Pictures of Prociutto and Onion Frittata from LA Times Recipe

Pictures of Prociutto and Onion Frittata from LA Times Recipe

LA Times Recipe for Prosciutto and Onion Frittata

 

I’m very excited!  My pictures from my recent post on one of their recipes made it to the LA Times food website for the Prosciutto and Onion Frittata – you have to go all the way down to the bottom of the page in the food photos box but hey it’s the LA Times!
http://www.latimes.com/features/food/la-fo-recipeindexarchive2008,0,5938840.storygallery

The Daring Cook’s Challenge Apple Butter

The Daring Cook’s Challenge Apple Butter

Apples for Apple Butter Recipe

 

Apple Butter Pancake

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.  

I grew up with canning.  My grandparents had an apple orchard and a huge garden, which filled the little room in the basement with jars floor to ceiling every year.  We lived near lots of farms, wild berries all around and pretty much everyone had at least a small garden – not to mention it was right next to Traverse City – the self-proclaimed Cherry Capital so there was no lack of possibilities.   I also have done it many times over the years while living in California where there is also an abundance of seasonal items and as I’ve mentioned before, I generally can hot fudge sauce every year.  I decided to go with the apple butter which definitely reminded me of my childhood picking and peeling apples with my grandmother and aunt singing and having contests to see who could get the longest strip of apple without breaking it while peeling.  

Making and canning the apple butter is really simple, much more than you would think.  You basically cook down the apples, add some sweetener and spices, put in the jars and boil.  Here’s the official recipe right from the source Eat4Fun.  I did use brown sugar in place of the sweetener, as other than me, my family doesn’t go for that.  In addition to the recipe, he has posted some fantastic background on canning and food preservation in general.  

Apples cooking

 

Steaming Apple Butter almost done

 

  

Since the apple butter alone wasn’t that photogenic, I decided to make a quick very thin pancake (use your favorite recipe with a little cinnamon added) rolled around some warmed apple butter with a few nuts and a dollop more of apple butter on top.  It was a really great breakfast although Husband still made some unflattering remarks about all the brown colors!  

Apple Butter Pancake Wrap

 

More Apples

LA Times Prosciutto and Onion Frittata

LA Times Prosciutto and Onion Frittata

Prosciutto and Onion Frittata

I was busy all day and had seen this recipe for Prosciutto and Onion Frittata from the LA Times so I gave it a try.  It’s basically an omlette, but better and you can have it immediately hot or save it for later and serve room temperature.  The recipe sounded simple and it was.  I did use a cast iron skillet and probably would use a non-stick pan next time, although it still came out without much problem.  I like my eggs well done, so for some it might be considered a little overdone but I thought it was excellent, quick and I have enough left for breakfast.  I would definitely make it again.

Prosciutto and Onion Frittata

Fresh Nectarine Slices with Honey Caramel Sauce and Whipped Cream

Fresh Nectarine Slices with Honey Caramel Sauce and Whipped Cream

Fresh Nectarines with Honey Caramel and Whipped Cream

It’s a busy weeknight and I had some wonderful fresh nectarines so today’s dessert looks really beautiful but only takes a couple of minutes.  Using the Honey Caramel Sauce I made a while ago, I just whipped some fresh cream, sliced the nectarines and warmed the caramel for a few seconds in the microwave.  Using a pretty margarita glass, just put in the nectarines, drizzle with the caramel and top with some whipped cream.  It is simple, pretty light, all fresh and really good!

Cake Balls/Cake Pops for a Birthday

Cake Balls/Cake Pops for a Birthday

Cake Pops/Balls for Birthday Girl

Apparently I’ve been living in a cave for the last couple years when it comes to Cake Pops and Cake Balls and it seems that college daughter was well ahead of her time since she has made what she calls “cake soup” smashing her birthday cake together since she was small.  Recently someone asked me about making them and I had no clue what she was talking about.  I promised to give them a try and since there was a birthday coming up I decided to do them instead of a cake.  They are simple, but not quite!  The first part is easy, take your favorite cake crush it up in a bowl, add the frosting and smash it together until it is like a paste.  Then comes the time consuming part:  you roll it in balls, chill the balls, put in the sticks, chill the balls again and dip in chocolate, followed by whatever decorating you want to do (for my detailed instructions see here).  The best place to get the full recipe and even a book and video is from Bakerella, the Queen (and maybe inventor) of them.  She even appeared on Martha Stewart’s program and has dozens of really cute ideas for decorations.   I kept these pretty simple, but found a nice cup and tray to put them in.  The Birthday Girl has requested my Hot Fudge Sauce for a present in the past, so I made a batch of that too and put it in a matching but mini-sized cup.