Al Dente

Happy Hour Drink Recipe: Black-Tie Martinis

With the upcoming James Bond movie, this cocktail is sure to be a hit for the fall season--even though the drink is stirred, not shaken. At least it dressed for the occasion. This recipe was featured in the October 2008 issue of Gourmet.

Black-Tie Martinis

Ingredients:
9 ounces (1 cup plus 2 tablespoons) gin or vodka
1 teaspoon black peppercorns, crushed
1 tablespoon dry vermouth
3 dashes Angostura bitters
Lemon twist for garnish

Directions:
1. Combine gin (or vodka) and peppercorns, then let stand 15 minutes.
2. Stir together 1/2 teaspoon finely ground pepper and 1/2 teaspoon salt on a plate. Wet rim of a martini glass with your fingertip and dip in salt mixture, rotating glass to coat rim. Repeat with two more glasses.
3. Strain gin through a fine-mesh sieve into a 16-ounce cocktail shaker three-fourths full of ice. Add vermouth and bitters and stir 15 seconds. Strain into martini glasses.

Makes 3 drinks.

--KitchenMaus

Ode to a Hamburger

Few shows not on the Food Network have made me so hungry as last night's episode of How I Met Your Mother. The episode, entitled "The Best Burger in New York," followed Marshall's quest to find the burger joint where he'd enjoyed hamburger perfection. Here is his exquisite ode to the burger:

"...That first bite. Oh, what heaven that first bite is. The bun, like a sesame-freckled breast of an angel, resting gently on the ketchup and mustard below. Flavors mingling in a seductive pas de deux. And then… a pickle. The most… playful little pickle. Then a slice of tomato. A leaf of lettuce. A patty of ground beef so… exquisite… swirling in your mouth, breaking apart and combining again in a fugue of sweets and savories so… delightful. This is no mere sandwich of grilled meat and toasted bread, Robin. This is God, speaking to us through food."

Sigh...

If you're not hungry yet, watch the full episode here.

--KitchenMaus

The Microwave S'mores Maker: A Gadget You Don't Need...But You Know You Want

I am a big, BIG fan of s'mores. I've been known to make them on my electric stovetop in the dead of winter. This is why I was so delighted about what I like to call the S'mores Revolution. Several years ago it seemed that major food manufacturers had discovered what I'd known all along--s'mores are delicious. Henceforth came a deluge of s'mores-flavored baked goods, candy bars, ice creams, and whatnot. And, of course everyone wanted to make more s'mores at home, so there came various sorts of s'mores makers, so that one may enjoy the deliciousness of s'mores without having to fire up the grill, or, heaven forbid, leave the kitchen and go camping.

The latest product in the S'mores Revolution is the microwave s'mores maker by Progressive. Making s'mores has truly never been easier. Now, while it is certainly true that you can't get that great charred flavor so essential to a classic s'more, this gadget does somehow achieve a perfectly melted marshmallow (not too much, not too little, just right), gooey chocolate, all the while retaining the crispness of the graham crackers. "Just add water," says the manufacturer. The gadget has this little reservoir you fill up with approximately a cup of water. Then you assemble the s'mores ingredients under the "hands," pop it in the microwave for 30 seconds, and voila! Gooey happiness.

I can't say I'd ever give up a real, over-the-grill s'more for a microwave s'more, but when it comes right down to it, I'll take my s'mores where I can get them. Plus, I'm thinking this little gadget will be a safe and fun way to make snacktime special for my son. And maybe that's really who the microwave s'mores maker is for--kids. Or, kids at heart.

--KitchenMaus

Weekend Recipe: Zucchini Bread

Turns out that while my 15-month-old son won't touch cooked zucchini, he will gobble down zucchini bread with wild abandon. Even the fact that it's green doesn't appear to deter him. I also find it quite tasty, so I've been whipping up a batch of this every other week or so these days. The recipe makes two loaves, and just for variety (and another excuse to use the presliced brownie pan), I like to bake half the batter in the Slice Solutions brownie pan, so I've got some snack cake, and the other half in the Slice Solutions loaf pan.

Zucchini Bread

Ingredients:
3 cups flour (I like a mixture of white flour and oat flour, but whole wheat is also good)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups sugar
3 teaspoons vanilla extract
2 cups grated zucchini (approximately 2-3 medium zucchini)

Directions:
1. Spray two loaf pans (or other preferred pans) with nonstick cooking spray. Preheat oven to 325 degrees F.
2. In a medium bowl, stir together flour, salt, baking soda, baking powder, and cinnamon.
3. Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl until well combined. Stir in dry ingredients and beat well. Stir in zucchini and mix well. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until toothpick inserted into the center of the loaves comes out clean. Cool in pans on rack for 20-30 minutes. Remove bread from pans and cool completely.

Makes two loaves.

--KitchenMaus

I See My Future...and It Holds a Lego-Shaped Cake

I may not be able to tell you who will win the presidential election, but I know with 100-percent certainty that my future holds a homemade Lego cake. Someday down the road, my now-one-year-old will demand that I create a Lego brick of cakey goodness. Lucky for me, Betty Crocker has already published instructions. How to get those trademark Lego studs? Marshmallows, of course!

Thanks, Betty!

Now, if it turns out I have a cupcake fanatic on my hands, our favorite Flickr cupcakestress, Hello Naomi, has me covered with her too-cute-to-eat Lego cupcakes!

--KitchenMaus

p.s. For more Lego fun in the kitchen, check out the Lego egg timer and salt-and-pepper set!

Tunnel of Twinkie Love

If you've been following my Twinkie escapades, you will know that besides eating them, I've also been grilling them and making Twinkie s'mores. When I recently cracked open the Twinkies Cookbook to plan my next Hostess adventure, it was clear which recipe had to come next. With my love of the Bundt, it could only be the Twinkie Tunnel Bundt Cake.

The basic idea with this cake is that you place Twinkies vertically in chocolate cake batter in a Bundt pan. As the cake cooks, the chocolate cake envelops the Twinkie, creating a "vanilla" tunnel within the chocolate. Genius, really!

While I did like the overall concept and novelty factor (imagine explanations of "How did you do that?!") of this cake, as a Twinkie lover, it was a bit of a disappointment. Everyone knows that the cream filling is the best part of the Twinkie, and that's mostly lost here since the cream bakes out. Though, the bottom of the cake does have an interesting brulée quality to it, where the cream filling escapes and crystallizes. But, if you want that yummy creaminess, you'll have to be satisfied with a dollop of Cool Whip or Reddi-wip (homemade whipped cream doesn't really pair with this cake) on the side.

Here's the recipe, if you want to try it at home:

Twinkie Tunnel Bundt Cake

Ingredients:
1 (18.25-ounce) box chocolate cake mix, batter prepared according to package instructions
6 Twinkies, halved lengthwise
Powdered sugar, for dusting

Directions:
1. Spray a Bundt pan with nonstick spray. Pour the cake batter into the pan.
2. Arrange Twinkies in a circle in the middle of the batter, cut sides out, standing them up vertically. If you do it just right, they'll support each other and stand up straight.
3. Bake according to package directions.
4. When done, remove and cool for 10-15 minutes in pan. Invert pan to remove cake. Cool completely on a wire rack.
5. Dust with powdered sugar before slicing.

Serves 8 to 12

See more photos after the jump!

--KitchenMaus

Too Cute to Eat: Milo Doggies Cookies

These little pups may just be too cute to eat. Baked and photographed by Al Dente flickr friend Happy Homebaker. Check out the recipe and more photos!

Join our flickr pool!

--KitchenMaus

The Presliced Brownie Pan: More Bakeware I Didn't Know I Needed

There seems to be a rather large market for kitchen products I didn't know I needed. Back in June I finally caved and bought myself an ebelskiver pan, a product apparently popular with a lot of our readers, and a cookware item that has set forth a breakfast revolution amongst my family and friends. It never fails--invite friends over, serve them ebelskivers (chocolate-filled!), listen to their happy sighs, and every time, before the last 'skiver is devoured, they're all dreamily saying, "I must have one of these pans."

My latest find is the presliced brownie pan from Slice Solutions. Now, I have to tell you, when I first saw it I scoffed at the concept. I said, "How hard is it to slice your own brownies? Really!" But, the box enticed me with the idea of making a whole pan full of different types of brownies--at once! So, again, I indulged my need for interesting kitchenware and was soon baking up my first round of presliced brownies.

As you can see from the photos on the right, I created a selection of brownies with different candy toppings. After pouring in the batter and inserting the divider, I topped each brownie with Reese's Pieces, Reese's Peanut Butter Cups, Skor, Twix, Caramello, or Junior Mints. After they baked and cooled, I followed the instructions to remove the divider (slid out like a charm!) and then set the pan on the small side of the cooling rack, which lifts the removable bottom up from the pan, making it impossibly easy to get right at your brownies.

I did love the brownie variety I produced with just the one recipe. But, as it turns out, it was the slice aspect of the pan that really wowed me. Let me tell you--I am now obsessed with this pan, intensely in love with those perfect little slices and exact right angles. I am probably the manufacturer's ideal demographic--a baker and an editor. I like everything just so, and this pan caters to my perfectionist nature. I now spend idyll moments fantasizing about my next round of perfectly-sliced brownies, snack cakes, cornbread, and quick breads. (I also baked some zucchini bread in the pan, to equal perfectionista delight.)

In addition to the brownie pan, Slice Solutions also makes the following presliced wonders:

• 9-inch loaf pan
• 9-inch cake pan
• 9-inch pie pan

And, by the way, it's worth mentioning that you can use the pans without the dividers, just as regular old baking pans. The cool thing about them is that they have removable bottoms, so it's super easy to release the baked goods from their pan imprisonment. And, with the dividers, I keep thinking how great the pans would be for kids' birthday parties, get-togethers, and picnics. Just take along the whole thing, and remove the divider on site--no worrying about ruining your baking masterpiece en route. Plus, they'd be quite the conversation starter with your family and friends.

--KitchenMaus

Happy Hour Drink Recipe: Beer Margaritas

While the calendar may indicate that the season in fact is fall once we pass Labor Day, I don't believe most people really are ready for it until at least September 15. That's why I was completely disgruntled this morning when I stopped at Starbucks and found that not only had they done away with the essential Fruit Cobbler Bar (apparently now out of season...), but they were advertising Pumpkin Spice Lattes! Later, with my iced (ahem) mocha in hand, it seemed that fall themes were practically jumping off the internet at me. Fall leaves in website mastheads, an apple cider ice cream recipe in my daily Serious Eats newsletter. Well, I say "No!" to it all (though I will save the cider ice cream recipe for future use...).

And so, to help us all linger on summer a bit longer, I give you this refreshing combination of beer and tequila (indeed!):

Beer Margaritas

Ingredients:
1 (12-ounce) can frozen limeade concentrate
12 ounces tequila
12 ounces water
12 ounces beer
Ice
1 lime, cut into wedges

Directions:
1. Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended and limeade has melted.
2. Add plenty of ice, taste, and adjust with additional water, if needed.
3. Pour into margarita glasses and garnish with lime wedges. Enjoy immediately.

Serves 6.

Recipe from Big Surprise on Allrecipes.com.

--KitchenMaus

Food Myths: Gateway to a Happier You

Last week as I was eating a slice of pizza I went through an age-old argument with my two selves. The self that is slightly (and I will only claim to "slightly") healthy argued that I do not need a Coke with my pizza--there's already a lot of calories in the pizza, and I need to drink more water anyway. The other side--the side that makes it hard for me to deny myself anything--argued that in fact drinking Coke with my pizza is essential and if I'm already having a bunch of calories, why not enjoy them even more with an ice-cold, refreshing Coke. This argument went back in forth for a while, as if I were in an episode of Herman's Head. And then it happened. My hedonistic self declared: Well, you really need to have that Coke to counteract all the fat.

A few minutes later, Coke in hand, I pondered the debate that had occured. I realized that, like House says, everybody lies. Well, to themselves at least. I have several food-based myths I perpetuate and the object of lying to myself about these self-invented myths is to give myself the thumbs-up to eat something I shouldn't or to allow myself to eat more than I should. Here's my Top 3 list:

1. It is necessary to drink Coke with fast food or fried foods in order to counteract all the fat entering my system. All the acid is particularly effective against cheese. It will save me later from a fried-food hangover.
2. If a candy bar includes peanuts (such as Snickers) it is a healthy snack. All those peanuts provide a lot of extra protein.
3. It's important to eat dessert after every meal because sugar aids in digestion. (I have no idea where I picked up this one...)

Anyone else with me on these? Got your own food myths? Add a comment and make me feel better.

--KitchenMaus

Don't Forget to Pack Your Back-to-School Cupcake, Sweetie

OK everyone, how cute are these cupcakes?! There do seem to be endless examples of too-cute-to-eat cupcakes out there, but I thought these ones were worth sharing. I love how they use chocolate-covered graham crackers for the chalkboards and white Good & Plenty candies for the chalk. Check out the instructions over at FamilyFun.com. In addition to these Blackboard Cupcakes, they also feature several other back-to-school cake styles:

• Book Cupcakes using Fig Newtons for the books
• A Pencil Cake made out of brownies
• A School Bus Cake featuring both wafer cookies and mini doughnuts
• Individual School Bus Cupcakes using sugar wafers to construct the bus shape
• A Soccer Cake where you can prop up photos of each player

Check out more cute ideas for school lunches and snacks. Absolutely do not miss their too-adorable pretzel-based School of Fish recipe. Almost makes me want to be a kid again! Good thing I have a little one to try all these fun recipes out on!

