RCT

And then I grew up a little bit.  You can’t really expect a 21 your old to truly understand and appreciate the delicate nuances of different botanicals used in making gin (and let’s not venture into other distilled beverages).  I found myself out with a friend who was raving about a gin he loved and I sort of huffed at him, gin was an overrated and rather awful beverage I tried to assure him.  He tut-tutted me and told me I had simply not tried the right gin.  I rolled my eyes as he extolled the virtues of his favorite gin - from Scotland of all places!  It would be years before I would actually try gin again, because I can be a stubborn and obstinate person, but one day I found myself buying a bottle of the gin he recommended (the Botanist, for those of you who are curious) and making myself a cocktail with it.  Much to my surprise, I very much enjoyed the gin.  It was complex, delicate, inviting, and not at all like floor polish.  How delighted I was.  Since then, I have been looking for new and wonderful gin beverages.  And today I have a new one for you to try:

Lilac Collins A new take on an old friend, the Tom Collins

- 2 oz gin (I am partial to the Botanist) - 1/2 oz lilac syrup (recipe below) - dash of orange bitters - 3/4 oz freshly squeezed lemon juice - honey to taste (about 1/4 teaspoon) - soda water

1. Add the gin, lilac syrup, bitters, lemon juice, and honey to a cocktail shaker.  Fill 2/3 with ice, cover, and shake vigorously for 20 seconds.  Strain mixture into a chilled glass.  It is optional to have ice in the glass. 2. Garnish as you desire.  Lemon twist, lavender sprig, fresh strawberries, fennel frond, or borage flowers are just a few options.  Top off glass with soda water.

Lilac syrup: this recipe comes from the glorious Wild Cocktails from the Midnight Apothecary by Lottie Muir.  If this is not in your library, I highly recommend you rectify the situation immediately.

- 2 cups lilac blossoms, all stems removed - 1 cup caster sugar - 1 cup water - zest of 1/2 orange - 1 Tablespoon lemon juice

Milk almost never spoils in my house.  With a little one who loves “mook” (we’re working on our l’s) and my penchant for a late night bowl of cereal, it’s been years since I’ve had milk even approach an expiration date.  Yet somehow this happened recently.  Milk went bad!  It was a few days past the expiration date.  It wasn’t to the point of being lumpy, but it was thicker than normal and had that slight sour smell to it.  But I couldn’t bring myself to throw it away!  How can you?  Milk is expensive.  And, as you now know, I hate wasting food.  It feels wrong that I can dispose of something so casually when there are so many people in need.  So I couldn’t make myself toss it. 

What to do with spoiled milk?  Bake with it!  Expired milk is very similar to buttermilk.  As long as it isn’t too far gone, and you can mentally accept the notion that you’re going to eat expired milk, you will be fine.  

This is perhaps where I should tell you that I had more than just a little milk to work with.  I had a fully half gallon of milk.  And I used every.  Last.  Drop.  I made cornbread, biscuits, muffins, and my favorite: breakfast bread.  If you’re a sucker for fall produce, this bread it right up you alley.  

Fall Breakfast Bread (recipe modified from Hannah Queen’s Honey & Jam) - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup old-fashioned oats - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon each: nutmeg, ginger, cardamom - 1 apple, grated (you do not need to peel) - 1 small sweet potato, peeled and finely grated - 1/2 cup butter, melted - 1 cup brown sugar - 1 cup buttermilk (see above regarding the use of expired milk) - 2 large eggs, room temperature - 1 teaspoon vanilla extract - 1 cup chopped pecans

Our CSA this year gave us many wonderful squash: delicata, acorn, and what appears to be a hubbard squash.  While we were given some pumpkins, I didn’t feel the urge to make puree and then subsequently make pumpkin spice everything.  I wanted to use my other squash in a creative way, but also in a way that my family would enjoy, so I made a farro porridge.  In this recipe I used a roasted acorn squash, but I’m pretty sure it would be delicious with other squashes, even pumpkin if you’re so inclined.  I’ve written about farro before.  I love this nutty and chewy grain.  It is amenable to savory or sweet dishes.  

