Sunday, April 12, 2015
This month my Secret Recipe Club assignment was Culinary Adventures with Camilla which is the blog written by our group B hostess, Camilla Mann. What a delightful blog this is. I especially enjoyed the posts where her boys are cooking.
Camilla started her blog in 2009 so there were many, many recipes to choose from. There are numerous recipes that I want to try and some I did. I made the Cabbage Steaks and enjoyed them very much. Some of the many recipes I have on my list to make are: Homemade Saltine Crackers, Honey Soy Drumettes, Snickerdoodle Buttermilk Muffins, and Smoldering Pants Brussels Sprouts. You need to go read the post about that last one.
The recipe I picked to share today is Rhubarb Curd. There are several reasons that I chose this recipe, number one being that I love rhubarb and can hardly wait until it is ready each spring. I also love to find and share unique recipes that I believe deserve a wider audience.
Camilla used fresh rhubarb. Unfortunately, it’s a bit too early where I live to get fresh so I used some of my frozen rhubarb. This worked out OK, although I am sure fresh would be a bit better. The only change I would make if I use frozen rhubarb next time will be to reduce the amount of water to 1/4 cup as my curd was not quite as stiff asI think it should be. Camilla said that her curd did not keep its pink color. Mine came out a very pale pink so I think that it depends on the variety of rhubarb that you use. Unfortunately, unless you grow your own, you have no control over the variety of rhubarb that is available for purchase. If you wanted it more pink, I suppose that you could add some red food color.
A couple of tips that may help in making this recipe: grease your measuring cup when measuring the honey and separate the eggs while they are cold. I use an egg separator as I can let the egg sit until all of the white has dripped off.
The curd was delicious. I added a couple of tablespoons of sugar to reduce the tartness to my taste. I see so many uses for this. It can be used as a spread for bread, a topping for cake, ice cream or pudding, and it is good just spooned out of the jar. Right now I am enjoying it over cream cheese spread on English muffins. Since I got 3 cups curd when I made this, I am going to put some in the freezer and see how it freezes. Do make this recipe, you won’t be sorry.
Thanks, Camilla, for a great addition to my recipe collection. This is going on my list of ideas for gifts to make for Christmas.
from Camilla’s Culinary Adventures
6 c. rhubarb, fresh or frozen.
1/2 c. water (reduce to 1/4 c. if using frozen rhubarb)
zest from 1 lemon
1/3 c. honey
1/2 c. powdered sugar (a bit more if desired to you taste)
1/2 c. butter
8 egg yolks
juice from the lemon
In a medium saucepan, combine rhubarb, water, lemon zest and honey. Cook gently over medium heat until rhubarb has softened, stirring often. Meanwhile, in another saucepan, combine powdered sugar, butter and lemon. Heat until the butter is melted and bring to a boil. In a small bowl, beat the eggs very well. Very slowly add 1/3 of the butter/sugar/juice mixture to the eggs while beating rapidly. Now slowly add the egg mixture into the butter/sugar/juice mixture, beating rapidly. Continue beating over medium heat (do not let it boil) until mixture thickens. Add the rhubarb mixture to the yolk mixture and cook until thickened. Spoon into clean container and store in the refrigerator. I got about 3 cups curd.
Check out the links below to see what other group B bloggers made this month. If you would like to join in the fun, you can find details here.
Sunday, February 8, 2015
For this month’s Secret Recipe Club post, I have the privilege of sharing the UK-based blog Searching for Spice. Corina is the busy mom of two young children so many of her recipes are quick and easy.
With this blog being a UK blog, most of the recipes use metric measurements which makes conversion to imperial measurements a bit challenging. I did a Google search for conversion help and found this page on Epicurious which give the math to make the conversion, but I still came out with some strange results. I really want to make the Sticky Toffee Pudding recipe, but haven’t yet because of that. Luckily, some of Corina’s recipes are made with imperial measurements, such as the Microwave Chocolate Mug Cake, which I have made several times. Both hubby and I have enjoyed this dessert very much. It is the perfect thing when you want something sweet and chocolaty, and you want it Now!
My post, today, however, is for the Crispy Polenta Crusted Chicken. We eat a lot of chicken so I am always looking for new ideas for what to do with it. It also just so happened that there was a recent sale of boneless, skinless chicken breasts so I stocked up. I also had dry polenta on hand.
I agree with Corina and liked the fact that this chicken recipe produced a nice crisp crust without the messiness of many coated chicken recipes. The recipe is made up of only four simple ingredients-chicken breasts, buttermilk, dry polenta and a seasoning of your choice.
I ended up sort of guesstimating on the amount of buttermilk and think I needed twice the amount of polenta than in the original recipe to completely coat the amount of chicken that I used. I did brush the foil-lined baking pan with olive oil and put it in the preheated oven for about 5 minutes while I coated the chicken. I forgot the drizzle of olive oil over the top of the chicken before baking, but it turned out nice and crispy anyway
The polenta gave the chicken a little undercurrent of corn flavor which I really liked. This recipe will be going in my regular rotation of chicken recipes.
Be sure to visit Searching for Spice. There are lovely recipes there.
Crispy Polenta-Crusted Chicken
1 1/4 lbs. boneless, skinless chicken breasts cut into 1-inch thick chicken fingers
1/2 c. buttermilk (Corina used 100 ml)
1 c. dry polenta (Cornia used 100 g)
1 t. your favorite seasoning (Corina used 1/2 t.) (I used a French Fry Seasoning from Big Lots)
Place chicken breast fingers in a zip-top bag. Add buttermilk and massage bag to coat chicken pieces evenly. Marinate at least 30 minutes in the fridge, turning bag over after 15 minutes. Can be marinated longer if desired. Mix the polenta and seasoning in a shallow pie pan. Line a jelly-roll or cookie sheet with foil and brush with olive oil. Place in a 350 degree oven while coating chicken. Remove chicken pieces from bag, letting excess buttermilk drip off. Roll chicken in polenta, covering the surface evenly. Set aside on a sheet of wax paper. When chicken pieces are all coated, remove heated pan from oven and place chicken on it. Drizzle olive oil over the chicken. Return to oven and bake for 20 to 25 minutes, turning chicken once. Remove from pan and serve with your favorite dripping sauce if desired. Makes 2 to 3 servings.
You can read what Secret Recipe Club is all about here.
Thursday, January 1, 2015
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Many thanks to my readers for sticking with me during this year. May all your hopes and dreams for 2015 be fulfilled and may
God Bless You!
Posted by Loy at 12:00 AM