Beer Fruit Cocktail Sangria inspired by Warm Bodies

Let's talk zombie fiction in the form of the movie Warm Bodies today. There are two types of zombies in Warm Bodies, and neither are your typical brain-dead roamers. First we have what seem like the typical slow-moving, grunt-to-communicate zombies, but via the magic of the voice-over, we find out that there really are thoughts going on inside their heads (or at least in the head of our main character, "R"). However, they've sort of accepted their station and rove around in packs looking for food (aka humans) outside of the airport where they've taken up residence.

When these zombies consume the brains of their victims, they absorb their memories. "R" enjoys eating brains because through these memories, he actually feels more alive. One day his group runs into a group of humans and actually feels the human emotion of attraction for the first time since the zombie apocalypse began. During the fight between R's hoard and the group of humans, he unknowingly kills the boyfriend of Julie (the one that caught his clouded eye), and as he's eating his brain, gets glimpses with her in them.

Ambrosia Salad | Edward Scissorhands #Burtoween

It's October, which means it's time for all things spooky and kookie. In that spirit, the Fandom Foodies group theme for the month is #Burtoween! Carrie at Witchy Kitchen is our host and she has invited everybody to participate in this spooktacular feast by creating recipes pulled from or inspired by Tim Burton films. Whether he wrote, directed, produced, or did the art work—they are fair game! For more info on how to participate, visit #Burtoween at Witchy Kitchen!

I'd been meaning to do a dish inspired by Edward Scissorhands for months, so this was the perfect opportunity for me to cross that off my list! I didn't go creepy (I know, boring), but who could resist the allure of a retro dish that is somewhat quirky? Not I.

Triple Cherry Pie inspired by Twin Peaks | #FridayPieDay

About one month ago, I finally watched Twin Peaks. The first episode originally aired when I was a freshman in high school. I vaguely remember it coming out, but I think I was too young to be on the in where it was concerned. I've thought about watching it here and there over the years, but there were two things that really made me decide that now was the time to watch it.

The first being that there is a 25-year special coming out sometime soon—this year I believe. I wanted to be ready for that. But the real push actually came from a podcast that I recently discovered called Fiction Kitchen Podcast. I listened to a few minutes of their Twin Peaks episode before deciding that I really wanted to know what they were talking about...so I hit stop and binge-watched Twin Peaks before coming back to listen to that (or any other) episode.

Cherry Buttermilk Popsicles

Did you know that there is actually an "official" time period for the dog days of summer? I've always considered them to be the hottest, stickiest days of the season and for the most part, I was right. But according to infoplease:

"Dog Days is the name for the most sultry period of summer, from about July 3 to Aug. 11. Named in early times by observers in countries bordering the Mediterranean, the period was reckoned as extending from 20 days before to 20 days after the conjunction of Sirius (the dog star) and the sun."

Kinda cool, right? It also says that the days can vary a bit due to a difference in latitude since the movement of the equinoxes changes gradually over long periods of time. So, give or take. I always feel like they extend well into August in these parts.

Red Fruit Salad

Red. The color of love and passion. It's bold. It's exciting. It draws the most eyes in any crowd. It disappears first in any candy jar. So, while it's important to eat the rainbow in order to get the best variety of nutrients and antioxidants, sometimes you just have to throw caution to the wind and embrace the intensity that is RED!

Who doesn't go crazy for sweet, juicy red fruit and berries at their peak? Who else has to purchase an extra pint of wild strawberries from the farmers market...just so that you'll actually have some left by the time you get home?

I've probably mentioned it a time or five before—for me, there's no season like cherry season. Is it wrong to eat one's weight in cherries? I think not.

Cherry Crunch Pie

It's the last Friday of the month, and that means...PIE! My visions for #fridaypieday included not only posts that included new pie recipes, but also some that featured different techniques, pie making tool reviews and recommendations, the occasional pie shop review, and some pie-centered cookbook reviews. So, when I was offered a copy of The Norske Nook Book of Pies and Other Recipes, I accepted.

So, first a little history. The Norske Nook is actually a small-town café that was founded in 1973 in Osseo, Wisconsin by Helen Myhre. Her hard work ethic and sense of family made the farm-style meals and pies attract media attention, which in turn brought tourism to the small town. Jerry Bechard bought the café from Myhre in the late 80's, when she decided it was time to retire and write a cookbook.

The heartwarming story of the start of Norske Nook and the change of hands, and how it grew to its now four Wisconsin locations—the café in Osseo, plus three others in Rice Lake, Eau Claire, and Hayward—is found in the 9 page introduction written by Bechard. I recommend taking some time to sit down and read this intro before you dive into the reicpes. (I think) the insight will put you into the right frame of mind, as well as make Wisconsin a travel destination in your very near future.

