Easter Cookies…Hop to it!

20130326-131402.jpgEaster Cookies? Why not?

Simply make your favorite drop sugar cookie (I made a ricotta lemon cookie) with yellow food coloring, frost with sugar glaze and sprinkle with pastel sugar.

The secret to any cookie is consistent shape and size. I use my smallest cookie scoop for this task.

The glaze is two cups of confectioners sugar, the zest and the juice of one lemon plus water to get to 4 tablespoons.

To glaze the cookies, line a few cookie sheets with parchment (easy clean-up) and invert the cookie quickly in the glaze and roll around to coat. Set glazed cookies onto the lined sheet. Much of it runs off onto the parchment (you’ll be glad you lined the sheet) so don’t over do it. Only do 5-6 cookies at a time or the glaze will dry and you won’t be able to sprinkle. Sprinkle with colored sugar and let dry. They package easily and you can stack them.

Have a yummy day!

20130326-133212.jpg

20130326-133221.jpg

Advertisements

Viva Saint Guiseppe!

When my grandparents talked about the old country they were talking about Italy. My mother’s family is from Bari and Calabria and my father’s family is from Sicily. So, I describe my Italian heritage as heal, toe and football if you look at the map.

My Sicilian grandmother used to do a St. Joseph’s Table every year and I have many fond memories of not only the food but the stories of holidays past. You can read more about our tradition at here.

The following recipe is actually my favorite, using a dressing of vinegar and sugar for a sweet and savory pea salad. Anyone who knows me knows I rarely use canned anything. In this case, it is the perfect and easy way to make this St. Joseph favorite.

20130317-205810.jpg

Great Gramma’s Bitter Sweet Peas

(I cut this in half and it still is hard to fit into my large cast iron skillet)

6 Large Cans Peas (drained)
1 Large Bunch Celery (diced)
1 Pound Italian Green Olives (pitted and chopped)
1 Large Can Artichokes (cut up)
1 Tablespoon Salt

Dice and cook celery until slightly softened. Drain and cool. Saute onions, add celery, and olives. Take off stove (recipe says to take off the fire but I decided to change that) and add peas and artichokes. Mix lightly with fingers.

¾ Cup White Vinegar
½ Cup Sugar
Warm the vinegar gently in a sauce pan to melt sugar. Remove from heat and add to pea mixture. Toss lightly and refrigerate.

I just made half the recipe and it barely fit into my large cast iron skillet.

 

20130317-205928.jpg

Corned Beef and Cabbage Bowl

First this…

20130320-114242.jpgCorn Beef and Cabbage from Bandana’s Bar and Grill

It was the very best corned beef and cabbage I have ever had. All they would tell me is that it was beer, sugar and pickling spices. There was a decided clove/cinnamon/nutmeg flavor…so delicious! Made me forget it was Monday and I didn’t order their famous mac and cheese.

Then this…

20130320-114346.jpgChopped up all the leftover corned beef, cabbage, carrots and red skinned potatoes. Added some of the spicy mustard and mayonnaise.

And ended up with…

20130320-114545.jpgCorned Beef and Cabbage Salad Bowl.

 

Have a yummy day!!!

Weekday Roasted Chicken

20130310-192629.jpgRoast a chicken on a weekday and still eat before bedtime?

Easy as 1-2-3!

1. Cut it in half.

20130310-192732.jpg

2. Clean and chop carrots and parsnips early in the day. Scrub potatoes but do not peel and chop until just before cooking.

20130310-192709.jpg

3. Season chicken and roast for about an hour until internal temperature is 165 degrees.

20130310-192809.jpg

Weekday Roasted Chicken

Continue Reading »

Our 1st Quick Bite Quick Sip Contest

Win $25 from the

Lewiston Village Pub!publogonew-01-125

‘Quick Bites and Quick Sips!’

Here’s how it works: At the beginning of every month, we will announce the theme of the month. You drink and dine around town and nominate your favorite sip or bite. You must describe why you like it in 140 characters or less.

Feel free to take a picture. Send the “Quick Bite” or “Quick Sip,” picture (including the name of the restaurant or tavern) to us by Wednesday March 27.

Include your first and last name. You will be notified via email if you are the winner of a $25 gift certificate to the Lewiston Village Pub.

There are lots of ways to submit your entry:

You can go to the exclusive Jude The Foodie page on WNYPapers.com and contact us there.

You can submit your entry on the Jude The Foodie Facebook page. Don’t forget to “Like” us on Facebook so you can get all of the announcements and win prizes.

And you can e-mail JudeTheFoodie@gmail.com with all of the information.

Restaurants are welcome to invite their patrons to participate.

On Monday, April 1, we will announce a winner and publish their “Quick Bite” or “Quick Sip” along with the next month’s theme.

 March theme: “Grandma’s Kitchen”

I’ll start: When I think of Grandma’s kitchen, I think of the biscotti at the Village Bake Shoppe in Lewiston. It’s a memory of Grandma’s house!

 Now you get out there and give it a try. Have a yummy week!

All My Old Stuff…

20130303-185140.jpgA few weeks ago I baked a cake. I looked at these pans and I thought, “how did I get old enough to have pans older than my mothers?” Then I really started to think, when I started baking I was about 12 years old. By then my mother had been married for 21 years and, of course, 21 year old anything to a 12 year old is really old.

YIKES! My pans are 32 years old. How did this happen?

Remember juice glasses?

20130303-184420.jpgThey were proper serving size glasses for a 6-8 ounce serving of orange juice. We used them every morning for our perfectly measured portion of juice. Everything is ginormous now, isn’t it?

What we used to use as dinner plates when we were kids are now called lunch plates. Cereal bowls when we were kids are now called snack size. But I have news for you, friends. The proper serving size has not changed. We just eat 3-4 servings at a time now because, hey, they call them cereal bowls.

I was at my mom’s recently when she was mixing waffles for the kids and had these bowls out on the cupboard.

20130303-184152.jpgI even recognized the sound they made when she was stacking them. Just the sound of the bowls brought me back. They were old when I was a kid but they are actually still beautiful today.

Here are my bowls. They were so modern, with their handle and pour rims when I got married back in the day. But looking at them now, heck, they are just old, like I thought my mom’s stuff was years ago.

20130303-185254.jpgPerspective is an amazing thing.

Wedding season is upon us and bridal showers are frequent. I love to sit up front and watch the bride open all her new things. I really laughed a few weeks when one of my mature woman friends did her own brand of bridal shower stand-up.

“Oh look, matching dish towels. I still have matching dish towels…yeah, they all have faded grey stains on them!”

“Isn’t that great? She is starting with a full set of flatware. She should put GPS on her teaspoons. What happens to all of my teaspoons?”

“Oh my God! Someone gave her red towels. I just cannot think about that one.”

If youth is wasted on the young, I say bridal showers are wasted on the engaged. It’s too bad that by the time all of our teaspoons disappear we cannot grab one of those scanning guns at Bed Bath and Beyond, invite everyone’s mothers and throw ourselves a shower.

Have a yummy day!