Thanksgiving --- I love it. Drinking coffee and making blueberry muffins, while watching the Macy's parade. Been doing that for the past 25 years.
But, that's just a small part of the T-giving prep in the Restaurant Quality kitchen. The main event is the turkey and gravy. Now, up to about four years ago, I 'just' roasted a turkey (and prayed to Miles Standish, patron saint of Thanksgiving dinner that the darn thing was not raw) and then I'd dump a package of turkey gravy mix into the pan drippings.
A couple of years ago, I started to read about 'that trendy brining' that everyone was talking about. Sounded much to 'chef-ish' to me. But, I tried it and I'll never make a turkey any other way (unless I try 'that trendy salting' that I read about this year). And, made from scratch gravy ---- I could never do that! Until I discovered this apple cider gravy recipe.
Yesterday, from around the table came a boatload (think Mayflower) of compliments. When #2 Son goes on and on about how good the gravy is, I know St. Barefoot Contessa has been watching over me.
These recipes come from Bon Appetit, five years ago.
I'll break it down into brining, herb butter and gravy, roasting. I roasted a 20 pound turkey, and the following recipe amounts worked well. I brine the turkey in a 5 gallon bucket (paint bucket) lined with 2 13 gallon plastic garbage bags (one inside the other).
16-20 pound turkey, with the neck and other stuff removed, of course. Reserve the neck for the roasting process.
The brining process begins on Tuesday (for Thanksgiving Day).
Brining
8 quarts cold water
2 cups kosher salt (don't let that amount of salt scare you)
8 bay leaves
2 T. black peppercorns
2 T. whole allspice
In a large pan, combine 1 quart water, salt, bay leaves, peppercorns, and allspice.
Stir, over medium heat, until salt dissolves. Remove from heat.
Add 1 quart water and cool to lukewarm.
Pour into the plastic bags.
Add the remaining 6 quarts water.
Submerge turkey in brine to cover completely; gather bags tightly to eliminate any air; tie bags closed. I used 'twisty ties'.
The brining turkey needs to be 'refrigerated'. Who has a refrig big enough for that? Solution: Place the bucket in the garage. Now, it's going to be very heavy. This is where Mr. Restaurant Quality comes in handy; well, it's one of the many ways Mr. Restaurant Quality comes in handy.
Turkey needs to brine for at least 18 hours and up to 20 hours.
When brining time is up, line a large roasting pan with 4 layers of paper towels.
Remove turkey from brine; drain well. Discard brine. Rinse turkey with tap water, and pat dry. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
Herb Butter and Gravy
3 T. minced fresh Italian parsley
3 T. minced fresh thyme*
3 T. minced fresh sage*
3 T. minced fresh marjoram*
1 t. minced fresh rosemary*
1 t. ground nutmeg
1 1/2 sticks butter, room temperature
* during the holidays, you can find 'poultry blend' fresh herbs in the produce section of the grocery store. You know, where you see the fresh herbs packaged and on a hanging display. The poultry blend contains thyme, sage, marjoram, rosemary. Buy one package of the poultry blend and mince all of it. Use the contents of one package, along with the parsley and nutmeg.
4 cups chicken broth
2 cups apple cider
3 T. all purpose flour
1/2 cup whipping cream
2 T. Calvados (apple brandy) or 'regular' brandy (from my old-fashioned stock)
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl.
Transfer 1/4 cup herb mixture to small bowl; mix in 1 stick of butter.
Combine broth and apple cider in heavy large saucepan.
Boil until reduced to 3 cups. Pour broth reduction in bowl. Melt remaining 1/2 stick butter in same saucepan, over med-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, brandy, and remaining herb mixture. Bring to boil; reduce heat to med-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often.
Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. If making ahead, cover and refrigerate. I 'covered' by placing plastic wrap directly on the surface of the herb butter and on the surface of the gravy base.)
Roasting
2 granny smith apples, quartered, cored
2 onions, quartered
1 cup apple cider
Preheat oven to 350 degrees
Remove turkey from refrig and remove from roasting pan.
Drain any accumulated juices from main cavity.
Discard paper towels from roasting pan.
Melt herb butter.
Brush bottom of roasting pan with some of the herb butter.
Return turkey to prepared pan.
Place some apple quarters and onion quarters in main cavity.
Tie legs together.
Brush remaining herb butter over turkey; sprinkle with pepper.
Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to the pan.
Roast turkey for 1 hour.
Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup apple cider. Continue roasting, basting every 30 minutes with pan juices. Total cooking time: about 3 1/2 hours. If using meat thermometer, roast until 175 degrees.
Cover turkey loosely with foil if browning too quickly. I've made this recipe twice and each time the turkey gets a gorgeous brown --- straight out of a food stylist textbook. But, I have had to cover with foil.
Transfer turkey to platter; cover with foil and let stand at least 30 minutes before carving. (This Fabulous Fowl needs to rest before showtime.)
Discard apples, onions, and turkey neck from pan.
Pour pan juices into large glass measure cup; spoon off fat from surface. Pour degreased juices into the gravy base and bring to boil over med-high heat, whisking occasionally. Boil until gravy thickens and is reduced to 3 1/2 cups. (Had to add about 3 T. flour to get it to thicken; I think I added too much of the pan juices. Ellen was in charge of the whisking and 'saved' the gravy.)
Season to taste with pepper.
Serve turkey with gravy.
Friday, November 28, 2008
Joyce's Sugar Cookies
Sugar cookies that melt in your mouth ---- that's what this recipe produces.
They are called 'Joyce's' because they come from the recipe file of Joyce Schienbein, known to those of us who worked at Northwestern Mutual as the 'go to' baker for work life celebrations. Joyce is Cheryl's Mom (the Cheryl who inspired me to learn how to cook/bake).
