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Individual Red, White, and Blue Trifles

Posted on July 3, 2012 by amydeline

The fact that the Fourth of July falls right smack in the middle of peak berry season seems almost too good to be true. Right around the time when many of us are scrambling to come up with the perfect patriotic red, white, and blue dessert for our Independence Day barbecues, the sweetest strawberries, blueberries, and raspberries are arriving in the grocery store, fresh picked from local berry farms. It’s no wonder that so many 4th of July desserts feature berries. It’s patriotic kismet.

And this dessert is no different. But it’s more than just seasonal festive colors. These red, white, and blue fresh berry and vanilla custard trifles are addictively delicious. Seriously, I should admit that I made two batches since I just wasn’t satisfied with the photos I’d gotten from the first batch. I ate most of that first batch. I shared a little with the kids, but I made quick work of the rest…and I barely regret it either. I’m going to try to save the second batch for tomorrow’s festivities, but I’m not making any promises.

Traditionally, trifles are made with layers of fruit, spongecake, custard and whipped cream, arranged in a large glass bowl to display the beautiful layers. My version is made in perfect individual portions, arranged in jam jars for a unique presentation. In some variations of trifle, the fruit is suspended in gelatin. In mine, a bit of sugar and some instant pectin (commonly used in making jams and jellies), create a sweet thickened glaze around the fresh berries. Layers of crushed vanilla wafers, creamy vanilla custard, and sweet whipped cream complete the perfectly portioned dessert. Be sure to stick your spoon straight down to the bottom with every bite to get a little bit of every layer.

How will you be spending your 4th of July??

Individual Red, White, and Blue Trifles

Ingredients

  • 20 vanilla wafer cookies, crushed
  • 1 cup blueberries

For the Berry ‘Jam’

  • 1 cup strawberries, chopped
  • 1 cup raspberries, chopped
  • 1/2 cup sugar
  • 1 17-gram package instant pectin*

For the Vanilla Custard

  • 1 1/2 cup milk
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 3 egg yolks

For the Whipped Cream

  • 1 cup heavy cream
  • 3 tablespoons sugar
*Look for pectin wherever your grocery store carries their jarring supplies for jams and jellies.

Directions

For the Custard: Bring the milk, sugar, vanilla, salt and cornstarch to a simmer over medium heat, whisking frequently so that the sugar and cornstarch dissolve. Then, reduce the heat. In a separate bowl, lightly beat the egg yolks with a fork. Gradually whisk about 1/2 cup of the hot milk into the egg yolks, starting with a very slow drizzle. (Gradually incorporating the hot milk into the egg yolks tempers the eggs, allowing them to slowly rise in temperature without scrambling.) Gradually whisk the egg mixture into the remaining hot milk in the pot. Bring to a gentle boil over medium heat, whisking constantly for about 3 minutes, until thickened and smooth. Allow to cool at room temperature, whisking occasionally, until no longer hot. Then, transfer the mixture to a bowl or large measuring cup. Press a piece of plastic wrap directly against the custard to prevent a skin from forming. Refrigerate until chilled.

For the Berry Jam: Combine the strawberries, raspberries, sugar, and pectin. Stir for about 3 minutes. Set aside while you prepare the other components.

For the Whipped Cream: Beat the heavy cream and sugar for several minutes until quite thick.

To Assemble the Trifles: Spoon about 1/6 portion of the berry jam into the bottom of each serving glass. (8-ounce jam jars work perfectly.) Sprinkle about 1/6 of the crushed cookies on top of the jam. Spoon or pipe about 1/6 of the custard on top of the cookie layer. Top the custard layer with a layer of blueberries. Spoon 1/6 of the whipped cream onto each blueberry layer. Garnish with a additional berries, if desired. Refrigerate until serving.

Makes 6 Servings

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Breakfast and Brunch Recipe Round-Up

Posted on June 12, 2012 by amydeline

I recently shared a recipe for a Bacon, Egg, and Cheese Bagel Casserole, as an option for a special Father’s Day breakfast in bed. Just in case that idea doesn’t float your boat, here’s a round-up of previously posted breakfast ideas. Any of these would make a spectacular Father’s Day breakfast for the dad in your life or a great addition to your next brunch buffet!

