Blood Orange Marmalade

Blood Orange Marmalade

Makes 1 quart

4 blood oranges (about 1 1/2 lbs.)

4½ cups sugar

¼ cup fresh lemon juice

¼ cup aperol or Campari (optional)

Cut peel and pith away from oranges. Slice very thinly into strips and place in a large bow.



Slice fruit into rounds and add to sliced peel. Cover fruit with 2 quarts water and refrigerate at least 8 hours, up to 24 hours—this helps jump-start the softening of the peel.

Wash jars (and sterilize, if you plan to can the marmalade). The original recipe called for 4 8oz jars, but use whatever you have - In my case it was 3 12oz. Set the jars aside for now.

Transfer fruit mixture to a large, wide, heavy-bottomed pot. Bring mixture to a boil and reduce heat to medium. Simmer until peels are completely softened, and water is reduced by 3/4, about 1 1/2 hours.

 

Add sugar and stir to incorporate. Continue to cook until mixture is thick and syrupy (the bubbles will start to look foamy), another 30–40 minutes.

Test the marmalade by spooning a bit onto a chilled plate and see how it sets up. It should form a skin and start to gel within 5 minutes, but may be somewhat runny at first. If it doesn’t, keep simmering, testing every 10 minutes until it does.

Once marmalade is ready, remove from heat and add lemon juice and Aperol (if using), stirring to incorporate evenly.

Although I love the looks of a fruit filled marmalade, I'm quite picky when it comes to textures. If you find your marmalade is more chunky than you'd prefer feel free to strain out as much or as little as you'd like (I did!).

Divide evenly among jars, and process in a boiling hot water bath for at least 10 minutes if desired.

Unprocessed, marmalade will keep refrigerated up to 2 months.

Original Recipe Source: Bon Appetit

Baking Essentials

Kitchen gadgets are what satisfy my need for new shinny things. You may remember a few weeks ago I posted Five Cooking Essentials, here. I loved putting together that post so much, I've turned the focus onto some of my favorite baking supplies in the kitchen! Here are just a few reasons I've named these eight items baking essentials:

Doughmakers Pans and Cookie Sheets

1. I've never met such a nice set of pans and cookie sheets. Everything from fresh baked breads to jelly rolls will turn out perfect on Doughmaker's easy to clean bakeware. We received several of these as wedding gifts from The Kitchen Store in Conway. I love them so much, I sold all my old pans in our last yard sale.

Easy Pour Mixing Bowl Set

2. These mixing bowls from Williams-Sonoma were a very thoughtful gift from my husband. I really adore how easy it is to pour from these - Such a great design!

Mrs. Anderson's Flour Shifter
3. I was lucky to pick up this shifter at Millyn's in Dardnelle. When it comes to chocolate chip cookies (a personal favorite), there is an undeniable airiness to the texture. I've found shifting helps especially when making biscuits, pancakes, or pastries.

OXO Grips Cookie Scoop
4. For perfectly-even size cookies every time use a cookie scoop. Plus, you don't have to get your fingers all dirty prying goopy dough off a regular ol' spoon.

Fat Daddio's Stainless Steel Dough Knife

5. I pretty much just use my dough knife for select things, but I simply cannot image not having one when making pizza, bread, or pastry doughs. It's also perfect for slicing up scones.

Marble Pastry Slab

6. We are totally loving a dark green version of this my mother-in-law gave us. My theory is because it stays cooler than wood, marble is easier to kneed dough on and requires less flour to avoid sticking. Regardless if that is true or not, experience proves marble > wood when it comes to baking.

Martha Stewart Silicone Spatula

7. Silicone just has a way of working like a squeegee on glass inside a bowl of batter. I would reallllly love one of Martha's stainless spatulas. They look so sophisticated compared to all the bright candy-colored varieties I'm use to seeing.

Kitchen Aid Mixer

8. What else do I need to say other than my cookies are always ready before my oven is preheated, and I haven't "mashed" potatos in years. Kitchen Aid sets the bar high when it comes to stand mixers. I'll let you in on a little secret too, wait until Gilt has a 60% off KitchenAid sale. That's how I got mine!

Until next time.... Thank you for reading TOAST! 

XX, Krysti

Funky Finds

Monday I had to pull out all the self-control I could find. My grandma and I ended up making a quick visit to Funky Town Mall, a flea market my dad has opened up in on Hwy 7 in Russellville. I found something I liked in nearly every booth. Be sure and like their Facebook page (here) if you want to stay up-to-date with new arrivals! 

