MERRY CHRISTMAS, HAPPY HANUKKAH (Dec 12), and Festive Kwanzaa (Dec 26); Enjoy the Holidays with the Following Recipes

After lighting the Hanukkah menorah, sit down to a cozy dinner that may include this side dish of roasted fresh vegetables with a sweet touch of apricots.

As a menu suggestion, it would be a tasty

accompaniment to roast chicken.

 Roasted Vegetable Tsimmes with Apricots       

Tsimmes means “a fuss” in Yiddish, but

this recipe is quite easy.

 Preheat oven to 375 degrees.

ingredients:

4 large parsnips

2 large beets

2 large sweet potatoes       

2 large onions

2 tablespoons cooking oil

 1 head garlic, peeled & separated into cloves

 1 teaspoon kosher salt

 1 teaspoon freshly ground black pepper

 1/2 teaspoon sweet OR hot paprika

 one, 7 ounce package, dried apricots-halved

Peel vegetables and cut into 2 to 3 inch pieces. In a roasting pan

arrange vegetables in rows, avoid mixing the different vegetables.

Drizzle with oil.
Sprinkle with garlic cloves, salt, pepper, and paprika. Do not stir.

Cover tightly, roast for 1 hour. Uncover and sprinkle with apricots.

Gently stir each row of vegetables, avoiding mixing. Roast uncovered

another 35 minutes more, or till vegetables tender. Stir once. When

ready to serve, combine vegetables in a serving bowl.

Makes about 10 servings.

 

Tip: Prep vegetables and garlic the day before, and keep in plastic bags

 in the refrigerator. Keep beets and garlic separate. Have room-temp before

roasting.

                                                                   

An elegant choice for your Holiday dinner, but surprisingly easy and quick to do. The hardest part is ordering from the supermarket and picking it up. Your meat man at the market will tell you how big a roast you will need for the number of people. This recipe is based on a 5-6 pound roast with about 10 ribs, which is approx. 6-8 servings. Also, if you are unsure how to carve the meat when serving, ask at the market and they will show you.

The mushroom-bread stuffing goes great with the pork, and the apricot preserves glaze is simple...just brush it on out of the jar.

 I have a friend that made this for New Years Day a few years ago.

She had never cooked a Crown pork roast. She wrote me later, saying she was intimidated by it, but persevered, and couldn’t believe how easy it was, and how delicious. She made a few changes by adding thyme as a seasoning, and used her own stuffing recipe. She added that she made her own chutney by mixing apple pie filling, dried cranberries, and walnuts, and just heated it.  Her company was impressed, she felt like a chef, and hasn’t hesitated to make it again.

Stuffed Crown Roast of Pork

Ingredients:

1 pork loin crown roast (5-6 pounds, about 10 ribs)

1 teaspoon seasoned salt, or use salt, pepper, and garlic powder

Stuffing:

1 cup sliced fresh mushrooms

1/2 cup diced celery

1/4cup butter

3 cups day-old bread cubes (use sturdy bread, not too soft)

1/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup apricot preserves

• garnish optional (but very Christmassy) - 1 cup whole fresh cranberries, fresh curly parsley.

Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake uncovered at 325 degrees for 1 and 1/2 hours. Meanwhile, sauté mushrooms and celery in butter till tender. Stir in bread cubes, salt and pepper.

 After 1 and a half hours, remove roast from oven and spoon stuffing into the center of the roast.  Brush sides of roast with preserves. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 degrees. Remove foil.

If you want to do a cranberry garnish, string cranberries on a 20 inch piece of thin string or thread. Loop the cranberry string in and out of the rib ends. Place roast on serving platter.

 Garnish around bottom with some fresh curly parsley and a few red cranberries.

This makes it look so festive, especially for Christmas.

Son Craig, Christmas w/ Hailey, Christopher, friends

Fruited Gelatin Salad

Ingredients:

2 cups boiling water

1 large (8 serving size) package cranberry flavor sugar-free gelatin

1 and one-half cups cold ginger ale or water

2 cups seedless green or red grape halves

1 (11 ounce) can mandarin oranges, drained

In a large bowl add gelatin to boiling water and stir till completely dissolved.

Add cold water or soda and mix in well. Refrigerate about 1 and ½ hours till thickened.

Stir in grapes and oranges and pour into a 6 cup mold or bowl that has been sprayed with cooking spray.

Refrigerate at least 4 hours until firm. Unmold onto serving plate.