These sugary disks are easy to make. Nothing fancy in the ingredients, but when you bite into one, maybe you'll say what the judge at the State Fair said: These cookies are exquisite.
Joyce's Sugar Cookies
1 Cup butter, softened
1 Cup vegetable oil (I use canola)
1 Cup sugar
1 Cup powdered sugar
1 t. salt
1 t. vanilla
2 eggs, room temperature
1 t. baking soda
4 Cups all purpose flour
1 t. cream of tartar
Sugar, for rolling
Preheat oven to 375 degrees.
Thoroughly cream butter, oil, and both sugars.
Add vanilla and eggs; beat thoroughly.
Sift all dry ingredients into the butter mixture. Stir to blend.
Chill dough. (I chill the dough for about 2 hours.)
Roll a teaspoon of dough into a ball. Roll ball in sugar. (I don't measure; I have a small cookie scoop I use.)
Place on parchment covered baking sheet.
Using the bottom of a glass, dipped in sugar, press down on the cookies.
Bake about 12 minutes. (I start watching them at 9 minutes; you don't want them to brown.)
They are called 'Joyce's' because they come from the recipe file of Joyce Schienbein, known to those of us who worked at Northwestern Mutual as the 'go to' baker for work life celebrations. Joyce is Cheryl's Mom (the Cheryl who inspired me to learn how to cook/bake).
These sugary disks are easy to make. Nothing fancy in the ingredients, but when you bite into one, maybe you'll say what the judge at the State Fair said: These cookies are exquisite.
Joyce's Sugar Cookies
1 Cup butter, softened
1 Cup vegetable oil (I use canola)
1 Cup sugar
1 Cup powdered sugar
1 t. salt
1 t. vanilla
2 eggs, room temperature
1 t. baking soda
4 Cups all purpose flour
1 t. cream of tartar
Sugar, for rolling
Preheat oven to 375 degrees.
Thoroughly cream butter, oil, and both sugars.
Add vanilla and eggs; beat thoroughly.
Sift all dry ingredients into the butter mixture. Stir to blend.
Chill dough. (I chill the dough for about 2 hours.)
Roll a teaspoon of dough into a ball. Roll ball in sugar. (I don't measure; I have a small cookie scoop I use.)
Place on parchment covered baking sheet.
Using the bottom of a glass, dipped in sugar, press down on the cookies.
Bake about 12 minutes. (I start watching them at 9 minutes; you don't want them to brown.)
Sunday, November 23, 2008
Sweet-Tangy Plum-Spiced Chicken
Found this on one of my favorite foodblogs. Loved it. Had never used Chinese five-spice powder. Went to Penzey's and bought some. Very good flavors. The recipe calls for plum jam. I don't have any, and could not find it at the store, so I used apricot preserves (aren't I the inovative one).
Sweet-Tangy Plum-Spiced Chicken
2 chicken breast halves, pounded to about 3/8 inch
1/2 t. Chinese five spice powder
4 green onions, chopped (reserve some for garnish, if you are a garnish-er)
1 T. extra virgin olive oil
1/2 C. chicken broth
1/2 C. plum jam
2 T. balsamic vinegar
1/2 t. salt
In bowl, toss the chicken with the five spice powder and salt.
In skillet, heat EVOO until hot. Add chicken and cook 5 minutes on each side, until browned and juices run clear. Transfer to a place; cover with foil.
In drippings in skillet, on med. heat, cook green onions until browned, about 3-4 minutes.
Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes.
Return chicken to skillet and coat with the sauce. Ready to serve.
Sweet-Tangy Plum-Spiced Chicken
2 chicken breast halves, pounded to about 3/8 inch
1/2 t. Chinese five spice powder
4 green onions, chopped (reserve some for garnish, if you are a garnish-er)
1 T. extra virgin olive oil
1/2 C. chicken broth
1/2 C. plum jam
2 T. balsamic vinegar
1/2 t. salt
In bowl, toss the chicken with the five spice powder and salt.
In skillet, heat EVOO until hot. Add chicken and cook 5 minutes on each side, until browned and juices run clear. Transfer to a place; cover with foil.
In drippings in skillet, on med. heat, cook green onions until browned, about 3-4 minutes.
Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes.
Return chicken to skillet and coat with the sauce. Ready to serve.
Guinness Brownies
Here's the Irish story on these brownies: they are from Grace Neill's, said to be the oldest bar in Ireland. That's all I needed to read, as I put down my Smithwick's and made a copy.
Rich, thick, fudgy. Perfectly complemented by a scoop of Gilles vanilla custard or Haagen Daz vanilla bean ice cream.
Little Sweetheart #3 was my sous baker the other day. He does a very good job of using the electric mixer.
Guinness Brownies
4 eggs, room temperature
3/4 Cup sugar (I use super fine)
8 oz. bittersweet chocolate, chopped (I use Ghirardelli; 2 bars)
4 oz. white chocolate, chopped (I use Ghirardelli; one bar is 4 oz.)
6 T. butter, unsalted
3/4 Cup all purpose flour
3/4 Cup unsweetened cocoa
1 1/4 Cups of The Guinness (about one bottle)
Powdered sugar for dusting
Preheat oven to 375 degrees. Butter an 8" square pan.
With electric mixer, combine eggs and sugar. Beat until light and fluffy.
To melt the butter and chocolates, use a double boiler. I make my own double boiler ---- saucepan of simmering water (about 1 inch); place a glass bowl onto the top of the pan --- voila --- double boiler.
Place the butter and chocolates into the glass bowl and place bowl on the top of the simmering saucepan. Stir occasionally, while everything melts. When melted and combined, remove the bowl.
Beat the chocolate mixture into the egg mixture.
