Ride the Wind & Blueberry Soup with Mascarpone Cream

The evenings are already a little cooler. The sun rises a little later and sets a little earlier. Our too short summer is coming to an end. Before it’s gone, celebrate the last warm breezes with Ride the Wind Day.

Yes, I know. There seems to be a day for everything. But who wouldn’t want to celebrate Wiggle Your Toes Day, S’mores Day and Tell a Joke Day? I can’t find a Love a Writer Day (of course, I checked) but there should be.

Anyway, back to Ride the Wind Day. Conceived to celebrate human-powered flight, I figure just about any flight will do. There are lots of ways to make the day special. You can …

• Take off in a jumbo jet to some romantic or exotic place,
• Whirl over your favorite city in a helicopter,
• If you’re brave, try a go at parachuting or maybe wing walking,
• Soar high above the hills in a hang glider or
• Sip champagne while gently floating above the late summer fields in a hot air balloon.

It’ll feel like flying if you …

• Race down a huge hill at top speed on your bicycle,
• Skim across the lake on a single ski, jumping up and over the wake,
• Ride the zip lines at Mount Sunapee,
• Fly over the rails on a roller coaster or
• Feel the wind in your hair as you cruise down the highway in a sporty convertible.

Then again, with the waning summer sun, there is no better time to enjoy a flight of fancy. Now is a good time to …

• Fly kites with your favorite kids on a sunny beach,
• Chase butterflies or fireflies, or both,
• Break through the trees and touch the sky on the top of Mount Kearsarge. On a clear day you can see forever,
• Visit a school yard and ride the swings to heaven and back,
• Throw out your arms and spin like a top until you get that dizzy, floating feeling,
• Climb high into a tree and watch the world go by from your hidden perch,
• Take a deep breath and leap off the rock at Blueberry Island,
• Buy an enormous bouquet of bright red helium balloons and share them with friends, family and strangers,
• Play some of your favorite music and let your spirit soar. Vivaldi, Miles Davis and Donna Summer works for me, how about you? Or, finally,
• Find a sunny meadow and just sit and dream as you watch the clouds drift by.

Enjoy the final days of summer and bon appétit!

Blueberry Soup with Mascarpone Cream
Celebrate Ride the Wind Day on August 23rd with a sweet and fruity dessert soup. A fluffy white cloud of Mascarpone Cream floats atop the deep blue soup. Enjoy!
Serves 6

About 1 1/2 pounds frozen blueberries *
1/2 cup sugar
1-inch piece ginger, chopped
1/2 teaspoon cinnamon
Pinch cloves
Grated zest of 1 orange, divided
Grated zest of 1 lime, divided
Juice of 2-3 oranges
2 tablespoons Grand Marnier (optional)
Mascarpone Cream (recipe follows)
About 1 pint or more fresh blueberries, chilled

Combine the frozen blueberries, sugar, ginger, cinnamon, cloves, half of the zest and all of the orange juice in a saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Remove from the heat and cool for about 10 minutes

Transfer the blueberries to a blender and process until smooth. Strain the mixture through a fine mesh sieve, pressing on the solids to release as much liquid as possible. Discard the solids. Stir the Grand Marnier and remaining zest into the soup, cover and chill until very cold.

To serve: divide the soup into individual bowls or goblets, add fresh blueberries and a dollop of Mascarpone Cream.

* You can use fresh blueberries for the soup base but frozen berries work best because they release lots of juice. If you decide to use fresh blueberries, you may need to add a few more berries and extra orange juice.

Mascarpone Cream
4 ounces mascarpone
1 cup very cold heavy cream
2 tablespoons brown sugar
Grated zest of 1 orange
Juice of 1/2 orange
1 teaspoon pure vanilla extract
Pinch nutmeg

Put the mascarpone, brown sugar, orange juice and zest, vanilla and nutmeg in a bowl and beat until smooth using an electric mixer on medium-low speed.

Slowly add the heavy cream and gradually increase the mixer speed to high and whip until soft peaks form.

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One Year Ago – Grilled Corn, Black Bean & Avocado Salsa
Two Years Ago – Crostini with Goat Cheese
Three Years Ago – Corn & Chicken Chowder
Four Years Ago – Joe Nye’s Perfect Lobster Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you ride the wind on August 23rd? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Falling Leaves & Apple Crumb Cake

In spite of the warm weather, both the lovely sunny days and the not so lovely almost-tropical showers, it’s beginning to look a lot like fall. Splotches of red and yellow are becoming more pronounced on the hills surrounding Pleasant Lake. Leaves have begun to ever-so-gently fall from the trees. They float like tiny boats along the lake’s edge and skitter across the beach in the afternoon breeze. It’s lovely, tranquil, with just the right touch of poetry and romance. Until I happen to glance out my window. Those lovely autumn leaves have been making a beeline to my yard.

