June Bug

It all started with a Junebug drink recipe I have been wanting to make which then led me to think about a book I had used in the classroom with the same title and then the discovery of a new book title with the same name and lastly, the ultimate find, another Junebug drink recipe.

We have had copious amounts of rainfall this past month which has hatched a huge influx of mosquitoes, ticks and other pesky bugs including Junebugs (a large brown beetle) who make their appearance in late spring to early summer. In the south "cute as a Junebug is considered a term of endearment. It is considered a compliment like calling someone very sweet.

I have been waiting for just the right occasion to serve Junebug. Memorial Day seems like the unofficial start of summer and a good time to share with company this refreshing summer drink. I am just hoping warm weather is not too far behind.

Junebug is also the title of a small chapter book for third and fourth graders. It is about a nine year old boy named Junebug who has a dream one day of escaping the housing project he lives in. He then launches a plan to help make his dream come true.

I did find a new title June Bug which is an adult novel by Chris Fabry. Follow this link to learn more about the book which got very good reviews. http://www.titletrakk.com/book-reviews/june-bug-review-fabry.htm

Who would have thought Junebugs could be so versatile!

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Junebug

recipe from Southern Living June 2010

Ingredients:

• 3 cups of ginger ale
• 4 TB grenadine
• 4 TB. orange juice
• 3 scoops orange sherbet

Directions:

• Blend all ingredients in a blender
• Pour into ice-filled cocktail glasses
• To make alcohol add 1/2 cup rum

Ultimate Junebug

Makes 1

Ingredients:

• 1 oz. melon liqueur (Midori)
• 3/4 oz. Malibu coconut rum
• 3/4 oz banana liqueur
• 1 oz. sweet and sour mix
• 1 oz. pineapple juice

Directions:

Fill a cocktail shaker with ice and mix

Memorial Day and Backyard Recipes

It doesn't take a hero to order men into battle.

It takes a hero to be one of these men who goes into battle.

by Norman Schwarzkopf US. Army officer

who commanded Operation Desert Storm

In the US Memorial Day is observed on the last Monday in May. It is a day set aside to honor all those who gave up their lives for their country in wars. It originally became a holiday after the Civil War to honor Union and Confederate soldiers who had died in battle but after World War I it was extended to honor all US. soldiers who had died in any war. Korea and Newfoundland also observe Memorial Day. Other countries have set aside different date to remember and honor their veterans of war.

Take time today to thank a veteran for their service to their country .

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Pork Kebabs

Thread,Season and Grill

• 2 pork tenderloins cut in 3 inch cubes about 2 lbs.
• 1 large red onion cut in thick half moon rings
• Thread meat cubes and onions on double skewers for more stability on grill
• Season with salt and pepper

Sauce:

• 3/4 cup diced onions
• 3/4 cup ketchup
• 1/2 cup orange juice
• 1/3 cup apple cider vinegar (recipe called for 1/2 cup-I cut back)
• 1/2 cup bourbon
• 1/3 brown sugar
• 1/4 cup molasses
• 2 TB. Worcestershire sauce

Directions:

• Saute onion in butter over medium heat till soft about 3 minutes
• Stir in ketchup, orange juice,vinegar, bourbon,brown sugar, molasses, Worcestershire, salt and pepper
• Bring to a boil, reduce to a simmer and cook 10 minutes
• Cool slightly and puree in a blender
• Set half of the mixture aside
• Baste meat periodically to get the flavors of sweet, sticky sauce when grilling
• Use rest of sauce when serving meat

Grilled Brie Croutons

makes 4

Ingredients:

• 4 slices of French bread cut 1-2 inch thick
• Olive oil
• salt to taste
• 4 oz.Brie

Directions:

• Preheat grill to medium-high
• Brush both sides of bread with oil, salt and pepper
• Grill one side of bread till toasted
• Flip toasted bread over divide cheese slices among bread and grill about 4 minutes till cheese is melted

Tomato Potato Salad

Ingredients:

• 2 1/2 lb. red potatoes peeled, sliced into 1/2 thick rounds
• 1/4 cup white wine vinegar
• 1-1/2 TB. Dijon mustard
• 3 TB. mayonnaise
• 1 -2 TB.honey
• 1 TB. olive oil
• 2 TB. parsley flakes
• 1/4 cup minced fresh chives
• 2 tsp. minced fresh thyme
• 1 container cherry tomatoes halved

Directions:

• Boil potatoes in salted water until tender about 10 minutes and then drain
• Whisk vinegar, mustard, mayonnaise, honey, oil, thyme. parsley salt and pepper
• Add potatoes, tomatoes, and chives
• Toss to coat
• Can serve at room temperature or refrigerate

Berry Sorbet

Ingredients and Directions

• Mix strawberries, blueberries, melon cubes, blackberries in a large bowl
• Sprinkle over the mixture 2-3 TB. Grand Marnier and mix well
• Cover with plastic wrap and refrigerate several hours
• To serve place in individual glass sherbet dish 1 scoop of Raspberry sherbet or sorbet
• Place 1 cup of berry mixture to the side of the sherbet or around it

A Bit of French Cooking Flair

A good cook know that it's

not what is on the table

that matters,

it's whose in

the chairs.

by Leigh

So imagine having a bite to eat in a French Bistro with family/friends. Perhaps you might find some of these recipe just the right ones to showcase your cooking skills with a bit of French flair.

Cherry Clafouti (pronounced "kla-foo-tee")

It is a rustic French dessert originally from Limousin in southern France. The region is best known for its sweet black cherries. In this recipe the cherries are left whole and baked in a sweet custard filling. The dessert is easy to make. It can be served warm or at room temperature. To serve dust top with confectioners sugar and adding piece de resistance pistachio ice cream.

adapted from Williams-Sonoma.com/recipes

Ingredients:

• 4 eggs separated
• 2/3 cup sugar
• 1/2 cup flour
• 2 tsp. vanilla extract
• 1/1/4 cup heavy cream
• 1/2 tsp. salt
• 1-1/2 lb. fresh cherries, pitted or frozen cherries thawed and drained
• 1 tsp. lemon zest

Directions:

• In a large bowl combine egg yolks and 1/3 cup of sugar
• Beat with hand held mixer on medium high or until ribbons form
• Add flour, vanilla and cream
• Reduce speed to low and beat till completely blended
• In another small bowl with clean beaters- beat egg whites and salt about 30 seconds
• Add whites to batter gently incorporate with mixer on low
• In another bowl mix cherries with 1/3 cup sugar and lemon zest
• Preheat oven to 375
• Grease baking dish and heat in oven 4 minutes
• Layer cherries on bottom of dish (11 x 7 rectangular or a large round Corning ware type) and pour batter/custard on top of cherries
• Bake about 30 minutes until set in middle
• Serves 6-8

Boeuf Bouigignon aux Carrottes (Provencale) Beef Stew with Red Wine and Carrots

Ingredients:

• 1- 3 lb. boneless chuck roast
• 2 TB olive oil
• 2 slices of bacon cut in 1/2 inch pieces
• 2 cups of shallots
• 1/3 cup brandy
• 1/2 small can of tomato paste
• 2 cloves of garlic finely chopped
• 2 tsp. herbes de Provence
• 2 cups red wine such as Pinot Noir or Cabernet
• 1 can whole peeled tomatoes
• 1 cup beef broth mixed with 4 TB. flour
• 1-1/2 cups chopped celery
• 1 small package of mushrooms cut up
• 3 TB orange zest
• 1-1/2 cups of carrots
• 1/4 cup chopped parsley
• 2 bay leaves

Directions:

