Fresca Soda Recipe

Manufactured by Coca-Cola, Fresca is a grapefruit soda drink that has been around since the 1950s.  This was one of my favorite childhood sodas that I haven't really seen as much as an adult.  This homemade Fresca, which combines half fresh grapefruit juice and half seltzer, is even more delicious than its counterpart.

Ingredients:
1 ruby red grapefruit, halved
2 tspn agave syrup
seltzer water, as needed

Preparation:

1. Juice each grapefruit half, making sure to get the pulp, too.  
2. Pour 3/4 cup of the juice, including the pulp, into a glass and stir in the agave to combine.  
3. Top with seltzer and serve. 

Recipe courtesy of The Artisan Soda Workshop by Andrea Lynn

United States  [ print this recipe for Fresca Soda ]

Coquilles St. Jacques à la Provençale Recipe

Well it's the 14th week of the JC100 - the countdown to Julia Child's 100th birthday (August 15, 2012).  This week the featured recipe is Coquilles St. Jacques à la Provençale, a simple but delicious dish from the deep!  The key to this dish, like most, is to use the freshest vegetables that you can find and be sure to buy the scallops the day that you plan to make this French seafood classic.

Here is Julia's Recipe....
This good recipe may be prepared in advance and gratinéed just before serving.  The following proportions are sufficient for a first course.  Serve a chilled rosé, or a dry white wine such as Côtes de Provence.

Ingredients:
1/3 cup minced yellow onions
1 tbsp butter
1 1/2 tbsp minced shallot or green onions
1 clove minced garlic

1 1/2 pounds washed fresh scallops
salt and pepper
1 cup sifted flour in a dish

2 tbsp butter
1 tbsp olive oil

2/3 cup dry wine, or 1/2 cup dry white vermouth and 3 tbsp water
1/2 bay leaf
1/8 tspn thyme

1/4 cup grated Swiss cheese
2 tbsp butter cut into 6 pieces

Preparation:

1. Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned.  Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more.  Set aside
2. Dry the scallops and cut into slices 1/4 inch thick.  Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.
3. Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.
4. Pour the wine, or the vermouth and water, into the skillet with the scallops.  Add the herbs and the cooked onion mixture.  Cover the skillet and simmer for 5 minutes.  Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened.  Correct seasoning, and discard bay leaf.
5. Sprinkle with cheese and dot with butter.

Recipe courtesy of Mastering the Art of French Cooking by Julia Child

Copyright 1961 by Alfred A. Knopf.  Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. 

France  [ print this recipe for Coquilles St. Jacques à la Provençale ] 

Blackberry Jam Recipe

Last weekend we went blackberry picking at Berry Hill Farm just south of Xenia, Ohio.  Within 1 hour we had picked 2 large buckets of fresh blackberries.  The shelf life on this type of fruit is very short so we needed to use these up in just a couple of days.  We decided to make some blackberry tarts and this recipe for blackberry jam.

Recommended Equipment:
canner
mason jars

Ingredients:
6 cups fresh blackberries
3 cups sugar
1  1 3/4 oz. package of dry pectin

Preparation:

1. Add the blackberries to a large pot or Dutch oven.  
2. Using a potato masher, crush the blackberries.  Do not use a food processor to do this step.
3. Add the pectin powder to the blackberries and stir.  
4. Heat the blackberries over medium-high heat until they begin to boil.
5. Add the sugar to the mixture and stir.  
6. When the blackberries begin to boil again, remove them from the heat and ladle the mixture into clean, hot mason jars.  Leave 1/4 inch space at the top.
7. Wipe the rim clean using a cloth.  Then place canning lids and rings on top of each jar so that they are on tight.
8. Place the jars in a canner that is filled with hot water to a depth of 1 inch above the tops of the lids of the jars.
9. Bring the water in the canner to a boil for 10 minutes, then remove the jars from the canner using tongs.
10. Let the jam cool for 12 hours.  During this time, the jam inside will contract forming an air tight seal.

United States  [ print this recipe for Blackberry Jam ]

Full English Breakfast Recipe

If you have been following the Olympics in London, tomorrow will most likely be a long morning of TV viewing for you so you need to make proper preparations for breakfast. I can't think of a more perfect selection for this meal than the Full English Breakfast. Also know as a "Full English" or a "Fry Up", this is an old school breakfast popular throughout the UK.

Ingredients:
2 eggs, sunny side up
2 strips of bacon
2 sausage links
baked beans
grilled tomatoes
2 pieces of toast
marmalade
orange juice
tea

Preparation:

1. Prepare the baked beans.
2. Make a pot of tea. Preferably English Breakfast tea.
3. In a large skillet over medium heat, brown the sausage and bacon.
4. Remove the sausage and bacon from the skillet. Drain off the excess fat/oil and then cook the tomato slices on each side for about a minute.
5. Remove the tomatoes and set aside.
6. Cook two eggs in the skillet sunny side up or however you like them.
7. Toast the bread and apply butter. Serve with orange marmalade.

