I adapted this recipe from the original from pear liqueur recipe at eatboutique.com and it turned out so yummy.


Put the apples and spice in mason jars, close the lids and shake them several times;
Put away the jars in dark and cool cupboard for 1 week. (Do not peek)

After a week, drain the liquid into a bottle;

Boil 2 cups of sugar and 2 cups water over medium heat to make simple syrup. It should take about 10 minutes (but mine took much longer. I also used palm sugar here. It has distinct flavor but tastes good;

Let the syrup cool a bit and pour into the bottle. Shake the bottle a bit.

The concoction is ready to drink but you can put back into the dark cupboard for 2-3 more weeks or months for even sweeter and more gorgeous elixir :)

Persimmons are in season again...Yum! There are generally two kinds available here in California: Fuyu persimmons which I love to eat fresh and Hachiya persimmons which are horribly astringent when raw (and I learned that the hard way :)), but turned divinely sweet when completely ripe. The other day, I was wondering if persimmons would make good cakes and found this super easy recipe on http://allrecipes.com. I tried half of the recipe with hachiya persimmon and a little modification and they turned out really great. I've found another favorite recipe :) INGREDIENTS  (Note: for this batch, just to try it out, I made 1/2 of everything and reduced the sugar to 3/4 cup instead of 1 cup. The half recipe baked as cupcakes only needed 40 minutes baking time. So keep your watch. Half recipe yielded 8 cupcakes. For convenience, half recipe is shown in red:
  2 1/2 cups all-purpose flour / 1 1/4 cups flour 1/2 teaspoon baking powder / 1/4 t. baking powder  2 teaspoons baking soda / 1 t. baking soda 1/2 teaspoon salt / 1/4 t. salt 1 1/2 cups sugar (reduced from 2 cups in the original recipe) / 3/4 c. sugar 1 cup milk / 1/2 c. milk 2 cups persimmon pulp (I only had 1 fruit that only gave 1/2 c. but it still turned out great) / 1 c. persimmon pulp (about 2 persimmons 2 eggs / 1 egg 2 teaspoons vanilla extract / 1 t. vanilla extract   DIRECTIONS   - Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf pan or line muffin pan with muffin cups  - Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. - Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.  - Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes Half recipe needed only 40 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack     Fast Facts: The word Diospyros means "the fire of Zeus" in ancient Greek. As a tree, it is a perennial plant. The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning "a dry fruit". (Source: wikipedia)

This menu is very easy and can be assembled in about 15 minutes.  It's perfect for vegans, very low in calories and refreshing for summer days. Ingredients:

• 1 package of Extra Firm Tofu
• 1/3 Cup Balsamic Vinegar
• 1 Tablespoon Palm Sugar (you can buy it from any Asian grocery stores or substitute with regular sugar)
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Lemon Zest (optional)
• 1 Tablespoon Sesame Oil
• 1 teaspoon Sasame seeds 
• Cilantro for garnish

In a small bowl, mix all the ingredients except for tofu and sesame seeds for the vinaigrette, stir well and chill. Cut tofu into squares about 1/2 inch. thick. Pat dry.  Heat your grilling pan or just regular pan.  When hot just lay the pieces of tofu into the pan.  Brown both sides and use flat spatula to carefully move the browned tofu into a salad plate. Drizzle the vinaigrette over the tofu.  Sprinkle the sesame on top. Then serve with cilantro or vegetable of choice.

I always love to read Laura Esquivel's Like Water for Chocolate every now and then -- especially during Valentine's Day fever (hee. hee). Tita's rituals and magic in her recipes are the most romantic of all times.



Last Valentine's Day, I attempted magical rituals of my own -- and the results were pretty good.... My presents brought a big smile and magically disappeared in a flash...



xoxoxoxoxoxooxox

[grandmother] said that each of us is born with a box of matches inside us but we can’t strike them all by ourselves; just as in the experiment, we need oxygen and a candle to help. In this case, the oxygen, for example, would come from the breath of the person you love; the candle could be any kind of food, music, caress, word, or sound that engenders the explosion that lights one of the matches. For a moment we are dazzled by an intense emotion. A pleasant warmth grows within us, fading slowly as time goes by, until a new explosion comes along to revive it. Each person has to discover what will set off those explosions in order to live, since the combustion that occurs when one of them is ignited is what nourishes the soul. . .You must of course take care to light the matches one at a time. If a powerful emotion should ignite them all at once they would produce a splendor so dazzling that it would illuminate far beyond what we can normally see; and then a brilliant tunnel would appear before our eyes, revealing the path we forgot the moment we were born, and summoning us to regain the divine origin we had lost. The soul ever longs to return to the place from which it came, leaving the body lifeless. . .
-Like Water for Chocolate by Laura Esquivel-

. . . when she first felt his hot gaze burning her skin. She turned her head, and her eyes met Pedro’s. It was then she understood how dough feels when it is plunged into boiling oil. The heat that invaded her body was so real she was afraid she would start to bubble—her face, her stomach, her heart, her breasts—like batter, and unable to endure his gaze she lowered her eyes and hastily crossed the room. . .
-Like Water for Chocolate by Laura Esquivel-

xoxoxoxxoxoxoxoxo

The kitchen becomes a veritable reservoir of creative and magical events, in which the cook who possesses this talent becomes artist, healer, and lover. Culinary activity involves not just the combination of prescribed ingredients, but something personal and creative emanating from the cook, a magical quality which transforms the food and grants its powerful properties that go beyond physical satisfaction to provide spiritual nourishment as well.

