Author: Ginger the Mom

The Mediterranean Sparkling Spring Mixer

by // // No Comments

The Mediterranean Sparkling Spring is a Prosecco and vodka cocktail that puts the fresh in refreshing. Tart lemon juice and muddled mint brighten the drink, while vodka provides backbone. Triple sec balances the flavors and adds a touch of sweetness, and the Prosecco float gives it a fun, bubbly boost.  Its name reflects the origins of its ingredients. The Prosecco is, naturally, from Italy, and the Ciroc vodka is from a distillery in the south of France. The resulting cocktail is refined, refreshing, and the ultimate party pleaser.  For the younger set – Sprite with a lemon slice and mint leaf.

Ingredients:

  • 3 ounces vodka
  • 1 3/4 ounces triple sec
  • 1 3/4 ounces lemon juice
  • 3 mint sprigs
  • Prosecco

Directions:

  1. Add vodka, triple sec, lemon juice, and mint sprigs into a mixing glass.
  2. Muddle.
  3. Add ice to the mixing glass.
  4. Stir.
  5. Strain into two serving glasses.
  6. Top with Prosecco.

Serves:   2

Source:  Vinepair via Cathy Painter and Allison Painter

Karidopita: Walnut and Honey Cake

by // // No Comments

Karidopita (kah-ree-THOH-pee-tah) is a moist and flavorful walnut cake that is flavored with cinnamon and bathed in sweet syrup. It’s a great cake to make ahead because it will keep well covered and at room temperature.  It doesn’t hurt to top it with whipped cream or ice cream.

Cake Ingredients:

  • 1 c light olive oil
  • 6 eggs
  • 1 c whole milk
  • 1 c sugar
  • 2 c all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 and 1/2 c coarsely ground walnuts plus 1 tablespoon flour 

Cake Directions:

  1. Preheat the oven to 350°.
  2. Butter the bottom and sides of a 9 x 13 inch baking dish.
  3. Beat the eggs and sugar together for a few minutes until thick and pale.
  4. Add the olive oil and milk.
  5. Beat well to incorporate.
  6. In another bowl, sift the flour, baking powder, baking soda, ground cinnamon, ground cloves and salt.
  7. Slowly add them to the egg mixture while gently whisking just until incorporated and most of the batter is smooth. Do not over mix! Otherwise your cake will not be light and fluffy.
  8. Combine the ground walnuts with the tablespoon of flour and mix it. This will prevent the walnuts from sinking to the bottom of the cake.
  9. Fold in the walnuts gently with a spatula.
  10. Pour the batter in the already prepared baking dish.
  11. Bake it for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Honey Syrup Ingredients:

  • 2 c sugar
  • 1 c honey (measure your honey after measuring the oil for the cake. Doing this makes the honey slide out of the measuring cup much easier.)
  • 3 c water
  • 1/4 tsp whole cloves
  • 1 cinnamon stick

Syrup Directions:

  1. While the cake is baking, prepare the honey syrup.
  2. Combine all of the ingredients into a saucepan.
  3. Bring it to a boil while stirring.
  4. Let it continue to cook over medium heat for about 5 minutes until very slightly thickened.
  5. Turn off the heat and allow the syrup to cool completely before removing the cloves and cinnamon stick.
  6. As soon as the cake is done baking, remove it from the oven.
  7. Poke it all over with a toothpick.
  8. Pour all of the cooled honey syrup over the cake slowly, allowing it to be absorbed.

Garnish Ingredients:

  • 1/2 c ground walnuts
  • 1 tsp powdered sugar
  • a pinch of ground cloves
  • ¼ tsp ground cinnamon

Garnish Directions: 

  1. Combine the walnuts with the powdered sugar, cinnamon and cloves.
  2. Sprinkle over the cake to garnish.

Enjoy!!

Serves:  8 -12

Source:  Dimitra’s Dishes via Cathy Painter, Allison Paintaer

 

Baked Scotch Eggs

by // // No Comments

Contrary to popular belief, Scotch Eggs have nothing to do with Scotland. Actually, these little, hand-sized snacks originated as a British picnic staple. It is only recently that they have begun to make their way into pubs and restaurants worldwide. The original Scotch Egg is said to have been invented by the British department store Fortnum & Mason in 1738. The name “Scotch” didn’t come as a reference to Scotland at all, rather, it came from the term “scotched” which refers to the preparation method of coating something with breadcrumbs and frying it.

