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Dec 6

NUTS MAKE ELEGANT DIY GIFTS

Do you know 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. Well there is, and 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, 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 or $60.00.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance. Most commercially prepared nuts are seasoned 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 in which case these particular contents are elegant enough to do justice to their 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.
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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 29

13 DELICIOUS CRANBERRY DESSERTS

Cranberries are such a traditional part of our winter holiday menus that it’s hard to understand there are still misconceptions about them. One is that, like wild rice and squash, they are uniquely native to North America. Actually, sparse out-crops of wild berries are found in northern Europe. It was the Native North Americans who realized their food value and began cultivation, sharing that knowledge with the early settlers, who immediately acquired a taste for the berries and found new ways to prepare them. In fact, a variety of cranberry dishes were popular from colonial times through the early 20th century.

Another misconception, thanks in part to T.V. commercials is that cranberries grow in or under water. They grow in soil, but at harvest their fields, or ’bogs’, are flooded. As the water submerges the plants, it plucks the ripe berries off the bushes and they float to the surface where they are scooped off. It’s more labor efficient than hand picking them and winterizes the bogs because cranberries survive cold weather best frozen in ice. The water is drained in spring and the growth cycle begins again.

Obviously, the harvest is a singular event, which explains why cranberries are sold fresh only a few weeks per year. Their agricultural and climatic requirements make wide global cultivation difficult. So they remain primarily a North American product and in limited supply without back-up from international sources.

This leads to the third misconception that cranberries don’t freeze. They do, beautifully but there simply aren’t enough of them to make it commercially viable. Home freezing is easy however and, hopefully, you’ll find a few ideas in the recipes below to prompt you to pick up extra bags while they’re fresh in markets. Simply transfer the cranberries to a zip-lock bag, press out air, and freeze it laid flat. I love their taste all year and the bright color provides a happy ending to a meal in any season. So try out some of these dessert recipes while cranberries are available and then store some to use later. You’ll be glad you did!

RECIPES

Angel Pie:

Serves 6-8: From James Beard’s American Cookery
4 egg whites
1 cup sugar
¼ tsp. cream of tartar
Filling
4 egg yolks
½ cup sugar
1/3 tsp. salt
1 tsp. lemon juice
¾ cup strained whole berry cranberry sauce
1 cup whipping cream
Beat egg whites to soft peaks and gradually add sugar and cornstarch, beating to stiff peaks. Spread in a well-oiled pie plate and bake at 300 deg. for 1 hr. When golden, turn off oven and allow to cool on rack with door ajar.
For the filling, beat the yolks slightly and place in a double boiler with the salt and lemon juice. Stir until beginning to thicken and add ¾ cup strained cranberry sauce using heated, strained whole berry sauce OR prick 1 cup cranberries and place in a pan with ¼ cup water. When it begins to boil add the ½ cup sugar. Boil 5 min. until translucent and cool; stir until thick. Strain and have ready to add to pie filling.
Whip cream, spread half in shell, spoon in filling then, top with the remaining cream and chill 24 hr. or overnight.
NOTE: Keeps for 2 days in the refrigerator but reserve and spoon on the top layer of cream just before serving for a fresh look.


Angel Nests:

Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
Compote-see next recipe or cranberry compote-11/30/17
Beat egg whites to soft peaks; add sugar gradually beating until stiff peaks form, adding flour and cornstarch along the way. Shape the mixture on an 8 inch round template, using the back of a fork to raise and pattern the sides into a nest shape. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack*. Fill centers with cranberry compote (post 11/30/17), Cranberry-Pear Compote (below), sauce or prick 2 cups cranberries and place in a pan with ¼ cup water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent. Cool before filling meringue nest.
I would imagine Angel Cakes can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.
*NOTE: Nest can be made several weeks ahead and stored in an air-tight container.

Cranberry-Pear Compote in Syrup:

Serves 4 Serves 6 using suggestion below* From Rozanne Gold’s Recipes 1-2-3
2 large Bosc or Comice pears
2 cups cranberries
1 cup sugar
2 cups water
Peel, core pears and cut each into 8 slices. Bring water and sugar to a boil, When sugar is dissolved, add fruit and simmer 30 min. or until pears are firm-tender. Remove fruit, cool and chill. Boil syrup down to ¾ to 1 cup, cool to room temp and pour over fruit and, if not serving at once, chill. After serving save any extra syrup to use over pancakes etc.
*Serving suggestion: Present bowl of fruit accompanied by slices of pound cake to act as bedding. This raises the portion total to 6.
NOTE: The compote will hold about 5 days in the refrigerator. Do not freeze.

Cranberry Orange Walnut Ice Cream:

Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.
NOTE: Keeps as long as commercial ice cream in the freezer.

Cranberry Sherbet:

Makes 2 quarts-From The Joy of Cooking
1 packet unflavored gelatin
2 cups cold water
1 cup boiling water
3 Tbs. lemon juice
¾ cup sugar
1 cup bottled cranberry juice
Soften gelatin in ½ cup cold water for 15 min. dissolve in boiling water. Add all the other ingredients and simmer, stirring until sugar dissolves. Pour into a mold or ice trays. I like to puree it when it’s almost frozen solid. This eliminated ice crystals and smooths it.
NOTE: Keeps as long as a commercial product in the freezer.

Cranberry Refrigerator Cake:

Serves 6-8-From America’s Cookbook
3 cups cranberries
1 ½ cups water
1/3 cup raisins
3 figs- finely chopped
1/3 cup chopped walnuts
10 dates- finely chopped
1 cup sugar
1 small sponge or pound cake
Cook cranberries in water until skins pop; strain, pushing down on solids. Add fruits and nuts to strained juice, mix, cover and simmer 5 min .Remove from heat, add sugar, stir to dissolve and cool, return cranberries to mix. Line a greased mold with the cake slices, add a layer of the fruit mix, then a layer of cake, repeat, ending with cake. Chill in refrigerator, unmold and serve with whipped cream.
NOTE: Keeps for 2-3 days.

Cranberry-Nut Refrigerator Torte:

Serves 12-16-From The Settlement Cookbook
2 ¼ cups flour
1 cup sugar
¼ tsp. salt
1 tsp. EACH baking powder AND baking soda
1 cup chopped walnuts
1cup cranberries
1 cup chopped dates
2 oranges – zest grated-juice reserved
2 eggs beaten
1 cup buttermilk OR plain yogurt (see note*)
¾ cup oil
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1cup sugar
Sift first 5 dry ingredients together. Stir in nuts, fruits and zest. Lightly beat or whisk eggs, buttermilk and oil and add to flour mixture. Stir until blended. Pour into a greased 10 inch tube pan. Bake in a 350 deg. pre-heated oven for 1 hr. Let stand in pan until lukewarm. Remove to a rack placed over a wide dish. Combine orange juice and 1 cup sugar and pour over cake. Set cake in a deep refrigerator or freezer proof dish and pour drippings over cake again. Wrap in plastic wrap and chill at least 24hr. before serving. Dust top with sugar if desired.
NOTE: Cake keeps in refrigerator for 2 weeks or more, frozen for several months but thaw before serving.

