I have no idea (actually, I know darn well) why I have waited more decades than I can remember, to make peanut brittle. (Actually, the fact is that I could easily become addicted to peanut brittle. And all that sugar is hardly good for me! And Mr. C. doesn’t even like peanut brittle. So, that would leave me to eat every beautiful little irregularly shaped, divine caloric morsel.)
But for whatever reason, this Christmas I decided against making any kind of fudge. Instead, I decided to make two of my favorite candies in the whole wild world. Number one being – Chocolate and Almond Covered Old English Toffee (recipe on site) and number 2, well, you guested it – peanut brittle. (I figured this year to just end it with a bit of indulgence. Because who knows what next year will bring!)
First I decided to take the easy way out. Microwave brittle. It didn’t work. I couldn’t really tell when it was a nice caramel color while the bloody candy was bubbling away in my microwave. So, I burned the candy. Wah!
So, I decided to go the old-fashioned route and use my stove top. That worked! And it was easy peasy!
So, if you are thinking of making candy this Christmas, I suggest you choose peanut brittle. (And then give most of it away. Seriously!)
Merry Christmas everyone. And the happiest of New Year.
And as always, peace and love to all.
2 c. granulated sugar
1 c. light corn syrup
½ c. water
2 c. salted roasted peanuts
2 T. unsalted butter
1½ tsp. baking soda
1½ tsp. vanilla extract
Line a sheet pan with parchment paper. Set aside.
Get the peanuts, butter, baking soda, and vanilla ready to go.
Place granulated sugar and water in a heavy-bottomed, medium-sized saucepan and stir until well combined. Add the corn syrup. Cook mixture over medium heat, stirring continually, until the mixture comes to a gentle boil. (I use a flat-bottomed wooden spoon to stir the candy.)
Attach your candy thermometer to the edge of the pot. (Be careful. That boiling mess in the pot is very hot.) Cook, stirring continually until the temperature reaches 250-degrees.
Add the peanuts and stir the mixture constantly until the candy thermometer reaches 300-degrees.
Remove from heat and immediately stir in the butter, baking soda, and vanilla. The mixture will foam and again be careful.
Carefully pour the hot candy onto the prepared pan and use a heatproof rubber spatula coated with cooking spray to quickly (and carefully) spread the mixture into an even layer.
Allow the brittle to cool completely (30 to 60-minutes) before breaking apart and eating. (And be careful as you break the brittle into small pieces. Those sharp hard edges can stick you and draw blood. In fact, I have a small bandage on one of my fingers as I write this post.)
Store the completely cooled peanut brittle in an airtight container.
There is just something special about the combination of chocolate and mint. So, when I went ingredient shopping in my downstairs freezer a couple of mornings ago for butter (lots of butter), a variety of nuts, and chocolate chips ranging from white to semi-sweet, I found everything I expected to find. In addition, I found 4 packages of Andes Crème De Mint baking chips. Wait! When did I buy these and why so many? And then I remembered that last Christmas Bartell’s drug store had these little packages of heaven on sale. And ever the frugal shopper, I took advantage of a great deal.
So, instead of Chocolate Chip Peppermint Shortbread Cookies (recipe on site and really yummy) which I had originally planned to bake, I decided to work up a recipe that included these delightful little morsels.
Now this is a cookie for a person with a sophisticated palate. Someone who normally looks and acts like an adult, but when presented with chocolate and peppermint together, reverts to a typical 6-year-old. (Mine, mine, MINE!) (And yes, I have someone in mind, but it would be unkind of me to mention his name in this reference.) (Hint: his lovely wife’s name is Margo.) Also, this might not be a cookie your young children would enjoy. It is very pepper minty. But truly, in a very good way.
Anyway, this is a simple cookie to prepare. And perfect when included in a Christmas goodie package. And just for grins and giggles, I decided to post my list of the items I am including in this years goodie package for my 4 adult children and Andy’s sister Katie and her husband Rick. Not all of the treats will be in every package. Because, for example, I know Rick and Katie would prefer Anise Biscotti with Slivered Almonds to M&M Christmas Cookies. While Eden’s granddaughter Mary, would definitely scarf down M&M Christmas Cookies and Frosted and Sprinkled Sugar Cookies and not be at all impressed with Speculaas.
So, I try and match the treats to each family by age and number of people in the household (or kids living in the area who know grandma will be sending a package and they better be there when it’s opened. Thank you very much!)
Now I know I’m crazy and don’t expect you to do anything like this. But a goodies package from home when your kids or relatives aren’t in the area is a really nice way of saying “I love you” and “happy holidays”.
So, about this list. Every recipe is on this site.
Well, that’s it for now. As you can tell from this list, I am really busy in my kitchen getting ready to send these goodie packages, so they arrive before Christmas. So, please excuse me if I don’t post any new recipes for a few days. I am busy being Mrs. Santa.
