Strawberry Icebox Cake

Last week we flew to Florida for the Memorial Service to honor and celebrate the lives of my husband's parents. Prior to their passing, both of his parents expressed they didn't want any kind of service. However, it was something all of the siblings felt was important. Not only to provide each of them with a kind of closure, but to able to publicly show how grateful they all were for both the love and lifetime of memories they had been given. Beyond their shared desires, the Memorial Service also gave the siblings and their spouses, the nieces, their spouses, and their children, the only living sister (of my husband's mother) and her husband, and the cousin (and his wife) who was one of the best friends yet more like a brother to my husband's father, the chance to reconnect and spend some quality time with one another. With my husband feeling the pressure of being the only one of his siblings to speak at the Memorial Service, we decided to first spend a couple of days (38 hours to be exact) in Key West to relax and unwind. Considering it was the first time either of us had been there, there was very little time for relaxation. However, Key West provided just the kind of distractions he needed.

After arriving in Ft. Lauderdale, we drove down to Key West in a Mustang convertible. Having the top down on both the way down and back, allowed us both to see the landscapes from a completely different perspective. With an unobstructed view of the sky and clouds overhead, it was an amateur photographer's dream experience. In spite of the high temperatures and humidity, we tried to squeeze in as much as we could. With taking in two early morning sunrises at Higgs and Smathers Beaches, two evening sunsets at Mallory Square, strolling and shopping Duval street, uncharacteristically day (and night) drinking, and some touristy adventures, we managed to spend several hours relaxing by the pool. We should have been exhausted from the heat and being constantly on the go, but we weren't. At least not while we were there. While the time spent in Key West was great, it wasn't long enough. But neither was the time we had spending with everyone, but especially the two nieces, their spouses, and their children. While two year Vivian may not remember being at the Memorial Service for her great grandparents, I had a feeling that somehow her great grandparents knew she was there. Even more importantly, I had a sense they were deeply touched by the service and the words spoken by their eldest son.

In planning a recent birthday gathering for one of my friends, I asked the birthday girl to give me three or four of her favorite cake suggestions. Not only did I want here birthday cake to something she loved, I also wanted there to be some element of surprise it. After sharing her top three choices, she ended by saying 'if you have a new one you want to try or you think I would like' feel free to make it. Only someone with a kind, trusting, unselfish heart would allow someone else to make a 'truly surprise me' birthday cake. Little did she know I wanted to make this Strawberry Icebox Cake. However, the pressure of not having made it before and wanting her birthday cake to be perfect was too much for me handle. Additionally I worried a teeny tiny bit it may have not been something one would consider birthday cake worthy. I now know all that worrying was for naught as this would have been a both a perfect and great birthday cake! And one I believe she really would have liked. Maybe even loved. 

This is not a summer birthday cake. It's a summer, spring, fall, or winter one. Because the cake's filling is made with both frozen strawberries and freeze-dried strawberries, not fresh ones (unless you use them for decorating the top of the cake), you can make it 365 days a year.

Many of the Strawberry Icebox Cake and/or Pie recipes use a pretzel base crust. This one has a graham cracker, toasted pecan crust, and dark brown sugar crust. This incredibly flavorful crust may be my new graham cracker crust base. It's that good.

Toasting the pecans enhances their flavor and baking the crust before adding the filling deepens the flavors. So if given the choice between not baking or baking a graham cracker crust, always go the baking route. The extra step and cooling wait time is a small price to pay for the difference it makes.

In typical 'making a new recipe for the first time' fashion, I went on the Strawberry Icebox Cake hunt. All of the recipes I found, with the exception of one, called for use of gelatin or jell-o in the filling. Because the filling is a kind of no-churn ice cream, I too thought a gelatin-free version made the most sense. A pound of frozen strawberries didn't seem like it would deliver enough flavor so I decided to add some freeze-dried strawberries (I found them at Trader Joe's). 

The thick cake filling is poured into the cooled graham cracker-pecan crust. To ensure the top stays smooth, tightly cover the pan first with aluminum foil (it's thickness helps to prevent it from dipping into the batter) and then with plastic wrap. Put the pan on a baking sheet and place on a flat surface in your freezer. The Strawberry Icebox Cake needs at least six hours to firm up, but would recommend you allowing it set up overnight.

To unmold the cake from the pan, run a knife along the sides of the pan first. Frequently dipping your knife in hot water will make this process easier as well as keep the sides of the cake smooth.  Lining the springform pan with parchment paper makes transferring the Strawberry Icebox Cake to a platter effortless.

