My great grandpa used to bring us pastries from a Dutch bakery, some with poppy seed paste in them. My mom and I adored these! And thus began our love affair with poppy seeds.
But what’s not to like? Poppy seeds contain omega-3s, plus minerals like iron, calcium, zinc, and phosphorus. I suppose getting these nutrients in cake form isn’t for daily consumption, but this nutritional profile may help us rationalize eating it on occasion!
I imagine this to be a kind of romantic dessert; a few edible flowers go well with it, or perhaps some vanilla ice cream with a sprinkling of poppy seeds.
2/3 c. chocolate chips
1/3 c. room temperature butter
1 tsp. vanilla
2/3 c. poppy seeds
6 egg whites
3/4 c. sugar
6 egg yolks
2 TBS. flour
Melt in double boiler or microwave until melted (30 seconds or so); stir until smooth: > 2/3 c. chocolate chips
Stir into melted chocolate: > 1/3 c. butter > 1 tsp. vanilla
Let chocolate and butter cool some while preparing seeds. Grind in small spice grinder, a smaller amount at a time: > 2/3 c. poppy seeds
Beat until creamy: > 3/4 c. sugar > 1 tsp. vanilla > 6 egg yolks
Add to the whipped mixture, stirring until mixed: > Melted, cooled chocolate > Ground poppy seeds
Stir in: > 2 TBS. flour
Whip until stiff: > 6 egg whites
Fold egg whites into the batter and pour into a buttered, floured 9″ cheesecake pan.
I wanted to put pistachios and dried cranberries together in some kind of rice pilaf—so colorful! And I was wondering what else I could do with the precious saffron I had on hand. Turns out that a combination of these and other ingredients is a classic Persian recipe (AKA “Jeweled Rice”).
I took liberties with the original recipe, to make it easier. The traditional method includes specifics for cooking the rice to attain a golden “crust” on the bottom of the pan. For me, it’s enough to put the main ingredients together—it still makes a beautiful dish!
15 saffron threads (Iranian is best)
1 orange, organic
1/2 c. sugar
1/3 c. dried cranberries
1 carrot, julienned in short strips
2 c. basmati rice
4 c. boiling water
Seeds from a few cardamom pods
1/2 tsp. cinnamon
1/4 c. unsalted butter
1/2 c. slivered almonds
1/2 c. chopped pistachios
1 tsp. salt
2 TBS. olive oil
Start by soaking the saffron—it’ll bring out more color if it steeps in water for at least an hour. (Or do this step the night before). Use: > 15 saffron threads > 2 TBS. warm water
Peel strips from the orange, with minimal of the bitter white pith; slice into very thin strips. Add to pot: > thin orange peel strips > 1/2 c. sugar > 1/2 c. liquid (use juice of orange, plus water to make up difference)
Bring mixture to boil, stirring. On medium heat, continue stirring as it boils, for about 3-5 minutes, until liquid is reduced and syrupy.
Remove from heat and add: > 1/3 c. dried cranberries
Add soaked saffron plus its liquid to the orange/cranberry mix and set aside.
In medium pot, cook for 12-15 minutes, until done: > carrot > 2 c. basmati rice > seeds from several cardamom pods > 1/2 tsp. cinnamon > 4 c. boiling water
When rice is done, refrigerate to cool completely.
Saute nuts in butter until lightly browned. Use: > 1/2 c. pistachios, chopped > 1/4 c. butter
Set nuts aside.
When rice has cooled, take 1/2 cup of it and mix it with the saffron-water/orange-peel/cranberry mixture. Set aside for garnish.
Mix together: > the cooked, cooled rice > 1 tsp. salt > 2 TBS. olive oil
To serve, mound rice mixture onto a platter, into a cone shape if desired; top with: > the saffron-water/orange-peel/cranberry/rice mixture > the sautéed nuts
This rice is delicious served with roasted chicken that is seasoned with lemon, sage, and foenegreek seeds (ground to a powder).
I wanted to make a poppy seed cake for my husband’s birthday, but he hadn’t been too thrilled with the original recipe. Fine. He was right. The first cake was not exceptional. So I pushed myself to create a better dessert. “Poppy Seed Honey Cake” sounded awesome, so at least I had a good name.
I searched the web, but didn’t find anyone else who had used honey in a simple syrup to pour on while the cake’s still warm. But that was my plan. In my research, I did find an article about the virtues of not over-heating honey. Supposedly, the flavor is better when the honey isn’t baked into the cake, and it’ll retain more nutrients. Perfect—my plan was to thin the honey in a bit of warm water, then pour it over the baked cake. If it would have even more flavor this way, hurray!
I still let the poppy seeds soak in some scalded milk first; they pop a little this way, which I think improves the texture of this cake. An easy Bundt cake for casual gatherings, picnics, and such. And for my husband’s birthday! It’ll keep well too, as the honey syrup keeps it moist.