May you too enjoy sending edible gifts to your loved ones. There is just nothing nicer than opening a package with treats you remember from your childhood. I try to mix things up every year. But one cookie my kids can always count on are Russian Tea Cakes.
I have been making Russian Tea Cakes every year since I was 20 years old. It’s really all about tradition. And if there ever was a year that we needed to celebrate family, humanity, and tradition, it’s this Christmas.
This has been a hard year for a lot of us. And it’s not going to get any easier in 2025.
So, I invite you to spoil your friends. Spoil your family. Make every get-together a celebration. We need each other. We need to know we are loved and that we will make it through because we are valued and loved by our friends and family. And we need to show our love to our family and friends. And if we can be the ones doing most of the spoiling, by showing off our cooking and baking skills, more power to us. We can bring joy.
So, to all of you who spend time in your kitchen, who cook wonderful meals and bake special treats, I salute you. Cooking and baking are time consuming. But a nutritious meal or a delicious treat is one easy way to show love. Keep up the good work.
And as always, peace and love to all.
Patti’s 2024 list of goodies:
CANDY
Chocolate and Almond Covered Old English Toffee
Easy Stove Top Peanut Brittle
COOKIES
Andes Crème De Menthe Shortbread Cookies
Anise Biscotti with Slivered Almonds
Candied Ginger Refrigerator Shortbread Cookies
Chocolate Chip Refrigerator Shortbread Cookies
Chocolate Orange Biscotti
Frosted and Sprinkled Sugar Cookies(recipe underPink Cookies)
Fruitcake Shortbread Cookies
M&M Christmas Cookies
Russian Tea Cakes
Speculaas
NUTS
Sweet and Spicy Glazed Pecans
ANDES CRÈME DE MENTHE SHORTBREAD COOKIES
1 c. (2 sticks) unsalted butter, room temp.
1 c. powdered sugar
1 tsp. vanilla
½ tsp. fine sea salt
2 c. all-purpose flour
1 c. Andes Crème De Menthe baking chips
With an electric mixer, beat butter, sugar, vanilla, and salt together until smooth.
In a separate bowl combine the flour and baking chips. With mixer on low speed, add flour mixture just until the dough forms.
Place half of the dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½-inches wide. Refrigerate for 3 hours or overnight. Do the same with the second half of the dough. Actually, you can make these cookies as large or as small as you want. (I usually make all my Christmas cookies on the small side because then people can have an assortment without feeling any gilt.)
Preheat oven to 350-degrees. Un-wrap log and using a serrated or very sharp knife, slice dough into 3/8-inch-thick slices. (If dough feels really hard, leave at room temperature for 5 to 10 minutes.)
Arrange slices, about 1-inch apart on parchment paper lined baking sheets.
Bake until lightly golden around the edges, 15 to 18 minutes. (Do not under-bake.)
Remove from oven and cool on baking sheets for 1 to 2 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.
This is one of those salads you just go by feel. How much blue cheese to add? Your choice. What kind of greens to use? Again, your choice. Same with all the other items that make up this salad. Some people like a lot of dressing on their salads. Others go gently into that good night. Me, I like my greens to be moderately drizzled with vinaigrette. And especially with this vinaigrette because its flavor could only be described as BOLD! And with blue cheese; there is never too much for me. But others might not throw caution to the wind like I do when assembling this salad. Same with the pecans. They are just so darn tasty while providing that wonderful crunch that is always appreciated. But again, ere on the side of caution. You can always add more.
So, basically, this is not a salad for wimps. This is full on, reasonably heathy, flavor extravaganza for your mouth. Plus, it’s pretty!
So, I’m not going to take up any more of your time today. Because if you are as busy as I am getting ready for Christmas, you don’t need me taking up any more of your precious time!
But before I go, I just read two books by Stewart O’Nan – Henry, Himself and Emily, Alone. I really enjoyed Henry, Himself. But I really didn’t care for the characters in Emily, Alone. The whole book only served as a reminder of how lucky I was to have the parents I was blessed with, and the wonderful children I was lucky enough to raise. But after the first 5-6 pages of Wish You Were Here (which I should have read before Emily, Alone), I gave up on this dysfunctional family. I didn’t care to read one more page of how things turned out or how they led their life.
I also included a couple of pictures at the end of this post. You might find them interesting.
And as always, peace and love to all.
For the Sweet and Spicy Glazed Pecans:
½ c. powdered sugar
¾ tsp. kosher salt
scant ½ tsp. cayenne pepper
4 tsp. water
2 c. pecans halves
In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.
Add the pecans and stir until the nuts are evenly coated.
Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.
Bake in a pre-heated 350-degree oven for 14-18 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color.
Remove from the oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.)
Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store them in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.
