Sourdough Stories #16: Mixed Berry Sour Cream Discard Muffins

 This is officially my new favorite recipe for using up discard.  Just gonna say that up front.  Just the right amount of sweetness.  In the rearranging of our freezer to make space for our 1/4 cow, I found a bag of frozen mixed berries.  Perfect for smoothies & muffins!  I also needed to use up some sour cream, so this seemed like an excellent opportunity.

The base recipe for the muffins I made is here, but I made enough modifications that I'll go ahead & post my recipe here.

INGREDIENTS:

• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 8 Tbsp margarine (like Country Crock)
• 2/3 cup white sugar
• 2 eggs
• 1 Tbsp lemon juice
• 100 g sourdough discard
• 2 cups frozen mixed berries (tossed with 1 Tbsp flour)
• 3/4 cup sour cream

DIRECTIONS:

1. Preheat oven to 400F.
2. Cream the butter & sugar together, then add the eggs one at a time, along with the lemon juice.  
3. Gently fold in the sourdough discard.
4. Mix in half the sour cream, then half the flour, then repeat.
5. In a separate bowl, toss the frozen berries in 1 Tbsp of flour.  
6. Fold the berries into the batter.
7. Portion the dough into a muffin tin (made about 18 for me).  I love these silicone cupcake liners!
8. Bake for 20-25 minutes or until a toothpick comes out clean.

Thirsty Thursday: Fentimans & Strawberry Infused Vodka!

Last spring I shared a post about making homemade infused strawberry vodka, using the leftover tops from strawberries.  Well, we're still doing it, and lemme tell ya...it's amazing. The longer it infuses, the more it mellows.  And it's taken on a gorgeous pink hue from the strawberries. (I've got a couple other infusions going as well...stay tuned.)

Also earlier in 2018, the Hubs & I brewed up some homemade ginger ale (non-alcoholic), and we split the batch to ferment half, making hard ginger beer.  Aside from it being a little explosive (because of the champagne yeast we used), it's tasty stuff, providing you like ginger.  This is like, Goslings or Q spicy ginger beer, not like Seagrams or Canada Dry sweet soda.  Like, burn-yer-nose-make-ya-sneeze ginger level.

As it turns out, our neighbor Neil is quite a fan of ginger beer, so we delivered a 6 pack to his door.  And in return, he gave us a mixed pack of Fentimans soda.  Because, you see, Neil is a Brit.  And not just any Brit, but co-owner of locally famous food truck London Calling.  You wanna eat lunch in a legit double-decker bus?  They've got you covered.

In addition to delicious pasties (like, a hand-held pot pie, or if Hot Pockets were made of real food), they offer other British imports like Walkers chips/crisps, candy, and English Fentiman's sodas. And their mall location also has UK import beers that are hard to find in this area (like Innis & Gunn).

The chicken tikka masala is my current favorite.

Lil' Man is a big fan of the Wotsits. And the sausage rolls.

So, we were savoring our stockpile of sodas, and finally popped open this one, which was just begging to be made into a cocktail.

INGREDIENTS: (per cocktail)

2 oz strawberry infused vodka (you could also make it with regular vodka)

4-5 ounces of Fentiman's soda

lots of crushed ice

strawberry to garnish (note: I think some fresh mint would also work great in this.)

DIRECTIONS:  

Fill your glass with crushed ice, and add the vodka. Then top with the soda and stir to mix.  Garnish with strawberry and enjoy!

We made two versions, one with just plain vodka (so essentially a screwdriver), and the other with the strawberry infused.  We both agree that the strawberry version was much smoother.  Slainte!

Thirsty Thursday: Strawberry Ginger Smash with Homemade Ginger Beer

In case you didn't know, the Hubs (and me, technically...I'm more of an assistant) is a home brewer.  We've been brewing for several years now.  It's a fun if periodically frustrating hobby (like most hobbies, probably), that gives you a tangible result in the end...that can also get you buzzed.  Earlier this year we decided to branch out from our usual beermaking to make some spicy ginger beer from an extract kit we found at our local homebrewing store.

