Grilled Cornish Game Hens and Beer Bread Make the Holidays Tasty

I can't believe it's been over two months since I've posted on our blog.

We've spent quite a bit of time since October celebrating the birth of our granddaughter, Phoebe Harper Rabbitt. That's certainly the main reason we haven't had the energy or time to have much fun in the kitchen. That doesn't mean we haven't been cooking and having guests in Norwood - but our Marion weekends have been few and far between this fall. I decorated the library with over 6 trees for Christmas, we had overnight guests, a goodbye dinner for a good friend, and a wonderful Christmas party in Marion to attend.

And so, we will have spent a wonderfully long and overdue vacation (December 20 - January 1) at 7 Wildflower Lane with family and friends but we've relied on our favorites like Spinach Salad, Ricotta Bread, Seafood Chowder, Kentucky Bourbon Cake and Pumpkin Cake - with some homemade macaroni and cheese and Gerry's lasagne (with ground bison - delicious!) to get us by for lunches and extra dinners.

Our Christmas dinner entree for 9 of us was Cornish Game Hens - stuffed with cranberries, brown sugar, diced apples, garlic and rosemary and then grilled for 45 minutes outside in the backyard. Yummy and lots left over for hen salad - a bit of chopped celery, lemon sea salt, tarragon flakes, pepper and mayonnaise - served in Boston Bibb lettuce leaves.

At the end of the week, looking for a different bread  to make (with no bread flour or ricotta cheese in the house!), I made a beer bread that was delicious. A friend of a friend posted a link on Facebook and I was inspired.

Ingredients:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder 
1 teaspoon salt
1 cup finely grated sharp cheddar cheese
12 ounces beer (I used Smithwick's)

Mix the dry ingredients with the cheese. Add the beer and bake at 375 degrees for 45 minutes. Brush with a glaze of egg and water. Slathered in our Wildflower Lane honey butter, the bread was yummy served warm.

Jumbo Shrimp with Peppers in Herbed Oil

Jumbo Shrimp in Herbed Oil (from The Silver Palate Good Times Cookbook)

Place 2 pounds shelled and deveined shrimp in pan with boiling mixture of 1 c. dry white wine,  1 tsp. mustard seeds, ½ tsp. red pepper flakes, 2 bay leaves and 1 lemon half.  Cook until pink.  Remove from liquid and place shrimp on ice.

Add 3 T chopped fresh basil, 3 T chopped fresh dill, 1 T chopped fresh rosemary, 1 T chopped fresh tarragon, 1 T chopped fresh thyme to 1/2 cup best quality olive oil.

Add salt and pepper to taste.

Divide.

Slice red, yellow, orange peppers into thin slices and marinade in half the herbed oil.  Marinade the shrimp in the other half of herbed oil.  

Place the peppers and shrimp on a bed of greens and serve.

Hummus bi Tahini

Hummus bi Tahini (from The Silver Palate Cookbook)

4 cups (about 2-1/2 cans garbanzo beans), drained

½ cup tahini (sesame paste)

1/3 cup warm water

1/3 cup olive oil

Juice of 1-2 lemons

4 or more garlic cloves

1-1/2 tsp. salt

2 tsp. ground cuminseed

Freshly ground black pepper

Combine the chick peas, tahini, water, olive oil and juice of one lemon in a food processor until smooth. Add garlic, salt,  cumin and pepper to taste and process.  Correct seasonings if necessary.  Refrigerate.

I've heard that a secret ingredient is to add a few tablespoons of yogurt when creaming.

Fall Brunch on Wildflower Lane

We had our Marion-Wildflower Lane neighbors for brunch on a late September weekend and what a delightful time it was.

Mimosas and Bloody Marys

Greens with Strawberries, Mandarin Oranges and Almonds with Poppyseed Dressing

Artichoke-Ham and Goat Cheese Strata

Mushroom-Scallion-Goat Cheese Tart

Pumpkin Cake with Maple Glaze

Cranberry Apple Pumpkin Bundt Cake

Don't be intimidated with the steps in this recipe.  It is a delicious fall cake - we had it for brunch but it would be good for breakfast, tea or after dinner.

Filling: Toast ¾ cup finely chopped pecans in 350 degree oven in a single layer in shallow pan for 6-8 minutes. Stir halfway through and then cool 15 minutes when done.  Reduce oven temperature to 325 degrees.

Toss 1-1/2 cups of peeled and diced apples with 2 T melted butter.  Add ½ cup of finely chopped dried cranberries.  Add cooled pecans, ½ cup firmly packed light brown sugar and 3 T flour.  Set aside.

Cake:

Beat 2 cups sugar and 1 cup butter until light and fluffy.  Add 4 eggs, one at a time, beating until just blended and add 1 can (15 oz) pumpkin and 1 T vanilla. Stir until blended.

Stir together 3 cups flour and 2 tsp. baking powder, 2 tsp. pumpkin pie spice and ½ tsp. baking soda.

Gradually add this dry mixture to the wet and beat on low speed until just blended.

Spoon half this batter into a bundt pan greased and floured.  Spoon the filling onto the batter but scrape it away from the edges (about ½ inch). Spoon the remaining batter on top and even off. Bake 325 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center of the cake (not filling) comes out clean.  Cook in pan on a wire rack 15 min. and then remove from the pan to cool on a wire rack about two hours.

Maple Glaze:

Bring ½ cup of pure maple syrup, 2 T butter, 1 T. milk to a boil and cook, stirring constantly, for 2 minutes.  Remove from heat and add 1 tsp. vanilla extract and 1 cup powdered sugar and stir for 3-5 minutes until thickened.  Pour over cake and sprinkle on sugared pecans and pepitas.

Sugared Pecans and Pepitas

Stir together 1 cup pecan halves and ½  roasted, salted shelled pepitas and 2 T. butter and spread in a single layer in a shallow baking pan.  Bake 12-15 minutes until toasted.  Toss with 2 T. sugar.

Hearty Turkey, Farro and Greens Soup

With my late nights I don't contribute much to weeknight dinners, so I decided to take the guerrilla crock pot approach and Sunday I stocked up on some hearty soup ingredients at Trader Joe's. Voila! A hearty soup.