For the Simple Balsamic Vinaigrette:
¼ c. balsamic vinegar
1 tsp. honey, or more to taste
1 sm. garlic clove, finely minced
1 tsp. Dijon mustard, or more to taste
½ tsp. fine sea salt
freshly ground black pepper
6 T. extra-virgin olive oil
In a small bowl, whisk the vinegar, honey, garlic, mustard, salt, and black pepper together.
Add the olive oil and whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. Taste and adjust ingredients as desired. Store in refrigerator until about 30-60 minutes before using. Put whatever vinaigrette is left back in the fridge. This vinaigrette should not be left at room temperature forever.
For the Salad:
mixed greens (romaine, Spring mix, baby spinach, red leaf lettuce, arugula)
Simple Balsamic Vinaigrette (recipe above)
ripe pear(s) or apple(s), halved, then quartered and very finely sliced
crumbled blue cheese or Gorgonzola
Sweet and Spicy Glazed Pecans (recipe above)
Place salad greens on individual plates or on a large platter. Drizzle a bit of vinaigrette over the greens. Then tuck in pear slices here and there. Sprinkle with cheese crumbles and add a few nuts as garnish. Serve immediately.
People ask me why I spend so much time in the kitchen. This is my view from the sink.(Port Susan Bay and the Cascade Mountains.)
And why I post so many recipes? This is my view from my computer chair. (That’s Mt. Baker BTW.)
Starting just after Thanksgiving (I refuse to think about Christmas until after turkey, dressing, and gravy have made their first appearance of the year), I start thinking about my kids and others Christmas goodie packages. Even though I still send Christmas gifts to my kids, I have been told that what they really look forward to are their Christmas goodie packages. And each year I try to mix things up a bit. With either treats that are new and I know the kids would love, or goodies from their childhood which I know they adore. I just don’t want to send the same items every year. What fun is that? (For me or for them!)
Now, of course, there are lots of fun goodies that travel well. Those get sent via UPS. But delectables that might not make it to their destination intact, I save for gift giving to family and friends in the area.
So, having a bit of experience in the “what should arrive intact and what might disintegrate into delicious crumbs, get broken in transit, ooze out of their container, or spoil if not delivered in a timely manner”, I will mark – hand deliver. If not marked as such, I believe the items not identified for “home delivery” would do well and enjoy traveling to exotic places.
All the treats listed below are recipes you will find on this site. Duh! And all are treats that I would have no hesitation in gifting to even the pickiest of recipients.
So, I hope this inspires you to give edible gifts to your loved ones, your kid’s teacher, your neighbors, someone who might be alone this holiday season, etc. And it doesn’t have to be a big package. Just a small reminder that you care about them and wish them a happy holiday.
So, I hope this post gives you inspiration to make homemade treats to share with others this holiday season. It’s been a rough year for many of us. And it isn’t going to get any easier. But who can’t feel just a little bit better about life with a homemade biscotti in one hand, and a cup of coffee, tea, or hot chocolate in the other. Life is just too short to miss out on these simple pleasures. And we as cooks can make it happen.
So, from our home to yours, peace and love and HAPPY HOLIDAYS.
BEVERAGES (ALCOHOLIC AND NON-ALCOHOLIC)
Glögg(hand deliver)
Mocha Hot Cocoa Mix
Peppermint Hot Chocolate Mix
CANDY
Black and White Fudge
Boozy Chocolate Orange Balls
Candied Pecan Bourbon Praline Fudge
Chocolate and Almond Covered Old English Toffee
Chocolate Pecan Bourbon Balls
Fleur de Sel Chocolate Bark
Fudge!!
Fudge with Brandied Cherries and Walnuts
Peanut Butter Fudge
Popcorn Brittle
Salted Bourbon Chocolate Fudge with Pecans
Salted Peanut Fudge
The Trouble with Truffles (several truffle recipes) (hand deliver)
CHRISTMAS BREAD or CAKE
Apple Carrot Pecan Quick Bread with Cinnamon Streusel Topping (hand deliver)
Baba Au Rhum (hand deliver)
Candied Fruit and Nut Braided Yeast Bread (hand deliver)
And I know, I have several recipes on this site for chicken soup. I got that. But darn, sometimes all I want is a bowl of chicken soup. (Plus, Mr. C. was still not quite over his cold. And everyone knows chicken soup cures colds.) And, sometimes, I want dumplings in my soup. Not because they are good for me, heck no, they are simply soul satisfying. They taste good, and they are made with flour. And I am addicted to flour and comfort food. And they are the very definition of comfort food.
I could give up sugar, I could give up chocolate, I could even give up meat. But the one thing I could not, and do not want to live without, is anything bread-like.
So, the next time you too need a comfort food fix, I suggest you make this soup with dumplings.
