From Denny: This is the perfect holiday table dessert! It's so showy it's sure to impress. Three layers of tasty goodness are the gingersnap cookie crust as it's sturdy foundation to hold the spiced pumpkin cheese layer that is marbled with a vanilla layer.
Like most big cheesecakes, this one should be baked in a springform pan, where the cake cools in the pan for several hours before you remove the sides of the pan. If you have never used a springform pan, it's so easy it will make you laugh, definitely nothing to be intimidated about at all. Like any tasty cheesecake, this one is rich in calories too, so a small serving would be welcomed by most. At a dinner party I like to cut a normal to small sized slice, placing it on one plate and then encourage couples to share so people don't have to feel guilty about busting their diet plan. After all, the whole point of entertaining is for people to enjoy their tasty treats!...
President Obama, daughters, pardoning Popcorn from becoming
White House Thanksgiving dinner. Caramel pardoned too.
He's a nice man. Two 40-pound turkeys get retirement.
Update follows post. Update: 2013 White House Gingerbread House video. From Denny: Roasted my Thanksgiving turkey a day early. Sure beats stressing on the Big Day. Also, my husband, affectionately known as "Satan" misses out on trying to micro-manage the cooking, driving me absolutely crazy.
"Satan" never did learn to cook but thinks he knows how to tell you all about how to do it anyway. Getting the Big Bird done a day early is a win-win for everyone as he was less stressed just as much as me!
Though he did try only twice this season to be ever so irritating: once, when taste testing the fabulous gravy he made The Yuck! Face but could not keep his composure for long, laughed, and then raved about it as one of the best yet. Later he decided he just had to tell me how to cut the French bread for sandwiches his way rather than the normal slices I was doing for hot garlic bread, his favorite. Since I'm basically The Spatial Engineer in this house (just ask me to pack a car for travel and I am The Expert on finding every nook and cranny to fill) I explained to him how his way made no sense but cut a few slices for him anyway. He was so disappointed to realize I was right after all. "Satan" lost that round. Never a dull moment at our house, that's for sure!
Hey, we should all be challenging theWhite House chef to a Roast Turkey Cook Off. Bet mine is one of The Best! We love spices at our house and every year I create something different. This year's wet rub spices were swimming in clarified butter: sea salt, black pepper, garlic powder, smokey paprika, cumin, curry powder, marjoram leaves, lite sodium soy sauce, Moscato wine and Remy Martin cognac...
Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge: From Denny: This is an easy unique way to cook fudge - in a slow cooker! What fun, a super simple fast recipe! It has our name all over it and think how you can make up many batches of this to give as hostess gifts at Christmas parties or other seasonal gift giving.
It's also a kid friendly recipe it's so easy to do. You cook the fudge on High in the slow cooker for about 20 minutes total and then pour it out into a pan lined with waxed paper. Place in fridge to cool and harden.
Romancing The Chocolate: Christmas Gift Recipe: Peanut Butter Fudge: From Denny: This is an easy unique way to cook fudge - in a slow cooker! What fun, a super simple fast recipe! It has our name all over it and think how you can make up many batches of this to give as hostess gifts at Christmas parties or other seasonal gift giving.
It's also a kid friendly recipe it's so easy to do. You cook the fudge on High in the slow cooker for about 20 minutes total and then pour it out into a pan lined with waxed paper. Place in fridge to cool and harden.
From Denny: Looking for a new coleslaw recipe to impress the family and friends at your next barbecue? This one is tasty as it includes both red and green cabbage which play off each other well both for color and taste. The red cabbage is not as bitter as the green. Carrots, red and yellow bell peppers help to sweeten the cabbage along with the mayonnaise. The 1/4 cup sugar used looks like a lot but not in relationship to the 16 cups of cabbage.
Spices? Lots of fresh herbs like Italian flat parsley, thyme, cilantro and basil. Dry spices added are small amounts of cayenne pepper and cumin. If you want to kick it up another notch to the salad dressing you could add some garlic powder and smokey paprika to your taste.
If you are visiting New York City be sure to pay this Texas barbecue restaurant a visit. Just check out this menu for the yummy sides like favorites of mac 'n' cheese and collard greens, sweet potato bourbon mash, chili and corn pudding. (Have the corn pudding recipe and will put up this one too.)
Apparently, you can buy their original barbecue sauce and habanero hot sauce off the site too. They sell three cookbooks:
Taming the Flame: Secrets for Hot and Quick Grilling and Low and Slow BBQ
Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill
Pizza on the Grill: 100 Fire-Roasted Recipes for Pizza and More
When I pull these recipes off mainstream network sites they never add all the interesting things about the restaurant or explore their sites like I would enjoy seeing. So, you know I just had to google it and explore the site for us. :)
Romancing The Chocolate: Awesome Chocolate Pecan Tart: From Denny: This easy tart combines two of my favorite flavors - chocolate and pecans. Louisiana Bergeron pecans are wonderful if you can get them where you live. If not, just look for the freshest ones, even asking your grocer when a new shipment is due.
Pecans exude such a wonderful aroma when roasting in the oven that is hard to resist. Make sure you slightly warm the dessert when you serve it for the holidays. That's how we like it at our house! :)
Image via WikipediaFrom Denny: Our local newspaper, The Advocate, was running this tasty recipe last month and it sure caught my attention as a tasty alternative to the typical huge honking turkey bird for the holidays.
Here, in the South, bourbon is part of the holiday festivities. Why not try using it for the hens? Works for me. I like my drunken chicken that is swimming in port wine. Bourbon sounds like fun! Who knew bourbon only tasted good in a glass, in a Christmas fruitcake or better yet - in a bread pudding sauce? :)
Flounder's Key Lime Pie, in Pensacola, Florida, a stacked key lime pie
From Denny: Making your own key lime pie is so simple - and rewarding! It's definitely one of my favorite desserts, especially in the heat of the summer. The tartness really cools you off. FYI, any tart food cools down your liver, which, in turn, cools off your body in hot weather. So, think apples, limes, grapefruit and blackberries if you want to cool off the healthy way.
Florida is known for their key lime pie and there are fans of it all over the country now. The real secret to making this simple and easy famous pie is to purchase real key limes for the recipe. Key limes are very small, very tart and thin-skinned. When ripe they turn from green to yellow.
Most limes in our American grocery stores are those large beautiful, neon green and thicker-skinned Persian limes. Persian limes are also much less tart so they don't deliver that full flavor to the pie cooks, and tasters alike, desire.
How simple is this pie recipe? Really simple: 100 percent key lime juice, sweetened condensed milk and a good graham cracker crust with a little melted butter, brown sugar and chopped nuts. At our house we make the chocolate graham cracker crust while others choose to use traditional pastry crust. It's your preference.
From a famous restaurant - Pizza dough, tomato sauce and basil pesto - 3 recipes.
From Denny: Ever tried making your own pizza dough? It's easy and fun and the flavor is awesome compared to most commercial pizzas. Besides, you can spice it up however you like. At our house we always drizzle some extra virgin olive oil or clarified butter on top along with garlic powder and specialty chili powders from New Mexico.
This restaurant pizza is famous for its light crust and bright sauce. This recipe makes two pies to enjoy. They use the herb marjoram like we do. If you haven't tried this delightfully fragrant herb you will love it. It tastes sweet and combines well with tomato to help balance the sour taste without adding sugar to the sauce.
Several creamy cheeses and wonderful beer combine for a slice of comfort food heaven.
From Denny: Check it out! Yet another stellar mac 'n' cheese recipe to enjoy. Does Life get any better? The perfect weekend food, the perfect crowd pleaser, the perfect recipe for the cold weather and all this crazy snow we have been finding all across the nation this winter. What a pleasant way to warm up! :)
This recipe is real magic. Snuggled warm inside this dish are no less than five kinds of wonderful cheeses. The rich base gets a lift from amber ale. It bakes with a blanket of light panko crumbs for some crunch. Parmesan cheese spreads out on top too to give a rich, golden perfection.
Be sure to visit the Rackhouse Pub in Denver, Colorado and try this dish in person!
Beer-Baked Mac 'N' Cheese
From: Rackhouse Pub in Denver, Colorado
Total time: 1 1/2 hours
Servings: 12 to 16
Ingredients:
1 cup (2 sticks) butter
1/2 cup flour
1/2 cup amber beer
2 cups half and half
1/2 pound Brie
16 ounces (2 packages) cream cheese
1 1/2 cups crumbled Gorgonzola cheese
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated Parmesan cheese, divided
1 (16-ounce) box penne pasta, cooked and drained
Salt and pepper
1/2 cup panko or bread crumbs
Directions:
1. Heat the oven to 350 degrees.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
Cook your holiday feast with favorite chef Emeril Lagasse.
From Denny: Chef Emeril is a favorite at our house here in Louisiana. It was New Orleans where Emeril really got his start to fame from the famous restaurant Brennan's. He embraced Cajun and Creole cuisine and made it his own, building a veritable food empire ever since.
What I like so much about Emeril is how he promotes generosity, giving freely of his time and recipes. He is always ready to help in the community. He is also very well organized and a terrific teacher. Here he provides the entire shopping list for the menu along with the easy steps to success. Make the entire menu or pick and choose a few favorites to enjoy. One thing is for sure, your guests and family will be talking about this terrific meal well into the New Year, ready to enjoy it again next holiday.
Emeril's Brined, Herb-Roasted Turkey
Emeril's Spiced Baked Ham with Potatoes
Creamy Pumpkin Soup
Three-Cheese Baked Macaroni
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Pear Tartlets with Homemade Creme Fraiche
Spiced Orange Tea
Emeril's Brined, Herb-Roasted Turkey
When Thanksgiving rolls around on the calendar everyone starts getting visions of the perfectly roasted bird in their heads. But the family cook is thinking, "Yeah? And how do I make sure that bird doesn't dry out? We want a moist, succulent roasted turkey for our table!"
The breast meat is the area that has little natural fat to protect it during the roasting time and can result in a dry unappealing dish. That's why brining is such a great solution to the dilemma of avoiding a dry turkey. Emeril shows us how to make the brine, the broth and the gravy - and roast the perfect turkey so we can relax and enjoy the holidays!
Emeril's Brined, Herb-Roasted Turkey
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Difficult Cook Time: Over 120 min
Emeril's special Thanksgiving recipes come just in time for the holidays.
Ingredients:
Turkey
1 turkey (10 to 12 pounds)
Brine, see recipe below
4 tablespoons unsalted butter, softened at room temperature
1 large yellow onion, cut into eighths
1 large orange, cut into eighths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 to 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock or canned low-salt chicken broth
3 cups water
Gravy
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Directions:
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees Fahrenheit.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees Fahrenheit when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on two stove top burners over medium heat add the pan juices and 1 cup turkey broth and the white wine to the pan, and de-glaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Spiced Baked Ham with Potatoes
Some Thanksgiving or Christmas holidays at our house we just aren't feeling the love for roast turkey and want something else. How about ham? Emeril's version of the holiday ham involves the tasty combination of molasses, orange juice and cayenne pepper. He serves it with a side dish of sweet potatoes. Talk about amazing ham sandwiches for the next day!
Emeril's Spiced Baked Ham with Potatoes
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Moderate Cook Time: 60-120 min
Note: When you bake a ham like this, you can count on about 10 to 15 minutes baking time per pound, but make sure your instant read thermometer reaches an internal temperature of 170 degrees to guarantee that the ham is baked through.
Ingredients:
Ham
One Ham (cooked, bone-in, butt portion - 6 to 7 pounds)
1 cup dark brown sugar, loosely packed
3/4 cup fresh orange juice
3/4 cup Creole mustard (or other spicy, whole-grained mustard)
1/2 cup dark molasses
3 tablespoons horseradish
1/2 teaspoon allspice
1/2 teaspoon cayenne
Potatoes
7 small sweet potatoes (about 3 pounds), peeled
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 teaspoons dark brown sugar
Directions:
Ham
Rinse the ham under cold running water. Pat dry and place on a work surface.
With a sharp knife, score parallel lines, 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham. Turn the ham 180 degrees and score in a similar fashion to create a grid pattern across the ham. Put the ham in a two-gallon plastic storage bag.
Combine the remaining ingredients in a large mixing bowl, whisking to mix. Pour the mixture into the bag with the ham and seal. Gently squeeze the bag to evenly distribute the marinade around the ham. Refrigerate for 24 hours. Preheat the oven to 350.
Potatoes
Cut the potatoes in quarters lengthwise and put in a large mixing bowl. Toss with the vegetable oil, salt, cinnamon, allspice, and the sugar.
Arrange the potatoes in a layer on the bottom of a large roasting pan. Remove the ham from the bag and reserve the marinade. Set the ham, scored side up, on top of the potatoes. Bake for 45 minutes.
Creamy Pumpkin Soup
Bored with the usual suspect involving pumpkin for the holidays? Pumpkin pie is delicious but there are those days when a cook wants to try something new. How about this creamy pumpkin soup to warm your family and guests on a cold day?
Creamy Pumpkin Soup
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Yield: 6 to 8 servings Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
2 tablespoons canola or other mild-flavored vegetable oil
1 medium onion, coarsely chopped
4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin)
3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
1(15-ounce) jar whole peeled chestnuts, optional
1 1/2 teaspoons salt
3/4 teaspoons freshly ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Coarse salt and freshly ground pepper
1 1/2 cups half and half or milk, or more as needed
Roasted Pumpkin seeds, for garnish, optional
Directions:
Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half.
In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.
Three-Cheese Baked Macaroni
OK, who doesn't love Mac 'N' Cheese? It's downright un-American not to love this comfort food. There are endless variations, especially the grown up ones. Just the other day I was reading some adult variations in an old issue of Wine Spectator I couldn't bear to throw in the trash - especially after I found out the wine pairings with Mac 'N' Cheese. Definitely a separate post on that one! :)
These days most people now serve traditional Mac 'N' Cheese for the holidays since children love it as much as adults. Emeril's version combines the yummy cheese of Monterey Jack and Parmigiano-Reggiano. Remember, this is an easy dish and can be made ahead of time, ready to bake at the last minute.
Three-Cheese Baked Macaroni
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Servings: 4-6 Difficulty: Easy Cook Time: 1-30 min
Ingredients:
8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving.
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Want a red food for the holidays but bored with cranberry sauce? Try this roasted beet salad full of iron and minerals. Golden beets are very mild too. The beets have a wonderfully appealing intense color that just sparkles like the holidays deserve. They look like little jewels on the plate, sure to stimulate the appetite of the pickiest eater.
What really sets off this dish are the yummy cheese crisps. Family and friends will love them!
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
From: Chef Emeril Lagasse Servings: 4-6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
3 to 4 small red and/or golden beets, tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size pieces
Cheese crisps (recipe below)
Directions:
Preheat the oven to 350°F.
Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the
middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.
Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.
Combine the vinegar, shallot, honey, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.
Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.
Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.
Note: 4 to 6 servings
Cheese Crisps:
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh"
Note: Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails.
Ingredients:
3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo
Directions:
Preheat the oven to 350°F. Line a baking sheet with a Silpat, or parchment paper.
Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.
Note: About 12 crisps
*** Roasted beet salad with walnut dressing and cheese crisps. (Photo/Brett Oronzio/ABC; Food Styling/Karen Pickus)
Pear Tartlets with Homemade Creme Fraiche
Want to skip the usual heavy pie or cake this holiday? Surprise your family and friends with a dessert that is light and tasty. These pear tartlets served with a homemade creme fraiche are just the ticket to finish off a divine holiday meal.
Pear Tartlets with Homemade Creme Fraiche
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" Servings: 6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
1 large egg
1/3 cup plus 3 teaspoons sugar
3 1/2 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise
1 tablespoon finely grated orange zest
1/4 teaspoon ground cardamom
2 pinches freshly ground black pepper
8 ounces frozen puff pastry, thawed but still cold
3 firm-ripe pears, such as Anjou
1 lemon, halved
1/4 cup apricot preserves
Homemade creme fraiche or vanilla ice cream, for serving
Directions:
In a small bowl, whisk the egg with the 1/3 cup sugar until blended. Add the flour and stir to combine.
Combine the butter, vanilla bean, orange zest, cardamom, and pepper in a small, heavy saucepan, and
cook over high heat until the butter is light golden brown and has a nutty aroma, about 3 minutes.
Remove the vanilla bean, scraping the seeds into the melted butter. (Discard the scraped vanilla bean pod or reserve it for another use.) Allow the butter to cool slightly; then add it to the flour mixture and stir well to combine. Allow to cool to room temperature. Then refrigerate, covered, until thoroughly chilled, about 1 hour. (This filling can be prepared up to 3 days in advance.)
Cut the puff pastry sheet in half, and roll each half out to approximately 1/8-inch thickness. Using a sharp knife and a small plate as a guide, cut out three 6-inch rounds from each piece of puff pastry. Transfer the rounds to two ungreased baking sheets, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight.
Preheat the oven to 375°F.
Using a sharp knife, cut approximately 1 inch off the top of each pear, so that the remaining fruit is
more or less spherical. Peel, halve, and core the pears. Rub them with the juice of half a lemon to keep them from discoloring. Place 1 pear half, cut side down, on a work surface, and slice it crosswise into about 1/8-inch-thick slices. Do not separate the slices. Repeat with the remaining pear halves. Squeeze more lemon juice over the sliced pears. Reserve any uneven pieces and the end pieces separately.
Remove the puff pastry rounds from the refrigerator, and place 1 heaping tablespoon of the butter filling in the center of each round. Using 1 pear half for each round, decoratively fan the slices in a tight, overlapping circle so that they cover the pastry round. The slices should not extend beyond the edge of the pastry. (If you like, cut any uneven slices or end pieces of pear into small wedge-shaped pieces and place them in the center of the tartlets to form rosettes.) Sprinkle ½ teaspoon of the remaining sugar over each tartlet, and bake for about 30 minutes, or until the pears are tender and the tartlets are lightly browned around the edges.
While the tartlets are baking, heat the apricot preserves in a small saucepan (thin them with a small
amount of water if necessary).
Use a pastry brush to gently brush the top of each tartlet with some of the warm preserves. Serve warm or at room temperature, with a dollop of homemade creme fraiche or vanilla ice cream, as desired.
*** Pear Tartlets with Homemade Crème Fraiche (Photo by HEIDI GUTMAN/ABC Food Styling By Karen Pickus)
Spiced Orange Tea
When it's time to leave after the holiday meal, happily stuffed and wondering how long it will take to lose these holiday pounds, send off your guests with more than the holiday doggy meal bag. After the traditional watching of the holiday football game, charge up their spirits with a warm spiced tea as they step out into the brisk autumn air to return home - until next year's gathering around the table.
Spiced Orange Tea
From: Chef Emeril Lagasse Yield: 6 cups, 6 to 8 servings Difficulty: Easy Cook Time: 1-30 min
What better way to warm up than with a cup of hot tea. Emeril's spiced orange tea will warm you right up.
Ingredients:
Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
3 cups freshly squeezed orange juice, about 6 large oranges
3 cups water
2 tablespoons freshly squeezed lemon juice
1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
1 teaspoon whole cloves
1/2 teaspoon ground cinnamon
Pinch of salt
3 Orange Pekoe teabags
1/2 cup sugar
Directions:
In small pot combine the orange peel, orange juice, water, lemon juice, ginger, cloves, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove pot from the heat. Add the tea bags and let steep for 5 minutes. Add the sugar and stir to dissolve. Strain the tea through a fine mesh sieve set over another pot or into a warmed tea pot. Serve hot.
Emeril's Shopping List for this Thanksgiving Menu
Talk about thinking about everything! Emeril has all the ingredients for your feast listed right here for your convenience:
Butcher or Deli:
6- to 7-pound ham
bacon
1 turkey (10 to 12 pounds)
Reserved turkey neck and giblets
Baking Goods:
dark brown sugar
dark molasses
sugar
flour
vanilla bean
lilght brown sugar
Dairy and Juice:
orange juice
buttermilk
heavy cream
3/4 cup sheep's milk cheese (Bianco Sardo)
6 ounces sharp cheddar cheese
2 ounces Monterey Jack cheese
unsalted butter
4 eggs
1 ounce Parmigiano-Reggiano cheese
milk
Oils, Condiments and Spices:
Creole or spicy mustard
horseradish
allspice
cayenne
salt
ground cinnamon
black pepper
honey
Dijon mustard
olive oil
vegetable oil
apricot preserves
sherry or Banyuls vinegar
cardamom
pumpkin seeds
cloves
garlic
evaporated milk
nutmeg
bay leaves
thyme
rosemary
sage
parsley
Fruits and Vegetables:
7 sweet potatoes or jewel yams
4 red and/or golden beets
3 pears (Anjou)
3 lemons
shallot
tarragon leaves
1 bunch baby dandelion greens
1 bunch rainbow chard
4 oranges
2 onions
pumpkin cubes
white pepper
ginger
lemon juice
2 large carrots
1 large yellow onion
celery
Frozen Goods:
puff pastry
vanilla ice cream
Miscellaneous:
Orange Pekoe tea bags
walnuts
chestnuts
elbow macaroni
chicken or vegetable stock
chicken or turkey stock, for basting
turkey broth
dry white wine
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Check out one of best chefs in America and a wonderful brunch menu for the holidays.
From Denny: Did you know that Chef Thomas Keller is considered one of the very best American-born chefs? He is executive chef of the restaurant French Laundry in the Napa Valley of California. His other restaurant is Per Se in Manhattan (New York City). This is his version of a delightful brunch you can impress your family and friends with over the holidays.
Chef Keller has boxed up two of his best-selling cookbooks - "Ad Hoc At Home" and "The French Laundry" into a holiday gift set this season called "The Essential Thomas Keller." These recipes featured here for the brunch are from "Ad Hoc At Home."
Check out the menu pdf file from French Laundry. It will have you hungry in no time - and wishing you lived in California! :)
Check out the menu pdf file from Per Se in Manhattan too. Can you tell I love reading menus? :)
Recipes Featured:
Poached Eggs
Buttermilk Biscuits
Scallion Potato Cakes
Zinfandel Jam
Poached Eggs
Ingredients:
2 tablespoons white wine vinegar
6 large eggs
Kosher salt and freshly ground black pepper
Directions:
To poach the eggs, bring 6 to 8 inches of water to a boil in a large deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer. Crack 1 egg into a small cup or ramekin.
Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 1 1/2 minutes, or until the white is set but the yolk is still runny.
With a slotted spoon, carefully transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time.
Note: The eggs can be poached several hours ahead and stored in ice water in the refrigerator. Place in warm water before serving.
Meanwhile, bring a large pot of water to a simmer. With a small pair of scissors, trim any uneven edges from the poached eggs. Lower the eggs into the simmering water for about 30 seconds, just to reheat. Remove the eggs with a skimmer or slotted spoon and blot the bottoms with paper towels. Season the eggs with salt and pepper and serve.
Buttermilk Biscuits
Makes: 12 BISCUITS
Ingredients:
2 cups cake flour
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
11/2 cups buttermilk, plus 1 to 2 tablespoons for brushing
2 to 3 tablespoons (1 to 1 1/2 ounces) unsalted butter, melted
Directions:
These biscuits bake up light and fluffy. It's important not to overwork the dough, which would make the biscuits tough. To that end, we pulse the butter and dry ingredients together in a food processor, then turn them out into a bowl and gradually work in the liquids by hand.
You can serve them with some good butter and raspberry jam, and perhaps a sprinkle of fleur de sel, but they're so good you might want to eat them as is, straight out of the oven. We serve these with fried chicken, but they make a good brunch accompaniment and also work as a strawberry shortcake biscuit for dessert.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flours, salt, baking powder, and baking soda in the bowl of a food processor and pulse a few times to blend. Add the chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not over process; the dough should not come together.
Transfer the dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. The dough should begin to come together but not form a solid mass, or the biscuits may be tough.
Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4-inch-thick rectangle. Using a 2 1/2-inch round cutter, cut out the biscuits. (If the cutter sticks to the dough, dip the cutter in flour before cutting.) Place the biscuits on the baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.
Brush the tops of the biscuits lightly with buttermilk. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until a rich golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm.
Plum Zinfandel Jam
Makes: 1 1/2 CUPS
Ingredients:
2 pounds Santa Rosa plums
1 cup Zinfandel
3/4 cup granulated sugar, or to taste
Directions:
Cut the flesh of the plums away from the pits and cut into 3/4-inch pieces. Combine the plums, wine, and sugar in a large saucepan and attach a candy thermometer to the pan.
Bring to a simmer over medium- high heat, then lower the heat to maintain a gentle simmer and cook, skimming off any foam that rises to the top, until the jam reaches 215° to 220°F. Remove from the heat.
Taste the jam and add additional sugar as needed, stirring to dissolve it. Spoon into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
*Note on Plate Testing: To check that compotes, jams, and jellies are at the right consistency, put a tablespoon of what you're cooking on a plate and chill it in the refrigerator for 10 minutes. If it is too thin, return to the heat, cook a few more minutes, and retest.
Scallion Potato Cakes
Serves: 6
Ingredients:
5 scallions
3 pounds large russet potatoes
1/2 cup cornstarch
Canola oil
Kosher salt and freshly ground black pepper
Directions:
While potato pancakes can be made by grating potatoes straight into the pan, we grate and rinse them, squeeze them dry, and toss them with cornstarch. The cornstarch prevents the potatoes from discoloring and helps to bind the cakes (they don't contain any eggs) and make them crisp.
These can be served with duck or with corned beef, and topped with a poached egg. You could make smaller individual cakes to serve as an appetizer with smoked salmon and Horseradish Cream (page 57) or Slow-Cooker Apple Butter (page 249) and sour cream.
These are best eaten immediately, but you can keep the first and second batches warm in the oven while you cook the final one.
Preheat the oven to 200°F. Set a cooling rack on a baking sheet. Cut away the ends of the scallions on a severe diagonal and discard, then cut the dark greens into very thin slices. (Reserve the remaining scallions for another use.) Set aside.
Set up a food processor with the coarse shredding blade. Peel the potatoes and shred them. Immediately transfer them to a large bowl of cold water and swirl and rinse the potatoes. Lift them from the water and dry in a salad spinner. Transfer to another large bowl. Spoon the cornstarch around the sides of the bowl and toss the potatoes with it (adding the cornstarch this way will help to coat the potatoes evenly). Do not let the potatoes sit for too long, or they will release their starch and the centers of the potatoes can become sticky.
Heat some canola oil in a 10-inch nonstick frying pan over medium- high heat until the oil is shimmering. Turn down the heat to medium. Add one-sixth of the potatoes, gently spreading them into an 8- to 9-inch circle.
Keep the potato cake light and airy; do not press down on the potatoes. Season with a generous pinch each of salt and pepper. Reserve 1/4 cup of the scallion greens for garnish, and sprinkle one- third of the remaining scallion greens over the potatoes. Carefully spread another one-sixth of the potatoes on top; again, do not press down on them. Season with salt and pepper.
Cook for 6 to 7 minutes, to brown the bottom. You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil. Turn the pancake over to brown the second side.
The pancakes are somewhat fragile and can be difficult to flip with a spatula; if you don't feel comfortable turning them, invert the pancake onto the back of a baking sheet, held tilted over a second baking sheet, as some oil may seep out, then return the pan to the heat and slide the potato cake into the pan browned side up. Cook until the second side is browned and crisp, then transfer to the rack and keep warm in the oven while you cook the remaining 2 pancakes.
Cut each pancake into 4 wedges, stack on a platter, and garnish with the reserved scallion greens.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Martha Stewart shares a couple of her holiday recipes of what else you can make with that iconic autumnal food: pumpkin.
From Denny: When the holidays roll around every year how often do you go flipping through cookbooks - what's on the shelves or online - to get some new inspiration? Sometimes, the same menu of comfort foods is delightful. Sometimes, it's a real yawner. At our house, we often try a new dish every year combined with the favorites. If the new dish is a hit it becomes inducted into the annual holiday club. :)
When we all think of using pumpkin in a recipe we usually go for the typical pumpkin pie recipe. We love pumpkin pie at our house and the traditional one is low in calories so is a good choice to help keep those calorie monsters in line during the holidays.
But what about trying something new with pumpkin? Martha Stewart presents her sweet pumpkin bread pudding with a milk sauce along with some delectable pumpkin donut muffins. Those muffins sure would make a good breakfast while you are waiting on the turkey to roast.
Well, I'm off to load many more holiday recipes as the rush is on to get them loaded for the season! :)
Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.
Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.
To store, cover and refrigerate, up to 2 days.
Dulce de leche:
In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.
Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).
Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.
To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutritional information per serving:
416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber
Nutritional information per 2 tablespoons:
127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serving Size
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.
Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.
In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.
Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.
Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)
Nutritional information per muffin:
356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Serving Size
Check out news, opinion, silly political humor and funny cartoons, jokes, recipes, poetry, photography, science, spiritual thoughts and great quotes.
From Denny: The year just marches on, doesn't it? This is a roundup of the past three weeks of various posts. Oh, how I wish I had the time to write more science posts as I do enjoy being curious about my world. If it were not for the tense political times requiring constant attention I'd be off writing about art, science, poetry, lots of food, photography and total humor.
With all the tough economic times it seems like we all have to stay on top of our politicians to get the very best from them. These days with so much in flux economically, politically, rogue countries struggling to become nuclear states and the last gasps of terrorist organizations still rearing their ugly little heads, I'm focused on writing mostly news. Like you, I long for a time when Life is easier and a lot more enjoyable. Those times will come again. Try to be patient. And while you are being patient, keep your foot in the backs of your politicians, making them crystal clear aware of what you voted for is what you expect to be delivered. Game on! :)
American and World Politics Humor - 13 Nov 2010 - Midterm election shellacking, President Bush, G-20 summit, new orange House Speaker and crazy Tea Party cartoons and a cute dancing political cat.
Posts Roundup at Dennys Blogs - 25 Oct 2010 - Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, science, spiritual thoughts and great quotes.
American Economy and Crazy World Politics - 16 Oct 2010 - To our politicians: the nation's cartoonists are watching you... Check out their latest opinions about the state of the economy, the current election season and world politics.
American Economy and Crazy Politics - 9 Oct 2010 - Check out this week's latest political humor from the nation's cartoonists. The Tea Party wins hands down on the most talked about this election season.
17 Short Beautiful Love Poems - Enjoy some beautiful short poems about our favorite subject: Love - from classic poets of the past as well as today. Many are perfect for use in a greeting card.
Ancient Healing Oil: Sandalwood - Modern technology life can be stressful and counter productive to spiritual growth. Try this essential oil to bring balance into your life.
Dennys Funny Quotes:
Life Is Funny Cartoons - 13 Nov 2010 - Enjoy the cracked minds of these cartoonists today as they explore the lives and thoughts of everyone around them.
Funny Photos: Voraciously Hungry Birds - Check out some startling photos of birds as they catch some unusual finds for their dinner tables - complete with irreverent commentary.
Funny Tech Cartoons - 22 Oct 2010 - Get a grin as cartoonists entertain us with their take on the technology of the day and the influence upon society.
A Man In Love - A true story of just how far a man will go to survive when he is in love during war time - a poem story about the struggle for love reunited. A Thanksgiving holiday poem.
The Heart Remembers - Honoring the life of others as well as our own. A Veterans Day or Remembrance memorial poem.
Loving You - How Love heals, nurtures, comforts, and builds trust so a person can blossom into great strength, and, in turn, give to others in their time of need.
The Understanding - We build Peace in our lives a moment at a time - and this is a poem story of how it can start early in childhood as it did for me.
Walk The World - A poem about sharing our life with others - when we are both in need - to receive the greatest gift.
The Mystics Arrive - Who are the true mystics in this generation? How does a person develop into a mystic?
The Interesting Man - Enjoy a little humor with your romance poetry. Men who love women are always working all the angles.
Honoring Ourselves - Are you honoring yourself every moment of your life?
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
