I thought about starting this post by telling you how much you’d save in a summer by making your own iced coffee. It works out to roughly $150 if you assume you purchase three iced coffees per week over a twelve week summer. And then I’d go on to tell you how easy it is to make cold press coffee and enjoy the best iced coffee ever at home, but it didn’t feel right. It felt rushed, and coffee shouldn’t be rushed or stressful, or tarnished with calculations and figures. It should just be really, really delicious, even if it’s really really hot outside. (more…)
Posts Tagged ‘summer’
If you love lemon, this cake will make your “Top 3 cake recipes… ever” list and you don’t even have to be a vegan! In fact, I’m pretty sure there are at least two people out there who ate this cake and had no idea it was devoid of animal products, the crumb is so perfect and the “cream cheese” frosting makes it so moist, and that’s what makes it one of my new favorite cakes. I don’t think I’m actually going to tell them it was vegan. They’ll find out if they read this post. (more…)
Necessity is the mother of all invention. Necessity in this case was born of a smell, at a wine tasting, to plan for another wine tasting, which needed pairings. Pairings that were different than before, worthy of the wine, and worthy of the Godmother’s reputation, worthy to earn their place at a bon voyage affair.
A whiff of Viogner and I smelled candied jalapeno peppers and bacon. It was spicy and sweet with a hint of salt and meat and when balanced together, I knew it would be the perfect creation. A miniature masterpiece that would forever take me back to that warehouse, filled with barrels upon barrels of wine, pleasant conversation with wonderful people, the winemaker’s daughter playing with Princess A, and the first sniff of that Viogner.
Those of you who know me well know that I have horrible eyesight. It wasn’t always this bad, in fact, I didn’t wear glasses until I was seven, but it’s never been very good. To compensate, I have a better sense of smell and so naturally, most of my recipes are created by adding a little of this and that until it “smells” right. If you ever had a chance to peek into the official Goodie Godmother Vault of Recipes, you’d see a lot of “ish” after measurements, phrases like “a bit” sprinkled about scientifically, and in some cases no measurement at all.
The candied jalapenos were somewhat like this, the candied jalapeno bacon Viogner cupcakes coming to the blog in two weeks definitely were. In fact, this will be the first time I actually measure it out. You’re welcome in advance.
I never actually intended to candy the jalapenos myself. The week after our tasting the Godfather and I were taking our little circus up to San Francisco for our wedding anniversary trip. I imagined I’d have no trouble finding candied jalapenos at some specialty food shop, San Francisco has almost everything right? Wrong. I found several varieties of pickled jalapenos, but those wouldn’t do, so to the internet I went and I learned that candied jalapenos are A Thing. It seems it’s called Texas Candy, but when I asked around none of my Texan friends had heard of it. Is this a regional Texas thing?
The closest recipe I found to what I thought I wanted was on Foodie With Family, so I started with that, blending spices in different quantities to smell before deciding what to add to the syrup, and I came up with the variation I needed to match The Smell for The Cupcake to pair with The Wine.
It was perfect! It was also much easier than I anticipated, and I found myself adding the jalapenos to all sorts of things to experiment with flavor combinations. Having tried the peppers both fresh and after a few weeks in the jar, I think they are best to cook with after they’ve had a chance to develop the flavor a little further, but the fresh ones are good too if you have extra (I always have a bit every time). I’ll be sharing the cupcake recipe as promised, but I’ll also share one or two more recipes that incorporate the jalapenos. The sweet/hot combination is the perfect way to add an unexpected twist to recipes or dress up a simple appetizer.
In the meantime, get your hands on some fresh jalapenos before they are way out of season, set aside an hour, and make yourself some candied jalapenos.
A little sweet and a LOT of HEAT! Candied jalapenos are a versatile way to dress up a variety of dishes, create quick canapes, or make a great DIY gift for those in your life that love a little spice.
Author: Goodie Godmother
Recipe type: Condiments
- 3 lbs fresh jalapeno peppers
- 1 c apple cider vinegar
- ½ c white vinegar
- ½ c Viogner wine
- 7 c granulated sugar
- ¼ tsp tumeric
- ½ tsp celery seed
- 1 tsp granulated garlic
- Sanitize your canning jars. lids, bands, and tools. The recipe fills 6 half pint jars or 3 pints with a little extra.
- Wash, pat dry and slice the jalapenos. Wear food handling gloves while slicing to protect your hands.
- In a large stock pot, combine all the remaining ingredients (everything except the jalapenos) and bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat and simmer for 5 minutes.
- Add the jalapeno peppers to the syrup, stir to coat. Return to a simmer and simmer for 4 minutes.
- Using a slotted spoon, remove the jalapeno slices and fill your canning jars within ¼" of the rim
- Bring the syrup to a hard boil for 6 minutes, then turn off the heat.
- Add the syrup to the jars within ¼" of the rim.
- If you have any extra jalapenos that you don't plan to can, place them in another container with any extra syrup and refrigerate immediately.
- Using a chopstick or other long utensil, move the jalapenos around in each jar to release any trapped air bubbles. Put lids on the jars and tighten the bands to fingertip tightness.
- Bring water to a boil in your canning pot (I use another large stock pot), making sure you have enough to cover the jars by 2".
- When the water is at a rolling boil, add the jars to the pot and process for 10 minutes if using half pint jars or 15 minutes for pint jars.
- Remove jars to a cooling rack after processing and allow to cool for 24 hours to ensure a seal has formed.
- Once the jars have rested and cooled, remove the bands to check for seal, clean the outside of the jars, label if desired, and store in a cool dark place for up to a year. Refrigerate after opening.
This Mexican Style Churros recipe has been updated August 2016 as part of the #ThrowbackThursday photography project where I add better pictures to already delicious recipes. Enjoy!
Who needs a little cinnamon sugar? The Godmother, who is in a third-person sort of mood today, agrees that cinnamon sugar is a magical combination. Add a little fried dough and this is sweet street-food heaven! (more…)
I hope you all had a beautiful Independence Day weekend! We stayed in town since we already have a rather substantial road trip coming up (ha!). Over the weekend we had the pleasure of sharing an evening with some friends for BBQ and a fire. Everyone brought a dish and I wanted something quintessentially summer and, ‘Merica. 😉
Looking in our fridge, I spied a package of hot dogs and I just knew that we “needed” mini corn dogs. Who doesn’t need a mini corn dog in the summer? Well, a lot of people I’m sure. Honestly, it’s been years since I’ve eaten one, but there’s a comfort in seeing them at fairs and festivals. They’re a relic of childhood, warm summer days, and riding bikes outside in circles so you stayed within sight of the front window. But if you’re going to make them at home, they’d better be amazing and better than some frozen something you buy in a box from the freezer section at the store.
Since we were sharing at a party, minis seemed like a better idea. I thought about using toothpicks as sticks or cutting skewers, but the look wasn’t quite right. I would absolutely use a skewer if you choose to make these as full size corn dogs. There is no other way to do it.
I’m in love with the batter! The little hint of garlic, subtle sweetness, cornmeal texture all play together so nicely. I need to find ways to use this batter again since, as you may have realized, fun fair food isn’t exactly a staple at the Godmother’s. Although given the upcoming series on churros, we are apparently having a minor infatuation…
Variation: I did attempt a bacon wrapped variation, but we preferred the original. If you would like to add bacon, wrap the dogs and cook the bacon around them, either in a skillet (pictured) or in an oven (place in the cold oven, heat to 400 F, watch closely). I had to skewer these with a toothpick for dipping and frying to hold the bacon in place.
Mini Corn Dogs
Author: Goodie Godmother
Recipe type: Main Dish
- 1 pound hot dogs (12 franks cut into quarters)
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tsp salt
- ½ tsp garlic powder
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 egg
- 1 and ¼ cups milk
- 4 cups vegetable oil for frying
- Cut hot dogs into quarters, pat dry, and set aside.
- Heat the vegetable oil over medium heat.
- While the oil is heating, combine the dry ingredients in a bowl. Make a well and add the milk and egg. Stir until smooth.
- Using a pair of tongs, dip the hot dogs in the mixture, coat well and shake off the excess.
- Drop corn dogs in the hot oil and cook until you've reached desired brown color, about 3-4 minutes.
- Drain corn dogs on a paper towel and serve warm with your favorite dipping sauce.
This post updated with new photos June 2015 as part of the #ThrowbackThursday photography project. 😉
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