Saturday, June 23, 2012

Pistachio-Honey Cake with Berries & Cream

Source: Better Homes & Gardens

1 cup flour
1/2 cup cornmeal
1/4 cup pistachio nuts, ground (plus 2 TB extra to top)
2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
3/4 cup plus 2 TB honey
2 eggs
1/2 cup milk
2 TB orange juice
8 oz. cream cheese or 1/2 cup mascarpone cheese
1 cup whipping cream
1/2 pint strawberries, sliced

1. Preheat oven to 325.  In medium bowl combine flour, cornmeal, ground nuts, baking powder, & salt.
2. In large mixing bowl, beat butter with mixer.  Ad 1/2 cup honey; beat until fluffy.  Slowly beat in eggs 1 at a time.  Add 3/4 of the flour mixture; mix until just combined.  Mix in milk & remaining flour mixture.  Spread batter into oiled 9 inch round cake pan.  Bake 35 minutes or until cooked in the middle.
3.  Cool cake on wire rack 10 minutes; remove cake from pan into plate.
4.  Meanwhile, in small saucepan heat 1/4 cup honey and orange juice, whisking to combine.  Brush mixture onto warm cake until absorbed.  Cool cake completely.
5.  Meanwhile, in medium mixing bowl beat cream cheese.  Add cream and 2 TB honey; beat until well combined.  Place in refrigerator until cake is cooled completely.  Spoon topping on cake, letting it drizzle down the sides. Top with strawberries & ground pistachios.

Peachy White Wine Sangria

idea from

1 bottle white wine
1/2 cup Peach Schnapps
16. oz ginger ale or sparkling water (depending on how sweet the wine is)
1 large peach, sliced
1/2 cup sliced strawberries

Stir all ingredients together in large pitcher & serve chilled.

For an individual drink: 1 cup wine, 1 TB peach schnaaps, 1/4 cup ginger ale.

Wednesday, June 13, 2012

Cauliflower-Cheese Pie with Potato Crust

Source: New Moosewood Cookbook (slightly modified by Aimee)

2 cups grated raw potato (packed)
2 TB finely chopped onion
1/2 tsp salt
1 egg white, lightly beaten
1 TB oil


1 TB oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp basil
1/4 tsp thyme
1 medium cauliflower, cut into florets
2 eggs
1/4 cup milk
1 cup shredded cheddar
paprika to top

1. Preheat oven to 400.  Combine potato, 1/4 cup onion, salt, & egg white in bowl and mix well.  Transfer to oiled pie pan and press into bottom & sides to make a crust.  Bake for 30 minutes, remove from oven, brush the crust with a little oil, and bake it 10 minutes more.  Remove from oven & turn the temp down to 375.
2.  Meanwhile, place florets in food processor and pulse until coarsely chopped.  Heat oil in large skillet; add onion, garlic, salt, pepper, basil, & thyme and saute over medium heat a few minutes.  Add cauliflower, stir, and cover.  Cook until tender, stirring occasionally (about 10 minutes).
3.  Spread half the cheese onto the baked crust.  Spoon the sauteed cauliflower on top.  Beat the eggs & milk together, and pour over the top.  Sprinkle remaining cheese on top and dust with paprika.  Bake 40 minutes or until set.