There are a million different options for finishing off this cake. You could leave completely unadorned, top it with some freshly whipped cream, layer some freshly sliced strawberries around the edge, or garnish with chocolate dipped strawberries are just some ideas. If there is an opportunity to add a chocolate garnish to any cake, I will take it.

Allow the Strawberry Icebox Cake to sit out a room temperature for 10 minutes before cutting into slices. The cake will continue to soften as it sits out, so if there any left after serving, return it back (well covered) back into freezer. 

This may be the most refreshing, delicious hot weather cake I have ever made. With the filling having a no churn ice cream like texture, it may be the most ingenious cake. The sweet, slightly crust and creamy, oh so strawberry flavored cake is everything a Strawberry Icebox Cake should be. It's a cake and ice cream confection perfect for a summer gathering, as the ending to a dinner party, and/or as a celebratory birthday cake. 

Recipe
Strawberry Icebox Cake (ingredient and assembly adaptations made to Wood and Spoon's recipe for Strawberry Icebox Pie)
Serves 10-12, depending on how you cut it.

Ingredients
Crust
7 1/8 ounces (204 g) graham crackers (approximately 13 1/2 sheets of graham crackers)
2 3/4 ounces (80 g) pecan halves, toasted
1/4 cup (50 g) dark brown sugar (could also use light brown sugar or a combination of both)
1/2 teaspoon kosher salt
7 Tablespoons unsalted butter, melted

Strawberry Filling
16 ounces frozen strawberries
1/4 ounce (80g) freeze-dried strawberries
14 ounce can of sweetened condensed milk
4 ounces cream cheese, room temperature
1 1/4 cups heavy whipping cream
Optional: Fresh strawberries, chocolate dipped strawberries, or freshly whipped cream for garnish

Directions
Crust
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper and set aside.
2. Combine graham crackers and toasted pecans into the bowl of a food processor. Pulse until mixture is reduced to crumbs.
3. In a medium sized bowl, combine the graham cracker/pecan mixture, brown sugar, kosher salt, and melted butter. Stir until well combined.
4. Press the graham cracker crumb mixture evenly on the bottom and half way up the sides of the prepared springform pan. 
5. Bake for 10 minutes. Remove from oven, place on a cooling rack and allow to cool to room temperature.

Strawberry Filling and Assembly
1. In a medium sized bowl, beat cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until well combined. Set aside.
2. In the bowl of  a food processor, first process the freeze-dried strawberries. The mixture will be semi-fine. In other words, it will not be completely powder like. Add in the frozen strawberries, and process until you have a thick icy slush. There will still be some visible pieces of the strawberries. Do not over process to a liquidy texture.
3. Add the strawberry mixture to the cream cheese/sweetened condensed milk mixture. Beat until well combined. Transfer to a large bowl and set aside temporarily.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the whipping cream until stiff peaks form.
5. Fold the whipped cream into the strawberry mixture until no white streaks remain. Again, be careful not to overfold or you will begin breaking down the whipped cream.
6. Pour the mixture into the cooled to room temperature crust. Place the springform pan on a flat baking sheet. Tightly cover the springform pan first with aluminum foil and then with plastic wrap.
7. Place baking sheet on an even surface in the freezer. Allow to chill for at least 8 hours or overnight.
8. When ready to serve, remove the cake from the springform pan and place on serving platter. Top with fresh strawberries or chocolate covered strawberries if using. Allow the cake to sit out at least 10 minutes before cutting into slices, then serve immediately.
9. Return any unserved cake to the freezer, making sure it is well wrapped. Cake will store well in the freezer for up to a week.

Notes: (1) Only use frozen strawberries as fresh strawberries would liquify and the cake may not set up. (2) I toast my pecans for 10 minutes in a 350 degree (F) oven. (3) The strawberries on top of the cake were cut in quarters, then dipped in melted chocolate. (4) If you don't have a scale to weigh the pecans, would recommend using approximately 1/3 cup of pecan halves.

Sunrise at Smathers Beach, Key West, Florida (July 2018)

Peanutty Buckeye Brownies

I am not exactly sure where the last (almost) seven months have gone, but am finding it hard to believe the month of August is a little more than a week away. Yikes! My perception of time has changed considerably as I have gotten older. What I mean to say is that it seems to be moving at warp speed. Except, of course, when I am running. Because then it feels as if time is either standing still or moving at an unusually not-scientifically possible slow rate. There are days when I look at my Garmin watch and think 'how is possible for four minutes to feel like ten?'. My overly active imagination contends magnetic forces magically appear to imperceptively slow down my watch only when I am running. And so what do I believe about my watch's functioning on those days when my running speed is 'faster than normal'? Well, I think the (magnetic) forces were with me! 

