Caramelized Onion Dip

After making dye from red onion skins, I had about 12 onions that needed to be used soon-ish.  I sliced them all fairly thin (with my handy mandoline slicer) and made a giant batch of caramelized onions.  I've been using them in all kinds of things - on toast, in omelets, in soup, and so on.  Since I have all these pre-cooked onions on hand I was looking for another way to use them up, and decided to modify my artichoke dip recipe for caramelized onions.

Recipe:

For the caramelized onions
1-2 tablespoons butter
2-3 onions, thinly sliced
1/4 cup white wine
Salt and pepper

For the dip
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Herbs & spices (I used sage and smoked paprika)
Chives or green onions

Melt the butter in a large skillet over medium heat.  Add the onions and season with salt and pepper.  Cook for about 20 minutes, stirring occasionally, until the onions are golden brown.  Add wine and cook, stirring frequently for another 5 minutes.  Remove from heat.

In a large bowl, beat the cream cheese on medium speed for 1 minute.  Add sour cream, mayonnaise, and seasoning, and mix thoroughly.  Stir in the caramelized onions and all of the juices into the cream cheese mixture.  Add more salt and pepper, if needed.

Place the dip in a serving bowl, garnish with chopped chives or green onions, and refrigerate.  Serve with pita chips, potato chips, veggies, etc.

Happy Easter!

This year, I went the traditional route and made my own Easter egg dye out of red onion skins.  I used this recipe from the Kitchn, and it worked very well.

I made my dye in the evening and left the onion skins in overnight, then strained the dye in the morning and cooked and colored the eggs.

When the eggs were dry I polished them with a little olive oil, and I'm so pleased with how the color looks.  I used brown eggs, so there's nifty speckles and variations in the color.

Baked Salmon with Mushrooms

I love fish and I love making fish at home.  But I think it's one of those things that people tend think is hard to make.  This way is really easy and has very little clean up involved.

Recipe:
1 fillet of salmon (about 1/3 pound)
1/2 tablespoon butter
1/2 lemon (or 1 tablespoon of lemon juice)
6 - 8 baby portobello (crimini) mushrooms (or other vegetable), sliced
Thyme
Basil
Sea salt

Preheat oven to 350°.  Line a sheet of foil with parchment paper.  Place salmon, skin side down, on the parchment paper.  Squeeze lemon juice over salmon, season to taste with herbs and salt.  Cover with sliced mushrooms.  Slice butter into slivers and place over mushrooms and salmon.  Fold and seal the foil and parchment paper.

Place the packet in a baking dish and bake for 20 - 25 minutes.  Serve.

The fish came out very tender and flavorful.  You really can't go wrong with a little lemon, butter, and a few herbs on fish.  I had fresh basil on hand, and that really complimented the mushrooms, as well as the lemon.

As a bonus, the whole meal is in one packet that can then be easily disposed of or reused.  And if you wrap things up right, you don't even have to wash the pan afterwards.  I think this could also be assembled in advance, so all you'd have to do is preheat the oven, put the packet in a dish, and pour yourself a glass of Riesling.

Chocolate Chip Cookie Dough Dip

I actually made this dip awhile ago, and I've been struggling with what to say about it, because I really have mixed feelings - more on that later.

Recipe:

1/2 cup (1 stick) butter, room temperature

1/4 cup brown sugar

8 ounces cream cheese, room temperature

3/4 cup confectioners sugar

2 teaspoons vanilla

1/2 teaspoon salt

3/4 cup semi-sweet chocolate chips

Melt the butter in a small saucepan over medium heat.  Add the brown sugar and stir until it dissolves.  Continue stirring over heat until the mixture just starts to boil.  Stir in vanilla and remove from heat.

Beat the cream cheese, add the powdered sugar and mix until combined.  Turn mixer to low speed and stir in the butter and brown sugar mixture.  Add salt and mix until well combined.  Stir in the chocolate chips.

Before serving, garnish with additional chocolate chips.  Serve with Nilla wafers, animal crackers, or graham crackers.

Now, as I said, I have mixed feelings about this.  On the one hand, it went together very quickly, tastes good, and was quite popular.  On the other hand, I've been off sugar for awhile, and to me it was just overwhelmingly, tooth-achingly sugary after about two bites.  And this was after I cut the sugar down from the original recipe.  I also felt guilty about making something so obviously unhealthy since I've gotten into better eating habits.

