Caramelized Onion and Parsnip Tart

This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.

If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork.  Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!

What You'll Need:
For the Crust

• 2 cups flour
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2" cubes
• 2 large egg yolks
• 1 tablespoon heavy cream, plus extra

For the Filling

• 1 tablespoon butter
• 1/2 red onion, sliced into thin half circles
• 1 tablespoon brown sugar
• 2 medium sized parsnips
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon thyme
• Salt and pepper

To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.

When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.

When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.

To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.

Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside

In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.

Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.

Lavender Souffle Pancakes with Persimmon and Plum Compote

This is the perfect morning breakfast for a sunny, autumn Sunday. These pancakes are light and airy (not to mention low in calories) and the persimmon and plum compote offers a seasonally sweet alternative to syrup. Try adding fresh blackberries to the mix. 

What You'll Need

For the Pancakes:
2 eggs, separated
3 teaspoons sugar
2 tablespoons butter
1 teaspoon dried lavender flowers
1 tablespoon flour
1/8 cup milk (I like to use Vanilla Almond milk)
1/4 teaspoon cream of tartar

For the Compote:
1 persimmon
1 plum
2 teaspoons turbinado (raw) sugar

1. Let's make the compote first. Peal the persimmon and the plum. Cut the plum in half and remove the pit. Chop the top off of the persimmon. Dice each fruit into small 1/4" cubes. Add the cubes and sugar to a small saucepot and heat over medium heat for about 2 to 3 minutes. Remove from the heat and place in a bowl. Set aside.
2. On to the pancakes. Add the butter and the lavender flowers in a microwave safe bowl and cook in the microwave until the butter is melted, just about 1 minute. Let the butter cool. Once cooled, strain out the lavender flowers.
3. Using an electric mixer, beat the egg yolks and 2 teaspoons of the sugar on medium high speed until they are light in color and thick.
4. Add the butter mixture and the flower to the egg yolks and continue to beat at medium high speed. Beat in the milk until all ingredients are fully incorporated. Set aside.
5. In a separate bowl with the egg whites, add the cream of tartar and the last teaspoon of sugar. Using and electric mixer, beat on medium high speed until stiff peaks form. (Note: if you are using the same electric mixer, be sure that the beaters are completely free of any egg yolk whatsoever. The presence of egg yolk will prevent your egg whites from fluffing)
6. Add 1/4 of the whites to the egg yolks and fold in, just to lighten the yolks. Once that is fully incorporated, add the rest of the egg whites and gently fold in. Be sure not to fold too rigorously else the batter will lose air and your pancakes will not puff when cooking.
7. Place a non-stick skillet over medium heat. Use either a light cooking spray or butter to grease the pan. Scoop out 1/4 cup full of batter onto the pan. Let cook until you see little bubbles appear in each pancake. Once the bubbles appear, flip the cake over to cook the other side. Remove the cake once each side is golden brown and the puffed sides are cooked through. 
8. Remove pancakes from heat and arrange on a plate. Serve with the Persimmon and Plum Compote. 

Serves 2

Roasted Acorn Squash and Andouille Kale

Hello again!

First, I want to apologize to my readers for my long summer break. I am back and ready with more delicious recipes and fun crafts for the fall season... so let's jump right in!

I have been on a huge kale kick recently. It's delicious when prepared in the right way and it is extremely healthy, often referred to as a super food. As most of you know, fall is my favorite season - I love the abundance of color and rich flavors that are associated with autumn. This is a hearty meal perfect for a crisp fall evening. I may even try to serve it with oven roasted rabbit. Enjoy!

What You'll Need

1 acorn squash
2 teaspoon olive oil
1 tablespoon brown sugar
2 tablespoons butter
2 andouille sausages
2 medium trimmed leeks
10 ounces kale
1/4 cup red wine
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Cut the squash in half, lengthwise, and scoop out the seeds. Brush 1 tsp of olive oil on each half. Salt and pepper each half to taste. Place the squash on a cookie sheet or in a roasting dish and roast in the oven for 35 minutes.
3. After the squash is done roasting, remove from oven and let cool slightly for about 5 minutes. Carefully remove the green skins, watching out for escaping steam. Chop the squash into large chunks and return to the sheet or dish. Sprinkle the brown sugar over top and return to oven for another 10 to 15 minutes. 
4. Next, heat a large skillet over medium heat. Melt the butter in the skillet.
5. Cut the leeks and sausages into rounds and add the skillet. Cook until they start to brown, about 5 minutes. Add the kale, red wine, and salt and pepper to taste. Cover with a lid and let sit on medium heat for about 5 minutes. 
6. Remove the squash from the oven and serve the kale on top of the squash.