-"Romancing the Cook," by Susan Lucas

INGREDIENTS:

• Spinach
• Dried Cranberries
• Oranges
• Roasted Sunflower Seeds

STRAWBERRY VINAIGRETTE

• 1 cup chopped fresh strawberries
• 1 cup cider vinegar
• 1/4 cup extra virgin olive oil (or grape seed oil)
  

In a screw-top jar combine 1/4 cup of the vinegar-berry mixture and oil. Cover; shake well. Drizzle over salad. Store any remaining dressing in the refrigerator.

This basic shortbread recipe can be used as base for many types of cookies. I sometimes use it as cheesecake crust too.


BASIC SCOTTISH SHORTBREAD

Ingredients:

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/2 cup butter

1. In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth.
2. For wedges, on an ungreased cookie sheet pat or roll dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. If desired, use a fork to prick the dough. Using a sharp knife, cut dough circle into 12-16 pie-shaped wedges. Do not separate wedges.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Cut into wedges again. Then remove wedges and cool on a wire rack. Makes 12-16.


_______________________________________


RASPBERRY JAM SHORTBREAD

Ingredients

1 recipe Basic Scottish Shortbread

1/4 cup seedless red raspberry jam (substitute strawberry, blackberry if desired)

1/2 of a recipe Powdered Sugar Icing


1. Prepare dough for Basic Scottish Shortbread as directed.
2. After kneading dough, divide dough in half. Shape each portion into an 8-inch roll. Place the rolls 4-5 inches apart on an ungreased cookie sheet. Pat each roll into a 2-inch-wide strip. Using the back of spoon, slightly press a 1-inch-wide indentation lengthwise down the center of each strip.
3. Bake in a 325 degree oven for 25-30 minutes or just till edges are lightly browned. Transfer cookie sheet to a wire rack. If necessary, re-form the indentations in the shortbread. Then immediately spoon the jam evenly into the indentations. While shortbread still is warm, diagonally cut the strips crosswise into 1-inch-wide pieces. Drzzle with Podered Sugar Icing. Cool Completely, then remove cookies from cookie sheet. Makes about 18.

POWDERED SUGAR ICING

In a mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla or several drops almond extract, and 1-2 Tablespoons milk to make of desired consistency. Makes about 1/3 cup.

It is claimed that California's Castroville (near Monterey) is the "Artichoke Capital of the World". So that makes me who's a devout fan very happy. Artichoke is full of anti-oxidants and easy to make a yummy treat even without any culinary skills :).

Clip away the thorny part of the leaves.


2. Cut the top off.


3. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.



Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

• Pull off outer petals, one at a time.

• Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal. Continue until all of the petals are removed.

• With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart.

The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.

Baking at midnight has become something of a fetish lately... and here I go again... anybody wants to try my banana bread?

There is something so sensual and therapeutic about baking… that feeling of fluffy flour and the soft melting butter squishing through your fingers is inexplicable… and yes, I got hooked… More than that, the warm and fuzzy feeling that fills up my ribcage when my neighbors can’t stop ranting and raving about my goodies is pretty hard to match. The spirit of giving is rewarding. “Thou Shalt Love Thy Neighbor as Thyself” has a special meaning to me today.

I’m totally babbling… Hope you enjoy the treat!




These bars have shortbread cookie crust (yummy!!) and are quite easy to make:

Crust – Scottish Shortbread
1 ¼ cups all-purpose flour
3 Tablespoons sugar
½ cub butter

Lemon mixture
2 eggs
¾ cup sugar (I only used ½ cup)
2 Tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3 teaspoons lemon juice
½ teaspoon baking powder
¼ teaspoon salt
1 cup coconut
Powdered sugar (optional)

- In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth. (I drizzled a little bit of 1% milk to moist the dough a little bit – the first batch I made was too dry).

- Pat dough into a ungreased 8x8x2-inch baking pan. Bake in 350º oven for 15 minutes.

- Meanwhile, for lemon mixture, in a mixing bowl beat eggs with an electric mixer till foamy. Add sugar, flour, lemon juice, baking power and salt. Beat on medium speed about 3 minutes or till slightly thickened, scraping sides of bowl occasionally. Stir in lemon peel and coconut.

- Pour lemon mixture on top of crust. Bake in the 350º oven for 20 to 25 minutes more or till lightly golden around edges and center to set. Cool in pan on a wire rack. If desired, sift powdered sugar over to. Cut into bars. Make 16 to 24.

A rainy Sunday and a homemade brunch seems a brilliant idea. So, I whipped up a batch of cranberry scones; brewed a large pot of my favorite Colombian coffee; put on some jazz music; and curled up next to the window watching the raindrops idly trickling by... I don’t know about you, but this is just my perfect way to spend a lazy Sunday.




Preheat the oven to 425ºF. Have ready a large ungreased backing sheet. Whisk together thoroughly in a large bowl:

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt

Drop in:
6 Tablespoons (3/4 stick) cold unsalted butter, cut into pieces

Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.

Stir in ½ cup dried cranberry (currents or raisins) and grated orange zest (optional)

 Add 1/2 cup milk

Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened.

Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

Transfer to a lightly floured surface and pat the dough into an 8-inch round about ¾ inch thick. Cut into 8 or 12 wedges and place at least ½ inch apart on the baking sheet. Brush the tops with:

2 to 3 teaspoons cream or milk

If desired, sprinkle the tops with:

Cinnamon and sugar

Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.

Source: The Joy of Cooking