Vegetarian Stuffed Grape Leaves served with homemade Tsatziki Sauce

I've been traveling to France for 45 years and my wife and I  stay with friends throughout the country. On a recent trip, while staying with friends in Provence, we had homemade Stuffed Grape Leaves. Our friends sent us home with packages of Grape Leaves so we could prepare them ourselves.
I like the following recipe for Stuffed Leaves and I've included a recipe for homemade
Tzatziki Sauce.

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 9" X 13" Glass Casseroles

5 TBS Olive Oil, divided
1 small Onion, diced
2 Garlic Cloves, minced
1 C  of Uncooked Brown Rice, cooked according to package directions.
2 TBS Chopped Fresh Parsley (not dried)
1 TBS Chopped Fresh Mint (not dried)
1 tsp Lemon Zest
1/4 C Chopped Golden Raisins
1/4 C Toasted Pine Nuts. (I toast them in a Cast Iron Skillet on the stove
until they begin to turn light brown. (watch them carefully, they burn easily.)
1/4 C Fresh Lemon Juice, divided
3 C Vegetarian Chicken Broth or Vegetable Broth.
32 Packaged Grape Leaves

In a skillet on medium high heat:
Heat 1 TBS of Olive OIL
Add:
Onion
Sautée 3 minutes.

Add:
Garlic
Sautée an additional minute.
Transfer to a large bowl.
Add:
Cooked Rice
Parsley
Mint
Lemon Zest
Raisins
Pine Nuts
Stir to combine well.

Add:
1 TBS Olive Oil
2 TBS Lemon Juice
Salt and Pepper to taste
Stir well and set aside.

Scoop 1 TBS of the Mix into the center of each Grape Leaf.
Roll from the bottom while folding in the sides.
Place them seam side down into one of the pans.

In a medium bowl:
Broth
2 TBS Lemon Juice
3 TBS Olive Oil
Whisk well.
Pour over the Stuffed Leave.
Place the second pan on top of the leaves and fill half way with water.
Carefully transfer to the oven and bake 40 - 50 minutes.

Serve hot with homemade Tzatziki Sauce.

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves.

Enjoy!
Peace in the Kitchen!

Baked Apple Roses

When I saw this recipe I knew there was no way that I could describe the technique. I wanted it on my Blog so the easiest way to post it was to post the link.
I find these to be fascinating and I look forward to making them.
They're made in Muffin Tins.
What a great way to make an impressive dessert that's easy.

http://tiphero.com/baked-apple-roses/?ref=cmts

Enjoy!
Peace in the Kitchen!

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!