The perfect Scotch Egg is all about layers. A crispy exterior, flavorful sausage, and a slightly soft-yolked hard-boiled egg. The result is a combo that is strangely addicting.  What’s not so addicting is the belly-bomb that the deep-fried version can be. Yes, traditionally all Scotch Eggs are deep-fried,  but the baked version is just as good and certainly easier (especially if you are camping!)  Great as an appetizer (cut in half), for brunch , breakfast or picnic.

Ingredients:

  • 1 lb  turkey or pork sausage, with casing removed (can be seasoned if you like)
  • 8 hard boiled eggs, peeled
  • 2 eggs, whisked
  • 1/3 c dry bread crumbs (Panko crumbs would also work very well.)

Directions:

  1. Preheat oven to 375°. 
  2. Divide sausage meat into eight equal portions.
  3. Pat out one portion to 1/8-inch thickness.
  4. Wrap completely around a hard boiled egg, pressing edges to seal.
  5. Repeat with remaining eggs and sausage.
  6. Roll sausage-coated eggs in whisked eggs, then in bread crumbs.
  7. Place eggs on baking sheet.
  8. Bake in preheated 375° oven until lightly browned, about 20 to 25 minutes.
  9. Serve warm. Or let cool, then refrigerate and serve cold. Serve within three days.

Notes

*To hard boil the eggs: Place them in a large pot full of cold water with 1 Tbsp of salt. Bring the water to a hard boil over medium heat. Turn off the heat and let the eggs stand in the water for 7-10 minutes (depending on how firm you want your yolks). Move the pot to the sink and fill it with a couple changes of cool water, to cool the eggs down. Dry the eggs. Hard boiled eggs can be stored in the refrigerator (be sure to make the container as Hard Boiled) for up to 1 week.
Serves:  Depends – 8 as an appetizer, 4 as a meal
Source:  Cathy Painter, Allison Painter

Lemon Thyme Chicken Skewers

by // // No Comments

Quick and easy – no brainer!

Ingredients:

  • 2 Tab olive oil
  • 1 Tab lemon juice
  • 1 Tab chopped fresh thyme
  • 2 tsp chopped garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 boneless chicken thighs

Directions:

  1. Mix all marinade ingredients and pour over chicken thighs in a ziplok bag. 
  2. Let marinate chilled 1-4 hours.
  3. Put chicken on skewers and grill.

Serves:  8

Source:  Cathy Painter, Allison Painter

Red Wine Marinade

by // // No Comments

This marinade is perfect for all sorts of beef steaks. It’s especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Ingredients:

  • 3/4 cup red wine
  • 2 tablespoons olive oil
  • 1 tablespoon garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh oregano

Directions:

  1. In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano.
  2. Add desired meat, and cover.
  3. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Source: Recipe By:Lol via Cathy Painter and Allison Painter

 

Mediterranean Chopped Salad

by // // No Comments

Find all your favorite Greek flavors in this fresh and easy Mediterranean Chopped Salad. It’s great for lunch or makes a stellar summer side dish!  Top it with a piece of grilled salmon and you have a healthy, tasty dinner.

Ingredients:

  • 4 c chopped lettuce
  • 2 c grape tomatoes halved lengthwise
  • 1 cucumbers halved lengthwise and chopped 
  • 1 (15 ounce) can chickpeas drained and rinsed
  • ¼ c pitted Kalamata olives halved lengthwise
  • ¼ c red onion finely chopped
  • 4 ounces feta cheese cubed
  • 1 bottle red wine vinaigrette, you will not need the whole bottle

Directions:

  1. In a large bowl, combine lettuce, tomatoes, cucumbers, chickpeas, olives, red onion, and feta cheese.
  2. Drizzle with vinaigrette and toss to combine.
  3. Season to taste with salt and pepper.  

Serves:    4-6

Source:    Cathy Painter, Allison Painter

This entry was posted in Salads and tagged .

Slow-Cooker French Dip Sandwiches

by // // No Comments

These Easy Crock Pot French Dip Sandwiches are as simple as adding the ingredients to your slow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned au jus until it reaches mouthwatering perfection.

