Olivewood Kitchen

Spring Flowers and Birthday Cake

        I just love this time of year. I am always surprised how many things flower and bloom. The air is so sweet with the smell of tender buds, delicate flowers, and fresh grass. For those of us that live areas of four seasons, spring is truly magical. It is the most radical of the seasons. Winter, seemingly endless, comes to abrupt end and the earth comes back to life.  And it comes back to life in the most beautiful way. 

                                        

        We had a birthday in the family recently. It was niece’s birthday and I made her cake. I am always on the search for good cake. I used to be more of baker than I am now, but I would like to get back into it. Baking is a science, so it’s hard for me to come up with recipes. “Winging it” when I bake usually means that I produce something inedible. So when I play around with baking I always use a recipe to shadow. Then I make some tweaks according to my tastes.  I did that with this cake and the icing.

        It came out well, it’s a basic yellow cake that could be added to or just left alone.  It’s moist and not too sweet. You could layer some fresh fruit or lemon curd between the layers if you like. Have some fun with it, and don’t forget to pick some nice spring flowers for the top of the cake.  Enjoy.
 

 
                                 Vanilla Cake
                                                         Adapted from Martha Stewart
 
1 cup (2 sticks) unsalted butter, softened at room temperature
2 ½ cups all-purpose unbleached flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups sugar
5 eggs
2 teaspoons vanilla extract
1 cup buttermilk
 
 
Preheat the oven to 350º F. Butter and flour two 8x2 cake pans.
In a bowl sift flour, salt, baking powder, and baking soda together.
In a large bowl beat butter  and sugar  until it is light and fluffy.  (using an electric mixer or a standup mixer)
Add eggs in one at time.
Beat in vanilla.
Alternate adding the flour mixture and the buttermilk into the creamed butter.
Mix until just combined.
Divide the batter between the two cake pans.
Bake for 32- 35 minutes or until the cake starts to pull away from the pan and a toothpick inserted into the center comes out clean.
Let cake cool completely.
Run a knife around the sides of the cake to loosen.
Spread frosting in between the layers of the cake and all around the tops and sides.
Add fresh flowers to decorate if desired.
 
 

 
                     Vanilla Butter Cream Frosting
                                                    (Butter and sugar, does it get any better?)
 
1 cup unsalted butter, softened at room temperature
2 cups powdered sugar
½ teaspoon salt
1 oz milk
1 tablespoon vanilla extract
 
In a large bowl, cream butter until smooth.
Add sugar, milk, salt and vanilla.
Beat until fluffy. 

Italian Wedding Soup

         Spring is finally here! Hooray! The flowers are finally blooming and it looks like winter is retreating. We planted some of our garden with fingers crossed that we won’t have a frost again. While the weather was fantastic this weekend, it still gets cold at night. We haven’t given up any of our blankets and I am still wearing my grandfather’s cashmere sweater every night. (I have worn this sweater every night since October. My beau is a little sick of it) So, to help chase the chill away I have been making some soups for dinner.
          One soup that I have been making often is my take on Italian wedding soup. I use turkey for the meatballs and added kale as the green. I also put in some beans to make it a bit heartier. The broth is light and the kale makes the dish very fresh. It’s a perfect spring meal for cool nights. Enjoy!

 
                                     Italian Wedding Soup
                                                       Serves 4-6
 
1-1.25 lbs ground turkey
1 egg, lightly beaten
½ cup breadcrumbs
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup grated pecorino (or parmesan), plus extra for topping soup
1 small onion, diced
olive oil
3 cups kale, chopped into bite size pieces
6 cups chicken stock
1 can cannellini beans, 15oz
 
Preheat oven to 350 degrees.
Add turkey, egg, breadcrumbs, salt, herbs and cheese into a large bowl.
Mix together with your hands.
Roll out small balls, about the half the size of a meatball.
Place on baking sheet and bake for 20 minutes.
Meanwhile, sauté onion in a stock pot with some olive oil.
When onions are soft add the stock.
Bring the stock up to a simmer and add the meatballs before serving.
Then add beans and kale.
You want the beans to heat through and the kale to wilt.
Salt and pepper to taste.
Serve topped with grated or shaved pecorino (or parmesan) if desired.
 
