Super Bowl Soup with Chip Dip Dumplings

13 Friday Feb 2015

Tags

chip dip, food, hot wings, leftovers, recipe, Super Bowl, tutorial

Well now, this post is a bit late! Ha ha! But the recipe is applicable to any party leftovers of hot wings, a veggie tray and chip dip. Hey, you don’t even need a party. The night we had this, the soup WAS the party!

What do you do after the Super Bowl game with all those delicious leftovers? I had some spicy Hot Chicken Wings, a veggie tray and chip dip. They were the perfect leftovers to make spicy Super Bowl Soup with Chip Dip Dumplings!

This recipe doesn’t need many measurements. Just use what you have and it will be delicious.

Start the soup broth by putting hot chicken wings in a couple quarts of water with a handful of herbs. I used Bouquet Garni.

Place hot chicken wings and a handful of fresh or dried herbs in a couple quarts of water in a pot.

Simmer a bit.

In the meantime, in a little oil and butter in a skillet, saute the veggie tray vegetables. I had pepper strips, carrots and broccoli and added more carrots.

When the veggies have browned a bit on the edges, add a little water to deglaze.
Use a slotted spoon to remove the chicken wings from the broth and let them cool on a plate.
Stir the veggies and liquid into the pot of broth. Simmer on low.

I added a bit of thyme and fresh rosemary along with the sauteed veggies.

While the soup is simmering, make the Chip Dip Dumplings. Whisk together 3 cups flour, 5 tsp baking powder and 1/4 tsp salt in a bowl. Cut 1/4 cup unsalted butter and 1/4 cup shortening into the dry ingredients until crumbly.

Measure about 3/4 cup chip dip. I had a little less so I added another spoonful of sour cream. Then I added milk to make about 1 1/4 cup of sour cream liquid. Beat one egg in a bowl.

Stir the sour cream mixture and egg into the flour mixture. Mix with a fork until everything sticks together.

The dumpling mixture will be sticky and lumpy.

Taste the soup and add more seasoning if desired. We added more Frank’s Red Hot sauce and Cholula Hot Sauce. I also transferred the soup into a bigger pot to make room for the dumplings to puff up. Add more water if necessary. The dumplings absorb quite a bit of liquid while cooking so it’s ok if there seems to be too much liquid.

Use a fork to drop blobs of dumpling dough on top of the simmering broth. The recipe makes a lot of dumplings, plenty for 8 or more servings. The dumplings will be crowded but that’s ok. Cover with a lid, turn down heat to low and time 15 minutes. While the dumplings are cooking, debone the chicken wings.

Remove the lid and check the dumplings. I use a fork to break one open. If it’s not done, I cover with the lid and time another couple minutes.

When the dumplings are done, use a big fork to lift them off the soup and transfer to another dish.

Look at that fluffy mountain of dumplings!

Stir the chicken meat into the soup and heat. The dumplings absorb a lot of liquid so add more water and seasonings if you want. Heat and serve.

Super Bowl Soup with Chip Dip Dumplings. What a yummy way to use party leftovers!

Super Bowl Soup with Chip Dip Dumplings. It was delicous!

Ribbon Candy

02 Monday Feb 2015

Posted by Julia Monroe in All Sparkled Up, candy, color, food, photography, sparkling

≈ 2 Comments

Tags

candy, food, food photography, photography, product photography, ribbon candy

I really don’t like going weeks without posting something for you. So here’s a photo of ribbon candy in a wine glass, taken on my dining room table/craft table/table-where-all-the-fun-stuff-happens. Thanks for the candy, dear Ma!

I’ll be posting photos more often. <3

More Christmas

26 Friday Dec 2014

Posted by Julia Monroe in baking, Christmas, family, food, sparkling, Uncategorized

≈ 1 Comment

Tags

baking, candy, Christmas, Christmas tree, cookies

I will be away for a bit but want to leave you with a couple photos. I’ll post more when I return.

Making gingerbread.

Gingerbread snowmen with wood pick arms and raisin buttons.

Decorating gingerbread.

The fun part of making cookies.

Lots of sprinkles!

Italian Sienese Nougat Candy

Wrapping each little square of Sienese Nougat Candy in cellophane. Washi tape worked great.

Springerli. The rolling pin and cookie mold are from House on the Hill http://houseonthehill.net/index.php?p=home

The first cookie tray for the company office.

