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Holiday Gift Ideas: My Favorite Things for Food Lovers

December 10, 2013

It has been such a great year in food around here! I’ve been exposed to so many new ingredients through California farmers markets. I’ve enjoyed even more cuisines of the world with all of the restaurants around our new home. Networking in the food industry and at food conferences has exposed me to new people and new types of work. I’ve also had the pleasure of reviewing some outstanding new cookbooks over the past few months.

It’s been a good year.

So as we approach the season of gift-giving, I thought I would jump on the gift guide bandwagon and share a list of my favorite things. I figure there are enough of us food lovers out there that one can never have to many gift ideas.

These are a few things I’ve encountered this year that I highly recommend. And if you have any favorites to add to the list, I’d love to hear about them.

Oregon Olive Mill Extra Virgin Olive Oil

I learned of Oregon Olive Mill only a few short weeks ago and I was immediately drawn to the company. It is the only estate olioteca in the Pacific Northwest. This family owned company was started by fourth generation Oregon farmers. A 120 acre olive farm in Oregon? What an unexpected surprise! I received a sample and did a little tasting of my own. This is the kind of oil that your mixed green salads and sliced tomatoes are begging for. My favorite was the Arbequina, a Spanish variety. It’s described as being fruity with hints of green grass, banana and a nice spicy finish.

Trader Joe’s Nut Oils

If you can’t tell yet, it’s been an oil year for me. I’ve been exposed to so many delicious new oils. This variety pack came out for the holidays at Trader Joe’s, so I’m not sure on the availability, but I wanted to share it in case you can find it. These are unrefined nut oils produced in California using French expeller-pressing methods. I haven’t used many nut oils and this 3-pack has been a wonderful introduction. They are so good drizzled on veggies, oatmeal or popcorn.

Navitas Naturals Cacao Goji Power Snacks

When it comes to food products, I usually only feature those that can be used as ingredients in my recipes, but for these, I make an exception. I was introduced to these cacao goji snacks at the International Food Blogger Conference in Seattle. At first, I wasn’t sure how much I liked them, but as I ate more, I got hooked. I’m always on the lookout for something low in sugar and free of soy protein isolate that I can eat before my runs. I eat one or two squares before I head out. They worked so well for me and caused no stomach stress at all.

Homemade Hand Scrubs

This year I’ve been doing a lot of recipe development and food photography for the Daily Squeeze blog and it has been a blast! Some of my posts there have me experimenting with turning my food into beauty products. Something I’ve not done much of before. One of my favorite products so far is this Coconut-Citrus Sugar Scrub. The coconut oil makes your hands so soft and the citrus has such a pleasant aroma. It is a great, easy-to-make gift.

Chef’s Coat

Earlier this year, The Chef’s Emporium sent me this lovely monogrammed chef’s jacket. No, I’m not a chef, but I do a lot of cooking for my work and this has proved to be such a nice tool to have. I’ve found myself at local cooking classes and media events that involve cooking, and it is a plus to have my own jacket instead of using what is provided. This one has the perfect fit with ¾ length sleeves and I love that it is black instead of white. (I tend to be messy in the kitchen.) You can check out more about why I like it in my review on the Chef’s Emporium website.

2013 Cookbooks

So many great cookbooks have come out this year. Below is a list linking to my reviews here on the blog. I would recommend each and every one I’ve had the opportunity to explore. These authors and photographers just keep dishing out amazing food and stunning photos. It’s truly inspiring for the food lover.

Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti & Garrett McCord
The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond by Marvin Gapultos
Everyday Thai Cooking, Quick and Easy Family Style Recipes by Katie Chin
I Scream Sandwich by Jennie Schacht
Flavored Butters by Lucy Vaserfirer
Bakeless Sweets by Faith Durand
Home Made Summer by Yvette van Boven
Bountiful by Diane Cu and Todd Porter

Disclosure: Most of these products were sent to me for review purposes. I was not required to post about them and received no compensation for doing so.

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

October 25, 2013

Pull out the slow cooker and make a pot of these beans with beer and bacon. This recipe uses a wheat beer that pairs well with the cilantro and squeeze of lime for a bowl of comfort food with bright flavors.

Slow Cooker Black Calypso Beans with Beer and Bacon | Fake Food Free

With their black and white patterns, Black Calypso beans look like a bag of little dairy cows. They are my very favorite bean, and while appearance does play a significant role in that, so does the way they cook. With a smooth and creamy texture they stand out among other beans for me.

