18 July 2019

Peach Cobbler Muffins - Pecan Streusel Topping

Peach Cobbler Muffins - Pecan Streusel Topping / www.delightfulrepast.com

Peach Cobbler Muffins can, of course, also be made with nectarines. Whether using smooth-skinned nectarines or fuzzy peaches, I rarely peel them. Just scrub them well and rub the fuzz off the peaches. Besides added nutrition, the colorful skin adds pretty to whatever you're making. AND it saves a lot of time in the kitchen. You won't even notice it's there!

I rarely have a muffin when I'm out because I'm pretty picky about muffins. They're usually way too sweet and have ingredients I'd rather avoid. And can someone tell me when and why jumbo muffins became a "thing." I use my mini muffin tins for cute little cakes for afternoon tea, but I have never felt the need to buy a jumbo muffin tin. These are standard size.

With just 2.5 teaspoons of sugar per muffin, I could even have two and stay within my 6-teaspoons-in-a-day sugar limit. My recipe makes precisely enough batter to fill 12 standard-size muffin cups. As you know, I hate waste; so there is none. (True Confession: I had to throw away a half bunch of celery this week. I wish they were half the size you see in the stores now.)

I use half the sugar and butter in my Pecan Streusel Topping these days, and it's soooo much better. With equal measures of everything, it would sort of just melt into a glaze on the muffins and they'd be swimming in butter. This is better. If you're not a peach fan, you might like my Lemon Poppy Seed Muffins or Small-Batch Banana Muffins (makes 6, but you can double it). 

Of course, I have my muffins with tea. What do you like to have with yours?

Peach Cobbler Muffins - Pecan Streusel Topping / www.delightfulrepast.com

Peach Cobbler Muffins


(Makes 12)

The Muffins


5 tablespoons (2.5 ounces/71 grams) unsalted butter
2 teaspoons apple cider vinegar
3/4 cup (6 fluid ounces/177 ml) milk
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract

1 3/4 cups diced perfectly ripe yellow peaches or nectarines, divided



The Streusel Topping


1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1/4 cup (1 ounce/28 grams) finely chopped pecans
2 tablespoons (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon
Pinch (1/16 teaspoon) salt

2 tablespoons (1 ounce/28 grams) cold unsalted butter, diced or coarsely shredded

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups.

Note: What I love most about this muffin tin is that it is seamless, with no hard-to-clean places for food to stick. A friend had the same complaint, so I bought one for her as well. She loves it. 

2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. In 1-cup glass measure, stir together vinegar and milk; set aside to thicken a bit. 

3 For the topping: In small bowl, whisk together the flour, sugar, pecans and cinnamon. Add the cold butter, breaking up the chunks with your fingers until the mixture resembles coarse crumbs. Chill until ready to use.

4 In large bowl, vigorously whisk together flour, sugar, baking powder, baking soda, salt and mace or nutmeg. Set aside 3/4 cup of the diced peaches, and gently stir the remaining 1 cup into the flour mixture to coat.

5 Add soured milk to melted butter, and whisk in eggs and vanilla extract. Add thoroughly whisked wet mixture to flour-peach mixture. Stir as little as possible, just until dry ingredients are moistened. 

6 Scoop the batter from the edge of the bowl so as not to further mix the batter and, using a 1/4-cup measure, evenly fill 12 muffin cups about 3/4 full; divide the remaining batter evenly among the muffin cups. 

7 Top the muffins with the remaining diced peaches and a spoonful of the streusel topping (use it all). 

8 Bake for about 20 to 25 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean. Let cool in tin for 5 minutes before removing muffins to a wire rack. Serve warm or at room temperature.


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

11 July 2019

Split Pea Soup with Ham - Instant Pot or Not

Split Pea Soup with Ham - Instant Pot or Not (stovetop and slow cooker directions included as well) / www.delightfulrepast.com

Split Pea Soup served with either homemade bread or biscuits, or a well-made grilled cheese sandwich, makes a satisfying meal any time of year, though it's often thought of as a cold-weather food.

