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  • Strawberry Ice Cream Cake

    julieandjessecook.com | Mon, 10 Sep 2018 20:44:21 +0000

    SERVES 16

    This cake is the perfect celebration cake and is easier to make than you might think. If you really want to impress your friends and family, you could make homemade ice cream, but store bought will work beautifully too. Just make sure your ice cream is soft before spreading it on the cake. And one quick note on the cake and spring form pan. This recipe works in 8-inch and 9-inch cake pans, but it’s important that your springform pan is the same size as the cake pans you choose.


    Stand or hand mixer
    Parchment paper
    (9-inch) round cake pans
    (9-inch) springform pan
    Food processor, Vitamix or blender


    For the Cake:
    2 pints fresh ripe strawberries
    2 ½ cups cake flour, sifted
    2 ½ teaspoons baking powder
    ½ teaspoon fine sea salt
    ½ cup whole milk
    1 teaspoon vanilla extract, preferably clear vanilla extract if you have it
    ½ cup (1 stick) butter, slightly softened but still cold
    1 ¾ cups granulated sugar 
    ¾ cup reduced strawberry puree
    4 large egg whites
    Pink food coloring (optional)
    2 pints ice cream of choice (we used vanilla, but strawberry or chocolate would be equally delicious), softened at room temperature for about 20 minutes
    Sprinkles for topping

    For the Whipped Cream Frosting:
    1 quart heavy whipping cream
    3 tablespoons powdered sugar


    Preheat the oven to 350 degrees.

    Make the Strawberry Puree:
    Clean the strawberries and remove stems. Place the strawberries in a food processor and blend until smooth. You should have about 3 cups of strawberry puree. Strain the puree through a fine mesh sieve into a medium-sized saucepan. Cook the puree over medium heat, stirring often to prevent sticking and burning, until the puree has reduced by half, about 20 minutes. Pour the reduced puree into a shallow dish and allow to cool completely. Puree can be made a couple of days in advance and stored in the fridge.

    Make the Cake:
    Butter the bottom and sides of two 9-inch round cake pans and line the bottom with parchment. Sprinkle with a little flour; set aside.

    In a small bowl, whisk together the cake flour, baking powder and salt. In another bowl, whisk together the milk and vanilla extract. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until fluffy and smooth, about 3 minutes. Add the ¾ cup reduced strawberry puree and the egg whites and beat until smooth, another minute or two. Add in half of the flour mixture, then the milk mixture and finally, the remaining flour mixture and beat until just incorporated. At this point, you can add a drop of pink food coloring if you want a more pinkalicious cake. Divide the batter between the two prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.

    Make the Whipped Cream Frosting:
    In the bowl of a stand mixer fitted with whisk attachment or with a handheld mixer, beat the heavy cream until soft peaks form. Add in the sugar and continue whisking until stiff peaks. Cover with plastic wrap and place in fridge until ready to use.

    Assemble the Ice Cream Cake:
    Grease the sides of a springform pan with butter or coconut oil and then line the sides with one long strip of parchment paper. Place one of the strawberry cakes on the bottom of the springform pan. Spread the softened ice cream evenly on top and then place the second strawberry cake on top of the ice cream. Gently press down with your hand and place cake in the freezer for at least 2 hours or overnight.

    Unhinge the springform pan and remove the ring. Peel the parchment paper off of the cake. Frost the sides and the top of the cake with whipped cream frosting and decorate with sprinkles if desired. Before serving, allow the cake to sit at room temp for about 20 minutes. This makes it easier to slice. Plus, it’s tastier if the ice cream is softer and soaks into the cake.

  • Creamy Shrimp Rolls with Fresh Herbs

    julieandjessecook.com | Tue, 28 Aug 2018 19:07:14 +0000

    SERVES 4-6


    2 pounds small to medium-sized raw shrimp, peeled and deveined
    ¼ cup mayonnaise (preferably homemade)
    1 TB fresh squeezed lemon juice, plus more to taste
    3 TB finely chopped chives
    3 TB finely chopped tarragon
    2 TB finely chopped dill
    Freshly ground black pepper
    ¼ teaspoon fine sea salt, plus more to taste
    1 teaspoon old bay seasoning
    ¼ cup finely chopped red bell pepper, divided
    4-6 hot dog buns
    2 TB unsalted butter at room temperature, plus more for brushing on the rolls


    In a medium-sized bowl, stir together the mayonnaise, lemon juice, fresh herbs, pepper, salt, old bay and bell pepper. Taste and adjust seasoning as needed; set aside. 

    Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add in the shrimp, season with a pinch of fine sea salt and stir to coat the shrimp. Sauté until bright pink and cooked through, 2-3 minutes. Using a slotted spoon, scoop out the shrimp, shaking off excess butter, and place in the bowl of creamy herb dressing. Gently toss to combine.

    Lightly brush the inside of each hot dog bun or roll with a little butter and toast under the broiler for about 2 minutes or until light golden brown. Spoon creamy shrimp on each roll and garnish with remaining red bell pepper. 

  • Vodka Fizz with Meyer Lemon & Basil

    julieandjessecook.com | Fri, 10 Aug 2018 19:17:23 +0000

    SERVES 2


    ⅓ cup sugar
    ⅓ cup water
    A handful of fresh basil leaves, plus more for garnish
    3 pieces of Meyer lemon peel
    ¼ cup Meyer lemon juice
    3 ounces vodka
    Sparkling water


    In a medium saucepan combine the sugar and water, bringing it to a light simmer over medium heat. Stir until sugar has fully dissolved. Add in the basil and one piece of the lemon peel. Remove saucepan from the heat, cover and steep for about 20 minutes. Strain the simple syrup and discard the basil and peel.

    Stir together ¼ cup simple syrup, ¼ cup Meyer lemon juice, and the vodka.

    Add ice to two glasses and divide the vodka mixture between the two glasses. Top each with a splash of sparkling water. Taste and adjust drink if desired. Garnish with a basil leaf and the remaining lemon peel.

  • Oven-Roasted Sea Bass with Tomatoes & Olives

    julieandjessecook.com | Thu, 26 Jul 2018 19:37:44 +0000

    SERVES 4


    For the Marinade:
    ¼ cup extra virgin olive oil
    2 Tbsp. fresh squeezed lemon juice
    ½ Tsp. chili flakes
    ½ Tsp. fine sea salt
    fresh ground pepper
    2 garlic cloves, smashed and chopped

    For the Fish:
    4 (6-ounce) sea bass fillets (about 1 ½ inches thick)
    1 large lemon, sliced into ¼-inch rounds
    2 pints cherry tomatoes
    1 cup pitted olives, roughly chopped if large
    Fresh herbs for garnish (thyme, parsley and basil are our faves)


    Preheat oven to 350 degrees.

    Place fish in a small, shallow glass or ceramic baking dish. Whisk marinade ingredients together in a small saucepan. Over medium heat, bring to a low simmer and cook for 3-5 minutes until the mixture is hot. Remove saucepan from heat and allow to infuse and cool for about 10 minutes. Taste and adjust seasoning if needed. Pour the warm marinade over the fish, cover with plastic wrap and marinate in the refrigerator for 1 hour.

    Arrange lemon slices flat on a sheet tray. Lift the fish filets out of the marinade, gently shaking off excess marinade, and place fish on top of the lemon slices. Scatter the tomatoes and olives around the pan and drizzle remaining marinade over all ingredients in the pan.

    Roast until the fish is just cooked through, about 12-15 minutes. Serve warm with tomatoes and olives and garnish with fresh herbs and an extra fresh squeeze of lemon juice.


  • Coconut Curry with Chicken & Corn

    julieandjessecook.com | Thu, 05 Jul 2018 22:30:48 +0000

    SERVES 4-6


    For the Chicken & Chicken Stock:
    1 whole (4-5 pound) organic chicken
    1 yellow onion, trimmed, peeled and quartered
    2 Tsp. whole black peppercorns
    1 bay leaf

    For the Coconut Curry:
    1 Tbsp. coconut oil
    ½ red onion, sliced thinly
    2 tsp. minced garlic
    2 tsp. finely grated ginger
    1 tsp. curry powder
    ½ tsp. fine sea salt
    Fresh Ground pepper
    2 tbsp. freshly squeezed lime juice
    1 (14 oz) can unsweetened coconut milk
    2 cups chicken stock
    2 Tbsp. coconut palm sugar
    1 (10 oz) bag frozen corn
    3 cups (approximately) shredded chicken


    Cook the Chicken:
    Rinse the chicken well and place in a large pot along with the onion, peppercorns and bay leaf. Cover with very cold water and bring to a boil over high heat. Skim off any foam that rises to the top. Turn the heat down to low and simmer for 2 hours, or until the chicken is cooked through and falling off the bone. Remove the chicken to a platter to cool. Strain the broth using a fine mesh sieve and reserve 2 cups. Store remaining stock in the fridge. Once the chicken is cool enough to handle, remove the meat from bones and shred.

