SIMPLI’ – handcrafted soaps with wine

This Christmas, I really want to support small businesses as much as I can and the idea of being able to purchase items directly from an individual is extremely appealing.  If you’re looking for a wonderful stocking item, present for a neighbor, or a hostess gift, this is a company you should consider supporting:  www.simpliartisan.com

Simpli’ is a Gaelic word for simple and straightforward.  My dear friend, J, is the artist who is handcrafting small batch soaps and body products.  She comes up with her own recipes, selects incredible “good for you” skin products, and works diligently to use high-quality ingredients to make her soaps, beard products, and body butters.  The scents alone are wonderful but the fact that her items are made with such pure ingredients is even better… until she started making soaps with WINE!SIMPLI.jpg

How cool would it be to use a soap made with wine?  Chardonnay, Cabernet, and Pinot Gris all have their own place in Simpli’ soaps.  Each has a wonderful scent, cleansing lather, and is handcrafted in Northern Virginia.  These are a wonderful example of an artisan combining two of her passions… wine and crafting soaps.

I recently visited with J at her home and had the privilege to watch as she created a cooked soap and it was a really fun experience.  Watching the ingredients come together to thicken and become a soap, ready to cool in a handmade loaf pan, was fascinating… and the smell was intoxicating!

If you live in the Northern Virginia/DC area, you should consider finding this company at one of the local craft shows that are coming up this holiday season.  At the very least, you should consider looking through the Simpli’ shop for soaps, body butters, bug balm, salves, and deodorant.

J has been very generous and is offering a special coupon code to anyone who subscribes to this blog!  Sign onto her website, www.simpliartisan.com and use the coupon code BOTWINE17 to receive 10% off everything in her shop… but don’t delay because this coupon expires on 12/31/17.

Advertisements

A Winery Visit – Effingham Manor (VA)

I recently had the opportunity to visit a beautiful winery before it opened!  The opening of Effingham Manor Winery (14325 Trotters Ridge Place, Nokesville VA 20181) in Prince William County, Virginia had been delayed by a group of local residents but with the  ABC license expected at any moment (see NOTE below), I was invited by owner/vintner Chris Pearmund to stop by and take some photos of the beautiful property.

Effingham1

The beautiful sign directs you onto their driveway.  From there, as you can see in the photo above, you’ll find the tasting room to the left, the manor house ahead, and the old slave quarters off to the right. There’s so much to take in as you walk around the property.   The history of the site and the connections to the area are long and storied… well worth taking the time to visit.  Ask about their connections to the founding of the city of Alexandria, Va or the cedar tree, growing on their property, that dates back to the days just after the Lewis and Clark expedition. There’s so much to see and learn, even without tasting any of their award-winning wines!

Effingham2

The tasting room is large, beautiful, and well appointed. The patio is decorated with white lights and picnic tables to encourage visitors who choose to bring friends and spend the afternoon.  The tasting space is clean and open, allowing for guests to cluster by the fireplace or learn about the wines at the back bar with purchases available for immediate consumption.  As is stated on the back wall: “Wine is constant proof that God loves us and loves to see us happy.” ~Benjamin Franklin.

Effingham3

On the other side of the manor house is a stunning view: the first cement pool in Virginia, now stocked with a dizzying array of koi.  Take your time visiting this spot as the colors of koi are gorgeous and the pond is set in such a serene location.

Effingham5

Beside the Koi pond, you’ll see the plantation’s old slave quarters.  This building has some incredible pieces of history that will delight those who have a moment to learn about life in the 1700’s.  Even the floor mat by the front door is educational.

Effingham4

Walking the grounds of Effingham Manor is both eye catching and breath taking in it’s beauty.  The flowers have been planted thoughtfully, the shrubs are left slightly wild-looking, and there are many places for photo opportunities to capture your time here.  This is a place that honors its’ heritage and encourages you to plan multiple visits… you can’t possibly learn it all at once.

My friend and fellow blogger, Julie Fanning, has written the fabulous details about “all things Effingham Manor on her own blog, so I have included that link.  Please take a moment to read her post… there’s so much more to learn about this incredible destination.

If you are looking for a winery just outside of DC to visit, I highly suggest taking the time to spend an afternoon (or two) at Effingham Manor.  I believe that you’ll be glad you did!

Effingham6

NOTE:  At the beginning of this post, I mentioned that they were awaiting their ABC license approval?  I was at Pearmund Cellars when owner Chris Pearmund received his final copy of the license, allowing them to open for business as of Saturday, September 16, 2017.  Since much of Effingham’s wine had been stored at Pearmund Cellars, Chris asked if anyone wanted to make the first official purchase… pulling out a dollar, I became their first official customer!  To say I was thrilled is an understatement – I had a serious fan-girl moment when I was given the bottle of Effingham sparkling wine with signatures from both owner Chris Pearmund (left) and wine maker Ashton Lough(right in this photo).  What a fun experience!

Summer Watermelon Salad

It’s summer!  The time of fresh fruit and lazy days… the time when you want to be able to go outside and enjoy your friends and family… the time for easy or starter recipes…  This is when I like to have a few recipes on hand that make my life a little easier, especially on those days when the temperature is high and my energy is not.  For those days, I give you the Summer Watermelon Salad!

PicMonkey Image

This recipe couldn’t be easier… four ingredients and easy to adjust for the number of people you’re feeding!  This is actually one of my favorite lunches… light and simple, it just screams “SUMMER” to me.

Ingredients:

  • Watermelon – cut into bite-size pieces.  Use as much or as little as you like, but this is your *main* ingredient.  I typically use about 3 cups.
  • Feta cheese – I like to use crumbled *light* feta, but you can use whatever type makes you happy.   I dump in some from the container – about 1/2 cup.
  • Basil – if I have fresh, I take a small handful and cut into a chiffonade (little ribbons).  If not, I take a generous pinch of dried.  I’ve done both and fresh is definitely better in this – it’s a wonderful flavor!
  • White wine – I use what I have in my fridge, about 1/8-1/4 cup total.  I’ve used dry (Chardonnay and Pinot Gris/Grigio) and I’ve used semi-sweet/off-dry (Vidal Blanc and Viogner)… use what you like!

Directions:

  • Cut watermelon into bite-sized pieces and place in a large bowl.  Sprinkle with feta cheese and basil.  Toss lightly and adjust amounts as needed.
  • Thumb 1/8-1/4 cup of white wine over the salad and allow time to marinate before serving.
  • I typically drain a bit of the liquid off before serving.  This ends up being a mixture of wine and watermelon juice that isn’t really necessary.
  • Enjoy!

This is a great example of how I use “The Force” when cooking… so many variations to make this salad and it’s always delicious.  Hope you’ll try it and come up with your own favorite way to make this salad!

White Apple Tart

This Thanksgiving, I’ll be making a few additions to my traditional menu.  We’ll be spending Thanksgiving Day with relatives (instead of just having our family of four) and I’ve been tasked with bringing the apple pies.  Since I get bored making multiples of the same recipe, I’ve decided to make a lovely apple tart as one of my offerings.  I had to try out the recipe before the big day, so here’s the recipe that I’ll be making for our Thanksgiving day meal with the cousins… my White Apple Tart.

I found a great recipe for “Sweet Pastry Dough” as well as one for a “Rustic Apple Tart” from Perfect Little Desserts by Nick Malgieri and David Joachim. This cookbook is absolutely mouthwatering and worth purchasing if you’re looking for a dessert cookbook.  Because I always use wine in my recipes, this is where I began when I made both the pastry dough and the tart itself.

I started with the Pastry Dough.  I put 1 cup of flour, 3T sugar, 1/2 t baking powder, and 1/4 t salt into my food processor and I blended the dry ingredients.  I pulsed in 3T butter until the dough looked like wet sand.  I then added 1 egg and 1T cold Sauvignon Blanc (white wine) and ran the processor until the dough came together into a ball.  The dough was a bit wet, so I rolled it up in plastic wrap and popped it into the fridge for a few hours.  NOTE:  I intentionally made this in the morning so I could make the tart later in the afternoon… you can make this dough a few days ahead of time but the tart itself is best if made the day you want to serve it.  