So I guess if you're used to mass quantities of sugar, go for it.  If you're not, make it for your friends and have one or two bites.

Lemon Stars with Triple Citrus Filling

I saw these the other day over on The Kitchn, they looked so lovely I just had to try them out!

Recipe:
1 cup (2 sticks) butter, room temperature
1 cup confectioners sugar
1/4 cup heavy cream or half and half
1 tablespoon lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1/2 teaspoon salt
2 cups flour, plus more for rolling

Beat butter, add confectioners sugar, cream, lemon zest and juice, vanilla, and salt.  Mix for about 1 minute at high speed.  Turn mixer to low and add flour.

Turn dough out onto a piece of plastic wrap or parchment paper and pat into a dic.  Wrap and chill until firm, about 2 hours.  It can be kept in the refrigerator for up to 2 days.  Make the filling about the same time as the dough, so it is chilled when the cookies are ready to be filled.

Once the dough is chilled, unwrap and divide it in half.  Preheat oven to 350°.

Flour surface and roll dough about 1/8 inch thick and cut out using a cookie cutter that is about 1 1/2 inches across.  Place on a baking sheet lined with parchment paper, leaving about 1 inch between cookies.

Bake until just starting to brown, 9 to 11 minutes.  Transfer to a wire rack and cool completely.  Once cool, place about 1 teaspoon of filling between 2 cookies and press gently to spread filling.

Store in an airtight container.

Triple Citrus Filling:
4 tablespoons butter, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners sugar
1 teaspoon lemon zest
1 teaspoon grapefruit zest
1 tablespoon orange juice
Pinch of salt

Beat butter and cream cheese on high speed until fluffy, about 1 minute.  Add sugar, lemon zest, grapefruit zest, orange juice, and salt.  Beat at medium speed for 3 to 4 minutes.  Refrigerate before using.

Aren't they cute!

I love these because they're light and refreshing, and not super sugary.  The cookie definitely has a shortbread quality, and the filling is so nice and fluffy.

The recipe from The Kitchn said it made about 25 cookies.  Now, maybe I rolled my dough a little thinner that 1/8 inch, but I got almost 4 dozen out of a single batch.  And that's after I paired them into sandwiches.  I was cutting and baking cookies for a long time.

Basil Lemonade

Since the weather started warming up I've started making iced tea again.  Then yesterday I was contemplating the nearly empty pitcher and new bag of lemons and started thinking lemonade.  Then I came across this post on the Kitchn and had to try it (although I made some changes, mostly with the sweetener).

Recipe:
4 cups water
3 cups fresh basil
Peel from 2 lemons, cut into strips
1/3 - 1/2 cup stevia (the original recipe calls for 2 cups of sugar)

Bring the water to a boil, add the basil, lemon peel, and stevia.  Stir well, then remove from heat.  cover and leave to steep for about 1 hour.
Strain through a sieve or cheesecloth, squeezing the liquid out of the leaves and peels.

4 - 6 cups cold water and ice
3/4 cup fresh squeezed lemon juice (this takes 3 - 4 lemons)

Place water and ice (if desired) in a pitcher, stir in lemon juice.  Add all of the basil lemon syrup and stir well.  Serve.

This is so nice and refreshing!  The basil isn't a strong flavor - it harmonizes with the lemon, adding a little herb-y sweetness and creating a perfect spring and summer flavor.

It's also good with a little sploosh of vodka.

Caprese Salad

I threw this salad together the other day, and it was delicious!  The light flavors are so refreshing, perfect for spring and summer.

Recipe:
1 pint grape or cherry tomatoes
1 1/2 - 2 cups fresh mozzarella cheese, cubed
1/2 cup fresh basil, chopped
1 tablespoon olive oil
Sea salt

Slice tomatoes in half.  Add cubed mozzarella and chopped basil.  Drizzle olive oil over all, and stir to coat.  Add sea salt to taste, and stir again.
Garnish with some fresh basil and serve.

I picked up some Perlini Mozzarella at my local store.  They're tiny fresh mozzarellas, and so cute!