Category Archives: CHRISTMAS RECIPES

NOT YOUR ORDINARY GINGERBREAD MEN (AND WOMEN)

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Ok, you know I am always up for a cooking adventure. But today my good karma must have been hiding in a closet, or my stars were not in alignment, or I simply drew the short straw. Whatever!! Because in trying my hand at decorating the delicious gingerbread men and women I made with this recipe, I not only made a ginormous mess, my decorated gingerbread “people” came out looking demented. I’m not kidding. (The picture below will attest to the fact. And these were the best of the lot!) But then, I was trying out a new icing recipe.

The frosting recipe I use for decorating cookies like “Pink Cookies” (delicious BTW), has cream cheese in it. I just didn’t know how that frosting would hold up being stuffed into a container and mailed across the states. So, I wanted an icing that would set up really well. Well, it set alright. So much so, that I could barely entice it out of the brand new, super duper, guaranteed to make decorating easy enough for any normal 6 year-old, squeeze bottle. Now granted, my hand strength isn’t what it used to be. But I’m not a weakling either. And apparently, from the looks on the faces of the cookies I did manage to “decorate”, they were as glad I was finished massacring them as I was! Not a good working relationship when the cookies themselves are begging for mercy!

Good grief! Who left me alone with these poor babies. I have humbly apologized to these cookies, if that makes you feel any better. But rightly so, they are still not speaking to me.

So, before I could totally mess up the entire population of perfectly wonderful gingerbread men and women I created, I threw the whole mess of icing down the drain. And even that wasn’t easy! The icing resisted every attempt I made to dislodge it from the squeeze bottles. I finally just blasted them with hot water and set them in the sink to think about the error of their ways. They are still there. I am simply too tired to go another round with them until after I’ve had my before dinner martini! And perhaps if I wait long enough, Mr. C. will get tired of looking at them and try his hand at dislodging the edible (I think) plaster of Paris like icing I inadvertently concocted. But enough about my trials and tribulations. Sigh…. And more about these cookies.

This is basically my favorite spice cookie recipe. I’ve been making these cookies – Speculaas (Dutch Spice Cookies) since I was introduced to them in 2004 by our dear friends Nile and Sarah at a cookie exchange party we hosted at our Bellevue home. And yes, I make them every year. I’m actually fearful that if I don’t send these cookies in my kids Christmas goodies packages, things might turn ugly. So, I’ve never taken the chance.

So dear readers, if you want to make a fantastic cookie to share with your friends and family that travels well and stays fresh for weeks, this is the cookie to build. And no, you don’t need to cut the cookies into gingerbread men and women. You can choose any shape you wish, or just cut into squares. That works too.

As always, stay happy and healthy. Keep remembering that for many of us, the true meaning of Christmas is in Christ’s own message of peace and goodwill towards man.

There’s a wonderful old gospel song, “This Little Light of Mine” that I feel is very relevant for our world today.  It became an anthem of the civil rights movement in the 1950’s and 60’s. People sang it and other spirituals during the Civil Rights Movement as a way of expressing unity as they fought for equal rights and freedom for everyone. So, dear readers, let your own little light shine. Bring the joy of the holidays to as many people as you can. Peace and love to all.

1 c. unsalted butter, room temperature

1½ c. brown sugar, packed

3 T. brandy or rum (I use brandy)

3 c. unbleached all-purpose flour

4 tsp. baking powder

1 T. ground cinnamon

1 tsp. ground cloves

1 tsp. ground nutmeg

½ tsp. ground ginger

½ tsp. salt

Beat butter and brown sugar together until light and fluffy, about 4 minutes. Add the brandy. Whisk the flour, baking powder, spices, and salt together and add to the butter mixture. Beat until completely combined. 

Form dough into a ball. Knead the ball on a surface sprinkled with a bit of flour. Roll the dough between ¼ – ⅓ inch thick. (I go more towards the ¼-inch thickness). Using your gingerbread men and women cookie cutters, cut as many cookies as possible and place on an ungreased cookie sheet one inch apart. With the dough that is left, form it into another ball and roll out as before. Keep going until all the dough is used. (The last bit can always just be rolled into a flat circle and enjoyed by the cook.)

Bake in a preheated 375-degree oven for 12-15 minutes or until brown and firm. Do not under-bake. Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Decorate when completely cool if so inclined. Just don’t ask me for an icing recipe. I am ill equipped for that task.

 Store the cooled cookies in an airtight container. And then, nibble away.

  

CANDIED GINGER REFRIGERATOR SHORTBREAD COOKIES

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And yes, I know I already have a couple of recipes for candied ginger shortbread on this site. And they too are fine recipes, yes indeed they are. One is just a little different from this recipe and found under Christmas Refrigerator Shortbread Cookies. With the other, you bake the dough in a more traditional manner. That is to say, like a bar cookie. And most of the time, that’s how I make shortbread, regardless of what additives I choose to use that day. But for shipping, bar cookies are not the best way to ensure freshness. All of those cut edges and all. So, this recipe came into being. And I really like how these cookies turned out. But then, I love candied ginger. And shortbread. I mean really, what’s not to like? Anyway, these cookies are going to be part of my Christmas goodie packages this year. That is of course if we don’t eat them all first! But they’re so easy to build, I can easily make more.

