The Tyrolean Inn

Celebrated my mothers birthday this past weekend with a little trip up into the mountains to the Tyrolean Inn. Specializing in Bavarian cuisine, this eccentric little restaurant in Ben Lomond has been tucked among the redwoods since before I was born. When my mom first moved here from Germany, friends often took her there to ease her homesickness. More than thirty years later, we enjoyed classics like wurst, schnitzel, spatzle and goulash, then finished things off with shared apple strudel and mousse with kirschwasser. Yum-or I guess I should say, lecker!

Apricot-Strawberry Compote + Cheesecake Bars

I was mightily pleased with the way these fruity, swirly, creamy, dreamy cheesecake bars turned out. I was a little wary of the compote part at first, but it turns out to be extremely easy. I'm thinking about trying other fruit combinations and recipes, like apricot-orange muffins. I like to make smaller batches of sweets, since I end up eating them all myself, but this recipe can easily be doubled.

Fruit Swirled Cheesecake Bars
makes around 10

Ingredients:

• 9 graham crackers
• 1/2 cup + 1 tablespoon sugar
• 1/4 cup (1/2 a stick) butter, melted
• 5 ounces fruit (about 1 apricot and 2-3 strawberries), chopped
• 1 teaspoon fresh lemon juice
• 1 8-oz package cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 tsp vanilla extract
• 1 egg, lightly beaten

Directions:

1. Preheat oven to 350 degrees. In a food processor, or in a large zip-lock bag and a rolling pin, process graham crackers, 1 tablespoons sugar, and 1/8 teaspoon salt until fine crumbs form. Transfer to a bowl and stir in melted butter until crumbs are moistened. Press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, about 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
2. In a small saucepan, bring fruit, 1/8 cup sugar, and pinch of salt to a boil over medium-high heat, stirring, until sugar dissolves. Reduce heat and gently simmer, stirring frequently, until mixture is shiny, about 10 minutes. Puree fruit mixture, lemon juice, and 1 tablespoon water.
3. In a large bowl, beat cream cheese and sour cream until smooth. Add 3/8 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add egg and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
4. Randomly pour spoonfuls  of fruit puree onto cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 20-25 minutes. Let cool slightly in pan, then refrigerate until chilled (2 hours) and firm before cutting into squares.

1. *original recipe by Martha Stewart

Pink Grapefruit Guava Simple Syrup

I am obsessed with fruit right now. I just want to eat berries for breakfast, pears for lunch, and peaches for dinner. The local grocery has a basket of guavas next to the register and they've gotten me twice in the past few weeks! They are so fragrant and exotic, like a special treat that also happens to make the whole kitchen smell amazing. While I've mostly been snacking on them like apples, I managed to reserve a few for experimenting. I cooked up a few delicious, refreshing soda syrups using organic, locally-grown pink grapefruit and Meyer lemon.

Pinterest Challenge: Eclair Pie

So, consider this a very sweet Saturday. I've completed a second pin for the Pinterest Challenge (see the first one here). I tried the recipe for chocolate eclair cake from The Girl Who Ate Everything blog, and um, oh my deliciousness. I've been enjoying it for the last week and still almost can't believe it turned out completely, gloriously perfect. I was a bit worried about doing the pastry part but, by keeping an eye on it, everything went fine.

One of my favorite things about it is that *gasp* Eric liked it! We have a ton of things in common, but enjoying a dessert together is not usually one of our shared past times. The sugarless crust and cream cheese probably tricked his brain into thinking it's like cannoli, which he loves (I don't, because it's not sweet enough!) He even ate more than one piece! And everyone else who tried it raved about it, too.

At Home: Drink Station

The little table next to the fridge has become a mini drink station for the sodastream maker. It looks lushier than we really are though; all those bottles were gifts. From almost a year ago. I have the tolerance (and stomach) of a baby when it comes to drinking, but after seeing a recipe for Whiskey Lemonade last evening, I still felt compelled to try it out.

I had just made a fresh batch of Meyer lemon simple syrup, so it seemed serendipitous. I only had Bushmill's whiskey though, so my version was a bit gnarly. I think people are born with a taste for whiskey (what is with my babies-and-alcohol-theme?). Other people, myself and Eric included, just aren't cool enough to really enjoy its flavor. Still, having this set-up makes me more inclined to try mixing my soda syrups into cocktails. Pink grapefruit syrup with seltzer and vodka sounds nice, doesn't it? Or lime-basil...mmm. I really just like plain soda, I guess. Ha.

Pink Grapefruit Medley Syrup

We're having a pretty mild winter here, for which I'm incredibly grateful for compared to the other side of the country. It's hard to complain about weather in the sixties and frequent sunshine, though I'm still looking forward to the fruits of summer, the longer days and warmer nights. To bring some more rays of sunshine in, I went a little crazy at the farmer's market and picked up a medley or citrus fruits. Even if you don't have a Sodastream maker, this sweet yet light and refreshing simple syrup makes a great base for a cocktail, too.