A few hours later, I was ready to make the tart.  I actually had never made a tart before, so I had to purchase a tart pan for this dish.  Thankfully, we had an amazing kitchen store nearby, so that task was easily handled.  I pulled the pastry dough out of the fridge and gave it time to get to room temperature, then preheated the oven to 350 degrees.  I rolled out the dough and then fit it into the pan, using a scraper to take off bits of the crust along the top of the tart pan.  The dough was soft enough that I really only had to push and move around the dough to fit it all into the pan.  It looked lovely. WhiteAppleTart

The next step was to prepare the apples for the tart.  I used 3 large Honeycrisp apples (feel free to use your own favorite type of apples). I cut them in half, removed the core and skin, then sliced each apple into thin slices, across the width from bottom to top. Since there were 3 apples, you’ll use five halves to go around the outside of the tart and then use one half to fill the space in the center.  I’ll try and do a cleaner job of this on my next attempt, but I thought it turned out nicely. I then sprinkled everything with a blend of 2T sugar and 1/2 t ground cinnamon.  Once everything was nicely coated with the cinnamon/sugar mixture, I put the tart on the bottom rack of the preheated oven and cook for 40-45 minutes.  Note:  I think the apples needed a little more cooking time, so I will probably increase cooking time to 55-60 minutes when I next make this tart.  Once the tart was nicely browned and the fruit was bubbly, I removed the tart to a wire rack to allow it to cool a bit before glazing the tart.

While the tart is baking, I needed to make the glaze.  I simmered 1/2 cup apricot preserves mixed with 2T white wine (I used a Sauvignon Blanc) until it boiled a bit and then strained the glaze into another pan so it was as liquid as possible.  Note: I used a small saute’ pan for the first step, then strained the mixture into a small sauce pan, since I only have one “small saucepan”.  Before glazing the tart, I warmed up the glaze until it was thickened.  I used a brush to dab the glaze all over the tart and make it all look glossy.

Extra Note:  When making this recipe in 2016, I used fig preserves instead of apricot (because that’s what I already had opened in the fridge) as well as a simple dry white wine and the tart was still just as fabulous and delicious.  

When I had to unmold the tart, the easiest way was to use a thick, flat object – like a large-wide can or a squat-sized canister – to allow the outside rim of the tart pan to drop away.  I then put the tart on a large platter… it made for a beautiful presentation.

I hope you’ll consider trying to make this tart sometime.  If you don’t want to use wine in this recipe, you can follow the original recipe and simply use water.  I thought the addition was fun and added a light edge to both the crust and the glaze. Whichever way you choose to make it, it’s worth the try.  I found it to be simple, yet spectacular.  Totally worth the price of an actual tart pan!

White Roasted Stir Fry

Have you ever wanted to make dinner but you didn’t actually want to “make dinner”? That was my night tonight.  I had an idea to make a stir fry, using a bag of frozen shrimp that I had thawed during the day, but I had no desire to stand by the stovetop.  Enter the idea of a “roasted stir fry”.  While it was a bit of a gamble, I do think it paid off in the end when we sat down to dinner.  It was yummy!  The best part is that it can qualify as a Starter Recipe because it’s just so darn simple.  Check out the recipe for yourself!WhiteRoastedStirFry.jpg

Ingredients:

  • 1 bag frozen shrimp
  • 1 bag broccoli bites
  • grape tomatoes (sliced in half)
  • half onion, cut in half and sliced
  • a thumb of garlic (I used a tube, so it was about the size of my thumb… probably 1 clove, crushed)
  • teriyaki sauce (just a small pour)
  • white wine (a large splash)
  • Splash of cream (totally unnecessary but looked good)
  • 1 pkg 90-second brown rice

Directions:

  1. Preheat oven at 400 degrees and cover baking sheet with foil.
  2. Remove shells from shrimp and put raw shrimp in a bowl.  Toss in broccoli, grape tomatoes, onion, and garlic.
  3. Pour sauce over shrimp mixture and toss to combine.
  4. Pour shrimp mixture onto baking sheet and pop into oven.  Cook 20-25 minutes, until shrimp are cooked.
  5. If you decide you want to add the splash of cream, you can add it by removing baking sheet from oven, pour cream, and toss to blend before serving.
  6. Cook brown rice packet as directed.
  7. Serve with shrimp mixture over brown rice.

To finish off our dinner, I like to add bread when I make dinner… I typically have sliced bread in the freezer, so I grab a few pieces, spray it with Pam and season with garlic salt. Feel free to play with the ingredients and create something that fits into your family’s favorites… add veggies, serve on noodles, change out some of the sauce flavors… the sky’s the limit when it comes to making dinners that everyone will like!  Enjoy…

Glazed Salmon and Scalloped Potatoes

I have a confession to make… I’m usually lousy at cooking salmon.  Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy.  I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy!  This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing.  If you’re looking for an easy and impressive dinner, this is it.  Yum!

