Showing posts with label beverage. Show all posts
Showing posts with label beverage. Show all posts
Sunday, July 24, 2011
Fresh Orange Juice
On a whim, I bought a citrus juicer. I love having freshly squeezed orange juice in the mornings. Especially when Noah's helping!
Sunday, June 5, 2011
What to do with Rhubarb
You can't find rhubarb at just any grocery store here in Cleveland. It's taken me 3 years to learn that I have to get it at the farmer's market in season if I want it. The great thing about rhubarb is that it freezes well. So now, every Saturday, I have a date with the farmer's market so I can pick up 2 or 3 bunches--I'm going to need a bigger freezer!!
- Prepping rhubarb for freezer: cut rhubarb into 1-inch pieces and place in a freezer bag. (easy!)
While thumbing through my family cookbook that my mom put together for me one year, I discovered a fun way to get more bang for your buck.
Rhubarb Juice
- put 4 cups of chopped rhubarb into a sauce pan with 2 cups water and 2 cups sugar. Cook until the rhubarb is tender (keep an eye on it so it doesn't boil over!)
- Place a strainer on a bowl (I use a glass 4-cup measuring cup) and pour rhubarb into strainer
- DO NOT PRESS PULP in the strainer
- Reserve the liquid. One option is to pour the liquid into clean ice cube trays and freeze.
- Use rhubarb pulp for pie filling--it's already cooked and sweetened so you can reduce cooking time and your pie will not be runny!
Rhubarb Mint Mocktails
- Plop 4 or 5 frozen rhubarb cubes (see above) into a glass
- Add chilled ginger ale
- Add a sprig of mint
(really wishing I had some cute little cocktail glasses! Don't mind my son's fingers, he was anxious to try some.)
Cardamom Strawberry and Rhubarb Crumble (this is tweaked a bit from smitten kitchen, but credit goes to her for the original recipe!)
(smitten kitchen take 100 bajillion times better food photos than I do. Even so, this pie was amazing and the cardamom makes it really awesome!)
Filling:
- Cooked rhubarb pulp (see above)
- A bunch of strawberries (1 quart maybe???), de-stemmed and sliced (I don't remember how much I actually used because I bought my berries in bulk from costco and we ate most of them before I decided to make pie)
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/4 cup lime juice (you could use lemon)
- 3 tablespoons cornstarch
- Pinch of salt
Topping:
- 1 1/3 cup whole wheat flour (you can't even tell. I used this because our white flour bucket was empty and I was too lazy to go down to the basement to fill it up)
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 3 tablespoons sugar
- 3 tablespoons demerara sugar (don't skip this step if possible, I love the texture of this!)
- 1 stick melted butter
Directions:
1. preheat oven to 375. mix together filling and put in a pie dish.
2. Combine die ingredients for topping, add melted butter and mix together until you get crumbles
3. Cover filling with crumble. Place pie dish on a foil-lined baking dish so you don't get sticky juice dripping down onto the bottom of your oven. bake for 25-30 minutes or until topping looks golden brown.
4. enjoy with ice cream :)
Tomorrow, I will be making Rhubarb Ice Cream with my rhubarb juice. I'll post the recipe once I come up with it--especially if it's a success!
- Prepping rhubarb for freezer: cut rhubarb into 1-inch pieces and place in a freezer bag. (easy!)
While thumbing through my family cookbook that my mom put together for me one year, I discovered a fun way to get more bang for your buck.
Rhubarb Juice
- put 4 cups of chopped rhubarb into a sauce pan with 2 cups water and 2 cups sugar. Cook until the rhubarb is tender (keep an eye on it so it doesn't boil over!)
- Place a strainer on a bowl (I use a glass 4-cup measuring cup) and pour rhubarb into strainer
- DO NOT PRESS PULP in the strainer
- Reserve the liquid. One option is to pour the liquid into clean ice cube trays and freeze.
- Use rhubarb pulp for pie filling--it's already cooked and sweetened so you can reduce cooking time and your pie will not be runny!
Rhubarb Mint Mocktails
- Plop 4 or 5 frozen rhubarb cubes (see above) into a glass
- Add chilled ginger ale
- Add a sprig of mint
(really wishing I had some cute little cocktail glasses! Don't mind my son's fingers, he was anxious to try some.)
Cardamom Strawberry and Rhubarb Crumble (this is tweaked a bit from smitten kitchen, but credit goes to her for the original recipe!)
(smitten kitchen take 100 bajillion times better food photos than I do. Even so, this pie was amazing and the cardamom makes it really awesome!)
Filling:
- Cooked rhubarb pulp (see above)
- A bunch of strawberries (1 quart maybe???), de-stemmed and sliced (I don't remember how much I actually used because I bought my berries in bulk from costco and we ate most of them before I decided to make pie)
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/4 cup lime juice (you could use lemon)
- 3 tablespoons cornstarch
- Pinch of salt
Topping:
- 1 1/3 cup whole wheat flour (you can't even tell. I used this because our white flour bucket was empty and I was too lazy to go down to the basement to fill it up)
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 3 tablespoons sugar
- 3 tablespoons demerara sugar (don't skip this step if possible, I love the texture of this!)
- 1 stick melted butter
Directions:
1. preheat oven to 375. mix together filling and put in a pie dish.
2. Combine die ingredients for topping, add melted butter and mix together until you get crumbles
3. Cover filling with crumble. Place pie dish on a foil-lined baking dish so you don't get sticky juice dripping down onto the bottom of your oven. bake for 25-30 minutes or until topping looks golden brown.
4. enjoy with ice cream :)
Tomorrow, I will be making Rhubarb Ice Cream with my rhubarb juice. I'll post the recipe once I come up with it--especially if it's a success!
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