My mom made the miniature tree under the cloche. I have several small forests of trees; this one is on top of the tall dining room book shelf.

We never see our tree lit until Christmas Eve. Every light in the house is turned off and the house is very dark. The light sets are turned on one by one according to the scripture. Here is the very first set, lighting the star at the top of the tree over the manger scene down below.

With a completely fused spine, I’m unable to get down to floor level to look through my camera lens so focus is hit or miss. But I love this photo and I can identify with a clueless sheep. Yet my Lord still watches over me tenderly.

The tree completely lit about 40 minutes later, Christmas Eve.

The tree completely lit later Christmas Eve. We didn’t have time to put the ornaments on so there are very few. But the lights make the tree lovely!

Giving Thanks continues…

29 Saturday Nov 2014

Posted by Julia Monroe in All Sparkled Up, family, food, holiday, home, journals

≈ 6 Comments

Tags

dinner, family, food, gratitude, holiday, joy, optimism, table setting, tablescape, Thanksgiving, turkey

We are still eating delicious Thanksgiving leftovers so it’s fitting that the house is still decorated for fall. I’m glad we were back in time from Japan to see the maple turning red. The color was spectacular this year! Brighter than it’s ever been, even on a cloudy day.

The Japanese Maple was spectacular this year.

The Japanese Maple tree was spectacular this year.

The table was set. Even with the heavy overcast, the new windows provided splendid light.

I asked one of the guys to label the serving dishes to make filling them faster when the food was ready. He labeled the water glasses! So funny.

The turkey was small this year, barely 14 lbs. It was the perfect weight for me to lift by myself. It was nice being able to use the rosemary and thyme growing in the kitchen planter.

Not all the family was present and we missed those far away. But everyone here was in a jolly mood and we were happy to be together.

We started with a salad course. One of the guys cut the peppers into leaf shapes. We made our own house dressing of balsamic vinegar, olive oil, salt, cracked Tellicherry pepper, water and a bit of boiled cider. It was delicious!

Then on to Pumpkin Bisque. We tried a new recipe this year. The cardamom was prominent and very good with pumpkin.

After the salad plates and soup bowls were cleared, we placed the rest of the food on the table. Here are some of the dishes.

Baked Brussels Sprouts, Green Beans and Bacon; Sweet Potatoes with Maple Syrup; Buttered Squash with Cinnamon.

French Bread Stuffing with Sage Sausage; Sour Cream Mashed Potatoes, Turkey with Rosemary and Parsley.

The turkey was taken to the kitchen island for carving. This was the first year we used a fresh turkey. It was delicious and tasted much better than a frozen turkey. It did cook faster than I thought though, so we’ll remember that next time. Look at the steam rising! Delicious.

We didn’t take any more photos. There were many wonderful moments, such as when grandson “cooked” his real food in the toy oven. But I was so thoroughly enjoying the baby and grandkids, eating pie and participating in our myriad conversations and laughter, that I completely forgot to take photos.

This morning I finally got around to washing the crystal. The glasses sparkled in the sun. As I held a glass, I wondered whose hand had held it and extended it in a toast to family. Even the grandchildren got to hold the crystal in toast this year. My beloveds were here! That’s a warm and happy thought indeed.

The latest additions to my gratitude journal are even more full of thanks. Being thankful ALL the time is truly a choice. You can’t complain one minute and be thankful the next. Choose optimism, choose joy.

This year we placed his cutting board in the center of the table. Thank you God for good meat, for good bread, for good wine. Thank you for family and friends. –I would have despaired unless I had believed that I would see the goodness of the LORD in the land of the living. Psalm 27:13 — Thank you for helping us see the goodness of the Lord in the land of the living, here, now.

Today I made the apple pie I didn’t have time to make for Thanksgiving. Today we’re still giving thanks.

Thank you Ethan and Gabe for taking some of the photos and thank you Holly for the delicious Candied Carrots and Baked Squash. ::smile::

Dessert Tea

15 Wednesday Oct 2014

Posted by Julia Monroe in All Sparkled Up, baking, birthday, family, food, party, projects, tea time

≈ 3 Comments

Tags

All Sparkled Up, baking, dessert, dessert table, food, party, Rosanna, tablescape, tea time

The timing was right… It was Rosanna’s 8th Annual Tablescape Contest, my daughter-in-law’s birthday, and I was finally healed enough to tackle an ambitious baking event. What better way to celebrate all three than with a Dessert Tea!