Then again, all those leaves remind me of Saturday afternoons on Jackson Road. I remember the cool air, the warm, golden sunlight and my dad, rake in hand. Before the lunch dishes were even cleared, Dad was out in the garage grabbing his rake. He’d spend the entire afternoon raking and piling up the endless supply of crackling, dry leaves that always found their way into our yard. Unless we were quick and disappeared, he always recruited, make that drafted, my sister Brenda and me to help. I seem to remember that my sister was much better than I at disappearing. While I was lazily dreaming up ways to spend the afternoon, my sister was quick out the door to a friend’s house or a Girl Scout meeting.

Dad would grab his big rake and a cute little one for me (and Brenda if she hadn’t managed to give him the slip). More toy than tool, I wielded my rake with courage and determination. Well, not exactly. Throughout the long afternoon, I divided my time between pretending to rake, complaining and, the best part, jumping into the enormous piles of leaves which Dad created.

As soon as the sun began to set, the air shifted from cool to downright chilly. Dad and every other father on the street made quick work of their hours of raking. Within minutes the leafy piles were reduced to small mounds of ash and the wonderful smell of burning leaves filled the neighborhood.

The ashes cooled quickly as dusk fell. We put our rakes away and hurried inside. If we’d turned to inspect the freshly raked yard, we would have seen that a late afternoon breeze had brought in a thick, new covering of leaves. But there was always another day and Mom had dinner on the stove and warm water running for a tub.

It’s been a few decades since most communities allowed it but I don’t know a single person over forty who doesn’t miss the sweet smell of burning leaves. Without the promise of that smoky perfume, our motivation to flex our muscles and get out the rake is gone. Instead we rev up the leaf blower or lawn mower. I know my grass needs to be cut at least one more time before the snow flies so why not combine two jobs in one?

These noisy power tools are a lot less enchanting than the picture of dad and daughter with rakes in hand. Their noisy roar plays havoc with the tranquility of a golden afternoon but the work is done in an hour or two not four or five. Instead of ash and smoky perfume, the great leafy piles will be turned into compost. And maybe, just maybe, some will feed a father-daughter vegetable patch or stand of sunflowers next summer.

Bon appétit!

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Apple Crumb Cake
While the smell of burning leaves on an October afternoon is nothing more than a distant memory, the warm and wonderful aroma of apples and spice can fill your kitchen today. Enjoy!

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6 tablespoons unsalted butter, at room temperature, plus extra for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Grated zest of 1/2 orange
Pinch nutmeg
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup sour cream
1 apple, peeled, cored and chopped
1/4 cup dried cranberries or raisins
Crumbly Topping (recipe follows)
Apple Cider Crème Anglaise (recipe follows)

Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan or deep dish pie plate.

Whisk the flour, baking powder, spices and orange peel together in a small bowl.

In a larger bowl, beat the butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Add the egg, vanilla and sour cream and beat until smooth. Add the dry ingredients, a little at a time, mixing until just smooth. Fold the chopped apple and dried cranberries into the batter. Spread the batter into the prepared pan and sprinkle with the Crumbly Topping.

Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees and bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45-50 minutes. Let the cake cool in the pan on a rack for 10-15 minutes. Remove the springform collar and continue to cool. Serve the cake at room temperature with a spoonful of cold Apple Cider Crème Anglaise.

Crumbly Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch kosher salt
3 tablespoons cold, unsalted butter, cut in pieces
1/3 cup oatmeal

Put the flour, sugar, salt and spices in a small food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping starts to come together in small lumps.

Apple Cider Crème Anglaise
3 cups apple cider
6 large egg yolks
1 1/2 cups heavy cream
3-4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
Pinch salt
Grated zest of 1/2 orange
2-3 tablespoons Calvados or Apple Jack (optional)

Put the cider in a small sauce pan and bring to a boil over medium high heat. Reduce the heat to medium-low and simmer until reduced to 1/2 cup.

Set a small bowl in a large one. Surround the small bowl with ice water and set aside.

Put the eggs, cream, brown sugar, cinnamon, ginger, nutmeg and salt in a blender and process until smooth. With the motor running, very slowly add the reduced cider and process until smooth.

Transfer the sauce to a small pot, add the orange zest and cook over low heat, stirring almost constantly until the sauce reaches 170 degrees on a candy thermometer. Stir in the Calvados. Pour the sauce through a fine-mesh sieve into the bowl in the ice bath. Stirring frequently, cool the crème to room temperature, cover and store in the refrigerator until cold.

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One Year Ago – Ginger Scones
Two Years Ago – Curried Eggplant Soup
Three Years Ago – Braised Beef Bourguignon

Do you have a favorite apple recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

In the Kitchen – Freezing Berries

It’s berry picking time – blueberry picking.

