Chocolate Fudge Toffee Cookies

Posted on November 27, 2011 by I Sing In The Kitchen

A nurse said to a doctor, “There’s a man in the waiting room who claims he’s invisible.”

The doctor says, “Tell him I can’t see him.”

Kills me.

So do these outrageously chocolatey toffeety cookies. Let’s dig in and die together.

Chocolate Fudge Toffee Cookies

Ingredients:

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup packed dark brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
8 oz bittersweet chocolate chopped into chunks
1 cup English toffee, chopped such as Heath Bars or Skor

Directions:

1. Preheat the oven to 350 degrees.

2. Line two heavy baking sheets with parchment paper and set aside.

3. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.

4. In a large stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in color and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. Stir in the chunky ingredients and mix until they seem evenly distributed.

5. Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the center of the oven.

6. Bake the cookies for 15-18 minutes, or until barely set in the center and just firm around the edges. Rotate the sheets once or twice. Cool the cookies on the tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store the cookies in airtight containers, layered between sheets of parchment or waxed paper for up to 5 days.

Recipe from Confessions Of A City Eater


My song of the moment is Sunset’s Loveshines II.

Sunset is one of Austin singer Bill Baird’s many projects.

This track is from the 2010 LP ‘Loveshines But The Moon Is Shining Too’.

Fuzzy, somehow soft vocals over the frenetic beating of the instruments.

“Sometimes Loveshines”

It is so good when it does.
Sunset-Loveshines II

This video is quietly brilliant.

I thought this was cool. Bill Baird’s Tips for Starting an Illustrious Career as a Songwriter.

“(or, how I got enough material lodged in my brain to torture me til the end of my days)

Go temporarily insane.
Make a tearful confession to a priest.
Get thrown out of your parents’ house.
Go broke.
Apply for several credit cards using different names; have them all cancelled and each of your fake identities reported to a collection agency.
Sleep 10 hours in one week.
Sleep 24 hours in one day.
Drink lots of whiskey (non-alcoholic for those under 21).
Fall in love with somebody completely wrong for you.
Have your heart broken. Have your heart broken again. And again.
Watch your friends change into people you don’t recognize, either because of some fundamental change in their personality, or plastic surgery, or both.
Give away all your possessions.
Return to the thrift store later and try to get your possessions.
Shave your head and move to Alaska.
Endure the questioning disdain of your friends, family, and mentors.
Worry about things that don’t matter.
Forget to worry about things that do matter.
Sleep through college and wake up with a diploma.
Wonder how that vomit got on your shoes.
Work for somebody who literally blows a whistle to keep the pizzas delivered on time.
Deliver a pizza to Michael Bolton.
Get fired for setting the xerox machine on fire.
Move someplace far away from anybody you know, grow very lonely,
and give your television a nickname.
Experience glorious success in front of thousands of people, let it go to
your head, and experience a rapid change of fortune.
Get booed off a stage.
Get in a fistfight in the alley outside Emo’s.”

Buy Sunset’s music here.

Cheers!

Posted in Cookies | 1 Comment

Orange Almond Cupcakes And Ideas How To Decorate Them. The Fab John Wesley Harding Concert.

Posted on November 26, 2011 by I Sing In The Kitchen


The John Wesley Harding concert last week was every bit as good as I had hoped. It, in fact, was better.

JWH’s music is infectious with lyrics punctuated by his sharp sense of humor and all those unbelievably catchy hooks.

Once again I attended a concert where I stood right in front of the stage, right in front of the singer’s mic. I am forever spoiled after the last few shows I have seen.

I adore JWH (Real name Wesley Stace). I adore The Decemberists. Peter Buck is Fabulous. So, is it any surprise that the 2 1/2 hours at The Bell House in Broooklyn, NY was the highlight of my month?

Wesley Stace was in fine form. He played mostly from the new album ‘The Sound Of His Own Voice’. The album was produced by Wes and Scott McCaughey (The Minus Five, The Baseball Project, R.E.M.) and features the King Charles Trio, (John Moen, Chris Funk, Jenny Conlee-Drizos and Nate Query of The Decemberists), Peter Buck of R.E.M. and Mr. McCaughey.

What really made the concert so much fun was that everyone on stage looked like they were having a blast.

Wes.

Mr. Chris Funk.

John Moen. Amazing back up vocals.