A loaf of fresh bread and salad is perfect with it. Top the soup with shaved Parmesan cheese if desired.

Place these in a crockpot:
1 bag (16 oz.) Trader Joe's Flame Broiled Turkey Meatballs, fully cooked (frozen)
1/8-1/4 bag Trader Joe's 16 oz. Sliced Leeks (frozen)
1 32 oz. Trader Joe's Organic Free Range Chicken Broth plus 2 cups water
8 oz. Trader Joe's Farro or large earthy grains, rice or beans (even freshly chunked potatoes)
A couple sprigs of fresh herbs (oregano, thyme, marjoram, etc.)
1/4 bag Trader Joe's Southern Greens Blend (collard, spinach, turnip, mustard)
1/4 bag Trader Joe's Kale
Cover with freshly grated salt and pepper to taste/

Cook on low 6-8 hours. Add another 2-4 cups broth and warm before serving.

Oh, Baby!

We showered Beth and her bump (affectionately nicknamed BakerII or Cupcake) with love and affection on August 11.





The venue was Joan and Ed Shankle's gorgeous conservatory in their amazing home in Bolton, MA.



What a beautiful setting and what lovely weather for a summer Sunday morning in New England. The conservatory was adorned with white paper hydrangeas, tin watering cans filled with fresh flowers, lots of burlap and green-ribbon trimmings. Joan, Ed, Beth and I assisted the party planner (AKA, Auntie Ciara Rabbitt.)

Ciara did herself proud with a menu of homemade flatbreads and Caprese Lasagna Rollups.

A carrot cake for dessert was decorated with what we had on hand - Ciara's Creations (a tiny watering can favor complete with a baby carrot seed packet) real tiny baby carrots,wildflowers and a touch of greenery from the garden for carrot tops.

Caprese Lasagna Rollups

Photo cropped from CookingClassy.com

Gerry posted the recipe from CookingClassy.com on Facebook and I sent it to Ciara for Beth's baby shower menu. With a little bit of chopping advice and a few changes, Ciara made a yummy, delicious, pretty and elegant main dish.  In the Cooking Classy link the blog author explains why you wouldn't want to use fresh mozzarella cheese. You also don't want to drown the roll-ups in pasta sauce.

Ciara made a quadruple batch - it was certainly more than enough although I would recommend at least two roll-ups each for a hungrier crowd. The directions below are for one batch.

Cook 1/2 box (8 noodles) organic lasagna noodles (available at Whole Foods) until they are al dente. Drain them and then line them up on parchment paper on the counter.

Whisk together 3/4 c. Ricotta cheese and 1 large egg white.  Stir in 1/3 cup finely shredded Parmesan cheese and about 12 ounces of shredded, low-moisture, part skim Mozzarella cheese and some freshly ground black pepper.  Spread an even layer of the cheese mixture over each noodle.

At this point, you can slice Roma tomatoes VERY thin or dice them. You'll need about 3-4 Roma tomatoes and Ciara diced them. Place equal amounts of the fresh tomatoes on each cheese layer on the noodles. Cover with 1/4 cup chopped fresh basil.

Spread 1/4 cup sauce (see below) in a baking dish.  Roll the lasagna noodles up as tight as you can without squeezing out the cheese and place them seam-side down in the sauce. Top each roll with 2 T. of the pasta sauce and sprinkle all with about 2 oz of Mozzarella.  Bake 30 minutes in a 350 degree oven and then sprinkle with more basil cut into ribbons.

For the sauce, Ciara used one she found at Whole Foods.  Use your favorite or use this CookingClassy one:

Simple Marinara Sauce
• 2 Tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic finely minced
• 1 (28 oz) can crushed tomatoes
• salt and freshly ground black pepper to taste

• 
  
• Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Summer Weekend in Marion

I'm planning a relaxing weekend in Marion with Tim and Julie July 12-14. I think I'll surprise them with some tasty goodness. I found recipes in some Taste of Home cookbooks donated to the Friends of the Library book sale and a copy of Sheila Lukins "celebrate!".  

Saturday Afternoon Cocktail Hour

Cranberry-Jalapeno martini

Cook 1 cup turbinado sugar with ¾ cups cranberry juice and ½ cup fresh cranberries and ½ tsp. chopped seeded jalapeno pepper.

Bring to a boil and reduce the heat and simmer uncovered for 3 min. or until sugar is dissolved.  Cover and let stand 20 min.

Strain the liquid, discard cranberries and jalapeno.  Cover and refrigerate syrup.

3 oz. vodka,  1 T cranberry syrup and 1 T cranberry juice. Stir, strain and serve over ice with mint and cranberries.

Pistachio Gorgonzola Cheesecake

Chop 2 shallots in food processor and add 2 cups Gorgonzola, 1 cup butter, 1 8 oz. pkg cream cheese, ¼ cup Madeira wine, 2 T. grated orange peel, 1 T. heavy whipping cream, ½ tsp. white pepper and ½ tsp. ground mustard. 

Combine 1 cup toasted, chopped pistachios with 8 thinly sliced green onion, 2 T. minced fresh basil, 2 T. oil-packed sun-dried tomatoes, chopped and drained, and 2 cups Gorgonzola.

Spread half the mixture in a parchment lined springform pan.  Top with half of the cream cheese mixture. Repeat layers.  Pat down. Cover and refrigerate for at least 8 hours.

Remove the sides of the pan and unmold.  Press ½ cup finely chopped pistachios over sides. Serve with crackers. 

Late Dinner

Roasted Sweet Potato Salad with Chili Lime Dressing

Cube 2 pounds sweet potatoes and toss with 2 T olive oil.  Roast at 400 degrees for 40 min. until potatoes are tender stirring twice.  Combine 1 large red pepper cut into ½ inch pieces, 8 green onions chopped, ½ cup minced fresh parsley and ¼ cup fresh minced cilantro.

Dress with 1/3 c. olive oil, ¼ c. lime juice, 4 tsp. chili powder, ¾ tsp. salt, ¾ tsp. ground cumin, ½ tsp. pepper and 1/8 tsp. cayenne pepper.

