Tag Archives: apples

Thanksgiving Feast

These are my family favorites for the Thanksgiving Holiday, these recipes will serve 6-8 people. Many of the recipes can be made ahead of time making it easier to pull together the entire meal on one day. Make ahead the stock, gravy (add pan drippings later), mashed potatoes, dressing (I don’t stuff my turkey any longer and because I don’t I can cook a large bird in about 2 hours), green beans and of course the apple pie! I hope you enjoy and have a safe and tasty holiday!

Debbi & The Debettes (Sue & Barbara)

Watch my YouTube videos with Christina Peters on making Turkey/Chicken Stock and how to make successful gravy! Click here to watch!

 

Both recipes can also be found in my book, ‘What’s In Your Pantry’ pages 43, 44 and in the video’s.

Order my book here, next day shipping!

 

Click here to order

Citrus Cranberry Sauce, Instant Pot

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  • 2 (12-ounce) packages fresh cranberries
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 medium orange, zester and juiced
  • 1 small cinnamon stick

Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined.

Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.

Remove orange zest and cinnamon. Using a potato masher, mash cranberry mixture until desired consistency is reached.

Let cool completely.

My Best Dressing for Thanksgiving

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Old fashioned stuffing recipe but I cook it as a ‘dressing’ rather than stuffing a turkey. For one reason it’s safer (temperature-wise) and the turkey cooks faster if it’s not stuffed. If you stuff a turkey the stuffing needs to reach 165° to kill any bacteria, but that means the turkey is well past 185°, overcooked and dry. The spice that makes this dressing the bomb is Penzy’s Poultry seasoning, penzys.com, it’s definitely my go to herb blend!

  • 1 loaf (1 pound) day-old crusty sourdough bread
  • 1 ½ sticks unsalted butter
  • 2 leeks, halved, thinly sliced, and rinsed well
  • 1 small shallot, finely minced
  • 4 celery stalks, diced (I like to use the celery hearts for this)
  • ¾ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ Tablespoons poultry seasoning
  • ¼ cup chopped parsley
  • 1½ chicken stock, maybe up to 2 cups
  • 2 eggs, lightly beaten

The day before you make the dressing tear the bread into 1-inch pieces and place on a baking sheet, set atop your stove for the bread to dry out slightly.

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

Melt the butter in a large skillet over medium heat. Add the leeks, shallots, celery, salt, and pepper, and sauté until tender and translucent.

Place the bread into a large bowl and pour the vegetable mixture onto the bread cubes, add the poultry seasoning and parsley and toss lightly until coated. Add 1 cup of the chicken stock & toss again, the bread cubes should be fairly wet, if not add more stock and mix well until it is wet.

Before you add the eggs, taste the dressing, and adjust any seasoning. Then add the eggs and mix in well. *For a heartier dressing add Melissa's Steamed and Peeled Chestnuts (chop them into bite sized pieces and mix in). See link below.

Transfer to the prepared baking dish and bake, covered, for 30 minutes, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Dried Herbs or ‘Poultry Seasoning’ from Penzy’s Spices

Melissa’s Steamed & Peeled Chestnuts

*Recipe for Chestnut Dressing can be found on page 120 in ‘What’s In Your Pantry’

Green Beans with Smoked Bacon & Caramelized Shallots

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These are similar to my Grandmother’s Famous Green Beans but I replace her garlic with Caramelized Shallots.

  • 2 pounds haricots verts (thin green beans), trimmed, blanched and dried well*
  • ½ pound applewood smoked bacon
  • 3 large shallots, quartered
  • 2 tablespoon olive oil
  • 2 tablespoons red wine or balsamic vinegar
  • Sea salt & freshly ground black pepper

Cook bacon until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Add olive oil to the pan with the bacon drippings then add the quartered shallots and sauté until browned. Add the vinegar, stir well, then add the green beans and toss until coated with oil, cook for another minute then season with salt and pepper and toss with bacon, serve hot.

To blanch green beans: Fill a large bowl with ice and cold water leaving room for green beans. Bring a large saucepan full of water to a boil and add green beans and a good helping of salt, cook for 1-2 minutes, drain the beans and plunge them into the bowl of ice water. Let them cool, drain and dry well.

Do Ahead Mashed Potatoes

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  • 3 lb. medium Melissa’s Dutch Yellow Potato*, scrubbed and cut in half
  • Kosher salt
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 stick unsalted butter, cut into pieces, room temperature
  • ¼ cup sour cream
  • Sea salt and fresh ground pepper

Cut the potatoes into like sized pieces so they all cook at the same rate. Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.

Drain the potatoes and return to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it whisks off excess moisture.

Mash the potatoes until there are no lumps

Heat cream, milk and butter in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.

(If you have a potato ricer or mill, pass the potatoes through into a bowl. If you don’t have a food mill you can mash the potatoes with a potato masher), slowly add cream mixture while tossing gently, season with sea salt and pepper and mix in sour cream.

Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crockpot. Cover and cook on low heat for 3 to 4 hours, stirring once or twice.

add more melted butter, sour cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crockpot to "keep warm" for another hour or two.

*Melissa’s Dutch Yellow Potatoes can be found at Gelsons, Bristol Farms and Lazy Acres or order from their website (link below).

Herb Roasted Turkey

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  • 10 -12pounds free range or organic turkey, Diestal is my favorite and available at Gelsons
  • 2 medium onion, quartered with peel on
  • 6 carrots, peeled and roughly chopped
  • 6 celery stalks, roughly chopped
  • 1 bunch Italian flat leaf parsley
  • 1 bunch fresh sage
  • 1 whole bay leaf
  • ½ bunch fresh thyme
  • 2 Meyer lemon
  • ¼ cup butter, room temperature
  • Sea salt and pepper
  • 1 cup dry white wine, Sauvignon Blanc is my go to
  • 1 cup chicken or turkey stock

Preheat oven to 425°

Remove turkey from refrigerator and let rest for 1 hour before cooking. Carefully rinse and dry turkey inside and out, dry well. Select a roasting pan where the turkey will fit snugly but doesn’t hang over the side. Place ½ of the herbs into the pan as a bed for the turkey, roughly chop the remainder of the herbs and stuff inside the turkey. Squeeze the lemons over the turkey and place the rinds into the pan with the herbs.

Place the turkey inside the pan and rub with butter, season with sea salt and pepper.

Insert probe thermometer and set for 165°. The turkey will cook for approximately 2 hours. Pour wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil. If the breast starts to brown too much, loosely cover with foil and turn oven down to 400°.

Let turkey rest for 15 minutes before carving.

*Pick up a probe digital thermometer here

To make sure your oven is the correct temperature use an oven thermometer

Dutch Apple Pie

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  • Pâte Brisée, (Pie Crust)
  • 1 ¼ cups flour
  • ½ teaspoon salt
  • 1 stick cold butter, cut into pieces
  • 2-4 tablespoons ice water
  • 1 tablespoon sugar, optional (for Pâte Sucrée, sweet pie dough)
  • For the Dutch Apple Pie:
  • 1 pie crust
  • 2 ¼ pounds of baking apples, about 6 medium
  • 1 teaspoon cinnamon
  • 8 tablespoons unsalted butter, 1 stick)
  • 3 tablespoon flour
  • 1/4 cup water
  • 1 cup sugar
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoon sugar
  • 1/4 teaspoon cinnamon*
  • 1/4 teaspoon sea salt
  • 8 tablespoon unsalted butter, room temperature

Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry, or pinch the edges to your liking.

Cover and refrigerate for 30 minutes or while you prepare filling.

Your pie crust should be rolled out into the pie pan and be resting in the refrigerator.

Preheat oven to 375˚F. Place your rack in the center of the oven.

Peel, core, and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 teaspoon cinnamon.

Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.

To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Spread the crumb topping evenly over your apples, place pie onto a baking sheet and bake uncovered for 50-60 minutes or until the center of the pie registers 175˚F. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.

*Cinnamon, I like using Penzey’s Spices ‘Baking Spices’ instead of just cinnamon.

Apples

 

Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.

How to choose and store your apples…..

Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin

Select firm fruit with no bruises or scars and treat them gently.

Don’t wash your apples until you’re ready to use them.

Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, ethylene, which will ripen your other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.

How to choose which to use for baking or eating? Here’s a quick list:

Cooking

Ambrosia

Braeburn

Cameo

Golden Delicious

Honeycrisp

Jazz

Jonagold

Jonalicious

Jonathon

McIntosh

Pink Lady

Red Delicious

Fresh Eating

Ambrosia

Envy

Fuji

Gala

Golden Delicious

Honeycrisp

Jazz

Opal

Pink Lady

Sweetie

 

Oven Roasted Pork Chops

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Serves 2 to 4

  • For the brine (optional)
  • 3 cups cold water, divided
  • 3 tablespoons kosher salt
  • 1 smashed garlic clove, 1/2 teaspoon black peppercorns, 1 bay leaf
  • For the chops:
  • 2-4 center cut, bone-in pork chops, 1-inch thick or more
  • Olive oil
  • Sea salt and fresh ground pepper
  • Fresh applesauce, optional as a side

Brine the pork chops if you have time, brining the pork makes it more tender and juicier.

Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.

If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.

When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.

Serve with homemade applesauce and oven roasted potatoes.

