DINNER PARTY, FALL, SIMPLY ELEVATED

Early Fall🍁🍂🍁Dinner (Keto-ish) Dessert Course

My previous post introduced an early Fall dinner shared with a few of my neighbors as we experiment with a Keto-ish diet. As we gathered over a glass of excellent wine, appreciating it all the more due to the exclusion requirements of the Keto diet, we shared how we were managing the change in food choices and the results, if any we were experiencing.

I personally have found that my sugar tooth has been drastically tamed and I’m not feeling the desire to graze and nibble on snacks all day. I feel full and seem to have more energy. My friends expressed some of the same changes in the way they were feeling, but we all agreed that on the weekends we needed at least a little break from some of the restrictions. So tonight we were enjoying a glass of wine, but I’ve done my best to prepare a Keto friendly dinner menu to prove that food can still feel special, decadent and satisfying.

We all agreed we missed our sweets and I was excited to share with them two, yes two Keto friendly desserts I had prepared. As a little bonus, before we made our way to the dinner table I gave them each a dark chocolate almond and it was devoured with great excitement and pleasure!

The sugar products needed for making desserts.

The ingredients needed for baking Keto desserts are pricey and the quantity is a fraction of what wheat flour and refined sugar products contain, which offers another reason to only have desserts occasionally. Years ago in the book “French Women Don’t Get Fat” I remember reading that the typical French woman has dessert only once a week. Much younger and thinner at the time I was appalled, it seemed like an enormous act of restraint and made me wonder how so many patisseries succeed in France. I have since come to better appreciate the once a week practice.

With the help of pinterest I found two recipes that peaked my interest. The first was this Chocolate Cream Pie. Having no experience with these sugar substitute ingredients I did not deviate from the recipe in the link as I sometimes do. My only personal touch was to add toasted sugar free coconut flakes for some added crunch to the top after pulling it from the freezer. This was a very easy recipe,with only 10 minutes of baking time (the pecan crust). The other layers were prepared in the mixer and went on top of the crust with no other baking required. Follow the recipe in the link below. I’ve shared a few notes on the photos from my own experience.

https://kaseytrenum.com/?s=keto+chocolate+pie

I placed a layer of coconut flakes on a small sheet tray and toasted in the oven 300 degrees for about 5 to 10 minutes while constantly checking and tossing the coconut until getting the desired browning. It can go from golden to burnt in no time. Don’t walk away! Leftovers are great to sprinkle on Greek yogurt, Keto chocolate mousses or mixed berries.

While the ingredients are expensive, very little was used of some like the chocolate bar that I sealed it up tightly for a future use.

There is nothing about this pie that looks or tastes “diet”. It was decadent and the substituted ingredients were not easily detectable. The recipe advises to place the completed pie into the freezer for at least an hour before serving. I didn’t take the pie out of the freezer until ready to serve and it was very difficult to cut. While it tasted and looked lovely everyone said they thought it would have been better (easier to eat) unfrozen.

For the second dessert I decided to bake a French Almond cake.

https://www.wholesomeyum.com/keto-french-almond-cake-recipe/

Again, I followed the recipe as provided in the link above. While it is very similar to the actual French almond cake, I had this beautiful blood orange sitting in my fruit basket and decided to add a little of its zest and juice to the batter. I also added a little to the glaze that is brushed over the cake while it’s still slightly warm. I used an 8 1/2 inch springform pan and the cake does not rise very high (similar to a one layer cake).

Just prior to serving dust the cooled cake with powdered monkfruit sugar.

Of the two desserts while both very good, my guests voted this one their favorite. The cake was moist and flavorful and the added orange flavor brightened and complimented the almond.

As dinner came to an end, I asked everyone if the menu of the night was in in any way less than or short of a normal dinner. They all replied no. I think if I had not already told them this was a Keto meal, they may never had realized it was. Point made, you can still host an elegant dinner party while following a Keto-ish diet. But we must have our weekend 🍷wine!!

DINNER PARTY, FALL, SIMPLY ELEVATED

Early🍁🍂🍁Fall Dinner with the Neighbors [Keto-ish Style]

The past couple of years have been filled with multiple reasons for high anxiety, complicated news and decisions, multiple hours of sitting at a desk working remotely and long periods of separation from family and friends. The limited activity and socializing created “the COVID 15” (pounds) that is a real thing for many; among the many are myself and some of my friends. Finally some of us have decided enough is enough, it’s time to attempt to make some changes with the hope of slowly deflating the additional areas added to mid-sections and thighs.

The Keto diet has gained popularity for some time and while I find it hard to embrace a diet plan that takes away and limits so many of my favorite foods, acknowledging where change is needed is the first step in working toward a goal.

I come from a long line of sweet tooth family members. As a little girl, my Dad taught me how to break about six Oreo cookies into a tall glass, then fill the glass whole milk and eat the entire thing with a spoon. Later it was Chips Ahoy chocolate chip cookies, Keebler Fudge cookies and more. Every meal included soft drinks (full of sugar) and ended with something sweet. While I limited soft drinks a long time ago, the sweet tooth tradition continued on and I thought it would be the most difficult habit to break.

