Superfood Smoothie

I found a smoothie recipe that sounded tasty in a newsletter from a local grocer. While I do not drink smoothies for my own health reasons, I know a lot of folks who do, and so I thought I would share this one.

Ingredients
1 cup baby leaf spinach
1/2 cup chopped honeydew melon
1/4 cup chopped pear
1/2 cup plain Greek yogurt
1/4 cup milk
1/4 cup ice

Add all ingredients to blender as directed by blender specs. Blend until smooth.

Serve in a fun-shaped glass with a colorful straw. Refrigerate any leftovers.

Obviously, there are a lot of variations that may be used, as with any smoothie. Try this one with cantaloupe, apple, vanilla yogurt, seeded cucumber, or anything else your imagination comes up with.

Bon appetite!

— Ann Cathey

Slow Cooker Recipes from Crock-Pot #5

I like to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

This sweet treat is sure to be a crowd pleaser!

Apple Crisp
Cook time on Low: 4 hours
Cook time on High: 2 hours
Prep Time: 20 minutes
Servings: 4-6

Ingredients:
6 cups apples, thinly sliced
1 cup granulated sugar
1/2 cup butter, melted
1 tsp flour
2 cups bread crumbs, softened
1Tbs cinnamon
1 cup brown sugar
1 lemon, juice and zest

Directions:
1. In a large bowl combine apples, granulated sugar, flour, and lemon zest.
2. In another bowl, combine butter, brown sugar and bread crumbs.
3. In the stoneware, layer one third of the bread crumb mixture, then one third of the apple mixture. Repeat layers of bread crumbs and apples and finish with a layer of breadcrumbs on top.
4. Cook as preferred until bubbly.

Notes:
While the recipe above does not specify how to soften the breadcrumbs, a tablespoon or two of a sweet white wine, hard cider, or mead are on my list to try out.

A dash of vanilla may be added to increase the richness of the dish, if desired.

Choose your apples according to what end result you want. Golden Delicious will add to the sweetness and be softer. Granny Smiths will give the dish a tart dash and cook up a little firmer.

Pears, raspberries, and blueberries will each add it’s own flavor signature to this dish. Experiment and see which you like best.

Peeling the apples is entirely up to you. The best nutritional value is found in the skins, but we are talking about a dessert dish, after all.

Adding a tablespoon of wheat germ to the breadcrumb mixture is a good way to add additional roughage to dish.

Serve like a traditional apple pie: shred a little cheddar on top while it’s hot, and sidecar with a scoop or two of vanilla ice cream. Think I am crazy? Try it and find out!

— Ann Cathey

Simple Wine Pairings

A lot of people enjoy wine, but have not yet learned how best to pair wines with food for the maximum enjoyment. While I am not a big wine drinker, my father made sure I was at least educated in the basics. In his honor I will share some of what he taught me.

We start with the simplest of rote teachings that I grew up with: Red wines for red meat (beef, venison, buffalo, etc), white wines for white meat (fowl, pork, etc). That is merely a starting point – there are so many delicate variations to explore that wine enthusiasts, each with his or her own opinions, abound. Let’s just stick with some basics.

There are so many more varieties of grapes being grown around the world that to try to cover them all at once would take a really long time and likely confuse many readers.

All of the wines mentioned below are readily available from numerous vineyards, and consequently from vine to vine are a little different. You may find that you prefer the flavor of a wine from California or Texas over that of the same type of wine produced in Europe, or vice versa. Experiment with the differences and find the wines that you like best.

Personally, there is little difference between a table wine and a cooking wine. A little for me, a little for the pot, as it were. On the opposite end of the spectrum, many people consider wines to be categorized as only to be savored from the glass, while others are good only for cooking, and yet others are only good for making vinegar. As with any taste experience, personal taste is everything.

