ButtonWillowCottage

The Perfect Brew

Ahhhh...nothing like a cup of Strawberry/Rose-infused White Tea in the summer.  Still tea, but lighter, refreshing...lovely with wildflower honey.  While Sister Mouse is our tea expert around here, we know that all of you don't have the esteemed privilege of being able to sit down and have a chat with her about proper brewing techniques.  In light of this fact, she had Mrs. Mouse do some research and found a wonderful spot that is quite educational and enjoyable.  She found this chart and Sister Mouse said "Yes!, please pass that on to ButtonWillow visitors.  Why, tea shouldn't even be drunk if one doesn't brew it properly!"

So lest we all insult her sensitive demeanor as far as teas of the world are concerned here you go;

And be sure to stop by the lovely spot where she found it.  There is much to read, enjoy, peruse and shop for.

Flavored Sugar

 

Rose petals, lemon balm lemon verbena, fragrant geranium leaves and fragrant mint (along with citrus peel as pictured or vanilla pods and cinnamon sticks) can all lend their flavor to sugar which can then be used to enhance the taste of fruit salads, drinks, teas, icings and baked desserts.

Simply made as follows:

1/4 cup fresh leaves or a tablespoon of citrus peels (pith removed)

1 cup superfine sugar

Wash and dry the leaves carefully.  In a storage container alternate layers of sugar and leaves or rind. Cap tightly and leave for two or three weeks.  Strain out the dry leaves.  Make sure to label your jars so you know what you have created!

It's that time...

We're pretty sure it's the time of year to be baking something like this...

Caramel-Glazed Apple Cake
Edna Lewis’ The Gift of Southern Cooking via Leite’s Culinaria

For the cake

1 cup light-brown sugar, packed
1 cup granulated sugar
1 1/2 cups vegetable oil
3 large eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground Ceylon cinnamon (see note)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 fresh apples (such as Winesap or Granny Smith), peeled and diced into 1/2 inch pieces
1 1/4 cups not-too-finely chopped pecans
2 1/4 teaspoons vanilla extract

For the glaze

1/2 stick unsalted butter
1/4 cup granulated sugar
1/4 cup light-brown sugar
Pinch of salt
1/2 cup heavy cream

Preheat the oven to 325°F (160°C).

Make the Cake: Put the sugars and vegetable oil in a mixing bowl, and beat until very well blended. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended.

Stir in the apples, pecans, and vanilla, and pour into a buttered and 9-by-13-inch baking pan.

Bake in the preheated oven until a skewer or toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours (begin checking after 50 minutes). Remove from the oven, and allow to cool in the pan while you prepare the caramel glaze.

Make the Glaze: Melt the butter in a saucepan, and add both the sugars and the salt. Stir until blended, and cook over medium-low heat for 2 minutes. Stir in the heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat.

Use a skewer or toothpick to poke holes all over the top of the cake, and pour the warm glaze over the surface. Serve warm or at room temperature.

Recipe makers note regarding ceylon cinnamon;

The quality of cinnamon can vary greatly, and most that you find on supermarket shelves is harsh and hot in flavor. Ceylon cinnamon is the exception and we use it a lot in our recipes. Ceylon cinnamon is best purchased in stick form, kept tightly covered away from sunlight, and ground in a spice mill or with a mortar and pestle for each recipe (we keep a small electric coffee grinder that we use only for sweet spices like cinnamon and clove). Unlike common cinnamon, which is thick, hard and brittle, Ceylon cinnamon is paper thin and crumbles easily in the hand. It is complexly smooth and sweet, and very refined, both in aroma and flavor. We recommend seeking it out, as it makes all the difference in a dish. If, however, for some reason you simply cannot find Ceylon cinnamon, reduce the amount called for in our recipe by half if you are using an ordinary supermarket brand.

Not For the Timid Baker

 

Hmmm....Mrs. Rabbit says this is deceptively complicated looking and actually quite "doable" once one finds the wintery plate collar and devises how to construct (or also find) those sugar snowflakes for the top...

Maybe... just maybe...

 
 

Snowballs For Lunch

Um...dear ones...? Please don't tell Mrs. Rabbit that my lunch consisted of these made last evening, it will be our little secret ok? 

(Oh and P.S., around the cottage we refer to these as "Snowball Cookies", because, well... why wouldn't one?)

 
 
 

Mac and Cheese with Bacon

What's the only way to improve on a bowl of creamy gooey macaroni and cheese? Why, adding nature's perfect food of course! This bowl of comfort food with bacon is just going to have to be tested here at ButtonWillow.

All in the interest of research of course...

The Top 12

A list of produce found to have the highest levels of pesticides:

Nectarines

Celery

Pears

Peaches

Apples

Cherries

Strawberries

Imported Grapes

Spinach

Potatoes

Bell Peppers

Red Raspberries

For further information, head here.

Bouquet Garni

While preparing our warming cold-weather fare, what better way to add garden flavor to our cookery then a bouquet garni?  A Bouquet Garni (French for "garnished bouquet") is a gathered assemblage of herbs mainly used when preparing soups, stocks, and stews. These fragrant herbal bundles are thrown in the pot to cook with the other ingredients, emitting great flavor, and then removed before serving. Happily, they are easily constructed and can be made ahead and stored in the pantry for future use or given to away to share their useful pleasantness.

To Construct You Will Need:

2 Tbsp peppercorns

1/4 cup parsley

1/4 cup dried thyme leaves

1/4 cup broken bay leaves

1/4 cup rosemary leaves

2 Tbsp sage leaves

2 Tbsp leaf marjoram

15 muslin spice bags (available at spice shops, or natural food stores)

1 pint glass preserving jar with lid and band

Combine herbs in a large bowl and crush gently. Place 1 Tbsp of herb mixture in a muslin spice bag and secure. Place bouquet garni bags in a pint jar and adjust cap. Store in cool dry place.

Bouquet Garni can also be constructed entirely of fresh herbs, bound with twine and then thrown in your cooking pot. Of course in that case the herbs would be left whole on the stem and the peppercorns eliminated. The above version is great for storage and sharing.  It can, of course, be adapted to suit your tastes.

Autumn in the Kitchen

Of course there are always the tried and true Autumnal recipes that we make every season at ButtonWillow, but it's always good to throw new ones into the mix! On the schedule for this Autumn:

Apple Upside Down Cake

Gingerbread Cupcakes

Autumn Chutney

Apple-Sausage Rigatoni

Butternut Squash and Apple Soup

Pumpkin Waffles with Maple Walnut Apples

I'm sure we will find some new Autumn favorites in this mix.
Here's to looking forward to some taste testing!

(Such a chore, but I guess someone has to do it ~wink~)

Galettes

For as much as we all love baked goods here at ButtonWillow, sometimes it is taxing during these hot summer months to turn on the oven and slave over perfect pies, cakes, or worse (!) rolled and cut cookies. But, oh, dear me, a sweet Galette does feel like it comes to the rescue. Yes, the oven still has to be fired, but the labor is so less intensive, it seems. We have found that the crust via The Barefoot Contessa (who has a lovely cottage garden by the sea) is foolproof and easy. Oh! And perfectly scrumptious! Right now plums seem to be the favorite at the Cottage. Once I can get the mouse children to stop rolling them around--with clean paws mind you--like they are giant beachballs, they are cut into slices or chunks and mixed with a wee bit of sugar, a tablespoon or two of flour, a squeeze of orange juice, and a wisp or two of orange zest. Then piled in the roughly rolled crust. The ends are simply then folded up around the sides without any rhyme or reason then the whole thing is popped in the oven for a mere 20-25 minutes. Beautiful on it's own or with cream or iced cream.

For the pastry
(makes 2 rounds)

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

Mix flour, sugar, salt and cold butter together with a pastry cutter until crumbly. Slowly add in bits of cold water until dough starts to hold together. Transfer to floured board and shape quickly into round disks--not rolling at this time, just shaping. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough the other disk of dough can be frozen.

When ready to bake, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

(We do realize this is a VERY hot oven in the summer--but it does help to prevent the butter in the dough from melting too quickly and for the Galette to retain a round'ish' shape.)

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the parchment lined baking sheet. Pile with fruit of your choice. Experiment. We have done galettes with nectarines and blueberries, a mixture of berries, plums and raspberries. They can even be made savory! Whatever looks good in the garden or at the market. Just be sure to mix any fruits with a bit of flour in order to thicken the juices.

(Note: Once the galette is filled, we sometimes make a bit of a crunchy "sprinkling" to put on top... 1/4 cup cold butter, 1/4 cup flour, 2-3 tablespoons of sugar--mixed until crumbly and then sprinkled on the fruit in the center of the galette, it gives another layer of yumminess. Not being ones to want to contribute to any culinary confusion--we think once this is done, the whole thing becomes a "Crostata" rather than a galette. Who knows? It's all just home baked lovliness to us.) .

Candied Rose Petals

One of the many (delicious) joys of having a pesticide free garden here at ButtonWillow...

