Lori Jane Stewart's Blog

Buy for only 99c at Amazon now!

A brand new book from #1 Bestselling author Lori Jane Stewart.

Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company.  There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.

For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?

Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?

How and why did meat preservation start and why is it still being carried out in the traditional ways today?

If you are interested in any aspect of charcuterie, you will need to know all of this and more.

This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it’s rich history throughout the years.

Only available at this low price for early April 2012

Buy for only 99c at Amazon now!

Vodka Watermelon Cranberry Cooler

By Lori,
March 23, 2012

A delicious and different refreshing cooler - for adults only!

Total Time: 20 minutes Prep Time: 20 minutes Yield:: 1 pitcherRating:: 5 stars - based on 1 review(s)Ingredients::Watermelon, skin and seeds removed, cut into chunks - 1 mediumCranberry juice - 2 cupsLime juice, freshly squeezed - 1/4 cupSuperfine sugar - 2 tbsp or to tasteIce cubes - 1 cupLime slices - GarnishVodka - 2 measure or to tasteInstructions:

Add the watermelon and ice to your blender or food processor and blend until smooth.
Pour the blended liquid through a sieve into a large pitcher.
Add lime and cranberry juices and vodka and stir well.
Gradually add sugar, stirring all the while, until the desired sweetness is reached.
Pour into glasses and garnish with lime slices.

Perfect Peanut Butter Cupcakes

By Lori,
March 23, 2012

Simple but delicious cupcakes with a difference.

Total Time: 38 minutes Prep Time: 20 minutes Cook time: 18-20 minutesRating:: 5 stars - based on 1 review(s)Ingredients::All purpose flour - 2 cupsPeanut butter - 1/2 cup ingredients plus 1 tsp per cake for 'frosting'Shortening - 1/3 cupBrown sugar - 1 1/2 cupsEggs - 2Vanilla essence - 1 tspBaking powder - 2 tspSalt - 1/2 tspMilk - 3/4 cupPowdered sugar - 2 tbspInstructions:

Preheat oven to 375 degrees.
Line muffin tin with paper cups
Add shortening, peanut butter and vanilla essence to a bowl and cream at a high speed with an electric mixer.
Gradually add the brown sugar, with mixer still running, until light and fluffy.
Add eggs one at a time, still with the mixer running.
In a separate bowl, combine the flour, salt and baking powder.
With the mixer running, add this dry mixture to the batter a little at a time, alternating with small quantities of milk until incorporated.
Distribute the mixture amongst the paper muffin cups, filling each half full to allow for expansion while baking.
Place muffin tin into preheated oven for 18 - 20 minutes or until cupcakes are firm.
Remove from oven and cool on wire rack.
Spread the top of each cake with peanut butter to resemble frosting, then sprinkle a little powdered sugar over each.

Simple Smoked Chicken Picnic Sticks

By Lori,
March 22, 2012

Easy to make low carb chicken strips that are perfect served cold for a picnic or as part of a brown bag lunch - or serve hot on a bed of rice for a midweek family dinner.

Total Time: 35 minutes Prep Time: 15 minutes Cook time: 20 - 30 minutes Yield:: 12 picnic sticksRating:: 5 stars - based on 1 review(s)Ingredients::Chicken breasts, skinless - 3Smoked paprika - 1 tbspBrown sugar - 2 tspMustard powder - 1 tspOlive oil - 1 tbspSalt and pepper - A pinchInstructions:

Preheat the oven to 400 degrees
Slice chicken breasts lengthwise into 1" wide strips
Mix the remaining ingredients together in a bowl
Add the chicken to the mixture and coat well
Arrange chicken in a single layer on a large baking sheet
Place in oven for 20 - 30 minutes, until chicken is no longer pink
Serve hot with rice or allow to cool and then chill for your picnic

Simple Strawberry & Pineapple Freezer Jam

By Lori,
March 21, 2012

A beautiful fresh strawberry and pineapple jam.

Total Time: 50 minutes Prep Time: 30 minutes Cook time: 20 minutes Yield:: 4 pots of jamRating:: 5 stars - based on 1 review(s)Ingredients::Strawberries, washed and hulled - 2 1/2 cups - 2 1/2 cupsFine sugar - 7 cupsPectin, powdered - 2 packs or 1 3/4 ozWater, cold - 1 cup1 pt Freezer containers with lids - 4Instructions:

Place strawberries and pineapple into a large mixing bowl and crush with a potato masher.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into the fruit, and stir well for 3-4 minutes.
Pour into the freezer containers and cover loosely.
Let stand at room temperature overnight and then freeze for at least 24 hours
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature (approx. 1 hour).
The defrosted jam will keep for up to 3 weeks if refrigerated.

Pineapple Pecan Smoothie

By Lori,
March 21, 2012

Another super simple summery smoothie - add the ingredients to a blender and turn it on!

Total Time: 15 minutes Prep Time: 15 minutes Yield:: 1 smoothieRating:: 0 stars - based on 0 review(s)Ingredients::Pineapple juice - 1 cup - 1/2 cupBanana, frozen - 1Pecans - 2 tbspIce cubes - 1/2 cupInstructions:

Pour pineapple juice into blender
Add pineapple pieces and banana
Add ice cubes
Add pecans
Blend until smooth

Peach, Orange & Almond Smoothie

By Lori,
March 21, 2012

Super simple summery smoothie - add the ingredients to a blender and turn it on!

Total Time: 15 minutes Prep Time: 15 minutes Yield:: 1 large smoothieRating:: 5 stars - based on 1 review(s)Ingredients::Orange juice - 1 cupPeaches, peeled and pitted - 2Banana, frozen - 1Almonds, toasted - 2 tbspIce cubes - 1/2 cupInstructions:

Pour orange juice into blender
Add peaches and banana
Add ice cubes
Add almonds
Blend until smooth

Low Carb Cucumber Boats

By Lori,
March 20, 2012

These refreshing low carb cucumber boats can be filled with any type of salad - egg, chicken, ham or turkey salads will all work just as well.

Ingredients::Cucumber - 3 largeTuna in water, drained well - 6 oz canHardboiled eggs - 2Celery, chopped fine - 2 cupsSweet onion, chopped fine - 1 tbspMayonnaise - 1/4 cupRelish - 2 tbspLemon juice - 1 tbspBlack pepper, freshly ground - 1/4 tspCheddar cheese, grated - 1/2 cupInstructions:

Cut the cucumber in half longwise.
Remove the seeds and cut the bottom so the cucumbers set flat.
Place the tuna, eggs, celery and onion into a large mixing bowl.
Stir slightly to help breakup the tuna.
Add the mayonnaise and relish.
Stir together until the mayonnaise is slightly smooth.
Pour in the lemon juice.
Sprinkle in the pepper.
Stir to mix well.
Sprinkle in the cheese and continue stirring until all the ingredients are incorporated together.
Fill each cucumber half with the tuna mixture.

An excellent video from my friends at Epicurious that shows you exactly how to knead bread dough like a master baker, even if it’s your first time!