Ingredients:

  • 3 pounds boneless beef chuck roast
  • Freshly ground black pepper
  • 2 to 3 tsp vegetable oil
  • 1 large onion, thinly sliced
  • 1/2 tsp kosher salt, plus more to season the roast
  • 3 c low-sodium beef broth (or , sometimes beer and a package of onion soup mix)
  • 1 bay leaf

Directions:

  1. Remove the roast from its packaging and pat dry with paper towels.
  2. Generously season on all sides with salt and pepper. (or garlic salt, Worcestershire Sauce)
  3. Heat oil in large pan.
  4. Put a roast in a hot pan, and get a nice brown crust on it. If you want to skip this step, and dump everything and go, you can, but browning it really adds extra flavor.
  5. Transfer the roast to a 6 quart or larger slow cooker.
  6. Add the onions to the slow cooker. (or brown them first in the pan you browned the meat)
  7. Add the broth and bay leaf to the slow cooker.
  8. Stir to combine.
  9. Cover and cook on low for 6 to 8 hours until the roast is tender.
  10. Shred meat, serve on buns with onions, cheese and extra cooking liquid if desired.

To serve:
6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns, split
Sliced provolone or Swiss cheese (optional)

Serves:  6-8

Source:  Cathy Painter, Allison Painter

Five Minute Million Dollar Dip

by // // No Comments

The Five Miniute Million Dollar Dip is only 5 ingredients and they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be the biggest hit wherever it goes! (And you can have everything in your cupboard/fridge/freezer for emergencies.)

Ingredients:

  • 5 green onions chopped (in a pinch use dried onions or those great French’s crispy fried onions)
  • 8 oz cheddar cheese shredded
  • 1½ c mayonnaise
  • 1/2 c real bacon bits
  • 1/2 c slivered almonds

Directions:

  1. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl.
  2. Mix until combined and chill for at least 2 hours.
  3. Serve with your favorite crackers.

Serves:  Makes about 2 cups

Source: therecipecritic.com

Rosemary Antipasto Wreath

by // // No Comments

This is so easy to make.

For the wreath, you need:

  • about 32 twelve-cm end-sprigs fresh rosemary
  • a long length of bendy vine, stripped of leaves or wire coat hanger bent into a circle and covered with green florist tape.
  • green florists’ wire
  • pliers
  1. First bend the vine into a circle, using your biggest, most beautiful platter as a size guide.
  2. Twist the vine ends around the circle, and secure with florists wire.
  3. Coax the circle into a neat shape if it looks a little wonky.
  4. Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length.
  5. Put your wreath on its platter.

Now comes the fun  – add your favorite antipasto ingredients:

  • salami, prosciutto and other meat
  • cubed cheese – cheddar, jack, mozzarella etc
  • marinated artichokes
  • pickled peppers
  • green olives
  •  Kalamata olives
  • Cherry tomatoes

Arrange around the circle.
Fill the center with crostini, bread sticks, sliced baguette

Bonus: If you’re entertaining two days in a row, you can rinse off the wreath and refill it.

Taste of Australia VPWL December 2014

Charcuterie – Meat and Cheese Tray

by // // No Comments

 

Meats and Cheese Platter photographed from the top view

 

How To Make The Best Meat and Cheese Tray

I know what you’re thinking: charcuterie is restaurant food, something your order with your cocktails before the main event. Generally it comes with artisanal, house-made pickles and bread made from wheat ground by tiny elves in the restaurant’s basement, or whatever.

You might ask, what does Charcuterie mean? It is the French term that is used for cold cooked meats collectively. However, a charcuterie and cheese board is much more than throwing a few cheeses and cold cuts on a board and serving it with crackers or bread. While that is certainly acceptable, look at it as a form of art and an opportunity to feed the eyes of your guests before you satisfy their palates.  So you have two options: you can dig deep into the book and make your own charcuterie to serve on a board. Or, you can buy some salamis, pâtés, and cured hams (readily available in gourmet stores, butcher shops, and even regular old grocery stores these days) and make a charcuterie board in less than ten minutes.

