Storage and Handling
To preserve Vidalia Onions for a longer period of time, wrap them separately in paper towels and refrigerate.
Vidalia Onions can also be successfully stored in the legs of clean, sheer pantyhose with a knot tied between each one. Hang in a cool, dry, well-ventilated place. Keep Vidalia Onions cool and dry at all times.
Spring Fruit Compote
½ cup Grand Marnier or orange juice
2 tablespoons orange marmalade
1/2 cup quartered dried apricots
Grated zest and sectioned fruit of 1 navel orange
1 fresh pineapple, peeled, cored and cubed
4 pints fresh berries: strawberries, raspberries, blueberries and blackberries
Combine Grand Marnier, marmalade, dried apricots, orange zest and sections, and pineapple up to 24 hours in advance.
Up to 1 hour before serving, rinse berries. Hull strawberries and slice. Halve blackberries if they are large. Leave blueberries and raspberries whole. Toss berries, as gently as possible, with marinated fruit.
Serves 8 to 10.
Recipe by Crescent Dragonwagon, “Relish the Holiday,” April 2007.
You won’t believe the beautiful color and flavor of this delicious ice cream. If you are not fond of lavender you can reduce the amount, or leave it out— the ice cream will still be gorgeous, the cinnamon is a wonderful compliment to the blueberries.
Click here for the recipe.
To keep a pot from boiling over, put a toothpick between the pot and lid. This trick also works with covered casserole dishes in the oven.
You can keep pasta, custards, and milk from boiling over by coating the inside of the pot lid with vegetable oil.
When using a double boiler, put a few marbles or a jar lid in the bottom pan — they’ll warn you by rattling when the water gets too low and save the pan from scorching.
… for more cooking tips from Chef Rick McDaniel, click here.
Chocolate Cupcakes with Peanut Butter Frosting
The cupcakes were scrumptious with a moist and tender cake. The frosting had a great peanut flavor and wasn’t too sweet. We had the SNDsters top their own cupcakes with cacao nibs and M&M minis. They were enjoyed by all.
Click here for the Sunday Night Dinner recipe.
When I read this recipe, I immediately envisioned my grandmother at a Sunday School social. Perfect for a light sweet spring dessert.
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Lemon Blueberry Bliss
Yield: 8 Servings
1 cup white sugar
2 large eggs, plus 2 yolks
2/3 cup lemon juice
1 tbsp lemon peel
1 butter, softened
3 cups rice, cooked
2/3 cup whipping cream, whipped and divided
1 cup blueberries
Combine sugar, eggs, egg yolks, lemon juice and lemon peel in 2-quart saucepan. Cook over medium-low heat until thick and creamy (about 8 - 10 minutes), stirring constantly.
Remove from heat and stir in butter until melted. Add rice; mix well. Cool. Fold in 1 cup whipped cream.
Spoon pudding into individual bowls and top with remaining whipped cream and blueberries. Or alternate layers of blueberries and pudding in parfait glasses and top with whipped cream and blueberries, if desired.
Happy Birthday Brundi!
Today, January 5th is my sister’s birthday. She is a wonderful lady who has dedicated her life to educating young minds. Brundi is a great teacher and foodie.
This special birthday cake is a custom creation from Jennifer Matsubara, owner of Shelby Lynn’s Cake Shoppe in Springdale, Arkansas.
My sister loves anything from Shelby Lynn’s. Jennifer is extremely talented and her cakes are as good as they look!