--KitchenMaus

WALL-E Stars in His Own Bakeware Line

While I did see the Dark Knight twice in theaters this summer (once on IMAX), my favorite movie of Summer 08 will go on record as being WALL-E. Seriously, I don't know how those folks at Pixar do it--they're geniuses! Whoever came up with that spork bit, well, give him or her a raise!

I've got a 15-month-old son, and as I gather up ideas for future birthday parties or fun days in the kitchen, I often look to Wilton for inspiration. Their website has so many fun ideas for baking! I was excited to find out that they actually make a WALL-E cake pan. My son was too young to see WALL-E this summer (and definitely too young to appreciate it), but I have hopes for a future WALL-E-themed birthday party--and this cake will definitely be the centerpiece! I also just noticed that they make the most adorable WALL-E icing decorations. They would be SO cute on cupcakes! I'm going to have to have them.

Now, I know that making this cake look as beautiful as pictured will be an endeavor. One thing that's really great about Wilton is that they give you all the instructions needed to reproduce their detailed decorating. Unfortunately they don't also give you the steady hand necessary for all that fine icing work, but I'm working on that...

--KitchenMaus

The Bacon Cup: Waste Not, Want Not

Who needs a cupboard full of salad plates anyway? Plus, do you really want all those extra dishes to wash? Create no waste in your home (but possibly some longterm health problems) by switching to the completely edible bacon cup for your next salad. And really, this tasty new tableware isn't just for salad! Weave the bacon tightly and make little bowls for baked beans at your next barbecue! Or, how about serving up poached eggs in bacon cups for brunch? The possibilities are endless, and delicious!

Hop on over to notmartha.org for instructions on making your own bacon cups. Plus, check out the step-by-step photos--they are not to be missed!

--KitchenMaus

Weekend Recipe: Lemon Bundt Cake

Last week, when I was looking for a new recipe to try with my unicorn silicone baking mold (check out my post on this product), I ventured onto Allrecipes.com for a little something lemony. Despite being a pretty serious from-scratch baker, I also absolutely love the books from the Cake Mix Doctor, so the lemon bundt cake recipe submitted by Phyllis on Allrecipes caught my eye. I was especially intrigued by this recipe because it included lemon-lime soda as one of the (five) ingredients. So, I baked it up in my unicorn pan (the pan takes two boxes of cake mix, so I doubled the recipe), and I have to say, this is one of the most moist and delicious cakes I've ever made. I shared it around our Amazon Kitchen team, and it won rave reviews! This recipe is definitely a keeper!

Lemon Bundt Cake

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Directions:
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes on a cooling rack, then unmold cake. Cool completely before serving. Store in an airtight container once cooled.

Makes approximately 14 servings.

--KitchenMaus

KitchenMaus Plays with Unicorns

Now, I want to make one thing clear--I am not into unicorns. It's not that I have anything against them, it's just that I haven't really given much thought to them since I was 8 or 9. But, when the opportunity came along to test a unicorn-themed cake pan, I said, "Bring it on!" You see this pan, by Zanda Panda, is unlike anything else out there, and not because of the unicorns.

Zanda Panda's specialty molds are made of heavy-duty silicone and feature extremely detailed artwork that you can showcase on cakes, candies, Jell-O, crafts, and more. In fact, there's so much you can do with the molds, it's hard to choose where to start! First off, I went the easiest route, and just made a basic bundt cake in the unicorn mold.

Let me tell you, the unicorn pan is one big mold. It takes two boxes of cake mix to fill it up, making it terrific for parties, where you want to have more than enough cake to go around, but maybe don't want to make two whole cakes. The cake I made baked for 1 hour 20 minutes and came out evenly browned and lovely. I didn't decorate it, except with powdered sugar, and decided there were probably better ways to make use of the decorative nature of this pan.

Next, I decided I wanted to make an ice-cream cake, featuring a chocolate outer shell that would really show off the unicorn design. I didn't want to go to the trouble of actual tempering, or use the chocolatey-coating recipe on their website, so I did what's called a quick temper, and it worked out great. After painting on the chocolate and chilling the mold briefly, I filled it with layers of ice cream (coffee and vanilla-caramel in this case) and brownies. I then froze it until solid.

The real adventure began when it was time to unmold my unicorn creation! I will admit to it being pretty scary--I was afraid of cracking the chocolate or just generally destroying the whole thing. Turns out that if you slowly pull away the mold all the way around, just to loosen it, and then pull it off, inverting the mold in the process, then...voila! Beautiful cake! To make the presentation extra magical (we're talking unicorns, after all), I painted the chocolate with several shades of lustre dust. Seriously, by this time, I was pretty darn impressed with myself! Check out the photos on the right to see the different stages. Top-to-bottom: 1) unmolded, undecorated cake; 2) decorated cake; 3) unicorn closeup; 4) cut cake; 5) delicious slice of cake.

Now we have lots of dessert to eat at home, but I'm still interested in trying the mold again and doing a marzipan outer layer and filling it with cake and frosting, as Zanda Panda suggests with their no-bake-backwards-cake concept. It would be really beautiful to do this and paint it with bright, carousel colors! I'm also interested in their idea to make cookies with a cake mold. And, how about a mammoth dome of glistening Jell-O?!

If you're interested in making your own unicorn cake, here are a few tips:

• If you're going to make an ice-cream cake with a chocolate shell, keep the decorating to a minimum. The lustre dust will bead up on the chocolate since it will perspire once out of the freezer.
• The chocolate coating should be fairly thin. Mine was quite thick, and you can see how much it cracked when I cut it.
• If you want a cake that will cut smoothly, skip the chocolate and try rolled fondant or marzipan instead. Plus, you can make the fondant and marzipan fun colors.
• Make sure to loosen the mold all around before pulling it off. Just pull the silicone straight out, and work your way around. Then slowly invert the pan, revealing the cake. You may want a second pair of hands, or at least some moral support.

If you've used this pan, or purchase it and make something amazing, add your photos to our flickr pool so we can admire your creation and be impressed with your baking skill! And, if you have any tips, add a comment!

--KitchenMaus

Game-Night Fun for the Snack-Obsessed

Thanks to Candy Addict, I think I may have just found my perfect trivia game! Check out these trivia categories for Eat It!:

• Snack Attack
• Cookies
• Ice Cream and Desserts
• Candy
• Chocolate

Now, I have no head for general trivia. Dates? History? Geography? My mind is a blank. Yes, I went to school (a lot), but I was never good at tests and certainly haven't retained much from back in the day. I'm pretty sure I'm going to have to stay one week ahead of my son on his homework (when he gets to that age) just so he doesn't think I'm a complete idiot.

But somehow with food (especially sweets), my mind is an iron trap. I can probably tell you what we had for dinner at a restaurant in Scotland in 1989. Don't ask me how. Or why. Definitely not why.

In any event, I expect to pick up Eat It! pretty soon here and indulge myself (and my friends and family) in visions of sugarplums. Before playing, I'll definitely take Candy Addict's recommendation to stock up on snacks for game night. I'm hungry just thinking about it!

Check out Candy Addict's full Eat It! game review.

--KitchenMaus

The Scotch Egg: Sphere of Goodness...or Heart-Attack-on-a-Plate?

It all makes sense. I mean, if you're going to have eggs and sausage, why not put them together? Thus, the Scotch Egg. According to Wikipedia, this delicacy was invented in London in 1738 by department store Fortnum & Mason. And, don't be fooled, this isn't a breakfast dish, but a picnic food to be eaten cold, alongside salads and pickles. You'll also find them at pubs in the US, and, apparently on a stick at the Minnesota State Fair! And, by the way, it's not too late to sample them--the fair's just a few days away, so buy your plane tickets now!

This photo, from chotda on flickr, actually looks pretty good, but Scotch Eggs I've had in the past have often been a true heart-attack-on-a-plate. One restaurant must have misread the recipe and put the entire pound of sausage around just one egg. Yikes. Here's chotda's nicely-proportioned version (made with Panko, for lightness!):

If the mere idea of sausage-encased eggs has got your taste buds tap dancing, you might want chotda's recipe:

Scotch Eggs

Ingredients:
6 hard-boiled eggs, well chilled
1 pound good-quality sausage meat
1/2 cup flour
1-2 eggs, beaten
3/4 cup Panko
Vegetable oil for frying

Directions:
1. Peel eggs. Divide sausage into six portions.
2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.
3. Dip sausage-wrapped eggs into beaten egg and roll in panko.
4. Heat oil to 350 degrees F. Cook each egg for 4-5 minutes (longer if shallow frying--constantly turn the eggs around for best results) or until sausage is cooked and browned.

--KitchenMaus

Even Rock Stars Can Cook

As both a foodie and a writer about food, I was pretty excited when my friend Rob Diament sent me a link to Im Cooked, the foodie equivalent of You Tube. A "web community for video recipe sharing," it's a one-stop shop for hours of cooking fun. Rob, of the UK band Temposhark, may be more at home singing on his award-winning music video, but also proves rock stars can cook on his own cooking video:

Check out his video for a demonstration of Risotto Al Funghi, and browse Im Cooked for more fun in the kitchen.

Already showing off your cheffing on Im Cooked? Add a comment so we can check out your video!

--KitchenMaus

KitchenMaus Want Cookie...er, Cupcake

Cookie Monster cupcakes! These are the cutest things I've seen all week! Photo from princess_of_llyr over on Flickr. Check out her photostream--she's got some great pics of candy, fruit, and other tasty delights!

Om nom nom nom...

--KitchenMaus

Michael Phelps Eats for the Gold

I don't know about the rest of you, but I've been fairly addicted to Michael Phelps's gold rush at the Olympics this year. Last night, during his break between gold medals, I happened to wonder how he fuels up for a big race, and what he eats in general to get himself through all the grueling workouts. This guy's metabolism must be through the roof! Turns out, to my delight, YumSugar has the answer! Sprint on over there to find out how he packs in 10,000 calories a day. And, there's more Phelps food fun over on ESPN. Plus watch this short video of the man himself, talking about his favorite foods.

--KitchenMaus

Recipe Roundup: Beyond Corn on the Cob

I have been known to indulge in hot, buttered, salty corn on the cob as a late-night snack. Or, just microwave a bowl of frozen kernels for a quick fix any time of day. And, while I know the norm may be one, three ears of corn seems to me a reasonable single serving size at dinner. Corn even makes it into my top five favorite foods. That's why I love this time of year--not only are grocery shelves piled high with ears of corn, but food magazines and websites are loaded with recipes. Here's a round-up of a few to try:

• Sweet Corn Cupcakes with Brown Butter Frosting (Serious Eats): Corn and cupcakes, together as one? You know you want to try one!
• Corn with Bacon and Miso Butter (Gourmet): This recipe, adapted from NYC's Momofuku restaurant, sounds (and looks--see above right) pretty much perfect.
• Sweet Corn Flan with Tomato-Corn Relish (Epicurious): Double the corn!
• Summer Corn Soup (Bon Appétit): Another recipe with the classic corn-bacon combo.
• Fried Corn and Onions (Allrecipes): Really more of a sauté, but let's not quibble with a good corn recipe.
• Corn Silk Tea (Gourmet): Why just throw out all that lovely silk?

Add a comment if you have a favorite corn recipe to share! Also, if you're a seriously corny person like me, you might require a corn gadget to speed up all that shucking. Check these out:

• Kuhn Rikon Corn Zipper
• Oxo Corn Stripper

--KitchenMaus

Bake Yourself Up a Garden Party

A few months ago I posted about one of Amazon's most popular baking products, the cakesicle pan by Norpro. A super-fun idea for kids' birthday parties, weekend baking jaunts, and more adventures in the kitchen. G&S Design just came out with their own version of this pan, and let me tell you, the instant I saw it, I knew this was the one! The pan makes eight cookies or cakelets (or candy, Jell-O, or what have you) in shapes of daisies, tulips, and butterflies. So cute for garden parties, gal brunches, gift baskets, and just everyday fun.

I tested out the pan with sugar cookies and pancake batter. For my cookie round I just pressed sugar cookie dough right into the pan. I topped a few with sprinkles before baking and left the rest plain for decorating with icing later on. I also wanted to test out the sticks/handles, which you can insert either before baking or after. I put two in and left the rest for later. The cookies turned out adorable! Though, I advise you, learn from my mistakes. Tips:

• Even though the pan is nonstick, you MUST spray or butter it before adding your dough/batter. If you don't, it will be difficult to remove the final product, which is somewhat delicate.
• It's a draw on when to insert your sticks. On the one hand, they bake into the dough when you insert them before, making for a more stable handle. On the other hand, it is difficult to maneuver the pan into the oven--and in fact, it may make your pan too big for your oven. And, if you're using a thinner batter, you probably won't get them to stay very well. I might recommend cutting the sticks (24 come with the pan) in half. You'll have more, and they'll be a better length to deal with. Of course, you don't have to insert sticks at all, but that's another subject.
• Place the pan on a large, rimmed baking sheet before placing in the oven. The pan is very slim and a bit difficult to get off the oven rack safely. The extra sheet does the trick.
• Do not overfill the indentations. I made a big mistake with this. They should not be more than half full, otherwise the dough/batter will rise all over the place.
• Use a batter-based dough for cookies, if you can. It's much easier than pressing in the dough. Plus, they come out looking nicer.

