1-2 tablespoons (1/2-3/4 fl oz/15-30 ml) extra virgin olive oil
1 pound (454 g) cooked, unpeeled mini-potatoes, quartered
1 pound (454 g) cooked turkey, diced
1 cup (5-6 oz/142-170 g) dried cranberries
3 shallots, finely chopped
2 tablespoons (30 ml) fresh marjoram, chopped
1/2 cup (4-4 1/2oz/113-128 g) sour cream
1/4 cup (2 fl oz/59 ml) half-and-half
1/2 teaspoon (2.5 ml) salt
Freshly ground black pepper
Heat large cast-iron skillet on mediumhigh, then heat enough olive oil to amply coat bottom of pan. Add potatoes and turkey. Add cranberries, shallots, and marjoram. Reduce heat to medium and cover.
Mix sour cream and half-and-half in small bowl until smooth. Add salt and pepper and stir. Add sour cream mixture to potatoes and turkey. Mix well.
Cover skillet and let sit for 5 minutes, then stir well. Cook, covered, for another 10 minutes over medium heat, stirring occasionally. Uncover and raise heat to medium-high. Watch that mixture does not stick to pan too much or get too dry. If it does, drop a tablespoon or two of olive oil into a clear spot in pan, let heat, and toss mixture into hot oil.
Cook, uncovered, at medium-high until crisp and browned, stirring frequently to prevent burning. Add salt and pepper to taste. Serve hot.
Sunday, November 25, 2007
Friday, November 23, 2007
Pumpkin Chiffon Pie
Courtesy of my friend, Jagi. :)
1/4 cup softened butter
3/4 cups brown sugar
4 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 cups of pumpkin
1/2 cups cream
5 egg whites
Cream butter add sugar
Add egg yoke, cinnamon, nutmeg, ginger, salt, pumpkin, cream
Egg whites -- beat till firm but not dry
Stir in ¼ whites, then fold in remaining whites. Poor into pie shell.
350 45-50 minutes
1/4 cup softened butter
3/4 cups brown sugar
4 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 cups of pumpkin
1/2 cups cream
5 egg whites
Cream butter add sugar
Add egg yoke, cinnamon, nutmeg, ginger, salt, pumpkin, cream
Egg whites -- beat till firm but not dry
Stir in ¼ whites, then fold in remaining whites. Poor into pie shell.
350 45-50 minutes
Wednesday, November 21, 2007
Apple-Cranberry Dressing
6 tablespoons unsalted butter, plus more for the pan
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Upgrades or Make it your Own:
Cook pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Ease of preparation: easy
1 pound sliced country white sandwich bread
1 large cooking apple, such as Gravenstein, or Golden Delicious
1 medium onion
2 ribs celery with leaves
1/2 cup dried apricots
Handful fresh flat-leaf parsley leaves
1/4 cup dried cranberries
2 to 3 sprigs fresh thyme
1/2 teaspoon kosher salt
Pinch fennel seeds, optional
3 cups chicken broth (about 1 1/2 small cans)
1 large egg
2 tablespoons turkey or chicken pan drippings or melted butter
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Upgrades or Make it your Own:
Cook pork sausage until brown and crispy in the skillet. Remove to a plate and cook vegetables and fruit in the residual fat. Stir sausage into stuffing just before baking.
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Ease of preparation: easy
Roast Turkey with Gravy
Roast Turkey with Gravy
From Food Network Kitchens How to Boil Water, Meredith, 2006
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
2 medium onions
1 head garlic
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
2 bay leaves
2 to 4 medium carrots
2 to 4 celery stalks
8 tablespoons unsalted butter
8 cups chicken broth (about 4 small cans or 2 quart boxes)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Apple Cranberry Dressing, recipe follows
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy.
After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.
Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
From Food Network Kitchens How to Boil Water, Meredith, 2006
1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
2 medium onions
1 head garlic
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
2 bay leaves
2 to 4 medium carrots
2 to 4 celery stalks
8 tablespoons unsalted butter
8 cups chicken broth (about 4 small cans or 2 quart boxes)
1/2 cup all-purpose flour
Dash Worcestershire sauce
Apple Cranberry Dressing, recipe follows
Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer
Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy.
After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.
Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
Hot Cider Nog
Ingredients
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup whipping cream, whipped
Garnish: cinnamon sticks
Preparation
Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
Yield
5 1/2 cups
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup whipping cream, whipped
Garnish: cinnamon sticks
Preparation
Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
Yield
5 1/2 cups
Monday, November 19, 2007
Jen's Sour Cream Apple Pie
From one of the pre-school moms - she said this is really easy!