    Make the Curry:
    In a deep skillet or pot, heat the coconut oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add in the garlic, ginger, and curry powder and cook until fragrant, 1 minute. Add in lime juice and scrape up any brown bits from bottom of the pan. Add coconut milk, chicken stock, Palm sugar, salt, and pepper and stir until incorporated. Add in the frozen corn and the shredded chicken and bring to a simmer and cook for 8-10 minutes until corn is tender and the sauce has thickened slightly.

    Serve over rice and garnish with cilantro.

  • Cherry Donuts with Amaretto Cherry Glaze

    julieandjessecook.com | Fri, 01 Jun 2018 20:26:08 +0000


    Concentrated maraschino cherry syrup boosted by a little amaretto in the glaze contributes to a nostalgic flavor and beautiful color in these easy-to-bake donuts. To create these warm, cake-like donuts, you just need a couple of donut pans, which trust us, you will use again and again and again. Not only are baked donuts easy to make, they are better dunkers and can endure rich, decadent glazes (yes, please!). If you ask us, it’s the glaze that makes the donut. These pinkalicious cherry donuts get double dipped in an amaretto cherry glaze and then topped with maraschinos.


    For the Donuts:
    ¼ cup unsalted butter, melted and cooled slightly
    ¼ cup melted coconut oil
    ¾ cup granulated sugar
    2 large eggs
    1 teaspoon almond extract
    1 ¼ cups whole milk, at room temperature
    15-20 maraschino cherries, finely chopped
    1 tsp. maraschino cherry syrup
    3 cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon fine sea salt

    For the Glaze:
    2 cups confectioners’ sugar, sifted
    2 Tbsp. maraschino cherry syrup
    1 Tbsp. amaretto liqueur
    1 Tbsp. heavy cream, plus more if needed
    1/8 tsp. fine sea salt
    10 maraschino cherries, finely chopped for garnish (optional)

  • Pan Roasted Chicken & Mushrooms in Tarragon Coconut Cream Sauce

    julieandjessecook.com | Wed, 23 May 2018 21:19:36 +0000

    Serves 4


    2 pounds of chicken bone-in, skin-on chicken thighs (8 thighs)
    ½ tbsp. fine sea salt
    Fresh ground pepper
    2 tbsp. olive oil
    1 pound sliced mushrooms
    1 cup canned coconut cream, shaken
    ¼ cup chopped fresh tarragon
    ¼ cup apple juice
    2 tbsp. sherry vinegar
    1 ½ cups chicken broth
    ½ cup dry sherry or dry vermouth
    2 tbsp. greek yogurt
    ¼ cup fresh chopped parsley leaves for garnish

  • Mixed Berry Tart with Pistachio Crust

    julieandjessecook.com | Thu, 10 May 2018 17:56:04 +0000

    Makes 1 (9-inch) tart


    9-inch tart pan with removable bottom
    Pie weights or beans
    Fine mesh sieve

    For the Pistachio Crust:
    1 1/3 cup AP flour
    ¾ cup pistachios, toasted
    ½ cup confectioners sugar
    ½ teaspoon fine sea salt
    ½ cup unsalted butter, cut into cubes and chilled in the freezer for at least 30 mins
    1 large egg
    ½ teaspoon fresh squeezed lemon juice
    ½ teaspoon fresh lemon zest

    For the Pastry Cream:
    1 ½ cups heavy whipping cream
    ½ cup whole milk
    2 teaspoons lemon zest
    4 large egg yolks
    ½ cup granulated sugar
    3 Tbsp. cornstarch
    4 Tablespoons cold unsalted butter, cut into cubes
    1 teaspoon vanilla extract

    1-2 cups fresh berries for topping


    Make the Crust:
    Whisk together the egg with lemon juice and zest; set aside. In the bowl of a food processor, pulse together the flour, pistachios, sugar and salt until thoroughly ground and mixed. Add in the butter and pulse until the mixture resembles coarse meal; about 15-20 pulses. Slowly stream in the egg mixture and pulse until dough just comes together. Do not over mix. Turn out dough onto a floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out chilled dough into a 12-inch round. Transfer to a 9-inch tart pan with removable bottom. Press dough into the bottom and up the sides of the pan. Trim excess dough. Prick the dough all over with a fork. Add a piece of parchment paper on top of the dough and place pie weights or beans inside. Bake at 350˚F until the edges are just set, about 12 minutes. Remove the parchment paper and the weights and bake until crust is light golden brown, 9-10 more minutes. Allow to cool completely before filling with pastry cream.