For my second round I decided to have fun with pancake batter and make flower-shaped baked pancakes (no sticks). You could also just use cake batter, but I happen to love pancakes, day or night. I filled the indentations each half-way with batter and they baked up so cute I almost didn't want to eat them (almost..). I decorated a few of them with piped frosting and a fun decorating spray from Betty Crocker. I love the idea of this spray! It would be fun to get a few colors and do a bouquet of pancake flowers for brunch sometime.

Next up I'd like to try using it as a mold for chocolate lollipop flowers. Adorable!

--KitchenMaus

Happy Hour Drink Recipe: Sonic Cherry Limeade

My thoughts of Sonic cherry limeade this morning really got me wanting one. And, because Sonic continues to torment me by not opening a drive-in in Seattle (Sonic, are you listening?!), I guess I'm going to have to make my own. I found this recipe on RecipeZaar, and it sounds reasonable, though I don't know if it's truly the Sonic version. Now, for those of you happy hourers who think all happy hour drinks should contain alcohol--well, this one's for all the pregnant ladies out there, sweltering in the summer heat! (And besides, I suppose you could just add a shot of vodka, if you really needed to.)

Sonic Cherry Limeade

Ingredients:
1 12-ounce can Sprite
3 lime wedges
1/4 cup cherry juice

Directions:
1. Fill a 16-ounce glass two-thirds full with ice. Pour Sprite over the ice.
2. Squeeze the lime wedges over the drink and then drop them in.
3. Add the cherry juice and stir briefly. Serve with a straw.

Makes one 16-ounce drink.

--KitchenMaus

Car Lust Makes the Call: Best Road Snacks

Hitting the road for a summer vacation? After you've planned your route and hotel/motel stays, you probably also pinpointed restaurants, diners, drive-throughs, and other food attractions along the way. But, did you lay in your supply of snacks? Chris Hafner over at the Car Lust blog rounds up some of his favorites, including:

• Homemade snacks: Cut-up fruits and veggies, mom's cookies
• Processed snacks: Smartfood, Doritos, and Gummi Bears
• Beverages: Crystal Light, root beer, and Mountain Dew

Hop on over to Car Lust and get the full rundown. Add a comment below, or over there, with your essential on-the-road food! My calls: Red Vines, cherry limeade from Sonic, Pringles, Oreos, Hostess snacks.

--KitchenMaus

Pac-Man Sugar Cookies

From snackordie.com. You know you want one.

--KitchenMaus

World's Only Tweety Bird Flan?

Do you ever create something and think, "Nobody in the history of the world has ever even conceived of making this, much less actually made it?" I had one of those moments recently. After picking up a selection of Looney Tunes silicone bakeware, I set out to find something to make with it. First thing I made? Flan in the shape of Tweety Bird. Yep. In fact, it turned out terrific, and I would like to recommend that you all go home right now and make flan in fun shapes, using silicone molds.

I've played with silicone bakeware a lot, and in most cases I prefer traditional bakeware. However, silicone does have one thing going for it--unique shapes. There are an amazing number of fun silicone molds out there. And, if you're looney for Looney Tunes, check out these fun character pans--they come in small and large sizes:

• Sylvester
• Bugs Bunny
• Daffy Duck
• Tweety Bird

I made a variety of things in my pans. The box recommends molding gelatin, ice, ice cream, cake, and even plaster for crafting (no, you won't want to eat that). I started out with the flan, then moved onto Jell-O. If you do Jell-O, I recommend using the recipe for the firmer version. And make sure to dip the outside in hot water briefly before trying to unmold. Otherwise you'll just end up with Looney Tunes roadkill. It'll be sad. Really.

I also made some snack cakes with a basic cake mix. I just coated the molds lightly with nonstick spray before baking, and they unmolded beautifully. I didn't go to the trouble of decorating them elaborately with multiple colors of frosting, but that would have been even better, and cuter, I'm sure.

Now, I should tell you--I'm no Looney Tunes fan. To which my husband recently exclaimed, "What?! Who doesn't like Looney Tunes?!" It's not that I don't like the cartoon, it's just that I don't particularly go for it, in general, over other cartoons. But, I have to say--I LOVE the small Looney Tunes silicone pans! They're a terrific idea for baking with and for kids. They make cakes about the size of your hand. And if you do a bunch of them, you'll have several characters to make dessert that much more merry. So, what looked initially like a novelty bakeware jaunt has turned into a fun baking idea for years to come.

--KitchenMaus

Eggs--They're Not Just for Breakfast

As I recall (how can I forget? I keep trying...), my sixth-grade home ec class focused on eggs for approximately eight weeks. Week after week, Mrs. Honzik lectured us on the importance of the egg. With eight weeks, you'd think we might encounter a soufflé, or even a simple custard. No, we pretty much spent one hour per week cooking standard diner food. Scrambled eggs. Fried eggs. Boiled eggs. You know. Clearly, had Thierry Rautureau of Rover's subbed one week, things would have been a little different.

During my one day of wonderful at Tom Douglas's Culinary Summer Camp, Thierry Rautureau showed us a few little things one might do with an egg, other than serve it for breakfast. Scrambled eggs? Sure, but let's make them pillow-soft and serve them with dollops of créme fraiche and white sturgeon caviar. Oh, and don't forget presentation--what could be more magical than serving the dish in the original egg shell? Turns out there's even a special kitchen gadget made just for topping eggs. Thierry made it look easy in his demonstration, but proved it's really not that hard by letting volunteers from the class give it a try--only one egg accidentally demolished in the process!

Thierry also demonstrated a luscious oyster dish--Kusshi oysters with leeks and caviar sabayon. Sabayon is one of those ethereal egg-based recipes that keeps popping up in restaurants around town. Often a dessert, the silky version in this dish includes champagne, heavy cream, and caviar--a luxurious foil for the briny oyster. Fantastic!

Just to make sure we were really on our toes with our eggducation, Thierry quizzed us on 15 different types of eggs. Representatives from different fowl, fish, and other animals, were set up around a table for all the campers to peruse and try to figure out what was what. And there was no cheat sheet here--we didn't even know the possible animals! The display itself was pretty amazing, with eggs from itty bitty (flying fish) to disturbingly large (ostrich). I didn't fare too well in my guesses outside of the roe category, but several of the other campers were impressively on the mark.

In my daily life, I may still tend toward the diner egg dishes. But even my variations of those would probably be a few steps beyond whatever Mrs. Honzik ever imagined in her wildest egg dreams. And after Summer Camp, sabayon is on my short list for whipping up--and I'm always happy to do whatever I can with a bit of caviar, even if it's only to get out a mother-of-pearl spoon.

--KitchenMaus 

Almost Edible Photo: Nectarine, Mascarpone, and Gingersnap Tart

From Smitten Kitchen. Check out the recipe, with step-by-step photos. Is this the taste of summer, or what?

--KitchenMaus

Rock Like a Foodie at Tom Douglas's Culinary Summer Camp

Where do you get to cook a three-course meal in a restaurant kitchen, sample some of the most talked-about dishes from around town, learn from Seattle culinary royalty, groove to disco, and drink mimosas all day? Tom Douglas's Culinary Summer Camp, of course. I had the unbelievable good fortune to attend one day of summer camp last week, and let me tell you--it left me hungry for more!

This year's week of foodie heaven included five full days of cooking demonstrations, technique instruction, taste tests, hands-on cooking, "friendly" competition, and lots and lots of eating. The week started off with the group of 30+ campers forming two teams. Each team designed, planned, shopped for, cooked, and served a three-course meal for the other team and the esteemed chef judges. Teams bought supplies at Pike Place Market and cooked their meals at the Palace Kitchen. The day I attended was the second day of the restaurant adventure and I was treated to chilled cucumber, garlic, and almond soup, a cool salad of grilled asparagus and onions with fresh ricotta, heirloom tomatoes, and crostini, a main course of pan-seared Alaskan halibut cheeks with a delicious sweet summer corn relish, and a fresh-fruit crêpe finale. Oh, and all with paired wines. Of course.

While Team A slaved over our lunch, Team B and I embarked on an action-packed morning of culinary variety. First, Molly McCarter of the Dahlia Bakery gave us all a primer on cake decorating. Then, as if we were on the Price Is Right, the music came on and the curtains were pulled back to reveal...tables full of unadorned mini wedding cakes! One per person, plus four colors of buttercream already in their piping bags and ready to go. We had almost an hour to create our own pastry masterpieces. An added bonus? At the end of the day we got to take home (and show off to friends and family) the cake we'd decorated!

After the cake walk, we settled down to do some earnest olive-oil tasting. We tasted three oils with bread, and then commenced to taste five different recipes, each made twice--once with a cheaper olive oil, and once with a more expensive one. Tom and Co. demonstrated each recipe and servers brought campers tastes of each recipe made with the two brands of oil. Recipes included a classic Caesar salad, an olive-oil cake, and goat-cheese turnovers deep-fried in olive oil.

In case anyone was still hungry, we next embarked on lessons on and tastes of sizzle platters, hot pots, and tagines. Wine and beer tastes appeared occasionally, and of course, we were always welcome to help ourself to anything we liked at the open bar. Soon, we shuffled off to the Palace Kitchen for our three-course lunch. Did I mention it was only noon by this time?

After lunch we returned to the Palace Ballroom to the sounds of classic disco. A glittering disco ball gave the room extra sparkle and everyone seemed revived to start eating again! Thierry Rautureau (otherwise known as the Chef in the Hat) of Rover's educated us on all things egg, including his famous appetizer of scrambled eggs with lime crème fraiche and white sturgeon caviar. If you didn't already know, Thierry and Tom do a radio show on KIRO every Saturday, and they are absolutely hilarious together! The first chef stand-up act? Maybe!

We finished up the day with a cherry-themed pastry demonstration from Garrett Melkonian of the Dahlia Bakery. More tasting: cherries in Pinot Noir with an amaretti cookie, cherry-apricot crostada, and a chocolate-covered cherry bon bon. And here came the wow factor of the day--Garrett showed us how to spray chocolate using your average household paint sprayer (no paint residue, please). OK, maybe I will never actually try this one at home. But, I'm thinking about it...

As the day came to a close, I was both elated, filled with the amazingness of the day--and a little sad. I didn't want it to end! One of the other campers said: "You've got to come back on the last day for the final camp dinner! We'll sneak you in!" I was envious of all the education, fun, and good food ahead for the rest of the campers. They were all so expressive about their time at camp: "I can't recommend this enough, it's amazing!" One camp alumna revealed that although the week cost a pretty penny, "How could I not come back this year?" I see her point, and if you have a dime to spare, drop it in my Culinary-Summer-Camp-or-Bust jar. I'm determined to spend a whole week at camp next time around. I haven't looked forward to summer so much since I was a kid!

Stop by Al Dente again next Friday for an in-depth post on Thierry Rautureau's egg extravaganza! Plus, don't miss extra camp photos after the jump.

--KitchenMaus

The Truth Is Out There: Mind-Blowing Facts About Taste

Most people know these two facts:

1. There are four or five different tastes (depending on how you like to count): bitter, sweet, sour, salty, and umami.
2. Your tongue tastes different flavors in different areas. For example, the tip of your tongue tastes sweet things.

Well, get ready for this: Both these "universal truths" are WRONG.

The more intellectual foodies may have discovered the real truths buried in food-science literature in the last few years. But, it's hardly hit the mainstream.

Enter "The Corrections," an article in the July 2008 issue of Gourmet.

Read it, and get ready to have your mind blown. Here are a few quotes from the article, to get you started:

"That’s just hokum... You can taste everything everywhere."

"There are no basic tastes... The notion was arbitrary, made up by a chap named Hans Henning in 1916."

"What’s important is that you taste something differently than I do. It’s like you’re living in a pink world, and I’m living in a blue world, and we’re talking about the color of the ocean. We’ll never agree."

"In the future, each of us will likely be able to identify our genetic predispositions to food. We might even have a food type, just as we have a blood type: I’m broccoli positive, you’re pumpernickel negative."

Discuss.

--KitchenMaus

Drenched in Chocolate

Last Wednesday I featured a photo of a terrific-looking novelty confection from Cosmic Chocolate--a truffle with an image of Barack Obama. What I learned on Sunday at the Seattle Luxury Chocolate Salon however, is that Cosmic's beauty is more than just skin deep. With more than 20 chocolate companies represented at the event, Cosmic was the one that really blew me away. Not only were their chocolates stunning to look at, but the flavors were brilliant and true (try their passionfruit!), and the textures luxurious. And though I was maxed out by the time I'd sampled (a couple times) from all the tables, I couldn't resist going back for one more taste of my favorite, the Limoncello Ginger Cosmic Bomb. Wow! Cosmic, indeed!