(To unmold, dip mold into warm water 10-15 seconds. Using moist fingers pull gelatin from around the edge.                                                                                                              

Sweet Potatoes with ginger and Apple Cider

Serves 6

1. Cook 2 and one half pounds peeled sweet potatoes till soft.  Cut into large chunks. Transfer to bowl, food processor, or blender.

2. Bring 4 cups apple cider (not ap. juice) to a boil. Let simmer until cider is reduced to approximately a cup, about 30 minutes. Add to sweet potatoes along with one-quarter cup peeled and minced fresh ginger and 2 tablespoons butter. Process or mix till very smooth. If mixing by hand, use your hand electric mixer.

3. Season with salt & pepper to your taste and serve hot.

Me wishing April & Barry Merry Christmas

 

 CHRISTMAS BAKING BEGINS NOW IN MANY KITCHENS!

 

It's time to think about Christmas cookies! If you happen to go to any cookie swaps, this would be a great recipe to bring. I added it to my Christmas cookie list about 8 years ago and it has become one cookie-bar I do every year now. It's on my table at my Christmas Eve open house, and I have taken it to many Christmas Fairs, office parties, and cookie exchanges.

It is a bit of pecan pie in a delicious, buttery shortbread-cookie crust.

PECAN PIE COOKIE-BARS    

 crust;            Preheat oven to 350 degrees.

Spray 15x10x1 inch baking pan with no-stick cooking spray.

In a large bowl with mixer at medium speed beat 2& 1/2 cups flour, 1 cup(2 sticks)cold butter (no substitute) cut into pieces, 1/2 cup sugar, and 1/2 teaspoon salt until mixture resembles fine crumbs; press firmly into prepared pan.

Bake 20-25 minutes or until light golden brown.

Filling;         While cookie crust is in oven, in a large bowl beat 4 eggs, 1 and 1/2 cups light corn syrup, 1 and 1/2 cups sugar, 3 tablespoons melted butter, and 1 and 1/2 teaspoons vanilla, until well blended. Stir in 2 and 1/2 cups of pecans that have been chopped into large pieces.

Immediately pour this over the baked hot crust, spreading evenly. Bake 25 minutes more or until filling is firm around edges and almost firm in the center.

Cool completely before cutting into 2” x 1 &1/2 “ bars. Makes about 48

TASTEFUL GIFTS FROM YOUR KITCHEN

What to make for that cookie swap? A treat for the teacher.

Expressing appreciation to a neighbor. What to bake for the church fair/bazaar? And how to do it on less money this year.  The answer is in your kitchen. Homemade treats are loved by most everyone. Here are some ideas that I hope will be helpful and inspire you:

1. Have a baking spree with a family member or friend. Set aside 2 full days or a weekend to “get it all done”. Cooking with someone makes it go fast and is fun.

Set up stations. Put on the music and go to it.

2. Try to match gift to recipient:

 Energy munch to a family going on a ski trip. Cookie mix to the busy mother down the street.  A ready-to-eat (and freeze) entrée for the working couple. Chocolate-covered pretzels or Oreos for the known chocoholics in your family.

3. Include the recipe. This is not only because they may want to make it themselves, but also insure there are no allergies to the ingredients.

White Christmas Jeweled Fudge  

Ingredients:

3 (6 ounce packages) premium white chocolate

1 (14 ounce) can sweetened condensed milk (NOT evaporated)

1 and 1/2 teaspoons vanilla extract

1/8 teaspoon salt

1/2 cup chopped green candied cherries

1/2 cup chopped red candied cherries

Over low heat, melt chocolate with sweetened condensed milk, vanilla, and salt. Remove from heat; stir in cherries. Spread into a foil-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store in a tightly covered container in refrigerator.

Kwanzaa begins on December 26.

It is a celebration of family, community, heritage, and culture.

Sweet Potato Biscuits

Ingredients

1 cup mashed, cooked sweet potato                

1/4 cup sugar                

1 beaten egg                

1 tablespoon melted butter                

1 cup milk                

3 cups flour                

1 teaspoon baking powder                

1/2 cup shortening (Crisco brand) or soft butter               

Directions

1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
2. Stir together  flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
4. Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.