Dessert Tea table setting

Here is the table before I started adding all the desserts. I made the tablecloth from an old bedspread with fringed edge. (You can see scraps from that old tattered bedspread in the photos of Tea by the Sea. Crafters don’t waste any scrap. Ha!)

I adore Rosanna’s style and was hoping to enter her 2013 tablescape contest last summer. But we didn’t get the remodel done in time and I wasn’t very mobile back then. The china cabinet was emptied so we could move it around and all the china was stacked on two tables in the living room. That’s when I got the idea for a blue and white and yellow theme for a table.

This year, I thought about the Dessert Table theme for weeks. Each time I got an idea, I added it to my notes.

Four elegant mugs on a dessert pedestal hold the floral centerpiece.

After I decided on the serving dishes, I wrote a list of tasks, desserts and a tentative baking schedule.

There were two main focal points for the table, Rosanna’s elegant Luxe Moderne mugs for the centerpiece, and her La Mode fashion plates.
I used four of Rosanna’s mugs on a vintage dessert pedestal to make the centerpiece. I was so excited about this design. It has a lot of potential and I plan on using four mugs as a centerpiece base for other tablescapes.

Sugar cookies were painted following Rosanna’s designs on her mugs. I wrote about the cookies here. It was challenging to paint the designs! I have new respect for Rosanna’s design skill.

The fashion plates are so pretty!

These are not dresses, they are napkins! Small squares of fabric folded are diagonally and draped over a miniature hanger. A bit of ribbon and trim… and you have sweet petite dresses!

This server was made to accommodate round plates. But rectangle platters made for more interest.

This tiered server used to be bright red, yellow and blue but I painted it all white with acrylic paint. Instead of using round plates on the server, I used two rectangle trays on the bottom. It looked great!

Dessert Tea – Layered Desserts with Vanilla Bean Cake, Raspberry Mousse and Orange Gelatin with Raspberry and Mandarin Orange Slice.

To continue the fashion theme, I cut 6″ to 8″ squares of fabric for petite tea napkins and fringed the edges. Each napkin was folded and draped over hangers to look like dresses. Most were folded diagonally. Each was tied at the “waist” with ribbon, a little flower tucked in the waist and a small piece of trim was draped over the top to look like a collar.

I made the miniature hangers from pieces of coat hanger cut with wire cutters. One coat hanger made three miniature hangers. The metal cake stand was perfect from which to hang the napkin dresses.

The tea service was on the back of the table, behind the desserts. I wrote how I made the Sugar Bonnets here.

On the tiered server, top to bottom: Spritz, squares of Fudge and Shortbread, Butter Cookie Dresses.

I experimented with a new baking pan to make the Layered Desserts. They were delicious and so pretty! I will post the recipe some time.

The Layered Desserts looked perfect on the long rectangular tray.

I also made a Lemon Orange Cheesecake topped with Pineapple and a Marmalade Glaze. So delicious!

Dessert Tea – I didn’t have time to make round pastry shells. It was quick and easy to cut squares with a pizza cutter and place the pie pastry in the tart pan.

Dessert Tea – a table set with a delicious assortment of desserts: Layered Desserts, White Chocolate Praline Cake, Pineapple Marmalade Cheesecake, Cherry Tarts, Spritz Cookies, Fudge, Scottish Shortbread, Butter Dress Cookies, Chocolate Cupcakes with Caramel Macadamia Frosting, Honeydew Melon Balls with Blueberries and a bowl of Cherries.

20 Fabric napkin folded to look like a dress on a hanger

Dessert Tea – napkins folded diagonally and hung on a miniature hanger, tied with ribbon and draped with lace.

Two bowls held Honeydew Melon balls and Blueberries and Cherries, garnished with fresh mint.

Cherry Tarts were on a glass dish.

I only had four covered glass dishes but that was enough to place four Chocolate Cupcakes with Caramel and Macadamia Frosting.

The birthday cake was a White Chocolate Praline Cake with homemade Strawberry Raspberry Jam topping.

All together, the table looked lovely and the event was a huge success!

I submitted my photos and won an honorable mention in the tablescape contest… happy face! =)
My daughter-in-law was thrilled with her birthday, the girls loved the dress napkins and all our guests enjoyed the delicious desserts.
And it was the perfect event to celebrate the return of my health and stamina after such a long recovery. A sweet day indeed!

