Clotted Cream for Afternoon Tea

The History and Tradition of Afternoon Tea

The tradition of afternoon tea started in the early 19th Century when the wealthy set felt they needed a ‘pick-me-up’ in the afternoon. This is not surprising because they typically ate just 2 meals a day; breakfast and dinner, so the skipping of that 3rd meal led to a mid afternoon slump hence the creation of afternoon tea.

Ingredients
  • 1-16 ounce container pasteurized heavy cream
Instructions
  1. Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl.
  2. Add the cream to the bowl and bring the water to a simmer.
  3. Using a candy thermometer, bring the temperature of the cream to 180 degrees F (82 degrees C) and maintain that temperature for 1 hour.
  4. After 1 hour, turn off the heat and remove the bowl from the boiler.

FOR FULL RECIPE AND DIRECTIONS VISIT: Culinaryginger.com

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Homemade Blueberry Pancakes – Mother’s Day Breakfast in Bed

Start your Mother’s Day off with the perfect breakfast in bed, these delicious homemade blueberry pancakes are so easy to make and melt in your mouth good!

BLUEBERRY PANCAKES

Ingredients

  • 1 1/2 cups skim milk
  • 1/2 cup egg substitute
  • 1/2 cup Daisy Light Sour Cream
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups fresh blueberries

Directions

Heat a griddle to 350 degrees. In a large bowl, beat the milk, egg substitute, sour cream and oil with wire whisk until well blended. Add the sugar, baking powder, baking soda and salt. Beat with a wire whisk until mixed. Stir in the flour only until all flour is moistened. Stir in the blueberries. Pour 1/4 cup batter on the griddle for each pancake. Cook until bubbles form on top of each pancake and pop, and the bottoms are golden brown. Turn and cook the other side until golden brown and cooked through. Repeat with the remaining batter. Tip: frozen blueberries may be used in place of fresh. Do not thaw frozen blueberries before adding to the batter. Recipe courtesy of Daisybrand

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Ginger Ale-Can Chicken

It is hard to get simpler, or more Southern, than Can Chicken. For this recipe, two whole chickens are marinated in a mixture that includes liquid steak seasoning, rosemary, garlic, and pepper. The chickens then get oven-baked vertically over opened cans of ginger ale until they are perfectly roasted. The secret is that in the hot oven the ginger ale steams, keeping the chicken moist. This easy roasting method also allows fat to drip through and around the chickens, giving them a rich flavor and a beautiful golden-brown color. This will taste great on the table—fresh and hot, it would certainly give “canned chicken” a whole new meaning.

Ginger Ale Chicken

Ingredients

  • 2 (3-lb.) whole chickens
  • 1/4 cup vegetable oil
  • 1/2 cup liquid steak seasoning
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons minced garlic
  • 1 teaspoon pepper
  • 2 (12-oz.) cans ginger ale
  • Garnishes: red leaf lettuce, green grapes, rosemary sprigs

For directions visit: myrecipes.com

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Cioppino (Fisherman’s Stew)

Brimming with fresh seafood in a tomato and wine broth. Cioppino (pronounced cho-pee-no) is a rustic Italian-American fish stew.

fishermans-stew

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 2/3 cup finely chopped shallots, from about 3 shallots
  • 3 cloves garlic, minced
  • 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
  • 1 (28 oz) can crushed tomatoes
  • 2 (8 oz) bottles clam juice
  • 2 teaspoons sugar
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
  • 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 1-1/2 pounds (about 18) littleneck clams, scrubbed
  • 1-1/2 pounds extra large raw shrimp, peeled and deveined
  • Fresh chopped Italian parsley, for garnish (optional)

For full recipe and directions visit: onceuponachef.com

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March Madness is here!

February has come and gone and we’re on to March. I love this time of year, I’ve had all the snow and cold I can take for awhile and it’s time to thaw out. It’s also time for great internet sales or as we call it, March Madness. Don’t miss out on Ultimate Kitchen Storage internet deals. Click here to view Ultimate Kitchen Storage sales on Amazon!

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Baked Creamy Corn Casserole

Baked-Creamy-Corn-Casserole

It’s corn season and this recipe is one you’ll want to keep handy as it’s bound to be a family favorite! Recipe source: The Kitchen Whisperer

  • 1/2 cup milk, divided
  • 1/2 cup heavy cream
  • 2 Tbl butter, unsalted
  • 1 1/2 Tbl sugar
  • 2 Tbl flour
  • 1 tsp salt
  • 4-5 cups corn kernels, fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup shredded Asiago (optional)
  • Chives for garnish

 

Instructions
  1. Preheat oven to 400F, rack in the middle.
  2. Lightly spray a 2 quart baking dish.
  3. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
  4. Bring to a boil.
  5. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  6. Whisk together the eggs until well beaten.
  7. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
  8. Remove from the heat and add in the corn and salt mixing to combine.
  9. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
  10. Pour the mixture into the prepared baking dish.
  11. Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
  12. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set. Recipe Source: http://www.thekitchenwhisperer.net

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Cinnamon Coffee Chocolate Chip Muffins

What could be more tempting than Cinnamon, Coffee and Chocolate? I can smell these delicious muffins baking throughout the entire house, my mouth is literally drooling! I made these delectable delights for dessert to have with our after dinner coffee.

What would you add to make it even better? leave a comment with your suggestion. A scoop of Vanilla Ice cream perhaps? or fresh berries? yummy!

cinnamon coffee chocolate chip muffins2

  • 1¼ cups almond flour
  • ½ cup oat flour
  • ¼ cup tapioca flour
  • 1 tablespoon cinnamon
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ¼ cup semi sweet chocolate chips, plus extra for sprinkling on top
  • ¾ cup brewed coffee (Green Mountain Coffee® Sumatran Reserve brewed on the 8oz setting)

Directions:

Preheat oven to 325. Mix all ingredients in a standing mixer, adding the coffee last. Make sure the coffee is somewhat cooled, otherwise it will melt the chocolate chips.  Pour batter in a lined muffin tin. For the full recipe and directions visit: Keurig Coffee

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