Perfect For a Picnic: Coconut Custard Cups

Ever play the picnic game when you were little? You know, “I’m going on a picnic and I’m bringing…” Of course you did. The way we played it, the thing you brought always had to begin with the first letter of your name. So let’s play. I’m going on a picnic and I’m bringing…coconut custard cups! Oops, I guess I lost the game. But I do have the cutest and most convenient desserts at the picnic. Can I still come?

Memorial Day is fast approaching and it’s a big picnic day for many, which is why it is this month’s theme for the Creative Cooking Crew. I started to think about the things I really would want to bring to a picnic and kept coming back to good old all-American pie. Pie might be a great conclusion to any meal, but it’s especially perfect for picnics. I always imagine it atop a red and white gingham tablecloth ready to be snatched up by Yogi Bear. Though my coconut custard cups are not the traditional picture of pie, your taste buds won't be able to tell the difference.  

 

This is what a slice of coconut custard pie in a glass looks like. Because you want to know what else says, “Take me to a picnic”? Mason jars. What could be easier than a dessert you can screw the cap onto, pack up, and go with? Everyone gets their own perfect sized portion, and there’s just something fun about eating foods other than jam or jelly from a jar.

The custards are made with coconut milk and toasted shredded coconut along with other typical custard things like heavy cream and egg yolks, and they are baked right inside of the jars in a hot water bath. 4-ounce glass mason jars or ramekins are the perfect size; anything deeper than about 2 inches won’t cook evenly. To give the feeling of a piecrust, I caramelized sugar on top of the custards like crème brûlée and placed a buttery shortbread cookie on each. Use your favorite shortbread recipe, and cut into fun shapes if you choose. Happy picnicking!

For more great ideas on what to pack in your Memorial Day picnic basket this year, click the link below:

Coconut Custard Cups

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Yield: 6 servings in 4-ounce mason jars or ramekins
- 2 cups heavy cream
- ¾ can coconut milk
- 4 eggs yolks
- ½ cup sugar, plus ½ cup for brûlée topping
- 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup sweet shredded coconut, toasted
1) Preheat oven to 325 degrees. In a medium saucepan, combine the heavy cream and coconut. Bring to a boil. In the meantime, whisk together the egg yolks, ½ cup sugar, salt, and vanilla extract, until well-blended and lightened in color. Add the hot cream to the egg yolk mixture a little at a time, whisking continually. Stir in the toasted coconut.
2) Add the mixture to small 4-ounce glass mason jars, oven-safe shallow bowls, or ramekins, filling up to 2” high. Place the filled cups into a roasting pan with enough hot water to reach halfway up the side of each.
3) Bake until the custard is set around the sides, but still jiggles a little in the center, about 45 minutes-1 hour. Refrigerate 2 hours-overnight. When ready to serve, sprinkle the remaining sugar evenly over the tops of each custard, then brûlée or caramelize the tops with a blowtorch. Top with mini shortbread cookies, if desired.

Risotto Balls

I’m not usually one to toot my own horn, but I’m just going to say it flat out. I think that my risotto balls are the best. Toot toot!

These risotto balls are famous (at least in my family) and I make them a lot, especially on holidays. One of the main reasons why I've held back on posting about them is that I never really had a set “recipe.” I simply make a standard risotto, and then, as is often the way with cooking, I add as much butter and Parmesan as I want until it tastes delicious. Of course, there’s a little more to making risotto balls than that, so I finally wrote down a recipe. But I will suggest keeping some extra butter and Parmesan on the side. You know, just in case.

To prepare the risotto balls, I start with a traditional white wine-spiked parmesan risotto, which I make sure is a little tighter than it typically should be. A well-made risotto is creamy but not thick, and smooth but not thin. In other words, it should spread a little when spooned onto a plate, not stand on its own. You’ll know you hit the right balance, when the risotto moves and ripples like a wave when you shake the pan. This is called all’onda (“wave”) in Italian. For risotto balls, I cook the risotto just past all’onda (emphasis on just), then cool, so that the rice holds together well when shaped.

