Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Tuesday, June 24, 2014

Chai Green Tea Popsicles

I stopped drinking coffee a few years ago. A good friend encouraged a bunch of us to follow a cleanse which included eliminating caffeine. I had massive headaches and was nauseated for days and then felt so good that I decided to dramatically reduce my daily caffeine intake. I moved to a couple of cups of green tea in the morning and am now addicted to the taste. I am always on the lookout for recipes using green tea.

7 yr old Zola loves these popsicles. Her comment "These are amazing!"

These popsicles are a wonderful, refreshing, cooling treat on hot summer days. They are delicious, easy to make, and healthy. Primarily made from chai green tea; I add peaches, spices and a bit of creamy unsweetened almond or coconut milk. This combination is sweet enough for me but you could add a sweetener if you want. I suggest using coconut sugar or honey. Don't mess up the "healthy" factor with granulated white sugar! Happy summer everyone!

Chai Green Tea Popsicles
(makes 10-12 popsicles depending on the size of your molds)

3 cups boiling water
4 chai green tea bags
2 small peaches, pitted and quartered
3/4 cup almond or coconut milk
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
coconut sugar to taste (optional)

Pour the boiling water into a heat safe bowl and add the tea bags. Steep until the water is cool. Add cooled tea, peaches, nut milk and spices to blender and blend until smooth. Taste and sweeten if desired. Pour into popsicle molds and freeze until firm.

Note, my popsicle molds allow me to insert the stick immediately. If you are using wooden sticks, or your sticks do not clamp onto the mold, freeze the molds for about an hour and then insert the sticks. This will prevent them from sliding to the side. Hint..set a timer for 1 hour...otherwise you may forget about the sticks...I have:)

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It is "Frozen Treats " week at Food Network's #Summer Soiree
roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite frozen treat recipe? Share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
The Lemon Bowl: Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)
Jeanette's Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze

For a savory frozen treat:

Taste With The Eyes: Frozen Alaskan Cod, Mediterranean-Style

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, June 10, 2014

Green Chile & Bacon Burgers

I can't believe I have spent so much time in New Mexico and failed to tell you about green chile burgers. This delicious combination is almost an institution here. You will find versions at restaurants all over the state. Picture your favorite burger. Then add spicy green chile sauce (find my favorite recipe here), melted cheese if you like and...to totally gild the lily...top with crispy fried bacon. It just does not get better than this. And, next time you feel like grilling burgers, try this neat trick I learned a few years ago.

My hamburger patties always started out looking beautiful...carefully crafted, handled as little as possible, made from freshly ground grass fed beef....but as soon as I grilled them they puffed up like a meatball. I knew better than to smash them down with the spatula (never do that, you lose all the juices) so I was a bit at a loss. Then I read about the "thumbprint" tip. What a cool trick! After you form your patties, use your thumb to make an indention in the center of each one. Exactly as if you are making thumbprint cookies. Then grill as normal. The indention somehow keeps air from forming in the center so no more puffy burgers. How cool is that?

Enjoy your Green Chile & Bacon Burgers...and welcome to New Mexico! Happy Father's Day to all the dads this weekend, especially mine. Love you, Dad.

Green Chile & Bacon Burgers

(makes 4 burgers)

1 lb grass fed beef formed into 4 patties using "thumbprint" technique

1 cup sharp cheddar cheese, shredded

8 slices sourdough bread (or 4 hamburger buns)

8 slices excellent quality bacon, fried crispy

1 cup green chile sauce, warmed (homemade or purchased)

coarse sea salt

freshly ground black pepper

unsalted butter

Season patties generously with salt and pepper. Grill or broil to desired level of doneness. (We prefer medium rare). Top each patty with 1/4 cup cheese during last two minutes of cooking and allow to melt. Remove from grill.

Butter one side of each piece of bread (or inside of buns) and grill or broil until golden brown. Create burgers by adding a cooked patty to ungrilled side of bread, top with desired amount of green chile and 2 pieces of bacon. Top with second slice of bread and serve immediately.

It is "Burgers" week at Food Network's Summer
Soiree roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite burger recipe? Share in the comments section and/or link to your blog if you have one.

Dishin & Dishes: Grill Basket Stuffed Slider Burgers
Weelicious: Mexican Chicken Sliders
Devour: 5 Sizzling Burgers
Virtually Homemade: Grilled Greek Turkey Burger
Napa Farmhouse 1885: Green Chile and Bacon Burgers
Red or Green: Grilled Marinated Eggplant Burgers (Spicy)
The Heritage Cook: Juicy Turkey Burgers for Every Cookout
Taste With The Eyes: Chicken Burger Caesar Club Sandwich
Cooking With Elise: Super Smashed Burgers
Domesticate Me: Bacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing Eats: Shrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*Dishin: Jalapeno Feta Bison Burgers
FN Dish: 5 Ways to Bring on the Burgers

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, June 4, 2014

Flourless Chocolate Cupcakes with Chambord Raspberries

My good friends Eliza and Jennifer celebrate their birthday a week apart. Coincidentally, both went on vacations for their birthdays this year so I told them their cakes would be delivered upon their return. I decided to make cupcakes instead of cakes and determined that chocolate and raspberries would be the main ingredients. Since they are both reducing their gluten intake, these flourless chocolate cupcakes seemed to be the perfect choice.

I love this recipe and have been making it for years. Originally from Martha Stewart, I have made minor tweaks by substituting coconut sugar for the white sugar originally called for and adding a bit of vanilla and cinnamon for added flavor. Otherwise this is her recipe, ingredients and directions. Rich, chocolaty and, because it is flourless, rich, dense and light at the same time.

I love pairing dark chocolate with fresh, in-season raspberries. Macerating the raspberries in Chambord liqueur takes it to another level. This is the perfect dessert to pack for a summer picnic, a day at the beach, a potluck or special birthday. Happy Birthday my friends!

Flourless Chocolate Cupcakes with Chambord Raspberries
(from Martha Stewart)
makes 22

3/4 stick unsalted butter
8 oz bittersweet chocolate, preferably Scharffen Berger
1/2 tsp pure vanilla
1/2 tsp ground cinnamon
6 large eggs, separated, room temperature
1/2 cup coconut sugar

1 pint raspberries
1/4 cup Chambord liqueur

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Add vanilla and cinnamon. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add coconut sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked.

Combine raspberries and Chambord in small bowl. Allow to sit at least 1 hour. (up to 24 hours refrigerated) Serve alongside cupcakes.

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