Kosher Dill Cucumber Delight

I have fresh dill in my victory garden, so I decided to make this salad. I’ve only ever eaten it as a kosher breakfast item in Israel in 1979. I’ve never made it, but often remember those wonderful breakfasts at the Hotel Continental in Jerusalem. An era long past.

I didn't look for the recipe till after I had made this, so being a purist I only used fresh dill, greek yoghurt and sliced English cucumber. I admit lemon, vinegar and salt would add to the flavour, but I don't remember onions in the Jerusalem delight. It was quite bland, but perfect as a morning wake up to prepare for a hot day.

Ingredients

1. 2 large cucumbers.
2. 1 and 1/2 teaspoons salt.
3. 2 teaspoons lemon juice.
4. 1 tablespoon oil.
5. 1 tablespoon sugar.
6. 2 tablespoons chopped dill or 3 cubes Gefen Frozen Dill. Gefen Frozen Dill.
7. 1/2 cup thinly sliced onion

White chili chocolate hedgehogs

The other day I found some white chocolate chunks that I purchased during lockdown in case I had a craving. It tasted old, so I decided to create. I found some dutch chocolate powder and some whole chilli that would improve it.

1. I melted about 1/2 cup white chocolate chunks over hot water in a double dip bowl in the microwave.
2. When melted I added a large heaping teaspoon of dutch chocolate powder (two would have been better) and stirred until smooth.
3. I then added a 2 teaspoons whole chilli seeds and mixed.
4. I was going to drop naked blobs on parchment paper, but then I caught sight of a cornflake box.
5. I sprinkled a deep layer of cornflakes onto parchment paper on a broiler tin and dropped teaspoons of the chocolate mix on top.
6. Then I sprinkled more cornflakes on top of that and placed the tray in fridge for 15 mins.
7. I removed from the parchment and stored in a ziplock in the fridge.

CoVid Isolation Pudding

This dessert is satisfyingly rich but costs little. Perfect for an isolator with a sweet tooth because it can be made with things you probably have in your cupboards and you don’t need to line up or order in.

From “Guide de la Cuisine Traditionnelle Québécois”

Syrup

Mix 2 cups of brown sugar and 2 knobs of butter in a pot.
Add 1½ cups of tap water and a few drop of vanilla extract. 
Bring to a boil, then remove from heat. 
Transfer syrup to a large oven-proof dish.

Dry Mix
Mix 2 teaspoons baking powder and 1 cup of flour in a small bowl.

Batter
Beat 2 large knobs of butter, ½ cup of sugar and one egg in a large bowl.

Slowly add in 1/2 cup milk, alternating with the dry mix.

Float the dough in the syrup and Bake at 350°F for 30 mins. Keep an eye on it as the syrup can burn.

EAT

Cough Cover Travel Guard - Many Designs

Isolation Marrons Glacé (Candied Chestnuts)

In times like this we can’t predict the future, but it’s best to conserve as much nutrition as possible. I’m continuing to  rummage around, making sure I use all my perishable ingredients and not let anything go to waste. I purchased a large amount of organic chestnuts at Christmas and due to family circumstances didn’t use all of them. I washed them in their shells and placed them in bags in the fridge, hoping I would find time to do something with them later.

A few days ago I decided to try them in salad and possibly attempt to candy them. Chestnuts must be soaked for at least a few hours before roasting so they stay moist when cooking, 24 hours for good measure. After soaking I washed and wiped off the mold that had grown on the shell, then cut a cross into the flat side to stop them exploding in the oven and make them easier to peel. Roasting only takes about 10 mins. I used my convection toaster oven. Once roasted I shelled and tasted them, apart from a few black areas, which I cut off, they were delicious.

I tried them in salad, but the chestnut flavor didn't come through well. Then I used the recipe below to make the rest into Marrons Glacé, the famous candy that Queen Victoria loved. It’s simple but takes a minimum of two days as they soak up the syrup, so be patient.

https://www.thespruceeats.com/marrons-glace-candied-chestnuts-recipe-1375145

The first resting period, best in a covered dish at room temperature

Isolation Chocolates

ISOLATION CHOCOLATES 

Mmmmmm hmmm. (finger lick), I invented a recipe. I feel like I just found out how to spin straw into gold. Yum!

