Every little thing we can do for ourselves, our family and friends during these frightening days enables us to feel a bit better. For me, making immunity boost shots helps fill that need.

I first spotted and began buying the little immunity shots at Trader Joe’s late last year. A few weeks later, I found them at Costco for a better price. Eventually, I got tired of them and stopped putting them in my cart.

But all along I’d wash out and save the little bottles with the thought of using them for some sort of homemade Christmas gift to give in 2020. I hadn’t given any thought about exactly what I’d fill the tiny bottles with, but I knew I’d think of something by December.

Well, the use of the bottles came sooner than expected. Last week, I created a homemade version, filled the bottles, and gave them to family and friends to give them a boost of immunity. Here is a list of what is in the recipe and the benefits of these immunity-rich foods:

Ginger: anti-inflammatory, supports digestion, helps with motion sickness, reduces pain, is rich in antioxidants, and boosts the immune system.

Citrus: excellent source of vitamin C, a nutrient that strengthens the immune system and keeps your skin smooth and elastic.

Coconut Water: has anti-viral and anti-bacterial properties that can help increase your body’s immune system and fight viral infections like flu.

Turmeric: a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. Add turmeric to your diet during periods of stress or during flu season to help give your immune system a boost.

Raw Honey: anti-viral, anti-bacterial, anti-fungal, rich in antioxidants, strengthens the immune system, and anti-inflammatory.

I did not use honey in my batch only because I drink at least three shots a day and I didn’t want the added calories. Also, I only had 20 little bottles, so I filled those to give away and then I poured the rest into the empty coconut water box and keep that in the refrigerator. A serving is 2 ounces or 1/4 cup.

If you were to use an actual shot glass to drink from, you’d need to fill it three times for one servicing. I use a 1/4 cup liquid measuring cup made by OXO to drink my shots. WARNING: This is a strong drink, especially without the honey, so slam it back like you would a shot of tequila, the faster the better. This is by no means a sipping drink. 🙂

I made this cake for our Easter supper and served it alongside THIS Citrus Sorbet. Since baking is not my forte, of course, there is a mishap story to go along with it. I found the recipe is a real estate magazine that my mother-in-law sent me from Illinois. Thank you, Mom!

I switched it up a bit. The original recipe was for a Tangerine and Chamomile Cake, using chamomile tea bags. I am not a fan of chamomile, so instead, I used my absolute favorite tea, Celestial Seasonings Bengal Spice tea. If you love chamomile tea and want to switch it back to the original, use four chamomile tea bags instead of the two Bengal Spice that I use here.

Here’s the mishap story. On the Saturday before Easter, I had several Harmony Boards to make and deliver. The first deliveries began at 2:30 and the last was at 5:00. I made all the boards and delivered the first batch. I came home and realized I had just enough time to put together the cake batter, get it in the pans and bake them. My timing was impeccable. The layers were finished baking 5 minutes before I needed to pack up and leave. I knew better than to leave them to cool on the kitchen counter because of these two cats.

I set up the cooling racks on top of my washing machine.

I set the cakes on top and Bombay was immediately interested. I went back to my bedroom to set the alarm. I closed the laundry room door and went out into the garage. That’s when I realized I’d left the car keys on the kitchen counter. I knew I had enough time to go back in and grab the keys before the alarm was fully set. I went in and had a brief moment of panic when I didn’t immediately see the keys. I found them and hurriedly went back out the garage door.

It wasn’t until I came back home that I saw that not only had I forgotten to close the laundry room door, but that one of the cats had tried to jump up on the washing machine and in the process, knocked down one of the racks. I didn’t look to see what damage was done until after I’d gone to the bedroom to disarm the alarm. I came back and saw the rack on the floor by their food dishes. Where was the cake? I looked behind the laundry door and there it was, out of the pan, upside down, while the pan was further back in the corner behind the door. The good news is that the cake was completely intact with the parchment still stuck to the bottom, not a crack or a crumb missing. The pan was as clean as a whistle, and that is a win in my baking history! I picked up the cake, sliced a clean layer off the top, and used it.

