 cup of cherries and balsamic syrup

1/2 cup dried cherries

1/3 cup good balsamic vinegar (I used a little bit of fig balsamic, as well)

1 tablespoon honey

1. In a small saucepan over medium-high heat, whisk together the balsamic vinegar and honey. Once it just boils, reduce heat to medium/medium-low and add cherries

2. Cook for about five minutes (until cherries appear to soften slightly). Remove from heat at allow to steep for 10 minutes

3. Serve immediately or allow to sit in a covered container in the refrigerator for up to a month

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. 3-Corner Field Farm cheese can be purchased through The Cheese Traveler or online.

A Night of Cheese: First Course

The first course in A Night of Cheese featured one of my favorite cheeses - Fresh Goat's Milk Cheese from Coach Farm (Pine Plains, NY). The cheese was smooth and creamy with a little bit of tang on the finish. Its most notable feature was probably the creaminess, which coated the entire palate, but a close second would be the grassy notes that proved how fresh the cheese really was. Each diner received half of a two ounce cheese "button" alongside a candied orchid. The hardened sugar on the orchid provided a nice crunch to contrast with the cheese, while the floral qualities highlighted the "grassiness." Diners simply plucked off the petals to enjoy with each bite of cheese.

The beverage pairing was a Non-Vintage Cuvee M from Mumm Napa (Rutherford, CA). This demi-sec sparkling wine featured particularly small bubbles and a long finish, which were excellent for cleansing the palate and cutting the creamy texture of the cheese. For more info on sparkling wine dryness, read this post.

I really loved this course. It was the perfect jumping off point for the rest of the evening. The candied orchids were an elegant touch that could not have been simpler to make. Try making a batch of candied edible flowers to decorate cakes and other baked goods! (Besides orchids, other edible flowers include herb and fruit blossoms, violets, johnny jump-ups, carnations, lilacs, nasturtiums, English daisies, marigolds, and hollyhocks, among others.)

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Candied Flowers

One egg white (or powdered egg whites - mix according to manufacturer's instructions)
Castor sugar or superfine sugar
Edible flowers

1. Select your flowers. Be sure to choose flowers that have been grown for culinary purposes without pesticides and that are blemish free (you want them to look pretty, after all!). Wash them gently or wipe with a wet sponge to remove any dirt. Allow to air dry.

2. Beat an egg white until slightly frothy. With a small clean paintbrush, lightly coat each flower (front and back) with the egg white (work in batches to avoid the egg white drying too fast on the flower).

3. Coat each flower thoroughly with the sugar. To make your own superfine sugar, pulse white granulated sugar in a food processor several times (be careful - don't turn it into powdered sugar!).

4. Allow each flower to dry for 12-24 hours on a baking sheet lined with wax paper. Store in an airtight container until ready to use. Candied flowers will last up to three months in a cool, dry environment. Avoid eating the white base of each flower, which tends to be bitter.

A very special thanks to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. Coach Farm goats milk cheese can be purchased through The Cheese Traveler or at any of these establishments.

A Silly Goose Farm Thanksgiving - 2011

Another Thanksgiving come and gone. It's hard to believe that 2011 is almost over, but I'm very much looking forward to saying au revior to this year and welcoming 2012 with open arms. Until then, how about a little retrospective on the 2011 SGF Thanksgiving celebration?

This year's dining crew was the same as last year's, except Eric was big enough this year to sit at the table with us (well, sort of at the table -- he kept trying to stick his hands in the mashed potatoes and dump the gravy boat over his head).

I made place cards out of cardstock, vintage bird images, and alphabet pasta (yes... alphabet pasta. Listen, I had to get some Martha OCD out at 2am on Thanksgiving while the pumpkin pie was cooking, okay?). I used a similar method to make a "pie banner" (see pictures below). I got my inspiration here.

I tried to keep the tablescape relatively un-fussy. Some pumpkins and gourds for centerpieces, plus my turkey candlesticks I thrifted from Goodwill, paired with fresh-pressed linens. My $30 collection of antique china, vintage silver, and wine glasses topped of the look.

