Surviving the Gray Days of April & Moussaka

There is no doubt about it. At least in New Hampshire, April is a crummy month. The ski season ends. Most days the sky is any one of more than fifty shades of gray. The clouds all too frequently open up and dampen more than our spirits with a fine drizzle, torrential rain or even snow. At least in my yard, all but a few spring blooms are hiding under dirty snow banks. Dirt roads are filled with muddy ruts. Paved roads are a roller coaster of pot holes and frost heaves. To add insult to injury, taxes are due.

So how do you lift your spirits when you are surrounded by gray skies, mud and piles of forms and receipts? Here are a few ideas:

1. Put on your rubber boots and slicker and go out anyway. It helps if your rain gear is bright red or yellow, polka dotted or flowered.
2. Find a change of venue. Instead of reading a book in your own cozy living room, grab a comfy chair at the library or coffee shop. Look up periodically; you never know who you might spot to share a cup of tea or coffee and a chat.
3. Do that thing that you’ve been postponing for weeks. It could be a boring piece of paperwork or cleaning out the refrigerator. The dreary weather won’t make it more fun or interesting but you will enjoy the feeling of satisfaction when you are done.
4. Take an afternoon nap.
5. Create a scrapbook for someone special. Mothers’ and Fathers’ Day as well as graduation and wedding season are coming.
6. Read all the Dr. Seuss books. The Cat in the Hat is a good place to start … “The sun did not shine, it was too wet to play, so we sat in the house all that cold, cold wet day.”
7. Go to the gym. Get your blood pumping with a zumba workout or find serenity with a yoga class.
8. Do a crossword puzzle. And another.
9. Invite your pals over to play poker. Or bridge if you prefer.
10. Rearrange the furniture. You’ll have a brand new room without spending a dime.
11. Buy flowers. They’ll look great in your brand new room! Buy a second bunch and surprise a friend or neighbor.
12. Play with your dog or cat. They’re probably bored too. Make a video of your adorable pet and post it on YouTube. Just don’t let it go to Fido’s head when the video goes viral.
13. Learn something new. Attend a lecture, take a guided tour of an historic landmark or peruse a how-to-fix-anything book and then fix something.
14. Cook one of those dishes that you’ve been avoiding because it takes too long or is too complicated. Fill the house with the warm and wonderful smell of homemade moussaka, simmering soup or braised beef.
15. Invite all your favorite people to dinner to share that dish. We tend to entertain in the summer, on special occasions and holidays so a party for no reason at all in the middle of April will be highly appreciated and memorable.

Before you know it, the ice will be off the lake and the garden will be filled with flowers. Good luck and bon appétit!

Moussaka
Rich and hearty after a dreary day, this Greek dish is great for casual dinner parties. Enjoy!
Serves 12

About 3 pounds (3-4) small eggplants, trimmed and sliced into 1/4-inch thick rounds
Olive oil
Kosher salt and freshly ground black pepper
1 large onion, chopped
3 cloves garlic, minced
8-10 ounces each ground pork and turkey
1/2 cup dry white wine
2 cups crushed tomatoes
2 teaspoons dried Italian herbs
Pinch cinnamon
Pinch allspice
2 tablespoons butter and more for the baking dish
3 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
8 ounces Pecorino Romano cheese, grated
4 ounces Parmigiano-Reggiano cheese, grated

Preheat the oven to 450 degrees. Brush both sides of the eggplant slices with olive oil and arrange in a single layer on a baking sheet. Sprinkle the eggplant with salt and pepper and bake until tender and browned, about 15 minutes.

Meanwhile, make the meat sauce. Heat a little olive oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook 1 minute more. Add the meat and season with salt and pepper. Breaking the meat up into bite-size pieces, sauté until browned, about 5 minutes. Add the wine and simmer until reduced by half. Add the crushed tomatoes, herbs, cinnamon and allspice and season with salt and pepper. Lower the heat and simmer for about 15 minutes.

While the meat sauce simmers, make the béchamel sauce. Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Gradually whisk in the milk, bring to a simmer and reduce the heat to low. Add the nutmeg, season with salt and pepper and simmer, whisking often, until the sauce thickens about 5 minutes.

Preheat the oven to 350 degrees. Butter a deep 9×13-inch baking dish.

Put the cheeses in a bowl and toss to combine.

Layer half the eggplant in the bottom on the prepared dish, top with half the meat sauce and sprinkle with a third of the cheese. Repeat. Top with béchamel and sprinkle with the remaining cheeses.

Bake for 40 minutes or until browned and bubbly. Let sit for 10 minutes, cut into squares and serve.

* Moussaka can be prepped and assembled in advance. Cover and store in the refrigerator. It will take longer to cook if it goes into the oven cold.

Print-friendly version of this post.

One Year Ago – Steamed Artichokes with Bagna Cauda or Warm Lemon-Garlic Sauce
Two Years Ago – Death by Chocolate Cake
Three Years Ago – Filet de Perche Meunière
Four Years Ago – Chicken Provençal
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite way to spend a rainy, gray or otherwise miserable day? 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, 2013

It’s Maple Sugaring Season & Maple Mousse with Apple Compote

With daylight savings time knocking me off balance last week and the first day of spring on Wednesday, the calendar is insisting that spring has sprung. Between you and me, I’d hardly call the mountainous snow banks in my driveway spring-like. But as long as I can still eke out a few more days of skiing, I relish the longer, warmer days.

In spite of climbing daytime temperatures, the nights are still pretty darn cold. This change in the weather heralds not just the tail end of winter but sugaring season. Take a long walk through the country and you may spot a few metal buckets hanging from maple trees. Or more likely you’ll see a strange tangle of plastic tubing running from tree to tree.

