I love having the time to bake at my cabin. My only complaint is that I never have what I need or the right sized pan to bake it in. Over the years I have found the secret to successfully baking breads is keeping it simple. I stay away from complicated yeast breads or breads with lots of ingredients. My baking at the cabin has been an evolutionary process. I started with a camp stove burner with a box on top of it. I mastered biscuits from a can and quiche using foil pie pans because that’s the only thing that would fit. I moved up to a fifty- seven year old propane stove that only knew two settings- blazing hot and off. With the advent of electric service available on our road, I am baking in a high efficiency electric model. Along the way, I developed a repertoire of sturdy quick breads that I can make in a flash, no yeast or kneading involved and deliver big on flavor with few ingredients. For making quick breads on the fly I always recommend stocking the pantry with double duty in mind. Self rising flour can be used for muffins, pancakes and popovers. Corn meal can double as fish fry coating and griddle cakes and Graham crackers can be used in coffee cakes as well as those much loved Smores.
Quick and Easy Cabin Beer Bread
Use a flavorful beer like a lager or pilsner for best results with this simple, flavorful bread. Serve with dinner warm right out of the oven or the next morning as toast.
Ingredients:
3 cups self-rising flour 3 tablespoons granulated sugar 1 teaspoon table salt 1 Twelve ounce (1 ½ cups) can or bottle beer
Instructions:
1. Preheat oven to 375 degrees F. In a large bowl, mix together the sugar, flour and salt. 2. Add beer and continue to mix. Stir just to combine. Batter will be sticky. Do not over mix. Pour into a 9 x 5 inch greased loaf pan or 10 inch greased black iron skillet. 3. Let batter sit on counter 30 minutes before baking. The batter will rise some while standing at room temperature and will yield a lighter loaf. 4. Bake for 45 minutes. Top will be crunchy and brown. 5. Yields one loaf or 12 servings
Cinnamon Scone Wedges
Cinnamon chips are similar to chocolate chips and can be found in the baking section of your local grocery store. Ingredients: 3 cups self-rising flour 1 teaspoon baking soda 1/8 teaspoon table salt 1 tablespoon granulated sugar 6 tablespoons chilled butter 1 cup cinnamon chips or currants 1 cup plus 4 tablespoons milk or buttermilk
1. Preheat oven to 400 degrees F. 2. Mix flour, baking powder and salt. Add sugar. Cut in butter with a fork and continue to blend butter into flour until it resembles a course corn-meal mixture. 3. Add milk and mix with a spoon, then form a ball with your hands. Place the ball on a lightly floured surface and pat into a circle approximately an 8-9 inches wide and 1 ½ inches thick. 4. Cut the circle into eight wedges and place them separately on a cookie sheet. Brush tops with remaining milk. Let stand on cookie sheet on the counter for 20 minutes before baking. 5. Bake for 17-20 minutes until golden brown. Check by inserting a toothpick into scone, it’s done when toothpick comes out clean. 6. Yields 8 scones. .
A Sangria Onslaught Send out one pitcher on a hot day (or on a miserable day that everyone wishes were a hot, sunny beach day) and the orders will slam your bar. Be prepared with a vat of Slammed-gria base behind the bar. If you keep the mix refrigerated, it will last a long time. Add the more perishable ingredients as you mix to order.
Whatever size you serve your sangria¬¬¬---glass or pitcher---fill 2/3 with the base and the remaining third will be 1 part orange juice to 1 part ginger ale, lemon-lime or orange soda. Add cut fruit. You can usually price one glass at your cost for one wine bottle. Fruity red, white or rose wines can work equally well. (Remember, fruity means fruity, not sweet.)
Adjust syrup for your particular wine. Experiment with other fruit brandies, juices, infused syrups and sodas. This mix flies under the alcohol level for most beer and wine licenses. The brandy and triple sec may be ordered through the kitchen for “cooking purposes.” But you didn’t hear it from us.
