Thyme Out

I grew up picking blueberries in the summertime.  We’d make pies, muffins, and fruitbowl.  My favorite was always pie.  If I could manage to hide a piece, I liked to save it and have it for breakfast.  To this day, every time I eat a blueberry, I think of my summers on the lake.

Ingredients

• 1 double pie crust
• 4 cups wild blueberries
• 1/2 cup sugar
• 3 Tablespoons flour
• 1 Tablespoon lemon zest (or 2 teaspoons ground organic lemon peel)
• 1 Teaspoon organic ground cinnamon
• 1/4 teaspoon organic ground nutmeg
• 1/4 teaspoon fine sea salt
• 2 Tablespoons butter cut into small pats

(more…)

Every time I eat a blueberry, I think of my summers on the lake.  One weekend, my brother Steve made up this recipe.  It tastes great on top of vanilla ice cream.  Like Lynn, he doesn’t measure anything, just tastes and adjusts.

In a saucepan, combine blueberries, port, honey, and organic ground cinnamon.  Heat until it thickens.  Pour over ice cream.  Most excellent!

Of course, it always tastes better if you eat it at the lake.

Sugar and spice and … a little bit naughty. But oh sooo fun. No bourbon in the house, but I do have a fifth of Jack Daniels in the cupboard (next to the oven cleaner) for when my mother comes to visit. Last night I sauteed apples with some sugar and spices, poured in some Jack and popped it in a pie crust and it was awesome. This pie is more on the savory than sweet side, so a dollop of vanilla ice cream or whipped cream balances the flavors nicely.

(more…)

“My brother and his wife are coming to town, can you make a pan of your brownies for dessert?”, asked my friend Val.
“I gave you the recipe last year.”
“I know, but they don’t taste the same when I make them.”
That’s because you have to follow the recipe. It is all about beating the eggs with the sugar for 10 minutes, you can’t cut it short. This recipe is from “Tender at the Bone” by Ruth Reichl. I loved this book. It is a memoir of food memories with great recipes sprinkled throughout.

(more…)

My long lost friend Karen sent me this recipe. Last 4th of July, Karen’s daughter, Dana Hinchliffe, won a blue ribbon in the Northern Maine Fair with this recipe. I wish Karen lived closer so we could sit down and enjoy some of Dana’s cookies with a cup of coffee. Thanks for sharing Dana!

(makes 3 dozen cookies 2 ½ inches)

Ingredients:

• 2 eggs
• 2 sticks softened butter
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup semisweet chocolate chips
• 2/3 cup white chocolate chips
• 2/3 cup dried cranberries

Directions

1. Preheat oven to 375°F.
2. Blend together eggs, butter, white sugar, brown sugar and vanilla extract.
3. Slowly add flour, baking soda, and salt.
4. Stir in semisweet chocolate, white chocolate chips and cranberries.
5. Bake for 10 minutes on an ungreased cookie sheet.

It’s such a traditional dessert that it’s a cliche – but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.

First, make pie crust. Then,

Ingredients:

• Apples, peeled and sliced (6-8)
• 3 Tablespoons sugar
• 1/2 teaspoons fine sea salt
• 1 teaspoon organic ground cinnamon
• 1/2 stick butter, cut in small pieces
• 1 lemon

(more…)

While I was baking this gingerbread, my neighbor from across the hall knocked on my door and wanted to know what smelled so good. And, it tastes even better than it smells.

Ingredients

• ½ cup butter
• 1/3 cup sugar
• 2 eggs
• 2/3 cup molasses
• 1 cup sour cream or plain yogurt
• ½ teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. Cream together butter and sugar till light and fluffy.
3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
5. Stir flour mixture into wet batter in small batches being careful not to overbeat.
6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

This weekend I handed my husband Mitch a copy of the Creamy Ricotta recipe by Maria Helm Sinksey on page 126 of Food & Wine (November 2008). He likes challenges like crafting beer and cheese, and found that it was easy and fun to make ricotta. He swore he would never buy ricotta again. It tastes nothing like the commercial version. Fluffy, sweet and scrumptious, it is well worth the effort. In case you don’t have this issue of Food & Wine, here’s what he did. Try it!

(more…)

“Are you going for a pint?”

Much more romantic that the American pick up version, “wanna get a drink?” especially when said with a charming Irish brogue. It’s been a while since my trip to the Irish isle, but that saying still reverberates through my mind every time I pop open a frosty barley glass of Guinness.

When I saw this recipe on the Culinary School of the Rockies website, I just had to give it a try. The earthy bitter taste of the Guinness is a perfect complement to the sweetness of home made caramel.

Happy Saint Patty’s Day!

Ingredients

• one 15 oz can Guinness beer
• 2/3 cup sugar
• 3-4 Tablespoons butter, chilled and diced
• dash of salt

Directions

1. Simmer Guinness and sugar in a small saucepan over low heat for about 40 minutes.
2. Once the mixture thickens, whisk in the butter and salt.
3. Serve over vanilla bean ice cream or chocolate cake.

“I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
- Oscar Wilde, In Conversation

Don’t let the ingredients fool you, this recipe is fantastic!

Ingredients

• 2/3 cup butter
• 5 ounces unsweetened chocolate
• 2 teaspoons vanilla
• 1 tablespoon organic ground cinnamon
• 1/4 teaspoon organic ground cayenne 
• 4 eggs
• 1/2 teaspoon fine sea salt 
• 2 cups sugar
• 1/2 cup rice flour
• 1 15 oz can of black beans

(more…)

In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.

4-6 servings

Ingredients

• 4 oz bittersweet chocolate
• 2 Tablespoons butter
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon organic ground cinnamon
• 1/8 teaspoon organic ground cayenne
• 3 eggs, separated
• 1/4 cup sugar
• 1/2 cup heavy cream
• fresh mint for garnish (optional but looks very pretty and freshens the breath!)

(more…)

My favorite (birthday) cake!

Ingredients:

• 2 cups unsifted all purpose flour
• 2-1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 cup oil
• 1-3/4 cups sugar
• 3 eggs
• 1 can (8 oz) crushed pineapple in juice
• 2 cups grated carrots
• 1 cup flaked coconut
• 1/2 cup chopped nuts (optional)
• Coconut cream frosting:
• 2 pkgs (8 oz each) cream cheese
• 1/4 cup butter
• 2-1/2 cups sifted confectioners’ sugar
• 1 Tbsp milk
• 1/2 tsp vanilla
• 1 cup coconut flakes, toasted (optional)

Directions:

1. Preheat oven to 350°F.
2. Mix flour, baking soda cinnamon and salt.
3. Beat oil, sugar and eggs thoroughly.
4. Add flour mixture and beat until smooth.
5. Add pineapples, carrots, coconuts (and nuts).
6. Pour into greased 13″x9″ pan. Bake for 50 – 60 minutes. Cool 10 minutes and remove from pan.
7. Cream the butter and cream cheese.
8. Alternately add confectioners’ sugar, milk and vanilla.
9. Beat until smooth.
10. Add 1/2 of the coconut.
11. Frost cake.
12. Sprinkle top with rest of coconut.

Ingredients

• 1 cup sugar
• 1 1/2 cups dark molasses
• 1 cup hot water
• 1 cup melted shortening
• 7 cups sifted flour
• 5 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon organic ground cinnamon
• 1 teaspoon organic ground ginger

(more…)

This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I overdosed on apple pie at thanksgiving, so pears it is for Christmas. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.

Crust (makes 2 single pie crusts)

Ingredients

• 14 oz butter (approx 28 Tablespoons)
• 6 oz sugar (scant 3/4 cup)
• 1 egg
• 16 oz all purpose flour
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Directions

1. Cream butter and sugar together
2. Add vanilla, salt and egg. Mix until just combined
3. Add flour and mix until just combined
4. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
5. Preheat oven to 425°F.
6. Roll and press dough into a tart pan (about 1/8″ thick).
7. Prick the crust thoroughly with a fork.
8. Line the crust with foil and add pie weights to the foil.
9. Remove the pie weights and continue baking for 3-5 minutes longer.
10. Cool crust before filling.

Poached Pear Filling (enough for 2 pies)

Ingredients

• 8 firm, not quite ripe pears, pealed
• 4 cups light white wine
• 1 cup sugar
• 1 organic cinnamon sticks
• 4 organic cloves
• 4 organic black peppercorns
• (1 organic vanilla bean)
• 1 oranges, quartered
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 4 Tablespoons powdered sugar
• 1 Tablespoon organic fresh ground nutmeg
• 1/2 cup toasted sliced almonds for garnish

Directions

1. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center lenghtwise and add to the wine sauce.  Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.
2. Reduce the wine mixture until it is smooth and sauce like.
3. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
4. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
5. Garnish with toasted almonds and serve immediately.

In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.

Ingredients

• 3/4 cup sugar
• 1/2 stick of butter
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon organic ground cinnamon
• 1/2 cup pumpkin puree
• 1 cup flour
• 1 teaspoon baking soda
• 2 cups oats
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Direction

1. preheat oven to 350°F
2. cream butter and sugar
3. add egg and pumpkin and blend together
4. add flour, baking soda and cinnamon and blend together
5. stir in oats, chocolate chips, and pecans
6. drop rounded teaspoons onto greased cookie sheet
7. bake for 15 minutes

I always get in trouble for changing traditional recipes at Thanksgiving.  Since it’s still October, I figure I’m still safe.  The filling is rich, flavorful and creamy.  The crust has a little dramatic flair.  Together they are a hit.  We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo! (more…)

At the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

(more…)

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Ingredients

• 1 cup butter
• 2/3 cup brown sugar
• 1 1/3 cup molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 3 Tablespoons Smith & Truslow ground organic Ginger Spice Blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups flour
• 2 1/4 cup ground oatmeal flour

Directions

To make batter

1. cream butter and sugar together until well blended
2. add egg and beat on high for 4 minutes
3. add molasses and mix until blended
4. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
5. add to butter mixture in small increments and mix until incorporated
6. roll batter in to a log; wrap in tin foil and freeze

To bake cookies

1. preheat oven to 375°F
2. slice log into 1/4 in slices
3. place on a cookie sheet and bake for 6-8 minutes

Bake in a

A few years out of college, a friend introduced me to this recipe. It was the week before Christmas, and Kathy suggested that we make gingerbread cookies… I hadn’t really been a fan of gingerbread cookies previously, but since that day I’m a convert! These cookies come out nice and soft, with the perfect blend of spices. Of course, if you prefer crisper ginger cookies, just roll your dough thinner. (Important: for pure perfection, be sure to make your dough a day ahead!)

Ingredients:

6 cups all-purpose flour
1 1/2 tsp baking soda

Directions:

In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.

Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate. Makes 4 Dozen

Ingredients

• 1/2 cup butter
• 1/2 pound confectionery sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons fresh lemon juice

Directions

Just blend it all together.  Add enough lemon juice to get the right consistency for icing cookies.