Watermelon Slushies
I have some exciting news to share with you all! It’s exciting for me but I am warning you it may not be so exciting for you. Ready? I am going on a big adventure to Costa Rica! I will be flying out early tomorrow morning. I have not made any definite plans aside from two nights in Liberia. I am excited for a change of scenery! I am also I am also looking forward to some really warm weather along with an abundance of wildlife. I will be taking my camera with me so I can share with you some of my discoveries but I do not intend on writing any food related posts until the first week of June. I may go back on my word here if I am able to find suitable internet connections but as of this moment this will be my last post until June. I know, you are all so terribly sadden by this news but I promise there will be a lot of things to look forward to this summer here on Sydney’s Kitchen 
That was another rather exciting tid bit of information that I wanted to share with you all. When I return in June I will be returning to a new job I will be working at a dog spa!! I am completely overjoyed. I am excited to learn all sorts of new things when I start working there. I am really excited about the things that are happening and the things that are going to unfold throughout the rest of the year!
In celebration of all the things to come I thought it would be a great idea to share with you one of my favorite summer drinks. Watermelon slushies are a fabulous summer drink that are super easy to make! I love making blender drinks in the summer, they are so refreshing and require very little preparation. They are the perfect way to quench your thirst when the hot sun is beating down on you. The beauty of blender drinks is that they are healthy and you can add or omit any ingredients you like. If you like thicker more substantial slushies you can add a banana which will thicken and sweeten you slushie naturally. I added pure unsweetened cranberry juice to mine because I love the tartness of the cranberries as well as the health benefits that they offer! If you are looking for a great cranberry juice or dried cranberries, I suggest you try Terra Beata Cranberry Farm they are absolutely amazing
Watermelon Slushies
Ingredients
3 cups seedless watermelon cubes
3/4 cup frozen raspberries
1/2 cup pure cranberry juice
1/3 cup lemon sorbet
2 tablespoons fresh lime juice
1 cup crushed or cubed ice
To Prepare
In a blender combine watermelon, raspberries, cranberry juice, sorbet, lime juice and ice; blend until smooth. Pour into chilled glasses, garnish with a wedge of watermelon and some fresh mint leaves. Serve immediately.
Makes 4 servings
If you are looking for refreshing summer drinks that quench your thirst and cool you off you need to add these slushies to your recipe box. I am really going to miss writing for you all in the next couple of weeks. I am really looking forward to returning and sharing with you my Costa Rican adventure
From our kitchen to yours,
Sydney Jones
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Lemon Burst Macarons
I have not made a lot of these fancy cookies to really “know” what they are supposed to be like. I know that the ones that I have made are a lot like a meringue, crisp on the outside and slightly chewy on the inside. The first time I attempted to make macarons I did not take into consideration the humidity. Humidity can be a hindrance to a lot of baking. If you have ever worked with royal icing you’ll know what I mean. A little trick that I have come to love when working with egg whites that you want to be dry is to use a dehumidifier. Duh, right!
These little Lemon Burst Macarons remind me of a lovely sunny afternoon! I played with the thought of calling them sunshine macarons but I did not want to sound cheesey, too late They are crisp on the outside and chewy on the inside. This recipe used a lemon buttercream which I was a little hesitant about at first. I am glad that I tried it because it really was lemony and added a lovely lemon burst to chew on! If you are going to try your hand at these wee cookies and you live in a humid area try the dehumidifier, it works like a charm. Also, when beating your egg whites really beat them until they look a dry and stiff this will help you achieve the “peid” or feet.
Lemon Burst Macarons
Ingredients
110 grams almond flour/meal
200 grams powdered sugar
90 grams aged egg whites (about 3)
30 grams granulated sugar
zest from 1 lemon
yellow food coloring (powdered works best)
To Prepare
About 24 hours before you plan to make your macarons, set your egg whites out in a clean bowl to age. Keep them loosely covered, at room temperature with a paper towel to keep any stray dust out. This helps remove some of the moisture and helps you achieve a meringue that is more stable.
