Dinner With Joy

Dec 19

WHY GIVE DIGITAL BOOKS

The best thing about digital gifts is the ease of giving-no wrapping, no shipping, no waiting-a couple of clicks and done. They’re also the ideal solution for being remiss, or caught off-guard, or as last minute inspirations leaving no one the wiser. Ever been in a situation when you realize you should have a gift handy- A hosting one perhaps or an unexpected gift you should reciprocate, or be up to the line for an occasion?

Once, I stopped to check on a friend coping with a grandchild recovering from an ear infection. He was a 7 year old boy, no longer feeling sick and very bored. Figuring a Lilly book was worth a try, I immediately sent Making a Cake for Molly to my friend’s email. The story didn’t matter and the activity kept her grandson occupied for hours and he loved the dessert.

Digital books are truly the gift that keeps giving, because they don’t wear out, or take up space. Below are several books, six of which are available in two collections or as separate books. Find them and more books and products at https://www.dinnerwithjoy.com/booksproroducts/. The books described here are also available on Kindle and Dinners With Joy is in printed version on Amazon.

LILLY LIKES TO COOK (SERIES)

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to show them, for future reference, that cooking isn’t a mystery and can be fun by offering a selection of tested recipes suitable for the purpose. See my post of July 25, 2019.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living with her parents, sister 13 and brother 10. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction. Lilly develops cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,

* To be available soon

FOOD FACTS FOR MILLENNIALS

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. Supermarkets can be a scary places, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book helps calculate needs before starting to market, and goes with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. Learn more details in my post of May 6. 2021.

This book is comprised of 6 books all available separately on the site’s Bookshelf and Kindle. I decided they would be more convenient for quick reference gathered in one volume naming it Food Facts for Millennials, because they are the ones now starting out on their own and true ‘foodies’. However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99) For more details see the posting for Feb.11, 2021

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99) For more details about this book see the posting for August 12, 2021.

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi.

CAN I help?

Most people now understand cooking can be interesting, challenging and fun with terrific rewards and that having a few kitchen skills and basic recipes is a survival necessity. However, cooking together is a great bonding tool between two or more people, not to mention the ability to enjoy any cuisine you wish when you wish. So if you’re heading to the kitchen and hear the question: Can I help? Answer….YES!

These modified recipes were originally devised to ease stress for those who cook with children in the kitchen and to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. It can act as a training manual to learn basic skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access. Learn more detail about this book in my posting for June 3, 2021.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. The linked post mentioned above includes several recipes from each group to show how they can be both ‘company presentable’ and easy to make. With each category heading below I list menu items for the same reason.

Breakfast:
Include Eggs Parmesan, Yogurt with Bananas and Nuts, Eggs Florentine, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Lunch:
Some options are Strata Burgers, Tuna and Bean Salad, Turkey Mousse, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Dinner:
Among the choices are: Chicken with Mustard and Honey, Double Punch Lasagna Roll-Ups, My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Dessert:
This shows the variety. Some choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler, Chocolate Raspberry Cake, Easy Berry Angle Cake, Dump Cake and Fruit Gelati.

Dinners With Joy

This Menu-Cookbook is truly unique and a welcome gift for a wide range of people. It is a tool, for busy people who like good food but have limited time to shop and cook by providing a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaching by example how to avoid that stressful dilemma permanently. The basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Learn more details about this book on my posting for Dec.22, 2020.

Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning.

Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This facilitates planning and shopping.

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired and several notated recipes can be prepared ahead.

Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form at its current price of $14.99.

Weekly Menu Sample

Month 1, Week 1

1.Chicken in Lemon Wine Sauce

Baked Sweet Potatoes

Sugar Snap Peas

2. Pork Tangier
Spinach Orange Salad
3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes
4. Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots
5. Glamorous Ham Casserole
Caesar Salad

6. Double-Punch Lasagna Roll-Ups

Italian Green Beans

Bread Sticks

7. Classic Fajitas

8. Desse7rt-Apple Rustica

A NOTE ABOUT THE SHOPPING LIST

1) This is a complete list of all the ingredients needed to make 4 servings of every entree and side on this week’s menu. The quantities are in even amounts for easy multiplication or division to fit your household requirements. The items are grouped by category.

2) If you want to delete a recipe and/or substitute another, simply remove the ingredients for that recipe and add the new ones-in proper quantity. The list is still your tool.

3) The Pantry Check items are considered basic kitchen supplies, stored in amounts intended for multiple uses. The quantities needed each week are given in the recipes. Make note of them when checking the pantry to learn if an item needs to be restocked.

4) This list is a valuable time and money saving tool. Learn to use it and it will reward you well. An outline follows.

Order of presentation

MONTH / WEEK

Cooking Tips

This weekly feature provides any directions needed to shop, prep and cook the week’s meals and helpful advice in stocking the pantry. Dessert ingredients are included.

MENU/RECIPES

PANTRY CHECK

MARKET SHOPPING LIST

GROCERIES

MEATS

PRODUCE

DAIRY

OPTIONAL SIDES

How to Control Food Bills

This book offers a way to manage food costs. As a personal chef service owner I had to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy ! After trial and error I devised an efficient system that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

This is NOT about clipping coupons, chasing sales or finding discount markets. This system is based on organized planning and informed shopping, and teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future is at least 5%-7% annually. Without oversight your menu standards and nutritional wellbeing will suffer.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect pricing. A product can always be sold elsewhere.

Anyone wondering how this situation came about, see the footnote on Jan.14, 2021. My plan is just 3 steps of behavioral management which experts claim can become habit in three weeks and proves a welcome time-saver. I summarize each step below conveying the general principles.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

The book also has over 100 pages of charts, diagrams and graphs full of great information. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

DIET FOR THE FOOD DOLLAR BASIC STEPS

1)Be Decisive

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Then, decide which areas are the target ones. .

2) Be Determined:

Once you have a goal in mind, and an idea of how to get there, it takes resolve to turn that path into a paved highway. To help you stay on the road, some “tools” are included .

3) Be Disciplined:

This is the hardest step because it requires ongoing effort and willpower. Above all, stick to the list of ‘tools ’and remind yourself of why you started the diet, and how satisfying it will be to reach your goal.
I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

Dec 12

HOST A CAKE PARTY

It’s the holiday season again-full of decorations, lights, food and parties, lots of parties. There are people who want to entertain, celebrate the season with friends and return hospitality but, this year, with everything so expensive, they are thinking, not twice, but three or four times. Well, there’s a solution since this is the season when folks love traditions with new twists.

A dessert party (https://www.dinnerwithjoy.com/give-a-dessert-party/.) particularly a cake party is a solution. Consider the time and expense of providing a variety of canapes or snacks for a cocktail party or open house against four or five boxes of cake mixes, which can be made ahead, frozen and need only thawing to serve. Then calculate the cost of an open bar against a few bottles of dessert wine or liquor for cordial coffee recipes. The average cake serves 10-12 in normal sized slices, but twice that for a tasting, when people try several cakes.

This time of year, champagne and port are available in wide price ranges. Only small amounts of liquor are used In Irish Coffee, Mexican Coffee and other cordial coffee recipes. A vast difference in expense compared to an open bar—you do the math. This option offers an elegant, intriguingly novel type of party. The hours, 7 or 8 P.M. to 10 or 11 are acceptable on weekdays, especially in view of the limited beverage selection. It’s a lovely chance to visit with friends, which no one would ever guess was an economic choice.

A few years ago, I had a problem. I feature a full dessert table with the holiday meal but Christmas, then, as now, was a weekday. I had a full work schedule, some social obligations and was expecting house guests. I could schedule most of the other cooking, but didn’t know when I could find time to bake the desserts or how to keep them fresh. Obviously, they had to be made ahead and freezing seemed the best option, but frosted cakes were a new field. Sara Lee did it but could I, at home?

I’d had experience with pastry, especially the pies so popular at Thanksgiving but the desserts for that holiday are very different from the ones favored in December. Thanksgiving recipes are more basic, hardy and full flavored, featuring dishes like pumpkin mince and apple pie served in wedges. By comparison, desserts for the December holidays are elegant, the recipes more sophisticated, dependent on cooking techniques. They are visually decorative and lighter on the digestion; often able to be eaten by hand or served in slivers but it has to have visual appeal.

December holiday entertaining is usually the responsibility of the person hosting. For me, it’s important to have most of the cooking done before the day, especially the desserts. So I had a real scheduling problem with prepping that year and I decided to jump right in. I’m so glad I did because I found freezing even the most elegant desserts works. Now, I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer and I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

Now, I have all my cakes iced and ready well in advance of the day they’re to be served. It gives me time to be creative and elaborate with decorating and garnishing them. Freezing an iced cake’s rather simple, but should be done on its serving plate. You will need waxed paper, several large plastic bags, and a package of paper dollies, toothpicks and a bag of marshmallows.
1) Place a doily on the plate and place or invert the cake onto the doily.
2) Gently lift the edges of the cake and place pieces of waxed paper between it and the doily, large enough to catch any icing drippings.
3) Ice cake. Remove the waxed paper.
4) Place a marshmallow on the end of 7-8 toothpicks-a typical round cake will take 4 around the side and at least 3 on top. Gently push the toothpicks securely into the cake as directed above or as needed for the shape of the cake. Do not let the marshmallows touch the icing-they will smear it.
5).Place a plastic bag over the cake, gathering the bag edges under the plate and using the weight of the cake and plate to secure the bag, place the cake on the freezer shelf.
6) TO THAW: Remove plastic bag and toothpicks. Allow at least 2hr. to thaw at room temp. When thawed use a butter knife to smooth over toothpick holes
7) Can be refrozen, just repeat procedure.

The following recipes provide this freedom, and serve as examples of how similar ones can be treated the same way.

RECIPES

Christmas Bread: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake

This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.

If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.

Before adding that I toss a total of ½ cup chopped toasted nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.

I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool to the touch, I move them from the pans to plates, sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread.
List of ingredients: Yield (2) 9×4 inch loaves
2 boxes of Quick Bread mix- I prefer Pillsbury
½ cup chopped toasted walnuts or pecans
¾ cup mixed diced candied and dried fruit-raisins, craisins, apricot, pineapple
Half water-half red wine to equal amount of liquid required in box directions
Candied cherries, nut halves and colored decorative sugar for garish.
Whiskey to sprinkle over as the cakes mature

Bake at temperature and for time directed on boxes and follow instructions above.

Yule Log: Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper. Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.

To make the filling and frosting, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and add 1/3 cup chopped, toasted walnuts or pecans to half the cheese mixture.

Carefully unroll the cake and fill with the nut mixed cheese mixture. Re-roll. Trim ends evenly.

Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.

Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.
List of ingredients
1 box gingerbread mix
Half water and half applesauce mixed to equal liquid required in box directions
2 eggs
½ cup oil
Powdered sugar
Filling and Frosting
8 oz. whipped topping
8 oz. Cream cheese
2 tsp. maple flavoring
1/3 cup chopped toasted walnuts or pecans

Roulade Cake recipe from The Cake Doctor by Ann Byrn explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.

Cake

1 box plain cake mix

1 cup buttermilk

½ cup vegetable, seed or nut oil

4 eggs

Confectioners’ sugar for dusting

Parchment paper

Butter for preparing pan

Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

MODIFIED OPERA CAKE Serves 10-12

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

Serves 0-12

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

For authentic Opera Cake

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Red Velvet Christmas Cake: Serves 12

A stunning cake can be made with the above technique baking the batter in 3 pans

1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust

time, but see the Opera Cake above

Frosting

8 oz. cream cheese

8 oz. container of Cool Whip

Confectioners’ sugar to taste-optional

1 tsp. or to taste peppermint or other flavoring

Few drops green food coloring—optional

Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up for holidays Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

Cooking spray

3 Tbs. unsweetened cocoa powder*if you’re not using marble cake mix

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts, if using. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing which is high in calories and fat. the second is my own creation.
1 Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

1 stick= ½ cup unsalted butter, softened

½ cups powdered sugar

1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2 My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10–From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk

1 white cake mix I like Duncan Hines

1 small package instant vanilla or coconut pudding

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

(1)7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth. Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Black Forrest Brownie Swirl: Yield 24 brownies

1 box brownie mix (24 oz.)

1 can cherry pie filling

1/4 cup oil

3 eggs

¼ cup sugar

8 oz. cream cheese

1 tsp. vanilla

Candied cherries

Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.

Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

Pecan Bars: Yield 24 squares

1 box pecan cake mix

1/3 cup cooking oil

2 large eggs

8 oz. cream cheese

1/3 cup sugar

2 tsp. Maple flavoring

1-2 Tbs. milk

Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Dec 5

DIY NUTS- AN ELEGANT, AFFORDABLE GIFT

This is a complete reprint of my post for Dec. 7, 2023. The information is still current and with food prices higher than last year, it’s even more relevant.

All the demands of the winter holidays make downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You” for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order, especially at today’s inflated prices.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 +.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance and greatly improved taste. Most commercially prepared nuts are seasoned, and preserved, by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation and these particular contents are elegant enough to do justice to any container.

The point is, that with little outlay, learning to process nuts opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned. With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.

*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving .

It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts: Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.

Hazelnuts—250-275deg.—20 min.

Macadamias –225-250 deg.—10-15min.

Pecans 325 deg. -15min

Pistachios 350 deg. 8min.

Walnuts 350deg. -15min.

Cashews 350deg. -15min.

Almonds 350 deg. 20 min.

Mixed Pesto Nuts: Yield 4 cups

1 ½ cups pecan halves

1 ½ cups blanched almonds

1 cup walnut halves

3 Tbs. oil

2 Tbs. shelled pistachios or pine nuts

2 cloves minced garlic

2/3 cup chopped fresh basil

½ cup Parmesan cheese

½ tsp. salt

Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.

NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts: For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves

1 cup light brown sugar

1/3 cup melted butter

1 tsp. cinnamon

Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee

1 ½ cups sugar

1 Tbs. corn syrup

Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork . Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts: Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar

1 cup boiling water

1/8 tsp. Cream of Tartar

Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Nov 28

Over 30 Delicious Turkey leftover Recipes (1)

TURKEY-A COMPLETE GUIDE FROM CHOOSING TO STORING LEFtOVERS

Every year I repost this article because facts are facts, they don’t change, and the information is important to anyone with questions about dealing with a turkey, or, actually any large bird. It’s better to review directions before finding yourself facing a problem on ‘The Day’.

Turkey trauma is quite real. I had a neighbor who happily cooked a standing rib roast every Christmas but dealing with the Thanksgiving turkey always terrified her. Perhaps it’s the fact that a turkey is probably the largest and heaviest item we cook, but it’s really no different than roasting a chicken, or any other bird. It just takes longer.

Choosing a turkey is the same as it is with other birds too. When looking at two or more of equal weight, pick the plumpest. It will be the meatiest because the bones are identical weight.

There used to be bins of turkeys in stores all year. Now they only appear before Thanksgiving, offering different types of turkeys. There’s the pre-basted, the double-breasted domestic, and, if the store is connected a southern chain, the Texas turkey. Prized by Texans, these birds are close to wild turkeys. They’re leaner, with longer necks, coarser grained, darker hued meat, less of it white, with a stronger, slightly ‘gamey’ flavor. I prefer the double-breasted domestic birds and I like a Tom, or male. Toms are less fatty than hens, or females and larger, usually over 18 lb. I go for 22-25 lb. because it’s no more effort and I like having cooked turkey meat in the freezer for easy meals. There’s a whole post on these recipes coming up on Thanksgiving Day, Nov.28, 2024.

I used to buy a more expensive fresh turkey for Christmas, which has to be prepped and cooked when bought. Then, one year a Dec. 24th snowstorm nearly ruined my holiday. I decided fresh really weren’t superior enough to be worth the worry and have stuck to frozen ever since. The prepping is the same, only the thawing is different. Now I take advantage of the Thanksgiving sales and buy my Christmas bird then, storing it in my freezer.

I start thawing my bird in the cold garage 24 hr. before I want to start prepping. If I’m in a hurry, I may substitute 8-12 hr. in the house. As soon as I can remove the wrapper and leg braces, I immerse it in cool water until I can remove the giblet bag and neck. Then I drain it remove the oil gland at the base of the spine, clean the cavity of any organic bits, coat it with salt and return the bird to a cool water bath for about 2 hours. I rinse it well and let it sit in fresh cool water until I’m ready to stuff and cook it. I’ve never had a problem with this process, but remember timing varies with weight.

Knowing about thawing is important because in the past 15 yrs., turkeys in December are not as available and far more expensive, costing as much as three times more, than at Thanksgiving. I learned this the hard way, by ordering an identical bird to the one I bought in November, for pick-up in December. The first cost under $20.00 and the second over $45.00. Now, I buy two birds at Thanksgiving and save one for Christmas. Actually, with food prices today, and the savings of prepping for any event ahead, or simply taking advantage of sales, a freezer, even a little one, is a sound investment.

As you’ve gathered, my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. Turkey meat freezes well and given the seasonal prices now, getting a larger one is an economy. So do stop and think before you cut back on size of the bird for holiday dinners this difficult year.

When I’m ready to stuff and cook a turkey, I remove the water and sit it on end for about 0 min. to drain the excess water. It’s very important the turkey be put into a preheated oven as soon as it’s stuffed and that you follow cooking instructions for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–

Weight Fridge defrosting Cold water defrost Roasting unstuffed Roasting stuffed

_____________________________________________ _______________________________________

5-7lb. 16-22 hr. 3-5 hr. 1 ½ -2 hr. 2-2 ½ hr.

7-9 lb. 18-24 hr. 4-6 hr. 2-2 ½ hr. 2 ½ -3 hr.

9-11 lb. 24-36 hr. 8-10 hr. 3-3 ½ hr. 4-4 ½ hr.

12-15 lb. 36-48 hr. 10-14 hr. 3 ½ -4 hr. 4 ½ -5 hr.

16-20 lb. 48-64 hr. 16-20 hr. 4-6 hr. 5 ½ -7 hr.

___________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012 Nov. 3, 2016, Nov. 19, 2020 and more recently updated, Nov. 14, 2024. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent posts explore 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon after dinner and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/books products/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018. I deal with the subject in detail in next week’s post Nov. 16,2023, and include advice on using pan sauces for leftovers.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side.

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cart ledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes. I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well.

For those who want a preview of leftover recipes before buying their turkey and can’t wait for the Nov. 24 post, which will include specific uses for different sized pieces of meat, here’s a list of links to recipes like Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette……….

LINKS-Since you’re on the site home page now, just click BLOG at the top of this page and using the ‘Select Month’ waterfall menu in the right margin of any blog page, simply click the year and month to select the post you want.

Dec. 21, 2011 Nov. 15, 2012 Nov. 19, 2012 Nov.29, 2012 Dec. 2, 2013 Nov. 20, 2014 Nov.27, 2014 Nov. 18, 2015 Nov. 3, 2016 Nov.24, 2016 Nov.23, 2017

Nov 21

INDEX OF TURKEY LEFTOVER RECIPES

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes. I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. Turkey freezes very well.

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers; the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011 Nov. 15, 2012 Nov. 19, 2012 Nov.29, 2012 Dec. 2, 2013 Nov. 20, 2014 Nov.27, 2014 Nov. 18, 2015 Nov. 3, 2016 Nov.24, 2016 Nov.23, 2017 Nov. 22, 2018 Nov.21, 2019 Nov.25, 2921

RECIPES

Recipes Targeting Different Meat Sizes — Nov. 25, 2021

SMALL

Stuffing Soup: 6 servings Dec 2.2011.

Enchiladas: Serves 4 Nov.23,2017

Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection Nov. 23, 2017

MEDIUM

Hot Chicken or Turkey Salad: Serves 6 Nov. 21, 2019

Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination. Nov. 23, 2017

Medium size pieces of leftover turkey are great for pastas, pizzas and stir-fries. Included are recipe suggestions for each.

Turkey Curry—Serves 4 Nov.29, 2012

Turkey with Walnuts (Tetrazzini): Serves 4 Nov. 22, 2018

Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18, 2015

LARGE

Turkey Divan: Serves 4* Nov. 18, 2015

Chicken or Turkey a la King Pierre—Serves 4 Nov.22, 2018

This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.

PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through. Nov. 24, 2016

Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019

Salad with Grapes

Turkey, Pear and Pasta Salad

Hot Turkey (Chicken) Salad

Turkey with Mushrooms in Cream Sauce

Turkey with Olives

Sauces-Basic White, Orange, Normandy and Sour Cream

Turkey with Sundried Tomatoes in Sour Cream

Turkey Divan

Stuffed Portobellos

Turkey Hash

Classic Fajitas

Lasagna

Turkey Stir-Fry

Ravioli with Lime-Balsamic Dressing

Tukey Stir Fry

Enchiladas

More Suggestions

How to Make Magic with Leftovers – Nov.24, 2016

Detailed directions on freezing turkey meat and bone broth Great Gravy– Nov. 20,2o14Difference between gravy and sauce; directions for making both including basic recipes for gravies and the 6 French Mother Sauces. Introduction to my book Savvy Sauces and Gravies available on this site’s Books/Products section.

Nov 14

9 STUFFING IDEAS

Communally provided holiday dinners are increasingly popular. With today’s lifestyle, it’s simply not feasible to expect one person, economically or physically, to create the whole feast alone. On the bright side, it allows a wider menu and our growing interest in and knowledge of different cuisines make options to traditional favorites welcome, especially with stuffings. A few years ago, I tried three stuffings on Thanksgiving, and went home with the recipe for one I’ve serves frequently since.

Thanksgiving, ‘Turkey Day’, the most casual of the major holidays, is the perfect time to try something new. Since the entrée is practically a national obligation, people welcome different ways to present it and a variety of accompaniments to enjoy with it. More choices make the feast more fun and give it a fresh appeal.

If you add different side dishes (Nov.5, 2020 , Nov.14, 2019, Nov.1, 2018, Nov.15, 2018, Oct. 31, 2024, Nov.7, 2024) , salads (Dec.28,2017), try a new salsa( Dec.19.2019) and possibly another dessert (Nov.2, 2017, Nov.8.2018, Nov. 29,2018, Nov.7, 2019, Oct. 29, 2020, Sept. 26, 2024, Oct.24, 2024), you can make this year a special memory. You may even discover recipes you want to incorporate into your traditional holiday menu in the years to come.

Below are 12 recipes and the general rules for making stuffing. So, take a look. There’s such variety, from the most basic to some interesting ones with unusual ingredients, including fruit, you’ll be glad you did.

RECIPES

Basic Bread Stuffing with Options: Stuffs (1) 10 lb. turkey or (2) 4-6 lb. chickens

1/3-1/2 cup butter

Giblets*

½ cup chopped onion

10 cups bread cubes-white, wheat or cornbread-1 day old or, if older, toasted

3 eggs

½ cup chopped parsley

2 ½ cups chopped celery

1 tsp. salt

1 ¼ tsp. paprika

½ tsp. nutmeg

Sufficient milk or broth to lightly moisten the stuffing

3 cups chopped nuts-walnuts or pecans*

Sauté the giblets and onions in the butter until slightly brown. Add the rest of the ingredients and gently toss to incorporate. Stuff birds or follow directions in General Rules below

*OPTIONS: In place of giblet and nut meats, sauté the following substitutes with the onion:

1) 12 small pork sausages, skinned and sliced

2) 2 ½ cups sliced mushrooms

3) 1 ½-2 pints raw oysters, chopped or whole. Use oyster liquor for half the moistening liquid.

