Soup Pot: Mushroom Soup

When the weather is cold, and it's dark outside, soup, salad, and bread is often one of the most welcome dinners you could put on the table. Today we have a gluten-free (or not, if you choose) Mushroom Soup that is creamy and full of flavor, not to mention the fact that it freezes well.



CREAMY MUSHROOM SOUP
(Healthy Gluten-Free Cooking)

1 lb. mushrooms
1 onion
2 Tbsp. butter
2 1/2 c. stock
2 1/2 c. milk
1/4 c. potato or rice flour (for non-gluten free you can use wheat flour, but this won't freeze as well)
salt & pepper
cream
parsley

Chop the onions. Melt the butter in a large saucepan and cook the onions until transparent. Clean and slice the mushrooms and add to the onions, cooking about 4-5 more minutes.

In a separate saucepan, bring broth and milk up to the boil. Meanwhile, add the flour to the mushrooms and onions and cook 2-3 minutes. Season with salt and pepper. When the broth reaches a boil (or almost), gradually add it to the mushrooms and onions, stirring constantly. Bring soup to the boil. Carefully puree the soup in a blender (or use an immersion blender). Taste the soup for seasoning and add as much cream as you like. Garnish with parsley.

Serves 4-6.

Off The Shelf: The Kitchen Diaries

It's that time of year when many of us begin to think of calendars, schedules, and diaries for the new year. Today's book, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater, is a great book to consider starting to read in the new year.

Nigel Slater is a very gifted food writer. As the cover to The Kitchen Diaries says, Nigel writes "about food in a way that stimulates the imagination, the heart, and the palate all at once." Nigel has written several cookbooks (including a favorite of mine called Appetite) and writes a popular column for the UK newspaper The Observer.

The Kitchen Diaries is exactly what it says it is: it's a record of what Nigel cooked and ate for one year, complete with recipes and mouth-watering pictures. The book is broken down into months, so you can either read the book from cover to cover, or just glance at the current month's recipes. Of course Nigel is a big fan of seasonal cooking, so this doubles as a seasonal idea and cookbook. Even if you have no intention of cooking any of Nigel's recipes, this book is still a good read in terms of food descriptions.

Here are some tempting items from the book:

January: Onion soup without tears, Chicken broth with noodles, lemon and mint, Sausage with salami and lentils
February: Chicken patties with rosemary and pancetta, Hot chocolate puddings, Braised lamb with leeks
March: Chinese broccoli with oyster sauce and ginger, Chickpea and sweet potato curry, Chocolate almond cake
April: Thai fish cakes, Thyme and feta lamb, Lemon trifle, Bramley apple shortcake
May: Lemon and basil linguine, Orange and ricotta pancakes, Asparagus and lemon risotto
June: Chicken and rice salad, Radish, mint and feta salad, Strawberry mascarpone tart
July: A soup of roasted summer vegetables, Zucchini cakes with dill and feta, A lunch of baked tomatoes
August: Grilled chicken with lemon and couscous, Mozzarella grilled with fennel, Bread and tomato salad
September: A moist, fresh plum cake, Baked mushrooms with tarragon mustard butter, Tomato curry
October: Carrot salad, Ham and butter beans, Roast eggplant with tahini
November: Roast squash with thyme, Baked onions with parmesan and cream, Blackberry and apple pie
December: Sauteed chicken with spices, fennel and cream, Bean sprout salad with cilantro and mint, Passion fruit roulade



I decided on an Herb Butter for Grilled Chops which comes from the January section. The recipe calls for blue cheese, which is taboo when one is pregnant, so I had to forego it in place of feta. Next time I would try substituting and herbed goat cheese. But, I'm also going to try it again sometime when I can eat the blue cheese! Being winter, I didn't want to grill my pork, so I seared it in a pan and then transferred it to the oven to finish cooking.

Here are Nigel's exact words:

"I make a quick herb butter with equal amounts of blue cheese and butter (I use 1/2 cup of each), mashed with a tablespoon each of fresh thyme leaves and Dijon mustard, then stir in a couple of Tablespoons of heavy cream and a grinding of black pepper. It sits in the fridge till supper, when I lay thick slices of it on grilled pork steaks. The cheese butter melts over the charred edges of the chops, making an impromptu sauce to mop up with craggy lumps of sourdough bread."

Entertaining 101: Fondue

One idea for a perfect New Year's Eve menu is fondue! A fondue feast is a delightfully interactive and delicious meal. You can cook fondue by heating oil or chicken stock in a fondue pot and cooking various meats and vegetables. Having several different dipping sauces makes it all the more tasty.

