Satsuma Triple Sec
March 9, 2012
The last few weeks we found ourselves floundering through the happy predicament of what to do with ALL THESE SATSUMAS! Our little tree really put them out this year. We baked them, tossed them in salads, made not one, but two batches of failed marmalade :( We ate a ton (I averaged 2-3 per day) and gave even more away. Still there were more. So being that it is the end of the “winter that wasn’t” here in Northern California and the warm evenings are already drawing us outside, it was logical to peel them, juice them, and steep them in alcohol!
Satsuma Triple Sec is a pleasant surprise. Never before had I paid any attention to triple sec, but this is so true to the essence of the satsuma, yet with a delightful kick. I am only beginning to dream up all delicious drinks we will enjoy all summer long. My favorite so far involves muddling a sprig of mint, dousing it with sparkling water, a shot of triple sec and topping with a hardy splash of whisky. Is it Spring Break yet? You had better make two of these dandies. You will want to share.
Thanks to Cathy Barrow at Mrs. Wheelbarrow’s Kitchen for the inspiration for this liquor. The recipe is barely adapted from her recipe for Cara Cara triple sec. Her site is full of inspiration for canning, charcuterie, and more. Check it out!
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Penne with Kale, Feta, and Olives
March 5, 2012
LIfe is busy, no matter what, but this week everything seemed to be in turbo-drive. It was the kind of week that left me yearning for more quick meals. Meals that take only minutes to prepare, but still contain enough substance and flavor intensity to make an impact. More meals like this one.
Penne with Kale, Feta and Olives is no ho-hum vegetarian pasta dish. Kale itself is a flavorful green, but combining it with the briny olives and pungent feta make this dish a powerhouse. Parsley, garlic, and lemon zest scatter over the top adding even more dimension to this simple dish. The recipe entered our rotation a few years ago when it was featured in Bon Appetit. Any kind of kale works here, but I prefer Dinosaur or Lacinto Kale. I reduced the oil recommended in the original recipe. Feel free to drizzle olive oil over the top if you so desire.
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Lentil Wheat Berry Soup with Herb Pistou
February 29, 2012
Twice a month, there is an after school garden work party at my daughter’s school. Parents and their preschool age children gather to weed, seed, and harvest the bounty. It is a delight to participate in this effort, a joy to see these young children so excited to work with AND eat fresh vegetables, but a bear to come home late with two overtired and hungry kids of my own. Thank goodness for the crock pot. With only 10 or 15 minutes of prep the night before, a delicious dinner can be ready to serve when I return home.
Lentil Wheat Berry Soup with Herb Pistou is a crock pot soup that satisfies on so many levels. The earthiness of the lentils blend with the chewiness of the wheat berries. The pork infuses a richness into the flavorful broth. These ingredients stew in the crock pot all day and provide a guarantee that your house will smell divine when you return home, tired and weary from the day. The herb pistou solves the one hangup I have with crock pot cooking. While cooking food all day ensures tenderness and rich flavors, there is a tendency for colors and flavors to become too melded and for the heartiness to become dull or bland. Inspired by Blue Kale Road’s Spicy Israeli Zhoug, I came up with a last minute swirl of fresh herbs and acidic lemon to brighten the entire soup. Serve this soup with a crunchy salad and fresh bread. It freezes and reheats beautifully.
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Meyer Lemon Pudding Cakes
February 25, 2012
The birthday spirit lives on around here, but the cake does not. Given one more chance to sing a Happy Birthday, I whipped up a second birthday dessert, this one a bit brighter and lighter than the first (Caramel Cake). There have been a lot of posts about sweets and liquor lately, but to be honest, that pretty much sums up the month of February around here. I did mention the “birthday month“, did I not?
Meyer Lemon Pudding Cake is just the thing for a sweet wintery treat. A cross between a souffle and lemon curd, but so much easier to prepare. Prepare the batter and bake. As the cake bakes it separates into two delightful layers, a lemon pudding on top and an incredibly light and moist cake on the bottom. Serve with a gently sweetened berry sauce. I used ollalie berries from my parents bushes (thanks Mom!), but blackberries, raspberries, even blueberries would be delicious. This can be made one day in advance, making it a great dessert for guests.
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Fresh Lime Margaritas
February 19, 2012
I do not have a lime tree, or a lemon for that matter, but that does not stop me from loving margaritas! We recently had the sort of gathering that necessitated a jug of margaritas. I dutifully headed for the market and loaded up a thousand limes for the effort (actually it was 86, yes, 86 exactly). The funny thing was, the clerk did not even blink? How long do you have to work as a grocery checker before it is completely unremarkable when a woman comes through picking up nothing, but a lug of limes? I wanted to make her a drink.
Margaritas truly are the cocktail of the winter. What you say? You tend towards this cold citrusy drink in the summertime or at your annual Cinco de Mayo extravaganza? Well sure, margaritas are great year round, but winter is the time of year when local citrus is most fresh and abundant. Plus, there is something about the tart zing of a lime in February that is sure to chase the winter blues away. The tequila does not hurt either.
My Pantry Shelf 