One thing we can't forget is decorating for the holidays. What a joy it is to make the house festive and pretty. Fall leaves, gourds, pumpkins and warm rich colors for Thanksgiving and lots of fresh green garlands, wreaths, lights, sparkle and trees decorating for Christmas, making for a very warm, festive and shimmery holiday. This year my Christmas decorating colors will be apple green, cream and purple tones. Lots of candles and evergreens too.
"Christmas is not as much about opening our presents as opening our hearts"
- Janice Maeditere
Here are a few Thanksgiving and Christmas decorating ideas I have created for you and many of these ideas I have used in the past. Thanksgiving; use layers of rich burlap fabric cut to make a long table runner that hangs over the edges of your table, then add vintage china, vases, etc., to decorate with. I love using beautiful fresh fruit, fall leaves and branches for a centerpiece on the Thanksgiving dining table. Also, small pumpkins and sunflowers in vases look great for centerpieces, especially on the burlap. Take beautiful satin rich colored ribbons about 2-inch's thick and tie together at the top then cut them to varying lengths and hot glue large pine cones to the ends. Let dry and either hang on your front door, the banisters or fireplace. These can be used for either Thanksgiving or Christmas decorating. Using petty colored card stock (cut about 3x3) find a holiday stamp you like such as leaves or pumpkins for Thanksgiving or trees or holly for Christmas then stamp each one. Next, on each side of the card using a hole punch thread from the underside the pretty thick french ribbon so just the ends are showing through the holes and the main part of the ribbon is on the underside. Be sure to cut the ends so they look nice. Use these for place cards on your dining table.
For Christmas; anything vintage works for me; silver, china, crystal, etc. Shine; lots and lots of candles as a centerpiece for your table with maybe a few candelabras placed on the table, add some greenery running through the candles. Use antique or modern cake stands and add a nest of pretty ball ornaments glued together or placed into a crystal bowl. Lush greenery draped around the house is a favorite of mine, especially doorways or banisters. Old fashioned ornaments hung from the chandelier attached to french ribbons and hot glued on to the ribbons. Take a wreath you've made with pine cones and spray paint it winter white then add some green, gold or silver silk leaves dispersed throughout the wreath. Hang with a thick winter white french ribbon on your door. Twinkling topiaries are always a wonderful glittery addition flanked on either side of the fireplace or french doors. Fill large crystal vases to the rim with silver shiny Christmas bells or ornaments. Do you have children with tricycles? How about wrapping one with small twinkly white lights and place on your front porch near an outlet and light it up. Maybe wrap some boxes in colorful Christmas paper and stack around the trike. Add a small Christmas tree lit up on your front porch. There are so many wonderful ideas just be creative and use your imagination.
An especially effective way to put you in the holiday mood is to have scents around the house by using scented candles this time of year. The aroma of fresh scents such as; cinnamon, caramel, vanilla and evergreen make a home feel like you just want to hangout awhile. My mom and I have always loved the smell of simmering spices on the stove and below is a quick and easy way to make your home smell wonderful. Of course one thing that always gets us in the holiday mood is great Christmas music, we happen to love smooth jazz Christmas music.
"Friendship is a precious gift. To give at Christmas time. A cherished gift,
a treasured gift that lasts through all time."
Wishing you all a wonderful Thanksgiving and Christmas full of delicious foods, one that is relaxing, restful and gives you a respite from the daily grind. Be thankful for what you have been blessed with, giving thanks to God and also our military men and women, as well as their families who keep us safe.
I hope you enjoy all the recipes listed below. Note: all eggs are large unless otherwise noted. P.S. this is my last post until January 2015!
Julia's Simmering Scents
5 cups cold water
1 Tbl. whole cloves
4 cinnamon sticks
2 Tbl. ground ginger
1 Tbl. pumpkin pie spice
1 tsp. allspice
1 Tbl. fresh grated nutmeg
1 orange, cut into sections
Place all ingredients into a saucepan and simmer, adding more water as needed. This will keep a few days on your stove, so every day you can start the simmering process all over. Note: if you have other spices you enjoy add those instead, also if the orange starts looking bad, remove it and replace.
The next few recipes are for holiday breakfasts - I like these because you don't have to devote too much time with them, but they are still delicious. You and your family will love them, as well as your guests.
Decadent White Hot Chocolate - I guarantee you will love this rich, creamy delight
2 cups white chocolate, chopped (good quality)
2 cups heavy whipping cream
3 cups whole milk
5 cups half-and-half
2 teaspoon pure vanilla extract
1 Tbl. vanilla vodka per mug
Whipped cream whipped or large fluffy marshmallows
Shaved white chocolate for garnish or a mint leaf
Pacific Northwest Smoked Salmon Breakfast Burritos
14 eggs
2 Tbl. fresh dill, snipped
Butter
1/4 cup heavy whipping cream
salt and freshly ground black pepper
12 large fresh flour tortillas or you can use corn
3 cups smoked salmon, roughly flaked
4 to 5 scallions, thinly sliced on diagonal including green part
Tabasco, I like lots
2 1/2 cups Jack cheese or Havarti, shredded
Fresh pico de gallo
Fresh cilantro, chopped
Into a bowl combine eggs, cream, dill, salt, pepper and Tabasco whisking well to combine. Place flour tortillas into foil and place in a warmed oven. If using corn tortillas I like to add a little drizzle of oil into a small saute pan and heat them through, then place onto paper towels to absorb oil and keep warm. Heat a large saute pan over medium heat, add butter and then add whisked eggs, and gently stir eggs to scramble, just before they are done gently stir in smoked salmon. I like my scrambled eggs soft and fluffy. Remove warmed tortillas and lay flat on work surface. Add some eggs to end of tortilla, then add sprinkle of scallions, cheese, pico and cilantro, roll up burrito style and slice each burrito in half on a diagonal. Place onto serving platter, garnish with large sprigs of fresh cilantro and serve with breakfast potatoes, juice and some fresh mixed fruit. Note: if you don't care for your scallions raw, you can first add them to the hot pan and saute for a minute before adding eggs.
Breakfast Hash Brown Cups - my daughter has loved these since she was a child and I try to make them for her whenever they come to visit
3 to 4 cups shredded frozen hash browns, thawed (I like the thicker cut ones)
salt and freshly ground black pepper
Tabasco
1/2 lb. breakfast sausage
1/2 cup fresh mushrooms, finely chopped
1/2 cup red bell pepper, seeded and diced
2 scallions, minced including green part
1 cup Cheddar cheese, shredded
7 eggs
4 egg whites
Preheat oven to 400 degrees. Coat a 12-cup muffin cup with cooking spray. Into a large bowl combine hash browns, salt and pepper. Scoop the hash browns evenly into each muffin cup and press the hash browns down into the cups and up sides to form a well. Bake in oven for about 20 minutes or until edges are browned. Remove from oven, but don't turn oven off. Fry the sausage in a saute pan, breaking up and seasoning with salt and pepper until brown, just before it's cooked stir in mushrooms and red bell pepper and saute. Into a bowl combine the eggs, whites and whisk together, season with Tabasco and mix in scallions. Sprinkle the cooked sausage and cheese into each hash brown cup and then evenly spoon in egg mixture. Place the cups back into oven and bake about another 15 minutes or until eggs are set. Remove from oven. To remove from tins, take a sharp thin bladed knife and run around edges of each muffin cup and remove to serving platter. Note: sometimes I have enough to fill the 12 cups, and sometimes I end up with more so if you have more, fill up more cups. Note: you can also bake some potatoes, cool and shred for these cups.
Breakfast Phyllo Ham and Broccoli Pie - one of my favorites
12 sheets frozen phyllo dough, thawed
2 cups fresh broccoli, chopped
1 1/2 cups black forest ham, chopped
1 1/2 cups sharp Cheddar cheese, shredded
4 scallions, sliced thinly including green part
3 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
5 eggs, lightly beaten
Tabasco
1/2 cup evaporated milk
1/2 cup whipping cream
1/4 cup fresh Parmesan cheese, grated
Into a 9-inch pie plate place one sheet of phyllo dough allowing for one end to overhang by 3-inches and spray with butter flavored cooking spray. Repeat with remaining phyllo dough overlapping the sheets and spraying with spray or you can melt butter and brush on with pastry brush. Into a large bowl; add and mix ham, Cheddar cheese, scallions, parsley, salt and pepper. Into a saute pan, add a good drizzle of oil and saute broccoli for a few minutes or place into the microwave and cook briefly. Remove and spoon into the crust. Then add the ham, cheese, scallions and parsley with broccoli. Into a bowl add eggs, Tabasco and milk/cream and whisk to combine. Pour over ham/broccoli mixture. Fold edges of dough over filling toward center of pie plate and brush on some more butter or spray with butter flavored cooking spray. Place the pie plate onto a baking sheet, cover crust with foil and bake for about 40 minutes. Remove foil and sprinkle on Parmesan cheese and bake an additional 30 minutes or until pick inserted in center comes out clean. Remove to cooling rack and let cool 10 minutes before slicing. Serve with crisp hash browns and juice. Note: you can also change up the meat and cheese for this dish.