    Make the Pastry Cream:
    In a medium saucepan, bring cream, milk and lemon zest to a boil over medium heat. In a medium bowl, whisk together the egg yolks, sugar and cornstarch until fluffy and light yellow, about a minute. Slowly drizzle in ½ cup of the hot milk mixture into the egg yolks while whisking continuously. Then pour the egg yolk/milk mixture back into the saucepan of warm milk. Whisk the pastry cream over medium heat until thick and glossy. Remove from heat and whisk in the butter and vanilla until butter has completely melted and been incorporated. Strain the cream through a fine meshed sieve into a glass bowl. Place plastic wrap directly onto the cream and refrigerate until cold, at least an hour.

    Pour the chilled pastry cream into the cool crust and evenly spread with an offset spatula.  Top the tart with fresh berries

  • Lemony-Broccolini Flatbreads

    julieandjessecook.com | Thu, 08 Mar 2018 22:31:41 +0000

    Makes 2 (12 inch) flatbreads


    For the Dough:
    ¾ cup warm water (110ºF)
    1 tsp. active dry yeast
    3 Tbsp. extra-virgin olive oil
    200 grams bread flour (about 1 ½ cups)
    70 grams whole wheat pastry flour (about 1/2 cup)
    1 ½ tsp. kosher salt

    For the Flatbread:
    1 pound broccolini florets
    1 ½ tsp. lemon zest
    ¼ tsp. Ground coriander
    Salt & fresh ground pepper
    4 garlic cloves, minced
    2 Tbsp. oregano leaves, roughly chopped
    Pinch of chili flakes (optional)
    2 Tbsp. extra virgin olive oil, plus more for greasing pans
    1 ½ cup grated gruyere cheese
    ½ cup fresh grated parmesan cheese
    Semolina flour or coarse cornmeal


    Make the Dough:
    Sprinkle yeast into the bowl of a stand mixer. Pour warm water over the yeast and let sit until foamy, 5-7 minutes.
    In a separate bowl, whisk together the flours and salt. Add flour mixture and olive oil to the yeast mixture. Using the hook attachment, beat the mixture on medium speed until a dough has formed and is well incorporated, 2-3 minutes. Lift the dough and scrape off any remaining dough from the sides of the bowl. Gently shape into a ball. Grease the stand mixer bowl well with olive oil and place the dough back in the bowl. Cover with plastic wrap and keep the dough in a warm spot until it has doubled in size, about 2 hours. Divide dough into 2 equal pieces, wrap in plastic wrap and store in the refrigerator until ready to use.

    Make the Flatbreads:
    Preheat oven to 450 degrees. Lightly grease 2 sheet trays with olive oil and sprinkle a generous amount of semolina flour on top.

    Fill a medium-sized saucepan halfway with water and bring to a boil. Carefully add the broccolini florets to the boiling water and blanch for 1 minute. Using a slotted spoon, transfer to an ice bath. Spread the blanched broccolini on to a towel and dry thoroughly. Transfer broccolini to a small bowl and toss with lemon zest, coriander, salt, pepper, minced garlic, oregano, chili flakes if using, and olive oil.

    Gently stretch each ball of dough into a 12x7-inch rectangle (or as close to that size as you can) and place on sheet trays. Evenly divide the broccolini between the two pieces of dough and sprinkle gruyere and parmesan on top. Bake for 7-10 minutes or until dough has turned slightly golden brown and cheese has melted. Slice flatbread any way you wish and serve warm. 