Apple-Walnut Stuffing: Serves 12

8 oz. chopped mushrooms

1 lg. onion –chopped

2 ribs celery – sliced

1 lb. sausage –hot, sweet, pork or turkey

1/3 cup butter

2 lg. cooking apples, peeled and diced

4 cups herb seasoned stuffing mix-add sage or thyme and onion powder if not included

½ cup chopped toasted walnuts

1 ½ cups chicken or turkey broth

1 egg- well beaten

Cook sausage until no longer pink in a large skillet, drain and set aside in a large bowl. Melt the butter in the skillet and sauté the vegetables 4 min. add the apples and cook 2 min. stirring constantly. Add to bowl with sausage. Add the stuffing mix and nuts to the bowl; toss then add the broth and egg; toss again. Spoon into a greased 2 quart casserole or dish, cover and bake in a preheated 325 deg. oven

20 min. Uncover and bake 25-30min.until internal temperature is 165 deg.

To make ahead: Chill to store, bring to room temperature and microwave, covered, on high 3-4 min. until heated through.

Shiitake and Sourdough Stuffing: Serves 8

3 cups sliced shiitake caps

1 celery stalk- sliced

1 cup chopped onion

¼ cup butter

6 cups sourdough bread in ½ inch cubes

2 Tbs. chopped Italian parsley

½ tsp. thyme

¼ tsp. dried sage

1/3 cup turkey, beef or chicken broth

Salt and pepper

In a large pot sauté vegetables in melted butter for 10 min. or until tender. Remove from heat and stir in the other ingredients. Bake in a greased 3-quart casserole in preheated 325 deg. oven for 30 min. until bread is toasted and golden on top.

To prepare ahead: Store chilled, bring to room temperature and microwave, uncovered 4 min or until heated through.

Brown and Wild Rice Dressing: Serves 6

1 pkg. brown and wild rice mix

3 cups sliced fresh mushrooms

4 oz. sausage, sweet, hot, pork or turkey

1cup diced onion

1 small carrot sliced thin—about ½-3/4 cup

½ cup dried cranberries or cherries

¼ cup chopped Italian parsley

2 Tbs. fresh or 1 Tbs. dried basil

1 Tbs. oil – if needed

Cook rice according to directions and set aside. Sauté sausage and vegetables in oil, if needed, until meat is browned and vegetables are tender. Drain and stir in the other ingredients and stir rice into the sausage mix. Place in a casserole dish and serve or chill and bring to room temperature before reheating in a microwave to serve.

Vegetarian Version: Serves 6

2 cups cooked brown rice

2 cups cooked wild rice

6 scallions chopped

½ cup toasted chopped walnuts or slivered almonds

2 Tbs. orange zest

Juice of one orange

1/3 cup plumped raisons, dried currants or cranberries

¼ cup EACH chopped fresh parsley and basil

Salt and pepper

Combine everything in a large bowl, toss well and chill to meld flavors. Serve cold or at room temperature.

Crisp Squash Dressing: Serves 4

2 lb. squash- butternut is best-peeled, seeded and cut in 1inch cubes

4 Tbs. butter – divided

1cup diced onion

2 cups toasted bread cubes

½ tsp. salt

1/3 tsp. pepper

½ tsp. crushed dried rosemary

1/3 cup toasted chopped walnuts

Boil squash in water 7-8 min. until crisp tender. Drain well and toss with half the salt and pepper and 1 Tbs. butter. Put in a 3 quart baking dish and set aside. Sauté the onion in remaining butter until soft, add the bread and remaining seasonings and coat well with butter, add the nuts. Spoon over the squash and bake in a preheated 400 deg. oven for about 10 min. until bread is golden. Toss lightly before serving. Prepare the day before, chill, bring to room temperature and bake just before serving.

Chestnut Stuffing

2 Tbs. oil

2 medium onions-chopped

4 celery stalks-chopped

1 carrot-chopped

¼ cup parsley-chopped

1 tsp. dried rosemary

Salt and pepper

3 cups roasted, peeled, chopped chestnuts

6 ½ cups bread cubes

1 ¼ cups chicken broth

2 eggs

Sauté vegetables in oil until soft. Off heat, stir in remaining ingredients and pour into a 13 x 9 inch baking dish. Bake at 325 deg. until internal temperature reaches 165 deg.

Alternatively, stuff 2 chickens or 1 turkey.

Cranberry Stuffing: Yield 6 cups

2 cups cranberries –ground

½ cup butter

½ cup sugar

8 cups fresh bread crumbs+ 2 Tbs.

2 tsp. salt and ½ tsp. pepper

½ cup chopped celery

2 Tbs. sage

2 tsp. thyme

3 Tbs. minced parsley

1 cup water

Cook cranberries in butter, slowly, about 5 min., add sugar and stir well. Add the rest of ingredients with the water and cook about 8 min. until blended. Cool a bit, add 1-2 beaten eggs, pour into an ovenproof casserole and sprinkle 2 Tbs. bread crumbs over the top. Bake with bird until top browns, puffs and the temperature in 165 deg.

Apricot-Pistachio Stuffing: Yield 4 cups

6 Tbs. butter

½ cup chopped celery

½ cup coarsely chopped dried apricots

½ cup coarsely chopped pistachios

3-4 Tbs. hot water

1 tsp. dried basil

2 cups herb-seasoned stuffing mix

1 egg lightly beaten

¼ cup dry vermouth

Optionally:-topping if cooking in oven

Crushed stuffing mix mixed with

3 Tbs. butter melted

Sauté celery in butter until transparent, add the rest of the ingredients and stuff bird, or place in an ovenproof casserole, garnish with topping and cook to 165 deg.

GENERAL STUFFING RULES:

1) Quantity: Birds up to 10 lb. use ½ cup stuffing per pound

Birds over 10 lb. use 1 cup stuffing per pound

2) Never store stuffing in the bird. Add it just before roasting and remove it when carving.

3) Stuffing should be kept moist. If cooking separately, keep covered. If a crust is desired for presentation, remove cover 10 min. before finished.

5) Stuffing should always be 165 deg. Allow bird to stand 15-20 min. after removing from oven. Stuffing will continue to cook and rise to proper deg.

6) Stuff both neck and body cavities loosely. Stuffing expands. Trussing isn’t needed.

Nov 7

AU GRATINS ARE GOLDEN

Like most people, I love gratins. They make a pretty presentation, the topping enhances the flavor and creates an interesting contrast in texture. Crispy, but not dry, it complements the softer body of the dish. There is a wide variety of gratins for every course, one might even say that French Onion Soup is a gratin, with its topping of bread and cheese but the true value of this category of dishes is in their convenience.

They are a menu planner‘s and cook’s dream because they can be prepared ahead of baking or partially baked and finished or transported and finished on site. This quality makes gratins the perfect dishes to consider with the holidays coming up, an answer to how to organize a communal Thanksgiving, a major holiday dinner or buffet supper or what to bring to a club pot-luck Christmas party. Last week, I wrote several posts on easily prepared and/or portable side dishes which included some gratin recipes, but gratins deserve a post of their own.

The appeal of gratins goes back centuries and led to the naming of the recipe category. ”Gratin” in French means “crispy and slightly burnt”; “Au Gratin” means “with crumbs”. Centuries ago, when food was baked in iron pots in the embers of an open fireplace, it had to be inverted onto a platter to be served. Often the bottom had formed a crusty, browned layer which was considered a treat. With the development of closed ovens and serving ware that went from oven to table, inverting food was no longer needed. People missed the crusty ‘gratin’ but baking was more even and the layer had disappeared.

The solution was to create a topping layer to imitate it. Other cuisines hit on breadcrumbs but the French improved on that by making it into a flavor element, naming it ‘Au Gratin’ and turning the recipes using it into a food category. The traditional ‘gratin’ is cheese and/or breadcrumbs. Butter, dotted or melted and drizzled over is an option. Crushed crackers, cereals, potato chips and cookies are permitted as well. However, these are all cooked items as opposed to the ‘crumb’ and ‘crisp’ toppings found on desserts, which are based on raw flour. They are not ‘gratins’.

Gratins can be made with most foods and added to many casseroles, but they are chiefly associated with recipes using cream sauces. The interesting thing is that when cooking gratins with starchy items like potatoes or pasta, there’s no need for a roux or added thickener. The gluten in those ingredients releases in cooking and thickens the sauce alone, making preparation a breeze. So with the holidays ahead, or just for general meal planning, try some gratins. There’s a nice selection of recipes below to start you on the way.

RECIPES

Basic Au Gratin Potatoes: 8 servings

3 tablespoons butter

3 tablespoons all-purpose flour

1-1/2 teaspoons salt

1/8 teaspoon pepper

2 cups 2% milk

1 cup shredded cheddar cheese

5 cups thinly sliced peeled potatoes (about 6 medium)

1/2 cup chopped onion

Additional pepper, optional

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

NOTES:

1)For a creamier, thicker sauce, substitute half and half or heavy cream for up to 1/2 the milk. Do NOT use whole milk or light cream. They curdle when cooked.

2) Cheese: freshly grated cheddar or sharp are favorites. Packaged grated cheese can be used in a pinch but it won’t melt as smoothly. Gruyere, Swiss or provolone are tasty alternatives

3) For extra crunch, add some breadcrumbs to the cheese

4)Use a mandolin for even thin potato slices

5)1/4 cup chopped bell pepper or 1-2 Tbs. herbs of choice ae good add-ins

Quick Scalloped Potatoes: Serves 4

1 lb. medium potatoes – mixed sweet and white- in thin slices

¾ cup skim milk

¼ cup grated Parmesan

Paprika for garnish

Layer potatoes and cheese in a greased 2 qt. casserole. Pour over the milk then garnish, cover with vented plastic wrap and microwave on high 10-12 min. turning dish 3 times. Best served at once, but to prepare ahead, see above recipe for directions.

Boursin Stuffed Mushrooms: Serves about 4 From 500 -3 Ingredient Recipes by Robert and Carol Hildebrand

16 large mushroom caps

8 oz. Boursin cheese

1 cup Panko

Remove the mushroom stems, and wipe the caps. Stuff them with the cheese, then press the Panko on the tops, patting to cover completely. Place the mushrooms in a pan with ¼ cup water in the bottom and bake at 400 deg. 10-12 min. until they’re soft and the Panko is golden. Serve hot.

NOTE: Can be made several hours ahead and kept chilled. Bring to room temp before cooking.

Roasted Potato, Garlic and Leek Gratin: Serves 4

2 lbs. russet potatoes-peeled and sliced

½ leek- sliced

1 Tbs. roasted garlic paste

2 cups milk

1 bay leaf

1 ¼ tsp. salt

1/8 tsp. grated nutmeg

2 Tbs. sour cream

2 tsp. Dijon mustard

½ cup grated Swiss cheese

Bring milk, salt, bay leaf, and nutmeg to a boil. Add vegetables and garlic, reduce to a simmer and cook 10-15 min. Remove solids to a 1 ½ quart shallow casserole dish with a slotted spoon. Discard bay leaf. Stir sour cream and mustard into milk mix, pour over potatoes and bake at 425 deg. for 10 min. Scatter cheese over top and bake an additional 15 min. until cheese is golden and bubbles. Serve hot.

Gratin Douphinois: Serves 6 This is one of the most famous gratin dishes. You will find it’s more compact than the Potatoes Au Gratin we’re used to. From Bay Books’ The Food of France

2 ¼ lb. floury potatoes

2 garlic cloves crushed

½ cup grated Swiss cheese-divided. 2 Tbs. in reserve for topping

Pinch nutmeg

1 ¼ cups half and half

½ cup heavy cream

Thinly slice the potatoes with a mandolin or knife. Place 1 layer in a well-buttered 9”X 6”baking dish, sprinkle with some nutmeg, garlic and cheese. Repeat layers ending with potatoes. Pour liquid over and top with reserved cheese. Bake in a preheated 350 deg. oven until potatoes are cooked and liquid is completely absorbed. If top browns too quickly, cover with foil. Allow to stand 10 min. before slicing to serve.

Fennel, Tomato and Garlic Gratin: Serves 4. Another recipe from Bay Books

2 lb.4 oz. fennel bulb

1 large red onion halved lengthwise and thinly sliced

1/3 cup olive oil

2 garlic cloves-crushed

1 lb. 2 oz. tomatoes-peeled and chopped

Gratin Topping

2 ¼ oz. fresh white bread (3-4 slices) made into crumbs in a processer =about 1-1 ½ cups

2/3 cup grated Parmesan cheese

1 garlic clove crushed

2 tsp. lemon zest tsp. lemon zest

Peel tomatoes by dipping into boiling water for 10-20 sec., roughly chop. Cut fennel bulbs in half lengthwise and thinly slice with a mandolin or knife. Sauté the onion in the oil until just softened, about 2-3 min. add garlic and cook 2 min. add funnel and cook 7 min. stirring frequently until soft and golden.

Add tomatoes and cook 5 min. or until tomatoes are soft. Pour mixture into a buttered 8 ½ inch square pan. Toss together all the gratin ingredients and scatter over the dish. Bake in a preheated 400 deg. oven until top is golden and crisp, about 15 min. Serve hot.

Pears Au Gratin: Serves 6 –Also from Julia Child’s book cited above

2 lb. pears- fresh or canned, peeled, cored and sliced 3/8 inch thick

¼ cup white wine OR mix of pear juice and wine

¼ cup apricot preserves or jam

½ cup cookie crumbs, preferably macaroons

1 Tbs. butter

1 baking dish 8 inches by 2 inches deep smeared with 2 Tbs. butter

Arrange the pears in a circular pattern in the baking dish. Beat the liquid and the preserves together, strain and pour over the pears. Sprinkle with the crumbs and dot with the butter. Bake on the middle rack in a preheated 400 deg. oven for 20-30 min. until top is golden. Serve hot, room temp or chilled.

Stuffed Eggplant: Serves 4—Scoop and chop pulp from 2 medium Japanese eggplant divided lengthwise. Place pulp in a microwave safe dish with 2 cups sliced mushrooms, ½ cup diced onion,2 cloves minced garlic, 1 Tbs. chopped parsley, 1 Tbs. soft butter, ¾ cup wheat breadcrumbs. Cover and microwave on high 6min. stirring once. Fill shell with mixture and place in a flat glass baking dish with ½ inch of water; top with ¾ cup wheat breadcrumbs. Cover and microwave on high 6 min. until heated through. Garnish with parsley. Store prepared, cook just before serving.

Kohlrabi Gratin: Serves 4

1 ½ lb. kohlrabi –thinly sliced – ½ cup thinly sliced leaves reserved

½ cup shredded Parmesan cheese

¼ cup heavy cream

2 Tbs. diced onion

Salt and pepper to taste

3 Tbs. seasoned wheat breadcrumbs

Combine onion, leaves, cheese and seasonings; divide into 4 parts. Butter a casserole dish and put in a layer of kohlrabi, cover with ¼ of the mixture and 1 Tbs. cream. Repeat layers 3 more times ending with cream. Sprinkle with breadcrumbs. Bake, covered at 350deg. for 30min. uncover and bake 15 min. more.

Can have the first baking, be chilled and reheated in second baking.

Sweet Potatoes Anna: Serves 4—Toss 2lb. peeled, thinly sliced sweet potatoes with ¼ cup melted butter, 1 Tbs. sugar, 1 ½ tsp. cinnamon, ¾ tsp. ginger, ¼ tsp. nutmeg, ¼ tp. pepper and a pinch of salt. Layer half the slices in an over-lapping circular pattern in a foil lined 9 inch cake pan. Sprinkle with 4 oz. shredded Swiss cheese; layer the rest of the potatoes on top. Cover loosely with foil and bake at 425 deg. for 60 min. Uncover and invert onto serving platter. Can be rewarmed in the microwave

Sweet Potato Cranberry Casserole: Serves 8—Cook and mash 2 lb. sweet potatoes and place in a casserole. Stir in 1 can (16oz.) whole cranberry sauce and ½ tsp. cinnamon. Combine 2/3 cup EACH rolled oats, flour, light brown sugar and 6 Tbs. butter to make crumbs and sprinkle them over the casserole top. Bake at 375 deg. 20 min. Store crumbs and casserole separately, chilled, until ready to bake.

Cheesy Squash and Kale: Serves 8

1 lb. fresh kale, heavy stems removed chopped in large pieces

2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted

1 medium onion- sliced

1 (12 oz.) can evaporated milk

2 Tbs. flour

2 Tbs. grated Parmesan

Salt and pepper

½ cup shredded sharp cheddar cheese

Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings . Quartered pie pumpkins can be used as well in either recipe.
To Cook Squash

Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve

Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.

NOTE: The cooking methods are interchangeable once the topping is added.

Apple, Maple, Nut Topping

1 cup applesauce

1Tbs. maple syrup

¼ cup chopped toasted walnuts

½ tsp. cinnamon

Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Harvest au Gratin Potatoes: Serves 4

1 large sweet potato in ¼ inch slices

2 medium Yukon Gold potatoes in ¼ inch slices

¼ cup chopped onions

2 cups 1% milk

3 Tbs. flour

1 Tbs. butter

Salt & pepper

1/3 cup grated Parmesan cheese

Paprika and dried parsley flakes- for garnish

Boil potato slices in water until crisp tender about 5 min. Drain and put in a lightly greased 8 inch non-metal baking dish with onions and dot with butter. In a small sauce pan, combine flour and milk with seasonings and heat, stirring constantly until thickened. Pour over potatoes, cover with cheese and garnish. Bake in a 350 deg. oven until brown and bubbly, about 25 min. When making ahead, leave baking until serving time or if oven space is a problem, under bake by about 5 min. store covered, chilled and reheat uncovered before serving, or follow directions above for microwave.

Oct 31

Make AheadPortable Holiday Side Dishes (1)

MAKE AND TAKE HOLIDAY SIDES

When it comes to preparing for holidays, or events in general, nothing relieves stress like the realization that something is ready and waiting. The winter holidays are a perfect time to prove this, when everyone is so pressed for time. This is especially true of Thanksgiving, in light of the current trend to move it back to its communal roots.

The theory is to share the work, time and expense by having everyone contribute a dish to the meal. It’s a great notion but one that takes some special planning. Obviously, everyone can’t arrive hours before dinner and share the kitchen space to cook their dishes. The dishes have to be ones that need only rewarming, plating, or can be partially prepared ahead, easily transported and quickly finished on site. For example, anything au Gratin is a perfect fit because they usually need a second round in the oven to brown.

The concept of relying on this type of dish translates well to the single host of a holiday event. The relief of knowing things are prepared ahead and waiting to be served is invaluable. It relaxes the host and makes the occasion more enjoyable for everyone.

Here are 17 recipes that match these qualifications. If they don’t suit your pleasure as they are stated, they can serve as guides for the general recipe. For example cauliflower is listed in two similar variations showing how other toppings could substitute. The Cheesy Kale recipe would work with other hearty winter greens, even broccoli or rabe. The possibilities are endless to make your holidays easier and more fun. For even more ideas see Dec. 15, 2o16.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.

8 cups kale-heavy stems removed and chopped

2 leeks trimmed and thinly sliced

2 Tbs. butter+ ½ Tbs.reserved

1 cup half and half

2 Tbs. flour

Salt and pepper

½ cup shredded sharp cheese

1/3 cup seasoned breadcrumbs-preferably wheat

Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc

1 ½ lb. turnips- peeled and thinly sliced*

1/3 cup turnip greens reserved and chopped*

¼ cup finely diced onion

Tbs. seasoned breadcrumbs

Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.

*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.

Salt and pepper

2 lb. whole green beans

1 Tbs. oil

2 cloves minced garlic

3 mashed anchovy fillets

1/3 cup Italian parsley chopped

Freshly ground black pepper

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Spiked Carrots: Serves 6

1 lb. baby carrots-cleaned
1 Tbs. butter

2 tsp. brandy, cognac, or bourbon

1 tsp. brown sugar

Boil carrots 7-9 min. until crisp tender. drain. Sauté with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc

1 lb. green beans cut in 1 inch pieces

½ cup pecans

Salt

1 Tbs. oil divided

1 tsp. EACH Dijon mustard and cider vinegar

2 tsp. grated shallot

1 ½ oz. crumbled blue cheese

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,

add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds: Serves 8

3 large heads of broccoli separated into flowerets

1 large Granny Smith apple-cored and diced

1 Tbs. lime juice

5 oz. slivered, toasted almonds

1 cup dried cranberries

3 Tbs. Balsamic Vinaigrette-commercial is fine

Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Mashed Rutabaga: Serves 4

1 large rutabaga peeled and cubed

1 medium potato peeled and cubed

2 Tbs. butter

¼ cup or less- whole milk

Salt and pepper

1 tsp. chopped chives for garnish

Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in plastic, gently reheated in the microwave and dished at serving time, optionally garnished with parsley.

Corn Pudding: Serves 6

(2) 14 oz. cans creamed corn-yellow is prettier

(1) 14 oz. can whole corn

2 eggs lightly beaten

Cinnamon for garnish

Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Pie: Serves 4

(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off

1 envelope beef or chicken bouillon granules

1 egg slightly beaten

pinch nutmeg

Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8

1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed

1 ½ Tbs. oil

1 Tbs.balsamic vinegar

1tsp.dried rosemary

¼ cup cooked crumbled bacon

1/3 cup chopped, toasted walnuts

Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled

1 lg. head cauliflower

1 cup milk

2 Tbs. flour

2 Tbs. butter

1/4 cup shredded cheddar cheese

1/2 envelope chicken bouillon granules

3 Tbs. shredded Parmesan cheese

Paprika and dried parsley for garnish

Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.

Variation: Cauliflower Polynesian: Serves 4

1 large head cauliflower divided into flowerets

½ tsp. garlic powder-option 1

1Tbs.oil-option 1

2 Tbs. grated Parmesan-options-1&2*

¼ cup melted butter- option 2

½ cup plain breadcrumbs

Salt and pepper

Paprika and dried parsley for garnish

*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.

Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8

1 lb. fresh kale, heavy stems removed chopped in large pieces

2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted

1 medium onion- sliced

1 (12 oz.) can evaporated milk

2 Tbs. flour

2 Tbs. grated Parmesan

Salt and pepper

½ cup shredded sharp cheddar cheese

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings

Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash

Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve

NOTE: The cooking methods are interchangeable once the topping is added.

Apple, Maple, Nut Topping

1 cup applesauce

1Tbs. maple syrup

¼ cup chopped toasted walnuts

½ tsp. cinnamon

Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Maple Chipolte Glaze

1/3 cup minced chipotles in adobo sauce

¼ cup finely chopped onion

1 Tbs. butter

3 Tbs. maple syrup

1/8 tsp. curry powder

Salt to taste

Sauté onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

WHY GIVE DIGITAL BOOKS

HOST A CAKE PARTY

DIY NUTS- AN ELEGANT, AFFORDABLE GIFT

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