Cold? Chicken & Dumpling Soup!

Cold? Me too! Here's something that will warm you right up. Chicken and Dumpling soup, with a twist. I've thrown in some ginger & turmeric, to add depth & spiciness to the soup. The turmeric makes the broth a beautiful golden color. You can add a bit of cream (I didn't) to add body to the soup.

I recommend making this soup the day after you make roast chicken. You can save the carcass to make the broth, and shred the left-over meat for the soup. If not, I would cook off the chicken in some oil, and then proceed with cooking the carrots, leeks, and onion.

Chicken and Dumpling Soup

Adapted (a lot!) from the Pioneer Woman
1 Tablespoon Butter
1 Tablespoon Olive Oil
4-5 medium carrots, cut into coins on the bias
2 leeks, cut into thin rings
1 whole Medium Onion, Finely Diced
2 sprigs fresh Thyme
1/2 teaspoon Turmeric
1/2-1 teaspoon ginger (depending on taste)
1/2 teaspoon ground white pepper
6-8 cups chicken broth, homemade preferred (use low sodium if not)
½ cups Apple Cider
2 cups shredded, pre-cooked chicken
1 cup frozen sweet peas
½ cups Heavy Cream (optional)
1 bunch green onion, diced.

Dumplings:
1-½ cup All-purpose Flour
1 Tablespoon (heaping) Baking Powder
1cup Half-and-half
1 egg, beaten
Pinch of Cayenne
Sea Salt to taste

Combine the butter and oil in a large stock pot. Heat at medium, until melted and well combined. Add the carrots, leeks, onion, thyme, turmeric, ginger, and white pepper. Cook until the onions are translucent and carrots are softened, about 4-5 minutes. Pour in the apple cider, then the stock. I scrape the bottom of the pain to make sure all of the bits are incorporated into the mix. Add the shredded chicken. Simmer on medium-low for about 15-20 minutes.

Meanwhile, mix the dumplings. Combine the flour, salt, pepper, cayenne and baking powder. In another container, combine the half-and-half and egg. Beat to combine. Slowly add the liquid to the flour mixture. Set aside.

Add the peas to the soup mix, cook for 1-2 minutes. Bring the soup to a simmer on medium-to high heat. Once bubbling, drop tablespoons of dumpling mix into the soup. Cover and cook for about 15 minutes. Make sure to turn the dumplings half way, so that tops and bottoms will be cooked.

Top with green onion, serve, and enjoy!

Meyer Lemon Pizzelle

Last week, I was invited to a dinner party and told to bring dessert. After all of the rich food at Christmas, I did not want to bring something heavy, chocolatey or laden with cream. Enter my pizzelle cookies. Orange is by far the most requested flavor by my friends, family and customers. But I was out of oranges last week. Meyer Lemons turned out to be the perfect substitute. The cookies are light, crisp and flecked with golden zest.

This recipe requires a pizzelle iron, and a large amount of patience. Each cookie is individually pressed, making a batch of 46 requires a good amount of time.
Makes 40-50 depending on iron size

* 1 3/4 cup Granulated Sugar
* 6 Large Eggs, room temp
* 2 Sticks of Butter, melted and cooled
* 3 teaspoons Vanilla Extract
* 1 teaspoon Pure Orange Extract
* Zest of 3 Meyer Lemons
* 4 teaspoons Baking Powder
* 4 cups All-Purpose Flour, spooned into measuring cup

1. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
3. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
4. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
5. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.

And on Food52.

PS: I do recommend the Palmer Pizzelle iron- I have two irons, one is a Palmer and the other is CucinaPro. I only use the Palmer...

What to Eat When You Have a Cold

Do you have a cold? I do. It's about the right time for me- usually I get colds in late October. It didn't happen, so I knew the cold monster was gunning for me. This soup, Cider Onion Soup, is perfect for when you have a cold. I know, it's not chicken soup. Chicken soup, as prescribed by your mother or the food industrial complex is fine. But this soup is better. And it's vegetarian, because you know that's how I roll.

Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).

For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste

For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced

Gruyere Shavings (as you like, I like lots of cheese).

First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.

Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.

Top the soup with the croutons and cheese. Serve and relax.

Hoppin' John

Any Meadowlark fans out there? Well, I love the Meadowlark restaurant. It's my favorite restaurant in any city, bar none. Even better that this gem happens to be in my own city.

I've attempted to knock off several Wiley creations, including an experiment creating my own ketchup, which was somewhat successful. But the Hoppin' John- a humble, black eyed pea stew- is my favorite item on the menu. I've made several variations of the stew, and I've even tried a much lauded Emeril Legasse recipe (which I found far too salty and served about 16!) Here is my variation, made in a slow cooker, so you can enjoy Hoppin' John any night of the week.