Petals from two organic roses

1 egg white*

1 tablespoon water

Enough granulated sugar to coat petals (have at least a cup)

Pinch off the bitter, white section at the base of each petal. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal. Place petals, convex side down to drain on wax paper.

When drained but still damp, sprinkle both sides with sugar (superfine sugar works especially well here). Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours. Store in covered container in refrigerator.

*Those who are young or with compromised immune systems should take cautions when using raw egg--look for pasturized egg whites instead.

Seasonal Goodness

At ButtonWillow we always try to cook with produce that is in peak season, the prices are usually better, and the produce is at it's best.  If you don't grow them yourself, now is the perfect time to visit a local farmstand or farmer's market to see what wonderful fruits and veg are being offered.  Be on the lookout for these items that are at their peak or coming into it quite soon!  Mrs. Rabbit tells me that the spring lettuces should be particularly lovely at this time of year.

Veg
Artichokes
Spring Baby Lettuces
New Potatoes
Asparagus
Collard and Mustard Greens

Fruits
Apricots
Pineapple
Mango
Strawberries

Lemon-Cream Cheese Cupcakes

A cupcake is so named because it is a small cake the size of a teacup.  Before muffin tins were widely available, the little cakes were often baked in individual pottery cups, ramekins or molds.   At ButtonWillow we thought these cupcakes looked like little springtime'y' bursts of sunshine.  We'll be baking them for the first time this weekend to see if they merit a permanent place in the ButtonWillow Cottage recipe file.

1pkg. (2-layer size) white cake mix
1 pkg. (4 serving size) Jell-O lemon Flavor Instant Pudding & Pie Filling
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg.  Philadelphia Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

Oven 350 degrees f.
Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl until moistened.  (Batter will be thick.)  Beat additional 2 minutes.  Spoon batter evenly into paper lined muffin pan.

Meanwhile, for frosting:  Beat sugar, cream cheese, butter and juice until well blended.  Frost cupcakes when cooled.

To "jazz it up":  Stir 1 tsp. grated lemon peel into frosting mixture.  Garnish with additional grated lemon peel.

Shortbread

Shortbread is generally known to have originated in Scotland.  Although, due to it's popularity it soon spread to many European countries such as Denmark, Ireland and Sweden where a popular recipe of it is called "Drömmar", literally meaning "dreams" in English.
And, these little buttery rounds taste just like dreams, don't they?  Here at ButtonWillow Cottage shortbread is usually thought of as a "spring" cookie due to the fact that a handful of lavender is sometimes thrown into the mix.  And although spring is still a bit ahead of us, and the lavender has yet to bloom,  it's on our minds nonetheless.  We like our shortbread with a bit of vanilla to enhance the buttery yumminess.

2 cups butter, softened
1 cup sugar
1 teaspoon vanilla
4 cups all-purpose flour

Cream butter, gradually add sugar and beat well.  Add vanilla and mix well.  Gradually add flour, mix until dough forms a ball.  On a lightly floured surface roll dough 1/2 thick.  Cut into squares or I use a small drinking glass to cut out rounds.  Bake on ungreased baking sheet, sprinkle with sugar if you would like.  Bake at 325 degrees F. for 14-18 minutes, just until edges barely start to brown.  (If adding lavender, make sure it is pesticide free and safe for consumption.  Add 1-2 teaspoons chopped lavender while mixing.)
Beautiful with a pot of good tea and an engrossing book.

ButtonWillow Scones

This recipe makes a crumbly scone which is very biscuit like.  They turn out not-too-sweet which allows one to slather on as much jam or honey as one likes.  Those in the small dwellings prefer their crumbs with jam.  Honey sticks to their teeny hands far too much.

2 1/2 cups flour
1/4 to 1/2 cup sugar (I've played with this amount and it turns out fine either way)
1 tablespoon baking powder
1 stick of cold butter
2 large eggs
1/3 cup  milk (fat free to whole...it all works the same, but whole is so much more luscious!)
2/3 cup golden raisins (if you'd like)

Preheat oven to 425 F.  Add flour, sugar and baking powder into a large bowl.  Using your fingers blend butter evenly into the flour until mixture is crumbly.  Add eggs, milk and raisins (or other dried fruit.  I've also mashed in 2 or 3 tablespoons of a good jam just before rolling into log.  Messy, but delicious and the recipe works just fine).  Stir just until combined.  Pat into a ball and place onto a lightly floured board.  Roll dough into a log, 16 inches long.  Cut into 16 pieces.  Place rounds onto a prepared (buttered and floured) cookie sheet.  Brush tops with milk and sprinkle with sugar.  Bake 15 minutes or such.