Hot Apple Pie

hot apple pie closeup

Tastes just like the real thing….so perfect for sitting in front of the fire on a cold winter night.

Recipe

1 oz. Frangelico hazelnut liqueur
3/4 oz. Flor de Caña rum
4 oz. spiced apple cider
graham cracker crumbs
sweetened whipped cream
ground cinnamon or a cinnamon stick

Instructions

1. In a small sauce pan bring your hot apple cider to a boil and remove from heat.

2. Put graham cracker crumbs in a shallow bowl. Use a lemon wedge, melted butter, or water to moisten the rim of an Irish coffee mug, then dip the rim of the glass into your graham cracker crumbs.

3. Add the Frangelico, Flor de Caña and hot apple cider.

4. Top with a spoonful of whipped cream and garnish with a sprinkle of cinnamon or a cinnamon stick.

hot apple pie

The finished product.

Creamy Potato and Kale Soup with Parmesan Garlic Toasts

creamy potato and kale soup

Yum…I can’t wait to eat the leftover soup!!!

Soup Recipe

Serves 6 as entree.

1 bunch of kale, rinsed, stems removed and chopped
5 medium potatoes, rinsed and cubed
1/2 cup half and half or cream (optional)
5 cups vegetable or chicken broth
3 garlic cloves, minced
1 smallish-medium onion, peeled and chopped
1 leek, rinsed, tough green parts removed, halved lengthwise and sliced into 1/4 inch pieces
1-2 teaspoons fresh thyme
1 teaspoon dried sage
1 1/2 tablespoons olive oil
1/2 pound italian sausage (optional)

Instructions

1. Heat olive oil over medium heat in a medium sized soup pot and add onions and leeks (set aside 1/4 cup). Cook until tender and slightly translucent.

2. Add garlic for a couple of minutes, then spices, and broth. Bring to a boil and then add potatoes. Simmer for 20 minutes.

3. Add kale and simmer for another 10 minutes.

4. In a saute pan cook the italian sausage along with the remaining 1/4 cup of leeks until golden. Drain on paper towel and cover with foil to keep warm.

5. Add half and half or cream and then puree contents with an immersion blender until desired consistency

6. Ladle soup into soup bowls and garnish with the italian sausage and parmesan garlic toasts.

Toast Recipe

Baguette or artisan bread, sliced into 12 1/2 inch slices
olive oil
1 head of garlic
parmesan cheese, grated
dried basil
chili pepper flakes

Instructions

1. Cut off top of garlic head and drizzle with olive oil, wrap in foil and roast in the oven for about 30 minutes at 400°F.

2. Brush toasts with olive oil.

3. Remove garlic from foil and allow to cool. Once cooled enough to handle press the cloves out of the garlic and smash them into the bread toasts until evenly covered, about one clove per toast.

4. Add cheese, and sprinkle chili pepper flakes and dried basil.

5. Broil toasts a few minutes until edges are golden brown and cheese has melted.

 

2012 Gift Ideas for the Adventurer in Your Life

Yep, it’s that time of year again. Time for Black Friday madness, Cyber Monday and American consumerism at its finest. Here are some great gift ideas for the adventurer in your life.

1. GoPro HD HERO2 or GoPro HD HERO3….so they can capture all of their insane adventures…in HD.

2. Sea to Summit eVent Compression Dry Sack or the even lighter Granite Gear eVent Sil Compression DrySack. Whether they’re hiking in Olympic National Park, trekking across Borneo or circumnavigating an island these will keep clothing and gear packed tight and dry.

20120217-085439.jpgGranite Gear Drysack

3. A waterproof watch like a Timex Expedition or Ironman.

4. A rugged camera like the Olympus TG-1iHS 12 MP Waterproof Digital Camera which claims to be waterproof to 40 ft., drop-proof to 6.6 ft., freeze-proof to 14°F and crush-proof to 220 pounds.

5. A compressible fleece or jacket like the Patagonia Re-Tool Snap-T® or Patagonia Down Sweater. They will love having a super warm and cozy layering piece on their next backcountry outing or summit attempt.

6. DeLorme Earthmate PN-60w with Topo North America and Map Pack and DeLorme inReach Two-Way Satellite Communicator. We LOVE our Earthmate it’s super easy to use and it works really well…even in really remote locations. Our’s is a slightly older model, but the new one combined with the inReach will give everyone some peace of mind…especially if your adventurer is an adrenaline junky, solo backpacker….or slightly reckless. The inReach allows them to send out messages saying they’re okay…or if they’re in need of help.

7. Whether they’re needing to purify water high in the Himalayas or in the backcountry of Eastern Oregon a water purification system like a SteriPEN with pre-filter makes it ridiculously easy.

8. A collapsible, foldable, backpack like the Gregory Miwok 22 Daypack that can be used for daytrips from camp or early morning summits.

9. A fleece lined wool beanie like the ones from Patagonia have an awesome fit and will keep them warm without being itchy.

10. Stocking stuffers like hand warmers, energy gels, carabiners, lithium batteries will also be greatly appreciated by your adventurer.

Pumpkin Cheesecake

I have tried MULTIPLE pumpkin cheesecake recipes and none of them even come close to the Almost Famous Pumpkin Cheesecake from the Food Network Magazine. Yes, it’s time consuming, but it turn out perfect every time….the filling has a whipped texture and the crust is crispy/crunchy and deliciously caramelized (think brittle). Over the years I’ve only made small changes to the original recipe, mainly just to make the pumpkin pie spices a little stronger otherwise I don’t change a thing. Tip: Follow the recipe to a T (ie. make sure cream cheese and egg whites are room temp, use the water bath)….I know it’s time consuming, but so worth it. Every year people are always talking about the pumpkin cheesecake days after Thanksgiving, so I’m finally posting the recipe. Enjoy!!!

pumpkin cheesecake

I forgot to take pics of the first couple of neatly sliced pieces, but my wonderful mom twas able to get a couple of decent pics for us.

Recipe

Serves 12.

Crust

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
pinch of salt

Filling

4 8-oz. packages of cream cheese (the full fat variety), room temp.
1/4 cup sour cream
1 15-oz. can of organic pumpkin puree
6 eggs, room temp and lightly beaten
1 tablespoon plus 1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (I use a little bit more…just because I like the flavor)

Whipped Cream

1 pint heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Instructions

1. Position a rack in the center of the oven and preheat to 325°F.

2. Pulse graham crackers in a food processor until they become crumbs. Combine melted butter, 1/4 cup of the sugar, and a pinch of salt then press the crust into a buttered 9-10 inch springform pan. Make sure the crust is firmly and evenly pressed against the bottom and up the sides of the springform.

3. Bake the crust until golden brown, 15-20 minutes.

4. Allow crust to cool on a cooling rack. Once cooled wrap the outside of the springorm pan in foil and place in a roasting pan. Important: Make sure to use a wider, heavier duty foil, not the 12 inch wide roll. If you use a 12 inch roll water can seep into the bottom of your springform and into the crust….it will still be edible, but messier and the texture will change.

5. Bring a medium pot of water to a boil. While the water is boiling begin making the filling. Beat the cream cheese in a KitchenAid stand-up mixer until it has a smooth texture. Add 2 1/2 cups of sugar and beat until just light. Make sure to scrape down the sides of the bowl and the beaters with a silicone spatula or scraper. Beat in the sour cream followed by the pumpkin puree, eggs, vanilla, and spices. Beat until smooth and pour into the springform pan.

6. Gently place the roasting pan on the center rack of the oven. Do NOT pull the oven rack out. Once the roasting pan is resting on the oven rack carefully add the boiling water to the roasting pan taking extra care to prevent splashing. The water level should be about halfway up the side of the springform pan. I like both my Kaiser 10-inch springform pan and also my Cuisinart 9-Inch Nonstick springform pan, they both work great and haven’t warped or gotten weird.

7. Bake the cheesecake for 1 hour and 45 minutes until the outside edges of the cheesecake are set but the middle is still loose (I usually have to cook mine a little longer).Tip: Don’t jiggle it to see how much it has set….you’ll end up with cracks on the top of the filling. Turn off the oven and open the door briefly to let some heat escape. Then allow the cheesecake to rest in the oven for another hour or so.

8. Remove the cheesecake from the roasting pan and allow to cool on a sturdy cooling rack. Run a knife along the edges of the cheesecake, cover with plastic wrap and refrigerate for atleast 8 hours.

9. Remove cheesecake from fridge atleast 30 minutes before serving. While cheesecake is warming to room temp whip the heavy cream, sugar and vanilla until fluffy.

Note: Make this a gluten free cheesecake by substituting ginger snaps and pecans that have been pulsed together in a food processor. Also, make sure your vanilla is gluten free too.

  

Salmon Carrot Cauliflower Burger

curried salmon burger

Our curried salmon burger with fried green tomatoes and baked sweet potato fries

The patty itself is gluten and dairy free and is AWESOME on a bed of arugula greens. Steve and I came across this recipe when trying to find a recipe for a friend with gluten and dairy intolerances and fell in love with it ourselves. This recipe from Sprout is one of many delicious ones on her site. She also has lots of info about eating healthier and about cleanses that are both healthy and safe.

Recipe

Makes 6-8 patties.

3 carrots, peeled
1/2 head cauliflower
1/2 cup almond Flour
1 1/2 tablespoon curry powder
1 teaspoon cinnamon
2 eggs, beaten
1/2 pound salmon, cooked
1 tablespoon high heat coconut or grapeseed oil

Instructions

1. Pulse carrots and cauliflower in food processor until evenly grated.

2. Combine carrots, cauliflower, salmon, almond meal, curry, and cinnamon and stir well.

3. Heat oil in a medium saute pan on medium-high heat.

4. Form patties and cook in the pan, 8-10 minutes on the first side and 5-8 on the second side. These patties have a tendency to fall apart if handled too much, so make sure to not mess with them too much after they’ve been put in the pan.

5. Serve on a whole wheat or onion bun with fresh arugula, onion, and a dollop of lemon curry remoulade or on a bed of arugula with a simple lemon vinaigrette. We had a few green tomatoes in the garden and had gotten a few sweet potatoes in our Organics to You shipment, so we whipped up some fried green tomatoes and baked sweet potato fries.

Lemon Curry Remoulade

4 tablespoon mayo
2 teaspoon lemon juice
1/2 teaspoon curry powder
dash of paprika
1 garlic clove,minced
sea salt and pepper, to taste

Instructions

1. Combine all ingredients in a small bowl and season to taste.

 

Fried Green Tomatoes

fried green tomatoes

fried green tomatoes served with curred salmon burgers and baked sweet potatoes

A southern favorite, Steve and I finally tried our hand at these and made our own. They were delicious.

Recipe

Serves 3-4 as side dish.

3-4 firm green tomatoes, cut into slices
1/2 cup cornmeal
1 cup flour or almond meal
1/2 cup panko
1/2 cup milk
1 egg, beaten
cayenne and garlic salt
1/4 cup peanut or vegetable oil
salt

 Instructions

1. Arrange sliced tomatoes on paper towels and sprinkle with salt to draw out some of the moisture. The breading will have a hard time sticking if you forget this step.

2. In three separate bowls combine flour and garlic salt in one, egg and milk (beaten) in another, and cornmeal and panko in the third.

3. Heat the oil on medium heat.

3. Dip the sliced tomatoes into the flour mixture, then the egg mixture and finally into the cornmeal mixture.

4. In batches fry the tomatoes for a few minutes on each side.

5. Arrange fried tomatoes on fresh paper towels to drain.

6. Serve with a spicy dipping sauce.

Baked Sweet Potato Fries

salmon_burger_sweet_potato_fries

Baked sweet potato fries served with a spicy dipping sauce and served alongside a curried salmon burger and fried green tomatoes.

Recipe

3 servings.

3 sweet potatoes, cut into 1/4 inch thick strips
3 tablespoons olive oil
2 cloves garlic, minced
cumin, paprika, cayenne, sea salt and pepper to taste

Instructions

1. Preheat oven to 450°F.

2. Line baking sheet with parchment or Silpat.

3. Toss fries in olive oil and seasoning.

4. Spread fries evenly on baking sheet and bake for 10-15 minutes, take them out and mix them up, then bake for another 10 (or so) minutes.

5. Let cool for a few minutes before serving.

Spicy Dipping Sauce

1/4 cup mayo
1 to 1 1/2 tablespoons sriracha
1 garlic clove, minced
1 1/2 teaspoon lemon juice
cayenne, curry, salt and pepper to taste

Instructions

1. Combine all ingredients and adjust to taste.

Travel Pic of the Week

Crocodile Sian Kaan Biosphere

Crocodile Sian Ka’an Biosphere

Many years ago, on my second trip out of the country, a friend and I ventured in to the remote Sian Ka’an Biosphere in the southeastern Mexican state of Quintana Roo. We hired a boatman to take us bird watching in the mangroves and came across this croc sunning himself. Our “guide” took us awfully close to this guy…and he didn’t seem to mind at all.  If you’re planning a trip to the reserve plan ahead….food and facilities are limited. And you might find yourself hitchhiking out.

Caramelized Brussels Sprouts with Pecans

caramelized brussels sprouts with toasted pecans

caramelized brussels sprouts with toasted pecans

My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.

Recipe

Serves 3-4 as a side dish.

1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes

Instructions

1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.

Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!

Five Mile Butte Fire Lookout Snowshoe

five mile butte lookout

The lookout was super cozy and we loved having a wood stove….

Activity: Snowshoe or cross country ski

Distance: 6 miles roundtrip

Time: couple of hours each way

Difficulty: moderate

Season: December to April (booking season is a little longer)

Dog Friendly: Yes, the fire lookout is exposed and the stairs are steep…Jedi cried the first couple of times going up and down the stairs…so we had to drag and/or carry him. Eventually he got it.

Pros: You’re out in the middle of nowhere, snowshoeing, sledding, wood stove, 1 bed + 1 cot, some utensils provided, firewood provided, easy to navigate to

Cons: No electricity, no running water, going out to the vault toilet when it’s below freezing, shorter season due to lower elevation

mountains peeking through the clouds

A couple mountains peaking through the clouds on the road up to Five Mile Butte fire lookout.

To get to the fire lookout it’s a 3 mile hike along a road that begins across from the Billy Bob Sno-Park. The lookout sits at 4,627 feet and when it’s not cloudy there are some great mountain and forest views along the way.

five mile butte break

Taking a break on the road up to the fire lookout.

As the hike is a solid three mile uphill trek we stopped for a couple of breaks along the way. In early December, when we went, there wasn’t a ton of snow, but it was definitely icy and we were happy we brought our Black Diamond Trekking Poles and MSR Snowshoes.

five mile butte access road

View of the access road from the lookout.

We made it!!! The lookout sits about 40 feet off the ground and has some pretty steep and narrow stairs. We were happy to have the wood stove because the temperature was dropping fast and we wanted to melt some snow to make warm drinks. My Sorel Pac Boots boots were super comfy and warm….no cold toes for me.

frozen tree at five mile butte lookout

Pretty frozen tree reminds me of the holidays

We spent most of the evening reading over the old guestbooks, chatting, and drinking spiked apple cider and hot cocoa. The lookout stayed toasty all night long and we all slept great.

five mile butte sledding

We found a beat up plastic sled in the wood shelter and took advantage of the icy conditions.

We found a sled in the wood shed and had to get a couple of good runs in before we headed out for the day. The dogs were a little freaked out by it…but we had a great time!!!

five mile butte sledding steve

Super slick sledding….thank goodness for the sports setting on my camera!!!

five_mile_jedi

Jedi rocking his ice beard after our hike back down from the lookout.

Back at the Sno-Park we finished off the last of our hot chocolate…that was still piping hot after all of our sledding and the hike out. The dogs stayed toasty with their packs layered over their winter jackets and were rewarded for all of their hard work with some treats when we got back to the car.