For a simpler fondue evening, make a pot of cheese fondue and a pot of chocolate fondue. I like to serve the cheese with three or four of the following: bread, carrots, cauliflower, celery, apple, and salami but you can use whatever you prefer. Make sure and provide dipping forks and individual plates for each guest. I like to serve chocolate fondue with an assortment of five or six things like bananas, strawberries, cherries, blackberries, pineapple, marshmallows, rice krispie treats, shortbread, thin butter cookies, and brownies. So delicious!



CHEDDAR CHEESE FONDUE
1 c. chicken stock
1 c. white wine
2 cloves garlic, minced
1 lb. - 1 1/2 lb. cheddar cheese, shredded
Fresh ground pepper

Bring stock and wine to a simmer. Stir in garlic. Slowly add cheese until desired thickness is reached. Finish with fresh ground pepper.



CHOCOLATE TURTLE FONDUE
2 c. heavy cream
1 bag of semi-sweet chocolate chips
1 c. caramel nibs or a caramel sauce
1/2 -1 c. chopped pecans, toasted

Heat cream until just beginning to bubble around the edges - stirring constantly. Add chocolate chips and stir to melt. Add caramel and continue to stir until combined (or swirl if using caramel sauce). Fold in pecans or sprinkle on top. Enjoy with fruit and goodies for dipping.

Market Fresh: Basil

Basil is a beautiful, tasty green herb. You can grew it year-round indoors or you can find it in the herb section of the grocery store. I like using it in sauces as well as  on pizza or pasta and it's even good tossed into your salad or on your roasted vegetables. It's most often featured in Italian cooking.

Today I'll share a wonderfully easy recipe that is suitable as an appetizer or snack or even as a delicious side to a salad or soup. Though tomatoes are not in season here in Indiana, you can find some nice ones in the store - especially campari tomatoes which is what I used. It is a spin on the traditional caprese salad of tomato, basil, and mozzarella.



CAPRESE on BREAD

Crusty French or Italian bread, sliced 1/2-1 inch
Tomatoes, thinly sliced
Fresh Mozzarella, thinly sliced
Fresh basil (you can use the whole leaf or chiffonade it)
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper

Arrange slice of bread on a broiler-safe baking sheet. Drizzle or brush lightly with olive oil. Top top with a slice or two of tomato, salt & pepper, fresh basil, and sliced  mozzarella.  Drizzle balsamic vinegar over top. Place under the broiler until cheese is melted and lightly browned - it will only take a few minutes so watch it. Serve immediately - although they are still good when they have cooled.

Apron Winner

I've been thoroughly enjoying the holidays and haven't gotten around to posting the winner of the apron! The random winner is...Nancy L.! Congratulations! We will get that mailed out to you soon!

Hope you have all had a wonderful Christmas enjoying good food and making memories with your families!

Merry Christmas!

A very Merry Christmas from our families to yours...

(I'm afraid the lighting was quite bad and there was a long line behind us but you get the idea...)

Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!

-Charles Dickens

The Night Before Christmas

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;

The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled down for a long winter's nap....

 Christmas Eve is almost here! I have always loved Christmas Eve, perhaps even more than Christmas. It's a day of anticipation, festiveness, and wonderful smells wafting from the kitchen. Nothing can be more appropriate to a Christmas celebration than Christmas Pudding, also known as Plum Pudding, or Figgy Pudding. Below is a simple recipe that can be made in the microwave (saving you about 5 1/2 hours of steaming on the stovetop!). Our family enjoyed Christmas Pudding last year on New Year's Day. It made a very festive start to the year.

CHEAT'S CHRISTMAS PUDDING
(adapted from Julia Child's 'The Way To Cook' via About.com)

3 cups (lightly packed) crumbs from homemade type white bread, crust on is fine-I used part of an  Italian loaf (to make this pudding gluten-free, simply substitute gluten-free brown rice bread or whatever gluten-free bread you prefer)
1 cup each: black raisins, golden raisins, currants
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup butter, melted
4 large eggs, lightly beaten
few drops of almond extract
1/2 c. orange marmalade

For flaming:
1/2 c. rum or bourbon whiskey or brandy

Make the bread crumbs in a food processor or blender. Toss bread crumbs in a bowl with the raisins, currants, sugar, cinnamon, and nutmeg.



Mix in the melted butter, eggs, almond extract, and orange marmalade:



Butter a microwave-safe bowl and cover the bottom of the dish with a piece of parchment paper. Pour in the batter. Cover with plastic wrap and pierce the plastic with a knife in several places. Place in the microwave and cook on "defrost" (low speed) for 30 minutes (this was power level 3 on my microwave). Finally, cook on high for 5 minutes. Let the pudding sit for a few minutes before unmolding. (I left mine in the mold until ready to serve at which time I could pop it back in the microwave to warm it up.) The pudding is ready when it is firm to the touch (it will be firm but also spongy). The pudding will also be paler than a properly steamed pudding.



