Gail South

Apple Chips 

Preheat oven to 225 and line 2 large baking sheets w parchment paper. Sift 3 T sugar onto lined baking sheets. With a mandolin, slice apples crosswise paper thin and arrange in one layer on sheets.  Sprinkle w remaining sugar.  Bake in upper and lower thirds of oven, switching positions halfway through 2.25 hours total, or until slices are pale golden and starting to crisp.  immediately peel off paper and cool on rack.

Sugar   6 T confectioners 

Apples   2 Granny Smith


Place the artichoke whole — spikes and all, stems intact — right into the boiling water and let her shed all her thorns of her own free will: They will soften and fall off and settle at the bottom of the pot, rendering each leaf defanged and now painless to grasp with your fingers. And let’s accept that she is going to be drab. Let’s not whiten her teeth. No need to acidulate the water or put lemons or baking soda in the boil to alkalize. Just leave her be. When cooked exactly to doneness, the thicket of choke protecting the innermost heart can be pried away with nothing sharper than your gentle thumb. If it resists, you can be sure it’s your fault; you have undercooked it. Dress with simple eggy mayonnaise.


Break off and discard stem of chokes. Bend outer leaves back until they snap off close to the base and remove several more layers of leaves in same manner until the pale inner leaves are reached. Trim bases and sides w stainless steel knife, cut through each artichoke 1.5 inches from the bottom, and rub the cut surfaces w lemon half, dropping bottoms as they are trimmed into a bowl of cold water acidulated w lemon juice.

Bacon--Maple and Black Pepper
Take almost cooked bacon and arrange on broiled pan. Brush to with maple syrup and sprinkle w coarsely ground black pepper. Bake at 375 about 20 min until crisp and deep gold. Drain on paper towels.

Baker's Clay 

Mix dry ingredients in large bowl. Gradually add 1.25-1.5 c water to make stiff paste. The dough must not be sticky. Lift from bowl and knead 2 min. Roll out to 1/2" thick. Plop onto a square of plastic wrap.

Flour   3c 

Baking Soda uses:

  •      Clean glass bakeware. Shake on a generous layer; fill w hot water and soak 15 min
  •       Rub out floor scuffs
  •      Freshen pet beds. Brush onto beds and vacuum.
  • Simmer several Ts in water to remove spots from enamelware


Balsamic Vinegar, Aging
In sauce pan, reduce very slowly (30-40 min) 1/3 c supermarket balsamic vinegar, 1 T sugar and 1 T port to 1/2 original volume. Drizzle over ice cream.


Best for home use is 7% salt (Kosher) (2/3 c per gallon of water). You can add 2/3 c brown sugar, wine, soy sauce, herbs and spices. With turkey, brine overnight, then remove and pat dry. Refrig uncovered for 6 hours or overnight.  With pork, brine 2 days. Use eg. coriander seeds, juniper  berries, peppercorns, fennel seeds, mustard seeds, bay leaves.

Mix together: 2 gallons cold water, 10 oz soy sauce, 1/2 c kosher salt, 1/2 c sugar, 2 T dried sage, 2 T celery seeds. 1 T dried thyme. Add 16-24 lb turkey and refrigerate 8 hours or overnight. inse well before cooking.

Burnt Chili

DO NOT STIR THAT BURNT STUFF UP FROM BOTTOM. Change pots and add 1/4 c sherry.

Butter, Brown
Melt butter  in saucepan over med-high. When it boils, reduce heat to medium, simmer until foamy. Continue cooking stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2-7 min (depending on the amount). Remove from heat; immediately transfer to a heatproof bowl. Make a big batch and freeze in ice-cube trays.

Spatter-free Browned Butter: Place 1/2 c unsalted butter in microwavable bowl. Cover w parchment paper; top w microwavable plate. Microwave in 1 minute intervals until butter is golden brown and smells nutty--5-7 minutes.

Butter, clarified (Ghee) 

Bring butter to boil in small heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom, about 8 min. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and turns translucent and fragrant, about 3 min. Remove from heat and pour through a sieve lined w a triple layer of cheesecloth into a jar. Keeps covered and chilled 2 months.

Butter 2 sticks unsalted, cut into 1" pieces.


