Tag Archives: recipe

Watermelon Lime Popsicles

6 Jun

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I bought a watermelon when the weather was nice, but then, rather suddenly, the weather turned on me, lashing us with a week of 50 degree days that punished us with nonstop rain and wind.

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When it was watermelon weather again, I was determined to crack my melon friend open and get to slicing. Wedge after wedge of watermelon was enjoyed and, feeling cocky about the warm weather, I made all-fruit popsicles, with no sugar added, and only as many ingredients as the number of fruits you choose to squeeze into them. It’s like eating nothing but fruit, because, well, it is eating nothing but fruit, only frozen, and in a pleasing popsicle shape, which, as we all know, is what one does when the sun comes out.

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Last Year: Vegetable Biryani and Baked Brown Butter Oatmeal with Blueberries and Pears

Watermelon Lime Popsicles

4 cups of watermelon chunks, preferably seedless watermelon, but, if not, seeds removed

juice of half a lime

¼ to 1/3 cup fresh fruit of your choice, sliced into small pieces (I used kiwi, but I also like the sound of sliced strawberries or raspberries, or whole blueberries)

In a food processor, puree watermelon chunks until smooth and liquid. Strain through a fine mesh sieve into a medium bowl, using a flexible spatula to urge the puree through the strainer. Stir in lime juice.

Pour watermelon mixture into popsicle molds, filling the molds about ¾ full (I was able to fill 8 molds, with a bit of juice leftover for drinking directly from the bowl with a straw, a clean-up method I highly recommend). As you can see, I filled some molds all the way, in the interest of my son’s request to have some popsicles without fruit chunks in them. Do not place the tops on the molds. Place the molds in the freezer for one hour, until the mixture becomes slightly slushy. Drop bits of fruit into each mold, making sure the mixture does not overflow over the top of the molds. Place the tops on the popsicle molds, then freeze overnight.

To release the popsicles from the molds, run the base of the molds under warm water for about 10 seconds. The popsicles should release with ease.

Makes about eight 3-inch popsicles. Your number of popsicles will vary depending on the size of mold you use.

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Raspberry Cheese Blintzes

29 Mar

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It is not often that I look at a food and the most distinctive adjective I can come up with to describe its appearance is “cheery,” but that is exactly what happened when I took a look at a plate of these delicious crepes wrapped around a soft pink filling of raspberries, ricotta, and cream cheese. These blintzes, with their brunch-eaten-outside vibe and touches of fresh fruit, made me think of spring, and when enveloped in the sort of grayness that we in the PNW experience throughout the plodding months of the winter and beyond, a tasty little hint of spring is an especially cheery sight to behold.

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Last Year: Esquire Pancakes–apparently the end of March makes me think of pancakes and the like.

Raspberry Cheese Blintzes

Cheese Filling

¼ cup cream cheese, at room temperature

¾ cup ricotta cheese

finely grated zest of 1 lemon

2 tablespoons sugar

1 teaspoon pure vanilla extract

pinch of salt

½ cup fresh raspberries

Crepe Batter

1 cup milk

2 large eggs

1 cup sifted unbleached all-purpose flour

¼ teaspoon salt

For Cooking:

4 to 6 tablespoons unsalted butter

To make the cheese filling, combine cheeses, lemon zest, sugar, vanilla, and salt. Whisk thoroughly to combine, until the filling is light and fluffy. Using your hands, break apart the raspberries over the filling, then fold the berries into the mixture.

To make the crepe batter, in a blender, combine milk and eggs, then blend until just combined. Add flour and salt, then blend until smooth, stopping the blender and scraping down the sides if necessary.

Heat an 8-inch or 10-inch skillet over medium-high heat. Add a teaspoon or so of butter to the pan, or just enough butter to coat the bottom of the pan. When the butter has melted pour about 2 tablespoons of batter into the pan, then tilt the pan to coat the bottom as much as possible. Cook the crepe on one side only, until the edges appear dry, about 1 minute. Slide the crepe onto a plate, or remove it to a plate using a flexible spatula. Repeat until all the batter has been used, stacking the finished crepes on top of one another, and adding butter to the pan as needed. Depending on how judiciously you doled out the batter, you’ll end up with anywhere from 9 to 12 crepes.

