tag:blogger.com,1999:blog-16953254992488854932024-02-02T13:30:01.066-05:00Hippo FlambéThe Unprocessed Life: Stories and recipes to make you run to your stoveRobinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-1695325499248885493.post-29825260468261584402019-08-16T12:00:00.002-04:002019-10-02T08:27:50.338-04:00Tomato Jam, a taste of summer with many applications<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It has been almost 7 years since I have posted a new recipe on this blog. Life got busy and I have to admit as a super extroverted person I felt a little like I was talking to a wall, or maybe </span><a href="http://iftheywerecountries.blogspot.com/2018/01/week-429-signs-and-great-pumpkin.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Lucy Van Pelt</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. However I have continued to use the posts as a resource, looking them up when I want to make one of my own recipes. In addition I have written down many recipes I have created, and then misplaced them. So the logical step is to start posting recipes here again. I am not going to stress about the photos, just taking them with my phone and I will also not have a target for regular posts, just posting recipes when there is a one I don't want to lose, one I want to be able to make anytime I have access to the internet.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I created this tomato jam after eating at </span><a href="https://www.roosterstl.com/about" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rooster</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> in St Louis last month. They serve a Tomato Jam with scrambled eggs over potatoes with goat cheese and arugula. As you may know I make a </span><a href="http://blog.hippoflambe.com/2010/08/tomato-orange-marmalade.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Tomato Orange Marmalade</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> that is a family favorite on toast. But this jam at Rooster was like a cross between a chutney, ketchup, and jam. I am not sure if I would eat it on toast but I loved it with my eggs. I asked if they would share the recipe and my waitress went to check in the kitchen. The reply was, "No, that recipe is a Rooster exclusive."</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So I did a little research on tomato jams, finding many that are not safe to can. I also looked at an </span><a href="https://jwfoodandwine.com/hot-charred-cherry-tomatoes-cold-yogurt" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Ottolenghi tomato recipe I love</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. From there I just decided how I wanted mine to taste and adding enough acid so the quantity of tomatoes I used would be safe to can. I actually used more acid than necessary as a belt and suspenders approach. My recipe contains a lot of spices, some of which you may not have, but feel free to alter it to your tastes and what you have on hand. If you intend on canning yours do not add any low acid ingredients (so don't add any vegetables) and keep the same ratio of acid (vinegar and citric acid) to tomatoes.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tomato Jam</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1700 grams heirloom tomatoes (weighed after peeling and coring)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp sherry vinegar (8% acidity)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">41 grams (1/4 cup), finely chopped, crystallized ginger</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 tsp whole cumin seeds</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp urfa pepper</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground black or mixed peppercorns</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp ground Kamput red pepper</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground allspice</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp crushed red pepper flakes</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/8 tsp ground mace</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp citric acid</span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;">Place peeled, chopped tomatoes and their juices in a 5 to 6 qt or larger, wide pot, (the ingredients will all fit in a smaller pot but you need to leave space so they will not bubble over, ideally it should be at least 9 1/2 inches wide to encourage rapid evaporation). </span><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;">Add the sugar, salt , vinegar, crystallized ginger, spices, and citric acid</span></span><br />
<span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;">and place over moderate heat while stirring until the sugar has completely dissolved. Turn the heat to high and continue to cook until the setting point is reached.**</span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;">Using a canning funnel ladle hot marmalade into hot jars leaving 1/4 inch headspace. Run a bubble wand or small knife around the inside of the jar to remove air bubbles. Use a damp paper towel to clean the surface of the rims, place a clean lid on top, add the rings and tighten as tightly as you can with your hands. Place the filled jars in a water bath canner and process for 10 minutes. After the 10 minutes is up remove the lid, turn off the heat and leave to rest for 5 minutes before removing the jars to cool on a towel or receiving blanket.</span></span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;"><br /></span></span>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px; white-space: normal;">*</span></span><i style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;">*How to test the setting point of jam:</i><br />
<span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;">This recipe is a great one to learn how to make preserves without added pectin as it gives you a visual cue when to begin testing. At first the ingredients all look like separate items, tomatoes, juice and citrus slices. I never begin to test this recipe until the ingredients take on a cohesive look, like they are all one product and most of the liquid is evaporated. When making jam do not expect it to look like jam when it is still hot, hot jam is still a liquid unless you have moved beyond the gel stage and gotten to the cement stage.</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;" /><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;">Once it begins to look cohesive begin testing, for this recipe I rely almost exclusively on the cold plate test. I place 2 saucers in the freezer and when I want to test the set I place a dollop on the plate, remove the marmalade from the heat, and place the plate in the fridge. After a few minutes check the plate, the marmalade should remain in a mound that does not run if it is done, if you run your finger through it it should leave a line. If you want a firmer set it should wrinkle before your finger if you push the mound, I personally prefer a softer set then that with this one.</span><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;" /><br style="caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.199999809265137px;">If you do not trust your set testing abilities do the cold plate test and when you think it is set take the pot off the heat, place it in the fridge and test the set the next morning. If it is set heat it back up to boiling before ladling into hot jars and canning (the product must be hot to safely can it).</span></div>
Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-73251423704985624652012-10-30T15:22:00.000-04:002012-10-30T15:22:03.280-04:00Napa Cabbage Slaw with Miso Peanut Ginger Dressing<div class="separator" style="clear: both; text-align: center;">
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October 18th and 19th I attended the School Nutrition Association of Vermont's fall conference. It is always nice to step away from my children for a couple days and have the opportunity to miss them, plus I got to spend time with a close friend who already works for Burlington School Food Service. However the highlight was being surrounded by people who are passionate about children and how to feed them. There is so much press right now about what is wrong with school meals and little understanding of the federal program that funds school lunch and the limitations it has. Then there is the challenge of making nutritious meals that the kids will actually eat with limited funds.<br />
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Before I worked as a lunch room monitor I dreamt of making lunch longer. Every day my kids would come home carrying most of the lunch they took to school. However now I know that most students eat their lunch in the first 15 minutes, and as soon as they are done eating the behavior issues begin. Now my dream is to have a math and science teacher for every school. Then teachers could have a break while their students were learning math and science, and they could be with their students for lunch and recess.<br />
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However this post is not really about what needs to change in lunch, or even ways that innovative food service staff is working to change it already. Instead this post is about Napa Cabbage and what the $#@%! I was supposed to do with the one Lewis picked up at the CSA while I was at the conference. Somehow he did not notice what I seem to be happy to bring home and what I only take when there are no other options. So I was left last week, on the day before my CSA pick up, with a head of Napa Cabbage as the only vegetable option for dinner. I ended up channeling several Asian slaw recipes, including the <a href="http://blog.hippoflambe.com/2010/04/ginger-carrot-dressing.html">ginger carrot dressing</a> I love so much. The Napa Cabbage Slaw with Miso Peanut Ginger Dressing I made was light and bright with a understated richness from the peanut butter. Sebastian declared to his brother, who was stubbornly refusing to eat it, "You should really have some. Even I like it, and that's saying something." But Julian stuck to the role reversal and refused a cabbage salad his brother was happily eating. If you cannot serve peanuts in your house, try it with sun butter or tahini instead.<br />
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<b>Napa Cabbage Slaw with Miso Peanut Ginger Dressing</b><br />
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2 Tbsp Ume Plum vinegar (you can sub rice wine vinegar or cider vinegar if you really have to, but the ume plum vinegar is really special)<br />
6 tablespoons water<br />
2 tablespoons white miso<br />
1 tablespoon sugar<br />
1 tablespoon mirin<br />
1 - 1 1/2 Tbsps finely chopped peeled fresh ginger<br />
1 Tbsp smooth peanut butter (sub sun butter or tahini if there are any allergy issues)<br />
2 -3 small to medium carrots (about 4 1/2 to 6 oz's)<br />
3 tablespoons grapeseed oil
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2 to 3 pound head of cabbage finely shredded (I did not shred the bottom 4 inches and saved them for a stir fry another night)<br />
1 red pepper, seeded and sliced thinly, slices then cut into thirds (optional, I omitted this the second time I made it)<br />
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Place the ume plum vinegar, water, miso, sugar, mirin, ginger, peanut butter, carrots, and grape seed oil in a quart jar and blend until smooth with an <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=immersion%20blender&linkCode=ur2&sprefix=immers%2Caps%2C0&tag=hippflam-20&url=search-alias%3Daps" target="_blank">Immersion Blender</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=hippflam-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> or puree in a mini food processor or blender. Pour the dressing on the shredded cabbage and red peppers. Mix well and serve.Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-11110209505339176512012-10-15T18:16:00.000-04:002012-10-15T18:16:52.877-04:00Pear Pancakes. an excuse to write something<br />
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I have been struggling in the midst of a home renovation and finding my place in the working world to find a recipe to share with you. The honeymoon phase as the lunch room monitor is long since over and I am realizing what a mistake this was. I took the job because I wanted to have an impact on how children eat, to try to make a more positive environment. However I have learned that one adult with good intentions, in a room with 80 + children, can only do so much. When one table gets too loud the children at the next table have to get louder so they can hear each other. Soon the lunchroom is filled with yelling children and you have no idea where it got started.<br />
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I was convinced to apply for this job by friends who know about my passion for feeding children. So instead of continuing to stand in a roomful of children desperately trying to keep things calm, I am going to work on feeding them. Next week I will say good-bye to being a lunch room monitor and join Burlington Food Service at the High School. There will be some minimal food prep to start and I know they are always looking for better ways to feed the students. The head of food service here calls me, "Chocolate Milk" because I first met him at a meeting where I tried to convince him to take it off the menu. We may disagree about chocolate milk, but we both believe in feeding kids.<br />
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Amid all this we are also having work done on our house. I will save the details of that for another post. So I have been struggling to find a creative enough recipe to share here, I also have been aware of explaining to the guys working on the house why I am outside leaning over a plate of food with my camera. I have shared my pancake recipe here before, but I love the flavor of pear pancakes enough to give them their own post. Plus, for new readers, this really is a great pancake recipe. The pears become soft and tender in the batter, with the heat bringing out their sweetness. I like them best with a little cinnamon added to the batter, topped with melted butter and pure Maple Syrup. I have given the recipe as both the original size and 1 1/2 times the recipe, which is enough to feed the whole family when everyone is hungry and tastes better because of the increase in eggs<br />
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<b>Pancake Ingredients (original batch size)</b></div>
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1/2 cup unbleached all purpose flour</div>
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1/2 cup white whole wheat or whole wheat pastry flour</div>
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2 Tbsp sugar</div>
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2 tsp baking powder</div>
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1/4 tsp baking soda</div>
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1/4 - 1/2 tsp ground cinnamon<br />
1/2 tsp salt</div>
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1 cup milk (you can use regular milk or buttermilk, the baking soda makes the recipe flexible)</div>
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1 large egg</div>
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2 Tbsp butter melted and slightly cooled</div>
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1 to 2 pears, sliced in quarters, core removed, and then thinly sliced. Peers with thick skins should be peeled first.</div>
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<b>Pancake Ingredients (one and a half batches: enough to satisfy all 4 people in my family)</b></div>
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3/4 cups unbleached all purpose flour</div>
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3/4 cups white whole wheat or whole wheat pastry flour</div>
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3 Tbsp sugar</div>
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3 tsp baking powder</div>
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3/4 tsp salt</div>
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1/4 to 3/4 tsp ground cinnamon</div>
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3/8 tsp baking soda (I often just use 1/2 tsp baking soda here)</div>
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1 1/2 cup milk (you can use regular milk or buttermilk, the baking soda makes the recipe flexible)</div>
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2 large eggs</div>
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3 Tbsp butter melted and slightly cooled</div>
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2 pears, sliced in quarters, core removed, and then thinly sliced. Peers with thick skins should be peeled first.</div>
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Sift the dry ingredients together. Measure the milk and add the egg/eggs to the milk and whisk to combine and beat the egg/eggs (I use a large glass measuring cup and then whisk the 2 together by spinning the whisk between my hands. Both my boys can imitate this move perfectly with their toy whisk). Add the wet to the dry ingredients and mix until just combined, a few lumps are fine, overmixing is not. Add the butter while still mixing in the wet ingredients.</div>
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Use a small ladle or measuring cup to pour pancake batter onto a preheated hot griddle that has a light film of butter on it (I set my electric griddle to 350°). Press slices of pears into the pancakes as they cook. Flip the pancakes when they appear to be dry around the edges and holes appear across the surface of the pancakes. If you are unsure if they are done lift a corner of a pancake with your spatula to check the color. Cook the second side until light brown and either keep warm in a 200° oven or serve immediately with butter and <i>real</i> maple syrup. </div>
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Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com2tag:blogger.com,1999:blog-1695325499248885493.post-3379855779852426892012-09-13T09:45:00.003-04:002012-09-13T19:42:32.400-04:00Dilly Beans<div class="separator" style="clear: both; text-align: center;">