Cream Cheese and Cherry Buns

It's that time again; time to share our monthly bread baked for the #TwelveLoaves group. With this month's theme being cheese, I naturally gravitated towards a savory loaf. As a matter of fact, I'd even mixed up rye starter than had just started bubbling and smelling reminiscent of cider mill, with plans of making Bauernbrot mit Käse (a German farmers loaf that I was going to work some Aged Havarti into). But that changed once I spied a copy of Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day at the library.

Why, you ask? Well, this book is written by fellow blogger (and #TwelveLoaves member) Donna Currie of Cookistry, and I'd been meaning to get my hands on a copy ever since it was released last November.  As I flipped through the pages, a photo of Blueberry and Cream Cheese Buns with Lemon Zest caught my eye. If you know me, then you know I'm a sucker for sweet buns. These buns happened to have (cream) cheese in them. After asking Donna if she minded me sharing the recipe, visions of a sweet bun with breakfast made me put that savory loaf on hold.

I only adapted slightly. Donna mentions switching out the dried blueberries for cherries, and I did that. I actually really wanted to use blueberries, but I didn't have any in the pantry, and the closest markets didn't have any either. I wanted them, but I was too lazy to drive around looking for them. So, cherries it was. Since cherry and almond go hand-in-hand, I subbed almond extract for the vanilla extract originally called for in the dough. Other than that, I kept ingredients and amounts the same. If you have a digital kitchen scale, weighing the flour will give you the perfect amount, no need to adjust (and if you don't - GO BUY ONE!).

One-Pan Sausage, Squash, and Onion Roast + 46 more Winter Squash Recipes

Aaaaaaaah, best intentions. Sometimes they just don't work out the way we planned. You may remember back in November when I kicked-off the Twelve Weeks of Winter Squash with this Sesame and Chile Roasted Butternut Squash. I was excited for another year of delving deeper into the world of winter squash. I was determined to find new ways to use them, and to use the ones I use less often. Alas, I did really well for the first six weeks—and then I dropped the ball.

Life started moving at a dizzying pace, the end of the year was upon us (which I know is supposed to be a joyous time, but for me, it's always the most stressful). Winter squash sat on my counter, neglected. I kept thinking I'd get to a recipe later, and squeak in towards the end of the week. Before I knew it, it was the next week, and I'd be saying the same thing. I did manage to complete one winter squash recipe in the final six weeks. Lame.

A few of my winter squash compatriots actually did manage to delve deeper, and post all twelve weeks, though—to them I take my hat off. So today, I'm sharing a simple one-pan recipe featuring Acorn squash, but I'm also sharing the entire list of recipes made by the Twelve Weeks of Winter Squash group throughout our event this year.

Cherry Cream Cheese Danish

I may have mentioned once or twice or fifteen times that I adore cherries. That may have something to do with the fact that I grew up in Michigan, where cherry trees are a-plenty! I've told stories of teetering human towers that were made in pursuit of reaching those orbs dangling from high branches. I've regaled you with tales of hands stained red for days and the sweet juice dribbling down the chins of young and old alike on the sandy beaches of Lake Michigan.

Cherry pies, cherry cobblers, cherry jam. Red cherries, black cherries, yellow-marbled cherries, and those fleeting tart cherries that horde like I've got issues when they are ready for picking in mid-July.

Yes, I love me some cherries.

"Big House" Cherry Bourbon Sour

Did you know that tomorrow (August 25th) is National Whiskey Sour Day?  True story.  But since I already have a delicious post coming your way, I decided that I needed to start celebrating a day in advance.  Yes, needed.  Ah, the things I'll do to honor a day for honoring booze...

And not just that.  I'm shaking things up a bit in the process {pun intended}.  In the form of cherries.  Mmm-hmm, the #10lbCherryChallenge wages on!

I had a bunch of cherries that I knew were just begging for a Bourbon bath.  Psssh.  You can hardly blame them.  I know several people who wouldn't mind a Bourbon bath.  So I pitted enough cherries to fill a jar, and then I added enough Big House Bourbon to cover.

There's not really a specific recipe, or even ratio.  Basically, just be sure your cherries are completely submerged.  Put on the lid and refrigerate for a week.  At this point, you can pop a drunken cherry in your mouth.  IF you like being slapped in the face, that is.  Because they do that.  They slap you in the face.  And they're really strong.

So really, just strain your cherries out.  Go ahead and keep them in a separate jar.  Store your Cherry Bourbon in the fridge.  Take it out to make cherry-tinged Bourbon cocktails.  Or add simple syrup, to taste, and turn it into a liqueur.  That's good stuff, baby.