Tea by the Sea

15 Monday Sep 2014

Posted by Julia Monroe in family, food, grandkids, nature, sunlight, tea time

≈ 5 Comments

Tags

beach, cakes, cookies, family, food, Mom, ocean, picnic basket, sunlight, sunset, tea, tea time, waiting

She’s six now. Last year she carried a ship to the beach. This year she carried a picnic basket.

The delicious treats filled the tray.

The blooming tea was still warm.

Coconut Cream glaze dripped down the blueberry pomegranate jam-filled cakes. Some were topped with toasted coconut and macadamias, others were topped with sugared rose and lilac petals. Vanilla pearls were sprinkled on top of shell-shaped spice Madeleines. Tiny oranges looked like blooming lotus blossoms and green and Concorde grapes filled the bowl. Crumbly Lavender Lemon Shortbread squares and tea cups were piled on the picnic basket top.

On the top tray: Vanilla Bean cakes filled with Blueberry Pomegranate Jam and topped with Coconut Cream Glaze, toasted coconut & macadamias, sugared lavender and rose petals. On the bottom tray, Spice Madeleines sprinkled with vanilla pearls. On the dessert plates under the tea cups: Lavender Lemon Shortbread.

She poured a cup of tea and waited by the sea.

The sunset was soft and dreamy.

The breeze was warm and welcome.

The colors were slipping away and still she waited.

She didn’t stop hoping

And finally her mom sat down. Even when the sunset is gone, Tea by the Sea is best with mom.

[We had a wonderful time making the treats for this, setting up the table and photographing it all. Thank you, Gabriel Monroe, for being second shooter and lighting expert. Thank you, Donna, for your lovely suggestions and help. Thank you, Uncle Butch and Aunt Dilly, for the use of your beautiful chair! We had a splendid time and it was perfect.
The lovely lace-embossed Filigree appetizer plates, bowl and infinity tray are by Rosanna, Inc.]

Sugar Bonnets

02 Tuesday Sep 2014

Posted by Julia Monroe in cake decorating, candy, crafts, food, recipe, tea time, tutorial, Uncategorized

≈ 6 Comments

Tags

cake decorations, DIY, food, pressed sugar, recipe, sugar, Sugar Bonnet, Sugar Bonnets, sugar cubes, sugar decorations, Sugar Hats, sweets, tea time, tutorial

Sugar Bonnets, made with just sugar and water and a tiny bit of food color for the decoration. Each one is about 1 teaspoon of sugar.

I’ve been making these Sugar Bonnets for many years and used to sell them to a local tea room. Now I just make them to keep on hand for guests. They can be used for cake decorations but I just use them as sugar cubes to sweeten tea. Recently I made a batch for a Dessert Tea.

The Dessert Tea was so much fun! The tablescape was actually my entry for a Dessert Tablescape Contest by Rosanna Inc, which I will post about soon. Every year Rosanna has a terrific tablescape contest and the entries are beautiful. I seriously adore Rosanna’s style and look forward to seeing the entries every year. This is the first time I’ve entered and I’ll definitely be doing this again.

Oh my goodness, I had so much fun setting the table and baking all the treats! I’m looking forward to sharing photos with you soon.

I didn’t have a smaller table for my entry so there was a lot of table space to fill. I spread things out a bit and placed all the desserts on the front of the table but the back of the table had tea items, including a dish of Sugar Bonnets for the tea.

The back of the Dessert Table had items for tea, including a dish of Sugar Bonnets.

This is the recipe I wrote a long time ago for making Sugar Bonnets.

This is my recipe for Sugar Bonnets, written over 15 years ago.

This is my recipe for Sugar Bonnets, written well over a decade ago. I can’t even remember!

Each bonnet is about 1 teaspoon of sugar. The ingredients are just sugar and water. Perhaps with a little food coloring if you want other colors. They dissolve quickly in a cup of hot tea.

I do confess it takes dexterity and patience to make these but the effort is well worth it. And they keep for several years in an airtight container between layers of wax paper, perfect for on the tea tray.

I created the hat form from a cake decorating lily nail set, matte board and packing tape. There is a piece of packing-tape-wrapped matte board wrapped around the nail to form a small smooth edge, which becomes the hat brim. I’ve replaced the matte board and tape only once and it has held up amazingly well, even with a quick wash and air dry. Some day I’ll cut a piece of PVC pipe to replace the matte board piece.