FALL Fruits like apples, oranges, grapefruits and other citrus fruits are good picks this time of year. One may also want to add a dash of hot sauce before serving--- just enough for a slightly spicy aftertaste.
WINTER A “Sangritini” perhaps? Add vodka and triple sec to your house sangria—combine ingredients in a shaker filled with ice and strain into a chilled martini glass. Garnish with a floating orange or lemon wheel.
SPRING Try infusing light white or red with limes, mint and simple syrup for a beverage that brings together the mojito and sangria. Top off with soda water.
SUMMER Try using a bottle of light white wine with juices and fruits like apples, oranges, kiwis and peaches.
DRINKS FOR THE RUM BAR
Beachcomber Vanilla Rum Orange juice Club soda Splash of lemon juice Garnish with orange slice
Singapore rum sling Dark rum Orange rum Lemonade Stir well and top with maraschino cherry juice and club soda
Cruzan vanilla coke Cruzan vanilla rum and coca cola served on the rocks.
Easy colada In a rock glass half filled with ice, combine coconut rum and pineapple rum. Garnish with a pineapple wedge.
Trade winds Combine orange, pineapple, coconut and banana rums and a squeeze of fresh lime and lemon juices plus a splash of orange juice mixed with soda. Serve on the rocks.
TOP 10 COCKTAILS
French Martini 1-1/2 ounces premium vodka ½ ounce raspberry liqueur 1-1/2 ounces pineapple juice shake all ingredients with ice and strain into a chilled martini glass
White Russian 1-1/2 ounces vodka 1 ounce coffee liqueur 1 ounce light cream combine in a mixing glass and shake. Serve in iced rocks glass.
Mojito ½ ounce Fresh Lime Juice 1-1/2 ounces light Rum 1 ounce simple syrup Mint Leaves Splash of Club Soda Muddle mint sprigs with the simple syrup and the lime juice in the bottom of a mixing glass. Add rest of the ingredients and shake with ice. Pour over cracked ice in a highball glass, top with soda and garnish with a sprig of mint.
Sidecar 1 ounce brandy 1 ounce orange liqueur ¾ ounce fresh lemon juice Combine in a cocktail shaker. Add cracked ice, shake vigorously and strain into a chilled martini glass with a sugar rim.
Margarita (Salt Rim of Cocktail Glass) 1-½ oz. Tequila 1 ounce orange liqueur /4 ounce fresh lime juice Coarse salt Combine tequila, orange liqueur and lime juice in a mixing glass withice. Shake well and strain into a chilled cocktail glass Lime Garnish
Raspberry Cosmopolitan 1-1/2 ounces raspberry vodka ½ ounce orange liqueur Splash of blackberry liqueur Shake ingredients with ice and strain into a chilled martini glass, garnish with raspberry.
Cuba Libre 1-1/2 ounces dark rum Cola Lime wedge Pour rum over ice in a highball glass, fill with cola. Squeeze in a lime wedge.
Manhattan 1-1/2 ounces blended whiskey 1 ounce sweet vermouth 2 dashes Angostura bitters Pour all ingredients over ice in a mixing glass and stir. Strain into a chilled cocktail glass, garnish with a cherry.
Gin & Tonic/ Vodka & Tonic 1-1/2 ounces gin or vodka Tonic Pour gin or vodka over ice in a highball glass. Fill with tonic. Squeeze in a lime wedge.
Appletini 1 ounce vodka 1 ounce apple liqueur combine ingredients over cracked ice in a cocktail shaker. Shake vigorously for 10 seconds. Strain into chilled martini glass. Garnish with apple slice.
LOWCARBARITA
Thin Ice is the drink of choice for many serious low carbers. It is low in alcohol so a shot of tequila with all that ice is fine. This tastes best frozen.
1 bottle Thin Ice 1 ounce lime juice 1 shot Tequila Dash of Orange Sugar Free Syrup Ice
Strawberry Caprese Salad Always popular, this salad tastes great and says summer is here!