I knew the cat or most likely “The Cat”, had not touched it after it fell. He was probably too startled from the crashing he’d caused. And I am certain it was “the he”, Bombay, and not “the she”, Bailey. I say this because Bailey was sleeping in her usual spot when I went looking for them, while Bombay was hiding in the front room, where he seldom, if ever, goes. But it is nearly impossible for me to be mad. I mean, look at that face! OK, enough about my cute cats. Recipe time.

This was the dessert for Joanne Weir’s classes at Les Gourmettes last week. Barb kindly gave me the batches that Joanne made in class.

I used my Simac ice cream maker to freeze. I’ll be serving it with a citrus cake I’m making for Easter.

I am typing this on the long flight from Philadelphia to Phoenix. The first flight from Ottawa to Philly was basically a puddle jumper, but this one is getting the best of me. It’s currently 10:00 eastern time (the time zone I’m now adjusted to) and I’ve been typing and formatting recipes for my spring cooking classes for the last 5 hours. I’m going cross-eyed. Actually, I can barely keep my eyes open. But I must! I can’t sleep on planes, so it’s either this or go cross-eyed playing solitaire on my phone. This seems more productive.

We still have 45 minutes left on this flight and then there is luggage to collect and an Uber ride home. My head can’t hit that pillow soon enough!!

That’s the end of my “woe is me” story. How about a yummy recipe? I made this guacamole knock-off on Sunday for our daily “booze cruise” on the pontoon around Deer Lake.

Many months ago, when I first tasted the Kale Guacamole at True Food Kitchen, my hopes were very high. If I remember correctly, someone else at the table wanted to try it.

Then it came and it was a revelation, so good! I looked up the recipe, expecting it to be mostly kale with maybe an avocado or two mixed in, but no, it’s mostly avocado with a little kale thrown in so that it can be called Kale Guacamole. No matter, it’s good and it sounds healthy. The poblano adds a nice little kick but the thing I love most about it is the addition of fresh citrus.

If you’re not sure what “1 grapefruit, supremed” means. Or if you have an idea, but aren’t sure how to supreme (or segment) citrus, go to this LINK and you’ll see how.

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This was our Easter cocktail. For the non-drinkers, I made up a batch of the citrus mix, sans the brandy, and added flavored La Croix sparkling water instead of Prosecco.

The lemonade ice cubes make the drink so festive. Since I have this long ice-cube tray to work with, I served the cocktail in champagne glasses. If I was using a standard tray, I’d have used wine glasses instead.

Sparkling Citrus Brunch Cocktail

Ice Cubes

• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 orange, thinly sliced
• 1 to 2 cups prepared lemonade

Cocktail

• 1 ½ cups fresh orange juice
• 1 cup fresh Ruby Red grapefruit juice
• 1 (750-milliliter) bottle Prosecco, chilled
• 1/4 cup (2 ounces) brandy
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• Citrus slices for garnish

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One of my favorite Valley chefs, Kevin Binkley, was the teacher at Les Gourmettes this week. I’ve mentioned Kevin and his stellar restaurant, Binkley’s, many times before on this site.

Photo

Kevin was able to do something that no one else has done, make me a kale salad lover – as long as it’s this salad! I could eat it every single day for lunch and dinner and be a happy camper.

Kevin calls it a crushed kale salad. It is the same technique you’ll find all over the internet, only they are calling it massaging the kale instead of crushing it. One thing he does differently is to tear the kale into bite-sized pieces instead of cutting it into ribbons or chiffonade.

In this video, I’m holding the camera with my left hand and only using my right to massage the kale. You’ll use both hands.

So why crush or massage the kale? Because doing so helps break down the very strong cell structure of the leaves. After a couple of minutes, you’ll notice a visible difference as you massage the kale; the leaves darken, they shrink and wilt and become quite silky, and most importantly, palatable. Raw kale is bitter and tough, massaging or crushing is key to enjoying it uncooked.

One big takeaway for me from the class was the way Kevin toasts nuts. Instead of spreading them on a dry baking sheet, like I usually do, he tosses the nuts in a little oil and salt. If you’ve ever toasted nuts before, you know that when they are done, they are dry. So dry that salt, sugar, or spice won’t stick to them. Tossing them in the oil and seasoning before toasting is so much better!

Two points I need to make: You’ll notice the recipe calls for raspberries, I didn’t have any, but they are a beautiful, colorful, and yummy addition to the salad. Also, be sure to buy bunches of kale, not the bagged chopped-up variety. The bagged stuff has the center ribs included, you don’t want the ribs. I used one bunch of dinosaur or black kale and one bunch of curly kale. A mix is a nice way to go.

Oh, and if you’re interested in learning more about Kevin Binkley – enjoy this great documentary.

Binkley’s Crushed Kale Salad

Toasted Walnuts

• 1 cup raw walnut halves
• 1 teaspoon olive oil
• 1/4 teaspoon salt

Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Egg yolk from 1 small egg (or 1/2 yolk from a large egg)
• 1 tablespoon peeled and diced shallot
• 1/4 cup olive oil

Salad

• 2 bunches kale (a mix of dinosaur, curly, and/or red)
• 1 ½ cups finely shredded Parmesan, divided
• Salt and freshly ground pepper
• 3 navel oranges
• 1 container raspberries

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This recipe is one I found on Pinterest and nipped, tucked, and tweaked to make this killer vegetable side dish.

I hadn’t planned to post it until the end of the week, but a couple of you asked for it ASAP, so here it is.

The 4-ounce package of diced pancetta is from Trader Joe’s and makes this dish a snap.

When you’re in the produce department looking at leeks, always pick out the leeks with the most white. The dark green goes in the trash. White and light green = Good. Dark green = Waste.

Also, always wash your leeks after you’ve sliced or diced them. To do so, fill a bowl with cold water, drop the leeks in and swish around. Then use your hands to lift the leeks out of the water, transferring them to a dish or plate. Next, pour out the dirty water and do it all over again. Pour out that water and if it’s clear, your leeks are ready to use. If that water is still sandy and dirty, do it again and again as needed. It’s important to not pour the leeks into a strainer. Doing so will leave the dirt you removed from the leeks all over them again.

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How about a fun salad to celebrate that the world didn’t end yesterday?

Wild mushrooms and citrus may seem like an odd pairing, but they are delicious together, especially in this light and lovely salad where the mushrooms are grilled and the salad is garnished with a touch of goat cheese and toasted hazelnuts.

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The second installment of Twelve Days of Christmas Gifts from the Kitchen.

On the second day of Christmas
My true love gave to me:
Cranberry Citrus Vodka
and a bottle of Tomato Dust

This crimson cranberry vodka is easy to make, just a little time-consuming because you must poke each cranberry to open it up so it will impart its goodness into the vodka. But it is time easily spent.  I used a wooden skewer and did the chore while I watched television. I was done in no time.

Make whatever quantity you want, but I can share with you that 3-pounds of fresh cranberries, 2 lemons, 2 limes, 3 tablespoons sugar, and a 1.75-liter bottle of vodka will make three 1-liter bottles of Cranberry Citrus Vodka.

You need to put this together at least 2 weeks before you plan to use it or give it away. When giving as a gift, it would be ever so thoughtful to include a Crantini recipe card with your gift. The recipe for the Crantini is at the end of the post.

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When you have as many citrus trees as we do, you’re always thinking of how to use them up! I love citrus and I love salmon, so it’s a joy that they go so well and so beautifully together. I generally buy my salmon fillets at Costco. You can find them both skin on and skin off… and this recipe works for both. If you have skinless salmon, just skip the first cooking step and begin by placing the fillets on a bed of citrus slices, and then immediately cover with the dill stems and another layer of citrus. Cook the same amount of time, it’s as easy as that!

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