Easy Breakfast Souffle
1 large sweet onion, chopped
2 scallions, sliced including green part
1 cup red bell pepper, chopped
1/4 cup butter
3 cups whole milk
2/3 cup cornmeal
1 cup sharp Cheddar cheese, shredded
salt and freshly ground black pepper
Tabasco, to taste
3 Tbl. fresh cilantro, chopped
2 egg yolks, beaten
7 egg whites
1/2 tsp. cream of tartar (make sure it's fresh)
Preheat oven to 375 degrees. Into a large saute pan add butter with a little drizzle of olive oil. Saute onion, scallions and pepper until soft. Add the milk and bring to a boil. Gradually whisk in the cornmeal whisking constantly until thickened about 5 minutes. Stir in the cheese, salt, pepper, Tabasco and cilantro. Add one cup of the cornmeal mixture to the beaten egg yolks and mix well, return all to saucepan. Into a large bowl of electric mixer beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form. Fold this mixture into the cornmeal mixture and transfer all to a greased 2-qt. souffle dish. Bake for about 35 to 40 minutes or until golden brown and puffed. Carefully remove from oven and serve. Serve with crisp thick cut cooked bacon, or baked ham, fresh fruit, and juice with of course hot java.
"Whatever else be lost among the years, Let us keep Christmas still a shining thing..." Grace Noll Crowell
8 large portobello mushrooms, stems removed and I also remove some of the gills
3 (10 oz.) packages frozen creamed spinach, thawed or you can make your own creamed spinach
8 eggs
1/2 cup Gouda cheese, shredded
1 cup cooked bacon, crumbled (I use thick cut smoked bacon)
salt and freshly ground black pepper
Preheat oven to 375 degrees. Place the mushrooms stem side up on to a large baking sheet with a rim. Spoon the thawed spinach mixture into the mushrooms, building up sides. Crack the eggs onto each mushroom in center and sprinkle with cheese and bacon. Season with salt and pepper. Place into oven for 18 to 20 minutes or until eggs are set. Serve with hash browns, toast or English muffins, slices of baked ham, juice and coffee.
Holiday French Toast - a lovely morning delight - depending on how many people you are serving you can increase the ingredients
1 large loaf dense sourdough bread, sliced about 1/2- to -1-inch thick
8 eggs
2/3 cup whipping cream
pinch of salt
Splash of Grand Mariner (optional)
1 Tbl. pure vanilla extract
2 tsp. pumpkin pie spice
Fresh berries; blueberries, raspberries, or blackberries
Pure maple syrup
Powdered sugar, sifted
Butter, soft
Preheat oven to 200 degrees. Into a shallow baking dish add eggs and whisk, then whisk in whipping cream, salt, vanilla, Grand Mariner and pumpkin pie spice. Heat up a large saute pan with just a drizzle of oil in the bottom of pan. Submerge each piece of bread into the egg mixture, turning to coat and let sit in mixture for just a minute or so to absorb the eggs. Remove and let drip off a little then place into hot pan. Cook until golden brown on each side and remove to serving platter. While french toast is still in pan, add a little butter to the top of each toast and let melt. As I said, remove pieces to serving platter, tent with foil and place in warm oven. Continue cooking remaining french toast. To serve; remove from oven and lightly dust the french toast with powdered sugar (if desired) garnish with berries and serve with warmed maple syrup. Serve with crisp thick cut cooked bacon or sausage. Orange juice and fresh hot java.
Festive Rum Eggnog
4 egg yolks
4 egg whites
1/3 cup sugar
1 pint whole milk
1 cup heavy whipping cream
3 oz. bourbon
1 tsp. freshly grated nutmeg
1 Tbl. sugar
Into a bowl of electric mixer beat egg yolks until they lighten in color. Gradually add the sugar and continue beating until sugar is dissolved, set aside. Into a medium saucepan over high add the milk, cream and nutmeg bringing to a boil, stirring occasionally. Remove from heat and gradually temper the hot mixture into the egg yolk and sugar mixture. Then return everything to the saucepan and cook until mixture reaches 160 degrees on a thermometer. Remove from heat and stir in bourbon then pour into a large bowl and chill in refrigerator. Into a bowl of electric mixer beat the egg whites to soft peaks and gradually add 1 Tbl. sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Ladle into cups and serve. I also like to whip extra heavy whipping cream to add dollops to cups and a touch of freshly grated nutmeg on top, but this is optional.
Adult Iced Tea
4 cups fresh brewed ice tea (I like my iced tea brewed strong)
4 cups cold water
1 cup fresh squeezed lemon juice
2 cups bourbon
Simple syrup
2 cups sugar
2 cups cold water
Accompaniments
Ice cubes
Lemon slices (for the pitcher and garnish)
Simple syrup; into a large saucepan add water and sugar, stirring to combine and cooking over medium heat so sugar dissolves. Bring to a boil then remove from heat and let cool completely. Into a couple of large pitchers combine the brewed tea, lemon juice and water. Pour in some simple syrup to each pitcher, stir and taste you don't want it too sweet, but just a little sweetened. Stir in the bourbon and add a few thin lemon slices to each pitcher. To serve; add ice cubes to short bar glasses and pour in the ice tea, garnish with lemon slice. Note: you will most likely have leftover simple syrup so use it to sweeten regular ice tea or other items.
1 cup sugar
3 cups frozen thawed cranberries
1 (750 milliliter) bottle of champagne, chilled
Into a saucepan add sugar and 1/2 cup water bringing to a boil stirring constantly until sugar is dissolved. Boil for 30 seconds and add cranberries to syrup and cook about 30 seconds. Cover and remove from heat letting cranberries steep 20 minutes. Strain syrup and you can reserve berries for another use. Transfer syrup to a covered container and chill for about 1 hour. To champagne flutes add about 1 Tbl. of chilled syrup and to with chilled champagne.
Roasted Oysters in Wine - the easiest appetizer you will ever make
24 unshucked fresh oysters
Coarse sea salt
White wine
Fresh parsley, finely minced
Preheat oven to 475 degrees. Nestle the oysters onto a thick bed of salt in a large roasting pan. Bake until shells gape open about 5 to 10 minutes. Discard any oysters that don't open. Pry off the top shells keeping oyster liquor from spilling and cut lower muscles to release flesh. Spoon 1 Tbl. wine over each oyster and sprinkle with a touch of parsley. To serve; I think it is very pretty to once again add a bed of sea salt onto a serving platter, nestle the oysters onto the salt, then add the wine and parsley.
Crab Crostini Appetizer
1 French bread baguette, sliced on diagonal in 1/4-inch slices
1 lb. fresh lump crab meat, picked over to remove any shells
1/4 cup butter, melted
2 Tbl. sherry (good quality)
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
1/2 cup sour cream
2 Tbl. mayonnaise
2 scallions, minced including green part
1/4 cup fresh parsley, chopped
1 tsp. lemon zest
2 tsp. fresh lemon juice
Preheat oven to 350 degrees. Place bread slices onto baking sheet and brush tops with melted butter. Bake about 12 minutes or until lightly golden brown. Into a bowl add crab meat, sherry, parsley, Tabasco, salt and pepper. Cover and chill about 1 hour. Stir together the sour cream, mayonnaise, scallions, zest and lemon juice. Cover and chill 1 hour. To assemble; top each baguette slice with 1/2 tsp. sour cream mixture, then top with crab mixture and they are ready to serve.