Trends from the show included Asian flavors and motifs, brilliant colors and metallics, decals/transfers, exotic flavors (see below), lots of citrus, and liquid or near-liquid centers. Salted caramels continued to be in the spotlight, with at least half of the tables showcasing their renditions. My favorite was from Cadeaux Chocolates, where the caramel was dark, rich, and glossy, punctuated by an occasional crunch of sea salt. Alma Chocolate also warrants a mention with their salted lavender caramel.

Flavors of interest:

• Truffle oil (black from Cocoa Chai Chocolates and white from Petits Noirs)
• Soy sauce (from Petits Noirs)
• Lemon basil (from Alma Chocolate)
• Pinot noir with pink peppercorns (from Oh! Chocolate)
• Olive oil (from Fiori Chocolatiers)
• Toasted anise (from Petits Noirs)
• Habanero mango (from Oh! Chocolate)
• Yuzu (from Cocoa Chai Chocolates)
• Smoky Blue, featuring blue cheese from Rogue Creamery (from Kekau Chocolatier)
• Strawberries and balsamic vinegar (from Fiori Chocolatiers)

Although chocolate truffles were the main focus of the show, several tables featured origin bars with cacao beans hand-selected by single chocolatiers (check out Theo Chocolate and Amano Artisan Chocolate). One table had decadent brownie combos (Blissful Brownies), and another had layered cookies enrobed in chocolate (GrendelSweets Handcrafted Chocolates). For an unusual salty-sweet treat, try GrendelSweets's Beer and Potato Chip Truffle Cookies.

Top five KitchenMaus chocolate recommendations:

1. Limoncello Ginger Cosmic Bomb (Cosmic Chocolate): a stunning burst of true limoncello flavor with the bite of fresh ginger.
2. Passionfruit Cosmic Bliss (Cosmic Chocolate): this will send you to a tropical paradise with just one bite.
3. Balsamico e Fragola (Fiori Chocolatiers): luscious strawberry flavor balanced with just the right amount of balsamic vinegar--complex and luxurious.
4. Madagascar al Citron (Kekau Chocolatier): a refreshing infusion of fresh lemon in a creamy ganache.
5. Champagne and Rocks (Cosmic): a chocolate bar with embedded Pop Rocks--just for the fun of it!

Run, don't walk, to those online order forms right now!

--(Chocolate-covered) KitchenMaus

More photos of the chocolate after the jump...

Almost Edible Photo: Dark-Chocolate-Dipped Cherry Ice Cream Cones

I don't know about you, but it's a hot summer day and I'm dying for an ice-cream cone. This one will do.

Check out the recipe at Epicurious.

--KitchenMaus

It's National Slurp-Day!

This is the best news I've heard all day: It's National Slurp-Day! Yep, your chance to get brain freeze FOR FREE. Today is 7-Eleven Day (get it? 7/11!) and the company is 81 years old. The Slurpee itself has been around for 41 frosty years.

Other 7-Eleven fun facts:

• 7-Eleven introduced self-serve soda fountains to Americans
• Oscar Meyer created an exclusive "spice formulation" for 7-Eleven Big Bite hot dogs
• 7-Eleven operates 34,300 stores in 14 countries--approximately 7,600 of the stores are in North America

Even more important, Slurpee fun facts:

• Slurpee drinks are served at 28 degrees F
• Winnipeg, Canada is generally thought to be the Slurpee capital of the world, due to their amazing Slurpee fanaticism
• The scientific name for brain freeze is sphenopalatine ganglioneuralgia
• American and Canadian Slurpees are formulated differently
• More than 11.6 million Slurpee drinks are consumed daily around the world
• The average Slurpee drinker's age is 29

Head out to your nearest 7-Eleven now for your free 7.11-ounce Slurpee!

--KitchenMaus

Obama Chocolates with Espresso-Cognac Filling (Of Course)

I'm very excited to attend the Seattle Luxury Chocolate Salon this weekend and will blog about the event next week. But, I couldn't wait to post this pic of these very creative chocolates. They're from Cosmic Chocolate (and check their website out--it's out of this world!).

Oprah and Obama chocolates:

 

--KitchenMaus

Twinkie S'mores, or a Taste of Heaven

This weekend, when we were grilling Twinkies (of course) we decided it was high time to test out our theory that Twinkies + Chocolate + Backyard Barbeques = Heaven. Yes, we have just proven a culinary theorem for the ages. Here's the recipe. Be prepared for deep sighs and glazed looks from all who eat these crispy-gooey wonders.

Twinkie S'mores

Ingredients:
1 Twinkie
2 rectangles of a Hershey's chocolate bar

Directions:
1. Place Twinkie over low-medium coals, bottom side down (this is the side where you see the cream dots). Grill briefly until lightly crisp, then rotate, and grill each side.
2. Rotate Twinkie so it's resting on it's back and the cream dots are facing up. Make a thin incision between the three dots. Place two rectangles of chocolate, horizontally into the cream. Finish grilling. All sides should be golden brown and crisp, and the chocolate should be melted.
3. Pull off the grill and enjoy immediately.

For more than one Twinkie S'more, multiply ingredients by devourers as necessary.

--KitchenMaus

4th of July Recipes, Day 5: Salmon Burgers with Dill Tartar Sauce

Happy 4th of July, readers! In the event that you are inside scouring the Web for grilling recipes, instead of outside enjoying sunshine and watermelon, we've got one last day of recipes in our 4th of July series. For our final recipe, it seemed good to end on something savory and satisfying. Though I'm still thinking of making the beef and andouille burgers I recommended a couple weeks ago, I have to admit that I find a salmon burger hard to resist. And I don't think it's just because I live in Northwest! They're simple to prepare, are generally at least moderately healthy, and have a way of filling you up without leaving you totally stuffed. Which is great, because you'll have lots of room left for s'mores, which is really what grilling is all about, right?

This recipe comes from the July 2001 issue of Bon Appétit.

Salmon Burgers with Dill Tartar Sauce

Ingredients:
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves

Directions:
1. Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in a food processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
2. Prepare barbecue to medium-high heat.
3. Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend.
4. Grill rolls until toasted. Transfer to two plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, two lettuce leaves, and top half of roll. Serve, with extra sauce on the side.

Makes 2 burgers.

--KitchenMaus

Happy Hour Drink Recipe: Watermelon Lemonade

With the 4th of July just days away and the sun beating down in most locales, my thoughts keep turning to watermelon. And whether you need a midweek refresher or another use for watermelon on the 4th, this drink is sure to quench your summer thirst.

This recipe comes from the July 2000 issue of Bon Appétit. It can be prepared 6 hours ahead and refrigerated. Add ice before serving.

Watermelon Lemonade

Ingredients:
7 cups 2-inch pieces peeled seeded watermelon (from about 4 pounds)
1 cup simple syrup
1 cup fresh lemon juice
3 tablespoons grenadine
1 cup gin
3 cups ice cubes
Optional garnish: lemon twists or watermelon wedges

Directions:
1. Purée watermelon pieces in a food processor. Strain watermelon purée into large pitcher, pressing on solids in strainer to extract as much juice as possible. Discard any solids in strainer.
2. Add simple syrup, lemon juice, and grenadine to pitcher; stir to blend. Stir in gin.
3. Stir 3 cups of ice cubes into watermelon lemonade. Pour into tall glasses. Garnish with lemon twists or watermelon wedges, if desired.

Serves 6.

--KitchenMaus

Grilled Twinkies--A New Family Tradition?

Inspired by the Accidental Hedonist's angel food cake idea and the Twinkies Cookbook my husband gave me for my birthday, last weekend we threw a few Twinkies on the grill. They were quite tasty, actually. Crisp and warm on the outside, and gooey on the inside. They'd probably be great with some chocolate tucked in while grilling--a Twinkie s'more! Feast your eyes:

   

Stay tuned for more Twinkie culinary creations from KitchenMaus!

--KitchenMaus

Recipe Roundup: Grilled Goodness

Well, readers, it's the end of the week, the sun's finally found Seattle, and I'm ready to hit the patio and start grilling. For this week's Recipe Roundup I've selected some mouthwatering recipes for outdoor dining. Also, make sure to check back next week when we'll be featuring a daily recipe for spectacular 4th of July cooking. And, without further ado:

• Rip's Grilled Chicken Baste features lime, mustard, and tarragon, on Ruhlman.com
• Grilled Asparagus with Parsley Sauce has double the green, on Laylita's Recipes
• Miso-Glazed Tuna Kebabs take a Nobu spin, on Epicurious
• Shrimp Tikka comes with a side of mango chutney, on Epicurious
• Grilled Sweet Potatoes with Apples makes good use of foil, on Allrecipes
• The experts at Weber tell us how to make chili on the grill
• Grilled Eggplant and Goat Cheese Burgers take a veggie spin, on Better Recipes

Also, a special shout-out to the Accidental Hedonist for suggesting grilled angel food cake. Yum!

--KitchenMaus

The Ebelskiver Pan, the Cookware You Didn't Know You Needed

I first discovered (and blogged about) the ebelskiver pan last fall. Danish filled pancakes, oh my! But, with a small kitchen and too many single-use kitchen products already, I held back on buying one, convincing myself I could live without it. And let me tell you, I could, but that would be such a sad, sad life.

After coming across a few recipes recently, I decided to throw caution to the wind and plunk down $25 for a pan (really not that much, right?). Besides, breakfast has become a big event in our house, now that my one-year-old has got us on a schedule. Plus, he already gobbles down three or four blueberry pancakes in a sitting, so I was sure the ebelskiver would be a hit.

Now, let me tell you, I have only made ebelskiver once, but they are already an obsession in my house. After one bite, my husband maniacally declared: "You MUST make these EVERY DAY." My son had no problem downing four of them. My friend Chris, who didn't even get to try them, declared that I should quit my job and open a shop selling nothing but ebelskiver: "There would be a line around the block!"

My obsession? The infinite possibilities of this "single-use" pan. Sweet or savory? Fruit or chocolate? Plain or with powdered sugar? Pie fillings? International cheeses? Nutella?! For my first round I made a basic pancake batter and baked in a banana-vanilla yogurt filling. Amazingly delicious! With the last bit of batter, I mixed in some cinnamon and blueberries. They came out like little muffin bites!

The nitty gritty on this pan: You don't need any special recipes--you can just make pancake batter (from scratch or a mix) and fill them with fruit or jam, or whatever you have around. You do need butter, and I recommend precutting a bunch of tiny cubes of cold butter, and putting one cube in each indentation for each round. For one of my rounds, I decided to forgo the butter--after all, I'd already used butter, and the pan is nonstick. And while the pan did release the ebelskiver, they stuck just enough to make them a bit touchy to try to turn over. And really, all that butter is good for the soul, right? For turning, I recommend using chopsticks, one in each hand. Don't worry if your turning technique is a little sloppy--they seem to cook up just perfect anyway!

Well, I could go on and on about these fantastic little pancake puffs, but, I will leave you to ponder this delicious ("almost edible!") photo.

--KitchenMaus

Murray's Cheese Boot Camp or Bust

Dear Murray's Cheese,

You continue to torment me in your eastcoastness. I receive your periodic emails listing your amazing cheeses and your robust cheese curriculum. Each announcement of a new round of Cheese U Boot Camp wounds me just a little bit. Today's email was particularly hurtful, listing the following points:

• 3 days
• 48 different cheeses
• 3.3 pounds of cheese per person

I implore you, will you not take your Boot Camp on the road? We here in Seattle are in need of you. Also, my husband may leave me for New York City after your recent announcement of your new Bourbon and Cheese course. We have a young child, and let me tell you, he may never again be able to face a good hunk of Manchego, bearing the memory of his father's parting.

Please consider journeying to the Pacific Northwest. It is for the good of the people. Should you need shelter and hot coffee on your travels, I have a warm bed for you, and there's a Starbucks on the corner.

Yours in cheeseness,
--KitchenMaus

Recipe Roundup: Lots of Sweets, plus a Cherry Mojito

Hi readers! Welcome to the first edition of Recipe Roundup on Al Dente! This is a new weekly column where I'll be featuring a few yummy recipes from around the web. Guess I was in a sweets mood this week--I'll make sure to feature some savory recipes for you saltier folk next week!

• Sticky Bun Bread Pudding on Culinary Concoctions by Peabody
• Lemon Verbena Cupcakes on Culinary Concoctions by Peabody
• Crispy Waffles with Salted Caramel Coulis on Epicurious
• Coconut Cake with Mascarpone Frosting on Epicurious
• Super Simple Nutella Ice Cream on Chocolate & Zucchini
• Cherry Mojito on yumsugar

Enjoy! And add a comment if you've discovered a great recipe we should know about!

--KitchenMaus

Weekend Recipe: Beef and Andouille Burgers with Asiago Cheese

Dad may already have noticed you know your way around a burger, but how about going the deluxe route for Father's Day by serving up this juicy-spicy-smoky-cheesy take on an old grilling classic? He may just double your allowance next week...

This recipe was featured in the July 2001 issue of Bon Appétit.

