DIY Vanilla Sugar

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Vanilla Sugar

It’s been a couple of years now that I’ve been buying my vanilla beans in bulk. It’s so wonderful to have them on hand for any recipe that calls for vanilla, and to see those gorgeous flecks of vanilla bean speckled throughout whatever it is I’ve made. I take pride in making my own vanilla extract, such better quality than the stuff from the store, and so much more economical. $5 for a little bottle…say whaaaa?

But, I think my favorite thing to do with them is also one of the most simple. Whenever I have used beans in which I’ve scraped the seeds from, I toss the spent pods into a Mason Jar filled with sugar. There’s still lots of great flavor in the beans, and it infuses the sugar with all the deliciousness of the vanilla. It’s absolutely wonderful stirred into a cup of coffee, tea, or hot chocolate. Makes a wonderful vanilla simple syrup. On top of creme brûlée, or anything brûléed for that matter. Not to mention it looks so pretty sitting on my pantry shelf…

Don’t you just love these limited edition Ball Heritage Jars? Mason jars have always been my go-to for food storage in the kitchen – so useful and practical. But these gorgeous jars that Ball has come out with for their 100th anniversary are just simply lovely to look at! I’ve always loved the old jars with the blue tint, and enjoy seeking them out at yard sales and flea markets. But to have some that are actually usable? So cool! The good folks at Ball have offered to give a case (set of 6 pint jars with lids) away to a lucky reader. To enter, just leave a comment telling us what’s your favorite use for a Ball jar? In the kitchen, or anywhere. Contest runs today through June 26th at 11:59 PM EST. 

DIY Vanilla Sugar

3 vanilla beans, split and scraped
2 cups granulated sugar

Place sugar in airtight container, place beans the the container with the sugar. Cover with lid and give a few shakes to cover beans with sugar on all sides. Let sit for 1 week before using. Keep replenishing with used vanilla bean pods and additional sugar as needed.

Disclaimer: I received a case of Ball Heritage pint jars to review at no cost. As always, all opinions are my own.

Spring Rolls

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Spring Rolls

I’ve mentioned before how I have a can have a hard time finding specialty ingredients here on the Eastern Shore. Like – exotic mushrooms for instance. Whenever I take a trip to Annapolis or Virginia Beach, I always make sure to get some funky fungus that I can’t find here at home – chantarelles, oyster, trumpet. I love them all!

Thankfully a local friend has started growing her own varieties of mushrooms. I visited her last week to pick up some gorgeous oyster mushrooms (her latest harvest), and was also kind enough to show me her garden, with all kinds of delicious goodies growing. She loaded me down with peas, lettuce, onions, herbs, and broccoli greens! We enjoyed them all week long in various dishes. There’s nothing like fresh picked produce – and growing on Chincoteague Island, right on the water – you can taste the salt from the air and the soil in the veggies. Absolutely wonderful. Thank you so much for showing us your little piece of paradise, Donna!

We enjoyed some of the mushrooms and onions sauteed, served over some thinly sliced roast beef and chevre on a baguette. But, the favorite thing that I made last week by far were these delicious spring rolls. I’ve always loved spring rolls from Chinese restaurants – but often the filling is bland and boring. My filling used the gorgeous oyster mushrooms, fresh bean sprouts, garlic scapes, shredded cabbage and carrots, as well as softened rice noodles. They turned out so delicious – rivaling my famous chicken egg rolls. Already can’t wait to make them again!

Spring Rolls

4 oz. vermicelli (thin rice noodles)
6 oz. oyster or exotic blend mushrooms, thinly sliced
2 1/2 cups shredded cabbage
3 carrots, peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced (I used garlic scapes from my crop share)
2 Tbsp soy sauce
3 Tbsp oyster sauce
4 scallions (green and white), sliced
2 Tbsp vegetable oil
1 package spring roll or lumpia wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Soak rice noodles in warm water for 25 minutes. Drain well, roughly chop, and set aside.

Line a large pot with a couple layers of paper towels, set aside.

Heat 2 tbsp vegetable oil in wok over medium-high heat, add mushrooms, cabbage and carrots. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Add the bean sprouts, garlic, soy sauce, oyster sauce, green onions, and vermicelli. Toss to combine and cook for another 2 minutes. Remove from heat.

Place a colander in your sink, or over a large bowl. Add vegetable mixture to the colander. Using several layers of paper towels, press down firmly on the filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions. Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 4 minutes.

Remove from oil with tongs, and place vertically into the prepared paper-towel lined pot to drain. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce and Chinese hot mustard.

Raspberry Lemonade Bars

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Raspberry Lemonade Bars

Have you guys been having mega-deals on gorgeous berries in the grocery stores right now too? The past couple weeks I’ve been coming home with at least one clamshell package each of strawberries, raspberries, and blueberries. Ahh, I love summertime!

I’d had these bars on my radar for quite some time now, and finally got around to making them this week. If you like sweet-tart treats, well then this one is nothing short of amazing. Truly like raspberry lemonade in bar form. The filling is stiffer than you’d find in a traditional lemon bar, but still soft and gooey. And the color – isn’t it pure gorgeousness?

This is one I’m can’t wait to take to potlucks this summer, just because it’s so fun and different. Also looking forward to trying other varieties – blackberry or strawberry immediately comes to mind. Have a great weekend everyone!

Raspberry Lemonade Bars

For the crust:
2 1/4 sticks (18 tbsp.) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp. salt

For the raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tbsp. lemon zest
1/4 tsp. salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice
Confectioners’ sugar, for dusting

Preheat the oven to 350? F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. Reduce mixer speed to low, and mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Using floured hands, press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, leaving oven on.

While the crust is baking, make the top layer. Combine the sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Add the raspberries to a fine mesh sieve and press through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.

Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.

Source: adapted from sophistimom, via Annie’s Eats

Grilled Pineapple Salsa

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Grilled Pineapple Salsa

I love getting creative with different kinds of fruit salsas in the summertime. This pineapple version is one of my favorites! A quick char of fresh pineapple, paired with traditional salsa ingredients – red onion, cilantro, and fresh jalapeno, and you have yourself a damn fine salsa.

My original plan included mango in the mix, but it looked less than desirable when I cut it open – and I really liked the fact that the pineapple was the star of the show. Didn’t miss the mango one bit.

It’s fabulous on fish tacos, grilled chicken or pork chops, or on it’s own served with tortilla chips. Perfect for a summertime fiesta in the backyard!

Grilled Pineapple Salsa

5 (1/2-inch thick) slices of fresh pineapple
1 small red onion, finely diced
2 jalapenos, seeded and finely diced
1/4 cup cilantro, chopped
juice of 1 lime
1/4 tsp kosher salt

Heat grill or grill pan to medium-high heat. Add the sliced pineapple and grill for about 2 minutes on each side, or until nice grill marks develop. Remove to plate and set aside to cool.

Combine pineapple, red onion, jalapenos, cilantro, lime, and salt. Toss to combine. Season to taste with salt before serving.