Posts Tagged ‘sugar’
It was almost Labor Day, and in Southern California, you know that it is going to be hot through the holiday. Such days are excellent for barbecuing, but I get tired of regular barbecue sauce, and I didn’t feel like having Highway Chicken either. What to do, what to do?
I remembered I had some packets of True Orange that I hadn’t even tried yet, so I thought I would make an Asian orange glaze for the chicken. Then I thought that Asian green beans would be good – but it was too darned hot – so went to the freezer to see if we had any green beans. No luck, but we did have a package of frozen Asian mixed vegetables. Asian Vegetable Medley salad was the way to go.
If you haven’t tried the True Citrus products, you’re missing something wonderful. There is True Lemon, True Lime and True Grapefruit, as well as lemonade. The product comes in little packets, and has no preservatives, just crystallized citrus. It’s wonderful for making sauces because there is no extra liquid. All are wonderful in water, or mixed to make drinks. I have plenty of recipes, just have a look.
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Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.
A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.
There was a wonderful tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. To protect iced cakes from plastic wrap, I’ve been sticking the top with toothpicks. America’s Test Kitchen uses spaghetti noodles – they’re more plentiful, and easy to break for whatever length you want.
So, when I decided to make my pie today, and didn’t want it getting over burdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now it won’t pick up any bad smells, or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.
Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. There were fresh raspberries and blueberries on sale at the market, but I didn’t want another trifle, I wanted a tart.
Recipes in this Post
When thinking about making this Balsamic Strawberry and Blueberry Trifle with Lemon Cream, it reminded me of something that happened many years ago. I was asked to bring something to a 4th of July potluck. I was making a yellow cake and using strawberries and blueberries for filling, with a whipped cream topping. As I was taking the cake out of the pan, my cat Lazer startled me, and I dropped the cake on the counter. I went into bunch of little pieces. Well, I had a trifle bowl, so I scooped everything up, put in the bowl with the cream and fruit, presented it as Oops 4th of July Trifle, and called it a day.
This year, I wanted something along the same lines, but a little more fun. Strawberries and balsamic vinegar are perfect together. Strawberries and Mascarpone are even better together, but I didn’t want anything that thick. So I developed a wonderful lemon cream.
Recipes in this Post
There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.
I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!
Recipes in this post
- Honey Coleslaw
- Red and White Coleslaw with Boiled Dressing
- Tangy Apple-cabbage Slaw
- Creamy Cilantro Lime Coleslaw
- Red Cabbage Salad
- Asian Coleslaw
- Mexican Coleslaw
- Reds Coleslaw
I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.
Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).
I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.