Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois 1977

 Christmas Eve, 2012!

Marie Gallagher's Curried Fruit Casserole:

Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.

I became friends with the Gallagher family in the early 70's.

Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.

It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.

1- 15 oz. can of Pears, sliced

1- 15 oz. can of Peaches, sliced

1- 15 oz. can of Apricots

1- 15 oz. can of Chunked Pineapple

1 small jar of Maraschino Cherries

1 tsp Curry Powder

1 tsp Cinnamon

3/4 C Brown Sugar

1/3 C Melted Butter

Butter for greasing the pan

Drain all fruit, arrange lightly in a buttered casserole dish

Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.

Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm

Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!

I wish I could have been there!

And thank you for sharing this delicious recipe!

Enjoy!

Peace in the Kitchen!

Thanksgiving Gems (the story about Gems and other recipes)

I dedicated an entire post to Gems after I purchased a vintage Cast Iron Gem Pan.The story and other recipes are at the end of this Pumpkin Gems Recipe.

This was from a Newspaper in St. Petersburg, Florida in 1954.

Thanksgiving  Gems

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Gem Pan or Mini Muffin Tins (brushed well with Pan Release Mix) Recipe to follow.

Pan Release Mix.:

(Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Gem Ingredients:

3 Large Eggs
1/2 C Vegetable Oil
1 tsp Baking Soda
2 tsp Cinnamon
1 Box of Duncan Hines Yellow Cake Mix
1 - 15 oz. Can of Pure Pumpkin


Frosting Ingredients:

4 oz. Cream Cheese
1/2 tsp Vanilla
8 Tbs Butter, melted.
2 C Confectioner's Sugar
1 TBS Half and Half (only to thin the frosting if it's too thick)

Frosting Directions:

In a Mixing Bowl with and Electric Hand Mixer:
Cream Cheese
Beat until Creamy.
Add:
Vanilla
Butter
Mix just until combined.
Add:
Gradually add Sugar and beat until creamy smooth.
Add a bit of Milk if it's too thick.


Gems Directions:

In a Mixing Bowl:
Eggs
Oil
Baking Soda
Cinnamon
Cake Mix
Pumpkin
Mix by hand until well combined.

Fill the Gem Pan or Muffin Tins 2/3 Full.
Bake 10 minutes.
Remove Pan to a Rack to cool for 5 minutes.
Invert Gems to the Rack to cool completely.

Ice them with the Frosting.

Enjoy!
Peace in the Kitchen!

Gems / Baked in a Cast Iron Gem Pan. A part of American Culinary History

Gems / Baked in a Cast Iron Gem Pan. A part of American Culinary History:

I have a vast collection of cast iron cookware. I love cooking with cast iron. We cook outdoors with cast iron and I set up my fireplace to cook in it with cast iron too. I found a piece of cast iron bakeware at our local flea market and I had never seen it before. I bought it and started researching it. It turned out to be a Gem Pan. I was curious and continued my research and here's what I discovered.

Gem pans are heavy, muffin pan-like trays that are traditionally made from cast iron. Minimuffins, simple gem breads, and other small desserts can be baked in a gem pan. Most of these types of pans are designed to yield 12 to 24 muffins, though some specialized sizes may produce less.

A cast iron gem pan is considered the ideal tool to use when baking gems; it is also dubbed the proper pan for this use. Cast iron is the preferred medium for these types of pans. Modern gempans, however, can be made from other materials, such as heavy-gauge steel and metals treated with nonstick coating. Cups can range from deep to shallow, depending on the cook's needs.

The size of the cast iron gem pan makes it ideal to create bite-sized treats and mini breads. The most commonly used cup sizes measures 1.5 inch (3.8 cm) in diameter. The pans themselves typically measure 13.125 inches (33 cm) by 7.75 inches (19.5 cm). Small pastry puffs, cheesy popovers, chocolate brownies, savory mini quiches, and mini cornbread can all be made with the pan.

One of the most common uses for this baking pan is its namesake, the gem. A very simple form of bread, gems consist of very few ingredients. They can be used as meal accompaniments, desserts, or snacks, depending on the recipe preferred. Gems may also be referred to as gemcakes.

The term Gem comes from small cakes that resemble gems. There was a kitchen housewares company named Gem that sold a pan that was generically referred to as a Gem Pan.
A Gem can be referred to as a muffin but a muffin is not necessarily a Gem. They were first popularized in the 19th century and were always made with Whole Wheat Graham Flour and baked in heavy cast iron gem pans.