Tilapia with Basil Oil and Summer Salsa

Combine ½ c. fresh corn, ½ cup chopped nectarine, ½ cup chopped tomato and ½ cup cubed avocado with 2 T. fresh basil, minced, 2 T. fresh lime juice, 1-1/2 tsp. grated lime peel, 1 tsp. finely chopped seeded jalapeno pepper, ¼ tsp. salt and ¼ tsp. pepper.

Place 1 cup loosely packed basic leaves, 2 T. lime juice, 1-1/2 tsp. grated lime peel, 1 garlic clovein food processor and pulse until chopped, adding 1/3 c. oil while chopping.

Serve baked or grilled tilapia with salsa and oil.

Grilled Red Potato Salad with Blue Cheese and Bacon

Toss 3 pounds small red potatoes, quartered, 1 small red onion, thinly sliced, 2 T olive oil and 1 tsp. salt and 1 tsp. pepper and seal up in foil and grill, covered over medium heat for 40-50 minutes.  Turn once.

Toss with 1 c. mayo, ¼ c. minced chives, ¼ cup white balsamic vinegar, 2 tsp. sugar, 2 tsp. Dijon mustard.  Sprinkle with 1 cup blue cheese and 6 bacon strips, crumbled.

Blackberry-Basil Panna Cotta

Combine 2 cups heavy whipping cream and 2 cups half and half with 3/4 cup sugar in a saucepan. Sprinkle with two envelopes of unflavored gelatin and let stand for one minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from heat and stir in 1-1/2 tsp. vanilla extract and 2 tsp. lemon peel. 

Pour the panna cotta into six ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours.

In a small saucepan, combine 2 cups fresh blackberries with 1 cup sugar and 1 cup blackberry wine or ruby port wine.  Bring to a boil and cook until mixture is thicken.  Reduce to 1-1/4 cups in this process and then remove from heat, stirring in 1/4 cup minced fresh basil and 2 T cold butter.  Cool.

Unmold panna cotta onto dessert plates, serve with sauce and garnish with additional blackberries and basil.

Sunday Morning Breakfast

Grapefruit in honey-thyme sauce – 3 large grapefruit sliced.

½ cup white wine or white grape juice and ¼ c. honey and 2 T minced fresh thyme simmered 15 min.

Overnight Yeast Pancakes

1 pkg active dry yeast or ¼ ounce dissolved in 1-1/2 cups warm buttermilk for 5 min.

Combine 1 cup flour and 1 cup wheat flour and ¼ c. sugar and 3 tsp. baking powder and 1 tsp. baking soda and ½ tsp. salt

Whisk in 2 eggs, 2 T canola oil and 1 tsp. vanilla extract until moistened. Stir in yeast mixture and refrigerate for 8 hours.

OR

Cheese grits and sausage breakfast casserole

2 pounds bulk Italian sausage, cooked

Bring 2 cups water and 2 cups chicken broth, ½ tsp. salt to a boil. And slowly stir in 1-1/4 cup quick cooking grits.

Reduce heat and cook and stir for 5-7 minutes.  Removed from heat and add 1 pound sharp cheddar cheese, shredded, 1 cup milk, 1-1/2 tsp. garlic powder, 1 tsp. sage and stir until cheese is melted.  Stir in sausage and 6 eggs, beaten.  Transfer to a greased dish and bake uncovered at 350 for 40-45 minutes.  Let stand 10 minutes.

16 Age-Busting Power Foods

Today I picked up the library's copy of The Longevity Kitchen : Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods  by Rebecca Katz because the cover looked delicious and the book intriguing.  

I figured the top 16 foods would be more of the same foods I've been trying to learn to use - grains and soy-based products or non-dairy ones.  It's true that the list doesn't include cheeses, but I was surprised at the list of foods that offer ' the highest levels of antioxidants, those invaluable nutrients that help sweep the dangerous metabolic by-products known as free radicals out of the body." (p. 2, Katz):

Asparagus, avocado, basil (and mint), blueberries and other dark berries, coffee, dark chocolate, garlic, green tea, kale, olive oil, pomegranates, sweet potatoes, thyme, walnuts, wild salmon and yogurt.

Hallelujah!  With the exception of kale (I'm sure I could learn to enjoy and use it), we are wild about all the others on the list.  Other foods are allspice, almonds, apples, apricots, artichokes, bell peppers, black cod, broccoli, buckwheat, cabbage, cardamom, carrots, cauliflower, celery, cherries, chicken, chickpeas, chile peppers, chives, cilantro and coriander, cinnamon, coconut milk and oil, corn, cranberries, cumin, edamame, eggs, fennel, ginger, halibut, hibiscus, honey (yes!), kombu, leeks, legumes, lemons, lemongrass, limes, maple syrup (yes again!), miso, mustard seeds, onions oranges, oregano, parsley, peas, pistachios, potatoes, quinoa, grass-fed red meat, brown rice, saffron, sage, sardines, scallops, shitake mushrooms, shrimp, sesame seeds and tahini, spinach, winter squash, strawberries, swiss chard, tomatoes, turkey, turmeric and wasabi.  

What a list of delicious stuff. The chard, kombu and miso are the only foods I don't use regularly.

I was surprised at the recipes in the book because they are very similar to the 'recipes' I use all the time when I am putting ingredients together in a weekday rush or a on a lazy Sunday afternoon. I keep most of them on hand all the time.

Here's one using Kale in a way that I might enjoy:

Farro with Kale-Basil Pesto

To make the pesto, add 4 cups stemmed and chopped lacinato kale to rapidly boiling water over high heat.  Cook 30 seconds and then drain and rinse under cold water.    Squeeze the kale to remove water from it.  Place the kale, 1 cup loosely packed fresh basil leaves, 1/2 cup chopped fresh parsley, 1/2 cup shelled pistachios, 1/2 cut olive oil, 1/4 cup vegetable broth, 2 tsp. finely chopped garlic, 1 T. fresh lemon juice, 1 tsp. grated lemon zest and 1/4 tsp. salt in a food processor and process until well blended.  Taste to see if you need to add more lemon juice, zest or salt. 

Cook the farro by placing 1 cup soaked, rinsed and drained farro in 3 cups boiling water with 1/2 tsp. sea salt, stirring well.  Decrease the heat from boiling to medium and cook for 20 minutes.  Drain the farro and return it to the pot.  Add 1 cup of the pesto and 1/4 cup freshly grated Parmesan or Pecorino-Romano cheese, 1 cup cooked white beans, drained and spritzed with lemon juice and salt, and 1/4 cup diced sun-dried tomatoes.