Cinnamon-Raisin Donut Bread Pudding

Carrot Cake Pancakes with Cream Cheese Glaze

Potato and Chorizo Frittata

Fluffernutter Bread Pudding

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

Sausage, Biscuit, and Gravy Casserole

Eggs Benedict

Birthday Cake (Sprinkles) Pancakes

Cinnamon French Toast Bake

PB&J French Toast

Roasted Vegetable and Goat Cheese Quiche

Strawberry-Stuffed French Toast

Chocolate Chip Bacon Pancakes

Quiche Lorraine




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Bacon, Egg, and Cheese Bagel Casserole

Posted on June 10, 2012 by amydeline

My poor husband. He woke up this morning thinking that it was Father’s Day. He woke up thinking there would be breakfast in bed. And gifts. And probably lamb burgers for dinner. Alas, he had pegged the wrong Sunday. Not only was today not Father’s Day. And not only would he not be leisurely reading the newspaper while dining on breakfast in bed. But, today was my morning to sleep in, since he’d had his turn yesterday morning. It was his turn to prepare breakfast for the three boys, while I grabbed a few precious extra minutes of peaceful slumber. Sorry, hubs. Next Sunday you’ll get your breakfast in bed. And gifts. And maybe even lamb burgers.

Breakfast in bed on Mother’s Day and Father’s Day has become our annual tradition. There’s just something so luxuriously relaxing about it. And since it doesn’t happen often, the kids get really excited about the occasion. If the kids ever sleep past six in the morning, perhaps we’ll start treating them to a special breakfast in bed on their birthdays.

Recently, I made this bacon, egg, and cheese bagel casserole. It was inspired by a bag of bagels which my parents had brought up from Long Island. They’d been left unwrapped for a few days and had gone slightly stale. But as anyone who’s ever had a good Long Island or NYC bagel knows, it’s a crime to let them go to waste. So, I thought I’d try throwing them into a breakfast casserole, with a hefty dose of bacon, eggs, and cheese. The resulting casserole was a satisfying success; every bite with the flavor of a good Long Island/NYC bagel sandwich.

I’m betting that a lot of dads out there would enjoy this special casserole for their Father’s Day breakfast!

Bacon, Egg, and Cheese Bagel Casserole

Ingredients

  • 1 tablespoon butter, softened
  • 5-6 large bagels (any variety), chopped into 1″ chunks*
  • 1 pound bacon, cooked and chopped
  • 1 cup cheddar cheese, shredded
  • 12 eggs
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
*Slightly stale bagels work perfectly.

Directions

Preheat oven to 375 degrees.

Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.

Serves 6-8

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Mother’s Day Cinnamon Raisin Donut Bread Pudding

Posted on May 9, 2012 by amydeline

I get breakfast in bed once a year. On Mother’s Day. My breakfast in bed day is coming soon!! (For the record, my husband also gets breakfast in bed when Father’s Day rolls around.)

Last year, I got my breakfast in bed at the hospital, since I’d given birth to our third son the night before. But the year before that, my husband made me a delicious bacon, egg, and cheese bagel sandwich. It was fantastic. The boys came dancing into the room, buzzing with excitement over serving me breakfast in bed. They’d mostly just watched their daddy preparing the meal, but they took full credit for it.

They may not have made that bagel sandwich, but even young kids are quite capable of preparing some pretty fantastic stuff in the kitchen (with a little help, of course). And there’s really nothing like that aura of pride which emanates from a child who just accomplished something awesome.

With that in mind, I’ve come up with a Mother’s Day breakfast-in-bed recipe which is so simple that even preschoolers can complete almost every step on their own, with just a bit of adult direction. It starts with donuts, chopped into chunks, which are then sprinkled with raisins. Next, a mixture of half and half, sugar, eggs, vanilla, and cinnamon gets poured over the donuts. As it bakes, the donuts absorb the sweet, creamy mixture forming a lusciously decadent donut bread pudding.