The menu wasn't too complicated, either (and almost all ingredients came from within 150 miles of our table). Here's what I made:

Maple and Cider-Glazed Turkey

Mashed Potatoes

Apple, Onion and Sage Stuffing

Pan Gravy

Brussels Sprouts with Bacon and Grapes

Roasted Carrots

Cranberry Sauce

Biscuits

Herb Compound Butter

Pumpkin Pie

Chocolate Cream Pie (made by my mom)

Vanilla Whipped Cream

Vanilla Ice Cream

Rub some herb butter under the turkey skin and roast it breast-down for maximum juiciness

Brussels Sprouts - Best part of the meal

The feast came together pretty well! Except that my oven went on palliative care mid-point in cooking the turkey, so I had to microwave the poor bird. Based on how moist and tender the gobbler actually turned out, I might nuke the turkey every year! Thankfully, that was the only hiccup of the day (unless you count my temper-tantrum in the kitchen when I noticed the turkey was uncooked and the fact that the dog almost ate half the meal off the table before we sat down). We paired the meal with a lovely Sparkling Riesling. A few more pictures to illustrate:

Based on this face, the meal was either really good or completely awful

Edith playing with her food...

...and Grammie threatening her.

I hope you had a lovely Thanksgiving feast, too, and that you have counted all your blessings many times over. This year, I'm especially thankful for my independence and will to always strive to be better and achieve great things. I think that theme will continue into 2012 (and of course, I'm always thankful for my family, friends, and lovely readers like you! Thanks for reading along :-). I posted some ideas for a secular grace over on the Eat Local blog, if you'd like to take a look. If you have questions or requests for recipes, please leave a note in the comments or find me on Twitter or Facebook. Now... bring on December!

Tomato-Braised Short Ribs and Creamy Parmesan Polenta... And A Giveaway!

Here in Upstate New York, fall has certainly arrived. The leaves are stunning this year (some of the most vibrant reds and oranges I have seen in years) and when the sun goes down, the house begs for the warmth of a wood stove. Autumn is also the time when slow cookers come out of the cupboard and the smells of stews and braised meat waft through the house (I'm getting hungry just thinking about it). How about some delicious braised short ribs? I posted my Tomato-Braised Short Ribs and Creamy Parmesan Polenta recipe over on the Eat Local blog... I hope you'll check it out. While the meat cooks away in the oven for a few hours, this dish really only takes about 15 minutes of hands-on time, perfect for a lazy Sunday or casual dinner with friends (you can watch a movie or take the dog for a walk while it hangs out in the oven). 

But wait! There's more!

I've entered this recipe in the Calling All Cooks recipe contest, and I've been selected as a semi-finalist! But I need your help to make it to the finals. If you could, please head over to Facebook and vote for my recipe by "liking" it. The top five make it to the finals. Voting ends Wednesday, October 19th at 1pm, so you don't have long! I'd really appreciate your help.

As a thank you for your vote, please let me know in this post's comments that you voted for me, and you will be entered to win a gift basket full of tasty treats from Silly Goose Farm! Just leave a way to contact you, as well (like your email address). Already voted? That's okay. Get your friends to vote and leave me a note in the comments telling me you voted. A winner will be announced on Friday!

Thanks again for your help! PS - While you are on Facebook, stop over and "like" Silly Goose Farm, too!

Thanks everyone for your support. I was the runner-up in the competition (but I still netted some great prizes and amazing exposure). As a thank you, all three commenters (Tara, Christine, and Becky) will be receiving a special gift from Silly Goose Farm -- thanks for your sweet notes, ladies!

Herbed Salt

Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!

Have any other suggestions for herbed salt use? I'd love to hear!

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Herbed Salt
Makes Approximately 2 Cups

2 cups Kosher salt
1/2 cup finely chopped herbs

1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.

2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.

Peach BBQ Sauce

Someone said to me recently, "That's BBQ sauce? It looks so light!" And it's true. When most people hear "BBQ sauce," they expect a ruddy red condiment with a tomato tang. But not this recipe. There is no tomato at all here! Just peaches and lots of yummy spices, essentially. The acidity that is typically found in tomatoes is presented by other ingredients. This peach BBQ sauce has a fiery kick to it, so don't be mislead by the pale color - this sauce has strong enough "legs" to stand up to most BBQ applications (though my kids like it on chicken nuggets).  I paired mine with wood-grilled baby back ribs. Have fun with this, and if you make it, report back to me on what you paired it with!

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Peach BBQ Sauce
Makes Roughly 3 Pints

3/4 cup red onion (about one medium), diced
2 jalapeño peppers, minced with seeds*
4 cloves of garlic, minced
2 teaspoon kosher salt
4 cups peaches, skins removed, diced

1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
1/3 cup brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1 tablespoon whiskey

1. Heat a large pot over medium-high heat. Add onion, peppers, and garlic into the pot and sprinkle with the salt. Sweat until the onions turn translucent (reduce the heat if needed to avoid burning the garlic).