As for the cherries, I'd go ahead and cover those in:

          a) the aforementioned Cherry Liqueur
                                    OR
          b) simple syrup

Store them in the fridge and eat them with a spoon every time you pass by over ice cream, with crepes, on a flourless chocolate cake.  Or something like that.  If you're going to make the liqueur, pull out 2 ounces of cherry-tinged Bourbon to make one of these cocktails first.

Cherry Bourbon Sour

yield: 1 cocktail

2 ounces Cherry-tinged Big House Bourbon (see above)
1.5 ounces freshly squeezed lemon juice
1 ounce simple syrup, or to taste

Fill a glass with ice and pour in the bourbon, then the lemon juice, then the simple syrup.  Throw a couple of extra drunken cherries in as garnish.

Enjoy National Whiskey Sour Day!

I received a bottle of Big House Bourbon at no charge.  I received no monetary compensation for this post, and all opinions stated within are my own.

Cherry Almond Crunch Ice Cream {#IceCreamWeek}

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

I'm still working my way through 10 pounds of cherries.  And yes, they are still my favorite fruit.  I don't think I could get sick of them if I tried.  I'm quite sure that a couple of pounds have easily been eaten out of hand.  I mean, since we took the time to pit them, they're now easy-pickins {ba-dum-bum} in the fridge!

But plenty of them have made their way into the food, as well.  Now, I had it in my mind to make a pie or a cobbler.  But really, I make my pies and cobblers using tart cherries.  Sure, you can cut back on the sugar and use sweet cherries and they'll still be one of the best pies out there, but personally, I couldn't do it.  I don't ever like to think of myself as a food snob...but I'm thinking that I have to admit to being a cherry pie snob.

But how about turning that summertime favorite into an ice cream flavor?  I know, right!  Sometimes I amaze even myself.  The only thing better than Cherry Pie a la Mode is A la Mode Cherry Pie.

Now admittedly, this doesn't taste exactly like I envisioned it would.  Yes, it has the cherries and the almond...and even the pie crust.  And while it is pretty durn kick-ass if I do say so myself, it wasn't close enough to bear the name "A la Mode Cherry Pie".   Between licks, and extra spoonfuls (for testing purposes), my oldest said it tastes more like a "Cherry Almond Crunch".

And so it was.  And so it is!

Cherry Almond Crunch Ice Cream

by Heather Schmitt-Gonzalez

Prep Time: 3 hours (mostly unattended)

Cook Time: 15 minutes

Keywords: dessert almonds cream cherries ice-cream frozen American summer

Ingredients (~1 quart)

for the Almond Crunch:

• 4 ounces pie dough (homemade or store-bought)
• 1 egg, beaten
• 1/3 cup (~1 ounce) sliced almonds
• 2 teaspoons sugar

for the Cherry Swirl:

• 12 ounces fresh pitted & stemmed cherries (sweet or tart)
• 1/2 cup (2-1/4 ounce) sugar

for the ice cream base:

• 2 cups heavy cream, cold
• 1 cup whole milk, cold
• 1/2 cup sugar
• 1 teaspoon almond emulsion or extract
• 2 big pinches sea salt

Instructions

making the almond crunch:

Preheat oven to 450° F. Line a baking sheet with parchment paper.

Roll out your pie dough to 1/4-inch thickness (it doesn't matter what shape it is in). Set onto the prepared baking sheet. Brush with a thin layer of the beaten egg. Scatter the sliced almonds evenly over the dough, and then scatter the sugar over the top.

Use a pizza cutter or metal bench scraper to score the dough in 1-inch sections both vertically and horizontally. It's okay if the almonds break...and they will.

Slide into preheated oven and bake until golden and crips, 10-12 minutes. Set aside, and allow to cool completely. Use score lines to break the crunch apart. It's okay if it doesn't break evenly, the score lines were more of a guide.

making the cherry swirl:

While the almond crisp is baking, combine the cherries and sugar in a medium pot over medium heat. Bring to a simmer, pushing down on the cherries with a wooden spoon to break them up a bit and help them release their juices. Simmer gently until thick, mashing and stirring occasionally, 12-15 minutes. Pour into a bowl and allow to cool completely. Once they have cooled down enough, stick them in the fridge to chill.

making the ice cream base:

Place a quart-sized metal (or sturdy plastic) container in the freezer.

Whisk all of the ingredients together until the sugar has dissolved. Pour into the base of an ice cream maker and turn it on; churn according to manufacturer's directions. Once the machine stops, you should have a thick, soft ice cream (like soft serve).

putting them all together:

Scoop half of the ice cream into your chilled pan/container. Dot it with half of the chilled cherry mixture, and half of the almond crunch. Scoop the rest of the ice cream on top of that and smooth the top the best you can using a rubber scraper/spatula. Dot with the remaining cherry mixture and the remaining almond crunch. Run a thin-bladed knife back and forth, or in a swirling motion through the ice cream from one side of the pan to the other; this will swirl in the daubs of cherry and almond crunch.

