Wednesday, September 11, 2013

Rustic Deep Dish Apple Pie / Thanksgiving 2012

This is a simple, easy to put together apple pie with great flavor.
I grew up in Michigan and the Fall Season was all about apples. We used to take a trip to the town of Frankenmuth and have apple cider in the fall. They also had the best apple cider donuts that i've ever tasted. It was a family outing every fall. I think that Fall was my favorite season as a child. I loved it when the weather began to change and the food that we had as kids in the fall, was the best. We had an apple orchard at the end of our street, it was only 1 house away from ours. As kids, we would always raid the apple  orchard in the fall. My grandmother, my aunt and my mother would make apple pie during the entire fall season. Apple Pie was always on the Thanksgiving table along with the traditional Pumpkin Pie.
Here's one of my favorite apple pie recipes along with the very easy( Apple Pie.... without a crust), it's on the blog. These two are the ones I make most often. Maybe the only Apple Pies that I make. My wife make the most amazing pie crust, and I don't. I really don't have any need to, because she was raised on a Mennonite Farm in Kansas and believe me, the Mennonites make the best pies , ever!

Deep Dish Apple Pie:

1- 9" unbaked deep dish pie crust  ( I cheat and move the crust into one of our beautiful ceramic deep dish pie pans) Easy to transfer when frozen, then allow to thaw. It makes a better presentation if you're having guests for dinner. Otherwise..... well, I do it for us too, we're worth it!

5 C Granny Smith Apples (about 5-6 apples), peeled, cored and thinly sliced
1/4 C white sugar
1/2 C brown sugar
3/4 tsp cinnamon

1/3 C white sugar
3/4 C flour
6TBS cold butter, cubed

Pile the apples slices in the crust

In a medium bowl, combine:
white sugar
brown sugar
Sprinkle evenly over the apples

To make the topping:
In a medium bowl, whisk together:
Cut in the cold butter with a pastry blender and create a crumble.
Cover the pie evenly with the topping

Bake at 400 degrees for 40 minutes.

Peace in the Kitchen!

Tuesday, September 10, 2013

Wild Rice and Orange Herb Dressing / Thanksgiving 2013

I created this recipe in 2001 after  seeing a similar dish at a local gourmet market. They wouldn't share the recipe. I bought some, took it home, and created this recipe as close as I could based on the look and taste of that one.
They did not have the dressing on theirs, I created that to add additional flavor.
They incorporated white rice, I chose to use brown rice.

I hope someone takes the time to make it and enjoy it.
It has graced our Thanksgiving table for several years and it will again this year.
It is one of my favorite side dishes for Thanksgiving.
It's served cold.

3 C cooked brown rice.  ( 2 C rice, 3 1/2 C water, bring rice and water to a boil. Stir, reduce heat, cover and simmer 30 minutes.

3 C cooked wild rice ( 1 C wild rice, 4 C water, cook same as above directions. ( 50 minutes)

4 TBS butter
1/2 C chopped celery
3 onions, chopped
3/4 tsp ground cardamom
1 tsp allspice
1 C dried cranberries
1 C golden raisins
1 C chopped pecans
2 tsp grated orange zest
2 TBS chopped fresh parsley
1 tsp salt
1/2 tsp pepper

Orange Herb Dressing

In a medium bowl, combine:
1/2 C orange juice
2 TBS balsamic vinegar
6 tsp sugar
2 tsp grated orange zest
1 tsp fresh thyme
1/2 tsp minced rosemary
1/2 tsp salt

In a large saucepan over medium heat,
melt butter
Add celery and onion
Saute until tender, 12 minutes
Add cardamom and allspice
Combine well
Remove from heat

In a large bowl:
Mix both rices together with 2 TBS of dressing
Set aside to cool

When cooled,
Add all remaining ingredients, including the rest of the dressing. I use a blending fork and fold in each ingredient separately. Folding with the fork prevents the rice from clumping.
Refrigerate and serve cold.

Peace in the Kitchen!

I just finished making this again for Thanksgiving 2015.

This year I used Wild Rice and Purple Rice.
Purple Rice is typically used as a dessert rice.
It has a slightly sweet flavor
and retains it's color after cooking.
It's great for Stuffings, Rice Pudding or as a side dish.

The Onion and Celery with the Spices added.

Peace in the Kitchen!

Thanksgiving 2013

In addition to all of the recipes that are marked Thanksgiving 2013, there are previously posted recipes that we'll be serving:

Cranberry Mousse ( on the blog)
Buttered Rosemary and Sea Salt Rolls ( on the blog)
Pumpkin Biscuits ( on the blog)

Stuffing made in muffin tins ( my wife makes this without a recipe, she makes her traditional family stuffing with vegetarian chicken broth so that we can all enjoy it)

The other family members bring their favorite recipes too.

Cornmeal Muffins with Cranberries and Pecans / Thanksgiving 2013

1 C yellow cornmeal
1 C flour
1/3 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 C buttermilk
6 TBS butter, melted
1 egg, beaten
1 tsp grated orange zest
1/2 C dried cranberries
1/2 C chopped pecans

1 - 12 C standard muffin tin with foil liners or greased with my Pan Release Mix ( found on the blog under Tips, Hints and More)
Preheat oven to 425 degrees

In a bowl, sift:
baking powder
Whisk to combine
Make a well in the center

In a separate bowl, whisk:
orange zest
Add to dry ingredients
Stir until just combined, don't over mix.

Fold in cranberries and pecans.

Divide batter among the muffin cups ( I brushed them with my Pan Release Mix and they came out perfectly).
Bake at 425 degrees for 20 minutes or until golden brown

Cool in the pan on a wire rack for 10 minutes
Remove from pan and cool completely.

Peace in the Kitchen!

Corn Pudding / Thanksgiving 2013

Corn Pudding:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet rubbed well with Vegetable Oil, or an 8" X 11" Baking dish.

1 can of corn, drained
1 can of creamed corn
2 C shredded cheddar cheese
1 box (8oz.) cornmeal
1 C sour cream
1/2 C butter, melted
2 eggs, beaten
2 green onions, chopped, entire onion

Mix all ingredients in a large bowl.
Pour into the prepared skillet or pan
Bake for 45 minutes

Peace in the Kitchen!

Green Beans with Rosemary / Thanksgiving 2013

1 pound of green beans, either fresh or frozen cuts
3 TBS butter
3 green onions, chopped, the entire onion
1 TBS chopped fresh rosemary
2 tsp apple cider vinegar
salt and pepper

Cook beans in boiling water, 8 - 10 minutes. Keep them a bit firm

Heat butter in a skillet
Saute green onions for a few seconds
Add rosemary and beans
Stir, toss cook 1 minute
Add vinegar
salt and pepper to taste

Peace in the Kitchen!

Crock Pot Squash Casserole / Thanksgiving 2013

Slow Cooker Squash Casserole:
Thanksgiving 2013

2 pounds of yellow squash, thinly sliced ( at least 6 C)
1/2 onion, chopped
1 C shredded carrots
1 -(10 3/4 oz.) can of cream of mushroom soup
1 C sour cream
1/4 C flour
1 -(8oz.) package of seasoned stuffing mix
1/2 C butter, melted

In a large bowl:
Mix well

In another bowl:
sour cream
Mix well
Fold into squash mixture

In another bowl:
Toss stuffing mix with butter

In the slow cooker:
spread 1/2 of the stuffing mixture in the bottom.
Add the squash mixture
Top with remaining stuffing mixture

Cover and cook on low temperature for 7 - 9 hours.

Peace in the Kitchen!