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3/4 C sour cream
1 egg
2/3 C sugar
1/4 t nutmeg
3 lbs sliced tart apples
1 pie shell
Topping:
1/2 C flour
1/3 brown sugar
1 t cinnamon
1/2 C cold butter in pieces
1/4 C chopped walnuts (optional)
Preheat oven to 400 degrees F. Whisk sour cream & egg then whisk sugar, flour, vanilla, cinnamon, nutmeg. Stir in apples - spread in unbaked pieshell mounding in center.
Top - mix flour, sugar, cinnamon, cut in butter. Stir in walnuts. Sprinkle over the pie.
Bake 50-60 minutes until brown and tender.
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3/4 C sour cream
1 egg
2/3 C sugar
1/4 t nutmeg
3 lbs sliced tart apples
1 pie shell
Topping:
1/2 C flour
1/3 brown sugar
1 t cinnamon
1/2 C cold butter in pieces
1/4 C chopped walnuts (optional)
Preheat oven to 400 degrees F. Whisk sour cream & egg then whisk sugar, flour, vanilla, cinnamon, nutmeg. Stir in apples - spread in unbaked pieshell mounding in center.
Top - mix flour, sugar, cinnamon, cut in butter. Stir in walnuts. Sprinkle over the pie.
Bake 50-60 minutes until brown and tender.
Green Bean Casserole
6 T unsalted butter, plus more for dish
1 med onion
1 lb mushrooms, quartered
2 t coarse salt
1/2 t freshly ground pepper
24 oz bag Trader Joe's Frozen French Green Beans
6 T all-purpose flour
2 C milk
8 oz Trader Joe's Groumet Fried Onion Pieces
1. In a large skillet over medium heat, melt 2 T butter. Add onion, and saute until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with 1 t salt and 1/4 t pepper. Set aside to cool.
2. Cook Trader Joe's Frozen French Green Beans according to cooking instructions on bag.
3. Melt the remaining 4 T butter in a medium saucepan over medium-low heat. Add 1/4 C flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining t salt and 1/4 t pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9" x 13" glass or ceramic baking pan and spread the green bean mixture.
5. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle Trader Joe's Gourmet Fried Onion Pieces over top and serve.
1 med onion
1 lb mushrooms, quartered
2 t coarse salt
1/2 t freshly ground pepper
24 oz bag Trader Joe's Frozen French Green Beans
6 T all-purpose flour
2 C milk
8 oz Trader Joe's Groumet Fried Onion Pieces
1. In a large skillet over medium heat, melt 2 T butter. Add onion, and saute until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with 1 t salt and 1/4 t pepper. Set aside to cool.
2. Cook Trader Joe's Frozen French Green Beans according to cooking instructions on bag.
3. Melt the remaining 4 T butter in a medium saucepan over medium-low heat. Add 1/4 C flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining t salt and 1/4 t pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9" x 13" glass or ceramic baking pan and spread the green bean mixture.
5. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle Trader Joe's Gourmet Fried Onion Pieces over top and serve.
Almond-Crusted Shrimp
The secret to these delectable shrimp is the almond coating, which gives them a toasted flavor and satisfying crunch.
Prep time: 20 minutes Bake time: 12-13 minutes
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4 uncooked shell-on jumbo shrimp (about 5 ounces), peeled and deveined
1/2 C toasted sliced almonds, chopped
2 t all-purpose flour
1 t snipped fresh parsley
1/4 t salt
1 T cornstarch
1 large egg white
1/4 C red plum jam
1/2 t Dijon mustard
1. Preheat oven to 450 degrees F. Peen and devein shrimp, leaving tails on. Using the point of the Utility Knife, make a lenthwise cut almost but not all the way through the center of each shrimp. Ease open with fingers. Rinse; pat dry with paper towels.
2. Chop almonds using Food Chopper. Place almonds, flour, parsley, and salt in shallow dish; mix well. Place cornstarch in separate dish. In Small Batter Bowl, beat egg white with mini whisk until light and frothy.
3. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg white then in almond mixture to coat. Place shrimp cut-side down, staggering shrimp on Small Bar Pan. Lightly spray shrimp with nonstick cooking spray. Bake 12-13 minutes or until shrimp is just cooked through.
