I split the recipe in half and added a 1/2 teaspoon of vanilla to one batch, and a 1/2 teaspoon of peppermint to the other, plus a drop of blue food coloring. It was too much peppermint. I need to cook the second batch for less time.
Author: Crystal
Earl Grey Jelly
I cut this in thirds. So, instead of 1.5 kg of apples, I used 3 small, red delicious apples. This was not enough pectin. It didn’t set as jelly, but rather a syrup.
Earl Grey Tea Cake
I used 1 cup cake flour, and 1 cup AP flour, and an additional tea bag. Otherwise, the recipe is as listed.
Portuguese Tuna Tart
Made with line-caught albacore, from the FV Crystal Marie!
Lemon Cheesecake Mousse
A mousse! And a non-chocolate version at that! It was delicious. I did double the graham cracker base, as our cups were larger than suggested.
Ingredients
Crust
3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) butter, melted
Mousse
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd
Sweetened whipped cream for garnish (optional)
Instructions
In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 12 dessert cups and lightly press into an even layer, set aside.
Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
Orange Madeleines
I used this recipe, but substituted orange juice and orange zest (Thanks, EHS Math Club) for lemon.
Crab, Fennel, & Orange Salad
INGREDIENTS
1 bulb of fennel
3 oranges
4 fresh sprigs of mint
1 ripe avocado
1 fresh poblano chili
½ lb crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
METHOD
Trim the fennel, then thinly slice (mandolin if you have one) and place in a bowl of iced water.
Peel and slice oranges, then arrange on a platter.
Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Finely dice the chili.
Stir together in a bowl.
Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.
Beef Pot Roast & Veggies
I’ve never made pot roast before!
3 pounds chuck roast
spice rub: salt, black pepper, allspice, smoked paprika, & Kona coffee rub.
1 cup (box) chicken-ginger, bone broth
28 ounces fire roasted tomatoes
1 celery stick, sliced very fine
5 cloves garlic
quartered red onion
1/2 cup red wine (McManus Petite Syrah)
1/2 tablespoon chopped, fresh marjoram
1 teaspoon dried rosemary
6 red potatoes
2 sweet onions
16 ounces mushrooms
salt, pepper, olive oil
Rub the spices all over the roast. Brown in a frying pan on all sides. Get it nice and brown and crusty. Put the quartered onion in the bottom of the slow cooker. Roast on top. Mix and put the rest of the ingredients in slow cooker. Cook on slow for 6+ hours. We made a gravy from the liquid after pulling the roast.
Quarter the potatoes and mix with pepper, salt, and olive oil.
Bake at 400 degrees for 1 hour.
Stir at about the halfway point.
Dice up the onions, slice up the mushrooms.
Caramelize the onions, and add in the mushrooms at the end to cook and brown.
Serve everything together. Eat delicious foods.
Cranberry Wassail
This was the best. I was suspicious. Usually I find mulled and/or spiced wines to be too…. winey? I did cut the recipe into thirds. I also added a glug of cran-rasperry juice, because we had some.
Hot Schnappolate II
Hot Schnappolate in a slow cooker? Answer… yes.
I cut this recipe into thirds to fit in the tiny crockpot.
1/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 cup semi-sweet chocolate chips
Pinch of salt
3/4 cup hot water
1/2 gallon whole milk
1/2 gallon heavy whipping cream
1 teaspoon vanilla extract
16 ounces Peppermint Schnapps
Combine the cocoa, sugar, chocolate chips, and salt in a large sauce pan. Add the hot water and cook over medium heat until it comes to a boil. Stir the whole time and when chocolate chips are melted move mixture to the crock pot. Add the milk, booze, vanilla, and cream. Cover and heat on low for 1 hour, stirring occasionally. When cocoa is hot, whisk in the vanilla.