  • Ginger-Garlic Turkey Bowl with Brussels Sprouts Chips

    julieandjessecook.com | Sat, 10 Feb 2018 00:05:13 +0000

    Serves 2-3


    8-10 oz Brussels sprouts leaves (from about 1 pound Brussels sprouts)
    2 Tbsp. extra virgin olive oil, divided
    1 pound ground turkey, preferably dark meat
    1 Tbsp. minced garlic (about 4 cloves)
    1 1/2 Tbsp. minced ginger
    Kosher salt
    1/4 cup chicken stock
    1/2 cup coconut aminos
    2-3 Tbsp. sriracha, plus more to taste
    2 Tbsp. rice wine vinegar
    1 cup shredded purple cabbage
    2 scallions, fine chopped
    Fresh squeezed lime juice/lime wedges for garnish
    Jasmine rice or cauliflower rice for serving

  • Simple Butterflied Roast Chicken

    julieandjessecook.com | Tue, 30 Jan 2018 23:02:22 +0000

    Makes one Chicken

    You’ll never roast a whole chicken the same after trying this method. A chicken that is butterflied (aka spatchcocked) cooks faster and more evenly. Flattening the bird ALSO helps you get a crispier skin all over. If butterflying a whole chicken intimidates you—which is totally understandable—then just ask your grocery store’s butcher to do it for you. One final note. It is so very important that you pat the chicken really dry before roasting it. - Julie


    2 tbsp. olive oil
    2 tbsp. melted unsalted butter
    1 tbsp. finely chopped fresh thyme or oregano (or a combo of both)
    2 tbsp. fresh squeezed lemon juice
    ½ cup dry white wine
    1 (3 ½ - 4 pound whole chicken) backbone removed and butterflied
    1 tsp. kosher salt and fresh ground black pepper


    Stir together the melted butter and thyme/oregano. Set aside.

    Place a large cast iron skillet (or other large oven-proof skillet, but we highly recommend cast iron as it yields the crispiest skin) on the lowest rack of your oven and then preheat the oven to 500 degrees. Allow the skillet to preheat with the oven.

    Rinse chicken, and pat dry with paper towels. Place the chicken breast side down on a cutting board and using sharp kitchen shears or a knife, but along both sides of the backbone to remove it. You can also just ask the butcher to do this for you! Flip the chicken over and press firmly down on breastbone to flatten the chicken. Once again, pat the chicken dry (this is vital!) with paper towels, then rub it all over with 2 tablespoons of olive oil and season both sides with salt and pepper.

    Once the oven has reached 500 degrees, remove the skillet from the oven with oven mitts, and place the chicken breast side down in the hot skillet. Reduce the oven temperature to 450 degrees and roast the chicken for 30-35 minutes, until the skin looks nice and brown.

    Remove skillet from the oven. Carefully remove the chicken, breast side up, to a carving board. Add the wine and lemon juice to the skillet and using a wooden spoon, scrape up all the yummy brown bits. Place the chicken back in the skillet, breast side up, and brush the herb butter all over. Return to oven and reduce temperature to 400.

    Roast chicken for about 10 minutes, or until an instant-read thermometer or oven probe registers at least 165 degrees in the thickest part of a thigh. Transfer chicken to a carving plate or board and let rest about 10 minutes before you slice. Serve with pan juices!  

  • Jesse's Festive Cookies

    julieandjessecook.com | Thu, 21 Dec 2017 22:26:57 +0000

    Originally appeared in Bake From Scratch

    *All photos by Matt Armendariz

    These Candy Cane Cookies were my favorite cookies growing up, and still are today. Every time we make the candy cane cookies now, my mom always reminds me of this one Christmas when she had made around six dozen of them for a big cookie exchange. I was around four or five years old. These cookies can be time consuming to make. You have to roll the dough out—and it’s a delicate dough—then you have to twist and shape each of the candy cane cookies individually. My mom finished all the cookies the night before the exchange, and laid them out on the counter. I really wanted some of the cookies, and I knew I wasn’t going to get any because they were for the exchange. I snuck into the kitchen that night, and snapped the ends off of each of the candy canes. I thought maybe she wouldn’t notice if they were a little shorter. So I ate about 40 cookies, and she could obviously tell immediately by looking at the cookies. They ended up looking more like horseshoes than candy canes. She was so mad, but I still think it was worth it. – Jesse
    (Visit Bake From Scratch for more!)