4. Meanwhile, combine jam and mustard in a Prep Bowl. Microwave on HIGH 30-45 seconds or until warm. Serve shrimp immediately with sauce.
Yield: 2 servings.
Prep time: 20 minutes Bake time: 12-13 minutes
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4 uncooked shell-on jumbo shrimp (about 5 ounces), peeled and deveined
1/2 C toasted sliced almonds, chopped
2 t all-purpose flour
1 t snipped fresh parsley
1/4 t salt
1 T cornstarch
1 large egg white
1/4 C red plum jam
1/2 t Dijon mustard
1. Preheat oven to 450 degrees F. Peen and devein shrimp, leaving tails on. Using the point of the Utility Knife, make a lenthwise cut almost but not all the way through the center of each shrimp. Ease open with fingers. Rinse; pat dry with paper towels.
2. Chop almonds using Food Chopper. Place almonds, flour, parsley, and salt in shallow dish; mix well. Place cornstarch in separate dish. In Small Batter Bowl, beat egg white with mini whisk until light and frothy.
3. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg white then in almond mixture to coat. Place shrimp cut-side down, staggering shrimp on Small Bar Pan. Lightly spray shrimp with nonstick cooking spray. Bake 12-13 minutes or until shrimp is just cooked through.
4. Meanwhile, combine jam and mustard in a Prep Bowl. Microwave on HIGH 30-45 seconds or until warm. Serve shrimp immediately with sauce.
Yield: 2 servings.
Molten Chocolate Mini Cakes
Courtesy of Pampered Chef: Season's Best recipe collection, 2007
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
6 oz fine-quality bittersweet chocolate (60% cocoa)
1/2 C (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C all-purpose flour
Vanilla ice cream (optional)
1. Preheat oven to 400 degrees F. Generously spray wells of Silicone Floral Cupacke Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4 Remove pan from oven; immediately place inverted Simple Additions Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings.
Maple Pecan Pie
From Chesapeake magazine - for local recipes in Northern Virginia & Maryland around the Chesapeake Bay.
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The crust of this pie, when made with Wade's Mill Unbleached All Purpose FLour and unsalted butter from Trickling Springs Creamery has flecks of nutty bran and a crumbly texture that is a perfect foil for the richness of the maple filling. But it can be temperamental to handle; a purchased pie crust works well too.
Crust:
2 C all-purpose flour
1/2 t coarse salt
1 t sugar
3/4 C chilled butter
3-4 T ice water
Filling:
3 eggs
3/4 C pure maple syrup
1/2 C Maple sugar
2 T melted butter
1 1/4 C chopped pecans
For the crust:
Stir together flour, salt and sugar, then cut in butter using a pastry cutter or two knives until it forms clumps the size of small peas. Sprinkle ice water over and mix swiftly until the mass comes together in a ball. Divide into two halves. Pat each out into a disk on a large square of plastic wrap. Put one in the refrigerator for 30 minutes to an hour. Put the other in the freezer for future use.
Preheat the oven to 350 degrees. After the dough has chilled, place it on a floured board and roll gently to a circumference to fit a 9" pie shell. Keep the surface well floured. When the dough is at the right size, carefully roll it up onto your rolling pin to transfer it to the pie plate. This dough will be prone to breaking, but just squeeze any little holes together with your fingers and patch large holes with pieces of broken dough. Place the pie plate on a cookie sheet.
In a large mixing bowl, beat the eggs slightly, then beat in the maple syrup, maple sugar, and melted butter. Add the pecans and stir to incorporate. Pour the filling into the crust, and move it around with a spoon a little to ensure the pecans are evenly distributed. Carefully place the cookie sheet on the middle rack of the oven. Bake for 45-50 minutes, or until the pie puffs up like a dome and does not jiggle when you gently shake the pan. Remove from the oven. The puffiness will shrink as the pie cools. Serve slightly warm or chilled.
Serves 8-10.
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The crust of this pie, when made with Wade's Mill Unbleached All Purpose FLour and unsalted butter from Trickling Springs Creamery has flecks of nutty bran and a crumbly texture that is a perfect foil for the richness of the maple filling. But it can be temperamental to handle; a purchased pie crust works well too.
