Our kitty JoJo officially became a cat on August 8th when he celebrated his first birthday. We felt it appropriate to have a little occasion for him. I made a small kitty cake, he wore a party hat, much to his chagrin, and he had his first catnip. I think that was the part he liked best! It sure was fun to watch him race around!
He was so excited about the party that he did not eat his cake until the next day. Here is the recipe…
JOJO’S BIRTHDAY KITTY CAKE*
1/2 cup dry Purina (or your cat’s favorite brand), ground in blender, mini-max or food processor
2 eggs, slightly beaten
1 tsp. soft ground food (not chunky)
1 tsp. catnip
Mix all ingredients and pour into greased custard cups. This makes 2 custard cup size cakes. Bake at 350 degrees in preheated oven for 15-20 minutes.
JoJo went crazy when I first took the cakes out of the oven. The kitchen was filled with the delicious aroma of rich grain mixed with a little fishiness!
*This would work equally for a puppy party, but not sure about the catnip!
OK, enough of that…on to something a little more useful. As some of you who follow this blog know, I have been on the South Beach diet for a couple months now. It is definitely changing my cooking expression, but I am loving it. This is not to say I will stop cooking crazy things like Triple Bourbon Pork Chops, but recently we’ve had mainly a lot of veg and lean protein. Here’s a South beach dessert I tried the other day that was easy, delicious and refreshing on a hot summer night.
LEMON BUTTERMILK SORBET
If you enjoy the flavor of lemon and like the tanginess of buttermilk, this sorbet will be a hit. It has just 3 ingredients and takes no time to put together, although you will need an ice cream freezer.
2 cups buttermilk, reduced-fat
2 medium lemons; zested (use all the zest) and juiced (use just 3 Tbsp.)
2/3 cup agave nectar
In a large bowl, whisk together the buttermilk, lemon zest, lemon juice and agave nectar. Chill in fridge for 4 hours and then freeze in an ice cream maker according to your manufacturer’s instructions. In my Cuisinart that means about 25-30 minutes. Place in freezer until ready to serve. Garnish with lemon twists or mint leaves. Next time I am going to add a cup of blueberries before freezing.
I met a lovely woman at a car show a couple weeks ago who gave me a great tip for freezing Basil Pesto. Thanks Marty! Once you make the pesto, pack it into ice cube trays. Press the pesto down into each cup, level off and freeze. When the basil cubes are frozen drop them into a zip lock bag. In this way you take out just exactly what you need to use. Very handy for instant bruschetta, pasta with pesto and shrimp, pasta e fazioli, pizza, and on and on and on! Basil pesto freezes very well for up to 6 months. If you have a big basil crop you can enjoy pesto all winter long. One year my Mom grew basil thinking she would like pesto. Turns out she didn’t like the flavor and I ended up with 17 lbs. of basil. That made a lot of pesto. My fingers were green for weeks! Here’s a pesto I put together last night on grilled chicken.
2 Big handful basil leaves (I used both regular and Thai basil.)
2 sprigs rosemary-leaves taken off the stem
Chives to make about 1/3 cup
1/2 cup parmesan, asiago, or 4-cheese blend (I used the 4-cheese because that’s what I had on hand!)
1/2 cup olive oil
1 Tbsp. mayonaise (I would not normally put mayo in basil pesto, but it seemed like the right thing to do here.)
1/4 cup almonds (Traditional pesto uses pine nuts, but walnuts work well, too and are less $$.)
1 large clove garlic, peeled and smashed
Blend the herbs in a food processor or mini-max until well chopped. Add all other ingredients and blend until you have the right consistency. Adjust salt.
Pesto can be made with any combination of herbs, nuts, olive oil, cheese and garlic. Get creative and have fun with it.
I served the BBQ’d chicken with fresh steamed summer squash from Teri’s Farm Stand and grilled eggplant, also from Teri’s, topped with homemade red sauce and a bit of cheese. I marinated the chicken in a reduced fig balsamic glaze before grilling.
I’m going to finish up today with a couple very refreshing summer drinks suitable for all ages.
My sister-in-law, Esther, turned me on to this drink. Thanks Esther! Just add cucumber spears to a pitcher of ice water. I used a whole large, peeled cuke for this pitcher of water. Chill in the fridge for about an hour and you will have a very surprising cucumbery drink!
I have started experimenting with essential oils thanks to my friend Diana who introduced me to the medicinal and culinary benefits of using them. Thanks Diana! The best, most pure oils are doTerra Oils (www.doterraoil.com
). Place 1-2 drops of Peppermint essential oil into 16 oz. of water. Shake and chill. Unbelieveably delicious!
That’s all for now.
Thanks so much for joining me fellow foodies
for another adventure of
Hey, even the cook gets to enjoy a little R&R at the beach during the dog days of summer!