Thursday, July 29, 2010

Cherry Clafoutis… So Easy and Oh So Impressive!

Clafoutis aux Cerises… An exquisite French classic from the Limousin region. Something of a cross between a flan and a cake. It is super-easy to make, but sure doesn't look it. So, if you want to impress, and are a little short on time, this may be your perfect solution! Not to mention, like all famous French desserts, it's absolutely delicious!

Traditionally, you don't de-pit the cherries. In fact, the nutty flavor of the pits adds a lovely taste to the clafoutis. But, you might want to warn your guests… because it's no fun to break a tooth! Or, just de-pit them! I usually leave them in, and so far, with no injuries!

Ingredients (4 to 6 people):

1 lb. Black Cherries (washed and dried off)
1/2 cup Granulated Sugar
1/2 cup Flour
3 Eggs (lightly beaten)
1 1/2 cups Whole Milk
Pinch of Salt
Powdered Sugar (to decorate)
Butter and Granulated Sugar (for baking dish)

How To Make It:

Preheat oven to 350°F.
1. Sift flour and stir in a pinch of salt.
2. Stir in granulated sugar.
3. Stir in beaten eggs.
4. Stir in milk.
5. Butter and then sugar your baking dish. Use granulated sugar, not powdered.
6. Spread cherries evenly over bottom of baking dish.
7. Pour the batter on top of the cherries, and bake for 35 to 40 minutes.
8. Sprinkle powdered sugar on top, once the clafoutis cools. Serve warm or room temperature.
VoilĂ !
cherry clafoutis

Friday, July 23, 2010

~ Deep summer is when laziness finds respectability. ~

Tuesday, July 20, 2010

A partial scan of a large banner image entitled 'Chrysanthemums'
from The Boston Herald, November 24, 1895. The artist is L.C. Atkinson.

Strawberry Chicken Salad with Creamy Poppy Seed Dressing
Salad for four
4 cups romaine lettuce
24 strawberries, halved
1 cup chicken, sliced
4 Tbsp. walnuts

Toss all the ingredients together in a large bowl.

1 cup mayonnaise
1 cup sugar
1/2 cup of half and half
3 Tbsp. red wine vinegar to taste (the better the red wine, the better the dressing)
1 1/2 tablespoons poppy seeds

Combine mayo and sugar, mixing until sugar has dissolved. Add half-and-half, red wine vinegar, poppy seeds. Stir together.

Thursday, July 15, 2010

Some of my favorite places in New York.

Rose petal doughnut.

379 Grand Street
New York, NY 10002
(212) 505-3700

49 Essex Street
New York, NY 10002-4617
(212) 656-9739

Chelsea Market
75 Ninth Avenue

75 9th Avenue
New York, NY 10011-7047
(212) 727-1111

75 9th Avenue
New York, NY 10011-7047
(212) 414-2462

Wednesday, July 14, 2010

One day as I was walking, I bumped into a bubble. It wasn't just one bubble, but lots of bubbles. And they weren't just any kind of bubbles, they were magic bubbles. So I bought a magic bubble maker and said good-bye. I started blowing bubbles, magic bubbles, everywhere. -Mercer Mayer

Homemade Bubbles

Combine the following ingredients in a plastic or glass jar:

2/3 cup Joy dishwashing soap

1 gallon water

3 tbsp. glycerin

one drop food coloring

And you'll need a wand. Check out these ideas:

pipe cleaners bent into shapes

plastic lid with center cut out

cookie cutter

plastic berry container


Tuesday, July 13, 2010


12 lbs. macaroni
2 lg. jars relish
2 doz. hard boiled eggs
3 lg. jars stuffed olives
6 bunches green onions
1 qt. vinegar
6 qts. mayonnaise
1 lg. bunch parsley
2 lg. jars bread & butter pickles
2 bunches celery
1 pt. half & half for thinning
2 tbsp. sugar
2 tbsp. celery seed
Salt & pepper

Boil pasta, cool, mix all ingredients together. Make this the day before the beach party and put in refrigerator in 2 large pans lined with foil. Cover with foil.

Sunday, July 11, 2010

Ye Olde Tavern's 4th of July Kababs

Grilled Beef Tenderloin Kababs in Balsamic Marinade
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup chopped shallot
2 tablespoons chopped fresh rosemary
8 beef tenderloin steaks (approx. 6 oz. each 1" thick)

Puree vinegar, oil, shallots and rosemary in blender until almost smooth. Cut chunks of tenderloin and put them in a storage container with the marinade overnight.

Grilled Chicken Kababs in Teriyaki Marinade
1/2 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped shallot
2 tablespoons chopped ginger

Mix all ingredients together. Cut chunks of chicken and place in storage container with marinade overnight.

When ready to grill, on long skewers, alternate pieces of meat and vegetables/fruit. Grill for about 15 minutes, turning skewers regularly.

Saturday, July 10, 2010

Rain In Summer
by Henry Wadsworth Longfellow

How beautiful is the rain!
After the dust and heat,
In the broad and fiery street,
In the narrow lane,
How beautiful is the rain!
How it clatters along the roofs,
Like the tramp of hoofs!

How it gushes and struggles out
From the throat of the over-flowing spout!
Across the window pane
It pours and pours;
And swift and side,
With a muddy tide,
Like a river down the gutter roars
The rain, the welcome rain!

Wednesday, July 7, 2010

Lavender Honey Lemonade

1 cup honey
5 cups water
1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)
1 cup fresh-squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.

Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).

Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups of cold water. Stir well.

Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.

Sunday, July 4, 2010

God bless America.

US Declaration of Independence