Holidays | Simple By Cindy

Smoked Salmon Deviled Eggs

Jun. 10
2019

When my kids were young, I would make scrambled eggs for them; it was the one dish my whole family agreed on, and I enjoyed indulging them. If left to my own devices, I would eat just about an egg a day. Scrambled, hard boiled, fried, sunny-side up, poached, or fried. It doesn’t matter– I love eggs.

Europeans have popularized the use of eggs as an add-on to their dishes. They poach them over vegetables, pasta, or meat. In America, we are finally catching up with the times, and we can find eggs incorporated in entrees in fine restaurants. I delight in ordering those dishes when I see them available.

Nowadays, scrambled eggs have been replaced by hard-boiled eggs. I always have them on hand in my refrigerator. My husband grabs one each morning before his commute to work, and my kids and I have them for snacks. Correct preparation is deceptively difficult. The yolk should be a bright, beautiful yellow when cooked correctly. Any green means they are overcooked.

Even with my years of egg-sperience (ha!), I still haven’t cracked (sorry!) the secret to peeling an egg. I have done exhaustive research and thus far, nothing seems to work. However, I have a friend who peels her eggs when they are still warm and they peel beautifully. I always throw my eggs into an ice bath to stop the cooking. I have yet to try her way, and when I do, if it works, I will be the first to let you know.

Deviled eggs are one of my favorite way to eat eggs. Everything about this appetizer is delicious. This intriguing preparation using smoked salmon caught my eye. Preparing the eggs this way made them much more sophisticated than the usual way. The salmon, combined with the mayonnaise and dill is so luscious. The lemon juice gives it a citrusy delight, and the cream cheese makes it so smooth. This is a perfect beginning to any meal.

This recipe is adapted from Cooking Light and will serve 8 people who will appreciate an egg-cellent new take on a classic appetizer.

Ingredients for Smoked Salmon Deviled Eggs:

8 large eggs
3 tablespoons canola mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 ounces chopped cold smoked salmon
1-ounce cream cheese, softened
1 tablespoon chopped fresh chives
1/2 teaspoon black pepper

Arrange eggs in a saucepan; cover with water.

Bring to a boil.

Cover; remove from heat.

Let stand 10 minutes; drain.

Chill eggs in a bowl filled with ice; drain and peel.

Halve eggs lengthwise; scoop yolks into a bowl.

Add the canola mayonnaise, dill, lemon juice, Dijon mustard, and cream cheese; stir until well combined.

Mix in smoked salmon.

Mix ingredients until well combined. (I used a potato masher for this.)

Spoon yolk mixture evenly into centers of whites.

Sprinkle eggs evenly with chives and black pepper.

It’s that simple!

Chocolate Cream Pie

Jun. 3
2019

My husband and I moved into our home almost 25 years ago. He insisted on putting on a pool, but I disagreed. I was worried about the safety of our young children. Hubby got his way and soon our yard became a construction site, then a beautiful new pool.

The pool was a great decision, and the kids loved every minute of swimming and playing games. Best part is that we didn’t have to worry about the kids… it was the dogs who were the problem “children.” We have always had three dogs, most of which had a healthy instinct for self preservation. Our English Bulldog, Mazel, was not one of them. When we first got her, my husband had this premonition about her safety, so when we opened the pool, we both stayed outside to watch her.

She went running around the pool, and just as my husband said “don’t jump!”, she leaped headlong into the disgustingly dirty water. And down she went–swimming was no option for this large-headed dog. My husband jumped into the murky water, fully clothed, along with his watch, wallet, and glasses. Mazel was successfully rescued, as well as his wallet, but his glasses and watch were in there until a week or so later when the water cleared. Mazel never went near the pool again.

Even still, I have never regretted putting in the pool. It makes a great hangout spot for gatherings of friends and family, and I think this would make a wonderful dessert to bring to a poolside party. The graham crackers are the perfect crust for this decadent, chocolate wonder. It has the consistency of a pudding with a deep, rich chocolately flavor. It is then topped off with delicious home-made whipped cream. Every bite is more delightful than the last. You may have to make two of them because everyone is going to want a second helping.

This recipe is courtesy of the Fearless Baker and will serve eight people who will jump with joy right into the pool!

Ingredients for Chocolate Cream Pie:

For the Crust:

9 Graham Crackers
4 tablespoons (1/2 stick) unsalted butter, melted

For the Chocolate Cream:

4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
6 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
2 tablespoons unsalted butter, softened

For the Whipped Cream:

1 1/2 cups heavy cream
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract

Make the Crust:

Preheat oven to 350 degrees F.

Pulse the graham crackers in the food processor until finely ground.

Transfer to a bowl and stir in the melted butter.

With your fingers, spread the crumbs evenly onto the bottom and up the sides of the pie pan.

You can use the bottom of a glass to firmly and evenly press the crumbs onto the bottom.

Or use a spoon to press the crumbs onto the side of the pan.

Bake the crust for 10 minutes.

Let cool to room temperature.

Make the Chocolate Cream:

In a medium bowl, whisk the egg yolks with the sugar until smooth.

Whisk in the cornstarch.

Warm the milk in a medium saucepan over medium heat until hot but not boiling.

Gradually whisk the hot milk into the egg yolk mixture.

Pour the liquid back into the saucepan.

Over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, and scraping the bottom of the so it doesn’t stick.

Cook until the custard has a mayo-like consistency, about 5 minutes.

You’ll know the custard is done when it has thickened, it bubbles once or twice, and as you stir you can see the bottom of the pan.

Remove from the heat and whisk in the chocolate and softened butter until smooth.

If you find that there are some lumps from the eggs, strain the custard through a medium-fine sieve.

With a rubber spatula, spread the chocolate cream into the crust.

Place saran wrap directly on the top of the cream so it doesn’t form a skin.

Refrigerate until cold, about 3 hours (overnight is fine too).

Make the Whipped Cream:

Using a whisk or handheld mixer, whip the cream, sugar, and vanilla until it forms soft peaks.

Spread over the top of the chocolate cream, leaving the crust exposed.

Refrigerate until ready to serve. You can make the pie a day ahead, just put the whipped cream on the same day as you are going to serve it.

It’s that simple!

Mitzie

Rice Pudding

May. 2
2019

Every year on Thanksgiving, my sister invariably brings her rice pudding for dessert. My husband is a huge fan of it; I am not. Even so, I wanted to try my hand at it. While I could have asked my sister for her recipe, the preparation of this one intrigued me. This particular recipe includes eggs (I love anything that is prepared with eggs), so I was ready to enjoy cooking and eating this rice pudding.

Making perfect rice is surprisingly difficult. It requires exact measurements of liquids– the cream and milk, in this case. As it turns out, my concerns were unnecessary because the rice turned out exquisitely. It was beautifully creamy, with a bold, rich vanilla flavor. I used two vanilla beans instead of one to amp up the flavor.

Although optional, the addition of egg yolks was the most essential part of this recipe. They add even more luxurious texture, taste, and turn the pudding a deep golden color that makes you want to dive right in. I used pineapple for an irresistible sweetness, but feel free to add a different fruit or several kinds for an even more complex taste.

This recipe is courtesy of Tartine All Day and will serve 8 to 10 people who will be blown away by a new take on a classic favorite.

Ingredients for Rice Pudding:

3/4 cup Arborio Rice
2/3 cup plus 3 cups whole milk
1 vanilla bean
1/4 cup sugar
1/4 teaspoon sea salt
6 large egg yolks (optional)
1 1/2 cups mixed chopped fruit

Combine the rice, cream, and milk in a saucepan.

Cut the vanilla bean in half lengthwise and, using the dull edge of your knife, scrape all the tiny black seeds into the pot.

Add the scraped vanilla pod.

Bring to a simmer over medium heat and cook until the rice is very soft and looks like it is almost bursting, about 25 minutes.

Add the sugar and salt to the rice mixture; stir to incorporate.

Remove the pot from the heat.

Whisk the egg yolks in a small bowl.

Stirring continuously, add a small ladleful of yolks to the hot rice pudding.

Once combined, stir the rest of the yolks into the pudding, mixing well to incorporate.

Cook over medium heat for two minutes, stirring continuously to prevent the yolks from curdling.

Transfer the rice pudding to a serving bowl and let cool to room temperature.

Place in the refrigerator to chill until completely cold.

Serve chilled with a spoonful of fruit on top.

It’s that simple!

Passover Apple Pecan Pie

Apr. 15
2019

Every year for the past 10 years, my family flies down to Miami to celebrate Passover with my brother, Shelley and their family. My husband really enjoys it because he goes to play golf. And me? I love it because it is another opportunity to cook with Shelley. It was also convenient because sometimes Shelley’s guest list is rather large, and it is nice to be there to help her, as she helps me on Thanksgiving!

That said, I am always glad that Shelley does Passover at her house. I am not fond of the type of cooking that needs to be done for this holiday. First, there are too many rules about what you can eat. Second, there are too many eggs to be peeled. I have tried every trick to make egg peeling easier and trust me, nothing works. Third, so many of the ingredients in Passover food are bad for you.

This year, because they hosted a wedding, they are not having Passover at their home. So I am having the first night of the holiday at my home. I love hosting, so I am happy to have everyone. It’s just all those rules that make the cooking aspect such a chore for me! Looking for recipes for the holiday is not easy, but it is exciting nonetheless, as I am trying to use fresh ingredients when I can. But really, matzoh crackers are just not my thing.

I have much-loved guests coming, so it will still be a labor of love. I made a menu I know will be wonderful, and I will be happy once I finish peeling all those damn eggs!

This pie is perfect for the holiday. It is sweet, but not too sweet. The cinnamon, vanilla, and nutmeg combine for pleasant savory goodness. The lemon gives it a nice tang. It is topped with candied pecans, which adds extra “wow!” factor. It has no crust, so it is more of a crumble than a pie.

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This recipe is courtesy of Tori Avey, and will serve 12 people who will be humbled by this beautiful pie, and actually surprised how good this Passover dessert is.

Ingredients for Passover Apple Pecan Pie:

5 ripe, granny smith apples – peeled, cored, and chopped
¼ cup butter or margarine, divided
½ cup applesauce
⅓ cup white sugar
5 tablespoons brown sugar, divided
1 ½ tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/2 lemon, juiced
3 egg matzos, crushed into large crumbs
2 large eggs
1/2 tsp salt
Nonstick cooking oil spray
3/4 cup finely chopped pecans

Preheat oven to 350°F.

In a medium saucepan, melt 2 tbsp butter or butter substitute

Add applesauce, white sugar, 2 tbsp brown sugar, vanilla, cinnamon, nutmeg and lemon juice.

Stir till well combined, then bring to a boil.

Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture.

Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook!

Uncover apples at the end of cooking and remove from heat; allow to cool.

Meanwhile, place crushed matzos into a large mixing bowl and cover with water.

Let matzos soak for 1 ½ minutes (no longer), then drain in a colander.

Gently squeeze the matzo crumbs in the colander to remove excess moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos.

Stir till combined.

Reserve the pan.

Spray a deep pie dish generously with cooking oil spray.

Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.

Sprinkle candied pecans evenly over the top of the apple pie.

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through.

Serve warm.

It’s that simple!

SPRING!

Banana-Chocolate Chip Cake with Peanut Butter Frosting

Mar. 25
2019

I know from experience that some recipes are hard to follow. I also know that many are hard for some people, and not for other people. There is definitely a special language that recipes use. For example, most don’t use full sentences and often shorten them by saying “to oven”, and not “to the oven”. Most of us who read recipes understand them exactly the way they are written.

From time to time recipe instructions are written in a way that makes them impossible to follow. I prefer recipes that have the directions listed step-by-step, rather than in paragraph form. This way you are more likely to succeed and not miss a step! When I copy a recipe down for my blog, I always break the paragraphs into steps so it is easier for my you to follow.

This particular recipe was written without the reader in mind, and boy did I have a hilarious time making this cake. The recipe originally tells you to use an electric mixer, which could mean a hand-held mixer. If you used one, the sugar and butter would get so caught up between the wires of the whisk beaters. I know this because since they did not advise you to use the paddle attachment, I started with the whisk attachment and that is exactly what happened to me.

There were so many frustrating details left out of the instructions. I will tell you the funniest one that happened. The author instructs you to place the first four ingredients of the frosting in the mixer and beat them. Easy enough, right? But when I turned on the mixer, even at a slow speed, there was powdered sugar everywhere! In my hair, on my face, on the floor, on my dogs, (who stand under the mixer so they can catch any tidbit that falls), on my walls, even inside some cabinets that were closed! I definitely should have caught that one. That was something that had never happened to me before and I know will never happen again.

That said, I carefully changed the directions so none of these things happen to you. So, you can feel free of worry when you make this outrageously delectable dessert.

This cake is too good for words! The banana and chocolate are surrounded by this exquisitely fluffy peanut butter frosting. It is topped off with Hershey’s Kisses and more chocolate chips. It doesn’t get much better than this! Do not let the number of ingredients stop you. Do your mise en place and it is actually very easy to make. If you are intimidated about frosting it, no worries, your family will love this cake no matter what it looks like. Promise!

This recipe is courtesy of Bon Appetit, and will serve 16 people who will be grinning with delight between bites.

Ingredients for Banana-Chocolate Chip Cake with Peanut Butter Frosting:

For the cake:

Nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas ( about 5 bananas)
1 cup sour cream
1 (10-ounce bag) mini chocolate chips

For the frosting:

2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses (for decorating cake)

Make the Cake:

Preheat oven to 350°.

Coat cake pans with nonstick spray.

Line the bottom of pans with parchment paper; coat paper.

Whisk flour, baking soda, and salt.

Using the paddle attachment of a standing mixer, beat sugar, butter, and brown sugar until light and fluffy, about 3 minutes.

Add eggs one at a time, beating to blend between each one and occasionally scraping up and down sides.

Beat in vanilla.