There are lots of Pick-Your-Own farms and orchards to explore. While you are at it, why not pick more than you need and reap the benefits of seasonal prices by freezing some for later. Use them in yogurt shakes, muffins and pies for a taste of summer all year long.

To have perfect blueberries throughout the winter, here’s all you need to do:

Rinse the berries in a large colander; remove any stems or stray leaves and drain. Place a clean, dry dish towel on the bottom of a rimmed nonstick baking sheet and add the berries in a single layer. Gently roll the berries around the pan until they are dry. Remove the towel and again arrange the berries in a single layer on the baking sheet.

Place the baking sheet in the freezer. Once the berries are frozen solid, remove the berries from the baking sheet and transfer to plastic, re-sealable freezer bags or air tight plastic containers and return to the freezer.

Whether you are baking a pie or blueberry muffins, do not defrost the blueberries before you use them.  They will get soft and mushy. Just throw them into the pan, pie shell or batter as you would regular blueberries.

This technique also works well with strawberries.

Want more? Click here for more tips, tricks and tools!

What’s your favorite kitchen trick or tip? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

In the Kitchen – Peeling Peaches, Nectarines & Tomatoes

I’m making Nectarine & Blackberry Shortcake tomorrow which means I will need to peel four dozen nectarines.

I need you to shower me with sympathy, so which sounds like a bigger deal, four dozen or forty-eight?

Anyway, peeling nectarines is a slippery, messy task – same goes for peaches or tomatoes … unless you know the trick!

Which is …

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1. Bring a pot of water to boil (enough to submerge the peach, nectarine or tomato).
2. While the water comes to a boil, fill a bowl with cold water and lots of ice (enough to submerge the peach, nectarine or tomato).
3. Using a slotted spoon, dip nectarines and tomatoes into the boiling water for about 10 maybe 20 seconds. Peaches take a little longer.
4. Remove the fruit from the boiling water and immediately submerge it in the ice water.
5. You can now easily pull the skin off with your fingers. Some people use a paring knife but I find that impeccably clean hands are the perfect tool for this job.

More Tips, Tricks & Tools

What’s your favorite kitchen trick? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

April Foolish & Strawberry & White Chocolate Fool Parfaits

How will you celebrate the first of April? When we were little, my sister and I put salt in the sugar bowl and sugar in the salt shaker. Then we would wait in excited anticipation for my parents to douse their coffee with salt. Once in a while on a very sleepy morning they fell for it. Most years my foolish grin gave us away.

You don’t have to be ten to enjoy April Fools’ Day. Think of it as a wonderful excuse to spend the day acting just a tad foolishly. But where to start?

If you were Elizabeth Taylor you might fly to Las Vegas to marry another husband or maybe remarry one.

If you were Donald Trump you’d announce you were running for President.

If you were Lindsay Lohan, well if you were Lindsay Lohan the list of possibilities might be so long that you’d have trouble choosing.

However, if you were Nadya Suleman (the octomom) you’d think about having another baby because eight is not enough … just ask any mom.

If you were Martha Stewart you’d take a hot stock tip.

If you were Charlie Sheen you wouldn’t have to do much more than open your mouth. Same goes for Paris Hilton or Mel Gibson.

But what if you’re not a Hollywood legend, real estate mogul or train wreck waiting to happen. What if you are blissfully married and have little if any interest in politics? I’m assuming you’ve more or less stayed on the somewhat straight and narrow. (We don’t have to bring up ancient history like spring break junior year, the trip to Italy or that haircut in the late ‘80’s.) If you’re a parent chances are you’ve already decided that two, three or maybe four is more than enough. The only stock you tip you’d take from Martha is for homemade chicken soup. And well … let’s just leave that last one alone.

So what is a tad foolish and what is just plain ridiculous? Here are a few thoughts for a fun and foolish first:

If like mine, your front yard still has a foot or two of snow in it, decorate liberally with pink flamingos. As many as you can find. (Oh and while you’re out there, take down the Christmas wreath.)

Stay in your pajamas all day. Invite your best pals over. Paint your toenails, sing along to the music while you dance, have a chick flick marathon, eat popcorn and drink champagne. Giggle often and uncontrollably.

Play hooky with your kids and go skiing. The season is almost over, it’s warm and sunny and the snow is still great. If you don’t ski, go to the beach, fly kites and have a picnic.

Have breakfast for dinner. Or better yet skip dinner altogether in favor of a hot fudge sundae.

Whatever you do, have a wonderful day of harmless fun and foolishness. Bon appétit!

Strawberry & White Chocolate Fool Parfaits
The perfect dessert for April Fools Day! Enjoy.
6-8 servings

1 1/2 cups heavy cream
6 ounces white chocolate, finely chopped
Juice and grated peel of 1 orange
1/4 cup or more sugar (depending on the strawberries and your taste)
2-3 tablespoons Grand Marnier
1 quart strawberries plus 6-8 whole smallish berries for garnish

Heat 1/2 cup of cream and 3 ounces of white chocolate in a heavy saucepan over low heat, stirring constantly, until the chocolate melts. Whisk in the remaining cream and refrigerate until very cold.

