Posts from the ‘Recipes’ Category

Nov 25

ALL ABOUT TURKEY

This is a reprint of my post for November 28, 2018. It’s so comprehensive on all aspects of dealing with a turkey, buying, prepping, stuffing, cooking, carving, stripping, storing the meat, and repurposing leftovers, complete with links for more information and/or recipes, that I decided further editing wasn’t necessary.

I’ve written lots of postings on turkey over the years; how to buy, prep, stuff, cook, carve, strip the carcass, preserve the meat and use left-overs-enough recipes for left-overs to fill a book. So this year, I decided rather repeat the information or add more recipes, I would give you ‘Cliff Notes’ on The Turkey Experience. I’m summarizing the steps of the process, from market to table and giving you links to their specific posts.

This way you can easily locate answers to any questions you have, get help or find suggestions you need and go directly to the specific posting(s). After all, anyone responsible for holiday meals has no time to waste searching for things.

First of all, I want to state my approach to roasts is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger roast can give you that with only a bit more cooking time and no extra effort. Turkey is the perfect example; the cooked meat freezes well and given the seasonal prices now, getting a larger one is an economy. So before you cut back on size of the entrees for holiday dinners this difficult year, consider these facts

To start at the beginning, picking a bird is important, but more so are the storing, thawing (if frozen), prep, for me this includes brining, and cooking. Briefly, always choose the plumpest bird, follow the handling directions and cook as instructed for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

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

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

Weight Fridge defrosting Cold water defrost Roasting unstuffed Roasting stuffed
_____________________________________________ _______________________________________

5-7lb. 16-22 hr. 3-5 hr. 1 ½ -2 hr. 2-2 ½ hr.
7-9 lb. 18-24 hr. 4-6 hr. 2-2 ½ hr. 2 ½ -3 hr.
9-11 lb. 24-36 hr. 8-10 hr. 3-3 ½ hr. 4-4 ½ hr.
12-15 lb. 36-48 hr. 10-14 hr. 3 ½ -4 hr. 4 ½ -5 hr.
16-20 lb. 48-64 hr. 16-20 hr. 4-6 hr. 5 ½ -7 hr.
_____________________________________________________________________________________

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

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

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

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/booksproducts/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018.

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

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

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

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

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

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

Below, I list a few of my recipes using the different sizes of meat, from small to large, to show the wide variation of uses, with links to their posts which you can click to access the entire article, the information and recipes. There are many more of them, Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette.

I’m also including a listing of links to all my turkey leftover articles, so you can check out each discussion, because they are all different. If you want more holiday meal ideas simply go to the Archive-Select Month drop down menu selector in the right margin of any blog page on this site, and choose the appropriate month. We cover all holidays…

RECIPES

SMALL PIECES
STUFFING SOUP: 6 servings Dec.21.2011
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 turkey leftovers
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)

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Melt butter in a stock pot over low heat and sauté 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 bowl and ladle soup over.

Enchiladas: Serves 4 Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
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.

Italian Chicken Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection Nov. 23, 1017
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 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 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

MEDIUM PIECES

SALADS

HOT CHICKEN (OR TURKEY) SALAD: Serves 6 Nov. 21, 2019
3 cups cubed cooked meat
1 ½ cups thinly 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.

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

Medium size pieces of leftover turkey are great for pastas, pizzas and stir-frys. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 mins. With 1Tbs. oil, ¼ tsp lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza. Nov. 23, 2017
A) For pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan.
B) For pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 mins.
C) For Stir-Frys _heat 2 Tbs.oi1, with 1tsp. garlic powder and 1 tsp. ground ginger in a skillet. Cook any fresh vegetables about 3 min, then add frozen ones, if using, with soy sauce and cook covered 5 min. Uncover and add mushrooms or chestnuts if using, and meat with 1/3 cup Teriyaki sauce and stir to combine (or 1/3 cup broth with 1 tsp. cornstarch and stir until thickened-then add meat and heat through)

TURKEY CURRY—Serves 4 Nov.29, 2012
4 portions larger pieces of frozen turkey thawed = 2 packs
2 envelopes of chicken bouillon granules
(1) 15 oz. can peach slices in light syrup
peach juice from can +enough milk to = 2 cups
½ cup milk
½ cup light cream
3 Tbs. cornstarch
2 tsp. curry powder or to taste
sugar – if needed
6 cups boiled rice-brown or white long grained
chutney
Dissolve the cornstarch in the ½ cup milk. Put it with the juice, milk, bouillon and curry in a pot large enough to hold the recipe bring to a simmer over medium-high heat, stirring constantly until thickened. Reduce heat; add meat, peach slices and cream. Stir gently until heated through and sauce is smooth and thick. Taste and

TURKEY WITH WALNUTS (Tetrazzini): Serves 4 Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz 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
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are 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 pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

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

LARGE PIECES

Turkey Divan: Serves 4* Nov. 18, 2015
(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.

CHICKEN (or TURKEY) a la King Pierre—Serves 4 Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2 ) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal 1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells

Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”.

PAN SAUCES

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

TURKEY in ORANGE SAUCE – Serves 4
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 mins. 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 mins. 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.
Variations
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.
1) After sautéing the onion in the oil, substitute 2 cups Madera or Marsala with 1 tsp, cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
2) Substitute white wine for the others mentioned above. Add 1tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 mins.
3) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp dried oregano to the pan with the wine and stir to partially thicken sauce. Add meat and heat through as sauce finishes thickening. Remove from heat and add 1/3 cup sour cream. Gently stir over medium-low heat only until warmed through. Be careful, if it boils it will curdle. Serve at once.
4) Substitute 2 Tbs. red raspberry jam + ¼ cup white wine or apple juice, with a drop of lemon juice added, for the other ingredients. Add the meat and simmer about 6mins to infuse flavor. This dish perks up with a good dash of black pepper.

