Thirsty Thursdays — Vanilla Lemonade

21 Jun

I have decided to start my first regular installment — Thirsty Thursdays — and will be posting some of my favorite drink recipes each week when I have one to share. Check out some of my previously posted favorites such as Meyer Lemon Drop Martinis, Strawberry Wine Coolers, Hurricanes, and Pina Coladas.  I came across this tasty refresher this week via a newly discovered blog and couldn’t wait to test it out. Fresh homemade lemonade is a treat by itself, but add the subtle hint of vanilla bean, and it transcends to a whole new level. Try this lemonade this weekend — your family will thank you 🙂

VANILLA LEMONADE
A fun twist for your lemonade!

Yield: about 12 cups
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes

INGREDIENTS:

For the Simple Syrup:

1 cup Sugar
1 cup Water
3 slices of Lemon Peel
1 Vanilla Bean
1 generous pinch of Kosher Salt
Cheesecloth, to strain syrup

For the Lemonade:

Juice of 6-8 lemons, strained
8-10 cups of water
1 cup of vanilla/lemon syrup
Lemon slices to garnish

DIRECTIONS:

Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.

Bring sugar, water, vanilla bean and pod, lemon peel and salt to boil on your stove.

After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.

Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. You can speed up the process by placing the measuring cup in a large bowl surrounded by ice.

Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Garnish with a few lemon slices.

Pour in a tall glass over ice and sip.

Adapted from Simply Scratch via How Sweet It Is.

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Renfew 2.0 and a First Birthday

8 Jun

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So here's my second version of the Sewaholic Renfrew top that I made a few weeks ago. I chose the 3/4 sleeve cowl neck version for this incarnation. As you can see from the wrinkly sleeve bands, these "3/4 length" sleeves are more like elbow length on me. Next time I will lengthen them a bit to get a true 3/4 length. I cut this top from the same modified pattern as my last Renfrew but this one is a lot looser in the armpits. All I can say is that it is because of the fabric (this one is a really lightweight jersey). Be warned that the less stable your fabric, the more you will have to take in your seams. Aside from that, my only other issue (and it is very, very minor) is that the back of the neck is a little loose. Next time I will cut the cowl in a smaller size than the neck opening to eliminate this problem.

Version 2.0 improvements include cutting the sleeve and armbands 2 sizes smaller and stretching them as I sewed them on to ensure a snug fit. I didn't want another loose waistband like I had on my last version. This change solved the problem and the waistband is perfect! Also, the cowl on this version is awesome! It is pretty and drapey and it doesn’t show your goodies when you bend over.

All in all, I highly recommend this pattern. The second time around, I spent about 4 hours from start to finish on this shirt, and that included making some stupid mistakes that I had to fix. Next time (and there will be a next time soon), I bet it will take 3 hours or less.

I also completed a kitchen project recently, this cute ruffled cake for my friend’s daughter’s first birthday. My friend, Jenny, asked if I could make her little girl, Dublin, a banana-flavored, ruffled birthday cake with colors that matched the ocean and a dress sewn by her late great-grandmother. I was happy to oblige and went straight to my favorite banana cupcake recipe and made a double batch of the batter for a three layer 9″ round party cake plus a two-tiered smash cupcake. I filled the caked with salted caramel Swiss meringue buttercream and frosted it with vanilla Swiss meringue buttercream. I was afraid the buttercream would be too sophisticated for a toddler’s palate, but Dublin seemed to enjoy it more than anybody, and that made my day 🙂

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This was Dublin's first taste of something sweet and there wasn't a crumb left when she was done!

The only modification I make from the recipe I linked above is using my own caramel recipe. If anyone is interested, let me know and I will be happy to post it.

Strawberry Wine Coolers

5 Jun

 

 

 

This recipe is in honor of my office nurse, Tammy, who asked me a while back for a drink recipe involving strawberries.  I searched a bit, experimented a bit, then Annie’s Eats popped this little beauty into my email inbox.  I tried it within a few days but wasn’t completely sold.  I made a few adjustments and now I think it is “Tammy-worthy.”  This cooler is refreshing, grown-up, and delicious.  So, Tammy, here you go.  Bottoms up to my first and favorite RN 🙂

 

Strawberry Wine Coolers

 

1/2 pound strawberries, hulled and rinsed

1 ounce citrus vodka

1 small pinch salt

1 bottle Moscato wine

Ice

 

Yield:  3-4 servings

 

Blend together berries, vodka, salt, and 1 cup of wine.  Strain into small container.  Chill for 1-2 hours.  Fill wine glass with ice.  Fill glass half-way with strawberry mixture.  Top with wine and stir gently.  Drink immediately 🙂

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Spinach Salad Blues

31 May

I’m sorry this photo doesn’t do the salad justice. There were 3 starving women at my house for girls’ night and they were about to attack when I decided to stop and take pictures of our food.

Is anyone else excited that blueberries are coming into season? This salad is one of my favorite ways to use the fresh berries and everyone I introduce to it always raves. If you know me and you glance at the ingredient list, you may be surprised that I like this salad. I am a devoted, card-carrying blue cheese hater. I have tried for years to like the pungent stuff but it just isn’t happening. If I unknowingly order something laced with it, not only can I taste it right away, but I will give my food away to keep from having to eat it. Being hungry is better than eating blue cheese 🙂

I’m telling you all that to encourage any other like-minded blue cheese nay-sayers to give this salad a chance. There is something about the combination of the flavors in the vinaigrette, nuts, and greens that melds with the blue cheese and makes it way less offensive. I would dare say not even offensive at all. Actually, this salad is quite delicious and is a regular on our table. So if you are thinking about subbing out the blue cheese with something else, try it at least once as written. You won’t be disappointed.

This recipe comes from the out-of-print Bay Tables: Savor the Abundance by the Junior League of Mobile. If you can get your hands on a copy of this book, you will love it. I haven’t been disappointed yet and I will try to share some of my other favorites as I make them.

Spinach Salad Blues
Yield: 6 servings

1 shallot, peeled
1 1/2 pints fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches spinach leaves, trimmed and washed
2/3 cup crumbled blue cheese
1/2 cup chopped toasted pecans

Combine the shallot, 1/2 pint of blueberries, salt, sugar, vinegar, and oil in a blender and blend well. Combine the spinach, remaining berries, blue cheese, and pecans in a large salad bowl and toss to mix well. Add the desired amount of blueberry vinaigrette (you will probably have more than enough) just before serving and toss until well coated.

I couldn’t resist — I was having fun with some new features on my photo editing software. And this is a glimpse of the new blender I got recently.

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Sewaholic Renfrew — My New Sewing Love

30 May

Last week I made two shirts! Are you impressed? The best part is that with a regular sewing machine and about 4 hours (maybe less), you can have one of these tops, too. I love this pattern because it is a fitted t-shirt that doesn’t involve hemming knits — the cute bands on the waist and sleeves solve that problem with style.

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So here’s the first one I made:

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Here are the details:

Pattern — Sewaholic Renfrew, View B

Fabric — Green and white unknown knit remnant I picked up for $5 at a local shop. It is slightly sheer so I wear a white cami underneath. I probably have enough fabric left to make another top. It drove me crazy but I managed to get the stripes reasonably matched up.

Likes — Quick to sew, great length, body hugging style. I also like that the pattern gives several different neckline and sleeve variations. I had to do some tweaking to get the fit right since the pattern calls for a stable knit and mine definitely was not. Also, the pattern is drafted for a B-cup, so I cut a size larger in the bust and tapered back down at the waist.

Dislikes — I hate to even label this as a dislike because I think it is really more a side effect of my fabric (unstable knit), but my waistband is too loose and doesn't hug my hips like I would like for it to. Don't get me wrong, this version is totally wearable, but I find myself smoothing the waistband against my body regularly so it doesn't flare out.

Tips — If you use a less stable knit, consider cutting your arm and waistbands a size or two or three smaller and easing them on. I did this on version 2.0 and it solved the loose waistband problem. I also cut the neckband in version 1.0 15% smaller than the neck opening and this made the neckline lay nice and flat. You may also consider using some clear elastic in the neckline to keep it from stretching out and to make it nice and snappy.

I will try to get pics of my second version up soon. I am also working on the new Sewaholic Cambie dress and I have two delicious recipes in the queue so stay tuned!

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Sandra Betzina and Vogue 1045

19 May

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Alright, I am finally getting around to officially posting about this blouse from my sewing workshop with Sandra Betzina. I know I gave you a sneak peak several weeks ago — I hope you haven’t been beside yourself in suspense 😉

First of all, I would like to say a big “thank you” to my excellent photographer, my wonderful husband of almost ten years, Matthew. He was so sweet and so patient to take multiple shots of me, especially since I hate having my picture taken. We had fun scoping out cool spots in our neat little downtown.

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This top was made from Vogue 1045, which is one of Sandra’s designs. I used a Marc Jacobs cotton lawn or voile (maybe someone with more fabric sense can tell me the difference) that I picked up at a wonderful little fabric shop called Promenade on St. Charles Avenue in New Orleans. Although the pattern did not specify this type of fabric, I did not want to end up with the type of blouse that was depicted on the pattern cover. Sandra helped me modify the front blouse pieces to create a self-lining eventhough this was not called for in the pattern. The extra step made for a very nicely finished inside since there are no visible unfinished seams. I chose to finish the front closure with cute little lavender pearl snaps instead of the large buttons that were called for. I interfaced the placket with a single layer of silk organza but in hindsite, should have used something a little more sturdy as I am a bit afraid to pull the snaps apart.

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The tucks at the front and back add nice waist definition and allowed for easy alteration to perfect the fit. Sandra advised me to cut out a size D based on my full bust measurement but I ended up taking the top in quite a bit to achieve my desired fit. If I ever make this pattern again, I will start with a size C all around.

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Somehow the back of the blouse ended up a little shorter than the front — this is a pet peeve of mine since I don’t like my waist band or muffin top showing. Next time I will lengthen the entire blouse hem an inch or two. Since Sandra helped me create the self-lining in the front, I didn’t have to hem the front of the blouse — only the back required hemming — and Sandra suggested using a fusible tape instead of the method described in the pattern (a bias strip).

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All in all, the class with Sandra was a wonderful experience and I had such a good time hanging out with a room full of women who loved sewing as much as (if not more) than me!

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Happy Mothers’ Day and Fresh Strawberry Pie

13 May

I hope all of you moms out there are having a wonderfully relaxing day.  I am looking forward to spending this afternoon with my mom and the rest of my family.  As usual, the gathering is centered around food and I was asked by the lady of the day to bring two of my Roasted Chickens and to make her favorite strawberry pie.  Now I usually like to make multi-step, showstopping desserts, especially ones that include chocolate.  But when Mom asks for the tastiest, simplest strawberry pie known to man as her Mothers’ day dessert, the dutiful daughter must comply.  This is a recipe that has been in my mom’s repertoire since I was a child and she still frequently gets requests for it.  It’s great because it only calls for 5 ingredients and doesn’t require turning on the oven — perfect for a hot summer day.  Plus the pie is cool, fruity, and refreshing.