Farmers across New England are collecting sap from their sugar maples. Depending on the weather, maple syrup production can begin as early as February and can continue through to April. Freezing nights and warm days are needed to get the sap flowing. To draw the sap, taps or spouts are inserted into the trees. Historically, buckets were then hung on the taps to collect the sap. Today most syrup producers use plastic tubing instead of buckets. While less picturesque, this innovation saves the back breaking work of gathering and emptying bucket after bucket of sap. The tubing deposits the sap directly into large metal tanks.

After collecting the sap, it goes to the sugar house for sugaring-off. Sugaring-off is the simple, but long and tedious process of boiling the sap until the sugars concentrate into sweet syrup. Since sap runs during the day, traditionally sugaring-off has been done at night. It takes lots and lots of boiling and evaporation to transform the watery sap into the golden syrup we enjoy on our pancakes. One gallon of pure maple syrup starts out as roughly forty gallons of sap. Long past midnight and into the wee hours of the morning, sap boils and slowly turns to gold.

Not surprisingly, all that boiling produces lots and lots of steam. Unless you want to turn your house into a sauna; don’t try to make syrup inside. It’s best to do your sugaring-off in a well-ventilated sugar house. Drive through rural New England and you will see large sheds in many backyards. If the shed has a stovepipe, it may do more than store lawnmowers and snow blowers. Chances are good, it’s a sugar house.

But what if your shed has no chimney and is packed with old bicycles, lawn furniture, flotsam and jetsam? You can still join in the fun with a trip to a sugarhouse. Maple Weekend is this Saturday and Sunday, March 23rd and 24th. Across New Hampshire farmers will be opening their doors and welcoming visitors. It’s a great opportunity to meet some of the people who bring a little sweetness to your mornings. You can see firsthand how maple syrup is made and enjoy a taste of New Hampshire gold. For a list of participating sugarhouses and more information visit The New Hampshire Maple Producers website.

Enjoy the sweet taste of spring in New Hampshire and bon appétit!

Maple Mousse with Apple Compote
Not just for breakfast, maple syrup is great for dessert! Enjoy.
Serves 6

1 teaspoon gelatin
1/2 cup maple syrup
1/2 cup cider
1-2 tablespoons dark rum
4 eggs yolks
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces
1/3 cup cold sour cream
1 cup very cold heavy cream
Apple Compote (recipes follows)
About 1/4 cup chopped walnuts, toasted

Prepare an ice bath in a large, shallow bowl and set aside.

Place 2 tablespoons water in a cup, sprinkle with the gelatin and let stand for 10 minutes to soften.

Whisk the maple syrup, cider, yolks and salt together in a small, heavy saucepan. Set over low heat and, stirring constantly, cook until the custard reaches 165 degrees on a candy thermometer.

Remove the pan from heat. Add the butter, 1 piece at a time, whisking until incorporated. Pass through a fine mesh sieve into a bowl. Add the gelatin mixture to the maple custard and whisk to combine. Set the bowl in an ice bath, and whisking frequently, cool to room temperature. Cover and chill the custard in the refrigerator for about 1 hour.

Stir the sour cream into the maple custard. Whip the heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the custard.

Divide the mousse among 6 dessert glasses or bowls, cover and refrigerate for at least 2 hours and up to 8 hours. Serve with a dollop of Apple Compote and a sprinkle of toasted walnuts.

Apple Compote
1 tablespoon unsalted butter
1 pound Granny Smith apples, peeled, cored and chopped
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch salt
1/4 cup raisins or craisins

Melt the butter in large nonstick skillet over medium-high heat. Add the apples and sauté until golden, about 10 minutes. Transfer the apples to a bowl and reserve.

In the same skillet, combine the apple cider, maple syrup, rum, cinnamon ,cloves and salt and bring to a boil. Continue to boil until reduced by about half, about 10 minutes.

Add the raisins and return the apples to the skillet. Bring to simmer, reduce the heat to low and simmer for 3-5 minutes. Cool to room temperature.

Print-friendly version of this post.

One Year Ago – Moroccan Chicken with Preserved Lemons
Two Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Three Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Four Years Ago – Fettuccine with Classic Bolognese Sauce Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Maple Syrup recipe? 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, 2013

Rain, Rain Go Away … But If You Stay … & Tagliatelle alla Carbonara

As I tap away it’s a bone-chilling, rainy morning. It’s just one in a seemingly endless string of always chilly, sometimes rainy, sometimes only gray and dreary but rarely sunny days. It’s already starting to get old and the forecast calls for plenty more of the same. It’s bad enough that the rain and drizzle put a damper on outdoor fun but the frigid humidity has prolonged the bad hair season.

So short of climbing under the covers and staying there until ski season starts … what can you do to pass the time on these endless dark days? Here are a few ideas:

Bake cookies. Eat one, okay two, and pack up the rest for the unsung or under-sung heroes in town. Drop some off at the police station and firehouse. Leave batches at the nurses’ station and emergency room at the hospital. Don’t forget the nurses and aids at the VNA and nursing home.

Organize a film festival. Invite your pals over for an all-afternoon or evening marathon of your favorite films. Snacks are easy. A big bowl of popcorn and champagne or a fun and fruity martini sound pretty good.

Host a tea party. Take a tip from the English. After all, who knows more about rain and tea? Whether your party is plain or fancy, life always looks better after a nice cuppa.

Take a zumba class. Or yoga if you prefer. Go bowling; find a climbing wall or an indoor track. Yes, you can stay active in miserable weather.

Indulge yourself. Take a long, luxurious bubble bath.

Give yourself a facial or a mani-pedi or both. Better yet, invite your buddies around for an at-home spa party.

Knit scarves or hats for all your friends and relatives. Knitting not your thing? Then build birdhouses or something equally crafty. Before you know it, your holiday gift list will be complete.

Tackle the ten (twenty, thirty or more) years of photographs which are piled willy-nilly in drawers, closets and bins. Organize them into beautiful scrapbooks for your family. Sound daunting? Just sort the photographs into boxes for your kids and grandkids and let them make the scrapbooks.