For the past two weeks I have eliminated the honey in my tea, the daily piece or pieces of chocolate and a couple of cookies in the evening. I think the hardest thing for me to give up is my weekend Starbucks Chai, that I’ve decided I don’t have to give up, it will be my weekend reward. No bread ( so no turkey sandwiches) and no pasta, that usually shows up in one of those Lean Cuisine meals I stocked in the freezer for quick lunches.

Since having eliminated so much sugar and bread from my diet, oddly I find I’m not as hungry (and as a result not eating as much); I’ve lost my craving for sweets; and I have more energy in just the first two weeks. I also feel less achy.

I’ve hosted many dinner and wine parties over the years, and for each gathering I’ve searched for new and interesting foods and wines to share with my friends and family. This Keto diet created a new challenge when I invited a few of my neighbors over for dinner. I wanted to create a colorful, delicious meal and desserts that did not scream “Diet Food”, but still sachiated and pleased the palate and taste buds. Below I’m sharing the dinner portion of our meal and in second post I’ll share the desserts.

A wonderful bottle of pinot noir Diora La Petite Grace 2014 (Monterey) that has been sitting in my wine fridge for some time. A gift from a dear friend years ago, I’ve struggled multiple times to break away the heavy plastic seal that coated the top of the cork and neck of the bottle unsuccessfully, until this night. My guests and I thoroughly enjoyed the dark, rich and velvety aged wine down to the last drop and was the perfect way to start the evening.

🍁🍂🍁Menu 🍁🍂🍁

Grilled Rainbow Trout with butter sauce

Roasted Delicata Squash with Organic Girl SuperGreens, toasted pepitas, fried shallots and parmesan crisps.

French (Citrus) Almond Cake (Keto)

Frozen Chocolate Cream Pie (Keto)

I wanted to prove I could still create a delicious meal and still follow the Keto plan. Like me, my friends were missing dessert, so I really wanted to find dessert recipes that didn’t taste any less delicious than we would normally have. Honestly, buying the ingredients to make these desserts was very expensive. This diet plan is not for someone on a tight budget, but I’m hoping it will curb my appetite enough that the old urge to grab a slice of chocolate frosted cake or two on the weekends will dissipate.

The protein was six fillets of rainbow trout that I asked my neighbor to grill. They also created a garlic, lemon herb butter sauce that was gently poured over the fish just before serving.

For the side dish, I found inspiration from different Pinterest posts to create this delicata squash dish. Delicata is a delicious sweet squash that is easy to cut, clean and cook.

Also known as “sweet potato squash” for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie. Like all hard squash, delicata is high in beta-carotene and vitamin C, relatively low in calories and astonishingly versatile

Roasted Delicata Squash with Salad Greens

Yields 4 servings

  • 1 Delicata squash
  • Olive oil spray
  • kosher salt & pepper
  • red chili infused olive oil (optional)
  • 5 oz of Organic Girl Super Greens (or arugula, or mixed greens)
  • 1/4 cup toasted pepitas
  • 1 shallot thinly sliced and fried or a packaged thin pre-fried shallots
  • white balsamic vinegar
  • extra virgin olive oil
  • 2 -1/4 piece of orange
  • 1 1/2 tablespoon of mayo
  • 4 tablespoons of plain yogurt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each salt and pepper
  • Oven baked parm crisps
  • Preheat oven 450 degrees (f). Slice the delicata into 1/2 inch thick rings. Using a paring knife, cut away the pulp and seeds and discard. Spray a rimmed baking sheet pan with olive oil and then lay each of the squash rings in one layer on the tray. Sprinkle with salt and pepper. Drizzle a small amount of red chili oil to add a delicate spiciness (optional). Bake for 15 minutes and then turn each ring over and bake for 15 additional minutes. The squash is served at room temperature.

Toast the pepitas in a shallow pan until slightly golden around the edges.

Whisk together in a small bowl the mayo, garlic powder, salt and juice of 1/4 wedge of orange. (I poured the mixture into a squeeze bottle to drizzle over the dish before serving, but the tines of a fork could achieve the same drizzle result.

Spread the greens on a medium platter. Careful not to over saturate, lightly sprinkle with white balsamic vinegar, extra virgin olive oil and squeeze the juice from 1/4 wedge of orange over the greens and toss. Lay the cooled squash rings over the bed of greens. Sprinkle with toasted pepitas and crispy onions. Add parmesan crisps (croutons) for additional crunch. Just before serving drizzle with orange yogurt sauce.

A small amount of any roasted autumn squash is not only delicious, but it’s also very filling. My guests really enjoyed this dish and it left just enough room for dessert. Yes I said dessert…

We had stayed away for desserts for some time and I searched for Keto desserts (two) that I decided might live up to the desserts we were used to and they did. Find those details in my next post.

FALL, SIMPLY ELEVATED

Perfectly “Peared” (Simply Elevated)

Image result for pear season

In this edition of Simply Elevated I wanted to share a few delicious ways to perfectly pair and celebrate the pear….

Available from August through October, more than 95% of pears are grown in the U.S. come from western states like California, Washington and Oregon. Some of the most popular varieties are the juicy and sweet Bartlett (green), firm and crunchy Bosc (brown) and the sweet Anjou (green or red). Pears have a flavor that ranges from tangy to sweet to spicy, and a texture that can be crisp, buttery, or in between.

The bronze-colored Bosc pear has an elongated neck and sweet,
juicy flavor with hints of fall spices like cinnamon
and nutmeg and is my favorite for desserts.

