Category Archives: CHRISTMAS RECIPES

CHOCOLATE CHIP SHORTBREAD REFRIGERATOR COOKIES

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OK, this is basically the same recipe I use for Chocolate Chip Shortbread Cookies except that in this recipe, I roll the dough into logs (refrigerator cookies) because I am getting lazier and lazier. In my original recipe I scooped the dough into balls with one of my small ice cream scoops. So, if you prefer that method, ignore this recipe and bring up the original. Plus, since posting that recipe, I have learned to chill any cookie dough containing butter and flour before baking. Why you might ask.

Well, according to the kingarthurbaking.com site “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

In addition, the sugar in the dough gradually absorbs liquid. If you bake the dough immediately, before sugar has a chance to absorb much liquid, that liquid remains “free” in the dough, and promotes spread.”

So, basically, I try to always give cookie dough a bit of a chilling experience before I subject it to a hot oven. But I do it a bit different than some cooks would suggest. Many recipes call for you to chill the dough before forming it. Well, that’s all well and good. But it ain’t easy to form cold dough into any semblance of a ball. And pressing hard dough into an ice cream scoop or rolling it into a ball is not good for my hands. So, simple solution. Form the balls then chill them. Ta da!

And truthfully, if I were a good person I’d go back and add the step of chilling the dough to all of my cookie recipes. But frankly, I’m just not that good a person! I figure it took me until I was 77 to learn this simple cookie baking trick. If it takes others a while to also figure it out, I’m sorry. But like I said, I’m getting indolent in my old age.

Anyway, these are wonderful cookies. They aren’t too sweet. And they are chock full of yummy chocolate. And really, who doesn’t like a great shortbread cookie?! Plus, they are perfect to take along on a camping trip or sending through the mail at Christmas time because they almost have the shelf life of a Twinkie. Well, not quite, but darn close!

Mr. C. has another gig tonight, so I am going to spend the rest of my afternoon reading rather than making some kind of culinary wonder with which to surprise and delight him. Instead, I’m going to make myself a big old plate of Fried Zucchini for dinner. That way I don’t have to share even one piece with him! But, please don’t feel too sorry for him. He’s playing at the Fairmont Olympic Hotel in Seattle, and they are going to feed the band. So, I don’t think he will mind in the least that he is missing out on fried zucchini.

Peace and love to all.

1 lb. unsalted butter, room temperature

2 c. powdered sugar + more for dusting/sprinkling

1 tsp. salt (only ½ tsp. salt if you use salted butter)

2 tsp. vanilla extract

4½ c. unbleached all-purpose flour

2 c. mini chocolate chips

Cream the butter and powdered sugar until light and fluffy. Add the salt, vanilla, and flour. Mix only until blended. Do not overmix. Add mini chocolate chips. Roll into logs on plastic wrap. Refrigerate for several hours or overnight. (Overnight is best.)

Cut into ½-inch circles and place on an ungreased baking sheet. (They can be fairly close together.)

Bake in a pre-heated 350-degree oven for 20-25 minutes or until the bottoms are a nice golden brown. Don’t under-bake.

Remove from oven and place on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.

These cookies will stay fresh for weeks. But, of course, these little darlins never last that long!

*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting. 

CRANBERRY ORANGE OATMEAL COOKIES WITH WALNUTS  

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Now that it’s almost fall, I decided to develop a recipe for a fall/winter cookie. And I know what you’re thinking, what the heck is a “fall/winter” cookie? Well, it’s the equivalent of serving stew in autumn and throughout the winter. Stew just tastes better when it’s raining cats and dogs outside and there’s even a hint of snow in the air than when the temperatures are in the upper 80’s. So, a cookie that featured dried cranberries sounded like it would be perfect as the days start getting shorter, temperatures gradually decrease, and holiday decorations in every store front are just around the corner.   

And what flavor goes better with dried cranberries than orange? And then there have to be nuts to give the cookies a bit of crunch. And because we are trying to eat healthier, lots of oats in the mix and the exclusive use of whole wheat flour. And what do you get? You get a really good cookie that is easy to make and would be a perfect addition to any holiday dessert selection. Like I said – a fall/winter yummy.

So, if you too would like to serve an oatmeal cookie that is just a bit different than your standard oatmeal cookie but is sure to be loved by one and all, this is the cookie for you.

Well, this is a special day at our house. Whistle Lake Jazz Quartet is recording in our living room. So, my only job is to feed the guys when they take a break. And you know my favorite things to do are listen to really good live music and feed people. So, I am one happy gal today. (See pictures of the guys below.)