Just a quick side note about risotto: Despite its reputation for being kind of a fancy dish, it is practically the easiest thing in the world to make. There is somewhat of an art to it, but it’s nothing the average Joe couldn't master. I did, after all. The result you want is for the rice (Arborio) to be fully cooked through while simultaneously holding the perfect consistency. The trick is to gradually add simmering hot stock, and to constantly, and quite vigorously, stir between each addition to develop the starch. All it takes is a little sweat and elbow grease. You’ll achieve extra richness and creaminess at the end by “finishing” with the butter and cheese.

I do not add meat ragu or peas to my risotto balls like it’s done in the traditional Sicilian way, though I very easily could. I choose not to because I feel that the risotto is so flavorful, that it speaks well enough on its own. So creamy, and cheesy, it is complimented only by the crispy panko breading. One surprise I do hide in the center is a tiny block of Fontina cheese, which melts ever-so-rightly when fried.

Just like making a meatball, I form the risotto with my hands, stuffing a cube of Fontina into each one as I go along. At about 2 ½”- 3” they are just the right size, so you can pop them into your mouth one after the other—and believe me, you’ll want to. Fun fact: Risotto balls are also called arancini, meaning “little oranges” in Italian, which describes their ideal size and shape perfectly. We’re having a regular language lesson today! A little breading of eggs and seasoned panko breadcrumb, and they’re ready to be fried. I deep-fry mine at 325-250 degrees to get them golden on the outside and melted on the inside.

The simple cheesy goodness of these risotto balls makes them the perfect appetizer, side dish, or snack. And when it’s a holiday, stack ‘em up high so that everyone can get a few. They can easily be made in advance and reheated. You’re welcome!

Risotto Balls:
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Yield: About 12, 2 ½”-3” risotto balls
- 1 quart chicken stock
- 2 tablespoons butter, plus 2 tablespoons for finishing
- ½ cup finely chopped shallots
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano Reggiano
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- Fontina cheese, cut into 12 cubes
- 1 quart canola or other fryer-friendly oil
- 2 eggs, beaten
- About 1 cup panko breadcrumb, seasoned with salt, pepper, and ¼ cup grated Parmigiano Reggiano
1) In a medium saucepan, bring the chicken stock to a boil, then reduce to a simmer. In a large saucepan over medium heat, heat the 2 tablespoons of butter. Add the shallots and cook until translucent, about 1-2 minutes. Add the rice and stir to completely coat in the butter shallot mixture. Lightly toast the rice, stirring continually, about 2 minutes.
2) Add the white wine, stirring continually, until almost fully absorbed by the rice. Using a ladle, add about ½ cup of the hot chicken stock to the rice at a time, stirring continually, making sure that each addition is fully absorbed before adding the next. Continue the process until all of the chicken stock has been used, or the rice is fully cooked and tender, about 25 minutes.
3) Remove the mixture from the heat. While it is still warm, stir in the remaining 2 tablespoons of butter, the ½ cup Parmigiano Reggiano, and the chopped fresh parsley, until fully incorporated. Season with salt and pepper to taste. The mixture should be slightly thick and creamy. Spread out on a sheet tray and cool completely before wrapping in plastic and refrigerating. Refrigerate 2 hours-overnight.
4) Preheat the frying oil to about 325-350 degrees. Form the cooled risotto into balls about 2½”-3”, stuffing a cube of the Fontina cheese into each. Roll each ball in the egg, then dredge in the seasoned breadcrumb. Fry until they are golden on the outside and the cheese is melted on the inside. If not serving immediately, reheat before serving.
**To plan ahead for a holiday or party: Make the risotto a day or two in advance (doubling the recipe if necessary) and refrigerate. On the day before the holiday/party or the day of, assemble and fry. Reheat in a 350 degree oven before serving.

A New Kind of BLT

BLT. Three little letters that represent one hugely popular and perfect sandwich combination: bacon, lettuce, and tomato. An arrangement of ingredients that when done right, strike an idyllic balance between savory, crunchy bacon, and juicy, crisp vegetables. With a thick schmear of mayo on nicely toasted bread, it is my diner go-to. Now who is the genius that threw together such a masterpiece? I would like to shake their hand.

