Author Archives: Chatty Kathy

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About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Limoncello Cake Pops

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Cake pops are such a fun little bite of deliciousness.  These ones were made for a stagette/shower – the brides colors are purple and yellow so of course we had to make the cake pops to match – they were fantastic.

A piece of styrofoam works well to stand the cake pops in, but if you want to get creative, like my daughter Hayley, drill holes into a 2 x 6, sand it well, give it a light brushing of stain, and finish it with decorative edges!

As well as the cake and icing ingredients you will need chocolate (whatever color you like – for this one we used purple chocolate wafers), lollipop sticks and whatever you would like to decorate with.

LIMONCELLO CAKE

Preheat oven to 325

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 stick butter

2 oz cream cheese

1 cup sugar

3 large eggs

1 tbsp limoncello

1/2 cup buttermilk

1/4 cup lemon juice

zest of 1 lemon

Soften the butter and cream cheese – beat well.  When incorporated well add the sugar and beat until it is creamy in color and fluffy.  Add eggs, one at a time beating well each time, finally adding the limoncello.  In a separate bowl sift flour, baking powder and salt.  Add the buttermilk and the flour mixture alternately to butter.  Gently fold in the lemon juice and zest until just blended.

Bake at 325 in a greased, lined 8×8 cake pan for about 20-25 minutes, then cool completely.

ICING

1/2 stick butter

6 oz cream cheese

4 cups icing sugar

2 tbsp limoncello

Bring butter and cream cheese to room temperature and beat well.  Add limoncello and whip.  Beat in icing sugar until it is as thick as you would like.

ASSEMBLY

When cake has completely cooled crumble it into a large bowl – make sure there aren’t any large bits.  Add the buttercream icing until it can be easily rolled into a ball.  (no larger than 1 inch)  You may not need all the icing.

Roll all the cake/icing mixture into little 1 inch balls and set in container – freeze if you don’t have time to complete the next step.

Melt chocolate over warm water just until smooth and creamy – taking care not to get any water into the chocolate.  A small canning jar works really well for this – set into a pot of gently simmering water.

Dip the lollipop stick into the melted chocolate and press deep into the cake ball.

Amy and Tyler were a great help making cake pops!

Allow to harden (we found it easiest to place the cake with stick into the freezer until that part was completed)  Only take out what you need so it all stays cold.

Then dip the cake pop into the melted chocolate until coated nicely – gently turning it and tapping on the edge of the jar the chocolate is in so the excess chocolate falls away.  If you want to press any cake decorating sprinkles etc on, now is the time.

A large piece of styrofoam is perfect to set the lollipop sticks in so that the chocolate hardens without touching anything.  Once hardened they are pretty sturdy, and you can further decorate or just put on display.

If you don’t have a styrofoam block for display, using a covered cardboard box works well too but it will be a little harder to get the cake pops to all stand at attention …

Classic Caesar Salad

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As listed, this salad is a creamy, delicious dressing that will please everybody – don’t even think of leaving out the anchovy paste, it just adds too much flavour to the salad.  (just don’t tell anyone it is in there!)  If you love garlic, go ahead and add an extra clove or two, and if you love spicy salad add more hot pepper sauce.

DRESSING

1/4 cup good mayonnaise

juice of 1 lemon

1 large or 2 small cloves of garlic, minced

1 tsp anchovy paste or 2 anchovies

pinch of sugar

1/2 tsp salt

1/2 tsp pepper

2 tbsp red wine vinegar

1 tbsp Worcestershire sauce

1 tsp hot pepper sauce

1/2 – 3/4 cup oil (I prefer a combo of vegetable and olive oils)

Put everything except the oil in a blender and combine well.  (Or use an immersion blender)  Add oil in a steady stream, slowly.  Taste for salt and pepper, adjusting as necessary

SALAD

1 large head of romaine lettuce, cleaned and broken into bite size pieces

1/2 cup freshly grated Parmesan cheese

1 cup croutons

8 slices bacon, cooked crisp and broken up

Making your own croutons is very easy, and taste so much fresher than any package ones.  Cube day old bread, and toss it in a bag or bowl with olive oil, salt, pepper and minced garlic.  Toast on a cookie sheet, tossing occasionally, at 350 degrees until golden brown and crispy.

ASSEMBLY

Toss dressing with pieces of romaine until coated well.  Add the rest of the ingredients and toss well.  Give salad a squeeze of lemon, and drizzle a bit more dressing over top – serve!

Crispy Crusty Mustard Potatoes

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When the new small potatoes are out in the spring, this is just one more way to enjoy them!  During the winter months cut up larger potatoes.  (red potatoes are excellent this way)Image

Preheat oven to 375

8 cups small white potatoes (halved if they are on the large size)

2 tbsp grainy mustard

2 tbsp dijon mustard

2 garlic cloves, minced

1 lemon – juice and zest

2 tbsp fresh rosemary, minced

vegetable oil

1 tsp kosher salt

1 tsp freshly ground pepper

Combine all ingredients in a bowl,adding just enough oil to make things hold together, and coat the potatoes –  toss well and turn onto baking sheet.  Roast at 375 until tender, tossing once half way through, until potatoes are tender inside and have a crunchy, crispy exterior.  Sprinkle with more fresh rosemary, salt and pepper to serve.

Grilled Vegetable Salad

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This summer salad is ready to go with any number of vegetables – take your pick, and use whatever greens are available to you …. today we are serving it with Sesame Soy Vinaigrette.