The tools I use to make the Sugar Bonnets include a Lily Nail that I’ve adapted with tape and matte board.

The bottom of the lily nail, showing how the matte board has been secured to the nail.

I use a small baby spoon to spoon damp sugar into the lily nail. This is how I hold the nail while spooning in the sugar and making the initial “press” with the top of the lily nail. Holding the nail this way helps the sugar stick together around the “brim” of the hat.

Holding the custom lily nail before spooning in the damp sugar.

After spooning the damp sugar in the mold, the top of the lily nail is pressed down on the damp sugar and then the excess sugar is scraped off around the edge.

I’m sorry that I don’t have actual action photos since I didn’t have time to set up a tripod and remote. Holding a heavy camera with one hand to take a photo of your other hand sure isn’t easy! So I’ve reenacted a couple of the important steps. Here I’ve placed a dry sugar bonnet back in the mold. If the sugar were freshly pressed, it would fit tightly in the mold and the lily nail would be a tight fit on top of sugar.

The top of the lily nail is removed. Note: if the sugar sticks too much to either piece of the lily nail, wipe them clean with a damp cloth, dry them and then brush on a little bit of cornstarch with a clean paint brush. The amount is so small that you can’t even see it but it makes a difference.

The lily nail set with a sugar bonnet pressed in between.

The top of the lily nail is removed to show the shaped sugar piece.

The hardest part of making these is tapping out the fragile, freshly pressed sugar bonnet on the wax-paper lined cookie sheet. The sugar usually sticks a little in the mold so I hold the lily nail right above the cookie sheet and tap on the handle of the nail with the spatula and the hat drops right out.

The bonnets can not be moved for at least 15 minutes. Then I’ll carefully slide the barely dried ones in neat rows to dry further as I make more. They must be dried overnight to be strong enough to be handled.

If the sugar breaks as it’s tapped out of the mold, I just push the broken pieces aside.

There will be broken pieces. Even with a very light dusting of corn starch, the sugar still sticks a little in the mold.

Some broken pieces are inevitable. They can be reused if you mix the sugar immediately back in with the damp sugar. If they are even the tiniest dry on the edges, they can not be reused.

When the bonnets are dry, they are surprisingly sturdy. Once all the bonnets are drying, I make the sugar decorations.

Royal icing doesn’t melt in tea so the decorations are made like the bonnets, just sugar and water, perhaps colored with a little food coloring, then pressed into flower and leaf molds.

Sugar Bonnet decorations made of sugar, water and a little food coloring.

To make the decorating process more efficient, I line up all the decorations as they will be used on each sugar bonnet.

The bonnet decorations are attached using a drop or two of “sugar paste” which is simply sugar and water mixed together. I crush a bit of the sugar grains up with the back of the spoon while stirring in the water. The consistency is thick, but not dry.

Sugar and water are mixed to make the gritty “sugar paste” to attach the sugar decorations.

Small imperfections and cracks in the side of the hats aren’t a problem since decorations can be glued over the holes.

A small bit of sticky “sugar paste” covers a crack in the side.

Even a large hole can be covered using a decoration.

It’s so satisfying to see an entire cookie sheet covered with drying Sugar Bonnets.

The Sugar Bonnets are decorated and drying.

The only sweetener better than a sugar cube is a Sugar Bonnet.

The birthday girl drops a little Sugar Bonnet in her cup of tea.

It quickly dissolved.

The Sugar Bonnet quickly and completely dissolves in the cup of hot tea.

If you want less than one teaspoon of sugar in your tea, simply break a Sugar Bonnet into pieces.

Aren’t Sugar Bonnets sweet? Please let me know if you make them!

My granddaughter hold a little Sugar Bonnet before dropping it in her tea.

My granddaughter holds a little Sugar Bonnet before dropping it in her tea.

Meringue Breakfast Buns

31 Sunday Aug 2014

Posted by Julia Monroe in baking, food, recipe

≈ 6 Comments

Tags

baking, breakfast, eggs, food, meringue, Meringue Breakfast Buns, recipe

So much has happened since I last posted. I’m sorry for the long delay. Please accept my apologies. Some bloggers have trouble coming up with topics to write about but my problem is I’ve got too much.