I picked up a bag from Rancho Gordo a while back when visiting the CUESA farmers market at the Ferry Building. Then, on a recent visit I came across a recipe card that combined beer with beans. That recipe added the beer after the beans were cooked, but it sparked an idea for a slow cooker recipe for the Black Calypso beans sitting in my pantry.

I used a wheat beer in my beans because I wanted a lighter, citrus flavor to go with the cilantro and lime I would add later. I think a heavy, dark beer would work great, though, too.

The beans cooked up rich and creamy as expected with that familiar bite that comes from cooking with beer. We’ve been eating them all week with a side of fall vegetables and topped with a fried egg.

Slow Cooker Black Calypso Beans with Beer and Bacon Recipe

Inspired by Drunken Beans by Elianna Friedman, CUESA Market Chef

Serves: 6 to 8

Ingredients

1 lb. Black Calypso beans, soaked overnight, rinsed and drained
1 small onion, sliced
3 cloves garlic, minced
3 slices thick-cut, pastured bacon, chopped fine
12 oz. wheat beer
5 cups vegetable stock or water (or a combination of the two)
1 to 2 tsp sea salt
¼ cup chopped cilantro
Lime wedges for serving

Prep

Place the beans, onion, garlic and bacon in the bowl of the slow cooker.

Pour in the beer. Add the stock or water (I used a combination of 2 cups of stock and 3 cups of water).

Stir all the ingredients and cook on high for 7 to 8 hours, or until the beans reach your desired tenderness.

Before serving, stir in the salt to taste. How much you need will depend on what type of stock and how much water you used. Stir in the cilantro.

Serve with lime wedges on the side.

Slow Cooker Beans with Beer and Bacon via @Lori_Rice

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Places Worth Preserving – The Pumpkin Farm

October 7, 2013

I can see them before I pull up to the entrance of the farm. They are specs of bright orange sunshine amid a sea of dry, brown brush. The excitement builds as I get closer and begin to make out the endless shapes and sizes. Some perfectly symmetrical, others with an odd bump here or a groove there that only adds to their character.

Picking a pumpkin is unlike any other garden harvest. It takes a good eye and a good bit of strength to find (and haul) the right one. First, I judge by size. I have to get this thing back to the front register to check out, so as tempting as those extra-large beauties may be, I have to leave those in the field for someone a bit stronger.

Next, they must be analyzed from every angle ensuring there is at least one good side to show off to the neighborhood. It may take a while to find one, but there is nothing I enjoy shopping for more than the perfect pumpkin.

While I have memories of pumpkin hunting from my childhood, the appreciation of the local pumpkin patch is something I associate much more with as an adult. Fall is my favorite season, and there is nothing better than seeing the first signs in the form of a bright pumpkin.

When I was invited to participate in a special project with Frei Brothers Reserve to celebrate a place that I feel is worth preserving, the opportunity hooked me in right away. It was a tough decision. There are so many. But what is the one place that stands out most for me?

The local pumpkin farm.

It’s not a place that is reserved for a lucky few that live in a specific region. It’s not tucked in the wooded hills of the East or along the rugged coastline of the Northwest. From Kentucky to California, and just about every state beyond and in between, when October arrives you can hear the laughter, smell the spiced cider and see the orange specs among the dry brush. It’s pumpkin season, and for me, this feeling and this special place is worth preserving.

As part of my participation in the Frei Brothers Reserve project, I was asked to create a meal around my place to preserve. So I roasted my first winter squash of the season, blended up the beautiful, sweet orange puree and prepared three courses in celebration of pumpkin with the help of Frei Brothers Reserve Chardonnay.

Autumn Salad with Pumpkin-Orange Dressing

Serves: 4

6 cups mixed greens
4 ounces blue cheese, crumbled
1/3 cup walnut halves
¼ cup dried cranberries
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp rice wine vinegar
1 tbsp fresh pumpkin puree
2 cloves garlic, peeled
¼ tsp salt
Pinch ground black pepper

Place the lettuce, cheese, walnuts and cranberries in a large bowl.

Combine the olive oil, orange juice, vinegar, pumpkin and garlic in a small food processor. Pulse until smooth. Stir in the salt and pepper.