To serve: Heat the brandy, whisky or rum in saucepan until warmed. Pour over the unmolded pudding and ignite. Serve immediately or ignite at the table. Serve with brandy butter.

BRANDY AND GINGER BUTTER
(adapted from www.bbcgoodfood.com)

1 cup butter, softened
grated zest of one orange
1/2 cup confectioner's sugar
1/4 cup brandy or cognac
2 pieces of stem ginger or candied ginger, finely chopped

With a handheld mixer, beat the butter until fluffy. Add the remaining ingredients and beat until well-combined. Store in fridge until ready to use.

Holiday Feast: Christmas Breakfast

Who doesn't love breakfast food?! Especially on Christmas! Here's what our families do for breakfast on Christmas morning:



Heather -- Christmas breakfast is eaten around the tree as the children open their presents. The first year we were married I discovered the recipe for Swedish Tea Rings and have made one for Christmas breakfast ever since. The rest of the menu may vary some, but it always includes fruit. In recent years we've enjoyed bacon-wrapped sausages sprinkled with brown sugar and then baked and I often buy some thick, Greek yogurt to serve alongside the fruit. Drinks consist of juice and plenty of hot tea.



CITRUS FRUIT SALAD WITH LIME
(Heather)

1 pineapple, cut into bite-sized pieces
2 small cans mandarin oranges or 3 large navel oranges peeled and sectioned
1 can apricots
zest and juice of 2 limes

Cut pineapple into pieces and place in a serving bowl. Add the mandarin or navel oranges and the can of apricots. Sprinkle over the zest of lime and stir in the lime juice. Best made the same day as eaten.

For variety I sometimes add dried cranberries or pomegranate seeds. For those who like ginger, one teaspoon of freshly grated ginger adds a wonderful zing or try a few tablespoons of finely sliced candied ginger.

Serves 8.



SWEDISH TEA RING
(originally from Fleishmann’s New Treasury of Yeast Baking)

3 ½ -- 4 ½ c. flour
½ c. sugar
1 tsp. salt
1 Tbsp. yeast
1 c. milk
¼ c. water
½ c. butter
1 egg (at room temp.)
½ c. flour
½ c. nuts
½ c. brown sugar
1-2 c. fruit (canned cherries, apricot, etc. well-drained)

Mix 1 ¼ c. flour, sugar, salt, and yeast in a bowl.

Combine milk, water and butter in saucepan. Heat to warm liquids and melt butter. Cool until warm. Add to dry ingredients and beat 2 minutes. Add egg and ¾ c. flour, to make a thick batter. Beat 2 more minutes. Stir in enough additional flour to make a stiff batter (but not as thick as bread dough). Cover and refrigerate dough at least 2 hours. (Can be kept in fridge 3 days.)

Combine nuts, ½ c. flour, and brown sugar. Turn dough onto a lightly floured board and divide in half. Roll ½ of the dough into a 14x7-inch rectangle.



Spread with ½ of the fruit. Sprinkle with ½ the brown sugar mixture. Roll up from long side as for jelly roll. Seal edges. Place sealed edge down in a circle on a greased cookie sheet. Seal ends firmly.



Cut slits 2/3 through ring at 1-inch intervals; turn each section outward, on its side.



(Note: This picture shows only one-half of the ring slices turned out -- be sure to turn out every ring)

Repeat with remaining dough. Cover and let rise until doubled – about 1 hour. Bake at 375 for 20-25 minutes or until done. Cool on wire rack. Frost while warm with confectioners’ sugar glaze.

Often I don't have the canned filling I want so I make an apple filling by chopping about 3 large, peeled apples and mixing them with 1/4 c. flour, 1/2 c. brown sugar, juice of one lemon and a few dried cranberries. Bring this mixture to a boil and cook until thickened, stirring constantly.

Glaze: mix 3 tablespoons soft butter into about 1 1/2 cups confectioners' sugar. Add enough milk to make a drizzling consistency. Add more sugar if needed to thicken.

Makes 2 rings.

Alaina - We traditionally enjoy an egg casserole, fruit, some kind of bread or coffee cake, and a few special drinks. The coffee pot is kept going for those of us who were awakened early by eager children. We have breakfast after stockings and gifts are opened or in between the stockings and gifts depending on the time. It's a leisurely affair and one that I find makes me incredibly content and reflective.

