Category Archives: Holiday

Merry Christmas

Chef Debbi & The Debettes

would like to send you warm and safe wishes for the upcoming holiday!

I’m reposting this great appetizer recipe for you to enjoy. Cheers to a New Year!

 

Bacon Wrapped Stuffed Dates with Maple Glazed Walnuts and Boursin Cheese

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Easy to make ahead of time and bake off at the last minute, make extra they go fast!

  • Maple Glazed Walnuts
  • ½ cup maple syrup
  • 1/8 teaspoon sea salt
  • 2 cups walnut halves
  • For the Dates
  • 1 package of dried Medjool Dates, 16 oz.
  • 1 12 oz. package of bacon, slices cut in half widthwise
  • 4 oz. package of Boursin cheese

Preheat the oven to 350° and line a baking sheet with parchment paper.

Mix the maple syrup and salt together, add the walnuts and stir until coated.

Spread the nuts on the baking sheet and bake for 12 - 15 minutes or until the glaze is bubbly and coats the walnuts well. Remove from oven and let cool.

Turn the oven up to 425° and line a baking sheet with a new piece of parchment paper.

Slice dates lengthwise and remove pits.

Scoop a small amount of Boursin cheese with a spoon and fill the date with the cheese, press a glazed nut into the cheese.

Wrap dates with a slice of bacon, and secure with a toothpick to hold bacon onto date. Place the dates on the parchment on their side and bake for about 7-8 minutes or until browned on the bottom and turn to the other side continue to cook for another 7-8 minutes or until the bacon is cooked and a little crispy, and the cheese is slightly melted.

Let cool and serve warm or at room temperature.

Braised Lamb, Veal or Beef Shanks

Warm, hearty shanks usually like a long cook in the oven, these are done in an Instant Pot or pressure cooker and take only a few hours. Sauté the shanks and the vegetables and then set the timer, take a nap or have a glass of wine and relax, let the cooker work its magic. A great dish for any special occasion or holiday.

 

Braised Lamb, Veal or Beef Shanks

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  • 5 sprigs of fresh thyme
  • 2 dried bay leaves
  • 4 lamb, veal or beef shanks (make sure they will fit into your pot or have the butcher cut them for
  • you
  • Sea salt and fresh ground pepper
  • 2 - 3 tablespoons sunflower or olive oil
  • 1 medium onion, about the size of your palm cup onion, finely diced
  • 1 garlic clove, minced
  • 3 large stalks celery, finely diced
  • 2 medium carrots finely diced
  • 2 ½ cup dry red wine
  • 2 cups chicken stock
  • 1 large can crushed or peeled and chopped tomatoes
  • 2 tablespoons tomato paste

Place the thyme and bay leaves into a piece of cheesecloth, close by tying the ends of the cheesecloth together. This is your bouquet garni. Set aside.

Set your Instant Pot to sauté and add a little sunflower or olive oil.

Dry the shanks with a cloth or paper towels, season with salt and pepper.

Brown the shanks on all sides, then set aside. Add the onion, garlic, celery and carrots and sauté until the onions start to turn translucent. Add wine, stock tomatoes, tomato paste and bouquet garni. Stir well, snug the shanks into the liquid until they are completely or nearly covered with liquid.

Close and set the vent to seal. Set the Instant Pot to Manual pressure cook high for 50 minutes. Let the pot naturally release pressure, 20 min. or so.

Remove the shanks and set them aside on a plate and keep warm by covering with foil.

Strain the liquid squeezing out as much liquid as possible. Measure liquid and for each cup of liquid, make gravy in the Instant Pot using the following method.

Per 1 cup of liquid:

1 ½ tablespoons of butter or olive oil

1 ½ tablespoons all-purpose flour

Melt butter or oil in the pot on sauté, whisk in flour and let cook, while continuing to whisk until the flour turns slightly browned.

Remove as much fat from the cooking liquid as possible; slowly add the liquid into the flour mixture while whisking. As the liquid begins to thicken add more liquid and whisk until the gravy is thick, taste and season with salt and pepper. If gravy is too thick, add a little stock or water until it’s the consistency you like, it should be on the thinner side for this dish.

Serve atop a good helping of mashed potatoes or polenta.

If you’d like to serve the cooking vegetables, remove bouquet garni and stir the vegetables into the gravy.

Hello Fall!

Gordon Skagit Pumpkin Farms

It’s starting to feel like fall, I’m sure hoping all the hot days are behind us, they’re not my favorite!

I still have great looking tomatoes in the garden and some seasonal herbs, my summer lettuce is going to seed so it’s time to get busy with my fall/winter garden. Actually I’m a little late but we decided to drive up the coast just to get a break. Now it’s time to focus before the ground gets too cool.

I’m working on a new Debs Kitchen Garden newsletter which I’ll begin sending out on opposite weeks of the regular newsletter. I have some appointments left if you need a little advice on getting your own winter garden growing. In the meantime here are some pumpkin/squash recipes for you because I know many of you just can’t get enough pumpkin! Mangia!

 

Pumpkin Risotto

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Serves 4

  • 1 qt. homemade or low-sodium chicken or vegetable stock
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • Sea salt and pepper
  • ½ teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
  • 8 tablespoons (4 ounces) unsalted butter
  • 8 ounces shallots (7 to 8), minced
  • 1 ¾ cups carnaroli, vialone nano rice, you could also use an arborio rice
  • 1 ½ cups dry white wine
  • 1 ¼ cups grated Parmesan cheese
  • 6-10 sage leaves, finely chopped (optional)

Place the stock, pumpkin, nutmeg, a sprinkling of salt and pepper in a medium saucepan over high heat, Stir to combine and bring to a gentle boil. Reduce the heat to a simmer.

In a large, deep pan add the butter, and melt over medium heat. Add the shallots and cook, stirring until they are translucent. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed.

Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice.

After you have used about 4 1/2 to 5 cups of the stock mixture taste the rice to determine if it is al dente. Continue to add more stock, if necessary, to reach al dente.

Stir in the cheese and sage if using. Serve immediately.

Instant Pot Pumpkin Purée

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Yield about 2 cups

  • 1 ½ cups water
  • 1 (3- to 4-pound) sugar or pie pumpkin*

Wash and dry the pumpkin Remove the top and then cut in half lengthwise. (You can remove the seeds now or wait until the squash is cooked and scoop them out).

Set a wire rack in a 6-quart or larger electric pressure cooker or Instant Pot. Add the water. Place the pumpkin cut-side up on the rack. Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 15 minutes at high pressure.

When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender. If it's not, cook for 5 minutes more at high pressure, repeating the 5 minute natural release. Transfer the pumpkin to a cutting board until cool enough to handle.

Fit a large fine-mesh strainer over a bowl or line a regular colander with cheesecloth first. Cut the pumpkin in half. Remove any remaining seeds. Scrape the pumpkin flesh away from the skin and place in the strainer or colander. Using the back of a spoon, press on the pumpkin firmly to remove excess liquid. Set aside to drain for 1 hour.

Transfer the drained pumpkin to the bowl of a food processor fitted with the blade attachment. Blend until smooth, about 1 minute. Measure into 16-ounce portions, about 2 cups each. If any pumpkin remains, use it in smoothies.

*Pumpkin substitute: If you can't find a sugar pumpkin, use 2 acorn squash instead, 3 to 4 pounds total.

Storage: Keep the purée in the refrigerator for up to 2 days or place the fully cooled purée into a plastic freezer bag. Flatten and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Maple Roasted Brussels Sprouts with Squash

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  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound Brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup halved pecans, optional
  • FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground pepper to taste

Preheat oven to 425°.

Line a large baking sheet with parchment paper or foil and set aside.

In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.

Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.

In the last 7 minutes, add pecans, if using

In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.

Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.

Take veggies out of the oven and toss with prepared glaze.

Arrange on a large plate or bowl and serve.

Lemon Roast Chicken with Delicata Squash

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  • 1 whole chicken, cut up
  • 3 small Delicata squash (about 1½ pounds), halved lengthwise, seeds removed
  • 1 medium onion, chopped
  • 2 Meyer lemons, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and pepper
  • 3 sprigs fresh sage
  • Meyer lemon wedges, for serving
  • Fresh thyme and sage sprigs, for serving

Preheat oven to 450°.

Line a baking sheet with parchment paper or foil. Place the chicken and squash on the parchment. Toss the squash and onions with oil and place on the baking sheet with the chicken. Rub the chicken with oil, pour the lemon juice overall, sprinkle with zest and season with sea salt and pepper. Chop half the sage and sprinkle over both chicken and squash-onion mixture. Sprinkle zest over the chicken.

Roast the chicken and squash for 30–40 minutes, or until an instant read thermometer registers 165° at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges.

Transfer the chicken and squash to a serving platter, garnish with lemon wedges, thyme and sage, serve right away.

Caramel Pumpkin Pots du Crème

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  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/4 cup plus sugar
  • Pinch of sea salt
  • 1/2 cup plus two tablespoons of pumpkin puree
  • 1/4 cup caramel sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.

In a medium heatproof bowl, whisk the egg yolks. Add 1/4 cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in 1/4 cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

Add remaining ingredients and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.

Refrigerate until chilled about 2 hours.

To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.

Serve with a dollop of whipped cream.

 

Mothers Day Menu

Here’s a special Mother’s Day menu that I love. It’s a throw \back from the 70’s when Veal Oscar was on every fine dining menu. I love it still but with a thick filet mignon. It may seem like a lot of work (but mom’s worth it, right?). It’s not difficult but it will take some organization. Be sure to read through the recipe before you begin and make sure that you have all the ingredients.

A couple of tricks for you begin with what you can do ahead of time. You can ‘poach’ the potatoes the day before then let come to room temperature before roasting. Brown the steaks ahead of time and refrigerate, let come to room temperature also before placing into the oven. If you brown the steaks at the last minute, put the potatoes on the sheet tray and begin roasting, when the steaks are browned place alongside the potatoes in the oven to finish at the same time.

Make the strawberry sauce ahead of time and keep refrigerated. You can even make the whipped cream ahead of time as well. It will hold for a long time.

And last but definitely not least is the Bearnaise Sauce, I’ll forgive you if you decide to use the package mix but it’s really a sad imitation of a real Bearnaise sauce. Try making it on your own, you can even make it an hour ahead of time. Again, it’s important to read through the entire recipe before you start. Be adventurous! Happy Mother’s Day!

Stonyriver Steakhouse

Menu

Filet Oscar

Oven Roasted Baby Potatoes

Strawberry Shortcake

Filet Oscar

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  • 2 (2-inch-thick) filets mignons
  • 2 tablespoons olive oil
  • ½ lb. thin fresh asparagus
  • 6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce. I’ll let you cheat here and use the package sauce from Knorr. If you can’t find bearnaise sauce use the hollandaise sauce and add with a little fresh chopped tarragon.

If you want to make the sauce yourself the recipe follows.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Blender Bearnaise Sauce

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  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons good white wine
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped fresh tarragon leaves, divided
  • Sea salt and fresh ground pepper
  • 3 large egg yolks
  • ¾ lb. unsalted butter, melted

Yield 1 cup

In a small saucepan, add vinegar, wine, shallots and 1 TB. tarragon leaves with a little sea salt and pepper. Bring to a boil and simmer over medium heat until liquid is reduced to about a tablespoon. Cool slightly.

Transfer the cooled mixture with the egg yolks into a blender. Blend 30 seconds.

With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining tablespoon of tarragon leaves and blend for only a second.

If the sauce is too thick, add a tablespoon of white wine to thin.

Note: To make the sauce in advance, prepare an hour before serving and allow it

to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water

and blend for a few seconds.

Adapted from Ina Garten

Oven Roasted Baby Potatoes

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  • 1 lb. baby yellow (or red) potatoes
  • 1 tablespoon olive oil
  • Sea salt and fresh ground pepper

Serves 2

Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper.

Cut potatoes in half unless really tiny.

Place them in a large pot covered with cool water. Bring potatoes to a boil, add a heaping tablespoon of salt and cook for 7-9 minutes or until you can pierce them with a knife, they won’t be fully cooked. Drain and arrange on baking sheet. Toss with olive oil, sea salt and pepper and cook for about 20 minutes or until lightly browned.

Strawberry Shortcake

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  • 2 cups strawberries (hulled and sliced)
  • 2 tablespoons sugar
  • 1 tablespoon Grand Marnier
  • 1 tablespoon minced mint leaves, optional
  • 1 ½ tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 frozen pound cake (thawed)
  • ½ cup heavy cream

Mash half of the strawberries in a large bowl. Add the sliced strawberries, sugar, Grand Marnier and mint and chill.

Beat the heavy cream into soft peaks, add the vanilla and sprinkle in the powdered sugar while mixing just a little more until you have stiff peaks but don't over beat it. If you over beat it (where is looks separated) you need to start over.

Slice the pound cake and place on plates, top with strawberries and whipped cream.

 

 

 

Easter Preview

 

Easter was always a time spent with lots of family,  lots of food and other things. This year will be hard on most people, not being able to get together, search for colored eggs or we always loved to play croquet in the big backyard. Whatever you do I’ve added some of my favorite recipes for you to enjoy.

Deviled Eggs

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  • 1 dozen large eggs, two weeks old
  • 1/3 cup mayonnaise, approximately
  • 1-2 teaspoon yellow mustard
  • 2 teaspoon red wine or sherry vinegar
  • ½ teaspoon finely chopped shallots
  • ½ teaspoon finely snipped chives, reserve some for the garnish
  • Sea salt and freshly ground pepper
  • Paprika or Smoked Pimenton (Spanish Paprika), optional

The shell of fresh eggs is tightly attached to the egg itself whereas older eggs the white inside has started to pull away from the shell, making them easier to peel. When peeling begin at the large end; with an older egg there will be a little air pocket there making it easier to get away from the white.

To hard boil, arrange eggs into a saucepan and cover with cool water. Over high heat bring to a boil and immediately turn the heat off and cover the eggs for 15 minutes.

Prepare an ice bath, a large bowl that will hold all the eggs, fill with ice and when eggs have finished cooking drain off the hot water and place eggs into the ice, cracking a bit of the shell as you do. Cover with cool water and let stand until completely cooled, 20 minutes or so. This step can be done a day ahead of time, after eggs have cooled refrigerate until ready to use.

Cut eggs in half lengthwise with a chef’s knife, not a serrated knife. Pop out the yolks into a mixing bowl. If you don’t have a plate for deviled eggs you can shred some radicchio or dark red lettuce onto a serving plate. If using the lettuce, slice a tiny piece from the round end of the egg so it doesn’t roll. Arrange egg whites cut side up on the lettuce.

Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mix ingredients together well. Add sea salt and pepper, to taste. If the yolks aren’t creamy enough add a little more mayonnaise. You can also adjust the mustard and vinegar to taste.

Place the mixture into a pastry bag or a plastic storage bag, snip a diagonal piece from the bottom corner of the storage bag and use as a piping bag. Pipe the yolk mixture or spoon into each egg white half, dividing evenly as possible between the eggs.

Sprinkle eggs with paprika and/or minced chives if desired. Serve immediately or refrigerate until ready to serve. If refrigerating, you’ll want to cover with plastic wrap; place toothpicks into egg whites around the outer edge of the plate and in the center to make a ‘tent’ with the plastic wrap so it doesn’t touch the egg yolks.

 

Oven Roasted Dijon Chicken

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4 servings

  • 2 teaspoons plus 3 tablespoons unsalted butter, at room temperature
  • ¼ cup panko
  • ½ cup toasted breadcrumbs
  • ½ cup Dijon mustard
  • 8 bone-in, skin-on chicken thighs
  • Sea salt and freshly ground black pepper

Preheat the oven to 425 ° and line a sheet pan, that will hold all the chicken pieces without touching each other, with aluminum foil.

Melt the 2 teaspoons of butter in a small skillet over medium heat. Stir in the panko and breadcrumbs, toast for a few minutes, stirring occasionally, until golden brown. Remove from the heat.

Mash in the remaining 3 tablespoons of butter into the mixture.

Season the chicken lightly with salt and pepper, then brush or slather the mustard mixture all over, then roll the entire piece of chicken into the breadcrumb mixture. Place the chicken on the baking sheet.

Roast for 25 minutes, or until the chicken is cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Depending on the size of the chicken pieces it may take less or more time to cook.

 

Honey Baked Ham

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  • 1 cup honey
  • ½ cup packed brown sugar
  • ½ cup apricot preserves
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoon allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • 8-10 pound bone-in spiral cut ham fully cooked

Remove ham from refrigerator and let sit at room temperature for 2-3 hours.

Preheat oven to 325°.

Adjust oven rack to lowest position.

Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.

Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.

Remove ham from oven and increase oven temperature to 400°.

Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.

Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.

Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.

Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.

 

Potato Gratin

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This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking
Serves 8

  • 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • 2-1/2 cups heavy or light cream
  • Sea salt & fresh ground pepper, to taste
  • 4 oz. bacon
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 6 oz. grated Gruyère
  • 2 to 3 tsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

 

French Apple Cake

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With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Jenn Segal, Once Upon a Chef
Servings: 6-8

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
  • Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.

Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake.

If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

 

Quick and Easy Charcuterie Board

 

1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning

Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.

Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.

Put the mixed olives in a small bowl and place on the platter.

Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.

Place the sharp cheddar and gouda on the board next with the baguette slices nearby.

Then arrange the boursin near the baguette slices with the crackers next.

Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.

Chicken Parmesan Meatballs

 

Print
  • 1 # ground chicken
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons Italian flat leafed parsley, chopped
  • 1 large egg
  • 1 tablespoon fresh ground Italian spices
  • Sea salt and pepper
  • Olive oil
  • 28 oz. can crushed tomatoes
  • 1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

Herb Roasted Turkey

From my book, What’s In Your Pantry. Buy the book here

 

Herb Roasted Turkey

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I no longer stuff my turkey; it takes too long to cook the stuffing to 165°, the recommended temperature to kill any bacteria; by that time the turkey itself is overcooked. I can also make the dressing the day before, bake it and heat it while I’m making the gravy.
Try serving with Duchess Potatoes instead of the traditional mashed.

  • 12-14 lb. free range or organic turkey, room temperature
  • 2 medium onion, quartered with skin on
  • 4 carrots, peeled and rough chopped
  • 3 celery stalks, rough chopped
  • 1 bay leaf
  • 1 bunch Italian flat leaf parsley
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • ¼ cup butter, room temperature
  • salt and pepper
  • 1 lemon, Meyer lemon is preferred
  • 1 cup white wine
  • 1 cup turkey stock, see recipe in Basics chapter
  • Gravy
  • ¼ cup dry white wine
  • 8 tablespoons unsalted butter
  • ½ cup flour
  • 7 cups turkey stock, approximately
  • salt and pepper

Preheat oven to 425°.

Wash and dry turkey inside and out; dry well.

Choose a roasting pan that will fit the turkey with no more than 2” of space on any side, otherwise the juices that accumulate in the bottom of the pan may burn.

Place ¾ of the onion, carrots and celery plus bay leaf, ½ of the bunch of parsley, sage and thyme into the bottom of a baking pan that will fit the turkey, don’t let the turkey hang over the edge and make sure there is no more than 2” open on each side of the bird. (The turkey will sit on this bed of vegetables instead of a rack).

Pat the turkey dry and rub the turkey with butter, season with salt and pepper. Squeeze lemon over turkey and tuck rind under the bird. Insert an oven-proof probe thermometer into thick part of the thigh and set for 165°.

Pour wine and turkey stock in the bottom of the pan and place uncovered in hot oven. (The total cooking time will be approximately 1 – 1 ½ hours).

Baste after ½ hour; if you don't have enough juice in pan use some extra stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown too early, wrap with foil. Baste every ½ hour until the turkey is done. Remove from the oven, place turkey on a cutting board or platter, and tent lightly with foil, do not remove probe thermometer until you’re ready to carve the turkey. Let the turkey rest for 20 minutes before carving.

Remove the vegetables and herbs from the roasting pan; place the roasting pan on two burners, add the wine, and turn the heat to medium, bring to a boil and scrape the bits (fond) from the bottom of the pan. Strain this liquid into a large measuring cup, through a cheesecloth lined sieve before continuing, add turkey stock to equal 8 cups.

Make a roux for the gravy:

Add ½ cup of butter to the hot roasting pan and, when melted, add flour and whisk until roux is light brown.

Whisk pan the reserved pan drippings and stock into the roux, pouring in a steady stream until desired consistency is reached. Season with salt and pepper, keep warm.

Makes approximately 8 cups.

Turkey will serve 8-10

How to Make Pumpkin or Squash Puree

You don’t want to use just any kind of pumpkin for puree, most pumpkins have too much water in them and not enough flavor. Use the small pumpkins known as sugar or pie pumpkins. Or better yet use butternut squash, cooked in the same manner as a pumpkin, butternut squash will give a richer, deeper flavor. The cooked pulp can be stored in the refrigerator for up to a week or can be frozen. Use the squash for pumpkin pie, cakes or for a soup, it can be used in any recipe calling for pumpkin puree.

Preheat the oven to 400°. Line a sheet pan with parchment paper or tin foil.