1 1/2 c. milk
1 c. poppy seeds
1 TBS. lemon juice
6 eggs total (divided)
1 c. butter
1 c. packed brown sugar
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. boiling water
1 c. honey
Scald milk in small pot, remove from heat, Add poppy seeds and lemon juice; let stand for an hour or more. Use: > 1 1/2 c. milk > 1 c. poppy seeds > 1 TBS. lemon juice
Beat until light: > 6 egg yolks > 1 c. butter > 1 c. brown sugar
Set aside whipped yolk mixture; whip egg whites until stiff: > 6 egg whites
Measure and mix together: > 2 c. flour > 2 tsp. baking soda > 1/2 tsp. salt
Fold all the above ingredients together. Bake in well-buttered Bundt pan, at 350 degrees for about 45 minutes.
A few minutes before cake is done, mix together: > 1/2 c. boiling water > 1 c. honey
The cake’s done when a tooth inserted comes out clean. Leave cake in Bundt pan, pouring the honey mixture over cake. Let the cake sit in the pan for about an hour, until the liquid’s absorbed.
Remove from pan, inverting onto a plate. Serve with whipped cream or ice cream if desired.
This pasta salad is made with “Perciatelli”, AKA “ bucatini
”. Sounds fancy, but what is it, right? It looks like a fat spaghetti noodle, but it has a tiny hole in the middle. Kind of like a very skinny straw. This gives it a great “chew”, in my opinion!
I love this salad. It doesn’t hurt that it also has grilled sweet potatoes in it, cooled off to build up their “resistant starch” (good stuff for our bods). And the grilled zucchini lightens it up some. Add a honey-mustard dressing, made from scratch, and it’s a treat! Perfect for potlucks and parties.
Serves 16 or so as a side
1 lb. perciatelli pasta
3 zucchini (about 1 11/2 lb.)
3 sweet potatoes (about 1 11/2 lb.)
One recipe Honey Mustard Dressing (see below)
Add uncooked noodles to boiling, salted water and cook on medium low heat for 11 minutes, or to taste: > 1 lb. perciatelli pasta
Add sweet potatoes to hot iron skillet, adding water almost to cover. Let them steam as the water boils away, for about 5 minutes. Use: > 3 sweet potatoes
Turn sweet potatoes over, adding another splash of water, and cook until tender. As water evaporates, add a drizzle of olive oil. Let cool when finished.
Grill: > 3 zucchini
Let pasta and veggies cool in a big bowl. Toss the cooled ingredients with one recipe Honey Mustard Dressing (about 1 cup).
Garnish the bowl of pasta salad with fresh herbs. And maybe a nasturtium flower!
Honey Mustard Dressing
We make our salad dressings from scratch at the deli, although we’ve never found time to make homemade mayonnaise. We just go through too much! So this dressing’s only made at home, for family and friends. It’s great on greens, and also, for the pasta salad recipe, above.
Makes just over a cup.
3 TBS. Dijon mustard (.12)
2 tsp. vinegar, divided
1/2 tsp. salt
1/3 c. olive oil (.185)
2 TBS. honey
1/8 tsp. orange extract
1/8 tsp. liquid smoke
fresh tarragon and thyme
In small, narrow container, whip the following with immersion blender: > 1 egg > 3 TBS. Dijon mustard > 1 tsp. vinegar > 1/2 tsp. salt
Measure olive oil into a pouring cup, and very slowly, drizzle in a few tablespoons of the oil into the above mix
Once the first oil is emulsified into the mix, slowly add the rest, beating continually until all the oil is absorbed.
Add and blend until ingredients are mixed in.: > 2 TBS. honey > 1/8 tsp. orange extract > 1/8 tsp. liquid smoke > fresh tarragon and thyme > 1 tsp. vinegar
Use for green salads, or as the dressing for pasta salads.
I use extra virgin olive oil and garlic in my mayonnaise (it’s so much healthier than the alternatives), but that means it’s almost “Aioli”. Which sounds so classy. Aioli is an emulsion of garlic and olive oil, sometimes containing egg yolk to help it emulsify.
If the olive oil flavor is too strong, use part coconut oil or refined olive oil, for a milder dressing.
I sabotaged my early efforts at making mayonnaise by using an over-sized mixing container. The food processor did work, as long as I was making deli-sized quantities. But for smaller, home-sized quantities, best results come with using an immersion blender and a narrow, tall container.
Note that, unlike the typical preservative-laden mayonnaise, homemade mayonnaise won’t keep as long. At all. Eat it all now! Or a week or two, for optimum freshness and flavor.