 
 
 

 

Uplands Cheese

          I always joke that my body is made of fifty percent cheese because I eat so much of it. I don’t discriminate when it comes to cheese; I am an equal opportunity employer. Hard, soft, creamy, strong, nutty, fruity, pungent, the list goes on. Come one, come all.         
          One of our Christmas traditions now includes the arrival of some Pleasant Ridge Reserve from the Uplands Cheese Company. My Aunt Barbara has sent it to us for several years and we just fell in love with it. The Pleasant Ridge Reserve, which they classify as an artisan farmstead cheese, is a semi hard cheese. It is nutty and rich almost a cross between a prima donna and a Gruyere. It is encased in a thick rind. The cheese melts very well and is perfect for fondue, but it is wonderful as is.  A couple slices and a whiskey... heaven. 
         Two Wisconsin families started the Uplands Cheese Company in the mid 1990’s. They utilize a grazing technique that allows the cows to maximize their environment by rotating pastures. This gives time for the grasses, legumes and other feed to grow back and become more nutrient dense. Because the cows eat a wonderful mix of natural feed, the milk becomes rich and delicious, perfect for making cheese.
         Check out the uplands website: www.uplandscheese.com. You can buy the cheese directly from them or you can buy it at a local vendor. They have a map that will find one close to you. Enjoy!

Marinated Mushrooms

          Recently I had some antipasto and the best part was the marinated mushroom. I was desperate for more and I figured, how hard could they to be to make?  I soon found out that it’s not hard at all.
         These little guys would be great added to your cocktail nibble repertoire. They are almost has easy as opening a jar of olives and so delicious. They are perfect alongside some cheese or as a side dish or tossed into a salad.  Also lovely just as a snack. (I just love anything in vinegar brine)
         When making the recipe, I stuck to the basics. But, I am sure that these would be good with a little heat or with fresh herbs. So go crazy if you want.
         I used a mixture of baby portabellas and white mushrooms. The white mushrooms break down a little more than the portabellas, so it was nice to have different textures. I also didn’t boil the mushrooms. Many recipes that I read boiled the mushrooms before marinating. Since I am always looking for the quickest way, I didn’t cook them and they turned out just fine. The mushrooms give up some of their water while they marinate, but they are still very tender without being mushy.
         They must marinate overnight, so plan on doing these the day before. Enjoy!
 
 

                

                        Marinated Mushrooms
 
 
2 large containers of mushrooms (about 2 lbs)
¼ cup olive oil
½ cup white vinegar
½  teaspoon salt
½ teaspoon dried oregano
½ teaspoon cracked black pepper
2 gloves garlic, cut in half
 
 
Rinse the mushrooms.
Clean up any stems and cut large mushrooms in half or in quarters.
In a large bowl add the mushrooms and all the ingredients.
Stir to coat.
Cover the bowl and put in the refrigerator overnight.
Stir mushrooms a couple of times during the marinating.
The mushrooms will be ready once they are tender.
(Don’t worry if there is more liquid that what you started with. It’s just the water coming out of the mushrooms. )
Serve at room temperature.
 

 

Smoked Salmon with Herb Butter

 

 Its Oscar time! This is a quick and easy, yet elegant appetizer to serve at your Oscar party.  (It’s also perfect for lunch) The herb butter is very easy to make and any leftovers can be smeared on crusty bread- yum!  Enjoy~
 
 

           Smoked Salmon with Herb Butter

 
 
1 lb smoked salmon
1 loaf pumpernickel bread (pre sliced)
1 stick butter
1 ½ tablespoon chopped fresh dill
1 1/2 teaspoons chopped fresh parsley
1 tablespoon lemon juice
Cracked pepper
 
 
Bring butter to room temperature.
Add softened butter, herbs, lemon juice and pepper to mixing bowl.
Cream butter until well blended.
Smear butter on pumpernickel bread and top with smoked salmon.
Garnish with extra dill, chopped red onion and cracked pepper if desired. 