This is good stuff, people. Make it for yourself if no one is going to make it for you. But, if you’ve got some kids who’d like to surprise you for Mother’s Day, here’s a step by step photo guide for them to follow.

Note to helper grown-up: It’s a good idea to gather all ingredients and supplies ahead of time, so you can move through the steps quickly. Young kids have a tendency to get distracted, lose interest, or start eating the donuts if you take too long between steps.

Step 1: Wash your hands. Then, ask a grown-up to preheat the oven to 350 degrees.

Step 2: Use a paper towel to spread one tablespoon of softened butter all around a medium-sized baking dish.

Step 3: Using a child-safe knife, carefully chop 7 or 8 cake-style donuts into chunks. You can use plain, powdered, cinnamon, or apple-cider donuts. (We used a variety pack of plain/powdered/cinnamon Entermann’s donuts.)

Step 4: Arrange the chopped donuts in a baking dish.

Step 5: Sprinkle the raisins overs the donuts.

Step 6: Pour 2 cups of half and half into a large bowl or measuring cup.

Step 7: Add 1/2 cup sugar.

Step 8: Add 1 teaspoon of vanilla.

Step 9: Add 1 teaspoon of cinnamon. Throw a pinch of salt in there too!

Step 10: Ask a grown up to help you crack 4 eggs into a dish. Then, pour the eggs into the half and half mixture.

Step 11: Whisk the half and half mixture until it’s well blended.

Step 12: Pour the mixture over the donuts. Make sure you pour some over every donut.

Step 13: Gently press down on the donuts so they drink up the half and half mixture.

*The key to a great bread pudding is not to over-soak the bread (donuts, in this case). The donut chunks should be mostly submersed in the liquid, but not swimming in it. A few donuts peaking out of the top will help a nice crust to form on the top when it bakes.

Step 14:  Ask a grown-up to help you put the baking dish in the oven. Bake for 50-55 minutes.

The bread pudding should look like this before it bakes.

Step 15: Ask a grown-up to help you take it out of the oven. Sprinkle it with powdered sugar. Serve warm.

*If desired, the bread pudding can be made the day before and reheated in the morning.

While the bread pudding is cooking, cut up some fresh fruit. It will trick Mommy into thinking she’s eating a healthy meal when it’s sitting next to her main course of donut pudding. (Mommies like to think they’re eating healthy.)

Cook a huge batch of bacon, because mommies like bacon.

Ask a grown-up to pour a glass of sparkly champagne or sparkling white grape juice for Mommy, because it’s a special day. A cup of hot coffee would be nice too.

Arrange everything nicely on a platter with a fresh flower or two and a handmade card. Your mommy will be in Mother’s Day heaven!

Cinnamon Raisin Donut Bread Pudding

Ingredients

  • 1 tablespoon butter, softened
  • 7 or 8 cake-style donuts, chopped into chunks (plain, powdered, cinnamon, apple cider)
  • 3/4 cup raisins
  • 2 cups half and half
  • 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

Preheat the oven to 350 degrees. Lightly grease the inside of a medium sized baking dish with the softened butter. Chop the donuts into chunks (about 1″ square). Arrange the donut chunks evenly in the baking dish. Sprinkle the raisins on top. Combine the half and half, sugar, eggs, vanilla, cinnamon, and salt in a large bowl or measuring cup. Whisk to combine. Pour the mixture over the donuts and raisins. (Try not to over-soak the donuts.) Gently press down on the donuts so they are mostly submerged in the liquid. Bake for 50-55 minutes. Sprinkle with powdered sugar. Serve warm.

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Pina Colada Pound Cake

Posted on April 24, 2012 by amydeline
My husband to the baby: Goobs (our nickname for the baby), tonight we begin Operation Go the ‘Fudge’ to Sleep.

The baby responded with a happy leg shake and wide eyes which clearly seemed to communicate, Oooh…sounds important!

Then he shook his hands excitedly above his head, I love secret missions! I’ve been working on Operation Stay the H.E.Double Hockey Sticks Awake for almost a year now. It’s been remarkably successful.

We know, Goobs. We know. But your mission ends tonight.

