Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Upside-Down Pineapple Bundt Cake!  This light and easy alternative for dessert will satisfy your sweet tooth without packing on the pounds. The secret is the tropical taste of pineapple. 

UPSIDE-DOWN PINEAPPLE BUNDT CAKE
Ingredients:
1 box Angel Food Cake Mix
1 20-ounce can of Crushed Pineapple with Juice
1/2 cup brown sugar
Directions:
Set oven rack to lowest setting. Preheat oven to 350°. Spray Bundt pan with non-stick cooking oil. Sprinkle brown sugar on the bottom of the pan.  Mix the Angel Food Cake Mix with the Crushed Pineapple, including juice, by hand for one minute or until well blended.  Pour into Bundt pan and place in oven on a foil-lined cookie sheet.  Bake for 35-45 minutes until  toothpick comes out clean and the cake is set. Allow to cool for 15-20 minutes before inverting onto a serving plate.
Option:  Garnish with a sprig of tarragon and top with maraschino cherries, stems removed. 
Serving Suggestion
Mixed Berry Sauce:
1 pound of fresh blueberries 
1 pound of fresh mulberries 
1 tablespoon water
1 tablespoon lemon juice
1/2 cup granulated sugar
In a medium sauce pan add berries, water, lemon juice, and sugar. Cook on medium heat, while stirring until the berries reduce down. Change the heat to low setting and press the berries against the side of the pan to make them burst. Continue cooking for 30 minutes until mixture thickens. Remove from heat and cool for 10 minutes. Add 2 drops of lemon extract while stirring with a spoon. Pour into jar and store in refrigerator. 
Hint:  This is delicious on toast or pancakes or ice cream. 

The Mint Julep 

THE MINT JULEP

“Then comes the zenith of man’s pleasure.

Then comes the julep ­­– the mint julep.
Who has not tasted one has lived in vain.

…Then when it is made, sip it slowly.
August suns are shining,
the breath of the south wind is upon you.
It is fragrant, cold and sweet – it is seductive.
No maiden’s kiss is tenderer or more refreshing,
no maiden’s touch could be more passionate.
Sip it and dream – you cannot dream amiss.
Sip it and dream – it is a dream itself.”

~ 19th Century American Journalist

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 
Ingredients:
3 medium sweet potatoes, peeled and cut into wedges 
4 medium turnips, peeled and cut into chunks
1/4 cup extra virgin olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 
Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

The Allure of Poppies

“And now, my beauties, something with poison in it, I think. With poison in it, but attractive to the eye, and soothing to the smell. Poppies…Poppies. Poppies will put them to sleep. Sleeeep. Now they’ll sleeeep!”

– Wicked Witch of the West, Wizard of Oz. 

Stubby, the Cat

LOST in TRANSLATION 


“I call him Stubby, The Cat. 
He thinks I said, “Studly, let’s chat.”
In the air goes his nose
With a debonair pose
And a “Meow” (or two) following that.”

~ Gail Dorna

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités!  For those who appreciate a healthy choice while socializing, this one is for the books!  Add an assortment of baked bagel chips for a salty crunch finish. 

SMOKED SALMON DILL SPREAD
Ingredients:
8 ounces of Neufchâtel cheese 
2 tablespoons prepared horseradish 
2 tablespoons fresh Dill, chopped 
Dash of White Pepper 
1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Lilacs Outside My Window 

When Lilacs Last in the Dooryard Bloom’d
by Walt Whitman

“When lilacs last in the dooryard bloom’d, 
And the great star early droop’d in the western sky in the night, 
I mourn’d, and yet shall mourn with ever-returning spring. 

Ever-returning spring, trinity sure to me you bring,
Lilac blooming perennial and drooping star in the west,
And thought of him I love.”

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.

RANCH PRETZEL TWISTS
Ingredients:
15-ounce bag of pretzel twists 
1 cup pure vegetable oil
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper 
1/4 teaspoon seasoned salt
1/4 teaspoon Worcestershire sauce 
1 packet Ranch seasoning mix
1 tablespoon chia seeds
Directions:
Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 

QUICHE LORRAINE
Pastry:
1 1/3 cup flour
Pinch of salt
3 ounces Neufchâtel cheese
1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 
Filling:
8 thin slices cooked ham or crisp smoked bacon
8 ounces Gruyère cheese*
2 cups sour cream
3 eggs and 1 yolk
1/2 teaspoon salt
1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 
*May substitute Gruyère cheese for thinly sliced Swiss cheese.