Ingredients: 1 Pound cooked pasta (aprox 1/3-1/2 pound raw) ½ Cup Extra Virgin Olive Oil ¼ Cup Balsamic Vinegar 1 Pint fresh strawberries, sliced 1 Pint small Mozzarella cheese balls 3 Tablespoons fresh basil, chopped Salt and pepper to taste Directions: 1. Place cooled cooked pasta in a large mixing bowl. 2. In a small bowl whisk olive oil and vinegar 3. Mix cheese balls and strawberries with pasta, add dressing and fresh basil. 4. Adjust salt and pepper.
Wild and Gathered Double Blue Salad with Spicy Pecans and Maple Vinaigrette Dressing
When I was a caterer, this was our most requested summer salad. We often changed the fruit and cheese component with the seasons, but the perfect flavor mix of the pungent blue cheese, sweet blueberries, fiery nuts and maple taste were always a hit. Serve along side grilled chicken, steamed green beans served cold and herbed roasted potatoes for a enjoyable and easy summer dinner. The recipes included for the Spicy nuts and dressing make more than you need so you can save some for another party.
Yields 10 to 12 buffet servings
Ingredients:
1 ½ pounds spring mix lettuce blend or micro greens
1 1/2 cups or 6 ounces blue Cheese, crumbled (Gorgonzola works well)
1 pint Fresh Blueberries, washed
1 cup spicy pecans (see recipe below)
½ cup Maple Vinaigrette dressing (see recipe below)
Instructions:
To assemble salad- Place greens on a large serving platter, sprinkle with blue cheese, blueberries and spicy pecans. Drizzle dressing on salad right before serving.
Spicy Pecans
Yields 3 cups of spicy pecans
Ingredients:
3 cups pecan pieces
1 Tablespoon ground cinnamon
1 teaspoon ground white pepper
1/2 teaspoon table salt
2 Tablespoons unsalted butter
1/2 teaspoon ground red cayenne pepper
1 teaspoon ground allspice
1/4 teaspoon ground ginger
2 teaspoons sugar
Roast pecans on a cookie sheet at 350 degrees F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside.
Melt butter in the microwave for 30 seconds in a small bowl. Mix seasonings together separately in a larger bowl. When nuts are slightly cooled about 5 minutes, toss in the bowl with the seasonings and add the butter, mixing until all nuts are well coated. Spread the nuts on a cookie sheet and let dry for one hour. (Recipe makes additional nuts that can be stored for up to 2 weeks in an air tight container)
Maple Vinaigrette Dressing
Yields 2 1/2 cups
Ingredients:
1/3 cup apple cider vinegar
1/4 cup yellow onion, peeled and minced
2/3 cup authentic maple syrup
1 Tablespoon Brown mustard
1 cup of canola oil
Instructions:
Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly.
Recently I held a friendly competition at my house with some of my best cooking buddies. We often challenge each other to see who can come up the wildest dishes on a theme. This year's theme was Dinner for 4 on a shoestring. We had to produce a gourmet meal for 4 and keep the grocery tab under $35.00. I came in at 17.59 with the following menu:
Sweet Onion Canapes
Creamy Zucchini Bisque garnished with Roasted Red Pepper Coulis
Grilled Limoncello Chicken with Orange Rhubarb Chutney Hand Made Curried Fettuccini with Cilantro Oil Drizzle Sesame Green Beans
Bananas Foster
It was a real eye opener for me to realize how inexpensively you can eat like a real gourmand! Here is the recipe for the Onion Canapes.
Sweet Onion Canapes
Yields 2 dozen
1 large Vidalia onion, or sweet onion, minced.
¼ cup mayonnaise
1 large egg yolk or 2 egg whites
1 teaspoon curry powder
1 teaspoon salt
½ teaspoon sugar
Pinch ground red pepper
24 slices mini party rye bread
1/3 cup parmesan cheese, grated
Heat oven to 375F Combine onion, mayo egg and seasonings in mixing bowl.