LINKS

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

Nov 18

DESSERTS-PUMPKIN AND MORE

No discussion of fall foods would be complete without mentioning its icon-pumpkin. Traditionally Thanksgiving dinner ends with pumpkin pie. Until the mid-twentieth century, mince pie was often an option, but mincemeat is tedious to make, expensive to buy, and containing suet, not a dietary favorite, but it did have a following and a modern alternative recipe is below.

Times change, families alter and lifestyles adjust. Nowadays, relatives are geographically scattered, all the adults work and Grandma’s house is a downsize in a retirement community. With busy schedules and travel time to be factored in, it makes sense that THE Thanksgiving Dinner be a group effort. The flip side of this is that communally prepared meals, by nature, offer a wider range of selections in every course.

Pumpkin pie isn’t the only dessert choice now. There are options to pie, and alternatives to pumpkin. Below are a few recipes for different pumpkin sweets along with suggestions for other suitable seasonal desserts. One of them Apple, Raisin, Walnut Pie is a delicious, healthier replacement for Mince Pie. It carries the spirit of the dish without the work, time, expense or addition of uet. For pumpkin suggestions check the posts for Oct. 15, 2020, Oct. 21, 2019, Nov. 8, 2018, Oct. 6, 2016, Oct. 28, 2015, Oct. 31, 2014. For alternatives to pumpkin desserts check Oct. 28, 2021, Dec. 3, 2020, Nov.29,2020, Nov. 7,2019, Nov. 29, 2018, Nov. 30, 2017, Nov. 16, 2017, Nov. 2, 2017, Nov. 17, 2016.

RECIPES

PUMPKIN DESSERTS
First some tips for those traditionalists who still like Pumpkin Pie, but want to change it up a bit. My personal choice is the meringue.
Meringue Topping: Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 350 deg. oven for 20 min. until the top browns slightly.
Other toppings for the traditionalists who simply want to upgrade the custard pie:
*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.
Pumpkin also makes a wonderful cheesecake and there are a lot of pumpkin cheesecake recipes in books, magazines and on the web, especially at this time of year, too many to pick one for this article. My personal favorite is Kraft’s Philadelphia Cream Cheese Pumpkin Marble Cheesecake. Find it on their web site.

Pumpkin Chiffon Pie– This is a great pie for anyone who doesn’t like the more intense flavor of pumpkin custard or to serve in warm weather.
1 baked pie shell- this is especially good with cinnamon and sugar and/or ground nuts added into the dough
1Tbs. gelatin softened in ¼ cup cold water
1 ½ cups cooked pumpkin
½ cup sugar
¾ tsp. salt
1 tsp. Cinnamon
½ tsp. ginger
2 eggs-separated
1 cup milk
¼ cup chopped toasted walnuts, pecans or Brazil nuts for garnish
Beat the egg yolks slightly; combine with the seasonings milk and pumpkin inch and cook over boiling water stirring constantly 5 min. Add the gelatin and stir until dissolved. Chill until slightly thickened. Beat the egg whites to soft peaks then add the sugar, beat to stiff peaks and fold into the pumpkin mixture. Pour into the baked shell, garnish with the nuts and chill until firm. Serve cold.

Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. amaretto cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch spring form pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.

Pumpkin Icebox Pie: Serves 6
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cups +2 Tbs. sugar
(1) 15 oz. can pumpkin
1 tsp. salt
1tsp.ginger
½ tsp. nutmeg
11/2 tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups softened vanilla ice cream
½ cup chopped pecans
Cooking spray
9 x 13 inch baking dish
Combine butter, graham crackers and sugar and press into the lightly greased pan to form a crust. Combine next 5 ingredients and pour evenly over crust. Combine remaining ingredients, except pecans, and spread evenly over top. Garnish with nuts. Freeze until very firm. Remove from freezer 15 min. before serving and cut into squares.

Pumpkin Crumble: Serves 18-20
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe below*
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.

* Pumpkin Pie Spice Mix:
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.

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ALTERNATIVES TO PUMPKIN
Apple, Raisin, Walnut Pie: Serves 6-81 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Grape Kuchen: Serves 6-8-A Kuchen pan looks like a 9-inch pizza pan. Shallow 9 inch pie tins can be used
Rich Egg Pastry
1 cup butter
3 cups flour
2 egg yolks
¼ cup cold water
1 lemon
¼ cup sugar
Cut butter into flour. Beat egg yolks and add water, combine the mixes adding lemon juice, zest and sugar. Pat into the pan ¾ inch thick.
Filling
1 ½ lb. seedless green grapes
¾ cup sugar
2 Tbs. flour
3 eggs –separated
¼ cup water
¼ cup sugar
Toss grapes with ¾ cup sugar and flour, fill crust. Beat egg yolks with water and drizzle over the fruit. Bake in a preheated 325 deg. oven 45 min. Beat egg whites stiff, adding ¼ cup sugar to form stiff peaks. Spread meringue over fruit and bake until top is lightly browned.