Of course, I am usually a happy person. I was blessed with parents that taught me to be happy by both word and deed. My father especially stressed that I should be happy with what I had. Not that I shouldn’t strive to improve my situation if warranted. But not to be a “grass is always greener” kind of person. If I wanted greener grass, then I should work to make it happen! Therefore, metaphorically speaking, I have always had green grass.

May you too also be happy with what you have and treasure the world you live in.

Peace and love to all.  

2 T. Cointreau (or your favorite orange liqueur or just plain orange juice)

1 c. dried cranberries

¾ c. (1½ sticks) unsalted butter, room temp.

1 c. brown sugar , packed

2 eggs

1½ tsp. vanilla extract

½ tsp. orange oil or 1 tsp. orange extract  or 1 tsp. frozen orange juice concentrate

zest from 1 lg. orange

1½ c. whole wheat pastry flour

½ tsp. coarse sea salt

1 tsp. baking soda

½ tsp. ground cinnamon

3 c. rolled oats

¾ c. roughly chopped walnuts

Place the Cointreau and the dried cranberries in a small saucepan. Bring to a boil, stir, then remove from heat, cover, and let sit until cool.

In the bowl of your stand mixer, cream the butter and brown sugar together until smooth. Beat in the eggs one at a time, then add the vanilla, orange oil, and orange zest.

Whisk the flour, salt, baking soda, and cinnamon together in a mixing bowl; add to the butter mixture. Then mix in the oats, dried cranberries (plus any remaining liquid), and chopped walnuts.

Using a #40 (1½ T.) ice cream scoop, drop dough onto a parchment paper lined baking sheet as close together as possible. (Use a baking sheet that will fit in your refrigerator.) Gently pat each dough ball down just a bit. Refrigerate the dough balls for at least 4 hours or overnight. (Overnight preferred.)

Just before placing in the oven, transfer some of the dough balls to another parchment paper lined baking sheet and allow about 2-inches between each cookie. (I needed two pans to bake these cookies.)

Bake in a pre-heated 350-degree oven for about 14 minutes or until lightly golden brown and just set. Do not overbake. Remove from oven and allow cookies to cool on baking sheet for 7-8 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Tim on bass
Todd on drums
Jamie on guitar and Andy on piano

LAYERED MILK CHOCOLATE AND WHITE CHOCOLATE FUDGE (BLACK AND WHITE FUDGE)

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When I asked Mr. C. what kind of fudge to make for Christmas, he immediately remembered the layered fudge he had thoroughly enjoyed at our good friends Tim and Suzie’s home. We were having a bit of a social hour after the guys (TimE3 Jazz – Tim, Todd, and Andy) completed their Sunday afternoon rehearsal. And a variety of fudge was available for the starving musicians. (Food and adult-beverage rewards are always appreciated! By both the band members and their wives!)

So, I decided to come up with a recipe. And the recipe you find below worked out just fine. Not only is it decadently delicious; it looks delightful on a tray of assorted Christmas goodies. But this fudge is much more than just a Christmas confection. It would be perfect for Valentine’s Day or as a special gift for someone’s birthday or anniversary. This fudge is just that good!

I made the bottom layer with milk chocolate, but it could easily be prepared with semi-sweet or even dark chocolate if that would be your preference. Matters not.

I don’t know about you, but I am darned glad the holidays are over. Not that I don’t love seeing everyone and that all the festivities aren’t fun. But boy do I get pooped these days. But now that the tree is untrimmed and all the decorations are safely tucked away in our downstairs storage room, I can get back to doing what I like best. And that’s trying out new recipes and sending them on to you through the magic of the written word. And not only do I love writing out the recipes, I also very much enjoy writing up the introductions. That’s because I love to read. And have been an avid reader since I was a small child.

I know I miss valuable information by not watching TV. But I do read the paper every day, discuss significant issues with our highly educated and informed friends, and read Heather Cox Richardson’s daily report. But the places I get to visit and characters I get to meet through reading books has always been more satisfying than too closely following the shenanigans of the men and women who are currently trying to shift our country from a democracy to an oligarchy. So, my New Year’s resolution is to continue keeping semi-informed. While at the same time staying sane by reading as many books as possible. (And yes, I know, being an ostrich is not always the best choice. But I figure my sanity is worth a bit of sand in my beak!)    

As always, peace and love to all.

Milk Chocolate Fudge layer:

3 c. granulated sugar

¾ c. (1½ sticks) unsalted butter

1 small can (5-oz.) evaporated milk (2/3 cup)

2 c. milk chocolate chips (12-oz. pkg.)

