POTS DE CREME AU CHOCOLAT

Servings:       Six   2-1/2 oz cups   

Description:

A very rich bite of chilled chocolate creme to make you say mmmmmmm

Ingredients:

1 C              Sugar

4 TBSP        Dry cocoa

2                  Egg yolks

3 TBSP        Flour

1-1/4 C       Milk

2 TBSP        Butter

1 tsp.           Vanilla

Suggested toppings: Toasted almonds, caramel sauce, whipped cream, mint leaf, mascarpone

Directions:

Sift dry ingredients; add egg yolks and milk – cook in top of double boiler, stirring constantly and scraping sides and bottom to prevent sticking. When thickened, remove from heat and add butter and vanilla. Blend well and pour into tiny bowls.

Let cool uncovered to room temperature - then cover and chill. Add desired topping just before serving

Note: I got these tiny bowls at Walmart - they are about 1-1/2" deep and only hold 4 oz. when totally filled. Perfect for this dessert, for melted butter or seafood sauces, etc.

Really pretty with a Pepperidge Farm Pirouette cookie popped in it just before servint.

DON’T WASTE THE BOUNTY OF SUMMER….

If you’re like me and have a small, small garden, I can’t bear to see ANYTHING go to waste!  Especially if I’ve spent $3000 on watering!  I have 5 tomato bushes that have become prolific producers, and I’ve given away tomatoes to everyone I know.  I’ve canned jars full AND stewed  ‘em.  Stewing is easy – you can  pop ‘em in the freezer to add to chili and spaghetti on cold winter nights.  Canning is time-consuming (tho totally rewarding) but freezing tomatoes is a snap! 

This is my first year planting Roma tomatoes, and I’ve noticed that you can stare at them and they will ripen…. I’ve never seen a tomato go from solid green to ripe overnight.  So those are the ones I’m freezing.

Read on……

FROZEN TOMATOES WITH BASIL

INGREDIENTS:

(I cook this down to yield about a PINT of REALLY THICK tomatoes)

1                 armload of ripe tomatoes (probably 30-40 Romas or a dozen of the big variety)

1/2 – 3/4 C Fresh basil, chopped or julienned

                    Kosher salt

1 pot           boiling water

1 bowl         ice water

DIRECTIONS:

Rinse the tomatoes.  Place them in boiling water (one row deep) for about 30-45 seconds.  Fish ‘em out and plunge in the ice water.  Now pop the skins off.

Cut tomatoes into small chunks, removing most of the seeds and any green stem stuff.  Place in a heavy pot and squeeze ‘em with your hand to mush them a bit. 

Add 1 TBSP kosher salt and 1/2 C of chopped fresh baby basil (or more) for each (estimated) quart of uncooked tomatoes.  Bring to a slow boil and simmer on LOW, covered, for about 30 minutes.  Stir often to make sure they don’t stick.  

Uncover and simmer another 30 minutes to let the juice reduce and concentrate. 

Remove from heat and let cool to room temperature.  Pour into freezer ZipLoc bags and freeze flat (makes for easier storage).

  

FROZEN BLOODY MARY (SERVES 4)

4 oz             ABSOLUT CITRON VODKA

1 pint +/-    FROZEN tomatoes with basil

2 TBSP         Frank’s Original Hot Sauce

1 dash         Worcestershire sauce

1 pinch        Kosher salt (to taste)

4 stalks       Celery – with leaves

DIRECTIONS:

Place everything (except celery) in a blender and whiz until just slushy

Pour into a frosted glass and add celery stalk

Try adding 1 TBSP of clam juice to each glass for a little different taste; also try popping a couple of cooked, chilled fresh shrimp on the rim of the glass

MOM'S SWEET PICKLES [REVISED 7-8-14] [REVISED AGAIN 6/11/2019]

The hardest thing about this recipe is getting the cucumbers!  This recipe requires REALLY BIG, FIRM, yellowing, overgrown-in-the-field-almost-as-big-as-small-watermelon size cucumbers - the sort most farmers pitch out.  I can't find these so I grow my own - resist the temptation to pick them before they are huge and starting to turn yellow - this is what you want, when 12-14 cucumbers weighs at least 10 pounds.  The ones below are about 9" long and 4" in diameter.

You will also need a water-bath canner for the final step.

Peel, split lengthwise, and scrape out seeds with a spoon.  Cut into small finger size strips – like French fries.  Rinse well.

TIME:  3 DAYS (mostly waiting around)

YIELD:  6-7 pints

INGREDIENTS FOR SOAKING/PREP:

A medium size cooler - washed thoroughly with soap and water.

10 lb   prepared cukes – cut as noted above (the smaller the cuke, the more you need)

2  C   loose pickling lime (found in the spring in the canning department of your local grocery store)

2  gal     cold water/ice   
   

DIRECTIONS:

DAY 1:  Combine water, ice and lime and pour over cukes.  Soak for 24 hours, gently stirring often with a wooden spoon, as the lime will settle to the bottom.  (I leave my cooler outside by the door so I don't break my neck on it) 

DAY 2:  Rinse cukes AND COOLER well, until all lime is removed.  Return the cukes to the clean cooler and cover with cold water/ice and soak for 1-1/2 hours.  Drain and repeat, soaking for another 1-1/2 hours. 

Drain well before pickling – pat dry if necessary.

INGREDIENTS FOR PICKLING LIQUID:

2        qts.    cider vinegar (NOT White Vinegar)

4-1/2 lb.       sugar 

1        tsp.    salt

1        tsp.    celery seeds

4        tsp.    pickling spice

7-9    wide mouth pint canning jars, rings and seals and cheesecloth

.... and a jar lifter is a must!  (about $5 at Walmart)

LATE ON DAY 2:

Combine spices and celery seeds loosely in a double layer of cheesecloth.  Tuck in all the raw edges and bind with cooking string or UNWAXED dental floss (not the mint flavored).

In a large stockpot (at least 8 quart size), add spice 'bag', vinegar, salt and sugar and bring to a rolling boil.  Remove from the heat and add the cucumbers. Let stand overnight, stirring from time to time.

Go ahead and clean your jars and rings so they will be ready the next morning.  Don't forget to boil the seals!

DAY 3:  
Next morning, fill the water bath canner with hot water to a depth of a pint jar in the rack plus about 2-4".  Go ahead and get that heating - it could take 30+ minutes....

Bring the cucumber/vinegar mixture to a boil again; reduce heat and simmer 30 minutes. Discard the spice mixture before filling the jars - it's done its job. 

Pack cukes tightly in pint canning jars and cover with pickling liquid to about an inch from the top.

THEN.....

...Press the cucumbers down in the jar with the back of a serving spoon OR try using a metal measuring cup to press the jar full (nested measuring cups with a handle are perfect for this! The 1/2 or 1/3 cup size works great for wide-mouth jars). 

Continue adding a few more 'pickles' and press the bottom of the cup down, add more and press - you'll be surprised how many more of these you can get in a jar doing this. 

Fill the jar with pickling liquid to within about 1/4" of the top of the jar. The measuring cup you use for pressing works great as a dipper to add the pickling vinegar.  Leave that 1/4" head space above the liquid.

Wipe the jar rims with a clean, damp cloth.  Add rings/seals and then place the jars in the rack in the water bath.  Cover with the lid and when the water returns to a rolling boil, begin timing for 15 minutes. Turn off the heat and VERY CAREFULLY remove the jars from the water bath and place on a towel nearby.  Lay a paper towel lightly on the top of the jar to absorb any water.  Do NOT press the lids!!!!!

Let pickles cool completely and if possible, don't disturb them for 24 hours.  Check that lids have all 'popped' down and gently tighten any rings that aren't snug. You can probably count the lids as they 'pop' down to seal.

You may have more cukes than will fit in a 7-jar water bath.  I put those in a QUART jar and refrigerate.  They will stay good for a few weeks.

These pickles are wonderful with BBQ and in potato or chicken salad because of their sweet tang!

Note:  Since I don't have a very large garden, I make 3 jars at the time when I get 3-5 large cukes, and process them in a stock pot with a rack in the bottom.  If you don't have a blue speckled water bath canner, a deep stock pot with a rack will do the trick, but it takes longer.

ENJOY!