Crust:
2 C all-purpose flour
1/2 t coarse salt
1 t sugar
3/4 C chilled butter
3-4 T ice water
Filling:
3 eggs
3/4 C pure maple syrup
1/2 C Maple sugar
2 T melted butter
1 1/4 C chopped pecans
For the crust:
Stir together flour, salt and sugar, then cut in butter using a pastry cutter or two knives until it forms clumps the size of small peas. Sprinkle ice water over and mix swiftly until the mass comes together in a ball. Divide into two halves. Pat each out into a disk on a large square of plastic wrap. Put one in the refrigerator for 30 minutes to an hour. Put the other in the freezer for future use.
Preheat the oven to 350 degrees. After the dough has chilled, place it on a floured board and roll gently to a circumference to fit a 9" pie shell. Keep the surface well floured. When the dough is at the right size, carefully roll it up onto your rolling pin to transfer it to the pie plate. This dough will be prone to breaking, but just squeeze any little holes together with your fingers and patch large holes with pieces of broken dough. Place the pie plate on a cookie sheet.
In a large mixing bowl, beat the eggs slightly, then beat in the maple syrup, maple sugar, and melted butter. Add the pecans and stir to incorporate. Pour the filling into the crust, and move it around with a spoon a little to ensure the pecans are evenly distributed. Carefully place the cookie sheet on the middle rack of the oven. Bake for 45-50 minutes, or until the pie puffs up like a dome and does not jiggle when you gently shake the pan. Remove from the oven. The puffiness will shrink as the pie cools. Serve slightly warm or chilled.
Serves 8-10.
Cran-Raspberry Fizz
Courtesy of Pampered Chef: Season's Best recipe collection, 2007
This simple beverage takes just minutes to make. Let the sorbet stand at room temperature as you prepare the rest of the ingredients.
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4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 C cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
1. Slice 2 of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well-mixed. Serve over ice.
Yield: 16 servings.
This simple beverage takes just minutes to make. Let the sorbet stand at room temperature as you prepare the rest of the ingredients.
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4 limes, divided
1 can (12 oz) frozen cranberry juice concentrate
3 C cold water
1 pint raspberry sorbet, softened
2 liters (8 cups) chilled ginger ale
1. Slice 2 of the limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Pour cranberry juice concentrate and water into Family-Size Quick-Stir Pitcher.
2. Juice remaining limes into pitcher using Citrus Press. Scoop sorbet into pitcher using Ice Cream Dipper; plunge to combine. Add ginger ale and lime slices. Plunge gently until well-mixed. Serve over ice.
Yield: 16 servings.
Powdered Sugar Icing
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
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For an orange-flavored icing, replace 1 T of the whipping cream with orange juice.
Start to finish: 10 minutes.
In a medium bowl, combine 2 C sifted powdered sugar and enough whipping cream (2-3 T) to reach a spreading consistency.
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For an orange-flavored icing, replace 1 T of the whipping cream with orange juice.
Start to finish: 10 minutes.
In a medium bowl, combine 2 C sifted powdered sugar and enough whipping cream (2-3 T) to reach a spreading consistency.
Sweetened Whipped Cream
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
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Chilling the bowl and beaters helps the cream beat to just the right consistency and reach maximum volume.
Start to finish: 10 minutes.
In a mixing bowl, combine 1 C whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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Chilling the bowl and beaters helps the cream beat to just the right consistency and reach maximum volume.
Start to finish: 10 minutes.
In a mixing bowl, combine 1 C whipping cream, 2 T sugar, and 1/2 t vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Pastry for Double-Crust Pie
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
Butter-flavored shortening makes this pastry extra rich.
Start to finish: 15 minutes.
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For Nut Pastry for Double-Crust Pie: Prepare Pastry for Double-Crust Pie as directed, except stir in 1/2 C ground pecans or walnuts after cutting in shortening.
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2 1/4 C all-purpose flour
1/4 t salt
2/3 C shortening
8-10 T cold water
1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 T of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T of the cold water at a time, until all the flour mixture is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, use your hands to slightly flatten one dough ball into a disk. Roll disk from center to edges into a circle about 12" in diameter. To transfer pastry circle, wrap it around the rolling pin. Unroll it into 9" pie plate. Ease pastry circle into pie plate, being careful not to stretch pastry. Transfer the filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
3. Slightly flatten the remaining dough ball into a disk. Roll the disk into a circle about 12" in diameter. Cut slits that will allow steam to escape. Place the second pastry circle on the filling; trim pastry 1/2 inch beyond the edge of the pie plate. Fold the top pastry circle under bottom one. Flute or crimp edge as desired. Bake pie as directed in individual recipes. Makes 2 piecrusts.