I’m a goal setter and I have a goal to stay healthy and not let that pesky virus get anywhere near me. I hope you have the same goal, not just to protect yourself, but to protect. your friends, family and even strangers you may accidentally infect.

In order to reach my goal I am in total isolation. I always have plenty of dry and canned goods around because I was raised in post war scarcity, followed by the cold war. I know how to survive on the smell of an oily rag so to speak. If services start to shut down I even have a nice mountain stream nearby and plenty of blankets. I have no reason to come into contact with anybody. I’m lucky. Or maybe it’s just well planned.

So my goal within a goal is to use all my stored supplies even if I don't like them. Today I used two things I really dislike, white sugar and bitter cocoa powder. I was driven by the fact that I’m a huge chocolate lover and for some time now I’ve been limiting my intake. Now I’m out of supply and can’t go to the shops, I’m pacing. Then I remembered the delicious truffles a friend gave me last Christmas. Long gone of course, but I recall the taste. I looked in the cupboards for any kind of chocolate. Hot Chocolate mix, too sweet, no cookies, no cereal, no pudding cups. However, at the back of my baking cupboard there was some icing sugar left over from Mum and some Blooker Dutch Cocoa Powder, also given to me by a friend. I surmised that if I mixed the two and added something to bind them together I may have something resembling a truffle.

Heres what I did

ISOLATION CHOCOLATES
1 cup icing sugar
1 cup Blooker dutch cocoa powder
Small amount whipping cream to bind

1. Mix the dry ingredients thoroughly
2. Slowly add un-whipped cream a few drops at a time, keep mixing by hand with a metal spoon until it barely holds together. Keep pushing the ingredients together, but don't add more cream. It must be a stiff paste. If too wet add more icing sugar and cocoa. (If you’ve used fat to bind you may even be able to roll it out on a dusting of cocoa powder.)
3. Place a few spoons of cocoa powder or icing sugar in a small bowl
4. Holding a small teaspoons in each hand, scoop a candy sized portion with one and scrape it off with the other so it falls into the powdery bowl.
5. Depending on the size of the bowl you can coat a few at a time, but don't let them touch.
6. Coat fully by picking up the bowl and swirling till the blobs are coated.
7. Place a sheet of wax, bakers or brown paper on a small plate or baking pan
8. Pick each blob up and roll in your palms until you have a small ball coated in powder. 1/2” to 3/4”
9. Place balls on the paper. Make sure they don't touch.
10. Place plate or pan with balls into the fridge and chill for an hour or more till harder.
11. Sprinkle an airtight container with the same powder you used on the balls and store them in the fridge. If you make a large batch you may need to sprinkle powder between layers like Turkish Delight.

Although there is fresh cream in the recipe, sugar is a preservative, so they will last a long time in the fridge if you keep your fingers out of the container. Ingredients can be substituted for other types of sugar, dairy, non dairy fluid and chocolate powder, just bear in mind you need to bind it, so a few drops of oil, butter, or whipped egg white may be required if you are using coarser or more liquid ingredients. You can even add fine coconut, nuts, oatmeal etc. and each will give a slightly different flavor. You can even form the paste around a glace cherry or roasted chestnut. Let your creative juices run wild.

Enjoy!

The recipe made 34 delicious ISOLATION CHOCOLATES and I am rationing myself to one a day.

Do you have a fab, back of the cupboard/end of the month recipe? Please share.

PLUM BALLS

Image courtesy Martha Stewart cooking school

You've no doubt heard of Rum Balls, but for those that don't like alcohol and aim towards a healthier lifestyle, how about plum balls? This recipe was adapted from Martha Stewart, but I've made it into a guilt free healthy  snack to keep my bowels healthy.