As the pear season in the U.S. approaches here’s a few ways they can be used to create easy, warm and comforting, but very light desserts and cordial sips to share with family and friends.

The perfect pairing – French pear liqueur.

Just a few months prior to the original COVID shutdown, I went on an amazing trip to Europe in the Fall of 2019 with two friends and while in the Alsace region of France, we visited a shop in the charming medieval town of Eguisheim where we were offered a tasting of a delicious pear liqueur. I purchased a small bottle of the golden elixir shaped like an elegant pear. The pretty bottle remained on my cocktail cart for an entire year before I cracked the seal and decided it was time to share it with friends.

For several months, social distancing requirements put a stop to my large wine and book club gatherings, but we had learned to quarantine and practice safety measures that allowed me to feel comfortable enough to host a few small luncheons with groups of three or four friends. By September, I decided to invite my travel buddies to get together for a small afternoon gathering and reminisce about our time together in Europe just a year prior – especially during a time when travel was currently off limits, with no idea of when we would be able to travel again in the future.

I prepared a Swiss fondue and charcuterie boards similar to those we enjoyed in Mürren, We drank Crémant, the light effervescent wine we were introduced to in the same little French town, and then finished with mu French pear liqueur. As we slowly sipped the liqueur one friend said, “Why didn’t I buy some of this?” (I must note that she brought back the most amazing black truffle raclette cheese that I’ll never forget).

A few other luncheons followed this one, and each ended with a pear dessert and small sip of my pear cordial. As sips of the liqueur were taken, at each serving everyone was surprised at its complexity. I encouraged each person to focus on the experience as it made its way from the tip to the back of the tongue and then down the throat. It was fun to watch their surprised expressions. It’s warm and slightly fiery with a bouquet and flavors of complex vanilla and caramelised pears leaving a powerful shared memory to end each gathering.

Below are a few of the desserts I paired with the liqueur.

Poire Williams & apple cider poached pears.

Pears poached in apple cider and Poire Williams pear brandy, paired perfectly with small crystal liqueur glassfuls of my French Golden 8 elixir and the golden sauce poured over the tender pears.

https://www.marthastewart.com/341355/poached-pears

Poire Williams Pear Brandy used in making the desserts, does not taste anything like the liqueurs. It has a very strong alcohol essence and has none of the sweet smooth sweetness of the liqueur.
Pear anise clafoutis.

As Autumn arrived, this light custard like pancake spiked with Poire Williams (pear brandy) and infused with the zest of a lime, grated star anise and filled with half of a delicately sliced pear was yet another perfect pairing.

https://www.foodnetwork.com/recipes/clafoutis-aux-poires-3240468

Caramel eggnog panna cotta.

As the holidays drew near I created a wintery panna cotta inspired by a cocktail I found and clipped from a magazine in 2010 served at The Little Nell in Aspen, Colorado (image below) called the Snow White. Once again the pleasing experience of tasting the liqueur and enjoying how well it went with the panna cotta was undeniable. For my version of Ina Garten’s panna cotta in the link below, I created these Caramel Eggnog panna cottas. I used eggnog in place of heavy cream and the pear liqueur in place of the rum. I put the caramel layer in the center and created a snowflake with a stencil and sprinkling of Chinese five spice.

https://www.foodnetwork.com/recipes/ina-garten/vanilla-rum-panna-cotta-with-salted-caramel-5190866

My little glass pear bottle was near empty when I invited a friend for the next luncheon. For this meeting I recreated a favorite pear clafoutis that I had seen on Barefoot Contessa when Ina Garten did several episodes in Paris and met with Chef Daniel Rose. His unexpected additions of lime and grated anise make this the best clafoutis I’ve ever eaten.

Photo by Karolina Grabowska on Pexels.com

As I poured the last two small glasses of the liqueur, I expressed my disappointment that my lovely liqueur that my friends so enjoyed was now gone. I had searched for another bottle online and was excited to find it, but when I tried to order a bottle, I continued to get messages that the bottle could not be shipped to at least the Southern States that I tried to have the bottle shipped to.

“I have a friend whose daughter lives in Provence,” my friend said. “Let me see if maybe she can buy and ship it to us.” I was thrilled, and several weeks later the package arrived with a 750 mil pear shaped bottle of our beloved liqueur. So on to the next celebration!

French King Cake. Puffed pastry filled with almond paste and one cherry
(instead of a plastic baby), to celebrate a friend’s birthday.

A nearby bakery makes traditional French King Cakes during the Mardi Gras season. It’s created with freshly made puffed pastry filled with almond paste and sprinkled with sugar. For the past few years since the bakery opened I’ve wanted to purchase one, but learned it has to be ordered in advance, due to the limited amount made each day. I was in the area one weekend in January and noticed a larger number of cars parked outside than usual and watched as patrons exited with their boxed King Cakes. I decided to stop and placed an order for the following weekend, planning to share it with my neighbor friends. When I sent a message to let my friend know that we would have a cake to try the next weekend, she told me it was going to be her husband’s birthday. Good timing, I thought, we will celebrate his birthday with this special King Cake.

The following weekend I placed the cake on my table and pushed a few candles into its golden crispy crust. I opened my new bottle of pear liqueur and filled three small crystal etched liqueur glasses. Together we had a small birthday celebration with the cake and liqueur that they are both big fans of. The liqueur once again was a perfect pairing.