    For the Cookies:
    1 cup (230 grams) unsalted butter, softened
    1½ cups (315 grams) granulated sugar
    2 large egg yolks
    1 teaspoon vanilla extract
    1 cup sour cream, room temperature
    5 cups (700 grams) all-purpose flour
    ¼ teaspoon (1.5 grams) kosher salt
    1 teaspoon (6 grams) baking soda
    1 teaspoon (4 grams) baking powder

    For the Icing:
    3 tablespoons (45 grams) unsalted butter
    1½ cups (216 grams) confectioners’ sugar
    1 teaspoon vanilla extract 2 to 3 tablespoons milk

  • Sweet Potato Pie with Toasted Marshmallow Meringue

    julieandjessecook.com | Thu, 16 Nov 2017 19:32:56 +0000

    Makes one 9-inch pie


    For the Crust:
    10-12 whole graham crackers (1 ½ cups crumbs)
    7 Tbsp. unsalted butter, melted
    2 Tbsp. light brown sugar
    ½ tsp. flaky sea salt
    1 Tbsp. water

    For the Pie Filling:
    1 (15 oz.) sweet potato puree
    ¼ cup granulated sugar
    ½ tsp. ground nutmeg
    ½ tsp. ground cinnamon
    ¼ tsp. ground ginger
    ¼ tsp. ground clove
    ¼ tsp. kosher salt
    2 tsp. pure vanilla extract
    1 (14 oz.) can sweetened condensed milk
    2 large eggs

    For the Marshmallow Meringue:
    4 large egg whites
    1 cup granulated sugar
    1 tsp. pure vanilla extract
    ¼ tsp. cream of tartar


    Make the Crust:
    Preheat oven to 350°F. In the bowl of a food processor, pulse the graham crackers until very fine. Add in the remaining ingredients and mix until just combined. Transfer to a 9-inch pie plate and spread the crumbs evenly on bottom and up the side of the pie plate, pressing down firmly on the crumbs to form a crust. Bake until just golden brown, 8-10 minutes. Remove crust from oven and set on a wire rack to cool.

    Make the Filling:
    In a large bowl, whisk together the sweet potato puree with remaining ingredients. Pour into prepared piecrust and bake for 35-40 minutes, until the filling is set. Allow pie to cool completely before topping with marshmallow meringue.

    Make the Meringue:
    In a medium-sized heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a small saucepan of heavily simmer water and whisk until the sugar is dissolved, about 5 minutes, then add the vanilla and cream of tartar. Either using an electric handheld mixer or in the bowl of a stand mixer, whisk the egg whites on medium-high speed until stiff peaks form and the meringue is glossy, 5-7 minutes. Pile the meringue on top of the cooled sweet potato pie and spread evenly with an offset spatula. You can use a torch to brown the marshmallow meringue OR you can place the pie directly under your oven’s broiler for 1-2 minutes, rotating halfway through and taking care not to burn the meringue. Serve warm or cold!

  • Winter Greek Salad

    julieandjessecook.com | Thu, 09 Nov 2017 19:18:22 +0000

    Serves 6 - 8


    For the Salad:

    ½ red onion
    2 Tbsp. red wine vinegar
    5 Tbsp. extra virgin olive oil
    ½ tsp. zaatar seasoning, plus more for garnishing
    ¼ tsp. kosher salt
    Freshly ground black pepper
    1 delicata squash, sliced into ¼-inch thick half moons
    7 ounces hearts of romaine, chopped
    2 heads endive, chopped
    1 pint cherry tomatoes, sliced in half if large
    1 cup pitted kalamata olives
    ½ cup crumbled feta
    1 Tbsp. capers, drained

    For the Dressing:
    Juice from marinated onions
    1 garlic clove, minced
    Good squeeze of fresh lemon juice
    Salt and pepper to taste


    Preheat oven to 350ºF. Toss delicata squash with 1 Tbsp. olive oil and spread evenly on a sheet tray. Season with fresh ground pepper and a pinch of salt. Roast for 25 minutes, or until tender, then set aside to cool.

    Slice the onion as thinly as possible (mandolin works perfectly) into a bowl. Whisk together the vinegar, oil, zaatar, ¼ teaspoon salt and pepper and pour over the onions. Cover with plastic wrap and set aside to marinate for at least 30 minutes.

    In a large serving bowl, toss together the roasted squash, romaine, endive, tomatoes, olives and capers. Remove the onions from the marinade, squeezing as much liquid out of them as you can, and sprinkle on top of the salad. Whisk the onion juice together with garlic, lemon juice and salt/pepper to taste. Drizzle over the salad and garnish with feta cheese and more zaatar. 

