Caramel Frosting

This is an outstanding frosting: A favorite over my many, many favorites. I’ve been making it since I was 12: I can never get enough of it. If you love caramel, and butterscotch, give it a whirl. The only frosting that even comes close is Easy Penuche Frosting, which I also love. Try both! I promise you won’t be disappointed.

Caramel Frosting:

½ c. (125 mL) butter or margarine

1 c. (250 mL) golden brown sugar, firmly packed

½ c. (125 mL) whole milk or light cream

2-¼ c. (560 mL) sifted icing sugar (“confectioners” sugar or “powdered” sugar; add more as needed)

Melt butter over low heat in medium saucepan. Add brown sugar, stirring constantly, about 2 min. Add milk, continuing to stir until mixture comes to a rolling boil. Remove from heat. Cool to room temperature, about 30 min. With electric mixer at high speed, add sifted icing sugar gradually, until frosting reaches desired spreading consistency. 

When frosting’s cool - but not too cool - go to it! 

Melt butter over low heat.

Stir in brown sugar until mixture
reaches rolling boil.

Ready to frost that cake ...? Oh, my! 

This frosting holds its swishes and swirls ... Work fast! 

Barbecued Zucchini Squash

With squash in season (as it is here, in the Northern hemisphere), this is definitely one of my favorite recipes!

Barbecued Zucchini Squash:

Squash is not just what your footballer son does when he playfully sits on your lap. Think zucchini squash … Think spaghetti squash … Think YUM!

Ron barbecues zucchini squash in a little olive oil, seasoning salt, and a whisper of chili oil. Halving the zucchini lengthwise, Ron cuts it into 3-in. sections, barbecuing it in its skin on a medium-high flame (he barbecues mushrooms and sliced, seeded, sweet peppers the same way). He does this just until it’s crispy, but not overdone. 

Spaghetti squash? If you haven’t already tried it, see Ron’s amazing Spaghetti Squash recipe!

Note: For more zucchini recipes, see One Click: Zucchini.

Make-Ahead Chickpea Salad

Vegans, vegetarians, and meat eaters all love this tasty, colorful dish. 

Make-Ahead Chickpea Salad:

1/4 c. (60 mL) olive oil

3 tbsp. (45 mL) cumin seeds (or 1-1/2 tsp. (7 L) dried, ground cumin)

1/2 tsp. (2 mL) dried chili pepper flakes

4 garlic cloves, crushed
8 oz. (225 g) mixed sprouts

Two 19-oz. (540 mL) cans chick peas (garbanzo beans), rinsed, drained

1/2 cup (125 mL) sun-dried tomatoes in olive oil, drained, slivered, blotted dry

1/4 c. (60 mL) fresh parsley, stemmed, packed, finely minced

2 tbsp. (30 mL) fresh mint leaves, stemmed, packed, finely minced

1 lemon, zested and juiced

3/4 lb. (0.34 kg) English cucumber, unpeeled, in 1/2-in. (12.7 mm) dice. 

Salt, to taste

In heavy skillet over medium setting, heat oil until hot but not smoking. Add cumin seeds (or powder) and chili pepper flakes. Cook 1 min., stirring constantly, until the seeds are golden brown. Add mixture of sprouts, lentils, peas, or whatever you find interesting. I buy mine in a small box in the produce department. 

Whatever the brand, mixed bean sprouts add “crunch”!

Adjust heat to medium low. Add garlic, stirringly frequently, cooking 3 min. or until the garlic is soft. Remove from heat. Add chick peas and sun-dried tomatoes, mixing well. 

Stir into seasonings and chickpeas until heated through.

 

In small bowl, combine minced parsley and mint. Add to chickpeas, mixing well. Add juice and zest to chick peas, also mixing well. Add cucumber, also mixing well. Add salt, to taste.

Chill several hours, allowing flavors to blend. Serves 8 as a main course and 12 as a side salad.

With the addition of well-drained sun-dried tomatoes,
you’ll be on your way to a refreshing warm-weather salad! 

Cilantro-Lime Salad Dressing

This superb recipe uses a food processor on the “pulse” setting. Don’t use a blender: The sought-after effect is to chop - rather than liquefy - the cilantro. You’ll find this dressing perfect for summer salads of almost any type - vegetable, fruit, or coleslaw. 

Cilantro-Lime Salad Dressing:

1 jalapeño pepper, seeded and chopped

1 garlic clove

3/4 tsp. (7 mL) powdered ginger

1/4 c. (60 mL) lime juice

1/3 c. (80 mL) honey

2 tsp. (10 mL) balsamic vinegar

1/4 tsp. (60 mL) salt

1/4 c. (60 mL) cilantro, stemmed and packed into measuring cup

1/2 c. (125 mL) olive oil

Add all ingredients except olive oil to food processor. Add olive oil drop-by-drop while very briefly pulsing (the feeding tube for newer food processors will do this for you); pulse until all oil is entirely added and cilantro is in small leaf form. Don’t strain this dressing. Rest dressing in refrigerator 30-to-60 min., so flavors can blend. Remove from fridge several minutes before serving, allowing olive oil to return to room temperature.

Yummy Vanilla Ice Cream

Do yourself a flavor. Buy an ice cream maker. But be sure it’s an electric one - not the hand-crank kind, unless you enjoy building up enough muscle that your upper arm (singular) looks as if it’s sprouted a potato. 

Not the hand-crank kind, unless you want to blog about living “the simple life.” Not the hand-crank kind, unless you want to turn your family and friends - who’ve already experienced the misery of hand-cranking at your place - against you and against ice cream, in which case you can eat all the homemade ice cream you can crank, all by yourself.

Buy an electric ice cream maker unless you’re Amish, in which case I respect your stoicism and strength even though you won’t be reading this recipe online. 
Hand-cranking homemade ice cream is a whole lot of work and not a whole lot of fun. An electric ice cream maker is foolproof and plenty of fun. I recommend it.

Yummy Vanilla Ice Cream:

2 eggs
3/4 c. (180 mL) sugar
2-1/4 c. (560 mL) cream (10% milk fat, also called “coffee cream”)
1 c. (250 mL) whipping cream 
1 tsp. (5 mL) vanilla extract

As with all ice cream recipes, the canister and plastic blade of your ice cream maker must be deeply frozen, having sat in your deep freeze at least 7 hr. Do not store ice cream in canister. 

With an electric mixer, beat ingredients 5 min. or until sugar is completely dissolved and mixture is frothy. Pour into canister with blade pre-positioned inside. Place canister on ice cream maker. Cover and turn on ice cream maker. 

Check after 20 min. If you prefer your ice cream a little harder, add a further 5 min. Do not over-process. Serve ice cream immediately, storing in covered plastic containers for up to two months. 

Make-Ahead Slaw

I recently fiddled in the kitchen until I perfected this great summer slaw! I wanted to make it easy on myself - and on you! Why not?

Make-Ahead Slaw:

24 oz. (680 g) coleslaw mix

Coleslaw Dressing: 

1/4 c. (60 mL) granulated sugar
1/4 c. (60 mL) apple cider vinegar
1/4 tsp. (1.25 mL) salt
1/4 tsp. (1.25 mL) celery seed
3/4 c. (180 mL) mayonnaise

Unpackage coleslaw mix into large work bowl. In small saucepan, combine sugar, vinegar, salt, and celery seed. Bring to gentle boil 1 min., or just until sugar dissolves. Cool 10 min., Gradually add to mayonnaise, stirring well after each addition. Pour over coleslaw mix, tossing to coat. Cover and refrigerate 4 hr. or overnight. Serves 8. 

Owl Be Seeing You ...

Some ideas are so clever they’ve just got to be shared. Yesterday, my friend Judy Palipowski had a small get-together for friends who walk most Wednesday mornings. Along with coffee, homemade blueberry-orange mini muffins, and a raspberry gin shooter, here’s the fruit dish she served! 

Modest Judy didn’t want to take credit for this, saying: “The owl idea was inspired by a photo my sister-in-law in Holland sent me.  I’m not sure where it originated. It was fun to do.” 

The eyes have it in this gorgeous display: Judy used softened cream cheese combined with whipped cream and several splashes of gin. The pupils are made with blueberries. Clever, clever, clever! 

Judy Palipowski

Cajun Shrimp Bites

If you like an appy with a bite, these bite back! They’re easy to make and - while you can serve them skewered, that takes a couple of minutes and they’re best served immediately, straight from the oven. After making this shrimp recipe on several occasions, I’ve concluded it does best in a large oven rather than a toaster oven. This is certainly one of my favorite, easy appetizers, and I’m sure it will quickly become one of yours. 

Cajun Shrimp Bites:

1 lb. (500 g) fresh or thawed raw shrimp, peeled and deveined, tails on (see Note)
1 tbsp. (15 mL) olive oil
1 large garlic clove, crushed
1 tbsp. (15 mL) cajun seasoning

Preheat oven to 400 deg. F. Put chilled, prepared shrimp to one side. In medium bowl, combine olive oil, garlic, and seasoning. Add shrimp, tossing gently; rice paddles are ideal for this job. On parchment-lined baking sheet, roast shrimp 5-to-7 min., just until pink. Serve immediately, with cocktail forks. Serves six.

