Okay, here's my first effort at using youtube and then using a video I uploaded to youtube.... You wouldn't think this would be so difficult for a person raised in the video game era....
Friday, July 31, 2009
Wednesday, July 29, 2009
The canning has begun!
Yes, I've started canning already.... As Brantly and I were driving through Hondo, we saw a tree with apricots lying under it. Well, I couldn't stop thinking about those poor apricots just LYING there, so we went and met the apricots' owner. Kind Mr. Benndick told us many interesting tales of the area-- as a long time resident of Taos, he has watched some huge changes over the years. He also told us to pick as many as we wanted!
So, I made my first batch of apricot jam. I found a recipe online, but found the first taste of it to be WAY too sweet (I think it called for 3 lbs. of apricots and 6 cups of sugar!)
Anyhow, we had just noticed something very surprising growing behind the raised flowerbeds in front of the parking lot-- cherry trees!! Yes, 5 or 6 cherry trees that had somehow escaped our notice until just a few days ago. These are tiny tart pie cherries, and went perfectly with our apricots to take a bit of the sugary -sweetness out of the jam. The flavor combination is AMAZING! Unfortunately, the cherries are so tiny that it took Brantly about 4 hours to pit 3 lbs.
Our next batch will be cherry jam, and we are also going back for more apricots. We are going to try making an apricot syrup, much like the plum syrup we make from our own plums.
If you haven't canned before-- you need to. There is nothing quite as satisfying as tasting your own home-made jam, jelly, syrup, or conserve. The Bell book of canning is a great start. But after you make a few cases you'll be experimenting to create something that suits your tastes. Last year we made rhubarb/strawberry jams with 3 levels of sweetener, as Brantly likes much less sugar in his jams.
Happy canning from the Cottonwood!
So, I made my first batch of apricot jam. I found a recipe online, but found the first taste of it to be WAY too sweet (I think it called for 3 lbs. of apricots and 6 cups of sugar!)
Anyhow, we had just noticed something very surprising growing behind the raised flowerbeds in front of the parking lot-- cherry trees!! Yes, 5 or 6 cherry trees that had somehow escaped our notice until just a few days ago. These are tiny tart pie cherries, and went perfectly with our apricots to take a bit of the sugary -sweetness out of the jam. The flavor combination is AMAZING! Unfortunately, the cherries are so tiny that it took Brantly about 4 hours to pit 3 lbs.
Our next batch will be cherry jam, and we are also going back for more apricots. We are going to try making an apricot syrup, much like the plum syrup we make from our own plums.
If you haven't canned before-- you need to. There is nothing quite as satisfying as tasting your own home-made jam, jelly, syrup, or conserve. The Bell book of canning is a great start. But after you make a few cases you'll be experimenting to create something that suits your tastes. Last year we made rhubarb/strawberry jams with 3 levels of sweetener, as Brantly likes much less sugar in his jams.
Happy canning from the Cottonwood!
Thursday, July 23, 2009
Don't Miss the Millicent Rogers Museum
Everybody knows that Taos has great museums, galleries, and natural wonders. I would like to put in my vote for the Millicent Rogers Museum. What a great place! If you are interested in the crafts of the Southwest, this is a must see.
Rogers herself is a fascinating figure, and the museum offers interesting tidbits about her life and times in Taos. The museum features silver and turquoise jewelry, basketry, extensive pottery exhibits, textiles, and much more. Not only is the museum great, but the gift shop gives devotees of Southwestern art a chance to own their own treasure.
The gift shop offers Navajo weavings, local pottery and jewelry, and neat local knick-knacks. Also, the shop is currently displaying a private collection of jewelry which is for sale. The variety of items in the collection is enormous and it is truly an opportunity to own your own work of art.
The shop is located off the main road out of Taos, and only about 3 miles from the Cottonwood B and B. Sunday is free museum day for Taos County residents-- so don't miss your chance to check out some great art!
Rogers herself is a fascinating figure, and the museum offers interesting tidbits about her life and times in Taos. The museum features silver and turquoise jewelry, basketry, extensive pottery exhibits, textiles, and much more. Not only is the museum great, but the gift shop gives devotees of Southwestern art a chance to own their own treasure.
The gift shop offers Navajo weavings, local pottery and jewelry, and neat local knick-knacks. Also, the shop is currently displaying a private collection of jewelry which is for sale. The variety of items in the collection is enormous and it is truly an opportunity to own your own work of art.
The shop is located off the main road out of Taos, and only about 3 miles from the Cottonwood B and B. Sunday is free museum day for Taos County residents-- so don't miss your chance to check out some great art!