Combine the orange juice and 2 or more tablespoons of sugar in a saucepan and cook over medium heat until the sugar dissolves. Raise the heat and bring to a boil. Add half of the strawberries, 1-2 tablespoons of Grand Marnier and half of the orange peel. Toss to combine and cook for about 5 minutes or until the strawberries are warmed through and begin to soften.

Stirring occasionally, let the berries sit in the pan for about 10 minutes. Put the strawberries in a food processor and process until smooth.

Meanwhile, slice the remaining strawberries and put them in a bowl. Add the processed strawberries to the bowl and toss to combine. Store in the refrigerator until cold.

Whip the white chocolate-cream with the remaining orange peel, 1-2 tablespoons sugar and 1 tablespoon Grand Marnier in a large bowl until stiff peaks form. Gently fold in most of the remaining white chocolate, save a little for garnish.

In parfait or wine glasses, layer the strawberries and cream, starting and ending with cream. Garnish with a whole berry and sprinkle with chopped chocolate.

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One Year Ago – Grilled Lamb & Lemon Roasted Potatoes
Two Years Ago – Spicy Olives
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate April Fools’ Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

First Time & Mojito Melons

I was eleven the first time I celebrated Hospital Day. It was still Hospital Day not Days and was held on a Tuesday. My parents had rented a ramshackle cottage for our first summer vacation on Pleasant Lake. By luck rather than design Hospital Day fell in the middle of our two week stay.

There was no midway but the Pony Club offered rides and some kids let you climb their rope ladder. The games were all homemade and put on by the local Boy Scout troop and who knows who else. There may have been prizes, I’m not sure. There certainly were no florescent stuffed animals. The dunking machine saw a lot of action, particularly when the high school principal took a turn.

The white elephant table had the most amazing collection of kitsch, clutter, chipped cups and broken toasters. Nothing was perfect but everything could be had for under a dollar. Large items were auctioned off under a big tent. If you were patient you could bring home countless treasures for a song. You could buy real, genuine antiques, including ancient beds with moldy mattresses, sofas that should have been kicked to the curb and chests of drawers that had lost their handles.

You couldn’t starve because every church in town had a bake sale. The Lion’s Club served pancakes in the morning and the Rotary flipped burgers and dogs for lunch. There was a chicken barbeque in the evening and the tickets sold out days in advance.

Then as now, the parade was the highlight of the afternoon. It started with a mob of kids on bicycles. They decorated their handle bars with streamers and attached playing cards to the spokes with clothespins. Then a slew of antique cars rolled up Main Street; I had never seen so many old cars. There were several homemade floats. These were mostly pickup trucks decked out with crepe paper and packed with kids. The Barn Players threw a piano in the back of a truck and someone played show tunes while the rest of the cast sang. The Scouts, Boy and Girl, marched, the Pony Club rode and Leapin’ Lena leapt.

I was coming from suburbia. It was my first vacation in a small New Hampshire town, my first real country fair. I am ashamed to confess I viewed the whole day with something of a jaundiced eye. There were two fairs in my suburban home town, one in the spring and one in the fall. Both sported a big Ferris wheel, a merry-go-round and cotton candy.

All the mothers in town hated those fairs. They worried that we’d be pick-pocketed or get in some kind of trouble. All the games, rides and food stalls were run by carnies. As far as the moms were concerned carnie was another word for ne’er-do-well, scalawag or troublemaker. They only let us go because one fair was next to the police station and the other was a fundraiser organized by the Sisters of Charity.

Of course my mother loved Hospital Day. She had great fun at the white elephant table. Better yet, Hospital Day was real grassroots fundraising in action; there were no carnies, only volunteers. Everyone in town turned out to help with the games, grills and rides. She was in worry-free heaven.

The last day of our vacation my parents bought some land near Pleasant Lake. It might have been the crystal clear water, the relaxed atmosphere of the quiet little town or maybe, just maybe, it was the treasures at the white elephant table!

Bon appétit!

Mojito Melons
Forget the cotton candy; this cool dessert will be a welcomed and refreshing addition to your next summer celebration. Enjoy!
Serves 12

1/2 cantaloupe, seeded
1/2 honeydew melon, seeded
1/4 watermelon
Grated peel of 2 limes
Juice of 2-3 limes
1/4 cup honey or to taste
2-3 tablespoons rum (optional)
About 4 tablespoons finely chopped mint

Cut the melon in chunks or use a melon-baller to scoop the melon into balls and place in a large bowl.

