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Strawberry Lime & Rose Mock Tail

Strawberry Lime & Rose Mock Tail

 

Here in the Portland, Oregon area the roses are starting to bloom, so it is Rose Festival Season! I just love this time of year when my rose bushes are at their prime and they have the most lovely, fragrant blooms. Since I grow my roses organically and don't use any chemicals on them, I can use them in drinks and dishes! What a win! 

I hope that you enjoy this fun and quick drink recipe that you can make to celebrate the roses this season! You could also add some rose water to amp-up the rose flavor if you desire. 

Rose, Strawberry Lime & Rose Mock Tail: 

1/2 cup chopped fresh strawberries

1 key lime, quartered

1/4 cup maple syrup with infused rose petals (you'll use 1-3 tablespoons of this for 1 drink, then save the rest) 

1/4 cup water

1/4 cup rose petals

4-5 rose petals (for muddling in drink) 

crushed ice

sparkling water

 

1. Put strawberries & lime pieces & 4-5 torn fresh rose petals into a tall glass. 

2. Make syrup: bring to a simmer the water and maple syrup. Add the 1/4 cup rose petals. Infuse the syrup for 10 minutes while it cools. 

3. Add 1-3 tablespoons of the infused syrup to the glass. Muddle with a wooden spoon or muddle. Then, add crushed ice and sparkling water to taste. Taste your drink for sweetness and add more of the syrup to taste. 

This drink is yummy and refreshing. It won't taste a lot like rose petals but it has a unqiue flavor. 

Satsuma Honey Curd

Satsuma Curd

I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream-  I kept thinking of bright oranges and ways to use them in a recipe. 

I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result. 

I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing! 

I hope that you bring a little sunshine into your life today with this recipe! 

Satsuma Honey Curd

3 egg yolks

1/2 cup honey

1/4 cup satsuma orange juice (fresh) 

1/4 cup coconut oil

1 teaspoon satsuma zest

1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan. 

2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it! 

3. Take the curd off the heat and stir in the satsuma zest. 

Once cooled the curd will thicken up more and you can use it for: 

scones

pancakes

over coconut milk ice cream

as a filling for meringue shells

And much more! 

For more delicious recipes you can check out my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487785930&sr=8-1&keywords=recipes+for+a+cheery+life

Apple Ginger Cranberry Slaw

Apple Ginger Cranberry Slaw

The other day I was working on one of my Josephine menus and thinking of a a creative coleslaw salad idea that was really fresh and not too cloying or sweet. Somehow, the flavors and ideas came together when I decided to buy both green and purple cabbage. 

Then, all of the other elements came together, as if in a dream to form this yummy salad. I have a secret: I normally do not like coleslaw! However, I think it is because most coleslaw is covered in way too much mayonnaise and is very sweet. This salad is the complete opposite of most slaws. I love the fresh, vibrant flavors and the crunch of the apples along with the cabbage. And, there is something magical about purple cabbage that turns everything a pretty pink/purple color! Fabulous! 

I hope that you enjoy this salad with any main dish! It really brightens up the meal! 

Apple Ginger Cranberry Slaw

Makes 4-6 servings

2 cups green cabbage, finely chopped

2 cups purple cabbage, finely chopped

1 1/2 cups thinly sliced apple (skin left on) 

2 teaspoons minced fresh ginger

Juice of 1 fresh lime

1/2 cup dried cranberries

1 tablespoon apple cider vinegar

1/2 teaspoon ground ginger

Salt and pepper to taste

Mix all of the ingredients in a medium bowl. Serve and enjoy! :) 

 

Charred Corn and Fresh Basil Spoon Bread

Charred Corn and Fresh Basil Spoon Bread

I love that this recipe came from a recipe that I had in a family recipe notebook and from having some lovely basil in my garden and some leftover grilled corn. The fantastic part of this is that although planning meals is great- many times your best dishes come together almost by accident! 

I love the ideas that I get when I am flipping through magazines or old notebooks and also I draw so much inspiration from my garden or the foods that I happen to have in the fridge. 

This is a dish that you bake, however it makes a great summer side dish- you could even double or triple it for more servings for a party. It could be scooped out into individual bowls and enjoyed that way as a pretty side dish as well. The sky is the limit! 

I love the fresh flavor of the sweet corn and the delicious, smooth texture of this spoon bread. I hope that you will enjoy some today! 

Charred Corn and Fresh Basil Spoon Bread:

Makes about 4 servings

1 1/2 cups coconut milk

1/2 cup corn meal (I like the whole grain version by Bob's Red Mill) 

1 tablespoon coconut oil

1/2 teaspoon baking powder

corn from 2 ears of grilled/charred corn- cut off of the ears

1 tablespoon fresh basil leaves, chopped

1 egg yolk

1 egg white, stiffly beaten

1/4 teaspoon kosher salt

Heat the oven to 325F. 

1. In a medium saucepan stir 1 cup of the coconut milk into the cornmeal. Cook, stirring constantly until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat. Stir in remaining coconut milk, the coconut oil, corn, basil, salt and baking powder. 

2. Stir 1 cup of the mixture into the egg yolk, and return all of the mixture to the saucepan. Gently fold in the beaten egg white. Pour into a greased 1 quart casserole dish. Bake in a 325F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Serve right away. This makes a great side dish to barbecued meats, chili, stews & more! 

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