Iced Darjeeling Tea
The best quality Darjeeling is what makes the best brewed iced tea. The rich and smoky flavor of this black Indian tea holds up well in iced preparations. Not easily diluted with a few ice cubes a few sprigs of fresh mint soften the flavor. I prefer mine without sugar.
INGREDIENTS
8 Cups Fresh Water
1/2 Ounce or 3 Large Tablespoons of Darjeeling Tea Leaves
7 Fresh Mint Leaves
2 Tablespoons Fresh Lemon Juice
1/4 Cup Superfine Sugar (Optional)
Ice
Fresh Mint Leaves For Garnish (Optional)
Bring the water to a rolling boil in a tea kettle over a high heat. Combine the tea and mint leaves in a paper coffee filter. Twist the filter closed to fully enclose the contents. If it looks at all insecure you should tie the filter with a piece of kitchen string. Place the filter package into a heat resistant 3 quart pitcher. Add the boiling water to the pitcher. Make sure to pour the water directly over the filter package. Allow to steep for 7 minutes. Remove the filter package pressing it with the back of a spoon to get all of the moisture from the tea leaves. Be careful not to tear open the filter or you will end up with a tea leaf mess. Stir in the lemon juice and the sugar. Allow the tea to cool to room temperature. Fill tall glasses with ice and pour the tea into them. Garnish with additional mint leaves if you like. Makes 2 quarts.
Mixed Berry & Sour Cherry Cobbler
I cannot tell you how delicious this cobbler was! It was the perfect ending to a beautiful Sunday meal. For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries. The combination turned out fabulous.
INGREDIENTS
Filling:
8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)
2 Pounds Pitted Sour Cherries
3/4 Cup Sugar
2 Tablespoons Finely Ground Instant Tapioca
1/2 Teaspoon Kosher Salt
1/4 Cup Orange Juice
Crust:
1 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
8 Tablespoons Unsalted Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Preheat your oven to 350° F. Grind the tapioca in a coffee grinder and set aside. The tapioca will thicken the juices so that the cobbler isn’t thin.
For the filling: In a large size bowl toss together the berries, cherries, 3/4 cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice. Transfer to a large glass baking dish (at least 2 1/2 quarts).
For the crust: Combine the flour, baking powder and salt in a small bowl. Set aside. Cream together the butter, sugar, eggs and vanilla in a large size bowl. Slowly beat in the flour mixture until a moist dough forms. Spoon the dough over the filling.
Bake the cobbler for 1 1/4 hours until the juices are thick and bubbly and the topping is golden brown. Remove from the oven and cool on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 12
Wok Garlic Green Beans
If you don’t have a wok don’t worry about it. Just use a large sauté pan.
INGREDIENTS
1 Tablespoon Sesame Oil
4 Slices Chopped Uncured Smoked Bacon
1 Pound Trimmed Green Beans
6 Sliced Garlic Cloves
1 Large Chopped Green Onion
1 Tablespoon Fresh Lemon Juice
Heat the oil in a large sauté pan or wok over a high heat. Add the chopped bacon and cook for 2 minutes. Add the green beans and stir fry for 5 minutes over a medium heat. Add the garlic and green onions and cook for another minute. Stir in the lemon juice and cook for another minute. Remove from the heat and transfer to a serving dish. Serves 4
Mom’s Minestrone Soup
This easy and delicious soup can be made ahead. I like to make it to have for lunch after church. Mom’s Minestrone Soup can be made for lunch, dinner or a first course. Great in all seasons!
INGREDIENTS
3 Cups Vegetable Broth
2 Diced Tomatoes
2 Cups Cooked Navy Beans (Canned or Home Cooked)
2 Chopped Carrots
1 Chopped Onion
1 Chopped Zucchini
2 Cups Ditalini Pasta
1 Teaspoon Thyme
1/2 Teaspoon Sage
2 Bay Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Grated Parmesan Cheese (Optional)
2 Tablespoons Basil (Optional)
In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on low for 6 hours. If you want to cut down on the cooking time you can cook on high for 3 hours. 35 minutes before the soup is done cooking add the pasta and zucchini. Cover and cook for 35 minutes. Remove from the heat and remove the bay leaves. Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like. Serves 4
Mother’s Day Breakfast Cobbler
Don’t be afraid to make this fruit dessert for Mother’s Day breakfast. Serve it with a scoop of plain yogurt on the top. Everyone loves this breakfast treat.