Fall Farro Porridge  (or, ‘pumpkin’ spice farro porridge)

- 2 Tablespoons coconut oil - 1 cup roasted squash, cut into 1/2-inch cubes - 3/4 teaspoon pumpkin spice** - 1 cup cooked farro - 1/4 cup chopped raw almonds - 1/4 cup dried cranberries 1. In a small saucepan over medium-high heat, melt the coconut oil and then add the squash until warmed through, approximately 3-4 minutes.  Add the pumpkin spice and stir to evenly coat the squash.   2. Toss in the farro, almonds, and cranberries.  Stir to coat with the coconut oil and to warm through.   3. Enjoy (you can serve with a small spoon of yogurt)

**Homemade pumpkin spice (I know, after this rant about pumpkin spice, I ended up making my own, but it’s my own take on pumpkin spice, so I hope you enjoy)

- 3 Tablespoons cinnamon - 2 teaspoons ground ginger - 1 teaspoon cardamom - 2 teaspoons nutmeg - 1 teaspoon clove - 1 1/2 teaspoon allspice, ground

The other afternoon, while making these muffins, I had a revelation: I do this because I enjoy it.  It is not a chore for me.  It is not a requirement.  If I do it, than that is fine, and if I don’t do it, that’s ok too.  I am not held hostage to doing this blog.  And that applies to so many things.  As I thought about this I began to think about how I would feel and think differently if I gave myself permission to not have a perfect life.  Laundry not done?  Is that ok so long as we have clothes to wear?  Who cares if they match?!  Dinner not “balanced?”  Is that ok so long as we have food to eat and a family to share with?  Is it ok if I give myself permission to not be best at everything?  Is it ok to tell people that I can’t do something because I don’t have time, or energy, or the skills for that thing?  

This is actually a really hard thing for me: letting go and giving myself permission to not do everything.  So, I refuse to feel shame if I don’t write a new post every day, every week, or even every month.  I’ll write when I feel moved to write.  I’ll write when I created something worth writing about.  And I give myself permission to enjoy this blog for what I created it for, a place to share recipes.

Blackberry Sage Muffins 

- 1 cup whole wheat flour - 1/2 cup rolled oats - 1/2 cup flaxseed meal - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon rubbed sage - 1 1/2 cups fresh blackberries - 1/2 cup canola oil - 1/2 cup water - 1/2 cup maple syrup - 1 teaspoon vanilla extract - 1/3 cup chopped dark chocolate pieces (or chocolate chips if you prefer)

Lavender is the bread and butter of Sequim, Washington.  The town hosts a lavender festival every year where all things lavender can be found.  I happen to be smitten with lavender, and was unreasonably excited when we went to a new restaurant in the Twin Cities area that had a lavender margarita on their menu.  After discussing the drink and what I could expect from it, I finally ordered it.  Initially I was concerned that it would be too floral, or worse, soapy tastying, as sometimes happen when the powers of lavender are put to bad use.  The drink arrived looking exactly like a regular old margarita.  Plain.  Boring.  Margarita.  If such a thing can be said of such a spunky drink.  Thankfully, blessedly, the twist on the margarita lived up to the glory of lavender.  You see, it was your classic margarita with a sneaky little hint of lavender thrown in for shock and awe.  It was love at first sip.  After simpering to the server about how wonderful the drink was the mixologist came out and talked with me about how he created this treasure: infuse the tequila, then make the margarita.  

So I attempted to do so.  The tequila turned a funny shade of brown (which seems to be the color of anything infused with lavender - why my you taunt us with your purple flowers but leave everything brown?!) but smelled wonderful.  My first margarita was awful.  It was bitter and tasted almost exclusively of lime.  The second margarita was better but the balance was off.  The next time I attempted this recipe I struck gold, and I’ve been making it ever since.  And now that the heat of summer is here I suggest that you do the same.  So here she is folks: the lavender margarita!

Lavender Margarita

- 2 ounces lavender infused tequila - Juice from one whole lime - 1/2 ounce Cointreau - splash of simple syrup - salt for rim (optional) - lime wedge or lavender spring (optional)

It’s on these muggy nights that I find a cool cocktail the perfect treat.  I don’t often write about alcohol, yet when I do I find that I seem to write obscure recipes (case in point: fig and cardamom infused vodka).  I have to first disclose that I am not a fan of gin, usually.  I find it’s herbal notes to be a bit abrasive for my taste, until now.  I’ve recently discovered the Botanist, a gin from Scotland (and you thought Scotland only made scotch!) that is distilled from multiple botanicals and while it has the distinct flavor profile of gin, it feels more balanced and subtle.  

So we’ve addressed my feelings about gin.  And now I have to tell you about the Aviation.  This is a classy cocktail is not only delightfully herbal and floral, it’s also stunning to look at.  My husband and I tried several different variations of the the basic recipe, with surprisingly different results.  Some recipes were very bitter (too much lemon), and some where oddly off-balanced in their flavor where the floral notes were out of balance.  But, after a few attempts, I think we arrived at a lovely recipe that we absolutely recommend.

