Author: Erin

Fancy Dessert Can Still Taste Like Childhood

DSC_00822.png.jpg

There’s no way to describe Panna Cotta except as milk jello. And that is not appetizing to people, apparently. This, however, tastes exactly like childhood. I used my favorite childhood cereal and regret nothing. Graham is eagerly awaiting a version that uses Blueberry Toast Crunch. The process is the same no matter which cereal you use. Make it taste like your childhood, then tell me all about it.

Begin by soaking 2 cups of your favorite cereal with 2 cups of heavy whipping cream and 1 cup milk (almond works well here, too). You want this to sit for at least 15 minutes.

In a small bowl, combine 1/3 cup milk with one envelope of gelatin mix. Stir well.

When your cereal milk has soaked up all that good flavor, strain and pour liquid into a saucepan set to medium heat. Add 1/2 cup sugar and bring to a boil. Stay close when this milk mixture is on the heat. Add gelatin-milk mix and stir until incorporated. Cook for 1 minute then remove from heat and stir in 1 1/2 teaspoons vanilla.

Pour mixture into ramekins, glass containers or silicone muffin pans. I sprinkled a few fruity pebbles into each serving while it began to set. Let panna cotta come to room temperature naturally, then move to fridge to cool for at least 4 hours. Serve without saying the words “milk jello.”

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Pillowy Pretzels and Better than Pub Cheese

DSC_0069

Sometimes you just need a cloud of a pretzel and a gooey cheese in your life. May this fill that need. I recommend starting the pretzels first, prepping the cheese ingredients while the dough proofs, then beginning to heat the cheese ingredients when the pretzels go into the oven. That should get your pretzels and cheese done at just about the same time.

Pretzels:

Combine 1 1/2 cups room temperature water, 1 tablespoon sugar, 2 teaspoons kosher salt, and 2 1/4 teaspoons of active dry yeast (1 packet) in a large bowl. Let sit 10 minutes to give the yeast a chance to wake up. Add 4 1/2 cups flour, and 4 tablespoons of melted salted butter and mix until thoroughly combined. Remove to a lightly floured surface to knead by hand or by stand mixer, approximately 5 minutes. If the dough is too wet, dust a tablespoon of flour over it and knead in. You want the dough to pull away from the sides of a bowl or from your hands easily.

Place the dough into a lightly oiled bowl and cover. Let rise in a warm room or atop a heating pad set to warm for about an hour, or until dough has about doubled in size.

When dough has doubled, divide into about 12 even pieces and roll into a ball. Separately, beat one egg and a tablespoon of water together for an egg wash.

Bring 5 cups of water and 1/3 cup baking soda to a rolling boil in a pot. Boil each dough ball approximately 40 seconds in the mixture, then remove to a parchment or silicone covered sheet pan. Brush dough balls with egg wash. Top with large grain kosher salt or pretzel salt. Bake about 15 minutes at 450 degrees, or until pretzels are dark golden brown. Transfer to a cooling rack and let cool about five minutes.

Chipotle Cheese Sauce:

Start with a 2-cup bag of shredded cheddar cheese and add 1 tablespoon of cornstarch. Zip the bag shut and shake to coat the cheese with the cornstarch. Pour this into a non-stick frying pan along with one 12 ounce can of evaporated milk. It’s really important to get evaporated and not condensed milk. Begin to melt together over medium heat. Use a blender to blend three chipotle peppers and two tablespoons of liquid from a can of chipotle chiles in adobo sauce. Pour this into your cheese and evaporated milk mixture. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 1/2 teaspoon kosher salt. You can also use mild green chiles or diced jalapenos if you’re not a fan of chipotle. Continue mixing together over medium heat until the cheese has melted. Serve hot.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Roasted Garlic and Chipotle Sauce

DSC_0047

Roast four heads of garlic (instructions available here). When cooled, remove roasted cloves. In a food processor, combine roasted garlic, 1 can of chipotle chiles in adobo sauce, 1/2 cup extra virgin olive oil, zest of two limes, juice of one lime, 2 teaspoons salt, 1 teaspoon onion powder, and 1/2 teaspoon dried thyme. Pulse to combine.

This recipe is incredibly easy but the flavor payoff is equally incredible. Because the canned chipotles are pretty mild, this isn’t spicy- just flavorful! I like to use it on the roast chicken, but it tastes amazing on eggs and most savory foods. I’m drizzling the leftover sauce over nachos tonight!

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Controversial California Clam Chowder

DSC_0022

Listen, here’s the thing. I know there are some ingredients you wouldn’t find in clam chowder very often. Like goldfish crackers and Tony Chachere’s Creole Seasoning. I also know you usually would cook this with fresh clams, but I like the smoked flavor you can get from tinned clams and that you don’t have to fight anyone to rinse off sand. So if I acknowledge that this could be controversial and label it as Californian, perhaps I won’t offend diehard New England chowder aficionados.

