Chocolate Fondue

This has been a winner with the kids in my cooking courses.  One said:  “Truly a food of dreams!  A chocoholic’s delight!  Just make sure you don’t eat too much--it’s tempting.  Indulging and luscious.”  

Fondue is a great opportunity for kids to share one of their favorite tastes--chocolate--with friends around the table.  Care needs to be taken to follow the correct etiquette so that germs are not passed from one to another.  This is easily done by providing a small plate and table fork for each person participating in the fun, as well as a fondue fork.  The chunk of fruit or marshmallow is stabbed with the fondue fork, dipped into the sauce, and then dropped onto the small plate and eaten with a dinner fork.  Eating directly from the fondue fork is a no-no!  I recommend adult supervision for lighting the flame and setting up the fondue pot on a sturdy table where it is to be used.

Alternatively this sauce is great on crepes.  Just a small amount goes a long way for a satisfying treat.  Bon appetit!

Ingredients:

2 bars (l00g/4 oz) Belgium chocolate, broken into chunks

50g/2 oz plain chocolate, broken into chunks

150 ml/ 1/2 cup double cream (or evaporated milk)

Fruit of your choice for cutting up into large chunks and dipping:  banana, orange, strawberries, etc.

Marshmallows

1. Set-up a fondue pot over a low heat by filling the designated container with methylated spirits and carefully lighting with a match.  
2. Put the chocolate chunks and cream into the fondue pot and stir occasionally until melted.
3. Cut the fruit and marshmallows into large bite size chunks and arrange on a plate.
4. Using long handled fondue forks, dip pieces of fruit, or marshmallows into the sauce.  Place the coated food onto your individual plate and eat with dinner fork.  Enjoy!       © Judy Labi 2013

Pancakes

I ate mostly the thick pancakes popular in America for years.  My father was a great one for keeping sourdough going in a small crock pot placed on a spruce beam just reachable near the ceiling in our homestead cabin.  The starter is easily made from yeast, flour, and water.  He would prepare the pancakes using a small amount of the starter in

the batter and then replenish the ingredients in the crock pot.   Those of you who have eaten sourdough pancakes and bread know that they have their own unique flavor.  These are still very popular in Alaska and across the north and western United States.

For my sixth birthday I celebrated in Chicago with my family and grandfather.  On that occasion we had lunch at a restaurant where I was treated to a Swedish pancake.  It was yummy and is still a nice memory today.   It consisted of a crepe filled with vanilla ice cream and strawberries, rolled up and topped with whipping cream.  

We have used the crepe recipe that I share below in my cooking courses over the years.  Crepes are good at breakfast, lunch or supper as they contain either savory or sweet fillings.  They are more versatile than the thick pancakes which are good, but usually a breakfast food.  Kids in my courses have easily mastered mixing the batter up in the food processor, but you can get the same smooth batter with a mixing bowl and whisk.  We have cooked the crepes in a traditional crepe pan, using a narrow spatula to turn.  The picture here is a crepe filled with creamed spinach (previous post) and topped with a little filling and coarsely grated Parmesan.  

Crepe Batter:  Makes 12 to 15, 7-inch/17 cm crepes

Ingredients:

3 eggs

1/8 teaspoon salt

2 cups/9 oz/250 g plain flour

one pint/500 ml, whole milk

1/4 cup/2 oz/50 ml vegetable oil

Using a food processor:

1. Put all the above ingredients into the bowl of the food processor.  Blend 1 minute.
2.   Scrape down sides with a rubber spatula and blend again for just a few seconds.

Using a mixing bowl and whisk:

1. Whip eggs and salt together.  
2. Slowly add flour alternately with milk and beat until smooth.
3. Add oil and mix thoroughly.
   

Refrigerate the batter for at least one hour.

1. Brush 1/2 teaspoon oil on crepe pan.  Heat crepe pan on medium heat until drizzling a few drops of water sprinkled on, dance.
2. The next procedure takes two hands.  With one hold the crepe pan.  With the other, pour in 2 to 3 tablespoons of batter.  
3. Tilt the pan around until the batter reaches all sides making a complete circle.
4. Return pan to heat.
5. Cook crepe until it is completely congealed.  (All bubbles gone)
6. Turn crepe over with narrow spatula.  Cook only a few seconds.
7. Remove onto plate. 
8. Repeat the process until desired number of crepes are cooked.
9. Store any remaining batter covered in the refrigerator.
These crepes are excellent with your choices of savory fillings or with chocolate sauce (see next post).  Bon appetit!

© Judy Labi 2013

Creamed Spinach

A very good Brazilian friend who sent her daughter to my cooking courses for years shared this tasty recipe with me.
She has since moved to France and opened a very
successful restaurant there.  You know that she is a good cook to be able to convince the French to eat her dishes with applause! 

I cook frozen or fresh spinach quickly in the microwave but the hob can be used almost as easily.  Make the Bechamel sauce using a double boiler (or a bowl over a pan of boiling water)  for flavoring the milk, and then a frying pan on the hob to finish.  The thickened sauce stirred into the beautiful healthy emerald green leaves can be eaten as the vegetable with many family meals.  We love it with fresh deep red Alaskan salmon.  In my cooking courses it is one of the fillings for crepes on Pancake Day.  

Ingredients: Serves 4 or fills about 6 to 8 crepes

one pound/500g frozen or fresh spinach

To make the Bechamel sauce, place in the top pan of a double boiler, over simmering water:

1 1/4 cup/10 fl oz/300 ml whole milk

1 quarter yellow onion, peeled but left in one piece

1 bay leaf

2 whole cloves

Cover, and leave on the heat for 15 minutes.

In a medium heavy skillet, heated to medium, add:
2 tablespoons unsalted butter; when melted, stir in:

2 tablespoons flour, with heat turned to low; add slowly, stirring to a paste.  Add  seasoned milk (above) and stir to blend.
Simmer briefly to thicken.

Add, with stirring:

ground nutmeg, good shake

1/2 teaspoon salt

1/2 teaspoon black pepper

3 heaping tablespoons of grated Parmesan cheese 

To cook the spinach:

Frozen:

Microwave.  Remove spinach from packaging and place in a non-metallic bowl.  Cover with plastic wrap and puncture with a knife to make 3 to 4 holes.  Cook on full power for 5 minutes.  Remove, stir, recover and cook for 5 minutes more.  Remove from microwave.  Drain in a colander. 

Hob.  Place one cup of water in a medium size pan and bring up to the boil.  Add frozen spinach and bring back to the boil.  Cover and simmer 2 minutes.  Drain in a colander.

Fresh;

Microwave.  Do not remove spinach from packaging.  Pierce package 3 to 4 times with knife.  Cooking time will very with the weight of spinach per bag so follow instructions on package.  Remove from microwave and allow to cool in bag at least one minute.  Remove from packaging.

Hob.  Place 1 cup of water in a large pan and bring up to the boil.  Add one pound/500g  fresh spinach and bring back to the boil.  Simmer for 2 minutes.  Drain in a colander.

Stir cooked spinach into Bechamel sauce above.  Heat thoroughly and serve.   © Judy Labi 2013

Sugar Cookies

      These can we quickly made from ingredients usually on hand in the kitchen, apart perhaps from the cream cheese.  Take care not to over work the dough when mixing and shaping balls of it between the palms of the hands as that causes flattened cookies. Young children need assistance with use of the oven. 

 



Some kids’ comments in the cooking course have been:  “These are definitely better than store bought."  And,  “A crispy outside with the pleasing surprise of a soft creamy centre."

Preheat oven: 190C/375F Makes about 24

                                                                                                                                                                               

Ingredients:

2 1/2cups/300g/11 oz plain flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup/200g/7 oz white granulated sugar, plus extra for rolling

60g/2 oz cream cheese

6 tablespoons unsalted butter, melted (done in a few seconds in the microwave)

1/3 cup vegetable oil

2 eggs

1 teaspoon vanilla

1. Preheat oven; line two sheet pans with parchment/baking paper.
2. Sift together flour, baking soda, baking powder, and salt into a bowl.  Set aside.
3. Place one cup of sugar and cream cheese in a large mixing bowl.
4. Pour warm melted butter over sugar and cream cheese and mix with a wooden spoon until thoroughly blended.
5. Add oil and stir until thoroughly mixed.
6. Add eggs and vanilla and beat until smooth.
7. Add sifted dry ingredients and mix just until combined.  Don’t over mix.
8. Shape into about 1 1/2 inch/3.5 cm balls, rolling lightly between palms of hands.
9. Roll each ball in a dish containing about 1/2 mug of sugar; place coated balls well apart  on the baking trays.  Allow no more than twelve balls/tray.
10. Flatten each sugared ball with the bottom of a glass.
11. Bake for about 12 minutes or until cookie edges are lightly brown.  Remove from oven and allow to cool slightly.
12. Remove each cookie with a wide spatula to a wire cooling rack.
13. Store cookies in airtight containers.
14. Enjoy immediately or several days later.     © Judy Labi 2013

Snow Ice Cream

Friends in Alaska have recently jogged my memory of us making snow ice cream there in our youth.  

Waking up to a freshly fallen white blanket in London this morning makes me want to share with you how we did it.  The recipe below is an adaptation from the one Tania and Sonja use. The whole procedure is quickly done in a few minutes.  If you feel that our air is too polluted to give it a try, then sorry, sugar cookies will be next.  

Ingredients: Makes one large bowl

A large bowl of fresh clean pure white snow

One can of evaporated  (not condensed) milk, 410g

One half to one cup/mug of white granulated sugar (or to taste)

One to two teaspoons of Vanilla

With a hand held mixer, or a free standing one, beat the above ingredients together to a nice fluffy consistency but not too long because the snow will start melting.  Different flavors can be achieved by adding a bit of your favorite jam or, for an orange sherbet style, Tang (an American product).  Serve in glasses with straws or long handled spoons.  Enjoy!

© Judy Labi 2013

Cheese Straws

These coming hot from the oven have been a hit as a winter starter in my cooking courses.  One of the boys asked if we could sprinkle sesame seeds on the cheesy strips of dough before baking.  We did and have found that they add a welcome nutty touch in taste.  Try these speedily made treats with the use of your food processor and soon see what I mean.

Oven temperature: 350F/180C      Makes plenty for 4-6

Ingredients:

8 tablespoons/100g/4 oz unsalted butter

210g/8 oz Cheddar cheese, cut into medium size chunks

150g/6 oz/1 1/2 cups plain flour

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon Worcestershire sauce

Sesame seeds 

1. Blend all but the sesame seeds in the food processor until ingredients are evenly mixed.
2. Remove from the processor bowl, wrap in plastic and place in the refrigerator for 30 minutes.
3. Divide the dough into quarters and roll each piece between two sheets of baking/parchment paper to about 1/4 inch/12 cm thick.
4. Cut out 1/2 inch/one cm strips using a paring knife.
5. Place the strips on an ungreased baking sheet.  Sprinkle with sesame seeds.
6. Bake for 10-15 minutes in a preheated oven until just golden brown.  
7. Enjoy as a starter or munchies with your choice of drink.

© Judy Labi 2013

Caramel Corn

The taste of popcorn reminds me of the cold winter evenings in Alaska when my father used to thrill us with the making of a savory version of this treat.

It was warm inside our small cabin dimly lit by the kerosene lamp.  The flat-top wood burning cook stove with a touch of the smell of smoke escaping, saw him shaking the kernels in a covered black cast iron skillet in a slow steady rhythm.  Once the popping started, he increased his shaking of the pan to a rapid pace.  Soon he was pouring the white puffs of powerfully smelling corn into a waiting bowl.  A bit of melted golden butter drizzled on top with a sprinkle of salt mixed through, and we were eagerly digging in our ready dishes to fill.

Here I include the recipe for a sweet version of popcorn.  The production of this Halloween/winter  treat is a universal winner with kids.  An adult needs to supervise the preparation of the sweet sauce and the stirring of the hot liquid  into the popped corn.  A popcorn popper makes swift production of the needed amount of popped corn.

Preheat oven to 120C/250F Makes 7 litres/quarts 

Ingredients:

7 litres/quarts plain popped popcorn

350g/12oz./2 cups brown sugar

4 fl. oz./1/2 cup light corn syrup or Golden syrup

1 teaspoon salt

250g/8 oz./1 cup butter or margarine

1. Place popcorn evenly in 3 large shallow baking pans.
2. In a sauce pan combine sugar, syrup, salt and butter.  Bring to boil over medium heat, stirring to blend.  Boil for five minutes.
3. Remove sauce from heat and carefully pour evenly over popcorn.  Stir to coat.
4. Bake for 30 minutes, stirring half way through baking.
5. Remove from oven and pour out onto clean surface and separate.
6. Share and enjoy!        © Judy Labi 2013

Brown Honey Bread

Baking a couple loaves of bread to share with family and friends is a great way to start off the new year.  

My mother has been making her own bread for years and we enjoyed it hot from the oven as kids.  The sweet aroma of her bread baking in our Alaskan homestead cabin is a fond memory of mine.  Going to school with sandwiches made from homemade bread in the early l960’s was actually an embarrassment though!  This was because it made us different from the other kids bringing sandwiches prepared with bread from bags of commercial white sliced.  How different our attitude is today.  Thank heavens!  Also, thankfully, mother carried on with her bread baking and still is today at 93!

We have enjoyed making many of her tried and true recipes in my cooking courses over the years here in London.  Below I share brown honey bread which has been a favorite.  Each youngster takes a loaf home for his/her family to enjoy.

Ingredients: Oven:  180C/375F Makes 2 small loaves

1 1/2 cups/12 fl oz/350 ml  warm water

4 tablespoons/1/4 cup/40 g  skimmed milk powder

3 tablespoons honey  

2 teaspoons salt 

4 tablespoons/1/4 cup/2 oz/50 ml  Sunflower oil                                                                                                                       

4 cups/1 lb. 2 oz/500 g  Strong Brown Bread Four

1 package fast action dried yeast.

1. Put all the ingredients in a large bowl and mix with a wooden spoon.  
2. Tip out on a heavily floured surface and knead about 5 minutes until smooth.  Divide into two. 
3. Grease two small loaf pans, 3 x 7 inches/7 x 18 cm,  and put in each piece of dough. 
4. Cover with tea towel and let rise until double. 
5. Bake  for 30 minutes. 
6. Remove from oven onto wire rack.  Remove from pans when cool to the touch.

Note:   Rising time can be reduced with the use of a rising chamber.  This is easily assembled in your kitchen by placing the loaf pans of  
            dough on a rack over a bowl (on the counter) filled with boiling water from the kettle.  Cover with tea towels.  

© Judy Labi 2013

Introduction to Christmas Cooking Chapter

Today's post is the introduction to the Christmas cooking chapter of my cook book which describes my childhood with the family in Alaska.

''The Christmas holidays are an exciting time for family food and entertainment in most places around the world and so it was on our homestead in a green Sitka spruce forest in the winter wonderland of rural Alaska.

The season started with my father organizing a family afternoon expedition to scout a tree for our cabin.  We put on our skis and began a cross-country trek over the snow, with father pulling his hand crafted toboggan carrying the Swede saw and axe.   He would find a prospective tree and my mother, brothers and I would  critique it for suitability.  Often it meant cutting down more than one tree and tying each onto the toboggan so that back home we could determine the one best suited to decorate.  On our one hundred and sixty acres of unspoiled land grew a deep green forest of prickly trees thicker than we could easily manouvre  through in many places.  There were welcome openings now and again within this congested tangle, where we would see the bright white hoarfrost on large leafless birch limbs which  served to guide us through.  The chirping chickadees and Canadian jays overhead in the snow ladened branches seemed to give vocal approval to our presence.  Our brown Chesapeake dog, Scamp, ran and jumped around us, not wanting to be left out of the fun.  Back in the cabin, warmed by our wood burning fire, we erected and decorated the tree.  Colourful, bright baubles were used year after year, and  the angel in light pink dress and honey blonde hair to adorn the top.  I also remember that our inquisitive black and white cat, Kitty, usually broke a couple of baubles with playful investigation.  Gentle bubble lights of red, green, blue and yellow were my favorite.  I was enchanted by the colorful fluid with the air bubbles moving endlessly through.  As Christmas approached, the festively wrapped presents collected under the tree with abundance.

Outside on our homestead lake, we enjoyed skating.  The rare years, while the ice stayed perfectly clear from snow, my father built us an adult size sail to hold.  It took us racing up and down the frozen ice in front of the cabin.  Other years with snow collecting all over the lake, Father would chop a hole through the ice, and hook up an outboard motor to flood a large area.  Friends from surrounding homesteads would come to join in on the fun.  A floodlight was attached high up in a tall tree to light the area as darkness fell.  Father strung multicoloured Christmas lights up and down the same tree.  The cabin was only a few feet away to warm ourselves afterwards and enjoy mother’s hot cups of steaming dark cocoa with melting marshmallows floating on top.

On Christmas day we enjoyed the traditional turkey with all the trimmings and family specialties.   These included my mother’s plum pudding which is similar to the Christmas pudding famous in the  U.K.  She also made delicious French garlic bread which we requested not only at Christmas, but for every family celebration.   Enough stollen was made prior to the holidays to last through the season.  Every year my grandmother’s German fruitcake, rich in nuts, raisins, and candied fruit arrived from Florida.  Using comic strips from her city newspaper to protect the cake for mailing, Grandma also enabled plenty of laughs from my brothers and I as we read Blonde, Dick Tracy, Little Abner and Alley Oop and unpacked the cake.  There was plenty to share among family and friends. 

In this chapter are our family favorites of sweet stollen bread, pumpkin pie  and ginger cookies which have been made and enjoyed by kids of various ages in my cooking courses.  Cinnamon spiced candied almonds, from my husband’s family are also included.  I  lay out a three course lunch with homemade fresh pasta  as the main dish which is good during holidays or really, anytime throughout the year when you want to engage the family in the enjoyment of food preparation.'' 

© Judy Labi 2013