Makes almost a quart
2 TBS. Dijon mustard
3 egg yolks (or 2 whole eggs)
3 cloves garlic, coarsely chopped
2 tsp. salt
2 tsp. white wine vinegar
2 3/4 c. olive oil, divided
3 TBS. lemon juice (or to taste)
Optional: Chopped herbs and black pepper
In a narrow, tall container, mix well with an immersion blender: > 2 TBS. Dijon mustard > 3 egg yolks > 1/4 c. olive oil > 3 cloves garlic > 2 tsp. salt > 2 tsp. white wine vinegar
Add the next round of oil in very slowly, letting it get emulsified into the mix: > 1/2 c. olive oil
As soon as it thickens, add remaining oil in steady stream: > 2 c. olive oil
When thick, stir in just until smooth: > Chopped herbs and black pepper > 3 TBS. lemon juice (or to taste)
Use this special sauce as a veggie or bread dip, or on seafood, in slaws, potato salad, etc.
I had been pretty disappointed in my earlier attempts at homemade probiotic root beer. I bought all these individual ingredients to make it from scratch, only to realize it would’ve been much easier to just buy natural root beer extract
(or even a root beer blend
But then I started adding “Ginger Bug” to the second ferment of this “root beer”. I discovered this made a pretty authentic, healthy substitute for the typical root beer soda. And now that I have the root beer ingredients on hand, I can make many batches of this extract, for considerably less cost than buying the store-bought extract. And–the blend can be customized to individual tastes.
I finally have a great root beer soda recipe, even though it took awhile. First off, some folks said, “boil the bark for for a long time”, or “pour more boiling water on the strained bark, to extract more flavor and make a second batch.
Nope–that did not work out well. I discovered that the best flavor comes from simmering the first four ingredients for twenty minutes only. I suspect that other less-desirable elements start coming out when it’s simmered for longer. Personal opinion- just sayin’.
This recipe makes 2-3 cups, enough for two or three batches of 32-oz. brew. The extra can be stored in refrigerator for several months.
This was a popular thirty-some years back, when we first opened the deli. It still goes over well when I bring it to a potluck. One nice feature: it uses ingredients I usually have on hand–carrots and frozen peas. They give it color, and the sunflower seeds and pine nuts add a nice crunch.
Orzo is a rice-shaped pasta. Rice could also be substituted for the pasta, making it gluten-free.
Serves 6-8 or so.
8 oz. orzo
Splash olive oil
3/4 lb. carrots, peeled
1/4 c. mayo
1/2 tsp. pepper
1/2 TBS. rubbed, dry Italian herbs
Half bag (12 oz. size) green peas, frozen, thawed
2/3 c. sunflower seeds
1/3 c. pine nuts
Cook: > 8 oz. orzo
Drain and rinse pasta; let cool. Toss cooled pasta with: > splash olive oil
Steam or microwave until tender, then dice when cooled. Use: > 3/4 lb. carrots
In bowl, mix well: > 1/4 c. mayo > 1/2 tsp. pepper > 2 tsp. Vege-Sal > 1/2 TBS. rubbed, dry Italian herbs > pinch cayenne
Mix all ingredients in bowl, adding: > 12 oz. green peas, frozen, thawed > cooked, diced carrots > cooled pasta > 2/3 c. sunflower seeds > 1/3 c. pine nuts
Back in the seventies, my first job was as a busgirl at a fancy restaurant. I filled the Green Goddess dressing crocks hourly during the dinner rush–it was a very popular, signature dressing at “Cooper’s Arms”.
The chefs-in-training got to make the dressing during off hours. Now I realize it would’ve been nice to check out their recipe and compare it to mine. But I would’ve wanted to make my own Paleo-style mayonnaise for the base, so it wouldn’t have been quite the same.
I made a batch of this to bring to the cabin on the family’s annual summer vacation. I guess it was a success–my granddaughter put it on several items. It was a hit!
A combination of herbs, garlic, and anchovy, blended with homemade mayonnaise, makes a delicious dip for veggies, bread, or a spread for sandwiches. Add spinach leaves to make a healthy substitute for Spinach Dip!
Makes 3 cups
1 TBS. Dijon mustard
1 tsp. white wine vinegar
2 egg yolks
1 tsp. salt
2 TBS. + 1/4 c. + 1 c. olive oil
2 TBS. lemon juice
GREEN GODDESS MIX:
1 c. green onions, chopped
1/2 c. favorite herbs (tarragon, thyme, watercress, basil, mint, etc.)