See, I really was close. I wanted to shout out to Wes that I made him a curry. I didn’t want him to think I was a freak, though. I left a note instead and tucked it under his whisky glass on stage.




Nate Query.

Scott McCaughey


Chris Funk And Peter Buck.

Robyn Hitchcock played the same venue earlier in the evening. I wanted to see that show, too, but knew that it would do in my long suffering and reluctant concert companion of a husband.

Imagine my utter, utter delight when Mr. Hitchcock came onstage for a few numbers.

Also on hand was Eugene Mirman (remember him from the Sing Your Own Song video in this post?)

Ted Leo was there, too.

Wow. LOVED that show.

So what to make for Wes this time around?

I know that he has two children, so I decided to make these really amazing Orange-Almond Cupcakes and offer up a variety of decorations. I’m sure there is at least one that they would like as they sing their own song.

Orange Almond Cupcakes

Ingredients for almond filling:

1/2 cup almond paste (I used marzipan since I had some open. Fantastic.)
2/3 cup sliced almonds

Ingredients for cupcake batter:

1 box (18.25 oz) yellow cake mix
1 box (3.4 oz) vanilla instant pudding mix
1 1/4 cup orange juice
3/4 cup vegetable oil
4 eggs
1 tsp vanilla
1 tsp almond extract

Directions:

1. Preheat oven to 350℉.

2. Line muffin tins with 26 cupcake liners.

3. Prepare filling: Crumble the almond paste and add the sliced almonds.

4. Prepare the cupcake batter: Put all batter ingredients in the bowl of a mixer and beat for 30 seconds, scrape down the bowl, then beat for 2 minutes more. Remove 3/4 cup of the batter and mix that into the almond paste mixture in a separate bowl.

5. Fill the cupcake liners about 3/4 of the way with the batter. Spoon a heaping teaspoon of the almond paste mixture into the centers.

6. Bake for about 18-20 minutes.

7. Cool cupcakes on baking rack. Decorate. Or not.

Recipe slightly adapted from Cupcakes From The Cake Mix Doctor

Here are some decorating ideas. Just grab your favorite icing recipe and go.

Chocolate covered mint cookies make good heads to pipe faces on. Swirl icing and sprinkle on dragées or colored sugar. Top with football Oreos. Roll sides in colored sugar. Sprinkle on chocolate or white chocolate jimmies. Non-pareils are an easy topper. So are mini chocolate chips and rainbow chips. Elmo instructions are posted here. Cookie Monster Cupcakes are here.









My favorite song from ‘The Sound Of His Voice’ changes from day to day. Currently, I am obsessed with this one.

Really, who cannot relate?
John Wesley Harding-I Should Have Stopped

I have been a Robyn Hitchcock fan FOREVER. This is my favorite song of his EVER.

“I don’t believe in anything
But you
I don’t believe in anything
Out there
I don’t believe in anything
At all

It’s corporation time
Time and the whole world
Is goin’ up in smoke tonight”
Robyn Hitchcock-If You Go Away

Check out John Wesley Harding on his Website. You can buy his books and music there.

You can buy Robyn Hitchcock’s music and learn more about what he is up to on his Website.

Cheers!

Posted in Cupcakes | 2 Comments

Black Friday… Bah! Black Pudding With Apple Mash… Yah!

Posted on November 25, 2011 by I Sing In The Kitchen

Are you one of those crazy shopaholics that gets up at the crack of dawn to partake in that crazy US of A thing known as Black Friday?

I applaud your shopping gene, but the day after Thanksgiving I am thankful for the day off to sleep in.

You might have no choice but to wake early if you have a hungry cat like this one. Cracks me up. (note those mice…are they toys or unattended to snacks?)

Back to black.

Black Pudding. Y-U-M.

Every time we visit family in Ireland and the UK, Black Pudding is high on my ‘must have’ list.

Fortunately, we can get Black Pudding at our local grocery shop (still, not the same somehow). If you can pick some up, make this wicked good recipe.

Black Pudding With Apple Mash

Ingredients:

200g floury potatoes (such as russet), cut into chunks
1 small onion, chopped
150ml milk
Olive oil
1/2 cup apple sauce
200g black pudding, sliced
English mustard and watercress, to serve

Directions:

1. Put potato, onion and milk in a small pan. Season with salt and pepper and add a splash of olive oil. Bring to the boil and simmer for 15 minutes. Drain. Return to pan, mash and add apple sauce.