I use the same base recipe for my egg casserole and just switch out the meats and cheese and sometimes add vegetables to make it different. We love it and I've been making it year-round for years. One of my favorite combinations is bacon, spinach, and swiss and we also love the traditional classic of sausage and sharp cheddar (onions & peppers add great color and flavor). You could easily make this vegetarian by omitting the meat. This egg casserole also re-heats very well if you have leftovers. I'm sharing one of my favorite versions.

SPINACH-MUSHROOM-BACON-SWISS EGG CASSEROLE

6 eggs, lightly beaten
1 lb. bacon, cooked and finely cut up (I often use less than a pound)
3 c. milk
8 oz. swiss cheese
1 1/3 c. crushed crackers (I use a butter cracker like ritz)

1 tsp. dry mustard
1 lb. mushrooms, cleaned and chopped
1 lb. frozen, chopped spinach, thawed w/liquid thoroughly squeezed out
pepper & salt*

Combine all ingredients. Pour into a greased 9x13 pan. Bake at 350 degrees for 45 minutes - 1 hour until golden brown.

*May not need much salt.
**May be made the night before and refrigerated.

These muffins are delicious! You could make them even more special by drizzling a little glaze over them.

LEMON-CRANBERRY ALMOND MUFFINS
(adapted from Taste of Home)

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
zest of 1 lemon
1 c. fresh or frozen cranberries, coarsely chopped
1/3 c. slivered almonds, toasted

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil. Stir into dry ingredients just until moistened. Fold in zest and cranberries.

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 1/2 - 3 dozen muffins.

This icy drink always reminds me of my childhood. My mom used to surprise us with it and now I love to share it with my children.

ORANGE JULIUS

6 oz. frozen orange juice concentrate
6 oz. water
1 c. milk
1/8-1/4 c. sugar (opt.)
1/2 tsp. vanilla extract
12 ice cubes

Chill glasses in freezer.

Combine all ingredients in blender or smoothie machine and blend until ingredients are mixed and ice is pulverized. Makes 4 servings.

Market Fresh: Leeks

Leeks are intricately connected to Christmas-time for me. Growing up we ate them only once a year, but always on Christmas Eve when my mother made them into Potato Leek Soup. I realized there were many more delicious ways to use leeks when we lived in Scotland. There leeks are plentiful and commonly used for such things as soup, gratins, and side dishes. Similar in taste to an onion, but milder, leeks lend a lovely, savory taste to whatever dish they are added to.



Leeks come in a long, cylinder shape and need to be washed well before use. The easiest way to prepare leeks is to cut the very bottom off and begin slicing in thin rounds up through the white part and just into the green part. Separate the slices into little rings and gently wash. I use a salad spinner to wash and then spin dry the leek circles. If I don't need a whole bunch of leeks at once, I freeze the extra on a baking sheet covered in parchment paper, removing them to a heavy plastic bag once frozen.

This week I have a great-tasting, easy recipe for using leeks: Creamy Chicken and Leeks served over a baked potato. It cooks up quickly and can be served with a salad alongside. For those of you interested in trying other leek recipes, let me suggest Alaina's Potato Leek Soup, or this Creamy Baked Leeks with Citrus Crumbs, or perhaps just Buttered Leeks.



CREAMY CHICKEN AND LEEKS
(adapted from www.bbcgoodfood.com)

olive oil
6 strips bacon, chopped
2 skinless, boneless chicken breasts, cut into strips
2 leeks, sliced into thin rounds
1 Tbsp. plain flour
1 1/4 c. chicken stock
1 Tbsp. grainy mustard
2 Tbsp. sour-cream

Heat the oil in a large sauce pan and fry the bacon for 2 minutes. Add the chicken, then cook with the bacon for a further 2-3 minutes, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 minutes until leeks are wilted and tender.



Stir through the flour and gradually add the stock, stirring constantly. Add the grainy mustard and sour-cream, stir again, then simmer gently for 5 minutes until the sauce is slightly thickened and creamy.

Serve on top of baked potatoes.

Serves 4-6.

Gourmet Gifts & Giveaway

In many ways there is nothing more comforting than a big pot of soup. This soup  mix will make 20 gifts - a good value and very pretty. Add a loaf of bread from the store (0r a cornbread or bread mix) and you have a beautiful and tasty gift!

This soup looks great in a jar! The colors are gorgeous and festive.