Aviation - 2 ounces gin  - 3/4 ounce fresh squeezed lemon juice - 3/8 ounce maraschino liqueur  - 3/8 ounce creme de violette  - 1 sour cherry and slice of lemon peel

Fennel and Grapefruit Salad (serves 4) - 2 Tablespoons extra virgin olive oil - 2 Tablespoons white wine vinegar - 2 teaspoons maple syrup - 1/4 teaspoon sea salt - 1/4 teaspoon freshly ground pepper -- - 1 red grapefruit, sliced to remove skin and pith - 1 small fennel bulb - 3 spears hearts of palm, cut into 1/4 inch rounds - 2 Tablespoons chopped fresh mint - 4 cups fresh spinach - 1/2 Tablespoon sesame seeds (white or black)

It’s early morning.  Just a few minutes past six.  I can hear Jason’s deep rhythmic breathing beside me, assuring me that he is deep asleep.  There is nothing but the low hum of the white noise machine emitting from the end of the hall.  Kingsley sleeps.  It’s just me.  Well, me and the raucous crows outside.  Though I’m thoroughly tired I know there is no hope of falling back to sleep.  So I think of breakfast.  It’s my favorite meal.  I think of the crimson strawberries shining like rubies in the fridge.  And I think of the Bell’s Oatsmobile beer, nestled next to the berries, just waiting to be joined together.  

From the very first sip I had of this beer I knew I needed to make strawberry scones with it.  The beer isn’t sweet or fruity.  It’s mellow.  Earthy.  Inviting.  I suppose it’s cheating, knowing that this is a beer that is flexible and encompassing, but I still made this recipe.  And while this boys slept I enjoyed the aroma of baked goodness fill the kitchen, and instead of drinking coffee I had the pleasure of finishing off this beer.

Now, as a side note, for those of you who don’t have access to Bell’s, my guess is that another oat ale may suffice.  But you’ll just have to try it for yourself.  

Strawberry Oat(smobile) Scones - 1 3/4 cup whole wheat flour - 1 Tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon nutmeg - 1/4 teaspoon cardamom - 3 Tablespoons sugar - 1/4 cup rolled oats - 6 Tablespoons butter (frozen!) - 1/2 cup whole cream - 1/3 cup oat ale - 1 cup strawberries, trimmed and thinly sliced

1. Preheat oven for 400 degree.   2. In a medium mixing bowl, combine flour, baking powder, salt, nutmeg, cardamom, sugar and rolled oat.  Gently stir to combine. 3. Grate six tablespoons of frozen butter into the flour mixture.  With a wooden spoon, stir to combine.

4. Add cream, beer, and strawberries.  Carefully mix together, making sure to not crush berries and avoid over mixing. 5. Turn out dough on a lightly flour surface, work into a circle approximately 8 inches in diameter.  Divide into 8 equal pieces.   6. Bake for 18-20 minutes; until golden on top and firm to the touch.  Enjoy.

One morning I walked into a coffee shop and was greeted by a tall willowy man in a wool sweater, tattoos peeping out at the collar; his wife with long golden dreadlocks mounded atop her head and held in place with a wild scarf.  I took a deep breath and smiled.  It felt like home.  The coffee is fair trade and sustainably sourced, the pastries are made in house each morning with whole wheat, natural sweeteners, and beautiful spices.  As I enjoyed the coffee it occurred to me that I could find things to fall in love with regardless of where I lived.  I was responsible for searching out those things that made a place feel like home, and indeed make it Home, I just needed to open my eyes and allow myself to see those things.  It’s easy to ache for Home.  It’s easy to be homesick.  But it’s important to try to find and build home in a new place.  To fall in love with new things and new people.  To set down roots and make Home.

So I’m trying to do that.  My heart will alway treasure Portland.  I will always love the mountains and the ocean.  I will miss the song the rains sings for months on end.  But I will not let my love of Portland prevent me from falling in love with St. Paul.  One of the things that will help me fall in love with my new home is filling it with the scents of delicious baked goods, like this Orange Tea Loaf.  I hope you enjoy it.