Thumbprint Cookies

 
 
         The wintery skies have cleared from Nemo and a light blanket of snow has been left.  It really is a perfect February day. I love snow and cold weather. Some people might think I’m crazy, but snow makes everything brighter and more cheerful. Nothing is more depressing to me than a winter without snow. I say that lightly because many people this weekend have gotten too much snow and this has caused obvious problems. But, snow is normal this time of year, maybe not three feet at a time, but it should be part of winter. 
         Since Valentine’s day is coming, I wanted to experiment with thumbprint cookies. They get their name because you press your thumb into them to create a well. Then the well is filled with jam. (Yum!) Though I didn’t like the way the cookies ended up looking, they tasted great. I made two versions and the non-egg version is just a bit softer and chewier. That’s the one I suggest you make, because they are buttery and delicious. 
         These cookies are great for Valentine’s day because of their pretty pink colour. I used raspberry jam, but you can use any type of jam you like.  Just make sure to make them with love. Enjoy!
 
 
 

 
 
I made these cookies two ways. One batch was with an egg and the other  was without. The cookie with egg is bit more cakey, and the non is chewier. You can cook them longer if you want them crispy. Just make sure they don’t burn if you do cook them longer.
 
 
 
                    Thumbprint Cookies
                                           Makes about 20 cookies

 
1 stick butter, softened
1 cup flour
½ cup sugar
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
(1 egg, optional)
Raspberry Jam (or any jam of choice)

 
Preheat oven to 350˚ F.
Grease a cookie sheet, or prepare  a cookie sheet with a silpat.
Cream butter and sugar until combined.
Scrape down sides if needed and add vanilla and egg (optional) until combined.
Sift flour, salt, and baking soda together.
Once sifted, slowly add flour to butter mixture until blended together.
If dough is firm enough to roll, start rolling about a tablespoons worth into a ball.
If the dough is very soft, you can refrigerate for 30 minutes to firm it up.
Roll out balls in hands and place on cookie sheet.
Then press thumb into the top of the ball to make a well.
Add enough jam to fill well.
Bake cookies for about 15 minutes or until they become golden brown.
Cool before eating.
 

Mexico

January, in our home, usually means that the rush of the holiday work is finally coming to end. If we can, we like to get away.. and Mexico typically is where we go. The beach, margaritas, and tacos de pescado. I'm starting to wonder why we came back...... 

 

                                                    

Chicken Pâté

 

 
         Happy New Year everyone! Another year, can you believe it? It came so fast didn’t it?  As I have mentioned before, I don’t care to do resolutions because it’s just way too much pressure. I like to make small goals and try and achieve them. (I set the bar pretty low.)  One of the goals I would like achieve this year is: going outside my comfort zone. Now, I understand that it’s a broad goal, but hey it’s a new year and I feel like having goals with comfy guidelines.   
         In the spirit of achieving this, I wanted make some pâté. I have never made it, but have always wanted to. So, I made some for New Years Eve. It was delicious and surprisingly easy. Maybe a little too easy…I made enough for about 100 people. Since our New Year’s Eve was spent working, our quiet party of two really couldn’t finish the vat of pâté that I made. Next time I will have a party or cut down the recipe.
         This pâté was made from chicken livers. The livers can be found in any supermarket and are located where the chicken is sold. They usually come in plastic containers. I had two to choose from. One was marked “manager’s special for quick sale” and the other didn’t have a price.  Livers are not expensive, so I indulged myself. The fresher livers ended up being about three dollars. For three dollars, you really get a lot of livers. (I was surprised.)  Once I got them home I tried to follow Ms. Child’s recipe to the letter, but that fell to wayside once I realized I wasn’t going to make aspic, that I didn’t own a fine sieve, and that I didn’t have any Cognac. I also was a bit nervous while cooking the livers and the book read that they should be rosy in the middle. (Should they be rosy in the middle? Shouldn’t they be cooked through!) So, I think I may have cooked them longer than I should, but there still was a rosy hue to the pâté once it was made.
         I had brandy on hand and used that instead of the cognac and I think the flavor was great.  So if you don’t have Cognac, buy some brandy. It’s cheaper and works well. 
         All in all I was really happy with the pâté. I met a goal of adventuring out of my comfort zone and had fun doing it. So get out there! It’s a new year and it’s your oyster! Enjoy-