In a small bowl, whisk together the lime peel and juice, honey and rum. Drizzle over the fruit, sprinkle with mint and gently toss to combine.

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One Year Ago – Grilled Antipasto
Two Years Ago – Nana Nye’s Fish Chowder

Do you have a favorite Hospital Day memory? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

The Twelve Days of Christmas & White Chocolate & Cranberry Trifle

With the start of the Christmas season, I am full of good cheer. I frequently find myself singing or humming as I go about my business. The Twelve Days of Christmas is one of those hypnotic songs that gets caught in my brain. So I began to think (usually a dangerous thing) about all the crazy gifts in the song. Imagine the chaos! Honking geese. Trumpeting swans. Quacking ducks. And if that’s not enough, add a bunch of lords and ladies who can’t sit still. And where the heck would I put the milkmaids and their cows? My garage is already packed to the rafters with the lawn mower, snow blower and too much flotsam and jetsam.

Instead of a creating list of sometimes silly, sometimes too-soon-forgotten presents, I have decided to see if I can come up with a list of blessings to celebrate throughout the Christmas season.

Day one … one happy, healthy me.

Day two … two parents who are in their eighties, alive, kicking and full of fun. I also have two siblings, one of each, a sister and a brother. And their two wonderful spouses. I am blessed!

Day three … My three favorite sports: walking (used to be running), skiing and kayaking!

Day four … the joy of knowing all four grandparents and spending time with them not just as a little kid but well into my twenties.

Day five … okay, maybe a gift of five golden rings wouldn’t be so bad!

Day six … six glorious years near Pleasant Lake living a re-invented life as a writer and cook.

Day seven … I’m a gadget fan. My favorite kitchen gadgets make life easier and more delicious. In no particular order:

1. Mini food processor
2. Kitchen tongs
3. Flat whisk
4. Silicon spatulas
5. Handheld citrus juicers
6. Italian espresso makers
7. Stand mixer

Day eight … nieces, nephews and grand-nephews. From my oldest niece who lives too far away (yeah, I’m one to talk) with two little boys of her own, to the twenty-something nephews and the twirling girlies. I love them all.

Day nine … yippee, the first big snowstorm of the winter roars in on December 9^th. We won’t have to dream of a white Christmas.

Day ten … at least ten, it could be more but who’s counting, great editors and publishers who have helped me make a go at becoming a real live, professional, published writer. Thank you for your support.

Day eleven … I don’t actually know the number but I’ve had many good and a few great teachers. I can’t help but think that life would be pretty dull and drab if it weren’t for the skills and knowledge they taught me.

Day twelve … a bunch of wonderful friends and kind supporters, there are too many to count on a single day. I am blessed with people who love (or at least like) me and what I do. Thanks for your kindness and cheers of encouragement on the fun, fascinating and challenging journey that is my life.

Enjoy the season and bon appétit!

White Chocolate & Cranberry Trifle
This festive dessert is a delicious finish to any holiday meal. Enjoy!
Serves 8

2 cups cold heavy cream
4 large egg yolks
2 tablespoons sugar
Pinch salt
6 ounces white chocolate, chopped
2 tablespoons Grand Marnier
1 teaspoon pure vanilla extract
Grated peel of 1 orange
8 ounces cream cheese at room temperature
8 crisp ladyfinger cookies, cut in thirds
Whole Berry Cranberry Sauce & Cranberry Coulis (recipe follows)

Garnish: Sliced, toasted almonds and grated white chocolate

Prepare an ice bath in a large, shallow bowl and set aside. Put the chocolate in a small bowl and set aside.

Whisk 1/2 cup of cream, yolks, sugar and salt together in a heavy 1-quart saucepan. Cook over low heat, stirring constantly until it registers 170 degrees on a thermometer. Pour custard through a fine-mesh sieve into the bowl with the chocolate. Let sit for a few minutes; whisk to combine. Stir in the Grand Marnier, vanilla and grated orange peel. Set the bowl in the ice bath, stir frequently to cool. Chill completely in the refrigerator.

Using an electric mixer beat cream cheese in large bowl until fluffy. Gradually add the custard and beat until well combined and smooth. In a separate bowl, with clean beaters, whip the cream until stiff peaks form.  Whisk one quarter of the whipped cream into cream cheese-custard mixture.  Gently fold in the remaining whipped cream.

Put a dollop of the custard cream in the bottom of a dessert or wine glass. Arrange 3 cookie pieces on top of the custard. Drizzle with cranberry coulis. Top with another dollop of custard. Repeat with remaining glasses.

Cover each pudding with plastic wrap and refrigerate for at least 6 hours. Garnish with a little whole berry cranberry sauce, sprinkle with white chocolate and almonds and serve.