How do you oneup a lovely pear shaped decanter? I found this beautiful bottle with a blown glass (or verre souffle’) pear inside of a bottom, from France at a local antique shop.

As I strolled through a local liquor and wine store, this one lone bottle of French pear liqueur (a different brand) caught my eye. The fact that all but the one bottle was gone made me hopeful that it will be as good as the Golden 8. The bottle isn’t as pretty, but I’ve got that covered with my lovely verre souffle’ pear bottle for serving.

The pear season in the US is only a few weeks away, with another season of Fall just on the other side of it. If you’re looking for a light and flavorful dessert for a weekend dinner with family and friends or hosting an afternoon luncheon, consider celebrating with pears and a little sip of pear liqueur. Enchante’.

SIMPLY ELEVATED

(Simply Elevated) Quick Morning Breakfast Sandwich

While I love baking and cooking from scratch, there are days when I’m just too pressed for time to perform all of the extra steps to produce a scratch recipe. I wanted to prepare breakfast biscuit sandwiches one morning for my handy man that was coming to fix a few things around the house, but again was short on time. I could have bought frozen pre-made biscuits or the pop open can version that are both tasty and successful, but I decided to challenge myself to elevate a simple $1.00 box of biscuit mix.

To speed up the morning process, I opened the box of mix and poured it into a medium bowl. I ground a teaspoon of fresh black pepper and chopped 2 teaspoons of fresh rosemary from my garden and added it to the bowl with the mix. I whisked everything together to get the lumps out of the mix and covered with plastic wrap until morning.

I made Coq Au Vin the evening before and had leftover chopped fried crispy bacon that I decided would add some additional flavor to the dough. I was curious to see how things would turn out with my “wing it” plan in the morning and pushed my mind for a plan B in case this didn’t work out, but decided to trust my instincts.

Bacon, Herb and Black Pepper Ham Biscuits

  • 1 box of Jiffy Buttermilk Biscuit Mix
  • 1 teaspoon of freshly ground black pepper
  • 2 teaspoons finely chopped rosemary (or sage)
  • pinch teaspoon of kosher salt
  • 1/2 cup water
  • 2 teaspoons chopped crispy cooked bacon
  • 1 tablespoon flour (and more for dusting counter and rolling pin)
  • 4 tablespoons butter (melted)
  • Thinly sliced ham or Canadian bacon
  • Fig preserves

Preheat oven 450 degrees.

Pour the contents of the biscuit mix into a medium bowl. Add chopped herbs, black pepper and salt. (I prepared to this stage the night before and covered the bowl with plastic wrap until morning). Cook chopped bacon until crispy, drain on paper towels, cool, cover and set aside.

In the morning I pre-heated the oven, added the water to the mix with herbs, pepper and salt and then stirred in the bacon until the dry mix was moistened.

Sprinkle the surface of the counter with some flour and scrape the biscuit mixture on top of the floured surface. Place a small amount of flour in hand and rub on to the entire surface of the rolling pin. Pat the dough down slightly and dust the top of the mix with flour. (It’s very wet, so a little flour is needed to prevent sticking.) Roll out the dough and using a biscuit cutter dipped in flour cut out 4 biscuits. The scrapes can be pulled together, patted down again and cut to make a fifth biscuit.

(Optional: I brushed the tops with a little water (very little) and sprinkled with flaky salt.)

Per the box instructions bake 8 to 10 minutes. These biscuits do not rise very much and do not get golden in color, but after taking them out of the oven I brushed the tops with some melted butter that gave them a little needed moisture and color. If attempted again I may try brushing the tops with a little milk or cream (like scones call for) to add a little color to their tops. After they have cooled slightly, gently slice all in 1/2 with a serrated knife and then brush melted butter inside each half. (They need to be mostly cooled before trying to slice or they will crumble apart).

(Note: I baked a small scrap of the dough with the biscuits for test tasting – always a good idea to make sure something “made up” tastes good. It passed the test so on we go to the sandwich filling). I placed slices of ham in a non-stick skillet and fried until lightly browned. Spread fig (or another flavor) preserve on the insides of both halves of the biscuit. Stack the fried ham on the bottom half and top with the other.

To add a quick side of freshness, I sliced a few large strawberries, then mixed in a bowl with blackberries and blueberries, some agave, a pinch of salt and a couple of teaspoons of chiffonade mint leaves. Fresh sweet basil or Thai basil, would also be a tasty alternative to mint for an herbaceous lift to the fruit.

While they are not the buttery flakey version better achieved from scratch, for $1.00, free herbs from my garden, a little fried bacon, preserves and sliced ham from the fridge, my guest had absolutely no problem devouring two and boxing up another two for rewarming for the next day’s morning breakfast. When you’re short on time, grab a box of something from the grocery store shelf for a thrifty and tasty way to a quick fix.

Note: There are a variety of quick biscuit mixes to experiment with. If attempted again I would experiment with a different brand to see if I could achieve a fluffier biscuit with more of a rise.