PICK YOUR MEAT (AKA CHARCUTERIE):   When picking meats for a charcuterie board, go with the equal number of cheeses.  Mix up the textures. A hard salami, and then something kind of soft and decadent like a pâté, something tangy like a more sour sausage, and then something like some smoked ham or a piece of smoked kielbasa. A good rule to remember with salami: slice it cold, serve it at room temp. Slice salami the thickness of a quarter on the bias, because it’s prettier. For ham and stuff like that, just slice it as thin as possible.

PICK YOUR CHEESE:  Most supermarkets today have a section for a variety of cheeses that goes beyond the usual provolone, mozzarella, and cheddar cheeses. There are also wonderful specialty cheese shops –  just bring your checkbook! When it comes to picking the cheese, think about two things – Taste and Texture:  It is no secret that cheeses come in a variety of taste and textures. Go for an odd number of cheeses and a different texture for each type of cheese. For example slices of an aged Gouda, sharp Cheddar, Gruyere. Try a soft and creamy Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella. Cut cubes of firm Parmigiano Reggiano, Manchego, Smoked Gouda.  And don’t forget a Blue: Gorgonzola, Stilton, Roquefort.

When it comes to cheeses, it is best to make sure that they are finger-food friendly. Guests to be able to easily pick it up without needing a utensil or with the help of a toothpick. For that reason, if the cheese is firm, slice it thinly or cut into smaller bite-size cubes.  If the cheese is a soft spreadable cheese, make sure to place a cheese knife alongside so guests can easily spread it on their crackers or bread.

On a final note, cheese taste best when it is served at room temperature so take it out of the fridge 10-15 minutes before serving.

CRACKERS AND BREAD

You need a vehicle to get all this goodness into your mouth. That is where crackers and bread come into play. Thankfully, grocery stores offer a variety of crackers and breads to choose from. Try some of the gourmet crackers that has sweet and nutty notes to them.  In terms of bread, A loaf of crusty French baguette is great because it offers the perfect portion size after it is sliced and can be toasted – or not.

OTHER ACCOMPANIMENTS

In addition to a variety meats and cheeses, a few other accompaniments  add-on and balance the layers of flavors in a charcuterie and cheese board.

  • Sweets: To balance all the salty and umami flavors provided by cheese and meats, use sweet condiments like quince paste fig (or other seasonal) preserves, local honey (with the comb), and fresh fruit in season such as grapes, kumquats, whatever is handy. Sweets not also “sweeten” the board and mellow the flavors, but also add color making it visually impressive.
  • Crunchy: A handful of nuts are good for adding crunch and making the meat and cheese tray look full and abundant.
  • Olives and Pickles: Though they are savory, the tartness coming from olives and pickles are always welcome on a charcuterie and cheese board. Goo for a mixture of black and green olives and cornichon , but feel free to serve whatever olives and pickles you like.
  • Condiments:  Mustards and other “spreads” like bacon jam add to the variety of tastes.  Dish your condiments into small jars or bowls with a spoon to keep things tidy.

How to serve your cheese and meat?

A wooden cutting board, rustic wood cheese plate, wooden lazy susan, or a pre-cut marble set it all up. If you are serving to a large crowd and those options are too small, you can also get a piece of wood cut to your liking at your closest hardware store and use it as your backdrop. You can cover it with parchment paper or use food-safe finish to paint the board.  Small sprigs of fresh herbs elevate the presentation with little effort.  Fresh seasonal fruit is always a plus. Think beyond apples and pears — pomegranate seeds, blood orange, Concord grapes, and kumquats are all fun additions.  Don’ shy away from dried fruits, especially i the winter – cherries, apricots, even mangoes.

What is the best portion per serving?

2 ounces of charcuterie per person. It’s pretty rich.However, if you’re doing it for a cocktail party, where the charcuterie is the majority of the food people are eating, you’re going to double the amount of meat and serve it with plenty of bread. So about 5 ounces per person.

P. S.  Nothing wrong with a straight grocery store tray of easily available foods!  Cheddar, Colby Jack, Gouda, Monterrey Jack, Pepper Jack in slices or cubes. Sliced Black Forest Ham, Smoked Turkey, Deli Roast Beef, Summer Sausage, Peppered Salami, Pepperoni rolled for easy serving.  And all the old favorites -Saltines, Stone Wheat Crackers, Water Crackers, Triscuits, Ritz Crackers , Club Crackers.  Check your fridge and cupboards – instant “Charcuterie”!