To make the blintzes, place a heaping tablespoon of the cheese and raspberry mixture onto the center of a crepe. Fold in the sides, then the ends, to encase the cheese and form the crepe into a square.

Heat 1 tablespoon of butter in a medium to large skillet over medium-high heat. As you wrap each blintz, place it in the pan, seam side down, and cook, turning over once, until the blintzes are golden brown on both sides. The blintzes should only take a maximum of about 3 minutes total to finish cooking.

You can serve these blintzes hot, warm, or cold. If you want to make them ahead of time, you can place the fully-cooked then cooled blintzes in the refrigerator overnight (wrapped in airtight plastic), then either reheat them in a pan the next morning using the same skillet-browning method as before, or serve them cold, which I sort of prefer. Serve with extra raspberries, and, if you wish, a small dollop of whipped cream, sour cream, or crème fraiche.

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Bourbon Apricot Bread Pudding

27 Mar

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If you’ve had fun making cascarones or other Easter egg decorating crafts that involve removing an egg’s insides from its shell, I probably don’t have to remind you that the second part of your egg decorating journey is now upon you. With a big bowl of raw eggs now sitting in front of you, what are you going to do?

Let me tell you what you are going to do: You are going to make bread pudding. Then, you are going to eat bread pudding and, again, I don’t think I have to tell you this, but, my friend, you are really, really going to like it.

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Because I had dried apricots on hand, I decided to put them to use in this bread pudding, and because there are few things as well-paired as stone fruits and bourbon, I just had to give the apricots a nice soak in some bourbon before tucking them into the pudding. No surprise, the two items just sang when put together, and they did wonders for bringing out all the right notes when they met up with the dark brown sugar of the custard. With less than ¼ cup of sugar in the entire affair, I’d argue that this lovely, only mildly sweet dish could be carted out for brunch and never seem out of place. Not that I could ever think of a time or place where I would not welcome this bread pudding, but that’s just me.

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Last Year: Brown Butter Brown Sugar Cupcakes with Vanilla Bean Frosting

Bourbon Apricot Bread Pudding

½ cup coarsely chopped dried apricots

2 tablespoons bourbon

2 cups milk

4 large eggs

3 tablespoons plus 1 teaspoon dark brown sugar, separated

1 teaspoon pure vanilla extract

pinch of salt

5 cups stale or slightly dried bread cubes, cut into 1-inch chunks

¼ cup coarsely broken raw pecan halves

In a small bowl, combine dried apricots and bourbon. Toss to combine, then allow to soak for at least 20 minutes, tossing frequently to make sure the bourbon reaches every bit of the apricots.

Preheat oven to 325 degrees Fahrenheit.

Meanwhile, in a medium bowl or in a large measuring cup, combine milk, eggs, 3 tablespoons dark brown sugar, vanilla, and salt. Whisk vigorously until the brown sugar has dissolved and the eggs are completely combined. Place the bread cubes in an 8” x 8” square baking pan, then pour the custard over the bread, soaking every piece as much as possible. Allow bread to rest in the custard for 15 minutes, pushing the bread down into the custard every couple of minutes to ensure that everything gets nice and soaked.

When the bread has finished soaking, remove the apricots from the bourbon (discarding the remaining bourbon, ahem, in any way you wish). Add the apricots to the soaked bread, using your fingers to poke the fruit down and really nestle them in. Sprinkle the pecans over the top of the bread, then sprinkle over the 1 teaspoon of dark brown sugar.

Bake in the center of the oven for 45 to 50 minutes, until the custard in the center of the pudding is set, and the bread has puffed up quite a bit and turned a nice golden shade. Serve hot or warm.

Makes roughly 6 to 8 servings.

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