So what are you waiting for?  Whip one of these babies up and see if you aren’t licking the bowl for breakfast, too 😉

 

By the way, my kitchen was featured on the blog Danny’s Kitchen yesterday.  I am so honored to be chosen as the first guest for this feature on Danny’s site.  Be sure to hop over and see more photos of the space where I create my kitchen delights (and flops) and find out what kind of pet I have in my backyard…

 

Fresh and Simple Strawberry Pie

8 ounces cream cheese, slightly softened

1 cup (4 ounces) powdered sugar

8 ounces Cool Whip, thawed

1 pint (12 ounces) fresh strawberries, sliced and patted dry

1-9″ graham cracker pie crust

 

Beat the cream cheese with an electric mixer until smooth.  Blend in the powdered sugar.  Fold in the Cool Whip and then the strawberries.  Spoon into the pie crust and garnish as desired.  Chill before serving, at least 4 hours.

 

Source:  My Mom 🙂

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Piña Coladas and Cinco de Mayo

5 May

Happy Cinco de Mayo! I am reporting to you live today from the Alabama AAP spring meeting at the beautiful Baytown Wharf in Sandestin. While I am learning about the latest in concussion management, child-parent attachment, and ADHD treatment, I hope you will be enjoying a relaxing Saturday with some tasty beverages and perhaps some guacamole. I know most people may think of margaritas when they think of Mexican heritage day, but I have been asked to share this recipe and this seemed like a good time 🙂

I hope you will make time to enjoy these today. This mix is so simple and so much better than the stuff you buy at the grocery store. You can keep the mix in a large jug in the fridge and use it as needed (just be sure to shake it well).

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Our Reach Out and Read coordinator, Polly, approves!!

Piña Colada Mix

1 large can pineapple juice
1 can cream of coconut
1 can condensed milk (not evaporated), add to taste

Combine the pineapple juice and cream of coconut in a large screw top jug. Add half the can of condensed milk. Close the lid on the jug and shake well to mix. Continue adding condensed milk to taste until desired sweetness is achieved.

Piña Colada for One

Crushed ice
1/2 ounce coconut rum
1 ounce gold rum
Piña colada mix

Fill 16 ounce cup to brim with crushed ice. Pour in rums. Fill with piña colada mix to top of ice. Pour into blender and blend on low speed. Gradually increase speed to high and blend for at least 30-60 seconds. The longer you blend it, the smoother and creamier your piña colada will be. Garnish with fresh pineapple, cherry, and umbrella, if desired, and enjoy!

*To make a virgin piña colada, omit the rum and replace it with 1 1/2 ounces of water. Water is necessary to ensure the mixture blends properly.

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My Month in Review

29 Apr

I know I’ve been a very bad blogging friend this month.  I promise I will make it up to you with a really good recipe and sewing pattern review soon.  Here’s a little taste of what I’ve been up to, though…

First, I made my niece, Sarah, a Minnie Mouse cake for her 3rd birthday.  I spent every evening for a week making the components of this two-tier vanilla bean cake with strawberry cheesecake filling, vanilla buttercream frosting, and fondant decorations. 

Then, Mr. Homemaker and I went for a sail aboard one of these little ships on a long weekend getaway.  We were pretty boring — no late-night dance clubs or theater shows — just relaxing on the deck and catching up on lots of rest.  In Cozumel we went scuba diving and saw all sorts of wonderful sea creatures.  The most excitement we experienced on the ship happened one afternoon while relaxing by the pool on the 10th deck.  We heard a loud commotion right around the corner from us so I peeked out our little window just in time to see a grown man’s lower body dangling over the edge of the ship.  Luckily, other passengers had grabbed the jumper and were pulling him back on board.  It was crazy because we had met the man the day before in the elevator and he seemed completely normal.  Not sure what happened to him after that but Matt and I speculated that they must have tied him in a straight-jacket and locked him in his cabin…

The next week my grandfather had surgery to repair a slow-growing aneurysm that his doctor had been following for about two years.  He did phenomenally well and is back at home and feeling much better now.