GATHERINGS, SIMPLY ELEVATED, SUMMER

Say Ole’ on Memorial Day With a Corny Small Bite

My Margarita on the Rocks – Floral Arrangement

It’s May and that means it’s time for my neighbor’s Annual Memorial Day Weekend Fajita party. A tradition started years ago in a different home and State, they carried on each year (with a skip of a year now and then for circumstances like COVID) inviting friends and some of their neighbors over for a late afternoon of margaritas, sangria, and fajitas. As hosts they supply the margaritas and fajitas, and those who attend make contributions to the party of appetizers, sides and dessert.

Photo by Brett Sayles on Pexels.com

Over the years I’ve tried to bring something that doesn’t conflict with the hosts’ menu, but hopefully will compliment it. I’m always searching for ideas and inspiration for everything I do and prefer to create something different and a little unexpected. I’ve even created a designated Pinterest board for future inspiration or reference since ideas present themselves at different times of the year.

In the past I’ve contributed with dessert items like margarita cup cakes https://www.browneyedbaker.com/margarita-cupcakes-cinco-de-mayo/ , and margarita ice cream sandwiches http://myrecipes.com/recipe/margarita-ice-cream-sandwiches(opens in a new tab) In more recent years, I moved on to corn….

Fajita time!

A few years ago, Mexican Street Corn became all the rage and my childhood born love for corn made me want to share this yummy treat with everyone.

Canned corn was a common side at nearly every dinner when I was growing up. I used to tease that my Mom made us all into starchy vegetable junkies. Corn was served next to rice, mashed potatoes and pasta, breaking all of the rules I had learned about creating a nutrient rich, balanced meal in home economics. One of the first times I invited my parents over for dinner as an adult, I set the table nicely and prepared a lovely well balanced and colorful meal of roast beef, mashed potatoes and bright green haricots verts with toasted almonds to give that fresh pop of green I was taught should be on every plate. My Mom would always “fix” as she called it, my Dad’s plate, with a serving of each item. When she set the plate on the table in front of him, he looked up at her and said, “Where’s the corn?” That’s how bad the corn situation was in my family. A couple of days later Mom called and said, “Your Dad just told me he really liked those green beans you made. How do you cook them?”

Photo by mali maeder on Pexels.com

In her later years when we had grown out of our picky eating phases (which by the way was nothing compared to the chicken nugget, french fry obsessions of young children these days) Mom cooked what southerners call “smothered” corn that we all loved and that I try to recreate for my brother whenever I’m cooking family dinners. “Smothered” usually means cooked with chopped vegetables, like onion, red or green bell pepper and celery until the flavors blend into a delicious mouthwatering treat. It was hard to imagine that corn as we knew it (from the can with a little butter or margarine back in those days) could be made to taste so good.

The month of May is the perfect month for corn. Bins at the grocer and farm stands are filled with the just harvested fresh green husked cobs of yellow, white and multicolored sweet corn. Another great tip is that usually the week of Memorial Day, the cobs go on sale for 25 cents each, making it a thrifty item to serve at a party.

Mexican Street corn is a fun way to elevate the corn on the cob and is simple and delicious.

What you’ll need: (Remember that I’m all about using what you have)

  • Small to medium husked corn on the cob (the number depends on how many you are serving)
  • Olive or canola oil and brush
  • Crema Mexicana (Mexican sour cream); or sour cream or Mayonnaise (I used an olive oil based, but any kind will do – it’s mostly a sticking agent)
  • Chili powder, chili chipotle power, or lime chili powder
  • Limes (zest and juice will be used) 1 small per cob.
  • crumbled, cojita or queso cheese or freshly grated parmesan
  • fresh cilantro chopped

As a cooking show junkie, I’ve picked up a few really helpful tricks that come in handy (if I remember them). One trick is to create a natural organic handle, from the bundle of husk pulled away from the cob to hold the corn when eating. The other is an easy and fast way to remove the silky strands.

Cut the top end of the cob off. Then place the husked cob into the microwave for one minute. Carefully remove (may be hot)from the microwave. Gently pull a few of the longer outer pieces of husks (remove)to be used for wrapping around the husk bundle. Form the husk bundle by gently peeling back the green husks without disconnecting from the cob. The silk threads will come together and softly pull away to discard. Gently gather the husk bundle and pull husks away from the end of the corn cob. Take a piece of the reserved husk fold lengthwise into a band. Tie and knot the piece of husk around the bundle. This forms a natural handle for holding the cob to eat after grilling and seasoning with the street corn ingredients.

Photo by Engin Akyurt on Pexels.com

On to the grilling. Brush each cob with olive or canola oil. A wonderful smoky charred flavor is best created on an outdoor grill, but the same charring can be made indoors on a grill pan. The husks will slightly begin to dry from the heat of the grill so slightly spraying with a water mist and keeping off the fire is best. If the husks slightly whither, just push the tied band up to hold the bundle together.

Brush on a mixture of mayo and sour cream (whatever variation you’re using from the list), sprinkle with chili powder, zest a fresh lime (the green part only) and then squeeze lime juice over the toppings. Sprinkle with grated cheese. Garnish with freshly chopped cilantro.

The Mexican Street Corn was a hit the first time I made it. So much so that our hosts said they would make it the following year. Oddly the year that followed, for some reason the harvest was poor; the corn was dry and not tasty at all. When no corn was served, some of the regulars in attendance approached me asking “Where’s the corn? I was looking forward to the corn!”

This year I’m making a different version of Mexican Street corn, in form of a bite sized fritter or cake like the image below. Same ingredients with a little flour for binding before forming into cakes and gently frying until golden brown.

https://www.thismomsmenu.com/street-corn-fritters/

Looking for a popular full flavored side or small bite for your weekend get together? These in season fresh corn ideas are a real winner!

Platter decorated with colorful flowers for a Mexican touch.
(This is what the fritters look like when they stay together.)
If some of the fritters don’t hold together, just fill a bowl. It’s still a delicious side!
MOTHERS TEA, SIMPLY ELEVATED, SPRING, SUMMER, TRADITIONS & TEA

Lemon Blueberry Whip (Simply Elevated)

When you’ve got lemons, make….

Photo by Ryan Baker on Pexels.com

Here’s a easy dessert for those hot days of summer…..

Lemon Blueberry Whip

  • 1 – 8 oz bar of light cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup of heavy whipping cream
  • 1 tablespoon of granulated sugar
  • the zest of one large lemon (or two small)
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 cup small chopped candied lemon (I used about 4 slices of a pack from Trader Joe’s)
  • 1 cup fresh blueberries
  • 1 tablespoon agave (or 1 teaspoon sugar)
  • pinch of salt
  • 1 tablespoon grape seed (or canola oil)

Preheat oven 400 degrees.

Yields 6 servings.

Reserve six fresh blueberries for garnish. Toss remaining blueberries with agave, salt and grape seed oil and place in a single layer on a small baking sheet with sides. Roast for 15 minutes. Blueberries will become dark, shrink some and create juices on the tray. Remove and cool completely to room temperature.

Place room temperature cream cheese and 1/2 cup sugar in a blender and blend until loosened and creamy (about a minute). Add lemon zest and juice and pulse a few times to combine. Stop, scrape the sides. Add the candied lemon peel. Pulse about 4 times.

In another bowl using a hand mixer whip one cup of whipping cream until reached to soft peaks, add one tablespoon sugar and whip to stiff peaks. Gently fold in about 1/4th of the lemon cream cheese until combined and continue by adding another 1/4th of the lemon cream cheese at a time until all folded together with the whipped cream.

Spoon the completely cooled roasted blueberries in equal portions into the bottom of each serving dish (small ramekins – I used pot a creme pots). Top with the lemon cream and smooth top with an offset spatula or backside of a spoon. Top with a fresh blueberry and lemon zest (optional edible flowers – in the photo are French lilac and chamomile). Refrigerate for 4 hours or overnight.

Served at my annual Mothers Tea – May 2021.
SIMPLY ELEVATED, SPRING

Springtime Sunday Morning Popovers

With the arrival of Spring just a few days away, the first blades of fresh green grass sprouted up throughout the lawn; the azalea bushes are loaded with buds; the new foliage on the trees and bushes are swaying in the breeze and a dusting of pollen is sprinkled everywhere like powdered sugar on a beignet. My spring onions have beautiful buds so heavy that it looks like they’re bowing to the arrival of gods of Springtime.

Even my three year old Shamrock that just a couple of weeks ago had nothing but brown collapsed stems that I pulled away after the cold winter, had that magical sense of nature that knew it had to bloom with fresh green clover and a mix of white and lavender blooms just in time for St. Patrick’s Day this week. Knowing how quickly the days go from comfortable and breezy to hot and humid in the South, I employed the help of my handyman to help pull away the weeds, lay down some landscaping cloth and cover the front yard landscaping with fresh mulch.

Each time we schedule a weekend of projects around my house, I always greet him with something for breakfast. Yesterday I attended a little family crawfish boil and by day’s end I was out of time to think or plan much. I searched for inspiration wanting something quick, light and that I could make with ingredients I already had. I decided to make orange citrus popovers with roasted berries.

Citrus Orange Popovers with Roasted Berries

Makes 6 popovers

  • 3 eggs (at room temperature)
  • 1 1/4 cups evaporated milk -or whole milk, almond milk (room temperature)
  • 2 tablespoons of coconut sugar (or granulated sugar)
  • the zest of a medium sized orange
  • 2 teaspoon of orange liqueur (Grand Marnier or 1 tsp of orange extract)
  • 1 teaspoon of vanilla bean paste (or extract)
  • 1/2 teaspoon of salt
  • 1 1/4 cups all purpose flour
  • powdered sugar for dusting
  • 1 cup of fresh blueberries
  • 1/2 cup fresh blackberries (or raspberries)
  • 2 tablespoons of agave or honey
  • 2 tablespoons grape seed or canola oil

Making popovers requires a little pre-planning to ensure the eggs are at room temperature. I left them out overnight. The milk also needs to be at room temperature. Evaporated milk is in a can in the pantry, but if using an alternative, make sure it’s also at room temperature.

When ready to prepare the popovers, pre-heat the oven to 450 degrees (f). Place the popover pan (or muffin tin) on a lined baking sheet and place both in the oven. The popover pan should heated to the oven temperature.

Roasted berries: Place berries on a half sized baking sheet or oven proof stainless steel skillet. Toss with agave and oil and set aside.

Popovers: Crack and slightly scramble the eggs into a small bowl with the sugar. Zest the orange over the egg mixture, add the orange liqueur, vanilla bean paste, and salt. Gently mix. Pour the combination into a blender and briefly blend. Add the flour and blend until well combined. Scrape the sides down and make sure all of the flour has been incorporated into the wet ingredients.