Well, Thanksgiving is over, and as much as I researched and thought I had come up with the perfect green bean casserole recipe, it turned out less than adequate. Too much onion flavor and not enough overall appeal. The presentation was fine, but the casserole itself lacked all the yummy that I remembered from canned green beans and cream of mushroom soup. How humbling to reflect on childhood memories of my mom’s green bean casseroles. Especially since my mom would never have been considered a good cook. Yet she made better green bean casseroles with canned beans, canned soup, grated cheap cheddar cheese, and French’s Onions than I produced with fresh and expensive ingredients! (Huh, and I consider myself some kind of cook.) But you know, it’s OK.
We all need to periodically be reminded that everything is not always going to go our way. And especially for those of us who cook, every dish is not going to be stellar. That periodically, we are going to try our best, and the result is not going to be nearly what we envisioned.
That’s when we need to keep on trying. Put our disappointment into perspective, and not wallow in self-pity which does no one any good and serves to stop us from allowing our creative side to blossom. Even if the result, as with this green bean mess, is a wilted blossom.
So, no I’m not going to share this disaster with you! But I am also not going to give up. There must be a way to make a green bean casserole that checks all the boxes. Great green bean flavor, a wonderful creamy, tasty sauce, with crispy onions on top.
But enough about green beans and on to this recipe.
The first thing that makes this recipe a bit different from my other chicken soup recipes is the roasting of chicken parts to enhance the flavor of the broth. And why I hadn’t thought to do this before, when I always roast chicken and/or turkey pieces when I make the stock for chicken or turkey dressing and gravy, is anyone’s guess!
But I must say, baking the chicken pieces to a crispy dark brown and scaping all the water softened brown bits off the baking pan and into the Dutch oven with the other liquids, really does make a difference in the overall flavor of the soup.
And some might wonder why I use regular chicken stock and chicken base, instead of all one or the other? As much as I like and use chicken base frequently, if I use it all by itself to make 8 cups of stock, the broth becomes way too salty. But most purchased stock or broth, doesn’t have enough flavor. Thus, the use of both.
Well, that’s it for today. I’ve started a new book, and so far, I have met two older women, neither of whom I would particularly want to call friends. But it’s early in the book, and I might have a change of heart.
But I have two other books that I finished and can write about. Ann Cleeves book entitled The Baby-Snatcher was most enjoyable. The second book, The Skull Beneath the Skin, by P. D. James, usually a wonderful writer, left me uncomfortable. I like to know that the bad guy (or gal) gets his/her comeuppance. And that doesn’t happen in this book. (In reality, yes of course everything isn’t always tidied up to my satisfaction. But in books, I want reality to be forgotten.) Plus, I found all but one of the characters to be dull, unlikable, and just too nasty or inhumane to be believable. Even the police officers were inadequately portrayed as completely unfeeling, unsympathetic, and basically bored. And I like my police officers to be bright, witty, charming, and engaged. (I know, I know! And I’m fine with being a pollyanna!)
And as such, from our home to yours, peace and love to all.
For the Soup:
2 lb. chicken parts (I used 3 boneless, skinless thighs, 1 large boneless, skinless breast, and 5 drumsticks)
1 tsp. veggie oil
seasoned salt
freshly ground black pepper
2 T. unsalted butter
1 lg. or two sm. shallots, finely chopped
2 lg. carrots, finely diced
2 stalks celery (plus leaves), thinly sliced
1 lg. garlic clove, minced
2 bay leaves
½ tsp. dried thyme
8 c. chicken stock or broth
5-6 tsp. chicken base (I use Better Than Bouillon Chicken Base)
¼ c. fresh parsley, finely chopped
2-3 green onions, finely chopped
Spread the chicken parts on a large, low-sided baking pan. Rub the oil all over the pieces and coat them liberally with seasoned salt and black pepper.
Bake in a pre-heated 400-degree oven for 1 hour or until the chicken or turkey is well browned. Give them a turn halfway through the baking process. Remove from the oven and place the meat on a plate to cool. Pour about 2 cups of water over the brown bits left on the baking pan and let sit for several minutes.
Meanwhile, melt the butter in a large pot or Dutch oven. Add the shallot, carrots, and celery. Cook, stirring often until the vegetables begin to soften. Stir in the garlic, bay leaves, and thyme. Cook for about 1 minute.
Add the chicken stock, chicken base, and the juices and browned bits from the roasting pan. (If you are using chicken legs, add them to the soup and let them cook for about 30 minutes, before removing them and letting them cool with the other chicken pieces.) (BTW, chicken drumstick meat is tender and very flavorful. So, using all drumsticks when making this or any other chicken soup is always acceptable.)
Bring the soup to a low simmer, cover the pot with a lid and simmer the soup for an hour or longer. Check periodically.
Once the roasted chicken pieces are cool, cut them into bite sized pieces and place them in the refrigerator until needed. Discard any bones or skin.
When the soup has simmered to perfection, add the diced chicken, taste the soup, and add additional salt or pepper if required. Stir in the parsley and green onions. Then add the dumpling batter as directed below.
