Homemade Chocolate Syrup

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Homemade Chocolate Syrup

A dairy opened in our little town. They’ve always been there actually, but just not open to the public. I can’t count how many times I’ve driven by, and contemplated stopping by with a milk jug to find out what the dilly was. So, when I saw a sign pop up over the winter, saying that they were opening to the public in the spring – well, let’s just say I was beyond excited.

Homemade ice cream, cream-top milk, homemade cheeses and breads. Everything is beyond wonderful! The cows are right there on the premises, and the boys love eating their ice cream on the patio by the pastures. We’ve been several times already, and are always looking forward to our next trip. It’s  on the way home when I take the “back road” to pick up our crop share – so I always try to swing by and pick up some fresh milk. The milk is so rich and creamy, and sweet. With milk of this caliber, I felt horrible mixing in store-bought syrup that’s chock-full of corn syrup and fakeness. Then I remembered Annie’s post on a homemade version, and went right to work making it. It took all but about 5 minutes, and the results were pretty much bananas.

This syrup is thick, rich, and indulgent. I can never go back to the brown bottle again! This will be a staple in my refrigerator from now on. Perfect stirred into milk, over ice cream, drizzled over pretty much any dessert. A keeper for sure!

DIY Chocolate Syrup

1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 cup water
1/4 tsp. salt
2 tsp. vanilla extract

In a medium saucepan, combine the sugar and cocoa powder and whisk briefly to break up any clumps. Stir in the water and salt and bring to a boil over medium-high heat, stirring frequently.

Once the mixture reaches a boil, reduce the heat to medium-low and let simmer until slightly thickened, about 5 minutes.

Remove from the heat and let stand for 5 minutes. Stir in the vanilla. Store in the refrigerator.

Source: 52 Kitchen Adventures via Annie’s Eats

Ricotta-Pineapple Pie

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Ricotta-Pineapple Pie

I’ve been meaning to share this recipe here on the blog for a long time. Oddly, I’d planned on making it this weekend – had all the ingredients in the fridge, waiting. But with the sad news this week, I wanted to make it so I could share it with you guys today.

This is one of the first desserts I made when learning to cook, The Sopranos Family Cookbook being one of the first cookbooks I owned. Needless to say, the show…and it’s anti-hero Tony Soprano, played by beloved James Gandolfini, hold a special place in my heart. Over the years there were so many great moments, and characters. Paulie Walnuts, Janice, Junior, Livia… I still find myself wondering what the characters would be up to today.

If anything, I know this ricotta pineapple pie would be in their lives. Carmella always made it when she wanted to “butter” someone up for a favor. The first time I made it I remember thinking that it was unlike anything I’d ever made before. The ricotta gives it such a unique texture and lightness, and not too sweet. And the pineapple topping is just the right amount of sweetness, with a hint of tart from the addition of fresh lemon juice.

I’ve modified a few things over the years. I like to use fresh pineapple instead of canned. I’ve found it has better flavor, and texture. Also, I use a blind-baked pie crust, as opposed to the graham cracker crust. It holds up better, making pretty slices possible.

Ricotta-Pineapple Pie

1 (9-inch) pie shell, homemade or frozen
1/2 cup sugar
2 Tbsp cornstarch
1 (15 oz) container ricotta
2 large eggs
1/2 cup heavy cream
1 tsp lemon zest
1 tsp vanilla extract

For the topping:
4 cups fresh pineapple, cubed (or a 20-oz can crushed pineapple)
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp fresh lemon juice

Pre-heat oven to 350.

If using fresh pineapple, place pineapple chunks in a food processor fitted with a metal blade. Pulse for about 10 – 1 second pulses. Set aside.

To make the filling, combine the sugar and cornstarch in stand mixer fitted with a paddle attachment. Turn mixer on low to combine. Add the ricotta, eggs, heavy cream, lemon zest, and vanilla. Beat until smooth. Pour the mixture into the pie crust. Carefully place into oven and bake for 50 minutes, until the pie is set around the edges but the center is still slightly jiggly. Remove from oven and cool to room temperature on a cooling rack.

To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, combine the sugar and cornstarch. Stir in the reserved pineapple juice and the lemon juice. Cook over medium heat, stirring slightly, until thickened – about 1 minute. Add the pineapple. Remove from the heat and let cool slightly.

Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.

Source: adapted from The Sopranos Family Cookbook

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.