The Perpetual Allure of Spring

Cycles are a part of life. While I am aware of this, for me, it is never felt more fully than in the season of spring. While all of the seasons have their own unique energies, there is just something about spring.

 Spring is the "It Girl" of the seasons... Spring is the coquettish little flirt of the seasons...spring is all the "secret dreams you dream, but never dare to tell" of the seasons...spring is my "Superhero" of the seasons.

I look forward to the summer. Summer is lazy days, and nights by the pool sipping wine, or enjoying a late dinner after dark.
I enjoy the fall. Fall brings energy to the home that prompts us to "gather for the coming winter". It is a time of preparatory activity.
I enjoy the winter. Winter is a quiet moment to curl up under a blanket and read, a time to gather with friends and to count my blessings again and again.

But spring? Like the return of a lover who has been away for far too long, spring brings a racing of the pulse, a heightened awareness of the senses, and a frenzied and frantic grasping of Life and all that it has to offer. I run all out at full speed with arms wide open to embrace it. Spring is Mother Natures way of reminding us that she is eternal.

...and the difference between spring and the other seasons is that while I can daydream of, plan for, and even begin to implement the changes I want to bring to light in my life, spring is the time when I am irrevocably and irresistibly convinced that they can and will happen. With the onset of spring, all things are possible- if we simply draw on the energies it gifts us with. How joyous it is to simply awaken one day and to realize that the arrival of spring is imminent.

It is only a matter of moments until I will be enfolded in the arms of my lover again.

Can't you feel it? Spring is returning to embrace us all.

Tracy Wilson on Facebook
Photos property of Maverick Studio Photography

We're Springing Forward

     Tulips and Azaleas, Home Depot and Lowes bursting with color…Yep. It’s official.

It's St. Patrick's week here in Savannah.

    St. Patrick's Day means spring has sprung well and truly. A harsh winter for those of us in south Georgia makes it's arrival all that much sweeter. With St. Patrick’s Day and the Vernal Equinox looming this week, a woman’s fancy turns to thoughts of…you guessed it; gardening, spring cleaning.  Shopping and redecorating. Painting. Cooking and baking.

These last two are constants in my life, no matter the season.

       Here in Georgia, with an estimated high temperature of 77 today, I think it’s safe to say that I am finished with soups and stews for the next six months or so, at least until October 1st. It’s much too warm here for the traditional heavy and hearty St. Patrick’s Day fare, although some would probably disagree. One of the hazards of living where it’s warm early in the year, I suppose, but I’ll take those eight months out of the year that we are cooking outside.

      Seeds were started indoors and are thriving now…Tulips have bloomed and Lilies are preparing to render us speechless with their glory… the grass is soon to need cutting and the aroma of cookouts permeate our evenings as dusk settles on the neighborhood. With the time change this past Sunday, we will find ourselves and the family outside more than we are in.

We, like our Mother, return to life during this season of light, awakening, color, and rebirth.

      This is the season I love to purchase new items for not only the house, but myself as well. I have a soft spot for handmade items…I recently purchased a lovely shawl that is one-of-a-kind and hand crocheted, and you’ve all seen my Wish Ball for my kitchen from my friends at Fish Brew…my latest aquisition is a lovely bracelet and matching earrings from my friend Jodi Keeling, of Devine Enchantments. I love jewelry- especially handmade- and Jodi customized this bracelet for me and added the earrings. What a gem she is! Thank you, Jodi, for brightening my week!

     Mr. Wilson and I are taking some time for ourselves to celebrate St. Patrick’s Day here in Savannah and then to indulge in a small road trip south. Since we will be out of town the latter part of the week after the holiday, I opted for a St. Patrick’s dessert instead of a main dish (less in the refrigerator). It’s an easy recipe for an eye-catching and splendid cheesecake that you can bring with pride to any St. Patrick’s Day celebration. I have included the recipe; it’s one of my own personal favorites. As always, feel free to add your own nuances and make it yours.


Its  scrump-di-licious beyond belief when paired with "Bailey’s Irish Cream Hot Chocolate " (recipe below)

Erin go bragh! Bain sult as! (Enjoy!)

2 0z. Bailey’s Irish Cream
1 dash cream
1 cup hot chocolate
1 pinch chocolate shavings
Dollop whipped cream (fresh and homemade is best!)
Prepare hot chocolate, add Bailey’s, cream, and top with whipped cream and chocolate shavings.