In separate bowl, sift flour and cocoa together; beat into the chocolate mixture.
Whisk in The Guinness.
Pour into prepared pan. Bake 20-25 minutes, or until toothpick in center comes out almost clean.
Cool on wire rack.
Can dust with powdered sugar.
Rich, thick, fudgy. Perfectly complemented by a scoop of Gilles vanilla custard or Haagen Daz vanilla bean ice cream.
Little Sweetheart #3 was my sous baker the other day. He does a very good job of using the electric mixer.
Guinness Brownies
4 eggs, room temperature
3/4 Cup sugar (I use super fine)
8 oz. bittersweet chocolate, chopped (I use Ghirardelli; 2 bars)
4 oz. white chocolate, chopped (I use Ghirardelli; one bar is 4 oz.)
6 T. butter, unsalted
3/4 Cup all purpose flour
3/4 Cup unsweetened cocoa
1 1/4 Cups of The Guinness (about one bottle)
Powdered sugar for dusting
Preheat oven to 375 degrees. Butter an 8" square pan.
With electric mixer, combine eggs and sugar. Beat until light and fluffy.
To melt the butter and chocolates, use a double boiler. I make my own double boiler ---- saucepan of simmering water (about 1 inch); place a glass bowl onto the top of the pan --- voila --- double boiler.
Place the butter and chocolates into the glass bowl and place bowl on the top of the simmering saucepan. Stir occasionally, while everything melts. When melted and combined, remove the bowl.
Beat the chocolate mixture into the egg mixture.
In separate bowl, sift flour and cocoa together; beat into the chocolate mixture.
Whisk in The Guinness.
Pour into prepared pan. Bake 20-25 minutes, or until toothpick in center comes out almost clean.
Cool on wire rack.
Can dust with powdered sugar.
Pork Tenderloin, Pineapple BBQ salsa, and Sweet Potatoes
Have not made this for anyone but Mr. Restaurant Quality (who has granted it 'repeater' status), but due to my own 'word of mouth' on it, especially the salsa, a request from the Valley of the Sun leads to this post.
Quickly comes together; you roast the pork and sweet potatoes at the same time.
And, that salsa. I initally had my doubts. Pineapple and BBQ sauce???? Not a combo I'd come up with, but I'm happy someone in the kitchen at Woman's Day did. Sweet pineapple and tangy BBQ sauce, come on ----- try it.
Pork Tenderloin, Pineapple BBQ Salsa, and Sweet Potatoes
1 pork tenderloin
2 large sweet potatoes, peeled and cut into 1/2 in. wedges
1/3 Cup BBQ sauce (your favorite; I use Sweet Baby Ray's)
1/4 Cup cilantro, chopped
2 t. oil
1/2 t. chili powder
1 1/4 Cups fresh pineapple, diced (or canned pineapple)
3 T. red onion, diced (Mr. Restaurant Quality has this as 'optional'; tastes good either way)
Heat oven to 500 degrees (get that baby rockin')
Position racks to divide oven into thirds.
You'll need 2 rimmed baking sheets (jelly roll pans), lined with nonstick foil.
(I didn't have nonstick foil, so I used regular foil.)
Place pork on 1 baking sheet; sweet potatoes on the other.
Mix 3 T. BBQ sauce with 1 T. cilantro; brush on the pork.
Drizzle potatoes with the oil; sprinkle with chili powder. Toss to coat; spread evenly. If you don't want to use chili powder, use any other type of seasoning or seasonal blend you like; it's your dinner.
Roast pans 10 minutes; remove from oven.
Gently toss the potatoes and turn the pork.
Return to oven; roast potatoes 8 minutes or until tender. Roast pork 15 minutes.
When you remove the potatoes from the oven, cover with foil.
When you remove the pork from the oven, cover with foil and let rest for 5 minutes.
While pork is resting, combine pineapple, onion, remaining cilantro and BBQ sauce in a bowl.
Slice pork, top with the salsa. Serve with sweet potatoes.
Quickly comes together; you roast the pork and sweet potatoes at the same time.
And, that salsa. I initally had my doubts. Pineapple and BBQ sauce???? Not a combo I'd come up with, but I'm happy someone in the kitchen at Woman's Day did. Sweet pineapple and tangy BBQ sauce, come on ----- try it.
Pork Tenderloin, Pineapple BBQ Salsa, and Sweet Potatoes
1 pork tenderloin
2 large sweet potatoes, peeled and cut into 1/2 in. wedges
1/3 Cup BBQ sauce (your favorite; I use Sweet Baby Ray's)
1/4 Cup cilantro, chopped
2 t. oil
1/2 t. chili powder
1 1/4 Cups fresh pineapple, diced (or canned pineapple)
3 T. red onion, diced (Mr. Restaurant Quality has this as 'optional'; tastes good either way)
Heat oven to 500 degrees (get that baby rockin')
Position racks to divide oven into thirds.
You'll need 2 rimmed baking sheets (jelly roll pans), lined with nonstick foil.
(I didn't have nonstick foil, so I used regular foil.)
Place pork on 1 baking sheet; sweet potatoes on the other.
Mix 3 T. BBQ sauce with 1 T. cilantro; brush on the pork.
Drizzle potatoes with the oil; sprinkle with chili powder. Toss to coat; spread evenly. If you don't want to use chili powder, use any other type of seasoning or seasonal blend you like; it's your dinner.
Roast pans 10 minutes; remove from oven.
Gently toss the potatoes and turn the pork.
Return to oven; roast potatoes 8 minutes or until tender. Roast pork 15 minutes.
When you remove the potatoes from the oven, cover with foil.
When you remove the pork from the oven, cover with foil and let rest for 5 minutes.
While pork is resting, combine pineapple, onion, remaining cilantro and BBQ sauce in a bowl.