2. Reduce heat to medium and add the peaches. Use a wooden spoon to break the peaches down. Add vinegar, Worcestershire sauce and vinegar and bring to a simmer.

3. Add the brown sugar, Dijon mustard, black pepper and cloves. Simmer until slightly thickened and stir often (about 15 minutes). Add the whiskey and cook for two additional minutes. Remove from heat.

4. Ladle one-quarter of the sauce into a blender and puree (be careful of steam!). Or use a stick immersion blender to puree in the pot. This sauce can be hot water bath canned, frozen, or kept in the refrigerator for one month. Enjoy!

*If two jalapeños seems to spicy for your taste, you can reduce to one pepper, with seeds, or completely eliminate the seeds altogether (the seeds are the hottest part of the pepper).

It's Peach Week!

Peaches are in season here in Upstate New York (yep, peaches grow up here!) and so I thought I'd dedicate a whole week to the lovely fruit. I recently picked two bushels (about 65 pounds) of peaches with some friends with From Scratch Club. Since then, it's been peach-mania here on the farm. From jams to pies to cocktails, the peach has been the shining star of the kitchen. I'll be sharing some recipes and tips with you here this week, and I hope you'll enjoy some of them and report back on what you think! Are you a peach fan? Do they grow where you live? PS - Peaches kind of have a nostaglic touch for me. The restaurant/cafe I worked at in college was called Peaches, and it's where I met Dave (he was a patron and I was his waitress :-).

Queen Anne's Lace Jelly

Sometimes when I make a recipe, I can't help but wonder who thought of that? Who decided to try these ingredients, and how many did they try before they found the right one? This notion ran through my mind often while making Queen Anne's Lace Jelly. Seriously, who was the first person to walk through a field, gather an armful of the flower and think hey! I bet that would make a tasty spread. Let's cook it up and see what happens! I think of things like this a lot (blame the history buff inside me - I keep a journal of ideas for history books I intend to write one day, and subjects like culinary history are front runners). Of course I had to turn to Dr. Google for such answers. Here is what I found:

- Queen Anne's Lace is the progenitor of modern carrots. In fact, it is know as "wild carrot" (and if you dig it up and crush the roots, it smells like carrots)

- The flowering period for Queen Anne's Lace (in the Northeast) is typically June through August

- Queen Anne's Lace has medicinal qualities, much like many other herbs and wildflowers. It is thought that the plant can act as a diuretic, sooth the digestive tract, support the liver and aid in waste removal by the kidneys. It also aids in the treatment of dropsy/edema

- The leaves of Queen Anne's Lace (as with modern carrots) contains a high level of porphyrins, a hormone that stimulates the pituitary gland and can increase sex drive (bonus!)

- There is conflicting evidence on the effect Queen Anne's Lace has on fertility (depending on what part of the plant is used). While some claim it can increase fertility, others claim it acts as a contraceptive, and can even cause miscarriage. If you are preggers, I recommend you stay away, as with most other herbs

- Queen Anne's Lace is a dead ringer for Hemlock (yep, like the kind that killed Socrates). Be extremely careful when harvesting the flower to make sure you have the right one. The easiest way to differentiate the flowers is that Queen Anne's Lace has a "hairy" stem, while Hemlock has a smooth stem

- The source of the name is disputed, but many stories point to Royal fashions, the Patron Saint of lacemakers (St. Anne), and several instances related to Queen Anne of England/Denmark

For more information on Queen Anne's Lace and to see pictures, please visit The Carrot Museum

So, back to the jelly - Queen Anne's Lace Jelly isn't what I would refer to as a Peanut Butter and Jelly staple (like Strawberry Jam is), but more an accompaniment to a lovely cheese plate (alongside a nice creamy brie, candied nuts, and buttery crackers). Like other flowers jellies (lavender, rose, etc) it has a very herbaceous, medicinal taste. The only way to know if you like it is to try it, so here's the recipe, have at it!

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Queen Anne's Lace Jelly

Makes Approximately 2 Pints

18 fresh, large Queen Anne's Lace flower heads*

4 cups boiling water

1/4 cup lemon juice

4 cups sugar

2 packages powdered pectin

3 drops natural red food coloring, if desired

1. Fill the sink or a large bowl with cold water. Submerge flower heads in the water and slosh around to remove any insects. Drain flowers.

2. Place the flowers in a large pot** and cover with boiling water. Cover and let sit for several hours or overnight. Essentially, you are making a very strong, stinky Queen Anne's Lace tea.