Serve hot or at room temperature.

Apple, Leek, and Squash Gratin among Other Tasty Things

On June 17th my book group met  on Prospect Street to discuss What My Mother Gave Me by Elizabeth Benedict.  The book was published right around the time I decided to research my mother's antique family glasses and write one of my weekly columns for the  newspaper so I hoped others will share their own memories of mother-gifts while we eat dinner. I'm a huge fan of Ms. Benedict's book and have been recommending it wildly. While others aren't necessarily memoir lovers like I am, there were several hours of conversation last night about our mothers, families and gifts we've received from them. (Or not, I might add.)  One member of the group shared her own essay (worthy of the book!) with us and I was enrapt listening to her read it.

First course was Corn-Celery Chowder which is a variation on the Crab Corn Chowder I have posted on this blog.  I omitted the crab and added diced cooked potatoes simmer in chicken stock.  I made a roux of butter and flour and the soup is creamy and thick and very delicious! (Gerry sat in the kitchen and chowed down two bowls.)  I added our own herbs from the porch  herb pots - tarragon, thyme and chives.

Accompanying the soup was Ricotta Braid with Honey Butter - what would dinner at the Canelli's be without that bread and honey-orange butter (made with honey from our own bees.)  This time I made a four piece braid - something I saw on YouTube recently. It worked perfectly.

I made a big salad with mixed greens, strawberries, tiny red and yellow tomatoes and honey-toasted almonds with Poppyseed Dressing.  I tossed in some fresh cilantro and our own parsley for good measure.

For two more vegetarian courses I found Meatless: More than 200 of the Very Best Vegetarian Recipes from the Kitchens of Martha Stewart Living.   
I'll link the recipes here: Apple, Leek and Squash Gratin (with fresh sage from the porch planter at 305 Prospect Street) and Mushroom, Spinach and Scallion Tart  (fresh dill and cilantro from our Marion herb planters.)  I think the gratin would be a wonderful addition to a Thanksgiving dinner.  The tart needs to be served immediately; the phyllo dough got a bit soggy while it stayed warm in the warming oven for two hours.

Dessert?  Kentucky Bourbon Cake, of course.

Apple, Leek, and Squash Gratin

Preheat oven to 350 degrees.  In a skillet, heat 2 T olive oil over medium heat.  Add 2 leeks sliced thinly and add 2 T water.  Season with salt and pepper.  Cook until leeks are browned - about 10 minutes.  Stir often.  Add 1/2 c. sherry and 1 T chopped sage leaves. Cook until the liquid is reduced to a glaze (3 min.)

Butter a shallow baking dish and arrange thin slices of butternut squash (1 pound).  Season with salt and pepper.  Cover with leek mixture.

Slice and peel about 3 large apples (1/8 inch slices).  Arrange sliced apples such as Gala, Macoun, Cortland over the leeks.  Brush apples with 1 T. olive oil.  Cover tightly with parchment and foil.  Bake 45 minutes.

Uncover, sprinkle with finely grated Parmigiano-Reggiano cheese. Raise oven temp to 450 degrees and back until cheese is melted (10 minutes.)

Garnish with sage leaves.

Mushroom, Spinach, and Scallion Tart

Slice one pound of a mixture of mushrooms - Shitake, Portabello, etc., about 1/2 inch thick.
Place these and 2 T of olive oil on a large, rimmed baking sheet and mix up with coarse sea salt; toss well.  Place in a 425 degree oven and roast for 10 minutes.  Toss with 12 scallions, trimmed and cut into 2 inch pieces and sliced in half.  Roast for 15 more minutes.  Push the mushrooms and scallions aside and place 3 cups of baby spinach on the empty side.  Roast about 3 minutes until wilted.

Puree 6 ounces goat cheese with 3 eggs and 1/3 cup lowfat milk.  Add 3 T of mixed herbs such as cilantro and dill.  Set this custard aside and season with salt and pepper.

In the meantime, lightly brush a tart pan (hopefully rectangular but I used a large round one) with olive oil.  Working with one piece of phyllo dough at a time, brush the pastry lightly with oil and fit into the tart pan with an overhang.  Do this for 10 sheets.  Fold the edges over at the top.

Cover the dough with a double layer of foil just to fit the pan leaving about 1/2" at the edges. Bake for about 7 minutes at 425 degrees.  Remove foil and bake another 3.   Lower the oven temp to 375 degrees.

Now, layer the mushroom/spinach mixture on the the phyllo crust which should be golden.  Cover with custard. Bake the tart for about 20-23 minutes until custard is set.  Remove tart from pan (keeping bottom on for support) and place on a serving dish.  Slice.

Jam Cake Proposal

I decided to try the Jam Cake recipe in Cakewalk: Loving Spoonfuls from a Southern Kitchen by Robbin Gourley last weekend.  Beth made a Strawberry-Rhubarb jam and I was a bit nervous about using it because it seemed a bit runny.  In the end I think both the texture and taste would have been terrific.  The recipe calls for a seedless raspberry jam. The frosting might be yummy with cream cheese mixed in, especially if using a  strawberry jam.

I lined four pans with parchment and sprayed with baking spray.  I love a multi-layered cake.

I also love the romantic annotation for this recipe:

Sometime in 1912, Arnet Ireland began walking the seven long miles to town to sit with Miss Mattie Gibson in her family's parlor. 

One afternoon he was served the jam cake Mattie had made that morning.

Call if coincidence, she'd say, but that was the day he asked for her hand.

 Cake:
Sift together - 3-1/2 cups flour
1 tsp. baking soda
2 tsps. baking powder
1/2 tsp. salt
2 tsps. ground cinnamon
1 tsp. ground allspice*
1/2 tsp. ground cloves
1 tsp. ground nutmeg

Whisk together 1 cup buttermilk, 2 tbsps. lemon juice, 1-1/2 cup blackberry or raspberry jam and 4 eggs.

Cream 1 cup softened unsalted butter with 1-1/2 cups sugar until fluffy.  Alternately, add some of the dry and liquid ingredients to the butter/sugar mixture, beating well after each addition.  Pour the batter into the pans, smooth the tops and bake for 35 minutes or until done.  Cool in pans 10 minutes and then invert onto racks.  Cook completely before frosting.

Frosting:
Place 16 ounces of confectioners' sugar, 6 tbsps of unsalted butter (softened), 1/2 cup of jam, 2-3 tsps. flavored liqueur or vanilla extract in a bowl and beat with electric mixer until smooth.  Frost and decorate with fresh berries, if desired.

*Learned something about Allspice!

Orange Creamsicle Tart

I went away for my semi-annual Quilt Weekends on the Cape with old friends (somewhere around our 25th year.) I don't know if I have ever picked dessert before, to be honest. I usually like to cook brunch or dinner ... or even appetizers. Dessert means two - one for each night. And Friday night's had to be ready to go Friday morning. The Kentucky Bourbon Cake seemed like a natural choice. It actually becomes more delicious with time, I think. For Saturday night's dessert I chose to explore two books by bakers Matt Lewis and Renato Poliafito: Baked Explorations (2010) and Baked Elements (2012). Despite some of the professional cook snobbery* (what cookbook doesn't preach to me these days!), I poured through both of them and settled on an Orange Creamsicle Tart in their first book. I wanted to get out of the 'cake thing' that I've been in lately and I have loads of assorted tart pans. I assembled the tart in the kitchen in Falmouth (bringing the tart crust prebaked.) I have to say that I wouldn't make this dessert again. It was yummy but it would need a very hot summer night, I think. It was tart and the crust was crispy like a cookie and actually tasted a bit like Key Lime.

Always leave your ingredients out until they are room temperature.

For the Orange Tart Dough:
Beat 1/2 cup softened butter, 14 cup sugar, zest of one orange (about 2 T) and 14 tsp. salt until light and fluffy.  Add one egg and beat until just incorporated.  Scrape down the bowl, add 1-1/2 cups flour all at once and quickly beat until the dough comes together in a ball.  (I did this by hand because you don't want to overbeat and make a hard crust.)

I then took that ball and picked it up with a hand that was holding the outside of a thin plastic bread bag.  Mold the dough into a flat circle as wide as you can and refrigerate for at least 1/2 hour.  Freeze for the first ten minutes if you'd like. Remove the dough from the bag and using a floured rolling pin on a floured surface, roll the dough to a circle 1 inch wider than your tart pan.  Press it into place. Place the tart pan into the freezer.

Line the pan with aluminum foil and cover the foil with pie weights or dried beans.  Bake for 15 minutes, remove foil and weights and bake for another 10 minutes.  Transfer it onto a wire rack to cool.

For the Orange Cream Soda Filling:
First, cut 1/2 cup butter into cubes and set aside.  Then zest and juice two lemons and three oranges.

Sprinkle 1-1/4 tsp. unflavored gelatin over juice of two lemons (1/4 cup) in a wide bowl.

In a medium saucepan, stir together the juice of 3 large oranges (1 cup) and 1 cup of orange cream soda.  Bring it to a boil and cook until it is reduced by 1/2 (or 1 cup of liquid remaining.)   Turn the heat to low and whisk it to release the heat.

In a medium bowl, whisk together the zest of the two lemons and three oranges, 3 large eggs, 2 egg yolks and 3/4 c. sugar and place in a saucepan.  Cook over medium-low heat, whisking constantly, until a candy thermometer reads 180 degrees F - or the curd can easily coat the back of a wooden spoon.

Remove the pan from the heat and add the lemon/gelatin mixture.  Whisk until the gelatin is completely combined.  Pour the liquid through a fine mesh sieve directly onto 1/2 cup. butter that has been cut into cubes.  Whisk this furiously until it has increased a bit in volume.  Cover the top of the curd with plastic wrap, pressing the plastic directly onto the surface and refrigerate at least four hours.

Beat the curd on high for 5 minutes and spoon it into the tart.  Refrigerate for one hour.

Orange Whipped Topping

Pour 1 cup whipping or heavy cream into a chilled bowl and beat for 1 minute.  Sprinkle with 2 T sugar and 2 T orange cream soda and beat until soft peaks form. Pour or spoon onto tart.

*I use PAM baking spray because it works great for me.  The authors of Baked Explorations and Baked Elements call it 'that horrible baking spray.'  Whatever works.

Kentucky Bourbon Cake

The Kentucky Bourbon cake in Vintage Cakes called to me this week - and we are all happy it did. In fact, I loved it so much that when my daughter, Ciara and I went shopping at Williams-Sonoma last night I just had to buy that 1930s German cake pan to make it once again.  Whatever pan you use, be sure to grease and flour the pan.  I've never failed with Pam Baking Spray.  Begin your project with room temperature ingredients - eggs, butter and buttermilk.  Let them sit out all day if need be.

3 cups (12 ounces) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (8 ounces) unsalted butter
11/2 cups (101/2 ounces) sugar
1/2 cup (33/4 ounces) firmly packed brown sugar
4 eggs, at room temperature
1/4 cup bourbon
1 cup buttermilk, at room temperature

Mix the flour, baking powder and soda and sea salt together - whisk well and set aside.

Mix the buttermilk and bourbon and set aside.

Cream the butter and sugars for 5-7 minutes. Yes, all 5-7 minutes.  It will be the consistency of chocolate chip cookie batter.
Add each egg and beat, one at a time into the batter.

Now, add the flour mixture and the buttermilk, alternately, ending with the flour. (Flour, milk, flour, milk, flour, milk, flour.)  Just beat until mixed - don't overbeat the flour!

When there is still white flour around the bowl, shut off beater and continue to mix in gently with a rubber spatula.

Pour into the pan to bake at 350 degrees.  Place in the middle of the preheated oven. Bake for 40-45 minutes; use a wooden skewer and the crumbs should adhere to the skewer.  Check often and don't overbake.

In the meantime, make the glaze using 6 T. of soft unsalted butter, 3/4 c. sugar and 1/4 c. bourbon. Heat until just simmering.

When the pan comes out of the oven, make holes all over cake while it is still hot in the pan.  Pour 3/4 the glaze over the cake and allow it to sink in and cool.

After about 20 minutes, turn the cake out of the pan onto a serving dish.  Pour the rest of the glaze over the cake.