Pour the dressing over salad and toss to coat.

Divide into 4 portions and serve.

Pork Scaloppini in White Wine Sauce over Handmade Pumpkin Pasta

Pairing tip: pair with Frei Brothers Reserve Chardonnay

Serves: 4

Pasta
2 cups unbleached all-purpose flour
2 eggs
3 ½ tbsp fresh pumpkin puree

Scaloppini
1/3 cup panko bread crumbs
1/3 cup almond meal
1 tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
1 egg
1/3 cup milk
2 tbsp olive oil
1 tbsp unsalted butter
1 pound pork scaloppini (about 8 thin slices)

¼ cup chopped onion
2 cloves garlic, minced
¾ cup Frei Brothers Reserve Chardonnay
1 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives

Pasta
Combine the flour, 2 eggs and 3 ½ tablespoons of pumpkin puree in a food processor. Pulse until the dough comes together.

Turn the dough out onto a floured surface, and kneaded just until the dough comes together into a smooth ball.

Let rest under a damp paper towel for 15 minutes. Follow your pasta maker instructions for rolling and cutting the pasta, or you can follow my guide for Beginner Homemade Pasta Making.

To cook the pasta, boil for 3 to 4 minutes in salted water, drain and set aside.

Pork
In a shallow dish, combine the bread crumbs, almond meal, salt, nutmeg, cayenne and black pepper. In a separate shallow dish whisk together the milk and the 1 egg.

Heat the olive oil and butter in a large cast iron skillet or a similar skillet over medium-high heat. Dip each piece of pork in the egg and milk, and then into the bread crumbs, turning to coat it evenly.

Working in batches so you don’t overcrowd the pan, add the pork to the hot skillet and cook 2 to 3 minutes on each side, until browned and cooked through.

Transfer to a paper towel to drain.

Once all the pork is cooked, add the onion and garlic to the skillet and carefully pour in the wine to deglaze the pan. Scrape the bottom of the pan well as the wine boils and reduces for about 30 seconds.

Reduce the heat to medium. Add the butter and continue to scrape the pan until the butter melts. Salt and pepper the sauce to your taste.

Add the cooked pasta to the skillet and toss to coat in the sauce.

To serve, add ¼ of the pasta to each serving plate. Top with 1 to 2 pieces of the scaloppini and garnish with ½ tablespoon of the chopped chives.

Homemade Pumpkin Ice Cream

Serves: 4 to 6

2 cups 2% milk
1 cup heavy cream
¾ cup raw sugar
5 tbsp fresh pumpkin puree
2 egg yolks
1 tsp pure vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and gently scald the milk, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Pour the mixture through a fine mesh strainer into a heat and freezer safe bowl (such as Pyrex). Place the bowl over a larger bowl filled with ice and stir the mixture until cool.

Refrigerate until cold, at least 1 hour. (I sometimes put it in the freezer to speed up the process.)

Freeze in a counter-top ice cream maker per the manufacturer’s instructions.

What is your Place Worth Preserving? Frei Brothers Reserve is currently hosting a photo competition on Facebook for Places Worth Preserving in association with National Geographic Traveler. Every month between now and November, they are giving away prizes for photo entries including a grand prize trip to visit their winery at Frei Ranch in Sonoma County plus a stay in Yosemite National Park.

You can also check out a round-up of all the delicious Places Worth Preserving and wine inspired recipes at Kitchen PLAY.

Discloser: I was invited to participate in the Frei Brothers Reserve Places Worth Preserving project by Kitchen PLAY. This is a sponsored post. I received monetary compensation for this post and a bottle of wine to pair with my meal.

Baking with Coconut Sugar: Spiced Coconut Sugar Cookies Recipe

October 3, 2013

These cookies were one of my first baking experiments with coconut sugar! It’s now a staple in my pantry.

Baking with Coconut Sugar: Spiced Coconut Sugar Cookies Recipe | Fake Food Free

We finally gave in and went for it.

We got our first Costco membership.

While a household of two has little need for 40 rolls of toilet paper at one time, we were tempted by the travel deals we’d heard about from friends. Not to mention, if you can go at a time when it isn’t swamped, it’s kind of fun just to look around.

I was somewhat surprised to find several foods that will likely make my future shopping lists – avocado oil, unsweetened dried cherries, quinoa in bulk. Ours even carries California craft beer bombers.