Note: Unfortunately, I had only cooked shrimp on hand. You can use that, but cook your shrimp only until warmed through. In addition, it won’t be as tender. Sorry about that, Dollinks.

Combine that wonderful spice, garlic, and olive oil.

Add shrimp, tossing gently.

Serve at once!

Rather than a have formal dinner in the dining room, our

 guests ate at the kitchen table, for a more casual feeling.

Quick Cucumber-Tomato Snacks

This fast, nutritious appetizer is perfect when guests are due!

Quick Cucumber-Tomato Snacks:

1 long English cucumber, unpeeled and wiped clean

1/4-to-1/2 c. (60-to-125 mL) cream cheese, softened

1 tbsp. (15 mL) ) mayonnaise

1 tbsp. (15 mL) commercial sour cream

1 tbsp. (15 mL) fresh dill weed, chopped fine or 2 tsp. (10 mL) dried dill weed

1/2 tsp. (2.5 mL) garlic salt

Freshly ground black pepper, to taste

7 cherry tomatoes, wiped clean, halved

Fresh parsley, chopped, as garnish

Freshly ground black pepper, as garnish

Slice cucumber into about 20 pieces, 1/2-in. (13 mm) wide. With a 1/4-in. (6 mm) teaspoon, hollow out the centre of each piece. Set aside. Combine cream cheese, mayonnaise, sour cream, dill, garlic salt, and pepper until completely smooth. Hollow out centre of each slice with rounded 1/4 tsp. (1.25 mL). Blot cucumber slices dry with paper towel. Heap cream cheese mixture into hollow of each slice, allowing some to ooze over top. Blot halved cherry tomatoes dry, placing each half over cream cheese mixture in cuke. 

Quick Cucumber-Tomato Snacks

Sprinkle chopped parsley and fresh pepper over cucumbers on serving plate. This is best prepared at least 1 hr. ahead, so flavors can blend. Serves 2-to-4.

Kick-Ass Beans

Yes, it is a vulgar name. Live with it! The name’s appropriate. These are the very best brown beans I’ve ever had. Even better: They come from a can! 

Kick-Ass Beans:

One 14 fl. oz. (398 mL) can deep-browned beans with pork and tomato sauce
1 tbsp. (15 mL) demerara sugar
1/4 red bell pepper, diced
1 chorizo sausage (approx. 5 in. or 127 mm), sliced
Dash hot sauce (optional)

Combine all ingredients in medium saucepan. Simmer, covered,  10-to-12 min. to combine flavors. 
Note: You’ll find several other excellent brown-bean recipes indexed under Main Dish: Beans.

Spinach-Feta Salad with Raspberry Vinaigrette

You’ll want to make this refreshing salad again and again. Raspberries are expensive out of season, so I used frozen thawed ones for the vinaigrette. I  bought a small package of fresh raspberries for the salad itself, using just enough tossed into the salad for flavor and color. 

Spinach-Feta Salad with Raspberry Vinaigrette:

To Prepare the Salad:

Baby spinach, washed stemmed, blotted dry (as needed)

Feta cheese, drained and crumbled (as needed)

Flaked almonds, toasted (as needed)

Fresh raspberries (as needed)

Raspberry Vinaigrette (as needed)

Toss baby spinach with just enough Raspberry Vinaigrette until the leaves glisten. Shortly before serving, add crumbled feta, flaked almonds, and fresh raspberries. Toss gently, serving at once.  

To Prepare the Vinaigrette:

1/2 c. (125 mL) extra-virgin olive oil

1/2 c. (125 mL) apple cider vinegar

1/2 c. (125 mL) aged balsamic vinegar

2 tsp. (10 mL) granulated sugar

1-1/2 tbsp. (22 mL) Dijon mustard

1 c. (250 mL) fresh or previously frozen, thawed raspberries

Buzz ingredients in blender until ingredients are fully combined and raspberries are liquified. 

Chocolate Trifle (Non-Alcoholic)

I served this delicious Trifle for Christmas dinner - a showy finale for any special occasion! I’ve posted the recipe before, but am bringing it back with a non-alcoholic twist. Rather than soak the dried cake cubes in the coffee liqueur the recipe calls for, try substituting 1/4 c. (60 mL) espresso and 1/4 tsp. (1.25 mL) pure orange extract. I’ve done that - with superb results!

Making this special trifle one day ahead blends the flavors perfectly as well as allowing a little extra time for your New Year’s Eve preparations.