1 7-oz. jar marshmallow crème

1 tsp. vanilla

Line a 10X16-inch pan with foil and coat lightly with nonstick spray.

Heat sugar, butter, and evaporated milk to a full rolling boil in a heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching; about 4 minutes. Remove from heat and stir in chocolate chips and marshmallow crème until melted. Stir in the vanilla.

Spread immediately and evenly into the prepared pan. Cool at room temperature while you prepare the white chocolate fudge.

White Chocolate Fudge layer:

1 (14 oz.) can sweetened condensed milk

20 oz. white chocolate, roughly chopped (And no, white baking chips are not a substitute. I use Callebaut White Chocolate Callets (chips).)  

3 T. unsalted butter, cut into small pieces

In a large, glass bowl, combine the sweetened condensed milk, white chocolate, and butter. Place the bowl in your microwave and heat the ingredients over medium heat until the white chocolate has melted, and the mixture is completely smooth, about 8 minutes. Stir often during the process.

The mixture will be quite thick. Carefully spread the fudge over the milk chocolate fudge layer and smooth the top. Refrigerate for at least 2 hours before cutting.

Remove from fridge, lift the fudge out of the pan, remove the foil, and cut into small squares. Store in an airtight container in the refrigerator. Serve either cold or at room temperature.

WHITE CHOCOLATE TOASTED COCONUT FUDGE

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And now for something completely different.

It’s Christmas time in case you hadn’t noticed. And around here and for the Christmas packages I put together for my kids, Christmas is not complete without fudge. So, every year I try to mix things up a bit in the fudge arena, so no one gets bored with my offerings. Now perhaps I’m getting selfish in my old age, but this year I decided to build a fudge for myself and if others enjoyed it too, all the better. (Even if they didn’t like it, there were 3 other types of candy from which to choose!)

Anyway, I envisioned a white chocolate fudge studded with toasted coconut. And yes, I know, real white chocolate is hard to come by, and not everyone likes coconut. But thanks to the miracle of Amazon Prime, in just two days I had a 5-pound package of white chocolate chips delivered to my front door. And coconut flakes always reside in my pantry. (I often use them in granola.)

So, to the kitchen I proceeded armed with this fabulous recipe from the annsentitledlife.com website.

Now, here’s the deal. If you don’t like really sweet fudge (and I usually don’t), this is not the fudge for you. But I must say, this fudge is amazingly delicious, and so very easy to prepare. And if taken in small doses, this could become your favorite fudge too.  

Enough blather. I have better things to do with my time right now, as I am well aware, you do too! It’s Christmas for God’s sake! (And I do mean for God’s sake!)

So, if there is a coconut lover on your Christmas gift list, I suggest you make that person a batch of this fantastic fudge. And if you too love white chocolate, I will soon be posting a recipe for Layered Milk Chocolate and White Chocolate Fudge. Also, quite delicious.

I know I just go nuts at Christmas. And I know I am not alone in changing from “panic mode” to “nap mode” often in the middle of a sentence. But don’t drive yourself crazy. This is the season of love, and forgiveness, and family. And if you burn yourself out, no one is going to profit, especially you. If everything doesn’t get done, so be it. If there is one less kind of cookie baked, who cares? Be kind to yourself and cut yourself some slack. Consider it a very well deserved present to yourself.

Peace and love to all.

1 c. unsweetened coconut flakes (I use Bob’s Red Mill Coconut Flakes, unsweetened)

2 c. granulated sugar 

1 c. evaporated milk

½ c. (1 stick) unsalted butter

12 oz. (2 cups) white chocolate chips (I use Callebaut White Chocolate Callets (chips)  

2 tsp. good coconut extract

7 oz. marshmallow fluff

Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a (+). Set the dish aside.

Place the coconut flakes into a shallow frying pan. Heat over medium heat while stirring continuously until the coconut is toasted to a nice golden brown.  

Combine the granulated sugar, evaporated milk, and butter in a heavy saucepan. Bring the ingredients to a rolling boil over medium heat, stirring constantly. Reduce heat a bit and cook for 4 to 5 minutes or until the mixture reaches a temperature between 234 to 240-degrees as measured by a candy thermometer.

Take the saucepan off the heat and immediately stir in the white chocolate chips, coconut extract, and the marshmallow fluff. Mix until the white chocolate chips are completely melted, and the marshmallow fluff is thoroughly incorporated.

Reserve two tablespoons of the toasted coconut and mix the rest into the fudge mixture.

Spread the toasted coconut fudge mixture into the prepared pan. Smooth the top with a spatula.

Sprinkle the reserved toasted coconut flakes evenly on the top of the fudge. Pat down gently to help keep the “toasted coconut garnish” in place.