Flower and Herb Ice Cream

Ice cream is one of my most favorite desserts. I think one of the reasons is that ice cream reminds me of summertime. Now, I know we are still a few weeks away from summer, but I just couldn't wait any longer! That is why I created this lovely ice cream. The flavors are reminiscent of early spring - they are light and lively, with an earthy density that reminds me of sodden springtime soil. Serve it with a bourbon chocolate sauce, raspberry syrup or all on its own!

What You'll Need:

3 cups of whole milk

1 cup heavy cream

¾ cup white sugar

8 egg yolks (save the whites for an omelet or something…)

2 tablespoons dried lavender flowers

2 tablespoons dried fennel seed

Red and blue food coloring (optional)

Ice Cream Maker or Kitchen Aid Ice Cream Attachment

1.   In a large bowl, whisk the sugar and yolks until light and creamy, about 3 minutes.

2.   Combine the milk, cream, lavender and fennel in a medium sized sauce pot over medium heat. Continue to stir the mixture until the milk is just below a boil.

3.   Pour the milk mixture through a sieve into a bowl to strain out the flowers and seeds. Be sure to work quickly so the mixture stays hot.

4.   Next, slowly add the milk mixture to the eggs and sugar, being sure to constantly stir the egg mixture as you pour in the milk. If you do not stir the eggs, the heat from the milk can cause the eggs to cook and curdle… not fun for anyone. Once everything is incorporated, return the mixture back to the sauce pot on medium heat and continue to stir.

5.   If you would like to color your ice cream, now would be the time. Add the red and blue until the color reaches a shade you like. Remember that once your ice cream is churned, it will appear lighter in color.

6.   Once the cream is thick enough to coat your spoon, remove it from the heat. Pour the mixture into a container with a lid and let it sit overnight or 8 hours in the refrigerator. This will give the cream a chance to rest and the flavors a chance to mellow and meld together. This is a very important step.

7.   Once the cream has sat long enough, it is time to churn it. Pour the cream into your ice cream maker and follow the manufacturer's instructions to churn your cream.

8.   When the cream is churned, return it to the container and freeze for at least 6 hours.

And there you have it - a delicious springtime ice cream.

Yield: About 1 quart

Lemon and Almond Tea Cake with Dandelion Glaze

My husband and I hosted a lovely Mother's Day Brunch this morning. As I was putting the menu together, I knew I wanted to serve a dessert of some sort - something light but flavorful that would satisfy our pallets with a hint of refreshing sweetness. This little cake did just that. I whipped it up in a jiff and no one could resist a second piece (see my Dandelion Jam recipe for the glaze).

What You'll Need

3/4 cup cake flour*
1/2 cup white sugar
4 eggs, separated
2 teaspoons almond extract
zest of 1 lemon
juice of 1/2 lemon
1 tablespoon brown sugar
1/2 cup Dandelion Jam

*If you do not have cake flour, substitute with 5/8 cup of all purpose flour and 4 teaspoons cornstarch

Preheat your oven to 350. Butter and flour a loaf pan and set aside (the wider the pan, the shorter the cake).
In a large bowl, combine the egg yolks and white sugar. Beat on high speed until the mixture is light in color and fluffy. Do not over-beat. Add the almond extract and 3/4 of the zest. Set aside.
Pour the flour into a small bowl and whisk. Set aside.
In another separate bowl (I know... this recipe uses a lot of bowls, but it's worth it, I promise) beat the egg whites on high speed until soft peaks form. This means that when you lift the mixer out of the whites, the peaks left behind fall over gently to one side.
Add 1/3 of the whites to the yolk batter and gently fold in. Add 1/2 of the flour to the egg mixture and fold in. Repeat this until all ingredients are incorporated.
Pour the batter into the prepared pan and bake for 30 to 35 minutes until a knife inserted in the center comes out clean.
Let's prepare a space for the cake to rest. Place a cooling rack on top of a cookie sheet.
When the cake is done, take it out the oven and run a knife along the edges. Let it stand for 10 minutes.
While the cake is cooling, we can prepare the glaze. In a medium sauce pan over medium-high heat, combine the rest of the zest, the lemon juice, jam, and brown sugar. Stir and heat until the jam has melted and the glaze is smooth.
Next, take the cake out of the pan and place it on the cooling rack. Pour the glaze over the cake, making sure every inch is covered. Let the excess glaze run off the cake onto the cookie sheet below.
Let the cake stand until the glaze has solidified.
Serve with fresh fruit.

Dandelion Jam

Nothing says spring more to me then seeing green fields freckled with these little yellow flowers. Few people know that dandelions are quite useful in the kitchen. Their leaves are edible and make a great bitter green in tossed salads and their flowers can be used for everything from tea to syrup to jam, hence this recipe. This jam is deliciously light and sweet and goes great with tea cakes and muffins.

What You'll Need

1 cup dandelion flowers*

1 ½ cups water

1 cup sugar

1 package of fruit pectin

3 - 8 oz. canning jars

*Be sure to separate the petals from the green leaves and stalks. This can be quite tedious, but you'll be glad you did. The green bits can impart a bitter flavor to your jam and no one likes bitter jam.

1. Combine the dandelion petals and water in a large bowl. Cover with plastic wrap and refrigerate overnight. It takes awhile for the delicate flavor of the dandelions to seep into the water, so the longer, the better.
2. Once you have let your petals soak, strain the mixture and reserve the water.
3. Place the water and sugar in a saucepot over medium-high heat and stir until the sugar is dissolved.
4. Once the sugar is completely dissolved, add the pectin and stir until the mixture comes to a boil.
5. Using a large spoon, scrape any foam that rises off the top. This step is crucial. If you neglect to get rid of the foam, it will settle on the top of your jams resulting in a cloudy mess.
6. Can immediately and let stand in cans for 24 hours before handling. 

Garden Party Pennants

These pennants are a wonderful way to decorate a back yard BBQ, wedding or baby shower, or of course, a garden party. You can use vintage fabrics in any pattern, old shirts from the thrift store, or new fabrics from the craft store. Try using a mix of solid fabrics and printed fabrics for a nice contrast. I like choosing 4 to 5 colors to focus on as a theme. This is a quick, easy project that will spice up your back yard in no time!

What You'll Need:

1 yard each of 4 to 5 different fabrics

2 spools of 1" wide grosgrain ribbon in any color

needle and thread or sewing machine

scissors

Pen and Paper

Ruler or measuring tape

1. Lets start by making a pattern. Start by folding a piece of computer paper in half, lengthwise. Starting from the folded side, along the top edge, measure out 3 inches. Make a mark.
2. Next, starting from the top of the paper along the folded edge, measure 9 inches and make a mark. Draw a straight line between the two marks you made on your paper.
3. Keeping the paper folded, cut along the line you just drew. When you unfold your paper, you should have a perfect triangle.
4. Next, it's time to trace. Lay out your fabric, right side down. Using your pen, trace the pennant pattern onto the fabric multiple times until you have no free space left. Make sure you have an even number.
5. Cut out each triangle.
6. Repeat steps 4 and 5 with each fabric.
7. Next it is time to make the pennants. These pennants will be double sided. You can choose the same fabric for front and back, or you can mix and match your fabrics. Choose two triangles and face them wrong side to wrong side so that the right side of each fabric is facing out.
8. Using your sewing machine or needle and thread, sew along the diagonal edges of each pennant. Continue this step until you have no more triangles left.
9. Now it is time to attach them to the ribbon. You can choose to pin the pennants to the ribbon beforehand, or you can eye-ball it. I prefer the latter. Be sure to leave at least 4" at the end of the ribbon before you attach your first pennant so you have a way to hang the pennants.
10. Fold the ribbon in half so it forms a ½" line and insert each pennant into the fold, about 3" to 4" apart from one another. Sew each pennant to the line to secure.
11. To hang, tie each edge of the ribbon to a branch, limb, or pole.

There you have it! A whimsical and easy way to decorate for any festive occasion.