Mushroom Appetizers
1 (8 oz.) package cream cheese, soft
1 cup fresh mushrooms, chopped (I like using an assortment of mushrooms)
2 tsp. fresh thyme, minced
1/4 cup fresh parsley, chopped
4 scallions, finely minced including green part
1/2 cup freshly grated Parmesan cheese
Tabasco, to taste
Freshly ground black pepper
2 eggs
1 (17.3 oz.) package frozen puff pastry sheets, thawed or if you are real adventurous make your own. I have before, but I suggest using the frozen it much easier
Into a bowl of electric mixer beat cream cheese until smooth. Stir in mushrooms, thyme, parsley, scallions, Parmesan, Tabasco and pepper. Cover and chill about 1 hour. Preheat oven to 400 degrees. Whisk the egg and 2 Tbl. cold water into a bowl. Onto a lightly floured work surface, roll 1 puff pastry sheet into a 16x10-inch rectangle. Cut pastry in half lengthwise and spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling and pinch edges to seal. Cut pastries into 10 pieces and place on a parchment lined baking sheet, repeat procedure with remaining puff pastry, cream cheese mixture and egg. Brush remaining egg mixture over tops of pastry pieces and bake about 20 to 25 minutes or until golden brown. Serve immediately.
Lox and Pumpernickel Appetizers - love these simple and delicious appetizers
1 (8 oz.) package cream cheese, soft
2 Tbl. fresh chives, minced
4 Tbl. cream fraiche
2 Tbl. fresh orange or lemon juice
1 tsp. fresh orange or lemon zest
Pumpernickel bread, sliced about 1/4-inch thick and then cut into about 2-inch squares - good quality
Lox - lots and lots of thinly sliced beautiful pieces of lox
Fresh dill, snipped
salt and freshly ground black pepper
Into a bowl of electric mixer beat cream cheese with until fluffy, beat in creme fraiche and juice so it is spreadable. Stir in the chopped chives, zest and season with a touch of salt and freshly ground black pepper. Spread the cream cheese onto bread pieces, top with lox and sprinkle with fresh dill, then place onto a pretty silver serving platter and garnish with sprigs of fresh dill. Or you can place the cream cheese mixture into a pretty silver serving bowl and place onto serving platter, arrange bread and lox onto platter and place the fresh dill into a small bowl so guests can make their own. Note: you can also use mini bagels too if you don't care for pumpernickel
Turkey Cranberry Meatballs -great little appetizers and I have been making these for many years, everyone just loves them
1 1/2 lbs. ground turkey or you can use ground beef
1/2 lb. ground pork
2 eggs
1/3 cup dry breadcrumbs
salt and freshly ground black pepper
3 garlic cloves, finely minced
3 scallions, finely minced including green part
1 tsp. onion powder
1 tsp. thyme, chopped
2 cups cranberry sauce (you can use canned or fresh, but if it's fresh make sure it fairly thick)
1 (12 oz.) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 Tbl. soy sauce
2 Tbl. red wine vinegar
1 tsp. red pepper flakes
Into a bowl add meat, eggs, breadcrumbs, garlic, onion powder, scallions, thyme, salt and pepper. Mix well to combine and roll into 1-inch balls. Into a large saute pan, add drizzle of olive oil and cook meatballs in batches until browned, removing meatballs to paper towels to drain. Into a large Dutch oven add cranberry sauce, chili sauce, marmalade, water, soy, vinegar and red pepper flakes stirring to combine. Cook over medium heat, whisking occasionally for about 7 minutes. Add browned meatballs and reduce heat to low stirring occasionally about 30 minutes. To serve; place into a large beautiful serving bowl or serving platter with some festive toothpicks on the side to spear them.
Pretty Frosted Cranberries - these make a beautiful garnish for roasted turkey, ham, on a lovely white cake, etc.
1 cup pure maple syrup
2 1/2 cups fresh cranberries
1 cup sugar
Parchment paper
Into a saucepan add maple syrup and cook over medium low about 2 minutes. Remove from heat and stir in berries. Cover and chill about 8 hours. Place sugar in large bowl and drain berries well in a colander. Add just a few berries to sugar at a time and toss to coat. Repeat with remaining berries and place in a single layer on to parchment lined baking sheets, letting stand to completely dry.
Cheese Puffs - you can eat these just the way they are or open them up and fill with turkey salad, tuna salad, crab salad, etc. These are just a savory version of a cream puff.
1/2 cup butter, cut into pieces
1/2 tsp. salt
1 1/4 cups all purpose flour
1 (4 oz.) jar pimientos, drained, diced and patted dry with paper towels
4 eggs
1 1/2 cups sharp Cheddar cheese, finely shredded
1 1/2 tsp. Dijon
Tabasco
Parchment paper
Preheat oven to 425 degrees. Into a saucepan add butter, salt and 1 cup water to a boil over medium heat, cooling and stirring about 1 minute. Add flour all at once and beat vigorously with a wooden spoon until mixture is smooth and pulls aways from sides of pan forming a ball of dough. Reduce heat to low and cook stirring constantly 2 minutes. Remove from heat and let stand 5 minutes. Add eggs to dough 1 at a time stirring with the wooden spoon until blended after each addition. Add pimiento, cheese, Dijon and Tabasco stirring 2 minutes to fully combine. Drop dough by level tablespoonfuls 1-inch apart onto 2 parchment paper lined baking sheets. Bake for about 10 minutes placing 1 baking sheet on middle oven rack and other on lower oven rack. Reduce temp. to 325 degrees switching baking sheet and bake 10 to 12 more minutes or until golden and crisp. Cool on baking sheets 5 minutes and repeat procedure with remaining dough. If you have double ovens this makes the process much easier. To serve; as I said you can serve them immediately or let cool a bit and fill.
Creamy Cauliflower Garlic Soup
1 large head of cauliflower
1 large Russet potato, peeled and diced
Olive oil
7 whole garlic cloves, peeled
1 white onion, diced
1 jalapeno, seeded and minced
2 Tbl. red chili powder
1/4 tsp. cayenne
1 qt. rich chicken or vegetable stock (good quality)
salt and freshly ground black pepper
1 cup heavy whipping cream, warmed
1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees. Clean cauliflower and cut cauliflower into pieces and place onto a baking sheet along with whole garlic cloves and drizzle with olive oil and toss to combine, sprinkle with salt and pepper. Roast until cauliflower begins to brown and caramelize. Remove from oven. Into a large Dutch oven add good drizzle of olive oil adding onion and jalapeno cooking to soften, stir in chili powder and cayenne, stirring for about 1 minute. Add potato and stock increase heat to high to bring to a boil then reduce to simmer, add roasted garlic and cauliflower and simmer about 40 minutes. With an immersion blender puree the soup until smooth. Add the whipping cream, taste and season again with salt and pepper. If the soup gets to thick add a little more stock and stir to combine and stir in parsley. To serve; ladle up into bowls and sprinkle with a touch more chili powder. I also like to add a spicy homemade crouton that I have sprinkled with some chili powder and baked to crisp brown deliciousness.
Rich and Creamy Onion Casserole
7 eggs
2 cups whipping cream
1/2 cup fresh Parmesan cheese, grated
1/2 cup Swiss cheese, grated
3 1/2 Tbl. all purpose flour
2 Tbl. sugar
2 tsp. baking powder
salt and freshly ground black pepper
1/2 cup butter
8 large sweet onions, thinly sliced
Preheat oven to 350 degrees. Into a bowl stir eggs, whipping cream and cheeses blending well. Combine flour, sugar, baking powder, salt and pepper and mix into egg mixture. Melt butter in large saute pan and add onions, cooking and stirring for about 45 minutes, don't hurry this process, you want to end up with a beautiful caramelized color. Remove from heat and stir onions into egg mixture then spoon into a lightly greased 13x9 baking dish. Bake for about 30 minutes or until set. Remove from oven and garnish with some chopped fresh parsley.
The Star of the Dinner - Herbed Roasted Turkey
1 (15 lb.) fresh turkey (if you use a larger turkey, just increase the amount of herbs, onions, etc.)
1 stick butter, soft
1 sprig fresh sage
1 Tbl. marjoram
2 sprigs fresh parsley
1 sprig fresh thyme
salt and freshly ground black pepper
1 yellow onion, quartered
3 stalks celery including leafy part, cut in half
1/2 fresh lemon or orange
2 garlic cloves, peeled
2 large onions, quartered (for roasting pan)
5 celery stalks left whole (for roasting pan)
I don't stuff my bird, but make the stuffing and roast in a separate pan. If you stuff the dressing into the bird it will need to roast longer. See stuffing recipe below.
Clean your kitchen sink well, I mean really sanitize and rinse well. Then remove wrapping from turkey, remove innards and place into a bowl covered in refrigerator. If you are using a frozen turkey be sure to defrost in refrigerator inside a large pan for several days. I am a stickler for sanitation and when handling any raw meat always use a separate cutting board and utensils so you don't have any cross contamination of foods. Continually wash your hands with soap and hot water before and after touching anything in the kitchen.