Slice pork, top with the salsa. Serve with sweet potatoes.
Andes Candies Cookies
Ok, how could I resist a recipe in which the main ingredient is Andes Candies. And, whoever heard of vanilla instant pudding in cookies? Not me.......
These are easy to make, and if you use a cookie scoop, even easier. Little Sweetheart #1 (Abigael) LOVES these cookies, having inherited the sweet tooth gene from her Daddy.
Get that parchment paper out for the cookie sheets.
Andes Candies Cookies
About 36 cookies
1 Cup butter, softened
1 Cup light brown sugar, packed
1/2 Cup sugar (I use ultrafine)
2 eggs, at room temperature
1 t. vanilla
1 Cup whole wheat flour (I use whole wheat pastry flour)
1 1/2 Cups all purpose flour
3 T. instant french vanilla pudding mix (plain vanilla instant pudding is ok if
you are not feeling francaise)
1 t. baking soda
1/2 t. salt
10 oz. bag of Andes Candies pieces (found in the baking section of the store)
Preheat oven to 350 degrees. Line cookie pans with parchment paper.
With electric mixer, cream butter and sugars.
Slowly beat in eggs and vanilla until well combined.
In a separate large bowl, combing flours, pudding mix, baking soda and salt.
Slowly add flour mixture to butter mixture.
Fold in the Andes Candies, until just combined.
Using cookie scoop, scoop batter onto the cookie pans. If you don't have a cookie scoop, do it the old-fashioned way, with two spoons.
Do not press cookie dough down.
Bake 9-10 minutes, or until edges of cookies just start to turn golden brown.
Let cool on cookie pan for 5 minutes, then transfer to cooling rack.
These are easy to make, and if you use a cookie scoop, even easier. Little Sweetheart #1 (Abigael) LOVES these cookies, having inherited the sweet tooth gene from her Daddy.
Get that parchment paper out for the cookie sheets.
Andes Candies Cookies
About 36 cookies
1 Cup butter, softened
1 Cup light brown sugar, packed
1/2 Cup sugar (I use ultrafine)
2 eggs, at room temperature
1 t. vanilla
1 Cup whole wheat flour (I use whole wheat pastry flour)
1 1/2 Cups all purpose flour
3 T. instant french vanilla pudding mix (plain vanilla instant pudding is ok if
you are not feeling francaise)
1 t. baking soda
1/2 t. salt
10 oz. bag of Andes Candies pieces (found in the baking section of the store)
Preheat oven to 350 degrees. Line cookie pans with parchment paper.
With electric mixer, cream butter and sugars.
Slowly beat in eggs and vanilla until well combined.
In a separate large bowl, combing flours, pudding mix, baking soda and salt.
Slowly add flour mixture to butter mixture.
Fold in the Andes Candies, until just combined.
Using cookie scoop, scoop batter onto the cookie pans. If you don't have a cookie scoop, do it the old-fashioned way, with two spoons.
Do not press cookie dough down.
Bake 9-10 minutes, or until edges of cookies just start to turn golden brown.
Let cool on cookie pan for 5 minutes, then transfer to cooling rack.
Thursday, November 20, 2008
Brie Kisses
At the request of my Madison Farmers' Market buddy (ohhh, that scone), here is the recipe for Brie Kisses.
This is a delish, warm appetizer, which never fails to impress.
You'll need one of those mini-muffin tins. Walmart has them, at a very reasonable price.
Brie Kisses
2/3 pound brie cheese (see my Note)
2 sheets puff pastry (see my Note)
Hot pepper jelly
400 degree oven
Thaw puff pastry at room temp for about 30 minutes.
Unfold pastry and roll lightly with a rolling pin to remove creases.
Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half
again to produce 16 even squares of dough per pastry sheet.
Lightly spray mini-muffin cups with Pam spray. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.
Cut brie into 1/2" squares. Place piece of cheese into each dough lined cup. Top with 1/4 t. pepper jelly.
Bake at 400 degrees for 10-15 minutes, or until golden.
Notes:
When they come out of the oven, they will be hot. Be careful and patient, or you'll burn the tongues of all your guests.
I use plain Presidente brie. I buy a wedge --- looks like a slice of pie. Or, you can buy the 'round'. You won't be using much.
You can buy green hot pepper jelly and you can buy red hot pepper jelly. For the Christmas holidays, use some of each to really add some color.
If you don't want to use hot pepper jelly, you can use apricot preserves with a pecan on top. Raspberry preserves would work, as well. There are so many specialty jellies out there ---- try different flavors. Reminds me of the Madison Farmers' Market - there is a vendor there with about 50 different flavors of jelly.
I use Pepperidge Farm Puff Pastry --- easy to find in any large grocery store. There are two sheets in each box, for a total of 32 kisses.
Most of the time I don't need 32, BUT, here's a tip: you can prepare all the kisses, up to the point of putting them into the oven. Decide how many you want to bake and freeze the rest.
Let's say you need to bake 16 for appetizer. That means you won't need 16, which can be frozen for later. Prepare 16 kisses, in the mini muffin tin, to the point that the jelly has been added. Place the muffin tin in the freezer, until dough is frozen, about an hour. Remove from freezer, take the kisses out of the muffin tin, and place in a ziploc bag. Voila ----- appetizer ready to pop in the oven, when you need them. When you take them out of the freezer, place them in the mini muffin tin, right away. If you bake them frozen, add some time to the original baking time.
Now, prepare the remaining 16 kisses and bake them.
Or, if you're really energetic some day, prepare all 32 kisses and put them all in the freezer.
There have been many times when I've just gone into the freezer and grabbed that bag of kisses, for just 'a little something' when the need arises. There have been times, when I've baked 8 of them (Mr. Restaurant Quality really likes them)..........
