Parsley & Lemon – Ricotta Cupcakes

May 19th, 2014 § 0 comments § permalink

muffin

Makes 6 large cupcakes

Ingredients

2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup turbinado sugar
3 tablespoons lemon zest
3 tablespoons chopped fine, parsley
1 stick butter ( salted) softened
¾ cup ricotta cheese
1 egg
juice of three lemons

Directions

Heat oven to 350 degrees F.

Sift or mix together the dry ingredients, flour, baking powder and soda and salt, in a medium size-mixing bowl.  In another medium sized bowl mix together the sugar, parsley and lemon zest until a crumbly mixture is created.  (Set aside 3 tablespoons of the mixture in a small bowl.) Add the butter and ricotta to the sugar mixture in the medium bowl.  Mix well by hand is fine.  Add the egg and continue to mix well until a light fluffy batter is created.  Spoon the mixture into a muffin tray lined with muffin papers or greased well.  Sprinkle the sugar mixture from the small bowl set aside on the top of each muffin.  Bake for about 25 minutes or until a toothpick or knife inserted in the center comes out clean.

Fresh Carrot & Lime Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

2 tablespoons fresh mint leaves
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 cup fresh carrot juice
1 cup fresh lime juice
Ice
Seltzer water

Directions

In a medium sauce pan combine the mint, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 5-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  In a large pitcher filled with ice, place the ginger syrup, carrot and lime juice and stir well, fill with seltzer to taste.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Ginger-Beet Orange Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup tarragon leaves, chopped fine
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 medium beet, scrubbed
6 oranges, peeled IceSeltzer water

Directions

In a medium sauce pan combine the tarragon, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 8-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  Juice the beet and the oranges in a juicer, you will need to have at least two cups of juice.  In a large pitcher filled with ice, place the ginger syrup, beet-orange juice and stir well, fill with seltzer to taste.

Concord Grape Jack O’Lantern Punch

October 10th, 2012 § 0 comments § permalink

Makes 1 big pumpkin’s worth of punch

Ingredients

2 cups turbinado or raw sugar
2 cups water
2 cups fresh concord grapes, smashed
3 cardamom pods, crushed
2 cinnamon sticks, cracked
2 teaspoons nutmeg, freshly grated
1 inch piece of ginger, sliced thin
Large Jack O Lantern, seeds removed and cleaned but not carved ( just top)
1 -2 liter seltzer water
Concord Grapes for Garnish
*Concord Grape Balsamic Syrup and Vodka for the adult version

Directions

In a medium saucepan combine sugar, water, grapes, and spiced and stir. Bring to a boil and then reduce to a simmer for about 10 -15 minutes. Take off of heat and allow to cool. Push the liquid through a fine sieve strainer until all liquid moves through. Pour the liquid in the cleaned out pumpkin filled with ice and fill with seltzer water.  Garnish with fresh concord grapes.


*Concord Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of sage leaves, 1 tablespoon lemon zest, ½ cup concord grapes, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.

Winter Herbal Citrus Soda

December 3rd, 2011 § 0 comments § permalink


Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.
Makes 1 Large Pitcher
Ingredients
1/4 cup fresh parsley
1/4 cup fresh basil
3 tablespoons fresh lemon thyme leaves
zest of 1 lime
zest of 1 lemon
1 cup turbinado sugar or white sugar
1 cup water
2 cups citrus juice: tangerines, lemons, limes, oranges
Directions
Combine the herbs, zest, sugar and water in a medium saucepan on high heat and bring to a boil.  Reduce heat and allow to simmer for about 6 minutes.  Take off heat and allow to cool.  Blend the mixture and then strain out all the leaves.  It will be a vibrant green color.  In  a large pitcher combine the syrup, the lemon juice and ice, fill with selzer water, stir and garnish with a few thyme leaves.


Blueberry Ginger Maple Syrup

July 29th, 2011 § 0 comments § permalink

Ingredients

1 cup maple syrup
¼ cup blueberry puree
1 teaspoon grated ginger

Directions

In small saucepan over medium-low heat, add maple syrup and ginger and warm through.

Ginger Spice Butter

July 29th, 2011 § 0 comments § permalink

Makes ½ cup

Ingredients

½ stick butter, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated

Directions

In a small bowl combine all ingredients and mix well. Spread on warm muffins.

Spicy Summer Fruit Muffins

July 29th, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup fresh summer fruit
Coarse sugar

Directions

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in fruit and mix well. Combine together the flour and fruit mixtures a little at a time until thick but still smooth. Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean.

Ginger Carrot Wholegrain Pancakes

July 29th, 2011 § 0 comments § permalink

Makes 6-8 cakes

Ingredients

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

Directions

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Spinach & Three Cheese Ravioli (kid friendly)

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Butter

Directions

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.

In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.

Strain and dollup with butter.

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