Ingredients

• 2 tablespoons almond flour
• 2 tablespoons powdered milk
• 1/2 teaspoon ground cinnamon, plus 1/4 teaspoon for coating
• 1/2 teaspoon ground cardamom 
• 2 tablespoons unsalted butter, (can sub for margarine, coconut butter etc.) cut into pieces
• 9 ounces (250 grams) prune, fig or date paste
• 3 tablespoons cocoa powder, plus 1/2 cup for coating, not hot chocolate or milkshake powder (I recommend Dutch cocoa powder if you can find it because it's roasted longer and is double delicious) 
• 1/2 teaspoon kosher salt
• 8 ounces (225 grams) dark chocolate (70 percent cacao), chopped 
• 1 tablespoon coconut oil
• Chopped pistachios, chopped toasted coconut flakes, and toasted sesame seeds, for coating
• 2 tablespoons sugar

Directions

1. Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes. 
2. Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.
3. Add fruit paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. (I prefer to make my balls smaller for a teeny tiny lower calorie treat)
4.  Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate. 
6. Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.

These little snacks keep for a long time in the freezer compartment and only take a few minutes to thaw. They even taste good frozen.

BARN RAISING and NO BAKE DATE SQUARES

We are still in the middle of a heat wave and that means no cooking indoors to conserve cool air. I know many are hooked on air con, but I believe it's unhealthy, drying to the skin, eyes and lungs, and damaging to the environment, so we rarely use it. We have two portable swamp coolers and I use a system of opening and closing doors and windows and using low energy extractor fans. Yup, sorry but I'm a health nut and an environmentalist.

However, a nice lad in the building who is studying to be an electrician helped me with my reno, and requested date squares as an exchange, so I've been busy with another recipe adaptation. The original was a No-bake Vegan date square recipe but I adapted it a bit. I substituted olive oil for coconut oil, added some sweetened coconut curls and ground up everything with a coffee grinder. Because I gave away my food processor, I used my fingers to rub the chopped dates well into the crust mix. I pressed it well into the pan with a spoon, covered it with the gooey date mix and a layer of crumbs and refridgerated overnight. Then I cut 12 squares and wrapped them individually for my friend's packed lunches.

Surprisingly, it did work, possibly because the water in the filling moisturizes it all when it is left to rest. However, it was very crumbly, so if I was to make this again I would pop it into my outdoor toaster oven for 20 mins at 375 degrees and then the fridge. I've made something similar before and popped them in the freezer wrapping and all to take for hostess gifts or holiday baskets and it works perfectly. It also stops you eating the whole lot at one sitting. :)

I titled this blog BARN RAISING because it's a concept I believe in.

When the Wild West was being developed the whole neighbourhood would gather to help one farmer build his barn. It was a community event with all the wives busily keeping the men fed and watered and the children helping with small tasks to suit their age. With so many hands it was quickly accomplished and heart lifting for all involved.

I have often been criticized for doing too much in the way of helping others and volunteering, but I believe in it. I do what I can, where I can, although I'm not a flag waving do-gooder. I suppose part of me still lives in the past and perhaps I hope that when I need help someone will step forward.

The lad that helped me was from rural Saskatchewan and he probably grew up helping his neighbours. It's very difficult to survive on the prairie without friendly neighbours. Some may say I'm pushy, but I believe in asking for help when I need it. We got chatting in the elevator one morning and when I discovered he was an apprentice electrician I asked if he could help me change over some light fixtures. He was happy to help and It took some doing to get him to take baking in exchange.

Likewise earlier in the year a friend picked a huge bag of cherries from her tree and gave them to me and then ran me around town because my car was off the road. She is another person that does what she can when she can even though she is very busy. Aren't friends great!

My old barn painting above is available at Daily Paintworks here. I wonder if a group of neighbours got together to raise it all those years ago?

APRICOT JAM RECIPE - Yum!

I nabbed the last of the seasons big juicy apricots at the market and today I made jam. We are in the middle of another heat wave, so to keep the heat outside I cooked them in my crock pot on the covered balcony. I wasn't sure it would work, but it seems to have worked perfectly well.

• 2 1/4 pounds (1kg) fresh apricots
• 1/4 cup (60ml) water
• 3 cups (600g) sugar
• 1 teaspoon freshly squeezed lemon juice
• optional: 1 teaspoon kirsch

1. Halve and chop the apricots.

2. Crack the pits and retain enough kernels (one for each jar).

3. Place the apricots in a crock pot, add the water. Cover and cook on high, stirring frequently, until the apricots are tender.