Nathaniel Waterman of Boston, Massachusetts is believed to be the first person to patent the design of the Gem Pan in 1859. It was also referred to as an Egg Pan. The cast iron pan featured cups, or wells, that were connected together to promote the conduction of heat through the iron.

The gems were made with Graham Flour. A type of whole wheat flour named after the American Presbyterian minister Reverend Sylvester Graham (1794 - 1851).
Graham despised the discarding of nutrients, bleaching flour and believed that using all of the grain, without adding chemicals in the milling of flour.

Here are some examples of Gem  Recipes:

19th Century Graham Puffs:
1 C milk
1 TBS molasses
1 tsp salt
1 tsp baking soda
Graham Flour to make a stiff dough.

Bake in the wells of a well buttered cast iron gem pan.
Heat the pan in a 375 degree oven.
Add butter to the wells.
Pour batter in each well and bake until light browned.

I love old recipes that don't give a baking time. They just knew when they were done based on experience. It's the way my mother in law baked. She never owned a measuring cup or measuring spoons.


Potato Flour Gems:

2 eggs, separated
1/2 tsp salt
1 TBS sugar
1/2 C potato flour
3 tsp baking powder
3 TBS ice water

In a small bowl, beat egg whites.
In a separate bowl, beat egg yolks
Add salt and sugar to the beaten yolks.
Fold in the egg whites.

In a small bowl, sift together flour and baking powder.
Beat the flour mixture into the egg mixture.
Add ice water.

Grease the wells of a cast iron gem pan with butter or crisco and fill the wells with batter.
Bake at 375 degrees for 15 - 20 minutes.


1950's Graham Gems Recipe:

Preheat the oven to 375 degrees.

1 1/2 C whole wheat flour
1 1/2 C graham flour
1/4 C sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
Combine all ingredients in a large mixing bowl and whisk well.

1 1/2 C buttermilk
1/4  vegetable oil
1 egg
Add to dry ingredients and mix just until combined.

Grease the wells of a cast iron gem pan with melted Crisco or Butter.
Spoon batter into wells and bake for 15 minutes. The tops will be firm to the touch.

This recipe makes 18 gems.
Serve warm with butter.


As soon as I try some of the recipes I'll post photographs.

I was fortunate to find a vintage Gem Pan in excellent condition.

Graham Flour

This is a vintage recipe card for Graham Gems.
In my research I discovered that when they referred to a "hot" oven
it would be the equivalent of 400 degrees today.
I also found that the milk was usually butter milk or what they referred to
as "sour" milk.



Enjoy!
Peace in the Kitchen!

• Nanna Moorehouse’s Ginger Gems
•  
• 2 oz of soft brown sugar
• 2 oz of butter, softened
• 2 tablespoons of golden syrup
• 1 egg
• 1 cup of plain white flour
• 1 teaspoon of baking powder
• 2 teaspoons of ground ginger
• milk to mix (approximately ½ a cup)
• 1 oz of extra butter to grease

1. Preheat your oven and gem irons in a hot 220°C (430°F) oven
2. In a large bowl, cream the sugar, butter and golden syrup. 
3. Add the egg and beat in well.
4. Sift in the flour, baking and ground ginger and gently fold into the batter with enough milk to make a dropping consistency.
5. Remove the hot gem pan from the oven and put a dot of butter into each of the 12 compartments.
6. The butter should sizzle if the pan is ready. Brush the melted butter around the sides quickly.
7. Take a dessert spoon and drop batter evenly into each compartment until three-quarters to nearly full. Return the gem irons to the oven and cook for 10 to 12 minutes until golden.
8. Eat immediately while still piping hot with lashings of butter.
9. Makes 12

Enjoy
Peace in the Kitchen!

I had an inquiry from a viewer to get a homemade Crusty French Roll recipe. Any Rolls can be Baked in the Wells of the Gem Pan.

Here's a Link to the French Rolls that I like:

French Bread Rolls to Die ForAllrecipes 4.6 (1.5K) 2 hr 20 minBread flour, active dry yeast, white sugar, vegetable oil

Grilled BBQ Teriyaki Tofu and Vegetables

Grilled BBQ Teriyaki and Vegetables

Here's what you'll need:
A BBQ Grill
BBQ Skewers
Vegetable Oil
Heavy Duty Foil. (create a bed for the Skewers by crimping the edges of the foil)

7 oz. Firm Tofu, drained and cubed.
1 Bottle of Teriyaki Sauce
2 Red Bell Peppers, cut into chunks for Skewers.
1 - Red Onion, cut into chunks for Skewers.
2 cans of Pineapple chunks for Skewers.
8 oz. Whole Button Mushrooms.
1 Zucchini cut into chunks for Skewers.


In a Mixing Bowl:
Teriyaki Sauce
Tofu
Mushrooms
Marinate overnight.

Fill the Skewers with the ingredients for grilling.
Brush the Skewers with Oil
Brush the Foil with Oil
Place the Skewers on the Bed of Foil.
Grill for 10 - 15 minutes.
Baste the Skewers with the Marinade during Grilling.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Vegetarian Tofu Gyoza

These are filled Wonton Wrappers that are fried in a Skillet.

Here's what you'll need:
A Large Cast Iron Skillet, Stainless Steel Skillet or Non Stick Skillet/with Lids.

16 oz. of Firm Tofu
1 C of diced Carrot
1 C of diced Celery
1 C diced Cabbage
1 C diced Zucchini
1/2 C diced Red Pepper
1/2 C diced Scallion
2 tsp Red Wine Vinegar
2 tsp Sesame Oil
Salt and Pepper to taste
2 - 16 oz. Packages of Round Wonton Wrappers
2 TBS Olive Oil

Put the Tofu on a Plate and cover with another Plate to create a Press. Put a 3 - 5 pound weight on top and let it Press for 30 minutes to release the liquid. Discard the Liquid and pat the Tofu dry with Paper Towels.

In A Large Mixing Bowl:
Crumble the Tofu

Add:
Carrot
Celery
Cabbage
Zucchini
Red Pepper
Scallion
Mix well by hand.

Add:
Vinegar
Sesame Oil
Salt and Pepper
Mix well by hand.

Separate the Wonton Wrappers.
Add:
1 1/2 tsp of the filling to the center of each Wrapper.
Moisten the edges of the Wrappers with water, using your finger.
Fold the Wrappers in half, over the Filling.
Press the edges lightly to seal the Wrappers.

In the Skillet on Medium High Heat:
Olive Oil, until Hot.
Fry them until Golden Brown for a minute per side.
Increase the Heat to High, add a bit of water to just to slightly cover the bottom and put the Lid on the Skillet.
Steam about 5 minutes, just until the water has evaporated.

Enjoy!
Peace in the Kitchen!

• 
  

Orecchiette Pasta with Artichokes

Orecchiette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed stem intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!

Best Corn on the Cob Ever

I recently came across this recipe for The Best Corn on the Cob.
I love Corn on the Cob and this sounds delicious.
This will be one of my Best of the Best recipes.
I'm simply posting the links photograph rather than re writing the recipe.

Enjoy!
Peace in the Kitchen!

Olive Tapenade

We've spent a great deal of time in The South of France and in many other regions of France. We love Tapenade on a toasted slice of Baguette. Tapenade, Olives and Cheese are often included during an afternoon apéro along with great cocktails like Pernod.

The apéritif, or apéro as it's known in France, is a French ritual that combines drinks, food and friends.
Official evening apéro time typically takes place between 6pm. and 9pm. depending on when you're planning to have dinner. It's served before dinner.
We've even enjoyed it at 4:00 in the afternoon.

Here's a delicious Homemade Tapenade.
It's Vegetarian because a traditional Tapenade often includes Anchovies.

Here's what you'll need:
A Food Processor


2 Large Cloves of Garlic, minced
1 C of Kalamata Olives, pitted
4 tsp of drained Capers
1 Whole Pickled Piquillo Pepper, seeded
2 TBS of chopped fresh Parsley leaves
2 TBS Fresh Lemon Juice
2 TBS Olive Oil
1/4 tsp Black Pepper

Spoon all of the ingredients into a Food Processor.
Pulse until it's finely chopped. Leave it a bit Chunky. Don't create a Paste.

Remove to a Serving Bowl.
Serve accompanied by Toasted Slices of a Baguette or Toasted Pita Bread.

Enjoy!
Peace in the Kitchen!