Get out your pasta machine and roll out miles and miles of tagliarini or tagliatelle. Invite the neighbors around for a simple supper of Carbonara or Alfredo. The company will do you good.

Don’t have a pasta machine? Make soup instead. Gallons and gallons of soup … some for now and some for the freezer. You’ll be happy you did. The house will smell wonderful and your well-stocked freezer will come in handy at the end of a too busy day.

Cuddle up on the couch with your favorite author. It’s up to you but I’ll keep it light and indulge in a guilty pleasure. For me that would be a mystery or crime novel. One rainy Sunday I read half a dozen Agatha Christie books.

And when all else fails, take a nap. But please, do get up before the snow flies.

Stay warm and dry and bon appétit!

Tagliatelle alla Carbonara
Homemade pasta is easy to make and has a wonderful, delicate flavor and texture. Give it a try on the next rainy day. Enjoy!
Serves 6

Olive oil
About 4 ounces pancetta or thick-cut bacon, chopped
2 cloves garlic, minced
Pinch hot pepper flakes
2 large egg yolks
2 large eggs
1/4 cup heavy cream
2 teaspoons finely chopped fresh sage
1 teaspoon fresh thyme
1 ounce Parmigiano-Reggiano cheese, grated
1 ounce Pecorino Romano cheese, grated
Sea salt and freshly ground pepper
About 12 ounces homemade (recipe follows) or store-bought fresh tagliatelle or fettuccine
Garnish: chopped walnuts, toasted

Heat a little olive oil in a large nonstick skillet over medium heat, add the pancetta and cook until crisp. Using a slotted spoon, transfer the pancetta to small bowl and reserve. Drain off excess fat, leaving just enough to lightly coat the pan, add the garlic and pepper flakes and cook for 1 minute. Set the pan aside and keep warm.

Put the eggs and egg yolks together in a bowl, add the sage and thyme, season with salt and pepper and whisk to combine. Reserve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook uncovered, until al dente, 1 to 2 minutes. Reserving some pasta water, drain the tagliatelle.

Put the tagliatelle in the skillet with the garlic and toss to coat and combine. Whisking continually, slowly add 1/4 cup hot pasta water to the eggs. Pour the eggs over the pasta and toss to combine. Add the pancetta and sprinkle with half of the grated cheeses and toss again. Cook on low heat for 1-2 minutes, stirring in a little more pasta water if needed until the sauce reaches the desired consistency.

Serve immediately with a sprinkle of chopped walnuts and pass the remaining Parmigiano-Reggiano and Pecorino Romano.

Homemade Pasta
Makes about 12 ounces

2 cups (plus more for dusting) all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons extra-virgin olive oil
Cornmeal for dusting (optional)

Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Start the motor on low and mix to combine. Gradually increase the mixer speed to medium while adding the eggs, one at a time. Add 1 tablespoon olive oil and mix until the dough comes together in a ball.

If you don’t have a stand mixer, combine the flour and salt on a flat work surface, form a mound and make a well in the center. Put the eggs and 1 tablespoon olive oil in the well and lightly beat with a fork. Gradually mix the flour in with the eggs, incorporating all the flour and stirring to combine.

Sprinkle your work surface with flour and knead the dough until it is smooth and elastic, about 10 minutes. Put the remaining olive oil in a large bowl. Roll the dough in the oil to coat evenly. Cover the bowl and let the dough rest for about 30 minutes.

The dough can be made ahead to this point, covered and stored in the refrigerator for up to 4 hours. Remove the dough from the refrigerator and bring to room temperature before continuing.

Cut the dough ball into 6 pieces. Set all but one piece of dough aside and cover with a clean, kitchen towel. Dust your work surface and the first piece of dough with a little flour. Using your palm or a rolling pin, flatten the dough.

Roll the dough through a pasta machine 2-3 times on the widest setting. Fold the dough into thirds and pass it through 2-3 more times. Reduce the setting and crank the dough through 2-3 times. Dusting the dough with more flour as needed, continue rolling and tightening until the machine is at the narrowest setting. The pasta sheet should about 1/8-inch thick.

Cut the sheet into wide (tagliatelle), very wide (pappardelle) or thin (tagliolini) ribbons by hand or attach the ribbon cutter to the pasta machine and roll the dough through. Toss the pasta ribbons with a little cornmeal or flour and gather them into a loose pile or two. Let the pasta sit uncovered for about 30 minutes before cooking to dry slightly.

Continue with the remaining dough.

The pasta can be made up to 8 hours ahead, covered and refrigerated after drying.

Print-friendly version of this post.

One Year Ago – Carbonnade á la Flamande – Beer Braised Beef & Onions
Two Years Ago – Braised Beef Bourguignon
Three Years Ago – Pumpkin Cupcakes
Four Years Ago – Roasted Butternut Squash SoupOr Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep yourself sane during a long stretch of rainy weather? 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

Apple Picking Time & Roasted Pork Loin with Apples & Onions

September means cool nights and warm days. The stars seem twice as bright in the clear, midnight air. The morning sky is a brilliant blue and the sun has a golden hue. I welcome that extra cup of coffee in the morning for the warmth it brings but don shorts and a t-shirt for my afternoon walk. I think of these days as Indian summer but am not sure if it is politically correct to say it out loud. Perhaps I should just rename it Apple Picking Time.

September is when we pick apples in New Hampshire. Sure you can get apples year round from Chile and China. But those apples travel long and far. They just can’t compare to locally grown. In the fall when New England orchards are brimming with fruit, it’s time to think local not global.

An orchard is a wonderful place to spend an early fall afternoon. Family farms dot the New England landscape and many open their orchards to the public in September and October. Some farms have taken the route of autumnal extravaganza. Before you pick your apples you can get lost in a corn maze, ride a pony or carve a pumpkin. With lots to see and do, you can easily fill an afternoon.