For the Herb Dumplings:
1 egg
6 T. whole milk
2 T. veggie oil
1 c. all-purpose flour, fluffed
1½ tsp. baking powder
½ tsp. kosher salt
freshly ground black pepper
2 T. chopped fresh chives
1 T. finely chopped fresh parsley
½ tsp. dried thyme
In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, chives, parsley, and thyme together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.
Using a spoon or ice cream scoop, drop dumpling balls into the stew. (The dumplings will double in size while they cook, so make them as big or small as you wish.)
Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.)
To check if the dumplings are ready, use a toothpick to make sure the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the soup immediately.
I woke up this morning realizing I had let my readers down by not posting recipes for dishes that might freshen up their standard Thanksgiving menu, or as a guest, bring to the hosts home as their contribution to the meal. So, I quickly put this list together. Some recipes are quick and easy to prepare. Others, not so much. But all are perfect for celebrating the joy of cooking, eating, and sharing the special gift only home-made food (made with love) can offer. Happy Thanksgiving everyone.
And as always, peace and love to all.
APPETIZERS
Butternut Squash, Blue Cheese, and Walnut Tart
Cambozola Cheese Appetizer with Honey, Rosemary, and Black Pepper
Caramelized Onion, Gorgonzola Cheese, and Walnut Tart
Cheddar and Port Wine Cheese Ball
Dried Cranberry and Pecan Cream Cheese Spread
Rosemary Roasted Cashews
SOUP
Crab Bisque
Curried Pumpkin and Peanut Soup
Gruyère Soup
Roasted Mushroom Cream Soup
MAIN DISH – TURKEY/CHICKEN/HAM
Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham
Brined Oven Roasted Whole Chicken
Crispy Skinned Roast Chicken and Gravy
Herb and Lemon Basted Turkey Breast with Cognac Pan Gravy
Herb Salted Turkey with Cognac Gravy
Oven Roasted Whole Chicken with Dressing and Pan Gravy
Rosemary, Lemon, and Garlic Roasted Cornish Game Hens
DRESSING
Cornbread Dressing
Savory German Bread Pudding with Mushrooms
Savory Turkey Dressing
Turkey Dressing with Oysters or Sausage
Wild Mushroom Bread Pudding
GRAVY
Turkey Gravy with Cognac
SALAD
Waldorf Salad with Dried Cranberries and Orange Zest
Winter Fruit Salad
SIDE DISHES
Brussels Sprouts in a Bacon and Balsamic Vinegar Glaze
Creamed Swiss Chard
Creamy Caramelized Pearl Onions
Creamy Caramelized Pearl Onions and Petite Peas
Creamy Corn Pudding
Creamy Mashed Sweet Potatoes
Dried Corn Casserole
Refrigerator Mashed Potatoes
Roasted Carrots with a Honey Bourbon Glaze
Spinach Casserole
Sweet Potato Casserole
Sweet Potato Casserole with Butter Pecan Crumble Topping
CRANBERRIES
Brandied Cranberries
Cranberry Sauce with Grand Marnier and Cinnamon
ROLLS
Brioche Dinner Rolls
Picnic Buns
Sour Cream and Chive Crescent Rolls
Overnight Brioche Rolls
Overnight Soft Herb Rolls
DESSERT
Apple Cake with Cream Cheese Frosting
Apple Pie Bars
Bourbon Pecan Bars
Bourbon Pecan Pie with Bourbon Whipped Cream
French Apple Pie
Ginger Cake with Bourbon Whipped Cream
Nantucket Cranberry Cake
Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream
Pumpkin Pie with Bourbon Whipped Cream
Sweet Potato Bourbon Bars with Bourbon Caramel Sauce and Bourbon Whipped Cream
Well, I just finished making both my Brandied Cranberries (recipe on site) and this new cranberry sauce. And frankly, I could keep dipping a spoon into either of these sauces (quality control) and be one happy camper. (Patti, walk away from the kitchen!) Because they are both DELICIOUS ways to turn raw cranberries into an amazing accompaniment to turkey, smeared on a turkey sandwich, or with baked chicken, pork tenderloin, or get adventurous. Add some cranberry sauce to plain yogurt and heap it over granola for a decadent breakfast treat. Or as a topping for baked brie. The possibilities are endless. And cranberry sauce is ever so easy to make. And perfect for your upcoming Thanksgiving dinner.
So, if you are looking for a way to use that big bag of fresh cranberries you just brought home from the grocery store, with no real idea in mind how to use them, may I suggest either of these recipes.
And I know, there’s booze in both of my recipes. But I’m here to tell you, liquor really goes nicely with cranberries. It’s kind of like bourbon and caramel. There are just certain ingredients that appear to be a match made in heaven. And if you try this recipe, I’m sure you will agree.
Anyway, this is the second recipe I am posting today. So, I’m going to make this preface short and sweet. Just like this recipe which requires a short time in the kitchen to produce and could in every way be considered “sweet”.