Considering the size of everything, I figured I should pace myself. One bulk item at a time. So I had my eye on something specific our past few visits.

Coconut sugar.

I’ve purchased a little in small amounts, but I decided that some baking experiments were in order. So I picked up the size of bag that one can only find at a warehouse club.

I’ve used mascavo sugar ever since we lived in Brazil, but I find it harder to come by here. The coconut sugar is similar in texture and flavor so it is turning out to be a good substitute.

First up, cookies. It’s finally fall and I can barely contain my excitement for the season! I thought this spiced whole wheat cookie would be a great way to celebrate the season.

The dough needs to be refrigerated for one hour so be sure to plan ahead with this one. These cookies bake up crispy around the edges and chewy on the inside. They do spread just a little so instead of cutouts that need an exact shape I’d just go for circles or squares.

Spiced Coconut Sugar Cookies

2015-10-29 22:37:02

Makes: 24, 2 inch cookies

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Ingredients

½ cup unsalted butter, softened
½ cup coconut sugar
1 tablespoon molasses
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground clove
Pinch of ground black pepper
1 cup white whole wheat flour

Instructions

In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar. Cream on medium-high for 45 to 60 seconds, scraping the sides of the bowl as needed.
Add the molasses and mix for 30 more seconds.
Add the salt, cinnamon, nutmeg, ginger, clove and black pepper. Turn the mixer to low and slowly add the flour. Mix just until the ingredients are incorporated, scraping the bowl as needed.
Transfer the cookie dough to a sheet of plastic wrap. Form into a ball, wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Roll the dough out on a floured surface or between two sheets of parchment paper to about ¼ inch thickness. Cut into your desired shapes.
Bake on an ungreased baking sheet for 8 minutes. Until the cookies are firm and the edges slightly browned. Cool 5 to 7 minutes before removing them from the baking sheet.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

I should probably mention that if you do a search on coconut sugar, you will find all kinds of opinions on both production and health benefits. Personally, I like coconut sugar simply because it is a minimally refined, natural sugar that retains some of its mineral content (a sugar we found often throughout Southeast Asia). I’m not into the miracle marketing claims. If you eat natural foods, health tends to fall into place. And regarding the sustainability and farming issues, well, there are many sides to every story.

Photography Tips, Wine Pairings and Dining in Seattle – International Food Bloggers Conference

September 24, 2013

It was the reason I registered for the conference in the first place. A session with the well known Andrew Scrivani, food photographer for the New York Times.

In preparation for this big weekend, I caught some of the session he taught on Food Photography for CreativeLive a month or so ago. Inspired is an understatement. The one thing that stuck with me from the online session was when he said (and I paraphrase) – when the door of opportunity cracks open, you don’t peak inside, you kick the door down.

I feel like since we’ve moved to California, I have been kicking down every door that has cracked open for me, and I have my eyes open for more. It was a phrase, an attitude, a piece of advice that had perfect timing for me.

Andrew didn’t disappoint in the live sessions this past weekend. The simplicity of his set-ups and shoots would surprise anyone who has seen some of his intriguing photos that grace pages of the web and print. It also helps that his photography style is spot on with what I aspire for mine to be. The dark shadows, the light flow, the moodiness. Those are the types of photos that draw and keep my extended attention, and also the types of photos I want to more consistently create.

After a hilarious cooking demo with Chef John and Chefs from Blue C Sushi, Andrew shared photo after photo of some of his favorite shots and the stories behind them. A few things I learned:

He almost never uses artificial light.
Salt glazed pottery does not reflect light.
Southwestern light is “absolutely the best” light for food photography.
Trade props for credit on your blog. In other words, help spread the word for people who make props that would work well in your photos by mentioning them in your post or on your homepage in exchange for a waved rental fee or a free dish.
Use Pinterest boards to collect photos and use them to shop for pottery/plates to recreate the style. (I’ve used this to collect styling ideas, but I’d never thought about using it as a shopping list when I’m looking for the actual props to get the same scene.)
Capturing a good photo is about being at the right place at the right time.

Because of such a large group, only a few were randomly selected to get up and photograph food during the session. Later they brought some plates over to the natural light by the window and a few of us decided to sneak over and take our own pictures.

After the food photography sessions, I attended the food and wine pairing session with Chateau Ste. Michelle winery and Culinary Director, John Sarich.