Makes 5-6 DINNER PORTIONS

1 Orange or Yellow Bell Pepper, diced
1 medium Yellow Onion diced
2 celery stalks with tops finely diced
1 bunch of Carrots, diced
3 Garlic Cloves minced
1 Jalapeno pepper, cut in half lengthwise
1 1/2 cup Dry Black Eyed Peas
32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
3 Bay Leaves
2 teaspoons Old Bay Seasoning
1 Sprig Fresh Thyme
4-6 servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
1 bunch Green Onions
1 bunch Collard greens, leaves stripped from stems
2-3 tablespoons White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.

Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.

About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.


Read more at Food52.

Luke's Pumpkin Pancakes with Cinnamon Butter

We're all friends here, right? Since we are, you will know how very much I love the Gilmore Girls. And I watch the episodes over and over. And it never gets old.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.

Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats

1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil

Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.

Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.


Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon

In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.

Roasted Pears with Chai Spiced Creme Anglaise

Fancy dinner party? Meet fancy dessert.

This dessert screams holidays: cozy pears wrapped in a luscious, creamy sauce. The pears are a cinch- and the Creme Anglaise takes mere minutes to make. I've hacked Dorie Greenspan's version of Creme Anglaise by adding Chai tea, spices, and cinnamon. I love the idea of Earl Grey Creme Anglaise, too. The next time I make this there will be Early Grey.


Roasted Pears with Chai Spiced Creme Anglaise
Inspired by Sally Schneider and Dorie Greenspan
Roasted Pears:

4 Large Pears (I've used bosc and comice, both worked great)
Juice of Half a Lemon
1 Vanilla Bean
1 cup Pear Nectar
1 tablespoon Butter, diced.

Preheat oven to 375 degrees. Using a vegetable peeler, remove the skin from the pears. Hold the stem, and then peel downward for the best results. Halve the pears and remove the seeds with a melon baller. Use a paring knife to remove the woody remnants leading to the stem. Arrange pears with the scooped side up in a large roasting dish.
Squeeze lemon juice over pears. Place the lemon half in the roasting dish and pour the pear nectar on top. Top each pear with a piece of butter.
Slice the vanilla bean in half lengthwise and place it on top of the pears.
Roast the pears for 20 minutes. After 20 minutes, flip the pears over and baste them with the juices. Roast for another 10-15 minutes, until the pears are soft, but still hold their shape. Baste pears with the pan juices before serving.

Chai Spiced Creme Anglaise:

1 cup milk (2% or higher)
1 cup Heavy Cream
1/2 cup sugar
6 egg yolks
1 teaspoon Chai Tea
5 Black Peppercorns
2 Cinnamon Sticks
Fill a large glass bowl with ice cubes. Place a smaller bowl on top for the finished creme. Place the tea and peppercorns in a cheese cloth. Combine the milk and cream in a small saucepan. Place the cheesecloth and cinnamon sticks in the milk mixture. Bring mixture to a full boil.
In a medium size saucepan, combine the egg yolks and sugar. Whisk until the sugar is evenly distributed.
Once the milk boils, turn the heat off and remove the cheesecloth and cinnamon sticks. Slowly add about 1/4 a cup of the milk to the egg yolks to temper the yolks. Whisk vigorously!
Slowly pour the rest of the milk into the yolks while whisking. Turn the heat back on to medium-low. Never stop whisking or the mixture will stick to the bottom of the pan. The mixture will start to thicken after about 2 minutes. Test the creme on the back of a wooden spoon with a finger. If the mixture is ready, it will cling to the spoon and won't run into the track.
Pour the mixture into the bowl. Refrigerate overnight in an airtight container. It will thicken and the flavors will blossom if you are patient enough to wait (I rarely am).
When ready to serve, spoon about 1/4 cup of the sauce onto a dessert plate or shallow bowl. Place one or two pear halves on top. Drizzle with the pear pan juices. Enjoy!


Read more at Food52

Older and Nuttier

Last week Mr. Radar threw me a birthday party. It was wonderful, full of family and friends and delicious food. My three favorite things.

My parents sent flowers, and Mama Bee raided HilaryBee's Amazon.com wishlist!. I got a new tart pan, a new pie dish and **drum roll please!!** Dorie Greenspan! Okay, Dorie didn't show up at my door, but I did get her book, Baking from My Home to Your's Wow, right? I know, I'm super lucky. I've already made and hacked a number of Dorie's recipes, more on that next post!

We took lots of food to the party, but in particular I wanted to share this recipe for homemade nut mix. I know that premixed nuts can be found in any grocery store. But this is better. Much, much better. It's spicy, sweet, savory, and a little herby. I think you'll like it!

Go to a store where you can buy bags of raw or unsalted nuts cheaply. I went to Trader Joe's and bought almonds, cashews, and peanuts. I like almonized peanuts, but roasted will do. (Almonized peanuts are first boiled then roasted in oil. I recommend them because they are crispier and have a deep flavor). Use any combination of nuts you like- I think pecans would be lovely, but since I'm allergic they weren't included in my mix.

Sweet and Spicy Party Nuts
Adapted from Shutterbean

1 1/2 cups Raw Almonds
1 1/2 cups Raw Cashews
4 1/2 cups Almonized Peanuts
1 Tablespoon Cayenne Pepper
1 Tablespoon Kosher Salt (Diamond Brand preferred)
1 Tablespoon fresh Thyme (about 3-4 sprigs stripped)
1 Tablespoon of Rosemary (fresh or dried)
1 teaspoon Black Pepper
2 Tablespoons Light Corn Syrup
2 Tablespoon Dark Brown Sugar

Preheat oven to 350. Line two flat baking sheets with parchment paper and set aside.
Combine the corn syrup, cayenne, salt, and black pepper in a large bowl. Chop the herbs finely and add to the spice mixture. Mix thoroughly to combine. Add the nuts to the bowl and stir to combine. Use a wooden spoon to ensure the nuts are evenly coated.

Spread the nuts onto the baking sheets in a thin layer. Then sprinkle the brown sugar on top. Do not mix- just dust the brown sugar over the nuts.

Bake for 15-20 minutes, until the nuts are fragrant and the corn syrup is no longer sticky.

Store for up to two weeks in an airtight container.

SK's Acorn Squash Quesadillas

Mr. Radar and I loved this recipe. Except for one tiny problem. This is HOT!!! Mr. Radar loved it- and he loves spicy food- but even he was grabbing a glass of milk to put out the fire in his mouth.

So, I've reduced the pepper content in here. I think spice level depends on the freshness and quality of the hot peppers you use. We procured our peppers from our friend, George. I also added some black beans for some protein. Forget the salsa. Serve this with a heaping spoonful of sour cream.


Acorn Squash Quesadillas
Adapted from SmittenKitchen


1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano peppers, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mozzarella cheese
1/2 cooked black beans (unflavored and rinsed if from a can)
Butter for frying quesadillas



First, roast the acorn squash. Preheat the oven to 400. Halve the squash, scoop out the seeds, and cut each half into half-inch slices. Rub the slices with olive oil and roast for about 20-25 minutes, until soft.

If you are more patient than I am, wait for the squash to cool. (I, of course, would rather burn my fingers than wait...do I have something wrong with me?!) Cut the skin off of each slice carefully, trying to preserve as much flesh as possible. Dice the squash.

Saute the onions, garlic, jalepeno and poblano peppers in a large skillet. Add the squash and cook for another 5 or 10 minutes, until the squash is very tender. Add the black beans.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Generously sprinkle with cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut into wedges and serve hot!

Will offerings of fall soup excuse my absence?

So, I've been gone. Mostly, it is because my brother, Ian the animal tamer, came to visit me for a little more than a week. Secondly, I'm going for a whole blog redesign. I suck at this, so it is going very, very slow. I've also experienced a number of pretty severe recipe fails. I don't fail all that often, but I have to tell you some of these fails were epic. I've had some triumphs, too. I've had success with some great recipes- apple butter, squash quesadillas, maple burgers, summer peach cake. I've also had some original creations this month, including pistachio pesto gnocchi, brown butter sage & squash lasagne, nutty apple crumble, homemade ketchup, and lemongrass scented butternut squash soup.

This soup is fresh, almost fruity. I wasn't in the mood for a heavy, cream laden squash soup. So, I improvised using ingredients I procured at the Yellow Springs Farmer's market. It has a light almost effervescent texture. I used a Cortland apple to lighten the soup. I would suggest using a firm, white fleshed varietal like the Cortland, Roxbury Royal or McIntosh. A bonus for those sensitive eaters, this recipe is vegan & gluten free.