Cut butter into 1-inch pieces and melt in heavy saucepan over low heat. Remove from heat and let stand 3 min. Skim froth and slowly pour butter into measuring cup, leaving milky solids in bottom of pan. Discard solids.

Cake Flour, Self-rising 

You can use 1 c all purpose flour mixed with 2 tsp baking powder and 1/4 tsp salt

Caramelized Fruit 

Brush a large sheet of foil w veg. oil. In dry 3 qt heavy saucepan cook sugar over moderately low heat, stirring slowly w fork to help melt evenly, until melted and pale golden. Cook caramel without stirring, swirling pan to ensure even coloring, until deep golden. Remove pan from heat. Working very quickly and carefully and tilting pan, dip a skewered piece of fruit into caramel, turning to coat evenly. Arrange fruit on foil and immediately  transfer to mate rack set in shallow baking pan (fruit juices may drip.) Cool about 15 min. . Let fruit stand until coating is hardened, about 2 min. Carefully peel fruit from foil  Keep no longer than 1.5 hours or fruit will get mushy.

Fruit: strawberries, mandarin oranges, etc

Vegetable Oil 

Sugar   2 c

Cheese, Dried Out 

Crumble or slice into small pieces and place in freezer. Use in the next recipe that calls for grated cheese.

Cheese, Fresh 

Heat milk to a boil. Remove from heat and stir in juice. Allow to sit 5 min. Strain through fine sieve and discard liquid. Season w salt.

Milk   2 qts whole 

Lime Juice   4 T

Ricotta Cheese
In a large stainless steel kettle, slowly bring milk to 180 degrees, stirring once in a while (not more than every few min) 30-40 min..  Let stand, undisturbed, for 2-3 hours to let curds form. Line a large mesh strainer w a damp kitchen towel or several layers of damp cheesecloth, making sure that the cloth extends well over the sides of the strainer. Place over large, deep bowl and gently scoop the curds with a large strainer. Allow to drain for 30 min, for a creamy texture, or up to 2 hours for a drier texture, making sure that the strainer does not rest in liquid. Gather up the loose ends of the cloth and twist lightly to extract more liquid from the curds. Transfer curds to bowl and stir in the salt. Keep, refrigerated, up to 1 week. 
Milk     1 gal organic Whole 

Buttermilk     1 qt organic
Salt   1/2 tsp Kosher

Ricotta Cheese, Fresh

​Line colander with quadruple layer of cheesecloth and set it over a bowl. In large pot over medium-high heat, whisk together all ingredients til smooth. Bring to a simmer and heat until the mix just begins to curdle. Pour mix into colander. (For a drier ricotta with bigger curds, continue to simmer 1-2 minutes longer until mix completely separates. Stop draining when mix begins to look like ricotta, 5-15 min. Transfer to airtight container and store for up to 2 weeks. 

Milk     1 qt whole

Heavy Cream     1/2 c

Yogurt     1/4  plain whole

Lemon juice     1.5 tsp

​Salt     1/2 tsp kosher

Cheese, Herbed Yogurt  Serves 6

Wet & wring out 4 layers of cheesecloth approximately 18-20" sq. Spread out over a glass, metal, or ceramic bowl or pitcher. Stir herbs into yogurt and spoon the mix into the center of the cheesecloth. As cloth falls, grab 2 corners of square in each hand and bring them together. Tie them around the handle of a wooden spoon and rest spoon across sides of bowl. Cover w plastic wrap and refrigerate 6 hours or overnight; the longer it drains, the firmer it becomes. To serve, use an ice cream scoop to mold cheese into neat portions and roll in cracked black pepper. Note: omit herbs and pepper and add .5 c honey and 2 pints assorted berries for dessert cheese. Drizzle w honey.  Or omit hone and serve w chopped cucumber.

Yogurt  32 oz plain (whole milk is best) 

Herbs   1 c finely chopped

Chestnuts, Roasted 

With a sharp knife, carefully cut a 1/2" gash on either side of chestnut shells. Heat cooking oil in heavy skillet and add nuts. Shake over low heat for 5 min, then roast at 450 for 5 min. When cool enough to handle, remove shells w paring knife or let guests do it.