Allow the coconut fudge to chill until firm.

Remove the fudge to a cutting board and cut into desired size pieces. (I suggest cutting the fudge into very small pieces. You can always have a second piece. Or third, etc. etc.) Store in an airtight container in the refrigerator.

ITALIAN DRIED CHERRY AND ALMOND CHRISTMAS COOKIES

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OK, I renamed these wonderful cookies, recipe compliments of Giada de Laurentiis, because they definitely smack of all things Italian, and in my estimation, are the perfect cookie to include in a gift box of Christmas goodies. (Giada named them – Dried Cherry and Almond Cookies with Vanilla Icing.) But whatever name you choose to use to pay tribute to these amazing cookies, you are sure to bring smiles to anyone who is lucky enough to bite into one of these babies. They are not only beautiful to look at, they’re absolutely delicious with their hint of amaretto flavor in every bite. (Amaretto is an Italian liqueur with a sweet almond/cherry flavor with just a touch of agreeable bitterness.)

Another wonderful thing about these cookies is that they have a different consistency than many of the “shortbread” style cookies many of us make for the holidays. Instead of being crisp like a fine shortbread cookie should be, they are more dense and chewier. So, very pleasing not only for their fabulous flavor but also for the textural variety they bring to any array of holiday cookies, sweet breads, and confections.

So, do I like these cookies? Absolutely not! I LOVE these cookies! And I can’t wait to share them with my kids this year through the magic of UPS.

Every year I make a different selection of fun things to include in my kid’s goodie packages. Everything from a variety of cookies and candy, maybe a fruit cake, sometimes party mix or flavored nuts, etc. etc. Then I place small packages of everything I bake or build in boxes I have saved from the many deliveries we get throughout the year. Then when all the boxes are wrapped up tight enough to withstand a flood, hurricane, major earthquake, or swarm of locusts, using more packing tape then is required by the FAA to hold an airplane wing in place, either Mr. C. or I take the packages to our local UPS store. Then of course we have to say goodbye to the packages, and trust that the capable hands of the UPS will take extra-special-care with our packages. (Hey, they have in the past, so I’m hoping the same is true this year!) (And yes, I still believe in Santa and the Easter Bunny, too.)

Anyway, I suppose I should close for now and get back to the kitchen. Not that I’m not excited about building all these fun things for my kids. I am. Because I know how much they look forward to this tradition. As do I. I figure, if we can’t all be together for the holidays, we can all still be enjoying the same holiday treats.

So, I encourage you to start or continue your own traditions. There is just something really comfortable about tradition. And to my thinking, food traditions are the best.

Peace and love to all.

1 c. (2 sticks) unsalted butter, room temperature

1¼ c. granulated sugar

1 tsp. + 1 drop pure vanilla extract, divided*

1 tsp. almond extract*

½ tsp. ground cinnamon

½ tsp. fine sea salt

2 lg. eggs

2½ c. unbleached all-purpose flour

1½ c. coarsely chopped dried tart cherries   

1 c. slivered almonds, toasted** and coarsely chopped   

¾ c. powdered sugar, or more as needed

2-3 tsp. water, or more as needed

In the bowl of your stand mixer, beat the butter, sugar, the 1 teaspoon of vanilla extract, almond extract, cinnamon, and salt together until light and fluffy, about 4 minutes. Next, beat in the eggs, one at a time.

Add the flour and beat on the lowest speed until just blended. Using a regular table knife, stir in the dried cherries and almonds. Transfer the dough to sheets of plastic wrap and shape the dough into logs about 12-inches long and 1½-inches in diameter.

Then wrap the dough logs in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance and held in your refrigerator. If you make it well in advance, freeze the logs. When you are ready to bake the cookies, defrost the logs before cutting into slices.)

Arrange an oven rack in the center of the oven. Pre-heat the oven to 350-degrees. Line 2 large heavy baking sheets with parchment paper. Cut the log crosswise into ½-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart.

Bake until the cookies are golden around the edges and slightly puffed, about 15 minutes. Remove from oven and transfer the cookies to a wire rack to cool completely before icing.

While the cookies cool, whisk the powdered sugar, remaining drop of vanilla or almond extract, and water together, 1 teaspoon of water at a time, until the mixture becomes drizzling consistency.

Place the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing. Allow the frosting to set completely before storing in an airtight container at room temperature.

*If you prefer, use a drop of almond extract in the icing rather than a drop of vanilla.

**To toast the almonds, place in a single layer on a rimmed baking sheet. Bake in a pre-heated 350-degree oven for 6-8 minutes until lightly toasted. Cool completely before using.