Bring a kid, maybe two or three, along with you. (If they’re not your own, don’t forget to check with their mothers first!) Several years ago, I took two of my nieces and a few of their friends to pick apples. It was a glorious day, warm and sunny. The girls dashed through the corn maze in record time, visited the horses and inspected the pumpkins and gourds. They were in constant motion, five delightful dervishes whirling in different directions.

Eventually we headed into the orchard. The little girls dashed up and down the rows of trees, playing tag and climbing up into the lower branches. They practiced juggling and had a wonderful time hurling rotten apples to see who could throw the farthest. Luckily no one got the idea to throw apples at each other. Keeping track of the girls was a lot like herding cats.

Finally we started to pick and before long our bags were heavy with Cortlands and Macs. We finished just in time. Loaded down with girls and apples, I pulled away from the farm just as the sun dipped behind the trees and the temperature dropped.

Back at the house, the giggles and fun continued in the kitchen. We melted caramels and the girls dunked crispy apples in the warm, sweet goo. For the final step and la pièce de résistance, the girls rolled their sticky apples in sprinkles and little candies. An apple a day may keep the doctor away but not when they are coated with sugary treats!

Enjoy apple season. Take a long walk through an old orchard, admire the view and pick a bushel or a peck. Or find a comfy armchair and curl up with a good book and a mug of cider. Fill your kitchen with the fragrant perfume of apples bubbling into a sauce with cinnamon and nutmeg or a savory feast of pork with apples and onions.

Have a lovely September and bon appétit!

Roasted Pork Loin with Apples & Onions
A wonderful, old fashioned dinner, pork loin roasted with apples and onion will hit the spot on a chilly night. Enjoy!
Serves 8

3-4 Cortland or Granny Smith apples, peeled, cored and cut into thick wedges
2 onions, cut in half length-wise and then in thin wedges
1 carrot, finely chopped
1 stalk celery, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
3-4 cloves garlic, minced and divided
Olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon dried sage
1 pork loin, about 3 pounds, trimmed and tied

Preheat the oven to 450 degrees.

Put the apples, onions, carrot and celery in roasting pan, season with salt and pepper, sprinkle with 1/2 teaspoon thyme, half the garlic and toss with a little olive oil to coat. Push the onion and apples to the sides of the pan.

Combine the mustard, paprika, sage, remaining thyme and garlic in small bowl. Generously sprinkle the pork with salt and pepper and then slaver it with the mustard mixture. Add the pork to the pan and roast at 450 degrees for 15 minutes.

Give the apples and onion a stir and reduce the heat to 350 degrees. Continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees*, about 30-45 minutes.

Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 15-20 minutes.

Turn the oven off, transfer the apples and onions to an ovenproof serving dish and return to the oven to stay warm.

Remove the strings from the pork, slice about 1/2-inch thick and serve with the apples and onions.

* There is some debate as to the proper temperature to cook pork. Historically, it has been cooked to 160 degrees. However, pork is fully cooked at 145 degrees (Pork and Pork Products CURFFL Section 113996(a (3)). At that temperature, the meat will be nice and moist and slightly pink.

Print-friendly version of this post.

One Year Ago – Lemon Roasted Salmon with Beurre Blanc
Two Years Ago – Wild Mushroom Soup
ThreeYears Ago – Rustic Apple Tart
Four Years Ago – Oktoberfest Sausages & Sauerkraut
Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite apple recipe? 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

Memorial Day on Pleasant Lake & Couscous Salad with Grilled Vegetables

Memorial Day is just around the corner.
In New Hampshire where winter comes early and stays late, the last Monday in May, Memorial Day, marks the beginning of summer. Kids are happy to get a day off from school. Many, but not all, businesses close. The notable exceptions are any and all retailers. From Main Street to the mall, they’ll fly balloons and banners and run three-day sales extravaganzas. The highways and by-ways will be bumper-to-bumper as Americans flock to the mountains or beach or attempt to shop-‘til-they-drop.

I grew up in the suburbs west of Boston. Unless a three-day downpour was not in the forecast, my family always headed north for the long Memorial Day Weekend. Any weekend was a good weekend if it was spent on Pleasant Lake. Saturday morning was for chores. We ran the vacuum cleaner upstairs and down, checked the ceilings for cobwebs and leaks and the cupboards, nooks and crannies for trespassers. One year my sister Brenda discovered a pile of seeds and nuts in her bed. We figured that mice had taken our absence during Mud Season as an invitation to move in.

We three kids always whipped through whatever boring tasks our parents assigned. What we lacked in care we made up in speed and escaped to the beach as quickly as possible. Brenda and I would get the jump on our summer tans while John went in search of frogs and tadpoles. Before too long, a toe was tentatively put in the lake. Dares and double dares soon followed. Then, as often as not, one or all of us plunged, shrieking, into the still freezing water.

In the coming days, all along the shores of Pleasant Lake, and lakes everywhere, empty cottages will fill up. The summer people will be back, if only for the weekend. Windows will be thrown open to clear the stale and musty air. The water will be turned back on. Floors and decks will be swept clean. Stray squirrels and mice will be chased out the door. Beaches and yards will be raked free of winter’s debris. Dusty lawn chairs will get hosed off. Barbeque grills will be found and put to work. Before you know it, everything will be shipshape and ready for summer.

With a little luck, a couple of hours will be found for some fun. Favorite hiking trails will be rediscovered. Games of golf and tennis matches will be played. Boats, large and small, will be launched. Kayaks and canoes will tour the shore. Sailors will hope for breeze and settle for a snooze on the calm lake. Fishermen will pray that dinner will bite their hooks and settle for burgers on the grill. I’m sure that at least a few kids will plunge, shrieking, into the ice cold lake.