 

RED WINES

Cabernet Sauvignon is a red wine that often sports hints of cherry or blackberry. It has a  full-bodied, but firm flavor, quite gripping when young. With age, rich currant qualities come forward. Vanilla notes, if present, come not from the fruit but from the oak treatment.
-Food-wine pairing: best with simply prepared red meat.
-Cheeses: Cheddar, Gouda, Edam, Havarti

Merlot is the go-to for most people starting to experiment with wine. It is wasy to drink and excellent for most cooking projects. Most often it will sport black-cherry and herbal flavors.
-Food-wine pairing: any will do
-Cheeses: Gouda, Camembert, Gorgonzola, Brie, Cheddar

Pinot Noir is very unlike it’s cousin, Cabernet Sauvignon. The structure is delicate and fresh with very soft tannins. This is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf or damp earth
-Food-wine pairing: excellent with grilled salmon, chicken, lamb and Japanese dishes
-Cheeses: Swiss, Port Salut, Gruyere, Feta

Syrah, or Shiraz, is a very popular wine for both drinkability and table pairings. The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavors and excellent longevity. It offers aromas and flavors of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.
-Food-wine pairing: meat (steak, beef, wild game, stews, etc.)
-Cheeses: Sharp Cheddar, Edam, Gouda, Roquefort

Zinfandels are sporty wines offering raspberry, blackberry, black cherry, raisin, and prune flavors. For decades zinfandel was California’s grape, though now it is grown all over the west coast of the United States, in Australia, Italy, and elsewhere, and its ancestry has been traced to Croatia. California zinfandel remains the model for all others, and it grows well and vines distinctively all over the state.
-Food-wine pairing: any will do, though very acceptable with fruits
-Cheeses: Double Gloucester, Asiago, Bleu, Feta, aged Gouda or Cheddar

 

WHITE WINES

Chardonnay is often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a moderately priced Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess.
-Food-wine pairing: it is a good choice for fish and chicken dishes.
-Cheeses: Brie, Asiago, Havarti

Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.
-Food-wine pairing: dry versions go well with fish, chicken and pork dishes.
-Cheeses: Bleu, Colby, Brie, Edam, Gouda, Havarti

Pinot Grigio creates light, zippy, food-friendly white wines that do not clobber the palate with oak and alcohol. Its alter ego, pinot gris (same grape, different name), has become the white wine of Oregon, where it produces lively, pear-flavored wines that may carry an additional fruity sweetness. The California version  is a bit heavier, while vintners in Washington make intense, tart wines that match well with seafood.
-Flavors: Citrus, fresh pear, melon, Fuji apples, seafood
-Cheeses: Goat cheese, Muenster, Gouda, Edam, Asiago

Sauvignon Blanc is generally lighter than Chardonnay. It tends to show an herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple and pear through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities. They offer bright aromas with a strong acid finish.
-Food-wine pairing: a versatile food wine for seafood, poultry, and salads.
-Cheeses: Gruyere, Mozzarella, Asiago, Neufchatel

For the host or hostess who does not wish to keep a cellar of wines, simply keeping one red and one white that are versatile on hand will cover most casual occasions. A good Zinfandel is also a catch all for a lot of people as it goes with so much.

There are tons of information out on the internet for those who wish to develop their wine palate. One sight of particular interest is Wine Enthusiast [http://www.winemag.com/], which offers Wine for Beginners [http://www.winemag.com/wine-for-beginners/]. The article offers some valuable information up to and including storing wines and investing in them. This site was a primary source for material used in this blog.

My primary investment in wine is what it will do to a roast or add to chicken or duck when cooking, and I freely admit it. Your relationship with wine will develop to suit you.

Happy Sipping!

— Ann Cathey

Serving Cheeses

Cheese plates are a nice addition to any gathering, from a dinner for a few friends all the way up to a large wedding reception. The most often seen cheese tray is at a wine and cheese party, though, so your pairings for tasting must be carefully chosen.

I will concentrate on this last serving for today’s blog to keep it fairly simple and give you an idea that may be expanded on to fit your own cheese tasting experiences.

You will want to present a selection that offers several of tastes and textures, and there are plenty to choose from in the cheese world. Don’t be daunted by the variety. It’s not as difficult as may seem to choose just a few. Pick 3-5 cheeses so that your guests can experience each without confusion or being overwhelmed.

Start your list with a cheese that is familiar to your guests. A cheddar makes a good starting point. Having your other choices be easy to cube and handle can be reassuring to guests, especially if you are introducing your audience to new things.

Soft Cheeses
Soft cheeses are often the choice for melting, but they are also delightful for tastings. They most often spread well and may be served on crackers that are sturdy, but not dense. There are any number of soft cheeses that are flavored (naturally buttery or with added taste sensations such as garlic or raspberry), and will offer a singular mouth feel.

Boursin, Queso Fresco, Chevre (goat cheese), and fresh Mozarella are all readily available and interesting in both flavor and texture.

Creamy Cheeses
While there is some overlap between the soft and creamy cheeses, each type offers unique selections. Butterkase, Camembert, Danablu, and Cahill’s Irish Porter Cheddar all have their own flavors while sharing a creamy texture.

These cheeses match up with acidic flavors and crisp textures such as whole wheat crackers or apples.

Semi-Hard Cheeses
This is the range of firmness most commonly seen by most Americans: Cheddar, Swiss, Monterrey Jack, Gouda, and Provalone. For specifics, Kerrygold’s Blarney Castle, Applewood, Colby Swiss Cheddar (or just Colby), and Jarlsberg.

Pair these cheese with party sized breads such as pumpernickel and baguette. Serve with simple jellies, jams or preserves. Apricot and fig are popular.

Flavored Semi-Hard Cheeses
Many cheddar and similar types of cheeses are now available in flavored varieties. These cheeses are created using the same time-honored method most readily recognized in blue cheeses – where the flavoring has been stirred into the curds before they are pressed into molds. Some popular examples are Sage Derby, Pepper Jack, Red Windsor, and White Stilton with Mango and Ginger.

As these cheeses are already flavored, pair them simply with mild flavored crackers.

Smoked Cheeses
Most of the semi-hard cheeses mentioned above can be found in smoked varieties. Smoked Gouda and Tillamook Smoked Black Pepper White Cheddar are extremely popular examples.

Nuts make a nice accompaniment for these cheeses. I have enjoyed them with smoked baby oysters and sliced baguette as well.

Aged Cheeses
Gouda and Fontina age remarkably well, each changing in flavor, texture and hardness at different stages of the aging process. Pair them with things that will balance the flavors. Caramelized nuts or English mustard work well.

Hard Cheeses
Parmesan, Asiago, Romano and other hard or brittle cheeses may be used, but generally have very strong flavors and can be difficult to slice and serve in such a way to be easy for guests to handle. If your guests are cheese officionados, they shouldn’t be afraid of a little crumbling.

Pair these cheeses with green and red grapes as a counterpoint to both texture and the strong flavors.

Wine Pairings
The links included above go to cheese specific pages, many of which offer suggestions for wine pairings.

Setting Up your Platter
A large wooden cutting board or cheese board will make an excellent surface to present your cheeses on, and will allow you to offer cut pieces as well as the remainder of the whole cheese for a good visual effect. The whole piece may be cut right there if you need additional servings.Depending on your selections, parsley, cilantro or mint may be used for a bit of garnish on the platter. If there is room, crackers and fruits may be included, or served on separate dishes. Mustards, jams, or other wet offerings should be served in separate bowls.

Make labels to display on your platter. Small fold-over cards, or cards mounted on toothpicks which are inserted into the respective cheese work well. They may be hand-written or pre-printed to suit your gathering.

 

Don’t be afraid to try new things. There are literally thousands of cheeses worldwide, and with so many of them now available in groceries an markets across the US, they are readily available to consumers. Taste them, cook with them, share them with your friends!

–Ann Cathey

Blueberry Muffins and Beyond

Who doesn’t like a fresh muffin on a cool morning, hot out of the oven, maybe with butter or cream cheese stuffed inside to melt? Here is a recipe that makes fruity muffins simple and satisfying. I stole it from my daughter after trying her muffins!

Blueberry Muffins (basic recipe)
2 c flour
2 tbsp baking powder
1/2 c sugar
1/2 c butter, melted
1 lg egg
3/4 c milk
1 1/2 c blueberries

Preheat oven to 350*F.
Combine dry ingredients.
In separate bowl combine wet ingredients.
Fold dry into wet until thouroughly mixed.
Fold in blueberries.
Spoon into greased or lined muffin tins.
Bake approx 10 minutes or until golden.