Carefully remove the popover pan from the oven and spray each cup with butter spray or cooking spray (no flavor). Pour the batter into each cup about 3/4 up (not all the way to the top. ) Quickly place the pan back into the oven and bake 20 minutes or until puffed and golden.

Add the baking tray of berries to roast at the same time (check at 15 minutes to see if they are slightly collapsed and a blueberry syrup has formed on the tray. Remove from the oven and allow to cool while the popovers bake the remaining 5 minutes.

Orange segments: While the popovers are baking remove the peel with a knife from the orange and supreme the sections of the orange out with a sharp knife (called supreming) to serve alongside the roasted berries. https://thecookful.com/how-to-supreme-an-orange/

Turn the completely baked popovers over on to the baking tray. Using a tea towel or tongs to transfer the popover to a plate or large bowl. Spoon the roasted berries on the side, with orange segments and a sprig of mint or sweet basil. Sprinkle the popover with powdered sugar.

Served with a pot of Celestial -True Blueberry tea.

After a little Sunday morning tea and popovers it was time to head to the flower beds to weed, fill with some fresh soil and mulch. By mid-morning the front yard beds were dressed and ready for the coming Spring and Summer months ahead. One of the best ways to start a busy day is to take a little time to make something simple and elevate it with fresh flavors and a pretty presentation. These eggy, airy popovers did the trick this morning with a side of yummy roasted berries and fresh citrus. Happy Sunday!

FRIENDSGIVING, SIMPLY ELEVATED

Fall Friend Lunch #3

A couple of weeks had passed since my last small lunch gathering, so it was time to invite two more friends over for a Sunday afternoon lunch. One of the ladies invited had other plans, but Pemmie and I took advantage of our time alone to catch up, something we haven’t had a chance to do for several months.

I’ve tried to make each luncheon a little unique with a slight adjustment to the table setting and menu. For this lunch I used the succulent adorned tiger pumpkins I made to create the fall table decor and I found some interesting purple hydrangeas that had been sprayed black for Halloween weekend that I mixed with some chartreuse chrysanthemums, peach alstroemeria and magnolia leaves for my crock vase.

My delicious French pear liqueur had it’s final after lunch sipping today and my friend had a contact in France to get a fresh bottle sent for future gatherings.

To create mini cheese boards I used small wooden plates to arrange a couple of slices of brie, manchego and blue cheese with grapes and berries over a small magnolia leaf. Some grocers or delis have a container in their cheese section filled with small pieces of cheese for sale that is just enough for 2 servings so that you don’t have to purchase a larger than needed block of cheese.

I love the sweet richness of pears, so once again I used them for my dessert. Years ago on an episode of Barefoot Contessa, Ina Garten did a “Barefoot in Paris” season. I’ve made clafoutis a few times with dark cherries, but this version with pears shared by Chef Daniel Rose has become my all time favorite. The only difference in his version and mine, it that I add about a teaspoon of Chinese Five Spice to a half cup of powdered sugar to sprinkle on top for a little added spice. https://www.foodnetwork.com/recipes/clafoutis-aux-poires-3240468

Lunch included a re-appearance of my cafe’ purchased Autumn crunch salad with apple cider vinaigrette .

The cooler temps put me in the mood for homemade chili, but I didn’t want to serve chili for this ladies lunch. I found a soup recipe that included all of the flavors of chili and a smokey crunch created from chopped salted smoked almonds.

This healthy, hearty soup was made with butternut squash and lentils as the main ingredients. https://reciperunner.com/creamy-red-lentil-butternut-squash-soup/

Note: I used French green lentils instead of red (because it’s what I had in the pantry. I used chicken stock, added red chili flakes and the zest of a lime. When warmed and ready to serve, added diced avocado to the center of the bowl. Serve the soup with a quarter of a lime to be squeezed over the bowl and stirred in when ready to eat. Pemmie commented that the lime brought a fresh pop to the warm spices.

Soup served with lime and autumn crunch cafe’ salad.
Pemmie brought a fresh crisp wine.
Next day leftovers served in a wider bowl, the cubed avocado is more visible, topped with Greek yogurt or Crème Fraîche.

While this is the third lunch, I still have a few more friends to invite over for their afternoon lunch. When time permits I hope to carefully plan a couple of Christmas themed luncheons for the remaining ladies. Stay tuned….

SIMPLY ELEVATED

Quick Carrot Cake or Lemon Pistachio Cookie

A few months ago I shared my German Chocolate inspired cookie made with a box of cake mix. I’ve continued to experiment with making quick boxed cake mix cookies. Here’s a carrot cake and a tart, but sweet lemon pistachio cookie.

Carrot Cake Cookie

  • 1 box of carrot cake mix
  • 2 eggs scrambled before adding
  • 1/3 cup of canola or vegetable oil
  • 1/2 cup pecans (toasted) shop 1/2 and keep the best whole pieces to top off the cookie
  • 1/4 cup toasted coconut (place in skillet on low heat and watch closely tossing until golden – it can burn quickly)
  • 1 container cream cheese frosting

Preheat oven 350 degrees F.

Place pecans on sheet pan and place in the oven for 10 minutes to toast. Remove and allow to cook for 5 to 10 minutes. Select about 20 or so whole pecans and set aside. Chop the rest.