Rum-Raisin Claufotis: Serves 4-6-From Epicurious.com
1 1/2 cup golden raisins
1 1/2 cup brown raisins
3 Tbs. dark rum
1 1/2 cup plus 1 Tbs. powdered sugar
3 large egg yolks
1 large egg
2 tsp. flour
Pinch of salt
1 cup whipping cream
1 1/2 cup whole milk

Place raisins in a bowl with the rum, allow to soak about 30 min. tossing occasionally until rum is absorbed. Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Sprinkle raisins in prepared dish. Whisk 1/2 cup powdered sugar, yolks, egg, flour and salt in medium bowl until blended. Whisk in cream, then milk; pour custard over raisins. Bake clafouti until set in center, about 40 min. Sift remaining 1 Tbs. sugar over. Let stand 15 min. Cut into wedges and serve warm. Can be heated in a microwave for 30 sec. full power. This dessert is like custard so don’t over heat.

PEAR-GINGER UPSIDE-DOWN CAKE: Serves 8-10-From Dinners With Joy by Joy Wielland
10 x 2 inch round cake pan – -Spring form pans work well here. Parchment paper*
6 pear halves preferably fresh from 3 Anjou pears OR (1) 16to17oz can of pear halves -see below **
2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins
1 box gingerbread mix

If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., depending on the oven wattage, or until just fork tender. Allow to cool in the liquid.

Grease a 10 x 2 inch round cake pan – -spring form pans work well here. Optionally cut and grease a piece of parchment paper*Fit it in the pan bottom.

Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan, on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.

Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake.

*Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper

** Fresh pears are better for this cake, because, once cooked, pears are very fragile.

Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter, or additional cooking as well as fresh.

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.

Nov 11

EASY, FESTIVE THNKSGIVING SIDES

Side dishes are different for Thanksgiving than other occasions during the year. They are specific in spotlighting seasonal produce, presented in more rustic ways, in keeping with the spirit of a harvest festival but for most celebrations there are more requirements. Thanksgiving is the most traveled, spectator sport oriented holiday, with a growing tendency toward communally prepared dinners, followed by a drive to start shopping early on Black Friday, or even later Thanksgiving night.

So side dishes not only have to be appropriate to autumn, they have to be able to be transported or to be held for serving, which means prepped ahead and quick cooking or re-heat able. Given the busy schedules before, during and after the dinner, it’s an asset if the recipes are easy to assemble, cook, serve, clean-up and oh yes, be tempting and delicious too.

I have several posts which give elegant side dish presentations for Thanksgiving, including au Gratins. Check out Nov. 5, 2020, Nov. 14, 2019, Nov. 9,2017(au Gratins), Dec. 15, 2016, Nov. 10, 2016, Nov. 13, 2014. Many of them are equally as easy to prep ahead, or transport and you may find ones you prefer. However, for this week I’m concentrating on 10 recipes which are exceptional for their suitability and simplicity in assembly, preparation, cooking, serving and clean-up, while still providing outstanding flavor and festive presentations. I did include 2 au Gratin recipes which are so very iconic to this holiday they couldn’t be ignored.

RECIPES

Spiked Sweet Potatoes: Serves 4
4 baked sweet potatoes -meat removed and shells reserved
1/3 cup brown sugar
¼ tsp. nutmeg
/2 tsp. cinnamon
1/3 cup raisins
½ cup 2% milk
¼ cup bourbon
Combine meat from potatoes with other ingredients and fill shells, or optionally put into casserole dish. If not serving at once, store covered, chilled for up to 3 days. Bring to room temperature before reheating gently
NOTE: For double baked recipes* oven baking hardens the skin into a shell which holds up better.
Wash potatoes and rub with butter, margarine or oil and bake at 425 deg. for 40-60 min. until they give way when gently squeezed. Cut an oval in the top of each shell and spoon out the meat. Mash with a bit of butter and, optionally adding other ingredients, refill the shells, mounding on top. Potatoes can be prepped ahead, wrapped in plastic wrap and frozen or chilled, then baked the second time just before serving. Alternatively, for immediate serving, freshly baked potatoes can be simply split, slightly fork mashed and the toppings added. DO NOT MICROWAVE potatoes, the skins become too soft and spit.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.
Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Mashed Rutabaga: Serves 4
1 large rutabaga peeled and cubed
1 medium potato peeled and cubed
2 Tbs. butter
¼ cup or less- whole milk
Salt and pepper
1 tsp. chopped chives for garnish
Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in plastic, gently reheated in the microwave and dished at serving time, optionally garnished with parsley.

Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
2 eggs lightly beaten
Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

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Spinach Pie: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
NOTE: This can also be made with equal quantity of frozen chopped kale, but kale being coarser textures must be boiled the time specified on the package before proceeding or the silkiness of the finished dish is lost.

Spinach, Kale or Broccoli (or Rabe) Sautéed in Oil with Garlic: Per 1 lb. greens
1-1 ½ lb. spinach or kale, stems and tough veins trimmed – equal amount broccoli or rabe, cut into stalks, stems skinned
2 Tbs. oil +more if needed
2 Tbs. chopped garlic 5-6 cloves
Freshly ground black pepper and salt
Lemon wedge –optional for garnish
Rinse the greens well and spin dry. Lightly blanch anything but baby spinach, immediately rinse in cold water and spread to dry. In a large skillet, sauté the garlic in the oil 1 min. Add the seasonings and greens and cook, tossing with tongs about 3 min or until wilted or crisp tender. Remove to a serving plate with a slotted spoon and adjust seasonings if needed.

NOTE: If making ahead, under cook by about 1 min. reheat before serving 30 sec. in microwave. Can be served at room temp.