  

CREAMY CAULIFLOWER, CARROT, AND CELERY SOUP WITH OVEN BAKED GARLIC CROUTONS

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About a week before Thanksgiving, our neighbors and dear friends Mark and Vicki had us over for dinner. And Mark served this soup as the first course. His soup was chunky, and I loved the taste and texture from first bite. So, when it came to planning what soup to serve as a first course for Thanksgiving, I decided to prepare the same soup, but use my immersion blender to make the soup creamy rather than chunky. And to offset the creamy, I decided homemade croutons would provide the texture that was missing from not serving the soupy chunky. So, I messed with the recipe Mark found on the tasteofhome.com site to what you find below. But, if you don’t care for smooth soup, just leave your immersion blender in its hiding place, and serve the soup chunky. But, no matter how you decide to serve this soup, you are in for a treat.

Now, if you are only into soups that pack a lot of flavor, this may not suit your taste. It absolutely does not provide an “in your face” flavor punch. It’s more of a subtle and unpretentious little soup with hints of class and refinement. And perfect when the rest of the meal is going to be a full-blown taste bud extravaganza!

So, I hope you give this charming soup a try. It really is delicious. And ever so easy to prepare. And the croutons ain’t bad either!

As always, continue to prepare and eat delicious food. Life is short and one of life’s greatest pleasures, at least for me, comes from sitting down to a truly wonderful meal with family and/or friends. So, make it happen. Even if you live alone, call a friend or two and invite them for dinner. They will love being entertained and you will have a great meal to share and maybe even some delightful leftovers you can treat yourself to the next evening. And always keep in mind that what we are experiencing right now is not a dress rehearsal for our lives. We are living the main and only event. So, don’t skimp on the quality of food you feed yourself or your family and friends.

And sorry for no picture. But by the time I was dishing up soup on Thanksgiving, I was already thinking fondly of my pillow and taking a picture for my blog didn’t even enter my mind. What blog???

So, from one recovering Thanksgiving cook to all of you out there – peace, love, and endless days of joy.

1 med. head cauliflower, cut into small pieces

1 med. carrot, shredded

¼ c. finely chopped celery

2½ c. water

2-3 tsp. chicken or vegetable bouillon

3 T. unsalted butter

3 T. unbleached all-purpose flour

¾ tsp. kosher salt

freshly ground black pepper

2 c. whole milk

1½ c. grated sharp cheddar cheese

dash hot pepper sauce, opt. (I use Frank’s RedHot sauce)

Combine the cauliflower, carrot, celery, water, and bouillon in a heavy soup pot. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). Using an immersion blender, puree the soup. (If there are a few chunks, that’s just fine!

In a large saucepan, melt the butter. Whisk in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Serve in small bowls or small coffee cups garnished with Oven Baked Garlic Croutons.

OVEN BAKED GARLIC CROUTONS

1 T. unsalted butter

1 T. extra virgin olive oil

1 clove garlic, finely minced

½ tsp. dried parsley

Pinch kosher salt

freshly ground black pepper

2 c. bread cubes

Heat the butter, olive oil, garlic, parsley, salt, and pepper in a medium sized frying pan. When starting to burble, remove from heat and stir in the bread cubes. Transfer to a small low sided baking pan and bake in a pre-heated 375-degree oven for 15 minutes, or until the bread cubes are crisp and starting to brown. Turn the cubes once during the baking time.

Remove from oven and allow to cool completely before using or storing in an airtight container.

LEFTOVER TURKEY À LA KING

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Let me begin by saying that Mr. C. loves leftovers. So, one of the benefits of cooking too much food for Thanksgiving is having just what he loves at his disposal. (Remember that word – disposal, because it’s going to be used again in this post, but in a very different context!)

But after the first meal of all things leftover, and even a second attempt to present him with yet another opportunity to enjoy all the delicious flavors that make Thanksgiving such a special occasion, his desire to eat anymore of the leftovers began to wane. And I could hardly stand to open the refrigerator. So, that meant that I had to figure out a better way to use up the leftovers. Thus, this recipe.

So, with 3 cups of shredded turkey to use in a dish that would hopefully be welcome, even if the name included “leftover turkey”, I came up with this recipe. But what to serve it over? That part came next.

So, I went online to find a drop biscuit recipe that didn’t require getting out the food processor or my stand mixer. (I’m still recovering from all the cooking I did for Thanksgiving, so the simpler the food prep for now, the better.) I found this recipe on the cookingclassy.com site and the biscuits turned out perfect for the intended purpose. Split in two, they weren’t smooth surfaced like so many of my biscuit recipes produce. (Which is perfect in most cases.) However, these biscuits had the perfect crumb to absorb the lovely gravy base that makes this àla King so delicious. And, best of all, the drop biscuits had been super easy to prepare.   