Whole Berry Cranberry Sauce & Cranberry Coulis
Makes about 2 cups cranberry sauce and 1 1/2 cup of coulis

8-ounces fresh cranberries
3/4 cup sugar
1 3/4 cups orange juice
Grated peel of 1 orange
1/2 teaspoon each of cinnamon and ginger
Pinch salt
2 tablespoons Grand Marnier

To make the sauce: Combine cranberries with sugar, 3/4 cup orange juice, grated peel and spices in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Transfer to a small bowl and let cool. Cover and refrigerate.

To make the coulis: When the sauce has cooled, combine 1 cup of cranberry sauce with remaining orange juice and Grand Marnier in a blender or small food processor. Process until smooth. Strain the coulis through a sieve.

Store extra sauce and coulis in the refrigerator.

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I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Blueberry Season & Blueberry Pie

I love to see families spending time together, not just brothers and sisters but across generations. Grandparents are a wonderful source of fun, inspiration and tall tales. Particularly when we were little, my sister Brenda and I spent a lot of time with our grandparents, both sets.

As soon as they retired, my father’s parents moved to Cape Cod. For several summers, our family rented a cottage within walking distance of Nana and Pop’s little red house on Bayberry Lane. Brenda and I spent many memorable hours with them.

Throughout the summer there were lots of family gatherings. We lazed around the beach cultivating our sunburns when the tide was high and sought refuge in my grandparent’s shady backyard when the tide was low. Every Sunday night, we joined forces for a cookout in that same backyard. The meals were simple, hamburgers, local tomatoes and corn and blueberry pie

Nana and Pop did not spend their retirement sitting around doing nothing. Nana had lots of energy and her days were filled with activity. She was always busy with family, her many friends and neighbors. She delivered meals on wheels and volunteered at the hospital and library. She even did some substitute teaching. To avoid going stir crazy Pop took on a wide variety of odd jobs to fill his time and pad their social security checks.

As a master carpenter, Pop was in great demand. He helped out his neighbors with small renovations, repairs and their seemingly endless lists of handyman chores. He was busy as long there were husbands in the neighborhood whose answer to the honey-do list was, “but honey, I don’t” or “honey, I would but I’ve got to go sailing (play golf or tennis or snooze in the hammock).”

In addition to these odd jobs, he picked raspberries and blueberries in the summer and harvested apples and cranberries in the fall. When it came to blueberries, he didn’t exactly pick them by the truck load but he picked a lot. There was an abundance of blueberries in my Nana’s kitchen, our kitchen and at least a dozen others. It might have been the cool breezes off the ocean or our impatience to have blueberries before they were truly ripe, but family folklore suggests that Pop never quite managed to find the sweetest berries.

During blueberry season, Nana made pies at least once a week, usually twice. She also threw blueberries into pancakes and muffins and baked them into cakes. If the tide was low or no one was available to take us to the beach, Brenda and I would wander over to Nana’s kitchen. She was happy to spend time with us, tell us stories and make us our favorite treats. We got in her way and asked endless questions as she bustled about her tiny kitchen making cookies, pies and chowder. Whenever she made pies, Nana always made sure there were a few scraps of leftover pie dough for us to make raspberry tarts

One morning after making blueberry pies, Nana found she had an extra quart or so of berries and asked me to bring them home to my Mother. I was five, maybe six, and blessed with the brutal honesty of a child. I didn’t mince words but bluntly told her, “Nana, my Mummy says she doesn’t want anymore of Pop’s darn blueberries, they’re sour as swill.” Luckily Nana had a good sense of humor and laughed. She told and retold the story for many years to come.

Bon appétit!

Blueberry Pie
It wouldn’t be summer without blueberry pie. A long tradition in our family is pie for breakfast. Whenever there is an extra piece left over from the night before, the first one up gets to have pie for breakfast! Enjoy!

Flakey pastry, recipe follows  
1 quart fresh blueberries, washed and drained
3 tablespoons cornstarch
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch of nutmeg
Grated peel of 1 lemon
1 1/2 tablespoon butter, cut into small pieces

Preheat the oven to 375 degrees.

Put the berries in a large bowl; add the cornstarch, sugars, cinnamon, ginger, nutmeg and lemon peel. Gently toss to combine

Remove one of the pieces of chilled dough from the refrigerator. Roll it out the on a lightly floured surface. It should be about 12 inches in diameter and about 1/8-inch thick. Working carefully, fit the dough into a 9-inch pie plate. The pastry will hang over the edge of the pie plate.

Pour the berry mixture into the pastry shell. Sprinkle the butter pieces evenly over the top of the berries.

Roll out the second piece of dough and place it over the filling. Press the edges together and trim, leaving a 1-inch overhang. Roll up the overhang and crimp to seal. Cut a few vents in the top of the pie.