Chestnuts   2 lb 

Vegetable Oil   3 T

Chocolate Leaves 

Line 2 cookie sheets w foil. Place semisweet chocolate and 1/2 tsp shortening in small bowl. Set over simmering water until melted and smooth, stirring occasionally. Remove from over water. Using small metal spatula or spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip over edges. Place on 1 prepared sheet and chill until set (5 min). Spread second layer on each leaf, remelting chocolate if necessary. Refrigerate until set (30 min). Repeat process w white chocolate. When chilled, starting at stem end, gently peel leaves off. Can be prepared 1 day ahead. Refrigerate in single layers in airtight container.

Chocolate   3 oz semisweet, chopped 

Vegetable Shortening   1tsp 

Chocolate   3 oz white, chopped 

Leaves   12 med. Camellia or lemon, wiped clean

Chocolate, Melting

First of all, chop chocolate into small pieces, which melt faster. Make sure everything is perfectly dry, even a drop of water will sabotage the effort. Microwave method: put chocolate in a microwave safe bowl and zap at 50% power. For 2-4 ounces, begin checking after 2.5 min; for 5-8 ounces, begin checking after 3 min. Don't be fooled by how it looks, a single stir will reveal that it's on its way to a molten state. (For milk chocolate, shorten time by 30 sec); if at any point the bowl feels hot, let it stand to see if the residual heat will finish the job. For the double-boiler method: make sure the water in the bottom pan isn't touching the top pan and don't let the water get above a bare simmer.

Clams or Mussels--Cleaning

Before cooking, sprinkle shells w cornmeal and soak for 20 min in lukewarm water to get rid of ingested sand

Cleaning Baking sheets

​Here’s how to clean your aluminum baking sheets:

  • Sprinkle a layer of baking soda over your baking sheet, then follow it up with a layer of salt. Put white vinegar in a spray bottle, then spritz a layer of the liquid over your pan.
  • From here, you can either start scrubbing with a sponge or, to make your work a little easier, soak the pan in hot water for 30 to 60 minutes before going in with elbow grease. Once you’ve worked off any stains and caked-on food, wash the pan with regular soap and water.

​​Here's how to clean aluminized steel pans: 

  • Sprinkle a layer of baking soda onto your sheet, then pour on a generous amount of hydrogen peroxide. If needed, add more baking soda until it resembles a paste.
  • The key here is to give the mixture time to work its magic, so you have to be patient. Let the pan sit for two or three hours, then wipe it away with a cloth. If needed, you can use a coarse sponge to scrub at stubborn spots. Wash the pan with soap and water before using it again.

Here's how to clean non-stick pans:Since you can’t scrub these pans too hard without risking damaging the nonstick finish, it can be pretty tricky to get rid of the baked-on goo. Here’s one safe tactic to try:

  • Mix together water and baking soda into a paste-like consistency. Cover your cookie sheet in the paste, and let it sit for 30 minutes. You can then take a non-abrasive sponge and scrub at the residue.

Coconut, Grated Fresh 

Preheat oven to 450. Place whole coconut in oven and bake 20 min. Pierce the 3 eyes of coconut w metal skewer or small screwdriver and drain liquid. Break open shell w hammer and remove flesh, levering it out carefully w point of a strong knife, small spatula or grapefruit knife. Using a vegetable peeler, take off thin crust of coconut. Transfer to baking sheet and let stand, uncovered, 30 min. Place in oven and bake until edges are golden, about 10 min. Cool and store in airtight container for up to 5 days or freeze.


To "candy" herbs and flowers: paint with egg white and sprinkle w superfine sugar. Keep in a cool dry place several days. You can add food color to sugar.

Deck Cleaner 

An all purpose cleaner for decks, siding, bricks, stucco--any place where dirt and mildew accumulate outside the house. Mix 1/2 gallon non-chlorine bleach (if solution will come in contact with vegetation) or Clorox, 1.5 gallons water and 1 cup TSP (trisodium phosphate--a powdered detergent available from most paint or hardware stores). Wear rubber gloves and eye protection. Mix ingredients in a 2 gallon garden sprayer. Wet the area to be cleaned with water, spray on mix, and wait 10-15 min. Scrub w long-handled brush to loosen dirt. (If doing vertical surface, start at the bottom) Rinse with a hose. Don't forget to rinse sprayer. If mix gets on paint, rinse immediately.