INGREDIENTS
1 Cup Unbleached Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 1/4 Teaspoons Ground Cinnamon
4 Tablespoons Chilled Unsalted Butter
1/4 Cup Room Temperature Honey
1/2 Cup Milk
1 Pound Ripe Plums (Split In Half & Pitted)
3 Tablespoons Light Brown Sugar
3 Tablespoons Wheat Germ
Plain Yogurt For Serving
Preheat your oven to 375° F. Lightly butter and flour a medium size glass baking dish. Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl. Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly. In a small size bowl whisk together the honey and milk. Add all at once to the dry ingredients. Stir to combine all of the dry ingredients. The spread the batter into the prepared baking pan. Using a knife score an X through the skin of each plum half. Arrange the plums skin side up in a single layer over the batter. Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl. Cut in the remaining 1 tablespoon butter to form a cumbly topping. Sprinkle the topping over the plums. Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned. Remove the cobbler from the oven and cool in the pan for 10 minutes. Slice into wedges and serve topped with plain yogurt. Serves 4
Grilled Teriyaki Pork Chops
This recipe is perfect for a spring or summer menu. These pork chops can be served with asparagus, fried rice or stir fried vegetables. I like to serve iced tea and fruit for dessert to keep the dinner cool.
INGREDIENTS
4 (1 inch thick) Pork Chops
¼ Cup Teriyaki Sauce
¼ Cup White Wine
3 Tablespoons Honey
2 Cloves Minced Garlic
Combine the teriyaki sauce, wine, honey and garlic in a large baking dish. Reserve a bit for basting. Add the pork chops and turn to coat. You want the pork chops to be fully covered in the sauce. Put in the refrigerator for 5 hours or overnight. Prepare your grill or preheat your broiler. I like to broil these pork chops 5 inches from the heat. Baste occasionally with the marinade and turn once. Cook for 15 to 20 minutes until the juices run clear. Serves 4
Stir Fried Shrimp
Here is a nice light dish that is great for either lunch or dinner and is great for making a quick meal.
INGREDIENTS
1 Cup Raw Rice
1 Tablespoon Vegetable Oil
4 Sliced Green Onions
1 Tablespoon Minced Fresh Ginger
1 Clove Sliced Garlic
6 Ounces Pea Pods
1 Sliced Small Zucchini
6 Ounces Broccoli Florets
1 Chopped Celery Stalk
1 Small Diced Red Bell Pepper
1 Pound Shelled Shrimp
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
Cook the rice according to the package directions. You can use either white or brown rice. While the rice is cooking heat the vegetable oil in a wok or a large skillet over a medium heat. Add the green onions, ginger and garlic. Stir fry for 1 minute. Add the pea pods, zucchini, broccoli florets, celery and red bell pepper. Stir fry over a medium high heat for 3 to 5 minutes until the vegetables are crisp but tender. Add the shrimp and stir fry for 2 minutes. You want the shrimp just to turn pink. Stir in the soy sauce and sesame oil and cook for 30 seconds. Remove from the heat and transfer to a serving dish. Serve immediately with cooked rice. Serves 4
Cinco De Mayo Salsa
Is there anyone who doesn’t love a good salsa? This salsa can be made as hot or mild as you want it. Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish.
INGREDIENTS
4 Ripe Plum Tomatoes
1 Ripe Slicing Tomato
3/4 Cup Chopped Onion
1/2 Cup Chopped Fresh Cilantro
3 Seeded & Minced Jalapeno Peppers
1 Teaspoon Kosher Salt
Coarsely chop the tomatoes and put into a medium size bowl. Chop the onion into fine pieces and add to the tomatoes. Add the cilantro, jalapeno peppers and salt. Toss to mix. Refrigerate for 1 hour or more before serving. Makes 2 cups.
