Those of you in the U.S. are well into your Memorial Day preparations, but if you’re still stumped, well, you’ve got a problem there, haven’t you? I’m still away from home, but I’m going to celebrate Memorial Day vicariously through you, so get moving! I’ve dug into the archives to bring you a few ideas to give you a bit of a kick start, and I’m going to go in order of what you need to do early, as opposed to the actual meal plan. Ready? Set? Go!

You need some burger buns and maybe some hot dog rolls. This one comes from one of my previous posts on the Healthy Bread in 5 Minutes a Day baking book by Dr. Jeff Hertzberg and Zoe François, posted here. For the first time, I’m going to give you my adaptation (changes noted in red) of the the Soft Whole Wheat Sandwich Bread recipe that I used to make these burger buns a little lighter and healthier. But you have to start right now!

Soft Whole Wheat Sandwich Loaf (and Burger Buns)
(liberally adapted from Healthy Bread in 5 Minutes a Day)

Ingredients:

5 cups whole wheat flour (I substituted half of this with white whole wheat flour)
2-1/2 cups unbleached AP flour
1-1/2 Tbs yeast
1/4 cup vital wheat gluten
(1/4 cup flax seed meal)
1 Tbs. salt
2-1/2 cups lukewarm water (120ºF)
1/2 cup honey (I used agave nectar)
5 large eggs (I used an 8 oz carton of Egg Beaters, which approximates 4 eggs)
2/3 cup melted butter (I substituted canola oil or melted Smart Balance Light Spread)

Mix the dry ingredients together first, then add the liquid ingredients, using the paddle attachment of your mixer, or by hand, and allow to rise for 4 hours on countertop, loosely covered in a very large bowl or container, then refrigerate for several hours before using. (Overnight is best, but you don’t have time for that!) You’re not kneading this dough, so be prepared for it to be very soft and loose – more like a muffin batter than a bread dough.

Preheat the oven to 350ºF.

Sprinkle flour over the top of the chilled dough, and start pulling out roll-sized pieces (you may need or want the assistance of kitchen shears – I also suggest wearing latex or nitrile gloves, as this is going to be sticky!). I like to weigh mine out to about 4 oz. per roll, but you can make them smaller, if you’d like. Form the dough balls into rolls by stretching the edges out and tucking them under, until you get a nice, smooth ball. If you’re making hot dog rolls, give ‘em a bit of a stretch at this point, until they resemble fat logs. Place on a baking pan lined with parchment paper or silicone baking liner, cover loosely with plastic wrap, and allow to rest for about an hour.

Brush the tops of the rolls with water and sprinkle on sesame seeds, if desired. Bake for about 20 mins. or till golden brown.

Let’s move on to dessert. And when I say dessert, I can only mean one thing: Cheesecake! I’ve made several versions of cheesecake for this blog, and there’s something here for everyone – even if you or your guests are watching their weight for health reasons:

Here’s my classic Guilt-Free Cheesecake

For ease of serving, nothing beats Mini Coffee Chocolate Chip Cheesecakes or Mini Nutella Cheesecakes, which I adapted from Abby Dodge’s Desserts 4 Today.

For the grill, try this Coffee & Chipotle Crusted London Broil – you can adapt it to brisket or steaks, too!

For a refreshing side dish, you might like this Endive, Avocado, Tarragon & Grapefruit Salad recipe that I just picked up at CulinAire Cooking School in Washington, DC, while I attended the Eat Write Retreat conference.

I’m even reprising some of a Memorial Day post I wrote back in 2009. It’s every bit as appropriate today:

Popularly, we’ve all come to think of Memorial Day as the beginning of Summer – when you can bring out your white shoes and sundresses. And there’s nothing wrong with any of that. But I ask you, while you’re standing over your barbecue or puttering in your garden, to Stop. For just a moment. Look around you. Take in the day and your surroundings. Inhale deeply. And Remember.

Remember the men and women in uniform – both military and those we now refer to as “first responders” – who gave their lives in defense of our freedoms. Whatever we feel about war, these brave souls responded to their country’s call and made the ultimate sacrifice in our names. But for them, many of us would not have gardens to putter in or barbecues to stand over, or the food to put on those picnic tables. But for them, some of us wouldn’t even be here today, including me.

We are free and we are safe. Remember. And say Thank You. Even if it’s just a moment to yourself.

Have a beautiful, safe, and delicious day!

The glow of the first Eat Write Retreat weekend still lingers. Sitting in a kind of nasty Hilton Hotel room in Silver Spring, Maryland two days later (to be clear, not the conference hotel, which was the incredibly beautiful and awesome Madison Hotel in downtown Washington, D.C.), surrounded by bags and boxes of insane (in a good way) swag, is a rather stark counterpoint to a brilliant weekend. No, I’m not home yet, nor will I be for another couple of weeks (I have a house-sitter, for anyone out there who might be getting some big ideas – be warned!), so I get to travel around the South with all of these reminders of some very good times.

What you see here doesn’t add up to even half of the goodies we all went home with. Nope. Not even close. And I have twice as much, because Mike decided that he wanted to experience a Food Bloggers Conference. More about that, later. I will say up front, that he received the first shock of an “outworlder”, when we took the swag bags up to the room, and emptied them. “Holy shit! There’s a whole frying pan in here!”, he said upon removing the Calphalon Unison 12″ Griddle Pan, like Arthur pulling the sword from the stone.

And while we did not score one of the coveted Calphalon toasters, panini grills, or 7 quart slow cookers, we did manage to make off with an OXO 14 piece professional knife block set, a couple of their bamboo cutting boards, and one of their new, safer chef’s mandoline slicers (not to mention tongs, measuring cups, vegetable peelers, spice grinders, excellent travel mugs, and on and on). Yes, Calphalon and OXO were very very good to us.

Even Freakin’ Flamingo made a modest appearance in the EWR swag bags, right alongside the big boys like Lindsay Olives, Peanut Butter & Co., Goo Goo Clusters (I just ate one of those while writing this, and oh. my. goodness. oh. We have to get these in Miami. Seriously.), My Spice Sage, and more.

By now, you’re thinking to yourself that Eat Write Retreat was all about the swag. Okay, I’ll admit that the swag is nice. Who’s kidding whom, right? But it was more than that. The organizers (Casey Benedict and Robyn Webb) insisted that the sponsors spend the weekend and attend the conference with the rest of us. We had the unheard of opportunity to spend quality time with the representatives from each of the conference sponsors and panelists, to listen to and learn from each other on a professional level. It was also the opportunity to meet and relate to new friends, and greet Twitter and blog buddies in real life. All of this, not in a hurried couple of minutes while being jostled by a crowd, but in real conversations.

And if all that weren’t enough, there were hands-on learning sessions at CulinAerie, sessions on descriptive writing, food styling and photography, an out of bounds culinary walking – and eating – tour with DC Metro Food Tours, and panel discussions on professional development. We even had the opportunity to sit, one-on-one, with publishers, editors, PR pros, and the sponsors themselves, to pitch ideas and get real, individual, professional advice. Ah-mazing!

I could write for days about everything we learned and everything we did at Eat Write Retreat 2011, but I think you’d get just a little bit jealous. But let me share at least part of our workshop at CulinAerie. We were given valuable instruction in knife skills and other techniques that, frankly, I’ve never seen except on television, and prepared several dishes using that “Queen of Vegetables”, endive, provided by another conference sponsor (and one of our personal faves) California Endive. So, courtesy of Chef/Instructor Susan Holt, here’s the one I prepared with Mike (I’m pretty sure that, since she gave it out to like 80 food bloggers, Chef Susan didn’t mean to keep it a secret):

Salad of Endive, Avocado, Tarragon & Grapefruit
(serves 4)

Ingredients:

8 bulbs of red endive
1 large or 2 small grapefruit (Florida, of course)
1 medium or 2 small avocados, cut in half, pit removed, & scooped from their shell(s)
1/2 cup extra virgin olive oil
4 Tbs. chopped tarragon leaves
Finishing salt (like course sea salt, or one of the many smoked or flavored salts) & pepper

Preparation:

Cut the endive on the bias in 1″ pieces, discarding the core. Supreme the grapefruit by removing rind with a sharp knife and reserving the segments (she means separating the segments from between the membranes); juice remaining membrane into a bowl with the segments and set aside.

Slice each avocado in half into two pieces, lengthwise. Leaving the root end uncut, slice lengthwise into thin slices, and fan each half on a plate. Sprinkle the endive pieces and grapefruit segments over the avocado.

Combine the oil with the remaining grapefruit juice, add tarragon, and spoon over the other ingredients. Garnish with finishing salt and pepper, and serve.

Here are Mike and I, butchering grapefruit. Him, more so than I. I only mangled the avocados.

Look, ma! I made an emulsion! So cool!

Isn’t it pretty? Pretty darned delicious, too! Even at 10:00 a.m.

And what was Mike’s verdict after a weekend with a bunch of food bloggers? Two thumbs-up! “You’re always telling me what an incredible community the world of food bloggers is, and I have to say that I’ve never met so many genuinely nice people in one place, before. This has been an eye-opening experience for me, on so many levels. I really didn’t think I, as an outsider, was going to have such a great time.” I guess this means that I’ll never get to go to another food bloggers weekend without him, now. Casey and Robyn, I think maybe you did too good a job. LOL!

*Many thanks for the additional photographs to Olga Berman of MangoTomato and Allie Mak of Live, Laugh, Eat, who were the “expedition photographers” of the weekend. Thanks, ladies, you were completely awesome!

For me, the main reason to live in South Florida is the ability go out in the winter and early spring to the local U-Pick fields to do our produce shopping. The downside to that is, it never fails that our eyes are bigger than our plans and we wind up picking too much. After all, as you know, there’s nothing better than a tomato, or other veggie, picked and eaten the same day – preferably, the same hour – but then what?

I’ve always been intrigued by the concept of long-term food preservation – that is, boiling water canning, but it scared me to death! What if something goes wrong? What if I poison myself, or G-d forbid, someone else?!? I’ve owned books on the subject for years, but never actually dared to try it. The whole process seemed so, well, arcane.

Then the stars aligned in the heavens. First, MJ showed me all this canning equipment in some folksy holiday catalog, and with my hesitant consent, ordered a funnel, a jar lifter, and a lid rack to hold the lids while sterilizing. Purely by coincidence, almost immediately after that, Michelle of Big Black Dog asked if I was going to participate in Tigress’ Can Jam. After some persuasion (and knowing I had this pile of stuff coming), I agreed, and at literally the last possible moment, I asked Tigress if I could join. With that, I have officially joined the ranks of the “Canners”!

Once a month, someone will pick (you’ll excuse the expression) a theme produce item that’s in season and/or generally available locally, and all the participants will choose a canning recipe appropriate to the selected produce. This month, citrus is in season, and that’s our assignment. Well, hello! I live in Florida, you know – that’s a gimme!

Ever holding to the principle that “more is better”, I made two different marmalades.

The first recipe I tried seemed pretty simple – Ruby Red Grapefruit Marmalade out of The Complete Book of Year-Round Small Batch Preserving by Ellie Topp and Margaret Howard. Easy enough: Zest the grapefruit and a lemon, boil the zest, remove the bitter white pith, throw it in the food processor, boil some more, etc. But they never mention anything about the inner membranes, so I took it upon myself to filet them (I think the right phrase is something like “cut supremes”, but believe me when I tell you that there was nothing “supreme” about The Great Grapefruit Massacre of 2010!). Here’s the end result:

Flavor-wise, I think it turned out a little strong. Despite my careful zesting & fileting, it’s still got an “edge” to it that needs some moderation. On buttered toast, totally yummy. Even better with cream cheese!

But there was one other recipe in Small Batch Preserving that intrigued me, the Five Fruit Marmalade. Lemon, lime, orange, tangerine, and grapefruit. But again, there was all that zest this, but not that. Boil the piths with the zest, but don’t use the lime pith. Fish out all the pith and… well, you get it. I don’t have that kind of concentration. I knew I was going to screw something up.

As luck would have it, one evening I caught an episode of Good Eats on Food Network. Guess what old Alton was talking about. C’mon, guess! Preserving! He was making orange marmalade! And he wasn’t zesting and pithing and chopping – he was using a mandoline! What if I could adapt this recipe to his method? Hmmm….

So, I pulled out the old cut-glove and the little hand-held slicer I gave MJ for Christmas, a couple of years ago, and with apologies to both Alton Brown and Mesdames Topp and Howard, I give you

Four (and a quarter) Fruit Marmalade
(yields about 7 cups)

Ingredients:

1 large lemon
2 large limes
2 medium thin-skinned oranges
3 clementines
1 key lime (optional – because I had one)
4 cups water
1/4 tsp. baking soda
5 1/2 cups sugar

Preparation:

Wash all fruits thoroughly. Slice off the stem-end of each fruit, far enough to reveal the flesh.

Using a mandolin or hand slicer, slice each fruit as thinly as possible, until you get to the point where there’s more pith & rind than flesh. Do this over a bowl (like a flat soup bowl) to catch the fruit and juices. Take care to remove seeds as they appear. If you get any large slices, take a knife and quarter them. You should wind up with about 5 cups of fruit.

Place the shaved fruit in a large saucepan (4 quart capacity) along with the water, bring to a boil, and boil rapidly for 20 minutes, stirring occasionally.

Add the baking soda, lower heat and boil gently for another 20 minutes, stirring occasionally. The baking soda will make the contents foam up rather suddenly, so don’t be alarmed.

Add the sugar, mix well, and raise the heat. Boil rapidly, stirring occasionally, for about 30 minutes, or until the mixture passes the “gel test.” (See notes, below)

Ladle into sterilized jars and process (boiling water canning method) for 5 minutes.

Notes:

Gel Test – Place a couple of small dishes in the freezer during the last phase of cooking. About 5 minutes before the end of the approximate cooking time, take the plate out of the freezer and put a small spoonful of the mixture on it. Immediately return the plate to the freezer for 2 minutes. Remove the pot of food from the heat during the test time. At the end of 2 minutes, take the plate out of the freezer, and with the tip of the spoon, push the mixture on the plate. If it’s thick and “wrinkles”, you’re good to go! Move on to the processing stage. If it runs, return the food to the heat and boil for another 2 minutes and test again.

When slicing the clementines (you could probably substitute tangerines), about 3/4 of the way down, the skin will loosen and pull away. At that point, don’t worry about the skin, just dig out the remaining flesh and go on to the next thing.

Isn’t she a beauty?

Oh, and the “quarter fruit”? My poor little Key Lime shrublet had just one little fruit on it and it was ripe and ready to go. I had no clue what to do with one key lime (they’re about the size of a walnut), so I decided to add it to the mix. I don’t believe it necessarily added much of anything, so don’t knock yourself out trying to find one just for this.

You guys, this worked out so well, I can’t begin to tell you. Using the mandoline shaved loads of time off of the prep process. No pun intended. The result was fine, even shreds which allowed the sweet liquid to permeate every cell, and no bitterness.

Okay, I’m hooked! Can’t wait to find out what’s in store for February!

I’m combining my PhotoHunt post this week with my January Mac Tweets Challenge! And the PhotoHunt theme this week is “Jiggly”!

For those of you unfamiliar, Mac Tweets is made up of people all over the world mesmerized and obsessing over a little French cookie called the macaron. For January, the Mac Tweets theme is, well, “New.” Do something new with your macs – something you’ve never tried before. How do the two themes, “New” and “Jiggly” go together in this post?

Well, for the “Jiggly” part, I made marmalade. Ruby Red Grapefruit Marmalade, to be exact. I’ve never made marmalade before, in fact, I’ve never canned anything before! More about the marmalade next week, when I post about another new group I’ve joined, the “Can Jam”.

So this is very, very New for me. Oh, and that marmalade is pretty Jiggly.

These are Ginger Almond Macarons filled with my Ruby Red Grapefruit Marmalade. The other New aspect to my macs this time, is color. I have to admit that I was inspired by Elissa of 17 and Baking’s Striped Peppermint Meringues, last month, and have been itching to try something like her technique with my macs. Well, no time like the present!

After mixing up my batter, I dabbed paste food coloring in pink and yellow – to hint at the pink grapefruit (deep pink on the inside, yellow on the outside) – randomly on the inside of my pastry bag. I then loaded up the pastry bag with my batter, and piped my macs, getting these random, swirly effects on my shells.

Yes, I know I probably over-mixed the batter a bit, and probably piped a bit too large – note the petite “ballerina feet.” I think they came out pretty cool. But then, that’s just me.

(Are you out there, Casey? I think I’m going to have some fodder for you pretty soon!)