Easter

Easter is a joyful celebration shared with our children and our extended families. I know that we can all think back to being a child and looking forward to the family egg hunt.  When I was a child, we would gather at my grandmothers house and all my cousins would come and we could hardly wait till time for the hunt.  The uncles would always hind the eggs(real eggs) and we would wait patiently at the house.  They would hind them beyond the pasture in the woods and along the side of the pasture was an electric fence.  The pasture came very close to the edge of an embankment and there was a trail about 2 feet wide that we had to walk along to get to the woods.  I can remember my heart racing as I walked along the trail just knowing that one little stumble and I might touch the fence.  On occasion someone would touch it and let out a squeal, Thankfully I managed to avoid the electric fence my entire childhood but as an adult I've been shocked a couple of times and it let me know , I was right to have a racing heart and try with all my might to walk the path cautiously.  What great memories of family times.  My mom always decorated a front yerd tree with easter eggs up until the day she died, that will be 3 years this October, and I sure do miss her.  But he teadition of decorating an easter tree is still carried out in the front yard of her house by her grandchildren, my daughter, Austin and my son, Zachary.  I smile everytime I drive past and get a warm feeling knowing that she is remembered.

Tomorrow we will be cooking a meal that you might want to prepare for Easter sunday.
1 ¼ cups all-purpose flour


¾ cup plain yellow cornmeal

2 Tbsp. sugar

¾ tsp. baking powder

½ tsp. salt

6 Tbsp. cold butter, cut into pieces

1 large egg, lightly beaten

2/3 cup buttermilk

1 Tbsp. orange marmalade

1(16-oz.) container fresh strawberries, cut in half

½ cup orange marmalade 2 cups heavy cream

2 Tbsp. sugar

Garnishes: fresh mint sprigs, sweetened whipped cream

 
 1 (9lb.) fully cooked, bone-in ham


40 whole cloves

½ cup firmly packed light brown sugar

½ cup honey

½ cup bourbon

'/3 cup Creole mustard

¼ cup molasses


3 Tbsp. olive oil ½ Tbsp. butter




3 Ib. small Yukon gold or red potatoes, peeled

¼ cup lemon juice

4 tsp. chopped fresh thyme

¾ tsp. salt

½ tsp. pepper

Please check back tomorow for the recipes and photo's
Sandra

Spring Break

Well, I missed you guys last week, but we were on a mountain trip with the kids.  It was a wonderful trip and we did something that we had never done on vacation before, we cooked every meal except one at the house we rented.  It was great!!!  We came in from our day got all warm and cozy in PJ's and cooked a wonderful meal every night.  We all chipped in and it was not much work for any one of us.  I recommend that you give this a try and see if you think it makes the vacation less stressful, no waitnig in lines, no wasting 2-3 hours every night, but most of all there was so much more time just to be together.

We are making Easter doughnuts this week and you will need:
Wheat flour
White flour
Active dry yeast
Shortning
Sugar
Salt
Nutmeg
Eggs
Milk
XXX confectioner sugar
Vanilla

Yeast Doughnuts

Serves:

20 to 25 doughnuts

Ingredients

1 1/2 cups milk

2 1/2 ounces vegetable shortening, approximately 1/3 cup

2 packages instant yeast

1/3 cup warm water (baby bottle warm)

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

3 cups  all-purpose 50/50 wheat/white flour mix, plus more for dusting surface

Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Glaze:

¼ cup milk

1-teaspoon pure vanilla

2 cups XXX confectioners’ sugar

In small sauce pan, heat milk, add vanilla and stir in XXX sugar.  Continue stirring until smooth.

Dip top of one doughnut at a time, invert and cool for 10 minutes before plating the glazed doughnuts.

I topped mine with, lavender blooms, coconut, sprinkles and violet blooms.  This is a beautiful display for Easter Brunch.

Please try this and enjoy!!!!!!

What is proofing yeast?

Proof the yeast to make sure it's active. Add two packets active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.

Proofing is the formal name for the process that happens when you let dough rise. 

During proofing (or proving), yeast leavens the dough when fermentation produces carbon dioxide gas that puffs it up. Dough should be proofed in a warm place without draughts and covered with a clean kitchen towel to prevent a crust from forming.

 Depending on the recipe, dough may be proofed once or more.

French Toast with Asparagus

Topped with an

Orange Beurre Blanc

For the Orange Beurre Blanc:

1 1/2 cups white wine

½ cup orange juice

1 small onion, fine chopped

½ cup cream

1 ½ sticks butter, small pieces

1 t orange zest

S&P, to taste

For the Asparagus:

1 pound asparagus, cut diagonally, 1” pieces

2t olive oil

S&P, to taste

For the French toast:

4 large eggs

1-cup heavy cream

1 t orange zest

½ salt

½ t ground pepper

4 one-inch thick sliced wheat bread

½ stick butter

Make the Asparagus: Pre-heat oven to 425 degrees.  Toss asparagus in olive oil, spread on sheet pan and sprinkle with S&P.  Place in oven for about 15 minute or until tender and golden brown.

Start the orange beurre blanc: Bring the wine and orange juice and onion to a boil, cook on medium, stirring occasionally until it has reduced to about 3 tablespoons, about 10 minutes. Whisk in cream and reduce again to about ¾, about 2-3 minutes. Reduce heat to low, add butter 1 piece at a time slowly and stir each piece until melted.  Add 2 T orange juice and orange zest.  Remove from heat and cover to keep warm.

Make the French toast:  Whisk together eggs, cream, zest and S&P in a large bowl.  Pour mixture in a flat bottom dish; soak bread in mixture about 1 minute per side.  Have griddle or pan hot with butter sizzling.  Cook each side about 4 minutes each or until golden brown.