Lemongrass Scented Butternut Squash Soup


1 medium butternut squash, chopped into 1 inch chunks
3-4 stalks of fresh lemon grass
1 Cortland apple, chopped
32 ounces of vegetable stock
1/2 inch piece of ginger, cleaned and peeled
regular coconut milk, to taste
Place the squash, apple, lemongrass, ginger and stock in a stock pot. Bring to a boil, then reduce to a simmer for about 20-25 minutes or until squash is fork tender.
Let the mixture cool for about 5-10 minutes. It should still be warm, but not hot. Pick out the lemongrass stalks. Puree using an immersion blender. Reheat to desired temperature when ready to serve.
Spoon soup into bowls. Pour 1-2 tablespoons of coconut milk in each bowl before serving. You can use a toothpick or knife to make a design with the coconut milk. (Obviously I fail with the artistic presentation, but you get the idea).

You forgive me now, right?

As always, many of my recipes can be found on Food52.

Peaches and a Tomato Bake

I'm afraid I've been remiss with the blog. So, here is a whirlwind breakdown of some of my recent projects. These two recipes are simplicity and decadence.

Basil Peaches Poached in White Wine

Recipe courtesy of the RunawaySpoon! I didn't alter this recipe in the slightest, so I'll let you explore the recipe and the wonderful website Food52

Tomato Bake
This recipe is from Deb Pereleman over at Smitten Kitchen The recipe is unaltered- well, because it is simply perfect as is. I served it with a poached egg and a side salad of wild rocket.

Sunday's Supper: Lavender Scented Blueberry Jam

6 pounds of blueberries met a very delicious end in my kitchen on Sunday. I made a double batch of very, very delicious jam. The process if very simple- even for the canning phobic. We had so much fun I almost named this post We Be Jammin. Yeah, I know. The heat makes me delusional. I did see sense, right?

Bubble Bubble...

While we were jammin', there was this guy, getting in our way...

I doubled the recipe, to make 12 half pints of jam.


Lavender Scented Blueberry Jam
Adapted from Caroline

Ingredients
6 lbs or 96 oz of blueberries
2 lbs or 32 oz of sugar
6 tablespoons lavender (I used fresh, dried works too)
Juice and zest of two lemons
1/2 teaspoon of butter

The Day Before...
Weigh out the sugar and add the lavender in a sachet. Let sit overnight. Caroline recommends a 24 hour sit time. I was inpatient, my sugar sat for about 18 hours. The lavender will infuse the sugar with a floral aroma that will make this jam special. Incidentally, lavender sugar is quite delicious! You can make extra for your tea or other baking projects.

Day of Jamming
Wash the blueberries and make sure there are no stems, bugs, or other nasties that might spoil the jam. Place the berries in a big stock pot (just make sure it isn't aluminum). I used a stainless steel soup pot. Mash the blueberries, then add the rest of the ingredients including the lavender sachet. Let sit for about 10-20 minutes. Put a plate in the freezer to test the jam later.

While the blueberries are macerating, set a large pot of water on to boil. This will be used to sanitize the jars and lids. When the water boils, place all of the jars and lids inside. I let them sit until the jam is nearly done, and then take them out. The jars must be warm when you put the jam in them.

To prepare the jam, turn heat to medium/high heat. It took my burner on high heat to make the mixture bubble. It takes about five minutes for the mixture to come to a bubble. If there is foam, skim it off the top. Stir frequently and let bubble for about twenty minutes. Test a drop of the jam on the frozen plate. Let sit on plate for about 30 seconds, then test the consistency. If it is too liquidy, let boil for a little bit longer. I tend to like a runnier jam, so I was careful not to over boil. Next time, I will boil the mixture a little less to make a runnier jam.

Work quickly and pour the jam into the sanitized jars. Screw the lids on tightly. Place the jars back in the boiling water for another 10 minutes to ensure a proper seal.

The jam should keep for about 1 year in a cool, dark place. Opened jars will keep in the fridge for about a month.

Sour Cherry Cobbler

Mr. Radar came home. I made him sour cherry cobbler. He declared it was "amazing" and "crazy addictive." He had thirds.

I thought it was very good- but not before I made some changes to the recipe. Because, really, what kind of cook would I be if I didn't alter the recipe? I simplified some of the steps and used all-purpose flour instead of cake flour. Biscuits are ernest- no need for fancy flour. I'd rather save my fancy flour for a fancy application. There was an awful lot of sugar in this recipe, and it is my biggest pet peeve when bakers drown fruit in sugar. Sour cherries are by definition sour- but that is the character of the fruit. I wanted to maintain the character and not waste the precious beauties.


