Lunch Buddies and Chocolate Cherry Cookies

For years I’ve been so lucky to share my lunch hour with my friend Sue Valenti. Sue is retiring in a few weeks, and I can’t imagine a lunch hour without her. We became fast friends across a cubicle divide about ten years ago, and it soon became evident that this friendship will last long beyond one person’s retirement. She’s a friend for life. Now we can look forward to spending non-work time together, without watching the clock to rush back to our offices. There are good times ahead.

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 egg
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

Sift dry ingredients together. Cream butter and sugar well. Add egg and vanilla and blend well. Add dry ingredients and belnd well. Roll mixture into 1-inch balls and place on an ungreased cookie sheet. Press a cherry into the center of each ball. Over medium heat, melt chocolate chips with sweetened condensed milk until melted and well blended. Stir in 4 tsp. cherry juice. If the mixture gets thick, add more cherry juice. Prior to baking, spoon 1 teaspoon of the frosting over each cookie.

These cookies are baked frosted. Bake at 350 for 10 - 12 minutes.

Photo credit: http://farm4.static.flickr.com/3058/3084440579_7e4c0663cc.jpg

Power Outage

The Saturday after Thanksgiving can typically be a laying-low day of post-gorging rest and comfortable TV watching. That was not the case in Middle Grove, New York, where our power went out around noon and wasn't restored until after 8:00 p.m. The lack of heat was not an issue since our heat is not yet functioning. To warm things up, I usually bake something or run the dishwasher which always seems ready to go. With digital TV, our reception depends on the whimsy of the wind and external forces, so having no TV wasn't life-altering either.

I managed, during the daylight hours, to find treasures in the basement and bring them up to my apartment in an attempt to make this space feel more like home. Russ was here in the morning and hung my wall hutch on the kitchen wall. After much measuring and calcutating and leveling, the hutch was up, securely fastened to the wall, though in the end it is neither centered nor exactly level! Still, it holds a few favorite things and pretty glasses, and reminds me of my life which has been packed away for many months. I also brought up some pictures to hang on the wall. My father's portrait is now hanging and I feel secure in his presence, as if his gaze is overseeing the happenings in my home, bringing a depth of generational wisdom to this space. Next to his portrait are beautiful 1920s-era photos of my mother as a young child. In one she is seated with her sister Jeanne. They must have been three and four years old. The other is a montage of my mother at about a year and a half, the same age Henry is now. She is shown sitting naked on a rug with a little doll, on a bench all dressed in white lace with tie-up shoes, and perched on a stool. There are two close-ups of her face, her short dark hair cropped unevenly, big blue eyes looking directly at the camera. Other pictures now gracing my walls are two Charles Wysocki winter prints, two Cate Mandigos, a pastoral farm scene by Jean Calqohoun, a portrait of me with Russ's dog Jette as a puppy (last year's Christmas gift), and a collection frame of Eddy kids during the early years. I look at them and wonder where the time has gone, how life has changed for the beautiful little faces in these photos, how life has changed for all of us.

As evening fell in cold darkness, we decided to escape our power-less environment and go in to Saratoga for dinner. We went to Sabina's on Union Avenue, where we all sat and relaxed in the warm and well-lit environment. It's certainly true that you don't miss the simple conveniences until you suddenly have to do without. That was the case with me and I was very happy to spend a while at Sabina's for more than just their good food!

As we drove home, we realized that the power had not yet been restored. Almost as soon as the candles were lit, the power returned to cheers and gratitude that we were, once again, powered. Our adventure was over. The rest of the night, I noticed all the things that I typically do not -- that I can push a button to wash my dishes, that I can turn on a TV to hear the news. That I can turn on a light or flush a toilet or hear the sound of my refrigerator freezer dispensing ice. It is the little things.

Photo image: http://images.google.com/imgres?imgurl=http://www.hjortur.dk/hjortur/20040118-candle-light.jpg&imgrefurl=http://www.hjortur.dk/hjortur/photos_2004_1_index.html&usg=__bR6PEfs0gVriWnUIk29lCfgxHVI=&h=300&w=400&sz=10&hl=en&start=4&itbs=1&tbnid=8-X5fbZb21dmlM:&tbnh=93&tbnw=124&prev=/images%3Fq%3Dcandle%2Blight%26gbv%3D2%26hl%3Den%26sa%3DG

More than Black Friday: Thoughts the Day After Thanksgiving

We enjoyed a very nice Thanksgiving dinner hosted by my ex-husband Gene and his wife Catherine. They have a beautiful old home on the Hudson River, north of Schuylerville. As Russ and I arrived , a huge flock of geese was landing across the river, making an incredible noise as if to welcome all arriving. And we were a crowd! With Catherine's two daughters and four of our five children, and associated parters and babies, we totalled 17 and managed to sit all around one expanded table. Catherine is a vegetarian, and she and her daugther Marcy cooked the entire traditional meal, turkey and all, along with vegan offerings for the vegetarians among us (at least four).

This was our third joint Thanksgiving dinner, and it's a happy occasion for our kids who don't have to choose which of their divorced parents they're going to share the day with, and an especially happy day for a Mom who doesn't have to miss the party while her kids are all off having a great time without her! It's a great solution, though I doubt many divorced families can get beyond some of the heavier baggage to allow themselves this liberation. I'm so glad we did. It provided a rare opportunity to appreciate the good things and silver linings that always come after a storm. It's easier on the kids, too. Rather than rush through a meal here and run to a meal there, they get to enjoy their family all at once. I loved sitting at the table and listening to my kids enjoy each others' company. 'They spent all those years together, and after things warm up, we're right back to the comfortable familiarity that makes us a family. My son Joe wasn't there, and he was missed, and I look forward to the Thanksgivings in the future when he takes his place at the table.

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.

Photo credit: http://vanelsas.files.wordpress.com/2007/11/turkey-dinner.jpg

Pumpkin Swirl Cheesecake with Ginger Snap Crust

I hesitate to share this recipe because it is one of my favorites, and like other favorite things, sometimes it's nice to keep them to yourself. But it's Thanksgiving, and you may be wanting just one fabulous dessert, something that brings the best of cheesecake and pumpkin pie to the table. This big, moist cheesecake is cradled by a gingered graham cracker crust. It mixes up easily with fairly simple ingredients. There's nothing simple about its presentation or taste - both are spectacular and real show stoppers. This is not any one person's recipe. It's my adaptation of many cheesecake recipes, made to be my own. It was served at my daughter's wedding, one of the many items on the dessert table, playing second fiddle only to the wedding cake.

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

Crust:

• 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

Roasted Green Beans with Onions and Walnuts

There's a lot of good cooking on TV the week before Thanksgiving, and I found some on PBS. This weekend, Christopher Kimball and Cooks Country offered this take on green beans, roasted rather than boiled with a balsamic vinegar honey coating and tossed with crunchy, toasted walnuts. I happily discovered the recipe on a favorite foodie Web site, SimplyRecipes.com.

Roasted Green Beans with Onions and Walnuts

Ingredients

* 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.

After the beans and onions have roasted for 10 minutes, remove from oven. Drizzle the vinegar honey mixture over the beans and onions; use tongs to coat evenly. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer.

Season to taste with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.

Serves 4.

Photo credit: http://simplyrecipes.com/recipes/roasted_green_beans_with_onions_and_walnuts/

Mashed Potato Casserole

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

SERVES 12

Ingredients

* 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

Directions

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

Orange Cranberry Muffins

This is my very own recipe, a moist, delicious muffin to be enjoyed any time of year, and is especially welcome around Thanksgiving time. It can hold its place nicely as part of a Thanksgiving morning brunch. I make it all the time and can probably put it together with my eyes closed. Tiny bits of orange rind join dried cranberries in this sour-cream-based batter, resulting in an exceptionally moist muffin. I made them last night and little Henry wanted to help, which meant I was using a mixer with my right hand while I balanced a curious 18-month old on my left hip. Did I mention that my beloved, decades-old Kitchen Aid bit the dust? Well, it did succumb after a long and useful life, and it will be a while before it is replaced. We're in a period of appliance mourning right now. Luckily, I have a terrific heavy-duty hand mixer I once bought as back-up. It's risen to the challenge and taken on full mixing responsibility now, though I'm afraid I'm wearing the poor thing out! I don't know if Santa considers requests from 55-year old good girls, but I have been nice! (and S.C., you know the cookies will be great!).

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