Wash and dry the squash, slice the top off and cut the pumpkin in half, from the top to the bottom.

Do not remove the seeds and pulp, they will be easy to scoop out after the squash has cooked.

Brush the flesh of each half of the pumpkin with olive oil (or any kind of cooking oil) and place face down on the baking sheet.

Roast for about 40 – 50 minutes, until fork-tender or until a paring knife slips right through the flesh. Let cool for about 10 minutes then scoop out the seeds and the pulp, discard, and then scoop out the cooked flesh.

Blend or puree in a food processor until smooth. Store in the refrigerator for up to a week or freeze up to 3 months.

Photo: Davison Orchards Ltd.

Pumpkin Olive Oil Cake

 

Pumpkin Olive Oil Cake

Print
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 cup olive oil*
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
  • Powdered sugar
  • 1 package cream cheese, room temperature

Preheat oven to 350°.

In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.

Combine sugar and oil in a large bowl with a rubber spatula until blended.

Add eggs, one at a time, beating well after each addition.

Add flour mixture to egg mixture alternately with pumpkin in three batches, beating

well after each addition.

Transfer to a greased Bundt cake pan.

Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool for approximately 10-15 minutes before inverting onto a wire rack.

Remove pan carefully from cake and cool completely.

Easy Cream Cheese Frosting

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes

I like to use an orange flavored olive oil for this cake.

Cherry Clafoutis

Class French dessert, great for brunch or breakfast with coffee.

Cherry Clafoutis

Print
  • Batter
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 2/3 cup all-purpose flour
  • Cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 pound fresh cherries, stemmed, pitted and cut in half or rough chopped
  • Confectioners' sugar for dusting

Heat the oven to 400°F.

Beat together all the batter ingredients until smooth and frothy. Set aside to rest while preparing remaining ingredients.

Pour melted butter into a 9 or 10” shallow pan, quiche pan or cake pan and sprinkle with the 2 tablespoons of sugar spreading evenly. Sprinkle cherries over the sugar and cover with the batter.

Bake for about 30 minutes or until the clafoutis is puffed and brown on top. Dust with confectioners sugar and serve immediately.

Clafoutis will collapse quickly but will still be delicious.

Holiday Roast

Prime Rib actually refers to the grade of the beef that you are using, prime grade is the best you can buy and you will pay dearly for it but it’s a true holiday treat. You could purchase a Choice grade standing rib roast and still have a very lovely dinner for a lot less money. If you don’t like meat rare to medium then you’ll be better off serving another cut of meat for a special dinner as the roast can be dry and tough if overcooked.

Prime Rib

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The easiest holiday roast you can make. Add some scalloped potatoes, a great salad or side vegetable and you’re done in the kitchen.

  • Serves 2 – 4
  • 1 Bone in standing rib roast, prime or choice grade, about 2 ½ - 3 lbs.
  • Sea salt and fresh ground pepper, I like Himalayan Pink Sea Salt
  • Mild flavored olive or vegetable oil
  • Butcher twine, optional
  • Probe meat thermometer (not optional)

Preheat your oven to 400°. Line a baking or sheet pan with parchment paper and set aside.

*If you’d like to make the roast easier to carve when hot, cut the bone off the meat before cooking. Use a boning knife and slice as close as possible to the bone between the bone and the meat. Now tie the bone back on to the meat with butcher twine, when the roast is ready to slice just cut the twine and remove the bone, saving to make stock or soup, and slice the meat as desired. Remember to always cut across the grain of the meat.

Remove the meat from the refrigerator at least 1 hour before cooking. Dry the meat well then rub it with a little of the oil and season generously with sea salt and pepper. Heat a sauté pan that’s just a little larger than the roast over medium high heat, when hot add roast and brown all sides of the meat. Do not add oil to the pan, sear the roast quickly and remove to the prepared sheet pan. If you can stand the roast to rest on the bone then do so, otherwise place on the sheet pan on one side. Insert a probe meat thermometer into the thickest part of the meat without touching any part of the bone.

Cook the roast for 10 minutes and then turn down the oven temperature to 350°. Continue to roast until temperature reaches 130°, about 10 minutes. Remove from the oven and loosely cover with foil and let rest for about 10 minutes. The temperature will rise, this is called carry over cooking time and the roast will be rare to medium rare when sliced. If you’d like the roast closer to medium, cook until the temperature reaches 135°; do not overcook.

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