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In case I had been previously confused, I now know for certain, high paying jobs that impress other people are not important to me. Instead I am motivated by jobs that match my values and allow me to parent the way I want. As this blog should make very clear I am heavily invested in how people eat. Because of this I spent a year at the VNA Family Room working for poverty level wages as their <a href="http://blog.hippoflambe.com/2010/09/watermelon-creamsicle.html" target="_blank">Americorps Vista Healthy Food Coordinator</a>. At the end of the year the Family Room was making lunches for their preschool in house instead of relying on food from the school district. My menu included several bean dishes and all the grains where whole grains. Plus, the children actually ate the food, including vegetables, I prepared. Watching a child who said the only vegetable he likes was canned corn devour <a href="http://blog.hippoflambe.com/2009/12/kale-chips-not-just-bad-joke.html" target="_blank">kale chips</a> made me want to do back flips through the classroom. (It is probably best for everyone that I have never learned to do a back flip).<br />
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So this summer when a friend started to tell me how my children's school was hiring a lunch room monitor for the first time and I really should apply for the job I stood there listening to her and shaking my head no the whole time. When she was done talking somehow I stopped shaking my head and decided I could make the most difference in how the children at the school ate by being there every day. So now I spend 3 hours smack dab in the middle of the day in a lunch room filled with boisterous children. I walk around and remind them to eat, offer them taste tests of a new healthy food available in the salad bar that I am sure they will like once they taste it. I try to keep the children happy and social without tipping over into crazy chaos and bedlam.<br />
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I have had feedback from many adults in the building that they would not have taken this job on a bet. But I have also had several staff I really respect tell me I am doing a great job and they have never seen the lunch room with such a nice kid vibe and still efficient. I calmly tell them they have not seen me with the classes that are the most challenging.<br />
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Truth is most of the time, I love it, and not just because Julian finally has to stop taking chocolate milk. But man is it exhausting, three hours is like a marathon. For me to post here I think it will have to be during the window after I drop my boys and school and before I return for work. Once I decide these Dilly Beans are done curing my boys will bring them to lunch. Because most of the time my boys still bring lunch from home. Because I make them slightly spicy with 1/4 tsp of crushed red pepper flakes in every jar, both boys will eat them and sip milk between each bite.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPhgr9ipLhWaYeLsiiOTopX3ciTknnwqAsXG4xTfXoltErZfKpvnerH_zLl-eXRe1cCZbP1hzTcCHap7kVnefgpKl_o3runERF-n8BSy-_mqv0ZZDPzRibPfKGw6euR5gLcxHO5Huo68o/s1600/Dilly+Beans+single+jar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPhgr9ipLhWaYeLsiiOTopX3ciTknnwqAsXG4xTfXoltErZfKpvnerH_zLl-eXRe1cCZbP1hzTcCHap7kVnefgpKl_o3runERF-n8BSy-_mqv0ZZDPzRibPfKGw6euR5gLcxHO5Huo68o/s400/Dilly+Beans+single+jar.jpg" width="227" /></a></div>
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Dilly Beans</div>
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Adapted from <a href="http://www.amazon.com/gp/product/0972753702/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0972753702&linkCode=as2&tag=hippflam-20">Ball Blue Book Guide to Preserving</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=0972753702" style="border: none !important; margin: 0px !important;" width="1" /> to replace cayenne pepper with crushed red pepper flakes (this does not affect safety, I just prefer this type of heat)</div>
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2 pounds string beans (I used <a href="http://www.reneesgarden.com/seeds/packpg/veg/bean-rattlesnake.htm" target="_blank">Rattlesnake and Purple Pole beans</a> from my garden)</div>
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1/4 cup canning salt</div>
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2 1/2 cups 5% acidity cider vinegar (you can use other 5% acidity vinegars but I prefer the more mellow flavor of the cider vinegar. Although many prefer the clear color of white vinegar in the brine)</div>
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2 1/2 cups water</div>
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1 tsp crushed red pepper flakes, or to taste, divided</div>
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4 cloves garlic</div>
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4 heads dill</div>
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Trim ends off beans so they fit in the jars with 1/4 inch headspace (I used the new <a href="http://www.amazon.com/gp/product/B007CKMFV8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007CKMFV8&linkCode=as2&tag=hippflam-20">Ball Pint and a Half Jars</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B007CKMFV8" style="border: none !important; margin: 0px !important;" width="1" />). Combine the salt, vinegar and water in a saucepan and bring to a boil and cook until the salt is completely dissolved. Pack Beans into jars with 1/4 inch headspace and add 1 clove of garlic for each pint or pint and a half jar with 1 head of dill and 1/4 tsp crushed red pepper. For quart jars use 2 heads of dill, 2 cloves of garlic and 1/2 tsp crushed red pepper flakes. Ladle hot brine over the beans with 1/4 inch headspace. Use a bubble wand or other nonmetal utensil, to press the beans away from the wall of the bar to release any trapped air. repeat carefully all around the jar.</div>
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If need be top up the liquid after removing any air bubbles to maintain 1/4 inch headspace. Use a damp paper towel to clean the rims of jars before placing lids and rings on top and tightening by hand. Place filled jars in the canner and process for 10 minutes once the canner comes up to a full boil. After the 10 of processing time turn the heat off and remove the lid of the canner. Let the jars and canner rest and cool for 5 minutes before removing the jars to a kitchen towel or receiving blanket to cool on the counter with at least 1 inch of space between all the jars. Allow the beans to cure in the jars for 2 weeks before joyfully sampling.</div>
<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-45934379212701237292012-08-27T22:01:00.000-04:002012-08-27T22:01:43.145-04:00Lobster Rolls: Keep it simple<div class="separator" style="clear: both; text-align: center;">
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All that remains from our vacation to Cape Cod this year is a pile of dirty laundry and a dusting of sand on everything we took with us. This year we spent the early part of the summer working on swimming skills for the boys. As a result both boys are very confident in the water and enjoy hanging out in water over their heads. Unfortunately I do not share this same confidence as Julian needs to duck under the water for a moment every few strokes to take a break. We spent time on an ocean side beach with friends where Julian exalted in boogie boarding. As I watched him one time, a wave tumbled him upside down before spitting him out on the beach. When I asked if he was okay he flashed me a huge grin and said, "That was the best ride of my life."</div>
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Sebastian still approaches the ocean cautiously, preferring to stand at the waters edge watching our friends boogie boarding to getting on himself. He stood and welcomed the boys, who are 13 and 19, onto the beach when they caught a good wave, pointing out where the best waves were, and establishing an elaborate scoring system for who was the most successful. I love these glimpses into the differences between my boys in contrast with the many ways they are the same.</div>
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They both agree that lobster meat is not something they wish to try and fish should be enjoyed every few weeks at the most. The problem for them is while on vacation I refuse to cook meat that is raised in a way I am uncomfortable with. As we vacation every year next to the ocean this means I limit myself to eating from the sea. I love this chance to play in the kitchen with what is usually a occasional treat. Both boys continue to refuse to eat lobster, which means Lewis and I can indulge in a large lobster for dinner with the leftovers filling rolls for lunch the following day. I was unsure if I would share the recipe here until yesterday when we attended a catered event that featured lobster rolls. The sad truth was ours were so much better, and not only because there was so much more lobster meat in each. </div>
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A really great lobster roll highlights the sweet taste lobster flavor without trying to upstage it. Yesterdays catered rolls included fresh tarragon, a stronger flavor that clashed with the sweet lobster meat. Personally I love tarragon in a dijon dressing or with a light hand in chicken salad, but it has no place in a lobster roll.<br />
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<b>Lobster Rolls</b></div>
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1/4 cup mayonnaise</div>
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2 Tbsp freshly squeezed lemon juice</div>
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1/2 tsp dijon mustard</div>
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1/8 tsp kosher salt</div>
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freshly ground black pepper to taste</div>
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1 to 1 1/2 cups lobster meat</div>
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sliced avocado (optional)</div>
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Favorite roll (I used a Portuguese sweet bread roll, I would also love challah or brioche rolls. Purists would insist on New England Hot Dog Rolls)</div>
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Mix the mayonnaise, lemon juice, mustard, salt and pepper. Fold the mayonnaise mixture into the lobster meat until it is evenly combined. Pile the lobster meat on the roll and top with sliced avocado if desired. If possible eat on a beach in the sun.</div>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-30356910933722821952012-08-06T08:00:00.000-04:002012-08-06T10:02:12.304-04:00Blueberry Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1gy7tmJ7bm5H16lUkZiQNL-KklvpBDJIETBzYG_TJovTiiXywkxuJtuIObRhAL50QSdfxQTaK2_eA5XZQuit0Y_8tjM2TnH8ugFKFnXegWfrd96Phr_MrxiIfeP78r-CTtDIZ9QBbA46/s1600/Slice+of+Blueberry+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1gy7tmJ7bm5H16lUkZiQNL-KklvpBDJIETBzYG_TJovTiiXywkxuJtuIObRhAL50QSdfxQTaK2_eA5XZQuit0Y_8tjM2TnH8ugFKFnXegWfrd96Phr_MrxiIfeP78r-CTtDIZ9QBbA46/s640/Slice+of+Blueberry+Pie.jpg" width="640" /></a></div>
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I first attempted to make pie crust the summer I was twelve, as a surprise for my mother who was coming home from the hospital. The crust I made for that blueberry pie was beautiful, golden brown, with each strip of the lattice top perfectly even. It looked beautiful because I sat watching "The Price is Right" carefully shaping it, squishing up the dough when it was not perfect and rerolling it. It was the most beautiful pie crust, and made with love, but inedible. All that time I spent reworking the dough made it tough, the gluten forming in the dough erasing the delicate nature the crust should have had.<br />
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Shortly after I pulled the pie from the oven I left the apartment to have lunch with my mother's college physics professor. My brother decided to stay home for lunch, informing me he would have a piece of pie. When I returned home I found my pie with one slice neatly removed from it, and all of the filling carefully scraped out and eaten. My brother had helped himself to all the filling, leaving the crust, that he had decided was inedible, as an empty skeleton. I am sure that I screamed at him, and equally sure he really did not care.<br />
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When my mother returned home from the hospital she claimed to enjoy the chewy, tooth breaking crust. Every night after dinner she somehow consumed a slice of crust until the pie shell was gone. That memory of my mother and her love for me, because I highly doubt she really loved that crust, was from the last few months she was alive. All this is important because now I can make a really great pie crust, and she died 30 years ago today.<br />
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Without my mother, somehow it is true that I married a man my mother never met, that my mother never had the chance to meet my children, or even to know me as an adult. When I was younger my mother had shared her plans for when she was old, only using a wheelchair if it had a top speed of 70 miles an hour and teaching my children every curse word she could think of. Unfortunately she did not get to realize these plans, but Sebastian, my ten year old, tells me he knows and loves my mother from the stories about her I share. The stories of a woman who brought me to cooking even though she hated it, was a feminist and a humanist, had a love of the absurd and laughter, and always knew her own mind, even when it was different from what others thought. She knew that she wanted to be a physicist, and jumped through all the road blocks, including the ones set by her college, to obtain a PhD.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVhjOz0nYABz1jHGA9qUbYcjicW7u_o5c1CdOjJEoFRNmX4cD9T1W4Bp0a7pMhOWe3N28GGtmekEACM9J6YFL_QvJATwqnDGiU_aU7mpva4RcymGMdl8I9xjWPOcjtrO-Oz2vB4ItCSYe/s1600/Mom+Head+Shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVhjOz0nYABz1jHGA9qUbYcjicW7u_o5c1CdOjJEoFRNmX4cD9T1W4Bp0a7pMhOWe3N28GGtmekEACM9J6YFL_QvJATwqnDGiU_aU7mpva4RcymGMdl8I9xjWPOcjtrO-Oz2vB4ItCSYe/s320/Mom+Head+Shot.jpg" width="270" /></a></div>
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Every year I am aware of the anniversary of my mother's death. I have found that I am more sensitive on that day, that it really is not a day to tackle challenges. So this year I decided to intentionally notice the anniversary of her death, even if it is only with a blueberry pie. The filling of this pie is just as good as it was 30 years ago, good enough to scrape out and eat an entire pies worth. The crust, rolled with a light hand, working it as little as possible, is tender and flaky, with a flavor that will remind you of a shortbread cookie as it melts in your mouth. Nothing like the first time I tried to make this recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXxiFF584ZRGab-St0qSlxNrkXI1JfNFtg2lAfgGYF4SsoVo4NMQuj0eOz65fdEDxoVYq3PuIp1ILS3jSd7PJHhAo2x9leiWYgT3UXBc1xs1X2ljx0FHejDY49Bsdf9sdilJ8YGIoDwzB/s1600/Blueberry+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXxiFF584ZRGab-St0qSlxNrkXI1JfNFtg2lAfgGYF4SsoVo4NMQuj0eOz65fdEDxoVYq3PuIp1ILS3jSd7PJHhAo2x9leiWYgT3UXBc1xs1X2ljx0FHejDY49Bsdf9sdilJ8YGIoDwzB/s640/Blueberry+Pie.jpg" width="640" /></a></div>
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<b>Shortbread Pie Crust</b></div>
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Adapted from <a href="http://www.amazon.com/gp/product/0848800575/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0848800575&linkCode=as2&tag=hippflam-20">The Nero Wolfe Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=0848800575" style="border: none !important; margin: 0px !important;" width="1" /> (My mother was a huge Nero Wolfe fan)</div>
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As this post points out, it is very important to work this crust as little as possible. Roll it in a ball and set it aside as soon as it comes together and roll it out gently, only gently pressing the crust together as needed, instead of rerolling it. Unlike many crusts this one is very delicate, so plan on a more rustic look and embrace it, instead of a perfect layered lattice crust. The delicate shortbread taste and texture are worth the extra care.</div>
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1 cup whole wheat pasty flour</div>
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1 cup unbleached all purpose flour</div>
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2 egg yolks</div>
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2 Tbsp sugar</div>
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1/4 tsp kosher salt</div>
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1 cup (2 sticks) butter</div>
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vodka, kirsch, or ice water (I now use alcohol in place of the ice water because it reduces the formation of gluten. For a berry pie I use kirsch because it is a great flavor with the berries. However you do not always need the extra liquid)</div>
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Either sift the flours together into a large mixing bowl or fluff it up with a fork. Make a well in the center of the flours and place the egg yolks, sugar, salt, and butter cut into teaspoons or small chunks in the center. Use a pastry blender, 2 knives or your fingers to blend the wet flour with the other ingredients to form a stiff dough. If the dough is too dry add one or two drops of liquid of your choice (vodka, kirsch, or ice water). Roll the dough into a ball and wrap in foil or waxed paper. Put the dough in the fridge to rest for one hour.</div>
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Divide the dough into 2 pieces. Roll one half of the dough out for the bottom crust and line a 9 inch pie plate with it. Roll the other half of the dough out and cut into 1/2 inch strips to make the top lattice crust. Some pie makers get fancy and weave the top crust, I find this shortbread crust is too delicate so I just lay all the strips down in one direction and then lay the other strips down on top going the other way.</div>
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<b>Blueberry Pie</b></div>
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Adapted from <a href="http://www.amazon.com/gp/product/0848800575/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0848800575&linkCode=as2&tag=hippflam-20">The Nero Wolfe Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=0848800575" style="border: none !important; margin: 0px !important;" width="1" /></div>
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When I was a child we would ask in restaurants if the blueberry pie was runny. When they proudly said no we would often, disappointedly, choose to order something else. If you don't like your blueberry pie runny consider adding another tablespoon of flour or corn starch.</div>