Top with onion mixture and Parmesan cheese Arrange on baking sheet and bake until puffy, 15-20 minutes.
Butter has had a history that has claimed superstar status through the ages. Records of use date back to 2000 years before Christ. It was believed to be formulated by accident by nomads. In ancient times, it was utilized as commerce and was exchanged for wine, dried fish, and was used heavily in Northern European Countries. Butter was also found buried in Ireland buried in the bogs. The website www.webexibits.org/butter states in an issue of the New York Produce Review and American Creamery, December 4,1907 tells of a traveler in central Africa in 1872 being offered butter encased in leaves and covered with a layer of cow dung which when dry kept air from the butter. Food Historians report in the early days of South Water Market in Chicago, butter was transported in open wagons covered with grass freshly cut while still wet with dew.
The politics of the plate
In the 14th century, in the oil devoted European south, butter was expensive and sparse and tended to be a luxury. In the middle ages, it was a food that was banned during lent. A minor worry in the south, but in the north, where it was produced, it was a great suffering. The southern Europeans cashed in on selling oil to the north, but the cynical northerners paid their way out, this is how the famous butter tower of the Rouen Cathedral was built. Nicknamed the ButterTower, it was paid for by the local community who refused to go without their daily butter.
Until the 18th century, the southern people from Mediterranean lands believed that butter induced leprosy because it was so prevalent in the north. The Cardinal of Aragon took his own cook and plenty of olive oil when he formally toured Holland in 1516. It was deemed eccentric behavior to regularly consume butter. Through industrialization, butter became less political and more about taste.
The birthplace of French butter
Chef Monique Hooker, a prominent French Chef from Brittany who leads culinary tours to France and other exotic locals has some fascinating stories about the history of Butter. The Bretons have been selling butter to the rest of France since the 1500's. Famous for their butter, Chef Hooker was plunged in the butter culture since childhood.
“In cultures around the world butter is regarded as a gift from and food of the gods. Tibetans make it part of their bride dowry. They also burn butter candles, and decorate with mounds of butter” Chef Hooker says.
As a youngster growing up in Brittany, Chef Hooker notes that butter was the king of the table. “We Bretons say of ourselves that the milk of human kindness is churned into butter.”“Breton butter's reputation has endured since the middle ages.
“The secret to the famous butter from Brittany is the Pie Noirs cows, who give the milk for the gloriously yellow Breton butter. Those pastures remind me of the countryside where I know live in southwestern Wisconsin” Hooker declares.
Chef reminisces that when she was a child at least weekly, butter was made on her farm. Churning the butter was a duty by Monique and her younger brother and sister. “We made this simple but laborious and time consuming task easier by making a game out of it. We devised a counting system of how many turns each one of us had to take, so the churning was split evenly. We looked though the little glass window on top of the butter churn to see which one of us got the curd to turn into a mass.”
“Decorating mounds of butter was an art since all the butter for the table was decorated. Tools such as butter molds and butter stamps were sometimes used, but all the children had to learn the art of decorating butter using both ends of different sized spoons. A weekly offering of butter was also made and offered to the church as payment, which was then sold to the wealthy in town. It was a way for the money to stay in the church.”
Fast forward to today and butter is still a culinary star. With the popularity of artisan food producers, celebrity chef’s such as Thomas Keller, seeks out butter from Vermont from a cow named Lulu for his famous restaurants. A farm made butter can make a great dish even better. Sometimes compared to great olive oil, butter can add a silky smooth feel to sauces and add taste that is out of this world.
Have a butter tasting
Intrigued by the taste of real butter? Be the first on the block to have a butter tasting. You will be surprised at the subtle differences between the kinds of butters. I suggest getting at least five kinds of butter, including a cultured butter and goat’s milk if you can find it. Set up the butters at room temperature for easier spreading. Have some fresh baked sliced soft bread that doesn’t have strong flavors, and add crackers and other butter friendly vehicles to round out the tasting. Encourage your guests to make notes and discover their favorite.