This is a delish, warm appetizer, which never fails to impress.
You'll need one of those mini-muffin tins. Walmart has them, at a very reasonable price.
Brie Kisses
2/3 pound brie cheese (see my Note)
2 sheets puff pastry (see my Note)
Hot pepper jelly
400 degree oven
Thaw puff pastry at room temp for about 30 minutes.
Unfold pastry and roll lightly with a rolling pin to remove creases.
Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half
again to produce 16 even squares of dough per pastry sheet.
Lightly spray mini-muffin cups with Pam spray. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.
Cut brie into 1/2" squares. Place piece of cheese into each dough lined cup. Top with 1/4 t. pepper jelly.
Bake at 400 degrees for 10-15 minutes, or until golden.
Notes:
When they come out of the oven, they will be hot. Be careful and patient, or you'll burn the tongues of all your guests.
I use plain Presidente brie. I buy a wedge --- looks like a slice of pie. Or, you can buy the 'round'. You won't be using much.
You can buy green hot pepper jelly and you can buy red hot pepper jelly. For the Christmas holidays, use some of each to really add some color.
If you don't want to use hot pepper jelly, you can use apricot preserves with a pecan on top. Raspberry preserves would work, as well. There are so many specialty jellies out there ---- try different flavors. Reminds me of the Madison Farmers' Market - there is a vendor there with about 50 different flavors of jelly.
I use Pepperidge Farm Puff Pastry --- easy to find in any large grocery store. There are two sheets in each box, for a total of 32 kisses.
Most of the time I don't need 32, BUT, here's a tip: you can prepare all the kisses, up to the point of putting them into the oven. Decide how many you want to bake and freeze the rest.
Let's say you need to bake 16 for appetizer. That means you won't need 16, which can be frozen for later. Prepare 16 kisses, in the mini muffin tin, to the point that the jelly has been added. Place the muffin tin in the freezer, until dough is frozen, about an hour. Remove from freezer, take the kisses out of the muffin tin, and place in a ziploc bag. Voila ----- appetizer ready to pop in the oven, when you need them. When you take them out of the freezer, place them in the mini muffin tin, right away. If you bake them frozen, add some time to the original baking time.
Now, prepare the remaining 16 kisses and bake them.
Or, if you're really energetic some day, prepare all 32 kisses and put them all in the freezer.
There have been many times when I've just gone into the freezer and grabbed that bag of kisses, for just 'a little something' when the need arises. There have been times, when I've baked 8 of them (Mr. Restaurant Quality really likes them)..........
Peppermint Bark
No blogging for me, yesterday. I spent the day taking care of two of the Little Sweethearts, including attending the Thanksgiving program for a group of four-year olds. There is nothing like hearing a song about Mr. Turkey's head going wobble, wobble and Mr. Turkey saying 'gobble, gobble'. It can't help but bring a smile to your face and a lift to your heart.
Then, in the evening, the Little Sweethearts Daddy and I went to a cooking class. Topic: Sauces (chicken stock, beef stock, veloute sauce, hollandaise). Great class where little tidbits of information are tossed out, such as: always wash your eggs before you crack them (wash with mixture of water and baking soda). Reason: in the chicken coop, chickens are stacked one on top of the other. Imagine what is falling on the eggs below said same chickens.
I digress. This post is at Megan's request. If you've had William-Sonoma's very tasty peppermint bark (at an exorbitant amount per pound), this recipe is every bit as good (and NOT an exorbitant amount per pound). So easy to make, and you'll impress the heck out of anyone who is lucky enough to know you well enough to receive some. Makes a great 'little something' to give and it is soooo pretty.
Peppermint Bark
Important to use good quality chocolate and white chocolate.
12 oz. chocolate chips (I use Ghirardelli, 60% cacao bittersweet)
16 oz. white chocolate, chopped (I use the Ghirardelli bars -- 4 of them)
1/2 t. peppermint extract (Important to get peppermint. Do not use mint.)
1/2 Cup candy canes, crushed (see Note)
Preheat oven to 250 degrees.
Line 9x13 pan with alum. foil, letting it hang over the sides.
Butter the foil.
Pour chocolate chips in an even layer on the foil.
Place in oven for 5 minutes or until almost melted.
Remove from oven; smooth with an offset spatula or knife.
Place in refrigerator until cold and firm; about 20 minutes.
Melt the white chocolate in a glass bowl, set over a pan of simmering water, until chocolate is almost melted.
Remove bowl from pan and stir until completely melted.
Stir in peppermint extract.
Let cool a bit, so it does not melt the chocolate layer when you pour it on top.
Pour the white chocolate mixture over the chocolate layer. Work quickly, spreading to cover the chocolate layer.
Sprinkle with the crushed candy canes.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy.
Cut into pieces. Very difficult to get 'even' pieces. You'll get all different shapes. The recipe I have says to cut into 2" wide strips and then into smaller pieces. I just start in and cut pieces. However the size turns out, it turns out. Life is way too short to obsess over specific size pieces of peppermint bark.
Note: Use the traditional red/white, peppermint candy canes, does not matter what size. To crush the candy canes, place a few in a ziploc bag and seal. Using a hammer, crush the canes. The recipe calls for 1/2 Cup. I have never measured. I just 'crush and sprinkle' until I think there is enough.
ETA: Fabulous Son #1 tells me that he used a pizza cutter to cut the bark right after he removed it from the frig (after the white chocolate and candy canes firmed up). He tells me that he had no problem cutting the bark into uniform size pieces. And, I heard directly from Little Sweetheart #1 that the bark was VERY good. She, of the sweet tooth gene transfer..............