• Using your fingers pull the roast apart and carve into 2 inch cubes
• Dry cubes on a paper towel
• In a dutch oven pan over medium- heat oil and brown bacon about 5 minutes
• Remove bacon and arrange cubes in pan to brown- cook on all sides about 10 minutes
• Remove cubes and discard some of the drippings so only 1 TB. drippings remain
• Saute shallots, mushroom and garlic cloves for a minute-add brandy and let it boil away
• Add tomato paste and herbs
• Add 3 TB. flour to beef broth and whisk
• Add wine-tomatoes and celery
• Add zest and cook 3 minutes on low till slightly thickened
• Add beef cubes, thinly sliced carrots or baby carrots, bacon cover and cook on low about 2 hours

Savor Sidewalk Poems and a Fudgy Torte

Last year I wrote a blog about a city project called St. Paul Sidewalk Poetry in St. Paul, Minnesota. The project began in 2008 with a poetry contest to find original poems by city residents to be etched in sidewalk concrete slabs. The first year they had over 2,000 submissions. This year's winners were recently published. I picked two of the winners to post since they were short poems. The photos I posted are from past years' winners. A project such as this seems like a creative and innovative way to inspire open air reading. I picked two poetic like sentences by one of the first artists in residence Marcus Young that I liked. These words were part of an introduction of a book called Sidewalk Poetry.

"Sidewalks are the blank pages of our city as a book." and "Beautiful poetry can be as present and plain as our sidewalks, as grass and sky.

Perhaps there are other cities who have started initiatives such as this project. Let me know if you have heard of any projects such as this one.

He's fat

My fault

No walks

youth submission Lillian Rupp

Four feet tall and poised,

glove on, front row, third baseline

Yearning for the foul.

by Michael Russelle

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Fudgy Cappuccino Torte

adapted from a past Bake -Off winner

Ingredients:

• Betty Crocker Brownie Supreme (with Hershey syrup packet)
• 1/4 cup coffee
• 2 TB. Kahlua
• 2 eggs
• 1/2 cup oil
• 1 cup vanilla chips

Directions:

• Mix by hand till well blended
• Bake in a spring form pan for 30 minutes at 350
• Cool

Filling:

• In a saucepan melt 6 oz. chocolate chips with 1 cup sweetened condensed milk
• Add 2 beaten egg yolks
• Cook over low heat 3 minutes
• Add 2 TB Kahlua-mix well
• Refrigerate 30 minutes in a bowl
• Place chocolate mixture over cooled brownie mixture

Topping:

• Beat 1 small carton of whip cream-make sure beaters and bowl are chilled
• Beat in 1/3 cup powdered sugar and 1/3 cup unsweetened cocoa
• Add 2 TB. Kahlua
• Spread on top of filling and refrigerate till serving

comment: I have used Amaretto instead of Kahlua for this recipe and works just as well

Pucker up-its a lemon

The Lemon

Oblong, bright and a fragrance with a bite

Unexpected chaos within

Sever it slowly, and the fragrance intensifies

Its pulp glistens, and a drop of juice trickles out

Seems innocent enough

But as you pick up one half

And bite it with a slurp

Your lips are drawn in like a string on a sack

Your cheeks cave in

Your eyes begin to water

Your nostrils are tickled and overwhelmed

As you remove the piece from your mouth

You wonder how anyone could enjoy such a creation

Then suddenly you realize that this acidic wonder has

potential

You decide to rein in that flavor

With a glass of pure liquid life

You squeeze its contents into the glass

And take another chance and taste it

It's calmer, but the concoction needs a companion

Sweet crystals are added and gently blended in

Then when you taste it this time

The sour and sweet mingle together

In a way that is pleasantly refreshing

Suddenly it comes to you

Life can bear a bushel of sour fruit

But when you tame those little beasts

With purity and sweet expectation

You end up with a product

That soothes your weary soul

So take a sip

Savor its goodness

And know that all is well.

by Latasha A. Willis

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LEMON YELLOW-brighten your day with these lemon treats

Glazed Lemon Bread

recipe adapted from bigoven.com

Ingredients:

• 1-1/2 cups flour
• 1/2 tsp salt
• 1 cup sugar
• peel of one lemon grated
• 1 TB. baking powder
• 1/2 cup whole milk
• 2 large eggs beaten
• 1/2 cup melted butter
• juice of a large lemon
• 1/2 tsp. vanilla extract
• 1/3 cup poppy seeds

Directions:

• Whisk flour, salt, sugar, lemon peel and baking powder set aside
• In a bowl beat eggs with milk, butter, lemon juice and vanilla
• Add eggs to the dry ingredients
• Stir in poppy seeds only till combined
• If want more lemony taste could add another 1 TB. lemon zest
• Grease a loaf pan and bake @ 350 for about 45 minutes-check at 35 minutes

Lemon Glaze

• While bread is baking combine juice of another large lemon and 1/4-1/3 cup of sugar in a small saucepan depending how much juice there is
• Stir over medium heat till sugar is dissolved
• After removing bread from oven but while bread still in pan use a long wooden skewer to poke numerous holes in hot bread-be sure to pierce all the way to the bottom.
• Slowly drizzle glaze and baste top several times
• Let bread pan cool on a wire rack for about 20 minutes- invert and cool completely on rack

Sweet Tea Icebox Tart

Comment: recipe adapted from Southern Living May 2011

I was drawn to this recipe with its unusual mix of ingredients-what a refreshing Spring treat!

Ingredients:

• 2 TB. unsweetened instant ice tea mix
• 1 can sweetened condensed milk (14 oz.)
• 1 tsp. orange zest
• 1 tsp. lime zest
• 1/3 cup orange juice
• 1/4 cup fresh lemon juice
• 2 large eggs lightly beaten

Directions

• Stir together ice tea mixture and 2 TB. water
• Whisk in condensed milk and rest of ingredients till well blended
• Place 9 inch tart pan with the slightly cooled gingersnap crust on a baking sheet
• Pour in milk mixture
• Bake 20-25 minutes just till filling is set
• Cool completely on on a wire rack about 1 hour
• Cover and chill 4-24 hours-Remove tart from pan and serve with whipped cream and lemon slices, mint sprigs
• Whip small container of whipped cream with 3 TB. confectioners sugar for topping

Gingersnap Crust

• 2 cups crushed gingersnap cookies
• 5 TB. melted butter
• 2 TB. light brown sugar
• 1/2 tsp. cinnamon
• 1/3 cup crushed nuts I used almonds
• Add all to Cuisinart and process

Note: a graham cracker crust can work but not quite the same flavor

Press crumb mixture into a tart pan with a removable bottom bake 4-5 minutes @ 350

Cool a few minutes before adding filling and then continue baking

Black Bottom Pie

Life is uncertain. Eat dessert first.

by Ernestine Ulmer

This southern classic pie is said to have taken its name from the Black Bottom Dance popular in the early 1920's. There are a variety of recipes available for this pie but I thought this one was the easiest and it certainly was yummy. I was first drawn to the recipe because it called for using Nabisco Chocolate Wafers. I have fond memories of my mother making this icebox dessert with yummy whip cream when I was growing up. It seemed interesting to use chocolate wafers for the crust. But the reality is today it can be a challenge to find these chocolate wafers so I went with ease using Oreo cookies for the crust. Some recipes called for removing the filling from the chocolate cookies and then crumbling them. But I consider myself a purist who sees no point to remove the cookie filling which left in is quite tasty for the crust. But I do suggest using regular Oreo cookies not Double Stuff.

FYI You can go to e BAY and buy a box of Nabisco Wafers

Black Bottom Pie

recipe from CuisineAt HomeSpecials.com

Crust:

• 1 package chocolate wafers
• 1/4 cup sugar
• 3/4 stick of butter melted
• 1/2 cup pecans
• pinch of salt
• optional use 3/4 package of Oreo cookies (regular size) 3/4 stick of melted butter, 1/2 cup pecans and pinch of salt

Process cookies in Cuisinart and pat into a glass pie pan

Bake @ 375 for 12 minutes

Cool crust completely before adding filling

Filling:

Combine in a saucepan

1 cup sugar

1/2 cup cocoa powder

1/4 cup cornstarch

1 tsp.espresso powder

1/4 tsp. salt

Gradually whisk in 2 cups of 2 % milk

Cook over medium heat whisking constantly till thick about 6 minutes

Add 2/3 cup bittersweet chocolate chips

Stir until smooth

Whisk together 4 egg yolks and 1 cup of milk then stir into chocolate mixture

Bring to a boil and simmer 3 minutes

Take pan off heat and stir in 2 TB. butter, 1 TB. vanilla, 2 TB. rum or 2TB .Kahlua

Pour filling into cooled crust, cover with plastic wrap and chill overnight

Pie Topping:

1-1/2 cups heavy cream

1/4 cup powdered sugar

Beat together and spread over top of pie filling

Garnish with chocolate curls or a drizzle of chocolate syrup

How to Bake a Perfect Life

As I passed by the book area at Target I was drawn to the shelf labeled: Emerging and Notable Authors. It won't surprise you that I picked the book How To Bake A Perfect Life by Barbara O'Neal. The title certainly was intriguing. It is a novel about the bonds of mothers and daughters and grandmothers celebrating food and family. The author skillfully tells the story from multiple perspectives:Ramona, a professional baker who owns a bakery that is barely surviving an economic crisis, her daughter Sophia who is pregnant and finds out her husband is wounded in Afghanistan and Katie, their 13 year step daughter who comes to live with Ramona. They all face multiple challenges as it seems their lives are turned upside down by a chain of events. The author was clever interspersing the storyline with Ramona's love of bread making, and sharing bread recipes to capture the attention of foodies.

The following is a quote from the author in the introduction I liked...

Most of us are trying our best to bake a life worth devouring-with love as the flour, laughter the water, forgiveness the yeast, and tears, of course as salt.

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Continuing al fresco dining the best part...D for dessert

The following recipe was adapted from Cuisine At Home Specials.com

I really was quite pleased with the results and even liked it better than Key Lime Pie. If you followed my blog in February at that time I posted a Key Lime Pie recipe. I noted that it was a stretch to make this pie when not in my own kitchen but a rental in Florida. "Real"key limes are small (looks like Brussel sprouts) and I was quite challenged to get the juice extracted not having the right tool. So when I saw this recipe I vowed not to have the same problem again. I posted a picture of my new juicer tool and the bars. By the way don't stress yourself out looking for real key limes regular fresh limes work just fine. Just do not use bottled lime juice!

Key Lime Bars

Crust ingredients:

• 1 jar macadamia nut, ground(3 oz.)
• 2 cups crushed gingersnap cookies (I tested with Old Fashioned Gingersnaps Murray brand found in cookie aisle-used about 3/4 of the bag-best result using Cuisinart for crumbling) graham crackers could be substituted for cookies
• 1 tsp. ground cinnamon
• 2 TB. brown sugar
• 5 TB. melted butter

Directions for crust

• Mix all ingredients and pat into a 13 x 9 pan
• Bake @ 350 for 10 minutes and set aside

Filling ingredients:

• 4 large eggs
• 2 cans of sweetened condensed milk, each can 14 oz.
• 1 cup fresh lime juice about 8 limes
• 1 tsp. vanilla

Filling Directions:

• In Cuisinart add eggs, condensed milk, juice and vanilla
• Might have to let filling mixture set a few minutes so there are no air bubbles before pouring into crust
• Pour filling into crust and bake 20-25 minutes @ 350-make sure filling is set
• Cool to room temperature then chill
• Bars will cut better if cold

Topping options:

• white chocolate shavings
• whipped cream served with berries on the side
• lime wedges
• chopped macadamia nuts

Tomorrow post will be Black Bottom Pie which originated in the American South. When looking at some history of the recipe I found out that some people feel the pie's components illustrate the rural south at the start of the 20th century. The dark cookie crumb crust signifies dirt roads while the custard filling represents the swampy lowlands of the Mighty Mississippi. Anyway you look at it this pie is a chocoholic's dream!