WORLD'S BEST BEAN SOUP MIX
(adapted slightly from The Perfect Mix)

1 pound navy beans
1 pound great Northern beans
1 pound pinto beans
1 pound red beans
1 pound dried garbanzo beans
1 pound yellow split peas
1 pound green split peas
1 pound black-eyed peas
1 pound dried lentils
1 pound black-eyed peas
1 pound dried lentils
1 pound dried lima beans
1 pound dried baby lima beans
1 pound pearl barley

Combine navy beans, Northern beans, red beans, garbanzo beans, split peas, black-eyed peas , lentils,  lima beans, and barley, in a large pan or bowl.

Measure out 2-cup gift packages and store in airtight containers. Include recipe instructions for usage below.

Makes 20 packages (about 2 cups each)

INSTRUCTIONS:
1 package (2 cups) bean soup mix (above)
2 quarts water
1 ham hock
1-1/4 tsp salt
1/2 tsp pepper
1 large onion, chopped
1/4 tsp chili powder
1 pint tomatoes
1 clove garlic, minced
3 Tbsp lemon juice

Wash the soup mix and place in a Dutch oven. Cover with water and soak overnight.

Drain the beans and add the water, ham hock, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 1-1/2 hours until the beans are tender.

Add onions, chili powder, tomatoes, garlic, and lemon juice. Simmer 30 minutes more, stirring occasionally.

Remove ham hock from the soup. Take the meat from the bone, chop the meat and return it to the soup.

Today we are giving away this beautiful apron! It's a black and white linen apron made by Heather. Isn't it adorable?!



To Enter:
- Leave a comment telling us your favorite comfort food.
- One entry per person and the giveaway will stay open through Tuesday and a winner will be randomly selected.
- That’s it! Unfortunately, this will not arrive in time for Christmas.

Gluten-free Goodness: Holiday Treats

There are some really great options for gluten-free desserts that don't compromise flavor at all! I made this macaroon cheesecake and it got rave reviews from everyone. It's creamy and delicious - the flavor profile is wonderful!



COCONUT MACAROON CHEESECAKE
(Taste of Home)

CRUST:
1 c. flaked coconut, toasted
1/2 c. ground pecans
2 Tb. butter, melted

FILLING:
3 packages (8 oz. each) cream cheese, softened
1/2 c. sugar
3 eggs, lightly beaten
1/2 tsp. vanilla extract
1/4 tsp. almond extract

TOPPING:
1 egg white
1/2 tsp. vanilla extract
1/3 c. sugar
2/3 c. flaked coconut, toasted

In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.

Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Makes 12 servings.

We called theses peppermint chocolate meringues "Martian Eggs" when we were kids and they were an annual tradition - especially at our family gathering. The green-tinted egg like cookies are crispy on the outside and a little softer on the inside with delicious chocolate chips.



PEPPERMINT CHOCOLATE MERINGUES

2 egg whites
dash salt
2/3 c. sugar
green or red food coloring (opt.)
6 oz. mint chocolate chips


Preheat oven to 375 degrees. Beat egg whites and salt until frothy. Slowly add sugar and beat until stiff. Add food coloring if desired. Fold in mint chocolate chips.

Drop on ungreased cookie sheet. Turn off oven and put cookie sheet in oven and leave in oven for 2-6 hours or until crisp on outside and chewy on inside. (Mine took 2 hours 15 minutes but it depends on the humidity.) Makes about 3 dozen.


ALMOND MACAROONS
(adapted from Christmas Cookies, by: Lisa Zwirn)

2 c. almond meal
1 1/4 c. sugar
3 lg. egg whites
1/2 tsp. almond extract
6 oz. bittersweet or semi-sweet chocolate (opt. - but you really should...)

Preheat oven to 350 degrees. Line 1 or 2 cookie sheets with parchment paper.

Combine almond meal, sugar, egg white, and extract in lg. bowl. Beat with mixer until thoroughly combined and dough is a thick, sticky paste.

Drop the dough by level tablespoonfuls, arranging about 2 inches apart on the prepared sheets. Using a pastry brush lightly moistened with water, brush the tops and sides of the macaroons, gently pressing down on them to form smooth rounds about 1/2 in. thick and 1 3/4 in. in diameter.

Bake 15-18 minutes or until the macaroons are lightly golden. They should feel crisp on the outside but soft inside.  (Rotate cookie sheets halfway through if using two).  Cool for 5 minute, then use a thin metal spatula to remove the macaroons from the paper. Place on rack to cool completely.

CHOCOLATE: Melt chocolate and dip, drizzle or ice the cooled macaroons.

Store layered between wax paper for up to 5 days. Without chocolate, the macaroons can be frozen up to two months.  Makes about 32 cookies.

The Winner!

The random winner of the Paula Deen's Kids' Cookbooks is Gretchen! I've been slow to get things in the mail but all of the prizes from the past few drawings will be in the mail tomorrow! Enjoy and thanks for entering! We will have another giveaway this Friday!!!

Off The Shelf: River Cottage Family Cookbook

For those of you looking for a nice cookbook to give to a budding young cook in your family, let me suggest The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall and Fizz Carr.

What I love about this book is that it doesn't attempt to water down cooking. It takes real recipes and real concepts and begins to teach children the very basics of cooking in a very inspiring way. I was so excited about the book when I first saw it that I ordered a copy for my then 8-year-old daughter and we immediately began reading and cooking from it.

Take a look at the contents: Flour, Milk, Eggs, Fruit, Vegetables, Fish & Shellfish, Meat, The Cupboard, Sugar & Honey, and Chocolate. Each chapter begins with an introduction, giving helpful information about the topic and how to use it. This is followed by numerous recipes. For instance, the chapter on Eggs talks about what an egg really is, how to crack and separate an egg, what does an egg white do and how to fold it into something, how to know an egg is fresh (it will sink in a bowl of water), and what kinds of eggs to use.



Now, have a look at the recipes included in the egg chapter: Custard, Pancakes, Soft-boiled eggs, Omelette, Eggy Bread (French Toast), Meringues, Sponge Cake, and Drop Scones. Each chapter is filled with beautiful, inspiring photos and easy-to-read type. And while this book hails from the UK, it has been translated into American English and cooking terms to make things easy!



Rachel and I decided to make the Baked Apples from the Fruit chapter. This is a simple recipe for a child to help make and the result is a delicious, comforting food on a cold winter night.



BAKED APPLES
(The River Cottage Family Cookbook)

butter
Granny Smith or Golden Delicious apples, 1 per person (or use whatever apples you have)
soft brown or granulated sugar

Preheat the oven to 350F. Smear a little butter over the inside of a baking dish.

With a sharp knife, carefully cut a line completely around the waist of each apple to give it a sort of thin belt. This stops the apple from exploding as the flesh foams and expands in the heat of the oven.

Remove core and seeds of each apple. Cut a small slice off te bottom of the apple so it will sit in the baking dish without rocking from side to side. Stand the apples in the dish slightly apart from each other, so they don't join up and get stuck together while they cook.



Pour sugar into the well of each apple right up to the top. (At this point we stuck a few dried cranberries in with the sugar -- raisins are good too!). Dot a generous knob of butter on top of the sugar. Spoon a tablespoon of water for each apple into the base of the dish.

Place the dish in the oven and bake for about 30 minutes (other varieties of apples may take longer). The apples should be puffy and the skin a little split. Stick a sharp knife into the flesh of the apple at the thickest part near the core. If the flesh feels hard, let the apples cook for 5 minutes longer. Turn the oven down a little if they are getting too brown.

Serve everyone an apple and a good spoonful of the delicious syrupy sauce poured over the top. Some people adore the skin of a baked apple; others prefer to push it to one side. But whatever you do, eat with plenty of cream, Greek yogurt, or English custard.

Entertaining 101: Holiday Tea

I love a good tea party! Whether it is impromptu with my children with only cups of tea and toast, or planned a few days in advance with a friend or two, or a big, fancy affair with lots of people and a buffet full of tea foods. Christmas is a perfect time to bring out the teacups and sit down with someone special to drink in a few moments of the passing season.



So many of the holiday foods are well-suited for a tea party: cookies, cheese ball and crackers, chocolate truffles, muffins, cranberry-orange tea loaf, squares of gingerbread, chicken salad sandwiches with dried cranberries, cut pineapple sprinkled with lime zest, homemade candies or chocolate dipped pretzels, etc.  Holiday teas abound too. Think Gingerbread, Earl Grey, Orange Spice, Constant Comment (which now comes in decaf!!!), Chai, Sugar Cookie, or Candy Cane Lane.

Several recipes that I particularly like around the holidays are Gingerbread Muffins, Cranberry Bread, and Scottish Shortbread. Every year I watched my mother make her ritual batch of shortbread, using the handwritten recipe card from her grandmother who had immigrated from Scotland. It is simple but rich and is a perfect accompaniment to tea.

Gingerbread muffins are a wonderful invention. Doesn't everyone want to smell gingerbread scents wafting from their oven? Muffins are easy to make and easy to serve with the same delightful aroma of real gingerbread.



GINGERBREAD MUFFINS
(cooksrecipes.com)

1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1 egg
1/3 c. oil
¼ c. molasses
1/3 c. sugar
½ c. boiling water

Preheat oven to 350F. Grease or line muffin tin. Combine flour, sugar, baking soda, salt, cinnamon, cloves, ginger and nutmeg. In another bowl, beat egg, oil, molasses and sugar, mixing well. Pour mixture into flour mixture. Mix until just moistened; add boiling water and mix until just blended. Fill muffin tins 2/3 full. Bake for 20-25 minutes or until muffins are done. Makes 12.



(Note: the pillow-like object behind the teapot is a "tea cozy". You can find them for sale here.)

SCOTTISH SHORTBREAD
(Grandmother Christina Winterbottom)

6 c. flour (if you like more texture, you can substitute 1 cup of flour for 1 cup of rice flour)
1 c. sugar
2 c. butter, softened (I prefer salted butter here)

Mix the flour and sugar together then incorporate the butter – this must be done with hands to soften the butter into the flour mixture. Mix with hands until soft and doughy. Depending on the softness of your butter, this may take 5-15 minutes.



Spread dough in a 10x15” pan and prick evenly with a fork (allowing the fork to touch the bottom of the pan).



Bake 1 hour at 325F until edges just begin to golden – cut into 1-inch squares or 2-inch fingers while hot.

CRANBERRY BREAD
(bowlofmush.blogspot.com)

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
2 Tbsp. butter or vegetable oil
1 Tbsp. grated orange zest
1 egg, beaten
1/4 tsp. vanilla
1 1/2 c. roughly chopped fresh cranberries
1/2 c. chopped walnuts

Preheat oven to 350F. Grease a 9x5-inch loaf pan. Chop the cranberries and walnuts and set aside.

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. Stir in the orange juice, orange zest, egg, vanilla and butter. Fold in the chopped cranberries and walnuts.

Spread the mixture evenly in the greased loaf pan and bake in the oven at 350F for 55 minutes. Allow to cool on a rack for at least 15 minutes. Will cut best if left to rest for several hours.

 

Market Fresh: Onions

I use onions almost every day. They start my soups and sauces, they top my pizzas or potatoes, and they find their way into salads, too. They offer fantastic  flavor and can change a dish just by their addition.

They grow underground and there are a variety of types. Red, yellow, and white are quite common as well as green onions, sweet onions, vidalia and others.





CARAMELIZED ONIONS

1 Tb. butter
1 lg. onion, sliced in thin rings

Melt butter in a saute pan over medium-low to medium heat. Add onions. Let cook stirring occasionally for 20-30 minutes or until onions are brown and caramelized.



Delicious on pizza, bread, baked potatoes, salads, steaks, burgers, and more. The above is a carmalized onion and portabella mushroom pizza - yum!



FRENCH ONION SOUP
(Better Homes & Gardens)

2 Tb. butter
2 c. Onion, thinly sliced
4 c. beef broth
2 Tb. dry sherry or white wine
1 tsp. worcestshire sauce
dash pepper
6 slices French Bread
3/4 c. shredded cheese (swiss, jarlsburg, or gruyere)

In a lg. saucepan, melt butter. Stir in onions. Cook, covered, over medium-low heat for 8-10 minutes or till tender and golden, stirring occasionally. Stir in beef broth, dry sherry or wine, worcestshire sauce, and pepper. Bring to boiling, reduce heat. Cover and simmer for 10 minutes.

Meanshile, sprinkle toasted bread with shredded cheese, Place bread under broiler till cheese melts and turns light brown. To serve, ladle soup into bowls and float bread atop. Makes about 4 1/2 c.

I thought this could use a little thyme or parsley to brighten it. My friend, Amy, sent me this recipe that she says her family loves!



This was a delicious salad! You could add feta, nuts, chicken, or other toppings would be wonderful!

BALSAMIC ONION SALAD
(very slightly adapted from Ina Garten)

3 sm. red onions
1/4 c. plus 2 Tb. good balsamic vinegar, divided
1 c. good olive oil, divided
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
6 Tb. minced shallots (about 2 large)
2 tsp. Dijon mustard
1/4 c. good red wine vinegar
2 heads red-leaf, green-leaf, or mixed greens washed, spun dry, and torn into pieces

Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-in. thick, place on a baking sheet and toss with: 1/4 c. balsamic vinegar, 1/4 c. olive oil, 1 tsp. salt and 1/2 tsp. pepper.



Bake for 12 to 15 min., until the onions are tender. (This took a little longer for me - around 20-25 min. but I may have cut them larger.)

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature. (They were still a little warm and I liked that!)

Whisk together the shallots, mustard, red wine vinegar, 1/2 tsp. salt and 1/2 tsp. pepper in a small bowl. While whisking, add 3/4 c. olive oil until emulsified.

To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

When It Comes To Eggnog: Go Local!

I love eggnog -- that combination of creamy, custard flavor and freshly ground nutmeg. For a number of years I've been disillusioned with the eggnog found at chain supermarkets. It's fake color, overwhelming sweetness, and pasty thickness caused me to give up drinking eggnog altogether (unless I invested the time to actually make it myself).

This year, thanks to Trader's Point Creamery (Indianapolis, IN), I'm once again indulging in a little eggnog. TPC is a local dairy farm that raises grass-fed cows and sells milk, yogurt, cheese, and ice-cream to supermarkets in our area. My sister brought home some of their eggnog one day and it was an instant hit. It's smooth and creamy, with specks of nutmeg, but not overly sweet, no strange yellow-color, and no hint of what I liken to "cornstarch thickening."



If you are in the Indianapolis area, I recommend trying a quart of eggnog (it runs about $5). It's worth the investment and can be enjoyed in small glasses. You might also want to pay a visit to their Farmer's Market, which runs every Saturday morning in the winter (and this weekend and next there is a Christmas on the Farm event too!). If you are outside our area, keep your eyes open for a local dairy that is making their own eggnog from scratch. It just might become a Christmas tradition!

Gourmet Gifts & Giveaway

My  kids absolutely love to be in the kitchen with me. They are thrilled to measure, stir, sprinkle, etc. And I enjoy the conversations, the teaching, the laughter and the wonderful memories being made.

So for Christmas this year, my older boys (age 4) will each be receiving their own gourmet gift "basket" of cooking things. I went to an inexpensive superstore and found measuring cups, spoons, cutting boards, scrapers, whisks, and more. I ordered safe cutter knives from Pampered Chef - there is no way they can hurt themselves using them and they are $3 apiece. Finally, I ordered aprons and hats from Etsy - they are yet to arrive but for an embroidered apron, personalized hat, rolling pin, and hot pad it cost me $15/child. I also included a kid's cookbook which I found at a Half-Price books for $3 or less on clearance.



You can mix and match whatever you like for your child to personalize it and to find the price point that works for you. I tried to choose colors that are the boys favorite and make it personal for them. All told, they probably cost around $30-35 with the apron being half of that but you could do it for much less. I think this type of gift would be perfect for children age 3 yrs. - 9 or 10 yrs.

I'm putting a mix into each boys basket so that have the start of something for us to make together. Either mix would be perfect for a gourmet gift basket for an adult. Make a Breakfast Basket with Maple Syrup, Coffee, and Pancake Mix or a Snack Basket with Popcorn, a movie, and Cookie Mix! Don't forget to attach a tag with instructions on how to use the mix.



GINGERBREAD PANCAKES
4 c. flour
2 c. whole wheat flour
2/3 c. sugar
2 Tb. baking powder
1 Tb. baking soda
1 Tb. cinnamon
1 Tb. ginger
1 1/2  tsp. nutmeg
1 tsp. cloves

Combine all dry ingredients and store in an airtight container.

TO MAKE:
1 c. mix
1 egg
3/4 c. milk
1/2 tsp. vanilla extract (opt.)

Combine but do not overbeat. Cook on a greased griddle until golden brown on each side. Serve with syrup, vanilla yogurt, or applesauce!



OATMEAL CHOCOLATE CHIP  COOKIES

1 c. brown sugar
1/3 c. sugar
1 1/2 c. flour
1 tsp. baking soda
3 c. oats
1 c. chocolate chips

Combine all ingredients and store in an airtight container or bag.

TO MAKE:
1 1/4 c. butter, softened
1 egg
1 tsp. vanilla
1 package of the mix

Preheat the oven to 375 degrees. In a large bowl of an electric mixer, cream the butter, egg, and vanilla. Add the oatmeal cookie mix and stir until the mixture is well blended. Drop the cookies by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9-12 minutes. Cool 1 minute then remove to wire racks. Makes about 4 dozen.

VARIATION: Instead of chocolate chips, mix in 1 c. of raisins or dried cranberries and 1 tsp. of cinnamon.

So the giveaway today is a kid's cookbook! It would make the perfect gift for a child in your life (son, daughter, niece, nephew, sibling, friend...)! My children love looking at the pictures and helping decide what we will make. They take such pride in the things they have made themselves and getting your child involved is a great way to get picky eaters to try different foods. The cookbook today is Paula Deen's My First Cookbook. It has easy instructions, a variety of recipes, and is spiral bound.



To Enter:
- Leave a comment telling us one thing you remember making with your parents,  something you like to make with a child in your life OR your favorite food as a kid.
- One entry per person and the giveaway will stay open through Tuesday.
- That's it! I should have it in the mail in time for you to receive it by Christmas.