St. Patty's Mint Chocolate Cheesecake

4 bars cream cheese, room temperature
1 can sweetend condensed milk
4 eggs
1/2 teaspoon peppermint extract
1 teaspoon vanilla extract
2 oz. semi sweet Baker's chocolate (2 pieces)melted
3/4 cup semi sweet chocolate chips
green food coloring

Crust:

1 1/2  cups graham cracker crumbs
1/2- 3/4 cup sugar
5 tablespoons butter, melted
2 tablespoons Hershey's Cocoa

Chocolate Topping:

3 oz. semi sweet Baker's chocolate (3 pieces)
1/2 and 1/2 as needed
Andes Mints

Combine all ingredients and press crust mixture firmly into 10 inch springform pan.
Beat cream cheese till fluffy, add sweetened condensed milk and mix until batter is smooth. Add eggs, mixing after each one until yellow disappears, taking care not to over-beat.

Set aside 1 cup of batter.
To remaining batter, add melted chocolate, chocolate chips, and vanilla extract. Pour over crust.

Mix peppermint extract and green food coloring into 1 cup of reserved batter. Pour over chocolate batter.
Swirl with butter knife.
Bake 50 mins (approx.) at 350. Cool completely before topping.

Melt chocolate for topping and add 1/2 and 1/2, 1 tablespoon at a time until chocolate is desired consitency. Add Andes Mints for a festive presentation.

Tracy Wilson on Facebook
J.C. Wilson on Facebook (tracy's photographer, food critic, and husband extraordinaire)
Read a review of The Dinner Belle Blog on Whatscook.in

A Taste of Fat Tuesday at Home

Mardi Gras is one of the traditional parties in the United States, celebrated not just in New Orleans but in other cities and countries all over the world as well...


     I loved researching this subject for the blog. Mardi Gras is steeped in tradition, foods, costume, and mystery. There are so many foods and recipes out there that it was hard to pick just a couple to try.

Kinda makes me want to be there next year to try some "in person" (are you listening, Mr. Wilson?) instead of just cooking them at home.


     One of the traditional recipes that clamoured for attention was The Mardi Gras King Cake...recipes for it absolutely inundate the Internet, and it's mentioned in just about every article or book surrounding the foods and customs of New Orleans Mardi Gras. It's a little bit of a time and labor intensive recipe- but oh-so-worth-it. It has a terrific taste, it's ascetically pleasing, had a wonderful aroma while baking, and made a "to die for" late nite snack. And yes, we did skip the purple and yellow sugars- but we can afford to. Each color band of the King's Cake has it's own meaning- Purple for justice, Green for faith and Gold for power. The finished ones are beautiful, and bakeries all over the world have their own recipes and different looks for the finished product.

Chicken Cakes. With Creole Mustard.


WOW...


     These were my first dabble into Creole food, and they totally ROCKED the dinner table...what an incredible taste. The Chicken Cakes were spectacular by themselves, but then once I added the Creole Sauce they were A-Mazing! The only part of this recipe that took any amount of time was the cooking of the chicken. It would have been a very quick recipe, suitable for a weeknight even, if the chicken was on hand already prepared. Very easy to put together, and one of those recipes that tastes as though it took a good bit of time and finesse to engineer, but  that's not the case. I played a lot with this one, so make your own changes and don't be afraid to try something different and substitute recipe items. I served a simple pasta toss with fresh tomatoes and parmesan, which paired perfectly. It complimented, but didn't overshadow.

     If you celebrate the food of Mardi Gras this week, enjoy  and know that you are simply one of many revelers around the world who will be immersing themselves in the traditions "Fat Tuesday" and one of the biggest parties of the year!


Laissez les bons temps rouler! (Let the good times roll!)


Chicken Cakes with Creole Sauce

• 1/2  medium-size red bell pepper, diced
• 4  green onions, thinly sliced
• 1  garlic clove, pressed
• Vegetable cooking spray
• 3  cups  chopped cooked chicken breast
• 1  cup  soft breadcrumbs
• 1  large egg, lightly beaten
• 2  tablespoons  light mayonnaise
• 1  tablespoon  Creole mustard
• 1  teaspoon  Creole seasoning
• Creole Sauce

Sauté first 3 ingredients in a nonstick skillet coated with cooking spray 4 minutes or until vegetables are tender. Wipe skillet clean.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties. Cover and chill 15 minutes.

