Making Marshmallows . . .

The other night . . .

I asked my 9 year old daughter Hattie to pick a recipe or two

from an old Martha Stewart Holiday issue I had sitting on the counter . . .

I thought it would be fun to make some holiday goodies together!

Hattie sat at the table a long time!!

She then came back with this huge list - and I mean HUGE . . .

starting with these very cool marshmallow snowflakes!

Hmmm - I thought . . .

I have never made marshmallows before . . .

  

Let's just say it was an absolute BLAST . . .

from watching the mixture become this white . . . thick . . . sticky foam-like substance . . .

to spreading it in a pan and sprinkling them with powdered sugar . . . just like snow . . .

and then cutting them up into fun holiday shapes . . .

The stars were our favorite!!  

 

 Yes - I truly felt like a kid again . . . laughing and smiling the whole time . . .

playing - like a child!!

I am not really sure who had more fun - Hattie or myself!

I just know that I can't wait to try them in some hot cocoa!!

Are you dreaming of a White Christmas?  I know I am!! 

And - if the snow doesn't come . . .
you will find me making more of these - perhaps in the shape of a snowman! :)

Happy Holidays everyone! Peace and Blessings to all of you!!

xoxo - liz

. . . . .

The Marshmallow Snowflake Recipe

can be found here on the Martha Stewart website!!

Just add the confectioner's sugar for dusting . . .
and pretend it is snowing!!

Island Style - Spice Rub ...

Introducing our very own . . .

IRONSTONE KITCHEN - Island Style Spice Rub!!!

A perfect Spice Rub for Pulled Pork, Chicken, Brisket, etc...!!

Just rub it on the meat . . . wrap it up in plastic-wrap . . . marinate it overnight . . .

then roast it . . . bbq it . . .

and then - trust me when I say you will absolutely LOVE it!!! :)

 

When my son was young . . .

we used served up these Island Style Pulled Pork sandwiches using this spice rub

in our Bainbridge Island Junior Football Snack Shack . . .

It ended up being a hit that I did not expect.

Since then - people have asked me to make it for them . . .

so here it is . . . finally!!

A 6oz container of Spice Rub goodness . . .

in a wonderful reusable glass container!

Available here in our Online Shop!!

I will also be sharing a few recipes using the spice rub

on the Ironstone Kitchen blog as well!

And - if you are wondering about whats up with that green sauce above??

Well - we served it on our Island Style Pulled Pork Sandwiches 

along with grilled onions . . . jalapeno peppers . . .

cilantro . . . and more . . .

Sooooo Delish!!

 

Can't wait to share it all with you!! :)

 

More on all of this to come . . . along with some great recipes . . .

so stay tuned!!

Peace and Love to all of you!!

xoxo - liz

. . . . .

Island Style Spice Rub - available here!!

Warm Summer Toast . . .

Sometimes one recipe and a few pictures say it all . . .

this was one of those times!!!

Amazing toasts - from one of my new favorite recipe books . . .

 

What Katie Ate!!

Warm Crusty Bread . . . piled high with goat cheese,

 sauteed mushrooms, thyme, and walnuts . . .

and topped with shaved parmesan, chopped parsley,

cracked pepper, sea salt . . .

 and - a drizzle of olive oil!!

(I have also drizzled a little honey on this one!)

Warm Toast Perfection!!

Thank you Katie for your lovely book . . .

 I am thoroughly enjoying it!!

 

Happy Summer Everyone!!

A kiss from my kitchen to yours . . .

xoxo - liz

my favorite scones . . .

I love scones . . . especially on the weekends!!

Lately I have been making all sorts of scones - some better than others . . .

most of them being too sweet for my liking!

But these . . . well - these are truly my favorite!!

Scones with a little lemon zest and currants!!

And on top of that . . . they are super easy to make!!

I usually make several batches as they freeze really well . . .
and are perfect for the work week!

The ingredients . . .

2 cups flour (I use "Cup 4 Cup" to make them Gluten Free!)

2 Tbls. sugar

1 Tbls. baking powder

1/2 tsp salt

5 Tbls. unsalted butter

1 meyer lemon (both zest and juice)

1/2 cup currants

1 tsp vanilla

1 cup heavy whipping cream (a bit more for brushing)

raw sugar - for sprinkling

1 - quickly mix the dry ingredients together in a food processor

2 - add butter until blended and just a bit crumbly - place in a separate bowl

3 - add currents, zest and juice from meyer lemon, vanilla, and heavy whipping cream . . .

mix with dry ingredients until just blended

4 - place on lightly floured surface - knead just a bit  . . . until you can form a 1" thick rectangle.

5 - cut into triangles - brush with the extra whipping cream and top with the raw sugar

6 - bake in a 400 degree oven for about 20 minutes

(I usually cover scones with a bit of parchment paper - to keep from over browning the tops)

7 - remove from oven and transfer onto a wire rack to cool

Note:  the scones can be frozen to enjoy at another time . . .

just be sure to reheat them for a couple of minutes in a hot oven to crisp them up.

Sometimes I even drizzle with a little lemon glaze . . .
which is so simple to make!!

Just mix together a little lemon zest, lemon juice, and powdered sugar to the consistency of your liking.

but of course . . .

my kid's favorite scones are the blueberry ones
along with a fruit smoothie of course!

The kids are always the ones who make the smoothies in our house . . .

and I have to say - they are getting pretty good at it!! :)

Happy Weekend Everyone!!

Peace and Love to all of you!!

xoxo - liz

. . .

all photos - liz le dorze

strawberry tarts . . .

Would you like a bite . . .
of one of these sweet little tarts?

I thought you might . . . : )

such a special way to end an evening meal . . .
by adding a little bit of summer sunshine - regardless of the season!

Well - they are really pretty easy to make . . .

but I will admit to you that  the crusts do take a little bit of time.
This wonderful recipe is adapted from . . . Tarts (by Maxine Clark)

We will start off by making a simple Pate Brisee crust . . .
a simple . . . unsweetened shortcrust . . .
which is strong - and can easily support the fresh berries!

Simple ingredients are used to make the tart shells . . .
flour, salt, unsalted butter, egg yolks, and cold water . . .

it is as simple as that!

sift the flour and salt together - and set aside . . .

then in a food processor . . . mix together the butter and egg . . .

once mixed together - add the ice cold water

and blend again until smooth.

add the flour/salt mixture to the butter mixture . . .

and mix until it is barely blended . . . and makes a crumbly mixture as shown.

On a lightly floured surface . . .
knead the dough gently and then roll it into a ball.
Flatten it out and wrap it up in plastic wrap . . .

and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and bring it back to room temperature . . .

roll out dough to about 1/8" thick or less . . . then line the little tartlette pans.

(be sure to press the dough evenly into the fluted sides)

Prick with a fork and return to the fridge for about 10 minutes.

Preheat the oven to 400 degrees . . .

Once at temperature . . .
bake the tart shells by placing parchment paper on top of the crusts . . .
and adding baking beans / pie weights on top of the parchment paper.
Bake for about about 5 to 7 minutes
.

Remove from oven . . .
remove parchment paper and baking beans / pie weights.
Return to the oven and cook for approximately 5 more minutes.

Glaze the tart crusts with egg to seal them . . .

 and return to oven for 5 to 7 minutes more . . .

or until they are a BEAUTIFUL golden brown!
(be sure that the egg has been cooked!)

Let cool.

and voila - you have some beautiful tart shells . . .

beautiful in color . . . light and crispy . . .

and ready to be filled!!

Now it is time to make the filling and glaze for the berries . . .

you will need some beautiful raspberries . . . some creme fraiche. . . some heavy whipping cream,

a bit of Framboise (a raspberry malt type beer) . . . some homemade raspberry jam . . .

and also some homemade berry jelly for the berry glaze.

First of all - you will need to strain the jam to remove the seeds . . .
then place the jam in a separate bowl . . .

add the heavy whipping cream, the cream fraiche . . . and the Framboise to the strained jam . . .
and whip until beautiful peaks form
(be careful not to over whip!!)
Refrigerate until the berries are ready to go!

Warm up the berry jelly on the stove . . .
and gently coat the berries in a large bowl.
Refrigeratethe berries until cooled.

Now it is time for the fun part . . .
time to fill the tart shells with the filling . . .
and top with those beautiful glazed berries . . .
These raspberry tarts need to be served as soon as possible after they are made!!

This is one of those recipes that will look absolutely beautiful . . .
just like in these pictures - seriously!!

but even more importantly . . .



these little raspberry tarts are soooo fresh and delicious . . .
just like a sweet taste of sunshine on a summer day!!

Mmmm . . . Mmmm . . .

A few notes and tips about this recipe . . .

*only use homemade jam and jelly for this recipe . . .
I made it both ways . . . and it truly does make a difference!!!

**The tart shells can be made ahead of time . . .
but the tart is best when assembled at the last minute.
(if you make them ahead of time - be sure to crisp them up for a few minutes in a hot oven!)

*** I made this Gluten Free by using Williams Sonoma's "Cup - 4 - Cup" Flour . . .
and by excluding the Framboise as it is malt based.
(I do believe that a little fruit liqueur could be used in place of the Framboise . . .
one that is made without malt of course)

Hope you will try these sweet treats - I think you will love them!!

A Kiss from my kitchen to yours . . .

Peace and Love to all of you!!

xoxo – liz

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Here is the ingredient list . . .

The pate brisee crust . . .

2 cups all-purpose flour (or Williams Sonoma "Cup 4 Cup" flour)

1 teaspoon salt

9 tablespoons unsalted butter

1 extra large egg yolk

2 1/2 to 3 tablespoons ice water

The filling . . .

2-3 tablespoons homemade raspberry jam

1 1/4 cups heavy cream

1 1/4 cups creme fraiche

2 tablespoons Framboise

The berries . . .

5 cups fresh raspberries

1 1/4 cups berry jelly

. . .

all photos / liz le dorze