Orange Tea Loaf - 1 1/4 cups all-purpose flour (I use 3/4 cup whole wheat and 1/2 cup AP) - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 8 Tablespoons unsalted butter, room temperature - 1 1/3 cups sugar - Zest from one orange - 3 eggs - 1/4 cup milk - juice from one orange, divided - 1 cup powdered sugar (approximately)

1. Preheat oven to 325 degrees.  Line a loaf pan with parchment paper and gently grease. 2. In a medium mixing bowl combine the flour(s), baking powder and salt.  In a stand mixer, beat the butter, sugar, and orange zest together at medium speed until light and fluffy, approximately 4 minutes.  One at a time, stir in the eggs, making sure to scrape down the sides and stir up the bottom.  Add the flour mixture, milk, and 3/4 of the orange juice.  Be very careful to prevent over mixing.  I recommend mixing by hand once the butter and sugar have been combined to prevent overmixing. 3. Pour (scrape) batter into prepared loaf pan and smooth the top.  Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs, approximately 65-75 minutes.  You should rotate the loaf pan halfway through the baking. 4. Let loaf cool.  While cooling, sift powdered sugar into a medium mixing bowl.  Add 1 Tablespoon of the reserved orange juice and stir until thoroughly mixed.  Add juice (or alternatively sugar) until you reach the desired consistency.  Poor over cooled loaf.  

The little one turned one recently!  With Master Kingsley eating solids we are constantly working on recipes to make him happy and healthy.  It’s interesting how this little guy seems programmed to love fried food (he gets it from his daddy), but I want him to have healthier options and I don’t want to pay the exorbitant price.  Why on earth are organic breaded chicken strips so expensive?  Is there crushed gold leaf in the panko?!  And why are there so few pieces in the box?  It’s disheartening.  In an effort to save money and create a healthier version of one of childhood’s go to snacks, I created the following recipe.  I hope you enjoy it.

Breaded Chicken Strips - 4 chicken breasts - 2 cups panko or bread crumbs - 1/4 cup olive oil  - 1/2 cup of fresh chopped parsley - 2 teaspoons salt - 1 teaspoon pepper - 1 teaspoon garlic powder (optional) - 1/2 paprika (optional) - 3 eggs - 1/2 cup of whole wheat flour

1. Preheat the oven to 400 degrees Fahrenheit.  In a large bowl, combine the panko, olive oil, parsley, salt and pepper, and garlic powder and paprika if using.  Toss to evenly incorporate the olive oil.   2. Evenly spread the panko across a rimmed baking sheet and bake for 10-15 minutes; tossing once half way through the baking.  You want the panko to be a deep golden brown color.  When panko is done, remove from the oven and gently stir to ensure even browning. 3. While the panko is baking prepare the chicken strips.  Wrap chicken breasts and plastic wrap and, using a mallet, pound until 1/4 inch thick.  Then cut breasts into desired size. 4. Gently season breasts with salt and pepper.  Place flour in one bowl and eggs in a second bowl.  With a fork, gently stir the eggs to combine yolks and whites.   5. Toss the chicken in the flour and lightly coat.  Dip chicken in eggs and then transfer to the panko.  Using slight pressure, pat the panko onto the chicken, flipping to ensure the chicken is completely coated.

At this point you have two options.  You can freeze the raw chicken breasts for later baking.  This is great if you want to pop a few in the oven every couple of days.  To freeze, individually wrap in wax paper or parchment paper, place in freezer bag and freeze from up to a month.  When you’re ready to eat them, place frozen chicken on a baking sheet and bake at 450 for 20 minutes, or until cooked through.  Flip over halfway through baking.

If you choose to cook all of the chicken before freezing it simply place the strips on a baking tray and pop in the oven preheated to 450 degrees Fahrenheit.  Bake for 12-15 minutes, flipping once.  Try not to eat all in one sitting.  Allow chicken to cool before wrapping individual pieces in parchment or wax paper and freezing.  You can reheat the chicken in the microwave or oven.  We tested this and found that the chicken did not become rubbery or hard when we reheated it (my husband used the microwave, I used the oven).

Lavender and Earl Grey Scones - 1 cup spelt flour  - 1 1/4 cup whole wheat pastry flour  (you can substitute both flours for plain all purpose flour, but I find the spelt adds a wonderful heaviness to these otherwise fairly light scones) - 6 Tablespoons unsalted butter, cold - 3/4 cup heavy cream - 1/4 cup honey - 2 teaspoons baking powder - 1 teaspoon salt - 1 large egg, room temperature - 1 1/2 generous Tablespoons loose leaf Earl Grey tea - 4 teaspoons whole flower lavender, divided