Place the pie on a baking sheet and bake at 375 degrees for 45 to 50 minutes or until the filling is bubbly and the crust is golden. Check it after 30 minutes, if crust is getting too brown too quickly; cover the edges with aluminum foil. Let the pie cool and serve with vanilla ice cream.

Flakey Pastry
2 cups all purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) chilled butter, cut into pieces
6 tablespoons solid vegetable shortening, cold
4-6 tablespoons ice water

Blend the flour, sugar and salt in a food processor. Add the butter and shortening and process until the mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time, and process until the dough comes together in a ball. Flatten into two disks. Wrap each disk of dough in plastic. Put the dough in the refrigerator and chill until it is firm enough to roll, at least one hour.

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One Year Ago – Grilled Lamb

Do you have a favorite summer memory? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Life Lessons at the Track & Strawberry-Rhubarb Soup

The first two jewels in horseracing’s Triple Crown have been particularly exciting this year. Stories from the track have thrilled us and touched us. I’m thinking that a horse race must be a metaphor for something. The trouble is, I’m not exactly sure what.

First, there was the Kentucky Derby. A fifty-to-one long shot sailed over the finish line and claimed first place. This heroic race suggests that a horse race is about underdogs or triumph over the establishment. The Mine that Bird team looked good for it: an ex-rodeo rider with a big black cowboy hat and a broken leg for a trainer, a Cajun jockey with only an elementary school education and a plucky three year old on a losing streak.

At two, Mine that Bird was a Canadian champion. But oh, what a difference a year makes. At three, Mine that Bird was down on his luck. Maybe it was a sign of the times but the horse was having a bad year. So maybe horseracing isn’t about bucking the establishment, maybe it’s about second chances and getting your stride back. It’s tough to get old, even if it’s only the ripe old age of three.

And who hasn’t ever been in a slump? Maybe you’re in one now. Whether it takes 2 minutes and 2.66 seconds, several weeks, months or even a year or two, there’s nothing like climbing back on top. And hey, the nice thing about life’s winner’s circle, unlike horseracing, you get to define victory. Winning doesn’t have to be huge; it just has to be sweet.

Then came the Preakness and the stunning filly, Rachel Alexandra. She didn’t run in the Derby and she wasn’t registered for the Preakness until the last minute. In spite of her string of spectacular victories, it seems her owners were old school. They didn’t think she should run with the boys.

Less than a week to go before the starting bell at Baltimore, Rachel Alexandra was sold. She ran straight into the arms of new, more open-minded owners. Just in the nick of time, Rachel Alexandra was entered in the Preakness. She ran head to head with the boys and for the first time in eighty-five years, a filly was the first across the finish line at Pimlico.

So it looks like horseracing might also be about catching a break; getting and then taking the chance to shine. Next time you hesitate to try something new because you’re a girl, too young, too old, too whatever, think again. Besides, it’s not just about winning. Most of the time, winning isn’t even terribly important. Most of the time, participation is what matters.

The Belmont Stakes are fast approaching. Bookies are figuring out the odds. Owners, trainers and jockeys are scrutinizing the competition, the track and the weather forecast. And the horses? Well I guess the horses are doing whatever they do to get ready for a race … relax? meditate? load up on carbs?

When it’s over, maybe we can figure out if and why life is like a horse race. For now, you might want to think about inviting friends and family over for the Triple Crown’s final jewel. The Belmont Stakes are not as fancy as the Derby or Preakness. Big hats are optional, shorts and sneakers are definitely ok. Grab a bouquet of white carnations, whip up a batch of Belmont Breeze and fire up the grill for fun and festivity. The race only lasts a few minutes; you’ll have all evening to celebrate … and ponder any lessons learned. Enjoy and,

Bon appétit – Susan

Zuppa Fragola-Rabarbaro (Strawberry-Rhubarb Soup)

This refreshing dessert soup is a sure bet. A little sweet, a little tart it is the perfect ending to a warm weather feast. Enjoy!

Serves 6

1/2 pound rhubarb, chopped
1/2 cup brown sugar
1/2 inch piece ginger, finely grated
1/2 teaspoon cinnamon
Pinch freshly ground pepper
Pinch kosher salt
Juice of 1/2 lime
Juice of 4 oranges (about 2 cups)
1/2 pound strawberries, hulled and chopped
Zuppa Inglese (recipe follows)
Garnish: grated lime zest

Put the rhubarb, sugar and juices in a saucepan, bring to a boil over medium-high heat, reduce heat and simmer, covered, until mushy. Let cool completely.

Put the rhubarb and strawberries in a blender or food processor and process until smooth. Refrigerate until ready to serve.

Spoon the soup into serving bowls or glasses, drizzle with Zuppa Inglese, garnish with lime zest and serve.

Zuppa Inglese

1/2 cup sugar
3 egg yolks
1/2 cup milk
1/2 cup cream
Grated zest of 1 orange
Grated zest of 1/2 lime
2 teaspoons Grand Marnier
Pinch nutmeg

Prepare an ice bath fitted with a medium bowl; set aside.

