28 January 2016

Mason jar cherry pies (Pies de cerezas en frascos)

This summer was amazing all the cherries  we had , usually the season is really short, not this year, and I made desserts and pies, anyway Im ready for Autumn, because I love it and the hot weather make me feel exausted...
But always Im thankful by all the summer fruits...

Source : Alaska from scratch

Ingredients (4 -5 individual pies)

1 crust pie (recipe below )
3 cherry pitted and halved (fresh or canned)
zest of 1 lemon
2 teaspoon lemon juice
a/4 teaspoon almond extract
1/4 cup sugar
1 tablespoon cornstarch
4 -5 mason jars

Crust pie

2 cups flour
1/2 teaspoon salt
1 cup salted butter cut into pieces
1 egg lightly beaten  1 tablespoon white vinegar
3 tablespoon cold water


Mix the flour and salt in a bowl. Add the butter. Work the butter into the flour using a dough cutter until the mixture resembles crumbs.
Add the egg, col water and the white vinegar. Stir until just combined. Refrigerate the dough by 30 minutes.

Preheat oven to 180°C  (350 F)
Roll out pie dough and cut 8 10 rounds using a Mason jard lid.
Press one round into the bottom of each jar.

In a bowl mix together the cherries,lemon , almond extract, sugar and cornstarch. Scoop cherry filling and juices into the
mason jars using a small spoon until pies are just full.
Top chrries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.

Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet , abd bake another 10 minutes until golden and bubbling.

print recipe

En español

Pies de cerezas

22 January 2016

Tomato tart (Tarta de tomates)

This tart I made with little tomatoes or cherry tomato and I love the crust !!
You can use little tomato tin or fresh tomatoes.

Recipe from Bobby Flay  Food.network


(6 servings)


3 cups all purpose flour
8 tablespoons cold unsalted butter cut in pieces
( the original recipe had more butter but was ok with this amount)
salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons cold water


1 tablespoon Dijon mustard (optative)
1/2 cup grated gruyere cheese
300 grams cherry tomatoes
or cherry tomatoes canned
180 grams mozarella cheese
sliced in trips
1/2 cup oil
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh parsley
1 clove garlic finely chopped


For dough:
Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles  coarse meal.
Mix in 2 tablespoons of the oil and  the water just until the bottom of the mixture begings to cling together, If necessary add a little more water.
Gather the dough into a ball  and flatten into a disk.
Wrap the disk in plastic wrap and chill for 30 minutes.

For tart
Preheat the oven to 180° c (375 F) and roll the chilled dough into a a circle and place  in a tart pan . Chill in the refrigerator for 15 minutes.

Spread the mustar over the bottom of the tart shell. Sprinkle the gruyere cheese evenly over the mustard and alternately place the tomato and mozarella over the gruyere. Bake on the middle of the oven for 35 minutes.
Mix together the olive oil, basil, parsley and garlic in a small bowl.. Brush two thirds of the mixture over the tart. remove the tart and cool briefly before serving.
Serve warm with the remaining herb oil.

print recipe 

En español

Tarta de tomates

13 January 2016

Cherry crumble with lemon cream

I really wanted to take these photos early ( by light) but my little   puppy girl (6 months), behaved very badly yesterday. He escaped where the neighbor and we had to rescue her.
After that I could finally take pictures but I can say this crumble is  delicious.

Source : A farmgirl's dabbles



3 cups fresh dark cherries
or 2 cans cherry tarts (or frozen cherries)
1/2 cup sugar
 1 1/2  tablespoon cornstarch
2 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Crumble topping

1/2 cup all purpose flour
1/2 cup rolled oats 
1/3 cup brown sugar
pinch of salt
4 tablespoon unsalted butter at room temperature cut into pieces

Lemon cream

1 cup whipping cream
3/4 cup powdered sugar
1 teaspoon finely grated lime zest
2 teaspoon lemon juice 

gfarnish 1/4 cup sliced almonds 
some cherries


Preheat oven to 180 °c (370° ) Place  five or six cup ramekins on a large rimmed baking pan.
Set aside.

For the filling

In a medium bowl, whisk together the sugar and cornstarch.
Stir in cherries, lemon juice and vanilla.
Set aside.

For the crumble topping:
In a medium bowl, whisk together the flour, oats, brown sugar, salt. 
Cut in the butter with a fork or pastry cutter until you have large pea siza crumbs.

Stir the cherry filling well and  then divide in ramekins.
Sprinkle the crumble topping over  the cherry filling and bake for 20 to 25 minutes, or until crumble topping is golden and the cherry filling is bubling.
Remove to wire rack to cool.

For lemon cream

Whip the cream until stiff peaks form.
Then add the sugar and lemon zest and finally lemon juice.
Whip until fully incorporated.

When serve add a dollop of creamy lemon to the tops of each crumble and then sprinkle some sliced almonds.
Greek yogurt is ok too garnish.


En español

Crumble de cerezas con crema de limon

9 January 2016

Grape leaves stuffed with rice and ground beef (Hojitas de parra rellenas con arroz y carne)

We always make these grape leaves, hubby and kids loved, My Mom in law came from a Leabanon's family and my Dad in law from Palestine.

These grape leavces, stuffed with a mixture of rice and neat are delicious. 
These can either be a main dish or and appetizer.

Source : From my own notebook of recipes


50 or 60 leaves drained  and rinsed
or  1 1/2  jar grape leaves

2 cups uncooked white rice

70 grams butter

salt and pepper

1 teaspoon of curry powder

500 grams ground beef

oil and lemon juice for sprinkle


For cook grapes leaves:

Drain the grape leaves and carefully pull them apart. Put them in a saucepan and cook in hot water by some seconds ( about 30 seconds). Drain and let them until you are ready to roll.

Rice mixture

Wash the rice with warm water, then cold water and leave dry.
Add  the ground beef, mix with rice and season all with salt, pepper and curry, add the butter cut into small pieces.
Mix all with your hands.

Cover the bottom of a pot with some ready-made grape leaves. 

 Take one  leaf, shiny side down, and place 1 teaspoon of the rice mixture ate the bottom end of the leaf.
Fold both sides of the leaf towards the centar, roll up from the broad bottom to the top and place in the pot.
 Press soft  by hand and go putting them in orderly form in the pot. 
Sprinkle with some lemon juice and a little oil.

 Add a little salt and place over a plate of tea turned to help tighten the leaves.
Cover with hot water in moderate amounts only to cover the leaves  . 
When begin to boil reduce heat and cook about 45 minutes.
Remove from heat and let cool for a while. Transfer to a serving dish  and serve.

Note for veggies

For my daugther (veggie) I make the same recipe only without meat)

(these method pictures are from Pinterest)

En español

Hojitas de parra rellena