Grill an assortment of sweet peppers, zucchini, red onions, asparagus, fennel bulb

Wash and break greens

Toss with vinaigrette and you have a meal ready to go.

Add some toasted nuts – almonds, or pine nuts are great …

 

 

SESAME SOY VINAIGRETTE

1/4 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.

Best Ever Cheese Ball

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1 8 ounce package cream cheese, softened

8 ounces cheddar (I like applewood smoked!)

1 tbsp Worcestershire sauce

1 tbsp hot pepper sauce

1/2 cup minced herbs

1/4 cup thinly sliced chives

In food processor, combine cheeses, Worcestershire sauce, hot pepper sauce and pulse until well blended – stir in 2 tbsp of the herbs.

Form into a ball, then roll in the fresh herbs and chives to coat.  Cover tightly with plastic wrap and put in fridge for at least one hour to firm up and allow flavours to meld.  Serve with bread sticks or crackers.

Fruit Dip with Fruit Tray

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1 8 ounce package cream cheese (softened)

1 cup icing/powdered sugar

1 cup whipping cream

1/4 cup white sugar

1 lemon, zest and juice

1/2 orange, zest and juice

Whip softened cream cheese and then add powdered sugar, continuing to whip.  Whip cream and white sugar together until soft peaks form.

Combine cream cheese with the whipped cream, as well as the citrus – zest and juice.  Beat until light and fluffy, adding more orange juice if necessary.

Wash and prepare your fruit, hollow out a pineapple or watermelon to use as a bowl and set out a tray with all your favorite fruits.

Amazing – Simply Amazing – Baby Back Ribs

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These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses(regular or Pomegranate)
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 2 tbsp of the rub mix
  • zest & juice of 1  lemon or lime (use half at first)
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
  • Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

 

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce

Roasted Pork Shoulder and Cherry Tomatoes

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This spice rub may taste strong initially but once it has roasted on the pork, you will have a hard time getting it carved with all the fingers trying to grab pieces of the crusted edges!  A great way to serve pork to a crowd – so tender and juicy.

1 tbsp plus 1 tsp coriander seeds

2 tsp fennel seeds

2 tsp whole black peppercorns

1/2 star anise pod

4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic

1 tbsp kosher salt

1/4 cup extra-virgin olive oil

One 4-5 pound boneless pork shoulder roast

2 cups dry red wine (make sure it is good wine – good enough to drink!)

2 pints cherry tomatoes or small late-season tomatoes, halved

1 teaspoon finely chopped lemon zest

1 tablespoon plus 1 teaspoon chopped flat-leaf parsley

2 tbsp bread crumbs, lightly toasted

In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight.

Unwrap the pork and let it return to room temperature before proceeding.

Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°.

Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes. Turn oven up to 375

While the pork rests, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 20-30 minutes, just until soft.

In a small bowl, stir the chopped garlic with the lemon zest, bread crumbs and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes.

Sugar Cookies

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This is the best sugar cookie recipe – our family has been making it for generations – many years of cookies being decorated for any occasion.  As the girls got older, the competitions heated up for making the most creative cookie.

Preheat oven to 375

3/4 cup butter

These little helpers are 32 and 30 years old now!

1 cup white sugar

2 beaten eggs

2 1/2 cups flour

2 tsp cream of tartar

1 tsp soda

pinch of salt

Cream butter well, adding sugar.  Beat until well incorporated then beat in eggs.  Whip until light and fluffy.

Sift dry ingedients together and add to butter mixture.  Knead well, adding flour until dough is soft and easy to work with.  Cover tightly with plastic wrap and put in fridge for one hour before rolling.

Emma and Allison always love it when they come to visit and get to help Auntie Kathy bake – decorating is the best part!

Roll out on lightly floured surface and using cookie cutters, cut out shapes.

Our family isn’t really crazy about icing, so we always decorate the cookies at this point with egg paint.

Bake at 375 for 10 minutes

Be careful not to get too much egg paint, or candies on the cookies – a light touch makes for better cookies, and more even baking. You can see the cookies here that just may have had a little too much decorating from the younger ones around the table!

EGG PAINT

Separate yolks and whites into separate bowls.  It doesn’t take much so you can make 2 colors out of each egg white, and 2 from each egg yolk.  Beat each bowl lightly with a fork, adding 1 tbsp of water to each.  Separate into small containers so you can make 4 different colors.  Using food coloring add until you get the color you like.  With the egg yolk make sure to choose a color that will work with yellow!    Using paint brushes, decorate the cookies while raw, then bake.

Vegetable Samfaina

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This hearty vegetable dish is so comforting, a great meal for a vegetarian or fantastic side dish for many occasions.  Try it with whatever vegetables you have on hand and create your own favorite.

1 large white onion, roughly chopped

4 garlic cloves, minced

1 tbsp each of basil, parsley and oregano

2 smaller zucchini (quartered lengthwise and in about 1″ chunks

1 eggplant, cut in similar pieces to zucchini

2 cups mixed colored peppers – cut in rough chunks

1 28 oz can good quality tomatoes

extra virgin olive oil

kosher salt

freshly ground black pepper

Cover bottom of saucepan with olive oil and saute onions until they just start to soften and get little brown bits of carmelization.  Add garlic and the rest of the vegetables – stir well and add tomatoes. Taste for seasoning and add a bit of kosher salt and freshly ground pepper as needed.

Allow to stew at a very gentle boil until all the vegetables have softened and are tender, (about 30 minutes) but still hold their shape.  Taste again, and adjust seasonings if needed.

Don’t you just feel like a taste?