Sour Cherry Cobbler
Adapted from Rustic Fruit Desserts

Pre-heat oven to 375 and butter (or spray) a 3 Quart baking dish

Filling
4 cups sour cherries (fresh or frozen)
1/2 cup Muscovado Sugar or other minimally processed sugar crystals
3 tablespoons tapioca powder or cornstarch
1/4 teaspoon finely ground sea salt
2 teaspoons vanilla

Whisk the dry ingredients. Add the cherries then the vanilla. Stir to combine and pour mixture into the prepared dish. Set aside.

Biscuits

2 cups unbleached all-purpose flour (King Arthur is recommended by me)
1 tablespoon granulated sugar (same advice as above!)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup chilled butter
1/2 cup plus one tablespoon buttermilk
1/2 cup half and half

Whisk all of the dry ingredients. Cut the butter into the mixture until the butter is the size of peas. (I use a pastry cutter). Combine the buttermilk and half and half, reserving one tablespoon to top the biscuits. Pour the liquid into the dry ingredients until the mixture just comes together. Place the mixture on a floured surface, and roll until about 1/2 inch thick. Cut the biscuits using a square or circular biscuit form. Place the biscuits on top of the cherries and brush the remaining buttermilk on the biscuits. Bake for about 50 minutes or until the biscuits are golden brown and the cherries are bubbly.

Coming up next on the Bee's Bungalow:
I tackle SmittenKitchen's bread and butter pickles using these cucumbers from my own garden!!

Sunday's Supper: No-Cook Meals

It is hot, hot, HOT! I did not feel like turning on our stove to make dinner. I purchased a beautiful muskmelon at Tuken's Orchard & Market. Obviously, a melon isn't a meal, but throw on some prosciutto and you've got an easy meal. Forgive me for my lack of pictures, but this meal was devoured before my camera was out of the drawer.

This week, my plan is to use my oven and stove top minimally. I have a few meals up my sleeve, including:

Southwest Quinoa with black beans, avocado, and sweet bicolor corn (also from Tuken's)
Tomato, Basil, and Mozzarella Panzanella
Artisan cheese plate with local berries and figs
Raspberry & Red Currant trifle
Eggplant Napoleons with balsamic reduction (using eggplants from my own garden!)
BLT (simply delicious!)

Sunday Supper: Mr. Radar's Homecoming Meal

Mr. Radar will be coming home soon- and I thought I would treat him with a special menu just for him. On Thursday (yes, I know not a Sunday) I tested a few original recipes on good friends. I am still working out a few kinks, so I adjusted Mr. Radar's menu based on the changes I have made since Thursday. The heat wave we are experienced really inspired the menu. I like to serve simple, light food on really hot days. Remember those beets from the market? They were truly gorgeous and of exceptional quality. I served them chilled with a refreshing orange sauce. The sugar snap peas and arugula from the market also made an appearance. On Thursday, I made a simple no-sugar dessert of whipped cream and fresh fruit. Our friend Galen is diabetic- though any kind of Fool would be a cool treat on a hot day. I wanted to make Mr. Radar something special. So I froze those sour cherries for him. I will make a Sour Cherry Cobbler from the cookbook Rustic Fruit Desserts. I will make the cobbler in advance and serve with ice cream; the perfect summer dessert.

Menu:

Chilled Beet Salad with Cardamom Scented Orange Supremes (pictured)


Snap Peas with an Orange Mint Gremolata

Lemon Herb Ravioli with a Pistachio Pesto

Sour Cherry Cobbler

Sunday's Supper: Summer Zabaglione

This recipe isn't big or fancy, though it sounds it. I didn't eat a big supper today, as Mr. Radar is traveling. With no one to feed, I decided to make a simple dessert, ideal for a single person.

Zabaglione is a very simple egg custard, containing only three ingredients. Pour it over fruit and you have a simple, satisfying summer treat. Marsala wine is traditional; I prefer the taste of Vin Santo. It's sweeter and has a fruitier flavor.

Ingredients
2 egg yolks
2 tablespoons Vin Santo
1-2 tablespoons of sugar, depending on taste. I prefer less sugar, but the traditional ratio is 2-2-2.
Berries of your choice (I used the berries procured yesterday at the market).

Preparation

Whisk the yolks, sugar, and Vin Santo in a glass bowl. (Yes, it must be a glass bowl). Place the glass bowl over a pot with 2 inches of simmering water. Do not allow the bowl to touch the water. Whisk vigorously until the mixture has doubled or tripled in volume. This takes 3-4 minutes. Do not overcook, or the egg yolks will scramble. You can chill this mixture, but I recommend eating it immediately. If you're feeling fancy, top the Zabaglione with toasted almond slices or pistachios. Mangia!