Beef and Andouille Burgers with Asiago Cheese

Ingredients:
4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard

8 ounces andouille sausages, cut into 1-inch pieces
2-1/2 pounds ground beef (15% fat)
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed

6 large sesame-seed hamburger buns
6 1/3-inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese

1 7- to 7-1/2-ounce jar roasted red peppers, drained

Directions:
1. Finely chop sun-dried tomatoes in a food processor. Blend in mayonnaise and mustard. Transfer to a small bowl. (Can be made one day ahead. Cover; chill.)
2. Finely chop andouille sausages in the food processor. Transfer to a large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
3. Prepare barbecue  to medium-high heat. Grill hamburger buns until golden, about 2 minutes. Transfer to a platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
4. Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.

Makes 6 servings.

--KitchenMaus

I Scream for Ice Cream...Sandwiches!

They beat me to it. Serious Eats always seems to know just what I'm thinking. As a follow-up to my recent popsicle post, I was all set to rave about the cuteness of the Tovolo ice-cream sandwich molds (in farm-animal shapes!). But, Serious Eats got there first.

However, I will leave you with some recipes worthy of the cuteness:

• Rachael Ray's brownie ice-cream sandwiches
• Tom Douglas's triple-chocolate cookie and strawberry ice-cream sandwiches
• Paula Deen's peanut butter and jelly ice-cream sandwiches
• Emeril's mocha ice-cream sandwiches with macadamia-nut chocolate-chunk cookies
• Gourmet's praline ice-cream sandwiches
• Gourmet's gingersnap and lemon ice cream sandwiches

--KitchenMaus

Serving Up Summer, One Popsicle at a Time

We here in Seattle, where the current daytime high temperature is 56 degrees F, have heard tales that the rest of the nation (more or less) is experiencing summer. We're told of heat waves and days where people actually see the sun. And while I'd hoped to write this post while lusting after an ice-cold popsicle, I instead dedicate the post to those of you chasing down the ice cream truck in your neighborhood. As for Seattleites, well, we can only dream...

And I do dream--of colorful popsicles in shapes of starbursts and rockets. Check out these super-cute popsicle molds:

• Tovolo shooting stars
• Tovolo rockets
• Cuisipro sailboats

The best part of making your own popsicles? You can make any flavor you want! When the sun does finally come out in Seattle, I think I'll try this recipe, recently featured on YumSugar (visit their site for step-by-step photos!):

Vietnamese-Style Coffee on a Stick

Ingredients:
1/4 cup sweetened condensed milk
1-3/4 cups water
1/4 cup freshly ground espresso

Directions:
1. Brew the coffee to a strong robust flavor, approximately 10 minutes if using a French press.
2. Pour the sweetened condensed milk into a separate bowl.
3. Slowly pour the hot coffee into the bowl with the sweetened condense milk. Stir.
4. Chill coffee and sweetened condensed milk mixture in the refrigerator until cool.
5. Strain the coffee, if needed.
6. Fill popsicle mold and place in freezer.
7. Once frozen, pop out of the mold and enjoy.

Makes 4 popsicles, depending on size of mold.

--KitchenMaus

Holy Giant Cupcake, Birthday Boy!

As you may recall, I recently looked into a few novelty cake pans while trying to decide what kind of cake to bake for my son's first birthday. In case you were wondering (I'm sure you were all on the edge of your seats), I decided to go with Wilton's giant cupcake pan.

As I tend to do when purchasing a product, I thoroughly read the Amazon customer reviews for the cupcake pan. This can be especially helpful with baking items since you may discover some great baking tips along the way. Several customers commented that the pan baked one side (the bottom part of the cupcake) faster than the other. I was worried about this, so I did a test run before the actual event. Turns out it did bake the bottom faster, but not so fast that there was any discernible difference in texture or moistness. So, we were good to go!

On my test drive, I frosted just the top, like a real-size cupcake. This was a big disappointment. Although it looked super cute, hello, who wants half the cake to have no frosting?! Is there even a point? So, for the big day, I went the extra mile and did up the bottom half in grand style. I used three frosting colors total! Green and white on the bottom, piped to look like one of those paper cupcake pan liners. On the top I piped a big swirl of blue frosting. I finished the masterpiece (if I do say so myself) with a sprinkling of Necco wafers--perfect for the giant concept. We even had an extra-large birthday candle to complete the effect.

The cake was a huge hit, and I'm glad I did it up right, even if my son will never remember it. I know of course though that next year's cake will have to be even better! I'm already on the hunt for new ideas--and I've got lots of time to make test cakes.

Dear readers--if you've got your own amazing pastry creation you'd like to share, send us a delectable photo and the baking story to go with it. I'll pick the most amazing one and post it on Al Dente for all to see.

--KitchenMaus

Bon Appétit: Keeping It Fresh

Despite my initial skepticism about the Bon Appétit makeover, I am here to say, for the record, I love the new Bon Appétit! It turns out that the makeover wasn't just skin deep--the May issue was bursting with great content. While it's still on news stands, grab a copy and check out these highlights today:

• "My Days of Whine and Roses," a hilarious feature on the devastatingly sad life of food critic Alan Richman (page 70)
• "Everyday Soufflé," this month's column from Al Dente favorite, Orangette (page 122)
• "The Raw Truth," for your dose of food politics (page 134)
• "Drinking Along the Danube," acknowledging what I've known for years--the Grüner Veltliner must not be ignored (page 138)
• Tips for enjoying the best local food while traveling (page 56)

Also, I would like to mention that the new BA has some seriously awesome food photography. Close up and vibrant. You can practically smell the char on the peppers on page 47. The featured cocktail on page 58, the Bicicletta, looks so refreshing that my mouth actually starts watering. Plus, I want those cupcakes on page 172!

As someone who's generally in it for the recipes, since the redesign, I find that I'm really reading the magazine from cover to cover, and especially loving the features and columns. Nice job, Bon Appétit! Now, give me a call and we'll discuss the wacky fonts starting on page 142...

--KitchenMaus

Mother's Day Recipes, Day 5: Orange Bread Barbados

I don't really know why this recipe is called Orange Bread Barbados, except maybe that it's so zingy and fresh it makes you feel like you're on a tropical isle. What I do know is that this is a tried-and-true recipe of my mom's, and a can't-miss component of a winning Mother's Day brunch. The bread smells divine while baking, and comes out as a dense, buttery, citrusy tea cake, perfect slathered with butter. Extra bread (if you have any!) is terrific toasted for breakfast or a quick snack. Enjoy!

Orange Bread Barbados

Ingredients:
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
1/4 cup butter, melted
1 egg, beaten
1 teaspoon grated orange zest

Directions:
1. Preheat oven to 350 degrees F. Mix together flour, sugar, baking powder, and salt. Set aside.
2. Warm orange juice to room temperature or above (this will keep the butter from resolidifying). Whisk in butter, then egg and zest.
3. Fold wet ingredients into dry. Pour into a greased loaf pan and bake for 30 minutes, until set and golden brown around the edges.

Makes 1 loaf.

--KitchenMaus

Raise a Scoop to Irv Robbins

I didn't know Irv Robbins. In fact, until today, I'd never even heard of him. But, I had heard his last name, as part of the dynamic duo of Baskin-Robbins. Despite not knowing him personally, when I read of his death earlier this week, I was sad. Though, he did live a good long life (90 years!) and clearly got to eat a lot of ice cream, which is a good way to live. Epicurious has a lovely article on him, worth checking out not just to learn that he was a pioneer of the franchise concept, but also to find out that the 31st flavor was chocolate mint and that there was once a flavor called 0031 Secret Bonded.

In honor of Mr. Robbins, I've been thinking about some of my favorite Baskin-Robbins memories from childhood:

• Saving up the little bubble gum pieces from my scoop of Pink Bubblegum and taking them home in a napkin to enjoy later--only to have my dog gobble them down instead (napkin and all).
• Enjoying the line of "international cream" flavors, particularly Chocolate Raspberry Truffle--with real bits of truffle!
• Picking out an ice-cream cake for Father's Day. I kept the little plastic hat decoration for years.
• Ogling the Daiquiri Ice container and marveling that ice cream could come in such a cool color.
• Tasting at least five different flavors before finally picking Chocolate Mousse Royale every time.

Your turn! Add a comment and share your favorite Baskin-Robbins memories. Also, check out these Baskin-Robbins fun facts!

--KitchenMaus

Celebrate Cinco de Mayo with a Watermelon-Cucumber Margarita

While I do enjoy a really good classic Margarita, I also love to try out unique and fruity variations found on some bar menus, or mix up something interesting at home. Tonight I'm hoping to toast Cinco de Mayo with one of these Watermelon-Cucumber Margaritas, featured in the July 2007 issue of Bon Appétit. Olé!

Watermelon-Cucumber Margaritas

Ingredients:
1-1/2 cups 1-inch chunks of watermelon (without rind)
6 (1/8-inch-thick) slices English hothouse cucumber
15 large fresh mint leaves
1/2 cup 100% blue agave silver tequila
1/4 cup fresh lime juice
3 tablespoons Simple Syrup (see note below)
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
2 small watermelon triangles, each skewered with 1 cucumber round (for garnish)
2 fresh mint sprigs (for garnish)

Directions:
1. Place first three ingredients in a medium bowl. Press firmly on solids with a muddler or the back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well.
2. Strain into a large glass measuring cup. Divide remaining ice between two tall glasses. Pour Margarita mixture over. Garnish with watermelon skewers and mint sprigs.

Serves 2.

Note: To make your own Simple Syrup, stir together one cup sugar and one cup water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer about three minutes, until sugar is dissolved. Cool before using.

--KitchenMaus

Who Can Say No to Novelty?

Just when I thought things couldn't get any cuter over at Norpro, they now have several baking pans I'm eying (and yet have no practical need for, but that's not really the point...). Check out the:

• Cakesicle pan
• Mini donut pan
• Mini cheesecake pan
• Mini popover pan (!!)

As a lover of all things bundt, and the many fantastic shapes those cake pans come in these days, I'm a sucker for these novelty baking items. Plus, my son's first birthday is coming up soon, and I've got to pick a cute and tasty way to commemorate the event. Do I smell cakesicles...? Or, maybe a giant cupcake?!

Readers, do you have a novelty pan you can't get enough of? Or, is there one you've been wishing a manufacturer like Norpro would produce? Add a comment and let us know!

--KitchenMaus

My, Oh Pie

Had I known earlier that this weekend is the National Pie Championships and the Great American Pie Festival, I would be in the sunny state of Florida today. And, the impending arrival of snow in Seattle (in April!), makes me think I really missed the boat. Here's the dish on this three-day pie extravaganza (courtesy of the American Pie Council website):

• Amateur entrants can enter into 1 or all 15 flavor categories
• Pies entered in the Professional Division are entered in the following categories; apple, fruit and berry, Crisco classic chocolate, citrus, Crisco classic cherry, open cream, open, and nut
• Best of Show prize for the Amateur and Professional divisions includes $5000
• Commercial entrants can participate in 22 categories, including: apple, blueberry, fruit and berry, open cream, citrus, open, nut, and chocolate, plus the new raisin category
• Junior chefs, ages 14 to 17, who win their division get a $1000 gift certificate to the Chef Depot
• Pies are judged on appearance (pre-slicing, after-slicing), taste (flavor, mouthfeel, crust, aftertaste), overall impression, and creativity
• And, I saved the best for last: Anyone can enter to be a judge

Past winning pies include:

• Strawberry Cream Delight Pie
• FunkyMonkey Pie
• Appealing Apple Caramel Pie
• Lemon Lime Meringue Pie
• Crisco Classic Cherry Cherry Bang Bang Pie

Readers, two questions for you:

1. Have you ever entered a pie competition?
2. What's your favorite pie?

My answers: Yes! We once had a pie competition at Amazon.com. And favorite pie: strawberry-rhubarb, with lemon meringue, key lime, and banana cream following close behind. Honorable mention to huckleberry.

In honor of the pie championships and all those hard-working pie bakers, make sure to eat some pie this weekend! I know I will!

--KitchenMaus

p.s. Check out these fabulous pie fun facts.

Living the American Dream

For years now I've had a love affair with diners. And, while I do enjoy pretty much any old diner with retro attitude, what I really lerve is the real deal--the prefab dining car with a counter and stools, and stainless steel so shiny you can see it a mile away. Sit me down there, pour me a tall chocolate Coke, and serve up some pie à la mode!

Since about 2001 I've entertained the notion of writing a book on classic diners. During my "vacation" after the dot-com bust, I scoured the web and made an authoritative listing of all existing classic diner cars, broken down by region. My original intent was to do a road trip and chronicle the foods, designs, and cultures found at these places. Thoughts of money and cholesterol held me back, and then, alas, Amazon.com came calling. So, now I just enjoy the diners on vacations, working them into the roads we travel.

This morning I thought I'd check in on the American Diner Museum website and I discovered that they list classic diners that are for sale. How cool is that? I could just buy a diner (with my spare lunch money), ship it off to Seattle, and set up shop. I'm ready to live the American Dream! In fact, I'm kind of eying the Sunrise Diner in Pennsylvania. Seriously--check out the slide show and tell me that wouldn't be cool!

Got a favorite classic diner in your area? Add a comment and tell me about it! I'll stop by next time I'm in your neck of the woods.