 
 
                                          Chicken Pâté
                                Adapted From Mastering the Art of French Cooking
                                            Makes enough for a party

1 lb chicken livers, about 2 cups
2 tablespoons shallots, minced
½ cup melted butter
2 tablespoons butter
1/3 cup brandy
¼ cup whipping cream
½  teaspoon salt
¼ teaspoon allspice
¼  teaspoon pepper
pinch of thyme
 
Rinse livers and remove any spots.
Cut livers into ½ inch pieces.
Add livers to a sauté pan with the shallots and the 2 tablespoons of butter.
Sauté for about 5 minutes, until the livers are just getting stiff , but they are still rosy in the center. 
Once cooked, scrape livers and shallots in the food processor.
Add the brandy into the sauté pan and boil it down until it is reduced to about 3 tablespoons.
Add the brandy to the food processor.
Add the cream and seasonings to the food processor as well.
Cover and process until the liver is a smooth paste.
Add the melted butter and process until incorporated.
Pack the pate into a glass jar and cover with a lid or wax paper.
Chill for at least 3 hours or overnight.
Serve on toast points. 

French Hot Chocolate

        Lately, I have been reading a cute book called: The Sweet Life in Paris, by David Lebovitz.  It’s a charming read with funny antidotes about living in Paris as an ex-pat. David Lebovitz is a pastry chef, so most of the book is food related. One short chapter is about hot chocolate or le chocolat chaud. Apparently, every tourist desperately wants hot chocolate when they come to Paris. So, the author spent many weekends dutifully schlepping his friends from café to café in search for the perfect cup.
         The French like their hot chocolate to be rich and thick. (Thick enough to hold up a spoon.) While this may seem like heaven to most, it may be too chocolaty for some tastes. The recipe that I used was adapted from the book, but I cut the chocolate slightly. I also only used bittersweet chocolate thinking that semisweet might be too sweet. You can always add sugar if you need it sweeter. If you want the hot chocolate thinner, just add more milk. Easy!
         Top it off with unsweetened whip cream if desired and who wouldn’t desire that? Enjoy!
 
 

 

                                Hot Chocolate
                                                            Adapted from David Lebovitz
                                                                       Makes 4 cups

 
2 cups whole milk
4 ounces bittersweet chocolate, chopped
pinch of salt
whipped cream, if desired
 

 
Combine all milk, chocolate and salt in a pot.
Bring mixture to a simmer and simmer for about 4 minutes while whisking.
The hot chocolate will be done when all the chocolate has incorporated into the milk.
Top with whipped cream if desired. 

Mulled Wine

         In case you haven’t noticed, it’s holiday-time. It’s the season of joy, love, and parties. Lately I haven’t been off work long enough to go to a party, but hey, at least I can think about all the lovely parties people may be hosting or attending.  (Right?)
         One thing I love to make in the winter is mulled wine, or “glogg”.  Mulled wine is typically served warm and is flavoured with cinnamon, cloves, and oranges. You can make it as sweet as you want to, but I didn't put a lot of sugar in this recipe since I don’t like things too sweet. But please feel free to adjust to your taste.  The wine makes a great leftover, either heated up or cold. Like a sangria, it gets better the longer it sits.
         It only takes a half an hour to make the mulled wine, but I like to make it early before my guests arrive so the aroma fills the house.  Don’t you just love cinnamon and cloves? When you make it early, the wine really has time to absorb all the flavours. You can reheat the wine when needed.         
    To serve, use heat-proof glass mugs if you have them. The colour is so pretty through the glass. If you just have coffee mugs, that’s fine too. I wouldn’t serve it in teacups for fear of wine being sloshed over guests and your carpet. Besides, mulled wine is meant for cozy, casual parties. It would be perfect for holiday bonfire party!
         Enjoy!

 
 
                                                        Mulled Wine/Glogg
 
 
1 bottle red wine
zest and juice from one orange
¼ cup sugar
2 cinnamon sticks
20 cloves
10 black peppercorns
 
 
Put everything into a pot. Set pot on low and simmer. Simmer for about a half an hour.
Serve and enjoy.