Preheat oven to 400 degrees. Rinse the turkey with cold water inside and out, drain and place onto a clean large cutting board. Pat turkey dry inside and out with paper towels. As I said before, remove innards and rinse in cold water, place into a saucepan and cover with cold water, bring to a simmer to cook. Take the fresh cut lemon or orange and rub the inside cavity of the turkey with lemon and then leave it inside the cavity. Rub some salt and pepper inside too and all over the outside of turkey. Add the onion, sage, marjoram, parsley, thyme, celery and garlic to inside of cavity. Make sure turkey legs are tied together with kitchen twine and if they have that piece of plastic holding them together, cut if off and discard. Rub the softened butter all over the outside of bird and add some to the inside too. On the bottom of a large roasting pan, add the 2 large quartered onions and celery stalks. Place the turkey on top of them. Wash your hands again with hot soap and water. Place turkey in oven and roast for about 1/2 hour uncovered. Reduce heat to 350 degrees and lightly tent the bird with foil. Roast about 4 1/2 to 5 1/2 hours or depending on your oven. You want the dark meat to be temp. at 175 degrees and the breast part at 160 degrees. During the roasting process remove foil every 1/2 hour and baste bird with melted butter. Just before the turkey is done, remove foil and let get browned you might need to wrap the leg area in foil so not to get over cooked. When you turkey is perfectly done and golden brown, remove from oven and let rest about 15 minutes tented with foil before slicing and placing onto serving platter.
Gravy; scrape the drippings off bottom of roasting pan and remove the onion and celery, discard. Ladle off excess fat and place roasting pan over a couple of burners and turn to medium. Take about 1/4 cup all purpose flour and slowly whisk into the drippings and cook about 1 minute. Add some milk, salt, pepper and heavy whipping cream to pan and whisk to combine, bringing to a boil, then slightly reduce heat. Taste and adjust flavorings. I also like to season the gravy with poultry seasoning. I personally like my gravy a little thicker than most. When everything has come together, slice turkey and place onto serving platter, garnish with those beautiful frosted cranberries you made, and big sprigs of fresh parsley. Note: I also enjoy some dry sherry whisked into my gravy, but that is optional.
Stuffing; while the turkey is roasting prepare the stuffing - once again depending on how big of turkey or how many people you are serving make the appropriate serving adjustments
8 cups cubed good quality bread (but, I personally use Mrs. Cubbinson's seasoned stuffing (I use 2 packages) and I have always loved it, I have also made my own breadcrumbs, but Mrs. C's is what I love)
2 sticks butter
2 large onions, diced
10 celery stalks, sliced including leafy green part
1 1/2 cups fresh parsley, rough chopped
3 1/2 cups fresh mushrooms, sliced
1 cup golden raisins
salt and freshly ground black pepper
1 egg, lightly beaten
Fresh sage, chopped
2 Tbl. poultry seasoning
Chicken stock, warmed (good rich quality)
Into a large saute pan add butter, onions, mushrooms and celery cooking to soften. Add parsley, sage and poultry seasoning mixing to combine. Into a large bowl add either your bread or Mrs. Cubbinson's, then pour in onion mixture, and raisins. Add some chicken stock and stir to combine, add eggs and stir. You don't want too much chicken stock, but then again you don't want your stuffing dry either so use your judgement. Season with salt and pepper. Note; you can add browned sausage if desired to the mix, diced apples, dried cranberries, etc. Pour the stuffing into a 13x9 baking dish and cover with foil. Bake for about 45 minutes or until cooked through. Note; you can also use corn bread for the stuffing or a combo of both bread and cornbread.
Creamy Mashed Potatoes
4 lbs. Yukon Gold or Russet Potatoes, peeled and chopped
salt and freshly ground black pepper
1 stick butter, soft
1/2 cup fresh parsley, chopped (save a little for garnish)
1 (6 oz.) package cream cheese, soft
Milk
Heavy whipping cream
Into a large pot of boiling salted water add potatoes and cook for about 25 minutes or until soft. Drain well and place back into pot, add butter, cream cheese and mash well to combine. Season with salt and pepper, then pour in small amount of milk and cream, mashing to desired texture, stir in parsley. Taste and adjust salt and pepper. Note: you can add in goat cheese, fresh snipped chives, roasted garlic cloves or thinly sliced scallions if desired. To serve; place into pretty serving bowl and garnish with a bit of extra parsley and butter.
Herbed Prime Rib with Horseradish Sauce
5 to 6 lb. prime rib roast
4 garlic cloves, minced
1/4 cup fresh herbs; rosemary, thyme and oregano, finely chopped
salt and freshly ground black pepper
Sauce
2 cups sour cream (not light)
1/2 cup heavy whipping cream
1/2 cup prepared horseradish, drained (I like Beaver brand, but use what you like)
1/4 cup Dijon
1/2 bunch of fresh chives, chopped
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Preheat oven to 450 degrees. Salt and pepper the entire roast and rub garlic over roast then sprinkle with fresh herbs patting down into the roast. Place the roast into a roasting pan with rack and roast about 20 minutes. Turn down heat to 325 degrees and continue cooking about another hour or maybe a bit longer or until internal temperature reaches 125 for rare or 135 for medium. Sauce; into a bowl of electric mixer beat whipping cream to soft peaks. Fold in all remaining ingredients to the whipped cream. Cover and refrigerate about 30 minutes. Remove roast from oven and tent with foil for about 15 minutes before slicing with a sharp knife. Place sliced roast onto serving platter and surround with roasted potatoes and garnish with whole large sprigs of fresh parsley or add some whole sprigs of fresh rosemary to the platter too. Serve with a Petite Sirah or Cabernet Sauvignon wine. Note: if you have any leftover roast, slice and place onto hearty delicious rolls with the sauce and some crisp lettuce, maybe some thinly sliced red onions and ruby red tomato slices.
Greek Style Stuffed Chicken Breasts
8 boneless skinless chicken breasts
1 1/2 cups fresh baby spinach, chopped
1 1/2 cups feta cheese, crumbled
3 Tbl. fresh basil, sliced
1 1/2 cups crimini mushrooms, sliced
1 large red bell pepper, seeded and chopped
1 yellow onion, chopped
6 garlic cloves, minced
Olive oil
salt and freshly ground black pepper
Preheat oven to 350 degrees. Onto a clean work surface lay the chicken breasts and with a very sharp thin bladed knife slice each chicken breast halfway through. Don't cut all the way through. Place the chicken breasts between two pieces of plastic wrap and lightly flatten with a meat mallet. You want the breasts about 1/2-inch thick. Season well with salt and pepper. Into a large saute pan add good drizzle of olive oil, add onion, bell pepper and garlic. Saute about 3 minutes, then add mushrooms and saute until tender. Stir in spinach and basil stirring until spinach wilts. Remove from heat and add feta cheese. With a spoon evenly place some of the stuffing into each chicken breast and secure with toothpicks or kitchen twine. Place chicken into a large lightly greased baking dish and cook about 25 minutes in oven. If chicken isn't browned enough, place under broiler for just a minute or so. Serve with a chilled Sauvignon Blanc or Chardonnay wine. To serve; remove chicken breasts to serving platter garnished with fresh spinach and serve with rice pilaf or lemon Greek roasted potatoes and a Greek salad. Note: I also like to serve a red pepper cream sauce on the side to top chicken breast with.
Poached Salmon
2 lbs. salmon fillets, skin and bones removed
2 cups champagne (good quality)
1/4 cup fresh lime juice
1 red onion, thinly sliced
3 to 4 Tbl. capers
1/2 cup Dijon
1 Tbl. honey
salt and freshly ground black pepper
3 Tbl. fresh tarragon, finely chopped
1 bunch of fresh parsley, rinsed and patted dry with paper towels
Sprigs of fresh tarragon
Mix mustard, honey and tarragon together. Season fish with salt and pepper. Place fillets into a large roasting pan, add champagne and lime juice with just enough cold water to cover the fish. Bring to a boil, then reduce to low simmer. Add onion slices and capers to top of salmon, cover pan and poach about 10 minutes. Carefully remove salmon with a couple of wide spatulas and place onto a large beautiful serving platter, pat excess liquid with paper towels. Gently drizzle the sauce over the fish and add sprigs of fresh parsley and some fresh sprigs of tarragon surrounding the fish. Serve with a Pinot, Riesling, Sancerre or Chardonnay.
