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‘Fruit’ Category

  1. Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

    February 9, 2014 by Bake Up, Little Suzy

    Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

    Hibiscus Pearls
    Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

    Hibiscus Pearl Salad.jpg

    Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

    A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

    Continue reading for the recipe for Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

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  2. Mixed Greens with Crispy Prosciutto, Figs, Burrata, and Balsamic Vinaigrette

    January 16, 2014 by Bake Up, Little Suzy

    I’ve reached a turning point. After weeks (months) of chocolate and bread and gravy and kickasseroles, I’ve started craving salad again.

    Fig Burrata Proscuitto Salad

    Yes, I know, summer in Minnesota is a lifetime away. Last week we had temperatures around 20 below zero. Last winter we still had snow in May. May. (#disMay)

    Fig Burrata Proscuitto Salad_closeup

    But despite my bleak weatherscope, now that the holidays are over, I’m craving bright, fresh, warm-weather foods. So here’s a tasty compromise—fresh greens with a summery, acidic vinaigrette topped with the luxurious tastes of winter: salty prosciutto, sticky figs, and creamy burrata.

    Fig Burrata Proscuitto Salad_closeup2

    This salad was my first experience with burrata and, well, if you ever see the headline “Midwestern Soprano Arrested after Defeating Great Siberian Tiger with Bare Hands,” that’s me, and the tiger and I were fighting over the last piece of burrata. It’s creamy and delicious and that tiger had it coming, stealing my cheese.

    Continue reading for the Mixed Greens with Crispy Prosciutto, Figs, Burrata, and Balsamic Vinaigrette recipe

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  3. Lemon Risotto with Seared Scallops

    December 14, 2013 by Bake Up, Little Suzy

    Have you met my mom?

    Mom
    If you’re an actor in the Twin Cities, she’s probably dressed you, beautifully and carefully in costumes that helped you fully realize the physicality of your character. If you’re a St. Kate’s graduate, she might have mentored you and helped you find your way into adulthood. If you’re a ballroom dancer, you might have once shared a waltz with her at the Dancer’s Studio weekly dance party. In the unlikely event that you’ve been incarcerated, she might have taught you to quilt on one of the many Sunday afternoons she’s volunteered at the women’s correctional facility in Shakopee. And if you’ve been to her place for dinner, you’ve had an incredible meal shared with good friends, along with music, wine, fascinating conversation, echoing laughter, and a lapful of love from her cat, Pablo.

    Mom1
    When she came to my house for her birthday dinner last month, I wanted to prepare an extra special meal, to return the kindness of many such dinners and thank her for setting such a powerful, compassionate, creative example for me to follow. Also, cooking for people is how I love them.

    Mom2
    So I topped a creamy lemon risotto with Mom’s favorite—seared scallops. The luxurious risotto is somehow light, with a pop of freshness from lemon and Italian parsley. I served it alongside a fig, burrata, and prosciutto salad with balsamic vinaigrette (recipe to come!), and followed it with mini flourless chocolate cakes topped with a blackberry and red wine reduction.

    Lemon Risotto with Seared Scallops

    Happy Birthday, Mama!

    Continue reading for the Lemon Risotto with Seared Scallops recipe
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  4. Cherry Crisp

    August 31, 2013 by Bake Up, Little Suzy

    Cherry Crisp3

    Goodbye summer.

    Cherry Crisp

    Goodbye ice cream trucks and picnics and ripe tomatoes.

    Cherry Crisp2

    Goodbye road trips and outdoor concerts. Goodbye action blockbusters in air conditioned theaters. Goodbye lemonade.

    Topping Ingredients

    Goodbye s’mores and dandelions and thunderstorms and fireworks. Goodbye reruns and strappy sandals. Goodbye sunburns. Goodbye baseball and crickets chirping.

    Cherry Filling

    Goodbye fresh cherries.

    Cherries

    Continue reading for the Cherry Crisp recipe

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  5. Crab Cakes with Orange Aioli

    July 21, 2013 by Bake Up, Little Suzy

    The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

    Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

    Crab Cakes
    I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

    Continue reading for the Crab Cakes with Orange Aioli recipe

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  6. Bloody Mary Ketchup

    June 16, 2013 by Bake Up, Little Suzy

    I’m not exactly what you’d call a sports fan. I mean, sure, I’ll watch gymnastics at the Summer Olympics and figure skating at the Winter Olympics. But beyond that, I don’t know the difference between a double dribble and a double play.

    bloody mary ketchup
    I make an exception to my sports Grinch-i-tude each summer when Handsome Greg takes me out to see our minor-league hometown team, the Saint Paul Saints. Granted, the game itself bores me to tears, but I love that the game is An Event. I love the anticipation of the action, and getting to know the people sitting near us, and the hokey entertainment between innings, and the tiara-wearing pig who delivers the game ball. And I love baseball food—hot dogs, pretzels, cracker jacks—I love it all.