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.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs. balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is usually cooked in an oven, but takes time and doesn’t keep or reheat well. This adaptation is quick and allows for a wait between steps so that it can be made ahead. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash
Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve
Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.
Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Nov 4

AUTUMN MEANS SQUASH

No discussion of food in autumn would be complete without mention of its most iconic produce-squash. In some countries it’s called ‘Winter Melon’ with good reason. Squash have thick, protective skins like melons, pulpy meat, centers full of seeds, they grow on vines as do fruits and they’re also interchangeable in recipes. However squash can’t be eaten raw. It needs to be cooked with other ingredients for full flavor and its meat is substantial enough to form the base of filling, main dishes.

There are over 100 varieties of winter squash but the most commonly used are butternut, banana, acorn, patty pan, cabochon, Honeycutt, delicata, Hubbard and pumpkin, all of which can be used interchangeably. Unfortunately, none have ever become popular enough to be widely grown commercially outside of their native Americas, with one exception-pumpkin. It’s globally grown as a fodder crop, not for table food.

Pumpkin is exceptional in other ways too. It comes in several colors and sizes from miniature to large decorative. The seeds, called Pepitas when roasted are a popular snack and sown in spring, pumpkin is considered a late summer crop, not an autumn one. However, it’s undetectable in recipes from other squash. For more about pumpkin see posts for Oct. 15, 2020, Oct. 31, 2019 Nov. 8, 2018, Oct. 6, 2016, Oct. 28, 2015, Oct. 31, 2014.

Below are a few squash recipes to fit any course of a meal. To find more click on Oct. 24, 2019, Nov. 1, 2018, Oct. 1, 2016. For tips on choosing, handling and cooking squash see the footnote at the end of this post.

RECIPES

APPETIZERS
Squash Dip: Serve 8-10

1 1/2 cups squash (roasted or mashed leftover)
2 tablespoons light cream cheese
1/2 teaspoon seasoning (Roasted Garlic, Paste)
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
1/8 teaspoon salt
2 teaspoons chives (finely chopped)
1 teaspoon olive oil

In a blender or food processor, purée squash, cream cheese, garlic paste, cayenne, lemon juice and salt on medium-high until smooth, scraping down sides as needed. Transfer purée to a small bowl and garnish with chives, olive oil and almonds.

Bacon Wrapped Squash: Serves 10- From grumpyhoneybunch.com
2 lbs. butternut squash cut into cubes

2 tablespoons maple syrup
½ tsp cayenne pepper
1 lb. bacon halved
Preheat oven to 400 deg. Wrap one bacon half around each squash piece. Secure with a toothpick.
Bake the bacon wrapped squash on a parchment lined baking pan 40-45 minutes, or until bacon is crisp and squash is tender. Brush the squash with the maple syrup mixture halfway through cooking

Glazed Delicata Rings–See recipe for Glaze Acorn Squash Rings under Sides below
1 medium delicata squash cut crosswise into ½ inch rings
Follow directions below for cooking squash. If the squash rings are smaller, leave whole, if large, cut in manageable sized arc segments.
Make a dip of these ingredients

3/4 cup plain Greek yogurt
1/2 Tsp. salt
1/4 cup sour cream
1 Tsp. lemon juice
1 Tsp. garlic, minced
2 Tsp. minced fresh dill
Suggested dippers: Broccoli, baby carrots, bell pepper, cucumber, and other veggies
Mix all ingredients and chill until serving.

SOUP

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.

SALADS

Roasted Butternut Squash Salad with Warm Cider Vinaigrette: Serves 4–By Ina Garten from thefoodnetwork.com
1-1 ½ lb. butternut squash- peeled , in ¾ inch dice
2 Tbs. olive oil
1 Tbs. pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbs. dried cranberries
3/4 cup apple cider or apple juice
2 Tbs. cider vinegar
2 Tbs. minced shallots
2 tsp. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

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Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add olive oil, maple syrup, 1tsp. salt and 1/2tsp. pepper and toss. Roast the squash for 15 to 20 min., turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 min, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, and 1/2 tsp. of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

SIDES

Glazed Acorn Wedges: Serves 8
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. Sauté 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.
**See Appetizers above

Squash 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
4 Tbs. butter divided
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. Sauté 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.

ENTREES
Stuffed Acorn Squash*: Serves 4
2 Acorn squash-halved and seeded
½ lb. hamburger
½ cup diced carrots
½ cup diced onions
2 Tbs. raisins
Salt and pepper
Halve squash and seed. Mix other ingredients and stuff squash cavities. Bake at 375 deg. for 1 hr.
*NOTE: Squash can also be stuffed with hash, creamed ham, link sausages, vegetables or peeled, cored and quartered apples.
Microwave apples until crisp tender with 1 Tbs. sweetened cider vinegar. Cook the squash until tender. Halve the apple quarters and fill the squash cavities, optionally topping each with 1>2 tsp. chutney. Reheat in a 400 deg. oven or under the broiler.

Stew in a Pumpkin: Serves 6
This is a favorite recipe of mine, and one I’ve also featured in a post on reasonably priced dinners. It’s great for a weekend or a dinner party at this season. Can also be made and served individually in small pumpkins.
3 Tbs. butter
2 lbs. beef cubed—well trimmed pork can also be used
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

DESSERTS

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: Serves 8-19-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.

Footnote-Squash Tips:

To choose squash, pick the heaviest for its size and the one with the deepest color. It will have the most beta-carotene

To peel thinner skinned squash, cut odd the ends, prick the skin several times and heat in a microwave 2 min. on high. Halve, lay flat and peel the skin off in strips with a knife or peeler. The harder skinned types sometimes require a heavy knife and hammer to halve.

