Posts Tagged recipe

Cookbook Giveaway + A Recipe for Triple Berry Skillet Cobbler with Bourbon and Ginger

I am bursting with excitement, y’all.

I wrote a cookbook. I tested recipes and slaved in my kitchen and edited instructions and pored over pages and now it’s finally done. My cookbook is published and I’m freaking out a little bit.

I’m getting ahead of myself. Let me give you a little backstory.

A few months ago, my friend Jenni approached me and asked if I wanted to collaborate on a cookbook with her. Jenni was in the midst of finishing up her grad school portfolio, and decided that she wanted to design a cookbook. So, she asked me to make one with her. Jenni is an incredible photographer and graphic designer and the decision was a no-brainer. So, we set about making a cookbook together.

Flash forward a few months, and here we are. We now have a self-published mini cookbook called “A Midsummer’s Feast: Recipes for a Festive Summer Gathering.” If I may say so, it’s a lovely little book. This is not a full-sized cookbook, rather, it is a small collection of recipes that are perfect for a summer dinner party. The recipes are simple and diverse, a selection of summertime favorites. There’s a little bit of everything — appetizers, desserts, sides, entrees, and even a cocktail recipe.

We self-published the book through Blurb, and A Midsummer’s Feast is now available to purchase in print or ebook format. (Please note: we decided to sell these books at cost and are not making any profit whatsoever. This project was a labor of love and we just want to share our book with you all!)

 

A Midsummer's Feast

So, there you have it. I wrote a cookbook and now it’s available for all the world to see! I feel like a proud mother. (And, it should go without saying that I am forever indebted to Jenni and her incredible design skills. This cookbook would not have happened without her, and I am so grateful.)

A Midsummer's Feast: Recipes for a Festive Summer Gathering

Since I am so very excited about the book, I wanted to share one of my favorite recipes from the book: Triple Berry Skillet Cobbler with Bourbon and Ginger. (Say that three times fast, I dare you.) Made with a combination of blueberries, blackberries, and raspberries, this cobbler is one of my all-time favorite summer desserts. The blueberries really are the star of the dish, as they give the cobbler a natural sweetness and a gorgeous purple color. (Also, the addition bourbon and ginger give the cobbler a nice little zing.)

Last, but certainly not least, to celebrate the release of A Midsummer’s Feast, I’m giving away a copy of the book! Scroll down for instructions on how to enter to win a print copy of  ”A Midsummer’s Feast” Recipes for a Festive Summer Gathering.” 

Thanks for all the love and support, everyone! See below for the recipe and giveaway details!

Triple Berry Skillet Cobbler with Bourbon and Ginger | Rosemarried

Photo by Jenni Kupelian

 

Triple Berry Skillet Cobbler with Bourbon and Ginger

Ingredients

    For the cobbler:
  • 2 cups blackberries
  • 1.5 cups blueberries
  • 1.5 cups raspberries
  • ½ cup sugar
  • 1 teaspoon dried ginger
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons bourbon
  • 2 Tablespoons cornstarch
  • For the biscuit topping:
  • 2 cups unbleached all-purpose flour
  • ½ cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 6 Tablespoons butter, chilled and cut into small pieces
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350° F. Lightly grease a cast iron skillet.
  2. To make the fruit filling: in a large bowl, mix together the berries, sugar, ginger, and nutmeg. Taste, and add more sugar if needed. (This will greatly depend on how sweet your berries are. If the berries are tart or out of season, you may need up to 1 cup of sugar.) In a small bowl, whisk together the bourbon and corn starch. Pour the bourbon mixture over the berries and stir to coat. Pour the berry mixture into prepared skillet, and bake for 10-15 minutes, or until the berries are bubbling. (Helpful hint: You may want to set the skillet on a baking sheet, as cobblers tend to bubble over and make a big mess in the oven!)
  3. Meanwhile, make the biscuit topping. In another bowl, mix together the dry ingredients. Cut the butter into the flour mixture – using your fingers, knives, or a pastry cutter – until there are no large chunks left and the mixture resembles coarse meal. Stir in the buttermilk just to combine. Using your hands, gently form small flattened balls of dough. Remove the skillet from the oven, and place the biscuits evenly atop the fruit. Sprinkle the tops of the biscuits with a bit of sugar.
  4. Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.
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ENTER TO WIN A COPY OF A MIDSUMMER’S FEAST: 

To enter, leave a comment below stating your favorite summer ingredient (i.e. peaches, tomatoes, corn, etc.). It’s as simple as that!

Cookbook giveaway rules: All entries must be submitted by Friday, August 29th, at 11pm PST. A winner will be selected at random and will be notified by September 1st, 2014.

ADDITIONAL ENTRY OPTIONS:

1. For one additional entry (optional), like Rosemarried on Facebook and come back here to comment letting me know you’ve done so (or leave a separate comment stating you already like Rosemarried on Facebook).

2. For one additional entry (optional), follow Rosemarried on Twitter and come back here to comment letting me know you’ve done so, or that you already follow me on Twitter.

3. For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

Blueberry Lavender Jam with Vanilla Bean

Sadly, this has not been a summer of canning. Rather, this has been a summer of work, writing a cookbook, throwing a pop-up beer garden for the World Cup, and getting ready for a tiny human. I’ve been distracted, to say the least.

In the midst of the craziness, I’ve found pockets of spare time to can and preserve a few precious jars of goodies. I inherited a rather large stash of blueberries recently, and made a number of different dishes (including these blueberry and corn crostini). I set aside most of the blueberries, however, with the intention of making jam as I absolutely adore blueberry jam. In fact, blueberry jam might be my second favorite jam of all time. (It should go without saying that my Grandmother’s strawberry freezer jam is the best jam of all time.) Blueberry jam is just so dark, sweet, and wonderful. It is especially delicious when slathered on biscuits, toast, scones, or any other bready item.

For this particular batch of blueberry jam, I wanted to mix things up a bit. So, I decided to add lavender and vanilla bean. Because, why not? It sounded good. As it turns out, the combination of blueberries, lavender, and vanilla bean really is quite good. If you happen to have a few extra blueberries lying around, I highly encourage you to make a batch of this blueberry lavender jam. You won’t regret it.

 

Blueberry Lavender Jam with Vanilla Bean

Ingredients

  • 8 cups fresh blueberries
  • 2 tablespoons dried culinary lavender
  • 4.5 cups sugar
  • Zest & juice of one lemon
  • 1 vanilla bean, scraped
  • 3 tablespoons Ball RealFruit Pectin
  • ½ teaspoon unsalted butter

Instructions

  1. Wash and sterilize jars and lids. In a large canning pot, cover jars with water and bring to a boil. Boil for at least 10 minutes, then turn off the heat and allow jars to rest in the hot water until needed. Additionally, places the bands and lids in a small pot and boil for a 5 minutes.
  2. Place lavender in a small bowl or cup, and pour ½ cup of boiling water over the dried lavender. Allow to steep for 15-20 minutes. Strain out the dried lavender and reserve the remaining liquid for the jam.
  3. Using a blender, immersion blender, food processor, or potato masher – mash or crush the blueberries.
  4. In a small bowl, combine ¼ cup of sugar with the pectin.
  5. In large stock pot or pan, combine the crushed blueberries, lemon zest and juice, vanilla bean seeds, and lavender liquid. Stir in the sugar-pectin mixture and the butter. Heat over medium-high heat and bring to a boil, stirring constantly.
  6. Once the mixture is boiling, add the remaining sugar (4.25 cups). Return to a full rolling boil, and boil for 1-2 minutes. Remove jam from heat and skim off any foam.
  7. Remove jars from the hot water, and ladle jam into hot jars. Leave a ¼” head space. Wipe the jar rims clean, and place lids and bands on the jars. Process in a hot water bath for 10 minutes.
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Roasted Corn and Blueberry Bruschetta

They say that necessity is the mother of invention, but I would also argue that abundance is another mother of invention.

Last weekend, I came home from the PDX Food Swap with 5+ pounds of fresh blueberries. I made jam (recipe to come!), enjoyed fresh blueberries with my yogurt and granola for breakfast every morning, and even froze a few berries. After all of that, I still had blueberries leftover.

With the remaining blueberries, I wanted to do something savory and unexpected. I took stock of what I had in the fridge and in the garden, and decided to roast blueberries with fresh corn and thus created this bruschetta. (Let’s be honest: roasting fruits or veggies and placing them atop goat cheese and bread is usually a good idea.)

I love the balance of sweet and savory flavors in this dish, and the pop of the fragrant basil and tangy goat cheese. Everything just works.

It’s a perfect little summer appetizer.

 

roasted corn and blueberry crostini | Rosemarried.com

Roasted Corn and Blueberry Bruschetta

Ingredients

  • 1 cup fresh corn kernels
  • 1 cup fresh blueberries
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 1 teaspoon honey
  • 4-6 oz goat cheese, room temperature
  • Baguette
  • Handful of fresh basil leaves

Instructions

  1. Preheat oven to 400 degrees. Toss blueberries and corn with olive oil, salt, and pepper. Place in a baking pan and roast for 8-10 minutes, until corn is starting to brown. Remove from oven and set aside and allow to cool.
  2. For the crostini, you can serve them one of two ways. If you’re strapped for time (or don’t feel like turning on the oven), you could simply serve the bruschetta on fresh, soft slices of baguette. Otherwise, you can crisp the baguette slices in a 350 degree oven. Simply brush baguette pieces with olive oil and lay in a single row on a lined baking sheet. Bake for 10 minutes, or until golden brown along the edges.
  3. To assemble the crostini, spread a layer of goat cheese on each baguette slice. Place a generous spoonful of corn and blueberry mixture atop the cheese. Drizzle honey atop each, and sprinkle a bit of flake sea salt and freshly ground black pepper. Top each with a fresh basil leaf.
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Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

rhubarb coffee cake | rosemarried.com

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

Meyer Lemon Yogurt Cake | Rosemarried.com

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake | Rosemarried.com

Meyer Lemon Yogurt Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup plus 1 tablespoon white sugar
  • 3 large cage-free eggs
  • 1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
  • 1/2 vanilla bean, split and seeds scraped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
  3. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
  4. Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
  5. When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

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Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

Cabbage Salad with Orange Sesame Vinaigrette | Rosemarried

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.

Soba Noodle Salad with Miso Chard Pesto and Honey Roasted Carrots

I spent a lot of time in the kitchen last week, prepping and preserving in anticipation for the PDX Food Swap. Truth be told, I haven’t been spending a ton of time in the kitchen as of late. Life has been busy and chaotic and I just haven’t had a lot of time or energy for creative kitchen projects. But, the PDX Food swap was looming in the distance and I just couldn’t stomach the idea of going to the swap empty-handed.

So, I carved out some time in my week and forced myself to get into the kitchen. Over the course of a couple days, I cooked and created and canned and preserved. I made a giant mess of my kitchen, but it was totally worth it.

I felt accomplished and inspired…and strangely relaxed. Cooking has that effect on me, I suppose.

roasted rainbow carrots

Of all the things I cooked this past week, I think this soba salad is my favorite. The chard and miso pesto is earthy and savory, dark and uniquely delicious. (Truthfully, it isn’t really a pesto at all. I just wasn’t sure what else to call it.) The savory pesto paired beautifully with the natural sweetness of the roasted carrots, and let me tell you, it made for a damn good soba noodle salad.

(Also: I begrudgingly brought a couple of jars of the chard and miso ‘pesto’ to the PDX Food Swap, but I selfishly wanted to keep it all to myself. It’s too good.)

Soba Salad with Swiss Chard and Miso Pesto

Soba Salad with Miso Chard Pesto and Honey Roasted Carrots

Serving Size: 3 as an entree, 6 as a side

Ingredients

  • 1 bunch swiss chard
  • 3 garlic cloves, peeled
  • 1/4 cup red miso paste
  • 2 tablespoons unseasoned rice vinegar
  • freshly ground black pepper
  • 1 package soba noodles
  • 1 bunch rainbow carrots (or 5-6 regular carrots)
  • 1.5 tablespoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon red chili flakes
  • Green onions, ends trimmed and sliced thinly (for garnish)

Instructions

  1. Roast the carrots (can be done ahead of time): Preheat the oven to 400 degrees. Wash and trim carrots (do not peel). If your carrots are very thin/small, you may leave them whole. If the carrots are thick, slice in half (or quarters) lengthwise. Pat the carrots dry and place in a bowl. Toss with sesame oil, honey, red chili flakes, and a pinch of salt and pepper. Lay the carrots in a single layer on a lined baking sheet and roast in the oven for 15-20 minutes, or until browned and fork tender. When cooked to your liking, remove from the oven and set aside until use.
  2. Place a large pot of salted water on the stove over high heat. Bring to a boil. Meanwhile, wash the chard and trim off the stems. Set stems aside. Roughly chop the chard leaves. When the water is boiling, add the chard leaves into the water and stir to combine. Blanch chard in the water for 2-3 minutes. Using tongs or a slotted spoon, remove chard and transfer to a bowl. Reserve the pot water.
  3. Using a food processor (or blender), blend the blanched chard, garlic, miso paste, and rice vinegar. Scrape down the sides of the bowl occasionally, and blend until a smooth paste forms. Season with freshly ground black pepper. Taste, and adjust seasonings if needed.
  4. Bring the pot of reserved blanching water to a boil. Cook the soba noodles in the water, according to package directions. Drain the noodles and rinse with cold water. Set aside.
  5. In a large bowl, toss the soba noodles with the chard pesto. Add a few teaspoons of the pesto at a time, until the noodles are evenly coated. (Extra pesto can be stored in a sealed container in the fridge) Taste, and season with salt, pepper, or red chili flakes as needed. Serve at room temperature and garnish with roasted carrots and sliced green onions.
  6. Note: I adapted this recipe from Chow, and they chose to sauté the chard stems in oil before tossing them in the soba salad. I chose to go another route with the stems, and quick-pickled them in a mixture of rice vinegar, salt, and sugar. I was pretty pleased with my pickled chard stems, and thought they made a crunchy, bright, and briny addition to the salad.
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