My part-time neighbors won’t stay long. Late Monday afternoon they will put away their brooms and rakes. They will stow their toys, close up their cottages and head back to the city. They’ll return to work and school on Tuesday with sore muscles, a few black fly bites and a sunburn or two.

Except for the loons’ call, the lake will again be still.

If only for a weekend, enjoy the first delightful days of summer. However you spend the holiday, take a moment to relive a few fond memories with family and friends. And maybe, just maybe, take a mad dash in and out of a still frigid lake.

Have fun and bon appétit!

Couscous Salad with Grilled Vegetables 

.

Versatile and full of flavor, serve this salad at your holiday cookout. Enjoy!

Serves 8

.

.

Juice of 1/2-1 lemon
Extra virgin olive oil
3 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
1-2 zucchinis, sliced lengthwise about 1/2 inch thick
1 small eggplant, sliced about 1/2 inch thick
1 red onion, cut in 1/2 inch rounds
1/2 yellow bell pepper
1/2 red bell pepper
2 cups Israeli couscous
2-3 tablespoons flat-leaf parsley, chopped
1-2 tablespoons fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 cup pine nuts, toasted

Combine the juice of 1/2 lemon and the garlic in a large bowl and season with salt and pepper. Whisk in 2 tablespoons of olive oil. Let the vinaigrette sit for 10-15 minutes to combine the flavors.

While the vinaigrette mixes and mingles, prepare the couscous according to package directions.

Drain the couscous and transfer to the bowl with the vinaigrette and toss to combine. Cool the couscous to almost room temperature, add the herbs, season with salt and pepper to taste and toss again.

Meanwhile, preheat the grill to medium-high. Brush or toss the vegetables in a little olive oil to lightly coat and season with salt and pepper. Grill the vegetables until tender or tender-crisp, 2-3 minutes per side for the eggplant and 1-2 minutes per side for everything else. You might like to cook the onions in a grill pan as the small rings are apt to fall through the grate.

When the vegetables are cool enough to handle, roughly chop and add the vegetables and pine nuts to the couscous and toss to combine. If the couscous seems dry, add more lemon juice and/or olive oil to taste.

Serve immediately or cover and store in the refrigerator. The salad is best at room temperature so remove from the refrigerator about 30 minutes before serving.

Print-friendly version of this post.

One Year Ago – Chocolate Chip Cupcakes
 Two Years Ago – Feta Walnut Spread
Three Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend the long Memorial Day weekend? 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, 2012

Singing Praises for Stews & Braises & Carbonnade á la Flamande – Beer Braised Beef & Onions

It’s taken a while for summer to throw in the towel and call it quits. Except for the more-than-too-much rain, the warm weather has been great. But of course it had to end. After wondering if the leaves would ever change, a few cold nights have turned the hills from green to crimson and gold. The first frost has come and gone and there will be many more before the first snow flies. It looks like it may finally be time to put away the shorts and t-shirts until next summer.

And for foodies, chilly nights can only mean one thing. It’s time to find your favorite stew pot, casserole or Dutch oven and whip up some warm and cozy comfort food. Who doesn’t love a homey dinner of low-and-slow cooked goodness?

Whether it’s beef that’s braising or chicken stewing, these one-pot wonders are perfect for overworked, multitasking mavens. Once dinner is in the oven you’ll have plenty of time to take care of any one of the countless tasks that fill your days (and nights.) While the pot bubbles you can you finish the laundry, answer emails and make or take one last phone call. If you like, double the recipe and cross another dinner off your to-do list later in the week.

Braises and stews are also great for entertaining. As much as we all love a summer cookout, there’s always a last minute juggle and mad dash to make sure everyone is well-fed and happy. Let’s face it; getting dinner on and off the grill can be a bit of an adventure when you’ve got a big, hungry crowd to feed. Half your guests want their steaks rare and the other half medium. And there’s always one odd duck who insists you cook it until it’s almost cinders and tough as shoe leather.

Happily, there are no special orders to worry about when you are serving, Nana’s Yankee Pot Roast, coq au vin or a vegetarian tagine. Unless of course, you mixed up your guest lists and invited your vegetarian cousin for pot roast or carnivorous neighbor for veggie stew. But that’s a whole ‘nother mess to figure out.

While dinner gently bubbles in the oven, you can have fun at your own dinner party. Gather around the fire for a chat or pile in front of the television to watch the game. Or maybe a little bit both. With little or no last minute rush and bother, you can relax and enjoy your guests. It’s great not to worry about the game going into overtime or a late arrival ruining dinner. Just turn the oven way down and add a touch more cooking liquid (beer for today’s recipe) to the pot if needed. Your beautiful braise or stew can almost always wait until that last touchdown has been scored or a late guest breezes in.

Make no mistake; comfort food doesn’t have to be ordinary or timid. As much as everyone loves your old fashioned chicken and dumplings, it’s fun to flex your culinary muscles. You can find inspiration in every corner of the globe. Why not fill your kitchen with the warmth and spice of a Belgian, Moroccan or Indian feast?

Celebrate the change of seasons by tracking down your favorite tried and true recipes or experimenting with a new one. Enjoy a relaxing evening with friends and family and bon appétit!

Carbonnade á la Flamande – Beer Braised Beef & Onions
Relax with your guests while traditional Belgian comfort food simmers in the oven. This dish is even better made a day or two ahead. Enjoy!
Serves 8-10

4 ounces thick cut bacon, chopped*
About 5 pounds boneless chuck or London broil, about 2-inches thick
Kosher salt and freshly ground pepper
3-4 large onions, cut in half and then into 1/4-inch wedges
2 carrots, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon ground allspice
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
3-4 cups beer
1-2 cups chicken stock
3-4 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Cook the bacon in a heavy casserole over medium heat until crisp. Remove the bacon and reserve. Pour off all but 1-2 tablespoons of bacon fat and reserve.

Season the beef with salt and pepper. Raise the heat to medium-high and brown the beef, 3-5 minutes per side. Remove the beef and reserve.

Add a little more bacon fat to the pot if necessary. Add the onions, carrots and celery. Season with allspice, salt and pepper and toss to combine. Reduce the heat to medium and cook the vegetables, stirring occasionally, until the onions are lightly browned, about 20 minutes. Stir in the garlic, mustard, sugar and vinegar and cook for 5 minutes more.

Preheat the oven to 325 degrees.

Add 3 cups of beer, 1 cup of chicken stock and the thyme and bay leaves to the onions. Raise the heat to medium-high and bring to a boil. Return the beef and bacon to the pot and bring to a simmer. The beef should be completely submerged in the liquid, add more beer and/or stock it’s not.

Cover and transfer the pot to the oven. Turning the meat once or twice, cook at 325 degrees until the meat is very tender, 2-2 1/2 hours. Add more beer and/or chicken stock if necessary.

Transfer the beef to a cutting board and let it sit, loosely covered, for 20 minutes. Skim the excess fat from the sauce and discard the thyme twigs and bay leaves. Return the pot to the oven to keep the onions and sauce warm. Slice the beef and serve with onions and sauce.

* If you like, you can skip the bacon. Sear the beef and sauté vegetables in a little olive oil.

You can make this dish in advance (up to 3 days). Cool to room temperature, skim the excess fat and store covered in the refrigerator. Bring the pot to a simmer over medium heat and then transfer to a 325 degree oven for 30 minutes or until the sauce is bubbling and the beef is warmed through.

Print-friendly version of this post.
One Year Ago – Braised Beef Bourguignon
Two Years Ago – Pumpkin Cupcakes
Three Years Ago – Roasted Butternut Squash Soup

Do you have a favorite stew or braise 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

Healing Hugs – Returning to Normal

Significant days and events are sprinkled through our lives. Some are highly personal. I remember the morning my brother was born; the green-eyed monster was sitting on my shoulder and I was not convinced a baby brother was a good idea. I remember my first day of college, my excitement and nervous anticipation for a new adventure. I remember my fortieth birthday party when I enthusiastically embraced the new decade.

There are also monumental world and national events. My parents have clear recollections of the day the Japanese bombed Pearl Harbor. Americans share a proud memory of the summer night we sat spellbound watching grainy black and white images of Neil Armstrong and Buzz Aldrin walking on the moon. After waiting for 86 long years, Red Sox fans will forever remember the joy of winning the World Series.

And then there is September 11th.

I was in Tokyo. It was already evening when I landed at Narita Airport and with the time difference, only minutes before the first plane hit the World Trade Center. But it was several hours before I learned of the horrible events in New York, Washington and Pennsylvania. After the long trip from the airport into the city and a business dinner, I was finally able to call it a day and escape to my hotel room. It was late, I was jet lagged and exhausted.

I turned on CNN for background noise while I unpacked and got ready for bed. Watching the news, I was shocked and horrified. I barely slept; instead like millions around the world, I was riveted to the television for most of the night. Up on the thirty-something floor of one of those big, impersonal hotels, thousands of miles from home, I felt terribly alone. There was a hollow, empty feeling in my chest.

I was a few days into a two week business trip. My colleagues did not hesitate to tell me that I could certainly cut my trip short and return home. US airports were locked down so jumping on a plane and heading home was not an option. Work became a distraction. I met with customers and discussed IT strategy. I consulted with our local sales and marketing teams. All the while I could not help but feel an overwhelming sadness, a hollowness and a bit shell shocked.

When the airports reopened, I flew home to my little cottage in sunny California. It was good to be out of big hotels and in my own house, surrounded by greenery instead of concrete. However, I had been living in California for less than a year and it didn’t really feel like home.

The initial shock started to dissipate but within a week I knew that if I wanted to feel normal again I needed to hug a kid. Not just any kid, it was time to spend time with family.

The Nyes – Summer 2000

I headed to New Hampshire for the long Columbus Day weekend. The leaves were changing color and the sun shone. I joined my family for walks down to the lake and hikes in the hills. We lingered around the table over leisurely dinners and long conversations. My nephews were big, gangling teenagers and indulged their auntie with hugs at arrival and departure. My then tiny nieces were happy to share lots of hugs throughout the weekend. The hollow in my chest began to fill. Thanks to the boys and little girls, I started to feel normal again.

On this weekend of remembrance, I hope that you too find normalcy, peace and yes even pleasure in everyday, ordinary events, time with family and friends and lots of hugs.

What about you? How did you heal and recover after September 11th? Feel free to share your thoughts and add a comment.

© Susan W. Nye, 2011

No recipes today but you can find many Comfort Food recipes on the blog.  

You can also find my article Ten Years Later – Remembering September 11th in New Hampshire Magazine.

End of Summer To-Do List & Blueberry Crisp

Do you hear that? That whooshing sound is the wistful sighs of hundreds of kids, parents and grandparents. They are all lamenting the end of summer’s lazy days. Next week school busses will roll and bells will ring. Life will go back to normal. Or at least what passes for normal.

When we were kids there was always a mild sense of urgency at the end of the summer. Enjoyingthe lazy pace of summer vacation, we couldn’t get too worked up about anything. But still, we always tried to cram in one more adventure, sail one final sail and enjoy one last ice cream cone at the Grey House before summer’s end.

How will you celebrate the last week or so of summer? Just in case you need help and in no particular order, here are a few ideas:

1. Visit one of the local gems. Sure you’ve heard about them, you just never took the time to explore. Wander through the gardens and along the wooded paths at The Fells or travel back in time in the Historical Society’s 19th-century village.
2. Take a walk. Whether it’s the first time or the 100th, explore the flora and fauna at the Philbrick-Cricenti Bog. Or hike one of the great trails on the Sunapee-Ragged-Kearsarge Greenway.
3. Jump in the water’s fine and the tide is always high. Take up that challenge and swim to the island. Paddle into every nook and cranny for an upfront and personal peek at the lake’s rocky shore. Glide across the smooth, glassy surface at dawn or pray for a breeze and an afternoon sail.
4. Pick blueberries with your kids and then bake a pie, cake or crumble together. Freeze the extra berries for muffins, pancakes and a taste of summer on cold winter mornings.
5. Enjoy your home baked blueberry treat after a spectacular New England feast of boiled lobster, fresh corn-on-the-cob and thick slices of ripe local tomatoes.
6. Find an old blanket and lie in a field or on the beach, identify the constellations with your kids and count shooting stars.
7. Put the kids to bed and slow dance in the moonlight.
8. Get up early one morning, sit on the porch with a cup of coffee, listen to the birds sing and read a good book. If someone wakes up before you’re ready for company, stay very still. With a bit of luck, they won’t find you.
9. If it rains, sleep late and then spend the rest of the day in your jammies. Hold your own private film festival and enjoy a marathon of your favorite classic movies. Popcorn is not optional. If you start to feel housebound, put on your bathing suit and rubber boots, grab your umbrella and go out and play in the rain.
10. Invent a new cocktail, something with fresh blackberries or blueberries. Sip it slowly while you watch the sun go down.

Enjoy the final days of summer and bon appétit!

Blueberry Crisp
Who doesn’t love Blueberry Crisp? With local blueberries plentiful, it’s the perfect time to get picking and baking! Enjoy!
Serves 8

Butter
2 pints blueberries
Grated zest of 1 lemon
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
Crumble Topping (recipe follows)

Preheat the oven to 400 degrees. Lightly butter a 2 quart baking dish.

Put the blueberries, lemon zest, sugar, cornstarch and spices in a bowl and toss to combine. Pour the blueberries into the prepared baking dish. Sprinkle the topping evenly over the blueberries.

Put the crisp on a baking sheet to catch any drips and bake for about 30 minutes or until the berries are bubbling and the top is golden brown. Cool for 15 minutes before serving. Serve with vanilla ice cream.

You can also bake the crisp early in the day and warm it up in a 275 degree oven for about 15 minutes before serving.

Crumble Topping

1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
3/4 cup quick-cooking oatmeal

Combine the flour, sugar, salt and spices in a 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 comes together in little lumps.

Print-friendly version of this post.

One Year Ago – Death by Chocolate Sauce
Two Years Ago – Lemon Cupcakes
Three Years Ago – Couscous with Dried Fruit and Pine Nuts  

Did you suffer through braces in middle school and high school? 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 photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Midsummer Dreaming & Insalata Caprese

And just like that it’s August and the summer is half over. I’ve never understood why the first day of summer, the summer solstice is called midsummer. What was Mr. Shakespeare thinking? Or maybe we should blame the Romans or Celts or Vikings. I’ll let you take your pick. As far as I’m concerned the first week of August is midsummer. If you’re a half-empty type, then you will cry and moan or at least feel a little blue. If you’re the half-full type, you should celebrate with bonfires and feasting and maybe a little dancing and cavorting.

That’s what they do in Switzerland. Maybe not the dancing and cavorting part, the Swiss are not known for their cavorting. August 1st is National Day, the Swiss equivalent of our Independence Day or Bastille Day in France. Well not exactly, Fête Nationale Suisse commemorates the creation of the Swiss federation not the start of a revolution. It goes back to 1291 but was not an official holiday until 1994. I had a chance to celebrate a few Fête Nationales when I lived there. It was all pretty low key but then again so are the Swiss. A few people plant little flags in their flower boxes with the geraniums and spend the evening outside with a picnic and cookout. As soon as it’s dark or almost, kids set off fireworks. A few fields and front lawns catch fire but were usually stamped out pretty quickly. The night ends with bonfires.

Here we celebrate the first week of August with Hospital Days. Unlike the Swiss, New London didn’t wait a century or two or seven to start the party. The hospital was founded in 1918 and the first Hospital Day was celebrated six years later. It started as a simple country fair to raise money for the hospital. At some point it added a midway with rides and games.

The midway robbed the fair of its rustic charm but had its fans, most notably any and every small child, ‘tween and teen for miles around. A few of those kids are already in mourning as this year’s fair is returning to its roots. Family fun and games on the town green will replace the Whirly-gig and Twister. Would-be sharp shooters will have to settle for Zumba, decorate a cupcake or add their dash and talent to the community mural.

The highlight of the fair, the parade with its floats, antique cars, fire engines and marching band will roll up Main Street as always. One year my friends and I, or more correctly one or two of our fathers, built a terrific float. They constructed a ski slope on the front of an enormous old truck and a tennis court on the back. All the kids in the neighborhood put on bathing suits, tennis whites or ski clothes and piled onto the truck. The skiers precariously balanced on their skis in front. A couple of kids played tennis on the miniature court. Two little kids sat on the tailgate with their fishing poles and a few beauties sunbathed. The beach was closed for the parade so the lifeguard joined our motley crew. He duct-taped a roller skate to the bottom of an old water-ski, attached a rope to the truck and gracefully jumped the wake from one end of Main Street to the other.

We thought we were magnificent but the esteemed but tragically misguided judges did not agree. It was with great disappointment that our clever float did not win the grand prize or second or even third. While we were heartbroken, our mothers didn’t care. All the planning and painting and decorating kept us busy and out of their hair for a least a couple of afternoons.

Enjoy Hospital Day and the backside of summer. Bon appétit!

Insalata Caprese (Mozzarela Tomato & Basil Salad)
Insalata Caprese is a bright and beautiful start to a summer meal. Enjoy!
Serves 8-12

2 pints grape or cherry tomatoes (a colorful mix of red, yellow and even purple is nice!)
Balsamic vinegar
Extra virgin olive oil
Kosher salt and freshly ground pepper
1 medium red onion, cut in half lengthwise and then in thin wedges
12 ounce ball Mozzarella cheese, thinly sliced
Black oil-cured Greek olives
Pistou (recipe follows)

Preheat the oven to 375 degrees.

Put 1 pint of tomatoes onto a sheet pan, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 30 minutes or until the tomatoes are soft and lightly browned. Cool.

Put the onion onto a sheet pan, drizzle with a little balsamic vinegar and olive oil and season with salt and pepper. Toss to combine. Roast at 375 degrees for about 20 minutes or until the onion is soft and lightly browned. Cool.

To serve: arrange 2 slices of mozzarella on individual plates. Slice the remaining pint of tomatoes in half and place 4 or 5 halves on each plate. Spoon a little mound of roasted onions onto each plate and top with a couple of roasted tomatoes. Drizzle the cheese and tomatoes with a little pistou, add a few olives to each plate and serve.

Pistou
1 clove garlic
1 cup fresh basil leaves, gently packed
1/2 cup fresh flat leaf parsley leaves, gently packed
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
About 1/2 cup extra virgin olive oil

Put the garlic, basil, parsley and vinegar in the bowl of a small food processor. Season with salt and pepper and pulse to chop and combine. Slowly add the oil and process until you have a beautiful green sauce.

Print-friendly version of this post.
One Year Ago – Mojito Melons
Two Years Ago – Grilled Antipasto
Three Years Ago – Nana Nye’s Fish Chowder

What’s your summer story? 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 photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.©Susan W. Nye, 2010

Five Things to Do During Black Fly Season & Chocolate Chip Cupcakes

You expect to find lists of activities and boredom busters for rainy days. Fortunately, except for that time with the ark, rain doesn’t stick around for forty days and nights. Unfortunately, that’s just what the black flies do. They arrive in time for Mothers’ Day and disappear around Fathers’ Day. Forty days with a few extra for good measure.

.

After all those April showers, we’re past due for some May flowers and sunshine. If you’re like me you’d like nothing better than to head outside. As bad luck would have it, before you can start the lawnmower or settle into the hammock, a swarm of flies are buzzing around your head and nipping at your ankles.

So what can you do about it? Well, you could …
1. Pout,
2. Stamp your foot,
3. Complain,
4. Mope,
5. Flee the State.

As tempting as it sounds, forty days of sulking could get old pretty fast and a long trip may not be in your budget. Before you sink into the doldrums or book a flight you can’t afford, here are a few ideas to help you stay sane if not happy during black fly season:

1. Go to the movies. Get your best pals together and make an afternoon of it. Add lunch before or an early dinner or drinks afterwards. Think of it as a field trip without the field. Alternatively, you could host a movie party at home. Most of this year’s Oscar winners are out on DVD so you can catch any you missed while hibernating during the long winter.

2. Bake cupcakes. It’s hard to be unhappy when you’re making cupcakes, particularly the decorating part. Top your little gems with creamy icing tinted in a variety of sweet pastel colors. They’ll be a huge hit when you …

3. Host a game marathon. Whether it’s Scrabble, Mah Jongg or Monotony Monopoly, enjoy a rousing competition. If it’s warm and sunny, hold the party in the screened-in porch. That’s assuming you have one. If you don’t have a screened-in porch, think about adding one.

4. If you aren’t feeling social, grab the latest book by your favorite author and relax in that same screened-in porch. Ignore the weeds that are sprouting in the garden and the grass which is almost a foot high. Fathers’ Day will be here in a few weeks.

5. If you are really desperate, do all the stuff you postponed for the past three or four months. This one doesn’t exactly quality as fun. Let’s face it, if any of the stuff on your To-Do list was fun, you’d have done it already. However, checking items off your list will give you a wonderful sense of accomplishment.

Clean the closets, basement or garage. Sort out your computer files, delete what you don’t need and backup what you do. Organize five generations of family photos and make scrapbooks for everyone. Stain the trim on the screened-in porch. The list is endless and now is as good a time as any to make a dent in it.

Better yet, come to my house. I’d be happy to have you do any of the above for me. I promise to reward you with a nice dinner or at least a cupcake when you’re done.

Have fun and bon appétit!

Chocolate Chip Cupcakes
Who can resist a sweet little cupcake? Enjoy!
Makes about 16 regular cupcakes or 40 minis

3/4 cup (1 1/2 sticks) softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup milk
1 3/4 cup plus 1 tablespoon all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Grated peel of 1 orange
1/3 cup mini chocolate chips

Preheat the oven to 400 degrees. Line regular or mini muffin tins with paper liners.

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

Sift 1 3/4 cup flour, the baking powder and salt together, whisk in the grated orange peel.

With the mixer on low, add the dry ingredients to the mixer bowl in 2 parts, alternating with the milk and scraping down the sides of bowl with each addition. Mix until incorporated but do not overbeat.

Toss the chocolate chips in the remaining tablespoon of flour and fold into batter. Fill the paper liners 2/3 full with batter. Bake at 400 degrees for 18-20 minutes for regular cupcakes and 10-12 minutes for minis. Let cool completely before frosting.

Cream Cheese Frosting
6 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
2 teaspoons pure vanilla extract
About 3 cups confectioners’ sugar
Food coloring

Put the cream cheese and butter in a large bowl; beat with an electric mixer on medium speed until smooth, add the vanilla and combine.

Slowly add the confectioners’ sugar and mix until well blended. Increase mixer speed and continue beating for 2 to 3 minutes, until the frosting is light and fluffy.

One drop at a time, whisk in food coloring until you reach the desired tint. If you like, divide the frosting into a few bowls and tint each with a different color for a rainbow of cupcakes.

Print-friendly version of this post.
One Year Ago – Rhubarb Crisp
Two Years Ago – Spicy Grilled Steak

How do you cope with Black Fly Season? 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