Cover with a lid or plastic wrap and foil, and freeze for at least 2 hours before serving. You can keep any extra, covered, in the freezer for up to a week (maybe longer...you'd have to test that for yourself...ours was gone by then).

Check out today’s #IceCreamWeek recipes:

• Cookie Dough Ice Cream Sandwiches by Cravings of a Lunatic
• Butter Pecan Ice Cream by Juanita's Cocina
• Cupcake Milkshakes by Cook the Story
• Mint Chocolate Chip Ice Cream Waffle Sandwiches by Food Babbles
• White Chocolate Copycat Ice Cream by Quarter Life (Crisis) Cuisine
• Manischewitz Ice Cream by What Jew Wanna Eat
• Blue Moo Cookie Dough Ice Cream by The Spiffy Cookie
• Cherry Almond Crunch Ice Cream by girlichef

Cherry Mojito Ice Pops

Have I become predictable?  Is my life all frozen treats on sticks, stone fruits, and booze?  Hmmmmm.  Perhaps I have.

But I prefer to think of it as my "summer thing".  I mean, we all have our little idiosyncrasies (idiots-n-crazies), do we not?  Apparently summer triggers this pattern of behavior in me.

Hey, there are worse things in life than the enjoyment of cold ice pops of a sweltering summer's day.  Or fresh fruit so juicy that dribbles down your chin when you bite into it.  Or a refreshing adult to help mama relax (okay, that sounded creepy...but you get my drift, right?).

Papaya-Coconut Paletas + @OXO Summer Fruit Tools {#SummerOfThePopsicle}

Now, as much as I love to complain about the sweltering heat of summer, I also have reasons for welcoming that heat.  Warm, plump, juicy fruits that dribble down your chin when you take a bite.  Icy popsicles that leave you with sticky fingers.  Glasses and bottles filled with refreshing cocktails that sweat right alongside you under the heat of the sun.  Even an Autumn-lovin' girl like me enjoys sand between my toes, sunshine on my shoulders, and the sound of the waves lapping up to the shore while I hide my eyes behind huge Jackie-O shades, enthralled in a good book.

I melt at the sight of a plant hung heavy with ripe tomatoes.  Give me a basket and a blueberry bush, and I'm as wide-eyed as I was when I was 10.  And I'll admit that the purple stain a half an hour of mulberry picking leaves on my fingers and my palms is a sight I crave when there is snow on the ground.  Give me a radio and a swimming pool and you may not see me for the rest of the day.

Speaking of summer fruit, I tend to get lost in the wonderland of rich shades of the rainbow.  I pick so from the fields or the garden until my bags and buckets are overflowing.  I raid the farmer's market, and even the produce department like it's going out of style.  Or out of season.  I love the local fuzzy peaches, the ruby cherries, the blueberries the color of a fresh bruise, and the grapes that slide right out of there skins when you pinch them.  But I also cannot resist a spiny pineapple, or a  bright green-fleshed kiwi with it's smattering of minuscule seeds and scratchy skin, or the vibrant hues of the sweet mangoes or papaya so tender you can eat it with a spoon.

This obviously means that I need a few fun gadgets in my kitchen arsenal.  So, when given the opportunity to try an awesome array of Summer Fruit Tools from OXO, my cheeks starting tingling in anticipation of all of the fruit to come.

Here's a rundown of the OXO Summer Kitchen Tools that I tried, and my thoughts on each one:

• Ratcheting Pineapple Slicer: I'll admit, I've always wanted one of these.  Let's just say that it didn't disappoint.  It's extremely easy to use and you get that fun spiral of perfectly cored, spiral-sliced fruit once you're done ratcheting.  It's not essential, I mean, I can cut up a pineapple like it's nobody's business, plus, if you just want chunks or wedges, this won't help you.  However, if I'm in the mood for a spiral, I'm excited to have this tool to pull out of my holster.
• Strawberry Huller:  I have a couple of different styles of strawberry hullers, but none like this.  It's easy to use, and it'll get the kids helping in no time.  It works well, but I'm probably more likely to reach for my paring knife.
• 2 Piece Fruit Scoop Set:  These are great.  I like the heft and comfort of the handle and the size of the scoops themselves.  They are great at scooping seeds from a melon (and I'm thinking a pumpkin in the fall), plus they do a good job of scooping the fruit cleanly from the skin.  They're very useful, again, it depends on how you want your end-product to look, as to whether you should use one or not - diced or sliced neatly cries out for a sharp knife.
• Mango Splitter:  This is cool - and again, something I've always wanted to try out.  It's ridiculously simple to use - one good push and you've got yourself two sides of a mango sliced clean from the pit. It does leave a fair deal of "meat" on the pit, but in this house that's a bonus - people scramble to be the one who gets the pit to suck on.  It's sharp, but I'm thinking if your mango was a little too much on the far side of ripe, it may get a little squished when you first try to get the blade to cut through the skin.  Worth it though, if you are uncomfortable with cutting a mango.
• Cherry (& Olive) Pitter:  My favorite gadget of them all.  Have I ever mentioned that cherries are my absolute favorite fruit in the world?  I already owned a cherry pitter which worked perfectly well, but what I really like about this one is something so simple, I didn't even think about it before I saw it, the "splatter shield".  Pitting cherries can be a messy job - especially when you're pitting a few pounds worth of sour cherries for a pie or cobbler.  The shield actually stops the splatter.  Very cool.  If you get one gadget all summer, get this one.  It'll also come in handy for pitting olives.

Now...what to do with all of that beautiful peeled, pitted, scooped, hulled, and sliced fruit just ripe for the taking?  We ate a lot of it out-of-hand.  Some went into smoothies.  A few cocktails were enjoyed.  And if you know me at all, you know that a batch of popsicles had to make its way into my freezer as well.

Papaya-Coconut Paletas

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: n/a

Keywords: dessert snack vegan coconut papaya July 4th Memorial Day Labor Day popsicles summer

Ingredients (10 (2.5 oz.) Pops)

• 11.5-12 ounces fresh papaya
• 10.5 fluid ounces coconut water (with or without pulp)
• 1/4 cup + 1 tablespoon agave nectar
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup finely shredded, unsweetened coconut, toasted
• 1 tablespoon papaya seeds (OPTIONAL - SEE NOTE)

Instructions

Place all of the ingredients except the shredded coconut and papaya seeds into the jar of a blender and puree until smooth. Transfer to a large measuring cup with a spout. Stir in the shredded coconut.

IF you are using the papaya seeds, drop a few into the bottom of each of the popsicle molds. Fill the molds with the mixture. Freeze for at least 4 hours, or until solid, adding the popsicle sticks at the correct time for your particular mold.

note:

Papaya seeds are completely edible, HOWEVER, they have a very distinctive, almost peppery flavor. My kids and husband HATE them. I'm okay with them, but I actually preferred my paletas without. You might want to just put a few into one or two to try them out. If you do put them in, and wind up not liking them, they're very easy to just spit out...especially if you're eating them outside.

Powered by Recipage

WHICH OXO SUMMER FRUIT TOOL WOULD YOU LIKE BEST? WHAT WOULD YOU MAKE WITH YOUR SUMMER FRUITS?

I received these OXO Summer Fruit Tools at no cost to try and review, as I wished. I was not compensated for this post, and all opinions are 100% my own.

Fruit & Oat Power Smoothie {she made, ella hace}

Uuuuummmmm....was I complaining about how cold it still was around here one month ago?  I think that I was.  I mean, I do love to complain about mother nature skimping out on Spring and Autumn.  Because of course I would get the shaft when it comes to my favorite seasons.  The ones that allow me to breathe.  To relax.  To gear up for the bitter cold or the sweltering heat, whatever the case may be.  So allow me to complain about the ridiculous heat we've been having lately.  You know, just to prove my point.  Snow one month ago.  Temps in the nineties today.  I miss you Spring.

What's my point?  I know you're beginning to wonder.  Well, as you can see, it's she made, ella hace time today - the time when I get together with Leslie and we both make our own versions of a dish...or take a theme and roll with it.  Leslie suggested that we do "breakfast" as our theme this month, and I whole-heartedly agreed.  I mean, I'm constantly craving my favorite breakfast, which is Chilaquiles.  I figured it would be the perfect time to share another variation with you.

Then the month got crazy.  And it got hot.  And I loathed turning on any source of heat unless it was absolutely necessary.  I guess the short of it is, that I basically got lazy.  I didn't feel like making Chilaquiles...and actually measuring out ingredients and writing them down.  I mean, whip up some salsa, fry up some chips, pour the salsa over the chips and stir, top with queso, maybe an egg, probably some crema and avocado.  Lazy, I say.

So, the day before yesterday, I told Leslie how much I sucked and she suggested we do a breakfast drink.  That lady is brilliant.  Just one reason I like her so much.  Cold drinks to start off a hot day are just right.  Today, it's smoothies, to be precise.

