Category: sauce

Roasted asparagus with balsamic and brown butter sauce.

Roasted asparagus with brown butter balsamic vinegar sauce.

If I can be honest: I F#!&*ING hate asparagus. I hate the smell after it’s cooked, I hate the taste, I hate (almost) everything about it. I wouldn’t eat it. Nope. Never.

But that doesn’t mean I don’t cook it. I actually will admit that it can look pretty, and it can also look pretty delicious, too. And food is love, and I love (some) people. And some of the people I love also happen to love asparagus. For example, my husband, my mother, etc. So. There you have it. I make asparagus.

Roasted asparagus with brown butter balsamic vinegar sauce.

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Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes with a glaze made from Tap 357 maple rye whiskey.

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

No, not having a drink. Making cupcakes! Maple cupcakes. With an extra oomph: a maple glaze using maple syrup, maple rye, and butter.

It’s that time of year when it’s maybe SLIGHTLY (I emphasize slightly) more comfortable for baking, or having the oven on. Maybe if you’re lucky, the humidity is down too. The windows can perhaps be open during the day, as opposed to the constant hum of the air conditioner. Either way, it’s just that time. The time when I transition from canning my ass off to baking. It’s a slow transition, granted- especially when my garden is still in full swing & I’m wearing shorts. But it’s starting.

The smell of autumn isn’t far away.

Which means that it’s time to get started baking again, forreals.

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2014 canning round-up!

Canning round-up 2014 - Cupcake Rehab dot com

Spring is here, summer is coming in a few weeks. Which means I’m sure that most of you “canners” (or preservers, or dabblers) have started making your lists for spring/summer 2014, or even started canning already. If you even make lists at all- which I usually don’t, but I’m trying to be  more organized this year. I haven’t really stopped canning all year, myself, between apples & pears in the fall, & all the winter citrus fruits, then the rhubarb. But this is really the time to start to prepare for the canning boom… pickled cucumbers, carrots, zucchini, & berry jams & jellies, oh my.

So this year I thought I’d do a little preparation post slash canning round-up, and what better to feature in the post than some of my vintage jar collection & my 1945 Kerr Home Canning book!

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Rockin’ Moroccan cranberry sauce (with preserved lemon).

Right about now, all across America, folks are flipping out while planning their Thanksgiving dinners. There are tons of phone calls being made… who’s sitting next to who, who isn’t speaking to whom, which cousin is bringing the potatoes au gratin, who’s making the pie, is Aunt Linda making her rice dish this year, which niece is allergic to gluten, what cranberry sauce should we have, etc.

So I thought I’d complicate your life a little more. Let me throw a(nother) possibility into the ring for you guys:

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

When I say this is Moroccan, I don’t really mean it. It’s not a traditional Moroccan dish at all. I’m only saying that because of the use of preserved lemon. The rest of it isn’t terribly ethnic or unique. Although, it is somewhat unique given the fact that at this time of year most cranberry sauces are fairly traditional. But really I’m just being an asshole American: coming up with a clever name at the expense of another culture. So let’s say it’s Moroccan-style, okay?

But… there is some cumin & cardamom in there too! So its definitely not your grandma’s cranberry sauce.

Moroccan-style cranberry sauce with cumin, cardamom & preserved lemon!

I came up with this idea after seeing Local Kitchen add preserved lemon to plum jam. Genius! I thought about it & realized it would be an amazing addition to cranberry sauce; especially seeing as how cranberry & lemon go hand in hand like… I don’t know. Things that hold hands.

ANYWAY…

Then I decided to add some cumin. Then the cardamom popped out of the cabinet. And the rest was history!

Moroccan-style cranberry sauce made with cumin, cardamom & preserved lemons. Not your grandma's cranberry sauce!

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Gettin’ pumpkin apple sauce-y.

Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!

it's October!(Ironically, the dates are the same this year! Except Columbus Day)

 

So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.

Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…

*siiiiiiiiigh*

I made applesauce. I know what you’re thinking:

 “Three posts in a row about apples!? BO-RING!”

But wait.

Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.

I know. SAY WHAT?  APPLESAUCE WITH PUMPKIN?!

Uh huh. Yup.

I'm ready for applesauce. And you know what? Let's add a little pumpkin, shall we?

Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.

Blame it on the Food Network magazine.

Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!

Pumpkin applesauce! Because why make the same ol boring applesauce?

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Cherry bourbon chocolate sauce, please.

Want to know something sad? I can’t eat ice cream.

I know. It’s very sad. I shouldn’t say all ice cream, because some of them are okay- especially homemade or high quality ones. But most ice cream makes me very ill. It seems as I’ve gotten older I’ve developed a sort of lactose-intolerance, but only with ice cream. And with cereal I have to have Lactaid® instead of regular milk. Odd, I know, since I can have cheese, sour cream, whipped cream, cream cheese, milk in my coffee, heavy cream, etc and have absolutely no problem at all. But it’s come to my attention in a rather unpleasant way over the past few years that my carefree ice cream eating days are over.

Cherry bourbon chocolate sauce. Crazy easy, crazy delicious.

So to make up for this lack of sweet, creamy, cold deliciousness in my life, I buy frozen yogurt. If Jay & I go to an amusement park or something, and he gets an ice cream… I have to see if they sell frozen yogurt or else I’m totally left out. Like the diabetic kid who’s not allowed to have cupcakes at the school birthday, or the peanut allergy kid on Halloween. It’s sad & pathetic. And then I pout- because who doesn’t love a good ice cream cone? Crazy people.

Anyway.

Frozen yogurt is actually a pretty decent substitute for ice cream, and I do enjoy it. But sometimes you need to give it a little extra oomph, since it doesn’t really come in flavors like double chocolate fudge brownie sundae or peanut butter potato chip caramel swirl or whatever. And that my friends is what made me come up with this: cherry bourbon chocolate sauce.

Cherry bourbon chocolate sauce.Unf. I bet just looking at these photos, you wanna lick the spoon. Well, no, you can’t. Get your own.

I should state here that I made this sauce using bourbon that I infused with cherries myself. It’s very easy to make, it keeps forever and it’s delicious, so I recommend doing it. By the way: a tablespoon of it added to a cold glass of Coke is just perfection. Although you could also use regular bourbon or Red Stag.

CHERRY BOURBON CHOCOLATE SAUCE (adapted from Bon Appétit)

Makes roughly one cup

Ingredients:

  • 2/3 cup heavy whipping cream
  • 2 tablespoons (packed) dark brown sugar
  • 6 ounces bittersweet or semisweet (not unsweetened) chocolate, chopped
  • 1/4 cup cherry-infused bourbon

Directions:

  1. In a small saucepan over medium heat, combine cream and brown sugar. Stir until sugar dissolves and cream just starts to boil. Remove from heat, add chocolate and stir until smooth. Stir in bourbon.
  2. Serve immediately, or transfer to a heat safe, airtight container and store in the refrigerator for up to a week (IF IT LASTS THAT LONG!). To reheat all or part of the sauce, heat in a microwave safe container on defrost for 10-20 seconds or warm slowly on the stove top.

Cherry on top: a recipe for cherry bourbon chocolate sauce!

Some of this on vanilla frozen yogurt makes up for the fact I’m not eating real ice cream. As a matter of fact, it sort of makes it irrelevant altogether.

Here are some ice cream/frozen yogurt recipes for you if you’d like to make your own; French vanilla ice cream, peanut butter ice cream, lemon ice cream, almond ice cream & frozen yogurt.

Small-batch inspiration.

“There are only ten minutes in the life of a pear when it is perfect to eat.”
-Ralph Waldo Emerson

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Thanksgiving is over. The turkeys have all been gobbled up- pun intended. Most folks are going to be eating turkey sandwiches with cranberry sauce for another few days, at least. And Christmas is rapidly coming, as evidenced by all the colored & white twinkling lights that are popping up everywhere. I guess- for most people- that means this month, same as last month, is filled with a plethora of recipes & cooking. Or at least, plans to do so.

I should probably say that this post is about a recipe, and cooking, but also about a kind of combination of baker’s block and writer’s block. And “cook’s block,” or whatever. Because I genuinely felt, a while back, as if my well of never-ending ideas had dried up. Just a few weeks ago I’d been feeling majorly uninspired. Not just kitchen-wise, although that was a major part of it. In life, too. Completely uninspired & boring. And it wasn’t fun, especially when you’re a blogger whose blog is dependent on your ideas. Usually, I’m fairly prolific… even when I make something & it’s a failure, I still have tons of shit to say about it. At the very least I usually have other ideas bouncing around in my head. I know exactly what to make for dinner, what to bake, what to say about it all.

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But nope. Not a few weeks ago.

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Other than writing about my writing/baking/cooking block, I had nothing else to say. And I guess in five years of blogging it’s bound to happen at least once, so I can’t complain. But all I could think of to make were boring things that I’ve already done. Or not so boring things that I’ve already done. Either way, I’ve already done them. And you don’t come here to read the same damn thing over & over again. I was stuck in such a rut, you have no idea. Even when it was dinner time. I’d open my cabinets, stare at the contents, then let them slam shut without one spark of inspiration. Thankfully, I had some things to post that I had made already or else the blog would’ve been blank.

Have I done everything? No. Have I created every single baked good or cupcake or meal there is to make? Not at all. My inspiration meter was just on zero. I just couldn’t come up with anything to do. Or rather, that I felt like doing. It was a drag. A major freakin’ drag. I had absolutely no kitchen-mojo. But then I had a breakthrough:

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Pear-sauce.

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Pears and I don’t really get along. I’m not a fan of pears at all, really. Apples, yes. Pears, no.

But sometimes we’re pushed into making things by necessity… like the bowl of pears sitting on the table that are getting too soft (ahem- remember these?), and the coincidental small-batch brown sugar & cardamom pear jam blog post you find at a favorite blog. Taking some cues from Marisa, I decided on making an applesauce-type thing, but with pears. And cardamom, ’cause it sounded good. I don’t like pears, mind you, but sauces/jams/jellies make great hostess or holiday gifts. And at the time, this being a few weeks ago, Thanksgiving was coming up (and then the Christmas holiday season), and I figured I’d be going to a few people’s houses for dinners or perhaps hosting my own. Therefore I could use a few spare jars of things I don’t use for that very reason. Giving your hostess a jar of something homemade is always a nice touch. Besides, it’s nice to offer people a variety of homemade yummies with dinner/dessert this time of year. And I had, actually, been toying with the idea of making some pear-sauce, but in my mind I had imagined a pear/apple combination, maybe with cinnamon.

So granted, my uninspired period didn’t last very long. But the end result of it made the brief time of “blah” much more worth it! Not only was it something I personally had never made before, but it would use up those bruised & soft pears!

After seeing the post at Food in Jars, I used all the pears I had that were getting soft, of which there were about four or five. I had mostly Bartlett, but there were one or two teeny Seckel pears in there (if you’re making this now, you can use either Seckel or Anjou, both should be available). I cored them, chopped them up (without peeling them), and added ’em to a saucepan with a cup of sugar and a tablespoon of lemon juice (I ended up with a little over 2 3/4 cups of chopped pears). I then let it cook. I occasionally used a fork to mash the larger chopped up bits. I let it cook until it “came together”, and then I raised the heat up. I let it go again until it splattered and sputtered and got thick, stirring it occasionally. Then I added a teaspoon of cardamom and lowered the heat a bit to let the cardamom cook into it. At this point, it seemed to have the consistency of a slightly chunky applesauce, but I thought it might turn out to be slightly thicker than that when cooled (And it was, but not by much).

I added it to the hot, sterilized jars (I ended up with 16 ounces of it total; one half-pint jar and two 4-oz. jars) and sealed them. Processed them for 10 minutes in a water bath canner and that was that.

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Easiest thing ever.

And of course, as she said, it makes a great oatmeal addition. Just swirl it in there. Or, use it however you’d use applesauce. And if you don’t want to “can” it, I’m fairly sure it’d be fine to just pop it in a clean jar and refrigerate it for use right away. Or… can it, make the jars look all spiffy, and use it as part of your holiday gifts. Before anyone asks: I spray painted those bands black myself- not safe to use for the water bath, but I put them on in place of regular ones once the jars are cooled. Yet another “inspired” moment, this time thanks to Well Preserved.

All it took to get me back in the game was three little jars of pear-sauce with black-painted rings? Not bad. Not bad at all.