Oh Baloney!

Last week my husband and I went to Memphis to see Eddie Vedder of Pearl Jam and Glen Hansard of Swell Season.  While it was my birthday, I still insist the gift was more for him and have joked with him that it was his present for my birthday. 

Anyway, it was an awesome evening in the ornately beautiful Orpheum Theatre.  Each man and an instrument.  No band.  No full set.  Just a guitar, or ukulele, or mandolin, or the cigar box guitar that some fan on the front row handed Vedder, and vocals.  Wow!  It really was an impressive, emotionally charged show.  I really hate to call it a show.  It felt more like we were simply peering into a private session with each musician.   Second row tickets made it even more surreal.  Eddie Vedder, always been a fan.  Glen Hansard, yes, I’m a fan now for sure! 

So how does this relate to baloney?  And yes, I mean baloney, not the proper bologna.  I know a Southern staple in Memphis is the bbq bologna sandwich but we didn’t have any of that while we were there.  Instead, we uncovered a whole new way to use the word baloney.  When I was a kid I remember it being referred to as “dear old baloney”.  And for the longest time thought that bologna was made from deer meat.  But now, I have good reason to think of baloney in a fond, new way. 

We ventured out early the morning of the show so that my husband could take some great downtown shots with his camera.  Now Memphis does have quite a few homeless folks that aren't shy about asking for money.  I usually have a pretty good eye for them and can easily avoid them while moving along on a sidewalk.  However, when you stop for more than 5 seconds to take some photos as we were doing, you get quickly approached and cornered.  It’s always at that moment that I wish I were bilingual.  With my luck, though, they would probably know French.  Or German.  Or whatever language I was pretending to speak.

After a surprise attack from behind while he was photographing an Elvis statue, I suggested that we have a code phrase I could use if I saw anyone approaching while my husband was preoccupied with picture taking.  My husband suggested “baloney”.  He said, “Just say baloney if you see someone coming who looks like they are going to ask for money”.  Needless to say, I got pretty good at using the phrase.  “Baloney on the right.  Baloney approaching from the left.  That restaurant serves bbq baloney.  Oh baloney!”

I’ve always said that I’m passionate about food because it evokes an emotion or a memory.  And thanks to the beggars on the streets of Memphis and my husband’s creative wit, I’ll now love baloney.  Not because I’m reminded of the beggars, but because baloney will always be attached to that wonderful birthday trip and the amazing experience from the second row of the Orpheum Theatre.  Oh, dear old baloney!

Meyer Lemons, O How I Love Thee

We all know the saying, “When life hands you lemons”.  Last week a friend literally handed me some lemons-right off the lemon tree in her backyard.  Who knew you could grow lemons in Alabama?  And not just any lemons.  These were Meyer lemons.  I was first introduced to the Meyer lemon about two years ago when Dove Chocolate Discoveries introduced a White Chocolate Meyer Lemon Baking Mix.  Meyer lemons are a cross between a standard lemon and an orange (something similar to either a tangerine or mandarin orange).  They have a unique sweet, tart taste and make the most amazing desserts.

So this weekend I got busy and started baking for the holidays.  First up, were Cream Cheese Lemon Tea Loaves from one of my favorite Southern Living cookbooks.  These are similar to pound cakes but not quite as thick.  It was a very simple recipe with cream cheese, butter, flour, etc. and pecans.  There was no lemon in the cake but just a lemon glaze you poured over the hot cake.  I wasn’t sure if it would be lemony enough, so I made extra glaze.  It was all I could do not to drink the lemon glaze with a straw.  I was so excited to try them, I didn’t even wait for them to cool.  As I suspected-warm, homemade cake with Meyer lemon glaze, how could it not be good?  Yum!

Next up was lemon curd.  I LOVE lemon curd.  The first time I had it was in the UK while on a college trip.  One of our host families served it with toast one morning.  From that first bite, I was smitten with lemon curd.  It was like lemon pie in a jar!  So I could only imagine what it would be like made with these homegrown Meyers.  These were the juiciest, plumpest lemons I had ever seen.  Again as suspected, those lemons took it over the top.  My lemon curd is intended for some lemon cookie cups.  After the first taste, not sure those cookie cups for serving the curd are even going to be necessary.  A bowl, a spoon, and a quiet corner to myself.  Yep, pretty sure that’s all that’s needed. 

Lastly, I made up some filling for one of my favorite Christmas candies-Lemon Cream Bonbons.  These have a creamy, sweet, lemony center with a delicious dipping of chocolate on the outside.  The Meyer lemons really took the filling over the top!  Wow!  It was a sweet explosion right in my mouth.  I can only imagine what they will be like once I actually dip them in chocolate.  White?  Milk? Dark?  Maybe all three!

All of these morsels are safely tucked away in the depths of my freezer awaiting a wonderful holiday celebration at which to share them.  Well, I use that term “safely” rather loosely.  These were some of the best lemon desserts I’ve ever made. 

I have lemons left so next up, I’m trying these: 

http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemon-oatmeal-cookies-recipe/index.html

Spiced White Chocolate Chunk Cookies

For the second time in a row, I’ve created a new recipe using a key ingredient that would surprise those who know me best-a store bought cake mix.  The shame!  The horror!  I know, I know.  I’m in disbelief as well.  But alas, even I couldn’t pass up the crazy good savings recently and grabbed a few boxes for some kitchen experiments.  Plus I figured once I doctored them up with Dove®, they would be so good, nobody could tell.  Except me.  Because I’m just like that when it comes to boxed cake mix. 

Yes I love to cook everything what I call “the real way”, aka scratch.  But I’m also practical, and for the next few weeks, short on kitchen time.  So practical is kinda winning out.  And no mouths are complaining, so it’s a good thing.  Wait, “it’s a good thing”?  I thought by shortcutting this recipe I could channel my inner Betty Crocker, but I sound more like Martha Stewart.

I’m not quite sure where the idea for this recipe came from but it just popped into my head.  Kinda like the Martha quote.  Spooky.  Anyway, these were quite simple and they just taste like Fall-not like a boxed cake mix at all.  Yes I said that.  So thank you Betty, you brought out the Martha in me.  It’s a good thing! 

Spiced White Chocolate Chunk Cookies

1 Box White Chocolate Cake Mix

2 Eggs

½ Cup Vegetable Oil

¾ Cup Dove Chocolate Discoveries™ Spiced White Sipping Chocolate

2 Bars Dove Chocolate Discoveries™ Chef Series, Chopped

On low speed of mixer, combine cake mix, eggs, oil and sipping chocolate just until mixed.  Fold in chips.  Chill dough 30 minutes.  Drop by rounded spoonfuls (I use a small ice cream scoop) onto non-stick cookie sheet or parchment lined sheet.  Bake at 350 for 8-12 minutes (depending on size) until firm and just starting to brown slightly.  Cool on sheet five minutes before transferring to a cooling rack.

Makes about 2 ½ dozen 3-inch cookies.