I used to make a big production of sauteeing the celery, carrots and onion first; but I discovered several years ago that the soup is just fine when you skip that step, and I haven't looked back. Part of my Streamlined Cooking

Perhaps because of the very long cooking of the stovetop and slow cooker versions, and the pressure cooking of the Instant Pot, all the flavor is drawn from the vegetables without precooking them.

It's one of my all-time favorite soups, but Mr Delightful is not a soup fan, so I get to eat the whole pot. Planning to have it for breakfast today as soon as I get this posted! Are you a soup fan?

Split Pea Soup with Ham - Instant Pot or Not (stovetop and slow cooker directions included as well) / www.delightfulrepast.com

If you like it, please Pin it and share it!

Split Pea Soup


(Makes 6 servings)

2 1/4 cups (16 ounces/454 grams) green split peas, washed and drained
6 cups (48 ounces/1.42 litres) water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 medium)
1/3-to 1/2-pound (5.33 to 8 ounces/151 to 227 grams) piece of a fully cooked ham
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon thyme leaves
3/4 teaspoon marjoram leaves
1 bay leaf

Garnish: sherry, sour cream, creme fraiche or plain yogurt and something green

For slow cooker: Cook on Low for 8 hours.

For stovetop: Increase water to 2.5 quarts. In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove ham, chop it or shred it using two forks and add it back to soup. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.

For Instant Pot or other electric pressure cooker:

1 Put in all the ingredients at once. Give it a stir. Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 17 minutes. Press lit Keep Warm key to cancel that feature.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

2 When the beep sounds, unplug Instant Pot. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

3 When the float valve drops down, carefully remove the lid. If the peas are not done, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for 1 to 3 additional minutes. Taste and adjust seasoning.

Note: The soup can be kept in the refrigerator for several days or in the freezer for up to 3 months. Once cooled or chilled, I like to put 2 1/2 cups of soup in my favorite 3-cup glass storage container and pop it in the freezer for two servings of soup on another day.


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

04 July 2019

Baked Beans from Scratch - Instant Pot or Classic

Baked Beans from Scratch - Instant Pot or Classic / www.delightfulrepast.com

Aunt Sissy's Baked Beans came to mind last month for two reasons: 1) Summer would be starting, and that's Baked Bean Season around here; and 2) It was the ninth anniversary of her death and I was enjoying fond memories of her. She was a very capable woman and quintessential homemaker, skilled in all the domestic arts.

Ever since I got an Instant Pot in December, I've wanted to adapt her recipe to the electric pressure cooker. If you don't have one, do make these beans Aunt Sissy's way at the post Baked Beans - From Scratch. But I think my Instant Pot version is identical, and there's no need to presoak the beans.

Usually at the end of the natural pressure release time, I take the inner cooking pot out of the Instant Pot to either cool or serve. This time, for some reason, I left it in place and learned a valuable piece of information. 

When I took the inner pot out over an hour later to put the "cooled" beans in the refrigerator, they were not cool. Leaving them in the turned-off and unplugged Instant Pot had kept them piping hot for over an hour! 

These beans are a must for every summer barbecue, and I hope you'll try them soon, either way.

Baked Beans from Scratch - Instant Pot or Classic / www.delightfulrepast.com

Baked Beans from Scratch - Instant Pot


(Makes 8 servings) 

6 slices (about 6 ounces/170 grams) bacon, chopped
1/2 cup finely minced onion (1 small onion)
1 pound (16 ounces/454 grams) navy or small white beans
3 1/2 cups (28 fluid ounces/828 ml) water
3 tablespoons (1.31 ounces/37 grams) dark brown sugar
3 tablespoons (2.1 ounces/60 grams) unsulfured molasses
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon apple cider vinegar
1/2 teaspoon coarsely ground black pepper

1 to 1 1/4 cups ( 8 to 10 fluid ounces/237 to 296 ml) ketchup



1 With Instant Pot on Saute function, cook chopped bacon until crisp. Remove all but 1 tablespoon of fat from the pot. Add chopped onion, and cook until softened, about 5 minutes. Be sure to scrape up all the brown bits on the bottom, adding a bit of the water if needed, to free up all that flavor and to make sure your Instant Pot won't give you the Burn signal. Turn it Off.


2 Rinse and pick over beans to remove any debris. Add beans to Instant Pot along with all remaining ingredients. Stir everything up. 

3 Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 45 minutes.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

4 When the beep sounds, turn it off by pressing Cancel. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

5 When the float valve drops down, carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for additional minutes. Taste and adjust seasoning.

Note: The cooked beans can be kept in the refrigerator for several days or in the freezer for up to 3 months.

Note: Check out Instant Pot Pinto Beans post for more info about the vagaries of dried bean cookery!


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

27 June 2019

Meyer Lemon Cheesecake

Meyer Lemon Cheesecake - or Other Lemon Cheesecake (served with fresh raspberries) / www.delightfulrepast.com

Why have I never posted a lemon cheesecake! Lemon is just about our favorite flavor anything, and it just occurred to me I'd never posted a lemon cheesecake. This one is made with Meyer lemon when it's available or with a reduced amount of regular lemon at other times and baked in the oven, but easily adapted to Instant Pot or slow cooker. 

If you have an Instant Pot and would like to make this cheesecake in it, just follow the Instant Pot directions for my Cherry Swirl Cheesecake recipe.  Or if you have a slow cooker, follow the slow cooker directions for my Chocolate Swirl Cheesecake recipe. 

The crust is prebaked, then the cheesecake is baked in a water bath. Since it’s a 7-inch springform, it fits beautifully in an 8x8x2-inch baking dish or pan. You could also use a deep skillet or a 13x9x2-inch baking dish or pan for your water bath. A dishcloth in the bottom keeps the springform from moving. If making two cakes, I'd use my roasting pan


Meyer Lemon Cheesecake - or Other Lemon Cheesecake / www.delightfulrepast.com


I've always made 7-inch cheesecakes rather than the more usual 9-inch because I think they make a more attractive serving. A skinny slice of the big cheesecake is difficult to cut and doesn't look good on the plate, and a bigger wedge is enough for two or more people, which is all well and good when sharing a dessert in a restaurant, but not at home. If I need to serve more people, I just double the recipe and make two 7-inch cheesecakes.

Be sure all the filling ingredients are at room temperature, especially the cream cheese. Put it in the mixing bowl and leave it at room temperature for about an hour and a half, even a bit longer; it needs to be very soft.

What is your favorite cheesecake flavor?


Meyer Lemon Cheesecake - or Other Lemon Cheesecake / www.delightfulrepast.com

Meyer Lemon or Lemon Cheesecake


(Makes one 7-inch/18 cm cheesecake, 8 servings)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)
1 cup graham cracker crumbs (6 whole crackers, 3.25 ounces/92 grams)
1 tablespoon sugar
Optional: 1/2 teaspoon ginger

3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted

The Filling

2 8-ounce packages (454 grams total) cream cheese, room temperature
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1/2 cup (4 ounces/113 grams) sour cream, room temperature
3 tablespoons Meyer lemon juice or 2 tablespoons other lemon juice
1 tablespoon finely grated Meyer lemon zest or 2 teaspoons other lemon zest
1/2 teaspoon vanilla extract

Note: Meyer lemons are milder than other lemons, so measurements for both types of lemons are specified.

1 Preheat oven to 375F/190C/Gas5. Wrap the outside of a 7-inch springform pan in a double layer (some people even do a triple layer) of foil extending all the way to the top. Butter the inside of the pan with the softened butter. Cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well. Combine crumbs, sugar, ginger (optional) and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan.

Note: I have two of the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pans, which I didn't find on Amazon except in a set. If I were in the market for a cheesecake pan today, I would try the Fat Daddio's Cheesecake Pan, a push-pan rather than a springform. 

