Monday, June 21, 2021
Sunday, March 28, 2021
Jeanette Arax Melnick: examples from The Donkey Calendar 2022 PLUS her 2020 calendar for NJWO
Before the placement below of her commissioned 2020 calendar, here are a few panels from Jeanette's new 2022 Donkey Calendar, a sort of love poem:
Here are the leaves of her 2020 calendar commissioned by New Jersey Wind Orchestra:
Monday, December 7, 2020
Video of Jeanette's art show PLUS Mama Metafora's Gingerbread Boy 2020-2021: Recipes. Peace and good health for the new year
Recipes for the 2020-21 Gingerbread Boy:
In the 1980s. our family lived in Cambridge, England, for a year. During the holidays, it was too expensive to send packages back to friends and family in the states. So we made these little recipe booklets, called the Gingerbread Boy. When we came back home, we continued the tradition. After a few years the booklets became letters, and email, when it came, made things even easier. Some years, the winter holiday “Gingerbread Boy” was sent out as a Valentine. This helped keep the holidays less stressful. This year I am sending it out during Christmas and Chanukah due to extra time on our hands from being in quarantine.
Danny‘s Kalamata Olive Pasta
For four servings - Ingredients:
Half a cup of pitted, drained ,and chopped kalamata olives
2 cloves of garlic, finely chopped
About one cup of chopped fresh tomatoes - little grape or cherry tomatoes are good in the winter
3 Tablespoons olive oil
Seasonings - a pinch of salt (olives already provide some salt); pepper to taste. If you like heat you can add crushed red pepper, or a jalapeño which you can sauté with the tomatoes.
Herbs - a teaspoon dry or Tablespoon fresh - you can use basil, oregano, thyme , or herb of
8 ounces pasta - linguini type works well
Optional - freshly chopped parsley
1. Sauté garlic in olive oil-but don’t brown the garlic. Add the tomatoes, and seasonings and herbs. Sauté for about ten minutes while cooking the pasta.
2. Drain pasta and add to olive-tomato mixture. Can mix in some fresh chopped parsley if desired.
I bring the frying pan to the table and serve from there - it's easy, fast, and yummy with a green salad.
Something Sweet - Blondies
These blondies are a great hit with our grandchildren, and
also their parents.
Fast, easy and they freeze well. Do not need a mixer!
8oz. Butter(2 sticks), melted. I use unsalted for baking.
1 and 1/4 cup brown sugar, packed lightly
1/2 cup granulated sugar
2 eggs and one egg yolk - large size eggs
2 and 1/4 cups all-purpose unbleached flour
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon baking powder.
1.prepare a 9” by 13” baking pan by buttering or lining with parchment paper. Preheat
oven to 350 degrees.
2.Whisk together the flour, cornstarch, salt, and baking powder in bowl.
3. In another bowl combine and stir well the melted butter, brown sugar, and granulated
sugar and stir well. Add the eggs and egg yolk and stir until smooth.
4. Gradually add dry ingredients to the butter-egg mixture until completely combined.
If you want add-ons, this is the time. Possibilities: 2/3 cup chocolate chips-dark or white chocolate, a cup of chopped pecans or walnuts. Alas, our grandchildren like them without add-ons - one of them likes them plain, the others likes the simple icing i put on once they have cooled. Recipe at end.
5. Mix in add-ons if using them.
6. Spread batter in prepared pan and put in oven-middle rack.
7. Bake for 25 to 30 minutes-until toothpick placed in center of pan comes out clean.
8. Cut after blondies have cooled on a rack.
When cool and before cutting, you can add a simple icing - I melt 4 oz. of butter and dark chocolate (chips or cut small) melted, cooled for about 5 minutes and spread on the cooled blondies. I usually frost only half the pan, for those who prefer the blondies without icing.
Sunday, September 2, 2018
Poppy Seed Lemon Squares
Sunday, August 26, 2018
Monday, July 23, 2018
Tuesday, June 12, 2018
CANNELÉ FROM BORDEAUX
This winter, looking in Trader Joe's freezer I saw something new to me-Cannele-I liked the look of the little cakes on the box, the intriguing description of a dark firm exterior and a custardy interior. I also liked the calories-only about 120 per small cake-lovely with coffee or tea. We brought them home and Papa and I loved them-a good and lightish dessert.
- Bring milk, 3/4 cup sugar, and the butter to a boil in a medium saucepan. Bring the mixture to a boil in a medium saucepan, occasionally stirring. Remove from heat, let cool for 10 to 15 minutes-will still feel hot to touch.
- Sift the flour and remaining 1/2 cup sugar onto a piece of wax paper. Have a strainer ready.
- In a large bowl, beat eggs and egg yolk together with a whisk until blended. Keep whisking while adding the hot milk-slowly at first. Add the flour mixture and whisk with energy. When the batter is pretty smooth(a few lumps won't be a problem) strain it into a large bowl. Discard the lumps that remain in the strainer.
- Whisk in rum and vanilla. I often omit the vanilla, but the rum, never!
- Refrigerate the batter overnight -at least 12 hours.
- Brush the Cannele molds with melted butter and put mold in the freezer. With the silicone molds, I ordered I only had to do the butter thing once-after that they come out like a dream. I put the molds in the freezer when I put the batter in the fridge -so I won't forget and need to wait for the molds.
- Baking: Preheat oven to 400 degrees. Take pan from freezer, pour batter into molds about 3/4 full. Place mold on rack with a cookie sheet covered with parchment underneath. Bake at 400 degrees for ten minutes then turn down the heat to 375 degrees. I usually bake them for another hour-you want the canneles pretty dark-so you will need to play with the time a bit -all ovens are different.
- Let cool in pan for 10 minutes so they will hold their shape. Then turn them out on a cooling rack. (I just use the rack they were baked on.)
- They are delicious warm or at room temperature. These canneles freeze beautifully.