The following are other flavor characteristics common to butter from the www. webexibits.org website and can be used as a guide for describing the specific tastes of butter.
Acid
Associated with moderate acid development in the milk or cream, or excessive ripening of the cream.
Aged
Associated with short or extended holding periods of butter. The holding temperature will affect the rate of development of this flavor. May also occur if high quality raw material is not properly handled and promptly processed so that the flavor loses its freshness.
Bitter
Attributable to the action of certain microorganisms or enzymes in the cream before churning, certain types of feeds and late lactation.
Cooked
Associated with using high temperatures in pasteurization of sweet cream.
Coarse
Associated with using high temperatures in pasteurization of cream with slight acid development.
Feed
Attributable to feed eaten by cows and the flavors being absorbed in the milk and carried through into the butter. Most dry feeds (like hay or concentrates), silage, green alfalfa, and various grasses produce feed flavors in butter. Silage flavor may vary in degree and character depending on the time of feeding, extent of fermentation and kind of silage.
Flat
Attributable to excessive washing of the butter or to a low percentage of fats or volatile acids and other volatile products that help to produce a pleasing butter flavor.
Malty
Attributable to the growth of the organism Streptococcus lactic var. maltigenes in milk or cream. It is often traced to improperly washed and sanitized utensils in which this organism has developed.
Musty
Attributable to cream from cows grazing on slough grass, eating musty or moldy feed or drinking stagnant water.
Neutralizer
Attributable to excessive or improper use of alkaline products to reduce the acidity of the cream before pasteurization.
Old Cream
Attributable to aged cream, or inadequate or improper cooling of the cream. This flavor may be accentuated by unclean utensils and processing equipment.
Scorched
Associated with using excessively high temperatures in pasteurization of cream with developed acidity, prolonged holding times in forewarming vats or when using vat pasteurization. Also associated with vat pasteurization without adequate agitation.
Smothered
Attributable generally to improper handling and delayed cooling of the cream.
Storage
Associated with extended holding periods of butter for several months or longer.
Utensil
Attributable to handling or storing milk or cream in equipment which is in poor condition or improperly sanitized.
Weed
Attributable to milk or cream from cows which have been fed on weed infested pastures or weedy hay.
Whey
Attributable to the use of whey cream or the blending of cream and whey cream for buttermaking.
Making Butter at Home
Making butter is easy with a food processor, and it produces a light fresh taste. You will need:
1-2 cups heavy whipping cream, or double cream (1/3 liter)
(preferably without carrageenan or other stabilizers)
Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.
You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.
Yield: About half as much butter as the amount of cream you started with.
Various options:
Salt to taste before working, a few pinches.
Have the cream around 60°F/15°C before churning. (55°F/13°C for goat milk)
Obtain the freshest cream you can. So-called "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized. Try calling your state Department of Agriculture, and asking the Milk Control office who sells vat pasteurized cream.
Shake in a jar instead of a food processor. Shake about once a second. Add a marble to speed things up. This is fun with kids, but expect it to take between 5-30 minutes, depending on the shaking.
Culture the cream before churning. Add a few tablespoons (50 mL) store-bought cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit about 12 hours at warm room temperature (75°F/24°C is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.
Use some butter making tools, such as a churn, paddle for working, or molds for forming the finished butter.
Recipe from www.webexibits.org/butter
Butter Tips and Facts
-Salted or unsalted? The distinction is that salted butter has about ¼ teaspoon per stick. Bakers like to utilize unsalted so they can control the quantity of salt in the recipe. Salt is added as a preservative and can cover odors. Use salted for savory dishes and unsalted for baking and spreading and you can't go wrong.
- Unsalted butter has a shorter shelf life.
-Frozen butter will last up to six months; just place it in the fridge to defrost before handling.
- By law, American butter has to have 80% butter fat and not in excess of 15% water. French butter has a higher percent of fat, which equals to more flavor. Substituting French butter for American butter in baking is risky, and should be approached with caution.