To Serve:

Place French toast on plate top with roast asparagus and drizzle orange beurre blanc over the top and serve immediately.

What a wonderful way to introduce asparagus to your kids or spend the morning with friends, ending with this wonderful brunch.  That is exactly what I am going to do.  I love rainy days and friends.  We are going to relax, talk and paint wooden eggs in preparation for Easter.  I find that in the hustle and bustle of my days, I rarely have time to just talk, talk about things or nothing, but just talk and visit with my friends and I miss not being able to do just that.  So, for this to happen, you have to set a date and follow through.  If you don’t, and say, let’s get together sometime, it will never happen. 

It is much the same for the family table; you have to make it a priority.

According to the 2009 study done by the National Center on Addition and Substance Abuse at Columbia University (CASA), compared to teens who have frequent family dinners (5-7 per week) children who ate dinner with their families infrequently (3 or fewer per week) are twice as likely to use tobacco or marijuana and more than one and a half times likelier to have used alcohol.

I know we all love our families, so let’s make them a priority.  It takes a little planning and it takes a little just doing it, but very quickly it will become the routine and will seem to be easier than going through the drive-thru.

Please enjoy!!!

Grocery list for Wednesday the 10th, Family Table Cooking show
My daughter-in-law, Erin, gave me a very good idea, she said it would be helpful to have a grocery list of items needed for the recipes that will be posted Wednesday after the cooking show(the show will be on youtube in 3 ten minute segments).  Erin has always been just like my daughter and I am so proud that we are still close after 9 years of marriage and 3 wonderful grandchildren.
Menu:
French Toast served with roasted Asparagus and topped with a wonderful Orange Beurre Blanc.
dry white wine
2-3 oranges
shallots
heavy cream
butter
asparagus
olive oil
eggs
thick slice wheat bread
This is a great way to introduce asparagus to your children or is wonderful to serve to a couple of girl friends for brunch.  It is easy and I think it will be amoung your favorite recipes.  i will post a photo and the recipe Wednesday afternoon.
Sandra

Fried Ice Cream

Ingredients:

• 1 quart vanilla ice cream
• 1 cup crushed cinnamon Teddy grahams
• 1 cup sweetened coconut flakes, toasted
• 2 large eggs
• 2 tablespoons sugar
• Vegetable oil, for frying
• Caramel sauce, optional
• Whipped cream, optional

Directions:

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the teddy graham crumbs with the toasted coconut, walnuts or cookie crumbs. Spread the mixture in a shallow dish.

Roll the ice cream balls and coat them in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1-2 hours or overnight.

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl on top of whipped cream and drizzle with caramel sauce. Repeat with the remaining ice cream.

Enjoy!!!

Avocado Eggrolls (like Cheesecake Factory, feeds 1 to 2 people)

 Ingredients for the eggrolls:

• 1 large avocado
• 2 tablespoons chopped sundried tomatoes (bottled in oil)
• 1 tablespoon minced red onion
• 1/2 teaspoon cilantro chopped fresh
• pinch of salt
• 3 eggroll wrappers
• 1 egg, beaten
• vegetable oil for frying

Ingredients for the dipping sauce:

• 1/2 cup chopped cashew nuts
• 2/3 cup fresh cilantro
• 2 cloves garlic, quartered
• 2 green onions, chopped
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp (or you may use juice of 1 lime)
• 1/2 cup honey
• pinch ground saffron
• 1/4 cup olive oil
• 1/2 teaspoon salt

Eggrolls:

Peel avocado, remove pit and dice into bite-size pieces. Gently combine avocado with the tomatoes, red onion, 1/2 teaspoon cilantro and a pinch of salt. Be careful not to smash the avocado. Spoon 1/3 of filling into an eggroll wrapper with wrapper positioned so that one corner is pointing toward you. Place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over by filling and "glue" the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner, press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.

Sauce:

Combine cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.

avocado egg rolls

Well, today was the first cooking session for Family Table.  We had a wonderful time and I enjoyed the whole filming process.  Cooking is an expression of yourself.  You can change, alter and create dishes to please your palate or the palate of your family.  I have found that if the family has been together for several years, their palates will all be very similar.  To me there is no greater joy than serving a meal that bring smiles to the table.  To some cooking may seem like a chore, but I feel that it is a priviledge.  If you consider all the people who eat alone everyday, it makes you glad to have someone to share a simple pleasure, like eating.
I think you will find the recipes for this show different and delicious.  give them a try, and let me know what you think.
They will be posted at www.boyetthealth.com on the recipe page.
Sandra Boyett

Getting started

As with any new project or job we begin, there is a learning curve. Learning curves are not bad, they are actually a good thing. Many times in my struggle to figure out how certain computer programs work or designing a new relay for life tee shirt (most recently the tee shirt) I have spent hours working on something, just to learn I forgot "one little thing" and all was lost. The important thing to remember is, don't forget the "one little thing" next time. As our children watch us try, fail, try again and succeed, this gives them permission to try things they feel are out of reach or to hard to attempt.
So, be patient with this blog, it is my first, there will be bloops along the way. But, we will work through them and learn new things along our journey.
If you have a special childhood memory from the kitchen, please let me know.
Sandra Boyett

The Family Table

My mission is simple, bring cooking back to the home. When meal preparations are completed in the home there are many senses activated. Smells, sounds and conversation start to be recorded in our minds and the warmth and love that is felt that moment can be initiated years later. We will explore how this works and start developing wonderful memories for our family.
Sandra Boyett