4. Put a small plate in the freezer.

5. Remove cover. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.

6. When the jam looks thick and is looks slightly-jelled, remove from heat and test a small amount on the chilled plate. Return to freezer for a few minutes, then if the jam mounds and wrinkles when nudged it’s done. If not, re-test the jam until done. (Candy thermometer about 220ºF, 104ºC.)

7. Stir in the lemon juice and optional kirsch and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use. This jam will keep up to one year in the refrigerater. For long-term preservation refer to the USDA Canning Guidelines.

8. Do not reduce the amount of sugar. Apricots are tangy when cooked and using less sugar may prevent jelling. Add some lemon juice at the end to balance the sweetness. Europeans add a kernel to each jar before adding the jam. The kernel is discarded when eaten but gives the jam a subtle, bitter almond flavor.

RUTLAND PLUMCOT JAM by Sea Dean

To purchase contact me by leaving a comment or via the email link on the DPW website.

VIew my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here

GINGER JELLY and SYLVESTER

Today I communicated with my female ancestors.

No, this is not some kind seance blog! I spent a happy few hours preparing a range of delicacies for winter enjoyment. Ginger Jelly, Crystalized Ginger and Ginger Sugar. Yum!

It was my paternal grandmother that taught me how to make jam. Before she married she worked in a grand house, like Downton Abbey. She was the equivalent of poor overworked and underpaid Daisy, a combination of scullery maid and under cook and for all the years I knew her she was a hard worker. She raised a family of 4 boys and 2 girls on a shoestring and she really was a pro at making something from nothing.

Whenever I'm in the kitchen making preserves, I feel as if my grandmother, is standing behind me, testing and tasting and giving gentle words of advice. Crystallized ginger really brings her close, because she kept a pot of the delicious and expensive treat in her private cupboard. This sounds strange, but when I was a child, a jar of ginger cost the equivalent of a days wages, so to her it was like a pot of gold.

Today I managed to make five jars of Ginger Jelly, 900g of crystalized Ginger and two jars of Ginger Sugar; when I calculate the cost, I saved about $30 and had a pleasant afternoon with Nana.

This to me is a perfect day.

Recipe for Crystallized Ginger

SYLVESTER

Image of street sign

SYLVESTER smile

SYLVESTER by Sea Dean 3.5" x 2.5" ACEO Framed as shown

Sylvester is an ACEO I created after a visit to Le Marais, Paris. In a museum there was a collection of old metal street signs which were rescued when the whole area was demolished due to disease. As it was a Jewish quarter, they used signs to advertise their business. This sign may have been for an animal doctor or a ratcatcher. I loved that smirk on his face and those round eyes so I'm thinking more likely it was a ratcatcher sign.

I chose to frame him to match his amber eyes and rusty fur and he is available in my Daily Paintworks gallery.

SYLVESTER
by Sea Dean
3.5 x 2.5" Canvas Card
Matted and Framed


VIew my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here

ART PARTY DAY 19 - HIMALAYAN BLUE POPPIES - ACEO - ATC - YUMMY OVEN POTATOES

HIMALAYAN BLUE POPPIES
3.5" x 2.5" Canvas Panel
Fine Art ACEO Miniature Painting
ORIGINAL BY SEA DEAN

Everyone purchasing from now till 25th December 2013 receives a free print as a thank you. To view my Gallery please visit Daily Paintworks. Original SOLD, however, larger originals or prints may be available by contacting me.

What better gift at any time of year than that of cut flowers? Alberts always remembered to send beautiful flowers on special occasions. He knew how much I loved them and I miss those wonderful bouquets.

Meconopsis grandis, known as the blue poppy, is the national flower of Bhutan. Since they are difficult to grow from seed, they are rare outside the himalayas. Bhutan is a fascinating place. Can you imagine a country where happiness, has been chosen by the government to encourage in every way they can? Bhutan's concept of "Gross National Happiness" is fairly new, but the world, including me, is watching.


Cat # 13271 Himalayan Blue Poppies