July 28, 2010

In the Kitchen with The {NewNew}

Members of The {NewNew} create some fantastic treats for your home.  Deck out your kitchen and dining table with handcrafted ceramics, light switches, magnets, coasters and more!  Our featured designers are just as creative when it comes to cooking too.  Each one has shared a favorite recipe

Kitschy Retro Light Switch Cover
by LuCrafts
Lu's Apple Crisp
Lu strives to add a "little lovely to every day."  Light switch covers and magnets in a range of patterns are available in her shop LuCrafts. The name of this recipe should really be Lu's Lovely Apple Crisp! It is baked just long enough so that the apples that get soft but not mushy and the topping gets crisp and wonderful. You can warm up leftovers in the microwave.  And don't forget the vanilla ice cream. 

6 large Granny Smith apples
2 tbls white sugar
1 tsp cinnamon
2 tbls lemon juice
1/4 cup butter
3/4/cup brown sugar
1/2 cup flour
Peel, core, and cut apples into quarters then cut each quarter into 3-4 slices. Place in buttered pan. Sprinkle with lemon juice, white sugar and cinnamon. With a fork, mix the brown sugar and flour. Using 2 knives or your hands, cut in butter until you have coarse crumbs. Sprinkle on top. Bake at 350 for 30 minutes.

Bird on a Branch Wood Coasters
by Peppersprouts
Peppersprouts Peppered Up Margarita
A full time graphic designer who says she has too many ideas for things to make!  Visit her shop Peppersprouts to see the results of some of those ideas.  In the meantime, give this Peppered up Margarita a try and be sure to use a coaster.

1 chili pepper (pick based on you heat preference)
1/2 cup tequila
1/4 cup Cointreau or Grand Marnier
2 tbls fresh lime or Rose's Lime juice
Slice the pepper into thin strips and rub it around the rim of a chilled margarita glass.  Drop a pepper strip into the glass. Fill cocktail shaker half full with ice and add tequila, Cointreau or Grand Marnier and lime juice. Shake vigorously and strain into glass.

Linda's Jazzed-Up Curried Lentils
Linda is not only known for her adorable bright colored birds and decorative magnets, she is also famous for this Lentil recipe.  I'm so glad she shared it with us!  Visit her shop PurtyBird.
2 large onions
2 carrots
3-4 large stalks celery
2 Gala apples 
4 cloves garlic
1 pkg. dry red lentils
1 handful anise seed (more or less to taste)
3-4 handfuls raisins
3-4 tbls curry powder (more or less to taste)
6-8 cups water
Salt to taste

Saute onions, garlic and celery in enough oil to cover the bottom of the pot until translucent. Add anise and let cook approx. 2 minutes. Add lentils and water, then apples, carrots and curry. Bring to a boil, then reduce heat and let simmer for approximately 1 hour or until lentils are cooked. Add raisins. Continue cooking over low heat for another hour or two. Salt to taste.  Can be prepared a day in advance and refrigerated to allow the flavors intermingle and develop.

May Luk's Pineapple Pound Cake with Pineapple Rum Glaze
May's unique ceramics are both beautiful and functional.  Working with clay and glaze, May creates each of the items in her shop MayLuk by hand.   Try your hand with a different king of glaze, a delicious pineapple pound cake with pineapple rum glaze.

Eat Pink Platter
by MayLuk
Whole wheat pastry flour - 2.5 cups
Butter - 1 stick unsalted at room temperature
Sour Cream - 1 cup
Eggs - 3,  separated
Sugar - 1/2 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Baking Soda - 1.5 tsp
Crushed Pineapple - 1 cup  drained

Whip egg white until stiff on high. About 3 minutes. Set aside. Mix flour, baking soda and salt together. Set aside.  Whip butter for one minute. Then add in the sugar mix well. Add in the egg yokes and mix well. Then add the vanilla. Alternately add in the flour mixture and the sour cream and mix well. Add in pineapple and rum, mix well. By hand, slowly fold in the egg white. Do not over-mix
Pour the batter into a buttered bundt pan. Bake in a pre-heated oven at 350 deg F for 40 minutes or until a toothpick comes clean and the edges are slightly golden brown.

Pineapple Rum Glaze
Cream Cheese - 4oz   (1/2 package) at room temperature
Butter - 1/4 stick at  room temperature
Powder Sugar - 3 tbsp
Vanilla Extract - 1 tsp
Salt - pinch
Crushed Pineapple - 1 cup drained
Bermuda Gold Liqueur - 2 tbsp. Add more to taste.

Beat cream cheese and butter on high until well mixed. Add in the remaining ingredients and beat until it's nice and fluffy.  Mix in pineapple and rum. Serve with cake.

Hope you enjoy these recipes and hanging out in the kitchen with The{NewNew}.  For more kitchen and dining related items visit the In The Kitchen treasury on Etsy.

Ellis Design 


KimmChi said...

what a great post! feeds my need to eat and for lovely things. Love the treasury tie in. And i must say, i think I own stuff from 80% of the people in that treasury, i love housewares

PurtyBird said...

YUUUUM! Can't wait to try the other recipes here. What a great idea for a post. Thanks (& thanks for including me in it)!

EllisDesign said...

Glad you like it - considering making this a monthly feature if ya'll tell me you want to see more!