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5 cups blueberries</div>
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6 Tbsp sugar (1/4 cup plus 2 Tbsp)</div>
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1/8 tsp salt</div>
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2 Tbsp unbleached all purpose flour</div>
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juice of 1 lemon</div>
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1 Tbsp butter</div>
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1/4 cup milk</div>
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Preheat the oven to 400°. Pick over the berries and remove any stems, leaves, unripe, or squishy berries. Mix the berries with the sugar, salt, flour and lemon juice before pouring into the bottom crust in the pie plate. Dot the berries with the butter and layer the lattice crust on top. Brush the crust with milk, dump the extra milk into the pie before baking for 40 minutes, or until the top crust is golden brown.</div>
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<br /></div>Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-45283576596053815282012-08-01T10:02:00.000-04:002012-08-01T10:02:15.872-04:00Mexican Grilled Corn<span id="goog_1429956231"></span><span id="goog_1429956232"></span><br />
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We recently went to a local Mexican restaurant for lunch with my dad where all the adults ordered a side of "Mexican Grilled Corn." My margarita was tasty and my taco was easy to eat, but the corn was what has me still dreaming of that lunch. There was the salty, crumbly cortija cheese, the creamy melted mayonnaise and butter coating all the kernels and then the unexpected contrast of the ancho chile powder. When we had all finished out meals the waitress came to clear our plates and ask about dessert. Lewis said, "For dessert I will take another ear of that corn please." Then he didn't share!<br />
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So I I begged the waitress for the details of how the corn is prepared so I could make it every time I find corn on the cob. Since then we have made it whenever I have the good sense to buy corn. The first time I had to use Grana Padano in place of the Cortija cheese because my favorite store, City Market, does not carry it. Since then I have found the cheese at at Healthy Living. Comparing both versions I don't think there is enough of a difference to warrant buying cortija again. However I have not done a side by side comparison yet.<br />
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Mexican Grilled Corn<br />
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4 ears of corn<br />
4 Tbsp room temperature unsalted butter<br />
4 Tbsp mayonaise<br />
2 ounces grated cortija, Grana Padano, or parmigiano reggiano (I used a <a href="http://www.amazon.com/mn/search/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=rotary%20cheese%20grater&linkCode=ur2&tag=hippflam-20&url=search-alias%3Dgarden" target="_blank">rotary cheese grater</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=hippflam-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> to prep the cheese)<br />
1 tsp ground dried chile's (I used Ancho chiles, which I ground myself, because that was the variety the restaurant used. But any favorite chile will work)<br />
lime wedges for serving<br />
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Grill the corn without the husks, turning frequently, until charred in spots on all sides. (You can also just bring a pot of water to the boil and add the husked corn. When the water comes back up to the boil add the corn and turn off the heat. Corn will be ready in a few minutes but it can be kept in the water to stay warm). While the corn is cooking mix the mayonnaise and butter well and grate the cheese.<br />
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When the corn is cooked take it off the heat and spread the mayo/butter mix allover. Sprinkle the corn with the cheese and dried chile powder to taste. Serve with lime wedges on the side.Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com2tag:blogger.com,1999:blog-1695325499248885493.post-24811907913922465662012-07-28T21:03:00.000-04:002012-07-28T21:03:07.275-04:00Blueberry Crumb Cake<div class="separator" style="clear: both; text-align: center;">
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Last weekend as I baked this blueberry crumb cake I told Lewis to call a friend to see if they wanted to have a 2 family pot luck that night, because we would have cake. Somehow I did not feel badly about basically inviting ourselves over for dinner, when one of our dinner contributions was a freshly baked cake, warm from the oven, which smelled softly of cinnamon, lemon and blueberries. Somehow I wasn't phased by the fact this was the first time I had made this cake because sadly I make a practice of serving new dishes to friends.<br />
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Happily my faith in this recipe was well placed and everyone who tried it insisting on a second piece. The genius part of the recipe was the use of bread crumbs to dust the butter on the sides of the pan so the cake would not stick. I always find the usual flour dusting the pan makes for a white smear on the outside and sometimes the faintest taste of raw flour. The bread crumbs disappeared visually and the only taste was the cake and maybe a hint of more butter.<br />
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Maida's Blueberry Crumb Cake<br />
adapted from <a href="http://www.amazon.com/gp/product/0393061035/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0393061035&linkCode=as2&tag=hippflam-20">The Essential New York Times Cookbook</a><br />
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2 cups blueberries<br />
1/2 cup dry bread crumbs (I used mostly corn bread, with about 2 Tbsp random bread crumbs squirreled away in my freezer)<br />
1/3 cup whole wheat pastry flour<br />
1 tsp ground cinnamon<br />
1/2 cup sugar<br />
8 Tbsp cold unsalted butter, divided use<br />
3/4 cup sugar<br />
1 tsp vanilla extract<br />
1 large egg<br />
2 tsp baking powder<br />
1/2 tsp kosher salt<br />
1 cup unbleached all purpose flour<br />
1 cup whole wheat pastry flour<br />
1/2 cup whole milk<br />
finely grated zest of one lemon<br />
1/2 cup finely chopped walnuts (Optional, I did not use the nuts because my children do not like nuts in their baked goods)<br />
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Wash the berries and drain well in a sieve before drying with a paper towel. Set aside to dry completely while you make the batter.<br />
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Preheat the oven to 375° Butter a 9 inch square cake pan (I used a pyrex baking pan) and dust with the bread crumbs.<br />
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Combine the 1/3 cup whole wheat pastry flour, cinnamon and 1/2 cup sugar before cutting in 4 Tbsp of the cold butter with a <a href="http://www.amazon.com/gp/product/B000QJE48O/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000QJE48O&linkCode=as2&tag=hippflam-20">pastry blender</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B000QJE48O" style="border: none !important; margin: 0px !important;" width="1" />
or 2 knives until it is cut into uniform sized coarse crumbs. Set aside.<br />
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Beat the other 4 Tbsp cold butter with the 3/4 cup sugar in a stand mixer with the flat beater blade or in a large bowl with a hand mixer, until light and fluffy. Scrape down the sides of the bowl, unless you are using a <a href="http://www.amazon.com/mn/search/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=self%20scraping%20beater%20blade&linkCode=ur2&tag=hippflam-20&url=search-alias%3Dgarden" target="_blank">self scraping beater blade</a>, Beat in the vanilla and egg followed by the baking powder and salt. Beat until it everything is completely incorporated.<br />
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Sprinkle 2 Tbsp of the flour over the blueberries and toss gently to coat the blueberries in flour.<br />
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Stir 1/3 of the flours into the wet ingredients, followed by half the milk, then the next 1/3 of the flours, then the rest of the milk and lastly the remaining flour. Stir in the lemon zest before spooning the batter over the berries and folding gently with a silicone spatula until just combined.<br />
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Scrape into the prepared pan, sprinkle with the nuts if using and then the cinnamon sugar topping.<br />
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Bake for 50 minutes until a knife or cake tester comes out clean when inserted in the center of the cake. Cool the cake in the pan on a rack (or in the back of a car on the way to dinner).<br />
<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-88605505448023798792012-07-13T20:48:00.000-04:002012-07-13T20:48:06.975-04:00Green Coriander<br />
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With the recent hot weather we have been experiencing, chances are some of your herbs are starting to bolt. When my cilantro goes from lush foliage to flowers to seeds instead of missing the herb I greedily gather the green seeds before they dry out and become brown. Green Coriander has a softer taste than brown coriander seeds with an herb like freshness. Its flavor is reminiscent of both cilantro and dried coriander. My children like to eat it fresh in the garden. I store as much as I can harvest in the freezer to use all year long.</div>
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Some of my favorite uses are in a white wine chicken or pork braise, in a sauce for fish, dressing up extra virgin olive oil to drizzle over fresh tomatoes, and in an Indian curry. This year I have several cups stored away, so I am sure I will be adding to the list of my favorite uses.</div>
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The last time I was in my community Garden Plot I pulled out all of my cilantro plants and brought them home to harvest. One more day and I would have had fully ripened coriander, missing the opportunity for this gardener's only special ingredient.</div>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-13905893177222823682012-07-01T11:54:00.002-04:002012-07-01T11:56:19.045-04:00Announcing Hippo Flambé's Preserving Index<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWs3kTIVIP0PM9Pney_9krMSxFhGIsF7nCtSSQPyZzTe0G56ysrsp7C2MHkfE6vZTUdhS6rYmWD7ljZ1EbuNB8poCiT6irVWEcd_1SnUm9Sx_RU6nExyB-04qj_uUdodJwL5UKW1O7rRV/s1600/jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWs3kTIVIP0PM9Pney_9krMSxFhGIsF7nCtSSQPyZzTe0G56ysrsp7C2MHkfE6vZTUdhS6rYmWD7ljZ1EbuNB8poCiT6irVWEcd_1SnUm9Sx_RU6nExyB-04qj_uUdodJwL5UKW1O7rRV/s640/jars.jpg" width="640" /></a></div>
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As the canning season begins in ernest more and more people find my blog looking for answers to canning questions and recipes. To make this easier for everyone I have created a canning and preserving index for Hippo Flamb&eacute's blog posts. If you have any canning questions feel free to ask in a comment.<br />
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<a href="http://blog.hippoflambe.com/p/hippo-flamb-preserving-index.html" target="_blank"><span class="Apple-style-span" style="font-size: x-large;">Hippo Flambé's New Preserving Index</span></a><br />
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-12182426629824699522012-06-15T10:17:00.000-04:002012-06-15T10:17:33.127-04:00Maple Drop Scones<div class="separator" style="clear: both; text-align: center;">
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This past Winter I made batch after batch of Maple Drop Scones, developing and perfecting the recipe for the Spring issue of the new Edible Green Mountains. The scones are now a family favorite and I hope a favorite of many Vermonters who picked up the <a href="http://onlinedigeditions.com/publication/?i=100926" target="_blank">Spring Issue of Edible Green Mountains</a>. A friend who tried the recipe was impressed that she finally found a scone recipe she could make at home that produced a moist scone that did not fall apart. They were created to celebrate the Spring crop of Vermont Maple Syrup, but they are perfect any time of the year. I have grown to love them with <a href="http://blog.hippoflambe.com/2012/04/simple-rhubarb-jam-no-commercial-pectin.html" target="_blank">rhubarb jam</a> dolloped on the top but I also love them plain.<br />
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Scones have always been a breakfast favorite in my house, easy enough to bake even without having had any coffee yet. However these maple drop scones can even be made the night before, because the maple syrup helps them retain their tender crumb without drying out.
I spent two weeks baking several variations of these scones before I found the balance I was looking for. By the final batch I began to fear my family would grow tired of them and refuse to eat them for months. After eating the last scone my 7 year old glared at the now empty baking tray, complaining that there were none left. It is rare to find any baked good that can be coveted by my picky children after eating it several times a day for two weeks!<br />
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The maple in these is admittedly subtle; however, none of my testers would allow me to think about adding more. “If you hadn’t told me these were maple scones, I would not have known what the amazing flavor came from. Don’t change a thing, though; they are perfect. I don’t usually think of food as making me happy, but eating this is making me happy.”
I think the scones are a balance between sweet and rich with a slight nutty flavor from the wheat and an elusive taste from the maple syrup. Every person I have shared them with has loved them, never noticing the whole wheat flour. A first grader, who was not my child, took a bite and stopped running, looking down at the scone in his hand with a look of surprise. “Whoa! This is so good.” I have to remember to give food to other people’s children more frequently. Although my kids did each give me 20 digits up (yes, I scored fingers and toes), there wasn’t the same level of surprise and awe.<br />
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<b>Maple Drop Scones</b></div>
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When I make these scones I use a measured scoop to portion the dough. Measured scoops look like ice cream scoops and are available in a range of sizes at kitchen supply stores. I always hated the fiddly task of scooping dough with one spoon and then using a second spoon to scrape it out. The end result is never even and places sticky dough all over me and my kitchen. With these, I just scoop, and then squeeze the trigger to release the dough. If you don’t have a scoop, you can always use a small measuring cup and a spoon to measure the dough.</div>
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2 cups whole wheat pastry flour or white whole wheat</div>
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1 cup unbleached white flour</div>
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1/2 teaspoon kosher salt</div>
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1/3 cup sugar</div>
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1 tablespoon baking powder</div>
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3/4 cup cold, unsalted, butter cut into chunks or tablespoons</div>
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1 egg</div>
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1/4 cup grade B maple syrup</div>
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1 1/4 cup heavy cream</div>
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Preheat the oven to 375° (or 325° if using convection)</div>
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Pulse the dry ingredients in the bowl of a food processor to mix. Add the cold butter and pulse the food processor until the mixture is broken into course crumbs with no large pieces of butter. Add the heavy cream, maple syrup and egg to the dry ingredients and pulse again until the dough is mixed and comes together. Use a light hand when mixing the wet ingredients in; if you mix the dough too much, the scones will be tough.</div>
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Scones can also be made by hand: Mix the dry ingredients well in a large bowl before adding the cold butter cut into chunks. Use a pastry blender, 2 knives, or your hands to mix the butter into the dry ingredients until it is broken up into coarse crumbs with no large pieces left. Beat the egg lightly and add it with the maple syrup and heavy cream, mixing thoroughly but gently. Be careful not to mix the dough anymore than what is necessary to combine everything evenly. Extra mixing will lead to tough scones.</div>
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Scoop out the dough onto two half sheet pans, using a commercial scooper, leaving 1 ½ inches between scones. Use anywhere from a #16 (5 ½ tablespoons) to #30 (2 ½ tablespoons) scooper. Bake for 15 to 20 minutes depending on size, or until some of the scones are toasty brown around the edge.</div>
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Note: If you want a more obvious maple flavor, replace the sugar with ¼ cup maple syrup, and reduce the amount of heavy cream by 2 tablespoons. That being said, I suggest you try them as is first.</div>Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com3tag:blogger.com,1999:blog-1695325499248885493.post-67575934331601229762012-06-11T13:42:00.003-04:002012-06-11T13:43:25.172-04:00Strawberry Freezer Jam Workshop!<div class="separator" style="clear: both; text-align: center;">
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This Wednesday, June 13th, from 7 to 8 pm I will be teaching a workshop at Buttered Noodles on making strawberry freezer jam. Freezer jam is a great way to capture the brief Vermont strawberry season for the rest of the year. Strawberries are the only fruit I don't preserve in a traditional jam because I prefer the uncooked strawberry flavor. Plus this jam is such a staple in my house and the season is so brief I am not sure I could make enough cooked jam to last more then 2 months.<br />
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After the workshop all participants are welcome to shop with a 10% discount (very few items are excluded from the discount).<br />
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Buttered Noodles<br />
64 Harvest Lane<br />
Williston, VT 05495<br />
(802) 764-1810Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-23822693766263733122012-06-05T13:19:00.000-04:002012-06-06T15:19:59.680-04:00Creme Fraiche Rhubarb Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWLfsmI5DWP0PEXQLJWjG-d1Zl3XELUBXChwsFIdTa0xlA7BKRYPhaOTh_S4YVoW3wf4eXcmKGd_DAbi7Xc8NpZHeBb4qXHjmCLWZ-MZhgKLopNBD5uJ1-W8gqJBGsDCx6pnCeBArFyRY/s1600/Creme+fraiche+Rhubarb+Pound+Cake+with+Barley+Flour+Stack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWLfsmI5DWP0PEXQLJWjG-d1Zl3XELUBXChwsFIdTa0xlA7BKRYPhaOTh_S4YVoW3wf4eXcmKGd_DAbi7Xc8NpZHeBb4qXHjmCLWZ-MZhgKLopNBD5uJ1-W8gqJBGsDCx6pnCeBArFyRY/s640/Creme+fraiche+Rhubarb+Pound+Cake+with+Barley+Flour+Stack.jpg" width="640" /></a></div>
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The end of the school year is approaching and with it comes talk of summer plans, classroom assessments, field trips, crazy hair day, school dances, the end of homework, and playing with rhubarb in the kitchen. I have already created a <a href="http://blog.hippoflambe.com/2012/04/simple-rhubarb-jam-no-commercial-pectin.html" target="_blank">rhubarb jam</a> that is now my favorite topping for french toast, waffles, toast, ice cream and anything else I can think of. So now I have been experimenting with rhubarb pound cake, playing with different flours and spices to balance the tart rhubarb.<br />
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This morning we had my most recent attempt for breakfast and at first both of my boys complained. "It's not sweet enough. Why is there no lemon in this. You should have made the other one." Once they were done complaining they both happily asked for seconds. Personally this version is my favorite, the flavor is rich from creme fraiche and barley flour with juicy interruptions from chunks of rhubarb. The barley in the batter not only adds flavor but it also makes the crumb fine and light. Plus, the lack of sweetness my boys complained about at first make this cake a perfect breakfast treat.<br />
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The crumb is so light the cake needs to cool completely in the pans before slicing or removing. A fact I discovered when I tried to put one cake on a cooling rack, as you can see in the photo above. Part of the lightness and fragility is from the barley flour, which contains very little any gluten and so does not have the structure of whole wheat flour. With half barley flour you don't have to be so nervous about gluten formation when mixing, it would still be possible to toughen the cake with over mixing but it might take a little work. The barley also has a sweetness and rich flavor that pairs really well with the rhubarb.</div>
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<b>Creme Fraiche Rhubarb Pound Cake</b></div>
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6 Tbsp butter, plus more for greasing the pan</div>
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1 cup barley flour</div>
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1/2 cup whole wheat pastry flour or white whole wheat</div>
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1/2 cup unbleached all purpose flour</div>
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3/4 cup sugar</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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1/2 tsp kosher salt</div>
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1 tsp ground cardamom</div>
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3/4 cup whole milk</div>
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1/2 cup creme fraiche</div>
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1 egg</div>
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2 cups chopped rhubarb</div>
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Preheat the oven to 350°. Generously butter a 1.5 qt loaf pan.</div>
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Melt the butter in a small saucepan and set aside while you prep the other ingredients. Mix the flours, sugar, baking powder, baking soda, salt and cardamom in a large bowl and set aside.</div>
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Add the milk to a clear 2 cup measuring cup and add the creme fraiche until the total volume of the milk and creme fraiche is 1 1/4 cups (3/4 cups milk plus 1/2 cup creme fraiche is 1 1/4 cups). Add the eggs to the measuring cup and whisk the liquid ingredients well (I place the whisk in the measuring cup and spin the handle between my hands).</div>
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Add the wet ingredients to the dry ingredients and stir a few times with the whisk before adding the butter and mixing until everything is fully incorporated. Add the rhubarb and fold in well with a spatula, making sure to fold all the way down to the bottom of the bowl.</div>
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Pour the batter into the prepared pans and bake in the center of the oven until a cake tester or sharp knife when inserted in the center of the cake comes out clean, 45 to 50 minutes in my oven. Allow to cool completely in the pan before serving or taking out of the pan.</div>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-35522652303828545862012-05-20T19:45:00.001-04:002012-06-05T08:48:40.344-04:00Chickpeas with Chard and Caraway<br />
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I have been struggling with this post for days now. I first tried writing about how Sebastian came to suddenly like beans last spring. I tried talking about the month this winter when the boys and I decided weeknights would mean there had to be beans of some kind for dinner. Lewis thought we were crazy, I had only meant it as a joke, but both boys loved the idea. My favorite part was the easy answer to "What's for dinner?" Everyday I would happily reply, "Beans, and something else."</div>
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However every time I tried to write this post it was mind numbingly boring. I could not even write more then a few sentences before I was too bored to write anymore. Then this evening I finished off the leftovers as part of a clean out the fridge dinner and I realized I needed to give up on the cute back story. I just needed to share the recipe with you, before I totally lost the taste memory and could not describe it.</div>
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This dish is a chick pea and vegetable sauté with the simple twist of caraway seeds. It is funny how we tend to associate certain flavors with a single dish, like caraway with rye bread when really their flavor is very versatile and refreshingly unexpected when used elsewhere. The carrots add a subtle sweetness, the chick peas are nutty, the chard has a slight bright tang and the caraway is the unexpected note that makes you crave more. I enjoyed it as much at room temperature tonight mixed with plain Greek yogurt as I did the night I made it and the Greek yogurt with the olive oil stirred in.</div>
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Chickpea Saute with Chard and Caraway<br />
Adapted from <a href="http://www.amazon.com/gp/product/1452101248/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1452101248">Plenty: Vibrant Recipes from London's Ottolenghi</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=1452101248" style="border: none !important; margin: 0px !important;" width="1" />: A cookbook I have been really enjoying using recently<br />
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Note: All the vegetable measurements can be tweaked depending what you have on hand. If you don't have chard the author suggests using a combination of spinach and chard without blanching them and adding a sprinkling of ground sumac or ground Persian lime, personally I think an extra squeeze of lemon juice would also give you a similar brightness, and I would try kale as well.<br />
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2 large bunches chard leaves<br />
1/3 cup extra virgin olive oil, plus more for serving<br />
4 medium to large carrots (mine were large and I would not want less carrot), peeled and cut into 3/8 inch pieces<br />
1 tsp whole caraway seeds<br />
2 cups homemade chickpeas, or substitute rinsed, canned chickpeas<br />
1 clove garlic chopped fine<br />
1 Tbsp fresh mint chopped fine<br />
2 Tbsp fresh cilantro chopped fine<br />
1 Tbsp fresh lemon juice<br />
kosher salt and freshly ground black pepper to taste<br />
1/2 cup Greek yogurt<br />
1 tbsp extra virgin olive oil<br />
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Bring a large pot of water to the boil, while the water is heating separate the chard leaves from the stems, reserving both. Add salt to the boiling water and blanch the stems for 3 minutes before adding the leaves to the water. Continue cooking the chard leaves and stems for another 2 minutes before draining. Rinse the chard under cold running water to stop the cooking process. When completely cool, squeeze all the excess water from the chard and then roughly chop the chard.<br />
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While the chard is blanching heat the olive oil over medium heat and cook the carrots and caraway seeds and sauté for 5 minutes. Add the chard and chickpeas and cook for 6 minutes, stirring occasionally. Add the garlic, lemon juice, salt and freshly ground black pepper to taste. Remove from the heat to cool before tasting to adjust the seasoning.<br />
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Before serving stir the yogurt with the olive oil, salt and freshly ground black pepper. I served the yogurt on the side so everyone could decide for themselves if they wanted the yogurt on top.<br />
<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-13737413631575840002012-04-28T09:06:00.000-04:002012-04-28T16:55:55.304-04:00Simple Rhubarb Jam (No Commercial Pectin)<br />
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At the end of the month I am teaching a <a href="http://www.citymarket.coop/news/calendar/2012/5/25/rhubarb-jam" target="_blank">canning rhubarb jam workshop</a> and I need to settle on a recipe. I have been making a <a href="http://blog.hippoflambe.com/2010/05/rhubarb-apricot-jam-our-new-favorite.html" target="_blank">Rhubarb Apricot Jam</a> for the last few years now, but in that jam the rhubarb only plays a supporting role to the apricot. The workshop schedule was set in early March, so I had a lot of time to think about what I wanted to do before there was any rhubarb to play with. Looking through my cookbook collection and online for rhubarb flavor pairings I found the ubiquitous strawberry rhubarb, ginger rhubarb, vanilla rhubarb, rhubarb and beer etc but nothing that inspired me. Earlier this week I finally found rhubarb at my local food co-op and I bought enough for one test batch of jam along with several ounces of loose tea I thought I might add.<br />
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In the end I decided to highlight the subtle flavor of the rhubarb instead of cluttering the jam with lots of other noise. The sugar is scaled back from many traditional rhubarb jams, allowing the subtle tartness to blend with the sugar instead of being drowned by it. The more I play with rhubarb, whether it is in a <a href="http://blog.hippoflambe.com/2009/06/lamb-stew-with-mint-and-rhubarb.html" target="_blank">savory rhubarb recipe</a> or a simple jam the more I fall in love with its complexity. This jam has a lot going on, especially for such a simple list of ingredients. I will be making many more batches of it before the end of the rhubarb season, not just for my own toast. Sebastian, my 9 year old declared it his second favorite jam. His first favorite will probably always be <a href="http://blog.hippoflambe.com/2010/08/tomato-orange-marmalade.html" target="_blank">Tomato Orange Marmalade</a>. For now, it is the only jam I want on my toast.<br />
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Before I make another batch of jam I need to wait for the plants in my yard to cooperate. Although while waiting I need to find a use for the tiny stalks I picked for the photos!<br />
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<b>Simple Rhubarb Jam</b><br />
Yield 4 half pint and one 4 oz jar<br />
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1 Kilogram rhubarb, stalks halved lengthwise and then chopped into 1/2 inch or so pieces<br />
600 grams sugar<br />
juice of one lemon (I like to microwave my lemon for 40 seconds before squeezing it to get the most juice out)<br />
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Combine all the ingredients in a non reactive pot or bowl (non reactive means, anything but copper, aluminum or cast iron). Stir well and cover with a lid or a towel before placing in the fridge at least over night, I usually allow mine to rest for 24 hours.<br />
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Remove the pot from the fridge and uncover it, stir well and place over high heat. Heat the jam over high heat, once the fruit is boiling stir constantly until the setting point is reached. With this jam I used the cold plate test to test the set: Place a dollop of your jam on a plate you have previously set in the freezer. Place the plate and jam in the fridge. After about 5 minutes test the jam by pushing it with your finger, if it wrinkles up it is gelled and it's time to can your jam.<br />
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Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp paper towel or cloth and place on 2 piece lids and tighten by hand. Place filled jars in a water bath canner with water covering the jars by at least 1 inch. Bring water back to boil. Boil for 10 minutes more, when the 10 minutes is completed turn off the heat, remove the lid and leave the jars in the canner for another 5 minutes. Remove jars and place on a towel, dish cloth or receiving blanket or a cooling rack, with at least 1 inch between jars. Allow to cool completely, 12 to 24 hours. Once cool take off the bands, test the seal by pushing up on the lid with your thumbs. Any jars that have not sealed properly can be placed in the fridge. Clean the top of the jars, label and store in a cool dry place.Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com6tag:blogger.com,1999:blog-1695325499248885493.post-16805119382415543552012-04-18T11:06:00.000-04:002012-04-19T13:31:47.373-04:00Peanut Butter Oatmeal Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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Last week was not a week dedicated to cooking. Sebastian, my oldest was in the school play and Lewis was handling the lighting. Dinner was about the balancing act of late rehearsals and bedtime, not experimenting with new recipes and playing in the kitchen. However the first night of the play the boys got out of school at 11:30 am and I decided to bake cookies while they played outside. Who needs a balanced dinner when there are cookies? These cookies are actually low enough in sugar they could be served as a bread serving in the school lunch or CACFP (Child and Adult Care Food Program). so they could even be dinner!<br />
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When I gave both boys a cookie to eat I told them I was finally done looking for new peanut butter cookie recipes because I had found my favorite. Sebastian, who apparently knows me well replied, "Unless you find one you want to test." So yes, unless I find a peanut butter cookie recipe I want to test these are my new favorite. Chewy without being crumbly, full of peanut flavor and chunks of peanut for crunch, a depth of flavor that comes from the oats and wheat flour and then pools of dark chocolate to contrast with the peanuts.<br />
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<b>Peanut Butter Oatmeal Chocolate Chunk Cookies</b><br />
Adapted from Martha Stewart Living April 2012<br />
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These cookies can also be made with other nut butters and matching chopped nuts (or use sunflower seeds and sunflower butter for a nut free version).<br />
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1 1/2 sticks (3/4 cup or 12 Tbsp) butter, divided use<br />
1 cup rolled or old fashioned oats<br />
1 tsp baking soda<br />
1/4 tsp kosher salt<br />
1/3 cup white sugar<br />
1/2 cup brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1/2 peanut or other nut butter<br />
1/2 cup coarsely chopped salted peanuts (or other nuts)<br />
1/2 cup bittersweet chocolate chunks or chips<br />
3/4 cup plus 2 Tbsp whole wheat pastry flour or white whole wheat<br />
3/4 cup white flour<br />
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Preheat your oven to 350° with the racks in the upper and lower thirds of the oven.<br />
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Melt 1/2 stick (4 Tbsp) butter in a medium saucepan over medium heat. Add the oats to the melted butter and continue to cook over medium heat, while stirring, until the oats are toasted, about 5 to 7 minutes. Remove the pan from the heat and stir for a little longer until the pan cools down a little, just a minute or 2. Alternatively you can dump the toasted oats onto a parchment lined baking sheet to cool.<br />
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Beat one stick of butter (8 Tbsp or 1/2 cup) in a mixer on medium high with the sugars until pale and fluffy. If you are not using a <a href="http://www.amazon.com/gp/product/B0015TMHSI/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0015TMHSI">self scraping beater blade</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B0015TMHSI" style="border: none !important; margin: 0px !important;" width="1" />, stop the mixer occasionally to scrape the bowl. Add the egg and vanilla, beat until well incorporated before adding the nut butter. Beat on medium speed until the mixture is well combined. Add toasted oats chopped nuts and chocolate, beat on medium speed until combined.<br />
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Add both flours and beat until just combined. Scoop out dough using a <a href="http://www.amazon.com/gp/product/B002GWLZ0O/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002GWLZ0O">1-1/2-Tablespoon scoop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B002GWLZ0O" style="border: none !important; margin: 0px !important;" width="1" /> or roll dough into 1 1/2 inch balls. Place cookie dough 1 inch apart on parchment lined baking sheets. Bake for 12 to 15 minutes, until golden, switching the pans front to back and between racks after 6 minutes. Allow cookies to cool completely on the baking sheets. Be sure to eat several cookies while they are still warm.<br />
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-51656897473505109902012-04-07T12:49:00.002-04:002012-04-08T11:42:36.259-04:00Matzo Oven Pancake<br />
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Last night instead of attending a seder we went out for tortillas. Our seder this year is tonight. Tonight we will gather with friends and family to read through the Haggadah, eat matzo and ask the 4 questions. As we ate our tortillas I mentioned that it was the first night of Passover. "What!" Said Sebastian in horror as he looked at his dinner. "I don't want to eat bread during Passover this year."<br />
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"Don't worry honey." I replied, "It is still light out, Passover has not started." He looked at the bright sky, sighed happily and finished his quesadilla. I did not think much more about Sebastian's observance of the Passover holiday until this morning when I recognized we had a problem. I have not bought any matzo yet. Normally for Passover we as a family add matzo to the food we regularly eat, without subtracting anything. Clearly without matzo, matzo brei was not an option. Besides, for Lewis and I matzo brei has alway been our traditional breakfast the morning after our seder. All we had for Passover provisions was a canister of matzo meal. So what could we make for breakfast that Sebastian could eat?<br />
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Then I had an inspiration, matzo meal oven pancake. I have played enough over the years with <a href="http://blog.hippoflambe.com/2010/04/kosher-for-passover-brownies.html" target="_blank">modifying recipes to use matzo meal</a>, so I had a good idea of what to do. However Lewis is usually in charge of making the <a href="http://blog.hippoflambe.com/2011/04/baked-apple-puff.html" target="_blank">oven pancakes</a>. So I began preparing the dough as Lewis watched, often disapprovingly. However in the end it turns out I did know what I was doing as I pulled a golden brown and puffed pancake from the oven. With fresh lemon juice squeezed on top, our preferred way to serve oven pancake, it was a delicious breakfast. It would have been delicious even if it was not Passover.<br />
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Sebastian happily ate his share. However as he ate it he informed me that the regular oven pancake would have been fine. "I don't want to eat any bread with yeast in it this week. Flour is fine though."<br />
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<b>Matzo Meal Oven Pancake: Kosher for Passover</b><br />
<br />
3 eggs<br />
1 cup milk<br />
1/2 cup matzo meal<br />
2 Tbsp unsalted butter, melted<br />
1/4 tsp salt<br />
1 Tbsp sugar<br />
1/2 tsp vanilla extract<br />
2-3 Tbsp unsalted butter<br />
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Preheat the oven to 450°<br />
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Combine the eggs and milk in a large bowl and beat well to combine. Add the matzo meal and mix well before stirring in the melted butter (don't worry about over mixing the dough, because matzo has already been baked the gluten is set and cannot make the mixture tough).<br />
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Add the salt, sugar, and vanilla extract and mix well. Allow the dough to rest for 15 minutes so the matzo meal can absorb some of the liquid and soften a little. Near the end of the dough resting place 2 to 3 Tbsp butter in a large cast iron skillet (10 to 12 inches wide) or a pyrex dish (9 x 13 or a little smaller). Place the skillet or pan in the oven until the pan is hot and the butter is fully melted. Pour the dough into the pan and place in the oven.<br />
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Cook for 20 to 25 minutes until golden brown and set. Do not check on the pancake until it has cooked for at least 15 minutes so it does not deflate. I often place an oven mitt over the handle when I remove a hot skillet from the oven. When I don't I always seem to forget and grab the burning hot handle.<br />
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Slide the pancake out of the pan and onto a cutting board. Slice into wedges and serve with fresh lemon juice squeezed on top and if you wish a sprinkling of powdered sugar (I never use the sugar). To get more juice from your lemons place them in the microwave on high for 40 seconds before slicing into them.Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com3tag:blogger.com,1999:blog-1695325499248885493.post-18325254592182789822012-03-29T13:21:00.000-04:002012-04-02T16:16:43.829-04:00Macaroons: Gluten Free, Kosher for Passover and irresistible<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTpvp6-jC1bNor_bqsgGlgJ_-Hc6W6odv0im5nuK_L6grbj17zqbVgAoT3J0GHfWsmseurVREN-C9FJz98_q5d3D0N3Ozd8Npr2ciq9knRZzX5PKZIFfYzzD4zf_UFiT08xn_ddIta0I7/s1600/Macaroons+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTpvp6-jC1bNor_bqsgGlgJ_-Hc6W6odv0im5nuK_L6grbj17zqbVgAoT3J0GHfWsmseurVREN-C9FJz98_q5d3D0N3Ozd8Npr2ciq9knRZzX5PKZIFfYzzD4zf_UFiT08xn_ddIta0I7/s400/Macaroons+2.jpg" width="400" /></a></div>
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The usual in like a lion and out like a lamb of March has been turned upside down this year. Outside there are crocuses and daffodils shivering in the sudden drop in temperature as March ends. Even with March ending with temperatures reminiscent of Winter or Fall the end of March/beginning of April to me signals Passovers approach. Every year I ignore the containers of macaroons in the "Passover shelves" in the grocery store. Store bought macaroons are squishy throughout with a flavor that is more sweet then true coconut.<br />
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A good Macaroon is a personal favorite, at their very best the tender inside contrasts with the crackly outside and their sweetness is subtle against a pronounced coconut sweetness. I have baked up many versions of them, some with beaten egg whites and a long list of ingredients while others required a <a href="http://www.kingarthurflour.com/shop/items/coconut-macaroon-cookie-mix" target="_blank">boxed mix</a> and water. However I was still in search of the perfect recipe. Food52 posted a <a href="http://www.food52.com/recipes/16667_alice_medrichs_new_classic_coconut_macaroons" target="_blank">new macaroon recipe by Alice Medrich's</a> that boasted tiny wings of toasty brown coconut with soft and discrete inside layers, As soon as I read the description I began searching out the large shards of coconut in the recipe.<br />
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After baking up a batch I found the inside layers to be almost tough, instead of the soft pillowy center I was craving. Lewis loved them, calling them flannel macaroons because they have real texture to them. However the boys both suggested I try again, but this time use the tiny shreds of coconut. I might have switched out the coconut and then just followed the recipe, but then I would have had 8 egg yolks in my fridge. So when the mixture appeared to be dry, I added 2 of the egg yolks back in. I mean who said macaroons have to be made with egg whites only? After all the richness and fat of the egg yolks would add the creamy texture I was after. That is just what they did, there is a still a crackly crisp outer layer where the coconut crisped in the ovens heat, but the inside texture is softer, more giving and tender with a pronounced coconut flavor. I tested the cookies again with all 4 egg yolks and found the extra yolk muted the coconut flavor. So these will not eliminate the yolks in the fridge, but it will reduce it by 2.<br />
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<b>Macaroons</b><br />
<b><br /></b><br />
3 cups medium shred coconut (preferably unsweetened)<br />
3/4 cups sugar<br />
2 large eggs<br />
2 large egg whites<br />
2 tsp vanilla extract<br />
1/2 tsp kosher salt<br />
<br />
Mix all of the ingredients well in a large bowl. Set the bowl in a saucepan of simmering water. You are not trying to create a mock double boiler here, the bowl should be in the water. Mix the batter well using a silicone or other heat proof spatula for about 2 to 5 minutes, just enough to dissolve the sugar and warm all the ingredients.<br />
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Set the bowl of cookie batter aside for 30 minutes so the coconut can absorb some of the liquid. While the batter is resting place the oven racks in the upper and lower third of the oven and preheat to 350°.<br />
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Line 2 cookie sheets with parchment paper and scoop out tablespoon sized balls of dough spaced 1 inch or so apart on the sheets. I used a <a href="http://www.amazon.com/gp/product/B00004UE85/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004UE85"> 1 Tablespoon cookie scoop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B00004UE85" style="border: none !important; margin: 0px !important;" width="1" /> to portion the dough out. Bake for 20 to 25 minutes, rotating the tray positions after 10 minutes, until the cookies are golden brown. To cool either places the pans directly on cooling racks or slide the parchment paper on to the racks.<br />
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com5tag:blogger.com,1999:blog-1695325499248885493.post-88812209860138458392012-03-23T09:42:00.000-04:002012-03-30T11:34:17.701-04:00Building the Best Fruit Salad<div class="separator" style="clear: both; text-align: center;">
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Yesterday was Julian's 7th birthday, which meant it was time to bring in a treat to share with his class. When Sebastian was in first and second grade any treats had to be gluten free and vegan with no nuts and no citrus. I never baked a treat for his birthday during those 2 years that could be enjoyed by all his classmates. When he was in first grade I tried to make gluten free vegan brownies but the results were terrible so I made regular brownies and 2 children had candy. The following year I made <a href="http://blog.hippoflambe.com/2010/05/oatmeal-lace-cookies-gluten-free.html" target="_blank">Gluten Free Oatmeal Lace Cookies</a>, which meant only his vegan classmate had candy. I thought that was the hardest it would ever get, until this year when I was getting ready for Julian's birthday. This year Julian has a classmate who cannot have fat. Fat free brownies anyone? No, how about fat free cupcakes? Having watched this child have to eat cereal when everyone else was happily eating a muffin for breakfast I was not going to exclude him from my planning.<br />
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However Julian threw a wrench in any easy treats when he calmly informed me he did not want his treat to be candy. So what would Julian love that all of his classmates could share? Well, I could bake an angel food cake, but honestly the idea had no appeal to me and I was having trouble imagining Julian agreeing. As soon as I suggested fruit salad Julian was excited and happy. My children know when I make a fruit salad it will be something to celebrate, not a bowl of hard fruit that you eat slowly in order from most to least boring. When we brought out the bowl Julian's classmates looked at the contents and were just as excited and happy as he was. They were just as excited as they would have been for cupcakes. The child who can't have fat, he was absent.<br />
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I could share the exact recipe for fruit salad I mede yesterday, but that would only help you if you found exactly the same fruits I did. So instead I am going to share my rules for making a fruit salad. If you follow these rules you can always have a fruit salad worth celebrating. One that gets you invited to potlucks on the condition you bring a large bowl.<br />
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<br />
<b>Fruit Salad Rules:</b><br />
<b><br /></b><br />
Do not add any fruit that is not ripe and flavorful. I know for many of you this one is obvious, but I have been served many fruit salads with unripe melon, mango, etc in giant oversized chunks. It is better to serve less fruit salad instead of bulking it up with pieces of fruit that really should be fed to the compost.<br />
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Large fruits should all be cut into bite sized pieces<br />
<br />
Do not use frozen fruit<br />
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A really good fruit salad will be beautiful and the colors will be well balanced. Honestly, if you look at a bowl of fruit salad and you notice that it has predominately one color family that is a sign it will not be as tasty.<br />
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Fruits to include:<br />
Berries (blueberries, strawberries, raspberries, blackberries, etc), peaches, nectarines, cherries (pitted), mango, melon (watermelon, pineapple, honeydew, cantaloupe, gaia, crenshaw, etc), kiwi<br />
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No: Apples, pears, grapes, bananas (I know some folks who love bananas in their fruit salad, but many folks hate bananas and when added to fruit salad they contaminate everything around them with their flavor), fruit that is not perfectly ripe (I had a friend once serve a bowl of fruit salad, apologizing for the unripe and flavorless honeydew melon. Ummm, if it isn't good, don't add it)<br />
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When a small amount of alcohol is not a problem (note: No, I did not do this for Julian's class!) I add 2 tablespoons of cointreau or other good quality orange flavored fruit liquor to every 10 to 12 or so cups of fruit salad. This boots the flavor and helps to preserve the fruit. This trick can improve underripe or flavorless watermelon, although it does not work with other melon.<br />
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If you cannot add alcohol use the freshly squeezed juice of orange colored citrus (oranges, clementines, tangerines). This will also help with underripe or flavorless watermelon, however it will not preserve the fruit at all.<br />
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If you have strawberries that are not perfect you can cut them up and sprinkle them lightly with sugar and stir them. Allow to rest for 5 minutes or more, until the strawberries start to release some juices. Then you can proceed with adding other fruit. Unfortunately this only works with strawberries. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqLqsgmcPiiKkHxAt-ovVNIYLqqcTCU_HRKdjf-VhLGE8bOzMa-NoPD1vUrbK_SUkcmq_FbezUllF-3KMOVGzW8Q4TQasad4rl2tIAUL5S6B37ogLXuZB4jNsNZkprvIn_razd98oT106/s1600/Julian+and+his+croissant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqLqsgmcPiiKkHxAt-ovVNIYLqqcTCU_HRKdjf-VhLGE8bOzMa-NoPD1vUrbK_SUkcmq_FbezUllF-3KMOVGzW8Q4TQasad4rl2tIAUL5S6B37ogLXuZB4jNsNZkprvIn_razd98oT106/s640/Julian+and+his+croissant.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Julian enjoying his birthday breakfast of a chocolate croissant at Mirabelles</span></td></tr>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com3tag:blogger.com,1999:blog-1695325499248885493.post-86693254726359476542012-03-05T13:34:00.003-05:002012-04-01T10:38:51.324-04:00Sesame Honey Cookies<div class="separator" style="clear: both; text-align: center;">
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It was the week before school vacation and we were working to clean our house for a visit from our friends <a href="http://blog.hippoflambe.com/2010/04/strawberry-shortcake.html" target="_blank">the Gatherers</a>. I heard Sebastian explain to Julian, "We need to clean the house for them because they ALWAYS clean their house when we visit." I decided that 9 years old is too young to explain they just keep their house clean at all times, rather then living like slobs until they have friends come over. As part of cleaning we carefully ate the last of the peanut butter cookies, Malcolm, their 4 year old, has a peanut allergy. Once the peanut cookies had been eaten I began to think about creating a peanut safe version.<br />
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I don't stock any of the peanut butter alternatives in my house like sun butter and soy nut butter because we can eat peanut butter, which is cheaper and tastier. So I decided to make a tahini cookie, one that would be safe for Malcolm and help with the many containers of tahini stacked in my fridge. Apparently I am often worried that I don't have enough tahini when I go grocery shopping.<br />
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The <a href="http://www.npr.org/2012/02/14/146872166/baking-without-flour-brings-sweet-results" target="_blank">peanut butter cookies</a> I made used maple syrup in addition to sugar, for the tahini cookies I used honey instead. Honey is a traditional accompaniment to tahini, paired with it in many desserts and other dishes. As I mixed and baked them I was reminded of the smell of halvah, a traditional middle eastern confection. The first few I scarfed down continued to remind me of halva, probably because I had the idea in my head, or because they taste different when they are warm. When Sebastian took a bite he thought for a moment before telling me they reminded him of honey sesame candies. The flavor of these cookies is indeed reminiscent of honey sesame candies, the ones I steal every year from my kids Halloween bags. However these are more substantial and chewy and they don't get stuck in your teeth.<br />
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If you are searching for desserts to make during Passover think about baking a batch of these cookies. There is <a href="http://www.allinkosher.com/p-35717-gefen-baking-powder-8-oz-227g-kosher-for-passover-parve.aspx" target="_blank">Kosher for Passover baking powder</a> which does not contain cornstarch, all baking soda is kosher for Passover. The dietary restriction on leavening refers to a rise that is from fermentation, sour or sharp. Commercial yeast is still off limits but baking soda is, <a href="http://www.nytimes.com/2006/04/05/dining/05leav.html?pagewanted=all" target="_blank">"just minerals. What do we care about minerals?"</a><br />
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<b>Sesame Honey Cookies</b><br />
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1 cup tahini<br />
1/2 cup light or dark brown sugar<br />
1/2 cup granulated sugar<br />
1 large egg
1 tsp baking soda<br />
2 Tbsp honey<br />
2 tsp vanilla<br />
1/4 tsp kosher salt<br />
1/2 cup sesame seeds<br />
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Preheat oven to 350 degrees.