Egg, Missing 

If you just need to add one, use 1 Tsp cornstarch or use mayo in place of the egg and the oil. Also add a bit of sugar

Eggs, Hard Boiled 

Puncture fat end of egg w needle. Put eggs in large heavy pot and cover w 1.5 inches of cold water. Partially cover pot and bring to a rolling boil. Reduce heat to low and cook eggs, covered completely, for 30 seconds. Remove pot from heat and let eggs stand, covered, 15 min. Run under cold water for 5 min.

Fatty Gravy or Stock 

Place in refrigerator; allow fat to get hard and remove. Or pour gravy over ice cubes. Most of the fat will solidify and you will be able to remove it.

Fishy Fish 

Rub fish w lemon juice and salt and rinse well. Cook in milk.

Flowers, Cooking with

Make sure they haven't been treated w pesticides and are free from bugs. Bergamot (good w poultry, pork and curries), calendula (peppery), dianthus or pink (spicy and clovelike), hollyhock (mildly flavored), nasturtium (peppery flavor; the flower, leaf and seeds are all edible); carnation (clovelike), marigold (citrusy and pleasantly bitter), violet (slightly wintergreen) and dandelion (bitter); baby rosebuds; geranium leaves

Frying Fat, Re-Use

Fry a sliced potato and strain oil.

Garlic, Roasted 

Cut off the top of the head of garlic and pull away any papery skin. Trim ½” from top of most cloves. Pour 1/8” milk into a shallow plate or bowl, place garlic cut-side down in milk; cover garlic w inverted bowl, and microwave on low for 5-10 min, depending on number of heads. Roast at 350, cut side up. Basting w milk and a little olive oil for thirty minutes. OR: put on piece of foil and sprinkle w 2T olive oil. Wrap it up and bake at 350 for 1 hour or until tender.  OR: Peel without crushing and thinly slice lengthwise as evenly as possible. Cook garlic in olive oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden,7 to 10 min. Transfer to a bowl (Garlic will crisp as it cools)  OR: cut top from 1 head; place in microwavable bowl w 1 T water. Drizzle 1 tsp oil over garlic; sprinkle w s&p. Microwave on 50% power in 3-minute intervals until tender, about 6 minutes. 

Garlic, taking the bite out

Mince 4 cloves garlic. Place in small saucepan w 1/4c olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 min. Transfer oil and garlic to bowl w paste made of 1 minced garlic clove smooshed w 1/8 tsp kosher salt into a paste.

Gravy, Lumpy 

Put it through a strainer, mashing lumps w wooden spoon. Reheat very slowly.


Place 6-8 fresh herb sprigs 1/2" apart on a paper towel-lined microwavable plate. Microwave on HIGH in 20-second intervals until dry, about 2 minutes.

Jars, Sterilizing for Canning
​Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them.

Lemon Juice:
     Remove rust stains with a few drops. Sprinkle on salt and rub
     De-stink hands

Lemons, Preserved

Slice off both ends of 6-8 lemons. Thickly slice lemons and dredge in ¼ c Kosher salt. Layer in sterilized wide-mouth jar. Add a little salt to jar and fill w lemon juice. Seal jar. Let sit at room temperature for up to a week, turning jar every day. Refrigerate, continuing to turn jar every other day or so. Lemons will be ready in three weeks. When using, rinse thoroughly to remove excess salt. Keeps up to 6 months. (Optional: add 2 cinnamon sticks, 1/2 tsp fennel seeds, 1/2 tsp coriander seeds, 2 fresh bay leaves)

Mascarpone et al 

Mascarpone is a fresh temperature- and acid-treated Italian cheese made from cream with a butterfat content of 30-46%. Its texture is compact, but it is also supple and spreadable. Its flavor is unique--mildly sweet and refreshing. Usually distributed in small containers, mascarpone has a very short shelf life. Often mixed w cocoa, coffee, liqueurs, or fruit to use as a spread or an accompaniment to fruit. Crème fraiche is often considered the French equivalent of sour cream, but it is quite different. It is made from 30-40 % butterfat cream that has been left out to mature and naturally sour. The final product is not sour or acidic, but has a nutty flavor and is mildly tangy. The texture is often described as smooth, rich, and "spoonable, not pourable". Used most often as a garnish for soups, fruit and caviar. Both can be whipped into airy, satin-like peaks.