--KitchenMaus

p.s. Check out this cool diner blog. And don't miss Diner City.

Midweek Happy Hour: Basil Vodka Gimlets

Go ahead, let in a little bit of spring, even if it's still cold in your neck of the woods. This tart and herby take on a gimlet should help! Make the basil-lemon syrup ahead of time, and enjoy the cocktail through the weekend. You'll have extra syrup, so pour it over sorbet, let it soak into some fresh pound cake, or add it to any number of other cocktails. The recipe comes from the July 2007 issue of Gourmet.

Basil Vodka Gimlets

Ingredients:
4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
4 cups water
2 cups sugar
9 (4- by 1-inch) strips lemon zest
3/4 cup vodka
3/4 cup fresh lemon juice
1 cup ice cubes

For garnish: Fresh basil sprigs; lemon zest strips

Directions:
1. Make the basil-lemon simple syrup: Bring basil, water, sugar, and lemon zest to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on it and then discarding solids.
2. In a pitcher, stir together 1 cup of cold basil-lemon simple syrup, the vodka, the lemon juice, and the ice cubes. Strain into 8- to 10-ounce glasses half filled with ice. Garnish with fresh basil sprigs and strips of lemon zest.

Makes 6 drinks.

--KitchenMaus

Cupcake Week: My Kind of Celebration

All week on The Martha Stewart Show, Martha has been celebrating cupcakes. While I feel that every week should be Cupcake Week, this may be the Spring Break of Cupcakes. Cupcakepalooza? Fiesta de la Cupcake?

Anyway. I'm excited about the recipes, and frankly, I can't stop ogling the luscious cupcake photos. I'm also thrilled to see a recipe from my favorite Seattle cupcake expert--Jennifer Shea of Trophy Cupcakes. Not to mention that hers is a cupcake version of s'mores--genius, I tell you!

Which cupcake do you want most?

• Hi-Hat Cupcakes
• Coconut Cupcakes
• April Fool's Cupcakes: Corn-on-the-Cob Cupcakes
• Meyer Lemon-Raspberry Cupcakes
• Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
• Mexican Chocolate-Pudding-Filled Cupcakes

Ready for some cupcake ogling of your own? Check out Martha's Cutest Cupcake Contest, with more than 1,700 cupcakes so far!

--KitchenMaus

Batter Up!

With opening day right around the corner, Al Dente readers might want to start their mouths watering by dreaming about all that great food available at baseball stadiums these days. It's no longer just peanuts and Cracker Jack! At Seattle's own Safeco Field, I can't miss the barbecue and Dippin' Dots whenever I attend a game. Here are a few other tasty treats found around the country:

• Barbecue stuffed baked potato (Houston)
• Shrimp tacos (San Diego)
• Cuban sandwich (Tampa Bay)
• 40-clove garlic chicken sandwich (San Francisco)
• Crab cake sandwich (Baltimore)

What unique treats do you eat at your stadium? Add a comment and let us know!

--KitchenMaus

Easter Eats: Green Salad with Orange, Fennel, and Asparagus

This salad, with its bright green asparagus, zesty orange slices, and crunch of fennel, sounds absolutely delightful for a spring dinner. It would be lovely paired with Monsieur Hulot's Garlic and Herb-Crusted Lamb. Try it also with blood oranges, for an extra burst of color. The recipe comes from Epicurious.

Green Salad with Orange, Fennel, and Asparagus

Ingredients:
2 tablespoons white wine vinegar
1-1/2 teaspoons whole-grain mustard
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon finely grated orange zest
1 pound thick asparagus, ends trimmed
3 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed baby salad greens
1/3 cup fresh chives, finely chopped

Directions:
1. In a small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
2. In a large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in a colander, then rinse under cold running water until cool. Thinly slice on the diagonal and transfer to a large bowl.
3. Cut peel and white pith from oranges. Working over a medium bowl, cut between membranes to release segments. Add segments and any juice from the medium bowl to the large bowl of asparagus; squeeze juice from membranes into dressing and whisk to combine.
4. Add fennel and then salad greens to a large serving bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.

Serves 10.

--KitchenMaus

Midweek Happy Hour: Apple Soju Cocktails

Looking for a little something different to add some kick to your Wednesday? Try one of these refreshing apple cocktails. The unique flavor of the soju will have everyone guessing what kind of elixir you've dreamed up. This recipe appeared in the November 2007 issue of Gourmet.

Apple Soju Cocktails

Ingredients:
1 Pink Lady or Granny Smith apple
2 cups soju or sake
5 cups chilled tonic water (40 fluid ounces)
8 lime wedges

Directions:
1. Cut apple into matchsticks with an adjustable-blade slicer fitted with a 1/4-inch julienne blade, discarding core. Put matchsticks in a pitcher and stir in soju. Let macerate, covered and chilled, at least 30 minutes and up to 2 hours.
2. Fill 8 (12-ounce) double Old Fashioned glasses with ice. Strain about 1/4 cup soju into each glass, then add some apple pieces to each glass. Top off drinks with tonic and serve with lime wedges.

Makes 8 cocktails.

--KitchenMaus

Easter Eats: Poached Egg Brioche

With Easter coming up this weekend, we here at Al Dente are talking recipes, Peeps, and how to eat a chocolate bunny. Check in every day this week and get a new recipe to try this Sunday. This recipe is currently featured on Epicurious and originally comes from entertaining guru Colin Cowie. Epicurious users gave it a 4-fork rating, and it's a simple and delicious centerpiece to your Easter brunch. For tips on poaching eggs, check out this informative video. For foolproof poaching, you might want to pick up a classic egg poacher or one of the new silicone poach pods.

Poached Egg Brioche

Ingredients:
12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Directions:
1. Preheat broiler. Line a 13-by-9-inch baking dish with aluminum foil.
2. Over high heat, bring a large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

--KitchenMaus

Blasting Off with the Batter Blaster

Since Spanno's November post on the Batter Blaster, and the ensuing comments, I have had an unnatural curiosity about this product. Lucky for me, Sir Spanno located a can of this genius/heresy (you pick) and brought it to me for testing. My first comment? "Six dollars?! You can make a batch of pancakes from scratch in five minutes and it probably costs less than a buck." (For you mathematicians, Batter Blaster economics breaks down to approximately 21 cents per 4-inch pancake.) Now, as mom to a busy nine-month-old maus, I will admit to being quite the lover of convenience, but convenience for something so simple seem did indeed seem a little ridiculous. So, the question remained, would the fun novelty of the product pay off? And, of course, how would pancakes from a can taste?

With BabyMaus in his highchair eating Cheerios, I readied myself for my first round of testing. Skillet on the stovetop heating at medium-high according to directions on can? Check. Spatula? Check. Ready-made pancake batter in a can? Check. After shaking the can vigorously, as directed, I squeezed out my first dollops of batter. Very good, going well. As they started cooking I noticed large bubbles, approximately the size of a dime, floating to the top. Hmmm. Unusual. These were followed by tiny little bubbles all across the surface, much smaller than your average pancake bubbles. The pancakes looked lacy, and somewhat like the surface of the moon.

After flipping, finishing cooking, and then removing them to a plate, I was ready to taste. Without syrup, I took my first bites. Immediate reaction--hmmm, strange texture. The laciness was weird, and the overall quality was, well, a tiny bit rubbery. I would classify the taste as "not unpleasant, and definitely pancakey." Though, after a few bites I began to wonder about a slight sweet off-taste. Not prohibitive, necessarily, but also not really desirable to my palate.

As many pancake aficionados will tell you, never judge the first pancakes out of the pan. So, I made rounds two and three. Round two did not go according to plan. The medium-high heat seared the pancake too quickly, so I flipped it fairly soon, and turned the heat down to medium. Round three went similarly, and this time I turned the heat down to medium-low. In these two rounds, similar bubbliness occurred, but the overall pancake remained denser than the initial cakes. The rubbery texture was still present, as was the off-taste (plus a mild amount of over-browning due to the heat issues). I tasted all the rounds with syrup, and I will say the pancakes were quite improved. The maple really masked the off-taste, and I could pretend I had made them from scratch, perhaps overmixing my handmade batter so it ended up too stiff, imparting the slightly rubbery texture.

Now, for the last test, the non-chef and probably target consumer, my husband, LegoMaus. His comments: "Mmmm. Hmmm. They're very good. They're sorta thinner, firmer, and crispier. They're not like your big, fluffy buttermilk pancakes. They'd be good wrapped around a sausage, like pigs in a blanket. I like them."

Despite LegoMaus's sign off on the product, I will conclude that this is not a product I would buy again, even for the novelty. I will give that if you truly want to make just one or two pancakes, it could come in handy. But really, who ever eats just one or two? And what's so bad about having leftovers? Toasting a leftover pancake is quicker and tastier than squirting one out of a can. And as long as I'm the pancake maker in the house, I like my pancakes homemade.

--KitchenMaus

Another Reason to Celebrate

In case you're not already it's giddy it's Friday, or getting a jump on eating and drinking green stuff, you'll probably want to know that there's even more reason to celebrate today: It's National Potato Chip Day. Yes, every March 14 this day rolls around, giving us another excuse to eat more chips.

Of course, it's also an opportune day for a history lesson. Did you know that the original recipe is credited to a certain chef George Crum, way back in 1853? Of course, the crisp chips show up here and there in cookbooks prior to this date. but it's still nice to celebrate Chef Crum's achievement in popularizing this essential snack food. Also, somewhere along the way I read that chips were first sold in a grocery store in 1895.

Now that this "holiday" is on my calendar, I feel it's my duty to honor it. I'm already trying to decide what kind of chips to get for lunch. My old favorite, sour cream and onion? Or, a recent love, Kettle salt and pepper?

What are your favorite potato chips and how will you celebrate this special day? Let us know!

--KitchenMaus

What to Cook This Weekend: Quick Raspberry Charlotte

Is it spring in your neighborhood? Yep, me either. But, let's pretend it is. This light and luscious recipe from Gourmet should help.

Quick Raspberry Charlotte

Ingredients:
7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1-1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream

Directions:
1. Layer ladyfingers in a 7- to 8-inch soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
2. Purée raspberries with water, sugar, and lemon juice in a blender until smooth.
3. Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
4. Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
5. Serve charlotte with remaining raspberry sauce.

Serves 6.

--KitchenMaus

Did Somebody Say "Peep"?

If you are reading this post, you are losing precious time to get your Peeps in order. Deadlines fast approach to enter your local Peep contest. If you need inspiration, check these works of PeepArt out:

• Sunday Source Peeps Diorama Contest
• The Day Peeps Gone Wild Contest
• Diorama documentation at peepscontest.blogspot.com (don't miss the Peeptini recipes at this site!)

Also, pretty much everyone has seen this site before, but just in case you haven't, check out the important scientific studies being done on Peeps. If you're worried about such studies being performed on Peeps, be assured that there's a movement to ban Peep research.

Last, but not least, if you're a Peep eater and not a Peep dresser-upper, you may be interested in hatching your own Peep from its milk chocolate egg.

Happy Peeping!

--KitchenMaus

Honey Is the New Caramel

In my household I'm usually the one on the cusp of culinary trends. But, this one goes to my husband. Last week, as I was telling him with exuberance and fascination about the new honey latte at Starbucks, he said, "Hmmm, it seems like honey is the new caramel."

I thought about this for a bit. It seems like in the last few years beverage choices and dessert menus were rife with caramel and dulce de leche flavors. Now, not only is there the new honey latte (which, BTW, is fantastic), but there is also the limited-edition Häagen-Dazs Hawaiian Lehua honey and sweet cream ice cream (even more fantastic--try it with fresh strawberries). And then, on Saturday night we went to our favorite restaurant, Veil, and for dessert, what do you suppose arrived? Frozen honey mousse!

Now, I am not by nature a honey enthusiast. I've never been that person drizzling honey all over my peanut butter sandwich, fresh scone, or morning toast. But, I must say, after my recent forays into the land of honey, all I can say is: Bring it on.

Plus, did you hear that honey beat cough syrup in a recent medical research smackdown?

--KitchenMaus

p.s. Thanks for the headline, honey.

Ode to a Girl Scout Cookie

Every year I am driven to distraction by Girl Scout cookies. This year my obsession gave way to inspiration. And so I give you haikus celebrating some of my favorites. Enjoy!

Thin Mints
That minty freshness
Paired with chocolatey goodness
I ate the whole box

Tagalongs
Peanut and chocolate
Always the perfect combo
Tag along with me

Samoas
Coconut splendor
Chocolate-caramel heaven
Get in my belly

Have your own cookie haiku? Share it with us in the comments section.

--KitchenMaus

Magazine Makeover: Bon Appétit

Last month when my copy of Bon Appétit arrived in the mail, I hardly recognized it. The whole look and feel of the magazine has gone through a major redesign. The new masthead is now in a lowercased font (shocking!), and this crosses over into the inside too, where titles of articles and recipes are also lowercased. The inside of the magazine also seems to have a bit of a personality disorder, with different fonts employed in different areas. Also, the editors use backslashes in quite a number of places, including at the end of section headers (example: "MAIN & SIDES/"). And I'm seeing more abbreviations, such as "apps" instead of "appetizers."