Peace and love to all. And again – HAPPY THANKSGIVING.
12-16 oz. fresh cranberries
1 tsp. orange zest, or more to taste (but go gently)
½ c. water (or part orange juice)*
3 T. Grand Marnier** or any orange liqueur
¾ c. brown sugar, packed
1 cinnamon stick or ¼ tsp. ground cinnamon
Wash the cranberries and pick out any that appear soft.
Place the cranberries, orange zest, water/orange juice, Grand Marnier, brown sugar, and cinnamon in a medium-sized saucepan. Stir to combine.
Simmer the mixture over a medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce starts to thicken. Stir occasionally.
Reduce the heat and continue simmering until the sauce has thickened to your liking. (About 10-12 minutes total).
Remove cinnamon stick, if using, and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.
Serve warm or at room temperature.
*After I have zested an orange, I squeeze out as much juice as possible into a half-cup measuring container. Then I make up the difference by adding water if necessary.
**A French, orange-flavored liqueur that combines cognac with bitter orange.
This is the Twice Baked Potato Casserole. Unfortunately, I don’t have a picture of the Mashed Potato Casserole, but it looks just about like this only with lots of yummy, melted cheddar cheese on top.
Well, ladies and gentlemen, this is a 2 for 1 post. Two wonderful ways to make a casserole that has all the yummy associated with Twice Baked Potatoes. (See my recipe already on this site that produces a real twice baked potato.) But for ease of preparation and a shorter prep time, please consider the two recipes below as fabulous alternatives.
The first recipe Twice Baked Potato Casserole, mine, because after all – ladies first, offers a bit more texture than Jim’s because my recipe includes the baked potato skins.
The second recipe, Mashed Potato Casserole, from Jim, our dear friend and amazing cook, starts with mashed potatoes. Then both recipes go from there with all the flavors and textures that make twice baked potatoes one of the most wonderful ways to lift the lowly potato from average to incredible. Because both recipes contain a lot of flavor boosts. In both cases from bacon (and who doesn’t love bacon), cheese (and who – never mind – everyone loves cheese), and other additives that although not at the top of the list of healthy ingredients, nevertheless are what make life worth living. And don’t we all need an excuse to be bad occasionally. And if these recipes don’t fit that category, then I’m simply not as hip as I think I am! (And I do think I’m pretty hip when it comes to comfort food!) (Maybe not new age comfort food. But then, who gives a flying fig about chicken and waffles or smashburger tacos, etc. etc. For me, I want the pleasure of eating the likes of chicken pot pie, pot roast, and chili.) Anyway, enough about my being old and set in my ways!
Next time you think a twice baked potato would be the perfect dish to serve, then consider one of these recipes. Both can be made ahead, which is fabulous, especially if you are entertaining guests. Make either one of these dishes the day before and life is good.
Well, that’s enough about food for now. It’s almost Thanksgiving, and although I am not hosting (Jim and Margo are), I have signed up to bring a green bean casserole (a new recipe I am trying), Brandied Cranberries (recipe on site), and Sour Cream and Chive Crescent Rolls (recipe also on site). So, today is cranberry sauce making day. And I decided to bring two different cranberry sauces to the feast. If the second one works, Cranberry Sauce with Grand Marnier (a French, orange-flavored liqueur that combines cognac with bitter orange) and Cinnamon, I will be posting it in the near future. Or maybe even later today is all goes as anticipated.
So, to all – Happy Thanksgiving. And for those of you who are still trying to cope with the results of the last election, let it go for now. Be thankful for your family, your friends, your community, and for the ability to put good and nutritious food on your table. Some of us who have been cooking for years forget that cooking requires skill, patience, and a lot of time. Take pride in your efforts. If you feel good about yourself, it will help others feel good about themselves too. It’s like laughter. It’s contagious.
But before I go, a bit about the book I just finished. First of all, it was a good read. A marvelous job by the defense team who must be commended for their thoroughness and belief in the innocence of the accused. The author is Michael Gilbert, and the name of the book is Death Has Deep Roots: A Second World War Mystery.
Now the first thing you should know is that I hate war stories or movies. But this novel didn’t include gory details, so I was able to read this for the shear pleasure of finding the accused innocent.
And as the description of the story is told on Amazon, “At the Central Criminal Court, an eager crowd awaits the trial of Victoria Lamartine, an active participant in the Resistance during the war. She is now employed at the Family Hotel in Soho, where Major Eric Thoseby has been found murdered. The cause of death? A stabbing reminiscent of techniques developed by the Maquisards*. While the crime is committed in England, its roots are buried in a vividly depicted wartime France. Thoseby is believed to have fathered Lamartine’s child, and the prosecution insist that his death is revenge for his abandonment of Lamartine and her arrest by the Gestapo. A last-minute change in Lamartine’s defense counsel grants solicitor Nap Rumbold just eight days to prove her innocence, with the highest of stakes should he fail. The proceedings of the courtroom are interspersed with Rumbold’s perilous quest for evidence, which is aided by his old wartime comrades.”