My choice of pre-running or pre-yoga foods is limited as I have a bit of a sensitive stomach. However, on the up-side, my post-workout options are endless. As much as I have been known to be the one in the group to espouse the need for protein after a hard workout or long run, I am also guilty of not always following my own advice. There is very little protein in an iced blended latte, even one made with whole milk. As convoluted as it may sound, I have started rationalizing that anything made with peanut butter and chocolate is always a great 'protein' option. In actuality it's more like an incentive. I would say reward, but I wouldn't want you to think I value extrinsic over intrinsic rewards! Regardless of what mind games I play with myself about what foods I should be eating after running or yoga, the combination of anything made with peanut butter and chocolate is close to being both irresistible and completely acceptable. And now having had them, I would definitely put these Peanutty Buckeye Brownies in that irresistible category.

Peanutty Buckeye Brownies are similar to their Buckeye Candy counterpart in so far as they have a creamy peanut butter filling and are surrounded by chocolate. If you are from or know anyone from Ohio, you are more than likely familiar with Buckeyes, the creamy peanut butter center partially dipped in chocolate and shaped into a ball confection. Created less than sixty years ago, it was named for its' resemblance to the nut found on the Buckeye tree (a tree native to Ohio). The original Buckeye recipe (one someone had falsely claimed as their own before the 'real' creator came forward) was made with paraffin wax (yikes!). But rest assured there is no wax in these brownies. More importantly, I am not claiming to be the one inventing them. Rather I am just doing my part to make as many aware of them.

Even with making a few tweaks to the original recipe, my personal ethics prevent me from taking ownership for it. The tweaks, yes. The base recipe, no. As much as I would like to digress a bit and talk about my longstanding concerns over recipe creation, copying, and ownership, this may not really be the right venue for it. Someday I hope there is a session at a foodbloggers conference/convention/forum or a thoughtfully article written by one of the highly regarded social media food platforms addressing the topic of ethics in foodblogging. Okay, I have digressed long enough on one of pet peeves. Back to telling you more about these absolutely amazing Peanutty Buckeye Brownies.

What makes these Peanutty Buckeye Brownies semi-homemade is that they are made with a packaged brownie mix. Yes, sometimes it is really okay to channel our inner Sandra Lee selves. But beware, not all package brownie mixes are created equal. Some have net weights as low as 14 ounces. Look for one having a net weight of anywhere between 18.75 and 19.5 ounces. I used one of the Ghiradelli Brownie mixes (see note below) as it had a net weight closest to the inspiration recipe and, well, what is not to love about anything made by Ghiradelli?  In doing a bit of research, I found there were several versions of the recipe for these Peanutty Buckeye Brownies (aka Peanutty Buckeye Bars). The most significant difference between them was the amount of creamy peanut butter. Amounts ranged from 1/3 cup to 1/2 cup. I used 1/3 cup when I made this batch of brownies, but will probably use up to 1/2 cup the next time around as I think I want them to have a thicker peanut butter layer. When making them the first time, consider using only 1/3 cup of the peanut butter so you can decide for yourself if it has the kind of chocolate and peanut butter balance you desire.

The batter for these brownies will be very thick. Thicker than what you would expect when using a packaged brownie mix. This is due in part because the amount of wet ingredients added to the brownie mix is less than what is listed on the package instructions. So remember, don't follow the package directions, follow this recipe's directions.

To ensure you have even top and bottom brownie layers, divide the batter evenly. Using a scale makes this easy. Using an offset spatula helps to smooth out and even each of the layers. Using a slightly smaller pan than the recommended 9"x13" pan turned out to be a good idea. While I didn't want to experiment with pan size on the first making of these Peanutty Buckeye Brownies, I might play around with a 9"x9" pan next time for a slightly thicker brownie and adjusting baking time as necessary. Note: The bottom brownie layer will be on the 'thin' side. Don't worry, it's how it should be.

Dropping dollops of the peanut butter mixture over the bottom brownie layer makes it easy to spread. For the top brownie layer, drop teaspoonfuls of the remaining half of the brownie mixture evenly over the top. This too will make the process of smoothing out the top layer much easier. The idea of taking pieces of the brownie batter, flattening them in your hand, and placing on top of the peanut butter layer sounded like too much of a mess to me, so I went with the spoon method. A lightly sprinkling of sea salt was the finishing touch before the Peanutty Buckeye Brownies went into the oven.

In a preheated 350 degree (F) oven, the brownies bake for 25-30 minutes.