 

Hailey

 Merry, Merry Christmas

from my Family...
to you and Yours.      Pat

Christopher

Pelham NH home

 

Pelham NH home

 

OCTOBER & NOVEMBER.........Enjoy Football, Fall Hikes, and Halloween

Football = Tailgating

I'm not a novice to football, not with a father who played semi-pro in college (until back injury), and brothers and son who played in their school years, but I had no idea how tailgating has grown.  To quote a football-loving friend, "tailgating is more than just a pre-game party-it's serious business combining friends, food and football". 

I believe that it is the camaraderie of fellow football fans, no matter what the game score,  that keeps Tailgating growing more every year. Here in New England it has become hugely popular due to more and more fans following our beloved Patriots football team. 

 Here are some tips I received from a self-professed “Tailgate Commissioner”:

decorate your tailgate site, fly a flag so friends can locate you, meet your tailgate neighbors, and leave the area clean. 

Also, snacks are a necessity so bring a good supply  of nuts, chips and brownies.

Here is an old favorite, the delicious and messy sloppy- joe sandwich.  They always go over big, and don’t forget your favorite chips.

Eat hearty and enjoy the game!

Sloppy Joes – Makes 5

Ingredients:

1 pound lean ground beef

 1/2 cup chopped onion

1/2 cup condensed tomato soup

 1/2 cup ketchup

 3 tablespoons grape jelly

 1 tablespoon brown sugar

1 tablespoon cider vinegar

1 tablespoon prepared yellow mustard

1/2 teaspoon salt

 1/2 teaspoon celery seed

5 hamburger buns split

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain liquid off. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for at least 10 minutes until flavors are melled and mixture is heated through.

For an extra touch, lightly butter and toast the hamburger buns. Fill with meat mixture.

KICK OFF A GREAT TIME

Game-day treats Here are a couple of suggestions for “winning” snacks that I have seen done:
1. Sprinkle buttered popcorn with chili powder & toss.
2. Cut brownies in oval (football) shape. Use tube of white frosting to make football cross design on each.

Include in your menu “time-out” Chili-mac.

Chili Macaroni         Serves 6

Ingredients:

1 pound ground round
1/2 cup of each; chopped onion and chopped green pepper
3 cloves garlic, minced
2 cups cooked elbow macaroni (cooked without salt or oil)
 1/2 cup water
  1 tablespoon chili powder
  1 teaspoon ground cumin
1/2 teaspoon of each; salt & pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can no-salt added whole tomatoes, undrained and chopped
1 (8.5 ounce) can whole kernel corn, drained and rinsed
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
6 ounces shredded sharp cheddar cheese, for topping

In a dutch oven cook ground beef, onion, green pepper, and garlic over medium-high heat until meat is browned, stirring until meat crumbles. Drain well. Return beef mixture to pan; add cooked macaroni and next 10 ingredients (not cheese); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Keep hot till ready to serve. Pass bowl of shredded cheddar cheese for topping.

 

HALLOWEEN FUN

I don't know about the children in your family, but my kids loved Halloween nearly as much as Christmas. They didn't have a clue, however, that I enjoyed it as much as they did. I loved fixing up something special such as "black spider" cupcakes, beef stew baked in a pumpkin shell, and for breakfast, these pumpkin pancakes. I would search magazines for some awesome and different ideas. I have several nieces now with young children that continue on the tradition and have well surpassed me in coming up with many clever and original ideas.

 

CREATE A SPOOKY TABLE.  For the centerpiece, buy a cut-out pumpkin with a light in it, or use a battery-operated candle inside. Place in center of table and throw a white sheet over it, gathering and tying at the pumpkin base. Cover base with string of decorations. (Keep in mind the Dollar Stores.) Spread out the sheet over the table. Simply scatter on the sheet candy corn, webbing, plastic spiders, and other creepy-crawly things you can find. Top the pumpkin with a black hat. When the room is darkened and the pumpkin is lit, it will look very spooky indeed. And eating meals there will be a special treat.

 

  When you make these pancakes you will have no trouble getting your trick or treaters to eat before school! Or, serve them for an early meal before trick or treat starts. (They may not eat as much candy!)

To make it easy on yourself do as much prep work the night before. For this recipe I would suggest (1) having all the dry ingredients measured in a mixing bowl. (2) In other bowl combine milk, egg, canned pumpkin and keep covered in frig. (3) When you are ready to make them, let milk/egg mixture sit at room temp a few minutes, then add oil and cook.

 

 Pumpkin Pancakes

Makes about 10 pancakes

Ingredients:

                        1 cup all-purpose flour

                        1 cup quick cooking oats

                        2 tablespoons wheat germ

                        2 teaspoons sugar

                        2 teaspoons baking powder

                        1/2 teaspoon salt

                        pinch of ground cinnamon or pumpkin pie spice

                        1 cup whole milk

                        1 egg, lightly beaten

                        3/4 cup canned pumpkin

                        2 tablespoons vegetable oil

            chocolate chips or raisins for decorating

In a bowl, combine flour, oats, wheat germ, sugar, baking powder, salt, and cinnamon. Combine milk, egg, pumpkin and oil; stir into dry ingredients just until moistened. Pour batter by one-quarter cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and cinnamon sugar mix or syrup. Use chocolate chips or raisins to make smiley faces.

CHOCOLATE CHUNK PUMPKIN CAKE

Ingredients:

3 cups all-purpose flour

2 cups granulated sugar

3/4 cup packed brown sugar

  1 tablespoon pumpkin pie spice

 1 and 1/2 teaspoon baking powder

 1 and 1/2 teaspoon baking soda

1/2teaspoon salt

6 ounces of semisweet baking chocolate, chopped into chunks

1 (15 ounce) can pumpkin

3/4cup butter, melted

6 eggs, slightly beaten

Preheat oven to 350 degrees. With nonstick spray for baking, generously coat a 10 inch tube or bundt pan.

Put 1/2 cup of the flour in a small bowl with the chocolate chunks. Toss to coat

In a large bowl, combine remaining flour, sugar, brown sugar, pumpkin pie spice, baking powder, soda, and salt. Whisk all together.

In another bowl, combine pumpkin, melted butter and eggs. Add this to flour mixture and stir till well mixed. Stir in chocolate chunks/flour mixture till combined. Pour batter into pan. Bake 60 to 70 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Gently remove cake from pan onto serving plate.  Serve with molasses whipped cream.

Molasses Whipped Cream:

 In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and scant 1 tablespoon molasses. Beat with electric mixer till soft peaks form.

Place in serving bowl, pass with cake.

Glaze:

2 tablespoons melted butte

 1 cup powdered sugar

1 tablespoon milk or light cream

 1/4 teaspoon vanilla extract

 Add butter to powdered sugar. Stir in milk and vanilla. Mix till creamy. Thin if necessary. Drizzle over cooled cake.

                                                              **********

FALL HIKES

One of the pleasures of serious hiking demands frequent snacking. Just a handful when you stop for a rest keeps your energy high.  A trail mix is what you want with a base of  low-fat, low-sugar granola, and items such as pitted dates, dried apples, cashews, walnuts, pumpkin seeds, sunflower seeds, and dried apricots. (Bring enough to share and you will be popular.)  Avid hikers have learned not to be tempted with high fat /high sugar foods, which in the end can give you a sluggish feeling. You want wholesome food to look forward to after a strenuous day of hiking.

  My son Mark found the joy of hiking years ago. Besides hiking in many areas of New Hampshire, he has hiked in Hawaii, Alaska, and the Northwest. Now living in the "4-corners" of Colorado, he enjoys weekends of great hiking in the San Miguel Mountains.

Trail Mix Muffins

Note:  The less processed sugar, the more nutritious, and more energy.  Look for granola cereal with the lowest grams of sugar. When choosing choc. chips, dark chocolate is better for you.  Use as many ORGANIC ingredients as you can.

 Ingredients:

1 and 1/4 cups all-purpose flour

1 cup of whole wheat flour (I like King Arthur all natural white whole-wheat flour, it has a mild taste, and bakes nicely)

1 cup granola cereal

3/4 cup firmly packed light brown sugar

1/2 cup of each: chocolate chips;

chopped almonds, walnuts, OR dry-roasted peanuts;

chopped dried apricots or dried pineapple, or raisins

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

 Preheat oven to 375 degrees. Spray 12 STANDARD-SIZE muffin cups with cooking spray.

In a large mixing bowl, mix together the flours, cereal, brown sugar, chocolate chips, nuts, raisins, apricots, baking powder and salt.

In a smaller bowl mix together the milk, oil, egg, and vanilla.

Make a well in the center of the flour mixture. Add milk mixture all at once, tossing with a fork until dry ingredients are just moistened. (Do not over mix). Spoon batter into muffin cups filling about three-quarters full.

Bake until tops are firm and golden, 15 to 20 minutes. Remove from oven and let cool in pan for a few minutes, than turn out onto rack to cool completely. Makes 12 muffins