Blueberry Lemon Cherry Variation

For a lemon variation add 2 teaspoons lemon zest and 2 teaspoons lemon juice (or more to taste) to wet ingredients.

The pictured variation is blueberry, lemon, and chopped maraschino cherries with a half tablespoon of the cherry juice.

Crushed pineapple may also be added for a different taste sensation. A variety of berries may be substituted for the blueberries, or added to them. Strawberries, dewberries, and blackberries are all tasty variations.

For folks with certain dietary restrictions, these substitutions are also handy:
Milk = Almond Milk, or other non-dairy alternative
Butter = olive or vegetable oil
Sugar = Truvia or other sugar substitutes suitable for baking
Egg = Egg white or egg substitute

With so many possibilities, how can you go wrong?

Summer Spritzers

A spritzer is traditionally a mix of wine and sparkling water, soda, or some other carbonated liquid. There are so many different combinations that may be made that they defy being called “recipies”, really. It’s more a matter of “if it tastes good, drink it”!

Using a base of lemon-lime flavored soda or flavored sparkling water, pick a juice and a fruit or two for non-alcoholic beverages will please children and adults alike.

Lemonaide with raspberries and blackberries, or with peach slices is popular.

Grape juice combined with apple juice is also a nice, light combination. Black Cherry flavored sparkling water gives it a tasty twist from the spritzer standard of lemon-lime.

Watermelon and crushed pineapple are great with a pineapple or apple soda.

Try agave nectar, mint leaves, and pomegranite seeds together. Combine them with soda, sparkling water, or for a more adult twist add seltzer.

For the adult versions of spritzers, Moscato, Sangria, Merlot, or even a shot of peach schnapps, may be combined with the soda or sparkling water for an effervescent and festive drink on hot summer afternoons. Wine or fruit juices may also be combined with Champagne or Asti Spumante.

Let the kids help put them together for some family fun, too.

There are simply too many combinations to put all in one article. Don’t be afraid to try different pairings of flavors that you already and enjoy as well as new flavors. Be adventurous!

Suggested Wine and Cheese Pairings

Not everyone is an expert at wine and cheese pairings, but everyone should know what they like.

If you are setting up tasty treats for a gathering and would like a simple guide to wines and cheeses (and other tasty ideas), this list is taken from my own experiences. I’m not an expert in the field, but I know what I like and what combinations are pleasing to my palate. I’ve added links to the different types of cheeses and wine varieties for the curious.

If you enjoy Brie, cold or warm, Riesling chilled or at room temperature is lovely. With the Brie, if it is being warmed or baked, add a sprinkle of pine nuts and some jam. Apricot, raspberry or loganberry have all proven to be excellent. Serve with thinly sliced baguettes.

Soft goat cheeses are good with Shiraz (or Syrah). They come in several flavors these days, most notably honey, garlic and herb, and sun dried tomato. Pair these with sliced sweet apples, crisp crackers, or a “party bread” (small loaves baked and cut specifically for canapes).

Parmesan and Asiago are very dry, crumbly cheeses most commonly found grated or flaked for toppings. They are also delightful tasting cheeses and pair nicely with Chardonnay.

Sangria and pink Moscato are favorites to pair with fruits and mild cheeses such as Mozarella and cheddar. These are most often used as dessert wines and tend to favor sweet accompaniments.

Red Moscato and chocolate and dipped fruits are a winning combination. Along with Belinnis, this combination is fun for brunches.

Some traditional standards that are generally true for meats are red wine for red meats, (beef, pork, venison, buffalo, duck), and white wines with white meats (chicken, turkey, fish). I have found this to be true for the most part.

Merlot and Shiraz pair well with grilled red meats. Chardonnay is a crisp counterpoint to may seafood dishes. Sauvignon Blanc goes well with most chicken dishes.

As for cheeses, when in doubt, you can’t go wrong with a good cheddar.

I hope this clears up a little of the mystery of pairing wines, and that you will experiment for yourself to find the combinations that most please your palate.

 

— Ann Cathey