Yldara - A Glimpse at Poetry & Life

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Painted In Silver

Wednesday, January 16th, 2008

Painted In Silver

Light shimmers, beckoning one
to come closer. Be enveloped
in radiant warmth and comfort
so silently compelling

Tempting, inviting, in waves
undauntedly moving. Taunting all
to take a plunge and be immersed
in its silken silver rays

Yldara 2011070620

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Two Hundred Three Dollars and Seven Cents

Tuesday, January 15th, 2008

Two racks of lamb, herb crusted
On a bed of brown and wild rice
Pilaf, served with a side dish of
Orange-sesame glazed green beans -
Meal for two over the weekend

Fast forward eight years down the road
And cooking for a family
Of five not two, indeed becomes
A challenge, to this kitchen wench
And a strain that drains the bankbook

Still, we cannot resist the urge
To splurge on merry holidays
Forget the glazed ham, the dressing
And turkey. Break the bank, we say
For those herb crusted racks of lamb

Yldara 2811070619

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Bedtime Blues

Monday, January 14th, 2008

gripping me in sleepy-eyed daze
dragging feet and tired body
checking up on the children, doors
dimming down and turning off lights

Bedtime Blues

brushing my teeth, washing away
all the dirt and grime of the day
putting on my old pajamas
off to bed with a grateful sigh

Yldara 2211070740

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She reminds me

Sunday, January 13th, 2008

She reminds me Of a pale yellow rosebud
attempting to bloom in the rain
while the frost of winter thaws
slowly seeps, into thirsting earth

She blossoms in defiance
petals opening, reaching out
to touch hardened hearts
and souls, aged by sorrow

She believes, hopes and endures
more than most, yielding only
to time; withering, resistant
fragrant still, even then

Yldara 1101080712

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Miss M’s Chocolate Chip Cheesecake

Saturday, January 12th, 2008

Want a creamy and doubly rich chocolate cheesecake? Here’s one that my daughter Milyna thinks is “goooood!” It is a bit too soft and rich in my opinion but all three kids and my husband loved it.

Nobody needs to know it is egg free and gluten free. It certainly could pass for the real ”thing” in taste. Although I have not tried making this recipe in a springform pan, I do not think it would make much difference. I would definitely try it next time around and report on the result.

In the meantime, here’s a photo of a piece of Miss M’s Chocolate Chip Cheesecake:

Miss M’s Chocolate Chip Cheesecake

For the crust:
2 cups finely crushed spiced honey butter cookie crumbs
(see recipe also posted on this site)
1 tablespoon cocoa powder (regular)
2 teaspoons dark hershey cocoa powder
10 tablespoons butter or margarine, melted
3 tablespoons sugar

For the filling:
3 (8-ounce) package regular cream cheese, room temperature
1 pkg. (1 lb.) Nasoya silken tofu (drained), room temperature
1 cup sweetened condensed milk
2 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1/3 cup cornstarch
1 tablespoon lemon juice
grated lemon rind (optional)
1 tablespoon vanilla extract
1/4 cup sour cream
1/4 cup 60% bittersweet chocolate chips
1/4 cup semi-sweet chocolate chips

For the fudge topping:
1/2 cup cream
6 oz. condensed milk
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla

To prepare crust: In a small bowl, combine cookie crumbs, regular and dark cocoa powders, melted butter or margarine, and sugar; blend well. Press into bottom of an ungreased 9×13x2-inch pan lined with foil that extends over the side. Set aside.

Preheat oven to 300 degrees fahrenheit.

To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, tofu, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon rind (if used), and vanilla. Beat until smooth, approximately 3-5 minutes. Add sour cream; blend well. Stir in chocolate chips. Pour into prepared pan. Using a spatula spread out as evenly as you can; shaking the pan helps to distribute the batter as well.

Bake for 50 to 60 minutes on center rack. Knife inserted in outer side of cake should come out clean when cake is done. Top might have some cracks. Turn off oven and open door a bit ( I use a wooden rolling pin to keep it just slightly open); let cake sit in oven for another 2 to 3 hours to cool slowly and completely. Cake will somewhat fall but do not worry, this and the cracks will be covered up with the fudge topping.

To prepare the topping: In a small sauce pan heat cream until just boiling. Turn heat off. Into the heated cream stir in chips, condensed milk and vanilla. Beat until glossy. Let cool 15 mins. before pouring and spreading on top of cooled cheesecake.

Refrigerate cheesecake for at least 4 hours before cutting and serving, although I find that overnight is much better; it gives the flavors, time to come together.

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Update on the Pancake Experiment

Friday, January 11th, 2008

Okay, so I tried the pancake mix without the xanthan gum…It turned out too watery. I salvaged the mix by adding a scant 1/2 teaspoon xanthan gum and 1 mashed (big) banana (the kids’ choice for flavor, this time). Using a wire whisk, I whisked the whole thing like crazy in my attempt to incorporate the xanthan gum into the wet, watery mess. Fortunately, it all came together (to my surprise, let me tell you) and I was able to pour the mix out of the cup much like regular pancake batter.

The resulting cake was not as fluffy as my first attempt using the griddle but it was also less work and fuss since I did not have to “baby” the cakes by ladling it one heaping tablespoon at a time and then spreading and shaping it into 3 inch round cakes. By reducing the xanthan gum to a scant 1/2 teaspoon and adding the banana, it was not as thick and gooey and 4-5 inch pancakes were relatively easy. Of course the cooking time per side and per cake also changed, just keep an eye out for those tell-tale bubbles and somewhat set cake look before you attempt to flip one over.

I would venture to say that if you absolutely hate bananas, you could probably get away with thinning the batter with 1/4 to 1/3 cup of half and half—just do not omit the xanthan gum or you’ll end up with having to chase your batter on the griddle and no pancakes for breakfast.

Tomorrow, let’s talk cheesecake sans eggs and wheat…

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Spiced Honey Butter Cookies

Thursday, January 10th, 2008

I wanted to find a crispy cookie recipe that would also work as a crumb crust for pies. It must also be wheat-free, egg free and potato free. After searching the web and several failed attempts, here’s one that the farmer in the movie “Babe” would be able to say: “That will do.”

Should have taken a picture but I forgot. I got in too much a hurry, I was so excited I used some of it in a cheesecake recipe. And the rest? The kids ate up before I could say: “Cheese!” Will just take a photo the next time I make these sweet treats.

Spiced Honey Butter Cookies

12 tablespoons (1 1/2 stick) salted butter, melted
1/3 cup honey
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups brown rice flour
1 cup white rice flour
6 tablespoons arrowroot starch flour
2 tablespoons tapioca starch flour
2 tablespoons garbanzo and fava bean flour mix
1 teaspoon xanthan gum
1/2 teaspoon sea salt (fine)
1 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 - 2/3 cup cold water

Pre-heat oven to 325 degrees Fahrenheit (160 degrees Celsius)

In a medium sized bowl, mix together butter, honey, sugar and vanilla.

In a separate bowl or 4 pint measuring cup combine all the flours, xanthan gum, salt, cinnamon and baking powder.

Mix the dry and liquid ingredients together. When thoroughly mixed, add 1/2 cup cold water. Using a fork, stir together adding more water ( a tablespoon at a time) as needed, until a soft dough ball is formed. Knead dough for about a minute. Let rest for 5 minutes. Divide dough into four and shape each into disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours. Unless, you a have a freezing cold refrigerator, it takes about 2-3 hrs. for this dough to harden enough to be easily worked on.

Roll out in batches (one disk at a time) between two sheets of parchment paper until dough is about 1/8 inch thick. Work fast as this is a bit tricky to work with. If it gets too soft, you can harden it back up by putting it back in the refrigerator.

After you’ve achieved the desired thickness, remove top parchment paper. Prick dough with fork all over and cut into desired shapes and sizes. Remove excess or unshaped dough very carefully (re-shape into disk, wrap in plastic and chill again before re-using/rolling).

Lift parchment with shaped cookies onto a cookie sheet or pan.  Bake for about 10-16 minutes, depending on the size of cookies. A pan filled with a dozen 3-inch cookies will cook in 10-12 minutes.

Take out of oven and leave in pan to set for about 10 more minutes. Transfer to racks to finish cooling. Drizzle with sugar glaze or leave plain and store in airtight, moisture free container.

Note !!! If you are making the cookies for the sole purpose of turning it into a crumb crust, omit the cutting it into shapes step.  After you’ve pricked it with the fork, take parchment paper with the rolled and pricked dough; place it on the pan and bake in the oven for between 13-16 minutes. If the edges start to get a bit overcooked or in danger of burning, break them off and let the middle part finish cooking. Remember that at this point you are not concerned with presentation; it all gets crushed into crumbs anyway.

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Being Alive

Tuesday, January 8th, 2008

Blood courses and runs through my veins
And I do what needs to be done
I wake each morning just grateful
- Able to get out of my bed

Slowly, I count all my blessings
For I am loved, and I still have
Friends, poetry and family
To live for, share with and to love

As nighttime comes, I then rejoice
For what I was able to do
Fact is, there is a point in life
When being alive is, enough

Yldara 2911070735

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Just write

Monday, January 7th, 2008

Yesterday at church (January 6th), we celebrated Epiphany. It was to me personally, a relevant revelation to ponder more on God’s great love and to somehow share it with everyone. Yes! His love is for you and for me, let us bask in it and celebrate it in everything we do, think and feel.

Thought I should start this day by encouraging those who are called to write, to not be timid in the sharing of their gift, and…..

Just write

Just write

Gather up one’s courage
And collection of ideas
Dust away the cobwebs
Veil of hidden thoughts
Think - write.

Grasp that pen and paper
Find a topic and a prompt
Start jotting down words
Mold them into verses
Do - write.

Warm up to the flow
Get excited once more
Let imagination reign
To your heart’s content
Just - write.

Yldara 1311070729