These smoothies are packed with fruit, oats, wheat germ, and chia seeds to start the day off right.  Not only are they refreshing and delicious, they're such a healthy way to start off the day.  And, as often happens, Leslie and I were thinking along the same lines.  Just head over and check out her Strawberry Oat Smoothie.  You'll see.

Fruit & Oat Power Smoothies

by Heather Schmitt-Gonzalez

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: blender beverage breakfast vegetarian oats papaya cherries strawberries American summer

Ingredients (serves 2)

• 1 cup milk (almond, rice, soy, dairy)
• 1/4 cup uncooked rolled oats
• 2-2 1/2 cups chopped fruit (whatever you like)
• ~2 tablespoons brown rice syrup
• 1 tablespoons wheat germ
• 1 teaspoon chia seeds

Instructions

Place everything in the jar of a blender and puree until thick and smooth. Serve immediately.

other options:

It's a smoothie, switch up, remove, substitute - the possibilities are endless. (pictured) Cherry-Berry (Cherries, Raspberries, Strawberries) and Papaya-Cherry. Use fresh or frozen fruit.

Brown rice syrup is slightly less sweet than honey, maple syrup, or agave nectar, so you will want to adjust to taste.

Try adding a couple of pinches of spice if it goes with your ingredients: ginger, allspice, cinnamon, nutmeg. Or if the fruits fit, try adding a bit of fresh mint or even basil.

Add a scoop of nut butter.

Add a handful of greens to the mix (spinach and kale both work well).

Powered by Recipage

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

A Midsummer's Picnic w/ Schlossadler Int'l Wines

Once upon a time, I was in a Virtual Wine Club.  Every month we would pick a varietal and then go about our days...working in as many different bottles throughout the month as we could.  Some months it was 2 or 3 bottles.  Other months it was upwards of 10.  I even started keeping a little wine journal with photos of and/or labels from each bottle I tried.  We had lots fun chatting and sharing our finds.  Maybe what we at with the wine or made from it.  Certain vineyards we really loved; others not so much.

And then it (the club) just sort of petered out.  I don't know why, really.  Maybe we all got busy.  I think we meant to take a little rest and then reconnect.  But we never did.  Of course, all of these people are also food bloggers, so it's not like I don't see them around anymore.  Even join in other events with them from time to time.  But I do miss poppin' the cork and sitting down to some wine-fueled chats.

I'm pretty sure it wasn't that any of us stopped drinking (and thoroughly enjoying) wine, it was just one of those thangs.  I know it wasn't that I stopped drinking wine.  Maybe I don't pick up 10 bottles of the same varietal in one given month anymore, but...

So, that said, you can probably guess at how stoked I was to be fortunate enough to receive a wine sampling box from Schlossadler International Wines this week in conjunction with #SundaySupper.  Our mission for our weekly gathering this week is Cooking with Wine (...and maybe even putting it in the food).  Sorry, couldn't resist.  I still have Julia on the mind from all of the time I spent with her during the first half of the month.

So from the moment I found out which wines I'd be receiving, I started to make a menu.  It was clear to me that I wanted to be outside enjoying this absolutely gorgeous weather we've been having, so I knew a picnic was in order.  And I'm talking the kind of picnic I was born to have.  Loaves of crusty bread...a couple of different types of cheese...some fresh fruit...some thinly sliced meat...and a few (one would have sufficed, but hey) bottles of wine.   I could live on this kind of eating.

My first goal was to devise a menu.  I started with the bottle of Blaufränkisch, which is a fairly dry red wine with notes of spice, cherry, and blackberry.  Since we still have a lot of juicy red cherries gracing us with their presence, I knew I wanted to play them up by roasting them along with the wine and a hint of thyme and a smattering of vanilla bean flecks to make a savory preserve.

Next up was a bottle of wine...which at first glance fools you into thinking it's a rosé (because it's in a red bottle)...and my surprise favorite of the three bottles - Kerner Auslese.  Now normally, I don't gravitate towards sweet wines.  But this Kerner Auslese is crisp, somewhat fruity, and when you drink it, it almost tingles your tongue.  That sweetness I mentioned is very light and not at all cloying.    It reminded me of a Riesling, which makes sense since it is a cross of Riesling grapes and Trollinger grapes.  I knew right away that I wanted to remember this wine for my Thanksgiving table this year (it just fits).  I combined this with whole-grain mustard to make a glaze for a smoked ham that was baked and basted in a little bit of the wine, as well.  Sliced thinly?  I don't have the words - it rocked.

And then I turned to a little sweet ending.  Not the wine itself...that was a dry and very drinkable Sauvignon Blanc with very heady notes of pear.  It combined perfectly with some fat, juicy summer peaches to make some grown-up ice pops.  Ice pops whose peach flavor was in-your-face happiness.

