Friday, November 9, 2012

Thanksgiving Dinner Menu!

We haven't finalized our Thanksgiving Dinner menu. We have some recipes that are expected by the family each year. We have 2 vegetarians in the family so I make a roasted Tofurky with a medley of roasted vegetables and vegetarian gravy.
Our stuffing is completely vegetarian.

We make the typical green bean casserole with the onion topping and we have mashed potatoes that are pretty basic and not complicated.
We always have Pumpkin Pie and some years my daughter in law brings an Apple pie too! This year I may make my Best of the Best Cranberry Cornmeal Cake in a cast iron skillet, posted on the blog. I have a Best of the Best recipe for Almond Apricot Amaretto Mousse,  typically served at Christmas.
I've made Cranberry Mousse since 1985. It wouldn't be Thanksgiving with out it! The recipe is on the blog.
And how could I leave out The Pioneer Woman, Ree Drummond's Rosemary and Sea Salt Rolls. If you haven't made them, you must! You can find the recipe on her blog. I have a link on the home page of my blog.

Some other recipes that have made it to the menu include a cranberry sauce ( I've made a Texas version too).
For many years I made a Corn Timbale recipe from Julia Child and every year we include a side dish with corn. I think this year it will be Corn Pie, it's posted on the blog.

I'll post my original, finalist recipes from the Dallas Morning News/Central Market Holiday Cookie Baking Contest.
There's a Chocolate Hatch Chile Cookie and Chocolate Almond Apricot Logs.
I've also entered a no bake bar version of the Apricot Log cookie and A cookie called The 12 Days of Christmas.

At some point I'll blog about one of my favorite pastry chefs in New York, Christina Tosi. She's a brilliant new chef with innovative concepts in baking. My 12 days of Christmas Cookie is an adaptation of her Compost Cookie Recipe. If you're not familiar with her, she's famous for her Crack Pie!
Later, I'll talk about many of my favorite cookbooks that inspire me, Christina's is one of them.

Peace in the Kitchen!

Pumpkin Cream Cheese Truffles

Pumpkin Cream Cheese Truffles:

1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened

Melt 1/2 C white chips in a microwave
Stir often
Transfer to a large bowl.

Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a  fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Chill 1 hour in the refrigerator

Peace in the Kitchen!

Bourbon Pumpkin Pie

Bourbon Pumpkin Pie:

2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish  Whiskey
1-9" unbaked pie shell

Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes

Peace in the Kitchen!

Thursday, November 8, 2012

Peas in the Kitchen!

Peas in the kitchen,
Peas in the pot!
Peas aren't for everyone, cold nor hot.
I happen to enjoy them, I guess I always did.
I just put them in some water in a pot that has a lid, 
I cook them 'till they're tender, like my grandma always did.

I serve them on a platter just as plain as they can be.
I melt a bit of butter then I turned around to see,
There  are others at the table waiting patiently for me!
So, I offer them with pleasure, "help yourselves" if you please.
They turn around and say to me,
"No Thank You", we hate Peas!

Peace in the Kitchen! ( or Peas)!

Ode to the Artichoke !

Ode to the Artichoke, Terry Mosher!

I gave a dinner party, and I served some artichokes!
The guests began to laugh and make rude remarks and jokes.
They said, " these things could stick us" and they threw them on the floor.
I turned around, I walked away and thought I'd just ignore!

Then, I jumped up on the table and I began to say:
"what would you expect from a vegetarian, a meat filled, appetizer tray"?
Yes, artichokes are prickly, but I promise they won't hurt.
If you pick them up and eat them, I will serve a nice dessert!

The guests looked quite embarrassed and they said " we have to go",
leaving artichokes all over, on the table and below!
So, I picked them up and placed them in the fridge, upon a shelf.
And everyday, for breakfast, I enjoy one by myself!

Peace in the Kitchen!

Now is the time to have a good breakfast,continue to tend to our gardens, mind our manners, courageously nurture our hearts and begin the next phase of the transformation of the realms of humanity.

Peace in the Kitchen!

Tuesday, November 6, 2012

Texas Holiday Eggnog

I've researched many recipes for Eggnog and the following is the easiest and one of my favorites. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those! I've posted my favorite homemade recipe on the Blog too that's more traditional.

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Peace in the Kitchen!

Merry Christmas Y'all!