In Season Recipes

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I lurk on this thread more than post, but also wanted to send best wishes and healing thoughts to your husband, Blundin.    

Interesting about the old varieties of apples in NYS, Teka.  I was visiting family last week in Barneveld, NY, and there are two apple trees on their property (house built in 1850) that are virtually extinct varieties.  I guess an older woman living in the area was able to i.d. them, but I don't remember the names.      Deanna

Marilyn, hope DH is on the mend, glad you enjoyed our virtual meals!!!

 Teka and Deanna, I wish I could tell varieties by taste.  We have some really good apples in the area fence lines, some are very worm and disease free.  We have some trees in our orchard but no apples yet, we planted Gala, macintosh, yellow delicious and Cortland so hope it is a good mix, we would like to find a winesap.  I want to try my hand at grafting but have not yet.  On my list of projects to try once I slow down at work, swamped right now.

Planning a nice weekend making soup and cookies, helping roll pie dough at school for annual apple pie sale and then Sunday nieces and family coming to press apple cider!  We had a nice supper tonight, sauted onion, peppers, sweet and hot, spicy sausage and potaotes, yummy, and of course my Friday night glass of home made concord wine!! 

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*Italian Hot Sausage Soup Recipe*

Optional ------ hamburger

onions

green peppers

diced tomatoes

Optional ------ macaroni

oregano

basil

More oregano than basil.

salt

black pepper

Salt and black pepper to taste.

beef stock

chicken stock

This soup never tastes quite the same twice.

  I made cupcakes last night to take to my onco's office today....used my carrot cake recipe which I think is THE best and most people usually agree....super moist.  It is a large cake.  I got 32 cupcakes out of the recipe.

3 cups flour, 2 1/2 cups sugar, 1 Tbsp baking soda, 1 Tbsp cinnamon, 1/4 teasp clove, dash of ginger, 1 teasp salt   Put dry ingredients in large bowl.

In smaller bowl with fork, beat

4 large eggs,  1 1/2cups oil, 1 teasp vanilla extract, 2 cups shredded carrots, 2 cups chopped walnuts, 1/2 cup applesauce, and 1/2 cup crushed pineapple .  I do my walnuts in the food processor so they are pretty fine, also carrots.

Combine egg mixture with dry ingredients and stir just until moistened.  Pour batter into greased and floured pans.  If using 9 in rounds, bake 40- 45 mins or until toothpick comes out clean.  Allow to cool at least 10 mins. and then invert on wire rack to cool completely before icing.

Icing:   Beat 1 and 1/2 8 oz pkg. of cream cheese with 1 stick softened butter.  Add 1 Tbsp lemon juice, and 1 1/2 teasp vanilla.  When smooth, gradually mix in 5 1/2 cups confectioners sugar.  Use one cup on top of lst layer. Place second layer on top of this one and ice top and sides with remaining frosting.

The way I do it, is I bake the cake in a big springform pan and torte it so that I have either three or four layers of cake ( make sure it is completely cool, chilled even before slicing it) .....when you have four layers of cake, you have three of filling and I usually put a dowel in to make sure it doesn't slide.   Then I use my regular cake icing to do the outside....that is made of mostly butter, maybe 1/4 cup crisco and meringue powder for texture( or you can do all butter) , a tiny bit of water and almond extract......people are always excited when you cut into it and there are all those layers of the cream cheese frosting  and let me tell you this cake is rich...a small slice goes a long way.     When you use a springform you have to bake it for at least 1 hr, 15 mins.....I usually don't use a timer, just keep an eye on it and test it with the sizzle test on the bottom of the pan.  

I use my regular decorating icing on the outside of all my cakes, German chocolate, whatever and then when you cut into the cake and they see the layers of whatever type cake or filling it is, they are always surprised.  And the buttercream icing is delish.

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   Marilyn, Dinner at your house always sounds wonderful......one of these days I will pop in.  I love to cook, but most of the time my husband eats before I even get home from work, and believe me he eats very little, so it is almost a waste to cook, but this week I am making lasagna to take to my friend and her family.....you do it in a springform and it looks like a layered cake....it's beautiful and maybe I will take a picture.   I have tons of candy left over so that is going to work with me today.  Do try that carrot cake....I can vouch for it, it is really good.  

I think the original recipe is in a bundt cake pan and just drizzled with confectioners sugar glaze, but the cream cheese icing really makes it special.  I am looking forward to Thanksgiving....always do the traditional stuff, but like to add one new recipe.   Any suggestions for me?

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I have a pot of sauce cooking now for the lasagna I am going to take to my friend since she is able to eat now.   I am unable to find the recipe anywhere so am winging it since I know the basics.   That pasta with the spinach sounds really good...love all the ingredients.   I need to come up with a dessert for this Twilight until New Dawn party I am going to.....maybe something with a red filling that looks like blood.....any suggestions.   It is Sat night. 

Marybe,

I have yet to make this recipe but it is on my list. It looks like a slice of silky chocolate truffle spattered with blood. This is Lesley Stowe's signature dessert at Leslie Stowe Fine Foods in Vancouver, B.C. Serves 16.

Death by Chocolate

15 oz (425 gr) Belgian semi-sweet chocolate, finely chopped

1 cup whipping cream

2 oz (50 gr) unsalted softened butter

4 large egg yolks

1/2 cup (125 ml) icing sugar, sifted

6 Tablespoons Grand Marnier

1 Tablespoon Dutch process cocoa powder

2 cups Raspberry Coulis

Melt the chocolate and cream in a large double-boiler. When smooth, remove from heat and stir in butter. Cool to room temperature then gently whisk in egg yolks and icing sugar. Gradually stir in Grand Marnier and pour in to a 3 1/2" x 10" sloped loaf pan lined with parchment. Smooth top and chill overnight, uncovered. Invert to serve and dust top with cocoa powder. Mark the top in to 16 slices and use a hot wet knife to cut down in one motion. Spatter Raspberry Coulis onto each white plate and place a slice of cake in the middle. Enjoy.

Raspberry Coulis

18 oz (600 gr) package unsweetened frozen raspberries, thawed (or 1 lb. fresh)

1/2 cup (125 ml) icing sugar, sifted

1 Tablespoon Grand Marnier

Puree berries in a food processor then press through a sieve to remove seeds and pulp. Add icing sugar and Grand Marnier then cover and chill. Will keep up to 5 days.

The presentation is very dramatic but I have not proofed the recipe yet. Maybe you would have to make one in advance, just to make sure it was a success...wouldn't that be terrible???

Cheers,

PLJ

I just realized that the egg yolks are not cooked, so you would have to determine your comfort level there. I have made other recipes like this and whisked in the eggs while the mixture was still warm enough to cook them but not make them clump.

Thanks for the welcome, ladies!

A relative makes his lasagna meat filling by mashing up homemade meatballs because he says it enhances the flavour. He is Italian and swears by this.

   I do quite a bit of baking, but I have a question....what is a sloped loaf pan? and is icing sugar granulated sugar or confectioners.   My choc silk pie recipe which is similar calls for granulated sugar.  My lasagna looks primo....I made two....one for my friend and her family and one for here....it's always better the next day so I told my husband he had to wait til tomorrow to eat it.  I will take a picture of the one made in the springform...hopefully the layers will show.