Line 2 baking sheets with parchment (I did one pan without the parchment paper and I was able to remove all but one cookie in one piece with a spatula. However after that experiment I made the rest with parchment).<br />
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In a large bowl, stir tahini and sugars together until well combined.
Add egg, baking soda, honey, vanilla, and salt and mix well. Stir in the sesame seeds.<br />
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Measure out 1 tablespoon of dough either with 2 tablespoons or a<a href="http://www.amazon.com/gp/product/B00004UE85/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004UE85"> One Tablespoon measured scooper</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B00004UE85" style="border: none !important; margin: 0px !important;" width="1" /> Roll the dough in your hands to form a ball and place on the prepared cookie sheet about 1 1/2 inches apart. I placed them 3 across and 4 down.<br />
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Bake 10 to 12 minutes, until lightly browned. Cool for 10 minutes on the trays so they will began sturdy enough to handle before serving or transferring.Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com5tag:blogger.com,1999:blog-1695325499248885493.post-16956221755957604612012-02-14T10:59:00.003-05:002012-02-14T10:59:44.346-05:00Jam Making Workshop Over Coffee and Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWs3kTIVIP0PM9Pney_9krMSxFhGIsF7nCtSSQPyZzTe0G56ysrsp7C2MHkfE6vZTUdhS6rYmWD7ljZ1EbuNB8poCiT6irVWEcd_1SnUm9Sx_RU6nExyB-04qj_uUdodJwL5UKW1O7rRV/s1600/jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWs3kTIVIP0PM9Pney_9krMSxFhGIsF7nCtSSQPyZzTe0G56ysrsp7C2MHkfE6vZTUdhS6rYmWD7ljZ1EbuNB8poCiT6irVWEcd_1SnUm9Sx_RU6nExyB-04qj_uUdodJwL5UKW1O7rRV/s400/jars.jpg" width="400" /></a></div>
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Do you want to learn how to make no commercial pectin jam and all about canning safety? Have you collected canning recipes hoping one day you will feel less intimidated and confident about the process? On May 6th I am teaching a jam making workshop in my friends kitchen that will teach you to make jam and how to safely water bath can. As you learn the process of making no commercial pectin jam there will be plenty of time to ask questions, learn about other canning recipes, drink coffee and enjoy some jam on home baked scones. All participants will receive a copy of all the recipes including the jam made there, any jams available to sample and the scones.</div>
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Tickets for the workshop are available at the Integrated Arts Academy Auction on Sunday February 19th from 2 to 4 PM. IAA is located in the Old North End at 6 Archibald Street, the entrance is through the cafeteria on the Manhattan Drive side. In addition to this workshop opportunity there are amazing items to bid on including pieces of artwork by <a href="http://greenmountainfineart.com/artist.php?aID=40" target="_blank">Bonnie Acker</a>, Judy Klima, <a href="http://en.wikipedia.org/wiki/James_Kochalka" target="_blank">James Kochalka</a>, <a href="http://kmmstudio.com/" target="_blank">Katherine Monstream</a>, and <a href="http://www.leftbankgallery.com/artists/hauser/hauser.html" target="_blank">Holly Hauser</a> as well as a pizza making party at Bite Me pizza, vacation rentals, Burton equipment, jewelry and gift certificates from local businesses and art camps for your children. Baked goods available to nibble on, and live music and entertainment. If you come, please promise not to outbid me on anything I plan on getting. If you cannot come to the event some of the larger items are available to for <a href="http://www.biddingforgood.com/auction/item/Browse.action?auctionId=147725925" target="_blank">online bidding at Bidding for Good</a><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 14px; line-height: 14px;">.</span></span></div>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com2tag:blogger.com,1999:blog-1695325499248885493.post-41783596893757174442012-02-09T12:25:00.000-05:002012-02-09T12:25:35.816-05:00Bosnian Lamb Meatballs with Caraway Yogurt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SKbVtId0POV9Ssd3DE6Gej2gNFdH5-AlHEQMCRASTWqd1Yk-1XFceiEHCbqKRuGnTNf9zvXx_Z_i08_VtqYqEPuGgk_qB-sQcm6C7mSTlk9zEKcM_38DnSxR4sIIeMsWVfS31xBdg-9s/s1600/Bosnian+Lamb+Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5SKbVtId0POV9Ssd3DE6Gej2gNFdH5-AlHEQMCRASTWqd1Yk-1XFceiEHCbqKRuGnTNf9zvXx_Z_i08_VtqYqEPuGgk_qB-sQcm6C7mSTlk9zEKcM_38DnSxR4sIIeMsWVfS31xBdg-9s/s400/Bosnian+Lamb+Meatballs.jpg" width="400" /></a></div>
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Think of the above photo as a serving suggestion, sort of a "Do as I say not as I did." If you serve them appropriately your results will be much better then mine. I made these meatballs for dinner the other night and while they were cooking Sebastian came into the kitchen to ask the inevitable, "What's for dinner?" When I told him we were having Bosnian lamb meatballs with a caraway yogurt sauce he was happy. I had never served them before but at almost 10 years old he is starting to be a little foodie, excited by many of the things he has the opportunity to eat.<br />
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After the initial questioning he came back in several times and happily sniffed the air. The scent of the lamb roasting with fresh rosemary, thyme and mace was delicious on its own even before I added the caraway and yogurt sauce. If only I had taken a moment to plate it attractively, before bringing it to the table, allowing it to look as good as it smelled. Instead I plunked it on the table straight from the oven surrounded by the extra yogurt sauce. Julian took one look and refused to have any, choosing to have a vegetarian dinner. I could tell Sebastian's initial reaction was not to have any either, but the smell and his anticipation was too much for him. He carefully selected the balls with the least amount of yogurt showing and ate them somewhat tentatively. Next time I will be more careful with presentation, they were good enough to make again.<br />
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When preparing this dish in your own kitchen, instead of serving this...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYGZ3TmL-EEqKBb2E8a6SmnFY5ZfoeU-CNTKLjwEbe1Smwu9YA0VyQDqRTrQ_KPs_-rORSm2-s1fz-UJ-XHs35wj4b3VZTzZIqXleHKh91fWcdjP5by64lr3YgRnsfOj9nlpj1cz2hhk9/s1600/Bosnian+Lamb+Meatballs+as+served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYGZ3TmL-EEqKBb2E8a6SmnFY5ZfoeU-CNTKLjwEbe1Smwu9YA0VyQDqRTrQ_KPs_-rORSm2-s1fz-UJ-XHs35wj4b3VZTzZIqXleHKh91fWcdjP5by64lr3YgRnsfOj9nlpj1cz2hhk9/s400/Bosnian+Lamb+Meatballs+as+served.jpg" width="400" /></a></div>
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I suggest you bring this to the table</div>
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<b>Bosnian Lamb Meatballs with Caraway Yogurt Sauce</b></div>
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Adapted from <a href="http://www.amazon.com/gp/product/0060101474/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0060101474">Half a Can of Tomato Paste and Other Culinary Dilemmas</a></div>
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Meatballs:</div>
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1 lb ground lamb (you can sub beef)</div>
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1/2 cup unbleached all purpose flour</div>
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2 Tbsp minced dried onions</div>
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3 eggs</div>
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1/2 tsp kosher salt</div>
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Freshly ground black pepper to taste</div>
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1/4 tsp minced fresh rosemary or pinch of dried</div>
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1/4 tsp minced fresh thyme or pinch of dried</div>
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1/4 tsp ground mace</div>
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Yogurt sauce:</div>
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1 Tbsp caraway seeds</div>
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1 cup plain yogurt</div>
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1/4 cup milk, buttermilk or sour cream</div>
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2 Tbsp minced fresh mint or parsley (optional because I did not have any)</div>
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Preheat the oven to 375°</div>
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Mix together the lamb meatball ingredients. Butter and flour a square baking pan, 9 x 9 x 2 inch and place the balls in the pan in one layer. I found the mixture was very wet and hard to form into neat balls, I just used a small measured ice cream scoop and let them be a bit more free form. Bake uncovered for 30 minutes or until the balls are cooked though.</div>
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Grind the caraway seeds in a spice grinder or pulverize in a mortar and pestle before combining with the other sauce ingredients. Let stand at room temperature while the meat balls finish cooking.</div>
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Remove the meatballs from the oven and lower the oven temperature to 325°. Allow the meatballs to rest for 10 minutes while the oven temperature goes down. After 10 minutes pour the sauce over the meatballs and stir to coat them in sauce and mix in the pan drippings. Return the pan to the oven and cook uncovered for 15 to 20 minutes to allow the sauce to warm and reduce. To serve remove the cooked meatballs from the baking dish and place on a bed of kale or other green.</div>
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<br /></div>Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-57804453276894973332012-01-24T10:34:00.000-05:002012-01-24T17:25:40.552-05:00The Posts I Cook From: 2011<div class="separator" style="clear: both; text-align: left;">
About 20 years ago I had a friend in England who I wrote letters to. Every time one of us wrote a letter we began with a paragraph apologizing for taking so long to write. Until one day we decided that was a colossal waste of our time. We knew that both of us were busy, or just lazy, and there would be lapses in our correspondence, so we could just assume the apology was not necessary, and implied. I have been busy in the kitchen since I last wrote. I am also happily writing as I have a new freelance food writing assignment. I will tell you more about it later, for now I am a little afraid of jinxing it. So just know I have news to come in the next few months, and I promise some blog posts.</div>
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Last year I did an end of year round up of <a href="http://blog.hippoflambe.com/2011/01/posts-i-cook-from-2010.html" target="_blank">The Posts I Cook From: 2010</a>, in order to declare this a blog tradition here is the one for 2011. These are the recipes that I pull out my computer to make, where I actually follow my recipe. The times that I do not wing it in the kitchen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUtyWBr8ELHfVflUSfMu6yIe1t_lQ-HOgU3M8dtb2_AFmf2AF70IPv3kn6KN67zN3qQFmAJuShZfOr5OVJx4CObKsmgsP_z16Z9yDAWIOugIozJyOZuJUQ8kfe3O4qVfOWWNQQlvR2W2t/s1600/Ginger+Carrot+Dressing+with+Red+Cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUtyWBr8ELHfVflUSfMu6yIe1t_lQ-HOgU3M8dtb2_AFmf2AF70IPv3kn6KN67zN3qQFmAJuShZfOr5OVJx4CObKsmgsP_z16Z9yDAWIOugIozJyOZuJUQ8kfe3O4qVfOWWNQQlvR2W2t/s400/Ginger+Carrot+Dressing+with+Red+Cabbage.jpg" width="400" /></a></div>
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<a href="http://blog.hippoflambe.com/2011/01/red-cabbage-salad-with-carrot-ginger.html" target="_blank">Red Cabbage Salad with Carrot Ginger Dressing</a></div>
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This dressing served with shredded red cabbage has become a staple in my house since I first made it last winter. Not just a recipe I prepare because my CSA gifts me with cabbage and carrots, as I find myself intentionally buying red cabbage to make this salad on a regular basis. Even Sebastian, my 9 year old, will eat it on occasion. When he does he never fails to point out that really, he does not like raw cabbage. I think the more of it he eats, the less he should be making that claim.</div>
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<a href="http://blog.hippoflambe.com/2011/02/perfectly-cooked-brown-rice-parboiled.html" target="_blank">Par Boiled Brown Rice</a></div>
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I have referred to this post and the steps for par boiling brown rice on numerous occasions since posting it here. However for complete truth in posting I found <a href="http://www.saveur.com/article/Recipes/Perfect-Brown-Rice" target="_blank">Saveur's perfectly cooked brown rice instructions</a> and my loyalty has now shifted. However I am including it here because I did cook from this post in 2011, and this was a great way for me to show you this other method.</div>
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<a href="http://blog.hippoflambe.com/2011/03/sour-cream-spelt-waffles.html" target="_blank">Sour Cream Spelt Waffles</a></div>
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These are my favorite waffles, they are the easiest to make because the egg whites are not whipped, and they are rich and delicious. Ever time I make them Julian gets mad that once again I have not made <a href="http://blog.hippoflambe.com/2010/03/liege-sugar-wafles.html" target="_blank">Sugar Waffles</a>, and then he sits down and eats a whole pile of them. Many nights when I cannot think of something to make for dinner these waffles end up being served, and nobody complains. (All right Julian complains, but there is no way I am making a yeast waffle that has to rise for over an hour and is studded with sugar for dinner.</div>
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<a href="http://blog.hippoflambe.com/2011/04/baked-apple-puff.html" target="_blank">Baked Apple Puff</a></div>
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I don't really cook from this post, Lewis does. However this is still a family favorite. Although everyone but Lewis prefers it without the apples, just plain with fresh lemon juice squeezed over the top. Mornings where Lewis is particularly hungry he makes one plain and one with apples, then he is guaranteed more then his fair share of the apple one.</div>
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<a href="http://blog.hippoflambe.com/2011/05/browned-butter-blueberry-muffins.html" target="_blank">Browned Butter Blueberry Muffins</a></div>
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These muffins are now my go to blueberry muffin recipe. The ones I make when I pick far to many berries at the U-pick farm, or I just have a craving. They are balanced and sweet enough with a rich nutty flavor from the browned butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtE5Dc7Ths0S_sh1THYNSku1sKCqPOHhtD0sUN5JUEU_eI-7sta_ug5lnHfSTmxnidENSbbTuJrGwl5d_JXvMjrVl7x8xkLLBnee91JuDN5oMIMnkRP5amaNwStKjUjpv1Ttx-WZD4Sx4/s1600/Armenian+Sausage+Dinner+with+Wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtE5Dc7Ths0S_sh1THYNSku1sKCqPOHhtD0sUN5JUEU_eI-7sta_ug5lnHfSTmxnidENSbbTuJrGwl5d_JXvMjrVl7x8xkLLBnee91JuDN5oMIMnkRP5amaNwStKjUjpv1Ttx-WZD4Sx4/s400/Armenian+Sausage+Dinner+with+Wine.jpg" width="311" /></a></div>
