No Bake Strawberry Icebox CakeWe'll see on Saturday how it turned out.
- 19 oz graham crackers
- 2 pounds fresh strawberries
- 3 ½ c ups heavy cream
- 1 banana, sliced thin
- 1/2 cup powdered sugar
- 2 tsp vanilla
- 1/4 tsp salt
- Cream powdered sugar, vanilla and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.
- Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom.
- Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
- Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.
- Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.
- Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.
- Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
- Top with a few sliced strawberries or whole strawberries if you desired.
- Serve chilled.
Thursday, July 28, 2016
Monday, July 4, 2016
We got a relatively early start, leaving shortly after 8 a.m., and between 9:30 a.m. and 10:30 p.m., we had found 121 caches. Overall, it was a good time, and we got most of the ones that I had hoped for. Around 5 p.m., it started to rain, and we got soaked. At that point, we had just over 100 caches, but the next level badge on BadgeGen was 120 finds in a 24 hour period, so we cached for 5 more hours!
It was frustrating (arguing with the chauffer), exhausting (walking over seven miles) and rewarding (woo-hoo, 120 caches in 24 hours!), among other things. I don't know when we'll have the chance to do something like that again, so I'm glad for the opportunity.
Sunday, July 3, 2016
Instead, Tom had planned a cook-out and invited Mario and Sally (our next-door neighbors), as well as my parents, who were arriving this evening to geocache with us tomorrow. We decided to try something new, cooking corn on the grill.
Roasting Ears of CornThe corn turned out well. After being soaked all night, it was juicy, and the flavor of the spices was good.
- 6 ears corn
- ¾ stick butter
- 1 slightly heaping T Herbes de Provence
- Do not shuck ears - soak in a pot of water overnight.
- Start grill) Drain ears, pulling off the first couple of leaves.
- Pull remaining leaves down ear, about 3/4 of the way down. Remove silk.
- Melt butter. Add Herbes de Provence. Stir.
- Generously brush herb butter on ears.
- Replace leaves on ears of corn, tie the tip closed with a leaf that had previously been removed.
- When grill is ready, place ears on grill. Roast for 30 minutes on low to medium heat (20 minutes on medium to high heat), turning the ears every 5 minutes.
Friday, April 29, 2016
After the game (which was a win for the O's), we walked down Eutaw Street, the area between right field and the B&O Warehouse, to see the plaques where home run balls have landed, or even hit the warehouse!
Thursday, April 7, 2016
The most popular was the shrimp salad, there wasn't any left over at the end of the hour, but I got compliments on the other two items as well.
Wednesday, April 6, 2016
- 3 tablespoons plus 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
- 2 cups good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced fresh dill
- 1 cup minced red onion (1 onion)
- 3 cups minced celery (6 stalks)
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Egg and Lobster Salad with Homemade Tarragon MayonnaiseI made the Homemade Tarragon Mayonnaise first, moved on to the Egg Salad part, then stopped when lobster came into play.
- 6 large eggs
- Homemade Tarragon Mayonnaise, recipe follows
- 1/4 cup minced shallots
- 1/4 teaspoon minced garlic
- Pinch cayenne
- 1 (1-pound) lobster, cooked until tender, tail meat chopped, claw meat left whole
- 2 cups mescaline greens, washed and spun dry
- 1 teaspoon olive oil
- Freshly ground black pepper
- 1 firm, ripe Hass avocado, peeled and seed removed, rubbed with fresh lemon juice to prevent discoloration
- 8 pencil-thin asparagus spears, blanched and shocked in ice water bath, patted dry
- Sevruga caviar, tobiko, golden whitefish or salmon roe, for garnish
- Chopped fresh tarragon leaves, for garnish
Homemade Tarragon Mayonnaise:
- In a medium saucepan, place the eggs and cover with water by 1-inch. Bring to a boil, reduce the heat to medium-low, and cook the eggs at a bare boil for exactly 10 minutes.
- Drain and rinse under cold running water. Place the eggs in an ice bath to cool. When chilled, peel the eggs, cut in half lengthwise, and chop into 1/2-inch pieces. Place in a medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne and mash with a fork to blend. Add the chopped lobster tail meat and additional mayonnaise 1 tablespoon at a time to reach desired consistency. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 24 hours.)
- In a bowl, toss the mesclun with the olive oil and salt and pepper, to taste. Arrange across the bottom of on a large plate or platter.
- With a thin, sharp knife, cut each avocado half lengthwise almost all the way but not completely through to the other end. Place each half seed side down on the lettuce and gently spread out into a fantail shape. Place the lobster-egg salad in the center of the two avocados and the asparagus spears around the sides of the plate. Top the avocados with caviar, garnish with the tarragon, and serve.
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- Pinch freshly ground white pepper
Yield: about 1 1/4 cups
- In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water 2 teaspoons at a time.) Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)