29 November, 2011

Apple Bourbon French Toast Casserole | Tasty Kitchen

Bourbon caramel coated apples and cinnamon spiked French toast make for a quick and decadent make-ahead breakfast!



Apple Bourbon French Toast Casserole ingredients
Makes 6 servings
1/2 cup butter
1 cup brown sugar
2 Tbsp bourbon
3 large baking apples, cored, peeled and sliced (or diced)
6 slices day-old bread, sliced thick
4 eggs
1 cup milk
1 Tbsp vanilla extract
1.5 tsp cinnamon
1 dash nutmeg

Variation(s):
Increase brown sugar to 1.5 cups and use 2 cups coarsely chopped toasted pecans instead of the apples. For a kick, add 1/2 tsp cayenne pepper.

28 November, 2011

Fettuccine with Lemon, Hot Peppers & Pecorino Romano | Mario Batalia

Fettuccine with Lemon, Hot Peppers
and Pecorino Romano ingredients
2 Tbsp extra-virgin olive oil
1 medium red onion, thinly sliced
1 tsp red pepper flakes
3 jalapeños, seeded and cut into thin slivers
Zest and juice of 3 lemons
8 Tbsp (1 stick) unsalted butter
Salt and freshly ground black pepper
1 1/4-LBS basic pasta dough, cut into fettuccine
1/2 cup freshly grated pecorino romano

Mock Champagne Punch | Southern Living

This punch is light, and very refreshing. It's easy to make, and I always receive numerous requests for the recipe. 








Mock Champagne ingredients
Makes 6.5-Quarts
2 (25.4-oz / 750ml) bottles Welch's Sparkling Non-Alcoholic White Grape Juice Cocktail, chilled
2 (67.7-oz / 2-liter) bottles Canada Dry Ginger Ale, chilled
1 (32-oz / 946ml) bottle Welch's 100% Juice White (Niagara) Grape Juice, chilled
1 (6-oz / 177ml) can frozen lemonade concentrate, thawed and undiluted

For serving:
Ice ring (optional)


Notes:  1996 "Honey-Do" Shower. For parties, I like serving in 6-oz wine glasses. Substituting sparkling apple cider completely changes the flavor and the punch is not nearly as light. 



Directions
Chill all liquids overnight (at least 8 hours, and longer if possible) before mixing the punch.

Combine all ingredients in a large punch bowl. Add an ice ring, if desired. 




Slightly adapts Southern Living 1993 Annual Recipes (Birmingham: Oxmoor House, 1993), 340.


Page Last Updated 27 March 2015

27 November, 2011

Mushroom Quiche

This post contains one recipe.


  • Wild Mushroom and Gruyere Quiche

Wild Mushroom and Gruyere Quiche ingredients
Makes one 9-inch quiche or 6 servings
Crust
1 cup all-purpose flour
1/3 cup cold butter (do not use margarine), cut into small pieces
2-3 Tbsp cold water

or One (9-inch) refrigerated pie crust

Filling
1 cup grated Gruyere cheese
2 Tbsp butter
1/2 cup chopped onions
1-lb. assorted fresh wild mushrooms such as shitake, oyster, crimini, chanterelle, cleaned and chopped
1 cup (8-oz) Kirkland Signature Real Egg Product
1 cup cream
3 Tbsp chopped sun-dried tomatoes
1 Tbsp coarsely chopped fresh basil



Directions
Prepare crust
If using a refrigerated pie crust, follow the package directions.

Heat oven to 450ºF.

In a large bowl, combine flour and 1/3 cup cold butter. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tsp at a time, until the dough is moistened. Shape into a ball.

On a lightly floured surface, roll the dough into a 12-inch circle. Press into a 9-inch glass pie plate. Line the crust with aluminum foil and pie weights. Bake until the edges are light golden brown, about six to eight (6 - 8) minutes. 

Transfer to cooling rack and carefully remove the pie weights. Then, sprinkle bottom of crust with the grated cheese. 


Prepare filling
Reduce oven temperature to 375ºF.

In a large skillet over Medium heat, melt 2 Tbsp butter. Add onions and cook until soft. Add mushrooms and cook, stirring occasionally, until soft and lightly browned. Remove from heat.

In a large bowl, whisk together the Real Egg Product and cream. Fold in the sun-dried tomatoes and mushroom mixture and pour over the cheese in the prepared pie crust. Srinkle with the basil. 


Bake and serve
Bake until knife inserted in the center comes out clean, about thirty to thirty-five (30 to 35) minutes,

Allow the quiche to set a few minutes before slicing and serving warm.


The Wild Mushroom and Gruyere Quiche recipe is from the Costco house brand, Kirkland Signature. I do not recall whether it was on a package or the store website (not there at this update).


You might like
J's Mushroom Quiche


Index
mushrooms
quiche

Page Last Updated 31 May 2015

26 November, 2011

Frijoles Negros A La Criolla | What's Cookin'?

Ernie states, "This recipe is typically Cuban.... my aunts and grandmother always cooked the black beans this way."

Several hours of boiling and simmering the beans are to be expected, so plan accordingly. Make sure the water level is sufficient to always cover the beans by at least three fingers (about two-inches). 





Frijoles Negros A La Criolla
(Ernie's Black Bean Soup Creole-Style ingredients)
Servings not stated
Estimated Yield 6 cups
1-lb black beans, uncooked
1/4-lb salt pork (tocino), cut into small cubes
1 medium green bell pepper
1 medium yellow onion
2 garlic cloves
2 bay leaves
1/4 tsp ground cumin
1/4 tsp ground black pepper or Lemon Pepper
1/2 cup olive oil
1 Tbsp sugar 1/4 to 1/2 tsp Wholesome! Organic Blue Agave Nectar Liquid Sweetener (Light), depending upon vinegar acidity and flavor and desired tartness
1/4 cup red wine vinegar having 5% - 7% acidity (see Notes below)
Salt to taste


Frijoles Negros A La Criolla Directions
Getting started
Rinse beans a couple of times and let stand overnight in pot of clean water (approximately three fingers above black bean level).


Boil beans
Next morning, fill a 6-quart stainless steel stockpot about 1/2-full of water and bring to a boil.

Once the water is boiling, carefully add the beans and salted pork cubes to the stockpot and return to a boil. Always keep water level above the beans.

Then, boil beans over Medium heat until beans are tender. Make sure the water level is sufficient to always cover the beans by at least three fingers (about two-inches). You may need to add more water. As needed, I add hot water from the tap in one-quart increments.


Prepare vegetables
While the beans are boiling, wash and dry the bell pepper. Peel onion. Chop vegetables and place in a medium size bowl. Cover and set aside until you are ready to sauté the aromatics.

Keeping it separate, trim, peel and mince the garlic clove. Set aside.


Sauté aromatics and simmer beans
When beans are tender, lower heat and simmer, covered.

In a frying pan, place green pepper, onion, garlic, Bay leaves, cumin, and black pepper with the olive oil. Brown mixture over Medium heat and then, pour it into the bean pot.

Whisk together the liquid sweetener and vinegar; add to the beans, stir, and cover pot. Simmer awhile longer until broth becomes heavy and the desired bean tenderness is reached.

Taste and add salt, if necessary.


Serve
Serve warm with or without hot, cooked white rice.


Frijoles Negros A La Criolla Notes
  • This recipe cannot be rushed. In my experience, and depending upon the age of the dried beans, the beans will boil for at least two (2) hours and often three (3) or more hours before softening, even if pre-soaked. 

  • Generally, I use one smoked ham hock for a 1-lb batch. When doubling this recipe, I may use one (12-oz / 340g) package Hormel Cured Salt Pork, cubed, instead. 

  • I layer flavors by using either balsamic vinegar or a complementary infused red wine vinegar. One of my favorites is Rosemary-Thyme-Jalapeño Red Wine Vinegar. Also, I reduce sweetener for lower vinegar acidity. For example, I typically use 1/4 tsp liquid sweetener for 1/4 cup vinegar having 5% acidity and more for 7% acidity. Frequently, I double the vinegar quantity to enhance the piquancy.   

  • When doubling this recipe, I use 10-quart pot to boil and simmer the beans and 3.5-quart skillet to sauté the aromatics. The 10-quart size has ample capacity for adding liquid to the beans and the height helps protect from bubbling splatters of the boiling beans. 

