Heidi's Spiced Nuts

Makes 1 pound (You can double, even triple this recipe).

Ingredients:

• 1 egg white

• 1 teaspoon cold water

• ½ pound pecans

• ½ pound walnuts

• ½ cup sugar

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• Optional: ¼ teaspoon ground cayenne pepper

Directions:

•    Preheat oven to 225 degrees.
•    Beat egg white until frothy, but not stiff.
•    Add nuts until completely coated.  
•    Beat egg white until frothy, but not stiff.
•    Add nuts until completely coated.
•    In a separate bowl, mix remaining ingredients (Sugar and spices).
•    Add mixture to nuts, stir until evenly coated.
•    Use parchment paper on baking sheet.
•    Pour nut mixture onto sheet.
•    Bake at 225 degrees for 1 hour, stirring every 15 minutes.
•    Cool completely and serve.

Store in air-tight container.

Personalize as a gift using seasonal containers.

Heidi's Cilantro Vinaigrette

I don’t know about you, but I have had extra Cilantro and always trying to think how to use it so it doesn’t go to waste. Recently I was gifted a few bundles and decided to make my tangy and so delicious Cilantro Vinaigrette. Here are a few ways to use your CV; Drizzle over your Taco Salad, Add to Tacos, Burritos, Shrimp, Fish, Chicken, use as a dipping sauce for bread, actually any dish that might need a little tang and Cilantro flavor. Keep refrigerated in a tight sealed jar up to 1 week. Enjoy!

Ingredients: To make 1 1/4 cup

• 2 Bunches of Cilantro including stems

• 1 Tablespoon Minced Garlic

• 1/2 cup Olive Oil

• 1/4-1/3 cup White Vinegar, more to taste

• Sea salt, to taste

• Optional: Squeeze of lime

Directions:

• Roughly chop your Cilantro then put in food processor or blender.

• Add all remaining ingredients and blend smooth, add more white vinegar if you like more tang. If vinaigrette is to thick add a little more olive oil and vinegar.

• Pour in a jar and refrigerate. Shake before using.

Best Cheesecake Ever!

Published in the September 2021 Edition of ‘In The Loop Magazine

The recipe was given to me by my sister Rita years ago. It's seriously the best! Always a hit and loved by everyone. It is sweet, creamy & velvety texture with a touch of tart from the sour cream & lemon.

I added the lemon & zest ❤️to the recipe

Preheat oven 350degree

Ingredients: Graham Crust:

• 2 cups graham crackers, fine to medium crushed up

• 6-8 TBSP unsalted Butter, melted
  
  
  

Direction:

Hand mix crushed graham crackers and butter together ( I line springform with parchment paper, this makes it easier to transfer finished cheese cake) take mixed graham crackers and press on bottom of 3 inch tall, 9x9 springform and press around the sides as far up as possible, keeping the graham crackers as even as possible. Place on a baking sheet and set aside.

Ingredients: Cheesecake 

• 4- 8 oz cream cheese, use only the real kind, room temperature, Do Not use fat free or 2%

• 1 1/4 cup granulated sugar, plus 2 TBL sugar

• 2 tsp real vanilla extract

• 2 TBL fresh lemon juice

• optional: Add lemon zest, finely zested

• 4 beaten Eggs, adding one at a time

Direction:

• Mix cream cheese until smooth. add sugar until granules all incorporated to cream cheese and mix in remaining ingredients. Mix altogether well and completely smooth. This takes some time!

• Pour into graham cracker crust prepared 9x9 springform.

• Bake 55-75 minutes until set and doesn’t jiggle in the middle. (every one’s oven calibrated different why the big difference in time)

• When cheesecake finished baking TURN OFF OVEN add sour cream topping (Recipe below), spread evenly on entire top and place back in oven for an additional 30 minutes.
  
  
  

Ingredients: Topping

• 2 Cups Real Sour cream, NO Fat free

• 1/4 granulated sugar

• 1 tsp Vanilla extract
  Direction: Mix together smooth, keep refrigerated until ready to add to top and bake 30 min more. Cool completely before cutting, Takes a few hours.

• Note: I have added plain greek yogurt to sour cream when I didn’t have enough.

Heidi's Tamarind Agua Fresca

August 2021 Issue of ‘In The Loop Magazine

My friend Aide’ asked if I wanted to make some Tamarind Aqua Fresca something I’ve never made or tasted, I was so excited! I did some research and thought Wow! Tamarind has so many health benefits. Here’s one out of many sites that I checked out and read the same information -Mirna from La Saucy Kitchen says “Tamarind has antioxidant and anti-inflammatory properties that can protect against diseases such as heart disease, cancer, and diabetes. They say the seed extract may also help lower blood sugar and the pulp extract may help with losing weight and reverse fatty liver disease”.

 I couldn’t wait to make the Tamarind concentrate. After we made a batch I came up with a delicious and refreshing recipe. You can make a pitcher full when serving a few friends but I decided to write this recipe per serving. Keeping each glass fresh and to the individuals taste. Let me try to describe the taste after making my mix, It has a citrusy yet earthy flavor profile and super refreshing on your palette. There are many different variations of mixing this drink, I’m told some add tequila. I’m hooked on just keeping it delicious and simple. Enjoy

Ingredients & Accessory:

• 2-16 oz. Bag Tamarind (I used La Fiesta Brand)

• 6 Quart Pot

• 8 cups Filtered Water, enough to cover pods

• 2-32oz. Quart Mason Jar

• Stainless Steel Food Mill/Ricer Strainer Masher

  Directions: Part 1 Cleaning Tamarind Pods

• Crack each with hand or nut cracker and remove the outside shells and veins, discard or composed

• Rinse the tamarind long dark pods

• In a 6 quart pot fill with 8 cups of water, heat water to warm then add pods make sure water covers 1 inch above pods add more water if needed. Bring to soft boil, cook until soft approximately 20-30 mins, this will help to remove and discard the seeds. Do not strain and discard liquid. KEEP Liquid!

• Cool down pods to handle, Place food mill on top of a 8 cup glass measuring cup or bowl, Pour liquid thru food mill.

• Wearing gloves remove black seeds and discard them. Place tamarind flesh in Food Mill. Mash until flesh is completely ran through food mill adding it to the liquids.

• Pour liquid back into pot and bring to a quick boil. Remove from heat and carefully pour liquid back into measuring cup this will make it easier to pour into your mason jars. Stir and work quickly so that the liquid does not settle when pouring.

• Cool completely and store in refrigerator up to 3 weeks or freeze up to 3 months

• I keep one in the fridge , second in freezer or gift one to a favorite person in your life!

  My Recipe Ingredients:

• 3-4 Tablespoons Tamarind Concentrate, to taste

• 1 cup of Cold Water

• 2 teaspoon Sugar or 1 Packet Stevia

• 1 teaspoon Fresh Squeezed Lemon, and Slice of Lemon for Garnish

• 1/8 teaspoon Fresh Ground Ginger

• Ice

• Slices of Lemon, for garnish

  Directions: Single serve, can double recipe for larger glass serving

• In a glass add 1 cup of water, mix in tamarind concentrate, sugar, lemon juice, Ginger, mix altogether add ice cubes and a lemon wedge to garnish the side of your glass. Enjoy!

"Steamed Artichoke Filled with Creamy Vinaigrette & Shrimp Salad"

 Artichokes are grown year round in multiple growing regions in Southern California which means that they are available for us even in the month of July. Here’s a tasty and beautiful recipe to make for brunch, lunch or even a great starter to dinner. You can’t go wrong with the combo of shrimp and Artichoke adding my zesty creamy vinaigrette elevates this dish even more. Enjoy!

Step 1

Ingredients:

• 4 steamed artichokes

Directions:

• Cut off 1 inch off artichoke stem and tips of leaves.

• Place stem side face down in steamer, until leaves pulls out easily (Cook time approximately 35-55 minutes).

• Cool down to handle and gently open up and make a bowl.Remove inside of artichoke including the thistles to make an opening for your shrimp salad.

• Cool, set aside and refrigerate until ready to fill and serve.

Step 2

Creamy Vinaigrette Dressing:

• In a mason jar combine the following ingredients:

• 1 cup mayonnaise

• 1/2 cup sour cream or plain Greek yogurt

• 1-2 tablespoons snipped, fresh dill (reserve a bit for garnish)

• 4 tablespoons white vinegar

• 2 tablespoons fresh lemon juice

• Dash pepper / sea salt

Directions:

• Refrigerate until ready to serve

Step 3

Ingredients:

• 40-50 medium size cooked, peeled, deveined shrimp

• Approx. ½ cup per plate romaine lettuce, chopped coarsely

• 2 diced tomatoes, whatever your garden is growing

• 2 celery rib, thinly sliced

• 1/2 cup diced cucumber

• Optional: 1 small sweet onion, finely chopped

Directions:

• Mix together all ingredients in step 3.

• Before filling artichoke, stir in vinaigrette from step 2

• Stuff artichokes with mixture.

• Quarter fresh lemon and dill. Use to garnish plate.

Heidi's Savory Popovers

Published in the June 2021 'In The Loop Magazine

These popovers are one of my husband Nick’s favorite side too many different dishes. Perfect compliment with beef….Father’s day food of choice. They’re also very impressive. Popovers seem to be complicated to make, but, in fact, they are one of the easiest recipe you’ll have in your back pocket. Popovers are so versatile and the flavor profile can be easily changed. I mixed the batter with different dried herbs also mix in or top a little cheese- topping with shaved parmigiano reggiano. Or just keep them plain with a sprinkle of coarse sea salt. I guarantee this will be one of your favorite recipes, Enjoy!

FYI, you can find popover baking pans online or at Bed Bath and Beyond.

Ingredients:

• 1 1/4 cup Milk

• 1 1/4 cup Sifted Flour

• 1/2 teaspoon Sea Salt

• 3 Jumbo or 4 Large Eggs, Room Temperature

• Butter

• Optional: Add to taste, Herbs or Spices & Cheese, I use shaved Parmesan & Reggiano for topping

Directions:

Preheat oven 425 degrees bake 20 minutes then reduced to 325’ 15-20 min more until golden brown

(DO NOT OPEN OVEN)

• Place pop over pan in hot oven for 10 min. minimum

• While Pan is heating , reserve cheese and blend all remaining ingredients together, DO NOT refrigerate, keep at room temperature.

• Carefully take out of oven and grease popover pan with melted butter using a pastry brush

• Fill the cups half full and top with cheese

• Bake on 425’ for 20 minute then reduce heat to 325’ Bake for 15-20 minutes more or until golden brown. DO NOT open oven.

• For best results, texture and taste serve immediately, Enjoy!

Other Options: Gruyere cheese blended in the batter is delicious. Use fresh herbs and any seasonings to taste! Enjoy!

Heidi's Rustic Apple Galette

Published in May 2021 Issue of the ‘In The Loop Magazine

May is the month of celebrating May Day, Mothers Day, Memorial Day, Cinco De Mayo and more….. Perfect at any holiday or occasion my Rustic Apple Galettes, they are great year round. Enjoy!

Stove Top Apple Pie Filling

Ingredients:

• 12 medium-size Granny Smith apples, peeled, cored and cut into ¼” slices*, available year round.

• 2 tablespoons Butter

• 1/2 cup Sugar

• 1 1/2 teaspoon Vanilla Extract

• 2 teaspoons Ground Cinnamon

• ½ teaspoon Ground Nutmeg

• 1 teaspoon of salt

• Optional: 1 Tablespoon Cornstarch, to thicken

• 1 egg (For egg wash)

• Optional: Fresh Blueberries

• Turbinado Sugar, to Sprinkle edges of pie crust

• 1-2 packages premade Rolled Pie crust, makes approximately 6-12 individual size galettes, make baseball size balls and roll out flat , equal in size. 1 package makes 6 galettes.

*Squeeze fresh lemon juice on to apples and toss to prevent browning.

* Freeze extra apples up to 1 year, defrost before using.

Directions:

preheat oven 450 degrees

• In a large nonstick skillet, melt butter on medium heat.

• Reserving the egg , blueberries and turbinado sugar add all the remaining ingredients into skillet.

• Cook mixture ,stirring occasionally until soft, approximately 15-20 minutes.

• Fill each round pie crust with apple mixture. Do not overfill, leave enough room for edges to fold up along the sides.

• Prepare egg wash (Combine 1 egg with a few drops water or milk and whisk).

• Brush over top of pie with egg wash using a pastry brush.

• Sprinkle edges generously with turbinado sugar.

• Place galettes on a baking sheet lined with parchment paper, bake 18-25 minutes or until edges are golden-brown.

*Optional: Add a few blueberries before baking on each galette.

*Serve with vanilla ice cream and top with fresh berries.

*If you have extra galettes wrap well and freeze. Reheat in the oven before serving at your next gathering.

Heidi's Edible Bunny- Springtime Fun with Kids!

Published in April 2021 Edition of ‘In The Loop Magazine

Being in the kitchen with kids is so much fun. Here’s a delicious and simple food project, a spin off the Rice Krispies Treat recipe that kids and adults can do together and share with friends and family. Make a few Bunnies and give as a Springtime gift. Have fun decorating making each a yummy edible art piece to enjoy. Made with love……Happy Spring!

Ingredients:

• 3 Tablespoon Unsalted Butter

• 1-10 oz bag mini Marshmallows

• 5 cups of Cheerios, any flavor, I use Honey Nut

• Parchment Paper

• Nonstick Cooking Spray

• Nonstick Spatula or Spoon

• Large Pot

• Optional: Gloves

• Optional: For Grass; Coconut Flakes & Green Food Coloring

• Buy Premade frosting in piping tubes, any edible decorations to decorate your Bunny.

Directions:

• Line your counter with parchment paper.

• Place large pot on your cooktop turn on medium high heat adding the butter, heat until it melts and pour in all the marshmallows, using a nonstick spatula or spoon stir until the marshmallows melt completely. You can increase heat but keep stirring so it does not burn.

• After marshmallows are completely melted pour in all of the cheerios, stir and mix altogether. Work quickly with next step.

• Pour out onto your parchment paper, Gloves are good to use if you have them, spray your hands gloved or not with nonstick cooking spray and press your cheerios flat approximately 1 1/4 inches thick and start shaping into the shape of a Bunny, work quickly, as it starts to cool down its harder to shape.

• Be creative and decorate your Bunny. If you want to make green grass, In a bowl pour the amount of coconut flakes desired to use, add a few drops of green food coloring, mix together, I wear gloves to mix, makes it easier and keeps clean up to a minimal.

• Place your Bunny on a platter decorate with your green grass, using to create a spring tablescape for your dessert table. Enjoy nibbling on your Bunny or using a large knife spraying it with nonstick cooking spray, cut into individual pieces and put your bunny back together like you would a puzzle so it’s easier for your family and friends to enjoy each piece.

Heidi's Irish Cream French Toast

It’s March madness and time to celebrate St Patrick’s Day. Here’s my delicious Irish Cream French Toast that will do a Ceili dance on your tongue. It is so simple to make, be creative and embellish this  Irish cream French Toast to make it special. I promise that it’ll be one dish everyone will love, also it’ll be a plate to remember. Enjoy!

Ingredients:

• 8 Slices of bread; Any type preferred, Brioche, French, Thick cut White Bread or Croissant

• 3 Large Eggs

• 1/2 cup Irish Cream Liqueur

• 1 Teaspoon Vanilla Extract

• Butter, For Skillet

• Garish Options; Powdered Sugar, Syrup, Green Sprinkles, Whip cream ( If making fresh whip cream add a splash of Irish Cream)
  

Directions:

• In a medium size mixing bowl, Beat together eggs, Irish cream and vanilla extract .

• Get bread ready and dip each piece in egg mixture making sure all of the bread is completely coated. Do this one piece at a time. Heat and melt your butter.

• In a large skillet add a tablespoon of butter, heat on medium heat until butter melts.

• Turn heat up to medium high and put each piece of coated french toast in the skillet to brown this takes 2 minutes approximately on each side.

• Serve family style on a platter, or individually garnishing with whatever pleases your palate and eyes. Enjoy!

Heidi's Shepherds Pie

Published in February 2021 of ‘IN The Loop Magazine

Fall, Winter or anytime of the year another choice recipe is my Grand shepherds pie. I describe it as "Macushla" an Irish song that your taste buds will dance too. So delicious and simple to make. This hearty rich flavored dish is a meal in itself making it unique by using chunks of angus beef. Whatever your preference of beer it can be paired perfectly with  Guinness an Irish dry stout, rich and creamy distinctively black beer or Leopold7 Belgium beer, another unique taste that is unveiled in its creamy head a savory sharp taste at the end. Use either one in making this dish and make sure you have enough to drink when serving!

This recipe was also published in Shakers Magazine! I’m super excited to publish it twice for all my foodie friends. Enjoy!

Ingredients:

• 1 1/2 lb Chuck Roast, cut 1 inch cubes

• Equal parts Olive oil and butter, approx 1 Tbl

• 1 large onion, 1/2 inch cut

• 3 garlic cloves, minced

• 2 1/2 Tbsp Flour

• 1 1/2 cup Leopold7 Beer

• 2 cup beef broth or stock

• 1 can tomato paste

• Dash or two Worcestershire sauce

• Salt/Pepper, to taste

• 2 Tsp Paprika

• 1 Tsp Sugar

• Optional: 1 cup Peas

• 3 medium size carrots cut lengthwise, cut 1/2 inch pieces, semi cook

• 3 medium size Potatoes, peel, cook then make mash potatoes making sure to mash until smooth and fluffy make enough to cover 1 pie size or 4-6 medium size ramekins

• Optional: Before serving brush on melted butter and garnish with scallions or fresh parsley

Directions:

Cooking time: 2-3 hours    Serving size 4-6

• In a large pot on medium heat add oil and butter

• When butter is melted put heat to medium high then add cubed chuck roast, cook until brown, remove meat, set aside

• Using same pot deglaze pot by adding onions, lower heat back to medium low, cook until caramelize stage, add minced garlic

• Stir in flour scraping and mixing in the flour add meat this creates a roux and thickens the stew

• Add can of tomato paste, paprika and sugar

• Add liquids beer and broth, stir all ingredients together

• Cook covered on medium low heat 2 1/2 hours stirring periodically

• Add Peas and Carrots

Assembling Rustic Shepherds Pie:

• Fill pie pan or ramekins with stew, using a spatula and top with a mound of mash potato covering the entire top, Cover with foil bake 30 minutes in oven 450 degree uncover and bake for another 15 minutes

Helpful hints:  

• I Like to make the stew the day before and keep refrigerated

• Day of serving make your mash potatoes, spread over the cold stew this makes it so much easier to spread, follow the baking instruction under assembling.

• Before serving brush tops with melted butter and garnish with scallions or fresh parsley. Serve and pair with beer, Enjoy!

January 2021 In The Loop Magazine "2020 Recipes"

Go to the In the Loop Tab for all the recipes that were published in 2020 in ‘In The Loop Magazine! Enjoy!

Happy Cooking!

Heidi's Sugared Cranberries

Annually I make this delicious and simple cranberry treat, they are a great holiday accent to display. My sugared cranberries always a hit with family and guests. They are like having a mouthful of joy! Show this festive, vibrant sparkling treat off in your favorite candy dish. Both adult and kids love eating and experiencing this sweet and sour natural candy. Best to keep them uncovered and eat within two days. They also make a great gift, pack in parchment/tissue paper and seal in a decorative bag or tin. Enjoy!

Ingredients:

• 3/4 cup water

• 1 cup sugar

• 2 cups fresh cranberries, washed

• 1/2 cup sugar, to roll cranberries in

• Optional: 1/4 teaspoon cinnamon

Direction:

• In a medium size pot, mix water and one cup of sugar stirring to dissolve sugar completely and cook on medium high heat until boiling.

• Remove sugar water from stove and pour into a medium size bowl, add the cranberries, make sure a plate can fit inside the bowl on top of the cranberries. place plate on top to weigh down cranberries, let stand in room temperature to cool completely.

• Cover bowl with plastic wrap and place in refrigerator for 24 hours.

• Prepare a wire rack on a baking sheet with parchment paper under, with a slotted spoon remove cranberries from sugar water and place on wire rack individually not touching each other to dry let stand room temperature for one hour.

• Prepare your plate with sugar and cinnamon, roll each cranberry in the sugar and then place on a new baking sheet lined with parchment paper to dry out for one hour.

• Put prepared sugared cranberries on a festive plate or candy dish and serve.

Serve in a pretty bowl or store in a airtight container up to 3 days. Best the same day!

Save your Cranberry Simple Syrup for cocktails or other recipes! Keep refrigerated.

Heidi visits neighbor Melissa>Rustic Fruit Galette

Delicious and Simple with Melissa Schuette

On my daily walk I met Melissa another foodie. I am so happy that the two of us bumped into each other. Over the past few weeks we would briefly talk about different foodie ideas and also collaborating to start a co-op program in our area. Stay tuned for that……In the meantime Melisa was happy to share her “Fall Fruit Galette”, recipe. Seasonally you can change the fruit and enjoy this delicious and simple dessert.

Melissa- My family and I have lived in Corral de Tierra for 5 wonderful years, but it was when we started our first CSA subscription in St. Louis that I discovered my passion for eating locally, foraging and cooking with homegrown food. One of my favorite seasonal pastimes is developing complex, delectable fruit preserves with local, natural ingredients, especially with fruit from our garden. In the fall and winter I love making lemon curd, caramelized apple jam and pomegranate jelly. My spreads exquisitely compliment a cheese plate, breakfast scones, fresh bread or fluffy pancakes. If you’d like to buy my preserves, jams or jellies, contact me at sagefarmspreads@gmail.com.

I hope you and your family enjoy this beautiful galette that my family and I thoroughly enjoy for breakfast and dessert throughout the fall. Keep in mind that you can make the dough ahead of time for quick meal preparation, or start with your favorite refrigerated pie crust to simplify the process. I love how the nuttiness from the walnuts pairs with apples. Enjoy!

INGREDIENTS

Dough

• 1 1/2 tsp. sugar

• 3/4 tsp. kosher salt

• 2/3 cups all-purpose flour, plus more for surface

• 2/3 cups toasted walnuts

• 6 tablespoons chilled unsalted butter

• 1/3 cup dates (or omit dates and use an additional 6 tablespoons butter)

Filling and Assembly

• 2 tsp. fennel seeds (optional) 

• 1 tsp. kosher salt

• 1/3 cup sugar, plus more for sprinkling

• 1/4 cup stone fruit jam (apricot, plum, cherry)

• 2 lb. apples or pears, scrubbed, cored, thinly sliced

• 1 Tbsp. apple cider vinegar

• 1 tsp. vanilla extract

• 1 Tbsp. heavy cream

RECIPE PREPARATION

Dough

• In food processor, mix sugar, salt, and flour. Move contents to another bowl. Pulverize toasted walnuts and dates in the food processor, until fine in texture. Add flour mixture back into processor and pulse until combined. Cut butter into small cubes and add to food processor. Pulse briefly until butter is the size of peas, then turn mixture out onto a work surface. (If mixture doesn’t hold together, use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.)

• If water was added to dough, (using your hands and the bench scraper) toss mixture until water is distributed. Gather into a mound. Flatten somewhat into a disc about 1” thick, between layers of floured parchment paper. Chill 30 minutes.

• Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.

• Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

Filling and Assembly

• Preheat oven to 400°. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and ⅓ cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.

• Spoon and spread fruit preserves evenly across the surface of dough. Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful the folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.

• Place galette in oven and immediately reduce heat to 375°. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours. Serve with vanilla ice cream, if desired.

Heidi's Bay Leaf Wreath

Well, I decided to make wreaths using bay leaves from the laurel tree.  These leaves are incredibly fragrant and one of my favorite herbs. Shhhhh…. Here’s a little secret - you can find bay leaf trees along  the coast in Big Sur, California. 

These decorative wreaths are great holiday gifts for your foodie friends that have everything. Each lasts months as they dry out, and the leaves can be used to add to recipes as needed. How cool is it to give your friends and love ones something made from your heart, and that’s useful at the same time? Enjoy crafting them!

Supplies:

• Styrofoam Round

• Florist wire

• Fresh Bay Leaf branches, Cut at least 10-12 inches

• Ribbon

• Sewing pins

• Optional: Dried roses or hydrangea or fresh rosemary sprigs

Instructions:

• Cut several pieces of wire approximately 10-12 inches long, after tie each wire every six inches around the styrofoam keeping wire ends evenly sticking out in same direction, this will be used to secure branches in place.

• Wrapping styrofoam round with ribbon; Take your ribbon secure start with sewing pins and start wrapping and secure with sewing pins every 5 inches as you wrap make sure to keep your wires sticking out straight.

• Add each branch of bay leaves all around your circle using wires to secure them, fill in as much as you desire. add more wire if needed. Cover entire round be creative add flowers and more ribbon. I love mine rustic and simple by just adding a ribbon. Print out one of your soup or stew recipes that include bayleaf in the ingredients and attach to your Wreath, Enjoy!

Heidi's Cucumber Salad

Published in August 2020 in ‘In The Loop Magazine.

My mom always made this cool and refreshing cucumber salad for our family during the Summer when we were growing up. It has been always a favorite of mine. This cucumber salad compliments many dishes, especially when we make something on the bbq. I’ve added a few optional ingredients to my moms already delicious and simple recipe. Enjoy!

Ingredients:

• 1-2 Regular, (peeled) or English Cucumbers, sliced to bite size

• 1 small red or sweet onion, thinly sliced

• 1/2 cup white Vinegar

• Optional: 1/4 cup seasoned Rice Vinegar

• 1 Tablespoon Fresh Dill or dehydrated or dried Dill, Extra for garnishing

• 1/8 cup Olive Oil or Avocado Oil

• Black ground pepper, to taste

• Optional: Red Chili Flakes, to taste

Direction:

• In a medium size bowl mix all above ingredients together.

• Cover with plastic wrap and refrigerate, stirring on occasion. Marinade in vinegar dressing at least 1 hour. The longer it sits the better it tastes.

• You can make this cucumber salad a day before. Good up to 3 days refrigerated. The cucumbers will break down and soften within each day. So if you want a crisp cucumber salad make it and eat the same day. Enjoy!

Variety: If you want a asian flavor take out the dill, add a drop of chili paste and 1 tablespoon Hoisin sauce, to taste, add green onions cutting in small pieces.

Heidi's Beef Ragu

I can’t believe it is June. My dad always told me “ Just wait; when you get older, time flies,” He wasn’t kidding. I just wish he was still here to celebrate Father’s Day. This dish reminds me of him, so I’m sharing the recipe in honor of my dad. Here’s my hearty Ground Beef Ragu recipe. It’s a great dish to make any time, but always perfect when celebrating Fathers day. It’s rich in flavor, and delicious and simple to make. This is also a great time to have the kids come in the kitchen to help, making it more special to serve this dish to daddies, granddad’s and love ones. Enjoy!

Ingredients:

• 1 lb ground beef

• 1 large potato, peeled, cut in small cubes

• 1 medium white onion, peel, cut same size as potatoes

• 2 tablespoon avocado or olive oil

• 1 1/2 teaspoon sweet paprika

• 1 teaspoon minced garlic

• 1/2 teaspoon dried oregano

• pepper and salt to taste

• 1 cup veggie or beef stock

• 1/4 cup red wine

• 1- 6 oz can tomato paste

• 1 bag-12 oz wide noodles

• Parsley to garnish

• Optional: 1-15.25 oz can sweet corn

• Optional: cayenne pepper

Directions:

• Drizzle oil in large skillet add onions and potatoes, cook on medium heat, stirring occasionally. Cook until soft and slightly brown.

• In another skillet brown ground beef. add a little of all seasonings.

• Add browned beef to potatoes and onions stir altogether.

• Add remaining paprika, minced garlic, oregano, salt & pepper. Stir a few times add the tomato paste and red wine mixing in well.

• Add Stock and stir. Cook until it thickens a bit. Add corn. Put on low heat.

• Prepare your wide noodles. Follow direction on package.

• Serve: Serve family style or in individual dishes. Put a generous amount of Ragu on top of the noodles. Garnish with fresh parsley. I like to add a little cayenne pepper. Enjoy!

Heidi's Penne alla Vodka

My Penna Alla Vodka is made with a tomato cream sauce and a hint of vodka flavor, beautifully garnished with fresh basil leaves, topped with shaved Parmigiana Reggiano. Delicious yet simple recipe will have your palettes dance and want more, it screams “Special”. This dish can be made within 45 minutes, a very tasty and impressive main course. My wine recommendation: Chilled bottle of sauvignon blanc or for a red a Chianti. 

Ingredients:

• 1 Tablespoon olive oil

• 1 Tablespoon butter

• 2 cloves garlic, minced

• 1 small sweet onion, finally chopped

• 1 cup vodka, a shot to sip from while cooking

• 1 cup chicken stock

• 1 can 28 ounce crushed tomatoes

• Fresh cracked black pepper and Sea salt, to taste

• 16 ounce penna pasta

• 3/4 cup heavy cream

• 20 leaves fresh basil, torn

• Parmigiano Reggiano, shaved

• Optional: red chili pepper flakes, to taste

Heat large pan on medium heat. Add oil, butter, garlic and onions, sauté until slightly soft. Add vodka to pan. Cook until vodka reduces down to half then add chicken stock and tomatoes. When sauce starts to bubble reduce heat to simmer. Add pepper and salt, optional add red pepper chili flakes. Start your pasta, making sure not to overcook. Cook pasta al dente. Drain pasta, add pasta to ingredients (do not add earlier then 10 minutes before serving), add pasta to sauce. Stir in heavy cream and add basil leaves stirring all the ingredients together. Top with shaved Parmigiano Reggiano and more fresh Basil.

Serve with crusty bread.

Heidi's Spring Rice Krispie Treat Pops

Spring has Sprung and it’s time to make some tasty treats for the young and old. I have yet to run into anyone who doesn’t like Rice Krispie treats. Here’s a fun version that I like to make with the family in the month of April, especially for our Easter gathering. These scrumptious treats are also a great project to do if your looking to entertain the kids. Yes, adults can join in the fun! These can be made days ahead. Use cellophane to wrap and tie them with pretty ribbon. This not only keeps the pops fresh but makes them even more special when giving as a gift. Have fun and get creative with molding out different shapes. Decorate to your heart’s desire and share the sweet goodness with your friends and family. Enjoy!

Ingredients:

• 6 cups Rice Krispies cereal

• 3 tablespoons Butter

• 4 cups Miniature Marshmallows

• Lolly or popsicle sticks (amount depends on size of pops)

• Sprinkles and Frosting (Follow frosting recipe in step 2)

Directions: Step 1

• In a large saucepan on low heat melt butter. Add marshmallows stir until completely melted. Remove from heat.

• Add rice krispies cereal, stir until well coated.

• Lay work space with wax paper. Spray hands with non stick spray, Pour out mixture onto wax paper. Work quickly to make shapes so mixture does not harden.

• Coat hands with cooking spray whenever rice krispies starts to stick to hands.

• Take a baseball size amount of mixture and hand design each into desired shape; carrot, cross, bunny etc. put pop stick into the ends .

• Place each pop on wax paper to harden. Prepare frosting

Ingredients: Frosting 

• 6 cups powdered sugar, may need more

• water

• variety food color

• several metal bowls for mixing

• piping bags

•  variety of sprinkles

• plastic bags with ties

Directions: Step 2

• In a large metal bowl pour in 6 cups of powdered sugar add a few drops of water a little at a time mixing constantly, do not add too much water to make sugar runny. Consistency should be thick, well mixed so you can push through piping bags and it’s easy to spread on pops. Place some frosting in individual bowls then add drops of food color.

• Using small spatula or butter knife spread desired colored frosting and add your sprinkles. If piping. Pipe on pop to create eyes or out lines etc and  then add sprinkles. Let harden between each application if your doing multiple applications. Let sit to dry before packaging.

Great gift idea: Fill small terra-cotta pots with treats and add your Spring Pops.

Blueberry Cream Cheese Pound Cake

Published in the February 2020 Edition of ‘In The Loop Magazine

I Love baking bundt cakes! I found this recipe on line, it had a five star rating. This recipe is by dylanfan, find other recipes at food.com . It’s a pound cake made in a bundt form. Super delicious, moist and buttery. I’m thinking you can switch up the fruit to make it seasonal. This bundt is fabulous as is or elevate it before serving just add a side of fresh berries or drizzle fruit compote on top, you can even keep it simple by dusting a little powder sugar on top. Enjoy!

Preheat oven 350 degrees

Ingredients:

• 8 
ounces cream cheese

• 1 1⁄2
cups butter

• 3 
cups granulated sugar

• 6 
eggs

• 3 
cups all-purpose flour

• 1 
teaspoon vanilla extract

• 1 
teaspoon lemon extract

• 1 
cup frozen blueberries, I used 1 3/4 cups Fresh Blueberries

Directions:

• Cream together the cream cheese, butter and sugar.

• Add the eggs, one at a time, beating well after each egg.

• Add the flour, one-cup at a time, beating well after each cup.

• Add vanilla and lemon extracts; beat well.

• Fold in the blueberries.

• Pour the batter into a greased and floured Bundt pan.

• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.

• Test the cake, and bake a little longer if needed.

Heidi makes "Biko" a Filipino Dessert

Biko is a Filipino rice cake made from sticky rice, coconut milk and brown sugar. It is known to be served at special occasions. A nice way of presenting Biko is on a bamboo platter and placing banana leaf underneath this delicious sweet dessert. A friend shared with me that she toasts coconut flakes and garnishes the Biko before serving. Super delicious!

Ingredients:

• 2 cups glutinous rice aka sticky rice or Malagkit

• 1 1/2 cup of water

• 2 cups Brown Sugar

• 4 cups Coconut Milk

• 1/2 teaspoon salt

Direction:

• Combine rice and water (DO NOT use more water this is intentional)

• While rice is cookin. In another pot add coconut milk and bring to a boil, then lower heat and add salt, brown sugar. Stirring constantly.

• Mixture will turn brown and thicken to caramelize stage at this point scoop in rice then cook on low heat until all the liquid evaporates. (Do not overcook).

• Place banana leaf in 12x14 baking sheet pan. Spread mixture into it and spread out flat. Cool completely.

• Enjoy!