*A guerrilla fighter in the French underground in World War II.
So, check it out. Mr. C. and I both thoroughly enjoyed this book.
And as always, peace and love to all. (And don’t miss the picture of Miles at the bottom of this post.)
TWICE BAKED POTATO CASSEROLE (serves 3-4)
2 lg. russet potatoes, washed and dried
2 tsp. veggie oil
½ c. diced lean, thick bacon (or more if you’re a bacon lover)
¼ c. (½ stick) unsalted butter
¾ c. sour cream
½ tsp. seasoned salt
freshly ground black pepper
1 c. grated sharp cheddar cheese
1 egg, beaten
¼ c. whole milk, or more if needed
2-3 green onions, thinly sliced, divided
paprika
Rub the potatoes with canola oil. Place them on a baking sheet and bake for 60-65 minutes in a pre-heated 400-degree oven until soft.
While the potatoes are baking, fry the bacon in a large frying pan until it is crispy brown. When cooked, remove from heat and set the pan and bacon aside.
Remove the potatoes from the oven and decrease the heat to 375-degrees.
When cool enough to touch, cut the potatoes into small chunks (skin and all). (If you don’t like the skin, take it off. But remember, the skin contains a lot of fiber.)
Add the butter, sour cream, seasoned salt, and pepper to the frying pan along with the cooked bacon. Give the whole mess a good stir. Then add the potato chunks, cheddar cheese, and beaten egg. Add the milk gradually, stirring in between additions, until desired consistency is obtained. (You want the consistency to be fairly wet. Not soggy, but the baked potato chunks will absorb quite a bit of liquid when being made hot in the oven.) Taste the mixture and adjust seasonings if needed. Then stir in ¾ of the green onion.
Transfer to a lightly greased 9-inch or equivalent sized baking dish.
Lightly sprinkle with paprika.
Bake uncovered for 35 or 40 minutes or until bubbly around the edges and heated through.
Remove from oven and top with remaining sliced green onions. Serve immediately.
Please Note: This casserole can be made ahead and refrigerated until about an hour before you plan to bake it.
MASHED POTATO CASSEROLE (serves 8)
4 lbs. russet potatoes, peeled and cut into 1-inch chunks
1 lb. thick, meaty bacon, diced
½ white onion, diced
1 garlic clove, minced
12 T. (1½ sticks) unsalted butter, room temp, cut into 12 pieces, plus more for greasing the casserole dish
½ c. half & half
½ c. chicken broth
2 tsp. Dijon mustard
4 lg. eggs, whisked
1 bunch green onion, finely chopped
¼ c. finely chopped chives
2 c. grated sharp cheddar cheese, or more as desired
½ c. finely grated Parmesan cheese, or more as needed
smoked paprika
Using a large pan, cover the potatoes with water and bring the water to a boil. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender.
Meanwhile, cook the bacon till good and crisp in a large frying pan. Add the white onion and sauté until tender. Add the garlic and cook for 1 minute. Remove the pan from heat and whisk in the butter, half & half, chicken broth, and Dijon mustard. Remove about a cup of the mixture to a separate bowl and temper the eggs by quickly beating them into the bacon mixture one at a time making sure each egg is incorporated before adding the next egg.
Drain the potatoes and either mash them in the bowl of your stand mixer or with a potato masher in the pan in which the potatoes were cooked. (Jim uses the potato masher method.)
Slowly, add the bacon mixture to the mashed potatoes and stir until everything is well blended and creamy.
Stir in the green onions and chives.
Transfer to a buttered casserole dish that has been coated, including the sides of the pan, with the finely grated Parmesan cheese.
Sprinkle the cheddar cheese evenly over the casserole. Then sprinkle lightly with smoked paprika.
Bake in a pre-heated 375-degree oven for 30-40 minutes or until hot.
Remove from oven and let sit for 10-15 minutes before serving.
Please note: this casserole can be made ahead. Refrigerate until bringing to room temperature before baking.
A few posts back I included a picture of Max, our other orange kitty sleeping on the decorative pillows on our guest bed. Well, not to be outdone, Miles decided to have his picture taken in the guest room sink. What? How can a cold sink possibly be comfortable? If anything can truthfully be said about this handsome boy, it is that he enjoys sleeping around! We never know where we are going to find him!
Well, there is one kind of cookie that is always a hit with Mr. C. (As if he doesn’t like practically any kind of cookie!) But none the less, biscotti, of any flavor, is always a hit with this cookie lovin guy.