The great thing about this picnic menu is that is was all able to be made in advance.  The preserves are packed into a jar and refrigerated.  The ham?  That can be refrigerated, too.  And the ice pops - well, they're just hanging out in the freezer waiting for you to enjoy them.  When you're ready to pack up your picnic, simply add a loaf or two of crusty bread (I used a couple of bâtards), a couple types of cheese and seasonal fruit, and you're pretty much good to go.  Wrap your ice pops in wax paper and then put them in a baggie and then into a small cooler on ice.

Even better?  A very packable sandwich made from these ingredients.  Split a bâtard in half and spread a good layer of the Cherry-Blaufränkisch preserves on the bottom.  Add a small handful of baby kale over the preserves.  Add a layer of sliced brie and top off with a bunch of the Kerner Auslese & Mustard-glazed ham that has been thinly sliced.  It takes a lot to become one of my favorite sandwiches - and this has!  Plus, the whole meal pairs perfectly (seriously. per. fect. ly) with that bottle of Kerner Auslese.

Roasted Cherry & Blaufränkisch Preserves

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: roast condiment sauce snack vegan nut-free cherries wine alcohol

Ingredients (1½ cups)

• 4 c. pitted fresh sweet cherries, halved
• ½ c. Blaufränkisch
• few sprigs fresh thyme, crushed & rolled a bit between your fingers
• 2 Tbs. brown sugar
• pinch of salt
• ⅛ tsp. vanilla bean paste

Instructions

Preheat oven to 450° F.

Toss cherries, Blaufränkisch, thyme, brown sugar, and salt together in a bowl to combine. Dump into a baking pan.

Slide into preheated oven and roast, stirring once or twice, until the cherries are starting to break down and the liquid has thickened, ~35 minutes. Remove thyme sprigs. Stir in vanilla bean paste.

Store in a jar with a lid in the refrigerator.

notes:

If you are unable to find Blaufränkisch, Pinot Noir would make a good substitute.

Smoked Ham w/ Kerner Auslese-Mustard Glaze

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 2 hours

Keywords: bake roast entree sandwich alcohol wine ham mustard

Ingredients (serves 8-10)

• 4 lb. cured, smoked boneless ham
• ¾ c. Kerner Auslese, divided
• 1 c. water
• ½ Tbs. unsalted butter
• 1 Tbs. finely chopped shallots
• 1 sprig thyme + ½ tsp. fresh thyme leaves
• 2 Tbs. whole grain mustard
• 1 tsp. honey
• freshly ground black pepper
• salt

Instructions

Preheat oven to 300°F.

Combine ¼ cup of the wine with water in a small saucepan and bring to a boil. Pour into the bottom of a small baking dish with the ham in it. Bake ham until it reaches 110° F in center, ~1 hour & 15 minutes, basting with juices occasionally.

Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprig; cook, stirring often, until shallots are very soft, ~2-3minutes. Remove pan from heat; stir in the remaining ½ cup wine. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced by half or a bit more. Remove the thyme sprig and transfer mixture to a mini-food processor (or blender). Add thyme leaves, mustard, honey, a few grinds of pepper, and a pinch of salt. Process until well blended (onions with vanish into sauce, but mustard grains and most of the thyme leaves will remain whole.

Remove pan from oven and increase heat to 350° F. Brush the sauce all over the outside of the ham. Return pan to oven and continue to bake until a golden brown, glazed crust forms, ~20-30 minutes (ham should register ~135° F inside).

Let ham rest for 10 minutes or so before slicing thinly. Or slice it thicker, it's up to you.

serving suggestion:

Pile onto crusty bread along with some Roasted Cherry & Blaufränkisch Preserves,a small handful of baby kale, and some sliced brie.

inspired by and adapted from Bon Appetit

Sauvignon-Peach-Vanilla Ice Pops

by Heather Schmitt-González

Prep Time: 10-15 minutes + freezing time

Keywords: blender snack dessert vegan nut-free soy-free alcohol wine vanilla beans peaches popsicles summer

Ingredients (12-14 (2.5 oz.) Ice Pops)

• 4 oz. dark brown sugar
• ½ c. water
• 1 tsp. vanilla bean paste
• 3-4 medium (~23 oz.) soft, ripe peaches - pitted, but NOT peeled
• 7 fl.oz. Sauvignon Blanc

Instructions

Combine dark brown sugar and water in a small saucepan. Heat over low, stirring until sugar dissolves. Remove from heat and stir in vanilla bean paste. Let cool.

Add the cooled syrup and the peaches to the jar of a blender (or food processor) and puree quickly, leaving a bit of texture. Whisk in Sauvignon Blanc.