1. Preheat oven to 400 degrees Fahrenheit.  Combine tea with three teaspoons of lavender.  Using a scrap of cheesecloth and kitchen twine, make a small pouch for the tea and lavender.  Over medium heat, bring heavy cream to a very gentle boil and place the pouch with the tea and lavender in the cream. Once the cream is gently boiling, remove from heat and let steep for five minutes.  When done, press the pouch to expel cream.  This will also release lavender and tea flavors.  The cream may take on a grey or blue hue from the tea and lavender.  Place in the fridge to cool.  It is ok for the cream to develop a skin on the surface. 2. Combine flours, baking powder, salt, and 1 teaspoon of lavender flowers ground to small pieces in a large bowl.  Gently sift to combine.  Using a pastry blender, mix in butter until flour mixture is coarse and butter is in pea-sized pieces. 3. Make a well in the flour mixture.  Add the honey and egg to the cooled cream and stir to combine.  Pour into the well in the flour and using a wooden spoon, stir to incorporate.  Turn out dough on gently floured surface and shape into a nine inch round.  Using a butter knife, cut into eight pieces.  Bake for ten to 12 minutes, or until baked through.

I chose to ice my scones.  To do so, combine a few tablespoons of powder sugar, a tiny pinch of ground lavender, and little heavy cream until the desired consistency is reached.  Stir to combine. If you want a thin icing add more cream.  For thicker icing keep the cream to a minimum.  Top with a few lavender flowers.

I am having a love affair with cardamom right now.  If a recipe calls for cinnamon, I find that I am adding a dash or two of cardamom along with it.  It’s such a bright and friendly spice, I don’t understand why it isn’t used more often in our baked goods.  In this recipe, it offsets the sweetness of the vanilla and the headiness of the fig just perfectly.  

This is the perfect recipe for fresh summer figs.  It looks beautiful while you’re preparing it and it tastes wonderful to delight in.  Plus, it is super simple to make, takes almost no effort, and provides the best reward: libations!

Fig, Vanilla, and Cardamom Infused Vodka recipe from tasty-yummies

- 1 Liter vodka (use a decent vodka so that you don’t end up with an undesired sharp vodka flavor in the infusion) - 1 pound fresh black mission figs, stems removed and quartered - 1 vanilla bean, split down the center - 1 Tablespoon dried green cardamom pods

1. Place the vodka, cardamom, and figs into a large glass decanter or into glass canning jars.  Scrape the seeds from the vanilla pod and place the seeds and the pod into the vodka mix.   2. Seal tightly and shake gently.  Place in the refrigerator for one week.  Shake gently once a day. 3. After a week, remove the figs, vanilla, and cardamom by straining mix through a fine sieve or cheesecloth into a clean glass decanter or jar.  Reserve the vanilla pods and place back into the vodka infusion.  The figs can be used for baking that day (fig scones!).  If you won’t be using them that day, discard the figs and the cardamom pods in the compost.

French Toast Casserole (recipe modified from America’s Test Kitchen)

- 1 loaf of French or other rustic-style bread, sliced 1/2 inch thick - 8 large eggs - 2 cups coconut milk - 2 cups half and half - 1 Tablespoon granulated sugar - 2 teaspoons coconut extract - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cardamom For the Topping: - 12 Tablespoons butter, softened - 1 1/3 cups brown sugar - 3 Tablespoons maple syrup - 1 cup chopped pecans - 1 cup unsweetened coconut flakes, toasted

The casserole will be assembled the night before, but the topping will not be made until the following morning, when you are prepared to bake the casserole. 

1. Preheat oven to 325 degrees.  Arrange the slices of the French or rustic bread in a single layer on two baking sheets and bake in the oven until dry and slightly golden, approximately 20 minutes.  Turn bread over half way through the baking.  Set the bread aside to cool. 2. Prepare the custard.  In a large bowl combine the coconut milk, half and half, eggs, coconut extract, sugar and spices.  Whisk vigorously to combine and thoroughly mix. 3. Grease a large casserole dish (9 by 13) and then layer the toasted bread in the dish.  Pour the custard over the bread.  Wrap tightly.  To ensure that the bread is evenly soaked place two gallon sized bags filled with 1-2 pounds of sugar each over the wrapped dish.  This will keep the bread submerged in the custard.  Let sit in the refrigerator for 8 to 12 hours. When ready to bake: 4. Preheat oven to 325 degrees.  Remove the casserole from the refrigerator and allow to rest for an hour.  Meanwhile, prepare the topping.  Using a stand mixer beat together the butter, sugar, and maple syrup until fluffy.  Gently fold in pecans and coconut flakes.  Spread evenly over the casserole. Place the casserole dish in a baking tray to catch any goodness that spills over.  Bake for 60 minutes, or until the the topping has crisped.  Serve with a cup of black coffee.