Overall, the look is much more playful than the classically styled old look. It also seems to be borrowing a lot from the internet world, with its crazy fonting (yes, I like that as a verb today) and backslashing. I dunno, maybe it will grow on me, but right now, I'm having a little trouble with it all. If I wanted to read recipes and food articles on the web (and I do), then I would read Epicurious (and I do). It feels almost like they've taken the pearls off a classy magazine, and replaced them with some fashion jewelry from the mall. Luckily, you and I both know not to judge a book by its cover, right?

Is it just me? Am I too much of an editor? Does the general public care about fonts and lowercasing? Did you even notice? Add a comment and let me know what you think about the redesign.

--KitchenMaus

What Color Is Your Fiesta?

Now that I know all about your KitchenAid color horoscope, what I want to know next is: What color is your Fiesta? Here's the all-telling questionnaire:

1. I own no Fiesta tableware, and am not interested in owning any
2. I own no Fiesta tableware, but wish I owned X color(s) (Please comment on desired colors)
3. I own no Fiesta tableware, but I would if it came in X color(s) (Please comment on color(s) you wish they manufactured)
4. I own one color (Please comment on color choice)
5. I own 2+ colors and like to mix and match (Please comment on color combos)
6. I own 2+ colors and like variety--a different color each day (Please comment on color selection)

Fiesta is somewhat of a cult fan club, and with good reason. The look is classic Art Deco and the current color lineup includes 14 shades. More than 30 have been produced over the years. And, did you know they are currently celebrating their 75th anniversary? Congratulations Fiesta!

As part of their year of celebration, they recently announced that they'll be offering a limited-edition anniversary product. They will unveil it at the International Home & Housewares Show in March. In addition to this special item, at the show they will also showcase a new color for their full dinnerware line.

Look for more news on the Fiesta anniversary products right here on Al Dente as our editors travel to the International Home & Housewares Show March 16 to 18 and report back. And, stop by the Amazon Fiesta Store to enjoy the rainbow, whether you're a #2, a #5, or just want to check out the latest pieces when they're released.

Don't forget to add a comment about your Fiesta passions/desires/habits/needs/dreams. I'm ready to analyze!

--KitchenMaus

What to Cook This Weekend: Oven-Baked Mushroom Risotto

This is my new favorite recipe! My friend Lea made it for me last week--it was so simple and tasty. I can't wait to have it again. Oven-baked risotto is a great weeknight recipe since it doesn't require the constant stirring of a classic risotto. Note that you can leave out the mushrooms for a plain version, or add other ingredients (did someone say butternut squash?) to mix things up. Also, if you didn't notice, this recipe is vegan. However, if your cheese-loving heart so desires, you can add a sprinkling of Parmesan at the end. Though, really, it doesn't need it.

Oven-Baked Mushroom Risotto

Ingredients:
1 ounce dried mushrooms, such as porcini (or substitute fresh mushrooms of your choice)
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
3/4 cup Arborio or Carnaroli rice
1/4 cup dry white wine
1/2 cup vegetable stock
1-1/2 cups boiling water
Salt and pepper to taste
Chopped parsley (optional garnish)

Directions:
1. Preheat oven to 425 degrees F.
2. Reconstitute mushrooms in a bowl of hot water. When soft, drain and chop. Set aside.
3. In an oven-proof pan (not too shallow), sauté chopped shallots in 1 tablespoon olive oil until translucent. Add chopped mushrooms and sauté briefly. Add rice and sauté about a minute, coating thoroughly.
4. Add white wine, stock, and boiling water. Bring to a simmer. Add salt and pepper to taste.
5. Cover pan and place in oven. Cook for 20 to 25 minutes, until rice is done.
6. Stir in remaining 1 tablespoon of olive oil before serving. Garnish with parsley, if desired.

Serves 4.

--KitchenMaus

How to Blend an Egg

I was just over on the new gourmet.com website (which, I might add, is fabulous) and came across their featured recipe for white asparagus soup. Now, I have to tell you, this recipe intrigues me, and not because I love (green) asparagus soup. I am very interested in the preparation technique of soft boiling an egg and then blending it with the soup ingredients. I can only imagine that the boiling adds some level of food safety, but still produces a silky soup. I guess it makes sense, given that you never heat the soup itself, and therefore the egg would never get cooked if added raw. Readers, have you heard of or tried this technique? How does it turn out?

Whether you've tested this technique or not, you'll probably want to try this recipe. I know I do.

White Asparagus Soup

Ingredients:
1 soft-boiled large egg
1 jar Spanish white asparagus (about 500 g)
2 tablespoons mild olive oil
2 teaspoons Sherry vinegar
2 teaspoons chopped flat-leaf parsley
2 teaspoons chopped mint
1/4 cup sparkling water
4 very thin slices serrano ham or prosciutto, torn into pieces
2 fresh white asparagus, trimmed and thinly sliced on a diagonal
Mint leaves for garnish

Directions:
1. Cover egg with water in a small saucepan and bring to a boil, then simmer 3 minutes. Drain and cool under cold running water.
2. Drain jarred asparagus, reserving liquid; coarsely chop, leaving tips whole.
3. Blend chopped asparagus (not tips), egg, oil, vinegar, parsley, mint, sparkling water, and 3/4 cup asparagus liquid in a blender until smooth. Season with salt.
4. Chill soup, covered, until cold, about 20 minutes.
5. Divide asparagus tips, ham, and fresh asparagus among 4 shallow bowls, then pour in soup. Drizzle with a little additional oil.

Serves 4 as a first course.

--KitchenMaus

What to Cook for The Big Game: GrandmaMaus's Chili

Chili is apparently a big thing on Game Day. I've gotten several emails this week from the major food websites touting their chili recipes. But, let me tell you, they are all wrong. This here is THE great chili recipe, passed down through the generations in my family. I like it best served over rice. GrandmaMaus herself prefers it over egg noodles. And it's not too shabby ladled over a hot dog or served with melted cheese on top and snacked on with tortilla chips. And, oh, the Frito Pie it makes! Go ahead, serve it on Sunday. Watch the crowds cheer!

GrandmaMaus's Chili

Ingredients:
1-1/2  to 2 pounds ground beef (not too lean)
1 large onion, chopped
1 large green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Mexican chili powder
2-1/2 to 3 tablespoons cumin
4 15-ounce cans red kidney beans (do not drain)
1 large can crushed tomatoes in their juice
1 8-ounce can tomato sauce
Salt and pepper to taste
Cheddar cheese, grated (optional garnish)
Sour cream (optional garnish)

Directions:
1. In a large pot, sauté onion, green pepper, and garlic over medium heat until onion is translucent. Add the ground beef, stirring to break up the meat clumps.
2. When the meat is nicely browned add the chili powder and cumin. Cook for 5 minutes, stirring constantly. Add the red kidney beans in their juice to the pot and stir to mix well. When mixture is bubbling add the crushed tomatoes in their juice and the tomato sauce. Stir well. Add salt and pepper to taste.
3. Bring chili to a simmer and cook on low for 2 hours. Stir occasionally.
4. Ladle into soup bowls and garnish with grated cheddar cheese or sour cream (or both).

Serves a small crowd, about 10 people. Can be doubled for a larger crowd.

--KitchenMaus

What Does This Commercial Say to You?

First of all, thanks to Popwatcher Michael Slezak for posting this Kraft Singles commercial today. Like him, I would like to know what the message in this commercial is. All pregnant women should subsist on Kraft Singles? Pregnant women love cheese? Kraft Singles will help you have a super-cute baby? If the last is true, I have to wonder how much cuter my already super-cute baby would have been, had I eaten Kraft Singles every day of my pregnancy (or at all, for that matter).

Al Dente readers, what's your take on this commercial?

--KitchenMaus

What to Do with Extra Peppermint Bark

I can't believe I'm saying this, but I have too much peppermint bark. You see, I usually make 12-14 pounds of it every holiday season to give away as gifts, and this year I was so busy that I didn't get to make all my gifting rounds. So, now I've got at least a pound of it at home, and I've been trying to figure out what to do with it. Here's what I've come up with so far:

• Make peppermint bark ice cream: Mix crumbled bark into a vanilla ice cream base as it processes in the ice cream machine (maybe even add a bit of peppermint extract to give it some extra punch).
• Bake it into brownies: Stir it into the batter, plus sprinkle it on top.
• Frost a cake with it: Bake up a chocolate or vanilla layer cake, frost with vanilla icing, and then press crushed bark into it--very festive!
• Use it as an ice cream topping: Maybe melt it with some cream in a double boiler and pour it over vanilla ice cream--not sure how well it would work, but it's probably worth a try.
• Dress up fudge with it: Press shards into homemade fudge before it cools. (Chocolate overload, yahoo!)

Anyone have other suggestions? Add a comment and let me know. It would be a shame for all this delicious peppermint bark to go to waste...

--KitchenMaus

What to Cook This Weekend: Pork Noodle Soup with Cinnamon and Anise

I was just over on Epicurious checking out their featured section on comfort foods, and came upon this recipe for pork simmered in a fragrant broth of cinnamon and anise. It sounds so good--and easy--that I think I'll make it this weekend. It looks just perfect for a rainy Seattle Saturday at home! The recipe comes from the December 2007 issue of Gourmet and serves 4 to 6.

Pork Noodle Soup with Cinnamon and Anise

Ingredients:
2-1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5-1/2 ounces bean thread (cellophane) noodles

Chopped cilantro and sliced scallions for garnish

Directions:
1. Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1-1/2 to 2 hours.
2. Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
3. Serve with cilantro and sliced scallions as a garnish.

--KitchenMaus

Your KitchenAid Color Horoscope

Over the holidays I went over to my friend Jill's house for the first time. When I entered her kitchen I immediately exclaimed, "You have a GRAPE KitchenAid mixer!" Yes, I may be a little bit insane, but this was one of the highlights of the holiday season for me. You see, other people go to friends' houses and secretly peek in their medicine cabinets. Me, I stroll into the kitchen and check out the color of KitchenAid mixer the person has. This one detail speaks volumes about a person.

Now a grape KitchenAid mixer is truly extraordinary. Not many people can pull this off. Grape says that the owner is bold, daring, and perhaps a little bit quirky. And most of all, cool. Very, very cool.

I personally lust after the grape KitchenAid mixer. I would probably never have it, but I want it. I want to be that cool. Instead, I have a cobalt KitchenAid mixer, and it is a prized possession, if not a little bit basic. Cobalt is like having a black or white one, but with a little bit more charm. A person with a cobalt mixer wants the splash of color, but is afraid of going too far.

People with black or white mixers have classic sensabilities. They are generally not making a style statement with their mixer. It may blend in with the kitchen, or it may fit a somewhat austere black and white décor. Or, perhaps they just got it as a gift and the gift giver didn't know what color to get!

People with the newer chrome and other metallic models, probably have modern kitchens, filled with stainless-steel appliances. These people tend to be quite stylish, and often clean-cut.

But, it's those people with actual colors, like grape, that really make a commitment to their sense of style. Grape, tangerine, ice, wasabi (!)--these people have it going on.

What's your KitchenAid color profile?

--KitchenMaus

What to Cook This Weekend: Ginger-Marinated Pork Tenderloin

I made this delicious pork recipe for the first time for Christmas Eve dinner. It was simple to prepare, and won raves from the whole family. The original recipe comes from the November 2003 issue of Gourmet, though I have adapted it slightly to my tastes. Serves four to six people.

Ginger-Marinated Pork Tenderloin

Ingredients:

3-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup packed brown sugar
6 tablespoons ketchup
6 tablespoons finely grated peeled fresh ginger
6 garlic cloves, minced
2 tablespoons balsamic vinegar
2 1-1/2-pound pork tenderloins
2 tablespoons olive oil

Directions:

1. Whisk together broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and divide between two large, sealable plastic bags. Add one half of the tenderloin to each bag and seal, then marinate, chilled, turning bags over occasionally, 2 hours.
2. Remove bags from refrigerator and bring tenderloins to room temperature, about 1 hour.
3. Put oven rack in middle position and preheat oven to 425°F.
4. Pat tenderloins dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, about 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
5. While meat is roasting, pour marinade through a fine-mesh sieve into a saucepan and boil until reduced to desired consistency, about 10 to 15 minutes. Serve slices of tenderloin with sauce.

--KitchenMaus

Recapping the Weird and the Wonderful

Not sure if you caught this, but in the Amazon Kitchen Store over the last few weeks we featured some of our most unique products in a series called "The Weird and the Wonderful." In case you missed the series, I thought it was worth recapping on the blog. There's some pretty fun stuff out there! Check these out:

• Fred voodoo toothpick holder
• Animal House utensils
• Lush Life ice luge, ice kebabs, and other icy "essentials"
• Peanut butter and jelly Christmas ornament
• Lush Life bar and wine tools
• Fred Hot Head dog and frog mitts
• Kurt Adler nutcrackers
• Pie bird and plate sets
• Nordic Ware bundt pans in unusual shapes
• Whimsical cookie jars
• Capresso H2O Plus
• Mr. Bento lunch jar
• Built NY bottle carriers

Did we miss any unusual but useful kitchen products? Add a comment and fill us in on your favorites!