*
Our littlest man’s sleep habits have been a challenge, to say the least. We’d established a routine where he’d spend the first half of the night in his crib and the second half snuggled in bed next to me. It wasn’t our ideal plan, but it enabled everyone to get some sleep, so we went with it. (And to be perfectly honest, I frickin’ love those snuggles.) But lately, this routine isn’t working and no one is sleeping. We’re being forced to confront his sleep routine head on. Parenting, much like being the president, is hard work.
 *
 *
I could really use a vacation, preferably someplace sunny and tropical. Someplace where I can drift off into an uninterrupted sleep to the sound of gently crashing waves on a beach. Someplace with an endless supply of fruity beverages, garnished with bright red cherries and fresh orange slices. And pink paper umbrellas.
 *
Perhaps once the baby learns to sleep through the night, we’ll plan a weekend getaway. In the mean time, I’ve got this piña colada cake. I started with a buttery lemon pound cake and upped the ante with a touch of rum and a hefty dose of tropical fruits. Then, I drizzled the sweet cake with a tart lemon glaze and shredded coconut. It’s no drink on a tropical beach, but it’s pretty darn good!
 *
 *
Piña Colada Cake 
Ingredients
  • 1 2/3 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 lemon, finely zested and juiced
  • 1 tablespoon rum (optional)
  • 1/2 cup sweetened, shredded coconut
  • 1/3 cup crushed pineapple, well drained
  • 1/3 cup mandarin orange slices, well drained and chopped
For the garnish
  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1/3 cup shredded, sweetened coconut

Directions

Preheat oven to 350 degrees. Lightly butter and flour a large loaf pan.

In a medium bowl, combine the flour, salt, and baking powder. With an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, until well blended. Add the lemon juice, zest, and rum. Gradually add the flour mixture, about a third at a time. Beat just until blended. Stir in the coconut, pineapple, and mandarin oranges. Pour the mixture into the prepared pan. Bake for about 75 minutes, until a toothpick inserted in the center comes out mostly clean. Cool 15 minutes in pan, then transfer to a cooling rack and cool completely.

To make the glaze: Combine the confectioner’s sugar with lemon juice, a little at a time, until it reaches a thick, but fluid consistency. Use a spoon to drizzle the glaze over the cake. Sprinkle with shredded coconut.

References: Martha Stewart’s Glazed Lemon Pound Cake and Gale Gand’s Lemon Pound Cake

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Carrot-Raisin Pancakes with Cream Cheese Glaze

Posted on April 12, 2012 by amydeline

My brain is in a major fog today. I have a bit of a cold, which is making my stuffy head feel like it’s going to explode. The baby has the same cold. I’m guessing his head also feels like it’s going to explode, since he’s been sleeping even more miserably than usual. And when he sleeps miserably, we all sleep miserably. It’s unfortunate, because I could really use a good sleep right about now. If only the dog could watch the kids for a bit while I took a nap…

Instead, I’m manning my post as captain of chaos central. The baby is howling in his crib, because he doesn’t want to take the nap he so desperately needs. The other two boys are healthy (thankfully) and buzzing with their normal dose of energy. And the dog, my only hope for a babysitter, just can’t decide which side of the door he wants to be on. Oh well…guess it’s just one of those days.

In other news, I’ve been back on track with my fitness goals for four days now. My little dietary hiatus resulted in gaining back about four of the pounds I’d lost earlier in the year, but I’m refocused and ready to get myself in shape, just in time for shorts-weather. I’ve put myself back onto phase 1 of South Beach diet, which always helps to reset my dietary habits. I’ve been enjoying cheesy morning omelets, protein-packed lunchtime salads, and veggie loaded dinners, with snacks of fresh veggies, roasted garbanzo beans, part-skim cheese and pistachios in between. I feel healthier already.

But, before I jumped back on my diet plan, we brought in Easter morning with these decadent pancakes. It’s taking every bit of my self control not to whip up another batch right now…well, that and the absence of a few crucial ingredients. These pancakes combine the flavors of a classic carrot cake with the feel of traditional pancakes for a really tasty breakfast treat. You could go heavier on the sugar and carrots for a sweeter, cakier result, but for me, these are just perfect. They’ve got the right balance of flavors and sweetness to remind you of carrot cake, while still maintaining the overall feel of a breakfast pancake. A simple cream cheese icing provides the perfect finishing touch.

