Ladybug Baby Shower

We did the baby shower for my sister-in-law, Brenda. She is carrying the first granddaughter my parents will have, so of course there is a lot of excitement because currently there are four grandsons. My mom and I planned the evening, with help from my sister and my other sister-in-law. Her nursery theme was ladybugs, so my mom decorated the event with ladybugs she made from styrofoam balls she halved and painted red with black dots. She wound some wire and stuck it in the bottom, which was attached to different items on the table.

She used fake grass instead of a tablecloth to give an outdoors feel to the table. Bowls and jars of red and black candy adorned the table. We played baby shower games that mixed up bug names and tested our skill with nursery rhymes. Just for fun we did a baby shower mad lib that I found here.

We printed the menu on cardstock and set it on an easel on the table. Our menu consisted of gougeres, quiche, pomegranate-pineapple lemonade, green apple sandwiches, chicken salad sandwiches, mini chocolate fudge cupcakes, spinach salad with warm bacon-balsamic vinegrette, strawberry parfaits with angel food cake croutons, and shortbread cookies dipped in orange-chocolate.

I want to share the recipe for the pomegranate-pineapple lemonade, a recipe that I developed from something I tasted at a restaurant. This is great for a party for grown-ups, because it is not too sweet, but has a delicious blend of flavors.

Pomegranate-Pineapple Lemonade

2 quarts lemonade, homemade or purchased

1 can pineapple juice concentrate, thawed

4 cups pomegranate juice

1 2-liter of lemon lime soda

mint leaves for garnish

Combine ingredients, plus water called for on pineapple juice concentrate (usually 3 cans). Garnish with mint leaves and lemon wedges, if desired.

The flavors that do (Chocolate Souffle with Orange Whip)

The details are never laborious.

Do you ever have a project, and you just want to hurry through it to get to the end? I rarely feel like that when I am cooking. Each step of the process is rewarding. Each different technique that needs to be mastered is another small pleasure. I love flipping through cooking magazines, mentally savoring each recipe, imagining what the flavors in the dish would taste like. Or walking through a cooking store, covetously glancing from one cooking gadget to another, trying to justify my need for each item.

I think souffles are a particularly gratifying item to cook. I have yet to make a cheese souffle, all mine are sweet, but that velvety texture, like a perfect union of cake and custard, topped with some delectable sauce of dark chocolate, raspberry, or perhaps a simple whipped cream just make the perfect end to dinner.
I made this with a celebratory dinner that consisted of (you guessed it) steak and au gratin potatoes (I strongly believe the Irish meat-and-potatoes-dinner will never leave my husband). Whenever you announce you are making a souffle with dinner it just sounds special.

I have to say my children were quite happy with it also. About a week later my five-year-old wanders into the kitchen and announces he wants a chocolate souffle. My three-year-old didn't stop talking about if for several days, telling people we ran into about it. I have to say it brings a smile to my face.
This souffle is particularly inviting because it is made with bittersweet chocolate, so it is not cloyingly sweet, nor is it so bitter that you are longing for a bit of sweet. The lightly sweetened, orange-flavored whipped cream perfectly compliments the semi-sweet chocolate flavor, and the rich and creamy texture of the souffle. Let me just say this is much easier than it seems. People are intimidated by souffles. If you gently fold the egg whites in, just like the recipe indicates, and efficiently butter and sugar the ramekins, you will not have a problem with the souffle rising. These can be made ahead, and refrigerated until you are ready to bake them, but I find I can usually prepare them while I am waiting for something to finish, and pop them into the oven just as we are sitting down to dinner.


Bittersweet Chocolate Souffle with Orange Whipped Cream
Adapted from Bon Appetit

1/3 cup plus 3 tablespoons sugar

2 tablespoons all purpose flour

2/3 cup plus 2 tablespoons whole milk

1/2 cup unsweetened cocoa powder

2 large egg yolks

1 teaspoon vanilla extract

4 large egg whites

1/8 teaspoon cream of tartar

3 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped

Orange Whipped Cream

 

1 cup chilled heavy whipping cream

1 1/2 tablespoons powdered sugar

1 teaspoon finely grated orange peel

1 Tablespoon orange juice

 

You will also need:

8 2/3- to 3/4-cup ramekins or custard cups

 

Butter eight 2/3- to 3/4-cup ramekins or custard cups; dust with sugar, completely coating to top edge or souffle will not rise as high as it should. Whisk 1/2 cup sugar, flour, and 1/8 teaspoon salt in small saucepan. Pour 2/3 cup milk into measuring cup; whisk enough milk from cup into saucepan to form thick paste (2 to 3 tablespoons), then gradually whisk in remaining milk from cup. Stir over medium-low heat until bubbles begin to form around edges of pan. Continue cooking until slightly thickened, stirring constantly, about 2 minutes longer. Transfer mixture to large bowl. Add cocoa powder, remaining 2 tablespoons milk, egg yolks, and vanilla; stir until smooth, thick paste forms.

 

Using electric mixer, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually beat in remaining 3 tablespoons sugar, beating on high speed until firm peaks form. Add 1/4 of whites to chocolate mixture; fold to blend. Add remaining beaten egg whites and chopped chocolate and fold until whites are just blended into batter.

Divide batter among prepared ramekins; place on rimmed baking sheet.

Position rack in bottom third of oven and preheat to 375°F. Bake soufflés until puffed above rim of ramekin and toothpick inserted into center comes out with thick batter attached, about 12 minutes (15 minutes for chilled soufflés).

Using electric mixer, beat all ingredients for orange whipped cream in medium bowl until peaks form.

Using spoon, form small indentation in top of each soufflé; spoon dollop of Orange Whipped Cream into indentations. Serve immediately.

A Bowl of Warmth

Crisp mornings. Chill winds cooling the evening from the sun's attempt to make summer endless. Little brown leaves dancing across the blacktop, taunting children to come and play. The smell of cloves and nutmeg, and a bright red dutch oven. Hot chocolate and cinnamon rolls. All these things speak of fall. Gathering friends and family, sharing treats or dinner. Another thing that signals the arrival of fall is my mom's annual Holiday Boutique.
Since I was a small girl my parents attended these shows with religious fervor. My dad made armoires and toy chests, buffets, pie safes, and kitchen hutches. My mom made a large assortment of wooden ornaments, door crowns, garden stakes and stuffed dolls. Angels, snowmen, santa claus', and nativity scenes were just a few of the themes.

Whenever I see poster board with 'craft show' scrawled in black marker, I feel drawn. I want to stop in and just see what they have. Of course, in my mind, none can compare to my mom's, which she has taken to doing in her home. Hot cider and coffee are plenteous, along with samples of her homemade toffee and fudge. Christmas music underlying every conversation and fresh loaves of pumpkin, banana, and zucchini bread popping out of the oven every few minutes. I just can't wait.

A word about this recipe. Put this on the stove on a Sunday afternoon, relax, and let the stove do the work. If you don't want to make the noddles, just add in pasta of your choice at the end of the cooking time. You can halve the recipe for soup, but you will have a lot of noodles. I am ok with that. Feel free to add what you like. I have often made soup like this with chopped green beans, mushrooms, peas, and anything else I feel like throwing in. You can use pearl barely instead of noodles, but these noodles are a cinch, and if you have never made them at home you are missing out!

Chicken Noodle Soup with Homemade Herb Noodles
For the Noodles
2 cups flour
1 egg
3/4 teaspoon salt
1/4-1/3 cup milk
2 Tablespoons chopped herbs (chives, tarragon, parsley, thyme)
 Combine ingredients in a mixing bowl until a soft dough forms. Roll out on a counter or pie mat until about 1/8-inch thickness. Using a pizza cutter, cut dough into four equal parts. Slice dough into strips of desired width. Set aside.

For the soup
2 Tablespoon fat, such as bacon grease
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon pepper
1 cup white wine (or additional chicken stock)
8 cups chicken stock (homemade preferred)

2 slices bacon, chopped
6 cloves roasted garlic
4 Tablespoons chopped herbs (chives, tarragon, parsley, thyme)
salt and pepper to taste
grated cheddar cheese for serving

Place bacon grease (or oil) in the bottom of a medium pot. Heat over medium and add carrots, celery, onions, salt, and pepper.
Saute for about 8 minutes, until pan begins to look dry. Add 1/2 cup wine or chicken stock, and continue cooking for about 10 minutes more. When vegetables are soft, add 4 cups chicken stock and chopped bacon. Simmer for 45 minutes.
Add noodles, and cook for 25 minutes more. Add roasted garlic and chopped herbs, stirring to combine, along with salt and pepper to taste.

Garnish with grated cheddar.