Christmas Wassail

Here's my favorite traditional Christmas Wassail. I've had this recipe since the 70's.
It make 1 1/2 Gallons.
If you have a Cider Mill close to you, get your Cider there.

Here's what you'll need:
A large Stock Pot.

1 Gallon of Apple Cider
1 Quart of Pure Orange Juice
1 Quart of Pineapple Juice
24 Whole Cloves
4 Sticks of Cinnamon
1 C Granulated Sugar

Mix all ingredients in the Stock Pot.
Simmer on the stove for 10 minutes.
Remove the pot, strain it to remove the Cloves and Cinnamon Sticks.
Return to the Stove and continue simmering as you serve it.

For presentation, place a half slice of Orange studded with a few Cloves into each Mug.

Enjoy!
Peace in the Kitchen!

Asparagus Gruyere Strata

I created this recipe in 2001 and it's part of my Best of the Best Collection.
This Strata is great for Breakfast, Brunch or a Dinner Entrée.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 4 Quart Casserole


12 oz. Asparagus cut into 1" pieces.
12 - 1" thick slices of French Baguette Bread
10 large Eggs
3 C Whole Milk
1/2 tsp Fresh Chopped Rosemary
1/2 tsp Fresh Ground Pepper
1 C Shredded Gruyere Cheese

In a 3 Quart Saucepan on Medium Heat:
Asparagus
Cover with Water.
Bring to a Boil.
Boil 1 minute.
Drain well and set aside.

Arrange the Bread in the Casserole.

In a medium bowl:
Eggs
Milk
Rosemary
Pepper
Whisk well.
Stir in Cheese.
Set aside.

Scatter Asparagus evenly over the Bread.
Pour in the Milk Mixture.
Press down firmly with your hands to make sure the liquid is
absorbed by the Bread.
Cover and refrigerate at least 30 minutes.

Uncover and Bake 40 - 45 minutes.  (it can Bake up to 1 hour) The Custard should be set, the Strata puffed and a knife inserted in the center should come out clean.

Enjoy!
Peace in the Kitchen!

Cream of Spinach Soup

This is another vintage recipe that I created in the 70's.

4 lbs. of Fresh Spinach, washed and stemmed.
6 TBS Butter
1/4 C Chopped Onion
1/3 C Flour
6 C Whole Milk, scalded
1 tsp Salt
1/4 tsp fresh ground Pepper
1/4 tsp Nutmeg
4 Egg Yolks
1 1/4 C Heavy Cream
2 TBS minced fresh Parsley
1 TBS Butter
2 C Shredded Gruyere Cheese

In a large Soup Pot:
Spinach
Add about 1/4 C Water.
Cook until wilted, about 5 minutes.

In a Food Processor:
Purée the Spinach and the water.
Remove to a bowl and set aside.

Clean out the Soup Pot and Add:
6TBS Butter
Heat until melted.

Add:
Onion
Sautée 5 minutes.

Add:
Flour and stir until bubbly.

Add:
Scalded Milk
Cook, stirring constantly until it begins to thicken.

Add:
Spinach
Salt
Pepper
Nutmeg
Simmer for 3 minutes
Set aside until just before serving.

About 10 minutes before serving:
Whisk Egg Yolks and Cream together in a small bowl.
Re-heat the Soup.
Add:
The the Egg Yolk mixture slowly, stirring constantly.
Stir in Parsley and the remaining TBS of Butter.
Continue stirring until the Butter is incorporated.
Sprinkle the top with Gruyere Cheese and serve.

Enjoy!
Peace in the Kitchen!

Betty Crocker's Chocolate Peppermint Poke Cake

I'm not really a fan of Peppermint but I know many friends and family members that are, so I decided to share this recipe.
This will be great for Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" pan brushed well with 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.

Chocolate Peppermint Poke Cake

Here's what you'll need:

Ingredients listed on the Box of Cake Mix.

Filling ingredients as listed below.

Icing ingredients as listed below.

3/4 C Chopped Peppermint Patty Candy.

1 Box of Betty Crocker Super Moist Chocolate Fudge Cake Mix + all of the ingredients needed to bake it  according to the directions in a 9" X 13" pan.



Filling:
1 (4 serving) Box of White Chocolate Instant Pudding and Pie Filling Mix.
2 C Whole Milk
1/2 tsp Peppermint Extract

In a bowl:
Pudding Mix
Milk
Peppermint Extract
Whisk well, set aside. (As soon as the cake has cooled for 15 minutes
immediately pour this mixture over the cake.) See below for directions to Poke the Cake and Pour the Pudding Mix over it.

Icing:
1 Container of Betty Crocker Whipped Milk Chocolate Frosting
1/4 tsp Peppermint Extract
Mix together in a small bowl and have ready to Frost the Cake.

3/4 C Chopped Peppermint Patty Candy (8 pieces)

Bake the Cake according to the directions for a 9" X 13" pan.
Remove the pan to a rack to cool for 15 minutes.
Use the handle of a Wooden Spoon and poke holes in the cake every 1/2".
Immediately pour the Pudding Mixture over the entire Cake.
Cover and refrigerate for 2 hours.

After 2 hours , Spread the Icing evenly over the entire Cake.
Sprinkle evenly with the Chopped Candy.

Cover if you need to refrigerate it until serving.

Enjoy!
Peace in the Kitchen!

Pumpkin Spiced Butter

My wife has been making Scones after returning from England this past summer.
It's now Fall and we have been buying all things Pumpkin. I decided to post this recipe to be spread on Scones, Popovers, Biscuits or Muffins.

Pumpkin Spiced Butter

1/4 C Heavy Cream, room temperature. (it can't be cold)
16 TBS Butter, softened to room temperature.
1/3 C Canned Pure Pumpkin
1/2 C Confectioner's Sugar
1 TBS Cinnamon
3/4 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Allspice
1 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Heavy Cream
Butter
Beat on low for 5 minutes.
Add remaining ingredients.
Continue beating on low for an additional minute.
Store refrigerated in a jar.

Enjoy!
Peace in the Kitchen!

Sweet Potato Casserole

I love traditional Sweet Potato Casserole during the Holidays.
Here's my choice for the best recipe.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" X 3" ( 3 quart) Pyrex Casserole Dish, brushed well with softened Butter.

Traditional Sweet Potato Casserole

3 C Cooked and Mashed Sweet Potatoes
1 C Granulated Sugar
6 TBS Butter, melted + 3 TBS Melted for the Topping.
2 Large Eggs
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 C Heavy Cream
1 C Brown Sugar
1/3 C Flour
1 C chopped Pecans

Topping

In a small Bowl:
Melted Butter
Brown Sugar
Flour
Pecans
Mix well.


Filling
In a large mixing bowl with an electric hand mixer:
Sweet Potatoes
Granulated Sugar
6 TBS melted Butter
Eggs
Vanilla
Cinnamon
Nutmeg
Beat well until combined.
Add:
Heavy Cream
Stir to mix well by hand.
Pour into the Casserole and spread evenly with a spatula.

Sprinkle evenly with the Topping.
Bake 25 to 30 minutes.

Enjoy!
Peace in the Kitchen!

The Perfect Omelette made in the Perfect Pan created by the Perfect Chef.

The Perfect Omelette is made in a 24" French Status Omelette Pan. It's the only thing I make in this pan. The Chef that taught me how to make The Perfect Omelette was Julia Child. After I learned how she made them, I never made an Omelette other than with her method.

I apologize for not taking the photograph before I cut into
the Omelette, but it was too good to wait for.

It's not really a recipe but I'll try to explain it.
You have to have the Perfect Pan to begin with. It's the steel French Status 24" Pan.

Heat the Pan on Medium High Heat.
Add 2 TBS of Butter.

2 Eggs in a glass Pyrex measuring cup, beaten.

When the Butter begins to bubble add the Eggs.
Immediately begin shaking the pan back and forth. This keeps the Eggs from sticking.

Over the years the Pan becomes non stick and the technique makes perfect sense.
Continue shaking until you see the edges get a bit golden brown in color.
Top it with your favorite ingredients beginning with Cheese.

When the Cheese begins to melt, add the other ingredients.
Continue shaking for a few seconds.
Take the pan to a plate and slide the Omelette half way onto the plate and flip the other half over the top.
Garnish with Chives, Onions, or Mushrooms and serve.

Enjoy!
Peace in the Kitchen!