Then, in the evening, the Little Sweethearts Daddy and I went to a cooking class. Topic: Sauces (chicken stock, beef stock, veloute sauce, hollandaise). Great class where little tidbits of information are tossed out, such as: always wash your eggs before you crack them (wash with mixture of water and baking soda). Reason: in the chicken coop, chickens are stacked one on top of the other. Imagine what is falling on the eggs below said same chickens.
I digress. This post is at Megan's request. If you've had William-Sonoma's very tasty peppermint bark (at an exorbitant amount per pound), this recipe is every bit as good (and NOT an exorbitant amount per pound). So easy to make, and you'll impress the heck out of anyone who is lucky enough to know you well enough to receive some. Makes a great 'little something' to give and it is soooo pretty.
Peppermint Bark
Important to use good quality chocolate and white chocolate.
12 oz. chocolate chips (I use Ghirardelli, 60% cacao bittersweet)
16 oz. white chocolate, chopped (I use the Ghirardelli bars -- 4 of them)
1/2 t. peppermint extract (Important to get peppermint. Do not use mint.)
1/2 Cup candy canes, crushed (see Note)
Preheat oven to 250 degrees.
Line 9x13 pan with alum. foil, letting it hang over the sides.
Butter the foil.
Pour chocolate chips in an even layer on the foil.
Place in oven for 5 minutes or until almost melted.
Remove from oven; smooth with an offset spatula or knife.
Place in refrigerator until cold and firm; about 20 minutes.
Melt the white chocolate in a glass bowl, set over a pan of simmering water, until chocolate is almost melted.
Remove bowl from pan and stir until completely melted.
Stir in peppermint extract.
Let cool a bit, so it does not melt the chocolate layer when you pour it on top.
Pour the white chocolate mixture over the chocolate layer. Work quickly, spreading to cover the chocolate layer.
Sprinkle with the crushed candy canes.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy.
Cut into pieces. Very difficult to get 'even' pieces. You'll get all different shapes. The recipe I have says to cut into 2" wide strips and then into smaller pieces. I just start in and cut pieces. However the size turns out, it turns out. Life is way too short to obsess over specific size pieces of peppermint bark.
Note: Use the traditional red/white, peppermint candy canes, does not matter what size. To crush the candy canes, place a few in a ziploc bag and seal. Using a hammer, crush the canes. The recipe calls for 1/2 Cup. I have never measured. I just 'crush and sprinkle' until I think there is enough.
ETA: Fabulous Son #1 tells me that he used a pizza cutter to cut the bark right after he removed it from the frig (after the white chocolate and candy canes firmed up). He tells me that he had no problem cutting the bark into uniform size pieces. And, I heard directly from Little Sweetheart #1 that the bark was VERY good. She, of the sweet tooth gene transfer..............
Tuesday, November 18, 2008
Chicken Breast with Mustard-Cider Sauce
Chris has asked for some recipes for 'empty nesters'. Well, here's a sure winner, and you can make it for one, two, or more. Just adjust the sauce ingredients for the number of boneless, skinless chicken breast halves you use. The recipe is for two of them. And the sauce, well that's what makes this soooo good.
I serve it with brown rice and a salad. (and wine!)
Chicken Breast with Mustard-Cider Sauce
Serves 2
2 boneless, skinless chicken breasts, pounded flat, then patted dry with
paper towel
Table salt and pepper
1 T. olive oil
1 small shallot, minced
2/3 Cup apple cider
2 t. apple cider vinegar
1 t. grey poupon mustard
1 t. minced fresh Italian parsley
1 T. unsalted butter
To flatten the chicken breasts, I use a small frying pan and smack the holy heck out of the chicken until it is about 3/8" thick. Or, you can use one of those meat pounder things.
Season both sides of the chicken with salt and pepper.
Heat 2 t. of the oil (I never measure, just once around the pan) in a large skillet, over med-high heat until smoking (the oil, not you).
Place chicken in the skillet and cook without moving them until browned, about
2-3 minutes. Flip chicken and continue to cook until second side is lightly browned, 2-3 minutes longer. Transfer to a plate and cover with aluminum foil to keep warm.
Off heat, add about 1 T. oil and the shallots to hot skillet. Using residual heat, cook the shallots, stirring constantly until softened, about 30 seconds.
Set skillet over med-high heat and add apple cider and apple cider vinegar. Bring to simmer, scraping pan bottom to loosen browned bits.
Simmer until reduced to 1/2 cup, about 3-4 minutes.
Off heat, stir in mustard and parsley; whisk in butter.
Put the chicken back in the pan. Spoon some sauce over it and cook on low for a couple minutes to get everything nice and warmed up.
The sauce is also very good on pork tenderloin, so says Jimmy.
I serve it with brown rice and a salad. (and wine!)
Chicken Breast with Mustard-Cider Sauce
Serves 2
2 boneless, skinless chicken breasts, pounded flat, then patted dry with
paper towel
Table salt and pepper
1 T. olive oil
1 small shallot, minced
2/3 Cup apple cider
2 t. apple cider vinegar
1 t. grey poupon mustard
1 t. minced fresh Italian parsley
1 T. unsalted butter
To flatten the chicken breasts, I use a small frying pan and smack the holy heck out of the chicken until it is about 3/8" thick. Or, you can use one of those meat pounder things.
Season both sides of the chicken with salt and pepper.
Heat 2 t. of the oil (I never measure, just once around the pan) in a large skillet, over med-high heat until smoking (the oil, not you).
Place chicken in the skillet and cook without moving them until browned, about
2-3 minutes. Flip chicken and continue to cook until second side is lightly browned, 2-3 minutes longer. Transfer to a plate and cover with aluminum foil to keep warm.
Off heat, add about 1 T. oil and the shallots to hot skillet. Using residual heat, cook the shallots, stirring constantly until softened, about 30 seconds.
