Freshest Bloody Mary Mix

It’s a chilly, rainy Sunday morning in late September — the perfect moment for a fresh Bloody Mary!

Freshest Bloody Mary Mix

Tomatoes were so tasty and abundant this year, I continued to find new ways to use them and came up with this recipe.

I’ve never been a fan of a Bloody Mary mix but surprisingly when I decided to make my own, I discovered I did indeed like it. The secret for me was to use all fresh ingredients, nothing from a bottle and blending all with the right amount of heat to give the drink a nice kick. In the No Fret way, adapt the recipe for your personal preferences.

 

Ingredients

5 large red tomatoes, remove skin and seeds & cut into quarters

1 large yellow tomato, as above

1/2 cup water

1 yellow onion, about 1/2 cup

4 cloves garlic

1 teaspoon extra virgin olive oil

1/2 lemon, squeezed

1/2 lime, squeezed

6 – 8 celery leaves, dried

2 – 3 celery stalks, chopped

1/4 teaspoon sea salt

11 twists cracked pepper, to taste

1/2 – 1 jalapeno pepper, to personal preference

celery stalk and green olive (optional)

 

Directions

Put tomatoes and water into blender and blend. Add rest of ingredients except jalapeno and blend until nice and smooth. Add jalapeno a little at a time and blend until desired spiciness. Mixture will be fairly thick so add more water for a thinner consistency. Refrigerate and stir occasionally. Mix gets better as it sits.

To serve: Rim glass, pour mix into glass, add a little vodka if you like, stir again and garnish with a celery stalk and a green olive.

 

Tip: To rim glass prior to adding mix, mix some coarse salt and black pepper together in a little dish, dip glass in another dish that has a little water or vodka in it, then dip glass into the salt and pepper mixture. Fill with bloody Mary mix, vodka if using, stir and enjoy the explosion of fresh flavors.

Eggless Banana Apple Ricotta Muffins

Eggless Banana Apple Ricotta Muffins – Yields 6

 

This recipe is a variation on the Pumpkin Muffins in my “No Fret Cooking” cookbook that I made for Salmon Falls. Using their stoneware muffin pan, I used the first option to prepare the pan. The muffins cooked great in the stoneware, were easy to remove from the pan and were delicious.

 

Ingredients:

1 1/2 cups spelt flour or flour of your choice

1/4 cup blonde coconut sugar or sweetener of choice

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

few shakes ground cloves

3/4 cup of bananas, mashed and applesauce

1/2 cup whole ricotta cheese

1/4 cup extra virgin olive oil or walnut oil

1 teaspoon Madagascar vanilla

little added sugar (optional)

 

Directions:

Preheat oven to 350 degrees. Place all dry ingredients in a bowl and stir until well mixed. In a separate bowl combine mashed banana, applesauce, ricotta, oil, vanilla, and beat until mixed. Add half the flour mixture to banana applesauce mixture and blend on low speed. Do not over mix batter. Stir in remaining flour mixture and stir until all ingredients are incorporated into batter. Pour into prepared muffin pan. Finish with a light sprinkle of sugar on top and bake muffins 25 – 30 minutes. Check prior to finish time to see if cooking time needs to be adjusted.

 

Tip: There are two options for baking with a Salmon Falls Stoneware Muffin Pan. First option, as oven preheats, place pan in to warm, then remove from oven, generously grease muffin cups, pour batter into cups and bake normal time. Second option, do not preheat pan, generously grease pan, fill muffin cups, and bake a little longer than suggested time. Whichever method you use, check muffins to make sure they are thoroughly cooked and not over baked.

 

No Fret Cooking Arrives at White Birch Books

No Fret Cooking Arrives at White Birch Books

Saturday, September 22nd was a beautiful day for us to drive to the White Mountains for a book signing and musical event for my new cookbook, “No Fret Cooking”.

 

First picture features Laura Lucy, owner of White Birch Books meeting No Fret Cooking!

