Cranberry Curd

December 9, 2010 by
As promised, this is the fabulous cranberry curd recipe I adore.  This goes perfectly with scones, especially this time of year.  I love lemon curd as well, but this really is more fitting in the colder months.  It just feels more festive, and it looks the part too!  This is a great filling for little tarts as well.  And a perfect gift would be a little jar of it with a batch of scones!  Merry Christmas!
CRANBERRY CURD
Recipe adapted slightly from Nigella Lawson
5 cups or 1 lb cranberries
1 cup plus 2 T water
7 T unsalted butter
1 2/3 cups sugar
6 large eggs
Rinse the cranberries, pick out any shriveled ones.
Put the berries in a pot with the water and cook, covered, on medium to low heat until tender and popped.
Put through a food mill or push thru a fine sieve.
Put the puree back in the pot, add the butter and sugar.
Beat the eggs in a bowl and push thru a fine sieve into the pot.
Stir constantly over medium heat the whole time, until thickened.
Be careful not to get the heat too hot or you’ll curdle the mixture.
When done, it should coat the back of a spoon.
Store in the refrigerator.  (It will thicken slightly more as it chills, as well.)
Makes about 5 cups. (Can put in half-pint jars for gifts- just don’t “can” it, this must be stored in the fridge.)
Filed Under: Holiday Recipes, Sauces / Condiments, Tea time

Scones

December 8, 2010 by
I am always amazed at how crazy people go over homemade scones and biscuits.
After all, they one of the first things I learned how to make!
Now, if you’re a southerner, you are probably thinking scones should be fried.
But this is how we roll in these parts.  I worked in an English Tea House in my high school days, and this is how they were made there as well.  They go perfect with many things, like honey butter, curds, jams, etc.
And especially with a pot of herbal tea.  My favorite.   And tune in later for one of my favorite accompaniments… Cranberry curd! Yum!
SCONES
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt (omit if using margarine)
1/2 cup unsalted butter or margarine (cold!)
3/4 to 1 cup milk
Mix flour, baking powder, and salt together in a bowl.
Cut in butter with a pastry blender until resembles coarse crumbs.
Pour milk in a well in the center, starting with just 3/4 cup.
Use fork to stir in until almost completely mixed. (Don’t overmix)
Add the rest of milk if needed, but careful not to make it too sticky.
Now turn out onto counter, lightly dust with flour and form into a ball.
Press down to about 1/2″ thickness. (This is important-don’t use a rolling pin-it flattens your dough and you biscuits won’t be as light & fluffy!)
Cut out into desired size. I use a small 2 inch circle cutter for scones.  (You could even just cut into squares if you don’t have a cutter.)
Place on ungreased cookie sheet, CLOSE TOGETHER , almost touching-This makes them rise up instead of flattening out.
If desired, brush with a little heavy cream, can also sprinkle with a little sugar after you brush with cream.
Bake at 450 degrees for about 8 to 12 minutes or until lightly golden brown. (How small you cut them will determine how long to bake)
NOTE: This is basically the same recipe as my  Biscuits 101, only cut in smaller size.  Look there for step by step pictures.
Filed Under: Bread, Quick & Muffins, Tea time

Christmas Tradition

December 5, 2010 by
I love decorating our Christmas Tree.  Every year the girls become more excited about it and understand a little more about the symbolism of Christmas as we talk about it.


One of our favorite traditions is on the night we decorate the tree we don’t cook dinner. 
Instead, I serve cold meats and cheeses with crackers or bread.
Along with that, we always have an assortment of mustard, strong German pickles, etc.
So when I received a box of Hickory Farms goods as a part of the Foodbuzz Tastemaker program, I knew exactly what we would use it for. (Especially since that’s what we usually buy anyways! : )

So the day we decorated our tree I put out our nicest tablecloth on the table and lit some candles.
Put out our nicest dishes, a beautiful red glass set that were my grandmothers.
We poured goblets of sparking cider and as we were eating I reminisced about similar traditions my parents had.  I was quite the Daddy’s girl when I was little, and if he went somewhere I was surely closely behind.
I recall going into the Hickory Farms store in the mall and helping him pick out some things to take home every Christmastime. 

He would have loved the dinner, and I wish he were still here to come.  But I feel quite blessed that my Mom lives with us and can see us caring on traditions that she enjoyed creating with my father.  If anyone deserves a thank you in my life, the biggest would have to go to my Mom.  She has made the adjustment of living with us, been my biggest supporter through all the trials of bringing home a 3 1/2 pound baby almost 2 months early, dealing with Autism later on, and all that comes with it.  My daughters will have the most amazing memories to look back on when they are older.  They live in a home surrounded by those who love them the most. 

Oh, and the food was wonderful! Lucy’s pet “kitty kitty” really loved the cheese! ; )
(Okay, so kitty is a puppet… that likes to get her in trouble- you wouldn’t believe all the things that cat gets into!)
Filed Under: Ramblings

Chocolate Loaf Cake

December 3, 2010 by
 
Do you like chocolate? Then here, make this.  Then go hide and eat it.  Yep, that pretty much sums it up. : )
 
CHOCOLATE LOAF CAKE
Recipe from Nigella Lawson
 
CAKE:
1 2/3 cups flour
1/2 tsp baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks unsalted butter, room temperature
2 eggs
1 T vanilla
1/3 cup sour cream
1/2 cup boiling water
 
SYRUP:
1 tsp cocoa
1/2 cup water
1/2 cup sugar
1 oz dark chocolate (from a bar) cut into splinters, for garnish
 
Mix the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream in the food processor until very smooth.  Add the boiling water through the funnel while running.  Stir in the chocolate chips by hand.
Line a loaf pan with sprayed foil. 
Pour batter in pan, bake at 325 degrees for about 1 hour or until cake tests done.
When cake has about 10 minutes left, put the cocoa, water, and sugar for the syrup in a small saucepan and boil for 5 minutes, to make a thick syrup.
When cake comes out of the oven, while still in the pan, pierce a few times with a small paring knife. 
Pour the syrup over the warm cake.
Cool completely then remove from pan using the foil, then remove the foil.  Sprinkle the top of the cake with the chocolate splinters.
Filed Under: Cake / Cake Pops

Best Ever Chili

December 1, 2010 by
I know the name of this dish is making quite the claim, but my mom insisted upon it, and since she gave birth to me I think she should be allowed her way every now and again. : )
This is, to me, a perfect fall and winter dish.  My hubby doesn’t like most chili dishes, but even he had extra helpings.  I made it for our Pumpkin Potluck this fall and when I was pouring it in our large crock pot, I thought I made too much…  Well, let’s just say it got taken care of. : )
BEST EVER CHILI
Recipe by My Stained Apron
8 oz bacon (thick sliced)
1 large onion, chopped
1 lb ground pork
1 lb ground beef
3 garlic cloves, minced
2 (15 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes*
2 (8 oz) cans tomato sauce
2 T paprika
salt and pepper, to taste
1 tsp chili or chipotle powder
1 T cumin
1 T oregano
Chop bacon and cook in a large pot.  Drain off excess fat.
Add onion and garlic and cook a few minutes until softened.
Add pork and beef and break up with a wooden spoon.  Cook until no longer pink.
Add remaining ingredients and mix well.  Simmer 1 to 3 hours (You can also put in a crockpot at this point instead of simmering on the stovetop).
*If you don’t like chunks of tomato in your chili, puree them first.
For serving: 
shredded cheddar cheese
Corn chips
sliced green onions
sour cream
lime wedges
cilantro
Filed Under: Beef, Pork, Slow Cooker

Chicken Pot Pie (or Turkey)

November 29, 2010 by
 
 
I heart this dish.  I really, really do.  It started off as a Martha Stewart recipe, and I’ve changed it around a bit over the years.  I’m not sure how closely it resembles the original recipe now, but this is definitely how I make it every time now.  Sometimes I bake it inside a pumpkin like Martha’s recipe if I’m feeling extra adventurous.  This is the perfect way to use leftover turkey as well.  No matter how moist and perfect your turkey can be, when it comes to using the leftovers it just needs a little boost to taste worth saving.  By cooking it in a super flavorful sauce you wouldn’t even guess that it’s leftovers. 
But you can also use chicken, as I do regularly.   
 
CHICKEN (or Turkey) POT PIE
 
Crust:
1 1/4 cups flour
1/4 tsp salt
1 T dried Thyme
10 T cold unsalted butter
3 T ice water
1 egg yolk
 
Filling:
6 T butter
4 medium potatoes, peeled and diced (about 1 1/2 cups)
1 lg onion, diced
4 carrots, diced
12 oz mushrooms, quartered
3 celery stalks, chopped
6 T flour
2 1/2 cups low sodium chicken broth
1 cup milk
1 1/2 lbs chicken breasts, cooked and shredded (or leftover turkey)
2 T dried Thyme
zest of 1/2 a lemon
 
Make the crust. Combine the flour, salt, and dried thyme in a bowl. Cut the butter in with a pastry blender until pea size lumps.  Add the ice water and egg yolk, mix in with a fork.
Wrap in plastic and chill for at least an hour.
Make the filling. Melt the butter in a large saucepan. 
Add the potatoes and onion, cook until browned and softened.
Add the carrots, mushrooms, and celery.  Cook 4 to 5 minutes until softened.
Add flour and cook for 1 minute, stirring.  Stir in the chicken broth and milk.
Bring to a simmer, then add the shredded chicken or turkey, thyme, and lemon zest.
Pour into a casserole dish.
Roll crust out larger than dish, loosely drape over pan. (This is a fairly soft dough, so I roll it out on a floured sheet of plastic wrap- putting another sheet of plastic wrap on top of it, then roll out. This makes transferring and removing the crust easier.) Cut a couple of small slits in crust.

Bake at 375 degrees for about 45 minutes. If you want a shinier crust, brush with a beaten egg prior to baking.

 
 
Filed Under: Chicken / Turkey

Grateful

November 25, 2010 by

Thanksgiving is fast approaching, and my kitchen looks like a small tornado has hit.  One apron has all ready been destroyed…
I feel so grateful for all of my blessings. 
Even the dirty laundry, I have clothing to wash.
The muddy paw prints on the floor, we have a beloved dog.
My hubby’s dirty socks, I have a hubby I love dearly.
The endless doctor’s and therapy appointments to take my daughter to, we have access to great care for our sweet Amelia.
The messy fridge, we have plenty to eat.
Well, you get the idea.  Even though we have a child with special needs, it is always apparent that many have more difficult challenges.  And I can’t imagine my life without even the less pleasant or difficult challenges I’ve had.  I’m so thank full for my family, my friends, and my faith. Happy Thanksgiving everyone.

Filed Under: Ramblings

Pumpkin Cranberry Muffins

November 22, 2010 by
 
This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required.  I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out.  And it’s made appearances fairly often in our house since, especially in the fall.  These muffins are super moist and I love anything with dried cranberries.  I store dried cranberries in the freezer all our dried fruit, actually.  Along with all nuts and seeds.  They keep much longer.  One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!)  And make these muffins soon, it’s the perfect season to enjoy them!
 
PUMPKIN CRANBERRY MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 cup chopped walnuts or pecans, optional
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 eggs
15 oz can pure pumpkin
1/2 cup canola oil
1/4 cup milk
1 cup dried cranberries
 
Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.
In another bowl, mix together the eggs, pumpkin, canola oil, and milk.
Add to the dry mixture along with the cranberries and stir together just till combined.
Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.
Bake for about 20 minutes (25 for large muffins) at 350 degrees.
 
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , , ,

Gingersnap Pumpkin Cream Pie

November 19, 2010 by
I’ve had a pumpkin cream pie recipe in my pile of recipes to try for a couple of years now.  I finally decided to try it, but I decided to do my own twist on it.  I love gingersnaps.  I don’t make them very often, I always seem to make them spicier than most people like. (Ironically, I think green bell peppers are hot!)
So I buy a huge tin of Pepparkakor, Swedish gingersnaps, every Christmas season. Yum!
And my little Lucy goose loves them too : ) I think this is a great use of them.  I actually prefer 2 cups of cookie crumbs instead of the 1 1/2 cups, since I really want to taste the gingersnaps more, but I assumed most of you would like it this way.  If you prefer, you could also just use a pre-made graham cracker crust.

GINGERSNAP PUMPKIN CREAM PIE
CRUST:
1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
1/3 cup unsalted butter, melted

FILLING:
1 lg box vanilla pudding
1 1/2 cups milk
1/2 cup heavy cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
15 oz can pure pumpkin puree*

FOR SERVING:
whipped cream
pumpkin seed brittle, optional

Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
Bake at 350 degrees for about 12 minutes. Let cool.
To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
Add the vanilla, spices, and pumpkin. Mix until well combined.
Pour into the prepared crust and smooth out. Store in the refrigerator.
When ready to serve top with whipped cream and pumpkin seed brittle, if using.

*The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans.  Save some money and buy the big ones.  Schedule something on the menu to use the other half, or freeze for later use. 

Filed Under: Holiday Recipes, Pie, Pumpkin

Pumpkin Seed Brittle

November 17, 2010 by
 
I love candy-making.  What I don’t love is modern recipes obviously written by someone who doesn’t understand what they’re doing.  I’ve seen some recipes for pepita brittle around, but they all say to cook until “amber in color”.  What does that mean? If you’re making candy, you need to have an accurate thermometer or understand how to test the stage your candy is in. And none of the recipes I’ve seen call for more than 10 minutes cooking time.   Brittle takes a lot longer than that to cook.  Otherwise you’ll have a flabby slab of chewy not-so-goodness.  So don’t be intimidated by the process, it really is very simple. Just use a thermometer and take your time.  (I love my frying/candy thermometer- it’s always accurate and easy to read, unlike the old glass style that fog up).  Oh, and this would be a wonderful substitute for those who can’t have nuts!
 
PUMPKIN SEED BRITTLE
2 cups sugar 
1 stick unsalted butter
1/3 cup light corn syrup
1/2 cup plus 2 T water
1/2 tsp baking soda
2 tsp kosher salt, divided
1 tsp cinnamon
1 1/2 cups pepitas (These are the little green raw pumpkin seeds that have the outer white hull removed, You can find them locally in the bulk section at Winco, otherwise look for stores that carry Mexican ingredients)
 
Toast the pepitas over medium to medium high heat in a large dry skillet. Cook until they crackle and snap, turn golden brown, and become fragrant. It should take 5-10 minutes.
While hot, toss the seeds with 1 tsp of the salt and the cinnamon.
Line a large cookie sheet (about 12″ by 16″) with greased parchment paper or a silicone mat. Set aside.
Combine the sugar, butter, corn syrup, and the water in a large pot. Cook on medium to medium high heat, stirring often. When it starts to get amber in color check with your thermometer, you want it to reach 300 degrees, the hard crack stage.  It should take about 20 to 25 minutes to reach that temperature.
Working quickly, remove from heat and add in baking soda and remaining tsp salt, then the toasted pepitas. Stir together with a wooden spoon or silicone spatula and spread out on prepared cookie sheet.
Let cool completely.
To break into pieces, either lift up a corner and it should snap off (continue to use hands to break pieces up)
Or hit with a small hammer, the handle end of a knife, whatever.  It should crack into pieces pretty easily.
Store in an airtight container at room temperature up to 2 weeks or so. (If it isn’t going to be eaten quickly I separate layers with wax paper so it won’t stick together.
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Filed Under: Candy / Confections, Pumpkin