Nov 222006
 

First: Happy Thanksgiving

Second:My last entry was on Cranberry Sauce , following the entry I was asked how to get rid of a cranberry

Stain

Answer: With much difficulty since cranberries are used as a color stain. Dab area with cloth and in a spray bottle mix 2/3 water and 1/3 vinegar, spray area let stand for 10 minutes and wash as normal. If it is a delicate fabric, test the area first because vinegar acts as an acid.

Third: My first time cooking a Turkey was a disaster- that story for a later time! But the next year, I called one of my cooking icons and asked for help. The advice I was given to determine if the bird is done: After cooking recommended time, cut just under the leg of the bird if the juices come out clear, it’s done! Thank you Mrs. R

 Posted by at 6:10 pm
Nov 202006
 
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Thanksgiving isn’t complete without some cranberry sauce. Also, cranberry sauce on sandwichs is one of my favorite condements.

1 12oz. Bag of fresh cranberries
1 Cup of Orange Juice
1 Cup of Sugar
1 Cinnamon Stick

Put all ingredients in a saucepan cover with lid, cook on low heat for about 25 mintues. It will thick, but don’t worry it will thicken more once it has cooled
I also made this by changing the juice and sugar measurements with with 3/4 Cup of Orange juice and 3/4 Cup of Honey. Thought it was tasty.

 Posted by at 6:52 pm
Nov 132006
 

Thanksgiving is just around the corner which means the glutenous season is about to begin! Okay, so my mother would be upset with me…but I cheat when it comes to making pies. Sure there are a lot of great crust recipes out there, but it just adds so much time to the pie baking experience, which otherwise could be so simple!
I recently went to a Pre-Thanksgiving potluck and it was my job to a bring pie. I brought two classics; Pecan and Pumpkin. I thought since it was a potluck it would be easier for people to take a piece if they were individual pies. I used pre-made crusts and just molded it to tart shells.

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P.S. It happens to the best of us…after running an errand and taking the pies on the subway I crushed a few by the time I got to the dinner

Crusts:
Bake crusts as directed with which ever brade you decide on…I don’t mean to discourage making your own!
9 inch pie crust

Pecan Filling
Pre Heat Oven 350

1 Cup Dark Brown Sugar
1/2 Cup Light Corn Syrup
3 eggs
3 Tablespoons of butter (cut up and softened)
2 Teaspoons Vanilla
1 Teaspoon Lemon zest
2 Teaspoons Brandy
1 3/4 Cup Toasted Chopped Pecans
1/3 Cup Semi-Sweet Chocolate Bits (optional)

Mix together: Sugar, Eggs, Butter and Corn Syrup then add vanilla, brandy and lemon zest. When all mixed well together add pecans. Pour pecan mixture into baked pie dish. (Optional on the bottom of pie crust spread evenly chocolate bits and pour pecan mixture over it) Bake for about 50- an Hour. Until it is stiffened.

Pumpkin Pie
Pre Heat Oven to 350
1 Cup of Pumpkin Puree
1/2 Cup Maple Syrup
1 Teasspoon of Cinnamon
1/2 Teaspoon of Ginger
1/4 Teaspoon of Salt
3/4 Cup of Cream
1 Egg
1 Tablespoon of Brandy

Bring Maple syrup to a boil. In a mixing bowl mix together pumpkin, egg, and cream. Followed by mixing in ginger, cinnamon and salt. Once everything is well combined add maple syrup combine well. Lastly, add Brandy and pour pumkin mixture into pie shell and bake for 50 minutes. ( if doing mini ones around 25-30) Bake until puree has stiffened and setteled.

 Posted by at 6:53 pm
Nov 062006
 

With the holidays just around the corner and all the delicious goodies that are made from flour; I thought I might impart some tid bits of information for the next time you find yourself in the baking aisle getting ready to make pie crusts, cakes, breads or cookies.

To begin the difference between Cake, Pastry, All Purpose, Bread and Semolina Flour is the amount of protein and ability for gluten to form. Cake has the least and Semolina has the most.

Self-rising- I was told by a professional baker NEVER use this because every brand contains a different amount of baking soda and salt. This will change the recipe too much

So for standard baking, just use all purpose flour and watching your mixing to make sure too much gluten does not form. If it calls for bread/high gluten or semolina,I would go out and get that!

Hope this helps next time in the baking aisle

 Posted by at 6:12 pm
Oct 302006
 
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Festive Fun Drinks are not just reserved for the summertime! Some of the Fall and Winter ones I tend to enjoy even more. I always think it is fun to have a special drink ready for when guests arrive. This time I thought to ring in the Fall season with a spiced wine. Now there are many different variations but I went with a standard one!

1 bottle of Red wine
2 Cinnamon Sticks (it is the combination of the hot liquids that extracts the cinnamon flavor from the sticks)
1 to 2 teaspoons of Cinnamon gloves
1/4 Cup of Sugar
1 small Orange sliced
4 oz of Brandy- the amount is dependent on how strong you want it!

In a saucepan pan combine all of the ingredient except the brandy. Cook on medium to low heat for about 20 minutes. The longer you heat the more cinnamon flavors that will come out. In a your serving cup add about ounce of brandy and to about a cup of spiced wine and stir, now ready to serve.

 Posted by at 2:09 pm
Oct 232006
 

It is getting colder which mean soup season is back again. Here are a few reminders next time you have a bowl of soup in front of you.

  • Do not blow on the soup
  • Do not put the entire spoon in your mouth, slip it from the side
  • The spoon is filled by moving the spoon away, but in eastern culturesit is the opposite with the spoon being filled with a movement towards you.
  • Bring the spoon up to your mouth, don’t have your head over the bowl.
  • Tip the bowl away from you when trying to get the last couple of spoonfuls
  • If it is a two handled soup bowl it is okay to pick it up and sip from the bowl or use a spoon.
  • Leave the soup spoon on the soup plate when done not in the bowl.
 Posted by at 5:52 pm
Oct 152006
 
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This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.

Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.

 Posted by at 6:13 pm
Oct 092006
 
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This a great way to serve potatoes to a large group of people without needing a lot of prep time. Also using a zip lock bag to mix everything together is a simple clean way to make sure the potatoes are well coated. Also, clean up is as simple as throwing the bag out when done!
1 Pound of small Red potatoes (cut in half to be almost bite size, but in quarters if necessary)
1 Pound of Fingerling Potatoes (cut in half)
1/4 Olive Oil
1 Tablespoon Fresh Rosemary
About 3 Teaspoons of Salt
Pepper to taste.

PreHeat oven 375

Place washed and dried potatoes in zip lock bag with rest of ingredients and make sure well coated. Place on baking sheet and cook for about 40 minutes or until potatoes are tender and fork and easily go in and out of the potato.

 Posted by at 6:57 pm
Oct 062006
 
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Apple season is here. Now, I don’t have an applesauce masher. That’s just something my kitchen does not have space for right now. So I have to alter some recipes or make due with what I can fit in my tiny kitchen. I actually prefer this chunky applesauce to the smooth version.
2 pounds of apples preferably not granny smith peeled and cut into ½ inch cubes (4 apples)
½ Cup of water
½ Cup Sugar
½ Cup of Raisin
2 teaspoon of lemon zest
½ teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 Tablespoons of Calvados (an apple brandy)

In a saucepan combine apples, water, sugar, raisins, cinnamon, and nutmeg. Bring to a boil and let simmer with lid for about 20 minutes, add the lemon zest and calvados and let cook for another 5 minutes. Let cool before serving. Best to let is settle for a day or so.

I served this with a stuffed pork roast.

 Posted by at 6:58 pm
Oct 022006
 
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Sometimes I have the hardest time thinking of things to serve as appetizers that are simple and a little different. These worked out beautifully at my last dinner party when there were none left! A few little facts about yams: they are available year round, do not buy wrinkled ones or spouting ones, they should be stored in a cool dark place but not the refrigerator; and only keep for about two weeks because of their high sugar content.
2 Yams peeled and cut length wise into ¾ inch wedges
¼ Cup of Olive oil
3 teaspoon of ground cumin (depending on your taste buds)
1 teaspoon of paprika (depends on how spicy you like it)
salt and pepper

In a boil toss olive oil, cumin, paprika, and salt and pepper. Broil for 5 minutes on each side. Serve with Ketchup.

 Posted by at 7:00 pm