Recipes

One of my dogs suffered from severe food allergies that did not allow him to eat commercial dog food. Consequently, I learned to cook for my dogs and have done so for many years. Consult your veterinarian if you want to switch your dog to home-cooked food. It’s not as difficult as one might think. Keep in mind that, like children, dogs need a balanced diet, not just a hamburger. Any changes to your dog’s diet should be made gradually so your dog’s stomach can adjust.

Chocolate, alcohol, caffeine, fatty foods, grapes, raisins, macadamia nuts, onions and garlic, xylitol, and unbaked dough can be toxic (and even deadly) to dogs. For more information about foods your dog can and cannot eat, consult the American Kennel Club website at akc.org/expert-advice/nutrition/human-foods-dogs-can-and-cant-eat.

If you have any reason to suspect your pet has ingested something toxic, please contact your veterinarian or the Animal Poison Control Center’s twenty-four-hour hotline at 1-888-426-4435.

Mandarin Salty Dog Cocktail

For people only. NOT for dogs.

Kosher salt

Lime

2 ounces mandarin vodka

6 ounces grapefruit juice

Pour the salt into a small dish or shallow bowl. Rub the rim of a tall glass with lime and dip it in the salt. Pour the vodka into the glass and follow with the grapefruit juice. This is a tart cocktail.

Tomato, Corn, and Quinoa Salad

For people only.

⅓ cup olive oil

2 tablespoons and 1 teaspoon white wine vinegar

2 tablespoons fresh minced parsley

1 teaspoon garlic powder

1 tablespoon sugar

1 teaspoon salt

¼ teaspoon black pepper

2 cups thawed frozen corn

2 cups cooked quinoa

1 cup cherry tomatoes, sliced in half

In a jar with a tight-fitting lid, mix together the olive oil, vinegar, minced parsley, garlic powder, sugar, salt, and pepper and shake very well.

Place the corn, quinoa, and tomatoes in a serving bowl and mix well. Top with the dressing.

Steak with Balsamic Dijon Sauce

Serves 2.

Dogs may eat small pieces of sliced steak without fat. The sauce should NOT be served to dogs.

Salt and freshly ground pepper, to taste

1–2 teaspoons high-heat oil, like sunflower or canola

2 New York strip steaks

2 tablespoons balsamic vinegar*

¼ teaspoon salt

1 tablespoon Dijon mustard

2 tablespoons heavy cream

Salt and pepper the steaks. Pour the oil into a cast-iron pan. When a drop of water sizzles in the oil, add the steaks. Sear both sides. Use a meat thermometer to determine when they are done. Medium rare: 130–135°F; medium: 135–140°F.

Remove the steaks from the pan and let stand for at least 10 minutes. Meanwhile, deglaze the pan by adding the balsamic vinegar and salt and scraping up the bits that remain in the pan. Allow to cook about two minutes. Remove the pan from the heat and stir in the mustard and the cream.

Drizzle the sauce over the steaks.

* Balsamic vinegar can be quite strong. If you are sensitive to vinegar, reduce this amount.

Firefly Sparklers

NOT for dogs!

Serves 2.

1 cup cold ginger ale

1 cup cold mango juice

2 ounces vodka

2 ounces Grand Marnier

Crushed ice

Fresh strawberries, for garnish

Mix together the ginger ale, mango juice, vodka, and Grand Marnier. Fill old-fashioned glasses with crushed ice, add the drink, and garnish with a fresh strawberry.

Mixed Berry Meringue Pie

For people.

1 sheet puff pastry

Flour, for sprinkling

1 6-ounce package fresh blueberries

1 6-ounce package fresh raspberries

1 6-ounce package fresh blackberries

12 medium strawberries, cut in half lengthwise

¼–½ cup sugar (depending on how sour the berries are)

¼ cup tapioca

¼ cup water

1 tablespoon unsalted butter

4 large egg whites, at room temperature

¼ teaspoon cream of tartar

6 tablespoons sugar

Preheat the oven to 400°F. Thaw the frozen puff pastry at room temperature for 40 minutes or according to the directions on the package. Note: There is a short window of opportunity between being frozen and getting sticky. Be sure to roll out the puff pastry at 35–40 minutes. On a lightly floured surface, roll the pastry out large enough to fit a 9-inch pie pan. Move the pastry to the pan and prick the bottom with a fork. Cut off excess corners. Cover with aluminum foil and bake for 25 minutes. Remove from the oven and turn the oven temperature down to 350°F. Save the aluminum foil in case you need it to cover the edges later.

While the crust is baking, prepare the berries in a large bowl. Toss together the berries, sugar, tapioca, and water, turning gently a few times to spread the tapioca evenly. Fill the baked pie crust with the berry mixture, dot the top with butter, and bake for 20 minutes. If the crust begins to get too brown, cover only the crust edge with aluminum foil. Dots of tapioca may still be visible.

While the pie bakes, make the meringue. In a mixer, beat together the egg whites and cream of tartar until the eggs are foamy and begin to take shape. Slowly beat in the 6 tablespoons of sugar. Beat until the mixture holds a firm peak, at least 6–8 minutes.

Swirl the meringue over the hot pie. Return it to the oven for about 15 minutes or until the meringue is lightly browned. If the edges are getting too dark, cover with aluminum foil. When cool, refrigerate overnight. The tapioca will have blended in by the next day.

Salted Brownie Picnic Cake

NOT for dogs!

⅓ cup all-purpose flour, plus extra for sprinkling

10 tablespoons unsalted butter

3 ounces unsweetened chocolate

3 large eggs

1⅓ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon salt

Flaked salt, like Maldon

Sweetened Whipped Cream (optional; see recipe below)

Summer berries (optional)

Preheat the oven to 350°F. Grease and flour a 9-inch cake pan. Line the bottom of the pan with parchment paper.

In a microwave-safe bowl, melt the butter and chocolate in the microwave at half power in 30-second increments, stirring when the mixture begins to melt. Stir until smooth. Set aside to cool.

Beat the eggs and sugar until thick and light yellow. Add the vanilla and continue beating. Add the ⅓ cup flour and ¼ teaspoon salt and mix. Add the chocolate mixture and mix until combined.

Pour into the pan, sprinkle with 2 generous pinches of flaked salt, and bake 20–25 minutes, or until the center is just set.

Cool completely in the pan before turning onto a serving plate and peeling off the parchment paper.

Serve plain or with Sweetened Whipped Cream and summer berries.

Sugar Maple Inn After-Dinner Drink

NOT for dogs!

½ ounce Godiva chocolate liqueur

½ ounce Kahlúa

1 tablespoon maple syrup

1 cup decaffeinated coffee

Sweetened Whipped Cream (see recipe below)

Pour the chocolate liqueur, Kahlúa, and maple syrup into a mug. Add the decaffeinated coffee and stir. Top with Sweetened Whipped Cream.

Sweetened Whipped Cream

1 cup heavy cream

⅓ cup powdered sugar

1 teaspoon vanilla

Beat the cream until it begins to take a shape. Add the powdered sugar and vanilla. Beat until it holds a peak.

Florentine Havarti Scramble

For people. Dogs may have a bite.

¼ cup baby spinach

1–1½ tablespoons unsalted butter

8 large eggs

½ teaspoon dried thyme

1 tablespoon heavy cream

¼ cup Havarti cheese, shredded

Salt and pepper, to taste

Wash and dry the spinach and chop it into small pieces. Heat a frying pan on medium-low and add the butter.

In a large bowl, whisk together the eggs until frothy, then whisk in the spinach, thyme, and cream. Pour the mixture into the pan and continually scrape the eggs inward until just set. Sprinkle the cheese over the eggs and mix to melt. Season with salt and pepper to taste. Serve immediately.

Note: If your dog will be eating some, take his or her share out before adding salt and pepper. This should not serve as a meal for a dog. Think of it as a small treat.

Pupsie Cupsies

Homemade Frozen Treats for Dogs

Please read the label of your peanut butter to be absolutely certain it DOES NOT CONTAIN XYLITOL, which is extremely toxic and deadly to dogs. Take your dogs to a veterinarian immediately if they have ingested xylitol.

You will need small cups or bowls that are freezer- and dog-safe, preferably paper Dixie Cup–style. (Small Dixie Cup–style containers can be purchased at Amazon.com.) DO NOT REMOVE the Pupsie Cupsie ice cream from the cups or bowls. Your dog should lick this, NOT SWALLOW IT WHOLE. You may need to hold the cup for your dog if he or she tries to eat the ice cream whole. Please watch your dog while he or she enjoys this treat.

2 tablespoons peanut butter (see warning above)

¼ cup hot water

1 teaspoon honey

1 cup 0% fat FAGE Greek yogurt

Scoop the peanut butter into a small mixing bowl and pour the hot water over it. Mix to soften the peanut butter into a liquid form and add the honey. Add the Greek yogurt and stir well. Pour about ½ cup of the mixture into each cup or bowl. Freeze. Serve to your pup frozen.

Steak Feast

For dogs.

Makes enough for two Gingersnap-size servings and one Trixie-size serving.

1 teaspoon olive oil

1 sirloin steak

1 cup water

¾ cup frozen corn, thawed

1 medium zucchini, cooked

1 cup cooked quinoa

2 cups cooked barley

Heat the olive oil in a pan. When a drop of water sizzles, add the steak. Brown on one side, then flip and brown the other side. Cook until a meat thermometer registers 130°F. Allow to cool for 10 minutes.

Meanwhile, pour the water in the pan and deglaze it by scratching up any bits clinging to the pan. Set aside. Combine the corn, zucchini, quinoa, and barley in a large bowl. Cut the steak into thin ½-inch pieces. Add the steak to the bowl of veggies and grains. Pour the sauce from the pan over the ingredients and mix well.