I’m reprinting this terrific recipe today so you’ll have time to buy the ingredients and get busy drying the cubed chocolate cake in a low oven. I set mine to its “dehydrate” function - use the lowest temperature you can. Drying the cubed cake takes about 2 hr., but the rest of the preparation is quick and easy.

I served this trifle in a large crystal bowl, but the recipe is so versatile that it can easily be cut in half or prepared in individual goblets. Serves 8. If you prefer, here’s the boozy version: Chocolate Trifle (Alcoholic).

One more important thing, Dollinks: Happy New Year!

Happy Holidays, 2017

From Our House to Yours 

On This Special Day!

Grog Nog

 A pitcher of this makes a great start to any party, but no one needs to drink to have fun. Find the joy in the season.

Grog Nog:

Two 10-oz. (300 mL) cans sweetened condensed milk

5 c. (1.1 L) water

2 c. (500 mL) brandy

1 c. (250 mL) dark rum

4 large egg whites (see Note)

Dash of nutmeg, as garnish

Stir together milk and water in a large bowl. Add brandy and rum; set aside. Beat egg whites to soft peaks in small bowl. Fold into milk mixture and pour into punch bowl or pitchers. Garnish with nutmeg. Yields about thirty 3-oz. punch-cup servings.

Note: Because they’re consumed raw, packaged, pasteurized egg whites are safer for use than raw egg whites in this and similar recipes. You’ll find pre-packaged pasteurized whites in your grocer’s dairy case.

Further Note: Be sure to offer a non-alcoholic alternative at any party! I recommend my super-easy hot Spiced Apple Punch, Mulled Apple Juice, or Pink Lady Punch as non-alcoholic alternatives at any party.  

Thanksgiving Zebra Cake

I’ve been thinking of a dessert suitable for a small Thanksgiving celebration for one person or two. This one literally “takes the cake”! (The sweet young things with a gelled green Mohawk hairstyle, an eyebrow piercing, and a skull tattooed on their arms won’t know what that phrase means, and nor will their male friends. Live with it! I’m struttin’ my advancing years, Dollinks.)

I’ve been writing about small Thanksgiving celebrations, this week. Not everyone has a large family - and if they do, not everyone is able to visit. This dessert is ideal for your small celebration! It’s also inexpensive and very, very easy to make. It requires just three  ingredients: Whipped cream, confectioners’ sugar, and chocolate wafers. Important! Prepare this cake at least three hours ahead so the whipped cream softens the wafers, turning them into cake. 

A tip: Because it’s Thanksgiving, use thin, plain ginger cookies instead of the chocolate ones. 

Another tip: Whip the cream in the kitchen sink to minimize splashing. I’ve done that for years, with the result that my kitchen’s semi-clean.

I’ve published this excellent recipe before. You can make it large, or you can make it small. Treat yourself: Don’t use a whipping cream substitute when you make this outstanding little cake! Here’s where you’ll find it on my blog: 

http://nicoleparton.blogspot.ca/2013/09/zebra-cake.html

Just before serving, garnish the cake with one or two finely crumbled wafers. As the hair-color ads used to say: You’re worth it! Even if you do wear a gelled green Mohawk and celebrate Thanksgiving on your own.

Party Nugget Potatoes

These potatoes are an excellent choice for a small Thanksgiving dinner for one person or two. The cooking time varies with the size of potato. In my opinion, smaller nuggets are preferable to larger ones. While my recipe serves more than two, it’s terrific to have leftover nugget potatoes with bacon and eggs the next morning. 

https://www.youtube.com/watch?v=7CXFXB4uknI

Naturally, vegetables and cranberry sauce are a huge part of a traditional Thanksgiving meal. If you don’t care for cooking and there’s just you, or you and a friend, don’t feel embarrassed to serve frozen mixed veggies and canned cranberry sauce with these easy potatoes. And check out the Cranberry-Orange Chicken Breasts I blogged yesterday!

Because these chicken breasts use a few cranberries, you’ll have plenty extra on hand … C’mon, go ahead and make that Cranberry Sauce! Click on the Index under Cranberries: Sauces. You’ll find some great recipes there!

Party Nugget Potatoes:

1 lb. (454 g) nugget potatoes (about 20 small), unpeeled 

1 tbsp. (15 mL) olive oil

1-1/2 tsp. (7 mL) garlic salt
1/4 tsp. (1 mL) dried onion

1/4 tsp. (1 mL) dried leaf-style thyme (not powdered)

1/2 tsp. (2 mL) dried leaf-style marjoram (not powdered)

Scant grinding of pepper

Preheat oven to 450 deg. F. (See Note) Select approximately 10 red and 20 white nugget potatoes. Wash potatoes, blotting dry. Add potatoes and oil to a small work bowl, stirring until potatoes are well coated. 