Moroccan Spice Mix
Combine spices in a dry saute pan over low heat and toast them gently until they release their fragrance, 2 min or so. Transfer to bowl to cool.
Sweet paprika     3.5 T
Garlic powder     1 tsp
Cinnamon     2 tsp
Ground coriander     3 T
Ground turmeric     1 T + 1 tsp
Ginger powder     1/2 T
Ground allspice     2.5 tsp

Noodles, Fried 

Cook thin spaghetti in boiling water for 3 min. Put in a colander and place over simmering water for 20 min. Deep fry in vegetable oil at 370 a handful at a time about 3 min. Drain.

Onions, Caramelizing

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 min. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 min longer. (If onions are sizzling or scorching, reduce heat; if they are not browning, after 15-20 min, raise heat) Off heat, stir in water; season to taste w pepper. (Can be refrigerated in airtight container for up to 7 days.)

Butter   1 T

Vegetable Oil   1 T

Salt   0.5 tsp

Sugar   1 tsp light brown

Onion   2 lb peeled and sliced 1/4" thick

Water   1 tsp

Oven Drying 

Preheat the oven to 140-150; turn off heat; place pans in middle of oven. For an electric oven, reheat as necessary to maintain warm temp. When drying 2 pans in single oven, alternate occasionally and turn if necessary. Drying time will vary from 8-24 hours.

Peppers, Roasted 

Preheat broiler or grill. Put peppers on baking pan and broil or grill, turning several times until skin begins to blacken and blister. Cool in brown paper bag. Remove skin. Slit open and remove stems, seeds and veins.

Play Clay 

Mix all ingredients and add 1.25 c water. Add food color if desired. Mix until smooth. Bring to a boil over medium heat, stirring constantly. Cook a minute longer or until mix looks like moist mashed potatoes. Transfer to plate and cover w damp cloth. Knead a little and it's ready. For project, roll out to 1/4" and cut out figures w cookie cutters. Or cut out pictures from magazines; place picture on clay and cut around outside. Finished pieces go on wire rack in a warm 350, turned off oven for 30 min or until dried and hardened. Can be painted or shellacked.

Baking Soda   2 c (1 lb) 

Cornstarch   1 c 


Mix together: 4 c dried rose petals (from last year's garden), 1 c oven dried parsley (150 degrees for 30 min), 2 c mixed herbs (especially lemon balm and lemon verbena); 1 c old spices (from the cupboard), 2 c cedar chips (this makes it moth-proof), 1 c dried orange peels, 1 c balsam needles, .25 c coarse cut orris root (a fixative), and 1/2 dram rose oil. Store in tightly lidded jar for 4-6 weeks, then place in pretty jars. Uncover to release the fragrance, stir and enjoy.

Prickly Pear Cactus 

These are called nopales (cactus paddles) in Mexico. Put flat side down and scrape a knife almost horizontally from base to top. Dethorn on other side, then trim all around edge. Cut into 1/2" cubes. Cook onion in veg oil, stirring until softened. Add cactus and salt and cook, stirring, until well coated w oil, about 1 min. Reduce heat to low and cook, covered, stirring occasionally, until cactus is crisp tender and has oozed liquid, about 5 min. Incease heat to moderate and cook, uncovered, stirring occasionally, until liquid is evaporated, 7-9 min.

Prickly Pear Syrup 

Peel and divide prickly pears into smaller segments. Place in saucepan and cover w water. Boil, uncovered, stirring frequently 20 min. Strain through cheesecloth. Do not squeeze, as this will make your syrup cloudy. Measure juice and add sugar to taste (3/4 c sugar to 1 c juice). Boil gently, stirring constantly, until thickened. If not to be used immediately, bottle in a sterilized jar. Pour over pancakes or use to color and flavor drinks.

Pumpkin Seeds--toasting

Separate seeds from pulp and rinse gently. Drain well. Place in bowl and toss with a little oil. Spread onto a waxed-paper lined 15x10x1" baking pan. Let stand for 24-48 hours until dry. Remove waxed paper. Toast at 325 for 40 min, stirring once or twice. Season


To enhance saffron's flavor before adding it to a dish, toast it in a small skillet over medium for 1 min, until you can smell it. Grind in mortar and pestle of crumble with fingertips

Sage Leaves, Fried

In heavy saucepan heat 1" oil to 365. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transfering w slotted spoon to paper towels. Immediately sprinkle w coarse salt.