  • Owl Cupcakes

    julieandjessecook.com | Sun, 29 Oct 2017 20:02:24 +0000

    Makes a dozen cupcakes

    No cake decorating skills needed for these cupcakes. We took a tip from the baking queen—Martha Stewart—and used oreo cookies and M&M candies for the owl eyeballs and beak. Use whatever cupcake recipe you wish, but with our rich, fudge-like frosting, we opted for a classic moist vanilla cupcake. This recipe is from America’s favorite cupcake bakery, Sprinkles, and The Sprinkles Baking Book by Candace Nelson. It’s our favorite!


    For the Vanilla Cupcakes:
    1 ½ cups all purpose flour
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon fine sea salt
    2/3 cup whole milk
    1 ½ teaspoon pure vanilla extract
    ½ cup (1 stick) butter, softened
    1 egg, plus 2 egg whites
    1 cup granulated sugar

    For the Fudge Frosting:
    1 ¼ cup confectioners' sugar, sifted
    1 cup unsweetened cocoa powder, sifted
    5 Tablespoons unsalted butter, room temperature
    2-4 Tablespoons milk, room temperature
    1 teaspoon pure vanilla extract

    For the Owl Eyes & Beak:
    1 box Oreo sandwich cookies
    24 brown M&Ms
    12 yellow or orange M&Ms


    Preheat oven to 325ºF. Line a 12-cup cupcake pan with cupcake liners; set aside.  In a medium bowl whisk the flour, baking powder, baking soda and salt; set aside. In a small bowl whisk the milk and vanilla; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Reduce speed to low, add eggs and egg whites gradually and beat until creamy, 1-2 minutes. Add in half of the flour, then the milk mixture, and then the remaining flour mixture, beating after each addition until just blended. Divide the batter evenly among the prepared cupcake cups and bake until the tops are just dry to the touch, 18-19 minutes. Cool the cupcakes completely on a rack before frosting and decorating.

    While the cupcakes bake, open each Oreo cookie in half by gently twisting and set aside the halves with frosting on them. Place one brown M&M on each frosted Oreo half.

    Make the frosting as soon as you’re ready to frost as it will harden quickly. In a small bowl, whisk together the sifted confectioners' sugar and cocoa powder. Whisk in the butter, vanilla and 2 Tablespoons milk, and stir until smooth and free of lumps. Add in the remaining milk if frosting is too thick. Using an offset spatula, spread a thin layer on each cupcake. Place two Oreo eyeballs on each cupcake and then a yellow or orange M&M just below the eyes. Using your offset spatula again, drag a little chocolate frosting up and off the top of the owl cupcake to give him ears.

  • Fried Brussels Sprouts with Spicy Yogurt

    julieandjessecook.com | Fri, 08 Sep 2017 19:10:58 +0000

    Serves 4-6 as an appetizer

    Deep frying doesn’t have to be unhealthy! We fried these Brussels sprouts in avocado oil, which is one of the healthiest high heat oils out there, then finished them in the oven for a little extra crisp. Avocado oil is high in antioxidants, loaded with vitamins (like vitamin E which helps keep our skin looking like we’re still 20 years old), and it’s been shown to lower cholesterol. But, avocado oil is only as good as the avocados it’s made from; opt for avocado oil that is organic, unrefined, and cold-pressed.

    Because Brussels sprouts naturally have a nutty flavor, we love the way this tangy, spicy Greek yogurt sauce lightens the dish. Fried Brussels sprouts are the perfect appetizer for a small dinner party, because you can fry in advance and pop them in the oven just before serving.

    Warning: they will disappear in minutes. These things are more addictive than movie theater popcorn.

    - Julie & Jesse 🙃


    For the Sprouts:
    1 pound Brussels sprouts, washed, dried completely and cut in half lengthwise.
    Avocado oil (about 4 cups)
    Sea salt

    For the Yogurt Dipping Sauce:
    1 cup plain greek yogurt
    Zest and juice from one lemon or lime
    ½ teaspoon paprika
    ½ teaspoon harissa paste
    1 teaspoon minced garlic
    1 teaspoon kosher salt, plus more to taste
    Fresh ground pepper to taste

    Special equipment:
    Sheet tray and wire rack
    Sieve or slotted spoon
    Splatter screen (not needed but highly recommended!)

  • Grapefruit Rosé Granita

    julieandjessecook.com | Fri, 01 Sep 2017 19:44:30 +0000

    Yields About 4 Cups


    2 ½ cups fresh squeezed grapefruit juice, strained to remove pulp
    ½ cup fresh squeezed orange juice, strained to remove pulp
    2 star anise
    ¾ cup rosé
    ¼ cup grand marnier
    1 cup sugar
    ½ tsp. pure vanilla extract
    pinch of flaky sea salt

  • Cherry Salad

    julieandjessecook.com | Fri, 18 Aug 2017 18:30:00 +0000

    Serves 6


    For the salad:
    1 ½ pounds pitted cherries
    1/3 cup pistachios, toasted
    ½ cup roughly chopped parsley
    ¼ cup roughly chopped mint

    For the dressing: 
    2-3 Tbsp. fresh squeezed lemon juice
    ¼ cup olive oil
    2 Tbsp. sorghum syrup
    Pinch of salt

  • Sweet & Spicy Grilled Drumsticks

    julieandjessecook.com | Thu, 10 Aug 2017 19:57:26 +0000

    Serves 4


    ¼ cup olive oil
    ¼ cup liquid aminos (or tamari)
    ¼ cup aged balsamic vinegar
    3 Tbsp. coconut nectar (or honey)
    4 cloves garlic, chopped
    1 ½ tsp. fennel seeds, roughly ground
    1 tsp. fresh minced ginger
    2 teaspoons harissa
    1 lime, zested and juiced
    8-10 chicken drumsticks
    2 scallions, thinly sliced for garnish
    High-heat oil for grill (safflower, sunflower or peanut)



    In a large bowl, whisk together the olive oil, liquid aminos, vinegar, coconut nectar, garlic, fennel seeds, ginger, harissa and lime zest & juice. Pour the mixture over drumsticks, cover and marinate in the refrigerator for two hours. Pull your chicken out of the fridge about 30 minutes prior to grilling.

    Prepare outdoor grill:
    Grease grill grates with sunflower oil. Preheat the grill to high heat, then turn one side of the grill down to medium, keeping the other side on high. Continue to coat the grill grates with oil to prevent your chicken from sticking.

    Grill chicken:
    Place drumsticks on the high heat side first and cook about 2 minutes each side, rotating occasionally to get crispy skin. Carefully move the drumsticks over the medium heat side of grill and cook until internal temperature reaches 165ºF, about 12 minutes total. Transfer the chicken to a platter and tent with foil. Garnish with scallions and more harissa or your favorite hot sauce. Dig in!


  • Butternut Squash & Pinto Bean Tacos with Creamy Avocado Slaw

    julieandjessecook.com | Fri, 04 Aug 2017 18:45:26 +0000

    Makes 8 small tacos/ Serves About 4 


    For the Creamy Avocado Slaw
    8 oz finely shredded purple cabbage
    2 large, ripe avocados
    2 Tbsp. olive oil or avocado oil
    1 tsp. lime zest
    2 Tbsp. fresh squeezed lime juice
    2 garlic cloves, pealed and smashed
    ½ tsp. fine sea salt
    1 tsp. honey
    1 tsp. yellow mustard
    Freshly ground black pepper
    ¼ cup loosely packed fresh cilantro leaves
    2-4 TB water if needed

    For the tacos: 
    2 Tbsp. taco seasoning

    1 pound butternut squash, cut into ½-inch cubes
    2 Tbsp. olive oil
    1 (15 oz) can pinto or black beans
    ¼ cup cotija cheese, plus more for garnishing
    Creamy avocado slaw
    Small 4" tortillas


    Make the Slaw: 
    Place all ingredients EXCEPT the slaw in a food processor or blender. Blend until smooth. If the dressing is too thick, add a couple of tablespoons of water until desired consistency is reached. Pour the creamy avocado dressing over shredded cabbage and toss to evenly coat. Cover with plastic wrap and place in fridge until ready to use.

    Make the Tacos:
    Preheat oven to 350 degrees. In a medium sized bowl, toss butternut squash with 2 tablespoons olive oil and 2 tablespoons taco seasoning. Spread the butternut squash out onto a lightly greased sheet tray and bake for about 12 minutes, or until squash can be easily pierced with a fork. Taste and adjust seasoning as needed.

    Drain the beans and rinse. In a small bowl, gently toss the beans with cotija cheese and season with salt and pepper to taste.

    Head tortillas on a griddle or in a pan. Spoon slaw onto tortilla, then layer with butternut squash and bean-cheese mixture. Garnish with cilantro, lime wedges and more cotija cheese.


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