Cherry-Ginger Chocolate-Speckled Muffins ~~ Skirt in the Kitchen ~Toast pecans...Chop and measure 1/2 cup.Sift 1 3/4 cups cake flour, 1/2 cup sugar, and 1/8 teaspoon salt.Work in 6 tablespoons cubed ice-cold butter.Chop finely 3.5 ounces Lindt Excellence Intense Orange dark chocolate.Chop candied ginger for 1/3 cup;and dried cherries, also 1/3 cup.Whisk 1 large egg.Add 3/4 cups … [Read more...]
Upside-Down Banana Toffee Cake
Upside-Down Banana Toffee Cake ~~ adapted from Suzanne Boyle ~Heat oven to 350 degrees Fahrenheit.Melt 1/3 cup butter in a 10-inch cast-iron skillet.Stir in 3/4 cups packed dark brown sugar and 2 tablespoons rum. Caramelize approximately 5 minutes, rich golden brown in color. Remove from heat and arrange sliced bananas over toffee in the … [Read more...]
Tangy Lemon Bars
Tangy Lemon Bars ~~ adapted from Firehouse Food-- Lt. Richard Busalacchi, Truck 19Preheat oven to 350 degrees and butter a 9-by-13-inch bar pan.For the crust, cream 2 sticks unsalted butter with 1/2 cup confectioners' sugar; 2 minutes. Work with fingers to spread it as evenly as possible in the baking pan. Bake 20 minutes.Prepare topping while crust is baking: … [Read more...]
Dutch Babies with Poached Rhubarb
Dutch Babies with Poached Rhubarb ~~ adapted from The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other ~Scrape 1 vanilla bean; place flecks and pod in a medium saucepan.Add 3 cups chopped rhubarb, 3/4 cups sugar and 2 tablespoons water. Cook 20 minutes over a low flame; remove from heat, add lemon juice and a pat of … [Read more...]
Rosemary-Mint Roasted Leg of Lamb
Rosemary-Mint Roasted Leg of Lamb ~~ Skirt in the Kitchen ~Wash and dry with paper towels, then apply olive oil, kosher salt and freshly ground black pepper, the entire circumference of the meat.Chop fresh herbs of rosemary and mint.Chop 1 large clove Elephant garlic, because it is sweeter, milder; also chop fresh ginger.To the meat, all over, apply Dijon mustard, red balsamic … [Read more...]
Gina’s Sweet Mint Tea
Gina's Sweet Mint Tea ~~ adapted from the Neelys ~Bring 8 cups cold water with 6 tea bags to a boil. Remove from heat once it has reached boiling temp.Stir in 1 cup freshly chopped mint leaves into 1/2 cup water and 1/2 cup sugar. Bring to a boil, turn off heat and cool slightly.Pour mint syrup into tea, stir and serve over ice. … [Read more...]
Skirt in the Kitchen Easter Sunday 2012
"Because He lives, I can face tomorrow... " … [Read more...]
Butterscotch Pudding
Butterscotch Pudding ~~ adapted from the SoNo Baking Company ~In a medium heatproof bowl, whisk 4 large egg yolks, 1/4 cup cornstarch, 1/4 cup half-and-half and 1/4 teaspoon coarse salt; set aside.In a saucepan, combine together 3 cups half-and-half, 1/4 cup packed dark brown sugar, and 1 vanilla bean cut open with the seeds scraped out-- but include the pod and the seeds when … [Read more...]
Grandma’s Strawberry-Rhubarb Pie
Grandma's Strawberry-Rhubarb Pie ~~ adapted from FN (recipe courtesy Valerie Enters) ~For the crust: Combine 2 cups all-purpose flour, 1/2 cup cake flour, 3 teaspoons sifted powdered sugar, pinch of salt; cut in 1/4 cup salted butter and 1/2 cup butter-flavored shortening (Crisco).Whisk 1 egg, 2 teaspoons vinegar and 1/4 cup ice cold water. Pour over dry ingredients … [Read more...]