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<a href="http://blog.hippoflambe.com/2011/05/armenian-lamb-sausage-pasta.html" target="_blank">Armenian Lamb Sausage Pasta</a></div>
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This will always be my favorite pasta sauce, better then any I have had in a restaurant. Now I finally have the recipe written down so maybe someone else in my family could make it some time, it is easy enough.</div>
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<a href="http://blog.hippoflambe.com/2011/06/popovers-with-strawberry-butter.html" target="_blank">Whole Grain Popovers with Strawberry Butter</a></div>
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Popovers are one of the breakfasts that my children cheer about every time I serve it. Having the post to cook from means I have all my notes and adjustments easily available. The amazing thing is how little butter is in them, just enough to grease the tins.</div>
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<a href="http://blog.hippoflambe.com/2011/06/eggs-benedict-with-whole-egg.html" target="_blank">Eggs Benedict With Whole Egg Hollandaise</a></div>
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For the times I really crave eggs benedict this is my go to recipe. The whole egg hollandaise is just as rich and creamy as the egg yolk only version, but this way I don't have to worry about using up the egg whites (or should I say wasting).</div>
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<a href="http://blog.hippoflambe.com/2011/07/sour-cherry-raspberry-lime-jam-no.html" target="_blank">Sour Cherry Raspberry Lime Jam</a></div>
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This is one of my children's top jam flavors of 2011. One I will be putting up multiple batches of every summer to make them happy. This recipe also ensures their happy cooperation in mom's sour cherry picking insanity.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLp8jpbnJbkaO_zBK7jWfz12ieMq6JWHcSLVWuW6XQvmvFcPnRUesql6H_o6taxZnqSN4j_7Q1xF0OAcTW315mkC5hduBbgXjTFIFZCBRniKmDgJ-_9InnkSaxFO4dQw4vuEWKmTzYX5k/s1600/Sour+Cherry+Petit+Petit+Jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLp8jpbnJbkaO_zBK7jWfz12ieMq6JWHcSLVWuW6XQvmvFcPnRUesql6H_o6taxZnqSN4j_7Q1xF0OAcTW315mkC5hduBbgXjTFIFZCBRniKmDgJ-_9InnkSaxFO4dQw4vuEWKmTzYX5k/s400/Sour+Cherry+Petit+Petit+Jam.jpg" width="400" /></a></div>
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<a href="http://blog.hippoflambe.com/2011/08/sour-cherry-petit-petit-jam-apple-and.html" target="_blank">Sour Cherry Petit Petit Jam</a></div>
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One person I gave a jar of this jam to said she and her parter almost came to blows over the last spoonful. Deep, rich, cherry flavor to spread on toast or warm up and drizzle over ice cream or cheesecake.</div>
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<a href="http://blog.hippoflambe.com/2011/08/baked-tomatoes-with-cheese.html" target="_blank">Baked Tomatoes with Cheese</a></div>
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I love this recipe enough that in the last month I tried to recreate it with <a href="http://blog.hippoflambe.com/2011/09/preserving-tomatoes-freezing.html" target="_blank">frozen tomatoes</a>. I would not recommend trying them that way. Instead you should bookmark the recipe for the height of tomato season.</div>
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<a href="http://blog.hippoflambe.com/2011/09/green-tomato-beef-stew-with-jamaican.html" target="_blank">Green Tomato Beef Stew with Jamaican Spices</a></div>
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I cannot wait for green tomatoes to appear on my plants so I can make this again! A use for green tomatoes that is not just because I am desperate to use them up, but instead one I am looking forward to eating.</div>
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<a href="http://blog.hippoflambe.com/2011/10/steakhouse-style-sear-roasted-strip.html" target="_blank">Steakhouse Style Sear Roasted Strip Steak</a></div>
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Ever since trying this technique for making steak I have not bothered with any others. In my house we share one small steak for dinner, so this makes the most of it. Evert time I have made it, no matter how distracted I am, the result is perfect.</div>
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<a href="http://blog.hippoflambe.com/2011/11/tuscan-cannellini-beans-with-sage-and.html" target="_blank">Tuscan Cannellini Beans with Sage and Onion</a></div>
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I made this dish again at Thanksgiving and everyone agreed they were a welcome addition. Okay, my nieces may not have agreed. But then again my brother made them pasta with nothing on it to eat for dinner that night while everyone else feasted. So that may be a sign that this dish is full of flavor and satisfying.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6mQ4Vr0egU-aiIoRPrNyDDG_22sMJk1xy9_y91fOHymZULDT-HSkQ1FZBrqmcpNw1XJi9fruKKmIDIYTy4bEImcUEVvlHLE-C-7xTAaGwXy0GxXra7ifyKXQj7X7OeP8inp7NxrJi3Ec/s1600/Chocolate+Marmalade+Sandwich+Cookies+square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6mQ4Vr0egU-aiIoRPrNyDDG_22sMJk1xy9_y91fOHymZULDT-HSkQ1FZBrqmcpNw1XJi9fruKKmIDIYTy4bEImcUEVvlHLE-C-7xTAaGwXy0GxXra7ifyKXQj7X7OeP8inp7NxrJi3Ec/s400/Chocolate+Marmalade+Sandwich+Cookies+square.jpg" width="400" /></a></div>
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<a href="http://blog.hippoflambe.com/2011/12/chocolate-marmalade-sandwich-cookies.html" target="_blank">Chocolate Marmalade Sandwich Cookies</a></div>
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I made these cookies again as soon as the first batch was eaten. The second time I used <a href="http://www.davidlebovitz.com/2005/08/tempering-choco/" target="_blank">David Lebovitz's chocolate tempering instructions</a> and I was successful. I also made the cookies by rolling out the dough and cutting them out with a square cutter. I found this much easier and the cookies were just as good. I would have taken new photos of them, if they weren't eaten so fast.</div>
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<br />Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com0tag:blogger.com,1999:blog-1695325499248885493.post-91992276819025291802011-12-20T20:52:00.000-05:002011-12-22T15:36:48.499-05:00Chocolate Marmalade Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTG9K4WeyGXM3fpV8-ROnIz8uVAme1yPzi4M3giCokKXy9-nCWMf1__Y0JOejtWBKW3XaPfGPtJOvBR1HkZAc7bGkDl7kwuSKsjP0w1-6wiENimZn208JHglf2kuNT4BSlI3bye_immat/s1600/Chocolate+Marmalade+Sandwich+Cookies+square+%252B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTG9K4WeyGXM3fpV8-ROnIz8uVAme1yPzi4M3giCokKXy9-nCWMf1__Y0JOejtWBKW3XaPfGPtJOvBR1HkZAc7bGkDl7kwuSKsjP0w1-6wiENimZn208JHglf2kuNT4BSlI3bye_immat/s400/Chocolate+Marmalade+Sandwich+Cookies+square+%252B.jpg" width="400" /></a></div>
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I think as I was making these cookies I began to wish they would just taste average when they were done. It's not that any of the steps are overly complicated, but they did require more then the usual mix, scoop, and bake. So as a result I was not looking for a cookie that would make people stop after one taste and slow down, so they could savor every bite. If I was only hoping for okay, these cookies landed about as far from that as they could. These cookies combine a crumbly, tender, lemon scented cookie, with complex, tart, sweet, marmalade filling and then a dip in rich dark chocolate. Trust me, this is a cookie that is worth the extra time. They are even worth tempering the chocolate to dip them in. Although as you may notice, I need to work on my chocolate tempering, and I know just the cookie I will practice on. If it tastes this good with a failed tempering job...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbhgh8LsOIZtXNe9lJlTGy2erPvBgVMjwPf6A0YkJ30Jo9mDKyvKZP5qJgOvQ2ZlPmc6yjbthkfG7DPnY7rOx2qvVFxChZkPu5FM8qPD4UMeKkaABESm_JLTuPcbFyoLHLCVRWvu8n6Hb/s1600/Chocolate+Marmalade+Sandwich+Cookies+being+counted+by+Julian.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbhgh8LsOIZtXNe9lJlTGy2erPvBgVMjwPf6A0YkJ30Jo9mDKyvKZP5qJgOvQ2ZlPmc6yjbthkfG7DPnY7rOx2qvVFxChZkPu5FM8qPD4UMeKkaABESm_JLTuPcbFyoLHLCVRWvu8n6Hb/s320/Chocolate+Marmalade+Sandwich+Cookies+being+counted+by+Julian.jpg" width="223" /></a>Julian knew right away how special the cookies were, and so he counted how many there were before he ever got to taste one. It often amazes me that my children can do division so quickly when cookies are involved. "Eighteen cookies mama. That means we each get four and a half cookies. Four and a half cookies if mama had not decided to give a few away. Every person who tried one had the same eye rolling, slow savoring response. I can see why <a href="http://www.sarabeth.com/Chocolate-Marmalade-Cookies_p_56.html" target="_blank">Sarabeth's Kitchen</a> sells them for $25 a dozen. </div>
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I have been sitting here trying to think of a transition between these cookies and a story of my boys during the holidays. I finally decided the link is I wanted to share both the cookies and the story because both are helping me to enjoy the season.<br />
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Yesterday my boys each received $50 from relatives in England. In previous years I have bought a membership to a local science center with the money and told them the membership was a gift from Grandpa Stuart and Grandma Phyl. But this year I thought the boys were old enough to choose this themselves (plus, the cards the money came in mentioned the checks enclosed). So I told the boys our membership would expire at the end of this month and suggested they use their money to buy a new membership to <a href="http://www.echovermont.org/" target="_blank">The Echo Center</a>. When both boys hesitated and made a face I feared it was greed so I quickly mentioned they still would have the $20 a piece from their Gruncle and Graunty to spend on whatever they wanted.<br />
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Sebastian replied, "But I wanted to use the money to buy you a Christmas gift. Is twenty dollars enough money for me to buy <i>you</i> something? Something for you to cook with."<br />
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"Me too," said Julian, my 6 year old, "I want to buy you another thing to go on your KitchenAid mixer."<br />
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In most years Lewis and I do not receive gifts at Christmas, only the kids do. I never seems like there is enough money and so we have made it a kids holiday. I guess the boys have noticed and decided they need to be my Santa. The best gift I could ever receive is signs of my children's generosity. (Don't worry, there are also stories of their seasonal greed for my to share on another post!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeEtgTjqyPphvBduknpGCqa83ylQ6jpIOHfzhvnxnRcT1mjMK41sEnnxXMU6RfxGFVO2vlseey1WSGCeJNU2eEWeG4NmB7Rtw7KAXiL_cE20PLSJtbCJ1BWD8Xs1PkXLtFow_2TmQr6T-/s1600/Chocolate+Marmalade+Sandwich+Cookies+Tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeEtgTjqyPphvBduknpGCqa83ylQ6jpIOHfzhvnxnRcT1mjMK41sEnnxXMU6RfxGFVO2vlseey1WSGCeJNU2eEWeG4NmB7Rtw7KAXiL_cE20PLSJtbCJ1BWD8Xs1PkXLtFow_2TmQr6T-/s400/Chocolate+Marmalade+Sandwich+Cookies+Tray.jpg" width="400" /></a></div>
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<b>Chocolate Marmalade Sandwich Cookies</b></div>
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From <a href="http://www.amazon.com/gp/product/0847834085/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0847834085">Sarabeth's Bakery: From My Hands to Yours</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=0847834085" style="border: none !important; margin: 0px !important;" width="1" /> (This book is rapidly becoming a favorite)</div>
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I used Tomato Orange Marmalade as the filling in these and it was perfect. You can substitute any favorite marmalade or even a jam that would pair well with the bittersweet chocolate, such as raspberry or apricot. If you have a quart of home canned tomatoes that were acidified with citric acid or lemon juice you can use that to make <a href="http://blog.hippoflambe.com/2010/08/tomato-orange-marmalade.html" target="_blank">Tomato Orange Marmalade</a>.</div>
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The cookies need to be baked and filled a day before dipping in the chocolate to allow the cookie to soften and marmalade to set the sandwich. If you try to dip them on the first day they are filled they will slide apart when you dip them.</div>
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The recipe calls for tempering 12 ounces of chocolate because tempering less is difficult. When you have finished dipping the cookies spread the remaining chocolate on a sheet of parchment paper to set it can be retempered and reused another time.</div>
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Made 20 sandwich cookies for me (2 were eaten before being dipped in chocolate)</div>
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10 Tbsp (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2 inch cubes (I cut mine into tablespoons and just beat it for a tiny bit longer)<br />
1/2 cup sugar<br />
2 large egg yolks, at room temperature<br />
1/2 tsp grated lemon zest<br />
1/4 teaspoon fine sea salt, or kosher salt<br />
3/4 cups unbleached all purpose flour<br />
3/4 cups plus 1 Tbsp whole wheat pastry flour or white whole wheat<br />
1/2 cup of your favorite marmalade, I used <a href="http://blog.hippoflambe.com/2010/08/tomato-orange-marmalade.html" target="_blank">Tomato Orange Marmalade</a><br />
12 ounces semisweet or bittersweet chocolate, finely chopped, divided<br />
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Put the butter in the bowl of a stander mixer and beat it on high speed with the flat beater blade until smooth (about 1 minute). If you have a <a href="http://www.amazon.com/mn/search/?_encoding=UTF8&x=0&tag=hippflam-20&linkCode=ur2&y=0&camp=1789&creative=390957&field-keywords=metro%20flat%20beater%20blade&url=search-alias%3Dgarden" target="_blank">self scraping beater blade</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=hippflam-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> for your mixer use that instead of the plain one. Slowly add the sugar while continuing to beat the butter on high speed. Scrape the sides of the bowl down occasionally until the sugar is fully incorporated and the mixture s light in both color and texture. It should take about 3 minutes. Add the egg yolks, lemon zest and salt and mix until it is well mixed. Reduce the speed to low before adding the flours a third at a time. Mix on low speed just until the dough comes together and the sides of the bowl are almost clean. If there is unmixed dry, crumbly dough at the bottom of the bowl turn the mixer off and stir well from the bottom before continuing to mix.<br />
