Bona Vita

Ginger Cookies

As you requested, Emily, here is the recipe for  the Ginger Cookies. I adapted this recipe from Better Homes and Gardens' "Big Soft Ginger Cookie" recipe. The recipe is easy and produces soft delicious cookies.

Ginger Cookies

 

• 4 1/2 cups flour
• 1 Tblsp. ginger
• 2 tsps. baking soda
• 2 tsps. ground cinnamon
• 1 tsp. ground cloves
• 1/2 cup butter, softened
• 1 cup shortening
• 2 cups sugar
• 3 eggs
• 1/2 cup molasses

Combine the flour, ginger, baking soda, cinnamon, and cloves in a bowl and set aside.

Combine the butter and the shortening in a mixing bowl and cream on medium speed for 30 seconds. Add the sugar and cream until fluffy, about 1 minute. Add the eggs, one at a time, and mix on medium speed after each egg. Scrape the bowl with a rubber spatula frequently. Add the molasses and beat until incorporated into the mixture.

Stir the dry ingredients into the wet mixture.

Place 1/4 cup of sugar on a large plate.

Roll the dough into 1 1/2 inch balls. Roll the balls in the sugar on the plate. Be sure to coat the cookie generously.

Place the cookies 2 inches apart on ungreased cookie sheets.

Bake at 350^o for 8 - 10 minutes. You do not want to overbake these cookies. So keep checking - they should be light golden and you will just begin to see cracking on the tops when they are done.

This recipe makes about 5 dozen cookies.

 

I Believe In Pink

Raspberry Cupcakes

• 1 box white cake mix
• 8 Tblsps. butter, melted (1 cube)
• 1 cup milk
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• 3 eggs

Preheat oven to 340^o.

Combine the cake mix, the butter, milk and extracts and mix on medium speed for 1 minute. Scrape the bowl and add the eggs, one at a time, blending on medium speed for 20 seconds after each egg. Scrape the bowl and mix on medium speed for 1 more minute.

Place liners in cupcake pans or grease the pans. This recipe will make 18 - 24 cupcakes depending on how you fill the cups. I usually make 18 because I prefer larger cupcakes.

Bake the cupcakes for 18-22 minutes. They should spring back when lightly touched. You can use a cake tester wire to test, as well. Toothpicks are generally too thick and may hurt the integrity of the cupcake. Be careful not to over bake the cupcakes as they will be dry.

Cool the cupcakes for 10 minutes on a rack. Cool completely before frosting.

 

Frosting

• 8 cups powdered sugar
• 16 Tblsps. butter, softened
• 2 Tblsp. shortening
• 1/4 cup milk (this is an estimate...be careful...add a little at a time)
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• The smallest amount of pink Wilton paste food coloring. I use a toothpick and just pick up a small dab out of the container. This food coloring goes a long way.

Place the butter and shortening in a mixer and blend until smooth. Add the sugar 1 cup at a time and begin blending. After adding 7 cups add the extract and begin to add the milk, a small amount at a time. Continue mixing and adding the milk and the last cup of sugar until you have a nice consistency. Finally, add the food coloring and mix until it is completely incorporated and the color is to your liking.

"I believe in manicures. I believe in overdressing. I believe in primping at leisure and wearing lipstick. I believe in pink. I believe happy girls are the prettiest girls. I believe that tomorrow is another day, and... I believe in miracles." ~ Audrey Hepburn

Herb Roasted Potatoes

4-5 lbs. Yukon Gold Potatoes, cut up into 1 -2 inch pieces

3 packages Lipton onion soup

3 Tblsps. chopped fresh oregano ( or dried equivalent)

1 Tblsp. chopped fresh Italian parsley (or dried equivalent)

1 cup olive oil

Pre-heat oven to 400^o

Grease 9x13 inch baking dish

Place cut up potatoes in baking dish. Sprinkle with onion soup and herbs. Pour olive oil over the potatoes and stir to thoroughly coat. Make sure the herbs are evenly distributed.

Cover tightly with foil and bake for at least one hour or until the potatoes are very tender.

You can serve these potatoes right out of the oven. Or, you can sprinkle with grated sharp cheddar cheese. Cover with the foil after you have added the cheese. It should melt in just a few minutes.

"The man who has nothing to boast of but his illustrious ancestry is like the potato - the best part under ground." ~Thomas Overbury

Brown Gravy - A Sauce With A Sting

 

Brown Gravy

1/2 cup butter ( 1 cube)

1/2 cup flour

2 cups beef broth

1/2 cup Cabernet Sauvignon

3 - 4 Tblsps. Worcestershire Sauce

Make a roux by melting the butter in a sauce pan and mixing in the flour until you have a smooth sauce.  I always use a stiff wire whip when I am making a roux.

Slowly add the broth. The roux will thicken and you must keep stirring or whipping it as you make the gravy.

Now, add the wine and the Worcestershire Sauce. Continue stirring until you reach a desired consistency. You may have to add a little more wine if the gravy is too thick.

Season to taste.

 

"Woe to the cook whose sauce has no sting." ~ Geoffrey Chaucer

 

 

Is It "As English As Roast Beef" or "As Yankee As Pot Roast"?

Emily and Rachel, here is your weekend recipe! Pot roast is an easy comforting entree. It's perfect for a wintry evening.  

 

Pot Roast

 

 4 - 5 pound sirloin tip roast (or similar cut)

1/4 cup flour

1 Tblsp. pepper

1 Tblsp. granulated garlic

1/4 cup olive oil

1 ½ cup of Merlot or similar wine

1/2 cup Worcestershire Sauce

2 packages Lipton Onion Soup Mix

1 pound baby carrots

3 large onions cut up into 1/8's

Water and wine

 

Mix the flour, garlic and pepper in a shallow dish. Dredge the roast in the flour mixture. Make sure you cover the roast completely with flour.