Finally, I got to take a two-day sewing workshop with world-famous sewing guru, Sandra Betzina, at a sewing shop in Mobile.  It was recommended that workshop attendees sew one of Sandra’s patterns but I had a hard time choosing one that suited me.  Finally, I decided on Vogue 1045 but decided to make it less structured and chose a lightweight Marc Jacobs cotton voile for the top and a silky-finished Vera Wang cotton for the skirt.  I never got around to the skirt during the class but I did finish the top and will be blogging the pattern review soon.  You’re getting a sneak peek of the unfinished top in the photo of me with Sandra, above.

Have a wonderful week, friends!

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Impress Your Guests Roasted Chicken

23 Apr

I had planned to give you this recipe before Easter.  Sorry.  I had a crazy number of birthday cakes to bake and numerous other obligations that kept me from typing the last few steps of the recipe and clicking publish.  But better late than never, right?

I thought it would be a good idea to give you a recipe for a showstopping main dish — a dish that will silence your harshest critic, boost your kitchen confidence, and go from oven to table with minimal effort.

The method for this recipe came from one of my favorite cookbooks that I have mentioned before, but I have modified the ingredients to suit my own tastes.  Originally, the chicken was cooked on a bed of root veggies such as rutabagas, parsnips, and turnips.  I have made the original version before, but we prefer my modified version.  So feel free to adapt it as you see fit.

There are a few steps that will ensure your chicken is top-notch.  First, plan ahead and leave your chicken uncovered in the fridge for a day or two.  This will give your chicken nice crispy skin once roasted.  At first you may be repulsed by the idea of leaving a bare chicken in your fridge.  I sure was.  Once you eat the naked chicken, however, you will start advertising your refrigerator as a nudist colony for poultry 🙂

Second, make sure your chicken is at room temperature before you put it in the oven — don’t put it in the oven straight out of the fridge.  Also, truss your chicken to help it cook more evenly.  See this video here for a great demonstration on how trussing is done (but please don’t let your hair hang in your chicken).

Make sure to cook the chicken to the proper temperature.  My chicken was a roaster and came with its own little temperature gauge that popped out when it reached 160 degrees (and it was accurate).  But it is definitely a good idea to invest in a meat thermometer like you see in the top photograph (for around $10).  Finally, be sure to let the chicken rest on the cutting board for 20 minutes before carving to allow the juices to redistribute.  This will ensure that every bite of your bird is extra juicy and moist.

 

Whole Roasted Chicken on a Bed of Vegetables

One 4- to 4 1/2-pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
8 medium carrots, peeled, trimmed, and cut in half
8 cipollini onions, whole (you could substitute 2 or 3 small, quartered yellow onions)
8 small red-skinned potatoes, scrubbed
8 small Yukon gold potatoes, scrubbed
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature
 
  1. Let chicken stand uncovered in refrigerator for 1 to 2 days to dry out the skin.
  2. Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.
  3. Preheat oven to 475 degrees.
  4. Remove the neck and innards if they are still in the cavity of the chicken.  Cut out the wishbone with a paring knife to make carving easier.  Generously season the inside of the cavity with salt and pepper, add 3 of the garlic cloves and 5 of the thyme sprigs, and massage the inside of the bird to infuse it with the flavors.  Truss the chicken (see video link above).
  5. Combine all the veggies and the remaining garlic and thyme in a large roasting pan or iron skillet.  Toss with 1/4 cup of the oil and season with salt and pepper.
  6. Rub the remaining oil all over the chicken.  Season generously with salt and pepper.
  7. Make a nest in the center of the vegetables and nestle the chicken in it.  Cut the butter into 4 or 5 pieces and place over the chicken.
  8. Put the chicken in the oven and roast for 25 minutes.  Reduce the oven temperature to 400 degrees and roast for an additional 45 minutes, or until the temperature registers 160 degrees in the meatiest portion of the bird — the thighs, and under the breast where the thigh meets the breast — and the juices run clear.  If necessary, return the bird to the oven for more roasting; check it every 5 minutes.
  9. Transfer the chicken to a carving board and let it rest for 20 minutes.
  10. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
  11. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

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