March 2018 – Rosemary and the Goat

Pickled Mustard Seed

You say, what am I to do with these pickled mustard seeds?

Don’t you love mustard? I do. At this moment I have nine different kinds of mustard in my refrigerator.

I love it on burgers, on bologna sandwiches with pile of chips on top and then crushed by the top slice of bread. I love mustard on French Fries (I’ve never eaten catsup on a fry.) and get this, I like a little dab of yellow mustard beside my white beans. A little chow chow, a little mustard and the beans are fantastic. And, you can’t forget about hot dogs and pretzels when it comes to a good smear of mustard. How about on top of some fried green tomatoes or a good grilled cheese sandwich with some bacon and pickled mustard seed on the inside. Let me know if you make them and if you do something really different with them.

This post is making my cheeks pucker just thinking about all the things I like mustard on. When my sister and I were kids we loved making mustard sandwiches with white bread and mustard; no meat, just mustard and bread. These mustard seeds can be used in salads, dressings or dips. These little orbs explode in your mouth.

March 26, 2018 By Sherry

Appetizers/ Dessert/ Food Stories/ Morning Foods/ Sauces/ Scones

Devonshire Cream and the Proper Way to Eat a Scone

Too good to be a “Mock” anything.

I use to call my recipe for Devonshire Cream “Mock Devonshire Cream”, but this is too good to be a “mock” anything and I’m sure is better than anything you buy ready made in a jar.

Unless you have a cow out in your back yard where you can go milk her and take the unpasteurized milk and allow it to sit for 12-24 hours and then slowly heat it and then leave it to cool for another 12-24 hours you may want to make your own before going out and buying that cow just to get an authentic bowl of clotted cream to put on top of your scone to follow with jam. Devonshire cream is produced in Devon England.

March 20, 2018 By Sherry

Dessert/ Desserts/ Pies/Tarts

Chocolate Mint Brownie Dessert

In honor of St. Patty’s Day!

How do I describe St. Pat’s Day at UMR (Univ. of MO.-Rolla) where my husband went to college and where I showed up for every St. Patrick’s day to help celebrate the holiday.

Well, green food from the frat house, green mashed potatoes, milk, beer, all the guys sporting beards (or trying to – took my husband all year to grow one) and helping to build (or add the paper) to the floats that were all mechanical and unbelievable; but what would you expect from an engineering school.

So, when bunco rolled around this month and the hostess said “think green” for St. Patrick’s Day my first thought goes back to Rolla and where we spent the first year of our married life; and I have to say, living next door to the frat house was fun, and I remember a few guys showing up all the time for food; I guess I have always liked feeding people.

March 14, 2018 By Sherry

Cookies/ Cookies/Bars/ Dessert

Coconut Oatmeal Cookies

Crunchy, coconuty, delicious, what more can I say.

I don’t talk about failures very often because I don’t have a lot of them. When I do make a mistake, I never make it again. Let me tell you what recently happened.

When we went to Austin back in February for our grandson, Frankie’s, first birthday celebration I took along some beautiful little caterpillar sugar cookies all decorated with green royal frosting, yellow polka dots along with eyes and even little mustaches. Four of our six grandsons were at the party and they loved the cookies (not sure if Frankie got to eat one or not) and I promised Milo and Donovan that when we picked them up the next weekend to see a local production of The Hunchback of Notre Dame that I would have some some more cookies made — Fish and Dolphins.

March 8, 2018 By Sherry

Cake/ Dessert

Super Juicy Yogurt Raspberry Gugelhupf a la Jeanny

So what’s a gugelhupfform anyway?

Well, a gugelhupf is a cake made in a gugelhupfform pan and what is that pan? Well it’s a German made pan that pre-dates the American bundt pan. The Gugelhupf pan is usually shallower than our bundt and the flutings are at an angle, producing a swirl effect. Mine happens to be mini pans, 12 little beautiful swirled pans.

A Gugelhupf is a light, yeasted marble cake baked in a circular bundt mold but so many recipes I found were nothing more than bundt cakes. Bottom line, I had this $34 pan that I had purchased at Williams Sonoma when I worked there and with a 40% discount, I paid not much at all and if it was on sale then I paid next to nothing for the pan. The fluid design of the edges allows for more surfaces of the cake to get browned, and allows more heat to penetrate into the cake for uniform cooking.

After sitting in my pan pantry almost a decade, it’s finally getting used. I didn’t want to use just any ole recipe for this German named pan so to the internet I went searching for gugelhupf recipes. Like I said most turned out to be nothing more than a bundt recipe and I didn’t want a yeasted cake because I was afraid it would taste more like a bread than a cake. So, after strolling the internet for about 30 minutes I came upon this beautiful Yogurt Raspberry Gugelhupf made by Jeanny.

March 2, 2018 By Sherry