Spicy Grilled Scallops with Sauce
2 lbs. nice large scallops
vegetable oil
Sauce
10 Roma tomatoes, cored
10 garlic cloves, peeled
3 Tbl. olive oil
1 jalapeno, sliced
1 small red onion, cut into pieces
3 roasted red peppers, peeled and seeded
1/4 cup balsamic vinegar
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Place the tomatoes, garlic, jalapeno, red onion and olive oil into a oven proof pan and roast about 1 hour. Puree in food processor with roasted red pepper, balsamic vinegar, salt and pepper. Scallops; Brush the scallops with oil and season with salt and pepper. Oil the grill grates and preheat grill to high with lid closed for about 12 minutes. Place scallops over heat and cook about 2 minutes per side, please don't overcook. If you don't want to grill scallops you can pan saute. Place scallops onto serving platter and nape with some of the sauce, garnish with fresh parsley.
Creamy Mashed Sweet Potatoes with Crumb Topping
6 lbs. sweet potatoes
1/2 cup light brown sugar
4 Tbl. butter, soft
1 Tbl. fresh orange juice
2 tsp. fresh orange zest
3/4 tsp. each; ground cinnamon, allspice and nutmeg
Heavy whipping cream
Topping
1/4 cup butter, melted
1 tsp. orange zest
1 1/2 cups corn flakes, crushed
1/2 cup pecans, lightly toasted and chopped
1/4 cup brown sugar
Preheat oven to 400 degrees. Pierce the sweet potatoes and place onto a baking sheet and bake about 1 hours or until tender. Remove from oven to cool. Cut the potatoes in half and scoop out insides into a large bowl. Stir in brown sugar, butter, juice, orange zest and spices and mash with a potato masher. Pour in just a little whipping cream and mash again. Season with salt and pepper. Topping; into a bowl combine topping ingredients and mix to combine. Place sweet potato mixture into a lightly greased baking dish and sprinkle on crumb topping. Place in 350 degree oven until topping is browned.
Bourbon Sweet Potatoes
6 lbs. sweet potatoes, peeled and cut into chunks
salt and freshly ground black pepper
4 Tbl. Bourbon or Kahlua
1 stick butter, soft
1/4 cup brown sugar
2 tsp. pure vanilla extract
Heavy whipping cream
Into a pot of boiling salted water add sweet potatoes and cook about 25 minutes or until tender. Drain well and place back into pot. Add butter, and just a touch of whipping cream and mash to combine. I don't like my potatoes too wet so add the amount of cream you desire. Next add sugar, bourbon and vanilla and mash to combine stirring well. Taste and adjust flavorings adding more bourbon if desired or salt, pepper or butter.
Boozy Cranberries
1 large bag frozen or fresh cranberries
1 1/2 cups sugar
1/2 cup brandy
2 Tbl. orange zest
Preheat oven to 325 degrees. Rinse berries in cold water and discard any bad ones. Mix berries with sugar, brandy and zest and place into a 9-inch baking dish and bake uncovered for about 1 hour, stirring occasionally. Remove to covered container and refrigerate. When ready to serve place into pretty serving bowl.
Gratin Brussels Spouts
2 lbs. Brussels sprouts, trimmed and sliced in half
salt and freshly ground black pepper
1/2 cup pancetta, diced
1 Tbl. butter
3 shallots, peeled, halved and sliced
3 Tbl. all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
pinch of freshly ground nutmeg
1/2 tsp. dried thyme
1/2 cup Gruyere cheese, grated (plus a little extra for topping)
1/4 cup fresh parsley, rough chopped (garnish)
Preheat oven to 400 degrees. Heat a large pot of boiling salted water and add Brussels sprouts cooking for about 4 minutes. Remove from pot and drain well rinsing with cold water to stop cooking and drain well again. Into a saute pan add pancetta and cook over low heat until fat is rendered, remove from pan and leave fat in pan. Add butter and melt, add shallots and cook about 5 minutes. Whisk in the flour for 1 minute, then whisk in the milk and cream. Cook over low to thicken, add thyme and nutmeg. Add cheese and stir to melt. Add half of the pancetta and season with more salt and pepper if needed. Butter a casserole dish. Stir the Brussels sprouts into the sauce and pour into baking dish. Sprinkle with remaining pancetta and top with extra grated cheese. Bake for about 25 minutes until nicely browned and bubbly hot. Remove from oven and garnish with some parsley.
Holiday Stuffed Pork Roast
2 1/2 lbs. boneless center cut pork loin roast (a short and wide one)
salt and freshly ground black pepper
Filling
1 cup apple cider
1/2 cup apple cider vinegar
3/4 cup light brown sugar, packed
1 large shallot, peeled and thinly sliced
1 1/2 cups dried cranberries
1 1/2 cups dried apples, packed
1 Tbl. fresh ginger, peeled and grated
1 Tbl. yellow mustard
1/2 tsp. ground allspice
1/4 tsp. red pepper flakes
Kitchen twine
Freeze the pork roast for about 30 minutes for easier cutting. Filling; into a large saucepan add all filling ingredients and cook over medium high heat. Cover and reduce to low and cook until apples are soft about 20 minutes. Stain through a fine mesh strainer and reserve liquid. Using a rubber spatula press it against the apple mixture to release as much liquid as possible. Return liquid to saucepan and simmer until reduced to about 1/2 cup, remove syrup from heat and set aside as you will be glazing roast at end of cooking time with the glaze. Place the apple mixture into a food processor and pulse about 12 times, you don't want filling too chunky, but then again not too pureed either. Set aside. Preheat oven to 350 degrees. For double butterflying the roast; lay the roast down, fat side up. Insert your knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of roast. Make a long cut along the bottom of roast stopping 1/2-inch before the edge of roast. Open up the roast and continue cutting through the thicker half of the roast keeping 1/2-inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out. Hopefully my instructions are understandable, but I'm sure you've all butterflied a roast before. Season the inside of the roast with salt and pepper. Spread out the filling on the roast, leaving about 1/2-inch border from edges. Starting with short end roll it up tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of roast with salt and pepper. Place roast on a rack in roasting pan and place in middle of oven rack. Roast for about 1 hour or until internal temperature reaches about 135 to 140 degrees. Brush roast with glaze and cook and additional 7 minutes. Remove from oven and place on cutting board, tent with foil and rest for about 15 minutes before slicing. Slice into about 1/2-inch pieces and remove twine as you are slicing. Place onto serving platter and garnish with whole cranberries and small whole apples. Serve with a Zinfandel, Syrah or Grigio.
Rich Pork Stew
2 lbs. pork tenderloin meat, cut into 2-inch cubes
2 Tbl. all purpose flour
olive oil
salt and freshly ground black pepper
1 large yellow onion, diced
1 large leek (white and light green parts) cut into 1-inch slices - with leeks be sure to rinse well in cold water to remove any dirt
3 garlic cloves, minced
2 cups port wine (good quality)
1 1/2 cups chicken stock (good quality)
5 large carrots, peeled and cut into 1-inch chunks
1 large red bell pepper, seeded and rough chopped
1 large container crimini mushrooms, halved
1 Tbl. dried thyme
Preheat oven to 350 degrees. Season pork cubes with salt and pepper and sprinkle with flour tossing to coat. Heat a large Dutch oven over medium high and add about 2 Tbl. olive oil to pan. Add pork, not all at one time and brown on all sides, remove from pan to plate and continue cooking pork. After pork is cooked add onion and leek to pan, saute about 5 minutes, add garlic and cook about 1 minute. Remove from pan and add more oil if needed and add mushrooms cooking until lightly browned. Add thyme, port and stock then return pork to pan, adding back other cooked vegetables, as well as carrots and bell pepper. Bring to a boil, reduce heat cover and place in oven. Cook for about 1 1/2 hours. Turn off oven and and leave pan about 20 more minutes in oven. Remove pan from oven, taste and adjust flavorings if needed. Serve over thick cooked egg noodles if desired, add a tossed salad, and some crusty bread.
Dorothy's Crescent Rolls - (my mom... love and miss you mom and dad too)
1/2 cup warm water (around 115 degrees)
2 packages active dry yeast
1 cup whole milk
1 cup instant mashed potato flakes
1/2 cup light brown sugar, packed
1/2 cup butter, soft
1 tsp. salt
2 eggs
2 cups whole wheat flour
2 cups all purpose flour
Butter, melted
Into a small bowl add water and yeast, stirring to dissolve. In a microwave bowl add milk and heat on high for about 1 minute you want the milk scalded or you can scald on stove top. Into a large bowl of electric mixer fitted with a dough hook combine the scalded milk, potato flakes, brown sugar, butter and salt. Beat on low for about 30 seconds, scraping sides of bowl. Beat in yeast mixture and eggs until combined. Add whole wheat flour and beat on low 3 minutes. Add 1 1/2 cups all purpose flour and beat on low for 3 minutes. Beat in enough of the remaining 1/2 cup of all purpose flour to make a soft dough that just starts to pull away from sides of bowl and dough will be slightly sticky. Place dough into a lightly greased bowl turning once. Cover with a clean kitchen towel and let rise in a warm place until doubled in size or about 1 1/2 hours. Punch dough dough (don't you just love the feel of it?) and turn dough out onto lightly floured work surface. Divide dough into 3 portions; cover and let rest for 10 minutes.
Meanwhile, lightly grease large baking sheets. Roll each dough into a 12-inch wide circle and with a sharp knife cut into 8 wedges. Starting at wide end of each wedge loosely roll toward the point forming into a crescent shape and curving edges inward. Place 3-inches apart onto prepared baking sheets. Cover again with clean kitchen towel and let rise in warm place until almost doubled or about 1 hour. Preheat oven to 350 degrees. Place baking sheets into oven and bake about 8 to 10 minutes or until golden brown. Remove and cool on wire racks, brush tops of rolls with melted butter. Serve; this recipe makes 24 rolls, so depending on the amount of people coming over for dinner I would make two batches, as you know how fast delicious rolls disappear. Plus, they taste great at the end of a long day when you can finally settle down into your favorite chair or sofa, make yourself a small turkey sandwich on one or two of the rolls, have a glass of wine or beer and RELAX!
Silky Sweet Potato Soup
3 lbs. sweet potatoes, peeled and chopped
2 Tbl. butter
2 garlic cloves, minced
5 cups chicken stock (good quality)
1/2 cup whipping cream
1 cup apple cider
1 tsp. canned chipotle pepper in adobo sauce, minced
2 Tbl. fresh lime juice
1/2 cup sour cream
salt and freshly ground black pepper
Into a large Dutch oven melt butter then add onion and saute until tender. Add garlic and saute about 1 minute. Stir in stock, sweet potatoes, apple cider and chipotle bringing to a boil then reduce to medium low cooking for about 20 minutes or until potatoes are tender. Process with an immersion blender to smooth. Simmer for about 15 minutes. Into a bowl whisk the sour cream, whipping cream and lime juice, then whisk into soup and gently heat. Ladle soup into bowls or a large soup tureen and garnish with crisp baked homemade cornbread croutons.
Arugula, Watercress and Pear Salad - this is a delicious and lovely salad
Dressing
1/4 cup pear preserves (good quality)
1/2 cup champagne vinegar
1 small shallot, finely diced
2 tsp. Dijon
salt and freshly ground black pepper
1/2 cup canola oil
Salad
8 cups arugula
2 cups watercress
2 or 3 large ripe, but firm pears, cut into wedges and cored
1 cup blue cheese pieces (I love Maytag blue cheese)
1/4 cup pecans or walnuts, lightly toasted and rough chopped
Rinse arugula and watercress in cold water and spin dry. Dressing; into a food processor add all dressing ingredients up to oil and process about 1 minute until smooth. With motor running pour in oil in slow stream processing to smooth, taste and adjust seasonings. Toss the arugula and watercress together and place on large serving platter. Arrange pears, nuts and blue cheese on top and drizzle over dressing. Top with homemade croutons if desired.
Fresh and Delicious Tossed Salad
1 large head Butter Lettuce
1/2 head romaine lettuce
2 avocados, peeled, pitted and sliced
1/2 small red onion, thinly julienned
8 slices thick cut bacon, sliced
1/2 cup pumpkin seeds, lightly toasted
1 or 2 small cans mandarin oranges, drained
6 large red radishes, halved and slivered
4 stalks celery, sliced on diagonal
1/2 cup blue cheese (I like Maytag) crumbled, but not too small
Croutons, if desired
Dressing
2 large plum tomatoes, halved
2 shallots, peeled and sliced lengthwise
1/4 cup canola oil
1/4 cup olive oil
2/3 cup blue cheese, crumbled (I like Maytag)
3 Tbl. sherry vinegar (or more depending on your taste)
3 tsp. Dijon
salt and freshly ground black pepper
1 tsp. chili powder
Preheat oven to 425 degrees. Dressing; brush the tomatoes and shallots with a little oil and place onto small baking sheet in oven for about 30 minutes. Transfer to a blender and let cool completely. Add the vinegar, chili powder and mustard and puree until almost smooth. Add the blue cheese and puree until smooth. With motor running gradually add the canola oil and olive oil, season with salt and pepper. Taste and adjust seasonings. Salad; rinse both lettuce well in cold water and spin dry. Tear into pieces, mixing to combine and place onto serving platter. Place bacon into saute pan and cook until browned and crisp, remove to paper towels to drain. Add slivered onions, pumpkin seeds, cooked bacon, radishes, Mandarin oranges, avocado slices, blue cheese and celery to top of lettuce and drizzle over dressing. Add homemade croutons if desired.
The next two recipes are holiday jello recipes. I happen to love jello and hope you try these, as I know you will love them too.
Delicious Orange Jello Salad
3 Tbl. sugar
1 (6 oz.) package orange jello
2 cups buttermilk (not light)
1 (8 oz.) container Cool Whip, thawed
1 (6 oz.) package lime jello
1 (20 oz.) can crushed pineapple, drained and juice reserved
1/2 cup celery, thinly sliced on diagonal
1 (8 oz.) package cream cheese, soft
2 cups heavy whipping cream
2 Tbl. powdered sugar
1 cup pecans, chopped
Rustic Potato Salad - I am such a fan of any kind of potato salad
3 lbs. red skin potatoes
1 cup fresh or frozen peas (if using frozen thaw them first)
1 bunch scallions, sliced including green part
1/2 red onion, diced
2 Tbl. fresh rosemary, chopped (if you don't like rosemary, use fresh oregano or omit)
20 to 25 kalamata olives, pitted
2/3 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
1/4 cup sherry vinegar
2 Tbl. honey
1 Tbl. grainy mustard
1/2 cup olive oil
salt and freshly ground black pepper
Preheat oven to 450 degrees. Rinse the potatoes and slice lengthwise, then slice each piece lengthwise again. Place onto a roasting sheet and drizzle with olive oil, season with salt and pepper. Place into oven and roast for about 30 minutes or until tender, browned and crisp. Place potatoes into a large bowl and drizzle with some of the vinaigrette Add the red onions, scallions, peas, olives, rosemary and parsley, mixing to combine, taste and adjust seasonings. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings to your desired flavors. This salad can be served warmish or chilled.
Simple Roasted Potato Salad with Sour Cream Vinaigrette
2 1/2 lbs. Yukon Gold potatoes, rinsed and cut into 1-inch chunks
4 Tbl. olive oil, divided
salt and freshly ground black pepper
2 shallots, thinly sliced
3 garlic cloves, finely minced
8 pieces of thick cut smoked bacon, sliced
1/3 cup sour cream
2 tsp. Dijon
2 tsp. red wine vinegar
1/2 cup fresh parsley, chopped
Preheat oven to 400 degrees. Toss the potatoes onto baking sheet and drizzle with 2 Tbl. olive oil, season with salt and pepper. Roast for about 30 minutes or until tender and browned. In the meantime place the bacon into a saute pan and cook until crisp and browned. Remove to paper towels to drain; set aside. Remove roasted potatoes from oven and cool slightly. Into a saute pan add 2 Tbl. olive oil over medium and add shallots, season with some salt and pepper and cook stirring until lightly browned about 7 minutes. Add garlic and cook stirring for about 2 minutes. Remove from heat. Into a large bowl add sour cream, mustard and vinegar whisking to combine. Add the potatoes, cooked bacon, shallots and garlic tossing to combine. Taste and adjust seasoning. Stir in parsley just before serving.
Asparagus with Lemon, Pine Nuts and Parmesan
1/4 cup pine nuts, lightly toasted
3 Tbl olive oil
2 lbs.fresh asparagus (2 bunches), trimmed and cut into 3-inch pieces
Salt and freshly ground black pepper
2 to 3 tsp. fresh lemon zest
2 tsp. fresh lemon juice
1/4 cup fresh parsley, chopped
1/2 cup fresh Parmesan, shaved
Holiday Roasted Vegetables
6 large carrots, peeled and sliced into 1-inch pieces
3 large turnips, peeled and cut into 1-inch pieces
4 rutabagas, peeled and cut into 1-inch pieces
8 shallots, sliced in half
1 lb. Brussels sprouts, halved
2 Tbl. fresh thyme leaves, removed from stems
olive oil
salt and freshly ground black pepper
1 1/2 cups fresh cranberries
6 tsp. molasses
Preheat oven to 400 degrees. Lightly grease two baking sheets. Into a bowl add vegetables, drizzle with a good amount of olive oil, add salt, pepper and thyme leaves. Tumble the vegetables onto the baking sheets and place into oven. Bake for about 30 minutes, stirring once and after about 20 minutes of roasting add cranberries and finish baking. Remove and drizzle with molasses and toss to coat. Place all vegetables onto large beautiful serving platter.
Shallots and Carrots - these are very good
9 large carrots, peeled
4 Tbl.olive oil
2 Tbl. butter
8 large shallots, peeled and thinly sliced
Salt and freshly ground black pepper
4 whole canned tomatoes, (I like Cento brand) cut into 1/2-inch pieces; plus 1/2 cup of the tomato juices
3 large cloves garlic, peeled and thinly sliced
3 long strips orange zest (from 1 small orange)
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
Pinch cayenne
1/4 cup water
1/4 cup fresh parsley, chopped
Buttermilk Biscuits
2 cups all purpose flour, sifted
3 tsp. baking powder
3/4 tsp. salt
1 tsp. sugar
5 Tbl. cold butter or shortening
1 egg, beaten
2/3 cup buttermilk
3 scallions, minced (optional, but I love them)
Preheat oven to 450 degrees. Place the sifted flour, baking powder, salt and sugar into a bowl and cut in butter with a pastry cutter. Add the egg, scallions and buttermilk to the mix, mixing just enough to create a dough that is light and soft. Place dough onto floured work surface and mound into a ball. Roll out to 1/2-inch thickness and cut with a 2-inch biscuit cutter. Place biscuits onto a well greased and floured baking pan and chill for about 10 minutes in refrigerator. Bake for about 12 to 15 minutes. Serve warm. I certainly would make a few batches of these as they go fast and are good. Great for biscuits and sausage gravy too. Note; you can also add shredded cheddar cheese too.
Corn Timbales - love these the recipe it's from the San Diego Union a number of years ago
6 eggs
4 Tbl. minced sweet white onion
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
2/3 cup fresh breadcrumbs
2/3 cup Swiss cheese, grated
3 Tbl. fresh chives, snipped
2/3 cup heavy whipping cream
1/8 teaspoon cayenne pepper (or sometimes I use Tabasco sauce)
Bourbon Baked Spicy/Sweet Ham
1 ( 9 to 12 lb.) fully cooked bone in ham (good quality)
20 whole cloves
1/2 cup light brown sugar, packed
1/2 cup honey
1/2 cup bourbon
1/3 cup grainy mustard
1/4 cup orange marmalade (good quality)
1/4 cup molasses
Preheat oven to 350 degrees. Trim most of the fat from ham and remove any skin. With a sharp paring knife make shallow cuts in fat 1-inch apart and insert cloves into slits. Place ham into a baking pan. Stir together brown sugar, honey, bourbon, mustard, marmalade and molasses and brush over ham with a pastry brush. Bake for 2 hours, basting with juices about every half hour. Place foil over ham and cook an additional 1 1/2 hours. Remove ham from oven and let stand before slicing.
Spicy Roasted Potatoes - these potatoes are great with ham or prime rib
3 1/2 lbs. small new potatoes, cut in half lengthwise
2 large red bell peppers, cut in 1-inch dice
1 large poblano pepper, cut in 1-inch dice
1 or 2 large jalapenos, stemmed, seeded and cut in very thin crosswise slices (we like to use 2)
1 large sweet onion cut into 1/2-inch chunks
3 tsp.dried basil
2 tsp. dried thyme
2 tsp. sweet smoked Spanish paprika
Salt and freshly cracked black pepper
1/4 cup extra virgin olive oil
2 Tbl. Worcestershire sauce
Juice of 1 large lemon
1/4 cup EACH; fresh parsley and cilantro, chopped
Lemon Haricot Verts
2 lbs. fresh haricots verts, trimmed
salt and freshly ground black pepper
3 to 4 garlic cloves, finely minced
3 shallots, sliced
olive oil
1/4 cup fresh basil, thinly sliced
3 Tbl. fresh lemon juice
Into a pot of boiling salted water add beans and cook about 5 minutes or until crisp tender. Drain well and plunge beans into ice bath to stop cooking. Drain well and pat dry with paper towels. Into a large saute pan add olive oil and saute garlic and shallots for about 2 minutes to lightly golden brown. Stir in green beans and stir to warm up. Stir in fresh basil, lemon juice and salt and pepper, remove from heat and place into serving bowl.
Delicious Decisions Holiday Desserts
Spice Scented Apple Pie
1 1/2 lbs. crisp sweet apples peeled, cored and cut into 1/2-inch chunks (spritz with fresh lemon juice)
1 1/2 lbs. Granny Smith apples, peeled, cored and thinly sliced (spritz with fresh lemon juice)
2 pastries for pie (top and bottom) homemade is best
1 tsp. cinnamon
1 tsp. apple pie spice
1/2 tsp. freshly ground nutmeg
1/2 tsp. allspice
2/3 cup sugar
1 Tbl. cornstarch
Fresh lemon juice for spritzing on apples so they don't brown
1 Tbl. butter, cut up
Preheat oven to 425 degrees. Line a baking sheet with foil. Into a small skillet combine spices and cook for about 1 minute on low until spices are fragrant and toasted, stirring occasionally. Don't burn or you will start over. Place into a large bowl. Stir in sugar and cornstarch, then add apples, tossing to coat. Onto lightly floured work surface roll 1 disk of dough into 12-inch round, place the dough into a 9-inch pie plate and without stretching fit into dish and trim dough edges leaving a 1-inch overhang. Lavishly spoon apple mixture into pie crust and dot with butter. Roll remaining dough into a top crust of 12-inches round and place over apples trimming pastry to allow a 1-inch overhang. Fold overhang under and bring overhang up over pie plate rim and pinch to form a stand-up edge, then make edge decorative. With a sharp thin bladed paring knife cut short slashes in top crust to allow steam to escape. If desired with leftover dough you can create some leaves to add to top of crust. I always think this looks so pretty. Place pie onto foil lined baking sheet and bake about 45 minutes. Turn oven temp. down to 350 degrees and bake an additional 30 minutes or until apples are tender. If pie or edges are browning too much lightly tent pie loosely with foil. Cool pie on wire rack for a few hours before serving. To serve; slice into pieces and serve with vanilla ice cream or freshly whipped cream that you have added powdered sugar to and pure maple syrup.
Lovely Spicy Pumpkin Cheesecake
1 cup pecans, lightly toasted
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup gingersnaps, crushed well
1/2 stick butter, melted
1 egg yolk
Filling
4 (8 oz.) packages cream cheese, soft
1 cup brown sugar
5 eggs
3 Tbl. all purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. pumpkin pie spice
1/4 tsp. allspice
2 Tbl. pure vanilla extract
2 cups can pumpkin pie filling
2 1/2 Tbl. bourbon
Preheat oven to 375 degrees. Crust; into a food processor pulse pecans, flour, sugar and crumbs, then add butter and egg yolk pulsing until mixture in combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove and let cool. Filling; into a bowl add pumpkin pie filling. Into a bowl whisk the flour and spices. Add the salt, vanilla and bourbon to the pie filling and beat in eggs. Into a large bowl of electric mixer beat the cream cheese and brown sugar until creamed and smooth. Gradually add the pumpkin mixture to combine. Beat in the flour mixture to combine. Place three large sheets of heavy duty layers of foil onto a baking sheet, then add the baked crust in springform pan and fold up the foil around the sides of pan. Place the springform pan wrapped in foil into a large roasting pan and pour the filling mixture into crust. Next, carefully pour in hot boiling water into roasting pan careful not to get any into springform pan with crust or into the foil. Add water about 2-inches. Place gently in oven and bake about 1 1/2 hours. Turn oven off and prop the door of oven open. Let cheesecake sit in oven to cool for another hour. Gently remove roasting pan from oven and carefully remove foil covered springform pan with cheesecake to cooling rack. Once it has cooled cover with foil and refrigerate. When ready to serve unlock springform pan and carefully remove cheesecake to serving platter. I always just leave the metal bottom on the cheesecake and it also makes it easier to slice. Serve with freshly whipped cream which you beaten in a touch of powder sugar, a little pure maple syrup and just a touch of bourbon. You can also drizzle cheesecake with some caramel sauce.
Mom's Gingerbread with Lemon Sauce - oh I absolutely love this!!
3 3/4 cups all purpose flour
3 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
2 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. black pepper
3/4 cup butter, soft
3/4 cup brown sugar, packed
3 eggs
1 1/2 cups dark molasses
2 Tbl. instant coffee
1 1/2 cups boiling water
Sauce
3 tsp. fresh lemon zest
1/2 cup fresh lemon juice
1 cup sugar
2 Tbl. cornstarch
1 1/3 cups water
2 Tbl. butter
1 egg yolk
1 drop yellow food coloring (optional, but I like that lemon color)
Gingerbread; preheat oven to 375 degrees. Butter a 13x9 inch baking pan. Dust with all purpose flour and shake out excess. Into a bowl combine flour, baking soda, salt, spices and black pepper, whisking to combine. Into a bowl of electric mixer beat butter until fluffy, beat in brown sugar, add eggs one at a time beating after each addition. Add molasses and beat to smooth. Dissolve coffee into the boiling water. With mixer on low alternately add dry ingredients with coffee and end with flour mixture. Beat just to smooth. Pour into pan and bake for about 30 to 35 minutes or until pick inserted in center comes out clean. Cool on wire rack. Sauce; whisk sugar and cornstarch and add to a saucepan with the lemon juice, zest, water and butter. Bring to a boil over high stirring constantly and boil for 1 minute stirring constantly. Remove from heat and whisk in the egg yolk until combined, you might want to temper yolk before adding all of it. Add the food coloring to a lovely lemon color. To serve; slice cake and place onto serving dishes and drizzle some sauce over top. Serve extra sauce on the side. You can also garnish with thin lemon slices.
Festive Holiday Fudge Peppermint Cake - kids love this and you use a cake mix for this recipe - Easy!
Cake
Unsweetened cocoa (for sprinkling in pan)
1 cup butter, melted and cooled slightly
1 cup half and half
1 (15.25 oz.) package chocolate cake mix (good quality)
1 (3.9 oz) package instant dark chocolate pudding (good quality)
4 eggs
1 1/2 to 2 tsp. peppermint extract (depending how minty you like it)
8 oz. white chocolate, rough chopped (good quality)
Glaze
1 1/2 cups powdered sugar, sifted
1 Tbl. butter, soft
1/2 tsp. peppermint extract
2 to 3 Tbl. whipping cream
Topping
8 hard peppermint candies, coarsely crushed
Preheat oven to 350 degrees. Grease a 12-cup Bundt pan and sprinkle with unsweetened cocoa, the shake out excess. Into a large bowl of electric mixer add all cake ingredients except white chocolate and beat on low for a few seconds, scraping down sides then increase speed and beat until batter is well combined, scraping down sides of bowl. Stir in white chocolate. Pour batter in prepared pan and bake about 40 to 50 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool 15 minutes, then carefully remove from pan (you might need to run a sharp thin bladed knife around edges of pan) then turn out and cool completely. Glaze; into a bowl of electric mixer add powdered sugar, butter, peppermint extract and enough cream to whisk into desired glaze. Beat on low until creamy. Drizzle over cooled cake and sprinkle on crushed peppermint candy on top or sides.
Moist Delicious Apple Cake with Butterscotch Sauce
Cake
1/2 cup butter, softened
2 cups sugar
1 tsp. vanilla extract
2 eggs
2 cups all purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
6 cups tart sweet apples, peeled, cored and chopped
Butterscotch Sauce
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream
Upside Down Cranberry Cake - very good
Cake
1 1/3 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter, soft
1 egg
1 1/2 tsp. pure vanilla extract
1 tsp. fresh lemon zest
2/3 cup milk
Topping
1/2 cup sugar
2 cups fresh cranberries
2 Tbl. butter, soft
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup sour cream
4 Tbl. powdered sugar
1 tsp. fresh lemon zest
Preheat oven to 350 degrees. Topping; butter a 9-inch round baking pan with the 2 Tbl. butter. Sprinkle with 1/2 cup sugar and shake pan to coat. Place the cranberries in bottom of pan and spread out evenly. Cake; into a bowl combine flour, baking powder and salt. Into another bowl of electric mixer combine butter and sugar and beat until well combined. Add egg, vanilla and lemon zest beating until well mixed. Add flour mixture and milk and beat on low to combine, scraping down sides. Spread the batter evenly over cranberries and bake about 40 to 50 minutes or until pick inserted in center comes out clean. Remove to cooling rack and let rest 10 minutes. Run a sharp thin bladed knife around edges of cake in pan and invert onto a pretty cake plate. Whipping cream; into a bowl of electric mixer beat whipping cream on high to soft peaks then add sour cream, powdered sugar and lemon zest beating until thick. To serve; slice cake into pieces and add dollops of whipping cream. If you made those lovely sugared cranberries you can use them as a beautiful garnish.
Winter Wonderland White Cake with Luscious Lemon Filling and Cream Cheese Frosting
Cake
1/2 cup white shortening
1 1/2 cups sugar
1 tsp. vanilla extract
2 1/4 cups sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
4 egg whites
Lemon Filling
3 Tbl. cornstarch
1 cup sugar
pinch of salt
2 egg yolks, lightly beaten
1 cup cold water
1/4 tsp. fresh lemon juice
1 Tbl. butter
1 tsp. lemon zest
Lemon Cream Frosting
1 cup butter, softened
4 cups powdered sugar, sifted
2 Tbl. whipping cream
2 egg yolks
4 Tbl. fresh lemon juice
Luscious Dreamy Bread Pudding - one of my all time favorite desserts!
3 cups Croissants, cut into 1-inch cubes (good quality)
butter
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1/3 cup sugar
6 oz. white chocolate, finely chopped (good quality)
4 egg yolks
1 egg
2 tsp. orange zest
1 tsp. pure vanilla extract
1/2 tsp. rum extract
Sauce
1½ cups sugar
1/2 cup water
1 cup heavy whipping cream
4 Tbl. butter, cubed
2 Tbl. dark rum
½ tsp. fresh lemon juice
4 bananas, halved lengthwise then sliced into pieces
Grease a 9-inch pan with the butter and set aside. Preheat oven to 350 degrees. Place the bread onto a baking sheet and bake for about 6 minutes, remove from oven. Into a large saucepan whisk milk, cream and sugar to combine cooking over medium heat stirring occasionally until scalded. Remove from heat and whisk in white chocolate until melted and smooth. Let cool about 10 minutes. Into a large bowl whisk the egg yolks and egg to combine. Slowly add a small amount of the cooked milk and whisk into the eggs, then whisk in reaming milk. Whisk in vanilla and rum extracts, as well as orange zest. Add bread cubes and let soak into mixture about 20 minutes, gently stirring to combine. Pour mixture into prepared pan and bake about 25 minutes or until just set. Remove from oven and let cool slightly before serving or you can chill if desired. Sauce; into a large saucepan, bring sugar and ½ cup water to a boil over high heat, stirring until sugar dissolves; cook, without stirring, until sugar turns into an amber-colored caramel, about 15 minutes. Add cream, butter, rum, and lemon juice, and stir until smooth; set sauce aside. To serve; scoop up bread pudding into serving dishes top with slices of bananas if desired and spoon over sauce. Note; if desired you can caramelize the bananas.
Bon Appetit
"So whether you eat or drink or whatever you do, do it all for the glory of God."
1 Corinthians 10:31
"I will praise the name of God with song, And shall magnify Him with thanksgiving." Psalm 69:30
"I will bless the LORD at all times; His praise shall continually be in my mouth."
Psalm 34:1
"For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer." - 1 Timothy 4:4-5
"She will bear a son, and you shall call his name Jesus, for he will save his people from their sins." - Matthew 1:21
“Behold, the virgin shall conceive and bear a son, and they shall call his name Immanuel” (which means, God with us). - Matthew 1:23
"And the angel said to her, “Do not be afraid, Mary, for you have found favor with God. And behold, you will conceive in your womb and bear a son, and you shall call his name Jesus." - Luke 1:30-31
"And this will be a sign for you: you will find a baby wrapped in swaddling cloths and lying in a manger." - Luke 2:12
"When the angels went away from them into heaven, the shepherds said to one another, “Let us go over to Bethlehem and see this thing that has happened, which the Lord has made known to us.”And they went with haste and found Mary and Joseph, and the baby lying in a manger." - Luke 2:15-16
