Pecans!

This year is a bumper crop for pecans! I lost two very old pecan trees in Katrina. There are still three left and I planted four more. Finally! They are lookin' good! They produced a wonderful crop. I have about thirty pounds of pecan halves in the freezer and a lot more to shell. The rocket cracker (a got at a local hardware store) works really well.

It is so much fun being able to walk out of the door and pick up valuable, edible, useful things off of the ground! Shelled pecans sold for $10.00 a pound at the local farmers market. Mine were free! Currently I store the shelled pecans in the freezer. I would like to find out if you can toast and can them like you see in the store.

New Orleans is famous for their pralines. Really yummy! I found a recipe that tastes like pralines, but is in smaller bite sizes. I gave sugared pecans to my children's School and Sunday School teachers, they loved them. I made 4x the recipe for my large family's Christmas get together and they didn't last very long.

Sugared Pecans

2 cups of sugar
3/4 cup of milk
1 tbsp of butter
pinch of salt
4 cups pecan halves
1 teaspoon vanilla

Mix the sugar, milk, butter and salt and cook over medium heat to a soft ball stage, about 235 degrees (this is very important for it to turn out right, I know it seems to take a long time) Add the vanilla then pecans mix well. Spread on a platter to cool. Separate pecans with fork and store in an airtight container.

I also like to crush the pecans for cheese ball coatings and to sprinkle on salads.

Around The House And Gardens & What's up

This month has been a full speed ahead hectic, emotional, traumatic, crazy month...My Father-In-Law has Alzheimer's and has taken a downward turn.  My Mother-In-Law can no longer take care of him in their home.  So we had to make the very hard decision to place him in a nursing home. 

Eeeeks...I never knew how traumatic that would be.  Especially for my Mom-In-Law and for myself as well to a lesser degree.  It felt as if we were abandoning him, although we knew that it was the best decision for Him and Her.  Many tears later we are getting used to it.  It still doesn't seem right that he isn't sitting in his recliner when we go to visit.

Then many, many other things have happened at the same time.  Trying to me, but trying for you to read, so I'll spare you.  Hopefully I'm on the other side of hard and it'll get easier.

The girls went back to school today...so...I made them this cute froggie couple with cauliflower clouds, Cheddar flowers, and tomato cherries....

Talia's is a little different with cheese and ham roll ups on a bed of lettuce since she "doesn't like" cauliflower.  I still put a little piece in case she wanted to try it.  The bottom tier was filled with satsumas and pecans.  The cauliflower and satsumas were grown by neighbors.  The pecans, tomatoes, and lettuce I grew myself.  The ham was from a local company.  So the only things I don't know were it came from is the rice and cheddar. 

Supposedly it's best to eat local first, then organic, then otherwise if you choose.

The pecan crop isn't so hot this year.  Usually it's every other year and last year was bumper.  My Mom's trees are doing pretty well though.  So I'm scrounging every single pecan I can to make Praline or Sugared pecans.

Delicious yummy praline coated pecans cooling and waiting....

to be weighed and placed in....

six ounce bags....

to sell at my neighbor's Farmers Market.  I make 30 bags at a time and it seems I'm barely home and she's sold out.  That's how yummy they are.  If you use a candy thermometer they come out perfect every time.  I actually let the coating mixture get a couple of degrees above soft boil to make sure they get hard.  The recipe is HERE.  I posted it a few years ago.

Today's harvest:  carrots, Thai winged beans, habanero peppers, tomatoes, green beans, tennis ball lettuce (seed I got from Thomas Jefferson Heritage Festival at Monticello), and eggplant.

Love this tennis ball lettuce ....  soo sweet....My friend told me that someone told her it was too late to plant in this area...ha!  Here's proof.  This is the best time ever to plant around here!

Everything washed up and ready for the fridge...all except the tomatoes.  They go on the counter top to finish ripening.  Love these food grade storage containers for veggies in the fridge.  The veggies last perfectly in them.  But they are too yummy to last long.

Living South of Lake Pontchartrain and How To Make Sauerkraut

Okay, two posts in one.  I'll start with the first.  I live "south of the lake".  Really, south of New Orleans.  Lake Pontchartrain is a fairly large lake north of New Orleans that is spanned by the world's longest continuous bridge over water.  The bridge is called the "Causeway", and I spent many an anxious night as a very young girl peering at the tail lights of the car in front of us as we traveled home on this bridge from some late night Bible Conference that my Pastor Father loved to attend.

My secret childish fear was that a concrete span surely one day would break and simply fall into the lake, and all the unsuspecting drivers would like lemmings fall over it's cement edge.  I wonder if my Father ever knew his tired little girl struggled to keep her eye lids open on those long late nights.   For surely my alertness would save the whole family from plunging into lake Pontchartrain and sending all our souls to a horrible watery grave.  My plan was to scream loudly  if the preceding car's tail lights suddenly disappeared thus causing my Father to slam the brakes and save us from an early demise.

Now, I love to cross the causeway.   There's always a sailboat or someone trawling.  The water shimmers and glistens and on a really windy day there are white caps.  But, once you get south of Lake Pontchartrain.....climate wise....things change.  Slightly milder weather allows citrus to be planted in the ground, and unless a once in 25 year freeze happens, your trees grow larger and more productive each year.

Today I was marveling at the abundance I find in my garden.  It's no wonder that the city is called "The Big Easy".  So much of living here is so easy.  The abundance, the food, the exuberance, the special brand of Jazz, the closeness of families.....many things.  I've looked at blogs from way north and marveled at the blankets of frost and snow that cover their landscapes.  Like squirrels people work at preserving the bounty of their garden for winter consumption.

I too love to can.  I canned green beans, carrots, pickled cauliflower, preserves and fruit of all types.  I dry produce and freeze it....but sometimes it seems as if I rarely use these wonderful put ups.  Fresh fruit and veggies from the garden always come first when planning my menu for the next few days.  And, they always are available!  Of course I want to feed my family the freshest foods first.  

Such as beets boiled until tender and sprinkled with salt, pepper and balsamic vinegar, coleslaw made from a fresh picked cabbage, salsa from the green onions, tomatoes, jalapenos, cilantro, garlic, lemon, lime, and onion (yes, I'm still picking them), cauliflower omelets, yummy tennis ball lettuce salad, greens and cornbread, sugared pecans, roasted carrots with deer roast, boiled turnips and butter....wow the list really goes on and on.....

With the winter abundance our local climate gives I rarely find a reason to use the canned items I have hoarded on the top my large dish cabinet (not really a china cabinet).  I find preserving berries is the most useful of all since they are so perishable.  Jams, butters, and frozen (especially frozen blueberries).  Dehydrating herbs is really nice too.  Especially garlic and parsley.  I'd rather use herbs fresh if possible.  yet sweet basil is too tender for even our mild climate.  But the other things I've canned....useful?....not so much.  I'm actually trying to work them in to keep them from being on top of the cabinet for too long. 

So what's a girl to do?  What's the best thing to do.  I think I've narrowed down the best things for preserving and storing in our climate.   The rest.....you can pretty much get local or grow yourself all year.  Here goes:

The List of The Best Things To Preserve, Freeze or Dehydrate if You Live in or Around New Orleans:

Canned tomatoes
jams
jellies
fruit butters
sauces
dilly beans
frozen purple hull peas
frozen Lima beans
frozen baby green beans
frozen corn
frozen blueberries
dried basil
dried parsley
dried mushrooms
dried garlic (a small creole variety I have keeps fresh pretty well)
homegrown popcorn
dried onion

That's all...I think.  What is available fresh in the yard right now is too numerous to completely list.  Some examples are:  All types of greens, carrots, lettuces, herbs, cabbage, broccoli, Romanesque, cauliflower, green onion, tomatoes, jalapenos, kale, collards, turnips, beets, onion, winged bean, arugula, oranges, lemons, grapefruit, satsumas, pecans.  So.......... fresh it is for the "Big Easy"!

Some pecans recently shelled.

Sample of what's up in the gardens......

Now on to the second post:  How To Make Sauerkraut

When I was growing up sauerkraut was for hot dogs and Rueben sandwiches...yum.  My husband family eats it cooked as a side to go with sausages and paneed, breaded and fried pork.  They love it, and they are certainly not German.  Growing so much cabbage has made me interested in trying my hand at making sauerkraut....So, Byron, finding this out, bought me a really awesome 10 liter Harsch fermenting crock.  Yea!!


So, let the experiment begin.  Wow, look at that opening.  How does this work?

First, thinly shred the fresh cabbage.

Oh, by the way, here are all the pieces to the crock, the crock itself, the weighting stone, and the lid.

After shredding the cabbage, sprinkle a little salt on layers of cabbage.  A few tablespoons will do.  After sprinkling the salt, mix thoroughly while crushing the cabbage.  Exert lots of pressure, this helps the cabbage release it's juices and create it's own brine.  If the cabbage doesn't release enough water you can make a brine by boiling water and adding salt.

Once done with the above step, put the cabbage and it's brine into the clean crock.  Put a fresh washed large cabbage leaf on top and then the stone to weigh down the mixture underneath the brine. The brine should cover the cabbage nicely.

Next put on the lid and fill the moat surrounding the lid with water.  As the mixture sits, check and make sure the water in the moat doesn't evaporate.  Add more if needed.  See the little mouse hole in the lid (that's what I call it)  The water level should cover that.  It will allow gasses to escape, but keep the mixture sealed.

Then......Wait....six weeks.....I'll let you know how it turns out.  Keep your fingers crossed for good results!

Christmas Tea Party

This year I decided to give a Christmas Tea Party for the ladies in my family and my Father of course! He was the guest of honor!  What a blast we had!  I started early.  I wanted it to be the best tea party ever...So....I made everything that I could myself.  Even the smoked salmon!  (With help from Byron!)  I promised everyone I would post all the recipes (at the end of this post) and some pictures.  Hope you enjoy.  Maybe you'll be inspired to have one yourself next year, or maybe this spring?

Here is the salmon covered in fresh dill (which there is plenty in the garden), juniper berries, sugar and sea salt.

I found these little baking cups.  They're adorable and really neat.  They stand up on their own and bake just like that...I like.

These are the holiday ones.  I also bought butterflies and cloud ones Spring?

Bambi is Byron's!  It's from one of his trips to Disney World as a child.  The little velvet deer is an old ornament of my Mother-In-Law's.  Prehaps from the 50's?  I didn't buy any decorations.  I love using what I have on hand in a different way to decorate and surprise people.

These are my shoes....Grand enough for the party I believe.

The coffee table set with Lemon Sour Cream Pound Cake, Strawberry Shortcakes, Peanut Butter Balls, Salmon Bites, and Roast Beef and Cucumber sandwiches.

Tiny Strawberry Shortcakes

 These Asparagus Sandwiches were the favorite and every single one was devoured.

The kitchen table with veggies, praline brie, date balls and sandwiches.  The floral arrangement was made from what I could find in the garden that was still presentable.  Flowers, pods and unique greenery!

Date scones with cream and lemon curd...the best!

Tiny stuffed potatoes with a patriotic tribute.

Veggies all from the garden! 

 

Salmon Bites

 

Pumpernickel Bread

Smoked Salmon

Cream Cheese

Small Amount of Milk

Chopped Fresh Dill

 

Cut pumpernickel bread into small circles using a small cookie cutter (silver dollar size).  Mix cream cheese with a small amount of milk to make it a little softer.  Put cream cheese into cake decorating bag with a large tip (I use a really large tip.  The kind used for icing cupcakes).  Squeeze a flower of cream cheese onto each pumpernickel round.  Top with a few flakes of smoked salmon and sprinkle with fresh chopped dill.

 

I make my own smoked salmon.  I'll put that recipe in another post.  I like my own best!

 

 

 

Asparagus Sandwiches

White Bread

Mayonnaise

Fresh Asparagus Spears

Salt

Pepper

Lemon Juice

 

Cut tough ends off of asparagus.  Steam Asparagus.  Asparagus should still be on the crunchy side.  Cut crust off of bread and spread mayonnaise on one side.  Lay one steamed asparagus spear on slice of white bread mayo side up (of course).  Sprinkle salt, pepper and a little lemon juice on top.  Roll the spear up in the bread.  Yummier than you think.  These were everyones favorites.  You can also tie a ribbon of chives around the roll in a bow to make it fancy.

 

 

  

Strawberry Shortcake

 

6 oz of butter (room temp.)

1/4 cup plus two tblsp of sugar

3 eggs

1 1/2 cups of self rising flour

Straw Berry Jam

Strawberries hulled and cut into quarters

 

Whipped cream

(make your own with whipping cream, powdered sugar (add to taste) and a dash of cream of tartar.  Whip until soft peaks form.  Do not over whip!)

 

For the cake:  Preheat oven to 350 degrees.  Beat together butter and sugar in a large owl until pale and fluffy.  Beat in eggs one at a time.  Sift the flour into the mixture and fold in until thoroughly combined.

 

You can bake in an 8 inch pan (grease and base line with parchment) or into self standing paper baking cups.  Bake at 350 degrees for 20 to 25 minutes until golden brown and cake springs back lightly when touched.  Let cool completely.

 

Spread jam on top of cake.  For cup cakes use a melon baller to scoop out a small space in the center of each cake and fill with a dollop of jam.  Top cake with strawberries.  Put whipped cream in a cake decorators bag with large tip and cover top with whipped cream.  Add extra strawberries on top.  Do the same for each cup cake.  Put a couple of strawberry quarters on top of jam.  Give a nice squeeze of whipped cream on top.  Then put a quarter of a strawberry on top.  Sprigs of mint from the garden give it a nice garnish.  You can bake two cakes and make the cake a double layer if you wish with strawberries, jam and whipped cream between the layers as well as on top.

 

 

 

Peanut Butter Balls

 

2 cups creamy peanut butter

1/4 cup butter room temp.

1/4 tsp salt

1/2 tsp vanilla extract

2 cups confections sugar

Candy chocolate for dipping

 

Mix everything together thoroughly except the chocolate.  Put mixture in fridge and let cool.  Melt chocolate.  Roll mixture into balls and dip in chocolate.  Place on wax paper of foil and allow chocolate to harden.  Super yum.  You can also decorate with sugar crystals or splash with a contrasting color chocolate.

 

 

 

Date Balls

 

1 stick of butter

3/4 cup of sugar

1 pack or 8 oz. of chopped sugared dates

1 cup chopped pecans

1 cup crisped rice cereal

1 tsp. vanilla

Powdered Sugar for coating

 

In saucepan melt butter and sugar over low heat.  Add dates and cook 3 minutes and remove from heat.  Add vanilla and stir.  Add nuts and rice cereal.  Let cool a moment.  Hint:  butter hands to keep hot mixture from sticking to hands.  Roll into balls then roll in powdered sugar.  So yum.

 

 

 

Lemon Sour Cream Pound Cake

 

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter room temp

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

1 cup sour cream

 

Preheat oven to 325 degrees.  Grease 16 cup tube pan.  Dust with flour.

 

Sift flour,  baking soda and salt into a medium bowl.  Beat butter in large bowl at medium speed until fluffy.  Gradually add sugar and beat 5 minutes.  Add eggs 1 at a time beating just until combined.  Beat in lemon juice and peel.  Using spatula mix in dry ingredients.  Mix in sour cream.  Transfer batter to prepared pan.

 

Bake cake until tester inserted near center comes out clean.  About 1 hour 30 minutes.  Let cool completely then turn out onto platter.  You can make a glaze with powdered sugar, lemon juice and vanilla.

 

Praline Brie

 

1 1/2 cup brown sugar

1 stick of butter

2 tblsp of whipping cream

1 cup chopped pecans

1 small or medium round of brie

1 pack of freezer puff pastry (should have 2 sheets)

extra butter

1 egg

 

On a greased piece of foil on a baking pan (foil makes it easier to remove cooked brie later), score top of brie with knife.  Put several pats of butter on top.  Place brie on first sheet of puff pastry.  Place second sheet on top.  Cut away extra on top so that 2nd sheet just covers top.  Put aside scraps.  Bring up first sheet of pastry and bunch around edges to create a pleasing effect and completely cover brie.  Brush top with egg (not necessary but makes it shiny)  Bake in oven at 400 degrees until puff pastry is golden and done (about 20 to 25 minutes). 

 

About 10 minutes after brie is cooking, combine sugar, butter and pecans in pan.  Cook on low until sugar is completely dissolved.  Cook for a couple of minutes longer.  Add whipping cream cook a minute longer.  Slide cooked brie off of foil on to platter.  Pour praline sauce over brie.

 

This is best very fresh so serve immediately.

 

 

Date Scones

 

2 cups all-purpose flour

1tblsp baking powder

2 tblsp sugar

1/4 tsp salt

6 tbs butter

1/2 cup of sugared chopped dates

1 1/4 cup heavy whipping cream

egg for brushing top

large sugar crystals

 

Preheat oven 400 degrees.  I bake my scones on a silpat mat (love that thing worth purchasing).  In a large bowl, whisk together the flour, sugar, baking power and salt,  Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender or your finger tips (I use fingers).  The mixture should look like coarse crumbs.  Add sugared dates.  Add whipping cream to the mixture.  Stir until just combined.  Do not over combine.  Add more cream to make it loose if needed.

 

Spoon mixture onto floured surface.  Knead dough gently (count to 10 DO NOT OVER KNEAD WILL MAKE TOUGH)  Pat into rectangular shape about 2 inches thick.  Cut in half long ways then into triangles.  Brush top with egg, sprinkle with sugar crystals.  Bake 15 to 20 minutes until lightly browned.

 

 

Cream for Scones

 

3 cups heavy whipping cream

1 cup powdered sugar

3 oz cream cheese

dash of cream of tartar

 

Beat cream cheese til smooth.  Set a side.  Use a chilled bowl.  Add heavy whipping cream and beat for 3 to 4 minutes (or more) until it starts to thicken a little.  Then add cream cheese slowly as you beat and add powder sugar and cream of tartar gradually.  Keep whipping until it thickens into soft peaks.  Do not over beat.

 

 

Lemon Curd

 

3 large eggs

1/3 cup fresh lemon juice

3/4 cup sugar

1 tblsp lemon zest

4 tblsp butter cut into small pieces

 

In pan on top of a  heat diffuser  (you can use a bowl placed in a pan with a couple of inches of water instead.)  Whisk together the eggs, sugar and lemon juice until blended.  Cook (on medium) stirring constantly to prevent curdling until the mixture becomes thick like sour cream or hollandaise sauce.  Will take about 10 minutes.  Remove from heat and pour through a fine sieve to remove any lumps.  Stir in butter until melted and thoroughly mixed.  Stir in lemon zest.  Zest is optional.  Cover so skin doesn't form.  Let cool and refrigerate.  Will keep up to two weeks.  Makes 1 1/2 cups.

 

This isn't every recipe and I may have typed in a mistake in my hurry.  So let me know if you would like another recipe or have any questions regarding these recipes.