3. Strain the cooled "tea" through a sieve lined with cheesecloth. Save the tea, discard the flowers.

4. Rinse your pot and add the tea back in. Heat over a medium-high flame. Add the lemon juice, sugar and pectin. Stir to dissolve and bring to a boil. Boil for one minute, then reduce heat to medium. Stir frequently and be sure to scrap the bottom of the pan to prevent burning. Cook for 8-10 minutes until thickened (a good "set" test is to place a plate in the freezer for 15 minutes. Drop a small spoonful of the jelly onto the cold plate. After 30 seconds, the jelly should form a soft set and not run).

5. If you wish, add food coloring to the jelly to give it a peachy-pink color. Otherwise, the jelly with be a very light chartreuse color.

6. Pour jelly into sterilized mason jars or other storage container. Keep in the refrigerator or process in a hot water bath for five minutes. Enjoy!

*You can definitely pick Queen Anne's Lace from fields and pastures (like I did), but pick several feet away from the road to be sure the flowers aren't contaminated with pesticides or road grime. Queen Anne's Lace can also be found at the Farmers Market.

**When making a floral or herbal jelly, be sure to cook in a ceramic or stainless steel pot. Cooper or aluminum pans can chemically alter the properties of the flowers/herbs.

Chocolate Chip and Toasted Coconut Ice Cream Sandwiches

Ice cream sandwiches have sort of become the signature highlight of our Barnside Movie parties. I feel like the pressure is on to create tried-and-true pairings alongside interesting flavor combinations. This year, I decided to marry two of my favorite flavors together (chocolate and coconut), which led me to create Chocolate Chip and Toasted Coconut Ice Cream Sandwiches. Essentially, this is just a chocolate chip cookie recipe teamed with coconut ice cream. Sounds kind of boring, but when you taste it, fuggitaboutit, it's amazing. I hope you'll try it!

Chocolate Chip Cookies

Makes approximately 30 cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

2 eggs

8 oz chocolate chips

1. Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt, set aside. Combine butter, sugars, and vanilla in a large bowl, beat until creamy. Beat in eggs.

2. Gradually add the flour mixture and blend well. Stir in chocolate chips.

3. Drop cookies in rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool.

Toasted Coconut Ice Cream

Makes approximately 2 quarts

4 large egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 cup whole milk

8 ounces unsweetened coconut milk

4 ounces sweetened shredded coconut (or more/less depending on your preference)

1. Preheat the oven to 400 degrees Fahrenheit. Place the shredded coconut in a single layer on a baking sheet. Place in oven until golden brown (about 10-15 minutes). Be sure to stir and re-arrange coconut frequently to prevent burning. Allow to cool completely. Note: The shredded coconut lends a chewy texture to the ice cream. Add more or less, depending on your preference (I like more!).

2. In a large bowl, whisk together egg yolks and sugar. Set aside. In a larger bowl (or in the sink) prepare an ice bath.

3. Combine heavy cream, milk, and coconut milk in a large pot and cook over medium-high heat. Bring to just shy of boiling. Slowly stream the milk mixture into the egg mixture, whisk feverishly.

4. Once approximately half of the milk mixture is added to eggs, add entire egg mixture back into the large pot. Cook until thickened, continuously whisking and scraping the pot (a good trick to knowing it is thick enough is when the mixture coats the back of a wooden spoon, run your finger along the spoon. If the track stays, it is thick enough). This will take only 2-3 minutes.

5. Voila! You have an ice cream base. Add the base to the large bowl and stick the bowl in the ice bath. Add the vanilla. Stir the base for several minutes to cool and release steam. Place a piece of plastic wrap over the base so that is touches it. This will prevent a skin from forming. Place the bowl in the refrigerator for several hours or overnight.

6. When the ice cream base is completely cold, and it to your ice cream maker and follow manufacturer instructions. Once the ice cream is nearly done churning, add in the toasted coconut. Transfer to a freezer dish. The ice cream will need to cure and harden for several hours or overnight.

Assembling The Sandwiches

Makes approximately 15 sandwiches

1. Pair like-sized cookies together. For each '"set," place a rounded scoop of ice cream on one cookie and smoosh the second cookie on top. Press until the ice cream nearly reaches the cookies' edges. If desired, press until ice cream it reaches the edges, then smooth the ice cream flush with the cookies with an off-set spatula.

2. Wrap cookies in freezer paper or plastic wrap. Allow to firm up for at least an hour.

Enjoy!

Herbal Digestif

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.