Speaking of making life easy for yourself. (We weren’t, but we are now.) When building multiple types of cookies for gift exchanges, bake sales, Christmas gifts, etc., I have found what works best for me, is to make it a two-day process. One day building the dough, and the next day baking them off.

So, first day, you have a messy kitchen, but can re-use many of the same measuring cups and bowls over and over throughout the day. Same with ingredients. Designate an area in your kitchen to place all the supplies needed that day. Then as an ingredient is called for, you go to your stash, measure out what you need, and return the rest to its assigned place. Makes life so much easier. And believe me, it took me years to figure this out. My first inclination is always to clean up after myself as I go along. And this includes putting everything away after I’ve used it. And washing all the dishes before I go onto the next dish. That’s really how I normally work in the kitchen.

But like the other day when I was making 5 different kinds of cookie dough, I would have run myself ragged returning the flour to the pantry after every use. As if was, I just turned around, set it on the back counter, and proceeded to the next ingredient. And when that dough was complete, on to the next with all the necessary ingredients close at hand. Same thing with the measuring cups. Is it absolutely essential to wash out the measuring cup I use just for flour every time? Of course not! So why go to the bother?

Now I do realize that not everyone makes 5 kinds of cookies in one day. Most people are smarter than to do that to themselves. But even if I were only making 2 types of cookies, I would still use the same principal. Just a practical way to use my time more efficiently. And to save my body a few steps here and there. And that’s getting mighty important as I pack on the years. So, anyway I can save myself both effort and time, I do it! But on to the fun part of this 2 day adventure.

Day 2 of this process. Yeah team! No mess, just cookies going in and out of the oven for a few hours. (Kind of like a reward or a day off for good behavior.)

So, if you too are planning edible gifts for family and friends, I suggest you try my method for keeping sanity a reality. And make this one of the cookies you decide to gift to family and friends. And if you have quite a few goodie packages to put together, I would suggest doubling this recipe. You are definitely going to want to keep a few of these cookies for yourself.

As always, think giving not getting, think blessed if you have a roof over your head and enough food to feed your family, and think how you can make life better for those around you. Baking and sharing cookies is an easy way to lift both your own spirit and the spirits of the person or persons who are the lucky recipients of your largess. Peace and love to all.

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

1 c. powdered sugar

1 tsp. vanilla

½ tsp. salt

½ tsp. ground ginger  

2 c. unbleached all-purpose flour

½ c. finely chopped candied ginger

granulated sugar

With an electric mixer, beat butter, powdered sugar, vanilla, and salt together until smooth and creamy. In a separate bowl whisk the ground ginger and flour together. Add the chopped ginger to the flour mixture and make sure every little piece of ginger is coated with flour. Add the whole mess to the butter mixture. Mix only until dough forms.

Divide the dough roughly in half. Place each piece of dough on a long piece of plastic wrap. Sprinkle granulated sugar over and around the dough. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log 1-1½-inches wide. (Your choice.) Refrigerate for at least 1 hour. Preheat oven to 350 degrees.

Un-wrap logs and using a serrated knife, slice dough 3/8-inch thick. (If dough feels too hard, leave at room temperature for 5 to 10 minutes before slicing).

Arrange slices, about 1-inch apart on a parchment paper lined baking sheet. Bake until lightly golden on the bottom and around the edges, 13-15 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.   

CREAMY CARAMELIZED LEEKS AND PEAS

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So, how about those pearl onions? What, no frozen pearl onions in the grocery store! What?!?! So there goes another plan shot to hell. OK, I’m a crafty cook, I can improvise. So, that’s just what I did.

Armed with 2 lovely organic leeks, and a pound of frozen peas, we still enjoyed one of our favorite dishes for Thanksgiving.  Just a little variation from the normal choice, but still within the allium family. So Creamy Caramelized Leeks and Peas instead of Creamy Caramelized Pearl Onions and Petite Peas. But you know what? We really enjoyed the subtle flavor of the leeks as opposed to big old bites of onion. But either way, onion (in whatever form) and peas are a match made in heaven. And either of these two recipes are perfect veggie dishes for the holidays or anytime a savory, creamy veggie dish is required.

So, I’m not going to spend too much time on this post. Just like it doesn’t take me a long time to build this delicious dish. Just know that when a creamy, veggie dish is just what your menu requires, you have multiple options from which to choose. 

As always, keep thinking delicious, keep thinking quick and easy to prepare, and keep loving your kitchen. It’s going to be a few more months before it will once again be safe to get together with friends, enjoy meals with our loved ones, and safely share the bounty of this great land with each other. In the meantime, stay happy, stay healthy, and stay informed. Peace and love to all.

