Archive for June, 2014

Two Sangria Recipes


Classic Sangria


1 lemon

1 lime

1 orange

1 1/2 cups rum

1/2 cup white sugar

1 (750 milliliter) bottle dry red wine

1 cup orange juice


1. Have the fruit, rum, wine, and orange juice well chilled.

2. Slice the lemon, lime and orange into thin rounds slices and place in a large glass pitcher.

3. Add in rum and sugar. Stir well.

4. Chill in refrigerator for 2 hours.

5. When ready to serve, crush the fruit (a little) with a wooden spoon and stir in the wine and orange juice.

* Adjust sweetness to taste.

White Sangria With Kiwi


1 (750 milliliter) bottle Chardonnay wine

1 liter club soda

3 tbsp. orange-flavored liqueur

2 tbsp. white sugar

1 cup seedless green grapes

2 kiwis (peeled and sliced)

ice cubes

8 sprigs mint (optional)


1. Mix wine, club soda, orange-flavored liqueur, sugar, grapes, and kiwis in a large pitcher. Stir until sugar is dissolved.

2. Pour wine into wine glasses filled with ice, making sure each glass has some fruit. Garnish with mint sprigs. (optional)



If you’ve never visited New Hope, PA, it’s a beautiful town to check out. It’s where I visited with my friend Marsha Mason.

Carrot Cake Cupcakes



2 cups sugar

1 1/3 cups vegetable oil

3 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. ground cinnamon

2 tsp. baking soda

1 tsp.  salt

3 cups grated carrots

1 cup walnuts (chopped)

1 cup raisins


3/4 lb. cream cheese  (room temperature)
1/2 lb. unsalted butter ( room temperature)
1 tsp. pure vanilla extract
1 lb. confectioners’ sugar


Preheat the oven to 350 degrees.

1. With an electric mixer, beat sugar, oil, and vanilla together in a bowl.

2.  Add the eggs and mix well.

3.  In another bowl, sift together the flour, cinnamon, baking soda, and salt.

4. Slowly, with the mixer on low speed, add the dry ingredients to the wet ingredients.

5. Add the grated carrots, raisins, and walnuts to the batter. Mix until combined well.

6. Line muffin pans with paper liners. Scoop the batter into 22 small muffin cups or 11 larger ones, until each is 3/4 full.

7. Bake for 20-25 minutes if using smaller cup liners or 35 minutes if you’re using larger cup liners. It depends on your oven. You will need to do the toothpick test a few times. Make sure the toothpick comes out dry. Let cool.

8. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer. Add the confectioners’ sugar and beat until smooth.

9. When the cupcakes are cool, frost them.

Keep refrigerated.




It was announced through WordPress, that “Cooking With Mr. C.” has become an International food blog. It is followed in countries all over the world. My daily viewers include people from India, Australia, Canada, New Zealand, Romania, United Kingdom, Japan, Sweden, Italy, and Spain. Thanks to everyone for sharing “Cooking With Mr. C.” with their family and friends.



8 chicken cutlets

2 cups of baby heirloom tomatoes (cut in half)

1 large yellow heirloom tomato (sliced)

1 tsp. sea salt

1 lemon (juiced)

2 tbsp. olive oil


1. Salt chicken cutlets. Place on grill. Use lemon juice to brush on while cooking. Cook thoroughly on each side.

2. In a skillet, put 2 tbs.of olive oil. Add sliced baby heirlooms. Sprinkle with a pinch of sea salt. Cook for 4-5 minutes. They should be soft.

3. Put tomatoes on top of chicken cutlets. (see photo)

4. On sliced yellow heirlooms, sprinkle your favorite dressing.

Fruit Custard Tart



1 1/2 cups plain flour

2 tbsp. caster sugar (very fine sugar)

1 stick of butter (chilled and chopped)

1 egg yolk

2 tbsp. chilled water

1 cup of sliced strawberries

2 kiwis (sliced)

1/4 cup fresh blueberries

sliced peaches (optional)

Custard Filling:

1 egg
2 egg yolks
1/2 cup caster sugar
1 teaspoon vanilla bean paste
1/3 cup custard powder
2 cups milk
1/2 cup heavy cream


For Pastry:

1. Place flour, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs.

2. Add egg yolk and 1 tablespoon chilled water. Process until dough comes together.  Add more chilled water if necessary.