England  [ print this recipe for Full English Breakfast ]

Pickled Banana Pepper Recipe

This year was a great year to grow banana peppers here in the Midwest. July was hot and dry and the only banana pepper plant in our garden yielded about 20 large peppers last week.  We didn't want them to go bad so we used this recipe to preserve them so that they will last well into the autumn months.  They are a great topping for Neapolitan Pizza or on a Bahn Mi sandwich.


Ingredients:
12 + banana peppers, de-seeded
1/2 cup water
1 cup vinegar
1 cup sugar

Preparation:

1. Cut banana peppers into rings and put them in a large mason jar.
2. In a large saucepan, heat the sugar, water, and vinegar over medium heat until it begins to boil.
3. Remove the vinegar mixture from the heat and pour over the peppers in the jar.
4. Allow the peppers to cool.  Seal the jar and refrigerate until you are ready to use.

United States  [ print this recipe for Pickled Banana Peppers ]

Blackberry Tart with Spiked Créme Anglaise Recipe

Créme anglaise is a slightly thickened custard sauce that is used as a garnish on all sorts of desserts.  Here, the sauce is spiked with créme de cassis and drizzled over slices of warm blackberry tart.

Ingredients:
Tart Crust:
1/4 cup sugar
1 stick unsalted butter, slightly softened
1 egg
1/2 tspn vanilla extract
1 1/3 cups all-purpose flour

Topping:
2 cups fresh blackberries
2 tbsp corn starch
2 tbsp sugar
1/2 cup heavy cream
1 tspn vanilla extract
1 tbsp créme de cassis
2 egg yolks
3 tbsp sugar

Preparation:
Tart Crust:

1. Cream together the sugar and butter until just combined.
2. Add in the egg yolk and vanilla extract; mix until incorporated.
3. Add in the flour; mix until the dough is smooth.  Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
4. Remove from the refrigerator.  Roll out on a slightly floured surface to a 1/8 inch thick, 12 inch circle.
5. Place the dough in a 10 inch tart pan.  Carefully press the dough into the pan.
6. Cover with plastic and chill in the refrigerator until ready to bake.

To make the tart:

1. Preheat the oven to 400 degrees Fahrenheit. 
2. In a medium bowl, combine the blackberries, cornstarch, and sugar until well combined.  Let stand for 5 minutes.
3. Remove the tart crust from the refrigerator and spread the blackberry mixture onto the tart crust, leaving a 1/2 inch border.  
4. Bake for 45 to 55 minutes or until the fruit is bubbling and the crust is golden brown.  Remove from the oven and allow to cool slightly.
5. In a small saucepan over medium-low heat, add the cream and vanilla extract.  Bring just to a simmer.
6. In a large bowl, whisk together the créme de cassis, egg yolks, and sugar until smooth.  Whisking constantly, gradually add 1/2 cup of hot cream into the egg yolks.  Immediately add the egg yolk mixture back to the pot and cook, whisking constantly, until the mixture coats the back of a spoon, about 6 minutes.
7. Serve the tart slightly warm with the créme anglaise drizzled over the top.

Recipe courtesy of Not-So-Humble Pies by Kelley Jaggers

France [ print this recipe for Blackberry Tart with Spiked Créme Anglaise ]

Restaurant-Grade Salsa Recipe

We learned how to make this recipe at our friend Kacie's going away party that took place a few weeks ago.  We've already made this recipe twice since then so we decided to share it with our readers.  This recipe actually belongs to Kacie's Mother-in-Law, Griselda who grew up in Monterrey, Mexico.  So be sure to give her full credit if you ever decide to use it or else!!

We have tried to make salsa in the past using the freshest ingredients possible with only average results.  We tried a few recipes from one of the best known masters of Mexican cuisine here in the Midwest, Rick Bayless.  These recipes required alot of effort and still fell short of the type of salsa that we have come to love - the kind that is served in simple Mexican restaurants that are ubiquitous here in the 'States.

The key to making this simple recipe is to use canned whole tomatoes, no onions, and only a small amount of garlic.  The canned tomatoes are better preserved than fresh ones, taste just as good, and keep their flavor longer so your salsa will last up to 3 weeks in the refrigerator.  Give this recipe a try this weekend along with some Magaritas.

Recommended Equipment:
food processor or blender

Ingredients:
2  28oz. cans whole, skinned tomatoes
1 clove diced garlic
5 to 6 serrano or jalapeno peppers + 1 dried red chile pepper
1 handful of finely chopped cilantro, stems removed
salt and pepper to taste

Preparation:

1. Add two cans of whole, skinned tomatoes to a food processor.  Be sure to remove the hard tops of the tomatoes where the stem was attached as you add them to the food processor.
2. Add the remaining ingredients to the food processor.
3. Pulse the ingredients until they are well combined and form the desired consistency.
4. Serve with your favorite tortilla chips. 

Mexico  [ print this recipe for Restaurant-Grade Salsa ]