Cabbage, Fennel, and Citrus Salad

I always try to make a list before going to the grocery store to avoid impulse purchases. Yet, sometimes I see something like blood oranges, which I don't find often, and my willpower fades. Suddenly, there are six of them coming home with me, even though I have no idea what I am going to do with them. When I first picked them up I had thought that I might make something sweet like panna cotta. I never guessed that they would all end up in a salad of one form or another. The truth is, I went back and bought more. I've totally fallen in love with citrus salads this winter. This one is no exception, not to mention it also comes from an amazing cookbook. I'll be honest, I bought this one for the photos, but it has turned out to be so much more. I already have several more recipes tagged to try. If this salad is any indication of what is to come, I'm in for some good eating. What have you been doing with your citrus this winter? I'd love to hear about it in the comments section.

Rhubarb Vanilla Bean Scones

I see you rolling your eyes. More Rhubarb? More Scones? Eleven scone recipes, and now today there will be twelve! That is a lot of scones. Plus, three Rhubarb recipes in one week. That is the thing about living in Fairbanks. I have lived other places where everyone talks about eating seasonally, but never has it been more of a reality than it is at this point in my life. We have such a limited time with fresh produce, that I try to consume a whole years worth in four three months.

David and I were discussing our pizza stone the other night, wondering how many calories have been cooked on that stone since it was purchased five years ago. I can't even venture a guess. If I had to pick one item that holds the record for calorie content on this blog it would have to be all the scones. My quest for the perfect scone is what drove this blog in the beginning. I eventually branched out to other breakfast items, but it seems both on the blog and in real life I keep coming back to the scone. It is my perfect breakfast food. I'm not sure why I never thought about it before, but rhubarb seems to be the perfect scone pairing.  I can't get enough Rhubarb, that is until the blueberries and raspberries arrive!

Rhubarb Mojitos

A little piece of advice, when experimenting with cocktail recipes start with the non-alcohol version if you still want to be able to take photos by the time you get it right. I learned this the hard way with a margarita post last year. This year I started this project without the rum and slowly added it in once I had perfected the other flavors. The good thing about this approach is that I can tell you this flavor combination makes a great non-alcohol version as well. My original thought in making this drink was that the rhubarb syrup would replace the lime altogether. I was afraid the lime would overpower the Rhubarb, which it did when I added the full amount. Without the lime it felt like there was something missing, so in the end I added just a bit, a squeeze. The Rhubarb added a whole new dimension to the Mojito. I wasn't really sure it would make a huge difference, so I was really amazed when I took the first sip. If you are a fan of sweet/tart combinations, this is going to be your favorite drink this summer. One thing I did notice is that after the drink sat for a while it started to lose the pink color, so it might not be the best drink to make ahead of time or in large batches if you want to keep the vibrant pink color of the rhubarb. There are a lot of recipes for Mojitos out there and a lot of methods for making and drinking them. Feel free to share your tips and tricks in the comments section. This is the way I like to do it.

Rhubarb Simple Syrup

This post today is a bit of a tease, a hint of what is coming tomorrow. I actually had something completely different planned for today. As I photographed another post last night I realized I needed to share this with you as soon as possible. This will change your whole summer beverage routine. Rhubarb simple syrup can be used in pretty much any cocktail in place of regular simple syrup. You can also just add it to soda water to make a refreshing rhubarb soda. I knew how much I liked rhubarb, but I was really shocked how tasty this simple syrup was. The perfect sweet / tart combination. To get this really wonderful bright red color I only used the red part of the stalks of rhubarb. You can use the green parts as well, but the color will be a little more muddied. I cut off the red and then chopped up the green part and put it in the freezer to use in baked goods for next winter. I can hardly believe I have already started to put things away for next winter. I still haven't finished everything off from last winter yet.
So, go ahead and get started on the simple syrup if your Rhubarb is ready. Tomorrow I have a cocktail, a variation on an original that Rhubarb Simple Syrup will send over the top.

Rhubarb Simple Syrup
2 cups chopped Rhubarb
1 cup sugar
1 cup water

Place all ingredients in a medium saucepan and bring to a boil, stirring frequently to melt sugar. Once the boiling point is reached, turn down to a low simmer until Rhubarb loses its color. This should take about 10-15 minutes. Pour through a fine mesh sieve into a medium bowl or large(4 cup) measuring cup. Allow syrup to drain through the strainer for 30 minutes or until liquid is no longer dripping. Do not press down on the whole pieces of Rhubarb as you will get fine particles in your syrup. Place syrup in a covered jar. Syrup will keep refrigerated for at least one month.