3. Turn pastry out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

4. Preheat oven 350 degrees. Grease a 2cm-deep, 12.5cm x 35cm (base) loose-based tart pan.

5. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate.

6. Leave in refrigerator for 10-15 minutes. Place pan on a baking tray.  Bake for about 15 minutes or until edges are lightly golden. If you need a few more minutes, watch carefully. You don’t want it to burn.

7. To make custard filling, whisk egg, egg yolks, sugar and vanilla together in a bowl. Add custard powder. Gradually add milk and cream, stirring constantly.

8. Transfer to a saucepan over medium heat. Cook, whisking, for 8 to 10 minutes or until mixture boils and thickens. Boil for 1 minute.  Set aside to cool. Cover top of bowl with plastic wrap. Refrigerate for 2 hours.

9. Spread custard on top of pastry. Arrange strawberry slices and all fruit over custard.

*You can use a variety of fresh fruit for topping.

Mussels Marinara


3 lbs. mussels (cleaned)
2 (12 oz. cans ) crushed tomatoes
3 cloves of garlic (chopped)
4 basil leaves (chopped)
3 tbsp. olive oil
1 tsp. sea salt
1. In a large deep pot, with a cover, put olive oil and garlic. Brown garlic for a minute and add crushed tomatoes. Add sea salt, basil and stir.
2. On a medium heat, cooked crushed tomatoes for about 10 minutes. Stir frequently.
3. After 10 minutes, add mussels to the pot. Stir them around in the sauce.
4. Put a cover on the pot and cook on a medium heat.
5. After 5 minutes, remove lid. Mussels should have opened. Stir mussels again in the sauce.
6. Let cook for another 3 minutes and serve.
Serve hot.


1 lb. eggplant (peeled, sliced 1/4 inch thick)
1 cup bread crumbs
1/2 cup grated cheese
3 eggs (beaten)
5 tbs. of olive oil
2 tsp. sea salt
1 tsp. black pepper
1 tsp. thyme
1 lb. fresh mozzarella (sliced thin)
1. Put bread crumbs in a bowl and mix it with grated cheese.
2. Put beaten egg in a separate bowl.
3. Dip eggplant in egg and then in bread crumbs. Coat eggplant all over.
4. In a large skillet, put olive oil. Heat and slowly fry eggplant on each side until tender and crispy. (about 4 minutes each piece) Be sure to turn over while frying. Add more olive oil as you go along. Eggplant absorbs the oil quickly. Place on paper towel to absorb oil when each piece is done.
5. On a platter, layer slices of eggplant and mozzarella. (see photo)
6. In a small bowl, put 2 tbs. of olive oil, salt, pepper and thyme. Mix together. Drizzle over eggplant and mozzarella.





2 (12 ounce) packages lady fingers
4 tbsp. butter, melted
12 tbsp. coffee flavored liqueur (divided)
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tbsp. all-purpose flour


Preheat oven to 325 degrees .

1. Crush one package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 5 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.

2. In a large bowl, mix cream cheese, mascarpone, and sugar until smooth.

3. Add 7 tbsp. coffee liqueur, and mix.

4. Add  eggs and flour.  Mix slowly until  smooth. If the batter is too thick, add a little cream. Pour batter into crust.

5. Place the pan on the middle rack of the oven.

6. Bake for 50 minutes.  Open oven door, and turn off the heat. Leave cake to cool in oven for 15 minutes.

7. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. (I usually remove cake from pan after cake is thoroughly cooled.)

*Optional: I dusted with cocoa powder on top and lined lady fingers around the sides. Some people also melt chocolate and put on top.





2 lbs. large sea scallops

4 cloves of garlic (chopped) plus 2 cloves (chopped)

5 tbsp. fresh grated ginger

1 cup of white wine (I use Barefoot Moscato White Wine.)

2 tsp. sea salt

1 tsp. dry parsley

olive oil


1. In a Ziploc bag put scallops, 4 cloves of chopped garlic, ginger and white wine. Refrigerate for at least 6 hours. Overnight is even better.

2. In a large skillet, put 2 tbs. of olive oil. Add 2 cloves of garlic and let brown for a minute.

3. Add scallops to skillet. Cook on both sides for about 4 minutes on each side. (Turn sooner if they start to brown to much.) Sprinkle with sea salt and dry parsley.

Serve hot.