The second picture taken at White Birch Books was of our set up display for the book, music, bookmarks, and a take-home excerpt from the Seasons Chapter.

Third picture shows goodies I made from the cookbook for book lovers to sample. Front left features gluten-free banana date bread. On the front right are chocolate surprise mini cupcakes. In the back on the right is colada nog coffeecake that is displayed in a pottery dish from Salmon Falls Pottery in Dover, NH, one of our newest partners.

Fourth picture features Steve Carter, composer, arranger and performer for the 2 CD’s of music to cook and dine by that accompany the cookbook. Steve played live music from the CD’s which filled the bookstore with warmth and relaxation.

 

In case you missed the event, No Fret, there are copies of “No Fret Cooking” for sale at White Birch Books.

Zucchini Egg Provolone Bake

Zucchini Egg Provolone Bake in a Salmon Falls Stoneware baking dish.

Zucchini Egg Provolone Bake
Serves 4
Ingredients:
1 cup onion, chopped
1/2 red pepper, chopped
4 cups zucchini, quartered and thinly sliced
2 tablespoons fresh basil, minced or 2 teaspoons dried
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 large eggs, beaten
1 1/2 cups provolone cheese, shredded
3/4 cup whole ricotta cheese
2-3 garlic cloves, or to taste
1 tablespoon coconut or extra virgin olive oil
paprika
Directions:
Preheat oven to 350 degrees. Add oil, onion, and pepper to skillet and cook
5 minutes or until tender. Stir occasionally so evenly cooked. Add zucchini
to vegetables, stir so all are evenly blended, and cook stirring off and on
until zucchini is crisp tender. Remove from heat and add basil, salt, and
pepper. Beat eggs. Add cheeses to eggs and stir until all are well blended.
Add chopped garlic and spoon mixture into a glass baking dish coated with
a light film of oil or cooking spray. Shake some paprika over top and bake
35-40 minutes or until top is lightly brown.

TIP: Serve hot or at room temperature.

Tonight’s dessert: Melon Sunset!

 

Melon Sunset
Serves 4
Simple, Nutritious, Delicious, and Elegant!
Ingredients:
3 cups honeydew melon
1 avocado
1 teaspoon shaved 70% dark chocolate
mini dark chocolate chips to decorate
fresh mint, for garnish (optional)

 

Directions:
Cube melon and blend until smooth. Peel and chop avocado and add to
melon mixture. Blend until all mixed. Grate chocolate. Put some melon
and avocado mixture in a parfait glass. Sprinkle with some shaved
chocolate. Pour another layer of melon and avocado mixture over chocolate
and sprinkle a little more chocolate on top. Decorate with some mini dark
chocolate chips and garnish with a piece of fresh mint if desired.

Salmon Falls Stoneware, Throwback Brewery meet Madagascar Stew

We’re excited to be exploring some possibilities of working with local artisans.

We’re going to be offering recipe cards with Salmon Falls Stoneware products. Today we picked out several of their excellent pots to test our recipes in them. We had planned on having Madagascar Stew for dinner tonight, so we decided to try seving it in a Salmon Falls Stoneware chowder bowl.

The bowl is just the right size for a single serving of the stew.

Last week we talked to Throwback Brewery about possibly doing some events with them.While we were there we tasted their Spicy Bohemian beer and liked it a lot, so we bought a bottle.

Throwback Spicy Bohemian

Since the stew has jalapeno peppers (fresh from our container garden), we decided to pair the stew with the beer. We also added 2 tablespoons of the beer to the stew.

 

 

 

 

 

 

The stew came out great, as usual. We were afraid that the jalapeno flavor in the beer — which is very prominent — would overpower the spices in the stew, but that was not the case. It turned out to be an excellent pairing.

Here’s the stew in the bowl:

And here’s the serving, with Papa Beer and Mama Beer servings of the beer: