Monday, October 5, 2009
Monday, September 14, 2009
1 9" pastry shell,baked and cool
1/4 cup cornstarch
2 Tbs. flour
1 cup sugar
1/4 t. salt
2 cups boiling water
2 eggs, separated, at room temp
2 Tbs. butter
1Tbs. grated lemon peel
6 Tbs. lemon juice
6 Tbs of sugar
Prepare your favorite pastry shell. Mix cornstarch,flour,the 1 cup of sugar, and salt in top of a double boiler; gradually stir in boiling water. Beat the egg yolk slightly and gradually stir into the cornstarch mixture. Place top of boiler over boiling water and cook about 5 minutes untill filling is thickened, stirring occasionally. Remove from boiling water. Mix in butter, lemon peel, and juice. Cover and cool slightly. Pour into pastry sheel. Heat oven to 350 F. Beat egg whites untill soft peaks form. Gradually add 6 Tbs. of sugar and beat until peaks form. Spread over lemon filling to edge of crust. Bake 12 to 15 minutes, or until lightly browned. Cool. Serves 8.
Monday, September 7, 2009
We took a wrong turn off of route 27A on South Harbor Road in Southold,LI,NY and discovered Croteaux Vineyard.
We walked through a small entrance building into a "tasting garden" that gave us a feel as if you were in the countryside of France.
You could hear the beautiful French music playing in the background of laughter and joy of all that were in the in the "tasting garden".
We were greeted by friendly staff and served excellent food and wine. I did not want to leave after a few hours and for what I could see no one else wanted to leave either.
A perfect end to a beautiful Sunday in September.
If you are ever in the Southold area do yourself a favor and stop by and visit Croteaux Vineyard. I will be going back for a visit very soon !!!!!
Sunday, September 6, 2009
Autumn is in the air and apple picking around the corner first of a series of apple recipes.
11/2 sticks of butter, softened
11/4 c. packed light brown sugar
3 large eggs
21/4 c. all-purpose flour
11/2 c. reduced-fat sour cream, at room temperature 3 large Golden Delicious Apples. Peeled, cored and sliced very thin
3/4 cup all-purpose flour
1/3 cup graham cracker crumbs
1/4/cup packed light brown sugar
5 Tbsp. plus 1 tsp. of soften butter
1. Heat oven to 350. Line a 13X9X2 inch baking pan with nonstick foil. extend foil 2" over the four sides
2. TOPPING: Mix flour,cracker crumbs, and sugar in a medium bowl. Add butter and rub with fingertips until large crumbs form. Set aside
3.CAKE: In a large bowl with mixer on low, beat butter, sugar, vanilla, cinnamon, baking soda and powder, and salt until mixture is creamy. Beat in 1 egg at a time. With mixer on low, add flour alternately with sour cream. Beginning with flour and ending with flour, beat until nice and smooth.
4. Spoon 1/2 of batter into the prepared pan, smooth out the batter, cover with 1/2 the apples. Add remaining batter , then the remaining apples and cover with crumb topping.
5. Bake 45 minutes. Cool in pan on a wire rack, remove cake from pan by holding on to the ends of the foil. Dust with confectioners' Enjoy !!!!Serves 12
Saturday, September 5, 2009
Quick and Easy
50 little neck clams
1/4 white wine
2 cups of chicken broth
juice from 2 lemons
fresh: teaspoon of chopped, basil,thyme,parsley, oregano
salt and pepper to taste
LB of linguine
While the linguine is cooking.... In a big pan add all the ingredients together and steam the clams until they are all open. Put the pasta in a big bowl and add clams. Mix all the clams mixture in to the linguine. Serve with a whole wheat baguette. Enjoy this quick and easy meal with a chilled glass of WOLFFER ESTATE Rose Table Wine 2008 (From the Long Island Wine Country).
Thanks for the great meal Jen and Jim !!!!.......................ENJOY !!!!!!!!!
Sunday, August 30, 2009
Plum tomatoes are meaty and have less seed, this is why they dry quicker than other tomatoes.
This method needs to be done in a dry climate. As moisture encourages mold to form.
All you need is a simple wooden frame with nylon screen, stack frames on top of each other. The suns power drys the tomatoes.
Brush the seeded halved tomatoes lightly with olive oil. Place on a baking sheet at a low heat...150 degrees. This process takes all day.( at least 8 hours) .Turning the tomatoes occasionally. When dried infuse them by layering them in a mason jar with olive oil, basil and garlic. Store in refrigerator. Try them on your next sandwich, in a salad or on your pizza
All models are different. Carefully read manufacture's direction. This method will not be a tasty as the others. However you can freeze the tomatoes up to a year.
Try and Enjoy!!!!!!!!!!!!!!!!!!!