sweet squash tapas

November 19, 2007 at 10:34 pm | Posted in butternut squash puree, Family Meals | 1 Comment

Okay, I really didn’t know what to call these little vegetable creations, but it didn’t matter, my kids ate them up! Filled with butternut squash and apples, these great little veggie pancakes were enjoyed with dinner the other night.1 c butternut squash puree
1 fuji apple, skinned and grated
1/2 t cinnamon
1 T brown sugar
4 T flour
1 egg

Mix the above ingredients together in a large bowl. On a non-stick pan or with evoo, drop the squash mixture by the tablespoon on the pan. Flip after 5 minutes or until brown. Cook on the other side for another 5 minutes. Put on a baking sheet and finish cooking in a 350 degree oven for 10 minutes.

child’s play creme brulee

November 19, 2007 at 9:02 pm | Posted in Dessert | 1 Comment

My kids have been playing Remy in the backyard, mixing up weeds, dirt, and the fallen oranges from the tree. “This is how Remy cooks”, I overheard my son saying the other day. Trying to turn this play into something real and bring oranges into my son’s diet (white eater), I picked up a bag of tangerines today at the store. I wasn’t quite sure what we’d do with them, but I figured an idea would present itself…and it did.

As my son and daughter were breaking open the fallen oranges and squeezing out their juice, I got out my big bag of tangerines and asked if they wanted to make something. The tangerines were the perfect fruit. Because of their small size and thin skin, my kids were easily able to cut these in half with a butter knife. I handed my son a citrus juicer and had my kids alternate between cutting and juicing our tangerines.

After a quick search for orange creme brulee, I found a recipe that could be adapted to my ingredients at home. Here’s what I used:
Child’s Play Creme Brulee
5 eggs
1 egg yolk
1/2 cup sugar
1/2 cup half and half
1/2 t tangerine juice (freshly squeezed)
1/2 t vanilla extract
1/4 t tangerine zest

Whisk ingredients in a bowl until they are all added. Pour creme mixture into a double boiler and whisk until slightly thickened. Pour creme into 6 individual ramekins. Place ramekins in a baking dish and pour water in the baking dish, until the water line comes up the outside of the ramekins, half way. Bake at 300 degrees for 25-30 minutes or until the custard is set. At this point, refrigerate until ready to serve. Place a light layer of sugar on top of the custard and caramelize with a torch or broiler. Serve immediately.I missed the heavy cream and egg yolk base I’m used to in this classic dessert. But my kids think it’s great. The tangerine taste definitely comes through, and my kids were able to do most of the mixing and measuring by themselves (with supervision). Plus, my I-only-eat-white son got to handle, cut, juice, taste and then enjoy tangerines. This is really something (he won’t even drink orange juice).Next day report…no sugar on top, just the custard, straight out of the fridge, So Good!

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