Kept in a cool, dry place, squash will hold for a few weeks, but once cut, should be covered, chilled and used within a day or so.

To roast squash whole, pierce in several places to let the steam escape, otherwise cut it in half or wedges and cook, skin side up in ½ inch water at 400 dig. for 45-60 min. Beware of the steam when cutting into a whole roasted squash.

To cook squash quickly, peel, seed and grate the raw meat, then sauté or boil. To microwave, halve, or cut in large chunks, slice off the ends, seed, season and cover with plastic wrap. Cook on high 7 min. per pound. To rescue over-cooked squash, puree it.

Don’t over worry about removing the strings when cleaning raw squash. Once the squash is cooked they can be ‘raked’ out with a fork, or will simply stick to the beaters during blending.

Oct 28

FAVORITE FALL FRUIT DESSERTS

As we move further into fall, we seem to lose our craving for fresh fruit, especially as snacks and desserts. It’s as if we consider that, along with the other trappings of Summer, to be over. But that’s just not so! There’s as much variety, and perhaps more diversity, in the fruit crops of autumn as there is in those of Spring or Summer.

Apples, grapes, pears and cranberries are all fall fruits. Maybe because they’re available all year, grapes and apples, except for their presentation candied on sticks, seem to have lost a bit of seasonal identity. Fresh pears, once very popular, have become considered more of a gourmet item, possibly because their juice has found such wide commercial use. Fresh cranberries visibility has also shrunk from a couple of months to a few weeks in November, again possibly because their juice is in demand. (TIP: Grab a few extra bags while they’re in market and throw them in the freezer. They keep beautifully for months, just in their bags and make great winter desserts)

Juice is a uniquely distinguishing feature of fall fruits from that of other seasons. Each of these fruits produces enough juice to support manufacture of widely distributed commercial beverages. Grapes and apples go further, providing not only apple jack, cider, juices and wine, but also vinegars. Cranberry juice is popular as a tasty, healthy drink and as a ‘mixer’ but the surprise is pear juice. It is the base of most of the fruit drinks on the market, especially the ‘juice boxes’ sold in packs.

So why do we seem so hesitant to showcase the fall fruits in other than their traditionally accepted ways? Apples show up in pie, or like cranberries in sauce; grapes and pears are thought of as ‘snacks’ or salad ingredients. But they can be so much more, contributing to all courses of meals. The embedded links below will take you to posts with lots of suggested recipes for different dishes using fall fruits. This post will start you on the way by giving you a sampling of recipes for my favorite fall fruit desserts, more are in the linked posts. Remember, these desserts are also wonderful holiday options for those who don’t like pumpkin.

RECIPES

GRAPES Oct. 29, 2020 Nov. 7, 2019
Red Grape Clafoutis: Serves 4-From Frenchmomcooking.com
1 lb. red seedless grapes (the darker, the better)
2 eggs
2 egg yolks
5 Tbs. sugar
4 Tbs butter
5 Tbs. flour
1 cup milk
1 tsp vanilla extract
1 pinch salt

Preheat oven to 350 deg. Pluck grapes and wash them. Melt the butter in a 1 ½ qt. baking dish in the oven. Whisk or beat the eggs in a large bowl, mix in the salt and sugar, add vanilla and flour and mix until well incorporated. Add the melted butter to the bowl. Use a paper towel to spread the residual butter, greasing the dish. Gradually stir in the milk to the egg mix, lastly stir in the grapes. Pour the batter into the dish and bake for 45 min. Let the clafoutis cool a bit and eat while warm, or chill. Either way optionally garnish with powdered sugar.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon-or to taste
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance. Garnish with more cinnamon sprinkled lightly over.

PEARS Dec. 3, 2020, Nov.16, 2017
Pear-Ginger Upside-Down Cake: Serves 8-10
6 pear halves preferably fresh from 3 Anjou pears. (1) 16to17oz can of pear halves can be
used, see below **
2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side
up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup
sugar. Cook on high, @ 3 to 4 min., depending on the oven wattage, or until just fork
tender. Allow to cool in the liquid.
Preheat the oven as per cake box directions, and grease a spring form pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan, on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.
Mix the cake according to directions, substituting the pear juice for equal amount of
required liquid. Pour the batter on top of the pears. Bake according to directions, plus five
minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to
cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to
remove the cake.
*Fitting the pan bottom with a round of greased parchment paper helps the cake to
flip out easily. Once it’s plated, simply peel off the paper
** Fresh pears are better for this cake, because, once cooked, pears are very fragile.
Canned ones, having been boiled until soft, are harder to handle, and might not
support the weight of the batter, or additional cooking as well as fresh.

Pears Poached in Red Wine: Serves 6
6 pears-ripe but still firm-peeled but uncored-stems on-bottoms trimmed slightly to stand upright
1 Tbs. cornstarch
1 bottle red wine
½ cup sugar
6 whole cloves
1 cinnamon stick
Zest of a small lemon
Zest of a small orange
Dissolve the cornstarch in 2 Tbs . of wine. Heat the rest of the wine with the spices, zests and sugar, stirring until the sugar dissolves. Add the pears and poach gently 25-30 min. until tender, turning occasionally. With a slotted spoon remove the pears to a deep serving dish. Strain the wine and return to the pot, adding the cornstarch mix. Simmer and stirring until sauce thickens, pour it over the pears and leave to soak until cold. Serve room temp or chilled.

