Name: Vanilla Cinnamon Whipped Cream
Prep time: 5 min
Yield: 8
Ingredients: 1 cup Heavy Whipping Cream; 1/3 cup Sugar; 1 Teaspoon Vanilla Extract; 1/2 Teaspoon Cinnamon

Sides

Zucchini Fritters with Yogurt Sauce

This is the recipe that can turn any staunch non-vegetable eater into green machine. Serving them with the tangy yogurt sauce adds a delightful tangy balance.

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Zucchini Fritters with Yogurt Sauce

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By Liz – Serves: 8

Prep Time: 10 minutes – Cooking Time: 20 minutes

I use shallots in my zucchini fritters because they help give a more mild onion-y flavor. The parmesan cheese also helps to give another savory dimension. Frying in a cast iron pan give them ultimate flavor and crispness.

Ingredients

2 medium-large sized Zucchinis
2 Shallots, peeled
2 large Eggs
1/2 cup Unbleached All Purpose Flour
1/4 cup grated Parmesan Cheese
1 teaspoon Salt
1 teaspoon freshly ground Pepper
Canola Oil for frying
YOGURT SAUCE
1 cup of 0% Fat Greek Yogurt (FAGE is best)
Juice of one Lemon
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper

Instructions

Shredding the zucchini in a food processor using the grating blade is the best, fastest and easiest way, but you can also grate by hand, using a grater.

Slice the zucchini in half, lengthwise and feed them into the food processor.

Then feed each shallot in one at a time.

Next, dump the entire bowl of shredded zucchini and shallot into the center of a thin kitchen towel and gather the towel up around the shredded veggies and squeeze as much of the water out as you can.

Dump all of the wrung-out veggies into a bowl.

Add the eggs, flour, parmesan cheese, salt and pepper.

Stir everything together until incorporated.

Preheat oven to 200 degrees and place a sheet pan with a cooling rack on top, in the oven together.

Pour canola oil into a cast iron skillet, just enough to cover the bottom and put on a medium to medium high heat.

Test oil heat by dropping a little zucchini shred in the oil, if it sizzles madly, its ready (if it splats and spurts and goes insane, its a little too hot).

Once oil is ready, grab a clump of the zucchini mixture in your hand (enough to cover 3/4 of your palm) and gently place in the oil. Repeat this depending on how big your pan is, mine could only fit 2 comfortably.

Flatten them out a bit with a spatula, they should look about 4 inches in diameter.

Let cook for about 2 minutes and then flip over (they should be golden brown)

Cook an additional 2 minutes on the other side and then flip again and let cook for 1 more minute.

Place finished fritters on top of the cooling rack in the 200 degree oven to stay warm. The cooling rack allows the dry heat to get underneath the fritter and keep them all crisp while they wait for their friends.

Continue this until you have made all of the fritters.

To make the yogurt sauce, mix yogurt, lemon juice, olive oil, garlic powder, salt and pepper together in a bowl.

Take the fritters out of the oven and serve warm with a dollop of yogurt sauce.

Yogurt Sauce:

Everything in the bowl:

Frying in the cast iron pan:

October 1, 2018 By Liz

Desserts

Vanilla Cinnamon Whipped Cream

It is so easy and infinitely more delicious to make your own whipped cream. I add vanilla and cinnamon to mine to make it extra flavorful.

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Vanilla Cinnamon Whipped Cream

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By Liz – Serves: 8

Prep Time: 5 Minutes

Once you make this whipped cream, you'll never go back to the can.

Ingredients

1 cup Heavy Whipping Cream
1/3 cup Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Cinnamon

Instructions

Pour Heavy Cream into a large bowl and beat with an electric mixer on high speed.

Once it becomes a little thicker, gradually add the sugar, continuing to beat it all together, until all sugar is combined.

Keep beating the cream until the whipped cream can form stiff peaks (about 1 Minute) when you pull the beaters out. (You can stop beating the cream to test this.)

Then add Vanilla and Cinnamon and beat until just incorporated.

Serve immediately.

October 1, 2018 By Liz

Pastry

Pie Crust

I use a food processor to make my pie crust. You can do it by hand if you don’t have one, it just takes more elbow grease.

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Pie Crust

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By Liz – Serves: 8

Prep Time: 15 Minutes

I used to buy the store bought stuff. Now I make this pie crust ahead of time and keep it the freezer. It's so much more flaky and delicious than the store bought kind. This recipe makes 2 pie crusts, so one for the bottom and one for the top.

Ingredients

2 cups All Purpose Flour
1 Tablespoon Sugar
1 Teaspoon Salt
12 Tablespoons chilled Butter (1 1/2 sticks), cubed
1/2 cup chilled Vegetable Shortening
1/3 cup Ice Water

Instructions

Make sure you have all of your ingredients pre-measured and ready to go, you need to work quickly as you want the cold ingredients to stay cold.

Add the flour, sugar, salt and cubed butter to the food processor and pulse it 6 times to get the butter broken apart.

Add the shortening to the food processor and close the lid.

As you continue to pulse about 3-4 more times, add the ice water.

Take off the lid and feel the dough, it will look like a bunch of lumps, but when you squeeze it together with your hand it should hold together as one. (You do NOT want to make the dough into one mass using the food processor blade.)

Turn the entire bowl out onto a flat surface.

Working with the heel of your hand, quickly press the dough together by pushing it together and then out in front of you. If the dough sticks to you or your surface, sprinkle a tiny bit of flour. If it seems too dry, add a few more drops of water.

Form the dough into a round disc and divide the disc in half.

Wrap each half in plastic wrap and then put into a ziploc.

Let the dough chill in fridge at least 2 hours before using or freezing.

Use the dough for your pie crust after 2 hours, or freeze to use later.

October 1, 2018 By Liz

Spreads, Dressings & Sauces