And they’ve got carrots in them…so they must be good for you, right??

Carrot-Raisin Pancakes with Cream Cheese Glaze

Ingredients

  • 2 cups flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 1/2 cups carrots, finely grated
  • 1/2 cup golden raisins
  • Butter, for pan

Directions

Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Stir with a fork until the ingredients are evenly dispersed. Add the milk, eggs, and vegetable oil (or melted butter). Whisk until combined. Stir in the grated carrots and raisins. Melt a little butter in a pan over medium heat. Add about 1/3 cup of the pancake batter to the pan. Cook for a few minutes until bubbles begin to appear on the surface. Flip the pancake and cook for another minute or two on the other side, until cooked through.

Drizzle with cream cheese glaze before serving.

To make the glaze: Combine 4 ounces of softened cream cheese with about 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Then, add a bit of milk, a tablespoon at a time, until the glaze reaches your desired consistency.

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Fluffernutter Bread Pudding

Posted on April 1, 2012 by amydeline

On the weekends, my husband and I take turns sleeping in, while the other person brings the boys downstairs to get them started on their day. Yesterday was my turn to sleep in. Today, my husband’s.

But my husband picked the wrong day to sleep in. For today is April Fool’s Day. And while he leisurely slumbered, the boys and I began to lay a few tricks. We hid his breakfast cereal and the coffee K-cups. We turned the chairs around in the dining room and planted a baby gate at the bottom of the stairs to trap him. We agreed that when he came into the room, we would all pretend not to know him and demand to know what he was doing in our home. Just a few fun, non-destructive tricks.

And then I lost all control over the situation. Within moments, the two boys were giggling wildly as they ran from room to room trashing the place. Apparently their idea of an April Fool’s joke involves complete demolition of our home…dumping out every bin of toys, pulling cushions off the couch and rearranging every piece of furniture. Clearly the joke was on me now.

As I buzzed around after them, fruitlessly trying to contain their holiday spirit, my husband came down the stairs to find himself trapped by the gate. One of the boys immediately thrust a coloring book at him and demanded that he sign his name in order to be released from the gate (he came up with that part on his own). All the while, his younger brother stood there repeatedly shouting “Butt” in between wild giggles…because shouting butt is clearly hilarious. A moment later, Señor Butt ran off and came flying back over to wag the bag of hidden K-cups in his father’s face, totally busting that joke before my husband had a chance to discover they were missing. I might as well tell you that we also hid your cereal and there’s a giant plastic spider in your work bag.

I have a feeling that I’ll be contending with a higher than usual level of mischief and mayhem today. Lesson learned…kids shouldn’t be told about April Fool’s Day.

But fun days require fun food. And I can’t think of anything more fun that peanut butter and jelly sandwiches turned into a warm bread pudding and drizzled with marshmallow topping. I’m not even sure if this qualifies as breakfast, lunch, or dessert. Almost certainly dessert, but I won’t tell if you serve it for breakfast or lunch. It’s made out of PB&J sandwiches…sounds like lunch to me! The marshmallow Fluff was an afterthought. I’d initially planned to sprinkle my pb&j bread pudding with powdered sugar, but the marshmallow fluff caught my eye at the grocery store. Not sure I’ve ever purchased fluff before, but it certainly works for this fun little treat!

Fluffernutter Bread Pudding

Ingredients

  • 1 small/medium loaf of crusty Italian bread, sliced
  • 1/2 cup peanut butter (approximately)
  • 1/2 cup jam or jelly (approximately)
  • 2 cups half and half
  • 4 eggs
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup marshmallow fluff or other marshmallow topping

Directions

Preheat oven to 350 degrees.

Use the bread, peanut butter, and jelly to make several peanut butter and jelly sandwiches. Then, cut the sandwiches into small (approximately 1″) chunks. Arrange the chunks of PB&J in a large baking dish.