In a medium bowl place 2 eggs and scramble well, add cake mix and oil and mix with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.

Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with cream cheese frosting and toasted coconut. Place one whole toasted pecan in the center.

Lemon Cookie

  • 1 box of lemon cake mix
  • 2 eggs scrambled before adding
  • 1/3 cup of canola or vegetable oil
  • 1/2 cup of candied lemon peel (chopped)
  • 1/4 cup chopped pistachios
  • 1 container lemon frosting

In a medium bowl place 2 eggs and scramble well, add cake mix, add the chopped candied lemon peel and oil mixing with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.

Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with lemon frosting and chopped pistachios.

So if you need a quick something sweet at the end of a meal, picnic or just for a snack, find a flavor that works for you or try them all!

SIMPLY ELEVATED

A Crunchy Snack or Sprinkle (Granola)

Repurpose a small jam jar and fill it with granola as a gift.

Several years ago a friend brought me a jar of this homemade granola. She and her husband had recently discovered this granola in Aspen and apparently was given the recipe. So they made some at home and gifted me a large jar of the finished product as well as the recipe. This is the best granola I’ve ever had, and I’ve lost count of how many batches of it I have made and also gifted.

It’s great as a crunchy snack, but I also enjoy a sprinkle of it on my morning yogurt bowl to give it a little crunch. It’s also very good on ice cream or frozen yogurt. I’ve even sprinkled a small portion on grilled peaches.

TRIPLE CREEK RANCH GRANOLA

  • Preheat oven 350 degrees F.
  • 2 large sheet pans (sprayed with cooking spray)
  • 4 quart sized jars
  • 1 -21 oz container of Old Fashioned Oats (plus one cup optional)
  • 2 cups sliced almonds
  • 2 cups walnuts or hazelnuts (coarsely chopped)
  • 2 cups pecans (coarsely chopped)
  • 2 cups shredded sweetened coconut
  • 3/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 2 cups maple syrup
  • 1 cup canola oil *** careful here only 1 cup all others were 2
  • 2 cups of dried cranberries (or raisins, chopped dates, your own dried fruit choice)

1) In a very large bowl combine oats, all nuts, coconut, brown sugar and cinnamon.

2) In a large measuring cup or bowl combine syrup and oil.

3) Pour syrup over the dry ingredients and mix thoroughly with a wood spoon or rubber spatula until the dry ingredients are evenly coated with the syrup – oil mixture.

4) Using a 1/2 cup measuring cup place four scoops of the mixture on to the prepared baking sheet. Spread the mixture into an even thin layer. (Place two sheets into the oven at a time. ) Put stove timer on for 7 minutes. Pull baking sheets out one at a time and stir granola around that will still be wet. Put the timer on again for another 7 minutes. Check again. When most of the moisture is gone remove the trays from the oven. (Watch closely because it can go from under done to overdone in seconds. Every oven is different.) It will continue to dry and crisp as it cools. Put 1/2 cup of dried fruit on top of the hot granola and toss with wooded spoon or spatula. Scrape the sheet with a metal spoon or spatula in one direction and then the other. This clears the sheet from sticking while also helping the granola to help the dried fruit plump up.

5) When the granola has cooled down to slightly warm, I used a canning funnel to scoop the granola into quart sized Mason Jars.

6) Re-spray your baking sheets. Mix the remaining ingredients together thoroughly. The liquid tends to settle in the bottom. If it looks really wet, try adding another cup of oats. Again scoop out four 1/2 cups of the mixture on two the trays and spread out thinly. (Follow the instructions in Step 4 on timing.)

The recipe fills 4 quart sized canning jars.
Sprinkle a handful of granola on a morning yogurt bowl to add a little crunch.

One of my friends asked if there was a way to reduce the sugar without changing the texture. Previously I had not diverted from the original recipe that I was given. So to accept her challenge I did a small test with the remaining ingredients I had and below is a lower sugar version.

This version fills a quart sized canning jar:

Preheat over 350 degrees.  Spray a large sheet pan with cooking spray.

Dry ingredients:

½ cup chopped walnuts

½ cup chopped pecans

½ cup sliced almonds

½ cup sweetened shredded coconut

1 tsp. cinnamon

1 cup of rolled oats

¼ cup light brown sugar

Wet ingredients:

½ cup maple syrup

¼ cup canola oil

Omit dried fruit or you can add ½ cup of 50% lower sugar dried cranberries or chopped dates that have healthy natural sugar. Dried apricots have the lowest amount of sugar.

Mix dry with wet ingredients until the dry is well coated, if too dry a little more canola oil. Spread thinly on the prepared sheet pan. Spray the top of the granola (I used butter flavored spray). Place timer on 7 minutes, using a spatula stir and slightly flip the mixture around, but recreating a thin layer.  Return to the over with timer on 7 minutes.  Remove from the oven stir and scrape back and forth.  Add dried fruit and stir /toss again. Allow to cool -then store in tightly closed jars such as canning jars.

Dried dates have healthier sugars and other nutritional properties. Chopped dates have a white dusting of cornstarch (no sugar) to keep them from sticking together due to their sticky texture when cut.
The color may be a little lighter and the texture a little crispier due to less sugar.
Wrapped and ready for Kelly!