Quinoa and Bean Salad

Adam Ried posted another group of tempting recipes this weekend in the Sunday Boston Globe Magazine. I decided to try the Quinoa with Fava Beans, Radishes, and Feta but I was missing some ingredients.  Like the fava beans, for one!  I improvised and made this delicious replacement as soon as I got home.  We had some leftover tortilla soup and flour tortillas.  We scooped this salad into the tortillas and they were yummy.

I picked up a jar of dried quinoa with spinach and vegetables at TJ Maxx (as everyone knows, my favorite gourmet supply) and made a few cups with one cup of the quinoa and two cups water in the microwave for 20 minutes.  When it was done, I scooped the cooked quinoa into a cool bowl and went about chopping up the rest of the ingredients I had on hand. I added freshly ground sea salt and pepper to the quinoa and  the rest of the ingredients.

1 medium shallot minced
2T fresh cilantro leaves, chopped
1/4 each red, yellow and orange peppers, diced
1 ripe tomato, chopped

Juice from 1/2 lemon
2 T. olive oil

1 can garbanzo beans, rinsed and drained
1 can butter beans, rinsed and drained

1/2 cup goat cheese crumbles

Top with 2 T fresh parsley, chopped

Adam Ried's recipe calls for radishes, chives, garlic and fava beans (and no peppers, garbanzo or butter beans, cilantro, tomato, or parsley!)  All the same, it was delicious slightly warm. I'll try the Boston Globe version another day.

QUINOA WITH FAVA BEANS, RADISHES, AND FETA

Boston Globe Sunday Magazine, April 7, 2013 (Adam Ried)

Makes about 8 cups

 Salt and pepper

4 pounds fresh fava beans, shelled (about 4 cups)

1 cup quinoa, rinsed in a strainer under cool running water

10 medium radishes, quartered (about 1 cup)

3½ tablespoons fresh lemon juice

1 medium shallot, finely chopped

1 garlic clove, minced

6 tablespoons extra-virgin olive oil

1 cup crumbled mild feta

½ cup snipped fresh chives

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and the fava beans and cook to soften the skins, about 2½ minutes. With a slotted spoon or skimmer, remove the beans to a medium bowl (do not drain the pot) and set aside to cool. When cool enough to handle, slip off the skin from each bean; discard the skins and set the beans aside (you should have about 2 cups).

Return the water in the pot to boiling, add the quinoa, cook until almost tender, about 10 minutes, and drain in a strainer. Add about 2 inches of water to the pot, return it to medium heat, and bring to a simmer. Set the strainer over (but not touching) the simmering water, cover the quinoa with a clean, folded kitchen towel, place the pan lid over the strainer, and steam until the quinoa is tender and dry, about 10 minutes. Spread the quinoa on a large rimmed baking sheet to cool, then fluff it with a fork.

Meanwhile, in a medium bowl, dissolve 2 teaspoons salt in 1 quart of very cold water. Add the radishes and soak while preparing the dressing, then drain, rinse, and dry well.

In a large bowl, mix the lemon juice, shallot, garlic, 1 teaspoon salt, and pepper to taste. Vigorously whisk in the oil. Add the quinoa, fava beans, and radishes, and, using a flexible spatula, fold from the bottom up to distribute the dressing and coat the quinoa and vegetables. Add the feta and most of the chives, and fold to mix. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste. Sprinkle with the remaining chives and serve at once.

Vintage Cakes

Cakes are in and I'm having fun baking them. Gone are the oh-so-easy Bundt cakes and the Cake Doctor cakes. The more complicated, the better.

Vintage Cakes by Julie Richardson has cakes to keep me busy for awhile.

This weekend I made the Honey Bee Cake to celebrate the coming spring and arrival of the bees. I used a large shallow one-layer pan (12") with rounded edges. The recipe actually calls for a 9-inch springform but anything would work. Cut parchment paper to line the pan and spray the paper and sides with baking spray.

Sift together 2-1/4 cups flour, 2 tsps. baking powder and 1 tsp fine sea salt and make sure they are well-mixed.

Combine 3/4 c. plus 2 T unsalted butter at room temperature, 3/4 cup sugar, 1/3 cup honey and 2 tsp. vanilla and blend. Continue to cream on higher and higher speeds until it is light and fluffy, about 5-7 minutes. Blend in 2 eggs (at room temperature) and 1 egg yolk (at room temperature) slowly and one at a time.

On low speed, add the flour mixture alternately with 3/4 c. buttermilk (at room temperature.) Mix until just barely blended and don't overbeat! Finish by hand with a rubber spatula.

Spread the thick batter evenly into the prepared pan. Rap the pan firmly on the counter to release any air bubbles.

Place in the center of the oven and bake for 45 minutes. The cake will turn a deep golden color and be firm to the touch. Test with a wooden skewer.

Make a glaze with 1/2 cup honey, 1/4 cup firmly packed brown sugar and 1/4 cup unsalted butter. Bring the mixture just to a simmer and leave on the stove to keep warm.
 

Remove the cake from the oven and poke holes all over the top with a wooden skewer. Pour half of the glaze over the cake and then sprinkle with a generous heaping of 1/2 cup of toasted almonds. Pour of the rest of the glaze over the almonds. Place the cake back in the center of the oven and bake for an additional 5 minutes. Cool for an hour and serve warm. I served it in thin wedges (1-1/2 inch) topped with vanilla ice cream.  Colin ate a large wedge (5 inches or more) the next day and devoured it!

I'm tempted to buy the honeycomb cake pan and forgo the almonds. I would remove the cake from the pan and place it on a cookie sheet and top the honeycomb bottom with glaze and return to the oven serving bottom side up!

Lori Draper is making The Classic - birthday cake with fudge frosting.  I'm going to try the Butterscotch Cream Roll-Up soon because I've bought the book and won't have to rely on the library's copy!

Not Without Salt

It's been a hectic few years with four children married, the sale of two homes and the purchase of two others. Since last summer we've been overly preoccupied with organizing our new lives (and grandson Colin's) in both towns - Norwood and Marion. We've miraculously managed to try some great recipes with family and friends and I've expanded my culinary tricks to include layered cakes and new ideas for quick brunches. At the same time I've finally found that blending a careful combination of knitting, cooking, baking, puzzles, sleep, baths, movies and visiting with family and friends on the weekends in Marion is exactly what the doctor ordered.