2. Heat a frying pan over medium heat and fry the black pudding until well colored and crisp on the outside.

3. Plate the mash with black pudding topped with mustard and a scattering of watercress and apple sauce around.

Serves 2 (definitely double!)

Recipe from Olive Magazine

If shopping is in your plans, you might want to keep up your energy with some Fascist Groove Thang from Heaven 17. Fast and fun. (Thang?? For a laugh, look at the definitions in the Urban Dictionary.)

My favorite is number 4.

Thang

“Something often done by members of the ursus family of animals. It most often includes, but is not limited to, smoking cigars, drinking wine, and eating assorted nuts and berries.

Damn! Them bears be doin’ thangs!”

Ridiculous, but makes me laugh.

Okay, where were we?

Oh, yes…Fascist Groove Thang.

“You’re real tonight you move my soul
Let’s cruise out of the dance war
Come out your house and dance your dance
Shake that fascist groove thang”
Heaven 17-(We Don’t Need This) Fascist Groove Thang

Let Me Go was one of my favorite songs back in my university days. Still makes me smile.

“I walk alone and yet I never say goodbye
Let me go
A change of heart a change of mind and heaven fell that night
Let me go
I tried but could not bring
The best of everything
Too breathless then to wonder”
Heaven 17-Let Me Go

Check out Heaven 17 on their Website. You might not want to fork out for the January 14 VIP show (although it sounds like fun), but buy their music on Heaven 17.com.

Cheers!

Posted in Main Courses | Tagged , | Leave a comment

Pumpkin Pie Brûlée

Posted on November 24, 2011 by I Sing In The Kitchen

Last minute idea for those of you who need a Thanksgiving Pie for today or for anyone who needs a great dessert for dinner tonight.

I absolutely love the crisp topping that gives way to the creamy pie. Kind of like yesterday’s recipe. But not at all like it.

Pumpkin Pie Brûlée

Ingredients:

Flaky pie crust dough (recipe below)
1 15-ounce can pure pumpkin
3/4 cup plus 4 tablespoons sugar
3 large eggs
1 1/4 cups whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt

Directions:

1. Preheat oven to 375°F.

2. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.

3. Reduce oven temperature to 350°F.

4. Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes.

5. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.

6. Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.

Flaky Pie Crust Dough

Ingredients:

1 1/4 cups flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
2 tablespoons (or more) ice water

Directions:

1. Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry.

2. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.)

Recipe from Bon Apétit Magazine

Whether or not it is Thanksgiving in your neck of the woods, be assured that today I am so thankful for all of you.

I love my family, my real friends and my friends in the imaginary reaches of my life. I am thankful for you all.

Here is some thank you music.

Yo La Tengo has some words we should all live by, even if great big cadillacs with gangster whitewalls and a TV antenna in the back isn’t on your wish list.
Yo La Tengo-Be Thankful For What You Got

Thank you to The Pale Fountains for all of their grand arrangements. Music that always makes me happy.
The Pale Fountains-Thank You

Check out Yo La Tengo and buy the band’s music on their Website.

Buy The Pale Fountains’ music here.

Cheers!

Posted in Pie | Leave a comment

Hello Toffee Apple Cheese Pie. Buh Bye To ISITK Airline’s Doomed Passenger List.

Posted on November 23, 2011 by I Sing In The Kitchen

Welcome to Flight 1124.

Do not recline your seat. I’m just sayin’.

Please buckle up and enjoy this lovely Toffee Apple Cheese Pie. It is like a cross between apple pie and cheesecake. The crunch of the walnuts and toffee is magic.

Here is a video for your inflight entertainment.

Toffee Apple Cheese Pie

Ingredients for the crust:

1 cup crushed vanilla wafers (about 30 wafers)
1/4 cup butter, melted
2 tablespoons sugar

Ingredients for the filling:

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup reduced-fat sour cream
1/2 teaspoon almond extract
2 eggs, beaten
1-1/2 cups apple pie filling
1/3 cup chopped walnuts
1/3 cup toffee bits

Ingredients for the topping:

1/3 cup chopped walnuts
1/3 cup toffee bits

Directions:

1. Combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. pie plate.

2. In a large bowl, beat the cream cheese, sugar, sour cream and extract until smooth. Add eggs; beat on low speed just until combined. Coarsely chop pie filling; cover and refrigerate 3/4 cup for topping. Stir the walnuts, toffee bits and remaining pie filling into cream cheese mixture. Pour into crust.