Cranberry Cream Cheese Pie:

Serves 6-8-From The Journal Cookbook
(1) 9 inch pie shell-almost baked
20 oz. cream cheese
1 cup sugar
1 ½ Tbs. flour
¼ tsp. EACH orange and lemon zest
Pinch Salt
3 eggs,+1 egg white
2 Tbs. cream
½ tsp. vanilla
TOPPING
1 can whole cranberry sauce
2 Tbs. sugar
1 ½ Tbs. cornstarch
1 tsp. EACH lemon juice and zest
Whip the cheese fluffy; add the next 4 ingredients and beat to mix well. Add the eggs and white separately, beating well after each; add the cream and vanilla and mix until well blended. Pour in the pie shell and bake in a preheated 450 deg. oven 7 min. Reduce heat to200 deg. and bake 15 min. Cool.

Combine first 3 topping ingredients in a saucepan and stir over low heat until clear; blend in juice and zest. Cool and spread over cheese filling. Chill until serving.

Cranberry-Raisin Pie:

Serves 6-8*- From America’s Cookbook
Pastry for a 2 crust pie**
1 cup cranberries-halved
½ cup raisins
½ cup diced apple
¼ cup chopped walnuts or pecans–optional
1 tsp. butter-melted
¾ cup sugar
1 Tbs. flour
Combine all ingredients and fill a pastry lined pie tin. Top with another pastry round. Slash the top and bake at 350 deg. for40 min.**Optionally, cut the top crust into strips. This colorful filling is attractive with a lattice top.
*Easy Substitutes: 1) Use the compote listed above to fill the pastry lined pie tin, cover with 2nd, round and proceed as above.

Cranberry Crisp:

Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
¾ cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake.

Chocolate Cranberry Biscotti:

Yield 30-Adapted from Diabetic Desserts. There are many recipes for these biscotti, but I chose this because it tastes wonderful and is acceptable for this very specific diet. The nutritional information is below. The cocoa powder is optional for those who don’t like chocolate.
3 cups flour
1 ½ tsp. baking soda
1/3 cup unsweetened cocoa powder
½ tsp. salt
3 eggs
2/3 cup sugar
1 tsp. vanilla
½ cup dried cranberries
1/3 cup sliced toasted almonds
2 Tbs. skim milk
Combine first 4 ingredients. Beat eggs, sugar and vanilla until well blended, add flour mix and beat to blend. Stir in fruit and nuts. Turn dough out on a lightly floured board and knead 4-6 times, roll into a 20 inch log, place on a lightly oiled baking sheet and brush with milk. Bake in a preheated 350 deg. oven for 30 min. Cool 10 min. and cut into 30 slices. Place slices on the cookie sheet and cook 20 min. turning once. Cool on racks and store airtight.
___________________________________________________________________________________
Czlories-86, Calories fromfat-13%, Totalfat-1g., Saturated fat <1g., Protein -2g., Carbohydrate- 16g., Cholesterol-21mg., Sodium 108 mg., Dietary fiber-1g., DIETARY EXCHANGE-1 Starch
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Cranberry Cake:

Serves 8-10
5 Tbs. butter- 1 Tbs. reserved
2 ½ cups flour
1 cup sugar
2 eggs
¾ cup milk
2 tsp. baking powder
1tsp. vanilla
1 tsp. cinnamon
2 cups cranberries
1 cup sugar
1/4 cup water
Prick cranberries and place in a pan with the water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent and cool. Grease a springform pan. Cut 4 Tbs. butter into flour and sugar. When mix is in pea sized pieces, remove ¾ cup and reserve. To mixture in bowl, add eggs, milk, baking powder and vanilla and beat until batter is smooth. Pour batter into prepared pan and spread up and around sides of pan, lining pan and forming a hollow in the center. Use strained cranberry mixture to fill the hollow in the batter, reserving any extra for decoration or other use. Work remaining butter and cinnamon into the reserved to form crumbs and sprinkle over the top of the cake. Bake in a preheated 400 deg. oven for 8 min. Reduce heat and bake for 30 min. at 350 deg. Cool on a rack for 5 min. and loosen edges with a knife before opening pan latch. Can be served warm.

Easy Berry Cream Cake:

Serves 4-6–A quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread
½ topping on cut side of a layer, cover with sauce, add another cake layer and repeat. On top layer spoon sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes can be purchased from The Dollar Store

Nov 23

Nov 22

LUSCIOUS TURKEY LEFTOVERS

I love leftovers! Ever since childhood, they’ve been a breakfast favorite of mine, sides, salads—anything goes. It’s even better if a roast is included and turkey tops that list. What I don’t love is a dinner plate full of slightly weary, reheated items masquerading as the original presentation. It’s sad, and though perhaps satisfactory, far from satisfying, especially since there are so many ways to serve these foods in different, appetizing ways.

Sides can be added to frittatas, quiches and soups. Au gratins are wonderful scrambled with eggs. Green vegetables, with a few additions, blend into sauces. Even salads can be restored by replacing wilted greens with fresh. There’s no need to serve re-runs.

I plan to deal with these possibilities in another post. This week is all about turkey—Oh and two for stuffing at the end of the article. Each year I’ve written about ways to use leftover turkey and when I reviewed them, preparing for this year’s post, I realized there were a lot of excellent recipes there. So this year, I’m offering a list of the best, and since it takes up several pages, I’m cutting the text short. If you want to delve deeper into the subject, simply go to the blog section of the site and select any November from the drop-down menu on the right margin.

There are 19 recipes below, arranged in a certain order, so don’t just look at one or two and think they’re all to the same taste. Skip around and you’ll probably find one you like or which suits your requirements. The first 7 are Continental cuisine, the next 4, Italian. Then there’s a quick stir-fry, followed by 2 Mexican, 3 salads, 1 hash and a soup which is are stuffing recipes. Here’s to happy dining—POST Turkey Day!!

RECIPES

Turkey a la King Pierre: 

Serves 4
Adapted from the chicken dish as served in the Café Pierre, in the hotel of the same name in New York City.
1 whole side (or half turkey breast) divided as described below-depending on size of bird
(2) 4 oz. cans button mushroom caps – drained
(1/2 ) 8 oz. can whole, pitted, black olives cut lengthwise in half
4 jarred roasted red peppers in slices ½ inch by 1 ½ inch.
1 envelope chicken bouillon granules
(1) 10 ½ oz. can chicken broth
1/4 tsp. curry powder- or to taste
1 cup milk- divided
½ cup light cream
3 Tbs. cornstarch
Measure broth adding water to make 1 ½ cups. Divide breast meat, lengthwise, cutting on an angle with the grain, into 8 large pieces. Add ½ cup milk, bouillon envelope, curry, mushrooms, and olives to the pan. Dissolve the cornstarch in the other ½ cup milk and add to the rest. Over medium heat, stirring constantly, bring the contents just to a boil. Reduce heat and stir until sauce thickens. Add cream and incorporate, then turkey and peppers and heat through, but do not allow to boil. Adjust seasonings. If at any time sauce seems too thick, add a little milk to thin, not water.
NOTE: If using leftover turkey: thaw if frozen. Otherwise follow above directions.

Serving suggestions: Cook 4 frozen patty shells according to directions, and have waiting, with tops or “caps” on the side. Fill shells and garnish with tops. Alternately, serve on toasted slices of artesian bread.

Turkey Curry: 

Serves 4
In the 1960s this was a featured dish at the Strand Restaurant in Atlantic City, N.J. They roasted turkeys especially for it.
4 cups large turkey pieces white meat is best
2 apples peeled, cored and cut in 1 inch cubes
1 stalk celery in thin slices
1 envelope chicken bouillon granules
1 cup apple juice or cider
2 cups milk
½ cup half and half
2-3 tsps. curry powder or to taste
6 Tbs. flour
Place celery and apple juice in a microwave safe bowl and cook on high 1 min.; add apple and cook 1 min. more. Remove fruit and reserve; check juice measure and add more to bring to 1 cup if needed. Place juice and milk and half and half in a pot with flour, curry and bouillon and whisk to dissolve. Put pot on high heat and whisk until liquid is smooth, about 30 sec. Add fruit and celery and stir with a spoon until mixture begins to thicken, about 2 min. Do not allow to boil. Reduce heat to medium, add turkey and continue stirring gently until mixture is thick and meat is heated.  Check seasonings and serve at once.

NOTE: Serve over rice and pass chutney on the side.

Turkey in Orange Sauce –

Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

Chicken with Olives:  

Serves 4
4 boneless, skinless chicken breasts or equal sized pieces of turkey meat
¼ cup flour
20 green, pimento stuffed olives, cut in half
2 Tbs.  oil
(½) 14 oz. can diced tomatoes
1 onion diced
2 cloves garlic mashed or equal amount jarred
½ cup White wine
3 oz. tomato paste
½ envelope chicken bouillon granules dissolved in –1/4   cup water
2 tsp. olive juice – from the olives
Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in a skillet over medium heat, and brown chicken on both sides @ 6 min. total.  Remove chicken. Add onion and sauté 2 min. add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.

Remove lid and cook 3 min. more to let sauce thicken, if needed.
NOTE: If using leftover turkey: Replace chicken with equal amount of turkey, thawed if frozen.
Start by using the 2 Tbs. oil to sauté the onion and proceed as directed above adding turkey in place of chicken at the time it’s returned to the pan.

Turkey with Mushrooms in Cream Sauce:

Serves 2
2 cups cooked turkey meat cut in bite-sized pieces
½ medium onion –sliced in half then quartered
4 mushroom caps about 1 ½ inch diameter each-quartered
5 oz. water
3 oz. milk or half and half
½ tsp. chicken bouillon granules
½ tsp. dried sage
1 ½ Tbs. butter-divided
2 Tbs. white wine-optional
2Tbs. flour
1 Tbs. grated Parmesan cheese
1/3 cup –or more-Panko
Saute vegetables in 1 Tbs. butter until onion is soft, about 3 min. using a slotted spoon, remove to plate with chicken. To the 5 oz. of water add 3 oz. milk or cream, white wine, sage and bouillon to equal 1 cup fluid. Melt reserved butter in the remaining butter in pan; bring to foam, remove from heat and add flour stirring to make a roux or paste.* Quickly add liquid and return to heat stirring constantly as it simmers until thickened, about 3 min. Remove from heat and correct seasonings. Fold in the meat and vegetables then pour into 1 casserole or 2 ramekins. Sprinkle with panko and cheese and bake at 360 deg. 20-25 min. until top is golden and sauce bubbles. Serve hot at once, or prepare ahead and bake before serving.
*For a lower fat rendition, replace the roux with 1 Tbs. cornstarch dissolved in the liquid and proceed to cook as directed above.

Turkey with Sundried Tomatoes and Sour Cream:

Serves 4-Freezes*
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells 
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.
*Freeze before adding sour cream. Thaw and reheat on stove top, stirring. Add sour cream, heat through and serve over pasta.

Turkey Divan:

Serves 4-Freezes*
(1) 10 oz. can condensed Cream of Chicken soup + ½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender. Dish can be frozen, thaw and then bake as directed.

Turkey with Walnuts (Tetrazzini): 

Serves 4
4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lb. cooked meat.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy sauce
(1) 10 oz. can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
Melt butter in skillet over medium heat. Brown turkey if using raw, if using leftover, start by adding vegetables and sautéing until soft. Add ¾ cup chicken broth and Soy sauce, cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over orzo garnished with walnuts.

To toast walnuts- place on foil in 350 degree oven for 5 min.
NOTE: If using leftover turkey: Thaw if frozen. Proceed as above from the point of adding the vegetables. Add the turkey about 1 min. after the cornstarch and stir gently to avoid breaking the pieces, but to insure cooking long enough to heat through.

Ravioli with Lime-Balsamic Dressing:

Serves 4
1 cup minced cooked turkey
1 tsp. orange zest
2 tsp. dried basil
1 egg lightly beaten
½ cup grated parmesan
9 oz. wonton wrappers
2 Tbs. lime juice
2 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. honey
Combine the first 5 ingredients and place 1 heaping Tbs. in the center of half the wrappers. Lightly brush the edges with water and top with a second wrapper, pressing the edges together to seal. Boil raviolis in a large pan of salted water for 5 min. Whisk the remaining ingredients together to make a dressing. Serve the drained ravioli drizzled with dressing and garnished with slices of lime and chopped chives.

Italian Chicken (Turkey) Bundles:

Serves 5—Freezes*-Adapted from The U.S. Personal Chef Ass. collection
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with the remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve.

Lasagna: 

Serves 8—Freezes*
We’re going to try the easy type made with uncooked noodles. Any brand will work. However, if you have time to boil the noodles, by all means do. They tuck better around the ends of the casserole and give a more finished appearance. Moreover, if you want to make extra to have ahead, Lasagna does freeze beautifully, if done so before it’s baked, but the pasta must be cooked.

The recipes are the same, only the baking time is increased if the noodles are not precooked. On the other hand, the time difference is nearly erased if you take into account the time needed to boil the pasta. If using uncooked pasta, though, be sure the noodles are covered with the sauce or they will dry and burn. As for the filling, there are so many variations that you can have fun experimenting if you wish. I’ve given two optional additions.
9 Lasagna noodles
These products were affordable and had the same appalachianmagazine.com order generic viagra effects. Condom is the most important things, which you need to carry buy sildenafil uk out its treatment in the perfect way by the help of efficient medicament. That’s why pharmaceutical company has one set of price for drugs in the U.S. and another, cheaper set cialis prescription online of prices for medicines in other countries. Penegra is no substitute to brands that many Americans trust buy cialis pills and took several years in research and development. 2 cups chopped leftover turkey
(1) 2 lb. 3 oz. can whole Italian tomatoes
1 medium onion chopped
3 cloves fresh garlic minced
½ cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground black pepper
Salt to taste
1 pint Ricotta cheese
1 lb. Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
Cooking spray
OPTIONS
(1) 10 oz. box frozen chopped spinach – thawed and drained
(1) 4oz. can mushroom stems and pieces – drained
Spray a 9”x 13” ovenproof dish or baking pan with cooking spray. Heat oil in a skillet; add onion and garlic, and sauté for 3 min. Add tomatoes and seasonings and continue to cook until tomatoes are broken and sauce is slightly reduced, about 10 min. Remove from heat and spread a thin layer of sauce in the bottom of the prepared pan, then stir meat into the sauce. Meanwhile mix the ricotta and eggs and spinach, if using, in a bowl. Place 3 noodles over the sauce, pour 1/3 of the meat sauce over them, then dot with ½ the ricotta mix, and scatter half the mushrooms, if using, cover with a layer of the mozzarella and a sprinkle of Parmesan. Repeat this layer again. Top with noodles, sauce, mozzarella and Parmesan.

Bake in a preheated 350 degree oven for 1 hour. (30 min if using cooked pasta) until browned and bubbling.
*To freeze, cover with foil. If frozen do not thaw. Bake at 350 degrees for 1hr. 15 min.

Leftover Turkey Stir-Fry:

Serves 4-6- This is a meal that can be altered to serve the number of people by adjusting the ingredients, not simply multiplying them; perfect for a fast supper of leftovers.
1 ½ cups cooked turkey
10-14 oz. bag of frozen broccoli florets
10-14 oz. bag of frozen stir-fry vegetables
(1) 8 oz. can mushroom slices-drained
6 baby carrots in quarters OR 2 medium carrots in 2” Julianne
2 stalks celery sliced diagonally AND/OR 8 oz. can sliced water chestnuts-drained
1 tsp. garlic powder
1 tsp. ground ginger
1 Tbs. Soy sauce or to taste
2 Tbs. oil
1/3 cup Teriyaki Sauce OR chicken broth + 1 tsp. cornstarch
Heat oil in a non-stick skillet and dissolve ginger and garlic. Add carrot and celery and stir 3-4 min. until crisp tender, add frozen vegetables and cook, covered 5 min., add mushrooms, water chestnuts and soy sauce, stirring to combine. Finally add Teriyaki Sauce and meat and stir 2-3 min. to heat through. If not using sauce, dissolve cornstarch in broth and add to skillet, Stir until sauce thickens, about 3 min. Then add meat and heat through. Serve over rice—precooked works fine here.

Enchiladas: 

Serves 4— Freezes*
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup sliced, cooked turkey leftovers (can be made with fresh ground turkey)
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp. red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

*This can be made ahead and frozen, after the salsa is added, but before the cheese and cilantro. To reheat:- if frozen, bake in 350 degree oven 30 min uncover, add cheese and cilantro, recover and proceed as directed above. If thawed, just proceed as above.

Classic Fajitas: 

Serves 4
2 cooked, boneless, skinless chicken breasts OR 12 oz. cooked turkey or beef for stir fry cut in 2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1tsp cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender.

NOTE: IF using leftover turkey: Proceed as directed above, but add thawed, if frozen, turkey meat at the very end and cook just long enough to heat through.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warn tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in. To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact  bundle—–and enjoy ! ! !

Turkey, Pear and Pasta Salad:

Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Salad with Grapes:

Serves 4

2 cups cubed (¾ inch) chicken or turkey

1stalk celery thinly sliced

@ 24 red seedless grapes halved (green are fine but lack the visual contrast)

¼ cup mayonnaise

¼ cup sour cream

Curry powder to taste

Salt to taste

Stir the mayonnaise, sour cream, curry and salt together. Taste to correct seasonings. Gently stir into the other ingredients to avoid tearing meat. Plate on Romaine leaves, garnish and serve.

Hot Chicken (or Turkey) Salad:

Serves 6–Freezes*

3 cups cubed cooked meat

1 ½ cups thin sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons –  I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

Turkey Hash;

Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisins
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 min. Break eggs into indentations and bake for 10 min. more.

Stuffing Soup:

Serves 6

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs. dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz. stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount )

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and saute onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowls and ladle soup over.

Nov 20

Nov 15

PORTABLE HOLIDAY SIDE DISHES

Thanksgiving was always considered a home centered celebration enjoyed with family and friends, but it’s been evolving to adapt to our busy lifestyle. Instead of heading for a specific house as dinner guests the trend is to gather at a designated home for a communally prepared meal. It’s more in keeping with the origin of the holiday and allows for a greater variety of dishes, even the inclusion of other cuisines.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper which raises the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes are good for this and au gratins are perfect (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave. There are also a few dishes which can be prepared ahead and quickly cooked in a microwave. My Spinach Pie and Corn Pudding are two of them. Find the recipes along with other portable side dishes in the posting for Nov. 10, 2016. The posting for Nov.3, 2016 may also be of interest, it deals with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance and have a HAPPY THANKSGIVING!

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.
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
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 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.

Two Potato Au Gratin:

Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just 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 with chives. If made ahead reheat gently in the microwave, stirring once and then garnish.

Marbled Mashed Potatoes:

Serves 8.
2 ½ lb. white potatoes
2 ½ lb. Sweet potatoes
4 Tbs. butter-divided
1 ½ cups milk- divided
4 Tbs. sour cream-divided
Salt and pepper
Cook potatoes separately until tender, about 12 min. Mash each separately until silky smooth with half the other ingredients. Place the sweet potatoes in one layer in a greased 3 quart casserole and smooth the top. Layer the white potatoes over the sweet potatoes and smooth the top. Using a knife gently swirl the sweet potatoes up into the white potatoes creating a marble effect. Cover and bake at 350 deg. for 20 min. or until heated through. If making ahead, do this heating at serving time. DO NOT STIR.

Tipsy Sweet Potatoes:

Serves 4
4 sweet potatoes
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½ cup milk
¼ tsp. EACH nutmeg and cinnamon
1/3 cup yellow raisins
¼ cup bandy or bourbon
Salt and pepper
Microwave the sweet potatoes about 6 min. until soft and scoop out the meat. Blend the meat with the remaining ingredients until only a bit of texture remains. Serve hot. Can be reheated in the microwave.

Green Beans Genovese:

Serves 6 – From Try Foods Intl. Inc.
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. Saute 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.

Brussels Sprouts with Walnuts:

Serves 4
1 lb. Brussels Sprouts—bottoms trimmed
1 Tbs. oil
2 tsp. balsamic vinegar
1 tsp. dried rosemary
1/3 cup chopped, toasted walnuts
Roll Brussels Sprouts in oil on a baking sheet, sprinkle with rosemary and roast at 375 deg. for 20min. Drizzle with vinegar and roast 5-10 min. more until tender. Serve sprinkled with walnuts. If making ahead, reserve walnuts, reheat gently in the microwave and toss with reserved nuts

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. Saute 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. Saute 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.




Nov 8

PUMPKIN DESSERTS

Pumpkins, like falling leaves, are iconic to autumn and its two major holidays. Pumpkin custard pie is as symbolic to Thanksgiving as the turkey. Interestingly however, as I pointed out last week, although winter squash are interchangeable in recipes and there are loads of casseroles etc. for all of the others, searching for pumpkin recipes yields a few soups, my favorite Stew in a Pumpkin (post Nov. 8, 2012) and a lot of desserts, yet one rarely sees these other desserts in restaurants or bakeries.

 

I wrote a post on this subject on Oct. 6, 2016, and am adding a sequel to it this week. So for those of you, like me, who aren’t fond of Pumpkin Custard Pie, and who might want to try other pumpkin sweets while it’s in season or who would like a choice on Thanksgiving, I dedicate this article and the previous one. May you find a suggestion which pleases you.

 

First, for the traditionalists who simply want to upgrade the custard pie, here are some topping ideas:

 

  • Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.

  • Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.

  • Meringue: Beat 2 egg whites until soft peaks form, add 1-2 drops vinegar and continue beating adding ¼ cup sugar gradually until stiff peaks form. Swirl over chilled pie, covering top, but not crust. Place in a 425 deg. oven until peaks turn golden.

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RECIPES:
Pumpkin Cheese Cake:

 

Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch springform pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfulls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.

 

Pumpkin Cheesecake Cupcakes:

 

Yield 16
Paper baking cup liners
18 gingersnaps
12 oz. cream cheese
¾ cup sugar
1 Tbs. corn starch
1Tbs. Pumpkin Pie Spice
2 eggs
1cup canned pumpkin
1/3 cup light Karo syrup
Line muffin tins and put 1 gingersnap in each cup. Beat next 4 ingredients until blended, add eggs and blend, add pumpkin and syrup and beat 1 min. until smooth. Divide filling among cups and bake in a preheated 325 deg. oven for 30-35 min. until just set. Cool and chill well. Garnish with cinnamon, nuts, or gingersnap crumbs.

 

Pumpkin Ice Cream Pie:

 

Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Lite Pumpkin Cake:

Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Loaf:

Serves 12
Batter
½ cup olive oil
1 ½ cups EACH flour and sugar
2 eggs
1 cup pumpkin
1/3 cup milk* see option
1tsp. EACH baking soda, cinnamon and ginger
½ cup chopped pecans
Salt.
Topping
½ cup chopped pecans
¼ cup packed brown sugar
2Tbs. olive oil
Preheat oven to 350deg.and spray a 9×5 inch loaf pan with non-stick spray. Stir oil and sugar together, stir in eggs and blend. Combine dry ingredients and add to pumpkin, mixing well. Stir in nuts. Pour batter into pan. Combine topping ingredients with fingers until crumbly and scatter over the batter. Bake 55-60 min. until a toothpick comes out clean. Cool 10min.and remove from pan.

Pumpkin Custard Flan:

Serves 8-From 1-2-3 Recipes by Rozanne Gold
2 cups pumpkin pie filling-NOTE-NOT pumpkin puree
3 cups eggnog—commercial is fine
4 large eggs
Beat first 2 ingredients, add eggs and beat well. Spoon mix into (6)8oz. custard cups. Place cups in a deep pan and pour boiling water half-way up their sides. Bake at 350 deg. 40 min. Remove from pan and chill well. Serve with custard topping, recipe given above.

Savory Stuffed Pumpkin:

2 Recipes– Adapted from Try-Foods Int. Inc. recipes
These recipes are for the small individual pumpkins, sometimes called decorative, about the size of acorn squash. If you can’t find them substitute acorn squash.
Cut the pumpkins lengthwise in half and seed. Place halves cut side down in a pan with 1 inch water. Cover and bake at 350 deg. for 45 min. Drain and return to dish cut side up. Fill with one of the following.
NOTE: Pumpkin and squash halves can also be cooked in a microwave. Place them cut side down in a safe dish, covered and cook on high for 6-9 min. I prefer the oven because the shell remains firmer and holds its shape better.

Apple Stuffing :

Serves 4
2 pumpkins-halved lengthwise and seeded
2 medium apples, peeled and diced
2 Tbs. butter
½ cup chopped pecans
½ cup apple juice
2 Tbs. brown sugar
½ tsp. nutmeg
Salt
Saute all ingredients in butter for 5 min. Spoon into squash, return to oven and bake 15 min. more or until apples are tender.

Pumpkin Fruit Cups:

Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

 

 

 

 

 

Nov 1

WINTER SQUASH RECIPES

Winter squash is a menu favorite in the U.S. during autumn, with recipes for everything from soup through dessert. Most familiar squash varieties are native to the Americas with the exception of pumpkins, which originated in North Africa. Incidentally, squash is a fruit not a vegetable.

Interestingly, winter squash has remained generally regional to North America, while the yellow and green summer squash were introduced to Europe centuries ago, where they were integrated into several cuisines. The Italians were especially interested in cultivating the green summer squash, which they gave its conventional name’ Zucchini ’. Amusingly, when summer squash became hot topics on menus and in recipes in the latter half of the 20th century, many thought they were imports and that zucchini was an Italian vegetable. In fact, the family relationship between winter and summer squash isn’t often recognized. We tend to think of them as different seasonal foods.

The thing that surprises me is that every foreigner I’ve met, both here and abroad, who has visited the U.S. and tasted winter squash loved it. They knew of pumpkins, but as animal fodder, not table food. When I lived in Italy, I was often asked about the spice mix used in most squash dishes (which is really ‘Pumpkin Pie’) because it’s so far from their taste palette. I wondered then, why winter squash had remained so regional. Perhaps with the increasing availability of imported ingredients from other countries and the rise of ‘Fusion Cuisines’, winter squash will spread its wings.

There are many varieties of winter squash, Hubbard, turban, delicata, spaghetti, banana to name a few, in addition to the two mentioned below. One of the most convenient things about working with winter squash is that, like summer squash, the meat can be used interchangeably. The thickness of the rind determines suitability for dishes according to cooking method. Butternut, with its thin skin and smaller seed cavity is easier peeled and yields more meat for soups and casseroles. Acorn has a thicker rind and is preferred for roasting and stuffing.

Squash is full of beta-carotene. Choose the ones with the darkest rind, they have the highest levels. Those levels will increase over a month, if the squash is stored in a cool, dry place. So take advantage of the harvest season and try some of these recipes and remember a garnish of toasted, chopped nuts or seeds like sesame, pumpkin and sunflower is always welcome, as are herbs such as sage, cilantro, parsley or thyme.

Butternut Soup:

Serves 4 Adapted from Homemade Magazine
1 ½ lb. butternut squash-cut in half and seeded
2 cups chicken broth
1 cup half and half
3 Tbs. brown sugar
1 tsp. cinnamon
¼ tap. Nutmeg
Salt and pepper
¼ cup creamy peanut butter-optional
Cook squash, cut side down on a greased baking sheet at 350 deg. for 1 hr. Cool, scoop out pulp and puree until smooth. Mix in a pot, with next 5 ingredients and cook over low heat, stirring occasionally, until heated. Whisk peanut butter with 1 cup soup and blend into pot. Cook 5 min. more and serve warm.

Squash Risotto:

Serves 6
1 lb. butternut squash-peeled seeded in ½ inch cubes
1 cup medium-grain rice-brown suggested
½ onion –chopped
2 cloves garlic-mashed
1 tsp. dried sage
3 cups beef broth
¼ cup Parmesan cheese
Salt and pepper
In a pot, sauté rice, garlic and onion in oil over medium-high heat for 2 min. Stir in broth and seasonings, bring to a boil, cover and simmer 15 min. Stir in squash, cook 5 min. stir in cheese and let rest, covered 5 min. Serve hot.

Butternut Ravioli:

Serves 4- From 500-2 Ingredient Recipes by Robert and Carol Hildebrand
1 small squash-about 1 lb.
½ tsp. nutmeg
2 Tbs. butter
Salt and pepper
(30) 3 inch wanton wrappers
Peel the squash, remove seeds and cut in 1 inch chunks, cover with water, cover and simmer until tender, about 20 min. Drain and place squash, butter and seasonings in a bowl and mash until smooth. Place 1 tsp. squash in the center of a wrapper, wet the edges and top with another wanton skin. Press on the edges to seal. When all are ready, bring a pot of salted water to the boil, slide in the raviolis, in batches if necessary, and cook until they float, about 3-5 min. Strain and keep warm until all are cooked. Don’t let them overlap or they will stick. Serve with melted butter over.
NOTE:

Follow these directions substituting (2) 10 oz. packages frozen chopped spinach, thawed and drained, for the squash. Add in 1 lightly beaten egg and the same seasonings as above. Serve alone or mix the two ravioli in a bowl with the melted butter.

Squash Crisp:

Serves 4 From Homemade Magazine
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
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1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Saute onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

Roasted Acorn Squash:

Serves 4
2 acorn squash-halved lengthwise and seeded
2 Tbs. butter cut in half
4 tsp.—or more to taste-sugar-brown or white
Salt and pepper
Prick squash meat several times with a fork and place ½ Tbs. butter in each hollow, sprinkle with salt and pepper. Put squash, skin side down, in a pan with about ½ inch water and bake at 350 deg. for 40 min. or until meat can easily be pierced with a knife tip. Add 1 tsp. sugar to each squash half and cook 10min. more.

Glazed Acorn Wedges:

Serves 4
2 acorn squash-quartered lengthwise and seeded
2 Tbs. butter
¼ cup grated onion
1/3 cup minced chipotle peppers in adobo sauce
¼ cup maple syrup
Salt
Cook squash in boiling water, partially covered for 10-15 min. until fork tender. Drain well on paper towels. Saute onion in butter 1 min. then add the rest of the ingredients and stir over heat about 1 min. until blended. Preheat oven to 400 deg. Arrange squash cut side up in a baking dish, spoon glaze into cavities and bake 15 min, basting once.
NOTE:

The squash can also be cut in 1>1 ½ inch rings, boiled for 8-10 min. and cooked, following the above directions, basting several times.

Fast Sweet Squash Side or Dessert:

Serves 4 –Recipe from Try-Foods Inc.
2 small acorn squash-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place squash, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into squash cavities and microwave on high 3 min. until heated through. Serve hot.

Sour Cream Squash Pie:

From Food Tips and Cooking Tricks by David Joachim
(1) 9 inch pie crust-unbaked
1 lb.= 2cups squash puree-canned or frozen cooked and mashed is fine
1 cup sour cream
3/4cup light brown sugar
1 tsp. EACH cinnamon and ginger
¼ tsp. EACH salt and allspice
2 lightly beaten eggs
Whisk ingredients together and pour into pie shell. Bake at 350 deg. for 45 min. until lightly browned and center is just set. Cool before slicing and serve with sweetened sour cream as an option.

Oct 25

CASUAL MUSHROOM SOUPS FOR FALL

As a parent, I’m well aware of the problems of feeding a family on Trick or Treat Night. Depending on the children’s age range, dinner can take three servings, with the adults eating after the door finally closes. So the food has to fill certain requirements. It has to be tempting enough that kids will stop to eat; quickly consumed, needing few utensils, with minimal risk of spills, keep fresh for hours and be an easy clean-up.

 

After discovering casseroles dry up, stews, chunky soups and hoagies are messy, take out and pizzas get cold and soggy, I finally found a platter of sandwiches and a hearty, drinkable soup were the answer. The sandwiches can come from a Deli, as long as they’re covered and on rolls or a dense bread like rye, they’ll stay fresh. The soup should be thick enough to satisfy, yet thin enough to drink from a mug.

 

I’ve written posts on this subject with suggestions particularly Oct. 14, 2015 and Oct. 20,2016, but then it occurred to me that mushrooms, though available all year, really are fall produce. Most people like them and they make wonderful soups and easily made, hearty, satisfying recipes are welcome additions to a casual meal at any time.

 

I’ve given nine recipes below which fill the bill. The first has a ‘company’ version and the last plays both ways, but generally they’re all casual fare, to be served in mugs and re-heatable in the microwave. There are a few tips first. Unless otherwise specified, Portabellas or Baby Bellas are the mushrooms of choice. However, for creamed soups, buttons can be substituted or mixed in to keep the color light. Heavy cream, half-and-half and skim milk are the only ones to use in cooking. The fat content in other grades of milk and cream cause them to ‘break’ or curdle when heated.

 

Even if you don’t have Trick or Treaters, treat yourself to one of these wonderful soups.

 

Cream of Mushroom Soup 1:

 

Serves 6
1/3 cup butter
1lb. mushrooms –sliced
1 quart chicken or beef stock
3 Tbs. flour
2 cups heavy cream or half-and-half
Salt and pepper
½ cup sweet or dry sherry-optional
Saute mushrooms in butter until juices render. Add stock, cover and simmer 15 min. Drain mushrooms, return stock to pot, placing ½ cup in a lidded jar, add flour to jar. Puree mushrooms and return to stock. Shake jar to dissolve flour and add to soup. Bring to a simmer, stirring until thickened slightly. Add dairy and seasonings and heat through. Add sherry before serving.

 

Cream of Mushroom Soup 2:

 

Serves 6
Modifications to above ingredients:
¼ cup butter
1Tbs.flour
1 cup heavy cream or half-and-half
¼ tsp. EACH paprika and caraway seed
½ lb. puff pastry dough
1 egg lightly beaten
Dill weed
Follow the above directions adding the seasonings and sherry with the dairy. Pour soup into 6 custard cups and roll out pastry cutting 6 circles to fit the cup tops and brush the cup edges with egg. Cover the cups with pastry, poke air vents in each and bake at 400 deg.for20 min. until golden. Serve garnished with dill.

 

Mushroom and Bread Soup:

 

Serves 8 –From 400 Soups by Anne Sheasby
6 Tbs. butter
2 lb. mushrooms-sliced
2 onions- chopped
3 cups skim milk
8 slices white bread
1 cup heavy cream
¼ cup chopped parsley
Salt and pepper
Saute vegetables in butter over low heat until soft but not browned. Remove from heat, add milk and bread, cover and soak 15 min. Puree, return to pot, add cream, seasonings and 3Tbs.parsley. Reheat and serve, garnished with parsley.

 

Dried Mushroom and Barley Soup:

 

Serves 6- From Soups and Stews by Barbara Grunes
¼ lb. dried mushrooms
1 quart boiling water
1 quart chicken or beef stock
¼ cup butter
2 large onions – diced
3 Tbs. flour
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2 cups cooked barley
Salt and pepper
Reconstitute mushrooms in water, strain well, reserving 1quart liquid and slice mushrooms thinly. Return to pot with liquid and stock, simmer for 1 hr. or until fluid is reduced by half. Saute onions in butter until soft, stir in flour to make a roux—smooth paste—add 1 cup of soup stock and cook until thickened and stir into soup pot. Add seasonings and barley and heat through.

 

Mushroom and Potato Soup:

 

Serves 6- From Soups and Stews by Barbara Grunes
1 lb. mushrooms- sliced
1 ½ quarts beef stock- ½ cup reserved
1 large onion –halved and thinly sliced
2 carrots-thinly sliced
4 potatoes peeled and thinly sliced
1Tbs. butter
3 Tbs. flour
1 tsp. caraway seed
Place first 5 ingredients in a pot. Bring to a boil and simmer until vegetables are tender, about 30 min. Stir flour into reserved stock until dissolved and add to soup with butter and caraway. Stir until thickened slightly, about 5 min. Serve hot.
NOTE: For children, soup can be pureed before flour is added.

 

Mushroom and Brie Soup:

 

Serves 6-From Rozanne Gold’s Recipes 1-2-3
2/3 cup dried mushrooms
3 cups boiling water + 2 cups
1 ½ lb. onions-thinly sliced
9 oz. Brie cheese-rind removed-in small cubes
Salt and pepper
Reconstitute mushrooms in hot water 30 min. Drain mushrooms, strain and reserve liquid. Saute onions in a non-stick skillet about 15 min. until golden and chop mushrooms. Simmer onions, soaking liquid and water for 45 min. Gradually add cheese, stirring until melted, then mushrooms to taste –you may not want them all. Add seasonings and serve just warm.

 

Mushroom and Herb Potage:

 

Serves 4-6- Modified from 400 Soups by Anne Sheasby
1lb.mushrooms- roughly chipped
1Tbs, butter
1 Tbs. oil
1 large onion or 3 small shallots-chopped
3 cups vegetable or beef stock
1 cup skim milk OR 4 cups stock
2 Tbs. sherry
2 Tbs. chopped fresh mixed herbs OR 2 Tbs. tarragon
¼ cup Greek yogurt OR sour cream
Cover and sweat onions and mushrooms in oil until softened and juices are released. Add remaining ingredients but yogurt and simmer, covered for about 10-12 min. Puree, reheat and serve with a dollop of yogurt.

 

Mushroom and Celery Soup:

 

Serves 4- Modified from 400 Soups by Anne Sheasby
4 ½ cups chopped mushrooms
4 thinly sliced celery sticks
3 garlic cloves- mashed
4 Tbs. sherry or white wine
3 cups beef stock
1 tsp. EACH Worcestershire sauce and nutmeg
Salt and pepper
Over low heat, cook the mushrooms, celery, garlic, wine and ½ cup stock about 30 min. covered, until soft. Add I cup stock and puree. Return to pot with the remaining ingredients; bring to a boil, season and serve, garnished with celery leaves.

 

 

Oct 18

HOLIDAY RECIPES TO MAKE AHEAD

HOLIDAY RECIPES TO MAKE AHEAD

After discussing the practicality of buying foods needed for the winter holidays during the fall sales and the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. For any skeptics, the concept of preparing food ahead is the backbone of the Personal Chef Service business and the parent organization, the U.S.P.C.A. has been instrumental in exploring the field of home freezing.

I make the distinction because there is a difference between what can be done with a domestic freezer and the commercial flash-freezing process as implied by its name. I‘ve personally found that neither eggplant nor boiled potatoes home freeze well, but both exist in commercial products. If you plan to explore further than the general rules I include with the recipes below, please read my posts of January 11, 19, 25 and February 2, 2012, and of Sept 22, 2016.Click Blog on the Home Page header, then choose the months from the box on the right margin. They offer a crash-course on freezing at home.

A secret to making some things last in the refrigerator for long periods is adding alcohol, in the form of liquor, to the ingredients. If you don’t want the liquor to be noticeable, as I don’t with my Blue Cheese Spread, use vodka. On the other hand, it can be a flavoring agent as in the Cheddar Cheese Spreads below. The alcohol and flavor of the wine in the fruit cakes disappears in baking and the liquor flavoring in the finished item comes from sprinkling them over weeks with bourbon or rye. Even that isn’t too pronounced and if reduced, the cake is fine for children and to serve at breakfast. Long refrigeration dissipates alcohol in other items but its preservative effect stays. Vinegar is another preservative and jellied or fluid foods with high sugar content keep well too.

It’s also important to keep the items tightly covered with plastic wrap, pressing out any air bubbles on the surface. This is true not only of refrigerated items made ahead, but especially of frozen ones. Air is the enemy of freezing. It’s the cause of ‘freezer burn’ which though harmless as a health threat, dries food out, robbing color, taste and texture, often starting in large spots and then spreading over and into the whole.

Cooked dishes with sauces freeze better than unsauced ones. They provide a smoother surface, with fewer air pockets, for the plastic wrap to adhere, but sauces are susceptible to air damage and if they spoil, they take the whole dish with them. Never depend on just the lid of any container, cover the food surface tightly with wrap as well.

Making sure foods are room temperature before chilling, and, preferably, chilled before freezing is also important. The smallest trace of steam left in food can form ice crystals which, like freezer burn, ruin taste and texture. Another cause of ice forming is leaving an air space between the food and the container lid. Try to choose containers that are perfect fits for the contents. If there is an empty space at the top, ice crystals will form. Hopefully, the plastic wrap is secure enough that no ice touches the food. Sometimes crystals can be scraped off, as freezer burn can sometimes be cut out but there is still damage, and you don’t want that especially in a holiday meal. So pay attention when storing food.

Concerning the recipes below, I think the cheeses are fully explained. Moving on to sides let me first say, rice, bulgur and quinoa freeze well. I like to freeze them cooked, seasoned and then add cooked vegetables or fruits as they’re re-heated for serving. The Double Baked Potatoes are great to have on hand, keep frozen for months and really dress up a roast. As a rule, starchy winter vegetables freeze well mashed but not well when done in other ways with the exception of candied sweet potatoes.

The cauliflower I include to show how a sauced dish can be frozen or simply made ahead and transported to a communal meal, which is increasingly popular for Thanksgiving. (Please consult the panorama at the top of my homepage. There are several posts on recipes for dishes to be made in advance). Usually, with holiday roasts, though, I like frozen or fresh vegetables simply garnished. Gravies and sauces when combined on one meal can make it rich and/or heavy.

I also included the Hot Chicken Salad as an example of a main dish casserole that freezes for a month or more. It’s a crowd favorite and wouldn’t be out-of-place at a Super Bowl party, but the basic directions for handling are the same as for the cauliflower. Combine cooked ingredients with any sauce, freeze, thaw, then do the final baking and browning to serve, or under bake about 15 min. transport and re-heat and brown on site.

The Fruit Cake properly wrapped is good for six months or more in the fridge. Be sure to see the ‘Tips’ on leftovers at the bottom of this post. The Yule Log is my own recipe. I devised it for a gingerbread loving, young relative because it was simpler than building a house as a Christmas treat and it’s become a holiday favorite. It’s proven time and again that a frosted cake can be frozen, thawed and served to guests, not once but twice. I do admit any leftovers, I store in the freezer and we slice off apiece as wanted, so I question if it would keep so well at room temperature. However, it has inspired me to do the same with other cakes, of all types, even a tiered, sponge Opera Cake. This could make birthday parties and other events a lot easier.

I will be adding more recipes as the season progresses, but if you want to try some now that can be made ahead and/or transported to a ‘covered dish’ type affair, scroll through the panorama on the home page. There are several there for sides, salads, desserts, even salad dressings with full directions. Hopefully, they, plus the information given here, together with that in the last 2 posts, will make your holiday cooking plans easier. Go to it!!

Cheddar Cheese Spreads: 

These recipes offer suggestions of how to change one to suit your taste 
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II

— This can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number II
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. Presented alone in a dish they should cause no problems. The recipe below has been in my family for 5 generations at least.

Salted Almonds:
1 lb. shelled, RAW almonds—these are the ones with the brown skin still on, uncooked or salted.
½ – 1 tsp. butter
Salt
Cover the almonds with water, bring to a boil and cook for about 30 sec. Turn off the heat. Ladle about half the nuts into a large strainer and run under cold water, until cool enough to handle. Squeeze each nut to pop the skin off, and put the nuts in a bowl. Discard the skins. Repeat until all the ‘blanched’ almonds are skinless. Preheat oven to 350 deg. melt butter on a cookie sheet and toss the nuts through it with a wooden spoon. Bake the nuts until they’re a golden brown, about 30 min., tossing occasionally and keeping a close watch as they begin to brown, because then they can burn very fast. Turn them out onto a paper towel- lined flat surface and sprinkle generously with salt, tossing gently with the spoon. Let cool and place in jars, but don’t seal for at least 12 hrs. Transfer them to cans or plastic bags to gift.

Double Baked Stuffed Potatoes may sound time consuming but not only can they be made in quantity, they keep for several days in the refrigerator, and freeze very well. I usually pick the best from a 5lb, or even a 10 lb. bag, make them according to directions, and, when cool, place them on a cookie sheet in the freezer. Once firm, they can be individually wrapped in plastic wrap and stored in the freezer in a plastic bag. To use they only need to be microwaved, on a paper towel, for about 2 min. at half heat, or until thawed, then baked in the oven at 350 degrees for 20 min, or until brown on top. Do not use the Microwave for the entire process or they will be soggy!
Scrub potatoes and lightly rub with butter, margarine or oil
Bake in a 350 deg. oven for 45-60 min, until skins are crisp and potatoes yield when squeezed.
Using a scissors, cut a large oval off the top of each potato
Scoop out pulp and mash, adding butter and cream until silky
Refill potato skins mounding filling, garnish tops with paprika and parsley
Follow directions above to freeze, double bake and serve.

Cauliflower au Gratin – Trim leaves and stem from a head of fresh cauliflower. Boil upside down about 5 min. drain and invert into a buttered ovenproof casserole dish with at least 2 inch sides. Make a white sauce from 3 Tbs. butter, 3 Tbs. flour and 1 ½ cups of milk. Add ¼ tsp. salt, 1tsp. garlic powder and ¼ cup grated Parmesan cheese. Pour the sauce over the cauliflower, and garnish with, in order, 2 Tbs. more grated Parmesan, a generous sprinkle of Paprika and 1 tsp. dried Parsley. Bake at 375 deg. for 45 min. or 300 deg. for 1hr; or until top browns nicely and sauce begins to bubble.
To make white sauce:
Cook butter over medium-high heat until it foams. Off heat, quickly stir in flour and make a roux or paste. Add milk at once and stirring to remove lumps, return to heat. Keep stirring until mixture simmers reduce heat and stir until thickened, about 3 min. Add cheese and seasonings, stir to incorporate. Then follow directions above.

To freeze: Don’t bake and reserve garnish. Cool, cover as instructed and freeze for up to 3 weeks. Remove wrap and thaw, garnish and bake as directed above. To take to a communal dinner, bake 15 min. less, cool cover and transport. Finish baking and browning on site.
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Hot Chicken Salad;

Serves 4-6
4 chicken thighs
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use).  Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.**  Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooks better than other mayonnaise.
** Can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 4 weeks.
*** To transport bake 15 min. less, cool, cover and carry. Finish baking and browning on site.

Fruit Breads:

This recipe is wonderful in that by using the options, you can make it into your own.
2 boxes of quick bread mix with fruits—DO NOT buy a swirl or sweet variety.*
¼ cup chopped pecans or walnuts
¼ cup raisons
¼ cup chopped candied fruits
¼ cup other chopped dried fruits not in either mix**
Ingredients listed on boxes.
Red wine
Rye or Bourbon for wrapping
Cooking spray
Whole pecan or walnut halves and candied cherries for decoration
Colored sugar crystals.
(2) 8 or 9 inch round cake pans or 2 regular loaf pans
Remove a bit of the mix from each, about ¼ cup total, and toss with the fruits to coat and separate them so they don’t clump in the cakes. Make up the batters separately replacing half the water required with wine, and then combine them. Mix in the chopped fruits and nuts. Spray pans and divide batter between them. Decorate the tops with the nut halves, cherries and sugar. Do not press in or they will sink into the batter as it rises. Alternatively, pull out the oven shelf after about 15min. and place the fruits and nuts. The sugar can be sprinkled before baking. Cook and cool according to package directions*** in a preheated oven and on a rack. Remove from pans and invert onto plates.
When cool, sprinkle liberally with the whiskey, and wrap in plastic wrap, Refrigerate on plates. Unwrap every week to ten days and re-sprinkle with the whiskey.
*I like Cranberry and Pumpkin for the mix, but Cranberry and Date Nut is good too. It depends on the holiday and your preference.
**The best choices of dried fruits for this type of bread are apricots, dates, figs and pineapple. Just don’t duplicate a fruit already in the mix.
***Even when using the same brand there may be a variation in cooking times This may require a bit of math. Usually there will be a common ground if you overlap the time brackets. Use a toothpick to test for doneness.
*****You may want to add more colored sugar before serving

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 seam on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the 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.

NOTE:

The Roulade cake recipe below 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.

*This recipe is based on but modified from one in The Cake Doctor by Ann Byrne

Tips for serving leftover cake:
1) If you want to preserve cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
2) The fruit bread, is stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Oct 12

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