--KitchenMaus

Midweek Happy Hour: Mulled Red Wine

I made a batch of this over the weekend, and it got slurped up in no time at all! Make a double (or triple) batch for a party, or a single batch for sipping with just your closest friends. It'll keep your body and your spirits warm. The recipe comes from the November/December 2002 issue of Cook's Illustrated and serves 8 (or 4, if everyone wants a refill...and they will!).

Mulled Red WIne

Ingredients:
3 3-inch cinnamon sticks
10 cloves
10 black peppercorns
1 teaspoon allspice berries
2 bottles full-bodied red wine
4 2-by-1/2-inch strips orange zest
1/2 cup sugar
2-4 tablespoons brandy (to taste)

Directions:
1. Toast spices in a large, heavy-bottomed pan over medium heat until fragrant, about 2 minutes. Add wine, zest, and sugar. Cover partially and simmer, stirring occasionally. Reduce heat to low once sugar has dissolved, and simmer one hour. Do not boil.
2. Strain wine. Return to saucepan, discarding spices. Stir in 2 tablespoons brandy. Taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Serve immediately in mugs.

--KitchenMaus

Holiday Eats Reader Recipe: Reindeer Antlers

Thanks to all our readers who submitted recipe favorites for our Holiday Eats series! We had a hard time choosing only one to share with you all, so we just had to pick two! Here's the first one, and look for the other in our What to Cook This Weekend column this afternoon.

This recipe was submitted by Doug Jacobsen, and we loved it for three reasons:

1. It's simple. Who needs a whole lot more hard work this time of year?
2. It's a fun family recipe--kids will enjoy making (and eating) this recipe with you. And, sharing culinary traditions with children is an important part of the holiday season.
3. It's great to have on hand during the holidays. Mix up a batch and leave a bowl out for your holiday guests to munch on.

And, without further ado...

Reindeer Antlers

Ingredients:

1 16-ounce bag of white chocolate chips
3/4 cup Rice Krispies
3/4 cup Cap'n Crunch
3/4 cup salted peanuts
3/4 cup broken pretzel sticks

Directions:

1. Mix together cereals, peanuts, and pretzels in a large bowl or a Ziploc bag.
2. Melt white chocolate in a microwave or on the stove using a double-boiler. As soon as the last chip is melted, turn off the heat (if using stovetop method) and pour the cereal mixture into the chocolate. Mix until the cereal mixture is covered with chocolate.
3. Spoon chocolate-coated mixture onto foil or wax paper. Set aside to set up, about 20 minutes.
4. Break into smaller pieces, if desired. Store in an airtight container until ready to eat.

Notes:
If you want less crunch and more chocolate, use only 1/2 cup of each: cereals, peanuts, and pretzels.

Thanks to Doug Jacobsen for submitting this fun and delicious recipe! Happy Holidays!

--KitchenMaus

12 Days of Holiday Eats, Day 10: Toffee Crisps

This is one of my essential holiday cookie recipes. Now, I will let you know, that this is a recipe from my under-lock-and-key file. One I don't normally give out. But, because Kristina asked so nicely, I decided to reconsider. But don't think you're getting my peppermint bark recipe!

Toffee Crisps

Ingredients

12 T. butter, softened
1/2 c. powdered sugar
1/2 c. sugar
1 egg
1-1/2 t. vanilla
2 c. flour
1/2 c. Heath toffee bits (without chocolate)

Directions

1. Preheat oven to 350 degrees F.

2. Cream butter in a mixer for about one minute, until pale and fluffy.

3. Add both sugars and beat well. Add egg and vanilla. Beat until smooth.

4. Add flour, beating just until incorporated. Mix in toffee bits.

5. Roll dough into 1-inch balls; place 2 inches apart on an ungreased cookie sheet. Cover with plastic wrap. With a flat-bottomed cup or glass (make sure it is perfectly flat, with no ridges or concave shape), press each ball into a 2-inch round. Remove plastic wrap.

6. Bake about 6 minutes, until edges are just golden. Transfer to cooling racks and cool completely.

Notes:

These cookies can be stored in an airtight container for about a week. They can also be frozen for several months. They are great to make ahead of time, freeze, and then thaw out for holiday gift giving. The recipe makes about 30 cookies, and is easy to double or triple.

--KitchenMaus

Holiday Eats: Reader Recipes Wanted

Enjoying our Holiday Eats series? Have a favorite holiday recipe of your own? Share it with us, and we’ll share it with the Al Dente community! Just send your recipe to kitchen-blog@amazon.com no later than Tuesday, December 18. We’ll post our favorite reader recipe on Friday, December 21.

Thanks for your submissions, and happy holiday eating!

--The Al Dente editors

Breaking News: KitchenMaus Goes Confection Crazy

I always go a little bit crazy this time of year. Those who know me can testify to this. It's not the lack of daylight in the Northwest. Nor the work-induced haze of the Amazon holiday season. No, it's the fact that for some reason, I take it upon myself to make sure visions of sugarplums dance in the heads of friends and family. Every year I say THIS is going to be the year that I bake just a few cookies, just the essentials.

So, I have to make the rum balls of course, everyone asks for those. (I can probably get away with making just 400 of those this year.) And then there's the peppermint bark. People swear mine's better than any you can buy in a store. (Better make 12 pounds. No, 13.) And, really, I'd better take a day off work to make hand-crafted truffles. (Maybe just four kinds--and just 50 of each.) Oh, and somebody then says that it wouldn't be Christmas without my Ginger Gems. (Gotta have at least 250 of those.) And then someone else nearly weeps when I say I won't be making my Toffee Crisps. (Add 300.)

And, there you have it, 1,150 cookies and candies, plus 13 14 pounds of peppermint bark. At a minimum.

I'd better get to work.

--KitchenMaus 

12 Days of Holiday Eats, Day 5: Triple-Ginger Pound Cake

This is a terrific recipe for any time of year, but I particularly like to have it on hand during the holiday season. It's wonderful for a quick treat for drop-in visitors, or toasted for breakfast with your holiday house guests. It even makes a great dessert, served with a dollop of freshly whipped cream. Best of all, though--it makes a fantastic homemade gift for friends and family. I like to bake a loaf, wrap it up in foil, and tie a pretty ribbon around it. Or, if you want to make a plate with a variety of goodies, try baking the batter in a mini-loaf pan, instead of a full-size loaf pan. Then you'll have lots of little loaves to go around! This recipe comes from the October 2000 issue of Bon Appétit, and makes two loaves.

Triple-Ginger Pound Cake

3-1/2 c. all purpose flour
1 T. ground ginger
2-1/2 t. baking powder
1 t. salt
2 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 T. vanilla extract
1-1/4 c. whole milk
1/2 c. minced crystallized ginger
3-1/2 T. grated peeled fresh ginger

Directions:

Preheat oven to 350°F. Grease two 9-by-5-by-3-inch loaf pans.

Sift flour, ground ginger, baking powder and salt into medium bowl. Using an electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks one at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger.

Divide batter between prepared loaf pans. Bake cakes until tester inserted into center comes out clean, about 1 hour.

Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.

Notes:

• Recipe can be prepared up to 1 month ahead. Double-wrap cakes with plastic and freeze.
• Many grocery stores carry crystallized ginger in bulk--if you buy it this way, make sure the pieces aren't all dried out. If you can't find it in bulk, I highly recommend the Ginger People's premium cut crystallized ginger--it's the best I've found anywhere!

--KitchenMaus

What to Do with Leftover Turkey

It's the inevitable post-Thanksgiving foodie conversation--What do I do with all this leftover turkey? Assuming you have leftover turkey, that is. And you probably do, since it seems to me that that's half the point of cooking turkey at Thanksgiving.

Growing up, my mom would do two things: make turkey soup and make curried turkey salad for sandwiches. To this day, I have a strong dislike for both dishes. Perhaps I had my lifetime fill of them at an early age.

These days, where the turkey is in my control, I like to have Thanksgiving again, and again, and again. I try to have leftovers of all the best Thanksgiving dishes and have a mini version of Thanksgiving at least once a day until all the dishes are gone.

I also like to make what I call a Thanksgiving Sandwich. This is not just your average turkey sandwich. This sandwich contains: creamed corn with bacon, stuffing, gravy, cranberry jelly, and yes, turkey. Occasionally I'll throw in some sweet potatoes for good measure. It's important that you construct the sandwich carefully. Not just so that each ingredient complements the next, but also so you don't end up with a heap of ingredients on the plate when you try to take a bite. This is my process: On one slice of bread, spread creamed corn with bacon. Shred some turkey and smoosh it lightly into the creamed corn. Top with a little gravy, and then some stuffing (my version of the MoistMaker). Spread some cranberry jelly on the other slice of bread, then press it firmly onto the rest of the sandwich. Enjoy.

What do you do with your leftover turkey? Add a comment and let us know.

--KitchenMaus

My Ultimate Gourmet Magazine Thanksgiving Dinner

The November issue of Gourmet magazine has not one, but FOUR different Thanksgiving menus to choose from. In her Letter from the Editor column, Ruth Reichl (the Great Ruth Reichl, that is) says that she plans to mix and match--picking dishes from each of the four menus to put together her perfect turkey-day smorgasbord. After poring over each of the menus, here's what I've designed for my ultimate feast (which I will only dream about, as I'm not hosting Thanksgiving this year):

• Hickory-bacon and roasted corn gougères
• Pumpkin, corn, and lemongrass soup
• Roasted Japanese sweet potatoes with scallion butter
• Mashed potatoes with caramelized garlic and parsnips (because some people don't like sweet potatoes)
• Haricot verts with herb butter
• Maple-glazed turkey with gravy
• Hazelnut, sage, and mushroom stuffing
• Cranberry sauce with Port and tangerine
• Pumpkin plum tart (Reichl swears this is the best pumpkin pie ever)
• Bittersweet chocolate pecan pie (because we always had both a nut and a pumpkin pie at my house)

Hungry yet?

--KitchenMaus

Velbekomme!

Perhaps living in Ballard, Washington, has finally gone to my head--or, at least my palate. Or, maybe it's my part-Scandinavian heritage. Either way, I've recently developed a strong longing for an ebelskiver pan. A what, you say?

This pan makes what appear to be stuffed pancakes. Really, it seems like you could use any number of batter types--pancake, cake, muffin, doughnut, etc.--and then just fill them with whatever luscious fillings your culinary heart desires. I'm thinking maybe a light pancake batter filled with tart lemon curd. Or maybe chocolate waffle batter stuffed with seedless raspberry jam. Or, how about going totally nuts and using blini batter with cream cheese and caviar inside?!

OK, that last one may have put me over the edge...this pan may be a real necessity at this point.

--KitchenMaus

Avocado On My Mind

Every now and then, a cook's tool catches my eye, and I just can't stop thinking about it, obsessing about it, and generally thinking I probably HAVE TO HAVE IT. Right now, it's a tie between two really cool looking avocado tools from Rick Bayless.

First up: the silicone avocado scooper. Now, you know what, I do not need this tool. I am perfectly capable of scooping out avocado with a large spoon. But, the design is so intriguing, so cool, so green. I might have to buy it anyway. These cook's tools manufacturers--they've got my number.

Then, if I have the scooper, don't I also need the guacamole masher? Again with the cool. Again with the green. Probably also has more uses than just avocado. Smashed potatoes for one? Egg salad for the family? Play-Doh tool for my son?

Am I crazy? Look at my overstuffed kitchen drawers and you probably know the answer.

Are there kitchen tools you lust after? That you know there's no earthly reason to spend money on, but you somehow just can't resist?

--KitchenMaus

Foodies and Gamers, Unite!

Finally, a video game for us foodies! Soon, you too can experience the madness of Gordon Ramsay--right in your own living room!

Because, you know, what I really want is to spend time making virtual food--I'm sure that will go over well at dinnertime. And for the serious, but non-foodie, gamers, the game will entice with "recipes that players can print out and try to cook in the real world." Definitely a highlight for those households.

What to Drink This Weekend: Pear Thyme Sparkle

This recipe was featured in the Seattle Times this week, and is a creation of Kathy Casey, local culinary wizard extraordinaire. It sounds delicious all on its own, but extra tempting alongside a frittata for Sunday brunch. Plus, it seems that pear cocktails are all the rage these days, and it's a great reason to pick up a bottle of Absolut's new pear-flavored vodka.

Pear Thyme Sparkle

1 large sprig fresh thyme

1-1/2 oz. pear vodka

3/4 oz. simple syrup

1/2 oz. fresh lemon juice

Splash chilled soda water, dry sparkling wine, or Champagne

Garnish: fresh pear slice and small sprig of fresh thyme

Bend large thyme sprig and drop into a cocktail shaker. Add vokda, simple syrup, and lemon juice. Fill shaker with ice, cap, and shake vigorously for six seconds. Strain into a large martini glass and top with a splash of soda or sparkling wine. Float pear slice and thyme in drink.

Note: If you don't have simple syrup on hand, simply combine 2 cups sugar with 2 cups water in a saucepan. Boil for one minute. Let cool. Bottle the syrup and store it at room temperature. Use as needed, in this drink and many other concoctions!