California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Happy (belated) 4th of July!

I meant to get this post out a little earlier, but i have been slightly busy with wedding planning (since the big day is this weekend).  Since the 4th is already over, I'd say use these recipes for any barbeque, or save them for next year! :)

Drink...

Patriotic Sangria
I don't really know how to make proper sangria.  When I looked up recipes online, I found quite a few variations.  So, I just used bits and pieces of everything I found and made up my own recipe.  It was pretty good!  The part that makes it patriotic are the red strawberries, blue blueberries, and pinapple cut into star shapes (sorry, you can't really see my stars in the picture).  You could easily make this a non-alcoholic, kid-friendly drink by just using a white grape juice or a sparkling grape juice with the fruit (my mom had it with sparking grape juice).
Ingredients:

 

• White Wine (or juice for non-alcoholic)
• Apple Jucie
• Club Soda
• Sugar
• Strawberries, sliced
• Blueberries
• Pinapple, cut with a cookie cutter into a star shape

Directions:

1. Place strawberries, bluberries, and star shaped pineapple in the bottom of a glass.
2. Fill glass 3/4 of the way with white wine.
3. Add a couple splashes of apple juice.
4. Add a splash of club soda.
5. Add a couple tablespoons of sugar.
6. Stir to dissolve the sugar and enjoy cold.

Dinner...

Best Barbeque Burgers & Maureen's Foil Pack Potatoes
Can you tell I am taking advantage of being home with my parents and using the grill?  I will definitely miss grilling when I go back to NYC!  Plus, what's a Fourth of July meal without grilling?
P.S - sorry about that picture above.  The food doesn't look so great, but I was in a hurry to eat that burger, so there was no time to make it look pretty! :) And, with my wedding coming up, I decided not to have a bun, so the burger looks a bit strange and naked.
Best Barbeque Burgers
*recipe from Six Sisters Stuff

I found this recipe on Pintrest and the writer claimed they were the best burgers she's made.  Well, I don't make many burgers, but they are one of my favorite foods, and I eat a lot of them :)  I can't say these were the best I've ever had, but they were very good.  The barbeque sauce in the meat adds a different flavor and the sauce on top of them is a great finishing touch.  I would make them again!
Ingredients:
(makes 5 big burgers)

Burger:

• 1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
• sesame seed buns (I used regular buns)
• 1/2 cup Monterrey jack cheese, grated
• 1/4 cup BBQ sauce
• seasoned salt to taste
• cracked black pepper
• onion powder

Secret Sauce:

• 3/4 cup of mayo

• 1/4 cup ketchup
• 1/4 cup relish
• 2 tablespoons Worcestershire sauce
• seasoned salt

Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
2. Turn grill up to high and let it get hot.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Maureen's Foil Pack Potatoes

*recipe from Maureen K.

We used to eat these potatoes a lot when I was a kid.  I remembered loving them and decided to make them again.  They were just as great as I remembered.  Also, they are really easy because once they are in the foil, you don't have to do anything but leave them on the grill.  That leaves you plenty of time to enjoy your 4th of July instead of fussing over the food!

Ingredients:

(serves 6)

• 

  

  my potatoes ready to be wrapped up!

  5-6 baking potatoes,peeled and cubed
• 1 lg. (or 2 med.) onion, sliced
• 1 lb. carrots, peeled and cut into chunks
• 1 stick margarine, sliced
• garlic powder
• salt
• pepper
• parmesan cheese
• oil

Directions:





Potatoes and burgers gilling away!


1. Make 1 large, or 2 medium, double strength aluminium packets for potatoes. Thinly coat the inside of packet with oil to prevent vegetables from sticking and burning.
2. Add 1/2 of potatoes, 1/2 of onions, 1/2 of carrots to packet. Sprinkle top with garlic powder, salt, pepper and parmesian cheese. Top with 1/2 of the margarine slices.
3. Add remaining potatoes, onions and carrots. Sprinkle  with  garlic powder, salt, pepper and parmesian cheese. Top with remaining margarine. (I sometimes sprinkle thyme or rosemary in with the potatoes - depending on the type of meat I am serving with them).
4. Seal aluminium tightly. Wrap packet in another layer of aluminium foil to prevent the juices from leaking out into the barbecue.
5. Cook on side of barbecue, along with main course, approx. 1-1/2 hours. Turn packets over occasionally.
6. Remove from grill, carefully open packages (steam and inside juices are very hot), place in bowl and serve.

Dessert...

4th of July Surprise Cake

*recipe from Glorious Treats

I first saw this cake a couple years ago when my cousin Erin made it for the 4th of July.  I love it because on the outside it looks like a plain, boring cake.  But, when you cut into it, everyone is surprised by what's inside!  The blog linked to above has great step-by-step instructions with pictures.

Ingredients:

• 2 boxes of vanilla cake mix
• ingedients listed on the box to make the cake
• 2 tubs of store bought vanilla icing
• strawberries
• blueberries

Directions:

1. Prepare a total of two Vanilla cake mixes (from a box- but feel free to use any Vanilla cake recipe you love).  Prepare two 8″ cake pans by coating with a small amount of butter and flour, and placing parchment paper in the bottom.
2. Prepare one batch of batter and color it red (I used Americolor super red gel).  Divide the batter equally and pour into the two prepared pans.  Bake as instucted by your recipe.
3. While the red cakes are baking, prepare another batch of batter.  Divide the batter into two bowls and color one of the bowls of batter blue.  Leave the remaining bowl of batter uncolored.
4. 
   When your red cakes have baked and cooled, remove from pans.  Wash and then prepare pans for the white and blue batter.  Bake.
5. However you get there, what you want to end up with is..
1. 1- 8″ round blue cake
2. 1- 8″ round white cake
3. 2- 8″ round red cakes
6. Slice the two red cake in half (horizontally), so you’ll have a total of 4 red layers.  Set aside one layer, this will not be used for the cake.  Cut a 4″ circle out of one of the layers.  So you want to have two 8″ round layers and one 4″ round layer. 
7. Cut the white cake in half as well.  Then use a 4″ cookie cutter to cut a circle out of one of the halves.
8. Use a 4″ cookie cutter again (or make cut out a 4″ circle of cardboard and use that as your template) to cut out the center of your blue cake.
9. You’re ready to assemble your cake when you have…
1. 1 thick layer of blue, with the center cut out
2. 2- 8″ layers of red
3. 1- 4″ layer of red
4. 1- 8″ layer of white
5. 1- 4″ layer of white
10. Prepare a batch of Vanilla frosting. I was being lazy and used store bought frosting.
11. Assemble cake with a thin layer of frosting between each layer of cake, starting on the bottom with red cake, then white, then red, then blue.  Add some frosting along the inside “ring” of the blue cake to hold in the next two layer which will fit inside the opening.  Fill the hole in the blue cake with a 4″ round layer of with cake, some frosting, then the 4″ round of red.

    

    My un-iced, assembled cake

    


12. Once assembled, frost the cake as desired.  Chill the frosted cake in the refrigerator until you’re ready to serve it.  Then cut it open and smile at the pretty surprise inside. 



SURPRISE!