Could you, if presented with the challenge, create another equally delicious sandwich using that very same abbreviation, without using bacon, lettuce, or tomato? That was the Creative Cooking Crew’s task this month, and you know what? It’s not that easy! Give it a try. If you’re like me, you may come up with a few really kooky, sorta fancy, and/or kind of gross sandwich ideas. B, L, and T are some pretty big letters to live up to.

For a sandwich that everyone would want to make and enjoy often, I ended up putting a twist on an all-American favorite. Ladies and Gentleman, a new kind of BLT: Barbecue Chicken Sliders with Lime Turnip Slaw.

These little lovelies are based on classic pulled pork sandwiches, but are made with pulled chicken instead, tossed in a tangy sweet vinegar-based honey sauce inspired by North Carolina-style barbecue. If you do not like vinegary sauces, you can use any other homemade or bottled barbecue sauce that you’d like. There are no rules! The lime turnip slaw is made with carrots, cilantro, and Greek yogurt in place of mayo and is light, refreshing, and wonderfully crunchy. There may be no rules here, but I definitely recommend trying the turnip slaw on these sliders/with any other barbecue dish instead of regular old cabbage coleslaw. Just sayin.

When placed between the buttery toasted goodness of mini buns, the familiar, yet different combination of barbecue pulled meat and slaw make for fun and delicious barbecue sliders. The classic BLT could never be beat, but using its simplicity and well-balanced bite of texture and flavor as my inspiration, I’d say these little sandwiches came out just about as close to perfection as the original.

Barbecue Chicken Sliders with Lime Turnip Slaw
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Yield: 6-8 sliders
Lime Turnip Slaw
- 1 cup julienned or shredded carrots
- 1 cup julienned or shredded turnip
- ½ cup plain Greek yogurt
- Cilantro, roughly chopped
- Juice and zest of 1 lime
- Salt and pepper to taste
Barbecue Chicken
- 1 ½ cup ketchup
- ½ cup honey
- ½ cup apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- 3 cloves garlic, finely chopped
- Salt and pepper to taste
- 3-4 boneless chicken breasts, cooked and shredded
- Slider buns, brushed with melted butter
1) For the lime turnip slaw, combine all ingredients in a medium bowl and mix well. Refrigerate.
2) In a large bowl, combine all remaining ingredients except for the chicken in a bowl and mix well. Add the chicken and toss to coat. Toast the buttered slider buns. Top the slider buns with barbecue chicken and slaw. Serve immediately.

To see other creative versions of the “BLT,” clink the link below:

Grandma's Icebox Cake

My Grandma’s icebox cake is a classic. For as long as I can remember (and long before that), it’s made its much-anticipated appearance at many a birthday party, barbecue, and celebration over the years. Made up of layers of graham crackers and pudding, sometimes she makes it with chocolate and vanilla pudding, other times just chocolate, but always with a tub of Cool-Whip on the side. A Napoleon of store-bought ingredients, it’s easy, no-bake, delicious, and like all classics, it never gets old.

I recently made my Grandma’s famous icebox cake recipe for the first time. Can you believe that I never tried it before? I guess I always felt like it was best to leave it up to the pro, or that it just wouldn't be the same if I made it. Plus, it always seemed like there was some special scientific process that went into getting the layers of pudding and graham crackers to meld together just right. Nope, there’s no special science; just a theory for what is perhaps the easiest recipe ever. And that’s exactly why Grandma likes it.

The number one secret: the pudding has to be “real,” as in, the cooked kind—not instant, which, by the way, has got to be one of the most taxing foods to come in a box. Lots of constant stirring! But it’s important for the pudding to be warm so that it can become one with the graham crackers. Technically, you can use instant pudding, you just may end up with a runny icebox cake (and nobody likes that). The cake is built up with alternating layers of graham crackers and pudding, which after a little rest in refrigerator, kind of melt into one another, suddenly turning the crackers into “cake.”

If you've never had icebox cake before, I suggest you whip up this old-fashioned favorite and give it a try. One of the best things is that you can make it last minute because it only takes about two hours to set. It is simplicity at its best. In my family, we always devour it down to the very last crumb. Enjoy, and don’t forget the Cool-Whip!