Vegetable Oil   3 c 

Sage   0.5 c loosely packed fresh leaves

Salt, Cajun

Mix all ingredients and pour into shaker w large holes.

Salt   2 c kosher 

Pepper   2 oz 

Cayenne Pepper   2 oz 

Garlic Powder   1 oz 

Chili Powder   1 oz

Salt, Too much

Add sliced potato and continue cooking. Throw out potato.

Silver--how to Clean

Place silver in aluminum pan. Sprinkle with .5-1 c baking soda. Cover w boiling water. Remove and buff


Usually bought in the form of wings. If the skin is still attached, ask the fishmonger to remove it for you, The striated white meat has a delicate, distinctive flavor and is best poached or sauteed and served w beurre noir (brown butter)

Steaming dishes-Asian style

Put ingredients in solid, heatproof dish, set the dish (on trivet or jar lids) inside a large pot over boiling water, cover pot until food is done (20-30 min). Add food in bunches based on cooking time. Add seasonings, such as ginger, garlic, green onions or sauces sauce as soy, oyster or fish, at the beginning. Coat meat or seafood w cornstarch (1 tsp per lb). Add water if needed.


For 7 oz can of chipotle chiles i adobo: 1T each ground cumin and ground coriander

Sugar, Lime

Remove zest from 6 limes in strips and cut away any white pith. Chop (about .5 c), then grind in food processor w 2.25 c sugar until mix is pale green. May be made 3 days ahead and kept, chilled, in an airtight container.

Sugar, Too Much

Add a few drops of lemon or lime juice, or as a last resort, add vinegar.

Tarnish Stains

Stubborn tarnish stains can often be "cooked" off silver. Put an aluminum foil sheet on the bottom of a non-aluminum pan and place silver on foil. Dissolve half a tsp of salt and half a tsp of baking soda in a pint of water and pour over silver. Simmer one half hour over gentle heat.

Toasting & Skinning Hazelnuts

Toast nuts in one layer in baking pan at 350 for 10-15 min until lightly colored and skins are blistered. Wrap in kitchen towel and let them steam 1 min. Rub in towel to remove skins and let them cool.

Tomatoes, Oven-Dried

Preheat oven to 200. Using pastry brush, lightly coat skin side of each tomato w olive oil. (Sprinkle w thyme or garlic if desired) Place skin side down on large baking sheet. Season to taste. Bake until they shrink to 1/4 original size, 4-8 hours. They should remain soft and juicy. Let cool on sheet. Place in container and refrigerate.

Tomato    28 med plum, core end cut off, halved lengthwise 

Olive Oil   2.5 tsp 


To unshrink wool--make a solution of one part white vinegar and two parts water. Boil the sweater gently in this for a half hour. Remove and reshape to its original size and dry flat gth and scrub w brush


     Make glasses sparkle by soaking in warm vinegar for 5 min. Rinse; buff dry.
     Unclog a shower head by filling a plastic bag w vinegar. Tie to nozzle and soak overnight. Rinse.
     Cutting boards--apply full strength

Whipped Cream--Real

Refrigerate mixing bowl and beater at least 15 min. In small saucepan, melt together 1/4 c cream and butter (use 1/4 cup for cream w 20% butterfat and 3T for cream w 36% butterfat), stirring constantly until butter is melted. Pour into small measuring cup and cool to room temp. Add vanilla. In chilled bowl beat remaining 3/4 c cream and sugar until traces of beater marks begin to show distinctly. Add butter mix on low speed in a steady stream, beating constantly. Beat until stiff peaks form. Store 2-3 days refrigerated.

Heavy Cream   1c

Butter, unsalted, softened 

Vanilla   0.5tsp 

Sugar   1T 


In a gallon of water mix .5 c ammonia, 1 c white vinegar, and 2 T cornstarch

Zucchini Blossoms

The whole blossom is edible, but male blossoms (those w/o fruit) are more crisp and flavorable. Trim stem of blossom to 1". Wash gently and quickly under cold water and pat dry. Fry in light batter (2/3 c all-purpose flour whisked into 3/4 c beer or soda), or just dredge in seasoned flour and saute in butter, or stuff w cheese or rice and meat mixture and bake