Allow the brownies to cool completely before cutting them. Hint: They will cut even easier if slightly chilled.

If you cut them into 1 1/2"x3" bars, you will get 24 brownies. The more the merrier as they say! But more importantly, you might feel a tad less guilty eating two smaller bars than two big squares. These are a little addictive and it's hard to stop at just one. 

These fudgy, chocolatey, peanut buttery Peanutty Buckeye Brownies will make the day of anyone who is a chocolate-peanut butter lover. They definitely make semi-homemade taste like homemade. No one will know a packaged brownie mix was one of the main ingredients. So unless you feel compelled to give your little 'secret' away, I would keep that tidbit of information to yourself. Until, of course, they ask you for the recipe. And they will. If you make and give them away to family or friends, you should probably put a 'these are subject to binge eating' warning label on them. 

Recipe
Peanutty Buckeye Brownies (Several adaptations to the Better Homes & Gardens Peanutty Buckeye Bars recipe)
Makes 24  1 1/2"x3" brownies

Ingredients
1 packages of brownie mix (ranging from 18.75 to 19.5 ounces)
2 large eggs
1/3 cup canola or vegetable oil
1 cup (5 ounces or 140g) lightly salted peanuts, coarsely chopped
1 can (14 ounce) sweetened condensed milk
1/3 to 1/2 cup of creamy peanut butter (I used JIF)
1/3 (57g) cup miniature chocolate chips
Sea salt for finishing

Directions
1. Preheat oven to 350 degrees (F). Line an 8 1/2" x 11 1/2" or 9"x12" metal pan with parchment paper. Set aside.
2. In a large bowl, combine the brownie mix, eggs, and vegetable oil. Beat with an electric mixer on medium speed until all ingredients are combined. Stir in chopped peanuts and chocolate chips.
3. In a medium sized bowl, whisk together the sweetened condensed milk and peanut butter.
4. Spread half of the brownie mixture in the pan. Using an offset spatula, spread the mixture out evenly.
5. Drop dollops of the peanut butter mixture over the brown layer. Using an offset spatula, spread the mixture out evenly.
6. Drop teaspoonfuls of the remaining brownie batter over the peanut butter layer. Using an offset spatula, spread the mixture out evenly. Lightly sprinkle the top of the brownie layer with sea salt.
7. Bake for 25-30 minutes or until the top is set.
8. Cool the brownies on a wire rack. When brownies come to room temperature cut into bars or squares.
9. Serve and enjoy.
10. Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Notes: (1) I used the Ghiradelli Double Supreme Brownie Mix. Use all of the ingredients in the package but do not follow the directions on the box of brownies. (2) I used 1/3 cup of creamy peanut butter but next time will use 1/2 cup to create an even thicker peanut butter layer. 

Lily pad patch on Bass Lake, Pentwater, Michigan (July 2018)

Roasted Cherry Tomato Caprese with Burrata

Whenever I come across a book, movie, or some new recipe that makes my head or heart spin, I have a tendency to become super evangelical about it. Enthusiastically preaching (and sometimes repeatedly) to everyone and anyone who will listen, that they must see, read, or make it. However, my quest to have not just friends but strangers see the film "RBG", an enlightening documentary about the incredible life and work of Supreme Court Justice Ruth Bader Ginsburg, has taken a bit of a fanaticism turn. In almost every conversation, regardless of the topic, I find myself trying to skew it toward something about the film or or something about my new found obsession with Ruth Bader Ginsburg. Yes, it's true. I have become another one of the millions of fans in awe of and enamored with the Notorius RBG.  It's almost impossible not to be moved by her relentless work ethic, passion for fairness and access, and graciousness. After seeing the film, I understand why getting a ticket to her public appearances is akin to getting 50 yard line tickets to the Super Bowl when your favorite team is playing, front row tickets to a Beyonce/Jay-Z concert, Cubs World Series tickets, or actually finding a pot of gold at the end of a rainbow. Although I am not one to don t-shirts featuring the faces or names of icons, I am this close to making an exception to my Lululemon dominated wardrobe. Whether I am the only one to have a personality altering experience after seeing this movie or not, you should seriously see it. 

Who knew my recent interest in the Supreme Court would have anything to do with this Roasted Cherry Tomato Caprese with Burrata?  Or rather I should say, just tomatoes themselves. At one time or another, we have been asked if a tomato is a fruit or a vegetable. Technically, they may be either or both. Botanically considered a fruit, a Supreme Court ruling in the 1893 Nix v Hedden case found tomatoes to be labeled as vegetables. How was it that the Supreme Court spent its' valuable time deliberating over the legal classification of a tomato? Well, way back in 1883 a tariff was put in place to protect domestic vegetable growers by taxing imported vegetables. Nix (the plantiff) was forced to pay a tax to Hedden for importing some tomatoes from the West Indies. Under protest Nix paid the duty, then turned around and sued Hedden, using the argument that tomatoes botanically met the definition of a fruit and therefore were precluded from being taxed. In their final decision, the Supreme Court ruled that while tomatoes met the fruit criteria definition, the general public viewed tomatoes as vegetables. Therefore, ruling how tomatoes should be legally defined henceforth. In other words, in this case perception over reality prevailed. 

Today I am embarking on yet another crusade. Only this time it's about this OMG Roasted Cherry Tomato Caprese with Burrata. Not as notorius as RBG, but equally compelling. Sweet cherry tomatoes, garlic cloves, salt, olive oil, and fresh thyme roasted together create the most savory version of a caprese salad you will EVER eat. While many would put a 'caprese' in the salad category, this version would technically qualify as an appetizer (unless of course someone finds a political or monetary reason for its' classification to be determined by the highest court in the land instead of a foodblogger).  But like the salad course, when you make this Roasted Cherry Tomato Caprese with Burrata, let it be the 'star'. Or rather, let it be the only appetizer you serve. It doesn't need to be surrounded by eight other appetizers.

Inspired by a recipe found in a November 2017 issue of Bon Appetit, I did my usual semi-exhaustive, but not a full down the rabbit hole search for other roasted tomato recipes. And here's what I found. The most salient difference in the dozen or so recipes I looked at involved both the roasting time and oven temperature. So instead of using Bon Appetit's recommended 350 degree (F) for 40-45 minute roasting time, I went with Ina Garten's approximately 20 minutes and 400 degree (F) roasting cherry tomato recommendations as for me it made better sense. Then rather than make this 'appetizer' with fresh mozzarella, I took a suggestion from another blogger and decided the creamy, dreamy, addictively mouthwatering burrata would make it even more swoonworthy. 

Served with olive oil brushed grilled (or toasted) hearty bread, this Roasted Cherry Tomato Caprese with Burrata, paired with your favorite wine of course, is an absolutely perfect summer appetizer. Aside from being insanely delicious and incredibly satisfying, it could not be simpler to make. And who doesn't like to make and serve one of those 'how easy is that' appetizers packing the kind of flavor one would ordinarily associate with ones being labor and ingredient intensive? Well maybe Ruth Bader Ginsburg as cooking is probably the only thing members of her family wouldn't consider to be one of her most endearing qualities (just a little tidbit I picked up from the film). See how I manage to bring everything back around to RBG? You might too after you see movie, but not before you make this Roasted Cherry Tomato Caprese with Burrata.

Recipe
Roasted Cherry Tomato Caprese with Burrata (adaptation to Bon Appetit's Roasted Cherry Tomato Caprese recipe (November 2017)

Ingredients
2 pints cherry tomatoes
4-5 sprigs fresh thyme, plus more for serving
4 large cloves of garlic, smashed
1/4 cup extra virgin olive oil, plus extra for drizzling
Sea Salt or kosher salt
8 -12 ounces burrata
8-10 basil leaves, roughly torn or cut into thin strips (chiffonade) 
Country style bread, sliced thickly, brushed in olive oil, and grilled (or toasted in the oven)

Directions
1. Preheat oven to 400 degrees (F).
2. Toss tomatoes, thyme, garlic and oil on a rimmed baking sheet. Season lightly with sea salt or kosher salt.
3. Spread tomatoes out on a single layer. Place baking pan in preheated oven and roast for 20-25 minutes (skins of tomatoes will begin to blister).
4. Transfer tomatoes, garlic and juices onto a large platter. Lightly sprinkle with salt again. Note: Remove roasted sprigs of thyme and scatter fresh sprigs of thyme on the platter as well.
5. Break apart the burrata into several large chunks and arrange on platter. Lightly drizzle olive oil over burrata and tomatoes. Sprinkle basil over the tomatoes and burrata.
6. Serve with grilled and/or toasted bread.

Whipped Goat Cheese Option: Instead of spreading burrata on the crostini, spread the entire crostini with a whipped goat cheese. To make place 4 ounces goat cheese, 1 Tablespoon olive oil, 2 Tablespoons whipping cream, 1/4 teaspoon kosher or sea salt, and 1/4 teaspoon of black pepper in a medium bowl. Whip until creamy.

Notes: (1) The Roasted Tomatoes could be served warm from the oven or at room temperature. (2) When buying cherry tomatoes for this dish I like to use a combination of loose cherry tomatoes and those on the vine. Feel free to use a mixture of yellow and orange cherry tomatoes for an even more colorful version. (3) If possible, use a large white platter as it best showcases the colors of the ingredients and makes for a great presentation. (4) Use a good quality, dense crumbed, hearty bread. The ones you can find at your Farmer's Markets, favorite bread store, or local grocery store.

Ranch, Rosemary, and Lemon Chicken Kebobs

In a whirlwind trip to Michigan lasting just forty-eight short hours, I managed to do a little antiquing, go kayaking with my nephew, spend time at the beach, watch an unexpected fireworks show over the lake, go out on a morning photo expedition on a boat, stop at a blueberry farm, pick up some souvenirs and gifts, run four miles, picked up some incredible smoked salmon and sturgeon, and drive to one of the lighthouses on the shore of Lake Michigan. But the best part of the trip was being able to spend time with my sister, brother-in-law, and the kids. Now that my niece and nephew are all grown up and each live a thousand miles away, any time spent with them is time treasured. The weather could not have been more perfect. Which meant the time spent worrying about the rain forecasted for one of the days was for naught. I managed to bring up a bottle of wine my wine-connoisseur sister thought was AMAZING (and what a vindicating relief that was!). And as hectic as my travel day going up to the lake was (baking chocolate chip cookies, packing clothes and the cooler, and cheering on friends at Fourth of July race before making the four hour drive), it was an incredibly relaxing, re-energizing couple of days. Just being near water feels zen.

My sister and I have had the same conversation every year for the last twenty years I come up to the lake. It goes something like this. Me: "What can I bring?" Her: "Nothing, just yourself." Me: "Are you sure?" Her: "Yes, we have plenty of food."  What makes this predictable dialogue so hilarious is we both know I am not going to listen or take 'no' for an answer. So this year, in addition to bringing up these chocolate chip cookies, this hummus, and the wine, I decided I would pack up everything needed to make Ranch, Rosemary, and Lemon Chicken Kebobs. Considering my brother-in-law is the grill master in the family, they were destined to make for the most perfect Fourth of July dinner. Well perfect is a relative term in my family as everyone is a food critic. A rating of 8 or above on a 10 point scale is what one hopes for as giving anything a 10 would be akin to finding a unicorn. But in all honesty, these kebobs should become one of the weeknight meal traditions at the lake going forward. Note to self: Buy my sister some metal skewers for Christmas this year.

If you are someone who loves chicken, especially grilled chicken, you are going to flip over these Ranch, Rosemary, and Lemon Chicken Kebobs. They are incredibly flavorful, tender, moist, mouthwatering bites of pure deliciousness. They have the potential to become habit forming. 

The secret to chicken kebob's moistness and flavorfulness is the marinade. A mixture made with olive oil, (bottled) ranch dressing, kosher salt, black pepper, sugar, white vinegar, Worcestershire sauce, and freshly chopped rosemary. Skinless, boneless chicken breasts cut into 1" to 1.5" cubes soak in the marinade for four to six hours. Using a ziplock bag for the marinating process makes clean up so easy. Note: Out of convenience, I assembled the marinade before I made the four hour road trip, putting it in the cooler along with the boneless, skinless chicken breasts (not yet cut up). Once I arrived at the lake cottage, I cubed the chicken and added it to the marinade. 

When buying boneless, skinless chicken breasts, look for ones on the larger size. If the Ranch, Rosemary, and Lemon Chicken Kebobs are going to be the main course, plan on half-pound servings for normal appetites and three-quarters of a pound for heartier appetites. Cut each chicken breast lengthwise into strips, then cut each strip into cubes. Note: I was able to get three strips from each chicken breast.

Thread the marinated chicken cubes on a metal skewer and place on a medium-high heat grill. Cooking time for the kebobs ranges from 10-14 minutes or until the inside of the chicken is no longer pink. Turn the kebobs over once so there are grill marks on both sides of the chicken. Grill slices of lemon while the grilled kebobs are resting. The lemon slices will grill up quickly. Keep them on the grill only until you have grill marks on either side of the slices. Arrange the Ranch, Rosemary, and Lemon Chicken Kebobs on a large platter and garnish with the grilled lemon slices and some sprigs of fresh rosemary.

Either this Lemony Potato Salad or this Calico Coleslaw would be a great compliment to the kebobs. Open a bottle or two of your favorite wine and you have a perfect, stress-free family and/or friends dinner. We are talking seriously perfect entertaining food.

Recipe
Ranch, Rosemary, and Grilled Lemon Chicken Kebobs (slight adaptation to a recipe on Allrecipes)
Serves 6-8

Ingredients
1/2 cup olive oil
1/2 cup good quality bottled ranch dressing
3 Tablespoons Worcestershire sauce
1 Tablespoon minced fresh rosemary
2 teaspoons kosher salt
1 teaspoon white vinegar
1/4 teaspoon black pepper
1 Tablespoon granulated sugar
6 large skinless, boneless chicken breasts, cut into 1" to 1.5" cubes (approximately 3 3/4 to 4 pounds)
2 lemons
Several springs of fresh rosemary (optional)

Directions
1. In a large ziplock bag, combine the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, vinegar, pepper, and sugar. Seal bag and shake to combine.
2. Add chicken cubes to the marinade and refrigerate for 4 to 6 hours.
3. Thread 5 to 6 pieces of chicken on each skewer (recommend using 12" metal skewers). Discard marinade.
4. Heat grill to medium-high. 
5. Grill chicken skewers for 10-14 minutes or until chicken is no longer pink in the center.
6. Cut lemons in half inch slices. Place lemon slices on grill. Grill until there are grill marks on each side of the lemon.
7. Place cooked skewers on a platter. Garnish with grilled lemon slices and rosemary sprigs. Serve immediately.

Notes: (1) Highly recommend using metal versus wooden skewers. However, if you use wooden skewers make sure you soak them in warm water for 20-30 minutes to prevent burning. (2) If any leftovers remain, remove the grilled chicken from the skewers and store in a sealed container. The chicken heats up beautifully in the microwave. (3) If making these kebabs for 3 to 4 people, cut the recipe in half. (4) I used Hidden Valley Ranch dressing in the marinade. 

Petite Point Au Sable Lighthouse (Little Sable Point Lighthouse) as sunset approached. Mears, Michigan, constructed in 1874 (July 2018)

Blueberry Thyme Galette

Happy July! Have you already made plans for celebrating the 4th of July?  Wherever and whoever you spend the holiday with I hope it's fun filled. This year we will be joining my sister and her family for a few days at the resort in Michigan my brother-in-law's family has been staying at for more than fifty years. This 4th of July week tradition is so treasured in this family I have every reason to believe my niece and nephew will continue it when they have families of their own someday. 

On my way back home at the end of week I will be making numerous stops at the farm stands and fruit farms to bring home some freshly picked berries. Raspberries, blackberries, and especially blueberries are the three things on the top of my must-bring home 'souvenirs'. 

Because we are binging on blueberries here. And this is one heck of a bing worthy blueberry galette. One comprised of a dough made with vodka, a cream cheese layer hiding under luscious berries, and fresh thyme mixed in with the blueberries requires more than a dozen adjectives to describe it. And even that may not be enough do it justice. So I will simply say, with a high degree of certainty and a little less humility, this Blueberry Thyme Galette may be one of the BEST galettes I have ever made. 

A galette is a free form French pastry similar in concept to a pie or a tart. Neither fancy nor homey, a galette instead has a more rustic appearance. With homemade dough rolled out and draped over the filling, it is a forgiving pastry. Yet, there is an understated beauty in its' simplicity. Rather than make the rustic version of this Blueberry Thyme Galette, I decided to give it a bit of a tart-like, patriotic look. 

The cream cheese layer in this galette is pure genius. Hidden underneath a layer of berries tossed in lemon juice, lemon zest, sugar, cornstarch, and fresh thyme leaves, it adds.....  But let me talk about the blueberry mixture for a second. The addition of fresh thyme leaves adds an incredible flavor dimension to the galette. If you are at all considering omitting them, please don't. Honestly, blueberries and thyme leaves are a match made in heaven. 

The supple, easy to roll out dough for this galette....well, let's just say I may never, ever, not in my lifetime use another dough recipe again. From it's unbaked to baked texture to its rich, buttery flavor, this dough (aka pate brisee) is nothing short of pastry perfection. The use of European butter (because higher fat content is always better in pastry) and ice cold vodka (don't we all keep our vodka in the freezer?) are two of its' essential ingredients. Even in this extremely hot weather, this dough rolled out beautifully after resting in the refrigerator for slightly less than an hour. Once it was rolled out and shaped into the pastry ring, I returned it back to the refrigerator while I made the cream cheese mixture and blueberry filling. 

This galette would be delicious without the cream cheese layer. But unless there wasn't any cream cheese in the house, I am not sure I could make this Blueberry Thyme Galette without it. 

Slightly more than one pint of blueberries are used to make the filling. Instead of making it blueberries, you could use a mixture of blueberries and blackberries.

After giving the dough an egg wash and sprinkling with sanding sugar, the tart bakes in a preheated 450 degree (F) oven for 40-45 minutes (baking time might be slightly longer if made in a tart pan or pastry ring).

Serve this galette slightly warm or room temperature. It's equally delicious either way. Serving it with some vanilla ice cream isn't really necessary. But don't let me stop you.

As hot as the weather has been here lately, this Blueberry Thyme Galette was definitely worth turning on the oven for. If you are hosting or going to a gathering while blueberries are in season, put this galette at the top of your must make-bring desserts!

Recipe
Blueberry Thyme Galette (filling for this galette was inspired by the Summer Blueberry Galette recipe in the July/August 2018 edition of Yankee Magazine)
Serves 6-8

Ingredients
Dough
1 1/4 cups all-purpose flour, plus flour for rolling out dough
1 Tablespoon granulated sugar
8 Tablespoons unsalted butter, cut into 1/2 inch cubes, very chilled or slightly frozen
1/2 teaspoon kosher salt
1/4 cup ice cold vodka
1 egg and 2 Tablespoons water, cream, or milk (for crust)
2 Tablespoons Sanding Sugar or Demerara Sugar (for crust)

Filling
4 ounces cream cheese
1/2 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla
Pinch of sea salt
15 - 16 ounces fresh blueberries
1 1/2 Tablespoons of cornstarch (or all-purpose flour)
Zest of one lemon
Juice from half of a lemon
3 Tablespoons granulated sugar
4-5 thyme sprigs, leaves removed and stems discarded

Vanilla Ice Cream, optional

Directions
Dough 
1. Cut butter into 1/2 inch cubes. Freeze at least 30 minutes or overnight.
2. Combine flour, sugar, and salt in a food processor. Pulse to blend.
3. Add in butter cubes one at a time. Briefly pulsing until butter is size of very small peas.
4. Pour the vodka through the feed tube in a steady stream while constantly pulsing until dough begins to come together. Note: Without over mixing if the dough is not coming together, add ice cold water one Tablespoon at a time.
5. Turn dough out a lightly floured surface. From into a round disk. (Note: Dough is slightly wet and more elastic than most recipes.)
6. Wrap in plastic. Refrigerate for at least one hour or overnight. If dough is refrigerated overnight, remove and allow to sit out for 5-10 minutes before rolling.
7. On a lightly floured surface, roll the dough out to an 1/8" thickness, working from the center outward. Roll to a 13" circle (if making a free form galette) or roll out to a 11" circle if placing in a 9" tart pan or pastry ring. 
8. Place dough on parchment paper lined baking sheet. Place in the refrigerator to allow the dough to slightly firm up while you are mixing the filling and berries. (Note: If making the galette in a tart pan or pastry ring, line with parchment paper before placing in the dough.)

Filling
1. Put the cream cheese in a medium sized mixed bowl. Beat briefly.
2. Add in the confectionary sugar, egg yolk, vanilla and pinch of sea salt. Blend on medium-high speed until smooth. Set aside.
3. In another bowl, combine the blueberries, cornstarch, sugar, lemon zest, lemon juice, and thyme.
4. Pour and spread the cream cheese mixture into the center of the dough, leaving a 2" border at the edges if making a free form galette. Top the filling with the blueberry mixture.
5. Use your hands or a bench scraper to fold the edges of the pastry over the filling, folding and pleating the dough as needed. The free form galette will be approximately 9" across and look rustic.
6. Brush the dough with the milk/egg mixture. Sprinkle with coarse sanding sugar or demerara sugar.
7. Place in a preheated 400 degree (F) oven. Bake until the crust is golden brown and the fruit is bubbling, approximately 40-45 minutes. (Note: Baking time for the galette made in tart pan or pastry ring could be as long as 50 minutes.)
8. Let galette cool for at least 20 minutes before serving. Can be served warm or at room temperature with or without vanilla ice cream.

Notes: (1) If you want your galette to look rustic, it might look like this one. (2) I made this galette using a 9" pastry ring. When placing the rolled out dough into the pan, I turned down the sides of the dough to create a more stable edge. There was just enough dough to make about a dozen small star cut-outs. (2) Instead of an egg and milk mixture for the pastry wash, I used an egg white and heavy cream. Thus my baked galette was not as 'dark' as I wanted it to be. Next time I will definitely use a whole egg and heavy cream, milk, and/or water mixture as the glaze to brush on the crust.