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(Sarabeth has you carefully form the dough into a log before chilling and then slicing into rounds. My dough was not a perfectly round log and so my cookies were flat on one side. Next time I am going to experiment with rolling the dough out and then cutting square shaped cookies. Even slightly misshapen they are still the most amazing cookie.)<br />
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Turn the dough out onto a lightly floured surface. Make the dough into a smooth ball before rolling it out into a 14 inch log that is about 1 1/2 inch in diameter. Place the dough log on an 18 by 13 inch piece of parchment paper (here may be the first problem with my log rolling technique. I only have <a href="http://www.amazon.com/gp/product/B000E7A6BM/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E7A6BM">Half Sheet Pan Precut Parchment Paper Sheets - 12 × 16½</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B000E7A6BM" style="border: none !important; margin: 0px !important;" width="1" />), with the long side of the paper and the log facing you. Fold the parchment paper over the dough log.<br />
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Hold the edge of a yardstick securely along the long side of the log, pull the top layer of the parchment paper under the yardstick to tighten the paper and lightly compress the log. The log should now be 16 inches long. Unwrap the log. (Technique number 2, I did not have a yardstick so instead of wrapping the log up with a yardstick I carefully rolled my log until it was 16 inches long). The dough will have a seam on it, roll the log lightly on the paper to smooth out the seam out. Reroll the paper around the log. Do not twist the ends closed, as this dough is soft. Refrigerate until the dough is chilled and firm, at least 1 hour.<br />
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Position the racks in the center and top third of the oven before preheating to 350°F. Line two half-sheet pans with parchment paper (which is much easier with my <a href="http://www.amazon.com/gp/product/B000E7A6BM/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E7A6BM">Half Sheet Pan Precut Parchment Paper Sheets - 12 × 16½</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B000E7A6BM" style="border: none !important; margin: 0px !important;" width="1" />).<br />
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Unwrap the dough log and use a thin sharp knife to cut 3/8 inch thick circles of dough. (I marked 3/8 of an inch on a small piece of paper to use as a guide for cutting). Keep the circles of dough in order when placing on the parchment paper. It is easier to form sandwiches later with the circles that were next to each other on the log. Place the cookies about 1 inch apart on the sheets while making it clear which circles are pairs.<br />
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Bake the cookies, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Cool completely on the baking pans.<br />
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Once cooled turn all the cookies over so the undersides face up. Spoon a rounded 1/2 teaspoon of marmalade onto one of each pair of cookies, and sandwich the flat sides together. Let the cookies stand overnight at room temperature to set the marmalade and soften the cookie.<br />
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(I followed all of Sarabeth's tempering instructions perfectly but my chocolate still bloomed. I realized later that part of the problem might have been the frigid temperature of my house. Chocolate tempering expects a room temerature of 68° to 72°. Next time I am going to try <a href="http://www.davidlebovitz.com/2005/08/tempering-choco/" target="_blank">David Lebovitz's instructions for tempering chocolate.</a>)<br />
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To temper the chocolate, bring 1 inch of water to a simmer in a medium saucepan. Reduce the heat to very low. Place 8 ounces of the chocolate in a wide, heatproof bowl. Place the bowl on top of the saucepan, being careful not to touch the bottom of the bowl to the water. Let stand, stirring occasionally, until the chocolate reaches 110° to 112°F on a thermometer. Remove the bowl from the heat and place on a kitchen towel. Add the remaining 4 ounces of chocolate and stir until melted. Let stand, stirring every minute or so, until the chocolate reaches 88°F.<br />
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Line a half-sheet pan with fresh parchment paper. One at a time, dip a cookie in the chocolate, letting the chocolate come about one-third up the sides of the cookie (I dipped half of the cookies in the chocolate and see no reason to change next time. Who doesn't want more chocolate?) Shake the cookie gently to remove excess chocolate before carefully placing on the pan. Push each cookie with your finger to move just 1/8 inch from its original position. This dislodges and removes the “foot” the chocolate has formed. Let the cookies stand until the chocolate sets. The cookies can be stored in an airtight container, with the layers separated by parchment paper, for up to 5 days. (I stored mine on a covered cookie sheet for a week with no loss of quality)Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com1tag:blogger.com,1999:blog-1695325499248885493.post-38731030858025513702011-12-12T14:07:00.000-05:002011-12-13T13:31:35.877-05:00Canning Jar Lid Ornaments<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV8cEv6umavn1yogL3Tu5eGeLr_a5Fylug2fMiBQ0-LDLH8zdyR4K9bf8uB4cu-vPkQ7VgxNKQxWGYjz1631eEAYIMwv89xNiFQdpSGfJE3TPkOMj5RUqg3biBfT6t_TL3JiO2IJDpZB8/s1600/Canning+Jar+Lid+Ornament.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV8cEv6umavn1yogL3Tu5eGeLr_a5Fylug2fMiBQ0-LDLH8zdyR4K9bf8uB4cu-vPkQ7VgxNKQxWGYjz1631eEAYIMwv89xNiFQdpSGfJE3TPkOMj5RUqg3biBfT6t_TL3JiO2IJDpZB8/s400/Canning+Jar+Lid+Ornament.jpg" width="400" /></a></div>
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In the past few months I have been engrossed with <a href="http://blog.hippoflambe.com/2011/09/helping-burlingtons-farmers-from-flood.html" target="_blank">The Intervale Farmers' Recovery Fund Cookbook</a>. I am not sure I realized how much work was involved when I started this project, contacting folks and to ask them to participate, standardizing the format on the recipes, creating new recipes for the vegetables that were overlooked by everyone else, testing many recipes, following up with contributors with questions, etc. Even with the amount of work involved I am excited and amazed at the wealth of recipes I have received. There are new approaches to produce I already loved as well as delicious recipes for produce I had previously avoided. I find myself craving these new recipes again and again.<br />
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Last night I prepared a turnip dish to accompany a dinner of dumplings, in the end the turnips were so good I ate a dinner of mostly turnips and only a few dumplings. All of this cooking for the cookbook means I don't have any recipes to share on my blog right now, however in the spring you can buy a cookbook that can answer the question, "What the %*&* do I do with all this produce?"<br />
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So instead of a new recipe, today I am going to share another thing I have been obsessed with this season. It began when I was cleaning my house for Thanksgiving and emptied out my utensil drawer. In the drawer was my collection of used canning jar lids. I was saving them to use for jars I wanted to store things in without sealing, but really I was saving them because I hate the waste of throwing them away, (even though I am really recycling them).<br />
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So I started to spend any time away from the cookbook trying to come up with a legitimate use for them. I did not want to make something that was just fancy trash, something that would still be thrown away in the next year, just now with other things glued on. I think these ornaments are cool enough that I will not be throwing them out any time soon, plus they take advantage of the concave well in the center of the lid.<br />
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<b>Supplies you will need</b>:<br />
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Glitter</div>
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Used small mouth canning jar lids</div>
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Card Stock</div>
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<a href="http://www.amazon.com/gp/product/B000OMZXP6/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000OMZXP6">2 inch circle cutter</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B000OMZXP6" style="border: none !important; margin: 0px !important;" width="1" />
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<a href="http://www.amazon.com/gp/product/B001GXFB4K/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001GXFB4K">Craft Glue Stick</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B001GXFB4K" style="border: none !important; margin: 0px !important;" width="1" />
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<a href="http://www.amazon.com/gp/product/B000YQJNIK/ref=as_li_ss_tl?ie=UTF8&tag=hippflam-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000YQJNIK">Non Toxic Metal and Paper Glue</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hippflam-20&l=as2&o=1&a=B000YQJNIK" style="border: none !important; margin: 0px !important;" width="1" />
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<b><span class="Apple-style-span" style="font-size: large;">Canning Jar Lid Ornament Instructions:</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVVMG53RWQQLhsKPrbYJwwHjSCplqu3qCYbhFDpT40DEcDmpYEc7YkKG2zvYrvXZ2T9w1jmNXh6EFHXNUF0icMQ4yhsusgbOVTkJNBibhPWcUsE9zXWLe2MPMNDf9QhNyUPNUwRMNT3WA/s1600/Gluing+the+ornament+edge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVVMG53RWQQLhsKPrbYJwwHjSCplqu3qCYbhFDpT40DEcDmpYEc7YkKG2zvYrvXZ2T9w1jmNXh6EFHXNUF0icMQ4yhsusgbOVTkJNBibhPWcUsE9zXWLe2MPMNDf9QhNyUPNUwRMNT3WA/s320/Gluing+the+ornament+edge.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Put glue on the rim of the lid</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7Ke8qICPaWyKTyS0k17VdQia6GX5MG5yOkhpWYDvV8VfYAITJEn7hlJRU_ykt87BBhrM_8g_skXShdSr6HFMjv2yXnyrQjA9uvNtev7nKoBlPrOOcQQJYdgxInzHuSRqiTJvPSzgN02k/s1600/Spreading+the+glue+on+the+ornament+edge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7Ke8qICPaWyKTyS0k17VdQia6GX5MG5yOkhpWYDvV8VfYAITJEn7hlJRU_ykt87BBhrM_8g_skXShdSr6HFMjv2yXnyrQjA9uvNtev7nKoBlPrOOcQQJYdgxInzHuSRqiTJvPSzgN02k/s320/Spreading+the+glue+on+the+ornament+edge.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Spread the glue so it is even layer</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaq3RpudwJpPeAslAr8VVbOc_5E_cN2KGrxkDxdKamiptaDVbf9jWB5T9EKD_cTxrZGvrhRcS4TsG-_P7Fpyx0wfqD3cUCfy54Ke9qrf_scjvAk_hR34oF9iSL_F7HAZPEX3CLqs7Lefqu/s1600/Glittering+the+Ornament.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaq3RpudwJpPeAslAr8VVbOc_5E_cN2KGrxkDxdKamiptaDVbf9jWB5T9EKD_cTxrZGvrhRcS4TsG-_P7Fpyx0wfqD3cUCfy54Ke9qrf_scjvAk_hR34oF9iSL_F7HAZPEX3CLqs7Lefqu/s320/Glittering+the+Ornament.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Sprinkle glitter on the glued edge before<br />tapping off the excess</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA4y7lfJ1raMUMZi0d3px6nCREho3y88HX9p6uMgUUABIYzhqkA1IC3Oa2j8kLR0oX9f4xsk9v_IXTdP1limt2MZT_1rrLKE2ygmqDTrWzI7OThLSMZlgvtUHtbxjwDCSrJ1qepF5hyphenhyphenTS/s1600/Cutting+the+paper+circles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzA4y7lfJ1raMUMZi0d3px6nCREho3y88HX9p6uMgUUABIYzhqkA1IC3Oa2j8kLR0oX9f4xsk9v_IXTdP1limt2MZT_1rrLKE2ygmqDTrWzI7OThLSMZlgvtUHtbxjwDCSrJ1qepF5hyphenhyphenTS/s320/Cutting+the+paper+circles.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Use the circle cutter to cut three<br />2 inch circles from card stock</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsaATutgVhn2Ula1RTZ7ku58t46LyDhLuufX0FKNS517GGQuNXq_6xnmQ2sL9uc_7TQ85ormfQ4nKanunOlR1ns6FSA2tz7uMLR0cggURcyrei7PBjgfALQQsIoqfeFg_G0om0NDfg93N/s1600/Folding+the+circle+in+half.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsaATutgVhn2Ula1RTZ7ku58t46LyDhLuufX0FKNS517GGQuNXq_6xnmQ2sL9uc_7TQ85ormfQ4nKanunOlR1ns6FSA2tz7uMLR0cggURcyrei7PBjgfALQQsIoqfeFg_G0om0NDfg93N/s320/Folding+the+circle+in+half.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Carefully fold each circle of card stock in half</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1065ClqcpMx7PmrCnRNHHVoByPFQ8pYodBmp2fBpwrQoWN3JojKJj_vdQu-oAynvnZZxMajX08QMggDYBk6UmKtgnSN6NMHU9fGb4o1YWL_8q4V1w5wSX1fA9bQ7YTWqJlz-GSV5OmW0/s1600/Folding+the+circle+in+half+%25232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1065ClqcpMx7PmrCnRNHHVoByPFQ8pYodBmp2fBpwrQoWN3JojKJj_vdQu-oAynvnZZxMajX08QMggDYBk6UmKtgnSN6NMHU9fGb4o1YWL_8q4V1w5wSX1fA9bQ7YTWqJlz-GSV5OmW0/s320/Folding+the+circle+in+half+%25232.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqA5pBHMLnCSONIFDhQ-vx1M7V0trgTusBDNzb8aojI4_EeMcjZdMf5UgFLNiJaSWttOcgFngIJl_GgElOtcuExhIKus7lIKwqP0F7ZH0NLs27PWs83iB-23iEm8UEJzxfx8t88CSH0mc/s1600/Gluing+the+circle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqA5pBHMLnCSONIFDhQ-vx1M7V0trgTusBDNzb8aojI4_EeMcjZdMf5UgFLNiJaSWttOcgFngIJl_GgElOtcuExhIKus7lIKwqP0F7ZH0NLs27PWs83iB-23iEm8UEJzxfx8t88CSH0mc/s320/Gluing+the+circle.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Apply glue to the sides of the card stock</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWZ31_ZAJ25bd_cd6bW2rXrLHJ9bHqIvJMdtCsyRKF8xhEYUn_fx5WlJQ_LEeLHMbpTGIm_OyI5F5937m_Rq8Z1VPMzQE7LdAKbYMO5jF_-I0od6wIVoO6r4WEelff3AfiwZg-u9kq5eN/s1600/Gluing+the+circles+together.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWZ31_ZAJ25bd_cd6bW2rXrLHJ9bHqIvJMdtCsyRKF8xhEYUn_fx5WlJQ_LEeLHMbpTGIm_OyI5F5937m_Rq8Z1VPMzQE7LdAKbYMO5jF_-I0od6wIVoO6r4WEelff3AfiwZg-u9kq5eN/s320/Gluing+the+circles+together.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Glue card stock circles together</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBzqB4wptlUm8gZfaKYyGXmoASSsbDk_izQjgqmD9JDVdEaQ2yxmzLpw8uJgePTBFlNya32-0ToWQcY8FmmvF1slOkbZbWD6gsjjaKAV_CyClXNsPoXoO8XiNsLKll0svMDoTSbwCE1kQ/s1600/Applying+glue+to+the+center+of+the+lid.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvBzqB4wptlUm8gZfaKYyGXmoASSsbDk_izQjgqmD9JDVdEaQ2yxmzLpw8uJgePTBFlNya32-0ToWQcY8FmmvF1slOkbZbWD6gsjjaKAV_CyClXNsPoXoO8XiNsLKll0svMDoTSbwCE1kQ/s320/Applying+glue+to+the+center+of+the+lid.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Apply metal and paper glue to the<br />center of the lid and glue down the card stock</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3eF2AsJ_HRMgliInAOwyU8MN2E5MKqlkWDKNjMc30XJ01kwzZUVkaFNCJ6ZJ3UFBC2sesqQ_UqlRVScynx0FBNrz4GMBoL3OkxwjHvjhkJa97AbZo9LPCaUfV6XtyL7F_lTqwBYTcA8X/s1600/Finished+ornament.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3eF2AsJ_HRMgliInAOwyU8MN2E5MKqlkWDKNjMc30XJ01kwzZUVkaFNCJ6ZJ3UFBC2sesqQ_UqlRVScynx0FBNrz4GMBoL3OkxwjHvjhkJa97AbZo9LPCaUfV6XtyL7F_lTqwBYTcA8X/s320/Finished+ornament.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Finished Ornament<br />(Attach a hanger with a hot glue gun)</span></td></tr>
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</div>Robinhttp://www.blogger.com/profile/16230283853460578656noreply@blogger.com2