Arancini (Rice Balls)

If you have never had an Arancini Ball you surely don't know what you are missing. Arancini are Italian rice balls that are stuffed, coated with bread crumbs and deep fried until golden brown and served with your favorite sauce. Arancini makes great use of leftover Risotto or rice.

Risotto is usually cooked and flavored with broth, veggies, and parmesan cheese and served as a side dish.   Once it is chilled you can easily roll it into balls and stuff with your favorite cheese or other savory items.  

I have also used leftover Chinese Rice or have ordered extra rice to make Arancini.   You just simply reheat it with broth, white wine, butter and mix in some parmesan cheese.  Cook until it can from a ball and chill.   

Not to be out done by savory Arancini there is also a way to make a sweet Arancini.   Replace all those savory ingredients with Milk, Cream, Butter, Nutmeg, Cinnamon and some sugar.   Stuff with chocolate, Nutella, chocolate covered cherry, or pieces of your favorite candy bar.   

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Honey Baklava and Its Many Uses

I was introduced to Baklava shortly after meeting my husband.  At many family gatherings his Aunt would bring Lebanese dishes and Baklava was one of them.  She brought large trays to family picnics, baby showers, bridal showers, weddings and other events.  I never asked for the recipe because like everyone else it looks complicated.   

Years later I was discussing some of our family favorite Lebanese dishes with a friend and coworker.  She offered to teach me the secrets of Baklava. Swearing that it wasn't all that complicated. We set up a date and time.  She came to my house with the ingredients and we made an evening of hands on Baklava making.   I was astounded at how easy it was to turn so few ingredients into such a delicious complicated treat adored by many.

Here is years later and have learned a few tricks and swaps to use when making or using Baklava. 

Save some Baklava to make Parfaits by making layers of Soft serve Vanilla Ice Cream, Baklava and Whipped Cream.   Or a mixture of Rice Pudding, Baklava and Whipped Cream.  Or a mixture of  Baklava, Rice Pudding, Vanilla Ice Cream and Whipped Cream.  

Mix Baklava crumbles into soft serve and let harden in the freezer for a treat of Baklava Hard Ice Cream.  

Make an ice cream sundae of your choice and top with Crumbled Baklava. 

Top your cheesecake with crumbled Baklava.  

I have also used Baklava crumbles in my shortbread cookies.   Mix them into the dough, form a log using saran wrap.   Freeze for 15 minutes and then slice and bake. 

Here's the recipe......

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Spiced Pumpkin Butter

Spiced Pumpkin Butter is the pumpkin version of Apple Butter. It is ridiculously easy to make your own pumpkin butter. You add spices and a few other ingredients to 100 % pumpkin puree, cook it down until is thick, dark and creamy and you have pumpkin pie in a jar.

Pumpkin butter is delicious on a crunchy piece of toast, english muffin, or a homemade biscuit, However you can use it to bake things like Pumpkin Cinnamon Buns ors stir some into your pancake or waffle mix before cooking. It really is versatile. You can also eat it on crackers or stir some in to your oatmeal for an over the top breakfast. In need of a yummy fruit dip, stir some into cream cheese and serve with fruit or crackers.  Or use it when you make some of those Thumbprint cookies for the holidays.  

Have you ever tried Pumpkin Butter?   What is your favorite way to use it?

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Homemade Whipped Pumpkin Butter

Just when you thought nothing could beat the taste of real butter, along comes whipped Pumpkin Butter. A little taste of heaven to add to your toast, muffins, breads, pancakes and waffles.    

Our first experience of Whipped Pumpkin butter was a small tub we purchased at a local Amish Store.   We brought it home and ate it  on our toast the very next morning.  It was warm and delicious and left us wanting more.   So we tried it atop many of our breakfast items until that small little tub of butter was gone.   Oh no!

So, when I received a number of fresh pumpkins to puree, I knew one of the items I wanted to make was Whipped Pumpkin Butter. 

Whether you make it yourself or find a place to purchase it, I know you won't be disappointed.

Whipped Pumpkin Butter

2 sticks of unsalted butter Softened

¼ cup plus 2 tbsp. pure pumpkin puree
3 tablespoons pure maple syrup
½ tsp. pumpkin pie spice
½ tsp. coarse salt

In medium sized mixing bowl, beat room temperature, unsalted butter until pale yellow and fluffy.  Add in the pumpkin puree, maple syrup, spice and salt.   Beat on low just until it is all combined.  Scrap sides and bottom of bowl.  Beat one last time for 1-2 minutes.  

Scrap into a container fitted with a top.  Will keep in the refrigerator for up to 2-3 weeks.

Notes and swaps

·         Tastes great on toast, muffins, bread, pancakes, or waffles.

                  ·         Make a double batch and give one to a friend or neighbor to enjoy.


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You say potato, I say salt potato

I was born and raised in central New York.   Once a year our small town hosts “Fireman’s Field Days” where you can usually purchase all kinds of “Fair” type foods including “salt potatoes.”   After posting what we were having for dinner on the 4^th of July, a few of our family members got in to a discussion of how/why they don’t sell Salt Potatoes in the south such as Florida, Georgia or the Carolinas.  How sad is that?   

Salt potatoes are an original dish of Syracuse, New York. They are  typically served in the summer months.  They  have become a staple food at local and state fairs. They are quick and easy to make for picnics, parties, and barbecue's.  We can purchase them locally by the bag which also comes with a package of salt.

What makes salt potatoes taste so good? As the potatoes cook, the salty water forms a crust on the skin.  This crust seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do.  It also gives these potatoes a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes.

Anyone can make salt potatoes. All you need is small yellow (or white, or red) potatoes, kosher salt, and water.


Here are some great varieties for making salt potatoes if they don't sell them in your area.   

You small new or baby potatoes.  Not to big.  See photo for proportion to size of a regular fork. 

Top o

 What you will need to make your own Salt Potatoes 

4-5 lbs. of small yellow/white/red baby or new potatoes
1 16 oz. cup of kosher salt (large amount absolutely required)
6 cups of water
Unsalted melted butter
Fresh herbs for topping (optional)

NY State Salt Pototoes



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