Preserved Lemons

I was gifted a bag of lemons and was looking for ways to use them all up.  First I made a lemon meringue pie! http://lauramanthei.blogspot.com/2011/03/lemon-meringue-pie.html.  Then I remembered having seen a recipe for preserved lemons.

I used a recipe I found on Chow.com, http://www.chow.com/recipes/14139-spiced-preserved-lemons

but there are plenty of other variations out there!

Basically you preserve the lemons with salt and their own juice, and various spices can be added.

Preserved lemons are used in Mediterranean cooking.  They can be minced and used in salad dressings, sauces, relish, hummus, tagines etc.

Also they are pretty to look at!

I plan to give 2 of the 3 jars I made away as gifts.

Well, it will be about a month before I am actually able to test the preserved lemons out, but I'm sure that it will be worth the wait! :)

Chocolate Pie

Pie recipe from:

http://chocolatecoveredkatie.com/2011/09/06/the-ultimate-chocolate-fudge-pie/

If you have read or seen "The Help" you will know where I got my craving for chocolate pie..haha Just Kidding, but I just ran across the recipe and it looked good and the idea was already in the back of my mind so I decided to go with it.

I added orange zest to my pie and sprinkled almonds on the top.  I also thought it would be good with almond extract or raspberries arranged on top of the pie. (Lobster oven mit optional)

The not so secret ingredient....chocolate!

A new ingredient I haven't managed to buy until now- Agave Sweetener. I'm sure this will come in handy for many other recipes to come.

And the surprising top secret ingredient...Tofu!

Here's the recipe:

• 1 package silken-firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
• 1 tsp cocoa powder
• 1 tsp pure vanilla extract
• 2 T nondairy milk
• scant 1/8 tsp salt
• 8 to 10 oz chocolate chips
• 2-3 T agave or other sweetener
• optional: extracts, flavorings, or liqueurs

Pie crust is optional!

Basically you melt the chocolate chips in a saucepan on the stove top and then you mix that with the remaining ingredients.  Put in a blended or food processor and blend until smooth and then pour into prepared pie shell and refrigerate for a few hours or over night to set and harden.

I added orange zest and sprinkled almond slivers on top!

It tasted like a chocolate orange, which by the way is one of my favorite treats.  I always get a chocolate orange in my Christmas stocking (Yes I am 26 years old and I still get a Christmas stocking from Santa Claus)  My mom used to get a real orange and nuts in her Christmas stocking.  Anyways...

This was a bit rich, but delicious.  I would make it again and maybe try a variation.  I also saw a blog that made a version that added dried chilis to the chocolate:

http://cravingsgoneclean.wordpress.com/2011/09/07/chili-chocolate-pie/

Great idea!

I brought this for my coworkers at the museum.

I thought I would include a little bit more about where I work!

Here are a couple of the awesome things that I get to see everyday at my job:

 Foucault's Pendulum

As the day goes by the pendulum knocks over the blocks, proving that the earth is rotating.

Cool, huh?

Our pendulum takes 44.5 hours to make a full rotation.  If it was at the North or South Pole it would make a rotation in exactly 24 hours.  If it was on the other side of the equator it would go the opposite direction.

Beaked Whale Skeleton:

This guy hangs above the Museum's South entrance. 

I have only seen it move once!

During an earthquake it started to sway from side to side!

Stay tuned for more stories about recipes and the museum where I spend my days...

Bizcochitos

Bizcochitos, the state cookie of New Mexico.  Flavored with orange zest and anise seed, these are a unique and delicious shortbread cookie.  Original recipe use lard instead of butter, and I've read that the substitution somewhat affects the texture, but these were still top notch by my standards. 

Maybe I was inspired by the calendar on my wall with pictures of New Mexico's hot air balloon festival that my Grandma gave me...

New Mexico is known as the Land of Enchantment. 

It's also the setting of one of my favorite TV shows.

I used a recipe I found on a blog featured on Foodgawker.com:

http://www.thepastryaffair.com/blog/2011/6/25/bizcochitos.html

Bizcochitos
1 cup salted butter
3/4 cup + 1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
1 teaspoon anise seed
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon

In a large mixing bowl, cream together the butter and 3/4 cup sugar. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Mix in the orange zest and anise seed.

In a medium bowl, sift together the flour, baking powder, and ground ginger.
Gradually beat in the flour mixture until well combined. If dough becomes too stiff for the mixer (and if you are using a hand mixer, it might), simply knead in the rest of the flour by hand. Form cookie dough into a flat round shape, cover with clear plastic wrap, and refrigerate for 30 minutes to 1 hour.

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together remaining 1/2 cup sugar and cinnamon. Set aside.
On a lightly floured surface, roll out dough to 1/4-inch thick and cut out with a cookie cutter of your choice. Place cookies on a parchment-lined baking sheet and sprinkle generously with cinnamon sugar mixture. Bake for 12-15 minutes, or until cookies are lightly browned. Transfer to a cooling sheet and cool completely. Store in an airtight container at room temperature.

Raw cookies ready to go in the oven.  I didn't have parchment paper to line my baking pans, but found it wasn't necessary.

The cookies themselves aren't that sweet, but a sugar and cinnamon mixture is sprinkled on top to add sweetness.

Ducks in a line..

I am happy with the way that these came out, but the anise and orange zest flavor wasn't as strong as I expected it would be.  The flavors are very light and subtle, which is pleasant, but I would consider adding more seasoning next time I make these. 

Quack! (The End)