Meringue Ghosts

Have you ever seen a ghost? Well, I haven't. I have family members who have said they have. Our oldest son house sat one time and he claims our house is haunted. I have never seen anything unusual. My husband has never seen any ghost in our house until now. He saw many hanging out in our kitchen on my baking sheet. He called the kids to the kitchen to show them the ghost. He told them they had to be real quiet. They were quiet as my husband looked out the kitchen window. They looked out the window searching for the ghost. Then he turned and showed them how our kitchen had a few ghost hanging around. The ghost didn't stay around long since the kids ate them. The poor ghost were gone within no time. I'm unsure if they will return again this year. However, I have a feeling they will be back again this time next year.

Meringue Ghosts
9 egg whites
3/4 tsp cream of tartar
3/4 tsp vanilla extract
4 Tbsp sugar 
1/8 cup mini semisweet chocolate chips

Directions:

1. Preheat the oven to 200 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a large bowl, beat the egg whites, cream of tartar, and vanilla extract until soft peaks form.
4. Slowly add one Tbsp at a time of the sugar while beating the mixture.
5. Continue to beat the mixture until stiff glossy peaks form. 
6. In a large resealable food storage plastic bag, spoon half the mixture into the bag.
7. Cut one corner of the bag and pipe ghost shapes onto the baking sheet. Form a circle for the head and zip zap lines moving downwards for the body.
8. Insert two chocolate chips  into the circle head shape to form the eyes.
9. Bake the meringues for 45 minutes and check the mixture has set. 
10. Leave the meringues in the closed oven for 8 hours.

Recipe adapted from Pillsbury Easy Halloween cookbook #349.

One year ago..................................I made Vanilla Cupcakes.
Two years ago...............................I made Peanut Butter Oatmeal Cookies.

Ghostbuster!

Did you already know...................
-If more than one person sees a ghost, it is called a collective apparition.
-According to a 2005 Gallop Poll, one third of Americans believe in ghosts.
-Other names for ghosts are: specter, phantom, wraith, spirit, and apparition.

Swamp Alien Soup

I asked my children if they would like to try asparagus soup. I know they like asparagus but I wasn't sure if they wanted it as their meal. To my surprise, my children said yes. Since it is the month of Halloween, I figured I should give it a cool name. My children liked it. The soup had a stronger smell than it tasted. The soup was pretty mild in taste.

Asparagus Soup aka Swamp Alien Soup
2 lbs asparagus, trimmed off the woody ends
3 Tbsp olive oil
1/2 onion, chopped
3 celery stalks, chopped
3 cloves of garlic
1/2 tsp salt
1/4 tsp black pepper
6 cups reduced sodium chicken stock
1 cup evaporated 2% milk
2 tsp lemon juice
Sprinkle of Parmesan for topping

Directions:

1. Cut the asparagus tips off and set aside.
2. The remaining asparagus cut into 1/2 inch pieces.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and celery. Cook for about 3 minuts.
5. Add the garlic and cook for 1 minutes.
6. Add the asparagus, salt, and pepper. Cook for 5 minutes.
7. Add the chicken stock and simmer for 20 minutes covered.
8. In a smaller pot, bring water to a boil. Add the asparagus tips and blanch for 3 minutes. Drain and set aside.
9. In a blender, puree the soup in batches.
10. Return the pureed soup to the large pot and add the evaporated milk and lemon juice. 
11. Cook over low heat just to warm and not simmer.
12. Serve the soup hot with the asparagus tips and sprinkled with Parmesan cheese.

Recipe adapted from Dashrecipes.

One year ago........................I made Sauerbraten.
Two years ago.....................I made Easy Burger.

Did you already know..........
-The Ancient Greeks grew asparagus.
-Purple asparagus will turn green after being cooked. 
-White asparagus is green asparagus but grown underground.

Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.

Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

Directions:

1. In a medium bowl, add the cherry tomatoes,
2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
3. Pour the buttermilk dressing over the tomatoes. 
4. Salt and pepper.
5. Gently toss to coat the tomatoes.
6. Serve immediately.

Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.

Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.

German Potato Salad

I realized I hadn't posted a German Potato Salad. I make it every year. I even order it if I'm at a German restaurant. When I made this recipe, I didn't mention to my family that it was German Potato Salad so I asked how they liked it. My husband told me that he really liked it a lot. Then I asked him if I should have added more vinegar to the dish. Smiling, he said that is what gave the dish a little zing but he couldn't place the ingredient. He said it was great just the way it was made especially the bacon and chives.

German Potato Salad
2 lbs. gold potatoes
1 tsp olive oil
8 slices of bacon, cut into pieces
1 yellow onion, diced
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup fresh chives, chopped
salt and pepper, for taste

Directions: 

1. In a medium saucepan, cover the potatoes with water and season generously with salt.
2. Bring the pot to a boil and then reduce to a simmer. Cook for about 20 minutes and the potatoes are fork tender.
3. Drain the potatoes and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the bacon to the skillet and cook until the bacon is brown and crispy.
6. Add the onions and cook for about 8 minutes.
7. Add the stock and vinegar to the skillet. Stir.
8. Add the potatoes and chives. Toss gently to coat.
9. Season with salt and pepper to taste. 
10. Serve immediately.

Recipe by Anne Burrell.

One year ago..........................I made Plum Cake.
Two years ago.......................I made Apple Strudel.

I helped with the potato harvest this year.

Did you already know............
-The primary agricultural product of Northern Maine is the potato.
-Many variety of potatoes are grown in Maine including the Rose Gold potato.
-The Rose Gold potato has a red skin and a golden flesh. 

Fruit Riesling

I have discovered I can get my husband to consume fruit in two ways. The most obvious way is dessert. The other way is in a drink. He will occasionally drink a smooth as long as he can't see any spinach in it. We have tried telling him that he can't taste them but he is convinced he has superman taste buds and he can taste it. I made this drink and he shared a glass with me. He said he liked it. I love the novelty of fruit in my drinks even if I add it just to water but this German wine is even better.

Fruit Riesling Drink
2 plums, sliced
1 peach, sliced 1 (11.5 oz) frozen white grape raspberry juice
3 cups water
1 1/2 cup Riesling
1 1/2 cup ginger ale
Directions:

1. Evenly place the fruit slices in two to four glasses. Set aside.
2. In a pitcher, combine the juice, water, wine, and ginger ale. Stir.
3. Pour the drink over the fruit in the glasses. 
4. Serve immediately or refrigerate the pitcher.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Fiesta Chicken Enchiladas.
Two years ago.........................I made German Red Cabbage.

Did you already know..............
-Riesling originated from the Rhine region of Germany.
-Riesling is made from white grapes.
-Riesling wine is typically a sweet white wine.