1/2 c. fresh parsley
4 cloves fresh garlic
1 2-oz. can anchovies
Optional: 1/2 c. sour cream
Optional: Sliced vegetables to dip
To make homemade mayonnaise, mix with an immersion blender, in a small, deep container: > 1 TBS. Dijon mustard > 1 tsp. white wine vinegar > 2 egg yolks > 1 tsp. salt
Add and mix some more: > 2 TBS. olive oil
Very slowly add the next quantity of olive oil: > 1/4 c. olive oil
Then blend in the last of the olive oil more quickly, as it will incorporate more easily: > 1 c. olive oil
Last, blend in: > 2 TBS. lemon juice
Remove mayonnaise to a separate bowl, and use the immersion blender to process the remaining ingredients: > 1 c. green onions, chopped > 1/2 c. favorite herbs (tarragon, thyme, watercress, basil, mint, etc.) > 1/2 c. fresh parsley > 4 cloves fresh garlic > 1 2-oz. can anchovies > 1 TBS. lemon juice
Fold the pureed herb/anchovy mix into the mayonnaise. Optional: Fold the sour cream in as well, if desired.
Serve with sliced vegetables or as dip for bread, or on sandwiches. Keeps one to two weeks.
*Substitute 1 1/2 c. mayonnaise for the homemade mayonnaise, if desired
Like a lot of health-foodies, I got into making my own golden milk. I also created a blend for the morning, which includes matcha green tea, gelatin, and some serious power herbs. (The benefits of these herbs are impressive, as a quick word-search will prove!)
This recipe is not the one you stir together in the evening, in some “relaxing” ritual. (I don’t have time for that myself!) No, this is a quick, handy version, to get optimal nourishment in minimal time. Perfect for a fast breakfast, for those of us who need to stay healthy while keeping up with a tight, rigorous routine.
Every morning, I whirl up a hot drink for husband Tom and I in the blender. I use a scant 1-oz. scoop of this Golden Milk AM blend, plus about 2 TBS. “bullet-proof coco-nut milk” (or coconut cream or oil), for two drinks. I fresh-grate some black pepper on top, since it works synergistically with the turmeric.
Oh, I also add a raw egg (yes, I sometimes feel like Rocky Balboa). But it’s delicious!
You can leave some of these items out. Or you could do like me and invest in these bulk herbs. After researching their benefits, I invested, and have been glad I did!
This particular recipe yields almost a quart of concentrated blend, and will make about 40 drinks.
My mom subscribed to Sunset and Bon Appetit magazines for years (back in the seventies and eighties), and was inspired to make fancy cakes like this, found among the pages. I made the cake again, some fifteen or more years ago, for our oldest son’s birthday. I guess it made quite an impression–he recently asked if I could make it again. I had to do some serious file-digging to turn it up, but I found it. We really enjoyed this birthday cake!
I originally made this cake with cake flour. Well, I don’t make too many cakes, so the next time I went to use it, ew–it had bugs in it! So…I’m much happier with the alternative: using less regular flour and adding a bit of cornstarch. That brings the protein level to that of cake flour, and makes quite a light cake in the process.
Serves 12 or so.
2 1/2 c. all-purpose flour
1/3 c. corn starch
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. sugar (.96 lb.)
1 c. butter (.50 lb.)
1 TBS. lemon peel
4 large eggs
Scant 2 TBS. lemon juice
1 1/2 tsp. vanilla
1 c. room-temperature buttermilk
2 TBS. poppy seeds
3/4 c. sugar (.37 lb.)
3 TBS. lemon juice
8 oz. white chocolate, chopped
3 c. cream, whipped
2 pt. fresh strawberries
Optional: White chocolate curls or leaves*
Use 10″ spring form pan; line the bottom with a circle of buttered wax paper.
Mix and set aside: > 2 1/2 c. flour > 1/3 c. corn starch > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt
In stand mixer, beat until light: > 2 c. sugar > 1 c. butter
Add one at a time: > 4 large eggs
Also add: > scant 2 TBS. lemon juice > 1 1/2 tsp. vanilla
Bake 50-60 minutes at 375 degrees, until toothpick comes out clean.
White Chocolate Buttercream Frosting
The sugar-lemon-egg mixture can be done pretty quickly in the microwave, or use a double-boiler. First, heat sugar and lemon juice until bubbly: > 3/4 c. sugar (.37 lb.) > 3 TBS. lemon juice
In a separate bowl, beat well: > 2 eggs
Pour the hot sugar-lemon mix into the beaten eggs, stirring well.
Microwave about three times, at about 11 seconds per time, stirring well afterward, until mixture thickens. Or, stir constantly while heating gently in a double boiler until thickened.
When eggs have thickened the mix, add: > 8 oz. white chocolate, chopped
Stir until chocolate’s incorporated, then let cool.
Fold cooled mixture into the following: > 3 c. cream, whipped
Cut cake into 3 layers, using buttercream and strawberry halves between layers. Optional—garnish with: > White chocolate curls or leaves, plus any additional strawberries
* If cake flour is on hand, use 3 c. cake flour, sifted (.75 lb.), omitting the all-purpose flour and the corn starch
* For chocolate leaves, microwave a half cup or more of chocolate for a minute or so, until melted when stirred. Then, paint the undersides of lemon leaves with the chocolate; refrigerate on wax paper until firm. Gently peel leaf away from chocolate.