2 leeks

1 T. extra virgin olive oil

2 T. unsalted butter

½ c. heavy cream

½ tsp. kosher salt

freshly ground black pepper

freshly ground nutmeg

1 (1 lb.) pkg. frozen petite peas

Remove the tough dark green ends and the root end from the leeks. Discard. Slice each leek in half lengthwise. Then cut into thin half-moons. Add the cut leeks to a big bowl of cold water and swish to release the dirt, which should sink to the bottom. Scoop out the leeks and pat them dry. (If there doesn’t appear to be any dirt, I don’t bother swishing the cut pieces. But look carefully before you make a decision.) 

Heat olive oil and butter in a large skillet over medium heat. And the leeks and stir fry for several minutes, or until the leeks are a lovely golden brown and soft. Reduce heat; pour in cream and slowly simmer until cream is thickened. Season with salt, pepper, and a bit of nutmeg.

Just before serving, place frozen peas in a small colander and rinse under cold water to remove any ice crystals. Drain and gently stir in with the leeks. Heat the mixture only until the peas are hot*. Add additional cream if necessary if the sauce is too thick. Adjust seasoning. Serve hot.

*You don’t really want or need to cook the peas. They are much tastier when served just heated through. In fact, when I make Pea Salad (another wonderful Thanksgiving side dish by-the-way) I don’t cook the peas at all. They are basically right out of the freezer when I add them to the other ingredients.

SOFT SOURDOUGH DISCARD DINNER ROLLS (added yeast)

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It was a tradition in my parent’s home from well before I was born, that homemade dinner rolls were a part of every holiday meal. Heck, they could have been almost a requirement for centuries for all I know. What I do know however, is that homemade rolls were always present and were always delicious. (My grandma made them.)

So, when I had my own family and began accumulating my own holiday traditions, homemade dinner rolls were a given. They were, and still are, that one item I know everyone will enjoy, regardless of age. And as my kids got older and learned to appreciate dressing and cranberries and even green bean casserole, the food that invariably landed on their plates first, were warm dinner rolls slathered with lots of butter. And who could blame them? There’s just something festive about a dinner role. Because for the most part, a roll, or a couple of baguette slices to start a meal, is not usually part of everyday dinners at home any longer. At least, not in our home. For me, a basket of bread accompanied with a before dinner cocktail adds to the general appeal of eating in a restaurant. Almost a celebratory aspect of the entire experience. Because those little insignificant but delightful yeasty morsels mean A) I haven’t cooked the meal, B) Neither Mr. C. or I have to wash the dishes or clean up the kitchen, C) we are not staring at the same 4 walls, and D) calories eaten in a restaurant don’t count! (You knew that, right?!?!) So breaking bread at a restaurant is always fun. Of course, right now, with the pandemic, restaurant dining isn’t happening. So more than ever, I plan to keep the tradition of homemade dinner rolls alive.

Now if you are new to sourdough bread baking, this is definitely the dinner roll recipe you should try. It’s totally easy to prepare, and not fussy in the least. Very simple instructions to follow, and the rolls come out simply divine. They are tender and oh so flavorful. And you can bake them ahead. Case in point. We had so many other wonderful dishes from which to choose, the rolls have been sitting on my counter now for 5 days. We have been eating them all along, but with just 2 of us, well you catch my drift. But I served the last two this morning with breakfast, and they were still as soft and delicious as they were the first day. And I’ve made a lot of rolls in my time. And I can’t say the same for all the others I have baked. True statement! So please make these rolls. They are fabulous.

I found this wonderful recipe on the tastesoflizzyt.com site. So special thanks go out to Lizzy for this fabulous recipe.

As always, make and keep your cherished family traditions alive and well. Especially this year. We always have a Christmas tree, but with no guests to receive gifts from under its heavily adorned branches, for one fleeting moment we considered not going to the trouble. Then we looked at each other, shook our heads no, and so as usual, there will be a lovingly festooned living Christmas tree in our home. We also decided that the outdoor Christmas lights should go up early this year. If for no other reason than to cheer us up. And to also add some revelry to our landscape for our neighbors to enjoy. Tis the season after all. It’s been a long difficult year, so whatever we can do to make the season bright, we are going to be up for it, and full speed ahead.

So, keep loving your life. Keep helping everyone in your family remember the true meaning of Thanksgiving and Christmas. And go overboard this holiday season. Bake more goodies than usual. Take a box to the new people that moved in across the street. Share your plenty with those less fortunate. Give abundantly to your favorite charities. Prepare elaborate meals because you can. And say a prayer that next year at this time, everyone everywhere will be able to once again celebrate the holidays with loved ones. It’s really not that much to ask. But it helps to ask anyway.

Peace and love to all.  

½ c. slightly warm water

1 T. sugar

1 pkg. or 2½ tsp. active dry yeast  

3 lg. eggs, room temp., divided

3 T. melted butter, cooled

1 c. sourdough starter discard, room temp.

1 tsp. kosher salt

3-4 c. unbleached all-purpose flour

vegetable oil 

2 tsp. water

In the bowl of your stand mixer, fitted with the bread hook, combine the warm water and sugar. Sprinkle the yeast over the water. Allow the mixture to sit for 5 minutes.  