GlazedSalmon_ScallopedPotatoes

Glazed Salmon

Ingredients for Salmon:

  • Salmon fillets
  • Salt/pepper
  • Coconut oil (or your favorite fat/oil)
  • Glaze
    • 2T jam (I used Loganberry jam)
    • 2t balsamic vinegar
    • 2t white wine (I used a lightly oaked chardonnay)

Salmon Directions:

Season the salmon fillets with salt and pepper.  In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.

  • As the salmon sears in the hot oil, blend the glaze.  You’ll need to warm the jam for 10 seconds in the microwave.  You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine.  You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
  • Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
  • NOTE:  I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.

Scalloped Potatoes

Ingredients for Scalloped Potatoes (This recipe serves two/three.  You can add/subtract as needed to serve more people)

  • Three medium potatoes (I like to use Gold potatoes)
  • Half an onion
  • Flour (1/4-1/3 cup)
  • Salt/pepper
  • White wine
  • Shredded cheese (I used 1/2 bag of sharp cheddar)
  • Milk (I only have skim in the house, so that’s what I used)

Directions for Scalloped Potatoes

  • Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
  • Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
  • Layer your dish:
    • Half potatoes
    • Half onions
    • Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
    • Season lightly with salt and pepper
    • Thumb wine lightly over mixture
    • Top with a light layer of cheese
  • Repeat layer, ending with cheese
  • Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.

Bal

This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations.  This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!

BONUS RECIPE:  I’d like to share my absolute favorite salad dressing recipe with you.  This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.

Blend the following ingredients:

  • Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
  • Mustard (I tend to use horseradish mustard or dijon mustard)
  • 1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
  • 1T of a prepared dressing (I typically use a creamy dressing of some sort)

Mix ingredients together and toss with thinly sliced romaine.  This is full of flavor and better than you’d expect!

 

White Cranberry Bread

I’m really not sure when I got this basic recipe from my sister, but it was the perfect one to use when making a quick bread to give to the guys who are out plowing our neighborhood in today’s snow storm.  I, of course, added a little white wine, but you can certainly omit that if you prefer.  Here’s how to make this delicious quick bread:WhiteCranberryBread (1)

Ingredients:

  • 2 c flour
  • 1/2 c sugar
  • 1 T baking powder
  • 1/2 t salt
  • 2/3 c orange juice
  • 2 T white wine
  • 2 eggs, slightly beaten
  • 3 T melted butter
  • 1/2 c coconut
  • 1 cup craisins (or chopped fresh cranberries)
  • 1/3 cup mini chocolate chips
  • 1 T chia seeds
  • 2 t orange rind, freshly ground is preferred
    • NOTE: original recipe called for 1/3 c pecans and NO chips or seeds)
  • 1/2 confectioners sugar
  • 1 t margarine
  • 1 t almond milk (more, if needed)

Directions:

  1. Preheat oven to 350*.  Grease a loaf pan and lightly coat with sugar (I used cinnamon sugar)
  2. In large bowl, sift together flour, sugar, baking powder, and salt.  In a microwave-safe bowl, melt butter and then mix in orange juice and wine.  In separate bowl mix coconut, craisins, chips, and seeds – toss together with a spoon of flour to prevent clumping.
  3. Make a well in the center of flour mixture and pour in the liquids  Mix well.  Add coconut/craisin mixture and blend everything together until just combined.
  4. Pour mixture into prepared loaf pan and bake for 50 minutes or until a knife inserted into the center comes out clean.
  5. Blend confectioners sugar, margarine, and milk to make a thin glaze.  Use your best judgement and feel free to use orange juice or wine instead of milk for a different taste, if desired.
  6. Pour glaze over the entire bread while still warm.  Remove from pan when slightly cooled and slice as desired to serve.  Great when warm but equally good cold.

This recipe is quick to put together and looks amazing when cut.  You can leave it as a whole loaf if giving as a gift (we used to do this for teachers) but it’s moist and full of flavor.  Best part, in my opinion, is that it makes the kitchen smell heavenly!

Enjoy this recipe and please, stay safe in this blizzard we’re experiencing on the East Coast!