One thing I’ve been busy with is cooking and baking. I didn’t cook or bake much for almost three years so I’m thrilled to be back in the kitchen again!

My mom was visiting and I didn’t have anything special for breakfast except for day old buns and eggs. So I whipped up these Meringue Breakfast Buns. They were delicious and perfect for guests.

Meringue Breakfast Buns – an egg yolk in a bun topped with cheesy meringue, served with Balsamic Cucumber Raspberry relish and sour cream.

You can make any quantity you want, but I like to make a dozen at a time and refrigerate the leftovers to eat cold for lunch the next day. The cheese won’t be crisp anymore but they are still delicious. They’re great for breakfast on the run too.

MERINGUE BREAKFAST BUNS

Ingredients:

~ 12 small rolls, about the size of a small muffin or cupcake. This is a good time to use day-old rolls too.
~ 12 egg yolks
~ 3 or 4 egg whites (reserve the remaining egg whites for some other recipe)
~ 1/8 tsp cream of tartar
~ Olive oil (optional)
~ About 1 cup grated cheese, any kind
~ Salt and pepper
~ Dried or fresh herbs of your choice
~ Herb dipping oil (optional)

Start by preparing the rolls. This can be done the night before if you want to save time in the morning. Use a small paring knife to cut a piece out of the bottom of the rolls or buns. The portion I cut out looks like a shallow little cone. You don’t need to cut much out, just enough for an egg yolk with a little cheese. Place the rolls cut side up in a muffin tin. Brush the inside with olive oil if you want. I’ve used olive oil or softened butter or nothing and they’re all good.

Slip one egg yolk in each bun.

Sprinkle the egg yolk with a little grated cheese and herbs of your choice.

To make a dozen Meringue Breakfast Buns, you’ll need a dozen egg yolks but only 3 or 4 egg whites. [Note: Save the rest of the egg whites for another recipe or cook them in a skillet to make Roulades, shown further down this post.]
Beat 3 or 4 egg whites with 1/8 tsp cream of tartar until fluffy. The meringue won’t look the same or peak the same as a dessert meringue that has added sugar. Don’t worry, it will still bake nicely on top of the buns.

Sprinkle grated cheese on top of the meringues.

Sprinkle a little grated cheese on top of each egg yolk. Add a little sprinkle of herbs over each yolk.

Use a spoon to spread meringue over each egg yolk. Cover the top completely.

Sprinkle more cheese and salt and pepper over the top of each meringue.

Sprinkle grated cheese on top of the meringues.

Here you can see I left some meringues without cheese.

Cheddar cheese is great but I’m partial to asiago.

Grated asiago and dried herbs sprinkled over the egg yolk in the bun.

Look at all that fluffy meringue!

Brush the leftover cutouts from the rolls with herb dipping oil and place them on a cookie sheet to bake at the same time as the Meringue Buns.

The little cutouts from the rolls are brushed with herb dipping oil and baked in on a separate pan.

When picking buns to use, make sure they are small enough to be placed in the muffin tin. For this batch, the buns were bigger so they touched and barely fit in the pan.

If the buns are a tight squeeze, try not to let the meringues touch when you spread the tops.

Try not to let the meringues touch so they can be separated easy after baking.

Both Meringue topped buns and the small roll cutouts are baked at the same time at 375 degrees. The cutouts will be done after about 10 minutes but the buns stay in longer. (In this photo, I baked the cutouts and slices of leftover buns to make croutons for a future use.)
All ovens are different. In my oven, a LIQUID center egg yolk takes 15 minutes, a SOFT BOILED egg yolk takes 16 minutes, and a HARD BOILED egg yolk takes 17 minutes. If you’re going to eat these cold the next day, bake 16 or 17 minutes.

Bake brushed roll pieces for 10 minutes at 375. Bake Meringue Buns for 15 minutes for a liquid center yolk, 16 minutes for a soft-boiled yolk and 17 minutes for a hard-boiled yolk.

The cheesy topping on these is amazing! It forms a delicious crispy shell on top of the meringue!

Fun to eat and Yummy!

Egg White Roulade
I spread the leftover, fluffy beaten egg whites in a medium hot skillet, lightly greased with olive oil, about 1″ thick and sprinkled herbs and pepper over the surface. When the bottom was golden, I flipped the egg white over till it was golden brown. The hot baked egg white was sprinkled with cheese and rolled up.

The cooked egg white rolled up.

