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

Enjoy!
Peace in the Kitchen!

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!

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.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!

Blueberry/Blackberry Cornmeal Cake / with an option using Fresh Figs!

Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated
10" cast iron skillet


Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:
flour
cornmeal
baking powder
salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:
buttermilk
eggs
melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.


Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.



Enjoy!
Peace in the Kitchen!
T!

Texas French Onion Soup and Classic French Soupe a L'Onion Gratinee!

Texas / French  Onion Soup
In Cast Iron:

Ye Haw, I'm a Texan with a French background so this makes perfect sense to me.

Texas French Onion Soup Y'all!

1- 6 cup  dutch oven soup pot
Pre Heated Oven  350 degrees.

3 TBS vegetable oil
2 pounds of onions, halved and thinly sliced
1/4 C Bourbon
2 cloves of garlic, minced
1C heavy cream
4 eggs
2 yolks
2 tsp fresh lemon juice
salt, pepper, cayenne pepper
3 TBS cornmeal

Heat oil in a Dutch Oven over medium low heat.
Add onions and cook slowly until golden brown, about 50 minutes.
Stir during cooking
Add Bourbon and Garlic and continue cooking until the liquid evaporates,
about 5 minutes, stirring occasionally.
Remove from heat and cool slightly.
In a small bowl:
Blend cream, eggs and yolks and gently add to onions.
Season accordingly with salt, black pepper and cayenne pepper.
Sprinkle the top with cornmeal.
Bake until the center is firm and the top is golden brown, 25 - 30 minutes.


Enjoy!
Peace in the Kitchen!




Classic French Soupe a L'Onion Gratinee:


Slice 1/2 pounds of Onion (I use Vidalia)
Saute in 2 TBS of Butter until soft but not browned.
Add 2 TBS of flour and stir with a wooden spoon for a few minutes.
Add 2 quarts of Chicken or Beef stock (I use a vegetarian version of either of those).
Simmer for 25 minutes.
Pour the soup into individual oven proof soup bowls and begin layering them with slices of oven dried sliced Baguettes, some grated Gruyere , Emmental or Swiss Cheese, and continue layering , ending with grated cheese, and a drizzle of melted butter.
Place in the oven and broil until the top is melted and golden brown.



Enjoy!
Peace in the Kitchen!