Sunday, 20 July 2014

Quick Cherry Kuchen!

The first time I made Cherry Kuchen, I made it with sweet Bing cherries, the story follows!

My kitchen looked like a crime scene. Red splatters were everywhere... the freshly picked cherries bursting as the pitter plunged through to extract the pit. The juices puddled on the cutting board and stained my fingers. These cherries were at their perfect point of ripeness. Their flavor needed no companion or accent. It is why I kept it simple and made a cherry kuchen.

I then cleaned up the kitchen and went to the store. The cashier gave me a strange look. After I got home I realized why.  Those red splatters were all over my shirt and neck.....hahaha!  Remind me next time to wear one of my friend  Fawn's hand made aprons! And/or checking how I look in the mirror before heading out the door would be a good idea too. I’m so glad it wasn’t too busy at the local grocery. At least no one called the police!!

This time I made my favorite Kuchen recipe with pie cherries from my niece and nephews cherry tree. Pie cherries have a tart flavor and the juice is more translucent, never the less, I wore my apron!! My kuchen recipe is perfect with any fruit you have on hand, I have made with plums, raspberries, blueberries, peaches and my favorite huckleberries. As Wee Bear said, "It is perfect with a cup of coffee!"

William my nephew picked some delicious pie cherries! Talk about pie in the sky!! I see a lot of pies here!!

 Fruit Kuchen 

1 c. unsalted butter
1 c. sugar
4 large eggs 
1 tsp. grated lemon rind
1 3/4 c. flour
2 tsp. baking powder
2 lbs. fruit of your choice (I chose cherries, this time!!)

Prepare a deep tart pan, butter and flour. Preheat oven to 325 degrees F.

Cream together the butter and sugar and add eggs one at a time. Mix in flour and baking powder, don't over mix! 

Add the lemon rind. At this point I gently mixed in the cherries....however, if you are using a large stone fruit, like a plum, I put 3/4 of the batter into the tart pan, place the fruit on top and cover with the remainder of the batter. Bake for 30-35 minutes.

 Enjoy with a cup of tea or coffee! 

Tuesday, 15 July 2014

Over night Breakfast Enchiladas!

In my opinion, having the option to do ahead breakfast for guests is one of the best ideas...ever!! When company comes to stay and you want to treat them to a hot and special breakfast, it is so nice to just pop this delicious dish into the oven.

Wednesday, 9 July 2014

Roasted Corn, Tomato and Black Bean Salad

Let's get corny!  Summertime to us means lots of good eats using fresh produce to go along with our grilled foods. I know it’s the way many all over the world eat but, because Wee Bear and I mostly live in the sun, we grill nearly year round. There is nothing better than a salad made with garden fresh tomatoes and when you add roasted corn, you boost flavor, and with a can of black beans from the pantry you add more texture, taste and protein. The trio brightens together with the help from the seasoned vinegar bath mixed with the delight of red onions and peppers.

Tuesday, 24 June 2014

Strawberry-Sour Cream Ice Cream! 4th of July!

There is just something about homemade ice's the taste of the snow capped mountain on a sunny day or maybe it's that warm feeling of the sun shinning on your shoulders on a Summer day; an idealized memory of Summer in culinary form. Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla is an American favorite.
I love berries and eat them every morning for breakfast, however, strawberries served with sour cream.........they are the most delicious! David Lobowitz combined these two ingredients to make this delicious ice cream. I had the privilege of taking two classes from David when he was in Seattle a couple years ago. His recipes are infallible.... when followed.  A couple of tips - macerating the berries before hand magically transforms even so so berries into fruits that are brilliantly red. Make sure you refrigerate the mixture for a full hour before churning and try to eat this soon after it is churned.

Wednesday, 18 June 2014

Hungarian Raspberry Cheesecake!

Guest post- My daughter-in-law Eva, is a mommy, a part time blogger, a crafter, sewist, a full time Microsoft employee.......and multiple other talents and jobs. Somehow she does it, I am not sure how! We have enjoyed cooking together multiple times, planned events together and shared some real laughs. I invited her to guest post while I am on my dream vacation and I was delighted when she agreed. She hasn't blogged in quite some time, but, her blog is still on the internet and has some interesting crafts and great recipes. Please have a look! Who knows maybe she will get the bug again to rejoin the blog world!! In the mean time please enjoy her guest post!!

Wednesday, 11 June 2014

Hungarian Sweet Pea Soup!

Guest post- My daughter-in-law Eva, is a mommy, a part time blogger, a crafter, sewist, a full time Microsoft employee.......and multiple other talents and jobs. Somehow she does it, I am not sure how! We have enjoyed cooking together many times, planned events together and shared some real laughs and experiments! I invited her to guest post while Wee Bear and I are on our life long dream vacation and I was delighted when she agreed. 

The timing of this post is perfect as the "sweet peas" are in the markets right now!! Peas are easy to grow, but with a very limited growing season. Furthermore, they do not stay fresh long after harvest, so enjoy them while you can!

Wednesday, 4 June 2014

Summer salad with strawberries and avocado!

The weather here in Seattle is spectacular! Perfectly sunny 75-80 F degree days! Yippie! The kind of day, you want to get out in the yard for play or just plating a few extra flowers for a little pop! Wee Bear and I went  to my daughter's house the other night for dinner, I made this delicious arugula salad....light and screaming Summer with the local sweet strawberries. I made a very light lemon vinaigrette to top this healthy light salad.