Not quite as easy as buying a Mounds candybar.....

but you'll have more to share and these macaroons taste a heck of a lot better.





Chocolate-Covered Coconut Macaroons
Adapted from Bon Appétit (September 2002) and the Marigold Kitchen of Madison, Wisconsin


3 cups (lightly packed) sweetened shredded coconut
3/4 cup granulated sugar
3/4 cup egg whites (about 5 or 6 large)
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract
8 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cup heavy cream


Place the first three ingredients in a large, heavy saucepan, and stir to combine well. Cook over medium-low heat, stirring regularly, about 10-12 minutes, until the mixture is pasty but not dry. (The uncooked mixture will look sort of granular at first, then creamy as it heats, and then it will slowly get drier and drier. You want to stop cooking when it no longer looks creamy but is still quite gluey and sticky, not dry.) Remove from heat. Mix in vanilla and almond extracts. Spread out the coconut mixture on a large baking sheet. Refrigerate until cold, about 30 minutes.

Preheat oven to 300 degrees Fahrenheit. Line another baking sheet with parchment paper or a Silpat baking mat. Using a ¼-cup measuring scoop, scoop and pack the coconut mixture into domes, and place them on the baking sheet. You should wind up with about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Set cookies on rack over a rimmed baking sheet. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling), remove from the heat, and pour it over the chocolate. Whisk until the mixture is smooth and the chocolate is thoroughly melted. Spoon the glaze over the macaroons, covering them almost completely and allowing the chocolate to drip down the sides. [You will have leftover glaze, which can be refrigerated or frozen.] Refrigerate the macaroons until the glaze sets, at least 2 hours. Transfer the macaroons to an airtight container, and refrigerate or freeze.

*flfarmgirl note: The chocolate glaze would be delicious on a number of fruits, try pears or strawberries. If you are pressed for time, you could even buy the plain macaroons from your bakery and add the glaze.


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Pear and Almond Frangipane Tart

I don't think of myself as a baker, and I think I must still be dreaming, or did I really make this beautiful tart? I had some trepidation about even attempting to make it, but I am glad I did. It turned out beautifully. I love contrasts and textures and this tart gives you a lot of visuals for your efforts, and the taste--oh my! It is special and what a great way to tell friends or co-workers that they are special too. Be sure to allow plenty of time. I split the preparations over two evenings and if you needed to, you could actually add a third block of time. Don't be put off by the instructions, or time, or the effort (like me) because if you reject this one, you will miss out on one hypnotic, mesmerizing fete. I cannot get out of my mind how the pears fanned out and circled around on that bed of frangipane. I cannot get the taste out of my mind either. I'll just have to stare deeply into my photos or make another one, 'cause it has vanished, just like a dream! OOH LA LA





Pear and Almond Frangipane Tart

adapted from Dorie Greenspan's Baking: From My Home to Yours
makes one 11-inch tart

Pâte Sablée
1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
9 tablespoon butter, very cold or even frozen, cut into small pieces
1 egg yolk

Poached Pears
3 ripe medium pears (I used Bosc)
3 cups water
1 cup sugar
2 tablespoons lemon juice
1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon salt

Frangipane
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract

For the pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.
Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.
Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked - just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.
Butter an 11-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough - save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough - just enough for it to form to the tin.
Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.
To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the Frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.
To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own).
Take the poached pears out of their liquid and drain them on paper towels. You want them dry or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 in thick slices. Do not separate the pear half yet.
Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.
Slide the pear half onto the frangipane carefully - you can move the pear after you place it, but not much.
Repeat with the other pear halves until there are six halves on the tart, evenly spaced.
Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.
Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner's sugar over the tart.

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Florida Strawberries are in season and plentiful

So don't just sit there, do something! Need I say more?



Well, if you don't have ideas of your own, try this delicious recipe that will showcase your juicy gems (you won't be disappointed) :

STRAWBERRY-ALMOND CREAM TART adapted from Cooking Light
serves 10
Crust:

36 Honey Graham crackers (9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:

2/3 cup cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:

6 cups small strawberries, divided
2/3 cups sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven to 350
Place crackers in food processor, process until crumbly, add 2 tablespoons sugar, melted cooled butter and water, pulse until just moist. Place mixture in a 12x8-inch, rectangular pan, coated with cooking spray, pressing into bottom and up the sides of the pan, to 3/4 inch. Bake at 350 for 10 minutes, or until lightly browned. Cool completely on a wire rack.
Combine the cream cheese, 1/4 cup of sugar, and extracts in a medium bowl, stir until smooth. Spread filling mixture evenly over the bottom of the crust.
Place two cups of the strawberries in food processor and process until pureed. Combine puree, 3/4 cup of sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stir constantly. Reduce heat to low, cook 1 minute. Remove from heat, cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and lemon juice, toss to coat. Arrange berries, bottoms down in 5 straight lines over filling. Spoon half the glaze evenly over the berries. (Remaining glaze may be used for another project). Arrange toasted almonds around edge. Cover and chill for 3 hours.


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What is your beverage of choice?

My horse of choice (Daski) preferred Iced Tea while we were trail riding, and then later, when we were settled in at our campsite, he switched to red wine. Of course water was always available and he did consume volumes of that too. Have you ever had a pet that wanted to eat or drink whatever you were having? I have had several that did--dogs, cats, horses. Anyway, I always called Daski my tea sippin' cowboy. I have several beverages in mind, sangria, lemonade, my all-time favorite Crema di Limoncello. I am thirsty! Are you?



The Best Sangria from Cook's Illustrated

Serves 4

2 large juice oranges , washed; one orange sliced; remaining
orange juiced
1 large lemon , washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750
milliliters), chilled (I use Merlot)

1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice,
but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for
at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.


Lemonade Concentrate

1 1/2 Cups Sugar
1 Quart water
1 1/2 cups lemon juice (approximately 12 lemons)

Boil sugar and water for 5 minutes. Cool and then stir in lemon juice. Cover and chill the concentrate.

When ready to serve, use equal parts concentrate and water. You can make a glassful or pitcherful, your choice.
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Sweet Sensation, Sinsation...sounds like a song, or a Dori cake

Dori Greenspan, you have put us on to something that is so simple, so quick to make, a minimalist recipe indeed. I like the hands-on technique of taking your fingers and rubbing the sugar with the lemon zest. You really can smell the flavor. This cake has a rich buttery, almondy flavor with a hint of lemon and is topped with sliced amonds with a little sugar to make a crusty top. You will love serving this to drop-in visitors. It is almost ready in the time it will take you to make a pot of coffee or tea.





Swedish Visiting Cake (adapted from Baking, From My Home to Yours)

Makes 8 to 10 servings


1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)


Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.


Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.


Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you're using a cake or pie pan, place the pan on a baking sheet.


Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.


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Still on a salad or veggie kick

I love this time of the year. The weather is perfect for outdoor activities, not too hot. It makes a person want to be outside, not inside cooking. These recipes, when prepared and lounging in the fridge, allow you more time to spend outdoors. I love that! They are very handy to have around and if you can talk your mate into grilling, you've got it made in the shade!

Tomato and Cucumber Salad


Combine and place in a bowl, mason jar, or zip-lock baggie:

4 medium tomatoes, sliced
2 medium cucumbers, peeled and sliced thin
2 medium yellow onions, peeled and sliced thin and separated into rings

In a small bowl, whisk the following:

2 Tablespoons apple cider vinegar
1/4 Cup Olive Oil
2 Tablespoons Sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Teaspoons minced fresh Parsley

Pour the dressing over the veggies. Store in fridge. and allow flavors to develop. May be served cold or at room temperature.


RED QUINOA SALAD adapted from Tea and Cookies

Serves two

1 cup organic red quinoa
2 cups water
1 1/2 cup daikon radish in medium dice, or 6 radishes chopped in a medium dice
Half a small red onion, cut into a small dice
1 large tomato, or equal amount of cherry tomatoes (1 cup) chopped
3/4 cup crumbled goat cheese
2 tbs. capers, chopped coarsely
2 tsp chopped fresh oregano (could use fresh parsley, or skip entirely)
1 tbs Dijon mustard
4 tbs red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully


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lazy sunday supper, when you don't feel like cooking or dining out

You may not be lazy at all, you may be busy as heck, working on week-end projects, or playing with children, playing with pets. I know you can fill in the blanks. It goes by fast, doesn't it? I like this combo. You don't have to thaw anything, meaning you don't have to think ahead. You will get a serving of fish, so good for you. I like to accompany the patties with Alice Waters' mayonnaise-less coleslaw. This slaw is light and has a clean, fresh taste. I know it would be excellent on a pulled pork sandwich, or other sandwich of your choice. Enjoy!



Salmon Croquettes

2 7-oz cans boneless & skinless salmon
2 eggs
1 teaspoon Old Bay spice, or more to taste
1 large clove garlic, minced
1/4 cup breadcrumbs
Olive Oil for frying
Break up salmon in a medium bowl, add eggs and mix in. Add spice and
garlic, mixing thoroughly, then add breadcrumbs. Pan fry on both
sides in olive oil. Makes 8 small cakes.

try adding fresh dill or dried dillweed and minced onion or shallots, optional



Alice Waters’s Coleslaw

1 medium green cabbage (about 3 pounds), outer leaves removed
1/2 small red onion, cut in half through the stem and thinly sliced
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 large jalapeno pepper, seeded and finely chopped
1/4-1/3 cup olive oil
3-4 tablespoons fresh lime juice
3-4 tablespoons red wine vinegar
Maldon or other sea salt
Freshly ground black pepper
Large pinch of sugar, or more, to taste

serves 8-12

Quarter the cabbage through the core, cut the core out
Cut the quarters in half crosswise and finely shred. Place in large bowl. Add the onion, cilantro, and jalapeno nd toss to mix. Sprinkle with the oil, lime juice, vinegar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and the sugar. Toss to coat.

Let the slaw sit for 1 hour, tossing occasionally. Drain. Taste and adjust seasonings. Wait another hour before serving at room temperature.
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