So, when we were invited to dine at our friends Paul and Barbara’s home, I decided instead of bringing flowers or a bottle of wine, I would make some biscotti for them to accompany their morning or afternoon cup of coffee or tea. And then, why not try out a new recipe since they are friends and probably would forgive me if the biscotti turned out less flavorful than I expected. And then why not an orange flavored biscotti with mini chocolate chips? Why not, indeed! And the recipe you find below is the result of my adventure.
And oh my, the biscotti turned out much better than anticipated. Not too much orange flavor or overwhelmed with chocolate. Just a nice combination of flavors. And nicely crunchy. But not a jaw breaker.
So, if you too are a fan of biscotti, I recommend you give this recipe a try. And if you have never made biscotti, why are you waiting? If it’s for an engraved invitation, allow me to provide that right here and now.
Dear reader,
You are cordially invited to make biscotti at your earliest convenience.
Yours truly,
Patti
Well, that’s it for today. I’ve started a new book, and the heroine is in dire need of my help. And so far, I can’t see any possible way she is going to avoid either life imprisonment or possibly even a death sentence. (In other words, she’s in deep doo-doo!) So, it must be Patti to the rescue! Or at the very least, I must be a witness to how the sleuth detective is going to save her neck! (Someone has to do it!)
So, ta da for now. But I’ll be back, and after I finish the book, I’ll provide you with not only the name of the book, but also the author. So, stay tuned.
In the meantime, peace and love to all. And happy biscotti to one and all.
2 c. unbleached all-purpose flour, fluffed
1½ tsp. baking powder
½ tsp. kosher salt
zest of 1 lg. orange
½ c. (1 stick) unsalted butter, room temp.
¾ c. granulated sugar
1 tsp. vanilla
2 lg. eggs, room temperature
1 c. mini chocolate chips
sprinkling sugar (see picture below)
Whisk the flour, baking powder, salt, and orange zest together in a small mixing bowl.
Using an electric mixer, beat the butter, granulated sugar, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition.
Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the mini chocolate chips.
Divide the dough into 4 pieces. Roll each piece into a 1-inch diameter log. Place on a parchment paper lined baking sheet that will fit in your refrigerator. Lightly sprinkle with sprinkling sugar.
Refrigerate for at least 90 minutes.
Remove from fridge and transfer the logs to a larger baking sheet lined with parchment paper and spaced at least 3-inches apart.
Bake in a pre-heated 350-degree oven until light golden, about 15-20 minutes. Remove from the oven and cool for 10-15 minutes. (Keep the oven on go.)
Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 15 minutes.
Remove from oven and transfer to a wire rack to cool completely before storing in an airtight container at room temperature.
For a quick and easy side dish that goes well with just about any simply prepared meat, I offer up this recipe I prepared the other evening to serve with Pan Seared Halibut (recipe on this site). I had no idea if the fried rice would be a good accompaniment, but as it turned out, it was a great addition to the meal. And the rice had been ever so easy to prepare. And the ingredients were all pantry or refrigerator staples. (At least in our home fresh garlic, fresh ginger, and green onions are required by house rule to always be on hand!) Anyway, I basically made up this recipe because it included only the ingredients I did have on hand. (See how that works!)
So, I’m going to make this post short in honor of the limited ingredients needed to prepare this rice dish. And because I have other requirements for my time today. (Like finishing the book, I started yesterday.) And because I have been exceedingly verbose in my last few postings. And I felt you all deserved a break.
So, have a nice day, be kind to your family and friends, and keep up the hard work of putting delicious and nutritious food on your table.
And just because I love this picture of our home nestled under a rainbow, I posted it for you to see too.
Peace and love to all.
¾ c. brown basmati rice, washed
1½ c. water
1 tsp. veggie base (I use Better Than Bouillon Vegetable base)
2 T. veggie oil, divided
4 lg. eggs, beaten
1 sm. garlic clove, finely minced
1 tsp. finely minced fresh ginger
3 T. soy sauce or Tamari
1½ tsp. toasted sesame oil
2 green onions, finely chopped
¼ c. toasted slivered almonds
Step 1
Combine the rice, water, and veggie base together. Cook however you normally cook rice. (I use a rice cooker.) Please note: The rice must be made ahead and allowed to cool completely before being used in this recipe. Leftover rice is the best.)
Also, before adding the cold rice, break it up so there are no clumps.
Step 2 (just before you are ready to serve)
Heat 1 tablespoon of the vegetable oil in a large frying pan or wok.
Pour in the beaten eggs. Quickly stir-fry the eggs so they take shape. Once the eggs take shape but are still moist, quickly toss in rice.
Move the eggs and rice to the side of the pan, add the remaining 1 tablespoon of oil into the empty side of the pan, and add the garlic and ginger. Cook for a couple of minutes. Then mix in with the rice and eggs.
Pour the soy sauce and sesame oil along the edges of the pan. Then toss into the rice mixture until the rice is a lovely light brown. Taste and add more soy sauce and/or sesame oil if needed.
Remove from heat and stir in the green onions and slivered almonds. Serve immediately.