Put the yolks, zest and sugar in a small saucepan; whisk to combine. Whisk in the milk and cream. Cook, stirring constantly until the custard reaches 170 degrees on a candy thermometer. Strain the custard though a fine mesh sieve into the bowl set in the ice bath. Stir in the Grand Marnier and nutmeg; let cool completely. Refrigerate until ready to serve.

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Getting Ready for Mothers’ Day & Rhubarb Muffins

So I’m keeping my fingers crossed. I think that really and truly spring has sprung! At one point, it even seemed that we might just bypass spring and head straight into summer. The garden is filled with a blooming bounty of daffodils. Most of the tulips were nibbled down to the nub by the deer but at few survived this indignity and are getting ready to burst. Unfortunately, I suspect that the deer decided a little color would be nice with their greens and are waiting for these few tulips to bloom. I can sense them spying from the woods across the road. It won’t be long before they saunter over and treat the rest of my spring garden like an all-you-can-eat salad bar.

The best part of these early spring days is the thrilling absence of black flies. It is great to be back in t-shirts and sneakers and revel in the sunshine. Even better is the chance to spend some time in the warm, wonderful sunshine unfettered by black flies. If that little window of opportunity has not yet slammed shut where you live, it will soon. Before you know it, a few early scouts will start to nose around, doing recognizance for the hordes to come. A neighbor told me that she has already spotted one or two; I’m hoping she’s wrong.

There is a wonderful peace and calm to gardening, at least in my neighborhood. The quiet is only broken by the twitter of birds and the clunk of my shovel. Except for this year, this year the thud of the nail gun and buzz of the chop saw are adding their music to my garden. My porch fell down, not this past winter but the one before, the one with record snowfalls. It has obviously taken a while to get it all sorted and rebuilt. Construction started last fall but it wasn’t quite completed before the ice and snow fell. The carpenter promises it will be ready for Mothers’ Day.

The porch should be the perfect spot for a Mothers’ Day brunch. My snowbird mother will be back from the south. She and my father make their way north every spring, generally arriving a few days before Mothers’ Day. They time their arrival to miss the snow but usually manage to get back in time to welcome the black flies.

Like most mothers, my poor mom has had more than her fair share of special breakfasts in bed. For years, she endured Mothers’ Day mornings of sticky-sweet Hawaiian fruit punch, burnt toast and soggy rice crispies. We served her breakfasts that only a mother could love and she received them with grace, enthusiasm and good humor.

That is my mother; she is all about enthusiasm and good humor. No matter what she does, she always manages to do it with a sense of fun, ease and grace. Maybe it is her special superpower to make everything look effortless and easy. You often read about people who face life with dignity and grace. While their lives are inspiring, they often seem rather intimidating and awfully serious. My mom is too warm-hearted, too cheerful to be intimidating.

This is not to say she flighty or foolish. When the situation warrants, my mother can be very serious. She worries about family and friends and we can always count on her to be in our court. She’s not blind to our faults; she just tends to focus on the good in everyone and every situation. Her positive attitude is infectious, although I must admit it did take me a while to catch on. I think I rather enjoyed being a surly teenager, at least for a couple of years.

I can’t help but laugh when I think of breakfasts I served and gifts and cards I gave my mother when I was little. I know the best gift she gave me was a positive outlook. Enjoy the day with your mom, celebrate spring and try not to burn the toast!

Bon appétit!

Rhubarb Muffins
My rhubarb plant is starting to flourish. Just in time to make muffins for Mothers’ Day. These sweet treats are a great addition to any spring brunch. Enjoy!Makes about 16 muffins

1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
3/4 cup milk
4-6 ounces fresh rhubarb stalks, cut into small dice
Crunchy Topping (recipe follows)

Preheat oven to 375 degrees. Grease 16 standard (1/3-cup) muffin cups or use paper liners.

Sift together flour, baking powder, ginger, cinnamon, nutmeg and salt.

Using an electric mixer, cream butter and sugar together. Add the egg and vanilla; beat on high speed until smooth.

Reduce speed to low and add flour mixture and milk, alternating in batches, beginning and ending with flour mixture and mixing until just combined.

Fill muffin cups about half full. Sprinkle batter with rhubarb. Crumble topping evenly over the rhubarb.

Bake in the middle of the oven until tops are golden and a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes. Cool muffins on a rack for a few minutes. Serve warm.

Can be made the day ahead. Let cool completely and store in a closed container at room temperature. Reheat and serve warm.

Crunchy Topping
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened

Whisk together flour, brown sugar, cinnamon and salt in a bowl. Add butter and blend with a fork or your fingertips until mixture forms small clumps.

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Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website at www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

©Susan W. Nye, 2010