Icebox Cake
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Yield: 1, 7 x 11 baking dish (about 12-14 people)
- 1, 14.4 ounce box graham crackers
- 1, 2.75 ounce box chocolate pudding, such as My-T-Fine (not instant)
- 1, 2.75 ounce box vanilla pudding, such as My-T-Fine (not instant)
- Whipped topping
1) Cook the pudding according to the directions until it is a thick pudding consistency. If not thickened enough, allow it to rest for about 5 minutes, but do not refrigerate or cool. The pudding should still be warm for the cake assembly.
2) Cover the bottom of the 7 x 11 baking dish with a layer of whole graham crackers. Add a scoop of chocolate pudding and spread to cover the graham crackers. Top with another layer of graham crackers. Add the vanilla pudding and spread. Continue to alternate between layers of graham crackers, chocolate pudding, graham crackers, and vanilla pudding, finishing with a layer of pudding. Crush leftover graham crackers and sprinkle on top. Wrap and refrigerate for at least 2 hours before serving. Serve with whipped topping.

Cheddar Beer Soup

The beloved and notoriously no-holds-barred Mrs. Julia Child once said: “I enjoy cooking with wine. Sometimes I even put in the food I’m cooking.” It’s a well-known quote that you might likely find painted on a novelty plaque hanging in someone’s kitchen. In the case of this soup, I can say the same thing about beer. Why not? It is Saint Patrick’s Day weekend, after all.

I just recently finished reading the book Dearie, a newly published biography on Julia Child, by Bob Spitz. Her story and how she ended up becoming the cultural icon and food hero we all know, is as the subtitle of the book aptly describes, remarkable. Though she came from a wealthy family, she struggled to find herself before her late thirties when she more or less discovered her destiny in the buttery simplicity of a plate of sole meuniére in Paris.

Cook or not, there are quite a few things we all can learn from Julia that stretch beyond roasting a chicken, how to make the perfect French omelet, or even cooking “with” wine. Julia teaches us to embrace who we are; no matter how awkward, or if your voice warbles, own it and just be. Also, never apologize or admit your faults. If you trip, keep moving. Chances are, no one will even notice. Strive to be the absolute best at whatever it is that you do. Keep trying again and again until you get it just right. And most of all, Julia’s story is a reminder that it is never too late to discover a new passion or to find a new path. You may not always know where the road will lead, but there is no plan for life. Keep busy, go on adventures, and do what makes you happy. Your destiny will find you.

Right now though, it is this recipe’s fate to hopefully find its way into your kitchen. As much as I love to make soup, I made this pot of cheddar beer potage with the hopes that it would be the last one of the season—kind of a friendly farewell to winter and its rib-sticking hearty fare. For this soup, handfuls of shredded sharp white cheddar are melted into the broth, which is made with a bottle of ale, for a flavor combination that is tangy and smooth. Diced smoked ham, spicy pickled jalapeno for garnish, and pretzels as croutons make it the perfect pub food. Remember not to add all of your beer into the soup. Take note from Julia and keep some on the side for yourself. Cheers!

Cheddar Beer Soup
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Yield: 4-6 Servings
- ½ stick butter
- ½ cup smoked ham, finely cubed, plus extra for garnish (optional)
- ½ cup onion, minced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- 1, 12 ounce bottle of ale
- 4 cups (about 1 pound) grated white extra-sharp cheddar, plus extra for garnish
- Salt and pepper to taste
- Minced pickled jalapeno, for garnish (optional)
- Crushed pretzel rods or nuggets, for garnish
1) In a medium saucepan, heat the butter over medium heat. Add the smoked ham cubes set aside for garnish (if desired) and cook, about 2 minutes; remove and set aside. Add the ½ cup smoked ham cubes and cook for another 2 minutes. Add the onion and cook until translucent. Add the garlic and cook until just fragrant.
2) Reduce the heat to low. Sprinkle the flour over the onion mixture and cook, stirring often, for about 2 minutes. Gradually add the milk, chicken stock, and beer, whisking as you pour. Bring the mixture to boil, and then reduce to a light simmer. Add the cheddar one handful at a time, whisking each addition until all is fully incorporated. Bring the soup back to a light simmer, stirring occasionally. Do not boil. Taste and adjust seasoning with salt and pepper.
3) To serve, ladle the soup into bowls and garnish with extra shredded cheddar, smoked ham cubes, minced jalapeno, and crushed pretzels.