In a large bowl, whisk together the half and half, eggs, sugar, vanilla, cinnamon and salt until well combined. Pour the mixture over the PB&J chunks. Press down on the mixture to ensure that all pieces have been moistened. Refrigerate for about 30 minutes, periodically pressing down on the mixture to soak all pieces.

Remove the baking dish from the fridge. Bake for 45 minutes. While still hot, drizzle the marshmallow topping over the bread pudding. Serve warm.

**A little trick for drizzling the marshmallow topping: Place some of the topping in a small baggie. Cut off a tiny bit of one corner and squeeze the topping over the bread pudding.

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Orange Creamsicle Custard Pie

Posted on March 25, 2012 by amydeline

There’s a team spirit around here like nothing I’ve ever experienced anywhere else. Everyone goes bananas (or maybe I should say oranges) over our local Syracuse University basketball team, the Syracuse Orange. It’s a passion that has nothing to do with where a person actually went to school, and everything to do with the place we call home. I’ve never seen an entire city so consumed with team spirit. The way a typical city turns green on St. Patty’s Day is the way this place turns orange on the day of an SU game. There’s a sort of magic to it all.

Out of necessity, I broke my unwritten rule and ventured into my grocery store yesterday (on a Saturday) to return some movies I’d rented from Redbox. The place was a predictable madhouse. But there was something else at play inside the store. It was like an unspoken rally for our hometown team. Syracuse balloons floated up from every table. Displays of elaborately decorated SU cookies and orange and blue frosted cupcakes tempted team spirit with sweets. And a full wall of the store was decorated with an arrangement of Fanta and Pepsi boxes in an SU design.

But beyond that, nearly every person I passed was dressed in their favorite Syracuse Orange gear. T-shirts, hats, and hoodies. My grocery store was a living, breathing playground of team spirit. And it was contagious.

I’ve never really followed sports of any kind. Being a Yankees fan is in my blood and I’m darn proud of it, but I barely follow the baseball season. In fact, I know very little about baseball. I didn’t go to an undergrad college known for sports, so I never experienced that swell of excitement on game day. And though my graduate school had some teams to be proud of, I commuted to classes and was never engaged in that part of the school community.

But as I was walking through my grocery store, surrounded by the infectious excitement for our local team, I could feel my blood turn orange. I became a true Syracusian sometime during that grocery trip. I’ve lived here for almost five years now. It’s about time I joined the team. During that grocery trip, I bought myself my first SU t-shirt and a couple shirts for the boys. I even picked up a pack of SU shaped pasta in all of the excitement (though I refused to get the SU antennae balls that the boys insisted they needed).

And I made this pie. I call it an Orange Creamsicle Custard Pie, since it’s got the sweet flavors of fresh orange combined with a smooth vanilla custard…reminiscent of a bite into a frozen Creamsicle bar. I nestled the custard into a vanilla cookie crust and topped it with vanilla accented whipped cream and fresh orange slices. The boys are calling it ‘SU Pie’. Whatever you call it, don’t cheat on the fresh oranges with pre-squeezed juice. The fresh zest is one the MVPs when it comes to the flavor in this recipe. Use fresh oranges.

We let the boys stay up late last night to see the beginning of the game. They wore their new t-shirts, ate SU pasta salad and SU pie, and created long lists for all of the SU gear our family suddenly needs. Our team ended their run for the season last night, but it’s ok. It was a good game. I think I could get into watching basketball. In fact, I think this could be the start of something…

Orange Creamsicle Custard Pie

Ingredients

For the Crust

  • 2 cups vanilla wafers, crushed to fine crumbs
  • 1 stick (8 tablespoons) butter, melted

For the Filling

  • 2 1/2 cups milk
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest*
  • 3 egg yolks
  • 2/3 cup fresh squeezed orange juice*
  • 1 teaspoon lemon juice

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
*Two large oranges should provide the zest and juice necessary for this recipe.

Directions

To prepare the crust: Preheat oven to 350 degrees. Stir together the vanilla wafer crumbs and the melted butter. Press the mixture onto the bottom and sides of a pie dish. Bake for 10 minutes. Allow to cool.

To prepare the filling: Combine the milk, sugar, cornstarch, vanilla extract, salt, and orange zest in a sauce pan. Cook over medium heat, stirring constantly, for about 5-6 minutes until the mixture comes to a gentle boil and begins to thicken. (It should be quite noticeable when the thickening occurs.) Remove from heat. In a bowl, lightly beat the egg yolks. Slowly add about 1/4 cup of the hot milk mixture to the eggs and whisk to combine. Add another 1/4 cup of the hot milk and whisk to combine. (This slow addition of the hot liquid tempers the egg yolks and prevents them from scrambling when added to the hot liquid.) Pour the egg mixture into the pot. Bring the mixture to a very gentle boil, whisking constantly. Cook for a few minutes until the mixture becomes even thicker. Whisk in the orange juice and lemon juice. Cook for a minute or two, stirring constantly. Turn off the heat. Allow to cool slightly, whisking every few minutes to prevent a skin from forming. Pour the filling into the prepared crust. Refrigerate for a few hours to set.

For the whipped cream: Beat together the heavy cream, sugar, and vanilla extract until thick. Use the whipped cream and additional fresh oranges or fresh orange zest to garnish the pie, as desired.

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St. Patty’s Day Round-up

Posted on March 15, 2012 by amydeline

Parenthood has a way of constantly making you feel brand new. I mean, I’ve got three kids. We’ve been doing this whole parenting thing for almost five years now and in some ways, we feel like old hands at it. We know our kids and have a good enough understanding of child development to know what to anticipate as our children work through the daily challenges and joys of childhood. Our hearts pound with pride as they take those first steps, say that first sweet word, and cut that first little tooth. And we hold our breaths with anxiety when one of our little ones is not well. But, for the most part, we know what to expect and we know how to react.

And then something completely unexpected happens. Rationally, I know that parenthood is full of unexpected surprises, but sometimes they just sneak up on you. Like when I glanced over at my almost five-year-old and noticed that one of his bottom teeth was loose. And I panicked. Panicked as if blood were pouring from his ears. It’s just a loose tooth; a normal part of being a kid. But I never saw it coming. Not yet, at least.

So, I did what any mildly irrational parent would do and called the dentist to make an emergency appointment. Somebody do something! My kid has a slightly wiggly tooth! Of course, the trip to the dentist confirmed that it is totally normally for my little guy to have wiggly teeth. His adult teeth are just working their way up. Adult teeth??? But, he’s my baby! Guess it’s almost time for me to put on some tooth fairy wings.

And now we’re just waiting for that first tooth to come out. I stopped by the bank today and picked up a handful of gold dollar coins to leave under his pillow when the time comes. The tooth fairy always left me silver dollars, which I collected like treasure. But since the gold dollar coins are the best I can find, they’ll do the trick. In fact, I suspect the gold coins may be even more intriguing to my little men for their likeness to pirate treasure and a leprechaun’s pot of gold.

Speaking of leprechauns, we’re all very excited for St. Patty’s Day around here. My sister and brother-in-law will be visiting for the weekend and we’ll be spending the day with friends. To celebrate our bursting Irish spirit, I made a batch of my World’s Simplest Fudgey Brownies. Then, I spread a thick layer of dark chocolate frosting on top and decorated with a handful of Lucky Charms marshmallows. They definitely brought some smiles to my rowdy bunch of leprechauns, though I suspect they’ll be disappointed to discover the marshmallow shortage in their snack cereal.

If you’re looking for some other ideas for St. Patty’s Day fare, check out these previously posted Gourmand Mom recipes:

Traditional Corned Beef and Cabbage

Grasshopper Pie

Irish Soda Bread

Reuben Quesadillas

Corned Beef and Cabbage Egg Rolls

Classic Lamb Shepherd’s Pie

Guinness-Braised Beef

Low-Carb Cottage Pie

Split Pea Soup with Ham

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Posted in Appetizers, Beef, Breads, Cheese, Chocolate, Desserts, Food, Lamb, Main Course, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Low Carb Cottage Pie

Posted on March 11, 2012 by amydeline

Earlier in the week, my husband bemoaned the fact that daylight savings time was approaching and we would be losing an hour of sleep. I’m not sure what world he’s living in, but the time on the clock has little relevance for our children. Lose an hour, gain an hour…doesn’t really matter to me. I’m not in control of how long I sleep anyway. If anything, I look forward to this evening when I can put the kids to bed an hour ‘early’.