Combine the almond flour, powdered sugar and zest. Get your hands in there and break up the clumps and lumps. Sift if you prefer. If you’re using powdered food coloring, add it to the almond/sugar mixture. Set aside.
In a stand mixer, whisk your aged egg whites until they start to get foamy. Once you start to see enough foam to hide any remaining liquid egg white, sprinkle in your granulated sugar in a slow, steady sprinkle. Continue to beat until you have a stiff, glossy meringue. This should take from 3-5 minutes in a stand mixer. You really want your whites stiff and cloud like.
Add your almond/powdered sugar mixture all at once. Gently stir to break down your whites a bit, then begin a careful fold. The key is to not over-beat the batter. The goal is to achieve an oozy mass that looks similar to a very thick pancake batter. It should be oozy, but not flowy – flowy means you’ve gone too far. Oozy is like thick magma is what you want.
Transfer your batter to a pastry bag fitted with a large plain tip. Pipe your rounds onto silpat or parchment lined baking sheets.
Once your shells are piped, smack your baking sheet a few times on the counter to pop any air bubbles you may have lurking. Let them sit at room temperature to dry for 30 minutes to an hour – or when the tops are no longer tacky to the touch. This is a great time to use your dehumidifier.
Bake at 315 F for 18 minutes, or until the shells are hard and cooked all the way through. It’s important to know your oven and check on your shells near the end of baking time.
Lemon Buttercream
Ingredients
2 egg whites
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
2 sticks unsalted butter, at room temp cut into chunks
1/2 teaspoon vanilla extract
3 tablespoons lemon juice
zest of 1-2 lemons, or to taste
To Prepare
In a double boiler, combine the egg whites, sugar, salt and cream of tartar. Use a hand held mixer to beat until the mixture becomes too hot to comfortably touch – approximately 5 minutes or so. Remove from heat and transfer mixture to the bowl of a stand mixer fitted with a whisk. Continue to beat until you have stiff peaks. Add the butter a few pieces at a time, beating the mixture thoroughly. Lastly, beat in the vanilla, lemon juice and zest. Use at room temperature.
Source Delectable Deliciousness
If you are in need of a good dose of sunshine and lemon you must try these! They are absolutely divine
From our kitchen to yours,
Sydney Jones
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Warm Chicken Salad
One of my favorite meals to make is salads! I absolutely love how you can have a completely balanced meal all on one plate. It’s pure genius! I really enjoy paying attention to fine detail and I find that salads allow for a lot of freedom of expression when it comes to the finally presentation!
I was first introduced to this salad last summer when I was working at The Rope Loft Restaurant in Chester. This was my favorite salad to put together because it incorporated fresh fruits, berries, watermelon and feta cheese! This salad is so adaptable and can really be made to suit your own individual tastes. I always try to add a wide variety of berries, fruits and vegetables so that I am able to achieve a wholesome and well balanced meal. This salad is perfect for summer as it is light and healthy, prefect for your waist-line if you are trying to keep slim for those bathing suit days! I like to serve this salad over a bed of fresh baby spinach and then top it with watermelon, fresh strawberries, raspberries, cherry tomatoes, thinly sliced onions, bean sprouts, feta, and then topped off with an orange glazed warm chicken. I have become quite fond of making my own salad dressings for my salads. For this salad I made a honey-orange vinaigrette!
Warm Chicken Salad
Ingredients
6 cups fresh baby spinach, rinsed and patted dry
1/4 watermelon, cut into 8 wedges
4 fresh strawberries, thinly sliced
8-10 fresh raspberries
6 cherry tomatoes, cut in halve
1/4 English cucumber, thinly sliced and cut in half
1 small shallot, thinly sliced
1/2 cup bean sprouts, rinsed and patted dry
1/2 cup feta, crumbled
2 slices of orange for garnish
To Prepare
Divide the spinach evenly between two plates. Top the spinach with the remaining ingredients dividing evenly among the two plates. Set aside the orange slices.