Asian Cole Slaw with Wasabi Dressing

There is a time and place for shortcuts in cooking, but if you really want something outstanding I truly believe you need to put a little time and energy into it. I have learned a lot from cooking these last four years. Don't get me wrong, I had basic cooking skills before I moved to Fairbanks. Back then my home cooking was the back-up to eating out. Now, eating out has become the last resort. I do still find places in Fairbanks that give me a little inspiration. I have been a fan of the Wasabi Cole Slaw at our local brewery for a while now. I guess I should say I have been a fan of the idea, the execution leaves much to be desired. I have even made it at home a few times adding Wasabi powder to traditional cole slaw dressing. I like the Wasabi kick, but it  was kind of boring. So, I was thrilled when David Lebovitz posted his version. Not only did it include Wasabi, but a whole host of other wonderful Asian flavors. The best part is that the recipe included fresh chives. I look for any excuse to use chives this time of year as they are the only thing ready in my garden. The original version is more a stand alone meal and I recommend you check it out as well. I was looking for something to top off our pulled pork sandwiches, so I simplified things a bit.

Spruce Tip and Rose Petal Shortbread

I almost missed them. As soon as I returned from vacation I took a walk down the driveway to find the spruce tips were ready to harvest, nearly past ready. The spruce tips in the pictures with the cookies are already past their prime if you need an example. I find if they still have the brown papers attached to the ends that they are fine to harvest, but they are best when they are even a little more closed up than the ones in the photo below. You want to make sure you are harvesting the new growth and not the old brittle needles. When you chop up the tips they will be nearly as fine as tender bits of dill weed. For picking, just pop off the ends. Whether you pull the brown papery bits off before or after you harvest them is up to you. I am what you would call a clean picker; once I get my tips home I want to go to work, not spend my time sorting through and removing all the papers. It takes longer in the picking part, but in the end I think it saves time. I am the same way with berries, especially blueberries. I remove the stems before placing them in my bucket. I always end up with less in my picking bucket at the end of the day, but I don't have to spend the entire evening cleaning them. I also find if I have a bucket full of stuff that needs to be cleaned I put off the processing a lot longer and then of course risk having all my hard work spoil. So, I usually pull off the paper and then grab the tip at the base and pluck it from the branch.
I really enjoying pairing flavors of things that grow in my yard. You know the saying, "What grows together goes together". I wasn't sure about this combination, but I had also picked a few rose petals and they were sitting on the counter next to the spruce tips. Each time I walked by them I couldn't get over the intoxicating smell I knew I would make something that included them both. Please remember when using rose petals that you pick the ones that have not been sprayed or covered with dust on the road edges. Definitely don't use commercial roses, although you can use ones from your garden as long as you haven't put any nasty chemicals on them.
These cookies are subtly flavored. I was really tempted to increase the amount of spruce tips and rose petals when I made them, but it is amazing how potent both ingredients are. The house had a lovely citrus and floral scent as the cookies baked in the oven. In the end only a hint of the flavor came through, just enough to make people question what it might be. In the end it was the perfect amount of each. The only reason I would add more is to give the cookies a little more color, I was a bit disappointed that you couldn't actually see the pink and green colors, but I don't think it would be worth it to upend the delicate nature of the shortbread.
Have you ever made anything with spruce tips? Would love to find more recipes if you have one to share.

Painted Desert Salad

Ten days is a long time to be away from home. The leaves had barely bud on the trees when I left,  now everything is fully green. I got back just in time to harvest some spruce tips (more on that later), and have chives fresh from the garden on my scrambled eggs. I still have a few vacation posts, but I want to get back to my regular blogging schedule and recipe sharing. I missed being here.
I'm always surprised how ready I am to return after some time away. I spent all winter dreaming of this vacation, but around day seven I was more than ready to come home. I had originally thought I would take vacation through Memorial Day. I'm so glad I came back early as the weather here has been just beautiful.  We were invited to a potluck Monday night, which was the perfect way to finish the weekend and the official end of my vacation.This is the same group of folks we spend Christmas and New Year's with and can they ever cook. Good food is always in order at these parties. David always teases me about being the food blogger as I am always put to shame. So, I am glad I didn't miss it.
I brought this salad. It is hard for me to believe that I have never shared this one here. It is one of my favorites, has been since 2007 according to the notes in my cookbook. It is my go-to recipe when I have to bring a salad to a potluck. It is hard to make a salad that people get really excited about. This one is always a hit. This makes a lot of salad, enough to feed a crowd. Feel free to adjust to your needs.