The full packet makes 16 Liters, so we bottled four 2-Liters, and then put the rest in the fermenter with some yeast.  The yeast gobbles up some of the sugar and converts it to alcohol, and boom...you have hard ginger beer.

BOOM, is right...since we decided to use champagne yeast.  Which not surprisingly, makes the bottles fizz up like crazy when you open them...much like a bottle of champagne.

Anyway, aside from those incidents, it's tasty stuff...providing you like ginger. Like, REALLY like ginger.  This stuff will go up your nose and make you cough.

Much like the other super-spicy ginger beer, Q, this makes an excellent moscow mule. Or Dark & Stormy  But since we've already made those here before, I wanted to try something a little different.

INGREDIENTS: (per cocktail)
4 hulled strawberries
1 tsp honey
5-7 mint leaves (note: I think this would be equally delicious with basil)
1/2 lime juice
3-4 oz strawberry infused vodka 
8 oz homemade ginger beer 
Crushed ice

DIRECTIONS:
Place the strawberries, mint, and honey in the bottom of the glass and muddle with a wooden spoon.  Then top with crushed ice.

Add the lime juice, vodka, and ginger beer.  Garnish as desired.  Kick back and enjoy with a nice cheese plate.

Featured cheese: Mango Ginger Stilton

Slainte!

Thirsty Thursday: Infused Strawberry Vodka & a Cocktail!

Hey there folks!  I decided to share this tasty concoction in honor of the Ponchatoula Strawberry Festival, going on this weekend in Ponchatoula, Louisiana.  If you're anywhere nearby, I highly recommend attending.  It's family friendly, lots of fun, and you get to eat a LOT of strawberry foods.  And pick up a few flats of fresh Louisiana strawberries, of course.

NOTE: I did not come up with this stroke of brilliance. I got it from a "moms who drink" group I follow on Facebook. Because that is TOTALLY OKAY. No judgement here.  

So one of the moms noted that her kids go through a ton of strawberries over the summer, so she started keeping a jar of vodka in her fridge, and would just throw the strawberry tops into the jar and let them infuse over time.  A light went off in my head--"we eat strawberries--like almost a pint a week! I can totally do that!"  

So I did.  I used 360 Vodka (made in Missouri), and just threw in my strawberry tops as I cut them off each day.  When the jar got too full, I would use tongs to fish the strawberry tops out, squeeze them out as much as possible, and then continue to put more strawberry tops in.  Probably did that for about a month before we tried it.

Y'all...this doesn't even need a mixer.  But because I'm a lightweight, I added some Fresca.  And it was DELIGHTFUL.

(Editor's note: These pics are not great.  I was in a rush, so I apologize.  But still.  DO IT.  You will thank me.)

Thirsty Thursday: Strawberry Mint Julep

Since I'm rocking a bump for the next 23 weeks or so, my NOLA cousin Primeaux has offered to step in & help out with coming up with some tasty Thirsty Thursday cocktails for you all!  He's so kind, putting all those years of bartending experience to good use!  (He's made many improvements since our days of youth when all drinks incorporated pickle juice and a dare of some sort.)

Me & Primeaux, circa 1981.  Pre- pickle-juice dare days.

In honor of the 141st Kentucky Derby this weekend, Primeaux has come up with a delicious spin on the traditional Mint Julep.  Cheers!

American Pharoah winning the Arkansas Derby.  He's favored to win this year's Kentucky Derby & I can see why after that performance! (PS--post of Derby hats & more race photos to come soon!)

~ ~ ~ ~

It's practically May down here in the deep South. That means 90*+ days are just around the corner. I wanted to take a minute to post one of my favorite hot weather cocktails, the strawberry mint julep. it's a fruity spin on a Southern classic. It's very quick to throw together and is perfect for relaxing on the porch, or for toting around at your favorite outdoor gathering. 

INGREDIENTS:
4 Roses Bourbon
Lemonade
Simple syrup (that's not moonshine in the Mason jar)
Strawberries
Mint leaves

DIRECTIONS:
Slice up two strawberries and muddle together with six mint leaves and 2 oz of simple syrup in a mixing glass. Add 2oz of 4 Roses Bourbon and 2oz of lemonade. Fill mixing glass with ice and cap with a shaker or large plastic tumbler. Shake vigorously until chilled. Strain your cocktail into a rocks glass. Enjoy outdoors with plenty of sunshine (or while cheering your favorite pony this weekend!)

Homemade Strawberry Pie

I love the springtime/early summer.  Flowers are blooming, weather is warming up, the sun is shining…ice cream is selling like crazy…

…and of course, the pollen is everywhere, and the grass (and weeds) are growing so fast that we can’t keep up with the mowing…

But on the up side, strawberries are on sale!!!  Ninety-nine cents a pound! 

So I stocked up.  There’s a nice big bag in the freezer for smoothies, and then…well…

Yup.  Fresh strawberry pie.  It’s one of my faves, right up there with cherry pie…apparently I have a thing for red fruit pies.  Though, for this particular pie, I used 2/5 cranberries because I had some to use up.

Moar red fruitz.

INGREDIENTS:

1 pie crust (homemade or store-bought), baked according to the package

egg wash

5 cups strawberries (or 4c strawberries & 1c cranberries), washed & sliced

1/4 cup corn starch

2/3 to 3/4 cups sugar, based on how sweet your strawberries are

1/8 tsp salt

1 tsp vanilla extract

1/4 tsp almond extract

1 tbsp lemon juice (I also added the juice of half an orange, because cranberry & orange go well together)

whipped cream

 

DIRECTIONS:

Pre-bake the pie crust (be sure to poke plenty of holes in the crust with a fork to keep it from puffing up).  During the last 5-7 minutes of the baking, lightly coat the pie shell with the egg wash to get a golden crust.  Let crust cool completely.

While that’s cooking, in a large pot combine 2 cups of the strawberries (NOTE: if you try the strawberry/cranberry combo, give the berries a quick chop in a food processor or blender), cornstarch, sugar, salt, extracts, and lemon juice over medium heat.  Stir until sugar is dissolved & the glaze has thickened (3-5 minutes; you may have to go a bit longer with cranberries to make sure they’re softened).  Let glaze cool completely.

Once the glaze is cool, fold in the rest of the strawberries and mix gently until the berries are well coated with the glaze; then pour into the pie shell & spread evenly.

Top with the whipped cream and decorate the top with a few extra strawberries.  Let chill for 2 hours to give the filling time to fully set.  Then….DEVOUR!!!!

Makes 8 delectable servings!

NutriFacts:

Calories 242.6

  Total Fat 7.4 g

  Saturated Fat 3.5 g

  Polyunsaturated Fat 1.2 g

  Monounsaturated Fat 2.6 g

  Cholesterol 0.0 mg

  Sodium 121.3 mg

  Potassium 162.5 mg

  Total Carbohydrate 43.2 g

  Dietary Fiber 2.2 g

  Sugars 24.6 g

  Protein 1.6 g

Daniel Fast Day 12: Fasting & Valentine’s Day!

Today’s Devotion: “Let God Arise- Psalms 68:1 ‘Let God arise, let his enemies be scattered: let them also that hate him flee before him.’

It is day number 12 in our fast & 12 is the number of perfect government. To be governed perfectly means that the King is sitting upon the throne of our hearts ruling & reigning in our lives. That is a picture of his kingdom. I believe this is what this verse in Psalms is referring to when it declares, “Let God Arise”. Whenever we become complacent in the things of the Lord seems to be the times most of the attacks of the enemy come against us.  Not as though the Lord has left us or anything like that, but it represents times when we put Him out of mind & begin to do our own thing. But the answer is simple, ‘Let God Arise.’ We can avoid the heartache most of us deal with if we will remember this simple truth.”

Well, Happy Valentine’s Day to you all!  The day where we celebrate a man who was martyred for marrying Christians with champagne, flowers and boxes of chocolates.  Completely logical, right?

Well, with the Daniel Fast, we can only celebrate with one of those things.

(Thanks for the flowers, Bishop Valentinus.)

So, are we stuck at home munching on celery & carrot sticks?

NOPE.  Well…okay, we are eating at home, but definitely not rabbit food!

(Unless rabbits also eat fungus & tubers. In which case…erm…well…sorta.)

Breakfast:  ½ whole wheat flatbread w/PB & pumpkin pie spice

Lunch: Leftover salsa rice.

Valentine’s Dinner:  Garlic Rosemary mashed potatoes, balsamic grilled mushrooms & onions, and steamed peas.

That’s right…tonight’s dinner actually doesn’t have any “real” protein, because we’re kinda burnt out on beans.  So I used my favorite marinade to make us some meaty mushrooms and comforting mashed ‘taters.

INGREDIENTS: (serves 2)

Potatoes -

• 2-3 large russets, peeled & cubed
• 2 tbsp minced garlic
• 1 tsp dried rosemary
• 2 cubes chicken bouillon (if it has no actual chicken product in it)
• 1/2-2/3 cup almond milk
• 2 tbsp coconut oil
• 2 tsp garlic powder
• salt & pepper to taste

Mushrooms & Onions-

• 8 oz fresh portabellas, wiped but not washed
• ½ onion, sliced into thin rings
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 2 cloves garlic, minced
• 1 tsp cracked black pepper
• ½ tsp salt

DIRECTIONS:

For the Mushrooms—place the oil, vinegar, Worcestershire sauce, mustard, garlic, salt & pepper to a large Ziploc and mix well.  Then add the mushrooms and marinate for about 30 minutes.

Boil potatoes with the chicken bouillon, minced garlic & rosemary to help infuse those flavors into the potatoes.  When the potatoes are tender, drain the water and add coconut oil and milk and puree until creamy.  Add more garlic powder, salt & pepper to taste.

While your potatoes are boiling, heat a large skillet over medium heat, spritz lightly with olive oil, and then add your mushrooms & the sliced onions.  Sauté until tender and the onions are caramelized.  You can add a bit of water if the marinade starts to render down too much.

And for Dessert?  More fake ice cream!

(1 ripe banana, mashed, 1.5 tbsp peanut butter, 2 tsp unsweet cocoa powder, 4 dashes cinnamon: blend together & freeze)

Garnish with some fresh fruit (used a cookie cutter to make the shapes).

As for gifts: I pulled another “Crafts in the Office” & made The Hubs a little wall hanging from one of our favorite photos.

Supplies:

• 5” wooden plaque (Hobby Lobby)
• Wood Stain or Paint
• Modge Podge
• Photo, trimmed to fit
• Any lettering/decorations you want to use
• Ribbon
• Two thumbtacks & some Scotch tape

This was a super quick little craft. I had the photo printed at 5x7 so that I could trim it to fit, and then went through a recent mag and picked out some letters to decorate with.  This seemed appropriate. :)

Backstory: This is from a trip to San Fransisco.  We missed the last Alcatraz tour (which you can barely see in the background).

I stained the edges of the wood that would be visible, and then set it aside to dry.  Then I applied Modge Podge to the wood, attached my photo, and then sorta “squeegeed” the photo to get the excess glue out.  Then let it dry.  Once dry, I added the letters, and Modge Podge’d over the whole thing, let it dry again, and used some sand paper to buff any edges of the photo so that it would be flush with the plaque.

I taped the ends of the ribbon so they wouldn’t fray & used the tacks to connect to the back.

Ta-Da!

Oh, and I also ordered The Hubs some personalized beer bottle labels, since he’ll be bottling up his first batch of home brew over the weekend!

And for me?  Well… you know… I don’t ask for much… and yet, The Hubs takes quite good care of me.  Love you to the moon & back, sweetie!