Chesapeake Caramel Corn

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Did you guys know that March 9th is National Crab Day? It’s true. So, while I’m counting down the days until I’ll be taking the back road to Saxis to buy a bushel of #1’s right off the boat, we’re not quite there yet. Nevertheless,I still wanted to mark the occasion here on the blog by sharing some crab-centric recipe recipe with you guys.

Now, it’s a well known fact that folks here on the Eastern Shore will put Old Bay on just about darned near anything and everything. In fact, I think it’s probably a part of my blood content at this point in my life. My dad had me dipping crabs in vinegar spiked with Old Bay as far back as I can remember, probably even before I started on solid foods. Heh. And, the apple doesn’t fall far from the tree.

Whether it’s a more traditional application of the seasoning – like steamed blue crabs or succulent steamed shrimp. To something a little more unconventional- like sprinkled on top of a creamy potato salad or a Chesapeake Bloody Mary. Or maybe by adding a subtle spicy twist to a batch of your homemade caramel corn…

I happen to adore salty and sweet combos to begin with. But add in a little spicy kick with a few savory notes going on (I’m looking at you celery seed),  and you really have something quite phenomenal going on.

I’m going to be making batches of this all summer long to take out on the boat with us for our fishing trips and beach days. It stays good for a few weeks if kept fresh in an airtight container, not that it will last that long. Handy to have on hand!

Chesapeake Caramel Corn

1 cup popcorn kernels, un-popped
1 cup (2 sticks) salted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1/2 tsp. baking soda
1 tsp. vanilla extract
1 Tbsp + 1 tsp Old Bay

Preheat the oven to 250° F. Line two rimmed baking sheets with aluminum foil and spray with cooking spray, set aside.

Pop popcorn using your preferred method, I use and air-popper and have to do two batches. Place the popped popcorn onto the baking sheets.

Melt the butter in a medium saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Boil for 5 more minutes.

Remove the mixture from the heat. Stir in the baking soda, vanilla extract, and 3 tsp Old Bay. The mixture will bubble up and become frothy. Evenly drizzle the caramel sauce over the popcorn on the baking sheets, and use a silicone spatula to gently toss and coat thoroughly. It’s okay if there are some clumps of caramel throughout, it will melt and coat popcorn while baking.

Place in preheated oven and bake for 45 minutes, removing from the oven to stir every 15 minutes or so.

Remove the baking sheets to a wire rack, and season with an remaining Old Bay – about 1 tsp per tray. Stir one last time, and allow to cool to room temperature before placing in an airtight container for storage.

Coconut Lime Macaroons

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Have you guys ever heard the song “Coconut” by Harry Nilsson? We’re talking old school here, kids. If you haven’t, listen to it – it’s such a fun song. A song that I can’t help but singing out loud when I’m making mixing these babies up. My apologies in advance, it’ll be stuck in your head for a week! One of the lyrics is “put the lime in the coconut and you’ll feel better”… Harry was onto something – these little bites are a true taste of summer days, something that I’ve desperately been needing a dose of lately.

Macaroons are kind of an old fashioned sweet made with egg whites and shredded coconut. They’re great, because they’re really adaptable to switching up with different flavor combinations. But to be honest, you’re not going to want to look any further than the addition of the fresh zesty lime…

I got the recipe from my friends at Main Street Shop & Coffeehouse, who offer them in the afternoons when they’re open in season. I’m missing so many things now that everything is closed for the winter here on Chincoteague Island. Spring can’t come soon enough, y’all.

These macs couldn’t be easier to whip together, using just a few simple ingredients. Since they don’t have a bunch of butter, or oil, or egg yolks – they’re not too bad on the waistline. Also gluten-free for all you folks looking out for that.

After baking until golden brown, I let them cool and then give a nice drizzle of dark chocolate. They freeze beautifully, it’s nice to have a few on hand to package up as a little treat for someone you love. This recipe makes a dozen, so if I’m baking for a crowd I’ll often double it. They always fly out the door at bake sales! 

Coconut-Lime Macaroons

3 egg whites
1/2 cup sugar
1/2 tsp almond extract
(14 oz) bag sweetened shredded coconut
zest of 1 lime
juice of lime
pinch kosher salt
semi-sweet chocolate chips
1 tsp vegetable shortening

Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Set aside.

Beat egg whites and sugar until combined and nice and frothy, about 2 minutes.

Add the almond extract, coconut, lime zest, lime juice and salt. Mix to combine well.

Using a large cookie (cupcake) scoop, pack the mixture into the scoop using clean hands, leveling off. Place on baking sheet. They won’t spread, so no worries on spacing issues.

Bake for about 30 minutes, until golden brown.

Let cool for about an hour. Meanwhile, mix chocolate chips and shortening in a small microwave-safe bowl and nuke for about 1 minute. Remove and stir using a spoon until chocolate finishes melting. Drizzle chocolate over macaroons.

Let chocolate harden before placing in airtight container. Store in freezer for maximum freshness.

Source: recipe adapted from Martha Stewart via my baking friend Karen

Blueberry-Lemon Yogurt Loaf

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While I’m no stranger to sharing various recipes for loaf cakes on my blog, I’d not yet shared the recipe for my favorite loaf to date – Lemon Blueberry Yogurt Bread. And, loving you guys the way I do…I figured that was a situation that needed to be remedied immediately.

A tender moist loaf cake, studded with sweet juicy blueberries and bright sunny flecks of lemon zest. It’s the perfect accompaniment with tea or coffee in the morning. Or, for a little something sweet in the evening – chances are it won’t make it that long, though.

Yogurt and sour cream add a good dose of moisture and density, as do the blueberries. I like to use fresh berries when they’re in season, but I’ve used frozen many times too. Just add them in right from the freezer, no need to thaw them.

After baking, a sweet lemon glaze is poured onto the warm cake – allowing it to seep in, and really solidify that tart lemon flavor. It really makes the cake, ya’ll. And, this recipe is guaranteed to take the cake when it comes to loaf breads! Try it soon.

Blueberry-Lemon Yogurt Loaf

1 1/2 cups all-purpose flour (plus additional for tossing blueberries)
2 tsp baking powder
1/2 tsp salt
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 lemon, zested
1 1/4 cup blueberries, fresh or frozen
1/4 cup confectioners sugar
butter or spray, for greasing pan

Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan. Line the bottom with parchement paper and set aside.

Combine flour, baking powder, and salt in a medium size bowl. Whisk to combine.

In a large bowl combine yogurt, sour cream, sugar, vegetable oil, eggs, and vanilla and lemon extracts. Whisk to combine. Pour in the flour mixture, and fold in using a rubber spatula until almost combined.

Toss the blueberries with 1 Tbsp flour, and add that to the batter – as well as the lemon zest. Carefully fold a few more times to combine. If there are a few clumps of flour left in the batter – that’s a good thing!

Pour into prepared loaf pan. Bake for 55 minutes, or until golden brown. While the cake bakes, whip up the glaze.

Combine the confectioners sugar and the juice of the lemon. Whisk to combine. Pour over cake after removing from oven, while cake is still warm.

Place on a cooling rack and let cool for at least 2 hours before removing from loaf pan.

Slice and serve. Store in airtight container, or wrapped in aluminum foil.

Source: adapted from Barefoot At Home by Ina Garten

Honey Lavender Shortbread Cookies

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Lavender. I’ve always been a fan. Sure, it’s always been around in the bath salts and body lotions. And, you’d have to be living under a rock if you haven’t heard about it’s aromatherapy benefits. But lately I’ve noticed it popping in all kinds of culinary applications – of both sweet and savory varieties. This wickedly good lavender lemonade has been a favorite for a while now, but  have found myself wanting more…

I’ve been adding dried lavender to my tea ball that’s filled with my favorite Earl Grey blend, which creates an awesome cup of tea for afternoon sipping on the front porch. Naturally, since I’m always thinking about food,  I found myself daydreaming about a light tea cookie that mimicked the flavors in my cup.

And I got to thinking about shortbreads. A personal favorite of mine because they’re so easy. The dough is easy to bring together, it’s easy to make ahead and come back to later – as it requires a bit of chilling time, and it’s easy to have fun and play with the flavor combinations. So, I went with that. And, it was a winner!

To this batch I added a dose of local honey and dried lavender flowers. They baked up beautifully, with just enough lavender flavor. It’s easy to go overboard with it, trust me! The specks of lavender were visible in the cookies once baked, which I really loved. And the aroma…just heavenly. Next time around I might try adding a touch of lemon zest for a little zing!

Honey Lavender Shortbread Cookies

1 cup butter, softened
1/2 cup sugar
3 Tbsp honey
1 tsp vanilla extract
2 cups flour
pinch of salt
2 tsp dried lavender (chopped)

In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, honey, and vanilla until light and fluffy. Carefully add the flour, salt, and lavender and mix until just combined.

Place two sheets of plastic wrap on the counter and divide the dough in half between the sheets. Shape the dough into 2 logs that are approximately 1 1/4 inches in diameter. Refrigerate for at least 2 hours, until firm.

Preheat oven to 325 degrees. Line 2 baking sheets with parchment of a silicone mat. Set aside.

Remove the dough from the fridge or freezer and slice into around 1/3 inch slices. Place on prepared baking sheet, about 1 inch apart.

Bake around 18 minutes, or until starting to brown on the edges. Remove and let cool. Store in airtight storage container.

Dough logs can also be wrapped in aluminum foil and frozen for up to 6 months.

Source: adapted from The Baker Upstairs