Cook patties, in 2 batches, in skillet coated with cooking spray over medium heat 3 minutes on each side or until golden. Serve immediately with Creole Sauce.


Creole Sauce

• 1/2  cup  light mayonnaise
• 1/2  cup  plain nonfat yogurt
• 3  green onions, minced
• 2  garlic cloves, minced
• 2  tablespoons  Creole mustard
• 1  tablespoon  chopped fresh parsley
• 1/4  teaspoon  ground red pepper

Stir together all ingredients until blended.

Mardi  Gras King's Cake

Yield: Makes 2 cakes (about 18 servings each)

• 1  (16-ounce) container sour cream
• 1/3  cup  sugar
• 1/4  cup  butter
• 1  teaspoon  salt
• 2  (1/4-ounce) envelopes active dry yeast
• 1/2  cup  warm water (100° to 110°)
• 1  tablespoon  sugar
• 2  large eggs, lightly beaten
• 6  to 6 1/2 cups bread flour*
• 1/3  cup  butter, softened
• 1/2  cup  sugar
• 1 1/2  teaspoons  ground cinnamon
• Creamy Glaze
• Purple-, green-, and gold-tinted sparkling sugar sprinkles

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Creamy Glaze

Yield: Makes 1 1/2 cups

• 3  cups  powdered sugar
• 3  tablespoons  butter, melted
• 2  tablespoons  fresh lemon juice
• 1/4  teaspoon  vanilla extract
• 2  to 4 tablespoons milk

Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

Recipes can be found at recipes.com and allrecipes.com

Tracy Wilson on Facebook
J.C. Wilson on Facebook (Tracy's photographer, food critic, and husband extraordinaire)
Read a review of The Dinner Belle Blog on Whatscook.in

A Break From Tradition- The Ham, Apple, Cheddar Quesadilla

     Sometimes, you just want to have something a little different. Move off the beaten path and stray from the “norm”. We all like to break away from our routine occasionally.
I’m talking about weeknight dinners, of course.

 What were ya’ll thinking??
      
     Especially when I have a diverse group at the dinner table, and it’s a special occasion. I want it to be memorable, and fun, and fresh. Families need this kind of dinner time together, and these elements are notably crucial to soothing the savage teenage breast; particularly if I want to emerge from the “lion’s den” (figuratively speaking…sorta…sometimes) unscathed.

But predominantly I want to incorporate all of these elements because it’s his birthday…and he’s an incredible young man who is also my son…and he’s turning seventeen. 

     I started with a traditional teenage favorite, quesadilla, but not the traditional ingredients. Ham, Cheddar, and Apple quesadillas served up with some adventurous fig preserve- making your mouth water thinking of all those lovely complimenting tastes, aren’t I? What a fusion of flavors! Creamy, tart, and sweet, all clamoring for attention at the same time; good thing I made extras. You may want to include a clever side dish with this one if you have time, but since it is a weeknight I opted for fruit. Less time in the kitchen, and I knew dessert was going to smash hit anyway.

      I assembled a large pan of fudge brownies the night before; refrigerating them was a necessity and by preparing them the night before I saved myself a couple of hours of cooking and cooling time. Utilizing my larger cookie cutters, I made brownie cut-outs and offered them up as a chocolate sacrifice, complete with ice cream and syrup…"She shoots. She scores…and the crowd goes wild."

*NOTE* No parents (especially Mothers) were harmed in either the making or the serving of this dinner.

Bain sult as! (Enjoy!)

Ham Apple Cheddar Quesadilla with Fig Preserves

Tortillas
Dijon mustard
Sharp Cheddar cheese
Deli ham- I used the brown sugar ham and asked the deli to shave it thin.
Granny Smith apples, VERY thinly sliced
Fig Preserves

Spread 1/2 of each tortilla with mustard. Sprinkle cheese over mustard on each tortilla. Top with ham and apple slices. Fold tortillas in half over filling.
Heat on a lightly greased griddle or non stick skillet over medium high heat, cooking on each side until lightly browned and cheese melts.

Serve with Fig preserves as you would salsa.

Tracy Wilson on Facebook
J.C. Wilson on Facebook (Tracy's photographer, food critic, and husband extraordinaire)
Read a review of The Dinner Belle Bog on whatscook.in