Over the past week, however, the food pendulum has swung the other way. Every new recipe I tried was delicious. Husband was happy. Children were happy. I was happy. A near riot broke out this morning over who got the last of the rhubarb-mint lemonade.
So here a few quick linky-poos to these belly-pleasing recipes, with my own additional notes, of course, because it would seem that I am incapable of posting a simple link and then leaving well enough alone.
Rhubarb-Cherry Sauce: I served this over pork chops Derek was kind enough to grill. I did make a couple variations to the recipe based on what was and wasn't in my pantry- I omitted the large red onions and instead chopped up about half a large white onion, in part because I didn't want as strong of an onion flavor, and in part because white was all I had, and instead of dried cherries, I put in 1/2 cup of my mother-in-law's homemade cherry pie filling that she was kind enough to stash in my freezer a few months ago, again, because that's what I had; I also omitted the granulated sugar and cut the brown sugar down to 1/8 cup because the cherry pie filling was so sweet. This stuff was dee-lish, and a nice alternative the barbecue sauce I usually serve with pork.
Rhubarb Mint Lemonade: For this one, you just take a can of frozen lemonade concentrate (or make fresh if concentrate offends your delicate sensibilities), make it according to the directions on the can, add a sliced fresh lemon, three cups of chopped rhubarb, and a handful of crushed mint leaves. Stir it up, then let it steep in the fridge for at least three hours. The best part of this one, aside from sucking it down as fast as I could because it was so refreshing, was pulling half the ingredients from my backyard (rhubarb) and kitchen windowsill (mint plant).
New York Cheesecake: I wasn't sure about this one, as the author/baker lists its difficulty level as "Easy," while in my (entirely unprofessional, at-home cook) opinion, any recipe requiring a bain-marie should automatically be upgraded to at least "Moderate." It really was easy, easy, easy, however, especially if you read the directions ahead of time and set out all the ingredients to soften/come to room-temperature and allot enough time for the baking/cooling on the counter (I have got to start reading recipes IN FULL, ALL THE WAY TO THE END before I get to making them), because while the actual work involved is easy peasy, you're going to need to be at home for awhile/not make it right before bedtime. My only variation is that she calls for a springform pan, and I'm not fancy enough to have one of those. I instead used two 9-inch round cake pans, and they turned out great, plus I got to skip all that tinfoil nonsense. I also whipped up a simple graham cracker crust and pressed it into the bottom of one of the pans, because while her recipe doesn't call for one, I love a crust on my cheesecake. Our family preferred the one with the crust. This one was easy to make, easily the best cheesecake I've ever made, and one of the best I've ever had, period.
Anyone else have any tried-and-true rhubarb recipes? Because I've still got a bunch back there, but don't really feel like making the standard rhubarb crisp or rhubarb pie.