Here are a few things I loved, and can't get out of my head!

1. That wicker shade for a pendant light would look fabulous in our dinning room! For the price, this would have come home with me if were weren't planning to move in the next three months!

2. Someone get that Make Art Not War print in a frame, on a wall. ASAP.

3. Copper! Copper! Copper! I just couldn't decide what I would do with that pot. As bad as I wanted it - I can think of nowhere to put it. What would you do with a non-food-safe copper pot?

4. Still kicking myself over not getting the Indian chief needlepoint. Stupid. Stupid. Stupid. Why is this not on any of my walls right now?

5. Baskets galore! Loved these colorful baskets so much! They'd be great for picnics, farmer's market, and keeping your kids or pet toys picked up off the living room floor. 

6. This stellar little danish fondue pot reminded me! I need to plan a romantic little fondue night to enjoy during our last nights of cold weather. Also, I loved the sweet sweet shade of mustard this pot came in (way cuter than our plain-ol' stainless).

Not pictured are a pair of 1930s wooden theater chairs. Those I am keeping to myself :)

Everything here is currently available for sale. Local pick-up only.

Funky Town Mall
1610 South Arkansas
Russellville, AR 72801
(501) 968-3865

Simple Pot Roast

1 whole (mine was 3 lbs) Chuck Roast
2 Tablespoons Olive Oil
2 large Onions (or 3 small)
6 whole Carrots (up to 8)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock 

Fresh Thyme

Fresh Rosemary
Choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast more than anything. Generously salt and pepper your meat and let it rest.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.



Cut onions in half and slice up the carrots (I didn't peel my carrots because I like the flavor the skins provide). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

 
 
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.



If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.



With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.



When the bottom of the pan is sufficiently deglazed, turn off the heat. Place the roast back into the pan and add 2 to 3 cups of beef stock (enough to cover 3/4s of the roast).  Add in the onion and the carrots, as well as the fresh rosemary and thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast).

 

Enjoy over a pile of mashed potatoes for Sunday supper!

Recipe adapted from the always great: Pioneer Woman

Cumin Shrimp Black-eyed Peas and Collards

Valentine's Day has come and gone, but this recipe is sure to stick around our kitchen. Black-eyed peas are one of my favorite foods, and I am always looking for different ways to serve them. I literally saved this recipe on my computer in 2007. 2007 people. I can't tell you what took me so long to pull it together. It was perfect for our romantic little 2/14 dinner. Served with crusty  bread and plenty of libations - quite a treat!

Image Source: Martha Stewart

Ingredients

1 cup (6 ounces) dried black-eyed peas
1 small onion (about 1 cup), finely chopped
1 stalk celery, cut into 1/4-inch dice
1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
3 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/4 teaspoons coarse salt, plus a pinch
Pinch of red-pepper flakes
2 teaspoons cider vinegar
20 large shrimp (about 1 pound), peeled and deveined
Vegetable-oil cooking spray
2 teaspoons olive oil
3/4 pound (about 6 cups) collard greens, stemmed and cut into strips

Directions

Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain 

Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.

Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm

Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.

Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes.

Divide beans and collard greens among plates, and top each serving with shrimp. 

Original Recipe Source: Martha Stewart  

I spared you my poorly lit iphone shots, but should you want to see what our dish looked like check out twitter.  XX

RED! RED! RED!

I GUESS I AM STILL COMING DOWN OFF THE HOLIDAYS, BUT RED KEEPS CATCHING MY EYE. THERE WAS A TIME WHEN RED WAS TOTALLY OVERUSED IN HOME INTERIORS; I REALLY COULDN'T STAND IT! BUT NOW, I FIND A POP OF THE COLOR IN A SIMPLE ROOM CAN HAVE A DRAMATIC EFFECT. WHAT DO YOU THINK ABOUT THESE INTERIORS WITH RED ACCENTS?

 

 

 
1/2/3/4/5

Brandied Cherries

Inspired by our favorite local burger joint, Big Orange, (and their killer bar), we finally brought home our love of the brandied cherry. Simple, sweet, and a great way to elevate your homemade old fashions and manhattans. I found this recipe via Imbibe magazine, and thought it sounded perfect. Although you could always spice up your cherries with some ground cardamon and other spices, too!

You'll be happy to know this recipe makes four 8oz jars. Plenty to enjoy for yourself, and enough to gift to someone special. Sam's been eating them straight from the jar! So YUM!