3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight.

4. Just before serving, top with reserved pie filling, walnuts and toffee bits (this is important, you want the toppings crisp against the creamy filling).

Yield: 8 servings.

Recipe from Taste Of Home Magazine



Did you ever hear the Chumbawamba song Passenger List For Doomed Flight 1721? Well, the annoying peeps that I would put on my doomed Flight 1124 are:

Brangelina, Dr. Phil, Tom Cruise…Buh Bye

Every Kardashian, Nancy Pelosi, David Letterman…Buh Bye

George Clooney, Rex Ryan, Al Gore….Buh Bye

The two fine VT senators, Miley Cyrus’ teeth, Russell Brand…Buh Bye

J. Lo, The Jersey Shore Losers, Newt Gingrich….Buh Bye

GOODBYE!!

(My friends…those of you who were on board for the Toffee Apple Cheese Pie I have set aside parachutes for you all)
Chumbawamba-Passenger List For Doomed Flight 1721

You’ve got to love a band that, per their bio, “were originally comprised of former Men in a Suitcase frontman Dunstan Bruce, onetime Ow My Hair’s on Fire drummer Alice Nutter, and computer technician Lou Watts”.

Men In A Suitcase.

Ow My Hair’s On Fire.

I see a post in the making.

Check out Chumbawamba and buy their music on the band’s Website.

Cheers! Thank you for Flying with me. I know you have a choice.

Posted in Dessert, Pie | Leave a comment

Eat Crispy Chicken Thighs With Sun-dried Tomatoes And Cornichons. Listen To The Legs.

Posted on November 22, 2011 by I Sing In The Kitchen

The theme of the current Contrast Podcast is The Legs.

That photo makes me recall how much I really, really loved my Barbie Dolls. Always walking around on tip toe.

But, I digress. The Legs.

Go and have a listen here to songs all about The Legs.

While you are listening and all in a leggy mood, throw together these really scrumptious (ha! that word) thighs. My photo doesn’t even begin to show how crisp and lovely the skin on the chicken is.

I absolutely love the sun-dried tomato/caper/cornichon accompaniment. I really should use cornichons more often. Just to be able to say the word. Cornichon.

Crispy Chicken Thighs With Sun-dried Tomatoes And Cornichons

Ingredients:

7 Tbs olive oil
8 chicken thighs, skin on
1 tsp oregano
1 lemon, zested and juiced
2 Tbs sun-dried tomatoes, chopped
1 Tbs capers
1 Tbs cornichons, chopped
Large handful of flat leaf parsley, chopped
Buttered new potatoes and arugula leaves to serve

Directions:

1. Heat 1 Tbs oil in a large frying pan. Season chicken with sea salt and pepper. Sprinkle with oregano then place in the pan skin side down. Cook over medium heat for about 20 minutes. Do not turn the thighs during this cooking time.

2. While the chicken is cooking mix the lemon zest and juice with the sun-dried tomatoes, the rest of the oil, the capers and the cornichons. Season to taste. Add the chopped parsley.

3. Turn the chicken after 20 minutes. It should be crispy and cooked through. Fry for another 2 minutes.

4. Serve the chicken with the sun-dried tomato mixture, buttered new potatoes and a scattering of arugula.

Serves 4

Recipe from Great British Food Magazine

I happen to know quite a few songs that have to do with The Legs. But, I knew I wanted to play Sea Legs by The Shins.

I am a huge Shins fan. For a lyric lover like myself, their music catalog is heaven on earth.

Take these lines from Sea Legs:

“Girl, if you’re a seascape
I’m a listing boat, for the thing carries every hope.
I invest in a single light.
The choice is yours to be loved
Come away from an emptier boat.
………
And we got sea legs
And we’re off tonight
Can I’ve that to which they’ve no right?
You belong to a simpler time
I’m a victim to the impact of these words,
And this rhyme.

‘Cause when that dead moon
Rises again
We’ve no time to start a protocol
To have us in.”

Also note that lovely transition in the music before the chorus. Fantastic.
The Shins-Sea Legs

Definitely check out The Shins on the band’s Website and buy their music there.

Cheers!

Posted in Chicken, Main Courses | Tagged | 2 Comments

Lemony Kale Pasta

Posted on November 21, 2011 by I Sing In The Kitchen

I’m just back from a very fast weekend in Brooklyn, NY. The John Wesley Harding concert was ace and once again I stood front row, right under his microphone. I’m getting spoiled having such great spots at the last few concerts I have attended.

I’ll have some JWH photos up to share soon.

I had seen this photo on the web and thought it was a joke. Not so. There really are these signs up as you drive out of Brooklyn to the various boroughs. Cracked me up.

The NYC area traffic was INSANE. I grew up there, so am no stranger to that kind of madness, but this was way worse than when I lived there. Dearest husband and I had some tense moments as we tried to navigate our way around without a map. Fortunately, we like each other enough that we can shake it off when destination is met.

Still, I thought of this cartoon on more than one occasion.

After a long, chaotic, white knuckle drive you want something simple to cook that tastes utterly wonderful.

Like this Lemony Kale Pasta.

Think you don’t like Kale?

Fuggedaboutit.

I’m always fascinated how kale is transformed into a delectable vegetable when oil is rubbed into it. It has almost no resemblance to its raw taste.

I loved the garlic, cheese and lemon flavors. Very vibrant and very good.

Lemony Kale Pasta

Ingredients for the dressing:

2 cloves garlic
1/2 tsp kosher salt, divided
1/2 cup grated Parmesan cheese
5 Tbs extra virgin olive oil
Juice of 2 lemons
1/4 tsp red pepper flakes
Freshly ground black pepper, to taste

Ingredients for the pasta:

1 lb pasta, such as penne or rigatoni
1 large bunch kale, rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Directions:

1. Cook pasta according to the package directions.

2. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and mix well in a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.

3. Chop the kale, transfer to a large bowl and add dressing to coat well.

4. Drain cooked pasta. Toss with the kale and dressing. Serve with sliced lemon and additional Parmesan if desired.

Recipe from Annie’s Eats

Edinburgh’s Rob St John is currently one of my favorite singers. I love how stripped down his music feels, yet how richly the songs come across.

Here is background on the song Sargasso Sea in Rob St John’s words:

“I’ve a reputation amongst collaborators and co-conspirators in Edinburgh for wrecking guitars with obtuse tunings. This is perhaps the worst offender. Bloody tricky to pull off live, it’s played in a guitar down-tuned to Sunn O))) proportions and capo-ed high up the neck. For non-guitarists (like me), this is a recipe for reluctant guitars straining themselves out of tune. I’m really pleased with the cracked choral harmonies of Brendon Massai, Neil Pennycook and Tom Western sailing high over the chorus. This song was written after reading descriptions of flying sun-blind over the light-flared ocean in the 1931 novel Night Flight by French aviator Antoine de Saint-Exupéry. The Sargasso Sea is a still, eerie region of the Western Atlantic Ocean, a dead eddy held by curling oceanic currents. A song of frustration and (possible) redemption.”
Rob St John-Sargasso Sea

You can read the rest of Rob St John’s track by track guide to his new album ‘Weald’ here.

Rob St John did a Song, By Toad Session which you can listen to here. Buy his music here.

Cheers!

Posted in Pasta | Tagged , | 2 Comments

World Famous Pancakes

Posted on November 20, 2011 by I Sing In The Kitchen

This delicious recipe for pancakes (World Famous!) comes from the actress Gwenyth Paltrow’s late father Bruce.

I’m not sure why the World Famous moniker, but they are really good, basic pancakes.

Do you know what the best part about Gwenyth Paltrow is? No, not that she named her daughter Apple (Good grief) Not that she gets her head delivered in a FedEx box in Seven. Nope. It is her mother, Blythe Danner.

I’ve admired Blythe Danner ever since I first saw her in the movie 1776 ages and ages ago. I loved her in Meet The Parents, too.

This might be one of my favorite movie scenes. (Out of hundreds, I know!) It has stuck with me all of these years and I find myself humming this song at the strangest times.

Bruce Paltrow’s World-Famous Pancakes

Ingredients:

1 1/2 cups (350 g) flour
3 tablespoons (75 g) sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs
3 tablespoons unsalted butter, melted and cooled slightly, plus 1/2 tsp per batch to grease pan
1 1/2 cups (750 mL) buttermilk
1/2 cup (350 mL) whole milk or more as needed
Maple syrup

Directions:

1. Combine flour, sugar, baking powder and salt in a bowl. Whisk eggs, 3 tablespoons butter and buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.)

2. Cover batter and let rest overnight in the refrigerator.(I used the batter right away and it was just fine)

3. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency. More milk results in thinner and more delicate pancakes.

4. Working in batches, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes.

5. Drizzle warmed maple syrup over pancakes.

Serves 6

Recipe from Notes from My Kitchen Table by Gwyneth Paltrow via Style Nest

Tommy J may have played the violin, but I wonder if he was a fraction as good as Andrew Bird. Really, Andrew Bird is incredible.

This song is flat out gorgeous. So much so that it should be World Famous.
Andrew Bird-Effigy

Check out Andrew Bird on his Website. You can get a free download of his new song, Hospital (more amazing violin), from the ‘Norman’ Soundtrack. Buy his music on the site, too.

Cheers!

Posted in Breakfast | Tagged , | 1 Comment

Short And Sweet. Cherry Bread Pudding.

Posted on November 19, 2011 by I Sing In The Kitchen

In a very short time (tonight) I get to see John Wesley Harding And The Minus 5.

That is Sweet.

So is this very simple dessert. The puddings are even more appealing served in individual ramekins. I loved the honey/cherry flavors. The crème fraÎche melting into the bread is pure heaven.

Cherry Bread Pudding

Ingredients:

8oz French bread, cut into 1-inch cubes
6 tsp cherry preserves
1 1/4 cups milk
1 can (12-oz) evaporated milk
1/4 cup honey
1 egg
1/4 tsp almond extract
6 Tbs cherry preserves
Crème fraÎche, to serve

Directions:

1. Preheat oven to 350℉.

2. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.

3. Whisk together milks, honey, egg and almond extract until blended. Divide mixture over bread in ramekins; Press bread cubes into liquid and top each with 1 Tbs preserves.

3. Bake puddings for 30 to 35 minutes or until bread is lightly toasted and liquid is absorbed. Let stand 15 minutes. Serve with a dollop of crème fraÎche.

Serves 6

Recipe from Cuisine At Home Magazine



Time for some Short and Sweet music.

Short.
The Gallerist-Songbirds

Sweet.
Garnet Mimms-As Long As I Have You

Buy Garnet Mimm’s music here.

Check out The Gallerist on the band’s Website and buy their music there.

Cheers!

Posted in Dessert | 1 Comment

It’s Drink O’Clock. St-Germaine Gin And Tonics. Fresca Cocktails.

Posted on November 18, 2011 by I Sing In The Kitchen


So this rabbi walks into a bar and goes “Ouch!”

I’m having an Ouch kind of week. Painful it is.

What’s a gal to do?

Stir up some yummy cocktails, that’s what.

These two recipes are simple and refreshing. Just the antidote to a long day.

C’mon, come join me for a drink.

St-Germaine Gin And Tonics

Ingredients:

Gin
St-Germaine or other brand elderflower liqueur
Tonic water
Limes

Directions for one drink:

1. Fill a cocktail glass with ice.

2. Pour in 1.5 ounces gin, 1 ounce elderflower liqueur and 3 ounces tonic water.

3. Squeeze in a quarter of a lime.

4. Stir and serve.


Fresca Cocktail

Ingredients:

1 oz vodka
6 oz Fresca
Float of Grand Marnier
Orange slices

Directions:

1. Fill an old fashion glass with ice. Add vodka and Fresca. Stir.

2. Top drink with a float of Grand Marnier and garnish with orange.

Serves 1

One of my go to artists when I need musical comfort is Jason Lytle. He’s completely amazing.

I’d like one of these drinks next.
Jason Lytle-Liquid Hyper Tweeker Energy Drinks

Check out Jason Lytle and buy his music on his Website. You can link there to a really great interview with Jason Lytle as he reflects on ‘The Sophtware Slump’, which was his second album with the band Grandaddy. If you need to buy one Grandaddy album get that one. It’s possibly one of my favorite records of all time.
Cheers!

Posted in Beverages | 1 Comment