-Cultured butter is made by adding a live organic culture for fresh organic cream to slowly ripen before churning the cream into butter. OrganicValley Dairy reports that making butter this way makes it easier to digest and allows the sweet cream flavor to come through.
-Goats Milk Butter is made from Goat’s milk and has a mild flavor similar to goat’s milk cheese.
How many recipes do we really need to know? When I am creating recipes for classes or television, I’m always on the lookout for new ideas. When I cook at home for friends, however, I find that I like to rely on old favorites that fit my cookware and my pocketbook. While my trademark is to never serve the same dish twice to my guests, I work from a core group of recipes that provide me a base for my endless repertoire of culinary creations.
If you master eight to ten great dishes, you can spin countless variations from these core recipes. Once you master the process, you can add more ingredients and easily substitute others for another meal. It’s the beginning of the process of learning how to cook without recipes.
I advocate starting with basic roasting of meats and poultry. Perfecting roast chicken will carry you through years of flawless dinners. Once you master that, roast turkey is only a few adjustments to the recipe.
For proper food safety practices, always use a thermometer and cook by temperature, not by time. Poultry should be cooked to 165F, meats 130F for rare, and 140F for medium doneness. Pork temperatures can vary but for larger cuts of pork cook until 150F and let rest for ten minutes after out of the oven. The temperature will rise 10 degrees and distribute “carry over” heat, which will cook the meat or poultry another 10 degrees after removed from the oven.
After practicing meat and poultry, aim next for fish. The basic rule of cooking fish is simple-ten minutes an inch. Begin with a flavorful tilapia or salmon fillet and purchase wild or line caught if possible for best flavor.
Side dishes are endless if you learn the basic techniques of vegetable cookery. Decide on five side dish recipes you are fond of and write three variations of each one that work with the equipment in your kitchen. You now have fifteen great recipes that are easy to make for a dinner party.
When you apply the same principals to desserts, your comfort level of baking will increase. A fundamental piecrust recipe can double as a tart dough and a mini-turnover dough. Learn how to make chocolate ganache and the possibilities are endless. A good cake like the Sticky Toffee Cake that can be made on the fly with cupboard ingredients will be indispensable when you have friends dropping by for coffee.
When you feel like honing your cooking skills, open the fridge and pantry and produce dinner without a trip to the store. Sometimes you have to have a “what the heck” attitude about cooking and observe how dishes come out. You will quickly learn what doesn’t work, but this is a good thing in the big picture of food preparation because you only make those mistakes once.
Chef’s Secrets to Make Life Easier in the Kitchen
--To grind nuts quickly, crush them with a rolling pin or wooden mallet in a Ziploc bag.
--To freeze foods for easy separation such as berries, spread on cookie sheets until frozen and pack in containers.
--When cooking with herbs, use twice as much fresh as the dry counterpart.
--Brush soy sauce on meat before broiling for a rich brown color. --To keep boiled potatoes white, add a teaspoon of lemon juice or vinegar to water.
--Put lemon on fish after cooking, never before, to keep from getting mushy.
--If soups or stews are too salty, add a few slices of potato. Boil a few minutes and remove.
--Before peeling oranges, cover with boiling water and let stand 5 minutes. The bitter white membrane can be removed more easily.
--Nuts keep up to one year in the freezer.
--Keep popcorn in your freezer for better popping.
--Coat raisins with flour to keep them from sinking to the bottom of muffin and cake batter.
--For soup with rich flavor and color, brown bones, onions, celery, and carrots in oven first.
--Forming meatballs is easier if hands are first chilled with an ice cube.
--Raw mushrooms, kiwi, and strawberries can be sliced evenly and quickly with a egg slicer.
--To cut fresh bread, heat the serrated knife.
--Shave chocolate with a potato peeler for a quick dessert garnish.
--Make a cardboard ring to keep the rim of plate clean when spraying salad dressing or dusting desserts with powdered sugar.
--Marinate hard cooked eggs in beet juice before making them into deviled eggs.
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