2 Bake the crust for 8 minutes; set on wire rack to cool completely. Decrease oven temperature to 300F/150C/Gas2. Boil some water for the water bath, and keep it warm until needed. I use an 8x8x2-inch baking dish for my water bath, and for that I need about 3 cups of water; so I boil 3 1/2 cups.

Meyer Lemon Cheesecake - or Other Lemon Cheesecake (this photo demonstrates the water bath baking method) / www.delightfulrepast.com


3 In 2- to 2.5-quart mixing bowl, with electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well on low for 20 seconds after each addition. On low speed, mix in sour cream, lemon juice, zest and vanilla extract just until well combined, about 20 seconds.

Note: If you've somehow come this far without wrapping the springform pan in foil, do it now. Do NOT skip that step. No pan, whatever its claims, is leakproof.

4 Pour the cheesecake filling into the prepared pan. Put a dishcloth in the bottom of your chosen water bath pan, set the filled springform pan on it and pour in the hot water to a depth of at least halfway up the sides of your springform pan, being careful not to splash water into your cheesecake.

5 Check that you remembered to reduce the oven temperature to 300F/150C/Gas2. Carefully place the cheesecake in its water bath in the oven. Bake for about 60 to 70 minutes, until an instant-read thermometer inserted into the center registers 150F/66C. The cheesecake should be set at the edges and a bit wobbly in the center. 

* I have the ThermoWorks Thermapen Mk-4.

6 Cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 8 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

20 June 2019

Hamburger Gravy - But Not Like You Had at School

Hamburger Gravy - But Not Like You Had at School / www.delightfulrepast.com

I never dreamed I'd be blogging about Hamburger Gravy. Shoot, I haven't eaten it since my school days and have never made it! But I was feeling a bit queasy the other day and didn't feel like eating anything except mashed potatoes, which reminded me of being home from school sick as a child and only wanting to eat mashed potatoes.

My mother told me I needed to have some protein along with my mashed potatoes, had only ground beef on hand, first thought shepherd's pie/cottage pie, but the oven was otherwise occupied. So she said she'd make some hamburger gravy. Made me shudder because that was one of the regular items on my elementary school's menu, and it was ...

... ghastly. And gluey and grey and greasy and gross. (Hey, the Five G's of Gastronomy!) Never fear, she said, it won't be like that. And it wasn't. She had a real hit on her hands. Even my dad ate some, all the while reminding her of his loathing of ground beef and making rude remarks about what the dish was called in the army!

Anyway … I thought I'd try, all these years later, to replicate her superior version of the horrid elementary school staple. The first "must" is proper browning. You have to give that ground beef and chopped onion a good 20 minutes in the pan, at least. Before you proceed with the recipe, the beef has to be well browned and starting to stick to the bottom of the pan.


I was rather shocked that Mr Delightful liked it (along with a glass of rather decent pinot noir). If something passes muster with both him and my dad, well, it has to be okay. What is your favorite childhood comfort food (nursery food, for my British readers)? And what was the worst thing on your school's lunch menu?


Hamburger Gravy - But Not Like You Had at School / www.delightfulrepast.com


Hamburger Gravy



(Makes 4 servings)

1 tablespoon extra virgin olive oil
1 pound (16 ounces/454 grams) lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons unbleached all-purpose flour
1 cup lower sodium chicken broth
1/2 cup water (or milk)
2 tablespoons ketchup
1 teaspoon country Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram

1
In a large skillet, cook oil, ground beef, chopped onion, salt and pepper, breaking up the meat into small pieces as it cooks and browns. Take your time with the browning, or you'll be sorry! Cook until very well browned and sticking to the bottom of the pan a bit, about 20 minutes. Of course, you don't want to burn it, but that pan bottom should be full of lovely brown bits. 


Note: If you're using a ground beef with enough fat, skip the olive oil. And if there's a lot of fat left after cooking, remove all but two tablespoons of it.

2 Stir in the flour and continue cooking and stirring for 1 to 2 minutes. Stir in the broth and deglaze the pan, scraping up all those brown bits. Stir in the water, ketchup, mustard, Worcestershire sauce and marjoram. When it's bubbling and thickening, loosely cover and simmer for about 20 minutes, or until it is as thick as you like. Taste and adjust seasoning. Serve over mashed potatoes (though the rudely-named version my dad mentioned was served over toast). 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

13 June 2019

Hummus-Crusted Chicken - Easy Sheet Pan Dinner

Hummus-Crusted Chicken - Easy Sheet Pan Dinner (for one or more) / www.delightfulrepast.com

Hummus-crusted chicken came onto my radar when I was trying to think of another easy Chicken Sheet Pan Dinner. Since I had just made a batch of hummus for myself (Mr Delightful doesn't do dips), I thought this chicken would be a good way to use it all up and sneak a little of it to Mr Delightful in a non-dip kind of way!

You can make it with your favorite store-bought hummus, if you have one. I don't, because they're all way too garlicky for me. And, besides, I just like my homemade Hummus better, and it's organic. I have to leave out the garlic altogether these days, but my recipe includes just the right amount of garlic for those who aren't allergic.


Hummus-Crusted Chicken - Easy Sheet Pan Dinner / www.delightfulrepast.com


I'm going to do one thing differently next time: Don't you think pressing on a sprinkling of sesame seeds for a little crunch would be a nice touch?



Hummus-Crusted Chicken - Easy Sheet Pan Dinner (for one or more) / www.delightfulrepast.com



I use a 15x10x1-inch jelly roll pan or an 18x13x1-inch half sheet pan for dinner for two or three, and a 13x9x1-inch quarter sheet pan when it's dinner for one. You just do a few minutes of prep in the morning, put it in the fridge, then pop it in the over when you're ready. The sort of streamlined cooking perfect for a busy day.

If you like this post, please be sure to Pin it and share it on your social media. And I always love your comments! 


Hummus-Crusted Chicken - Easy Sheet Pan Dinner (for one or more) / www.delightfulrepast.com

Hummus-Crusted Chicken Sheet Pan Dinner

(Makes one serving, just multiply for more)

1 1/2 tablespoons extra virgin olive oil
1 6-ounce (170 grams) boneless skinless chicken breast
About 1/8 teaspoon salt
About 1/8 teaspoon coarsely ground black pepper
1 to 2 tablespoons hummus, depending on the surface area of the chicken

About 1/8 teaspoon paprika or smoked paprika
Optional: 1/2 teaspoon or so of sesame seeds
6 ounces (170 grams) cauliflower and broccoli florets
6 ounces (170 grams) orange-flesh sweet potato, peeled and cut into 1/3- to 1/2-inch slices
Optional: a little cinnamon-sugar for the sweet potato slices 

1 Use a 1/2 tablespoon of the olive oil to oil a quarter sheet pan (foil-lined or not) for one or 1 tablespoon for jelly roll pan for two or half sheet pan for three. Place the chicken breast(s) in the middle of the pan. Season the top side with some of the salt and pepper. Spread the hummus on the top and sides, just a thin, even layer. Sprinkle with paprika and sesame seeds.


2 Spread the cauliflower and broccoli florets on one end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, tossing to coat well; sprinkle with the remaining salt and pepper. Spread the sweet potato slices at the other end of the pan and drizzle with 1/2 tablespoon of the olive oil per serving, turning to coat well; if desired, sprinkle the tops with a little cinnamon-sugar.

3 Cover and refrigerate until time to bake. Preheat oven to 400F/205C/Gas6. Bake uncovered for 30 minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean


06 June 2019

Nonnettes - French Gingerbread Cakes

Nonnettes - French Gingerbread Cakes (or you can use other spices) / www.delightfulrepast.com

Nonnettes (pronounced no-net) are individual spiced cakes filled with a bit of marmalade, jam or curd. They originated in the Burgundy region of France during the Middle Ages. And to think, I've only just recently heard of them! So of course I had to make some. My starting point was the three versions posted by Phil of the delightful blog As Strong As Soup.

Les Nonnettes are moist and sticky and can be made with different combinations of spices, zests and fillings for variety. I've gone with the classic ginger and orange in this case, but plan to also make them with cardamom. There are no eggs in the recipe. But I might add one next time anyway.

I was going to use homemade marmalade in these, but I discovered the only marmalade left in my jam cupboard was a jar of kumquat marmalade I'd made in April 2014! It looked fine but tasted a bit off, so I used apricot jam instead. I don't think the marmalade would have killed us--at least I hope not, since I tasted it! 

I don't know what nonnettes were baked in back in the Middle Ages, but I used a 12-cup standard muffin tin because heaven knows I'm the last person who needs to be buying another specialty pan! 

As always, I've formulated my recipe to exactly fill that standard pan. If you use a different sort of pan, you will likely come up with a different number of cakes than my own precisely twelve.

Have you ever made, had, or even heard of, nonnettes? Please tell me I've not been alone in my ignorance!


Nonnettes - French Gingerbread Cakes (or you can use other spices) / www.delightfulrepast.com

Nonnettes - French Gingerbread Cakes


(Makes 12)

1/2 cup (3.5 ounces/99 grams) dark brown sugar
1/3 cup (4 ounces/113 grams) honey
1/3 cup (2.67 fluid ounces/79 ml) milk
1/3 cup (2.67 fluid ounces/79 ml) water
6 tablespoons (3 ounces/85 grams) unsalted butter
1 3/4 dip-and-sweep cups (8.75 ounces/248 grams) unbleached all-purpose flour
2 teaspoons non-GMO baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ginger
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
Finely grated zest of a medium orange
6 teaspoons orange marmalade or a jam
5 tablespoons (1.25 ounces/35 grams) powdered sugar

About 4 teaspoons of juice of the zested orange

1 Butter well a 12-cup standard muffin tin. In a 3-quart saucepan, heat together the brown sugar, honey, water, milk and butter until the butter is melted and the mixture is smooth. Remove from heat.

Note: Why such a large saucepan for that small quantity, you might ask. Because then you can add the flour mixture to the pan, instead of the other way around, and just have one messy thing to clean up.


2 In 1.5-quart mixing bowl, whisk together flour, baking powder, baking soda, salt and spices, whisking well to "sift." 

Note: I rarely sift flour anymore. It really only needs aerating, which can be done quite easily with a half minute or so of vigorous whisking.

3 Add the flour mixture to the warm honey mixture and whisk together until combined. Stir in the orange zest. 

4 Using a 1/4-cup measuring cup, divide batter evenly among the 12 muffin cups. If the batter feels quite warm, cover* the muffin tin and refrigerate for 15 to 30 minutes. Preheat the oven to 350F/180C/Gas4.

* I love that my muffin tin comes with a cover!

5 With your oiled finger or similar sized object, make a hole in the center of each cup and put in 1/2 teaspoon of marmalade or jam. Bake for about 16 to 20 minutes, until they are golden brown and spring back when pressed gently in the center. Let the cakes cool in the tin for about 5 minutes so you can handle them. They have to be removed individually from the pan, rather than just turning them out, so that the jam doesn't run out. 


Note: I used the handle of a wooden spoon and rubbed olive oil on it about every three cakes. You need to put the jam in shortly after making the hole or it will simply close up. Next time, I'll make the hole about an inch deep and bring the batter back over the hole after it is filled.

6 While still warm, whisk together a simple glaze of sifted powdered sugar and orange juice. Apply the thin glaze to the warm cakes with a pastry brush. Cool completely before storing in an airtight tin. Good served right away, they are said to be even better after being stored in the airtight tin for a day or two and will keep for up to a week. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

30 May 2019

Ground Beef Chili with Beans - Instant Pot (or Not)

Ground Beef Chili with Beans - Instant Pot (or Not) / www.delightfulrepast.com

I like all kinds of chili: all meat, all beans, ground turkey, chunks of beef, pork, chicken. But Mr Delightful was in the mood for my Ground Beef Chili with Beans, and I decided to adapt it to the Instant Pot electric pressure cooker. And, if you're not using an Instant Pot, you can easily adapt it to slow cooker or stovetop.

If you have an 8-quart Instant Pot, definitely double this recipe. And I think--but can't guarantee--the 6-pot could handle a double batch. 

The first time I made it I used 3 tablespoons of ground dried New Mexico red chiles, and it was a bit hot. I liked it a lot, but Mr Delightful's comment was "It's not painful, but I think you could cut way back on the chile powder."

So next time I made it with just 1 tablespoon, and that was good, too. I think 2 tablespoons would be ideal for me, but the 1-tablespoon batch still had plenty of flavor. Of course, it all depends on how much heat you like and on the chiles. There is so much variation, it's safer to start low and add more later.

I'll make a double batch next time and freeze several meals. And I'll let you know if the 6-quart Instant Pot did indeed handle a double batch. How do you like your chili? Painful or mild?

Ground Beef Chili with Beans - Instant Pot (or Not) / www.delightfulrepast.com
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Ground Beef Chili with Beans


(Makes almost 2 quarts, about 6 servings )

1 tablespoon extra virgin olive oil
1 medium (about 8 ounces/227 grams) yellow onion, chopped
1 medium (about 6 ounces/170 grams) green bell pepper, chopped
1 pound (16 ounces/454 grams) 85% lean ground beef
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 to 3 tablespoons ground dried New Mexico red chiles
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon oregano
1/4 teaspoon thyme
1 14.5-ounce can organic fire roasted crushed tomatoes
1 1/4 cups (8 ounces/227 grams) dried pinto beans, rinsed and picked over

3 1/2 cups (28 fluid ounces/828 ml) water



1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Add the oil and chopped onion to the pot, and saute for about 5 minutes. Add the chopped green pepper and saute for about 5 minutes. Add the ground beef, salt and pepper, and cook for about 15 minutes, breaking up the meat into small pieces as it cooks and browns. 

Note: I only cook the onion first like that when I'm chopping the onion and green pepper with a knife--the onion might as well be cooking while I'm chopping the green pepper, right? But when I do my chopping in the food processor, they both go into the pan at the same time and get cooked for 10 minutes.

3 In small bowl, measure out the ground chiles, cumin, paprika, coriander, oregano and thyme. Stir it into the meat mixture and cook for about 1 minute, until fragrant. Stir in the crushed tomatoes, deglazing the cooking pot. Stir in the dried beans and water. Press the Cancel key. 

4 Put the lid in place and turn the steam valve to Sealing. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 45 minutes. If "Keep Warm" indicator is on, press it to cancel.


5 When the beep sounds, the display will say "OFF." Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting. Carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for a few additional minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

23 May 2019

Olive Oil Apple Cake - Rishi Tea & Botanicals Giveaway

Olive Oil Apple Cake - Rishi Tea Review and Giveaway / www.delightfulrepast.com

This Olive Oil Apple Cake pairs soooo beautifully with tea that I chose to include the recipe in this post along with my Rishi Tea & Botanicals review and giveaway. It is an easy cake, but special care must be taken when mixing in the olive oil. Be sure to add it in a slow, steady stream, fully incorporating it as you go. And do use a nice fruity extra virgin olive oil.

As you know, I drink a great deal of tea, so I think it's really important that it be organic. Though I still at times drink black teas that are not, I try to drink mostly organic. Very few places near me carry organic loose leaf black teas, so an online search a few years ago led me to Rishi Tea & Botanicals, based in Milwaukee, Wisconsin.

If you prefer tea bags, you'll be glad to know they added tea bags to their line in 2013. Be sure to visit the Rishi Tea FAQ page to learn all about their tea bag materials. I found it fascinating, and I don't even use tea bags! But if I did, these would make the cut with me.


Rishi Tea & Botanicals Giveaway - and Olive Oil Apple Cake Recipe / www.delightfulrepast.com
This little pot (13.5 fluid ounces/400 ml) with its stainless steel strainer lid is perfect for those tea drinkers who like to do multiple infusions of the tea leaves.

The tea I'm drinking today is Rishi Tea & Botanicals Organic Earl Grey Supreme, top grades of Yunnan Dian Hong black tea with real first-press bergamot oil from fruit grown in Calabria, Italy. After experimenting with different amounts, times and temperatures, I concluded that for a standard 12-ounce mug (which actually holds 10 ounces of liquid), or a little pot for two standard teacups, I'd go with:

Tea 2 teaspoons/4 grams, Water 10 fluid ounces/296 ml, Temperature 200F/93C, Time 5 minutes. That made a cup of tea with a good balance between the tea and the bergamot. A greater quantity of tea leaves, higher temperature or longer time resulted in a much stronger bergamot flavor, and that might be your preference. You always need to experiment with a new tea to get it exactly right for you, and then just make it that way every time.

I hope you'll try both the tea and the cake and enter the giveaway below. One very happy tea drinker (or tea gifter!) is going to win a $100 gift certificate redeemable in the Rishi Tea online tea shop. What is your favorite type of tea: loose, bags, black, green, white, matcha, etc? Rishi calls their herbal tisanes "botanical."

If you win the drawing, what kind of teas will you order?

Olive Oil Apple Cake - Rishi Tea Review and Giveaway / www.delightfulrepast.com

Olive Oil Apple Cake


(Makes one 8.5-inch/10-cup Bundt cake)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 tablespoon non-GMO baking powder
1 teaspoon cardamom
1/2 teaspoon salt
1 1/2 cups (10.5 ounces/298 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium orange
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil

1 pound (16 ounces/454 grams) apples (Pink Lady or Granny Smith are good), peeled and cut into 1/3-inch dice

1 Butter well and flour an 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or Bundt pan. Preheat oven to 350F/180C/Gas4.

Note: I also like to bake it in this 9x4x4-inch Pullman loaf pan, which also holds 10 cups. It is my very favorite bread and loaf cake pan--I have two!

2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."

3 In 2.5-quart bowl, combine sugar, eggs, orange zest and extracts. With electric mixer on medium speed, beat for 2 minutes until light and fluffy.

4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated.

5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the apples with the 1/4 cup of flour, then fold them and any loose flour into the batter.

6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!

Rishi Tea Review and Giveaway - Tea Making Tips (also, Olive Oil Apple Cake) / www.delightfulrepast.com

Tea Making Tips


The mistake many people make with tea is following the old "rule" of one teaspoon per cup plus one for the pot. All black teas are not alike. Higher grades of tea generally have larger leaves, so a teaspoon of them will weigh a lot less than a teaspoon of small leaves. Of course, not everyone weighs their tea. What to do?

When making a new tea, I will weigh out 3 grams of tea leaves (and see what that measures) or you can just measure 2 level teaspoons or a gently rounded 1/2 tablespoon per 8 ounces of boiling water (unless a lower temperature is recommended) and steep for 5 minutes. 

Then I taste it and decide whether I should adjust the amount of tea either up or down or adjust the steeping time up or down by a minute. After a time or two, you will have it fine-tuned for that particular tea and can make it just the way you like it every time (without getting the scales out -- I'm not that obsessive!).

It's also helpful to have an electric tea kettle that heats to a variety of temperatures.


Rishi Tea & Botanicals Giveaway - and Olive Oil Apple Cake Recipe / www.delightfulrepast.com


Rishi Tea & Botanicals Giveaway


Rishi Tea will send winner: $100 gift certificate redeemable in the Rishi Tea online tea shop.

This giveaway is open to Canadian and US residents, including Alaska, Hawaii, AA, AP, APO, AS, FM, GU, MH, MP, PW, PR, VI (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person). Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 29.

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 30. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday June 2, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 



Disclosure: Rishi Tea provided product for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean 

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