To a very small bowl, add garlic salt, dried onion, thyme, marjoram, and freshly ground pepper, combining well. Sprinkle over potatoes, stirring gently until evenly coated. Turn into small, ungreased oven-proof dish. Bake 30-to-40 min., depending on size of potatoes. Turn potatoes over halfway through baking time. Potatoes should be nicely browned, slightly shriveled, and soft inside. Test with a sharp paring knife to ensure doneness.

Note: I baked these super-simple potatoes in a toaster oven. 

Combine nuggets with olive oil and salted herb mixture.

Pop into an oven or toaster oven.

Ready for my close-up, CB!

Done!

Cranberry-Orange Chicken Breasts

The traditional image of Thanksgiving is one of huge families, all of whom exercise the boarding house reach in search of more potatoes, more cranberries, more turkey … Life doesn’t always match that image.  Sometimes, Thanksgiving is very small - dinner for one or two. No matter who you are or where you are, what’s important is to give thanks.

So here’s a simple recipe I invented a couple of days ago, with a small Thanksgiving dinner in mind. I’m printing it well in advance of the occasion, so you can be sure to have the ingredients on hand.

You’ll love these deliciously low-calorie Cranberry-Orange Chicken Breasts. Trust me, Dollinks! 
This dish is a keeper! I know it’s a disappointment not to have a

a photo, but (blush!) this chicken 
was so good that we gobbled it up fast! Only this dirty skillet remained.

Cranberry-Orange Chicken Breasts:

2 chicken breasts, about 10 oz. (285 g) each, fresh or thawed (See Note)

1/3 c. (80 mL) orange juice, preferably without pulp 

1/3 c. (80 mL) water

2-to-2-1/2 tsp. (10-to-12.5 mL) all-purpose flour

2 tsp. (10 mL) orange-flavored liqueur such as Grande Marnier (optional)

7 or 8 whole cranberries, fresh or frozen

Dusting of dried parsley or leaf-style dried marjoram or thyme  

Add orange juice, water, and chicken breasts to a medium-sized skillet. Place chicken in skillet, best side up. Cover, bringing liquids just to a boil. Reduce heat, simmering 20-to-25 min. Chicken is done when no pink remains at center. Remove chicken from skillet; set aside. Gradually whisk flour into liquids on low heat as orange sauce. Return chicken to thickened liquid, stirring in liqueur. Do not boil. Drop in cranberries, simmering 1 min. Nap sauce over chicken, dusting lightly with marjoram, thyme, or dried parsley. Serve hot. Makes 2 servings.

Note: Choose firm, high breasts, 

as per the photo.

Focus, men, focus! Stop thinking about Pamela Anderson! If they’re fresh from the farm, you may want to wash them in cold water, blotting them dry with a paper towel. Again … Stop thinking about Pamela Anderson!

Sambuca Prawns

This excellent stove-top recipe looks complex, but isn’t. Be sure to use prawns about 1-1/2 in. (3.8 cm) long - not shrimp. Prepare and assemble all ingredients before starting.

Sambuca Prawns: Colorfully exotic.

Sambuca Prawns:

3 slices bacon, in medium dice

2 cloves garlic, finely diced

2 tbsp. (25 mL) finely diced ginger

4 green onions, finely sliced

1 jalapeño pepper, finely sliced, seeds removed

2 tbsp. (30 mL) olive oil

Fresh or thawed raw prawns, peeled or unpeeled

1/2 c. (125 mL) white Sambuca liqueur (see Note)

Fresh baby Romaine lettuce, chopped in 1/2 in. (13 mm) pieces, as needed on serving plate (see Further Note)

1 medium mango, peeled, stone removed, in medium dice

1 medium tomato, peeled, sectioned in eighths

In skillet on medium-high heat, fry bacon until crisp. Drain and blot dry. Set aside. With a paper towel, wipe out skillet until no fat remains. Using same skillet on medium-high heat, sauté garlic, ginger, green onions, and jalapeño pepper 2-to-3 min. in olive oil. 

Add prawns, sautéeing until prawns turn pink and are lightly cooked, about 1 min. on each side. Stir in Sambuca, simmering about 2 min., until flavors blend and some of the Sambuca is absorbed. 

In small bowl, combine reserved bacon, mango and tomato as prawn mixture simmers. Spread Romaine over serving platter. spooning with hot prawn mixture. Immediately decorate with bacon, mango and tomato. Serve at once.

Note: Sambuca is a strongly flavored anise-based liqueur. Any quality brand will do: Ouzo works well.

Further Note: Substitute uncooked baby spinach, stems removed, if you prefer.