Belgian Chocolate Brownies
To get the best brownies use the best chocolate and use a lot of it.
INGREDIENTS
8 Ounces Chopped Unsweetened Belgian Chocolate
1 Cup Unsalted Butter
6 Large Eggs
2 Tablespoons Vanilla Extract
1/2 Teaspoon Kosher Salt
3 1/2 Cups Sugar
2 Cups Unbleached Flour
1 Tablespoon Half & Half
Preheat your oven to 375° F. Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish. We don’t want the brownies sticking to the pan!
In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat. Stir often and make sure not to overcook the chocolate and butter mixture. Remove from the heat and set aside to let cool.
In a large size bowl combine the eggs, vanilla and salt and sugar. Beat until fluffy. Add the flour and the chocolate mixture to the egg mixture – alternating. Mix until the batter is nice and smooth. Pour the batter into the baking dish and then brush the half & half evenly on top. Bake for 35 minutes. The brownies should look risen and lightly cracked on top. Remove from the oven and cool in the pan before cutting. Makes 18 brownies.
Coconut Cream Pie
Forget the diner and make your own delicious Coconut Cream Pie. It will be much better than the diner’s…trust me!
INGREDIENTS
Crust:
6 Ounces Animal Crackers
2 Tablespoons Unsweetened Shredded Coconut
1 Tablespoon Raw Sugar
5 Tablespoons Melted & Cooled Unsalted Butter
Filling:
1 Cup Whole Milk
14 Ounces Coconut Milk
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Plus 1 Tablespoon Sugar
3/8 Teaspoon Salt
5 Large Egg Yolks
1/4Cup Cornstarch
2 Tablespoons Unsalted Butter (Cut Into 2 Pieces)
1 1/2 Teaspoons Vanilla Extract
Whipped Cream:
1 1/2 Cups Cold Heavy Whipping Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Toasted Unsweetened Shredded Coconut
Move your oven rack to the lower middle and preheat to 325° F. In a blender or food processor combine the animal crackers, coconut and sugar. Pulse for about 20 seconds until the crumbs are almost powdery. Pour the crumbs into a medium size bowl and add the butter. Stir until the crumbs are evenly moistened. Pour the moistened crumbs into a 9 inch pie plate. Using the bottom of a drinking glass press the crumbs evenly into the bottom and up the sides of the pie plate. Bake for 15 minutes until medium brown. Remove from the oven and cool for 30 minutes on a wire rack.
While the crust is cooling make the filling. In a medium saucepan bring the coconut milk, while milk, shredded coconut, 1/2 cup sugar and salt to a simmer over a medium high heat. Stir occasionally to make sure that the sugar dissolves. In a medium size bowl whisk together the egg yolks, cornstarch and 1 tablespoon of sugar until well mixed. Gradually pour about 1 cup of the hot milk mixture over the egg yolk mixture. Whisk constantly and whisk well to combine. Slowly add the remaining milk mixture to the yolk mixture in 4 additions. Make sure to whisk constantly. You don’t want to end up with scrambled eggs! Return the mixture back to the saucepan and cook until thickened and the mixture reached a boil. Whisk constantly for 1 minute. The filling must boil in order to fully thicken. Turn off the heat and whisk in the butter and vanilla until the butter is fully melted. Give a stir and then pour the hot filling into the cooled pie shell. Smooth the surface with a spatula. Press plastic wrap directly against the surface of the filling and refrigerate for 4 hours until firm. You may refrigerate up to 12 hours.
Just before serving you want to make the whipped cream. Beat the cream, sugar and vanilla with an electric mixer for 2 minutes until soft peaks form. Top the pie with the whipped cream. To toast the coconut take a small dry skillet and toast 1 tablespoon of the unsweetened shredded coconut until it turns a golden brown. Sprinkle the whipped cream with the toasted coconut. Cut the pie into wedges and serve. Makes one 9 inch pie – Serves 8
