August 2007

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together.

In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the
custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

I just created something I’m pretty excited about: The Buttermik Press Store. It’s in conjunction with the most trusted and highly respected online presence of all: Amazon. If you think about it, you never, ever hear a negative thing about Amazon. When you handle everything you do as perfectly as they do, you get the reputation you deserve.

I guess that’s true with everything in life, huh?

Anyway, The Buttermilk Press Store is now officially open! I’ve created a delicious assortment of Shops (or Categories) for you to browse through. There are too many amazing cookbooks to even count, of course, but I also included a section for healthy eating. If we’re going to eat (which we are!), we might as well do so in a healthy way. You’ll also find a section on Outdoor Cooking which features books for grilling, camping, and tailgating.

Books aren’t all you’ll find, though. There’s even a Grocery section - officially making grocery shopping easier and faster than ever before.

My favorite category, of course, is the one titled “Coffee, Tea, and Espresso.” Oh, yeah, that’s where the really, really good stuff is.

I don’t want you to buy anything you don’t want or need, of course, but when you shop through The Buttermilk Press Store, you help to support this website and blog. So, I humbly ask you this favor: When you (or someone you know) find yourself in need of a book or other product on Amazon - I’d love for you to use this store to jump over to Amazon. Even if you aren’t after one of the products in the store….just using it as a launch pad works wonders! I really appreciate it.

Thanks and enjoy!
Joi

I’ll let you in on a little secret if you promise not to call me names. Right about…oh….I dunno… NOW…I start thinking about the holidays. I’ve already started looking into Halloween candy recipes, Thanksgiving Dressing recipes, unique Christmas Cookie recipes, and I’m already pricing huge Christmas trees. The months between September and January find me smiling ear to ear 24/7 - I live for this time of year!

So, naturally, I start thinking early about Christmas shopping. It sneaks up on most of us every year - so why not sneak up on it when it least expects it? You guessed it - August!

I’ve made a category called “Christmas Shopping” that I’ll start filling with the coolest, most amazing items I can find. They’ll be geared toward people who love cooking, coffee, food, tea, gadgets, etc….which is just about everybody.

Needless to say, of course, most of the items can be enjoyed any time of the year and they most certainly don’t have to be bought for someone else! I know, for example, that this candle set would be to me, from me, for me. I’d put one in every room of the house and walk around in java bliss.

Like the Caddy Set in the last post, this 10 Pc Coffee Candle Set is also from Cafe Belmondo. This is one website I’m quickly falling in love with.

Sold!

The 18 Piece Kitchen Set, above, is just what I’ve been looking for. The space-saving caddy organizes and includes: Chef’s Knife, Bread Knife, Caving Knife, Utility Knife, Paring Knife, Spatula, Ladle, Serving Spoon, Strainer Spoon, Spaghetti Spoon, Bottle Opener, Zester, Butcher Block, Cutting Board and Stainless Steel Counter Rack.

The answer to any kitchen’s dreams is from Cafe Belmondo and is less than $20.

Sweet!

AMISH POPPYSEED BREAD

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 c. oil
2 1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds

GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients (of the top group - not the Glaze ingredients). Mix together well and place in 2 greased and floured bread pans.

Bake 1 hour at 350 degrees or until toothpick test comes out clean.

For the Glaze: Stir all ingredients together. After baking, prick bread loaves with a fork and pour glaze over while hot.

Delicious!

AMISH BLUEBERRY CAKE

3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained

TOPPING:

1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon

Cream together sugar, oil and egg until lemon colored. Stir in milk.

Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9×9 square pan.

Combine the topping ingredients with a fork or pastry cutter. Crumble over cake batter. Bake for 45-50 minutes at 375 degrees.

2 cups Unsalted chicken broth (store bought)
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2 tablespoons Minced jalapeno chili with — seeds
1 Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves — minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli.

Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the
juices. Serve with warmed tortillas.

Makes 6 servings