APPLES Oct. 1, 2020, Sept. 27, 2018 Nov. 2, 2017 Oct. 26,2017

Easy Apple Strudel: Serves 6-8-FromRecipes 1-2-3 by Rozanne Gold
2 ½ cups compote
5 Tbs. unsalted butter-melted
7 sheets phyllo dough
lay sheets of phyllo on a flat surface and coat each lightly with butter using a pastry brush, restacking them as you do. Spoon apple compote parallel to one of the short sides of the phyllo leaving a 3 inch margin. Roll up tightly like a jelly roll. Place, seam side down on a baking sheet. Brush top with remaining butter and bake in a 375 deg. oven for 25min. Cool and serve in slices. Best within 3 hrs. of baking, do NOT refrigerate, not even leftovers.

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*Apple Compote: Yield 3 cups—It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.

It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar

French Apple Pie: Serves 6-8

3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

* My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.

CRANBERRIES Dec. 17, 2020 Nov.29, 2018 Dec. 7, 2017 Nov. 30, 2017

My 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 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.

Oct 21

A HALLOWEEN DINNER AT HOME

Over the years I’ve written posts on dinner for Halloween night, approaching the subject from the standpoint of dealing with trick-or-treaters-in the family, at the door or both. That tradition, however, changed with the pandemic but Halloween is still a popular holiday. So this year, I decided to create a dinner menu to share with family, or a few friends. Here are my suggestions. The dishes are quite simple but convey the spirit of the holiday. Oh! The Biersuppe is fine for kids, and they love the idea of the ingredients-especially boys. It became a family favorite of ours.

If you still have trick-or-treaters to consider, below is a list of my posts, with embedded links. They discuss the pros and cons of options from casseroles able to be served in shifts, to fast food, to finger-food dinners. All suggestions are offered with an eye to being easily consumed without danger to costumes.

October 14, 2015- Great Dinner Ideas For Trick Or Treat Night
October 20. 2016–6 EASY TRICK-OR-TREAT SUPPERS–
September 27, 2019 –TRICK OR TREAT SUPPERS

RECIPES

Halloween Cheese Ball: Yield about 2 cups
(1) 8 oz. package cream cheese
8 oz. shredded cheddar cheese
2 tsp. Worcestershire sauce
Dash hot sauce
½ tsp. garlic powder
2 Tbs. sour cream
½ tsp. chili powder
½ tsp. paprika
½ cup black sesame seeds
Process first 6 ingredients until smooth, adding more sour cream by the teaspoon if mix seems too stiff. Chill mixture on waxed paper until firm enough to roll into a ball. Combine last 3 ingredients and roll the cheese ball in it until completely covered. Chill until ready to serve.

Sun Dried Tomato Pate: Yield 1 ½ cups
½ cup sundries tomatoes in oil
8oz. cream cheese softened
¼ cup=1/2 stick butter
½ cup Parmesan cheese
1 clove garlic
¼ tsp. each dried oregano and basil
½ tsp. rosemary

Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving. Can be served with toasted slices of Italian bread .Leftovers make good sandwiches.
Serving Suggestion: Break bread sticks in half. Using a Q-Tip or small paint brush, paint fingernails on the rounded ends of the bread sticks with black food coloring.

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Biersuppe: Serves 4-From recipeland.com
1 ½ Tbs. flour
1 ½ Tbs. butter
(2) 16 oz. cans or bottles bock beer
1 small cinnamon stick
1 tsp. to 1 Tbs. sugar-to taste
2 egg yolks
½ cup milk
1 slice bread per serving-diced in croutons and toasted-suggested Jewish rye
Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain and serve garnished with toasted croutons.

Stew in a Pumpkin; Serves 6-8
3 Tbs. butter
2 lbs. beef for stew cubed
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin, cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
Single servings can be made using individual tiny pumpkins or delicata squash. Reduce oven time to 45 min.

NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup dark raisins. optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces . Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French. Peppercorn Ranch, Vidalia onion, Cole Slaw, Caesar.

Chocolate-Orange Sour Cream Pie: Serves 8-10
Crust
2 Cups crushed plain vanilla cookies
(1) stick butter= ¼ lb.-melted
3 Tbs .unsweetened baking chocolate powder
Mix the ingredients and press into the bottom, up the sides and over the rim of a 9 inch pie pan. Bake 8 min. in a preheated 350 deg. oven, remove and cool.

Filling

(1) 14oz can Sweetened Condensed Milk MIXED WITH
Sour cream-sufficient to equal 2 cups – about 2/3 cup
1/3 cup fresh orange juice
1 Tbs. orange zest
1 envelope unflavored gelatin
2 Tbs. orange liqueur-Optional
½ cup dark chocolate-grated or chopped chips.
Soften the gelatin by soaking 5 min. in the orange juice. Combine the Condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the orange juice in the microwave 30 sec. If it doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the juice with gelatin to the bowl with the
milk, sour cream, liqueur, if using, and zest. Whisk well to incorporate. Pour the filling mixture into the pie
shell, sprinkle over chocolate morsels and chill at least 2 hours until well set. Serve cold.

Oct 14

WHY AND HOW TO START HOLIDAY PREPPING NOW?

I had always dealt with holidays as they came up but then, several years ago I got a big shoppers’ shock. We decided to prepare Thanksgiving communally and I had drawn desserts. It was October and as I began to consider selections, I noticed all the market flyers had deep specials on things I needed-baking ingredients and dairy products, especially sugars and butter. As I took advantage, I realized those bargains usually appeared closer the holidays and hoped it was an indication of food pricing for the whole season. I still had Christmas to do on my own.