Springing forward brings other benefits as well, specifically a bit of daylight past the kids’ bedtime…which translates into not running in the dark. That, combined with the warming temperatures of spring approaching, bodes well for resuming my evening runs. I have to admit, I’ve been sorely off-track with my fitness goals during these past two weeks and the number on the scale has been creeping upwards. Wintery weather and the early sunset has made it hard to get myself out the door for my evening runs. And finally being able to fit into some of my clothes again has made me complacent about my diet. But I’m not done yet (far from it) and it’s time to get back on track, before I undo the results I’ve achieved so far.

So, starting tomorrow (today I’m going to eat ice cream for breakfast, lunch, AND dinner), I’m hopping back on the horse and refocusing on my fitness goals. With the warmer temps and later sunset, I’ve got no excuses for not heading out for my evening runs. And I’m going to refocus on reducing my refined carb intake (a la South Beach diet), since I know it helps me to feel more satisfied, make better food choices, and eat less overall.

With St. Patty’s Day just around the corner, comforting meat-and-potato type meals are on my mind. But potatoes fall firmly into that refined carb category which I’m aiming to avoid. Fortunately, that doesn’t mean you can’t enjoy some comforting Irish cookin’ with just a few substitutions. You may remember a few weeks ago, when I shared a recipe for mashed cauliflower, which makes a wonderful substitution for mashed potatoes…a substitution which would also make the perfect topping for a low-carb, South Beach friendly cottage pie. Using lean ground beef and part-skim cheese helps lighten the meal even more, without sacrificing any flavor. Furthermore, making low-glycemic index choices for the veggie layer keeps this dish nicely in line with my diet plan.

If you’re looking to celebrate St. Patty’s Day without sacrificing your diet goals, this just might be the dish for you! Though, in the interest of full disclosure, you should know that I fully intend to make (and eat) more corned beef and cabbage egg rolls on St. Patty’s Day, with a few dark beers to wash them down. (All food and beer are zero calories on St. Patty’s Day…if you’re Irish, that is. I swear it…a little red-headed leprechaun told me so.)

Looking for a traditional lamb and potatoes Shepherd’s Pie recipe? Click HERE.

Low Carb Cottage Pie

Ingredients

For the beef layer:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 tablespoons flour
  • 1 cup beef broth
  • 2 tablespoons worcestershire sauce
  • 1/4 teaspoon onion powder
  • Salt and pepper
For the veggie layer:
  • 2 cups green beans, steamed and chopped
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced
For the mashed cauliflower:
  • 1 head cauliflower, chopped and steamed until tender
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • Salt
  • 1/2 cup part-skim cheddar, shredded

Directions

Preheat oven to 375 degrees.

For the beef layer: Heat olive oil in a pan over medium heat. Add the ground beef and cook, stirring frequently, until fully cooked. Sprinkle the flour over the meat and stir, allowing it to cook for about a minute. Then, add the beef broth, worcestershire sauce, and onion powder. Bring the mixture to a simmer. Simmer for a few minutes until the liquid thickens into a gravy around the meat. Season with salt and pepper, to taste. Pour the mixture into a baking dish.

For the veggies: Wipe out the pan used for the beef. Heat olive oil over medium heat. Add the sliced mushrooms. Cook for 7-10 minutes, until golden and tender. Scatter the mushrooms and the steamed green beans in an even layer over the meat.

For the mashed cauliflower: Using a food processor, blender, or immersion blender, combine the cauliflower, butter, milk, and garlic powder until smooth. Season with salt, to taste. Spread the mashed cauliflower in an even layer over the veggies.

Sprinkle the cheese over the top. Bake for about 25 minutes, until heated through and slightly browned. (Allow for longer cooking time if preparing ahead of time and refrigerating before baking.)

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Posted in Baking, Beef, Cheese, Food, Main Course, Recipes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.
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