Set skillet over med-high heat and add apple cider and apple cider vinegar. Bring to simmer, scraping pan bottom to loosen browned bits.
Simmer until reduced to 1/2 cup, about 3-4 minutes.
Off heat, stir in mustard and parsley; whisk in butter.
Put the chicken back in the pan. Spoon some sauce over it and cook on low for a couple minutes to get everything nice and warmed up.
The sauce is also very good on pork tenderloin, so says Jimmy.
Monday, November 17, 2008
Cheesecake Brownies
These brownies are from a foodblog I follow. They are really good (but then I wouldn't repeat any recipe unless it was really good, would I?). The Number One fans of these brownies are Megan and Christian. It won't be long and Addi (the AZ Little Sweetheart) will be asking Grandma for 'just one more'. And, I'll give it to her................
Cheesecake Brownies
4 T. unsalted butter, plus more for pan
3/4 C. all-purpose flour
3/4 t. baking powder
1/4 t. salt
6 ounces bittersweet chocolate, chopped
5 large eggs, divided into 3 eggs and 2 eggs, room temperature
2 large egg yolks, room temperature
1 1/3 Cup sugar, divided into 1 Cup and 1/3 Cup (I use Baker's sugar)
1 1/2 t. vanilla extract
1 pound mascarpone cheese (or cream cheese) I use mascarpone.
Preheat oven to 350 degrees. Butter a 9x13 pan and line with parchment paper.
(I love parchment paper --- it makes me feel almost invincible.)
Whisk together flour, baking powder and salt. Set aside.
Melt chocolate and butter together in the top of a barely simmering double boiler. Stir occasionally while this melting function is going on. Remove from heat. (I use a glass bowl, that sits on top of a pan, with simmering water ---- can you picture it?)
Using the whisk attachment of an electric mixer, beat 3 eggs and 1 cup sugar on high speed for about 5 minutes, or until thick and fluffy. Reduce speed to low and add chocolate mixture and 1 t. vanilla. Mix well. Add flour mixture, stirring until just combined. Spread into prepared pan and set aside.
Using an electric mixer, beat mascarpone cheese, 2 eggs, egg yolks, 1/3 cup sugar and 1/2 t. vanilla. Mix until smooth. Pour over chocolate mixture.
Bake about 35 minutes, or until cheese mixture is golden and set.
Cool completely on a wire rack.
Cheesecake Brownies
4 T. unsalted butter, plus more for pan
3/4 C. all-purpose flour
3/4 t. baking powder
1/4 t. salt
6 ounces bittersweet chocolate, chopped
5 large eggs, divided into 3 eggs and 2 eggs, room temperature
2 large egg yolks, room temperature
1 1/3 Cup sugar, divided into 1 Cup and 1/3 Cup (I use Baker's sugar)
1 1/2 t. vanilla extract
1 pound mascarpone cheese (or cream cheese) I use mascarpone.
Preheat oven to 350 degrees. Butter a 9x13 pan and line with parchment paper.
(I love parchment paper --- it makes me feel almost invincible.)
Whisk together flour, baking powder and salt. Set aside.
Melt chocolate and butter together in the top of a barely simmering double boiler. Stir occasionally while this melting function is going on. Remove from heat. (I use a glass bowl, that sits on top of a pan, with simmering water ---- can you picture it?)
Using the whisk attachment of an electric mixer, beat 3 eggs and 1 cup sugar on high speed for about 5 minutes, or until thick and fluffy. Reduce speed to low and add chocolate mixture and 1 t. vanilla. Mix well. Add flour mixture, stirring until just combined. Spread into prepared pan and set aside.
Using an electric mixer, beat mascarpone cheese, 2 eggs, egg yolks, 1/3 cup sugar and 1/2 t. vanilla. Mix until smooth. Pour over chocolate mixture.
Bake about 35 minutes, or until cheese mixture is golden and set.
Cool completely on a wire rack.
Mrs. LeTendre's French Onion Soup
Angie Pipia LeTendre was a wonderful person, mother of my friend, Chris. And, could Mrs. LeTendre cook. I have a few of her recipes; watch for her Chicken Parmesan in the future. This is a woman who would get out of bed at midnight and make us home-made pizza, after myself, Lynn, Judy and Chris would show up for an unplanned sleepover after an evening at The Old House (a teen bar, north of The Great City on a Great Lake). Wonderful memories of the LeTendre hospitality..............
Enjoy her French Onion Soup..............(with my variation)
Mrs. LeTendre's French Onion Soup
2 T. butter
2 T. oil
2 pounds onions, thinly sliced
7 beef boullion cubes
7 Cups water
1 t. sugar
2 T. flour
salt/pepper to taste
3/4 Cup red wine, optional
Thinly sliced pieces of baguette
Gruyere cheese, sliced
Use a large pan. Something you'd make soup in, or something you'd make pasta sauce in.
Heat butter and oil; add onions and sugar, and stir well.
Caramelize onions over medium-low heat, by doing the following (my variation): Cut a piece of parchment paper the size of the pan. Place the parchment paper directly on the onions, while they cook. About every 10-15 minutes, lift the paper and stir those caramelizing onions. Will take about 1 hr to 1 1/4 hrs. Onions will cook down and become a gorgeous golden color.
After caramelized, stir in flour and cook for 1 minute.
Add boullion cubes and water. Salt and pepper, if you like.
Bring to boil. Add the optional wine (wine is ALWAYS an option, for me).
Simmer for at least 30 minutes. I let it simmer for at least an hour.
Once the soup is ready and in bowls, I top with 1-2 pieces of crostini, then the cheese.
If you have 'broil proof' crocks, you can place under the broiler for the cheese to melt.
I use a kitchen torch and it works really well.
(To make the crostini, preheat oven to 350 degrees. Place baguette slices on a cookie sheet and brust with olive oil. Bake for about 5 minutes.)
You won't be able to stop yourself from 'trying' the broth, as it simmers. And, your house is going to smell of onions for at least a day. There are lots of ideas online for masking the smell, if you care to 'google'.
Enjoy her French Onion Soup..............(with my variation)
Mrs. LeTendre's French Onion Soup
2 T. butter
2 T. oil
2 pounds onions, thinly sliced
7 beef boullion cubes
7 Cups water
1 t. sugar
2 T. flour
salt/pepper to taste
3/4 Cup red wine, optional
Thinly sliced pieces of baguette
Gruyere cheese, sliced
Use a large pan. Something you'd make soup in, or something you'd make pasta sauce in.
Heat butter and oil; add onions and sugar, and stir well.
Caramelize onions over medium-low heat, by doing the following (my variation): Cut a piece of parchment paper the size of the pan. Place the parchment paper directly on the onions, while they cook. About every 10-15 minutes, lift the paper and stir those caramelizing onions. Will take about 1 hr to 1 1/4 hrs. Onions will cook down and become a gorgeous golden color.
After caramelized, stir in flour and cook for 1 minute.
Add boullion cubes and water. Salt and pepper, if you like.
Bring to boil. Add the optional wine (wine is ALWAYS an option, for me).
Simmer for at least 30 minutes. I let it simmer for at least an hour.
Once the soup is ready and in bowls, I top with 1-2 pieces of crostini, then the cheese.
If you have 'broil proof' crocks, you can place under the broiler for the cheese to melt.
I use a kitchen torch and it works really well.
(To make the crostini, preheat oven to 350 degrees. Place baguette slices on a cookie sheet and brust with olive oil. Bake for about 5 minutes.)
You won't be able to stop yourself from 'trying' the broth, as it simmers. And, your house is going to smell of onions for at least a day. There are lots of ideas online for masking the smell, if you care to 'google'.
Saturday, November 15, 2008
Lemon Poppyseed Tea Bread
Welcome to my blog. Happy to have you here. Remember this day --- you are reading the first post of many to come.
Lemon Tea Bread --- one of the best things I bake (and a ribbon winner at the WI State Fair, thankyouverymuch). The syrup you'll make for this is what really adds to the flavor. And, rubbing the zest into the sugar ---- good golly, Miss Molly ---- a baking technique that I never knew about...............
Adapted from Everyday Food
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 T. poppy seeds
3/4 t. baking powder
1/2 t. salt
2 T. fresh greated lemon zest
1 C sugar, divided (I use Baker's sugar)
12 T. unsalted butter, softened
3 large eggs
2 t. vanilla
1/4 cup milk
1/3 cup fresh lemon juice
Preheat oven to 350 degrees
In a medium bowl, whisk together flours, poppy seeds, baking powder and salt.
In a large mixing bowl, add zest and 2/3 cup sugar -- rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue.
Add butter and beat until light and fluffy. Add eggs, one at a time, beating until well combined after each.
Mix in vanilla.
Add half of the dry ingredients - mix just until combined (and I mean it - just until combined), then mix in milk.
Add remaining dry ingredients and stir just until combined (I really mean it, this time).
Scoop mixture into a 9x5 loaf pan, coated with nonstick spray. (I use butter, instead.)
Bake until toothpick placed in center comes out mostly clean, with a few moist crumbs attached, about 45-55 minutes.
Meanwhile, in small saucepan, stir together remaining 1/3 cup sugar and lemon juice.
Bring to a boil, stirring , and let cook for 30 seconds.
Remove from heat. Measure out 2 T. of the syrup and place in a sm bowl. Set both aside.
As soon as the cake comes out of oven, use a toothpick to poke holes all over the top. Pour the syrup that is in the saucepan all over the cake. Place the pan on a rack and let cool completely.
Turn cake out of the pan and brush all over with the reserved 2 T. syrup.
Lemon Tea Bread --- one of the best things I bake (and a ribbon winner at the WI State Fair, thankyouverymuch). The syrup you'll make for this is what really adds to the flavor. And, rubbing the zest into the sugar ---- good golly, Miss Molly ---- a baking technique that I never knew about...............
Adapted from Everyday Food
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 T. poppy seeds
3/4 t. baking powder
1/2 t. salt
2 T. fresh greated lemon zest
1 C sugar, divided (I use Baker's sugar)
12 T. unsalted butter, softened
3 large eggs
2 t. vanilla
1/4 cup milk
1/3 cup fresh lemon juice
Preheat oven to 350 degrees
In a medium bowl, whisk together flours, poppy seeds, baking powder and salt.
In a large mixing bowl, add zest and 2/3 cup sugar -- rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue.
Add butter and beat until light and fluffy. Add eggs, one at a time, beating until well combined after each.
Mix in vanilla.
Add half of the dry ingredients - mix just until combined (and I mean it - just until combined), then mix in milk.
Add remaining dry ingredients and stir just until combined (I really mean it, this time).
Scoop mixture into a 9x5 loaf pan, coated with nonstick spray. (I use butter, instead.)
Bake until toothpick placed in center comes out mostly clean, with a few moist crumbs attached, about 45-55 minutes.
Meanwhile, in small saucepan, stir together remaining 1/3 cup sugar and lemon juice.
Bring to a boil, stirring , and let cook for 30 seconds.
Remove from heat. Measure out 2 T. of the syrup and place in a sm bowl. Set both aside.
As soon as the cake comes out of oven, use a toothpick to poke holes all over the top. Pour the syrup that is in the saucepan all over the cake. Place the pan on a rack and let cool completely.
Turn cake out of the pan and brush all over with the reserved 2 T. syrup.
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