Sunday, July 19, 2009
Fun new recipe and fun new kitchen toy!
I can't pronounce it, but I can type it-- Ebelskiver! Yes, I finally gave in and took the plunge. Every Williams-Sonoma catalog I get has an Ebelskiver pan for sale, right next to some tasty looking little round pancake-type things. Which is basically what an Ebelskiver is.
I made them for breakfast this morning and watched them disappear. I was told by my guests that if I kept placing Ebelskivers in front of them, they would just keep eating them....
Today I used lime curd and our own Cottonwood strawberry-rhubarb jam to fill them-- the were delicious! I'm thinking next time I'll have to put Nutella in them or maybe even a savory cheesy/egg filling.
So, if you have been looking at the Ebelskiver pan and wondering if it is worth it-- wonder no more. I'm only wondering if I should have bought TWO pans, because I could hardly keep up with demand with just one.
The only ones not happy about the new Ebelskiver pan are the dogs and chickens because there weren't any left over for them to try.
I made them for breakfast this morning and watched them disappear. I was told by my guests that if I kept placing Ebelskivers in front of them, they would just keep eating them....
Today I used lime curd and our own Cottonwood strawberry-rhubarb jam to fill them-- the were delicious! I'm thinking next time I'll have to put Nutella in them or maybe even a savory cheesy/egg filling.
So, if you have been looking at the Ebelskiver pan and wondering if it is worth it-- wonder no more. I'm only wondering if I should have bought TWO pans, because I could hardly keep up with demand with just one.
The only ones not happy about the new Ebelskiver pan are the dogs and chickens because there weren't any left over for them to try.
Thursday, July 16, 2009
German Puff Pancake or Dutch Baby
This is another popular and quick recipe. I have heard it called by the above two names as well as by some unpronouncable name in Dutch. By any name it is a fantastic breakfast or brunch food.
I use the recipe out of Colorado Cache but have doubled it and added zest to the mixture. I have also changed the amount of butter needed for the pan and have lengthened the pan heating time.
The following feeds two:
6 eggs
1 cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon zest
4 tablespoons melted butter
1 tablespoon unmelted butter for pan
lemons
powdered sugar
Pre-heat oven to 450 and put large cast iron in to pre-heat. Beat your eggs with fork, add milk and flour evenly, add salt, add melted butter and mix well. Remove pan from oven and melt 1 tablespoon of butter, swirling pan to coat sides. Bake for 10-20 minutes, depending on size of pan used. Serve with powdered sugar and lemon squeezed over pancake.
I have found that the super-heating of the cast iron pan really makes for a nice puffy pancake. Oddly enough, it doesn't seem to matter how you mix the ingredients, the cake always tastes the same. I started off making them by using the mixer, and mixing for several minutes (this was according to the recipe found in Sunset Magazine's cookbook). This, it turns out, seems to be a waste of effort. However, that may be due to our high altitude. If you are at sea-level, you might want to give the mix a few minutes of beating, I don't think it will hurt the pancake.
Enjoy!
I use the recipe out of Colorado Cache but have doubled it and added zest to the mixture. I have also changed the amount of butter needed for the pan and have lengthened the pan heating time.
The following feeds two:
6 eggs
1 cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon zest
4 tablespoons melted butter
1 tablespoon unmelted butter for pan
lemons
powdered sugar
Pre-heat oven to 450 and put large cast iron in to pre-heat. Beat your eggs with fork, add milk and flour evenly, add salt, add melted butter and mix well. Remove pan from oven and melt 1 tablespoon of butter, swirling pan to coat sides. Bake for 10-20 minutes, depending on size of pan used. Serve with powdered sugar and lemon squeezed over pancake.
I have found that the super-heating of the cast iron pan really makes for a nice puffy pancake. Oddly enough, it doesn't seem to matter how you mix the ingredients, the cake always tastes the same. I started off making them by using the mixer, and mixing for several minutes (this was according to the recipe found in Sunset Magazine's cookbook). This, it turns out, seems to be a waste of effort. However, that may be due to our high altitude. If you are at sea-level, you might want to give the mix a few minutes of beating, I don't think it will hurt the pancake.
Enjoy!
Recipes, recipes, recipes
Due to popular demand, I've decided to post a couple of recipes that I get frequent requests for. Although these are high-altitude recipes, they need few if any changes. We are at about 7,500 feet here at the Cottonwood Inn, so some recipes (mainly baked goods like cakes) need a bit of tweaking.
Tarragon Savory Eggs
Cottonwood Bed and Breakfast
Taos, New Mexico
Ingredients:
9 eggs
½ cup half and half
1 ½ tablespoons dried tarragon – coarsely chopped
2 tablespoons Dijon mustard
½ teaspoon black pepper
1 ½ cups grated cheddar cheese
Preheat oven to 375°. Spray or lightly grease 8”x8” pan. Sprinkle cheese in bottom of pan. In blender, combine eggs, half and half, tarragon, mustard, and pepper, blending until frothy – about 3 to 5 minutes. Pour egg mixture on top of cheese. Bake 35 to 40 minutes, until golden brown.
Optionally, after eggs are set – approximately 25 minutes, add chopped fresh or sun-dried tomatoes as topping.
Serves 6
If you are at lower altitude, you might want to lower the temperature 25 degrees.
Almond Crisp
Cottonwood Inn Bed and Breakfast
Taos, New Mexico
Ingredients:
1 cup butter
1 cup brown sugar
24 large Graham Crackers
1 cup slivered almonds
Preheat oven to 350°. Place crackers on bottom of jelly roll pan. Bring butter and sugar to boiling, stirring constantly – about 2 minutes. Pour butter-sugar mix over crackers and sprinkle nuts on top. Bake until brown and fluffy – about 6 to 10 minutes.
You can also leave the nuts off until the crisp is finished baking, and instead, spread 8 oz of chocolate chips over the hot mixture and then sprinkle the nuts on top.
Enjoy!
Tarragon Savory Eggs
Cottonwood Bed and Breakfast
Taos, New Mexico
Ingredients:
9 eggs
½ cup half and half
1 ½ tablespoons dried tarragon – coarsely chopped
2 tablespoons Dijon mustard
½ teaspoon black pepper
1 ½ cups grated cheddar cheese
Preheat oven to 375°. Spray or lightly grease 8”x8” pan. Sprinkle cheese in bottom of pan. In blender, combine eggs, half and half, tarragon, mustard, and pepper, blending until frothy – about 3 to 5 minutes. Pour egg mixture on top of cheese. Bake 35 to 40 minutes, until golden brown.
Optionally, after eggs are set – approximately 25 minutes, add chopped fresh or sun-dried tomatoes as topping.
Serves 6
If you are at lower altitude, you might want to lower the temperature 25 degrees.
Almond Crisp
Cottonwood Inn Bed and Breakfast
Taos, New Mexico
Ingredients:
1 cup butter
1 cup brown sugar
24 large Graham Crackers
1 cup slivered almonds
Preheat oven to 350°. Place crackers on bottom of jelly roll pan. Bring butter and sugar to boiling, stirring constantly – about 2 minutes. Pour butter-sugar mix over crackers and sprinkle nuts on top. Bake until brown and fluffy – about 6 to 10 minutes.
You can also leave the nuts off until the crisp is finished baking, and instead, spread 8 oz of chocolate chips over the hot mixture and then sprinkle the nuts on top.
Enjoy!
Wednesday, July 15, 2009
Almond Butter Crunch and Surprise Plants
Where did this post go? The almond butter crunch recipe is as follows:
melt 1 cup unsalted butter
1 cup brown sugar, bring to a boil, stirring constantly cook for about 2 minutes until mix is clear and amber.
Put 24 large graham crackers, double stacked, in a jelly roll (2 bottomed) pan.
Pour boiling mixture over crackers.
Sprinkle with 1 cup slivered or sliced almonds
Bake at 350 for about 15 minutes-- until it is brown and bubbly.
Cool, cut with pizza cutter and serve. Can be frozen for a month and still taste good.
melt 1 cup unsalted butter
1 cup brown sugar, bring to a boil, stirring constantly cook for about 2 minutes until mix is clear and amber.
Put 24 large graham crackers, double stacked, in a jelly roll (2 bottomed) pan.
Pour boiling mixture over crackers.
Sprinkle with 1 cup slivered or sliced almonds
Bake at 350 for about 15 minutes-- until it is brown and bubbly.
Cool, cut with pizza cutter and serve. Can be frozen for a month and still taste good.
Tuesday, July 14, 2009
Quick Shirred Eggs
If you find yourself cooking for 10, and only find out last minute about some food allergies that make your planned breakfast impossible, try shirred eggs. This is a great "quickie" that really takes very little time and only basic ingredients. Also, since we always like to showcase our free-range Cottonwood eggs, this is a great dish. Use the 6 oz ramekin size:
put a teaspoon of butter,
a tablespoon of heavy cream,
salt & fresh cracked pepper,
and one or two eggs per ramekin-- depending on appetite size
bake in a 325 degree oven for about 20 minutes.
You can spice it up with Tabasco sauce. Or cook it with fresh spinach leaves-- which is what we have been able to do this year with our garden producing spinach.
You can also top it with cheese-- sheep milk parmesan is a tasty option.
put a teaspoon of butter,
a tablespoon of heavy cream,
salt & fresh cracked pepper,
and one or two eggs per ramekin-- depending on appetite size
bake in a 325 degree oven for about 20 minutes.
You can spice it up with Tabasco sauce. Or cook it with fresh spinach leaves-- which is what we have been able to do this year with our garden producing spinach.
You can also top it with cheese-- sheep milk parmesan is a tasty option.
Saturday, July 11, 2009
Pow Wow Weekend at the Cottonwood Inn
First off, I'd like to thank Bev and Jim of Arizona for the great photos of the two of us with our chickens! Jim took several great shots of the nightly chicken herd in action, as well as several cameo shots of our local glamor-boy-- Bernard. Anyone else who has any good photos of the critters or the place (or yes, even of us) please send them along!
I know I keep yelling it from the rooftops, BUT THE HUMMERS ARE BACK!!! I'm so glad! It was awfully quiet around here without 50 or more of the boys buzzing around outside in the courtyard. Also, our guests had lost that reflexive ducking ability which the hummers had spent all last year teaching them. Yes, they're small, but you don't want one stuck in your forehead.
We've been eating broccoli, broccoli, broccoli from the garden. Also many BS&T sandwiches (bacon, spinach, & tomato). I have been watching the plum trees, and it looks like next week will be the start to "Plum Madness at the Cottonwood B & B"! What does that mean? Well, it mainly means that I will be boiling, cutting, blending, sieving, mashing, pealing, pitting, and generally rolling in plums for at least 2 weeks. We are going to make a double batch of the plum marmalade this year as hungry guests bought every bottle we made last year.
Brantly is also anticipating making loads of Hatch Green Chili Jelly again this year. Hey, I know it sounds weird, but don't knock it until you try it. I will post his recipe as soon as I can winkle it out of him....
If you are fiber crazy, you MUST go to La Lana Wools of Taos! What a great place. I have decided to embrace yet another hobby-- natural dying. I went to La Lana hopeful about using local plants to dye wool felt and didn't come away disappointed. What a wonderful shop with wonderful people running it. The yarn there is to "dye" for (sorry, sorry!), and many of the projects up on the wall are available in kit form. Make sure you bring your wallet when you go.
I know I keep yelling it from the rooftops, BUT THE HUMMERS ARE BACK!!! I'm so glad! It was awfully quiet around here without 50 or more of the boys buzzing around outside in the courtyard. Also, our guests had lost that reflexive ducking ability which the hummers had spent all last year teaching them. Yes, they're small, but you don't want one stuck in your forehead.
We've been eating broccoli, broccoli, broccoli from the garden. Also many BS&T sandwiches (bacon, spinach, & tomato). I have been watching the plum trees, and it looks like next week will be the start to "Plum Madness at the Cottonwood B & B"! What does that mean? Well, it mainly means that I will be boiling, cutting, blending, sieving, mashing, pealing, pitting, and generally rolling in plums for at least 2 weeks. We are going to make a double batch of the plum marmalade this year as hungry guests bought every bottle we made last year.
Brantly is also anticipating making loads of Hatch Green Chili Jelly again this year. Hey, I know it sounds weird, but don't knock it until you try it. I will post his recipe as soon as I can winkle it out of him....
If you are fiber crazy, you MUST go to La Lana Wools of Taos! What a great place. I have decided to embrace yet another hobby-- natural dying. I went to La Lana hopeful about using local plants to dye wool felt and didn't come away disappointed. What a wonderful shop with wonderful people running it. The yarn there is to "dye" for (sorry, sorry!), and many of the projects up on the wall are available in kit form. Make sure you bring your wallet when you go.
Monday, July 6, 2009
Another 4th gone....
Yep, the 4th of July is gone-- again. It was spectacular weather this year, not just our usual sunshine, but tons of rain, too. The weather was kind enough to hold off for the Annual Arroyo Seco 4th of July Parade, pictures to come soon. We had a huge turnout for the parade this year. Brantly and I and some friends walked from here to Arroyo Seco. I think we got home after the parade faster than those who drove.
Anyhow, it was fun, lots of good food (Taos Cow Ice Cream!!) neat stuff to look at, and excellent people-watching. The 5th we had over 1.5 inches of rain at the Cottonwood Inn!! Our rain gauge wasn't placed correctly, or it would have been more. We had some hail in with the rain, which was nice to drop the temperature by about 20 degrees.
Lots of butterflies (and weeds!) today. Still lots of birds, but low hummer population this year. We don't know why, but have heard the same story from others around the area.
Lots and lots of lavender. I can't keep up with all the cutting. Time for some lavender soap....
Anyhow, it was fun, lots of good food (Taos Cow Ice Cream!!) neat stuff to look at, and excellent people-watching. The 5th we had over 1.5 inches of rain at the Cottonwood Inn!! Our rain gauge wasn't placed correctly, or it would have been more. We had some hail in with the rain, which was nice to drop the temperature by about 20 degrees.
Lots of butterflies (and weeds!) today. Still lots of birds, but low hummer population this year. We don't know why, but have heard the same story from others around the area.
Lots and lots of lavender. I can't keep up with all the cutting. Time for some lavender soap....
Thursday, July 2, 2009
No, THIS is really lazy.... (and a rhubarb punch recipe)
I cannot believe it has been a year since my last good intention to keep this blog going. Something about July must kick-in my urge to post....
Yes, it's the rainy season AGAIN. We had a great and rainy June, which means the fruit trees have gone nuts. Because it's been so much cooler this year we're experiencing a later bloom time for many of our plants. So far I've harvested lots of rhubarb, herbs, spinach, & radishes. Which has allowed me to make some rhubarb jam, and some excellent eggs Florentine.
We added another 9 chickens to the Cottonwood Inn flock back in August of last year. Lucille passed away in March, and has left a big hole in flock hierarchy. I would have liked to get more girls this spring, but have decided to wait until the projected "coop expansion" finally occurs. When that finally happens we will be getting ducks as well. Yay!
It's the 4th this weekend, so we are packed to the teeth and looking forward to hitting the Craft Fair that is taking place in Kit Carson park. Also a couple of interesting looking art openings, one at The Stables Gallery.
It's heating up finally-- it looks like 79 degrees and it's only 10 after noon! Two of the hens are out in the back courtyard right now, beating the heat by wrecking my mint garden. I don't have the heart to kick them out as they are making wonderful happy clucking noises.
Here is a great recipe I received from a guest who is also a rhubarb lover:
Rhubarb Punch
Mix the following 3 ingredients:
2 lbs roughly chopped rhubarb
4 entire cloves
1 cup water
bring the above to a boil on high and then reduce to med/low and cover.,
simmer for 25 minutes stirring as needed,
remove from heat and sieve out juice
add 1/4 cup sugar and mix until dissolved and refrigerate until cool.
This is your base and should yield about 3 cups of juice.
Mix this in a large bowl with ginger ale to taste. Add about 1 cup of OJ and some sliced strawberries and oranges.
This is great for a hot day and wonderful for the 4th of July.
Yes, it's the rainy season AGAIN. We had a great and rainy June, which means the fruit trees have gone nuts. Because it's been so much cooler this year we're experiencing a later bloom time for many of our plants. So far I've harvested lots of rhubarb, herbs, spinach, & radishes. Which has allowed me to make some rhubarb jam, and some excellent eggs Florentine.
We added another 9 chickens to the Cottonwood Inn flock back in August of last year. Lucille passed away in March, and has left a big hole in flock hierarchy. I would have liked to get more girls this spring, but have decided to wait until the projected "coop expansion" finally occurs. When that finally happens we will be getting ducks as well. Yay!
It's the 4th this weekend, so we are packed to the teeth and looking forward to hitting the Craft Fair that is taking place in Kit Carson park. Also a couple of interesting looking art openings, one at The Stables Gallery.
It's heating up finally-- it looks like 79 degrees and it's only 10 after noon! Two of the hens are out in the back courtyard right now, beating the heat by wrecking my mint garden. I don't have the heart to kick them out as they are making wonderful happy clucking noises.
Here is a great recipe I received from a guest who is also a rhubarb lover:
Rhubarb Punch
Mix the following 3 ingredients:
2 lbs roughly chopped rhubarb
4 entire cloves
1 cup water
bring the above to a boil on high and then reduce to med/low and cover.,
simmer for 25 minutes stirring as needed,
remove from heat and sieve out juice
add 1/4 cup sugar and mix until dissolved and refrigerate until cool.
This is your base and should yield about 3 cups of juice.
Mix this in a large bowl with ginger ale to taste. Add about 1 cup of OJ and some sliced strawberries and oranges.
This is great for a hot day and wonderful for the 4th of July.
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