First, we make a roux. Melt two tablespoon butter in a small pan then add in two tablespoons of flour. Allow to cook for about five minutes over medium-low heat. Remove from heat and set aside.

In a large soup pot, heat 1 tablespoon butter over medium heat. Add 1 large diced onion, 3 finely sliced stalks of celery, one finely diced leek, greens removed, 1/4 cup minced garlic, 3 bay leaves, one large carrot, peeled and shredded, 1 russet potato, washed, peeled, and diced, 4 strips of cooked and diced bacon, and 1 teaspoon dried thyme. Stir frequently and allow vegetables to soften, about five minutes. Add 1 3/4 cup half and half and 2 tins smoked baby clams. Cook until reduced by half, about 5 minutes. Add 2 cups clam juice (two 8 oz. bottles). Cook 15-20 minutes, then stir in roux. Cook at a gentle simmer for an additional 15 minutes. Finally, remove bay leaves and stir in 1/2 teaspoon pepper and 2 teaspoons Tony Chachere’s Creole Seasoning.

Pour into bowls and top with Goldfish crackers in lieu of oyster crackers. Trust me.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Mango-a-go-goes with Lime

DSC_0014

I often find that graham cracker crusts are a bit heavily flavored for me and then pies have to be sweeter to hold their own. Plus, the idea of a citrus fruit with shortbread makes me think of Scottish lemon curd on shortbread, which I love together. This tart is my answer to a cheesecake, but this feels a lot lighter and less sweet but still very flavorful.

Shortbread tart:

Combine 1 cup salted butter, 2 cups all-purpose flour and 1/2 cup powdered sugar. When thoroughly combined, press into a pie pan, tart pan, or a springform pan, as I used. Press as thin as you can, and leave a bit going up the walls of your dish, to hold the tart filing later. Cook at 350 for 17-20 minutes. Leave inside your baking dish.

Mango Lime filling:

Puree the flesh of two mangoes, then press the puree through a fine mesh strainer so you’re getting the smooth juice. To that juice, add the zest and juice (about 3 tablespoons) of two limes, one 14 ounce can of sweetened condensed milk, 4 egg yolks, and 1/4 teaspoon kosher salt. Whisk that all together, then pour into your tart shell. Bake at 350 for 25-30 minutes.  Cool on a rack for an hour, then in the fridge for two hours. Serve alone or with whipped cream.

Tajin Whipped Cream:

In a bowl that’s been in the freezer for at least 20 minutes, use a hand or stand mixer to whip 1 cup of cold heavy whipping cream, 1 tablespoon powdered sugar, 1 teaspoon lime juice and 1/2 teaspoon Tajin or chili powder.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Gooey Greens and Two Kinds of Cheese

DSC_0008

Very lightly butter or brush olive oil on two slices of sourdough. I used seeded sourdough, but this tastes great on plain sourdough, too. This will be the outside of your sandwich. If you use butter, you should try lightly dusting finely grated parmesan on the butter.

Spread a thin layer of basil pesto on the inside of each slice of sourdough. If you’ve got a tree nut allergy, blend together two tablespoons of olive oil, a packed handful of fresh basil, 1-2 cloves of garlic and two pinches of salt to use instead. Pile a slice with crumbled goat cheese, spinach, arugula, avocado and sliced swiss cheese. I like to add a secret sprinkle of crushed red pepper flakes. Cook both sides over medium heat. I like to use a cast iron pan to get a nice crisp on the bread. You don’t want it too hot or you’ll scorch the bread before the cheeses have an opportunity to melt. Serve hot.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Apricot Scones

DSC_0119

Scones are one of those things that feel intimidating and fancy, but really shouldn’t. They come together quite easily and are pretty versatile.

In a large bowl, combine 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon and 1/2 cup cubed cold salted butter. Mix together with your hands until it looks like coarse crumbs. Fold in a heaping 1/2 cup diced dried apricots (I used half regular dried apricots, and half chocolate covered dried apricots we had in the pantry) and 3/4 semi-sweet chocolate chips.

In a separate bowl, whisk together one egg and 2/3 cup heavy whipping cream. Add to dry ingredients, stirring to combine. Knead lightly approximately 30 seconds, until everything comes together. If it feels too wet and you’re having a hard time pulling your hands out cleanly, add a tablespoon of flour at a time until it you can shape the dough without it sticking to you much. It should look a lot like cookie dough.

Pat the dough into a ball and transfer to a parchment or silicone lined baking sheet. Flatten into a 1″ disk. Use a butter knife to carefully cut the disk into eighths. Brush with additional heavy whipping cream, then sprinkle with sugar. Cook about 17 minutes at 425.

If you prefer savory scones, omit the cardamom, cinnamon, vanilla, apricots and chocolate. Instead, half the sugar (use 2 tablespoons instead of 1/4 cup), add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 cup grated sharp cheddar and 1/4 cup fresh chives.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!