A few interesting tips I learned:

Salt water seafood and strong tannin wines do not pair well.
Raw fruit and wine do not pair well. The fruit pulls out the acid flavors of the wine.
New world reds that are more “jammy” are better with fish.
New world reds also pair better with balsamic vinegars and soy sauce.
White wine is best served at 54 to 55 degrees F, except Riesling and sparkling white wines which can be served at 40 degrees.
Reds should be served at cellar temperature, 64 degrees F, not 73 degrees F (room temperature).
Good wine is 20% where you are at, 20% who you are with and 60% the wine itself.

Our tasting plate – duck liver pate, prosciutto, apple tart, smoked salmon, tuna tartar and fresh apple.

Later that evening, Urbanspoon split all 320 attendees into small groups and we each dined at different restaurants throughout Seattle. It was a really cool concept and each of our restaurants were a surprise until a few hours before. (Eating styles were taken into consideration.)

Our dinner was at Luc, a lovely French-American restaurant. We were served 4 courses, including chicken liver pâté with berry gelée and an amazing Cassoulet made with local white beans, duck confit, sausage and braised lamb (sorry, my photo didn’t turn out due to the lighting). The duck was perfectly cooked, not too dry and the flavor of the beans was rich and comforting.

I also got to try Bavarois with Huckleberry. It was described as the French version of a Bavarian cream. It had a rich flavor while also being rather light and airy. The sweet berry topping rounded out the flavor of the dessert nicely.

Another outstanding day.

Disclosure: I was required to write 3 posts about my experiences at IFBC in order to receive a discounted registration fee. This is email 2 of 3. The weekend involved many free products and foods from companies and restaurants that I may or may not write about. Thoughts are my own. I am not required to write about these foods or companies and will receive no compensation for doing so.

13 Best Tomato Recipes

August 1, 2013

I did it again.

Every year when the end of May rolls around, I forget. Unlike other bloggers who spend weeks building up to the big day, planning giveaways and making special recipes, it passes me by, and few weeks later I think – oops, I forgot again.

I’m talking about my food blogging anniversary. Fake Food Free has been alive and well for over 5 years. It’s overwhelming to think where this blog has taken me since I began typing my first words in our apartment in Southern Brazil.

Things have evolved through my travel, adventures in food culture and gardening. My photos are a bit better than those dark point-and-shoot images I started with, and I’d like to think my recipe writing has improved as well. I’ve met amazing people, and now I’m at a place where health, food and recipe writing, and taking food photos are my work. As you’ll hear me say often – Life is good.

And it all started with this blog.

While things have changed a bit here, and I don’t get to post as much as I used to, this is certainly not a farewell post. It’s a big Cheers, Prost and Saúde to another 5 and beyond!

What better way to celebrate than with tomatoes! Well, okay, a cocktail might be better, but right now we’re in the heart of summer and all I can think about are beautiful heirlooms, sweet cherries and plump Romas.

After 5 years of blogging, I’ve created and adapted my fair share of recipes using my favorite part of this season.

Here are 13 that you must make before the 2013 tomato season passes us by! (Click on the name and it will take you to the post with the recipe.)

Roasted Garlic, Tomato and Black Bean Soup

Grilled Marinara Pasta

Honey Peach and Tomato Black Rice Salad

Hearty Tomato, Kale and Mushroom Sauce

Roasted Tomato, Black Bean and Arugula Salad

Smoky Tomato Jam

Beer Cheese Tomato Soup

Honey-Pecan Tomato Tarts with Blue Cheese

BLT Spinach Salad with Fresh Garlic Dill Dressing

Heirloom Tomatoes and Cantaloupe

Stuffed Poblano Peppers with Tomato Chile Sauce

Poblano Cilantro Salsa

Sweet and Simple Tomato Pepper Salad

Farmers Market Photo Tour

July 3, 2013

One of the best things about moving to California has been the Farmers Markets. Throughout the past six months I have been to many, but I still haven’t scratched the surface of the total number that operate each week within walking, biking and driving distance of where we live.

Life has me pretty busy at the moment, so with no time to make a recipe in honor of the 4^th of July, I thought the next best thing would be to celebrate all the wonderful foods I’ve found at the markets. Here is a photo tour of a few of my favorites.

Over the next few weeks there are fun things to come including more reviews of outstanding cookbooks and a virgin coconut oil giveaway!

Happy Independence Day to all my readers in the States!

Kentucky Bourbon-Vanilla Soaked Cherries Recipe

June 26, 2013

Kentucky Bourbon-Vanilla Soaked Cherries | Fake Food Free | The perfect ice cream topping or cocktail garnish!

Last week at the Farmers Market, I saw this sign.

That sad face sums up my feelings pretty well. I have enjoyed my first cherry season in California so much. I think it’s because I wasn’t expecting to have such a selection. It completely took me by surprise.

Aside from a few cherry trees here and there in Kentucky, I’ve always associated cherries with Michigan. My past experience includes picking out a few in the grocery store and barely getting enough from a tree to make a mini cherry pie. This year, I had all the cherries I wanted. I took full advantage, too. I can’t begin to estimate how many pounds I carried home throughout the season.

But alas, it is coming to an end. I know there will be other fruits to take their place, but I will miss them all the same.

Every time I carried home by big bag of joy I said I was going to make bourbon cherries. It was now or never. Well, maybe now or next season, but the pressure motivated me to get on it.

I came across these Vanilla-Bourbon Cherries at Sweetsonian a little while back. (Aren’t her pictures gorgeous?) I wanted those same flavors so I adjusted it and then got some exact measures for the ingredients. I know I’ll want to make them again and I’m horrible at remembering what I did from recipe to recipe so I’m hoping this will help me recreate them next year.

Dark red Bing cherries make pretty soaked cherries, but as always, I was steered by the sale. These yellow-red Rainier cherries were priced to sell so my cherries look a little lighter in their bourbon bath.

I’ve had them in the fridge a little over a week and they are delicious. I’ve dropped a few in our cocktails and I hope to use them on a dessert if I can stop eating them straight from the jar.

Kentucky Bourbon-Vanilla Soaked Cherries

Inspired by Vanilla-Bourbon Cherries by Sweetsonian

Ingredients

1 pint cherries, pitted
4 tbsp sugar
3 tbsp water
1 tsp pure vanilla extract
1/3 to ½ cup Kentucky bourbon

Prep

Tightly pack the cherries into a clean pint jar leaving about ½ inch headspace.

In a small sauce pan, heat the sugar and water on medium-high. Bring it just up to a simmer and cook until the sugar dissolves and it thickens a little, about 2 to 3 minutes. Remove from the heat and stir in the vanilla.

Pour the sugar syrup over the cherries. Pour the bourbon into the jar. How much you need will depend on how tightly your cherries are packed in. Ensure that all the cherries are covered, leaving about a ½ inch headspace.

Seal the jar. Give it a shake to mix the sugar syrup and bourbon.

Store in the refrigerator for at least 3 days before eating to allow the flavors to soak into the cherries. Then they should keep in the fridge for about a month.

Summery Cake with Lemongrass Syrup Recipe from Home Made Summer

March 18, 2013

My first encounter with Yvette van Boven’s creative recipes, inspiring ideas and whimsical sketches was with the cookbook, Home Made. Among a bookcase of cookbooks with bright white photos encouraging you to make cooking cheerful and smiley, that book was a welcomed relief.

It was filled with dark shadowed food photos and recipes that made me want to lock up in the kitchen and get cooking. Don’t get me wrong, I enjoy cheer, balloons and bright flowers as much as the next person, but that isn’t how I cook. I like the rustic, the homemade, the old fashioned, and often, the imperfection.

I’m not sure how to explain it. As a home cook, that book spoke to me.

I received Home Made Winter last year. It was like a wonderful dark, snowy night by the fire in the form of a cookbook. The author explains that the recipes in that book represented much of her childhood growing up with the comfort foods of Ireland.

I knew Home Made Summer was right around the corner, and I could hardly wait. This book, Yvette explains, is about her current life in Amsterdam and Paris with summers spent in Provence. It’s as summery as one can get while still holding on to that rustic charm. Fresh ingredients hit by natural sunlight that are comforting and earthly like spreading your toes through soft blades of grass on a summer lawn.

Cantaloupe Soup with Goat Cheese and Basil Oil, Scallop Ceviche and Jalapeno & Apple Sauce for your summer grilled goodies were a few of the things that caught my attention. And the garden photos! I enjoy how some recipes are paired with shots of gorgeous green gardens as opposed to only a completed dish.

As the author explains early on, the recipes in this book are true to summer. They don’t take a lot of work to prepare (ideal for summer heat) and they incorporate fresh, seasonal ingredients. It’s all about simplicity.

I would say simplicity is the tone in her other books too, but if you are looking for more complex recipes or techniques you may have never tried before – Home Made or Home Made Winter would be a good choice. If simple, fresh, summer dishes are what you are after, this is your book.

Or you can be like me and use all three.

Now that we are in California, I have access to many more diverse ingredients. One of these is lemongrass. I love the stuff, but from where we lived in Kentucky, I had to travel to a specialty store about an hour and a half away to get it. Now I have a nearly unlimited supply at a nearby Farmers Market. That’s the first of three reasons why I wanted to make a summery cake with lemongrass syrup.

The seconds is that I’ve used lemongrass in savory dishes, but never in something sweet. The third, I’m such a fan of simple desserts. I used to be a triple chocolate-nut-caramel-whipped-cream in one dessert kind of girl, but now I find those kinds of things too rich, and overwhelming. Now I enjoy one or two flavors in a dessert that you can stop and savor.

This cake has that covered. I absolutely love this recipe, and I can think of few better summery (or springy) desserts to have on an Easter table. Right next to your copy of Home Made Summer.

A Summery Cake with Lemongrass Syrup

Reprinted with permission from Abrams Books

For the Cake
½ tsp baking powder
pinch of salt
1 ½ cups (175 g) self-rising flour
¾ cup (175 g) unsalted butter, at room temperature
½ cup plus 2 tbsp (125 g) superfine sugar
3 large eggs
grated zest of 1 lemon

For the Syrup
1 cup (200 g) sugar
3 stalks of fresh lemongrass, cut into chunks

Make the cake: Preheat the oven to 350 degrees F (170 degrees C). Grease a 4-cup Bundt pan or other cake pan.

Sift the baking powder, salt, and flour together into a small bowl. In a large bowl, beat the butter with the sugar until it’s creamy and white. Add the eggs one by one, beating after each addition, then beat in the lemon zest and the flour in two or three parts until well combined. Pour the batter into the prepared cake pan and baked for 35 to 40 minutes, until a skewer inserted in the center comes out clean. Let the cake cool for 5 minutes, then invert i onto a plate to let it cool further.

While the cake is baking, make the syrup: In a medium saucepan over medium-high heat, bring ¾ cup (200 ml) water, the sugar, and the lemongrass to a simmer. Reduce the heat to low and let the mixture steep for about 20 minutes. Strain the syrup into a pitcher and throw out the lemongrass.

Pour one third of the syrup on top of the cake just after you’ve removed it from the pan, let it soak in. Then take your time pouring the rest of the syrup over the cake, say a splash every time you walk by. Continue until all the syrup is absorbed. Store the cake at room temperature, cover with plastic wrap.

My Notes: I used 4 mini cake pans and they worked perfectly. They did bake a little less, about 30 minutes, so check them early. Also, this batter was very thick for me, but don’t worry. It bakes up beautifully.

Disclosure: This book was sent to me for review purposes. I was not required to post about it and received no compensation for doing so.

Spicy Citrus Cocktail Recipe

January 30, 2013

This spicy citrus cocktail is made with fresh tangerine juice and a splash of sriracha!

The Spicy Citrus Cocktail | Fake Food Free | A spicy rum cocktail made with orange and tangerine juices and a splash of sriracha!

I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.

We finally have the basics back and I’ve said all week that I want to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno-infused spirits. I was thrilled with the idea.

Now, please excuse my glass rim-dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!

The Spicy Citrus

Makes: 2 drinks

Ingredients:

2 oz. fresh tangerine juice

2 oz. fresh orange juice

1 tsp raw sugar

1/8 tsp sriracha

3 oz. gold rum

Ice

Raw sugar for rimming the glasses

2 slices blood orange or tangerine for garnish

Preparation:

Add the juices, teaspoon of raw sugar, sriracha and rum to a cocktail shaker. Stir to dissolve the sugar. Add a few ice cubes and stir again until well chilled.

Rim two martini glasses with sugar. Strain the cocktail into the glasses. Garnish with slices of citrus.

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The Spicy Citrus

Thanks so much for reading!

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