Add 2 of the eggs, melted butter, sourdough starter discard, and salt. Mix gently until combined.  

Add 3 cups of the flour and mix the dough until combined. Keep adding additional flour, a little bit at a time until the bread dough is nicely kneaded (about 6 minutes) and feels elastic and only slightly tacky. 

Pour a little oil in the bowl, and using your hands and a rigid rubber spatula, form the dough into a ball completely covered in the oil. Cover with plastic wrap and place in a warm spot. Allow the dough to rise for 1 hour or until doubled. Divide the dough into 12 or 15 balls.

Form each piece of dough into a smooth ball. Place the balls in a well buttered 9×13 baking pan. (I use a Pyrex dish.)

Cover with a piece of plastic wrap that has been lightly sprayed with cooking spray. Allow the dough to rise again until almost doubled, about 30 minutes.

In a small bowl, whisk the remaining egg and 2 teaspoons of water together. Brush the egg wash on the tops of the unbaked rolls just before placing them in a pre-heated 375-degree oven. 

Bake the rolls for about 20 minutes or until the internal temperature reaches between 185 – 190 degrees. Remove from oven and serve warm.

Store leftover rolls, or rolls prepared ahead in an airtight container. To re-warm the rolls, wrap them in foil and heat in a pre-heated 350-degree oven for about 10 minutes.

      

CREAM OF SPINACH SOUP

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I always love serving first course soups. And this is a perfect example because it is nice and creamy, but not overly rich. Plus, it’s darn right pretty!

And because this had been such a crazy year, and even though it would be just the two of us at table, I still wanted to keep our Thanksgiving dinner menu as close to normal as possible. So, I decided a small cup of soup to begin our meal would be appropriate. This was actually a last-minute decision. And for certain, I didn’t want Mr. C. to make a special trip to the grocery store for just a couple of items. Plus, I had a big old 10 oz. box of baby spinach in my veggie drawer that really needed my attention. So, although I already had recipes for soups that would have been lovely to serve, I imagined a soup that featured spinach. So, to the computer I proceeded. And what I found on the Food.com site, was Ree Drummond’s rendition of spinach soup.

I changed things up a bit, but the basic concept was all on Ree. I substituted one of the cups of whole milk with a cup of weak vegetable stock. I figured the veggie stock would add a bit more depth of flavor. And I pureed the cooked onion along with the spinach and garlic. I didn’t want little chunks of onion in my soup. I also used less cayenne than called for because I’m a wimp. Plus, I felt too much heat would detract from the overall subtle flavors in the soup. And then, I added a few croutons for garnish.

So, there you have it – cream of spinach soup. Simple to prepare and a perfect start to a delicious meal. Not that I only plan to serve this soup as a first course. Heck no! This creamy concoction would be great paired with a gooey grilled cheese sandwich. Or along side a grilled tuna sandwich, or as a soup and salad combo. This dreamy delight is just that versatile.  

So next time you are in the mood for a creamy, not too rich soup, give this recipe a try. Just don’t forget the croutons. Their buttery crunch really makes the dish.

As always, keep having fun in your kitchen. Keep generating great tasting and healthy food for your family to enjoy. And keep taking good care of yourself. Providing good food for your family is at the heart of helping your entire family manage this crazy time. Great meals give everyone something to look forward to, both for the physical pleasure, but also to reassure everyone that they are being well cared for. Your fellow family members may not be able to pinpoint what they are feeling. But instinctively they will know it’s good to feel this way.

But you need to look after yourself too. So, don’t forget to take breaks. Put your feet up and have a nice cup of tea or a hot cup of coffee. Relax and meditate, do a bit of exercise, read a chapter in your book, or catch up on any new email posts. Just something for you. As the household cook, it’s easy to be taken for granted. But that can only happen if you allow it to happen. So first and foremost, take care of yourself.

Peace and love to all.   

2 T. extra virgin olive oil

10 oz. fresh spinach

2 cloves garlic, finely minced

¼ c. water

4 T. (½ stick) unsalted butter

½ med. onion, chopped

¼ c. unbleached all-purpose flour

2 c. whole milk

1 c. vegetable stock (I use 1 cup water and 1 scant teaspoon Better Than Bouillon Vegetable base)

2 tsp. kosher salt

freshly ground black pepper

tiny pinch cayenne pepper

buttery croutons (see recipe below)

In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor and pour in the ¼ cup water. Set aside.  

In a large soup pot, melt the butter and add the onion. Cook until the onion is soft. Remove from heat. Using a slotted spoon, carefully transfer the cooked onion into the blender or food processor leaving as much of the butter in the soup pot as possible. Whirl until smooth.

Over low heat, sprinkle the flour onto the remaining butter and whisk to combine. Increase the heat a bit and cook for about 2 minutes. Gradually stir in the milk and vegetable stock. Add the salt, black pepper, and cayenne; stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach mixture, then cook until the soup thickens a bit, another 3 to 5 minutes. Taste and adjust seasonings.

Serve hot off the stove and garnished with a few Buttery Croutons.

Buttery Croutons:

2 T. unsalted butter  

2-3 c. cubed white bread

Melt butter in a medium sized sauté pan. Add bread cubes and slowly toast until crunchy and lightly browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are totally dry and crunchy, remove from heat. When completely cool, store in an airtight container.

 

SWEET POTATO PIE WITH BOURBON CARAMEL WHIPPED CREAM

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There are as many recipes for pumpkin pie and sweet potato pie available as there are cooks to bake those pies. (I tend to think of pumpkin and sweet potato pies as almost synonymous.) And almost every cook has his or her favorite recipe. Me too. Or I thought I did until I baked this year’s Thanksgiving sweet potato pies.

I used the basic recipe I’ve been fixing for several years now, but instead of including Kahlúa or rum, I chose bourbon. And I substituted heavy cream for the evaporated milk called for in my original recipe. Well boy howdy – these 2 changes really worked. The filling was super smooth, almost custardy. And very, very flavorful. And then topped with homemade bourbon caramel whipped cream – OMG. Pretty darn amazing. But then, I love sweet potatoes almost any way I can think to fix them. But when combined with all the other lovely ingredients in this recipe, they are absolutely raised to a new level of yumminess. But enough about this pie. Just make it. You won’t be disappointed.

Yesterday, Thanksgiving, was weird. Everything about the day felt as if I were viewing it through some kind of altered reality. OK, throwing the turkey stock together, making the dressing, and preparing the turkey for its long, slow roast was the same as usual. But not setting the dining room table for guests, and not making appetizers to begin the festivities just didn’t seem right. Even as I prepared other traditional favorites, and a couple of new recipes just for the shear fun of it, the feeling of unreality never really went away. The only saving grace was that we were able to share food with 2 other couples. Not eating together, but through home deliveries. (Masked, of course!)

On Wednesday evening we delivered a couple of pies and assorted goodies to our dear friends Jim and Margo. And were sent home with a large container of delicious clam chowder. And at 4:00 pm yesterday there was an exchange between our home and our dear friends Mark and Vicki next door. This allowed us to at least experience the sharing part of Thanksgiving which in my estimation is basically what it’s all about anyway. So that felt good. It also left us with so much food that neither household will have to cook for at least a week! But I think it was more about the divided effort than about the food itself. It just felt right to be able to share the bounty of our wonderful lives with some of the people we love.

And as a truly special treat, Andy and I were part of a Zoom extended family get-together commencing at 3:00 pm. So, while I was preparing gravy, I was able to see and hear, via my computer screen, many of our family members and closest friends as they too were preparing for their own unprecedented celebration. That was great. That felt good. But even with all the positives, it still was weird sitting down on such a momentous occasion, just the two of us at table.

As I drifted off to sleep last night, there were lots of wonderful memories doing their best to keep me awake. So, I gave them full rein. I remembered my first Thanksgiving with Dick and Eloise 50 years ago. (Also, the occasion of the first turkey I ever baked.) Then, all the subsequent Thanksgivings with the extended family. But finally, just before I let Mr. Sandman do his thing, I gave special thanks for the wonderful life I have had, for my children, for my old friends who have helped me through a few rough patches, for my new friends that daily brighten my life, but mainly for my best friend and the love of my life, Mr. Andy Carr. My dear husband who constantly keeps me grounded, keeps me laughing, entertained, feeling special, feeling loved, and all the other positive adjectives you can think of that represent unselfish love. And how just saying thank you to Mr. C. could never be enough. (But I do it anyway!) So what I plan to continue doing, is try my darndest to live up to his expectations. That is, after all, the only lasting thing I can offer him to prove my undying love and respect.

Peace and love to all.

3 c. mashed sweet potato*

4 T. (½ stick) unsalted butter, melted

3 lg. eggs

1 tsp. vanilla

¾ c. brown sugar, packed

¼ c. granulated sugar

¼ tsp. fine sea salt

¼ tsp. baking powder

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

1/8 tsp. ground cloves

1 c. heavy cream

3 T. good bourbon

1 lg. (9-inch) unbaked pie crust

Whisk the mashed sweet potatoes, melted butter, eggs, and vanilla together until creamy and smooth. (There should be no lumps in the mixture.) Then stir in the brown sugar and granulated sugar.

In a small bowl, whisk the salt, baking powder, cinnamon, nutmeg, and cloves together. Stir into the sweet potato mixture until thoroughly combined. Finally stir in the heavy cream and bourbon.

Pour into prepared pie shell. Cover edges of crust with 1½ inch strips of aluminum foil. (This prevents the crust from getting too brown.) Remove the aluminum strips the last 5 minutes of baking.

Bake the pie in a pre-heated 350-degree oven until the filling is set, about 60-70 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you still aren’t sure, stick a toothpick or a butter knife in the center. If it comes out fairly clean, the filling is set.

Remove from oven and let cool completely before serving. Best stored in a cool place. Serve dolloped with Bourbon Caramel Whipped Cream. Recipe below.

*I use the darkest skinned sweet potatoes I can find, sometimes labeled Ruby Garnet yams. But they aren’t really yams. They are just dark-skinned sweet potatoes. Then I bake the sweet potatoes in their skins. When tender, I remove them from the oven, let them cool completely, remove the skin, then whirl them smooth in my food processor.    

BOURBON CARAMEL WHIPPED CREAM

¼ c. unsalted butter

½ c. brown sugar

tiny pinch salt

¼ c. + 1¾ c. (1 pint total) heavy whipping cream, divided

2 T. good bourbon

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the ¼ cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate.

Beat the remaining 1¾ cups of whipping cream to stiff peaks. Add some of the cold caramel sauce and whip just until well blended. (The caramel sauce and whipped cream can be combined up to a few hours before serving.) Serve the remaining caramel sauce on any of your favorite desserts. Or spoon it directly into your mouth. Your choice!

 

Wednesday (before Thanksgiving) – a good days worth of baking. 2 sweet potato pies, 2 French Apple Pies, Cinnamon Rolls, and Soft Sourdough Discard Dinner Rolls (recipe soon to be posted) And yes I was tired after all that baking! Ya think!?

     

     

SHORTBREAD CRUSTED LEMON BARS

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OK, for those of you who want a mild, wimpy lemon flavored bar cookie (dessert) recipe, read no further. This recipe is simply not going to work for you. This recipe is for people who love a totally delicious shortbread crust topped with an in your face, authoritative, pucker up baby, bold lemon custard like topping.

And yes I know, there are as many recipes for lemon squares/bars out there as there are recipes for chocolate chip cookies. But as with chocolate chip cookies, there are good chocolate chip cookies and then there are amazing chocolate chip cookies. And these bars are amazing chocolate chip cookies. No, they’re not! But they are amazing lemon bars. And holy cow easy to build. Don’t believe me, read the recipe! I’ll wait.   

So I’m going to keep this post short and sweet. (Or lemon tangy if you prefer.) It’s supposed to be 93 degrees here on Camano Island today. So I’m going to bid you adieu and go give some of our plants a bit of water. (They get extra thirsty in hot weather too.) Then I’m going to call this a day of leisure. I’m going to go out in our courtyard, west facing so nicely shaded in the morning and early afternoon, and read. I’m currently reading The Dispossessed by Ursula K. LeGuin which I haven’t read since I was in my 30s going through my science fiction stage. Wonderful reading if you have never had the pleasure. Even if you have, it makes for great reading a 2nd or even a 3rd time through. (Especially since if there were an alternate planet we could move to right now, I think we might actually consider making the move. The current climate (and I don’t mean temperature wise), is getting to be more than either of us can understand and would rather not have to endure.)

So dear readers, keep observing what’s going on around you, keep using your own good common sense to make informed decisions, and reflect on what all our lives would be like if America became a single party country. (Your homework assignment for today.) For a short, informative look at the subject, read Heather Cox Richardson’s August 15th posting on Letters from an American.

And for those of you wondering why I post my thoughts on various subjects not associated with recipes, I figure if I am going to be a well-rounded provider, I should offer food for thought as well as excellent ways to achieve dietary sustenance. Peace and love to all.

½ c. powdered sugar, plus more for sprinkling

1 c. + 3 T. unbleached all-purpose flour, divided

pinch kosher salt

½ c. cold unsalted butter, cut in small pieces

1 c. granulated sugar

1 tsp. lemon zest

½ c. lemon juice

3 lg. eggs

Whirl the powdered sugar, 1 cup of flour, and pinch of salt in the bowl of your food processor. Add the butter and pulse until dough resembles fine meal. Press the dough evenly into the bottom of a lightly buttered 8×8-inch or 7×11-inch pan. (And no, the crust “dough” doesn’t look like it will stay together as a crust. But I assure you it will!) Bake for about 20 minutes in a preheated 350 degree oven (325 degrees if you are using glass bake-ware) or until the edges are light brown. While the crust is baking, prepare the filling.  

Whisk the granulated sugar, remaining 3 tablespoons flour, and lemon zest together. Add the lemon juice and eggs.  Whisk until the sugar is dissolved and the mixture is light and fluffy. Allow the filling to sit for about 10 minutes before whisking together again and pouring over the baked shortbread crust.

Bake at 350 degrees (325 for glass pan) for about 20- 25 minutes or until the custard appears set. (It doesn’t jiggle.) But don’t over bake.

Remove from oven and allow to cool completely before lightly sprinkling with powdered sugar*. Refrigerate until ready to serve. To serve, cut into small squares or rectangles. Store leftover bars covered in your refrigerator.

*I use a fine mesh sieve to evenly sprinkle powdered sugar over the lemon squares. Works like a charm. Just put a couple tablespoons of powdered sugar in the sieve, and shake away. The sieve works well for cocoa too. Keeps the cocoa from clumping on to whatever it is that you’re trying to decorate.

    

HERB AND LEMON BASTED TURKEY BREAST WITH COGNAC PAN GRAVY

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I transferred the gravy to this small pan to get a better picture. The things I do in the name of fine photography! Commendable, right??

After Thanksgiving last year (which BTW seems like ages ago), I purchased 2 half turkey breasts which were on sale. I baked up one of the breasts (Herb Roasted Half Turkey Breast with Pan Gravy) at the time and stuck the one I fixed yesterday into the freezer. Both preparations are really delicious and both perfect for a small group at Thanksgiving table or for people like Mr. C. and me, for whom turkey sandwiches are the next best thing to Cheetos. Also leftover turkey is perfect in soups and other delightful dishes. (There will be recipes forth coming.)   

While I was drifting off to sleep last night, after having earlier partaken of this fabulous turkey, I couldn’t help but wonder what Thanksgiving would be like this year with the coronavirus pandemic probably still in full swing. Just Andy and me still social distancing ourselves from our loved ones? Still not able to visit with or hold our newest great grandchild? Not being able to bake a French Apple Pie for our dear friend Jim? Etc. etc. All these thoughts tumbled through my head as I was trying, valiantly, to put all thoughts of the real and potentially devastating effects this pandemic has and potentially could bring to our world. Eventually I drifted off.

But this morning, still kind of reeling from my concerns about what our future could look like, I performed all of my morning rituals – read the paper (on line), drank my coffee, showered, fixed breakfast, then sat down to read my email and Facebook. And a very good and lovely woman I know (Pat J.) had posted this quote from Arundhati Roy. “Historically, pandemics have forced humans to break with the past and imagine their world anew. This one is no different. It is a portal, a gateway between one world and the next. We can choose to walk through it, dragging the carcasses of our prejudice and hatred, our avarice, our data banks and dead ideas, our dead rivers and smoky skies behind us. Or we can walk through lightly, with little luggage, ready to imagine another world. And ready to fight for it.”

Reading this was just what I needed this morning. It actually gave me hope. Instead of worrying about what I might be losing, I should focus on the many gains that might come from people uniting against a common enemy. And thanksgiving took on a new meaning for me.

So what if it’s just Andy and me at table on Thanksgiving Day. We still have so much to be thankful for. We have each other, we have this wonderful new great grandchild to love and cherish even if we can’t pick him up right now, and we have a terrific family and dear friends that we can hopefully lavish baked goods on for many more years to come. Just maybe not this year. (And yes Jim, you and Margo will be the first to get an apple pie and cinnamon rolls for Christmas morning if and when it is safe to do so.)

So to all, stay positive, keep cooking, and count your blessings. Happy thanks giving.

1 (about 3-3 ½ lb.) half turkey breast (not boneless)

¼ c. (½ stick) unsalted butter

1 T. fresh lemon juice

1 tsp. granulated garlic

1 tsp. granulated onion or onion powder

1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. dried sage

½ tsp. paprika

¼ tsp. dried thyme

freshly ground black pepper

3 c. chicken stock, divided, or more as needed

flour

milk or part water, if the gravy is too rich

1-2 tsp. cognac

About an hour before you plan to put the turkey breast in your oven, remove it from your refrigerator, wash it very thoroughly, remove any fat or extraneous tissue, etc. from the meat, and dry it well with paper towels. Loosen the skin from the meat. Don’t remove the skin, but just separate it from the meat. Place the meat, skin side up on a meat rack set in a low sided baking pan.

Meanwhile, in a small saucepan, melt the butter and whisk in the lemon juice, granulated garlic, granulated onion, rosemary, salt, sage, paprika, thyme, and black pepper. Set aside.

When ready to bake the breast, slather it with half of the butter mixture making sure some of the butter gets between the skin and the meat.  

Pour 2 cups of the chicken stock in the bottom of the pan. If needed, during the time the turkey is in the oven, add the additional 1 cup of stock to maintain liquid in the baking pan at all times.  

Transfer the pan to a pre-heated 425 oven and bake for 30 minutes. Remove from oven and slather the remaining butter mixture over all. Reduce oven temperature to 325 degrees and continue to roast turkey breast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of breast registers 160 degrees. (Don’t worry, the temperature will continue to climb while the turkey breast rests).  

When the turkey breast is done, transfer to a platter, tent with aluminum foil, and let rest at least 30 minutes before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

To make the gravy: Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan and do not strain the liquid. Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in milk or water until you reach the desired thickness you like. Taste the gravy. Add a bit of salt and/or pepper, if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more milk or water during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

WHITE CHOCOLATE FUDGE WITH PISTACHIOS AND DRIED CRANBERRIES

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OK, I know. Christmas is long gone, but I’ve been busy and just discovered that I hadn’t posted this recipe as planned. But to be truthful, I might never have posted this recipe because, well, frankly, I couldn’t keep from sneaking pieces of this fudge while it was a resident in my refrigerator. So I interrogated Mr. C. to see if he really liked the fudge. Yes! Would he enjoy eating it in the future? Yes! Darn. I was hoping he would say it wasn’t really that good and I could throw the recipe away. But my conscience got the better of me and now you too have an easy to prepare and delicious way to add unnecessary calories to your diet at Christmas time. (Sorry, but I realized I just didn’t care to be the only person sneaking into the refrigerator in the middle of the night while everyone else was dreaming of sugar plums!)