    Cracker Jacks

    And so when I was tasked with preparing a springtime dinner for Mom and Handsome Greg last month, I thought, how can I elevate baseball cuisine?

    I braised fresh bratwurst in beer infused with apples and onions, and served them in soft Kaiser hot dog rolls topped with Bloody Mary Ketchup and Rosemary-Roasted Garlic Honey Dijon. I served the brats with soft pretzels and beer cheese sauce, alongside a great, big platter of fresh veggies with homemade French onion dip. For dessert, I served homemade Cracker Jacks—caramel puff corn and peanuts in red and white striped popcorn boxes.

    Touchdown! Or home run! Or whatever, I don’t know.

    I first made Bloody Mary Ketchup from scratch, with slow-roasted tomatoes and onions and blah blah blah. I most recently tried the same idea with store bought ketchup, and it was every bit as good, but with far less work and time. So here’s the quicky version:

    Continue reading for the Bloody Mary Ketchup recipe

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  7. Sun-Dried Tomato Dip

    February 17, 2013 by Bake Up, Little Suzy

    Sun Dried Tomato Dip

    It’s official! My dear imaginary friends, this summer I’ll be singing again. My little theater group won a spot in the 2013 Minnesota Fringe Festival, and we will present a brand, new show this August. Details will be forthcoming; keep your eye out for Blue Umbrella Productions’ premiere of Are You There, God? It’s a New Musical Revue!

    Sun Dried Tomato Dip 2
    To kick off our first production meeting of the season, I prepared for my collaborators, Tall Paul and Hurricane Windy, a wreath of fresh vegetables and crackers surrounding a bowl of creamy, flavor-packed sun-dried tomato dip. The silky, tangy spread was equally charming atop celery sticks, pita chips, and the next day’s turkey bagel sandwich for lunch.

    Continue reading for Sun-Dried Tomato Dip recipe

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  8. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce

     

    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

     

    Baked Churros with Cinnamon Ice Cream and Dulce de Leche

     

    Loaded Baked Potato Grilled Cheese Sandwich

     

    Cinnamon Roll Grilled Cheese Sandwich

     

    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies

     

    Cookies and Milk

    Toffee Cashew Cookies

     

    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers

     

    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!


  9. Brown Butter Shortbread Cookies
     with Fig Jam and Pine Nuts

    December 13, 2012 by Bake Up, Little Suzy

    Dear Martha Stewart,

    When I read your recipe for Aunt Maggie’s Jam Thumbprint Cookies, I had the highest of hopes. See, I had this jar of fig jam in the fridge, and I wanted to use it for something special. I’d spent countless hours perusing Pinterest boards when I came across your simple recipe for what seemed to be the perfect vehicle for my sweet, figgy spread.

    The cookie that came to be in my galley kitchen, however, was nothing like the cookie you (and your commentariat) described.

    And yes, I’ll admit that I didn’t exactly follow your recipe to the letter. It’s true—I browned the butter then cooled it in the fridge before creaming it with the sugar.

    But still! Should that have affected the recipe to such a dramatic degree that instead of a perfectly round, soft, chewy confection, I ended up with a charmingly misshapen, tender, delicate shortbread? Really, if it weren’t for the sweet-sticky figs and $8 worth of pine nuts, this cookie would be nothing but an over-sized, nutty bite of heaven that melts in your mouth.

    It’s lucky for you that this cookie turned out as beautifully as it did. Your reputation was really on the line.

    Most humbly,

    Bake Up, Little Suzy

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  10. Pear Napoleons with Bourbon Caramel

    November 28, 2012 by Bake Up, Little Suzy

    It’s embarrassing how much time I spend thinking about recipes I want to try. I’ll start with the germ of an idea (say, a pear dessert for Mom’s birthday dinner). Then I’ll spend weeks – maybe months – considering the options: pear tart, pear cobbler, pear cake, pear sorbet… And when I finally decide on the perfect recipe, I abandon the idea entirely because I’m terrified of making a mistake. (Yeah, I never said my process was a healthy one.)

    In this case, the paralyzing fear was invoked by the menace of homemade caramel sauce—it’s the easiest thing in the world to ruin. I think if I ever get around to recording another CD, it’ll be called Ways to Ruin Caramel, with forlorn country ballads like “Too Runny,” “Too Hard,” “Bitter and Scorched,” and “Grains of Sand.”

    It took no less than three glasses of cheap wine for me to face my caramelized fear, and I’m so drunk—I mean, I’m so happy that I did! This caramel sauce is the perfect texture (creamy but not too thick), with the subtlest bite of sea salt and just enough booze. *hiccup*

    The other components of the recipe – poached pears, sweetened mascarpone, flaky puff pastry, and toasted pistachios—are a cinch to prepare, yet every bit as delicious as the bourbon caramel.

    Continue reading for the Poached Pear Napoleons with Bourbon Caramel Sauce recipe

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