Orange Glazed Chicken
Ingredients
1/4 cup sweet orange marmalade
1/2 tablespoon hot mustard
1 teaspoons soy sauce
1 teaspoons fresh lemon juice
1 tablespoons fresh orange juice
1-2 tablespoons of orange rind
1 3/4 lb boneless skinless chicken breasts
1/2 teaspoon black pepper
Makes 2 servings
To Prepare
Combine all of the ingredients together except the chicken breasts. In a large zip-lock bag shake vigorously to combine. Pour a small amount of the marinade into a bowl and reserve for basting. Using a skewer pierce the chicken breasts all over. Place the chicken breasts into the zip-lock bag and allow to marinate for 4-8 hours in the refrigerator. Place the oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
Place the chicken breasts in the dish season with salt and pepper. Roast chicken, basting occasionally with the reserved marinade until golden and just cooked through, about 30 minutes.
Turn the broiler on and spoon the remaining glaze mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes. Remove from oven and slice the chicken breasts for 1/4-inch segments or slices.
Makes 2 servings
Honey-Orange Vinaigrette
Ingredients
4 tablespoons fresh orange juice
2 teaspoons finely grated orange rind
2-3 tablespoons grainy mustard
2-3 tablespoons balsamic vinegar
2 tablespoons honey
To Prepare
Combine all of the ingredients together in a small bowl and whisk until thoroughly incorporated. You may adjust the ingredients to suit your taste. Season with salt and pepper. Store in the refrigerator until ready to use.
Makes 3/4 cup
To Assemble
Remove the prepared salad from the refrigerator and top with cooked chicken slices. Place an orange slice on top of the chicken. Place a small serving of the dressing on the side. Serve immediately.
Makes 2 hearty salads.
Source Adaptation The Rope Loft
If you have a deep love for fresh salads that utilize fresh and locally grown ingredients you are going to absolutely love this one for sure! It should be a welcomed addition to any diet If you really wanted to make this salad even more summery you could grill your chicken breasts!
From our kitchen to yours,
Sydney Jones
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Mocha Espresso Cupcakes
One of my very favourite things to bake is cupcakes. I love how they are an empty canvas and by the time you are done you can create some of the most beautiful flavour combinations known to mankind! I also have a deep affiliation with chocolate and coffee and when combined it is pure heaven for me!
These Mocha Espresso Cupcakes embody my two great loves of chocolate and coffee to create a deep decadent mocha flavour. The cupcake base is a chocolate cupcake that is topped with a delicious espresso buttercream frosting and then finished off with a small chocolate covered espresso bean! With this combination of flavours these cupcakes do really well in the afternoon when you are on your coffee break and need a little sugar rush to get you through the rest of your day The only problem you may find is your lack of will power to have just one!
Mocha Espresso Cupcakes
Ingredients
1 1/3 cups flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup butter
1 cup sugar
1 egg
3/4 cup strong coffee
To Prepare
Preheat the oven to 350 F. Line 4 mini muffin tins with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
Gradually pour in the strong coffee. Scrape down the bowl and beat until thoroughly combined.
Divide the batter evenly between the muffin tins. Bake for 12-15 minutes, for mini cupcakes, and 20-25 minutes for regular cupcakes, or until a toothpick comes out clean.
Allow the cupcakes to cool for 20 minutes on a wire rack.
Makes 12 cupcakes
Source The Confetti Cakes Cookbook
Espresso Butter CreamIngredients
5 egg whites, room temperature
1 ¼ cup granulated sugar
2 cups butter, softened and cubed
1 tablespoon vanilla
4 tablespoons espresso powder dissolved in a tablespoon of water
To Prepare
Place eggs and sugar in stand mixer bowl attach thermometer to bowl and then place bowl over simmering water. Whisk mixture constantly until it comes to 150 degrees F. Remove bowl from heat and place back with stand mixer. Beat mixture on medium-high until it becomes glossy and shiny and stiff peaks begin to form, about 8-10 minutes.
Add butter in a few pieces at a time and beat to combine after each addition. Mixture may look curdled half way through, but continue adding the butter and beating and the mixture will become smooth once more.
Add dissolved espresso powder and continue to beat until smooth and uniform in consistency. Taste the buttercream and adjust the flavour accordingly to suit your taste.
Assembly
Fill a piping bag with the Espresso buttercream frosting fitted with a Wilton 1M tip. Pipe swirls on top of each cupcake, sprinkle with chocolate sprinkles and top with a chocolate covered espresso bean.
Makes 12 cupcakes
This is a very simple cupcake recipe that will have your cupcake recipient thinking you slaved over them all day!
From our kitchen to yours,
Sydney Jones
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Seeded Country Buns
Last week we were supposed to embrace ourselves for a little rest and relaxation in the woods for some camping. It was to be a celebration of my new found freedom. Unfortunately, mother nature thought it would be best for us to stay inside. We kept continually checking the weather reports only to be consistently disappointed with the chilly weather. At one point they were even calling for snow. So we decided to bide our time and keep in good health and good spirits by exercising our patients. It’s funny how things work out sometimes. It was far better for us to wait than to forge forward and get sick. There will be plenty of opportunities for us to camp this summer when there is no longer a risk of snow. So, until then we bake
The day before we were supposed to go camping I thought it would be a great idea to bake some buns to bring with us for sandwiches. Ever since my time in Germany I had a deep love for seeded breads. There is nothing quite like roaming down the cobblestone streets first thing in the morning with no one around and the smell of fresh baking breads flooding your senses. I remember walking into one bakery that was a few blocks from where I stayed and ordering a beautiful freshly baked bun that was so incredible I had to order another. Germany bakeries are not a place for people with a weakness for carbohydrates first thing in the morning! I quickly packed on the pounds but enjoyed every bite of it. There was not one type of bread that I shied away from there! These Seeded Country Buns are very reminiscent of the seeded bread I grew fond of while in Germany. They are soft and chewy on the inside with a beautifully crisp crust on the outside. I love the nutty flavor that is enhanced by first toasting the seeds, my advice to you is do not skip this step. You will only be depriving yourself of the true beauty of this bun!
Seeded Country Buns
Ingredients
3/4 cup water
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
4 teaspoons honey
4 teaspoons olive oil
1/4 teaspoon salt
1 1/3 cups bread flour
2/3 cup rye flour
3 tablespoons flax seed
2 tablespoons dry roasted pumpkin seeds
4 teaspoons black sesame seeds
2 teaspoons poppy seeds
To Prepare
Toast seeds on a baking sheet in a 350 degree F oven for 4 minutes; allow to cool completely. Set aside 2-3 tablespoons of the seeds for sprinkling prior to baking.
While the seeds are toasting combine 1/4 cup of the warm water with the yeast and sugar; stir to combine. Allow the mixture to sit in a warm place for about 10 minutes. When the bubbles have formed add the honey, olive oil and salt and stir.
In the bowl of your electric mixer combine the bread flour and rye flour; add the cooled seeds and stir to evenly incorporate the seeds. Make a well in the center of the flour and add the liquid mixture. Using the dough hook begin to mix using the stir, or lowest speed to create a ball of dough. Knead the dough with the dough hook for about 10 minutes. Remove the dough from the bowl and allow to rest while you lightly oil a bowl to set the dough in. Place the dough in to the oiled bowl and lightly cover the dough evenly with the oil. Cover the bowl with plastic wrap and then with a towel and allow to rise in a warm place for about 1 hour or until doubled in volume. Once the dough has doubled remove the dough from the bowl and deflate it with your fist. Divide the dough into 6 even pieces and form into rolls. Place the shaped rolls onto a baking sheet lined with parchment paper and cover with plastic wrap and a towel and allow to rise until doubled again. Prior to baking brush the tops of the buns lightly with honey and sprinkle with reserved seeds.
Preheat oven to 400 F and place the buns in the oven and bake for 20-25 minutes or until evenly browned. Remove from the oven and allow to cool slightly.
Makes 6 Buns
Source Adaptation Allrecipes.com
If like you wholesome nutty-flavored breads you will absolutely melt when you sink your teeth into these buns!
From our kitchen to yours,
Sydney Jones