The abundance of specials continued into November, but switched focus to frozen items, holiday needs like cranberry sauce and, of course, turkeys. Traditionally, there had always been lots of specials on products specific to the winter holidays, so I had become confident that the trend would continue in December.

The surprise came the week after Thanksgiving when I shopped for ingredients for Christmas cookies. All the items had not only reverted to the price of several months before but some were actually higher and several products were sold out, not to be restocked soon-several ice cream flavors, colored decorating sugar, red and green inexplicably, poultry seasoning, many dried fruits and nuts. There weren’t even leftover unsold bags of fresh cranberries and the turkeys were 4 times the price of the previous week.

Store managers assured me that the shown prices would hold for the month. One even advised me to take advantage, because costs would probably rise in January and, in fact, they did. I watched the scenario repeated again the next year but by then I had learned our government had ceded all control of America’s food supply to the private sector, in his case international conglomerates. So many crops are now grown all around the world that pricing is determined by global economy and scheduling rather than those of any one nation. For an explanation please see the post Footnote*

I realized that I would have to adapt my holiday food preparations to this new agenda and by October 2014, felt confident enough to share my plans. Since then, I’ve written one or more posts in October every year as I’ve improved my scheduling-some are quite detailed, most include recipes and all are helpful. I’m summarizing them below and all you have to do to get the information, is click the embedded link above the summary.

Please take a look at the last listing for October 8, 2020. It’s a different type of foods to prepare ahead. Social distancing restrictions prompted me to investigate and discuss DIY ways to share your holiday feast with those who would normally be there to enjoy it with you. These are ways to personally say “I miss you’

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME, STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation. Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space. The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

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October 19, 2017-RECIPES TO MAKE AHEAD
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. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of 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. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories…..

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

————————————————————————————————————-* Footnote: The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs. Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and understand why prices are no longer influenced by the economy of any one country and that the reality that the situation can‘t or won’t be altered for many years, if ever.

Oct 7

MARVELOUS MUSHROOMS

I love mushrooms, so, lucky for me, I live near Kennett Square, Pennsylvania, a small town on the Delaware boarder. This is the proclaimed Mushroom Capitol of the U.S., possibly of the world, producing over 500,000 lbs. per year, 65% of the mushrooms consumed in North America.

Restaurants for miles around, in both states, feature mushroom dishes and every September there’s a delicious Mushroom Festival in Kennett Square. This year it reminded me that I haven’t discussed them for several years, and now is the perfect time, since they’re considered a fall crop. The reason is, though they’re commercially grown indoors all year, naturally they prefer temperatures between 55-65 deg. the more frequent rains of autumn and the less intense light. No matter the improvements in modern farming, mushrooms have stubbornly stuck to the same requirements.

One of the reasons I love mushrooms is because they are a great way to dress up any vegetable or meat dish. If it happens to be one with a gravy or sauce, especially cream, mushrooms can elevate it to the point of deserving a name. They’re the ‘miracle makeover’ for leftovers. Aside from the fact that mushrooms are delicious in themselves, this ability to glamorize foods makes them a must to have on hand for a holiday season.

Moreover, they have an equal nutritional value to zucchini, are reasonably prices, readily available and easy to prepare. The only prepping fresh mushrooms need is a wipe with a damp cloth. Stubborn soil can be removed by gently swishing them in a bowl of cool water but be sure to dry them on towels. To remove the stem, hold the cap and twist. It will pop off. A thin slice removes a dried tip, if necessary. Often recipes suggest using a spoon to scrape off the gills, but I find they add flavor, preserve structure and allow a bit of space to leaven stuffing.

There are many species of edible mushrooms, but only three, actually two, can do this type of all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellas. Buttons are uniformly tender and the first choice to use raw. Portabellas, even Babys develop a meaty, nutty taste when cooked, which brings out the best in them.

Buttons and Porcini cooked or raw, marinate well and are the proper size to stuff for appetizers. Large Portabellas are great grilled or broiled as additions to entrees or filled and baked as a main course . Not only do they exceed ‘bite size’, but like many vegetables allowed to fully mature, they’re less tender. The majority of recipes can be made using raw mushrooms as well as commercially packaged or fresh ones that have been processed at home. Processing them at home preserves them, lengthening their shelf which allows advance preparation, a real help during this busy season. Below are the main ways to do that.

Here’s a list of a few of my favorite recipes to serve mushrooms throughout a meal. If you want to see more , visit my postings for Dec. 21, 2017, and Oct. 25, 2018 by selecting those months from th drop down menu in the right margin of any page in this blog.

RECIPES
First a note on how to prepare mushrooms for the most common presentations.

Pickled: Tiny mushrooms, even canned or jarred ones can be pickled by boiling for 2 min. in a solution of 1/3 vinegar of choice and water to cover,1 clove garlic and 1 bay leaf, then marinating for 1-2 days. Serve them, drained, in a bowl with toothpicks.

Marinated: For 1 lb. mushrooms, stems removed first: Mix ` cup white wine vinegar, 2 tsp. oil, 1 clove chopped garlic, 1 tsp. Sage, 2 tsp. parsley, in a bowl. Add mushrooms and let stand 12-48 hrs. stirring occasionally. Serve drained with toothpicks or stuff.

Cooked: Mushrooms cook quickly and become wrinkled and tough when overdone. They can be steamed for about 15 min. in a double boiler with a bit of butter, but the more flavorful ways are to sauté them in butter or oil, or on a buttered cookie sheet, bake for about 8 min, at 375 deg. or broil them for about 5 min. turning once just until they release their juices. Toss them to mix and cool.

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STUFFED:
Recipe quantities may vary because of difference in mushroom sizes. Additionally, several recipes can be used for raw, processed or cooked. Mushrooms shrink when cooked or pickled. If preparing ahead for guests, remember raw has a shorter shelf life, a few hours at most when stuffed.

My Stuffed Mushrooms: Serves about 24
24 medium-small marinated mushroom caps
4-5 oz. liver pate-I like Sell’s by Underwood Co.*
½ small onion grated
Dijon mustard to taste
Dash lemon pepper
! Tbs. mayonnaise-only enough to smooth
Dash hot sauce or pinch cayenne –optional
Dried parsley to garnish
Mix the liver with the next 5 ingredients, stuff mushrooms and garnish, Serve chilled or at room. temperature.
* ¼ lb. Deli liverwurst may be an acceptable substitute, but test for taste when adding the other ingredients.

Cheese Stuffed Mushrooms: Serves 30- From the Everything Low Carb Cookbook by Patricia M . Brutus
30 medium mushroom caps—steamed or pickled
2/3 cup small curd cottage cheese
3 oz. crumbled Feta cheese
1 lemon pepper to taste
½ tsp. olive oil
1 Tbs. dried dill weed + more to garnish
Mix ingredients 1-5 and stuff mushroom caps. Garnish and serve chilled.

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 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.

My Mushrooms in Wine Sauce: Serves 2
12 or 16 large button mushroom caps- stems off and roughly chopped
4 Tbs. butter
½ cup white wine—Vermouth works wells
Salt and pepper
4 thin slices rye bread –toasted—preferable Jewish Rye with seeds
2 Tbs. fresh parsley- chopped R 1 Tbs. dried
Melt 2 Tbs. of the butter and sauté the caps until golden. Remove to a warm oven. Melt the rest of the butter and sauté the stems adding salt and pepper to taste . Add the wine and the rest of the butter and boil a few minute to reduce slightly. Place 2 slices of toast on each plate, divide the mushroom caps equally between the toast slices and pour the sauce over them. Garnish with parsley and serve hot

Library Mushrooms: Serves 4-6
1 lb. medium mushrooms-stems off, large caps sliced in half
2 Tbs. butter
1 Tbs. soy sauce
Sautee mushrooms in butter until beginning to brown, Add soy sauce and toss to mix.* Cover and cook on low 5 min. Serve hot with meat.
*Mushrooms and sauce can be sealed in a foil packet, leaving a steam vent, at this point and heated with the entrée at a later time.

Mushrooms Provincial: Serves 4
1lb. mushrooms-stems off and trimmed
¼ cup oil
2 small cloves garlic crushed
1Tbs . balsamic vinegar
1 Tbs. dried or 2 Tbs. fresh chopped parsley, sage or bay leaves or a mixture of all
4 Tbs. fresh breadcrumbs-optional
Saute the mushroom caps in 2 Tbs. oil until brown. Remove to a plate. Saute the stems, garlic and herbs adding 1 Tbs. oil if needed, on low, for 3 min. Stir in vinegar, mix well and pour over caps. Optionally, sauté bread crumbs in 1 Tbs. oil until golden and scatter over mushroom mix. Can be served at once, but recommended to cover the plate and let stand 1 day for flavors to meld.

Mushrooms Au Gratin: *Serves 4-From the Everything Low Carb Cookbook by Patricia M. Butkus
1 lb. small button mushrooms-stems on and trimmed
Juice of 1 lemon
2 Tbs. brandy
¼ cup oil
1 small shallot chopped
2 Tbs. EACH sour cream, tomato paste, honey and Dijon mustard
Pinch cayenne pepper
Salt and pepper
1 Tbs. bread crumbs
2 Tbs. Gruyere cheese or Monterey Jack
Marinate the mushrooms in the lemon juice and brandy for 10 min. Saute the shallot in the oil for1 min without browning, add the marinade and reduce for 2 min. add the mushrooms and sauté for 2 min . Remove the mushrooms to a shallow casserole. Add the cream, tomato paste, honey, salt, pepper and cayenne to the skillet and boil stirring for 2 min.; add the mustard but do not allow to boil. Pour this sauce over the mushrooms and top with bread crumbs and cheese. Run the dish under a preheated low broiler until golden. Serve hot on toast rounds.
* This can also be served as a side

Portabellas with Seafood Stuffing: Serves 2
4 large portabella mushroom caps
1 cup crabmeat, scallops or cooked, diced fish or shrimp*
¾ cup white sauce**
¼ cup + Bread crumbs
Salt and pepper
1tsp. dried herb of choice- tarragon, dill, bay
1 Tbs. Dry sherry- optional
Grated Parmesan
1Tbs. dried parsley
Mix the seafood, sauce, seasonings and herbs with just enough bread crumbs to bind. Divide the filling among the mushrooms, top with the cheese and garnish with the parsley. Place on a buttered surface, pan or cookie sheet and bake in a preheated 375 deg. oven until puffed and golden. Serve at once.
* Equal portions of chopped chicken, turkey or ham can be substituted. Change herbs and liquor accordingly.
** A bottled white sauce such as Alfredo can be substituted. To make ¾ cup white sauce: Bring 1 ½ Tbs. butter to foaming. Remove from heat and stir in 1 ½ Tbs. flour to make a smooth paste or Roux. Quickly add ¾ cup milk and cook over medium heat, stirring constantly until thickened about 3 min. Do not allow to boil.

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