• citrus fruits like pink grapefruit, lemon, blood orange
• 2 cups water
• 2 cups sugar
• non-reactive cookware (enamel, glass or stainless steel)

Grate the zest from one of each fruit. The grapefruit was the hardest to scrape for me, while the lemon is always easiest. I also find it easier to de-zest the fruit before cutting and juicing it. Bring the zest, sugar and water to a boil over medium-high heat, stirring occasionally until all the sugar dissolves. Remove from heat and let cool for an hour. Add the freshly squeezed citrus juices and stir well. I then use a sieve and funnel to remove most of the zest and pulp and decant it into a container; if you hate pulp, consider using cheesecloth. Poured into a clean mason jar, the syrup can last for weeks in the fridge, though mine never stick around more than a few days. For a basic soda, mix about an ounce (a shot) of syrup with ice and sparkling water.

Roadhouse

With our various jumbled schedules, it's often difficult to squeeze in quality time with loved ones. "Weekends" aren't always the same anymore. Irregular schedules can often make trying to plan a group outing very daunting. Luckily, my boy and my mom both had this past (sunny!) Thursday off with me, and since quality time is usually enhanced by the presence of quality food, we took a short trip up the coast the the Davenport Roadhouse for lunch. I've eaten here many times over the years, back to when it was called The Cash Store, but this lunch was especially spectacular. I'm usually a breakfast-at-all-hours kind of gal, but we missed the new breakfast menu by a half hour. The fish 'n chips I chose ended up being the yummiest decision ever. If you're ever driving around Highway 1 north of Santa Cruz, I highly recommend you stop!

The Height of Citrus

I am obsessed with making soda syrups from citrus fruit right now. I even found some blood oranges and honey tangerines alongside the limes and grapefruit. Once I squeeze these babies up, the whole house is going to smell so delicious. And my hands! Oh my gawd... While I was stocking up on fruit at Whole Foods yesterday, I also decided to give the coconut oil hair treatment thing another try, since my hair has been feeling super dry and brittle. Lo and behold, next to the coconut oil aisle was the display of Pacifica perfumes, which now offers the sweetest lemon-blossom scent, and well, it's going on my wishlist even though I already own and love the Tahitian vanilla solid perfume... 

What was I even talking about? Oh yes, fruit and the amazing aromas contained within their skins. I picked a tub of coconut oil pretty much at random, but I'm really pleased with how yummy it smells. I let the oils soak in plenty before showering because I wanted to keep smelling like Almond Joy!

Superfood

A few weeks ago I came home to a belated Christmas present on the front porch. It was two amazing cookbooks, the first of which I'm experimenting with this weekend: Super Natural Every Day by chef/blogger Heidi Swanson. Some friends are hosting a potluck game night on Saturday and I've decided to try out the Miso-Curry Delicata Squash and Tutti-Frutti Crumble. I mean, a dessert made with all the available dark berries possible and some Beaujolais? I love me some apple crumbles, but this just looks and sounds so much more decadent and sophisticated. Yum!

Pop Pop Pop

Iwas lucky enough to receive a sodastream for Christmas, and I've been loving it! I use it pretty much every day. The chemical-ridden soda flavor packets it came with are definitely less than impressive, though, so I've been having fun making up flavored simple syrups to flavor the bubbly. I can't believe how much plastic and money we've saved on mineral water and sodas. So far I've made clementine, basil lime, lemon ginger, and berry syrups. They're so easy and it's nice knowing every simple ingredient that's going into your drink. Plus, you can adjust the amount for a sweeter or more lightly flavored beverage. Lemon-lime syrup and bubbly water is so much more refreshing that a Sprite! Basically, you bring an equal amount of water and sugar to a boil along with the ingredients, let simmer, cool, and mix with the juice of the fruit, if possible. Time to visit the farmer's market for pink grapefruits and more lemons and limes. I also want to try cream soda and cola, even though that last recipe calls for eleven ingredients!

Foodstuffs

Good morning! The weather's been really up and down for the past few days, so I'm quite happy to stay inside and wear sweatshirts. But what's the best indoor activity ever? Food! I have to recommend these two things to you gal since they make me so happy.

A while ago I mentioned this recipe for black bean burgers that I wanted to try. Well, I finally did, I took a picture, and I want you to try it because it really is easy, turns out delicious, and is healthy! I added chili powder and shaped them into mini burgers, to go with the mini buns I've been wanting to use. To cook them, I used some olive oil I've been infusing with rosemary, instead of regular oil. These added flavors really knocked this recipe out of the park for me. The recipe made more than I'd expected so I froze a few uncooked patties for later, but I'm already thinking about making them again. I want to add whole peppercorns, a trick my friend uses all the time that I've never tried. I LOVE black pepper and having bursts of them implode while I'm eating...okay my face is getting warm just thinking about it!

This Champagne Pear Vinaigrette from Trader Joe's has become a serious staple in my fridge, and most people who try it want to know what it is. I normally don't like blue cheese anywhere near my food, but that just tells you HOW MUCH I love this dressing. I like to toss a salad with chopped pear, apple, carrots, dried cranberries, candied walnuts, crystallized ginger bits, and drizzle with the dressing. YUM! It makes me feel fancy and tastes phenomenally fresh. I don't know if you want to drink champagne with lunch or dinner, but just accept that you might have to pick up a bottle while you're at Trader's getting this salad dressing and some pears!

 

Tasty Thursday: Earl Grey Muffins

I've been baking more, as an excuse to use the oven and be warm but also because I'm starting to really enjoy the mixing of dry goods and wet stuff and the creation of delicious foods. I'm still trying to perfect a chai latte muffin to share with you, but in the meantime, here's an easy Earl Grey Muffin! I used raspberri cupcake's recipe for Earl Grey & Poppyseed Muffins as a jumping off point and made my own alterations. I didn't have poppy seeds or a flour sifter, but I did have not one but two kinds of Earl Grey Tea: Raspberry and Double Bergamot! I hope you enjoy whipping up this small half batch as much as I did eating them.

Ingredients

• 2 Earl Grey Tea bags
• 1/2 cup {125ml} milk
• 1 1/4 cups {186g} flour
• 3/4 cup {78g} caster sugar
• 1/2 stick plus about 1 tsp {64g} butter, melted
• 1 egg, lightly whisked

Directions

1. Heat milk over medium flame, remove from heat, add tea, and set aside to steep for 30 minutes.
2. Preheat oven to 350°F {180°C} and prepare a muffin tin with 6 paper liners. In the photos, I actually used my Breville Pie Maker as both oven and muffin tin as one, since I only had a super-mini cupcake pan and no mini cupcake liners. It's all about using what you've got!
3. Mix flour and sugar in a medium bowl. Add tea milk, butter and egg and mix well, until smooth.
4. Spoon into muffin pan, about 3/4 full. Bake for 20-25 minutes, maximum, and allow to cool. Spread with jam and enjoy!

Old Fisherman's Wharf: Monterey Pt. I

Sweet Saturday: Honey Peach Icecream

Summer, peaches and honey just seem the perfect pair, no?

Ingredients:

4 very ripe peaches

1/4 cup honey

1/4 cup sugar

1 cup milk

1/2 tsp. vanilla extract

*I used white peaches because I was in a pinch, but I think the recipe is meant for regular yellow peaches. And I didn't want to go out to buy milk or cream, so I used vanilla soy milk. Unless you're lactose-intolerant or avoiding animal products though, I wouldn't recommend this substitution. It just wasn't creamy enough! It makes a really nice smoothie base, however ;)

1. Chop the peaches and simmer 3/4 of them in the honey for about ten minutes.

2. Dissolve sugar in peach and honey mixture and let cool a bit

3. Puree mixture in a blender with the milk

4. Transfer to your ice cream maker and churn for about twenty minutes. 

Add the rest of the chopped peach and let the machine go until the

 mixture reaches the consistency of custard.

5. Freeze for at least an hour before trying!

*pictures mine / recipe adapted from ezrapoundcake*

Sweet Saturday: No-Bake Cheesecake

Cheesecake may be one of my favorite desserts. It's not really realistic for me to make such a claim, since I really really like most sweet things, but I feel pretty comfortable saying it's up there in the top three. The first time I went to the Cheesecake Factory was heavenly; I brought home three different slices to try. There's an endless supply of recipes for "factory cheesecake" out there, but I wanted to share a simpler version I made and loved last week. No  crushing cookie crumbs, no spring-form pan, no baking. A mixer could come in handy, but not having one, I used a large fork to smoosh the cream cheese and it worked great. The only other tools you need are a bowl and a fridge and some elbow grease.

Ingredients

• 8 ounce package light soft cream cheese
• 1/3 cup sugar
• 2 teaspoons pure vanilla extract
• 1 cup low-fat sour cream
• 8 ounces Cool Whip, slightly thawed
• 1 graham cracker pie crust

1. Beat cream cheese until smooth
2. Add sugar and mix well
3. Add sour cream and vanilla, mix well
4. Fold in Cool Whip and mix well
5. Spoon into pie crust and chill for 4 hours.

This is the hardest part, waiting for the pie to set. Tide yourself over by licking the bowl, then consider slicing up some berries in the meantime, they make a great topping.Enjoy!