Meringue Breakfast Buns, with crisp cheese-topped meringue and hot, liquid egg yolk inside.

To make the Cucumber Raspberry Relish, I simply diced a cucumber with raspberries and tossed the mixture with balsamic vinegar, boiled apple cider and a little salt and pepper. It was so good with the eggs!

Meringue Breakfast Buns, hot from the oven, served with Cucumber Raspberry Relish and Sour Cream.

On my worktable – Dress Cookies

25 Friday Jul 2014

Posted by Julia Monroe in All Sparkled Up, baking, food, On my Worktable

≈ 7 Comments

Tags

cookie, cookies, dessert, flow icing, food, painted cookies

Today I have cookies on my worktable. This is the second time I’ve topped a cookie with flow icing. It’s not too hard if you get the Royal Icing consistency right. Fortunately, we were glad some cookies didn’t turn out so we could eat them. This is the first time painting on a cookie. Easier than I thought and quite fun.
In the little dish – kirsch mixed with edible gold dust. In the shot glass – more kirsch that needed stirring into the mixture as it evaporated.

Painting the cookie with gold dust mixed with kirsch.

The designs were inspired by Rosanna’s beautiful white and gold Luxe Moderne mugs.

Sourdough Breadstick Cobras

19 Thursday Jun 2014

Posted by Julia Monroe in baking, food, recipe, tutorial

≈ 5 Comments

Tags

bread, bread dough, breadsticks, food, meal, recipe, salad, sourdough bread dough, Sourdough Breadstick Cobras, sourdough starter, summer supper, supper, tutorial

We were scraping the bottom of the barrel for supper tonight. Things went from bad to worse when he forgot to put the yeast in the bread dough. He forgot to add the honey too and I forgot to check the dough, so much later we found the forlorn little lump in the bottom of the bread machine bowl. I was going to throw it out but decided to try breadsticks and called him out to help.

“What are we doing?” he called from the other room.

“Making bread sticks,” I called back. “Help me roll all these snakes.”

And so he did. I watched as he coiled up his snake like a … snake.

So then I figured we might as well make a bunch of snakes, cobras, actually, with little flat heads and perky tails. They were delicious and adorable!

The recipe is my Sourdough Grain Bread recipe, found here, but WITHOUT adding yeast or honey and using the starter cold, straight from the refrigerator unfed.
These chewy breadsticks need a tiny little rise so it’s essential to use a good sourdough starter in the recipe.

SOURDOUGH BREADSTICK COBRAS

Prepare a shallow muffin tin by greasing the muffin cups. Place a tart tin upside down as shown next to each muffin cup. Roll a small piece of tin foil into a ball and place in each muffin cup.
Roll a piece of sourdough bread dough, about the size of a small egg, 16″ long, with a little taper at one end for the tail.

Lift the long piece of dough and place the tail over the muffin cup edge. Slowly lower the long piece of dough into the muffin cup, around the foil ball twice and then back up out of the muffin cup, draping the end over the tart tin. Pinch the end flat to form the cobra head. Ours puffed up more than I thought in the oven so next time I will flatten them even more.

The sourdough “snakes” are formed into snakes and positioned over a foil ball and tart tin.

Beat one egg white and use a small brush to brush the cobras. Sprinkle with sea salt.
Bake at 375 degrees for about 15 minutes. (NOTE: Ours seemed barely underdone so next time I will quickly remove the foil balls and pop them back in the oven for another minute.)

Bake at 375 for 15 or so minutes.

Remove from oven and remove from the muffin cups. Pull out the foil balls. Ours didn’t stick, even though they weren’t greased.

Aren’t they adorable?

Who could complain about a sorry-lettuce salad, canned beans and fried egg yolk supper when there were Sourdough Breadstick Cobras?

Salad with beans and Fried Egg Yolk and a Sourdough Breadstick Cobra

Perfect for a warm summer evening. So what started as a recipe fail ended up as an Oh my goodness “play with your food” meal!

All Sparkled Up

~ Like dew hanging from the tip of a leaf, a single bead or word adds sparkle where there was none. BE the bright!

Category Archives: food

Super Bowl Soup with Chip Dip Dumplings

Ribbon Candy

More Christmas

Giving Thanks continues…

Dessert Tea

Tea by the Sea

Sugar Bonnets

Meringue Breakfast Buns

Sourdough Breadstick Cobras

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