Which led to – what the heck is a sugar plum anyway? Well, as it turns out, sugar plums are a combination of dried fruit, nuts, sugar, honey, salt, and seeds (anise, caraway, fennel, cardamom) rolled into a sugar coated ball. Yikes! I had no idea and no, I am not going to try making them. So don’t be looking at my blog for how to make these old-fashioned Christmas treats. Go somewhere else for that recipe. Unless of course you make them yourself and they truly taste better than I envision. Then please send me the recipe and if need be, I will apologize profusely to whichever deity you choose.

But until then, I just don’t get how caraway, fennel, anise, and cardamom seeds would work with dried fruit and nuts.  In the meantime, I’m going to stick with this easy, 5 ingredient candy for pleasant dreams that persist in dancing through my wee little head! I might even start thinking of the dance of the sugar plum fairies as the dance of the white chocolate fudge. With my new found knowledge, that makes a lot more sense! Till next time – adieu.

  • 1 c. salted pistachios 
  • 1 (14 oz.) can sweetened condensed milk
  • 20 oz. good white chocolate, roughly chopped (and no, white baking chips are not a substitute)
  • 3 T. unsalted butter, cut into small pieces
  • ¾ c. dried cranberries

Place the pistachios on a sheet pan and toast in a pre-heated 350 degree oven for 8 minutes. Remove from oven, cool, and roughly chop.

Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside.

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.

Fold in the pistachios and dried cranberries. The mixture will be quite thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours before cutting.

Gently run a butter knife around the edge of the pan to loosen the parchment paper. Remove the candy and transfer to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. Serve at room temperature.

         

SWEET POTATO BOURBON BARS WITH BOURBON WHIPPED CREAM

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So, here goes a recipe for all you sweet potato fans out there. Of course, if there were a sweet potato fan club, I would undoubtedly be the reigning president. Because if there is one veggie I could eat almost every day, it would be the ubiquitous ipomoea batatas. Savory, sweet, or any other way you can think to prepare this starchy tuberous root, I’m sure to enjoy putting it in my mouth. And this recipe for sweet potato bourbon bars is no exception. And yes I know. I’m turning into the bourbon queen, but wait till you taste these bars! The bourbon blends perfectly with the spices and ups the richness of the sweet potatoes. Any more to be said would be redundant.

So, next time you want a truly rich and lovely dessert, give this recipe a try. And if we happen to be neighbors, I would ever so gladly stop by to offer assistance if you needed clarifications on how best to cut the bars or dollop them with whipped cream or sprinkle on the nutmeg. I am always at your service. Just sayin’

Crust:

  • 2 c. flour
  • 1 c. unsalted butter, room temperature
  • 1/8 tsp. salt
  • ½ c. powdered sugar

Mix flour, butter, salt, and powdered sugar together and pat into a 10×16-inch pan. Bake in a pre-heated 350 degree oven for about 16 minutes or until light brown. Remove from oven. Meanwhile prepare filling.

Sweet Potato Pie Filling:

  • 3½ c. mashed sweet potatoes (cooking instructions below)  
  • 6 T. (¾ of a stick) unsalted butter, melted
  • 1¼ c. packed brown sugar
  • 5 T. granulated sugar
  • 3 eggs
  • 1½ tsp. vanilla
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 2¼ tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • rounded ¼ tsp. ground cloves
  • 12 oz. can evaporated milk
  • 5 T. bourbon

Beat the roasted sweet potatoes in your stand mixer until smooth. Add the remaining ingredients and mix until well combined. Pour into prepared crust. Return pan to 350 degree oven and bake for 70-80 minutes or until the filling has just set. Filling is set when you can insert a tooth pick into the middle of the filling and it comes out clean. Do not overbake. Remove from oven and allow to cool completely. Serve with Bourbon Whipped Cream. (Recipe below)

How to bake sweet potatoes for this recipe:

Bake about 6 large dark skinned sweet potatoes (may be labeled as yams at your grocery store) in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the baked sweet potatoes overnight. Remove the peels and mash with an electric mixer.

Bourbon Whipped Cream:

  • 2 c. heavy whipping cream
  • 2 T. powdered sugar
  • ½ tsp. vanilla
  • 1 T. bourbon
  •  ground nutmeg, opt. for sprinkling

Beat the whipping cream to stiff peaks. Add the powdered sugar, vanilla, and bourbon. Whip until completely blended.

To serve Sweet Potato Bars, cut to desired size, place on dessert plate and dollop with whipped cream. For an extra special touch, lightly sprinkle with nutmeg.

And sorry there’s no picture. We gobbled the bars up last Thanksgiving before I remembered to snap a picture. But if you want to see what they look like, and/or prefer pumpkin to sweet potatoes, visit my recipe for Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream.