CANDIED FRUIT AND NUT BRAIDED YEAST BREAD

I have been enjoying a variation of this bread since I was a child. Every Christmas, our close family friend Charlotte always made a similar bread, and I routinely made a pig of myself. It was just so amazingly delicious.

So, when I started making bread in my early twenties, I found this recipe which was very like Charlottes, but also included a small amount of candied citron and candied cherries. And I liked it even better. (Some days an angel really does land on your shoulder.) Well, as you might have guessed, I have been making this bread ever since.

One of the fun Christmas events when my kids were young was to have an open house. All kinds of goodies were served including this Christmas bread. It was a way to share Christmas with our friends. And to teach the kids the enjoyment that can come from hosting. Other years we would deliver goodies to friends and family. The picture you see below was taken I believe in 1974. Ursala on the left and Paula on the right.

I didn’t bake this bread every year because there are just so many incredible breads out there that make wonderful Christmas treats. Like cinnamon rolls (several recipes on site), Christmas Berliner Stollen, Krendl (Russian Christmas Bread), Dried Cranberry and Almond Braided Danish, Bread Pudding with Spiced Rum Sauce, Baba Au Rhum, and Cream Cheese Danish. To name a few.  

But as with other favorite recipes of mine, I just make them and assume the recipe has already been posted on this site. Silly me. So, I apologize for not getting this braided yeast bread recipe posted sooner. (Like in time for Christmas 2023.) Also, this year, I changed things up a bit. Shape wise that is. I decided to make 5 small loaves instead of three braided breads. Every year I give 4 of our neighbors a small loaf of some type of sweet bread for Christmas. This year, as you can see from the picture above, it was a loaf of this delightful bread. (And yes, the fifth loaf stayed here and was gobbled up very quickly.)

So, if you too are a bread lover, and want to make something special for Christmas (or any other day of the year for that matter), this is a bread I am sure you will enjoy as much as I do. If you aren’t a candied fruit lover, just leave it out. Or change the type of candied fruit. Or add more nuts. Whatever appeals. Just don’t forget the glaze. It is just so wonderful. Not too sweet – just perfect. And if you have never used vanilla paste, get some at your earliest convenience. It is tantamount to heaven in a jar.

Well, it’s still raining here in NW Washington. But at least we aren’t having the same terrible snowstorms that are battering the East Coast and California. But there is a small chance of snow this weekend. And I say – bring it on! I love snow. Especially when there is nothing on our calendar. And for more weeks than I care to count, our weekend is free. And to that I say – HALLELUJAH! Let it snow, let it snow, let it snow.

And as always, peace and love to all.

2 c. whole milk, scalded

½ c. (1 stick) unsalted butter, room temp.

2/3 c. granulated sugar

2 tsp. kosher salt

¼ tsp. crushed cardamon seed

1 tsp. ground cinnamon

scant 2 T. active dry yeast

¼ c. lukewarm water

2 lg. eggs

8 c. unbleached all-purpose flour

1½ c. chopped walnuts

1 c. diced citron

1 c. chopped candied red and green maraschino cherries, plus more for decoration

veggie oil

½ c. powdered sugar

1 tsp. vanilla paste or vanilla extract

milk

Combine the scalded milk, butter, salt, crushed cardamon seeds, and cinnamon in the bowl of your stand mixer. Cool to lukewarm

Add the yeast softened in water. Add eggs. Mix well. Add 4 cups of the flour and beat well. Add the nuts, citron, chopped candied cherries, and enough remaining flour to form a firm dough (dough will be sticky).

Pour a bit of veggie oil in the bowl, and using your hands and a stiff spatula, form the dough into a lightly greased ball. Cover with plastic wrap and place in a warm place until doubled in bulk, about 60 minutes. Punch down the dough.

For three braided loaves:

Turn onto a lightly floured surface; divide into thirds. Divide each portion into thirds again. Shape each into a 14-in. rope. Place 3 ropes on parchment paper or a greased baking pan and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise for 40-50 minutes or until doubled in size. Bake in a pre-heated 350-degree oven for about 20-25 minutes or until the internal temperature reaches at least 195-degrees.

Remove from oven and place on wire racks. Make the glaze by whisking the powdered sugar and vanilla bean paste together with enough milk to make a thin consistency. Using a pastry brush, coat the braids with a thin layer of icing. Decorate with holly leaves and additional red and green candied maraschino cherries.

For 5 small loaves:

Turn onto a lightly floured surface; divide into 5 equal sized pieces. Shape into footballs and place in small, lightly greased loaf pans.

Cover and let rise for 40-50 minutes or until doubled in size. Bake in a pre-heated 350-degree oven for 25-30 minutes or until the internal temperature reaches at least 195-degrees.

Remove from oven and place on wire racks. (If you have baked the loaves in aluminum foil pans, let the bread cool in the same pans. If not, remove from pans. Make the glaze by whisking the powdered sugar and vanilla bean paste together with enough milk to make a thin consistency. Using a pastry brush, coat the braids with a thin layer of icing. Decorate with holly leaves and additional red and green candied maraschino cherries.

     

MY FAVORITE SIDE DISHES  

This was a hard category for me to undertake. For me, side dishes are often more important to the meal than the entrée. Wait, that’s not true. Most of the time, for me, side dishes make the meal.

As I’ve gotten older, I find meat less appealing. Yes, I still eat meat. But a lot less than when I was younger. So, keeping my list of favorite side dishes to a reasonable size was like asking me to choose which of my kids I loved the most. Almost impossible! (Not for my kids because I love them all to the moon and back.) But to choose my favorite side dishes? Holy cow. And then, what constitutes a side dish? The starch or the vegetables or a combination thereof. So, I have broken this category into two parts. MY FAVORITE SIDE DISHES (EMPHASIS ON THE STARCH) and MY FAVORITE SIDE DISHES (EMPHASIS ON THE VEGGIES).

And even then, the lists are longer than I wanted. But none of these dishes could be eliminated. So, if you were looking for a short list, just know that I tried my darndest to adhere to the KISS principle. (Keep It Simple Sister.) But this was the best I could do.

So, I hope you find these lists beneficial. I know looking at my “favorites” lists is a lot easier than looking through all the recipes on this site. But don’t limit yourself to just my favorites. Because all the recipes on this site I consider worthy of your time and effort in the kitchen.

OK, that’s it for today. It’s stormy outside so there are no mountains in evidence. It’s windy, so the birds must have hunkered down and decided to stay at ground level rather than be up in our trees. Even Port Susan Bay is disguised as a fog bank. So, our outdoor color palette for today seems to be restricted to various shades of grey and green. With more of the same predicted.

But we are cozy in our home, with nothing more important to worry about than the possibility of snow this weekend. My wish is that every person on earth was blessed with this same inconsequential level of concern. I realize this will never be the case. But if I happen upon a bottle with a genie in it, my first and only wish will be for life to become considerably easier for everyone on earth.

Peace and love to all.     

MY FAVORITE SIDE DISHES (EMPHASIS ON THE STARCH)

Asian Flavored Steamed Rice

Baked Cheddar Cheese and Fresh Chive Polenta

Brown Rice Patties

Creamy and Savory Grits

Creamy Garlic and Rosemary Polenta

Creamy Parmesan Polenta

Creamy Polenta with Cream Cheese

Easy Fried Rice

Fried Marinated Tofu with Green Onions and Sesame Seeds

Green Chilies and Rice Casserole

Gruyèr Cheese Soufflé

Israeli Couscous with Shallots, Garlic, and Shiitake Mushrooms

Lemon Pepper Rice

Lemony Quinoa with Fresh Herbs

Mushroom Risotto with Green Onions and Peas

Potato, Gruyère Cheese, and Caramelized Onion Gratin

Noodles Romanoff

Quinoa, Kale, and Shallot Pilaf

Rice Cooker Savory Brown Basmati Rice

Savory German Bread Pudding with Mushrooms

Savory Kale and Mushroom Strata (Bread Pudding)

Savory Mushroom Rice-A-Roni

Savory Wild Rice, Brown Rice, and Mushroom Pilaf

Simple Vegetarian Fried Brown Basmati Rice

Spinach and Mushroom Wild Rice Pilaf

Turmeric Rice

White Cheddar Cheese Grits

Wild Mushroom Bread Pudding

MY FAVORITE SIDE DISHES (EMPHASIS ON THE VEGGIES)  

Accordion Baked Potatoes (Hasselback) (Under Easy Friday Night Fish Fry)

Beets in a Lemon-Garlic Vinaigrette

Braised Green Cabbage

Cheezy Baked Cauliflower

Chinese Salt and Pepper oven Roasted Beans

Collard Greens with Smoked Pork Hock

Creamy Caramelized Pearl Onions and Petite Peas

Creamy Corn Pudding

Creamy Mashed Sweet Potatoes

Dried Corn Casserole

Eggplant Parmesan Light

French Mashed Potatoes with Gruyère and Mozzarella Cheese (Aligot)

Fried Cabbage with Bacon

Fried Zucchini

German Potato Salad

Grilled Corn on the Cob with Chili Garlic Sauce

Honey and Soy Sauce Glazed Green Beans

Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese

Mashed Potatoes with Bacon, Cheese, Chives, and Sour Cream

Oktoberfest Sauerkraut

Oven Baked Melting Potato Slices

Oven Roasted Steak Fries with Fry Sauce

Roasted Carrots with a Honey Bourbon Glaze

Roasted Veggies with Lemon Garlic Aioli

Scalloped Potatoes

Spinach and Gruyère Cheese Gratin

Spinach with Almonds and Feta Cheese

Sweet Potato Casserole

Twice Baked Potatoes

Yukon Gold and Sweet Potato Gratin with Manchego Cheese

Yukon Gold Potato Gratin with Pepper Jack and White Cheddar Cheese

Zucchini, Caramelized Onion, and Pepper Jack Cheese Gratin

Zucchini Pancakes

KANSAS CITY STYLE BBQ SAUCE

Although I have 2 other BBQ sauces on this site, I decided last evening to look for a Kansas City style BBQ sauce recipe. Our good friends Jim and Margo swear by bottled KC Masterpiece BBQ Sauce. But it is not available at our local grocery store. So, I went online looking for a knock-off recipe. What I found was this recipe from heygrillhey.com. I changed a couple of the amounts because of personal preference, but the rest is straight off the site.

Now you may be wondering why I didn’t just make one of my regular recipes. Well, if truth be told, I was not in the mood to cook. I know. Doesn’t happen very often. But I was tired from trying to book our trailer trip in May and finding many of our favorite campgrounds already booked up solid. Grrrrr

So, I wanted a BBQ sauce where I didn’t have to chop a darn thing. Because in my current frustrated condition, I might have chopped off a finger. And not even realized it was gone! So, with this recipe, the hardest thing I had to do was get my small Le Creuset cast iron pan out of the drawer where it lives. After that it was all downhill.

And I am so glad I made this sauce. It is delicious and ever so simple to make. And it was perfect with the ribs I served. (Also stinkin’ easy to make.) (Savory Oven Baked Pork Loin Back Ribs.) I also served half a baked sweet potato to each of us along with some left-over baked beans. A fine meal if I do say so myself. (And so little time spent.)

So, if you too ever find yourself with limited energy but a desperate need for BBQ sauce, this is the recipe for you. (Even if you have all the energy in the world, this is still the recipe for you.)

Well, that’s it for today. I still have a few days to book for our May adventure, and it’s too early to start drinking. So, I better sign off and get back to work.

As always, peace and love to all.   

8 oz. can tomato sauce

½ c. ketchup

6 T. brown sugar

¼ c. apple cider vinegar

¼ c. molasses

1½ tsp. smoked paprika

1 tsp. kosher salt, or more to taste

freshly ground black pepper 

½ tsp. chili powder

½ tsp. granulated garlic  

½ tsp. granulated onion  

¼ tsp. dried mustard

⅛ tsp. crushed red pepper flakes, or more to taste

Whisk all ingredients together in a saucepan. Bring to a boil over medium heat, reduce heat, and gently simmer uncovered for 30 minutes.

Remove from heat and allow to cool completely before transferring to an airtight container. Store in your refrigerator.

This sauce can be used immediately, but best when made ahead. Can be served warm or at room temperature. Great with ribs.

CHICKEN OR TURKEY STOCK

I realized when I posted the Cassoulet recipe, that I had never posted my chicken or turkey stock recipe. (My bad!) So, please find my stock recipe attached.

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock* or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly.

CASSOULET

Cassoulet before topped with duck

Cooked duck for topping/garnish

As the Beatles sing “I get by with a little help from my friends”. In this case, “a lot of help from my friend”. My friend, this time, being Jim.

It all started with me buying all the meat for cassoulet about a year ago. Then of course, time went by and the ingredients for this classic French dish languished in the freezer portion of our basement refrigerator/freezer. Until one day when Mr. C. asked me for maybe the 4th time when I was going to use the expensive meat I had purchased to try my hand at making cassoulet? Well, I can take a hint! (Especially after 4 “reminders”.) Huh, perhaps I should get my act together and use the meat as planned. So, I called Jim and Margo and invited them to dinner.

My cassoulet was OK, but both Jim and I felt it needed some work. So, Jim suggested we prepare the dish together for our Christmas Eve dinner. What a grand idea! (It actually saved me coming up with a dinner plan. So, I was thrilled on two levels.)

So, the recipe you find below is the result of a joint venture. But I must confess, most of the reason the recipe turned out to be so delicious, is all on Jim. So, we all have Mr. H. to thank.  

Well, that’s it for today. Last night Mr. C. had a gig which I attended. Tonight, we are driving to Seattle to hear “Nearly Dan” (a Steely Dan tribute band) at Jazz Alley. And tomorrow Mr. C. has another gig. (There truly is no rest for the wicked.) Anyway, keeping busy keeps us out of trouble. And that’s always a good thing.

And do try this cassoulet recipe. It contains far fewer ingredients than some and comes together fairly quickly. Not an inexpensive dish to make. Especially since it was originally considered peasant food. But how many people these days have ducks living in their backyard, or back bacon or duck fat, etc., just lying around? Not this couple, that’s for sure. And cannellini beans don’t grow on trees here either. So, many of the ingredients for this recipe must be purchased at a premium.

But for a special occasion, this is just the perfect comfort food to serve your family and friends. On that happy note – peace and love to all.

1 lb. dried cannellini or cassoulet beans, rinsed

chicken stock (preferably homemade – recipe below)

8 garlic cloves, sliced

1 c. diced onion

4 bay leaves

2 duck breasts patted dry with paper towels and the skin scored

6 oz. back bacon (unsmoked if possible) cut into ¾-inch cubes (sometimes referred to as “fat back”)  

2-3 bone-less, skinless chicken thighs

½ lb. garlic sausage like Kielbasa or a French style, unsmoked garlic sausage, cut into 1-inch pieces on the diagonal

duck fat, if needed

kosher salt, if needed

freshly ground black pepper (quite a bit)

Day 1:

In a Dutch oven, cover beans with 1 quart chicken stock. Add the garlic, onion, and bay leaves. Cover and refrigerate overnight.

Day 2:

Remove beans from fridge. Add 2 cups of chicken stock and bring to a boil, reduce heat, and simmer until the beans are tender. (This could take a couple, three hours, so plan ahead.) Keep adding chicken stock as required.

While the beans are cooking, place the duck breasts, skin side down in a cold frying pan. Slowly fry the duck breasts over medium heat until the fat is rendered, and the skin is crispy. Flip and brown the second side. Remove from pan (keeping the pan on your stove) and place the duck breasts in an oven proof pan and bake in a pre-heated 350-degree oven only until the internal temperature reaches 125-degrees. Remove from oven and set aside. Pour any duck fat remaining in pan in with the beans. (You can even deglaze the pan with a bit of chicken stock and throw that in with the beans too. The more flavor base the better.) When cool, slice the duck breasts into thin strips.

While the duck is in the oven, cook the back bacon until crispy in the same pan you used to cook the duck. Remove from pan and set aside.

Add the chicken thighs to the same pan and cook until golden brown on both sides. Remove from pan and set aside. When cool cut into small pieces.

Next brown the sausage, adding more duck fat as needed. When browned, remove from pan. Set aside until needed.

Deglaze the pan with chicken stock and add the liquid plus brown bits to the pot of beans along with all the pieces of meat except the duck. Add stock as needed for desired consistency. Cook until the beans are tender. Taste and add salt if necessary and black pepper.

To serve, scoop the beans and meat into large flat soup bowls. Top with duck, skin side up so that it stays crispy. Serve with garlic bread or any toasted chewy bread.

Please note: This cassoulet can be served as a thick stew or as a soup. It all depends on how much stock you add to tenderize the beans. Either way, you are in for a treat.

CHICKEN OR TURKEY STOCK*

4 lbs. chicken or turkey parts, pieces, giblets, and bones

1 onion, roughly chopped

1 leek, white and green part, roughly chopped

2 carrots, cut into 1-inch sections

2 celery ribs, plus leaves, cut into 1-inch pieces

2 garlic cloves

1 bay leaf

3 T. fresh parsley

1 tsp. dried thyme

6 peppercorns

3 qt. water

Spread the chicken or turkey bones, etc. on one very large or 2 smaller rimmed baking pans. Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Remove from oven and place the meat in a large, covered Dutch oven and pan.

Pour a small amount of water in the pan(s) and let sit for several minutes. Then using a sturdy spatula, lift all the browned bits off the bottom, along with the water, and add to the pot with meat. Then add all the remaining ingredients. Bring to a boil, cover, reduce heat, and simmer for at least 3 hours.  

When ready to use or store for future use, remove from heat and let cool for about 30 minutes. Then strain the liquid into a container. Discard all the meat and veggies. If you aren’t going to use the stock immediately, place covered in your refrigerator. Before using, if desired, remove the fat that has formed on the surface.

Use in any recipe calling for stock or broth**.

*Stock is a rich, savory liquid prepared by simmering bones (and in my recipe – flesh) and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from protein, not from heavy sodium. As a result, stock is usually healthier than broth and delivers a richer mouth feel and deeper flavor than broth.

**Broth, on the other hand, usually contains flesh (no bones) plus a lot of salt. It can be used any time stock is listed as an ingredient. But be aware that it might be quite salty. So, plan to adjust your recipe accordingly if you are using broth rather than stock.

MY FAVORITE CASSEROLES

Since it is winter and the holidays are over and I’m still recovering from all the food, fun, and friendship, I decided it was the perfect time to share my favorite casseroles with you. Because casseroles are comfort food. And who doesn’t need a little extra consideration after all the hard work of making the holidays special for family and friends.   

Now, I’m not implying that every casserole can be thrown together at lightning speed. That just isn’t how it works. Some casseroles take a great deal of preparation. For example – lasagna. Which at first glance appears to be easy-peasy. Easy to prepare yes, quick to make, not so much. But casseroles often have the redeeming quality of needing only one other dish to make the meal complete. Lasagna again, for example, needs only a green salad to make for wonderful eating. Of course, garlic bread wouldn’t hurt. But not absolutely necessary. (Except at our house. But that’s a story for a later time.)

A guess my point is that casseroles once prepared, can often just be popped in the oven while a simple salad is being prepared. After that, if the cook is lucky, she or he can relax a bit while the oven does the finishing work. Or if extremely lucky, can imbibe a glass of something refreshing while contemplating the world from a comfy chair in front of the fire.

And not to be forgotten, casseroles can usually be made ahead. And that too is a great thing.

But basically, casseroles make for good eating. And I know, some people turn their noses up at the very thought of casseroles. I can only feel sorry for these poor folks who must have endured too many dry tuna casseroles as children. (I am among that group.) But luckily, I got over the horror of tuna casserole when I learned to cook.

So, if you too enjoy a good casserole, know that from all my casserole recipes, these are my all-time favorites.

In the next few days, I will also be posting My Favorite Vegetable Side Dishes. Many on the side dish list would also fit perfectly on this list of favorite casseroles. So, keep that in mind when you need ideas for baked veggie dishes.

Well, that’s it for now. Mr. C. has a gig tonight at the Rockfish Grill in Anacortes with the Whistle Lake Jazz Quartet. (Four of my favorite people who just happen to also be great musicians.) So, I need to get going.

But before I stop blathering for today, I do hope you know how much I enjoy sharing my world with you. And I do appreciate that you allow me to be myself, even though I’m sure you often throw your hands up and roll your eyes at some of my stream of consciousness diatribes. Just think of yourselves as my avenue to sanity.

Because sometimes I just can’t keep my worrisome thoughts and feelings to myself. What is currently happening to our world often makes me extremely sad. I hate wars of any kind. I loathe the gun violence in our country. I detest any group feeling superior to another and acting on that ignorance. And I especially despise the political division in our country even though I try to understand other people’s opinions. But not when they involve greed, hate, prejudice, and a willingness to hurt others for their own gain. Or to inflict their own personal belief or beliefs to the inevitable detriment of others. There I draw the line. So, to my thinking, if I don’t draw a line and express my concern, then I am silently expressing approval. And I absolutely refuse to do that! So, pardon my strong feelings on these matters, but hopefully you will understand that it comes from a place of deep concern and empathy.

If you too have something to say in defense of others who may not have a voice, please do so. If nothing else, it will help you get whatever it is off your chest. And if done in the spirit of offering a respectful difference of opinion, the other person might possibly re-think his or her own position. Or you might possibly change your own way of thinking. That too could happen. And all in the spirit of learning and civility.

And as always, peace and love to all.

MY FAVORITE CASSEROLES (or casserole like dishes)

Baked Cheesy Chicken Florentine Casserole

Baked Chicken with Sour Cream and Mushrooms

Baked Puttanesca with Béchamel Sauce 

Cheese Enchiladas with Red Chili Sauce

Cheezy Stuffed Green Peppers

Chicken Enchilada Suizas Casserole

Chicken Pot Pie – Have it Your Way!

Chiles Rellenos Casserole

Creamy Mac and Cheese

Fast and Easy Italian Sausage Pasta

Green Chilies and Rice Casserole

Gruyère Cheese, Spinach, and Mushroom Breakfast Casserole

Italian Casserole with Sausage, Mushrooms, and Sour Cream

Italian Sausage, Mushroom, Cheese, and Egg Breakfast Casserole

Italian Sausage Pasta with Roasted Red Peppers and Mozzarella Cheese

Italian Sausage, Spinach, and Mushroom Casserole

Lasagna Bolognese

Pancetta and Gruyère Breakfast Casserole

Roasted Veggie Lasagna with Cheese Béchamel Sauce 

Three Cheese Macaroni Casserole (gourmet Mac and Cheese)

Vegetable Lasagna

SIMPLE LEFTOVER LAMB (OR MEAT OF CHOICE) RAGÙ

For this year’s extended family Christmas dinner, our dear friends Jim and Margo were the hosts and served us boneless leg of lamb. With all the trimmings. Jim and I had attended a cooking class decades ago at an Italian restaurant in Redmond, Washington and together we had learned to prepare this fantastic lamb dish. You can find the recipe on this site – Stuffed Boneless Leg of Lamb. And truly, it remains the best recipe for boneless leg of lamb that I have ever tasted.  

Anyway, there were leftovers offered, so I brought home 4 big slices. But then, what to do with the lamb? Given my druthers, I almost always think Italian. So, how about a ragù. I mean really, who doesn’t love a ragù? And yes, I already had a lamb ragù recipe on my blog. (Lamb Ragù with Penne Pasta.)  But when examined, I didn’t have one of the main ingredients, so, I started over and came up with this recipe.

And I must say, this ragù came out perfect. And the exciting part was that the ragù sauce was so very delicious even before I added the lamb. In fact, it’s a miracle I didn’t “taste” the sauce to extinction before I ever added the lamb and pasta. It was just that good. And it had been exceedingly easy and fast to prepare. And contained ingredients I almost always had on hand. (Can’t beat that!) So, if you are a vegetarian, this recipe would work for you. Just leave out the meat. Duh!

And since I’m sure you were wondering, according to foodandwine.com, Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables, and occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella”. 

So, there you have it. A ragù that is easy to fix and very tasty. And ever so versatile. You could easily use leftover beef, pork, or chicken in this recipe. Or go completely nuts and use baby goat. The options are endless. (Just let me know how this recipe works with baby goat. Since the chance of me ever having leftover baby goat is slim to nil.)

Well, that’s it for today. I feel like I’m still in recovery mode. Each year, the recovery period from all the fun and exciting holiday events is getting longer. 30 years ago, I could have bounced back and gone back to work with nary a backward glance. All I can see now for the immediate future is afternoon naps and thoughts of my pillow starting at about 8:30 pm.

But even with less energy and more time required to recover from all the fun, I still love the holidays. I love getting together with close friends and family. I love all the pretty holiday decorations both on the outside of houses and the Christmas trees that are on display through front room windows late at night. I love making homemade goodies for family and friends. I love how excited little kids get when they see Santa. Because I too am still a little kid when it comes to Santa.

But the best thing for me is seeing family and friends. Getting to spend time with people who have been a huge part of my life for decades. There is just nothing better than sharing the holidays with these loved ones even if it’s just for a short time.  

I hope you too had a chance to enjoy the company of loved ones this year. And that you can share your holidays and blessings with loved ones for many years to come.

Peace and love to all.

1 T. extra virgin olive oil

½ onion, chopped

⅓ c. shredded carrot

8-10 button mushrooms, thinly sliced

2 garlic cloves, crushed

½ tsp. dried oregano

pinch crushed red pepper flakes

pinch kosher salt

freshly ground black pepper

½ tsp. brown sugar

1 T. tomato paste

1 (8-oz.) can tomato sauce

2 T. water

½ tsp. Worcestershire sauce

1 c. finely diced leftover lamb (or meat of choice)  

1 c. rigatoni pasta, cooked al dente (or your favorite pasta shape)

grated Pecorino-Romano cheese, opt.

basil leaves, finely cut, opt.

Heat the olive oil in a large, heavy pan over medium heat. Add the onion and grated carrot. Cook for 5-10 minutes or until the onion is softened and turning golden. Add the garlic, oregano, crushed red pepper flakes, salt, and black pepper; cook for 2 more minutes.

Add the brown sugar, tomato paste, tomato sauce, water, and Worcestershire sauce. Simmer gently for about 20 minutes to combine the flavors.

Just before serving, add the lamb and al dente pasta. Cook just until the lamb is hot.

Pass the grated cheese and basil. Great served with garlic bread.

DANISH PUFF  

There are just those times when we as bakers desire to make a special occasion pastry, but don’t want to go to a lot of expense or effort. Well then, if you ever find yourself in that head space, this is the recipe for you.

When my kids were young, I made this pastry quite often at Christmas time. My daughter Paula especially adored this treat. And to this day, I totally love it too. And one of the main reasons is that it is delicious and ever so easy to make. And pretty, too.

And I know, I should have posted this recipe before Christmas, but I too was super busy. Why every year I add more things to my Christmas to-do list is a question best left for a trained counselor to determine. But the fact remains. Every year I think up at least one more goody to prepare for family and friends. So, basically, I’ve never had the time in December for even a quick trip to a trained professional to determine if there is any hope for people like me who suffer with MSS (Martha Stewart Syndrome). And it’s too bad. I seem to have a flaming case of this misunderstood but authentic condition, and I know plenty of others who also “yust go nuts at Christmas”. (Thank you, Stan Boreson.) The rest of the year, I seem to be able to contain my zest for producing prodigious amounts of goodies. So, who needs a counselor then? (For me it’s just a seasonal disorder. And maybe some time in the future, it will disappear just like my ability to drink wine has gone the way of the dinosaurs.) Grrrrrr

So, even though you may think you don’t really need this recipe until next Christmas, don’t forget about Easter morning, or for a Sunday brunch, or for a special Valentine’s Day breakfast for your honey. There are lots of occasions when this pastry would be a welcome addition to your menu.

And you can decorate this pastry any way you want. Valentines Day it would be fun to top the pastry with pink glaze and sprinkles. For Easter, pink glaze, pink coconut, and Cadbury mini eggs. The decorating choices are endless.

So, remember this recipe the next time you need to make something special for your family or friends. Think of this recipe as a gift from Betty Crocker. But who was Betty Crocker?

Well, according to bettycrocker.com “We got our start in 1921 — and thank you, we do look good for our age. Who could have guessed that a simple contest by The Washburn-Crosby Company would give birth to an icon? The contest called on home cooks to solve a jigsaw puzzle for the chance to win a pincushion in the shape of a bag of Gold Medal Flour (cute). Washburn, a flour-milling company and predecessor of General Mills, Inc., was surprised to find themselves suddenly inundated with questions from home cooks who used the competition as an opportunity to ask for expert baking advice.

But who could offer the public the spoonfuls of wisdom American cooks were so hungry for? Enter, Betty Crocker. Now, Betty was not a single person. The name was created as a way to personalize responses to questions, and if you guessed that the name has meaning behind it, you’re right. “Crocker” was chosen in honor of a popular company director, and “Betty” was selected because… well, she sounded friendly. We love a little history moment.

But there was one final element needed to bring Betty to life. The Washburn-Crosby Company invited their female employees to try their hand at a Betty Crocker signature. A distinctive winner was chosen and is still used today. Talk about an icon in iconography!”

My Betty Crocker cookbook (1961 First Edition, Third Printing) given to me in 1964 by my Aunt Ruth along with several baking pans and cookie sheets. I still have all the bake ware, but I’d rather still have my aunt. She lived to be 90, but I still miss her. She was a great woman and a true friend.

As you can see, the book is now in two parts. And if you look closely at the top left recipe on the right page, you will find the recipe for Danish Puff. As you can also see, this cookbook was very well used/loved. (Battered and bruised might be a better description.) And yes, I still consult it periodically. Old habits die hard.

So, to all of you who also learned to cook from reading a Betty Crocker cookbook (or any other cookbook for that matter) from cover to cover several times a year, congratulations. We did it. We read recipes, we made casseroles and soups and cookies, and were inspired to feed our family and friends both nutritious and delicious dishes. And has there ever been a better way to show our love. I think not! Keep up the good work everyone! Happy New Year.

And as always, peace and love to all.

Pastry: 

1 c. unbleached all-purpose flour, fluffed

pinch fine sea salt

½ c. (1 stick) unsalted butter, room temp.

2 T. water

Place the flour and salt in the bowl of your food processor. Pulse a few times until the pieces are the size of coarse crumbs. Mix in the water. 

Or in a medium sized mixing bowl, cut the softened butter into the flour mixture using a pastry blender or pulling 2 table knives through ingredients in opposite directions, until pieces are the size of coarse crumbs. Mix in the water. 

Gather the pastry into a ball; divide in half. Pat each half into a 12×3-inch rectangle, about 3-inches apart, on an ungreased cookie sheet.

Topping:

½ c. (1 stick) unsalted butter

1 c. water

1 tsp. almond extract

1 c. unbleached all-purpose flour, fluffed

3 eggs

In a heavy 2-quart saucepan, heat the butter and water to a rolling boil; remove from heat. Quickly stir in almond extract and the 1 cup flour. (Stir as quickly as possible to prevent lumping.) When smooth, drop in 1 egg at a time, beating well after each addition.  When smooth, spread half of the topping over each rectangle.

Bake in a pre-heated 350-degree oven for 50-60 minutes or until topping is crisp and a nice, light brown.

Remove from oven and transfer to a wire rack to cool completely before drizzling with glaze and garnishing with sliced almonds and maraschino cherries. 

Vanilla Glaze:

½ c. powdered sugar

¼ tsp. almond extract

1-2 T.  milk

In a small mixing bowl, whisk together the powdered sugar, almond extract, and enough milk to make a thin icing.

Garnishes:

¼ c. lightly toasted sliced almonds

candied maraschino cherries, opt.

EASY OVERNIGHT CHEWY BREAD (NO KNEAD)  

OK, I recently posted a recipe for Baked English Muffins, the easiest English muffins I have ever made. And now, I am posting a recipe for the easiest yeast bread I’ve ever had the pleasure to build. And if you also choose to make it, the easiest bread I believe you too will ever prepare. The bread, because of its round shape, should be referred to as a boule. That is if you are French and want to be fancy about it! And since I am and I do, this recipe results in a chewy and delicious boule. Which seems a bit too fancy for this bread because of the ease of preparation. But I’m going with it anyway because this bread is just that good! Such a small amount of effort involved as to be almost too good to be true. But please believe me, this is the bread recipe you need in your life if a) you hate to bake bread, b) you have no time to bake bread, c) you don’t even have enough time to go to the grocery store. Because bottom line, you can get the dough mixed in a shorter time than you can get your car out of your garage and down your driveway.  Don’t believe me. Then stop reading this preface and look at the recipe itself.

Good – your back. I always miss you when you’re gone. Anyway – I used this bread the other evening to make garlic bread. And it was perfect. Nice and chewy and very much like the expensive chewy Italian bread we all adore. And the whole loaf (boule) only cost me a few pennies to make. (Aren’t I the thrifty one!)

So, don’t hesitate. Even if you’ve been baking bread for decades like I have, we all need a break occasionally. No one needs to know how easy this bread is to make. That can remain our little secret.

And as always, peace and love to all. And Happy, Happy New Year.  

3 c. bread flour, fluffed, plus more for dusting

½ tsp. instant yeast 

1¼ tsp. kosher salt

1½ c. warm water (about 110 degrees) 

In a large bowl combine flour, yeast, and salt. Stir in the water. The dough will look like it needs more flour. Resist the temptation. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably a few hours longer, at room temperature. (After a few hours the dough will look kind of caved in. That’s exactly what you want.) 

After the dough has rested, place a piece of parchment paper in a medium sized bowl. Then, generously flour a work surface. (I use a floured pastry cloth on my kitchen counter.) Scoop the dough onto the floured surface. Sprinkle with a little flour and gently shape the floured dough into a ball. Then place the ball in the parchment paper lined bowl. Cover with a tea towel and let rest for at least 30 minutes.  

While the dough is resting, place a covered Dutch oven (cast iron or enameled) or clay baker in your cold oven and set the temperature to 450-degrees. (You want your baking pan to get hot right along with your oven.)

After the dough has rested, carefully remove the pot from oven. Carefully take off lid. Pick up parchment paper with dough and place directly in pot.  Cover with lid and bake 25 minutes with the lid on. Then remove the lid and bake another 12-15 minutes, or until the loaf is golden brown and the internal temperature reaches between 195 and 205-degrees.

Remove from oven and allow to cool before slicing. Great for garlic bread or sliced, toasted, and slathered with butter and jam.  

   

BAKED ENGLISH MUFFINS

It must be Christmas at the Carr’s. Why else would there be all those cookie tins on the counter? And fresh English muffins.

OK, these have to be the easiest and tastiest English muffins I have ever made. And all the credit goes to DrDan from 101cookingfortwo.com.

It all started with me wanting to make something new for Christmas morning – Black Forest Ham Breakfast Casserole Topped with Blender Hollandaise. (Basically, the lazy man’s (in this case woman’s) answer to Eggs Benedict.) To go along with Light and Fluffy Cinnamon Rolls with Rum Raisin Cream Cheese Frosting. (recipe on site) (And yes, of course, there must be cinnamon rolls for Christmas morning! At least at our house.)

And I know. A bread-based casserole and cinnamon rolls. How can you possibly justify making two breakfast dishes with that much gluten, Patricia Ann? Well, you must remember – the two dishes are for Christmas morning. No further justification required!

Anyway, since I have never made the breakfast casserole, and although I hope it will be delightfully delicious, there is always the possibility that it won’t. But I decided I couldn’t go too far wrong if I started with homemade English muffins.

And I have a positive feeling about this casserole. I just know it’s going to be delicious. Anything slathered with my homemade Blender Hollandaise (recipe on site) is just bound to be tasty. Even shoe leather would taste fantastic topped with this creamy, buttery lemon sauce. (It is truly delicious and ever so easy to make.) But back to this recipe.

Easy, easy, EASY! No mixer required. But the dough must rest overnight. And I think it’s best if you have a set of English Muffin Rings*. I got mine in one day with Amazon Prime. The rings make the process almost foolproof.

And I can’t begin to tell you how delicious these muffins are. OMG – never will I buy English muffins again. They are just so good and so inexpensive to build.

And if the breakfast casserole turns out to be delicious, I promise to share the recipe with you. (Well, of course I will!)

That’s it for today. Mr. C. has a big band concert this evening in Anacortes. And of course, I am going along, even though I have heard the concert twice already. But can you ever get too much jingle jazz? I think not! Just like you can’t make too many cookies or too much candy for Christmas. Just isn’t possible.

So, happy holidays to all. Even though I might not personally know you, I still consider you a friend. A friend who shares my love of cooking. And isn’t that a great way to start any relationship. With a shared passion. So, thank you for your friendship, and may it continue for years to come.

And as always, peace and love to all.

1½ c. whole milk

2 T. unsalted butter, melted

4½ tsp. granulated sugar

4½ tsp. rapid rise or quick dry yeast

¾ tsp. kosher salt

3¾ c. unbleached all-purpose flour, fluffed

cornmeal

Warm the milk in a large glass mixing bowl in your microwave to about 105-degrees.

Stir the warmed milk, melted butter, granulated sugar, and yeast together. Mix well and allow the yeast to proof for about 5 minutes or until starting to foam. Add the flour and salt to the yeast mixture. Mix well, scraping the sides of the bowl to make a shaggy dough.

Cover the dough with plastic wrap. Allow it to sit overnight at room temperature. The dough will sink a bit rather than keep rising. (This is what you want!)

Lightly grease the inside of a dozen 3-inch baking rings* and set them on a large parchment paper lined baking sheet.

After sitting overnight on your counter, turn the dough onto a floured work surface, gently roll into a ball, and then cut into 12 equal pie shaped pieces. (First, I cut the ball in half, then in half again. Then with each quarter, I cut 3 equal (or as close as possible to equal) sized pie shaped pieces. (Be gentle with the dough. Do not work it too much.)

Place a small bit of cornmeal in a shallow bowl. Gently form each piece of dough into a rough ball and coat with cornmeal.

Place the cornmeal coated balls into the prepared rings and flatten each one gently to fill the ring. Then using a finger, “dimple” the center in about a quarter of an inch. This will help the muffins bake flatter. Allow the muffins to rest for about 30 minutes while you pre-heat your oven to 400-degrees with another parchment paper lined large baking pan heating along with the oven.

Remove the preheated baking sheet from the oven. Carefully remove the muffins from the rings and place them on the hot baking sheet. Sprinkle each muffin with a bit more cornmeal.

Bake for 10 minutes. Flip the muffins. Bake another 8 minutes or until the color is golden brown, and the internal temperature reaches at least 200-degrees.

Remove from oven and cool completely before storing in an airtight container in your refrigerator.

*I purchased Lyellfe – 20-piece English Muffin Rings from Amazon. $19.99. And I like them very much. I figure I will recover the cost of the rings after the next batch of muffins I make because they are so inexpensive to make and so expensive to buy.