Herb Roasted Potatoes

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  • 1 pound Dutch Yellow Potatoes*, Yukon Gold or fingerling potatoes, cut in half lengthwise
  • salt and pepper
  • olive oil, as needed
  • 1 shallot, chopped
  • 1 tablespoon Italian parsley, minced
  • 1/2 tablespoon chives, minced
  • 2 tablespoons butter or olive oil

Preheat oven to 400°.

Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.

Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.

Toss with butter or olive oil.

*Dutch Yellow Potatoes are available from Melissas Produce

Order potatoes from Melissas Produce, click here

Applesauce Cake

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  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 ½ cups cinnamon applesauce
  • ½ cup walnuts chopped walnuts
  • Frosting:
  • 5 oz cream cheese softened
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • ½ teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter a baking dish.

Cake:

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Easy Applesauce

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  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

Get one now!

 

 

Late Summer/Early Fall Menu’s

While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!

Spinach Salad, Traditional

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Serves 2

  • 6 ounces baby spinach, washed and dried well
  • 1/4 small or medium shallot, minced
  • 2 pieces thick-sliced bacon, finely diced
  • ¼ cup Champagne Vinegar, or Red Wine Vinegar
  • 1/2 teaspoon smooth Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 large white mushrooms, thinly sliced
  • 2 large egg, hard-boiled, chilled, peeled and thinly sliced

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.

Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto

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  • 1 jar artichoke hearts, 12 oz., drained
  • 1 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/3 cup lemon juice, to taste
  • 1/2 cup olive oil, to taste
  • 1/4 cup minced fresh parsley
  • Salt and pepper, to taste
  • 1 pizza dough
  • 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
  • 4 ounces soft goat cheese

Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.

Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.

Taste and season with salt, pepper, oil, and lemon juice to taste.

Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.

Spinach Bacon Cheese Puffs

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Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.

Yield: 10 puffs

  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 2 packed cups chopped fresh spinach
  • 3/4 cup crumbled feta
  • 3 slices crispy cooked bacon, crumbled
  • Sea salt and fresh ground black pepper
  • 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
  • 1 tablespoon butter, melted

Preheat oven to 400°. Grease round or square muffin pan.

Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.

In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.

Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.

Lightly brush with the melted butter.

Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

Bird's Nest Pesto With Stuffed Tomatoes

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  • Pesto
  • 1/2 cup pine nut -- lightly toasted; plus, some for garnish
  • 1 clove garlic -- peeled
  • 2 cups basil leaf -- loosely packed
  • 1/2 cup Parmesan cheese -- grated
  • Salt and pepper
  • Tomatoes
  • 11 ounces goat cheese -- room temperature
  • 1/4 cup heavy cream
  • Salt and pepper
  • 6 small tomatoes -- plum
  • Olive oil
  • 1 pound spaghetti -- or angel hair pasta

Pesto

In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.

Preheat oven to 425° and put a pot of water on to boil for the pasta.

Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.

Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.

Cook the pasta until al dente, reserving about 1 cup of the cooking water.

Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.

Sea Bass Provençal

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  • Olive oil
  • 1 small leek, cut in half and then into half moons
  • 1 clove garlic
  • 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ¼ cup Greek olives, halved
  • 1 teaspoon capers, drained
  • 4 4 ounce Sea Bass fillets, or any white fish

Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.

Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.

Serve with sauce.

French Apple Cake

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  • 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.

 

 

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

Print

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

Print

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.

 

What’s In Your Fall Pantry

 

This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!

 

Beverages

Cocoa

Tea

Mulled Cider

 Fruit

Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)

Applesauce

Dried fruit

Pears

Pomegranates

Citrus

 Vegetables

Potatoes

Carrots

Onions

Canned

Dried fruit (cranberries, apricots, blueberries etc.)

Canned pumpkin

Canned and dried beans (for soups, stews, chili)

Canned Tomatoes

Tomato sauce

Tomato Paste

Garlic

Onions

Pickles

Roasted Red Peppers, in water

Grains

Oatmeal (rolled oats & steel cut)

Alternative grains

Breadcrumbs

Rice

Soup

 Pasta

Mac & Cheese Pasta

Lasagna noodles

Flour

 Dairy

yogurt

cheese

Condensed milk

Unsalted butter

Variety of cheeses

 Staples

Artichoke Hearts, canned in water

Breadcrumbs

Chicken, Vegetable, Beef Stock

Crackers

Honey

Maple Syrup

Molasses

Sugar, white, brown, dk. Brown

White vinegar (for pickling)

Apple Cider Vinegar

Balsamic Vinegar

Spices

Aleppo Pepper

Sea salt

Baking Spices

Cinnamon sticks

Nuts

Pickling spice

Peppercorns

Yeast

Simple Homemade Applesauce

Print
  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar, optional
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant-pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

 

Cranberry-Apple Salad with Walnuts

Winter Green Salad with Apples, Cranberries & Walnuts With French Vinaigrette

Print

Fresh Autumn-Winter Salad with seasonal fruit, walnuts and feta cheese.

Serves: 4-6

  • Vinaigrette
  • ¼ cup pomegranate vinegar, any vinegar can be
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced
  • 1 sprig Italian parsley, chopped
  • 1 teaspoon thyme, chopped
  • ¾ cup vegetable, olive or canola oil, approximately
  • salt and pepper, to taste
  • Salad
  • 6 cups mixed greens
  • 2 organic apples*
  • 1 cup toasted walnuts, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

In a medium bowl make the vinaigrette by whisking together all the ingredients except the oil. While constantly whisking, drizzle in some of the oil, stopping to taste occasionally. Season to taste with salt and pepper.

Can be made in advance and stored in the refrigerator.

Bring to room temperature before serving.

For a creamier dressing add 1 Tb. mayonnaise

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Add a little dressing and toss, taste for seasoning and adjust.

*If conventional apples are used, peel first.

Hands On Fun at Rancho los Alamitos

Food Crafting with Chef Debbi

& Debs Kitchen

 

Saturday, Oct 12th

10:00 am– 12:30

Adults $75.00

Children* ages 10-14 $35.00

*Children must be accompanied by an adult.

 

By reservation only

Click below for reservations or call or email

Reserve my spot

562-431-3541 or [email protected]

Reservations close Mon. Oct 7th

 

Enjoy a fun-filled autumn morning with family at the beautiful

Rancho Los Alamitos Historic Ranch & Gardens.

Learn together to make (& take)

Gifts from the Garden.

For the adults to make and take:

Herbal Salt Tin

Cranberry Vinegar

Meyer Lemon Infused Olive Oil

Peppermint-Lavender Room Spray

Holiday Stovetop Potpourri

For the Kids to make and take:

Peppermint Biscotti in a Jar

Strawberry Mint Mojito Mocktail

A seasonal salad will be served with a

Cranberry-Lemon Vinaigrette prepared by Chef Debbi.

Special thanks to Melissa’s Produce for donating event supplies.

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.

Applesauce Cake

A quick and easy cake for fall, don’t expect many leftovers! See the list here for which kind of apples are great for baking.

Applesauce Cake

Print
  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 ½ cups cinnamon applesauce
  • ½ cup walnuts chopped walnuts
  • Frosting:
  • 5 oz cream cheese softened
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • ½ teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter a baking dish.

Cake:

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

How to Choose Baking Apples

THE BEST APPLES FOR BAKING

 

The Farmer’s Almanac

Name Best Uses Flavor Characteristics, Appearance
Braeburn Applesauce Tart, sweet, aromatic, tall shape, bright color
Cortland Pies, Applesauce, Fruit Salad Tart, crisp, larger than ‘McIntosh’
Fuji Baking Sweet and juicy, firm, red skin
Gala Dried, Cider Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach)
Granny Smith Baking Moderately sweet, crisp flesh, green skin
Jonagold Pie, Applesauce Tangy-sweet, Yellow top, red bottom
Jonathan Applesauce Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh Applesauce Juicy, sweet, pinkish-white flesh, red skin
Newtown Pippin Pie, Applesauce, Cider Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island Greening Pie Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange
Rome Beauty Baking, Cider Mildly tart, crisp, greenish-white flesh, thick skin
Winesap Applesauce, Pie, Cider Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin

 

Sept. Cooking Demo

 

Join us in Seal Beach

Thursday,

Sept. 13th & 27th,

6:30 – 8:30, approximately

Italian Summer Chopped Salad

Quick Skillet Chicken Dinner

with Mushrooms, Zucchini, Cherry Tomatoes

Rigatoni with Vodka Sauce

Apple Spiced Coffee Cake

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Cranberry, Apple & Pear Relish

Cranberry, Apple and Pear Relish

Print

A perfect relish or conserve for fall and winter use. Serve it with chicken, beef, duck or other game meat; it also makes a great spread or dip mixed with cream cheese.

  • 2 cups peeled and chopped apples
  • 2 cups peeled and chopped pears
  • 12 oz. fresh cranberries
  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 2 orange, zested and juiced
  • 1/4 teaspoon nutmeg
  • 6 - 8 whole cinnamon sticks
  • 1 cup chopped walnuts

Makes 6 pints, approximately

In a large pot combine apples, pears, cranberries, sugar, water and orange juice.

Simmer, stirring frequently, for 15 minutes.

Stir in the nutmeg and walnuts, and then cook for 5 more minutes.

Use fresh or can for future use. To process follow these instructions.

Place a whole cinnamon stick in each sterilized jar, then ladle the hot relish into jars leaving 1/4″ headspace.

Process for 15 minutes in a boiling water canner.

Adapted from Farmers Daughter

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