 

 

 

1 lb. cherries, pitted

1 cup brandy
1/2 cup sugar
1/2 cup water
2 tsp. lemon juice, fresh-squeezed
1 stick cinnamon
Pinch of freshly grated nutmeg
1 tsp. vanilla extract

Wash and pit the cherries. 

In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. 

Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

To preserve, bring a large pot of water to a boil, and submerge jars for 10 minutes.

Original Recipe: Imbibe Magazine

{Link Lovin'} Dinner for Two

My love of cooking totally comes from husband, who was a far better cook than I when we met. We've always enjoyed a nice a dinner together with all the fixings.

With Valentine's Day coming up this friday, I wanted to share a few ideas and tips for planning a nice dinner for two.

1. Start with your budget. I've been caught off guard, and wound up spending a fortune, just marching into the grocery store recipes in-hand.

2. Do some research. Whether it's your newspaper circular or a mobile app (I use weekly ads for their Kroger specials), finding out what is on sale can be helpful if you need to keep cost down. 

3. After looking at a few on-sale choices, your ideas for dinner may start coming together. More research is always needed when it comes to deciding on recipes though. I have  a few cookbooks I stick with, a recipes bookmark folder on safari, my Pinterest board (indulge) and a couple trusted blogs I like to search. 

Tennessee Shrimp and Grits // Cider Brined Pork Chop // Homemade Pasta

4. After I decide on an entree, I like to start thinking about my sides, usually vegetables and a starch. Starting with what's in season I like to pick two for a little variety on my plate.  (Maybe only one if I am going to do a more involved rice/risotto/pasta/bean/pea with it.) I also love dips and finger foods as a side; Especially ones that can be enjoyed before the meal (while you're cooking) and then along-side your entree too. 

Au Gratin Potatos // Black-eyed Peas with Dill // Bourbon Glaze Carrots // Grilled Asparagus // Wild Rice with Mushrooms// Roasted Radishes // Braised Leeks

5. Although salads aren't really my thing,  I do like to incorporate something green into every meal. This is more of a chore than a passion so I won't go on.  

Mini Cream Cheese and Chive Bites // Simple French Bread // No-Knead Dutch Oven Bread 

6. Bread on the other hand, really is my thing. I have to have bread; Usually to munch on while dinner is cooking. I love simple no-knead recipes, rolls, and anything involving cheeses or herbs. 

Euna Mae's Strawberry Cake // Mini Bourbon Apple Pies // Clementine Cake // Chocolate Chip Cookies

7. Meals should be progressive; Start off easy, but end with a big bang. Dessert is the icing on the cake when it comes to a romantic dinner, so why not give it some serious thought? Milk and cookies can be just as sweet as delicate mini handmade pies, but both are fun to make together and enjoy hot out of the oven.

Links to all these beautiful recipes can be found by clicking their description in the caption of under the photos. I'll admit, I've been procrastinating this post because I felt like it was a tad unoriginal. Surely a million "romantic dinner" posts have been published by now. Truth be told, I love an excuse to share some of my favorite recipes - like those pork chops, carrots, and cookies!

I do hope you enjoy, and if you find yourself a bit bombarded with romance and dinners for two right now, just save this little post for later. Spring is right around the corner, and no doubt love with be back in the air.

Snowday Snapshots & Pork Nachos

 

 

 

 

  

 

Pulled Pork Nachos

1 bag of corn tortilla chips
1 pound of pulled pork
2 jalapenos
1 purple onion
2 cups fresh shredded cheddar 
cilantro
lime

Preheat oven at 325 degrees F, and cover your baking pan with foil for easy clean up.

Dice jalapenos and onions . Spread out chips so they can be easily topped with pork. Sprinkle diced veggies and cheese.

Bake 12-15 minutes.

Serve with cilantro, lime, and salsa.

Honey Apple Cake

Snowed in again! But I won't complain. I had requested The Flamethrowers by Rachel Kushner from the library two months ago, and lucky for me it became available last week. Perfect timing for this winter treat. 

On top of having a great book, yesterday, I made this honey apple cake (inspired by this recipe I saw on pinterest, of course). It's one of those cakes you can eat any time of the day - breakfast, lunch, afternoon, dinner, or for a midnight snack. It was great last night with some ice cream, and then again this morning with coffee. And next time you need a recipe to take to brunch with the girls or a breakfast potluck, consider yourself covered. 

Honey Apple Cake

 

apple cake:

3 cups diced granny smith or honey crisp apples

1 cup lightly chopped walnuts

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1-1/4 cups canola oil

 3 eggs

honey glaze:

1 cup confectioners sugar

2 tablespoons honey

2 tablespoons milk

to prepare the apple cake:

Preheat the oven to 325 degrees F.  Lightly grease or spray a bundt or coffee cake pan. 

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon.  In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl.  Add in the dry ingredients and beat until completely combined.  Fold in the apple mixture.

 

 

Scrape the batter into the prepared pan.  The batter is going to be thick.  Place your pan on the center rack and cook for 60-80 minutes.

to prepare the honey glaze:

Add all the ingredients to a small bowl and stir until smooth.  Cover with plastic wrap and set the bowl aside.  (This will thicken up as it sets.)

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Drizzle glaze on top, and serve warm.

Original recipe from A Cup of Mascarpone

Yellow Cake with Chocolate Frosting

IF AT FIRST YOU DON'T SUCCEED - TRY, TRY AGAIN. I'LL ADMIT, THAT WAS THE CASE WITH THIS CAKE.

THE RECIPE IS GREAT, AND WORKED WONDERFULLY MY SECOND TIME AROUND. MY ONLY PROBLEM WAS MY 9-INCH ROUND PAN WAS A BIT TOO SHALLOW FOR THIS AMOUNT OF CAKE BATTER.

I REALLY SHOULD HAVE FOLLOWED MY GUT WHEN I THOUGHT MY PAN WAS TOO FULL. BUT IN ANY CASE, THE RECIPE IS SIMPLE ENOUGH I DIDN'T MIND WHIPPING IT UP AGAIN. THE FIX WAS SIMPLE TOO; I USED TWO CAKE PANS, AND SPLIT THE BATTER EVENLY AMONG THEM.

OF COURSE, INSTEAD OF A THREE LAYER CAKE I HAD TWO A LAYER CAKE, BUT I AM SURE IT WAS JUST AS TASTY AND MOIST!

YELLOW CAKE WITH CHOCOLATE FROSTING
RECIPE FROM MAST BROTHERS CHOCOLATE COOKBOOK
 

SERVES 10

FOR THE CAKE:

3/4 CUP UNSALTED BUTTER (1 1/2 STICKS)

1 3/4 CUPS GRAULATED SUGAR

6 EGG YOLKS

2 CUPS CAKE FLOUR

3 1/2 TEASPOONS BAKING POWDER

1/2 TEASPOON SEA SALT

3/4 CUP WHOLE MILK

FOR THE FROSTING:

8 OUNCES DARK CHOCOLATE, CHOPPED

1/2 CUP UNSALTED BUTTER (1 STICK)

1 TABLESPOON VANILLA

2 CUPS CONFECTIONERS' SUGAR

1 POUND CREAM CHEESE

MAKE THE CAKE:

1. PREHEAT OVEN 350 DEGREES FAHRENHEIT

2. BUTTER ONE ROUND 8 INCH CAKE PAN (I USED 2 9-INCH ROUND)

3. IN STAND MIXER, BEAT BUTTER WITH SUGAR UNTIL FLUFFY

4. ADD EGG YOLKS AND FLOUR, BAKING POWDER, SALT, AND COMBINE

5. POUR BATTER INTO PREPARED CAKE PANS

6. BAKE 25 MINUTES. LET COOL.

MAKE THE FROSTING:

7. MELT THE CHOCOLATE

8. IN A BOWL, CREAM BUTTER, VANILLA, AND CONFECTIONERS' SUGAR

9. ADD CREAM CHEESE AND MELTED CHOCOLATE, COMBINE UNTIL SMOOTH

ASSEMBLE:

10. INVERT PANS RELEASING CAKE ONTO SURFACE FOR ICING

11. SPREAD FROSTING ON TOP OF ONE LAYER (THE BETWEEN LAYERS)

12. STACK LAYERS DIRECTLY ON TOP ONCE FROSTED

13. CONTINUE FROSTING TO COVER ENTIRE CAKE.

NOTE: THE ORIGINAL RECIPE IS A THREE LAYER CAKE, AND I HAVE MODIFIED IT HERE TO ONLY TWO LAYERS. IF YOU WOULD PREFER TO TRY THREE LAYERS, JUST USE ONE ROUND CAKE PAN. AFTER THE CAKE COOKS AND COOLS, YOU CAN THEN SLICE IT HORIZONTALLY INTO THREE LAYERS.

ORIGINAL RECIPE FROM MAST BROTHERS CHOCOLATE COOKBOOK