As for the leftover mashed potatoes, dressing, and corn pudding, well you remember that word I used above – disposal, that’s exactly where they ended up. Sometimes you just have to do what’s best for everyone concerned. And for my own sanity, not having the leftovers stare me down every time I opened the refrigerator, was a prudent move towards keeping me mentally healthy. Of course, the guilt is still there, but then, that’s another story for another time.

As always, keep staying healthy, keep making decisions that benefit not only yourself but those around you, and stay positive. Your positive outlook on life can be contagious. You never know who might need positive inspiration from time to time.

Peace and love to all.

¼ c. (½ stick) unsalted butter

½ c. minced onion  

¼ c. shredded carrot

¼ c. finely diced celery

2 garlic cloves, finely minced

¼ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. poultry seasoning 

1/8 tsp. dried thyme

¼ c. dry sherry

1½ c. turkey or chicken broth, or more as needed   

¾ c. whole milk

¼ c. heavy cream

2-3 c. diced turkey (and yes of course, you can used cooked chicken in place of turkey)

1 sm. (4-oz.) jar sliced pimento, well drained

½ c. frozen petite peas                                                

2 T. freshly chopped parsley

In a medium saucepan over medium heat, melt butter and sauté onion, carrot, and celery until tender, 3-5 minutes. Add the garlic and cook for 1 minute. Whisk in the flour, seasoned salt, pepper, poultry seasoning, and thyme and cook a minute or two. Add the dry sherry and let it evaporate for about 30 seconds.

Gradually whisk in the chicken broth, milk, and heavy cream. Cook until the mixture is thickened and bubbly. If too thick, add a bit more broth. Add the cooked turkey, drained pimento, frozen peas, and fresh parsley. Cook only until the chicken is hot. Taste and adjust seasoning.

Serve over halved biscuits, steamed rice, or mashed potatoes.

See recipe below for quick and easy Buttermilk Drop Biscuits.

BUTTERMILK DROP BISCUITS  

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

1 tsp. granulated sugar

¾ tsp. kosher salt

½ c. (1 stick) unsalted butter, cut into small pieces

1 c. buttermilk

In a small mixing bowl whisk the flour, baking powder, baking soda, sugar, and salt together.  

Place the butter in a medium sized microwave safe dish and heat until about ¾ of the way melted. Remove and stir to melt fully.

Pour the buttermilk in with the butter and whisk until mixture appears lumpy.

Pour the flour mixture into the buttermilk mixture and stir gently just until all the flour is incorporated.

Using a #16 ice cream scoop that has been coated with cooking spray, scoop the dough onto a parchment paper lined baking pan at least 1½-inches apart. If you don’t own a #16 ice cream scoop, spray a quarter cup round measuring cup with non-stick cooking spray. 

Bake in a pre-heated 475-degree oven until tops are golden brown and the internal temperature reaches 205 to 210-degrees, about 12 – 14 minutes. Remove from oven, split, and serve topped with plenty of the à la King.

DRIED CRANBERRY AND PECAN CREAM CHEESE SPREAD

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Well, for those of you who have been to this site before, I have a huge confession to make. (Those of you who are new to this blog, ignore my following comments. I don’t want you to shy away from this site because I went crazy this Thanksgiving and prepared way too much food!)

Anyway, I always considered myself a good judge of how much food to prepare for the size of any given group I planned to feed. But this year, I over-achieved in every single dish I prepared. Every – single – one! (Well except for the turkey gravy. No matter how much gravy I prepare, there is never any left.)   

Anyway, I should have known better than to fix so darn much food. We can’t eat like we did when we were, say, 25. So, what made me think that 12 adults between 65 and 80, 3 adults in their 50s, and 2 guests in their late teenage years were likely to put away a full complement of appetizers, a first course soup,  a 20 pound turkey, plus an extra turkey breast and 6 drumsticks (for the dark meat), 10 pounds of mashed potatoes, enough dressing to feed a small cavalry, and a huge casserole dish containing corn pudding! Not to mention all the lovely appetizers, side dishes, salads, and desserts brought by our guests. OMG. If I was ever in doubt that my brain was aging right along with my body, this Thanksgiving proved that my brain was totally in step with the rest of this old gal’s declining body parts! So, lesson learned. Next year, half as much as I think I need, and everything should come out just about right! And speaking of something that is right, this spread I found on the food.com site is absolutely, right on! The flavor is amazing, the prep time so short as to be almost nonexistent, and best of all – the spread must be made ahead of time. And I can’t think of a better spread to serve at Thanksgiving or Christmas. Festive looking and incredibly delicious.  Just like the other spread I made – Kalamata Olive Spread – to be published in the near future. Both absolutely perfect for any appetizer spread. So, do make these 2 spreads in the near future. They are simply yum!

So now that Thanksgiving is over, it’s time to think about Christmas. And this year I’m even more excited about baking cookies and putting up our holiday decorations. After not being able to spend the holidays with our family and dearest friends last year, I can hardly wait to sit in front of our Christmas tree with a Speculaas (Dutch Ginger Cookie) in one hand and a warm cup of Glögg in the other. (And yes, both recipes are on this site.)

So, have fun in your kitchen. Consider baking extra cookies this year and gift them to a friend or neighbor who might profit from a little extra Christmas cheer. Or invite them over for a special dinner or present them with cinnamon rolls to make their Christmas morning special. It’s the little things that remind people how much we care about them.

And as always, peace and love to all.

1 pkg. (8-oz.) cream cheese, room temp.

¼ c. orange juice concentrate

½ c. chopped dried cranberries

½ c. chopped toasted pecans, plus more for garnish

Beat the cream cheese until soft. Slowly add in the concentrate until creamy and completely smooth. Add the chopped cranberries and pecans.

Mound the spread on a small plate. Cover with plastic wrap and refrigerate at least overnight. Remove from fridge an hour before you plan to serve. Just before serving, decorate with a few chopped pecans.

Serve with crackers.

 

MINCEMEAT GALETTE

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One of the first pies I ever remember eating was a mincemeat pie. I don’t think I was very impressed, but then I was probably only 4 years old. So, I guess my reaction was only to be expected. Fast forward a few years, and my parents couldn’t keep me out of the mincemeat. And I still love the stuff. I mean really, what’s not to love about dried fruits and apples gently marinated in a slightly sweet, spicy, and boozy syrup?

But for all you purists out there, I must state up front, there are no chunks of beef or shredded beef suet in this recipe. As close as any cow gets to being an ingredient in this mincemeat, is by donating milk to be churned into butter. (And bossy dear, we thank you for that from the bottom of our dark little non vegan hearts.) So, purists, you may be excused. This post is not going to be to your liking.

But for all you mincemeat lovers out there, who willingly and joyfully accept that mincemeat can still be delicious sans meat and suet, and who find paying at least $9 a jar for decent mincemeat egregious, you are going to love this recipe. And no, it’s not inexpensive to make your own mincemeat. But it’s a heck of a lot cheaper and the quality is so much better than anything you can find in a jar. And yes, it does take some pre-planning. But it is not a long and tiring process.

So, next time you get the craving for a mincemeat tart, pie, bars, or galette, make up a batch of this heavenly concoction. And yes, I know, mincemeat is kind of an “old world” delicacy. But that only makes it more interesting as far as I’m concerned. And isn’t it fun to keep a centuries old tradition alive.

As always, keep having fun in your kitchen. Keep celebrating life. And stay positive. It’s much nicer being around someone who gives off positive vibes rather than displaying negativity. And CHEERS to 2021. We are all in need of a HAPPY NEW YEAR. So, let’s be part of making it the best year ever. Peace and love to all.  

Mincemeat: (needs to be prepared at least a week ahead of time)

1½ c. raisins

1½ c. golden raisins (sultanas)  

1½ c. dried currents

2/3 c. bourbon

2 tart apples, peeled, cored, and finely minced

8-oz. container candied orange peel

½ c. (1 stick) unsalted butter, melted

¾ c. brown sugar

½ tsp. ground nutmeg

½ tsp. ground cinnamon

¼ tsp. ground mace

¼ tsp. ground allspice

1/8 tsp. ground cloves

finely grated zest and juice of 1 lemon

finely grated zest and juice of 1 orange

¼ c. cognac

Place the raisins, sultanas, and dried currents in a small saucepan. Add the 2/3 cup bourbon, bring just to a boil, stir to coat all the fruit, remove from heat, and set aside to cool.

Meanwhile, combine the apples, candied orange peel, butter, brown sugar, spices, and the zest and juice of the lemon and orange, in a large ovenproof dish. When the raisins and currents are cool, stir into the apple mixture. Cover the dish and place in a cool place overnight.  

The following day, place the ovenproof dish in a cold oven, bring the temperature to 200 degrees, and bake for three hours, stirring every hour or so. Remove from oven, let cool completely, and stir in the cognac. The mincemeat will look quite runny. But do not be concerned. After it has rested in the refrigerator for a few days it will be perfect.

Store covered in your refrigerator until ready to use. (Best if left to mellow at least 4 weeks, but if you are like me, the mince only gets to age for about a week. It’s still good, so no worries.)

This recipe makes enough mincemeat for 2 10-inch tarts, 2 8-inch pies, or 3 10-inch galettes.

Crust: (makes enough crust for 1 10-inch galette)

1¼ c. unbleached all-purpose flour, fluffed

1 T. granulated sugar

¼ tsp. kosher salt

½ tsp. cinnamon

½ c. (1 stick) unsalted butter

¼ c. + 1 T. ice water

In the bowl of a food processor, pulse the flour, sugar, salt, and cinnamon together. Cut the butter into small pieces, then add to the food processor. Pulse at 1 second intervals until butter is the size of tiny peas. Should take about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Dump the crumbly dough onto a lightly floured work surface. Using your hands, press the dough into a flat, thick disk. Roll the dough out into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking.

Place on a parchment-paper lined baking sheet.

To assemble the Galette:

1 10-inch galette crust

1½ c. mincemeat

3-5 very thin apple slices  

1 egg, plus a few drops of water beaten together, for brushing

finishing sugar for sprinkling (turbinado, demerara, or any large-grained sugar)

ground cinnamon, for sprinkling

whipped cream, for serving

Place the mincemeat in the center of the galette crust, then spread evenly to about 2-inches from the edge. Fold the edge of dough towards the center to make a rustic enclosure. (See picture above.) Lay the apple slices on top of the mincemeat in whatever pattern works for you. Brush the dough with egg and water mixture. Sprinkle the entire galette with finishing sugar and cinnamon.

Bake in a pre-heated 400-degree oven for 30-35 minutes or until the crust is a light golden brown. (Don’t over-bake.) Remove from oven and let rest on a cooling rack for 5 to 10 minutes before carefully lifting the parchment paper and galette off the pan onto a serving or cake plate. To serve, cut into wedges, warm in your microwave, and dollop with whipped cream (see recipe for Vanilla Bean Paste Whipped Cream below) or vanilla ice cream.

Vanilla Bean Paste Whipped Cream

1 c. heavy whipping cream

2 tsp. vanilla bean paste or vanilla extract

2 T. powdered sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until hard peaks form. Add the vanilla bean paste and powdered sugar. Whip until blended.

CREAMY MASHED SWEET POTATOES

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I’ve said it before, and I’ll say it again – I love sweet potatoes. Love them! And this year for Christmas I served ham. And along with the ham I wanted to serve some type of sweet potato dish because ham and sweet potatoes are just a fabulous combination. But I didn’t want a pecan topping on my sweet potatoes this time, because I was serving a salad (Roasted Beets, Candied Pecans, and Feta Cheese Salad with a Balsamic Vinegar Dressing) which included pecans as an ingredient. So, my Sweet Potato Casserole with Butter Pecan Crumble Topping would have been just a bit too much pecan.

I decided instead, to just prepare the sweet potato part and leave the pecan topped version for another dinner. And oh am I glad I made this dish to serve along-side the ham. Sweet and delicious, and a perfect creamy textural compliment to the crunchy pecans in the salad. I also tried a new cornbread muffin recipe to complete the menu. You will not be seeing that recipe on this site because the muffins simply did not live up to my expectations. (See, I can be polite when I choose to be!)

So, for all of you out there who love sweet potatoes, give this simple recipe a try. It can be prepared a day or two in advance, so it is perfect for dinner parties, or holiday meals, or anytime preparing a dish ahead of time helps keep chaos in check on the day of the event.

As always, keep smiling and stay positive. And stay tolerant of your own foibles, as well as those of your family members. After all, it’s those idiosyncrasies that make us human. And ultimately make us lovable. Peace and love to all. And HAPPY NEW YEAR.  

2 very lg. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)

⅓ c. brown sugar, packed

2 T. whole milk

¼ c. (½ stick) unsalted butter, softened

1 lg. egg

½ tsp. vanilla

¼ tsp. kosher salt

Bake sweet potatoes in a pre-heated 400-degree oven for about 90 minutes or until tender. Remove from oven and allow to cool to touch. Remove peel and throw the flesh into your food processor. Add the brown sugar, milk, butter, egg, vanilla, and salt. Whirl until smooth. Pour mixture into a buttered baking dish.

Bake in a pre-heated 350-degrees for 30-40 minutes. Remove from oven; let stand 10 minutes before serving.