 Now, pour the oil into a large pot or dutch oven with a tight fitting lid. Heat the oil over medium heat and brown the roast on all sides.

 Once the roast is browned, sprinkle the onion soup over the roast, fat side up. Pour the Worcestershire, and wine over the roast. Add water so that the liquid covers about 3/4 of the roast.

 Bring to a boil then lower the flame and simmer for 5-7 hours.After the roast has been simmering for 2 hours, add the onions and the carrots. You will have to periodically add additional liquid. I prefer to add more wine as adding to much water will dilute the flavor of the liquid surrounding the roast. The roast will be quite tender when done. It will easily fall apart when forked.

 Serve with Beef Gravy and Herb Roasted Potatoes.

 

 

"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la, though you know that Roast Beef, Medium, is safe and sane, and sure." ~Edna Ferber

 

 

Just Say "These" Please

I do not like the word "one" pluralized after "these" and "those". It actually makes me cringe.

Perhaps at some point in our history to refer to your oranges, etc., as "these ones" or "those ones" may have been correct.Today, it simply sounds a bit rough.

I don't want to say that it sounds illiterate or uneducated. Quite frankly, I've listened to plenty of educated individuals refer to their oranges, etc., as "these ones". It just rubs me the wrong way.

I am quite comfortable with "ones" used in sentences like "He was surrounded by his loved ones." But please, until further notice, refrain from pluralizing "this one" to "these ones" and "that one" to "those ones".  Let's just say "these" and "those" and enjoy minimizing our words.

I'd love to hear your thoughts...

For Emily (and Rachel)

 
I would love to wax eloquently (or is it wax eloquent) about life, love and spiritual matters. However, it's Saturday and I need to attend to the concrete matters of life such as cleaning the house.  But, I have made time to write down  our family's favorite cinnamon roll recipe. I did this because you two are becoming such lovely foodies!

 

Cinnamon Rolls

 

Butter two large cookie sheets or jelly roll pans and then sprinkle lightly with sugar. Pre-heat the oven to 350 degrees.

• Disolve 2 Tblsps of yeast in 1/2 cup of warm water, sprinkle with sugar to proof
• Scald 2 cups of milk (bubbles will just form around the edge of the milk)
• Melt 7 tblsps of shortening in the milk and then cool the mix      
•  Combine in a stand mixer:           

                                 7 - 8 cups of flour     

                                 1 tsp salt

                                 1/2 cup sugar

                                 3 eggs, lightly beaten

• Add the proofed yeast mixture and the cooled scalded milk mixture to the mixing bowl and knead one speed 2 for about 4 minutes. If you are using a Bosch mixer, knead for 6 minutes. If you are kneading by hand, knead for about 15 minutes or until you feel the dough is the correct elastic texture. This is not bread dough. It will be sticky. You are working with raw eggs so make sure you clean your work surface appropriately.
• After kneading, let the dough rise in a greased large bowl. Make sure you cover the bowl with clear plastic wrap and put it in a warm place to rise.

• While the dough is rising make the filling. Combine:

                                   1 cup of brown sugar

                                   1 cup sugar

                                   2 Tblsps Cinnamon

                                   1 cup softened butter

• After the dough has risen (double in size), divide it  into two pieces and let it rest for 10 minutes.
• On a lightly floured surface, roll each piece into a 9"x 12" rectangle and spread with the filling mixture.
• Roll from the long side and cut the roll into 12 pieces. Place, cut side down on the cookie sheets.
• Let rise again for about 20 minutes
• Bake in the pre-heated oven for about 20 minutes. Watch the cinammon rolls carefully, as you do not want to over bake these delicious wonders!
• While the rolls are baking, make the glaze:

                                 - Combine 3 Tblsps brown sugar and 2/3 cup evaporated milk in a sauce pan. Dissolve the sugar which will happen at a low boil.

                                  - Add 1 tsp of almond extract to the mixture

                                  - Place 4 1/2 - 5 cups of powdered sugar in a mixer and combine with evaporated mild mixture until a smooth glaze has formed.

When the Cinnamon rolls are done, glaze immediately and serve warm.

Enjoy!

"Only dull people are brilliant at breakfast." - Oscar Wilde

 

 

 

 

 

Balsamic Glaze

Simple syrup is one of those mighty warriors in my kitchen. The recipe is  easy and delightfully versatile.  It transforms "iced tea with sugar" into "sweet tea" at its finest.  It turns an ordinary mojito into an experience. Simple syrup is also the basis for extraordinary glazes.

The recipe in its simplest form is one part liquid to two parts sugar.  Bring this mixture to a boil and stir until the sugar has dissolved. Reduce until you have achieved a desired consistency.

Here is a glaze  that will bring to life any grilled chicken or fish recipe.

Balsamic Glaze

1 cup balsamic vinegar

2 cups sugar

1/4 cup Chardonnay

5 - 10 drops of red pepper sauce

Combine the vinegar and sugar in a heavy sauce pan and bring to a boil. Continue to stir until the sugar is dissolved.  Add the remaining ingredients and reduce to about 1 1/2 cups.

This adds a particularly nice touch to Lemon Pepper Chicken.

Spring Variety

To quickly add some variety to a spring salad, add fruit conserves to regular Italian salad dressing.

Spring Salad Dressing

1/4 cup Italian salad dressing

2 tbl. cherry conserves (or another fruit conserve)

Whisk thoroughly. Serve immediately or chill for later use.

We ' ve Moved!

Yes, yet again. Bona Vita had to lie dormant for a few months (and by a few months, I mean a full year) while other priorities pushed themselves to the forefront. But we're in the midst of a major overhaul and hope you'll join us at the new location!