Now that the months have passed and we're moving into a second summer in our new homes, it's time to add walks to work or to the water and bike rides along the southern Massachusetts coast or around the town of Norwood. Those weekends spent in our Marion home will get me through the hectic weeks in Norwood with late nights spent at work and long days with multiple interruptions and crises. In addition, Gerry will be restarting his two hives in Marion and starting another at the Norwood Community Garden where we will have a vegetable and herb plot.

We all know there isn't enough time in our lives to read the books on our nightstand let along the blogs that dot the Internet like stars in the sky. The Internet is endless, time is not infinite and I, for one, am realistic about it. I simply don't subscribe to blogs because I can't. When was the last time I listened to my favorite podcast, Books on the Nightstand? Six long months. When was the last time I read an entire online issue of American Libraries Online? At least two months. I'm not even going to think about the books or professional journals I haven't finished reading.

But today I found a blog that I couldn't resist. Recipes and terrific photographs (reminds me of my daughter Beth's!) and I wanted to hoard some of the recipes where I can find them. Which ... is here.

Grilled Soft Cheese with Thyme Honey and Figs seems like a great way to use our fresh summer honey from our hives. Grilled Cheese with Mascarpone and Chocolate. is another I can't wait to try some rainy summer brunch with friends. Next, of course, is homemade Mascarpone cheese which is a recipe you'll need and some terrific ideas for using it in place of ice cream or clotted cream. Broiled peaches with Mascarpone. Asparagus Tart. Yum. The last link I've included here is for a Bee's Knees cocktail that might become a favorite this summer using homemade honey syrup.

Potato Soup with Blue Cheese and Bacon

When I told my co-worker April that we were making this for dinner her comment was "Sounds like a lot of calories!" How true. But we once again found the Boston Globe Sunday Magazine irresistible.

The Elemental Irish-Style Potato Soup recipe makes 3 quarts and suggests using homemade chicken broth.

3 T butter
1 large onion, chopped
1-1/2 pounds leeks, about three medium with white and light green parts halved lengthwise and thinly sliced.*

1-1/2 tsp. fresh thyme
2 bay leaves
6 sprigs fresh parsley
salt and pepper
6 cups low-sodium chicken broth
1-1/2 pounds russet potatoes, peeled and chopped
3/4 c. half and half
2 T snipped fresh chives, for garnish

*Note to Gerry: Never use the tough, dark green part of the leek!

In a large saucepan over medium-high heat, melt the butter. Add onion, leeks, thyme, bay leaves, parsley, and 1 tsp. salt and cook, stirring, until the vegetables are heated through, about 3 min. Adjust the heat to medium-low, cover and continue cooking, stirring often, until the vegetables have released their juices, about 8 min. Add the broth and potatoes, adjust heat to medium-high, and bring liquid to a boil. Adjust heat to very low, cover and simmer until the potatoes are very tender, about 25 min. Remove the bay leaves and parsley.

With an immersion blender, puree the mixture until smooth and uniform. If necessary, return the mixture to the pot, add half and half, 1-1/2 tsp. salt and pepper to taste. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Taste and adjust seasonings. Garnish with chives.

For the Potato Soup with Blue Cheese and Bacon
you'll need 1-1/2 c. crumbled Gorgonzola (5 oz.)and 6 oz bacon.

Follow the directions for the Elemental Irish-Style Potato Soup making the following changes:

Fry 6 oz. bacon until lightly browned about 9 minutes. Drain and crumble. Use 1-1/2 T of the bacon fat and 1-1/2 T butter to cook the leeks and onion.

Reduce the thyme to 1 tsp., the bay leaves to 1 and the half-and-half to 1/2 cup.

After the simmering, remove the bay leaf and parsley and add 1-1/4 c. Gorgonzola and melt. Blend with immersion blender. Garnish with 1/4 c. Gorgonzola, bacon and chives.

Southern Coconut Layer Cake

February 8 is our 2nd Annual Volunteer Appreciation Tea at the library. 15 of our staff have signed up to make sweets and I've decided to make two cakes this year.

I've owned Cakewalk: Loving Spoonfuls from a Southern Kitchen* by Robin Gourley for years now (probably since it was published in 1994) and I've never made a recipe yet although I've loved thumbing through the book.  The book is irresistibly lovely with illustrations instead of photographs. It also has great nostalgia about Robin's own family growing up in the south and loving dessert. Robin writes that the cake was one of her father's favorites and if he 'had too much fried chicken to accommodate that second slice comfortably, he'd loosen his belt a notch or two.'
*cookbook available through Minuteman Library Network, as all of our recipes must come from one that you can check out!

Cake
3 large eggs, separated into whites and yolks
10 T. unsalted butter, softened
1-1/2 c. granulated sugar
1 tsp. vanilla
2/3 c. coconut milk
2 cups sifted, self-rising cake flour*

(*If you can't find self-rising cake flour, add 1 T. baking powder and 1 tsp. salt to 2 cups cake flour and sift together.) 

Preheat the oven to 350 degrees. Grease and flour two 9-in cake pans. (I used three 8" cake pans lined with parchment sprayed with PAM baking spray.)

In a bowl, beat the egg whites until stiff, but not dry.

In another bowl, cream the butter and sugar together until light and fluffy. (The butter needs to be pretty warm - 70 degree room temperature.)  Add egg yolks and beat well.

Combine the coconut milk and vanilla and add to the creamed butter/sugar/egg mixture alternately with the flour until the milk and flour are fully combined. Fold in a third of the eggs whites and then the remaining whites.

Divide the batter and bake for 20-25 min. or until a cake pick comes out clean.
(Bake completely but do not overbake.)

Glaze
1/2 c. coconut milk
1/4 c. sugar
1/2 tsp. vanilla

Combine in a saucepan and stir constantly over med. high heat until the sugar is melted. Add vanilla.
(*I'm not sure I melted the sugar.  Online instructions really call for melting sugar into caramel - 320 degrees.  I stirred the milk and sugar until it just reached a boil.)

Starting with the layers top-side-down on the racks, pierce the layers all over with a toothpick. Brush bottoms and sides with glaze. Repeat after a few minutes.

Turn one layer onto the serving place and invert the second layer onto the first one's rack. Pierce tops with toothpick. Brush glaze over the tops and sides. Repeat after a few minutes until all the glaze has been used. Let sit 30 min.

Frosting
3/4 c. sugar
1/4 c. water
1 T light corn syrup
1 tsp. vanilla
pinch of salt
2 large egg whites
pinch of cream of tartar
2 cups grated unsweetened coconut

Combine all ingredients except coconut in the top of a double boiler; beat with mixer to combine. Place frosting over rapidly boiling water and beat on high speed until soft peaks form (3-5 min.) Pour frosting into a large bowl and beat until stiff enough to spread on the cake. Generously frost the bottom layer and sprinkle with 1/2 c. of the coconut. Place the top layer on the bottom layer and frost the top and sides. Sprinkle on the rest of the coconut.

Applesauce Cake with Maple-Cream Cheese Frosting

Something Warm from the Oven by Eileen Goudge (2005)

has lots of yummy, classic recipes. I chose the Applesauce Cake with Maple-Cream Cheese Frosting because she promised that the cake gets better with time and I needed to bake early this week. for our 2nd Annual Volunteer Appreciation Tea on Friday, February 8 (which was postponed due to the blizzard.  The new date is Valentine's Day, February 14.)

Cake2-1/2 c. all purpose flour
1/4 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 c. sugar
1/2 c. unsalted butter, softened
1/2 c. chopped walnuts or pecans
1 c. chopped dates or raisins
One 1-lb jar unsweetened applesauce
1 large egg, at room temp. 

Preheat oven to 350 degrees. Grease and flour a 9x12 baking pan (I used a Bundt pan.)

In a large bowl, sift the flour and other dry ingredients. Stir in sugar. Add softened butter, 1/2 c. water and beat together.  Add nuts and dates. (This will be easier if your butter is at room temperature 70 degrees.)  Beat with an electric mixer for 2 min. at medium speed. Add applesauce and egg and beat for two min. more. Pour batter into pan. Bake until a pick comes out clean, about 40-50 min.

Maple-Cream Cheese Frosting3/4 c. pure maple syrup
1/2 c. unsalted butter, softened
4 oz. cream cheese, softened
1/2 c. confectioner's sugar, sifted
Bring the syrup to a boil over med. high heat. Turn the heat to low and simmer, tilting pan occasionally until the syrup is reduced to 1/2 cup about ten min. In a bowl, cream the softened butter and cream cheese together with confectioner's sugar. Pour the reduced syrup into a cup nested in a mixing bowl partially filled with ice water. Stir until lukewarm 3-4 min. It will thicken and lose its gloss, turning a creamy caramel color. Quickly scrape the syrup into the butter-cream cheese and beat until the frosting is spreading consistency. Pour over Bundt cake letting it spill over the sides.

Poached Pears with Mascarpone Cheese, Walnuts and Cherries

I wanted to make a dessert with pears and Mascarpone cheese over the holidays but never quite got the time. I finally got the inspiration last night when Gerry hosted two of his work colleagues, Kevin and Elaine, who were here from Sudbury, England. Gerry made his speciality lasagna the night before and whipped up a salad before they came. I got bread and dessert duty and got home in time to throw some focaccia ingredients in the breadmaker and to ruminate about dessert. Fortunately, we had all the ingredients on hand for some experimentation. I used Asian pears but would try something more flavorful next time.

I removed the skin and core from the pears and sliced them thickly. With another kind of pear I might leave them halved; these I wanted to soften as they were crisp and grainy. I simmered the pears for 10 minutes in a syrup of 1-1/2 cups water, 1 cup dry white wine, 1 tablespoon of Black Cherry Balsamic vinegar (from LeRoux Kitchen) and about 8 cardamom seed pods.

I removed the sliced pears to a dish with a slotted spoon and set them aside to cool. I boiled the syrup with a bit more Black Cherry Balsamic until it was greatly reduced to about 1/4 cup. I let the syrup cool for about ten minutes and then mixed it with about 1/2 cup of black cherry preserves and set it aside.

I used an immersion blender to whip the Mascarpone with about 1 T. of whipping cream. At this point, I would have flavored the cream but I was unsure what to use. In the future, I might use black walnut extract when I have it on hand.

I chopped about 1/2 cup of walnuts and set them aside. I assembled everything after dinner when the coffee was brewing. I arranged some slices of the pears on the side of the plate with a spoonful of the cherries and syrup. I placed a generous dollop of the cheese on top of the pears and sprinkled with chopped walnuts.

You could arrange these ahead of time and have the plates waiting in the frig.

Note: Mascarpone cheese, unopened, lasts forever in the frig. You can have it on hand and try your own combinations for dessert. Disclaimer! I forgot to take a photo and found something similar through Google.

Pasta Frittata

Gerry made this amazing frittata for breakfast on New Year's Day using leftover fettucine we had the night before. I make my own pasta and this pasta is wonderfully fresh. I served the fettucini with a sauce made from baby portabello mushrooms sauteed until crisp, some cream, lots of Asiago and Parmesan cheese, one whisked egg, sea salt and fresh pepper. We had about 4 cups of leftover pasta topped with about 1/4 cup of sauce. Just enough for some extra flavor.

The recipe is adapted from The Italian Slow Cooker by Michele Scicolone.

10 large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/2 cup chopped pepper
4 ounces chopped ham
8 ounces cooked pasta with sauce
butter
4 ounces shaved Parmesan cheese

Whisk the eggs, 1/2 c. cheese and salt and pepper until blended. Stir in the peppers and ham. Add the pasta and toss well.

Generously butter the bottom and 2 inches up the sides of the slow cooker. Pour in the egg mixture. Scatter the shaved cheese on top but don't touch the sides of the crock pot with the cheese. Cover and cook on high for 60-75 minutes.

With large spatulas, you can remove the whole frittata onto a serving platter.

The recipe calls for any kind of combinations of vegetables and meats such as roasted bell peppers (drained), salami, prosciutto, fontina or mozzarella cheeses and thawed frozen peas. I can imagine using all kinds of dinner leftovers. Experiment!