Butter-flavored shortening makes this pastry extra rich.
Start to finish: 15 minutes.
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For Nut Pastry for Double-Crust Pie: Prepare Pastry for Double-Crust Pie as directed, except stir in 1/2 C ground pecans or walnuts after cutting in shortening.
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2 1/4 C all-purpose flour
1/4 t salt
2/3 C shortening
8-10 T cold water
1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 T of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T of the cold water at a time, until all the flour mixture is moistened. Divide dough in half. Form each half into a ball.
2. On a lightly floured surface, use your hands to slightly flatten one dough ball into a disk. Roll disk from center to edges into a circle about 12" in diameter. To transfer pastry circle, wrap it around the rolling pin. Unroll it into 9" pie plate. Ease pastry circle into pie plate, being careful not to stretch pastry. Transfer the filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
3. Slightly flatten the remaining dough ball into a disk. Roll the disk into a circle about 12" in diameter. Cut slits that will allow steam to escape. Place the second pastry circle on the filling; trim pastry 1/2 inch beyond the edge of the pie plate. Fold the top pastry circle under bottom one. Flute or crimp edge as desired. Bake pie as directed in individual recipes. Makes 2 piecrusts.
Pumpkin-Apple Butter Pie
From "Better Homes and Gardens: Christmas Baking 2007" magazine.
The apple butter doesn't shout its presence, but a single bite will let you know there's somthing subtly and delightfully different about this pumpkin pie.
Prep: 30 min. Bake: 55 min + 15 min. Oven: 375 degrees F
Nut Pastry for Double-Crust Pie
(see other recipe)
1 egg
1 T water
Granulated sugar (optional)
1 15-oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/8 t ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream
1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all-purpose flour
2 T packed brown sugar
Sweetened Whipped Cream
(Optional; see other recipe)
1. Preheat oven to 375 degrees F. Line a 9-inch pie plate with a Nut Pastry for Double-Crust Pie circle. Trim pastry to edge of pie plate. Roll remaining dough circle to 1/8-inch thickness. Using tiny cookie cutters or a sharp knife, cut out 1/2 to 1-inch leaf shapes or stars. In a small bowl, beat the 1 egg and the water with a fork. Brush edge of pastry in pie plate. Arrange cutouts around pastry edge. Brush cutouts with egg mixture. If desired, sprinkle with granulated sugar. Set aside.
2. For filling: In a medium bowl, combine pumpkin, the 1/2 cup brown sugar, the apple butter, cinnamon, ginger, salt, and cloves. Add the 2 eggs and the egg yolk; beat with a fork just until combined. Gradually add whipping cream; stir until combined. Spoon into pastry-lined pie plate.
3. To prevent overbrowning, cover the pie edge with foil. Bake for 20 minutes. Remove foil; bake for 20 minutes more. Meanwhile, in a small bowl, combine nuts, butter, flour, and the 2 T brown sugar. Sprinkle over the pie. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve or cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.
Makes 8-10 servings.
The apple butter doesn't shout its presence, but a single bite will let you know there's somthing subtly and delightfully different about this pumpkin pie.
Prep: 30 min. Bake: 55 min + 15 min. Oven: 375 degrees F
Nut Pastry for Double-Crust Pie
(see other recipe)
1 egg
1 T water
Granulated sugar (optional)
1 15-oz can pumpkin
1/2 C packed brown sugar
1/2 C apple butter
1 t ground cinnamon
1/2 t ground ginger
1/4 t salt
1/8 t ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 C whipping cream
1/2 C chopped pecans or walnuts
2 T butter, softened
2 T all-purpose flour
2 T packed brown sugar
Sweetened Whipped Cream
(Optional; see other recipe)
1. Preheat oven to 375 degrees F. Line a 9-inch pie plate with a Nut Pastry for Double-Crust Pie circle. Trim pastry to edge of pie plate. Roll remaining dough circle to 1/8-inch thickness. Using tiny cookie cutters or a sharp knife, cut out 1/2 to 1-inch leaf shapes or stars. In a small bowl, beat the 1 egg and the water with a fork. Brush edge of pastry in pie plate. Arrange cutouts around pastry edge. Brush cutouts with egg mixture. If desired, sprinkle with granulated sugar. Set aside.
2. For filling: In a medium bowl, combine pumpkin, the 1/2 cup brown sugar, the apple butter, cinnamon, ginger, salt, and cloves. Add the 2 eggs and the egg yolk; beat with a fork just until combined. Gradually add whipping cream; stir until combined. Spoon into pastry-lined pie plate.
3. To prevent overbrowning, cover the pie edge with foil. Bake for 20 minutes. Remove foil; bake for 20 minutes more. Meanwhile, in a small bowl, combine nuts, butter, flour, and the 2 T brown sugar. Sprinkle over the pie. Bake for 15-20 minutes more or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve or cover and chill within 2 hours. If desired, serve with Sweetened Whipped Cream.
Makes 8-10 servings.
Saturday, November 17, 2007
Sausage and Apple Herbed Stuffing
1/2 pound bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweeted dried cranberries
2 cups coarsely chopped applese
1 T (Pampered Chef) Rosemary Herb seasoning mix
2 cans (14-14 1/2 oz each) chicken broth
1. Preheat oven to 350 degrees F. Place sausage into (10 inch) skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sawage to paper towel-lined plate. (Do not drain skillet.)
2. Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In mixing bowl, combine stuffing, cranberries, applese, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweeted dried cranberries
2 cups coarsely chopped applese
1 T (Pampered Chef) Rosemary Herb seasoning mix
2 cans (14-14 1/2 oz each) chicken broth
1. Preheat oven to 350 degrees F. Place sausage into (10 inch) skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sawage to paper towel-lined plate. (Do not drain skillet.)
2. Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In mixing bowl, combine stuffing, cranberries, applese, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings.
Roast Goose with Pomegranate Glaze
Serves 6-8
1 goose (10-12 lbs.)
1 T coriander seeds
2 t cumin seeds
2 T sesame seeds
Coarse salt and freshly ground pepper
3 oz (4-inch piece) ginger, cut in 1/2
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 lb mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, but into large pieces
1 C water
5 T pomegranate molasses
1/2 cup cream sherry
1 C pomegranate juice
2 C homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish
1. Pat goose dry inside and out. Prick skin all over with a toothpick
2. Toast coriander, cumin and sesame seeds with 1 T salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 T mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
3. Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burnders, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
4. Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juickes from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
5. Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
6. Place goose on wire rack over vegetables, and brush goose with 3 T molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
7. Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10-12 minutes.
8. Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
1 goose (10-12 lbs.)
1 T coriander seeds
2 t cumin seeds
2 T sesame seeds
Coarse salt and freshly ground pepper
3 oz (4-inch piece) ginger, cut in 1/2
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 lb mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, but into large pieces
1 C water
5 T pomegranate molasses
1/2 cup cream sherry
1 C pomegranate juice
2 C homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish
1. Pat goose dry inside and out. Prick skin all over with a toothpick
2. Toast coriander, cumin and sesame seeds with 1 T salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 T mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
3. Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burnders, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
4. Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juickes from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
5. Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
6. Place goose on wire rack over vegetables, and brush goose with 3 T molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
7. Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10-12 minutes.
8. Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.
Baked Sweet Potatoes
Preheat oven to 450 degrees.
With a fork, pierce 4 medium sweet potatoes all over, and rub with 1 T olive oil.
Bake on a rimmed baking sheet line with aluminum foil, until a paring knife inserted in center meets no resistance, about 45 minutes.
Cut a deep cross into the middle of each sweet potato; push ends together to open.
With a fork, loosen and lightly mash inside of sweet potatoes.
Top each with a 1 T butter.
Serves 4
With a fork, pierce 4 medium sweet potatoes all over, and rub with 1 T olive oil.
Bake on a rimmed baking sheet line with aluminum foil, until a paring knife inserted in center meets no resistance, about 45 minutes.
Cut a deep cross into the middle of each sweet potato; push ends together to open.
With a fork, loosen and lightly mash inside of sweet potatoes.
Top each with a 1 T butter.
Serves 4
Mashed Sweet Potatoes
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Peel 2 medium sweet potatoes, and cut into 2-inch chunks. Place in steamer basket, and cover; steam until tender, 15-25 minutes. Drain and return to saucepan.
2. Meanwhile, in a small saucepan, bring 1/2 cup half and half, 3 T butter, and 2 T light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.
2. Meanwhile, in a small saucepan, bring 1/2 cup half and half, 3 T butter, and 2 T light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.
Chicken Tenders Parmesan with Penne and Broccoli
Coarse salt and ground pepper
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil
1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 C Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.
2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil
1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 C Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.
2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
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