Pour mixture into your popsicle molds. Add sticks at appropriate time for your mold. Freeze until solid (usually 4-6 hours).

adapted from Reader's Digest

I received three bottles of wine from Schlossadler Int'l for the purpose of tasting, cooking with, and pairing. All thoughts stated in this post about the wine that I received are 100% my own.

Paletas de Crema y Cereza con Tequila (Sour Cream, Cherry, & Tequila Ice Pops) {she made, ella hace}

When Leslie and I were tossing around ideas for she made, ella hace a couple of months back, I knew without a doubt that we HAD to go with paletas for one of our summer posts.  I mean - paletas and summer skip down the street hand-in-hand.  While whistling a happy tune.  They just go together.

Plus...ummmm...she knows that I'm in the midst of a flurry of paleta, popsicle, and ice pop making and testing.  In the form of "my" Summer of the Popsicle.  Yeah.  I declared it.  I'm not sure that anybody paid me any mind, but I declared it anyway.  This summer, it's all about the frozen treats on a stick, baby.  So Leslie indulged me.  We're talking paletas for she made, ella hace this month. Woot!

So, despite the fact that I have roughly half a dozen popsicle posts just hanging out in draft form, I continue to try more.  And take more photos.  And save more posts to draft.  It's a vicious cycle, and I know I'll regret not taking the time to get each one posted immediately once the end of summer bares its chilly claws.  But hey.  I'm used to myself.  I'll play catch-up.  And I'll like it.

Okay, I'm getting off track.  Today I wanted to share some paletas that are not simply awesome just because they are paletas - they are doubley awesome because they contain my favorite fruit of all time.  Cherries.   I grew up in Michigan where cherry trees abound.  I grew up pit-spittin'.  When I see an errant cherry tree dripping with fruit on the side of a country road - I pull over.  I've been know to play human ladder in order to reach those orbs hanging just beyond reach.

And can I just say - juicy cherries plumped in tequila.  Mmm hmm.  Can I also say - sweetened, tangy sour cream flecked with vanilla beans?  Oh yeah.  Let's put it all together now - Juicy cherries plumped in tequila and enveloped in sweet, yet tangy sourcream that is flecked with vanilla beans.  Squeeeeeeee!

And since you're already in a popsicle kind of mood, you should head on over and check out Leslie's Paletas de Jamaica y Limón.  Because in this crazy heat, the only thing better than having a popsicle in your hand is having a popsicle in each of your hands!

Sour Cream, Cherry, & Tequila Ice Pops (Paletas de Crema y Cereza con Tequila)

by Heather Schmitt-González

Prep Time: 8 hours or more (mostly unattended)

Cook Time: 5-10 minutes

Keywords: snack dessert vegetarian cherries sour cream vanilla beans alcohol popsicles American Mexican summer

Ingredients (8-10 (3 oz.) Popsicles)

• 8 oz. sweet cherries, pitted & stemmed
• ⅓ c. confectioners' sugar
• 2 tsp. freshly squeezed lemon juice
• 2 Tbs. tequila
• 1½ c. whole milk
• ½ c. superfine sugar
• ¼ tsp. fine sea salt
• 1 vanilla bean, split lengthwise
• 1½ c. sour cream

Instructions

Place cherries and confectioners' sugar in a heavy-bottomed, non-reactive saucepan over medium heat. Stir until mixture comes to a boil and sugar dissolves (it'll clump at first, but will melt with heat and stirring). Lower heat to a gentle bubble and stir in the lemon juice. Continue to simmer, stirring often until the liquid has reduced to a syrupy consistency (this will just take a few minutes). Remove from heat and stir in tequila. Refrigerate until cold.

Strain the cherry mixture (saving the syrup for another use like flavoring drinks, cocktails, or raspados).

Combine milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pan along with the pod. Cook over medium heat, stirring until sugar dissolves and mixture just comes to a boil. Remove from heat and whisk in the sour cream until smooth. Cool slightly and then refrigerate mixture until completely chilled.

Discard vanilla bean pod and then pour about an inch of the sour cream mixture into the bottom of your popsicle molds. Freeze until it begins to set, ~30 minutes.

Divide the cherries among the molds and then top off with the remaining sour cream mixture.

Freeze until solid, adding popsicle sticks at the right time for your particular mold.

notes:

This mixture will make 8-10 (3 oz.) popsicles. If your molds are smaller, I recommend increasing the amount of cherries, confectioners' sugar, and lemon juice by at least one half or even double, so that you have enough cherries to divide amongst all of your molds.

adapted from Paletas

Powered by Recipage

*something to try with your strained cherry syrup: Place a couple of ice cubes into a tumbler.  Add a big shot of rum and a drizzle of the cherry syrup.  Top off with lemon-lime soda. Yum.

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

I am sharing this post with: