Wednesday, December 23, 2009
George Bailey is the kind of person I want to be when the going gets rough. He is someone who sees no clear answer when every part of his life seems out of control. Only after wishing he'd never been born, saying that the world might be better off without him, does he realize that his life has had real impact and meaning. On that bridge, he has two revelations. The first is dire and desperate. The second is elated and joyful. Even facing jail time and a ruined reputation, the newly-aware George (through divine intervention in the form of Clarence) is deliriously happy in the reunion embrace of his wife and children, and at that moment, nothing else matters. It is then that he is additionally rewarded with an abundance of love and friendship from his friends and family, which he values much more than the money they've collected to solve his financial problems. He's always been there for them, and he never asked for or expected it, but they're there for him, too. Just love it.
Poster: Frank Capra's "It's a Wonderful Life" from http://www.impawards.com/1946/posters/its_a_wonderful_life.jpg
Tuesday, December 22, 2009
I was at first a little intimidated because gingerbread houses and I have had a checkered history. There was the initial attempt when my kids were young. We made an incredible mess making the tough, sturdy dough (and burned out a motor of my mixer!). We rolled, cut, and baked the gingerbread walls and roof. We assembled all parts with royal icing and set soup cans inside for support. I left the room for a moment and heard my kids yell “Oh noooo!” only to return to find the house of gingerbread had imploded, no possible way to reconstruct it. That was it. I was done with gingerbread and its houses. Then two years ago I garnered the courage to try, try again. Brave nephew Will and I attempted the kit, using its own parts, and we ended up with a cute but kindergarten-y version of our dream house. After all that work, I was disappointed.
This year is different. I took a deep breath and bought another kit. I figured, with the right attitude and a plan, it could work. No disappointment this time -- our house came out beautifully (see photo posted with this entry). These ready-made kits are a wonderful foundation for your own project. So, if you dare, buy a kit for under $10. Then go spend $20 on pretty candy, Wilton meringue powder for fail-proof royal icing, and a firm foam board for support. Your gingerbread house will take only an hour or two start to finish. It will be uniquely yours, and creating it with someone special will provide happy memories. Katie and I are thinking grand thoughts for next year's model. Two stories, wings, landscaping... It could get outa hand!
I bet Katie would say that, compared to the year and a half of building a long-awaited (and beautiful) post-and-beam home, gingerbread construction is a very attractive option!
Go on, give it a try!
Monday, December 21, 2009
In the midst of all this dashing, I'll have to remember to take time out for a nice hot cup of Ovaltine (malted) topped with a melting marshmallow. For me, marshmallows will never be the same, not since I had one of Matt Kopans's home-made perfections. I dropped off a birthday cake to his house Saturday night, and before I got out the door he said, "Here, try one of these." Matt loves to bake and I keep up with his culinary adventures on his facebook page. Katie was with me, so I took two chocolate-dipped marshmallows out to the car. As we drove away, we immediately ate our marshmallows and, in unison said "OH MY GOD!" These were no jet-puffed, plastic-bagged pillows. These were big blocks of fluffy goodness, with a melt-in-your-mouth sweetness that we knew was a new standard. No longer will any packaged marshmallow do. Should you be interested in delving into the world of marshmallow-making, I'm providing a recipe from the queen of perfect recipes, Martha Stewart. It seems not so difficult, so think about making these, as unique gifts or for that next cold day when you're snowed in, and nothing but a cup of hot chocolate with a melting marshmallow will do!
Marhta Stewart's Marshmallows
* Vegetable oil, for brushing
* 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
* 3 cups granulated sugar
* 1 1/4 cups light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 1 1/2 cups confectioners' sugar
1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
Photo credit: http://images.google.com/imgres?imgurl=http://2.bp.blogspot.com/__hNugC9EAaw/SuXStkVg4JI/AAAAAAAABGU/87EPsKTq5_M/s320/marsh1.jpg&imgrefurl=http://mycousinscookbook.blogspot.com/2009/10/martha-stewarts-marshmallows.html&usg=__4UQdqEHkraC29mxgKo-h_zmYb5I=&h=293&w=320&sz=13&hl=en&start=2&sig2=Re1iq0qwruEx_MtPXIKQxw&tbnid=tQ7ST3OtqjK_3M:&tbnh=108&tbnw=118&prev=/images%3Fq%3Dmartha%2Bstewart%2Bmarshmallows%26gbv%3D2%26hl%3Den%26sa%3DG&ei=jaQvS4SVNobWlAeEj5CXBw
Friday, December 18, 2009
FUDGE! (recipe adapted from Baker's Chocolate)
1/2 cup butter or margarine
4 1/2 cups sugar
1 (12 fluid ounce) can evaporated milk
3 (12 ounce) packages BAKER'S Semi-Sweet Chocolate Chunks
1 (7 ounce) jar JET-PUFFED MarshmallowCreme
3 cups PLANTERS Chopped Pecans (optional)
1 teaspoon salt
1 teaspoon vanilla
1. Place butter, sugar and milk in large, heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly (important). Boil 5 minutes (or on candy thermometer, 234 degrees), continuing to stir constantly to prevent scorching.
2. Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
3. Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.
Photo credit: http://images.google.com/imgres?imgurl=http://enjoylifeandprosper.files.wordpress.com/2009/02/chocolate_fudge.jpg&imgrefurl=http://enjoylifeandprosper.wordpress.com/2009/02/18/breakfast-desserts-and-a-great-trip/&usg=__TCcl_l7st8YkkiujiHGYbYGflsQ=&h=400&w=400&sz=39&hl=en&start=8&um=1&itbs=1&tbnid=2aD8hGpMw6-NxM:&tbnh=124&tbnw=124&prev=/images%3Fq%3Dfudge%26hl%3Den%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26rlz%3D1I7SUNA_en%26sa%3DG%26um%3D1
Thursday, December 17, 2009
Chocolate Crinkle Cookies
(Adapted from Williams-Sonoma Baking)
4 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter (1/2 stick)
1 1/2 c all-purpose flour
1/2 c cocoa
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
1 1/2 c chocolate chips (I like to use Ghiradelli bittersweet, but any semi-sweet will do)
1/2 c confectioners’ sugar
Melt the butter and chocolate on top of a double boiler, over simmering water, and stir often. Remove and set aside to cool a bit.
In a small bowl, stir together the dry ingredients — flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, combine eggs, granulated sugar, and vanilla. Beat on medium speed for about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. The dough will be stiff, but you must persevere: mix in the chocolate chips by hand.
Cover the bowl with plastic wrap and refrigerate for a good long while, at least 2 hours. I sometimes leave the dough in the fridge overnight.
Place rack in center of oven and preheat to 325. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.
Roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and toss it around in the powdered sugar. Place the cookies about 3 inches apart on the cookie sheet.Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, about 13-17 mins. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Photo credit: http://www.williams-sonoma.com/wsimgs/rk/images/dp/recipe/200946/0023/img89l.jpg
Wednesday, December 16, 2009
Meghan's birthday this year is bittersweet. She and her boyfriend Mark are leaving that very day for Long Beach, California. They're packing up their van with minimal belongings, two dogs, and a cat and heading west early Sunday morning to try California living for a while. I am optimistic for Meghan for this opportunity. Selfishly, I will miss her, and will miss knowing she is nearby. I worry about them driving across country during the winter, though they have a good plan and are sensible. Still, I'm a mom. All in all, it's a good thing and a learning experience. Her father, on the other hand, is not thrilled at her being so far away, though he is trying to get comfortable with the idea.
What an advantage it is to be young, able to pick up your life and start over simply because you can. There's no other time in her life that she'll be able to do this, I expect. Once she settles in with a job, a family, perhaps children, such options for new beginnings are not so readily undertaken. So I say, "Enjoy the adventure. Do as much as you can. Take it all in, for everything you do is an education. And miss your mother. Definitely, miss your mother. Your father will be fine, but call him now and then. Just to let him know."
Bon voyage, my Meghan.
Photo: my very own
Tuesday, December 15, 2009
With that Walmart eggplant, I'm making eggplant parmesan for my daughter Meghan's birthday dinner. She's a vegetarian and she loves it. I serve it with a salad and Italian bread. Cinchy. I make it the easy and convenient way, with Italian bread crumbs, jarred sauce and shredded mozzarella cheese. Here's the recipe:
2 eggplants, about a pound each
Italian bread crumbs
large jar of your favorite spaghetti sauce
4 cups shredded mozzarella cheese
grated parmesan/romano cheeses
Wash and slice eggplant (with peel on) width-wise into about 3/8 inch slices (more than a quarter inch, not as big as a half inch).
Dry surface with paper towels.
Dredge slices in flour.
Dip in egg mixture.
Coat in bread crumbs.
Heat olive oil in skillet over medium heat. When hot, cook one layer of eggplant rounds until nicely browned. Turn over to brown the other side. When both sides are browned, drain on brown paper or paper towels. Continue until all slices are done. Add olive oil and bring up to heat as needed between batches.
Pour 1/2 cup spaghetti sauce in bottom of large rectangular baking pan. Spread to cover. Layer eggplant, enough sauce to cover, 1 cup of mozzarella and a sprinkling of the parmesan/romano cheeses, repeating until everything is used up, ending with a final layer of the cheeses. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 additional minutes or until cheese begins to brown on edges.
Remove from oven and let sit for 10-15 minutes before cutting.
Monday, December 14, 2009
Posted here is a recent photo of Henry, now 19 and a half months, and his best friend Oden. I was able to spend a lot of Grandma-time with Henry while his parents worked on finishing their part of the house. They've installed beautiful cherry countertops. The kitchen appliances are set to be installed. Their laundry room/bathroom floor is now in, and their Christmas tree is up. When Henry was napping yesterday I helped Katie hang many of her ornaments. They have quite a collection for being such a young family. There, in the otherwise-empty living room, their Christmas tree now stands, proud in the corner displaying ornaments that are now meaningful but will later be irreplaceable.
My sister Anne and her family have moved a number of times, and two Christmases ago she lost her family's ornaments. Many were made by her four boys when they were little guys. She was very sad at this loss and to try to make her feel better, her son Will and I got together one night and took a bunch of her family photos and made a trees-worth of new ornaments with all kinds of pretty papers and glitter. They were OK but could never replace the genuine articles. Anne was thrilled last Christmas when her husband discovered the lost ornaments. Many were hand-made by the boys with their photos on any given year, and it's lovely, again, to see them hanging on her tree, especially knowing how much they mean to her.
Back to Grandma-time with Henry: We watched "Merry Madagascar" a trillion times (he laughs out loud at the same point in the DVD, each time, when the poor little girl tumbles down the stairs!). Between "Babe," "Merry Madagascar," and "Stuart Little" we've been watching more than the recommended amount of TV. We do more than that. He loves his bath, and I enjoy getting soaked every time I give him one. That little guy now thinks that the back seat of my bathtub (my bathtub has a seat - my kids must think I'm 55 going on 85) is a slide. He climbs up all wet and slippery and slides down to a big splash with twisting and turning, his little legs going in all directions, his face submerged. He comes up all breathless and almost panicked, and then goes back for more. Of course, I'm holding both his hands and watching him like a hawk. It's a game that I think we don't need to play anymore. "Grandma's tub is not a slide." Then I grab his wriggling, slippery self and wrap him up in a towel while he protests the whole while. Then I bribe him with "Let's go jump on Grandma's bed!" which he loves almost as much as taking a bath. This scenario repeats itself often.
Did you know that the stars in Chicken and Stars soup can travel all the way across a room when the bowl is flung off a high-chair tray?
Thank God for Henry. He's so cute, and he smells so good!
Friday, December 11, 2009
In a small bowl, stir together the sugar and cinnamon and set aside.
To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an ungreased sheet pan 2 1/2 inches apart.
Wednesday, December 9, 2009
Monday, December 7, 2009
Our afternoon was spent on a backstage tour of the Metropolitan Opera. I was lucky enough, a few years ago, to see the opera Margaret Garner there (an operatic version of Toni Morrison's Beloved), and if only I had had the perspective of yesterday's tour then! As much as I enjoyed the performance, I would have had so much more regard for all the work and logisitics that go in to putting one opera in to place. Our guide told us that each performance of the New York City opera carries a $1,000,000 price tag. After seeing all the components and preparations necessary, I understand how that is so. If you have a chance to take this tour (only $14), do it.
After the tour we crossed the street and went in to Brooks Brothers. Again, the most beautiful clothing and accessories for people who can afford them (not me!). Yesterday, I walked around New York in jeans, a heavy sweater, nice black sneakers with patent-leather trim, a black down vest, and a purse slung over my shoulder. It seemed my persona screamed "bus tour" while I strolled by so many tall, skinny, expensively dressed and perfect-looking people! Even babies in strollers were more decked out than me! It makes me wonder if I'd have been one of them, had my parents not migrated north to upstate New York, and left our city roots behind. It's odd to think that my values and life perspective might be totally different had that not happened. But still, there's something there that draws me back, that reminds me of my family's generational association with this vibrant city, that makes me know that this place was home to both my parents' families. While it is not (I expect) like going back to the old sod, it is a place that is at the same time familiar and mysterious, and that I enjoy, very much.
Photo credit: http://images.google.com/imgres?imgurl=http://newyorktours.files.wordpress.com/2009/10/rockefeller_center_christmas_tree.jpg&imgrefurl=http://newyorktours.wordpress.com/2009/10/12/the-rockefeller-christmas-tree-lighting-ceremony-2009/&usg=__aY-RM5-ZTf8zt2XS9lm6eqYMHew=&h=1600&w=1200&sz=1106&hl=en&start=1&tbnid=IlvuHlp4aTz-AM:&tbnh=150&tbnw=113&prev=/images%3Fq%3DRockefeller%2BCenter%2BChristmas%2Btree%2B2009%26gbv%3D2%26hl%3Den%26sa%3DG
Friday, December 4, 2009
We strolled south and then north on Broadway, taking in the sights and sounds of this festive night. I told Katie the crowds reminded me of being at Disneyworld! Restaurants had sidewalk stands offering hot cider and soups, and Wheatfields was serving pasta with marinara and alfredo sauces. Celtic Treasures had an Irish band, and there were groups of carolers and performers all along the way. We watched one group of dancers in Renaissance garb performing with sticks. Nearby, a beautifully outfitted Father Christmas bent over to say hello to Henry. When Henry didn't respond too enthusiastically, Father Christmas said, "Well, maybe next year!" Katie and I decided to go in to Congress Park and take Henry on his first carousel ride. He loved it, and I couldn't believe it's only fifty cents! Nothing is fifty cents anymore, and we'll be taking him back there often.
We took our time strolling back to the car. It was a lovely night, though Henry's red balloon popped when we arrived home and Katie was taking him out of the car. There will be more Victorian Streetwalks, and there will be more red balloons.
Thursday, December 3, 2009
My soon-to-retire friend Sue gave me this recipe. She served it to her family on Thanksgiving. Sue is very health-conscious. She exercises with commitment. She only eats one slice of Pope's pizza when I have to have two. She looks for healthier versions of favorite recipes, and this one for Chocolate Amaretto cheesecake is one of them. The fact that it is low-fat is just a bonus!
Chocolate Amaretto Cheesecake
6 chocolate wafers, finely crushed (I did use more than 6)
1 1/2 cups light cream chesse
1 cup sugar
1 cup 1% low-fat cottage cheese
1/4 cup, plus 2 tablespoon unsweetened cocoa
1/4 cup flour
1/4 cup amaretto
1 tsp vanilla
1/4 tsp salt
2 tablespoons semisweet chocolate mini morsels
Sprinkle wafers in bottom of 7 inch spring form pan. Process cottage cheese in food processer until smooth. Blend cream cheese, cottage cheese, cocoa, flour, sugar, amaretto, vanilla and salt until well blended and smooth. Add egg and blend well. Fold in mini chips.
Pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool on wire rack. Cover and chill at least 8 hours. Remove sides of pan. Garnish with chocolate curls, if desired.
If you prefer, this can be baked in an 8 inch pan, just bake for less time.
Also, for chocolate mint cake, use 1/4 cup creame de menthe in place of amaretto
Photo credit: http://img.timeinc.net/recipes/i/recipes/ck/clce/chocolate-cheesecake-ck-226324-l.jpg
Tuesday, December 1, 2009
Pie Crust Cookies
Dough for 2-crust pie
Cinnamon and sugarGlaze (recipe follows)
Unroll dough (or roll your own into a round as if you were baking a pie).
Lightly brush top side of dough with softened butter.
Sprinkle with cinnamon and sugar to cover.
Using a pizza cutter or sharp knife, cut circle into 16 wedges.
Roll wedges crescent-roll style.
Place cookies on parchment-lined cookie sheet, turning edges just a bit to create crescent shape.
Bake at 375 degrees F until they begin to brown, about 15 minutes. Remove from oven and allow to cool for 5 minutes. Move to wire rack that sits in a pan or over a piece of foil which will catch the drippings from the glaze.
When cooled, drizzle with glaze.
2 cups confectioners sugar
1 tsp. vanilla extract
1 tsp. vegetable oil
1 tablespoon water to start, add more a few drops at a time and continue to beat sugar with wooden spoon until it is a nice glaze consistency. Drizzle over cookies. Allow to set until glaze is hardened.
Photo Credit: http://creampuffsinvenice.ca/wp-content/uploads/2009/11/sugarbetweenthesheets2.jpg
Driving home over the moon-lit mountains and valleys from Killington through Rutland and Whitehall toward Lake George, I listened to a number of stations fading in and out from western Vermont to eastern New York. I settled on one clear station which aired the Delilah show (somewhat sentimental if not totally sappy) and listened to callers requesting songs for their loved ones, from a young girl fondly remembering her favorite Christmas when her single mother had no money for presents or dinner and secret "angels" showed up Christmas morning with all the goods, to a love-struck boy dedicating a song to his girlfriend, to a woman wanting to send out a song to a secret love. It's all too sweet but at the same time I couldn't stop listening. Their drama minimized my own in a way, and took my mind off my painful thigh for a while. For each request, Delilah played a Christmas song, and when the last request for "Christmas Shoes" came in, I had to turn off the radio. That song is just too sad and I knew it would do me in.
Today at work, I changed the calendar from November to December. When we looked out the window to see the first snowflakes of the season dancing outside our window, my friend Mary decided to remove the now-obsolete autumn decorations and replaced them with snow-flocked pine bows and large snowflakes. It seems, whether I'm ready or not, Christmas is right around the corner. Maybe that first batch of Christmas cookies will infuse me with holiday spirit, or maybe listening to the same Andy Williams Christmas album my Mom loved will do it. I'm not sure when or where, but I'm sure it will hit, and I hope it hits hard!
Monday, November 30, 2009
Sue is a very good baker and every year at Christmas time she bakes dozens and dozens of cinnamon rolls as gifts. She’s not limited to cinnamon rolls, though. She has a great recipe for chocolate glazed cookies stuffed with cherries (recipe follows). She’s from Michigan and likes to bake “bars” as they’re called there. She also has a recipe for raisin pie and one for gum-drop bread. Her favorite cake is lemon, and I make one every year for her birthday. Here’s Sue’s recipe for Chocolate Cherry Cookies! They'd make a nice addition to your Christmas Cookie repetoire.
Chocolate Cherry Cookies
1 1/2 C flour
1/2 C unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 C butter
1 C sugar
1 1/2 tsp vanilla
2 10 oz jars marashino cherries (drained, reserve juice)
1 6 oz package semi sweet chocolate chips
1/2 C sweetened condensed milk
Sunday, November 29, 2009
Friday, November 27, 2009
I don't get together with all of my children often enough, and I miss that. I really am grateful to Gene and Catherine that they've opened their home to me, Russ, and all the kids. Ours may not be a conventional holiday gathering, but it feels like family, through and through.
Wednesday, November 25, 2009
There's a formula to cheesecakes. For each half pound of cream cheese, it's one-quarter cup of sugar and one egg. So if this is too big for your cheesecake pan, change it by using three of everything: 3 packages of cream cheese, 3/4 cup sugar, 3 eggs... It's pretty simple, and you can always refer to your favorite cookbook since most include a variety of cheesecakes. This one is very good, and I hope you like it.
Oven 350 degrees F
Place top rack in middle of oven. On bottom rack below, place a cake pan filled with hot water to act as an indirect water bath. (This will minimize cracking after baking.)
Makes one 10-inch cheesecake
- 1.5 sleeves graham crackers to make 2-2 1/2 cups crumbs (in blender or food processor)
- 1 bar butter, melted
- 3 tablespoons sugar
- 1 1/2 tsp. dry ginger
Mix all ingredients. Pour into base of spring form pan. Using the bottom of a metal measuring cup, press crumbs on bottom and half-way up sides of pan. Make sure the crumbs are tightly packed. Place pan in freezer while you prepare the batter.Cheesecake batter:
- 2 lbs. cream cheese
- 1 cup sugar
- 4 eggs
- 2 tsp. vanilla extract
- 2 tablespoons cornstarch
- 1 cup sour cream
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
Beat cream cheese with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add cornstarch and sour cream and beat until very smooth, scraping sides of bowl to incorporate all ingredients well.
Pour three cups of batter into separate bowl. Pour remaining batter in to pie crust. To the remaining batter in the bowl, beat in pumpkin and cinnamon, mixing very well. Drop pumpkin batter in dollops over the plain batter in pan. Using a large soup spoon, very loosely turn the batter over in large swirls. Take a butter knife and marble in one direction. Rotate the pan a half turn and marble the batter in the opposite direction.
Place cheesecake on cookie sheet on top rack in middle of oven and bake at 350 degrees F for 45 minutes. Turn heat down to 320 degrees and bake for another 45 minutes. Turn oven off and leave cheesecake in oven, door propped open an inch, for an hour. Remove from oven. Let cool completely. Run thin knife around outside edge of cheesecake. Release spring form.
Refrigerate until ready to serve.
Photo credit: http//:farm4static.flickr.com
Tuesday, November 24, 2009
Roasted Green Beans with Onions and Walnuts
* 1 lb green beans, stem ends snapped off
* 1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
* 1 Tbsp olive oil
* Salt and pepper
* 1 Tbsp balsamic vinegar
* 1 teaspoon honey
* 1 teaspoon minced fresh thyme
* 2 medium thin-sliced garlic cloves
* 1/3 cup toasted chopped walnuts
Place rack in middle position, preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil or Silpat. Spread the beans and onions on the baking sheet. Drizzle the beans with olive oil and use your hands to coat the beans evenly. Sprinkle the beans with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.
While roasting the beans, combine the balsamic vinegar, honey, thyme, and garlic slices in a small bowl.
Monday, November 23, 2009
This recipe comes from "Cook's Country by America's Test Kitchen," episode 102, "Sunday Dinner." PBS has a channel, "Create," which is a blessing for us in geographically cable-free zones. It hosts cooking, travel, and build-it shows so my detox from the Food Network, The Travel Channel, and HGTV is buffered (well, maybe a little). "Cooks Country" is a BEAUTIFUL show, set in a gorgeous farmhouse in Vermont, with Christopher Kimball hosting. Each week they take a classic recipe and test and test to come up with the very best version of the dish. Katie and I were watching one day last year as they concocted their best rendition of Mashed Potato Casserole. We couldn't wait to try it, and when we did, we agreed. It is worthy of a primary place on your Thanksgiving (and every holiday!) table.
Mashed Potato Casserole from Cooks Country
* 4 lbs russet potatoes, peeled and cut in 1-inch chunks
* 12 tablespoons butter (1 1/2 sticks)
* 1/2 cup half-and-half
* 1/2 cup low sodium chicken broth
* 2 teaspoons kosher salt
* 2 teaspoons Dijon mustard
* 1 garlic clove, minced
* 4 eggs
* 1/4 cup chopped chives
Place potatoes in a large pot and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat to a bare simmer and cook until potatoes are tender, about 20 minutes. Potatoes are done when a fork or paring knife can be inserted into a large chunk without much resistance.
Place butter, half-and-half, chicken broth, salt, mustard and garlic into a small saucepan. Heat until butter melts, about 5 minutes.
Drain potatoes well. Put potatoes in work bowl of stand mixer. Using paddle attachment, slowly add butter mixture with mixer on low. Add eggs one at a time, mixing well after each addition.
Stir in chives by hand. Pour into a buttered casserole dish. Scrape top with tines of a fork to allow browning and texture. Place in upper middle 1/3 of a preheated 375°F oven for 35 minutes until golden-brown.
Photo credit: http://www.cooksillustrated.com/images/document%5Crecipe%5C4704_SFS_DJ08_MashedPotatoCasserole_1_article.jpg
Sunday, November 22, 2009
Orange Cranberry Muffins
Makes 1 dozen
Oven - 375 degrees F
- 4 tablespoons butter, softened
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 tablespoon orange rind (dried) or 2 tablespoons freshly grated
- 2 eggs
- 1 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, coarsly chopped or 1 cup whole, fresh cranberries
Beat butter and sugar very well, until light and fluffy. Add vanilla and orange rind and beat well. Add eggs, one at a time, beating well after each addition. Add sour cream. Beat well.
In separate bowl, mix together flour, baking powder, baking soda, and salt. Add flour mixture to wet ingredients, mixing well. You can beat this for a minute, unlike other muffin recipes.
Toss chopped dried cranberries (barely chopped, mabye in half) or fresh cranberries with about a tablespoon of flour, and fold into muffin batter.
Spray muffin pans with cooking or baking spray (or line with muffin papers). Divide batter among 12 muffin cups (I use a level ice cream scoop for each one).
Bake for 20 minutes or until muffin tops are dry in the center and bounce back to the touch. Cool in pan for about 15 minutes and remove to rack to cool completely. If a muffin sticks to the pan, run a thin knife around the edge to release.
Photo credit: le petit pierogi
Friday, November 20, 2009
Disclaimer: my mother was not a "scratch" cook (though we loved her food). She always used processed food but never store brands.
We were delighted to find, on our Thanksgiving table, the following:
- A big turkey (Butterball) and in later years, simpler-to-cook turkey breasts.
- French's instant mashed potatoes
- Franco American turkey gravy
- Pepperidge Farm stuffing
- Ocean Spray jellied cranberry sauce
- Parker House rolls (with real butter. We were a butter family.)
- Birds-eye peas
- Birds-eye creamed onions
- Green and black olives
- Celery Sticks
- Mrs. Smith's Pumpkin Pie
- Friehofer's Apple Pie
- Instant Maxwell House coffee (adults only)
If someone were to serve me this dinner today, I would be thrilled. It elicits the fondest of memories of happy times with my family of nine. I credit my mother with inspiring my interest in cooking, because though she was not particularly interested in recipes or anything more than basic cooking, she did encourage my budding interest and enjoyed helping me discover recipes. She let me mess up her kitchen. Her words of advice (that I still hear as I begin a cooking project) were: "Always make sure you have all the ingredients you need before you start" (after starting something and making her run to the store mid-recipe) and "Cleaning up is part of cooking."
If my mother loved to cook, this blog might not exist.
This Thanksgiving, I'm thankful for every meal my mother prepared day in and day out for nine people, for the happy memories of time in her kitchen, and for the inspiration to learn to love something she didn't.
Photo credit: http://images.google.com/imgres?imgurl=http://www.brantfowler.com/blog/uploaded_images/thanksgiving-768059.jpg&imgrefurl=http://www.brantfowler.com/blog/2006/11/happy-thanksgiving.html&usg=__7zvCh_b0c-lkeUDReJ1JhNzEGcw=&h=357&w=526&sz=70&hl=en&start=26&tbnid=TmL4UGLPqPp9BM:&tbnh=90&tbnw=132&prev=/images%3Fq%3Dthanksgiving%26gbv%3D2%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D20
Thursday, November 19, 2009
Make Ahead Gravy
Go ahead. Make your Thanksgiving Day!
This recipe comes to us via good friend Jodie Shepson. It's her most-shared recipe from an old issue of Women's Day magazine, discovered in the waiting room of her dentist's office many years ago. Women's Day notes that it is their most requested holiday recipe. You can make this well-ahead of time and know that the one most complicated and uncertain task of your Thanksgiving dinner is going to be perfect and done before the turkey is even purchased! This recipe can change Thanksgiving forever!
Jody's words: "I was always gravy challenged. My mother or mother-in-law handled the Thanksgiving gravy, I never really learned all the secrets of good gravy, and in my mind, it was a very stressful, last minute thing that did NOT have guaranteed results. That flour shaker thing and the skimming of the fat, stirring….what if the bird didn’t produce enough drippings, what if it’s too floury or watery, no flavor, too greasy……to me, gravy was always a very scary thing. And….it’s the thing that ties the whole meal together. Once I started hosting the Thanksgiving meal, I would assign the gravy to someone else; but there was never any sense of confidence about how the all-important gravy would turn out.
Then…I was sitting in the waiting room of Dr. Palmer’s dental office one April day, while some of my kids were having their teeth cleaned. I picked up the November Woman’s Day magazine, which happened to be on the table next to me, and leafed through the Thanksgiving recipes and tips. I came across this recipe for “Make-Ahead Gravy” that’s foolproof and delicious. I read it excitedly and vowed to remember it when Thanksgiving rolled around again. (Of course, I did not do that) Luckily, computers had been invented, so I searched on “Make-Ahead Gravy” and there it was. I tried it, and the vat of rich, perfect gravy was an incredibly beautiful sight to behold.
I’ve given this recipe to countless friends and family members, and even a few strangers. I’ve also gotten more thank yous for this recipe than any other! One friend writes every single year, a few weeks before Thanksgiving, to tell me she’s just made the gravy, and to thank me once again for taking the last-minute stress out of Thanksgiving. It’s just so wonderful to have that pot of gravy simmering on the stove, smelling great, and to not have to worry about all the stirring and skimming right before dinner. I also make a batch every now and then and freeze it in small containers. It’s great to thaw one out and make hot turkey sandwiches with very little effort. There’s still the mashed potato stress, but they’re not nearly as scary as gravy used to be!!"
Makes: 8 cups
Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.
4 turkey wings (about 3 lb)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter or margarine
1/2 tsp freshly ground pepper
1. Heat oven to 400°F. Have ready a large roasting pan.
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.
Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod
Photo credit: http://www.womansday.com/var/ezflow_site/storage/images/wd2/recipes/make-ahead-turkey-gravy-recipe2/279879-1-eng-US/Make-Ahead-Turkey-Gravy-Recipe_slideshow_image.jpg