  • Slightly adapts Ernie A.and Broward County Library System Multicultural Committee, "Frijoles Negros A La Criolla." What's Cookin'? (Kearney: Morris Press, 1992), 43.

You might like
Crock-Pot Black Beans
Yucatán Black Bean Dip: Updated | Celebrate San Antonio


Index
Black Beans
F
Latin-style
My recipes

Page Last Modified 11 June 2016

Deviled Crabs | What's Cookin'?

Deviled Crabs ingredients
2 cups fresh crab meat (canned, if you like, will do)
8 Tbsp margarine or butter
1 Tbsp flour
1 Tbsp lemon juice, freshly squeezed
2 Tbsp catsup
2 tsp Worcestershire sauce
1 dash red hot sauce
1 pinch dill
1/2 tsp salt
1 cup buttermilk
1 small onion, chopped fine
1 small sweet red pepper, chopped fine
1 egg, hard-boiled, chopped
1/2 cup bread crumbs

Rice & Peas Jamaican Style | What's Cookin'

This Jamaican dish is served as the specialty on Sundays and at Christmas; the green pigeon peas are used then to make the rice and beans because they are available only at that time of year. View Jamaica Glossary of Terms.



Rice & Peas Jamaican Style ingredients
Servings not stated
8-oz red peas (kidney beans) or gungo peas (pigeon peas)
4 cups boiling water
1.5 cups coconut milk
1.5 teaspoons (level) chopped thyme
2 escallions, or spring onions, finely chopped
1/4 teaspoon Scotch bonnet pepper, deseeded and finely chopped
Salt to taste
Dash of ground black pepper
1-lb rice

Notes: Fay says this is the simplest form of rice and peas, and that you can add the "Jamaican Coat of Arms" (2 strips of fried bacon, fat removed or 1/2 of smoked lean ham hock) for added flavor.


Directions
Soak peas overnight in cold water with bicarbonate of soda. Drain; place peas in fast boiling water and cook for about 25 minutes or until peas are tender but still whole.

Add coconut milk, thyme, escallion or spring onion, chopped Scotch bonnet pepper, salt and black pepper. Bring once again to a boil for 5 minutes. Add rice; stir, cover and cook on low heat until tender and liquid is absorbed. If rice is not tender enough, add 2- to 3-oz more water and cook until water is absorbed.


This recipe is from Fay Blake. Broward County Library Multicultural Staff Cookbook, What's Cookin'? (Morris Press, 1992), 88.


Page Last Updated 7 April 2015

German Baked Noodles | What's Cookin'?

Serve these German Baked Noodles on special occasions as an extra treat. 

German Baked Noodles ingredients
Makes 6 to 8 servings
1 (8-oz) pkg wide egg noodles
2 eggs, slightly beaten
1/2 cup light cream or milk
1/4 cup butter or margarine
1 cup seedless raisins or currants
2 (1-LB) cans applesauce
2/3 cup sugar
1 tsp lemon rind, grated
1 tsp cinnamon
Fine dry breadcrumbs

25 November, 2011

Recipe List | Project update

Are you pleased with format change from one to two-column Recipe List? Please share your thoughts and experiences. Thanks!

Update-- Please comment about our index and recipes we'd like to try. (Links removed when the web site was edited.)

23 November, 2011

Cajun Apple Cider Vinegar

I like this flavored vinegar with chili (try it with Spicy Vegetable Chili)

Cajun Apple Cider Vinegar ingredients
Makes 1 quart
3 jalapeño peppers, sliced lengthwise and with seeds intact
4 scallions, tops trimmed
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon coarse grind black pepper
1 teaspoon crushed red peppers
Juice of one lime
4 cups apple cider vinegar (5% acidity)

For garnish:
Additional whole jalapeño peppers and garlic cloves

Honey Butter Cut-outs | BHG (photo & link)

Photo via BHG

Cranberry Coffee Cake | Joy the Baker


Cranberry Coffee Cake ingredients
Makes 1 ( 9- x 13-inch)
For cake:
4 cups all purpose flour
4 tsp baking powder
1 1/2 tsp salt
2 sticks unsalted butter, softened
2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1/2 tsp almond extract
1 cup sour cream mixed with 2 Tbsp of milk
4 cups fresh cranberries, roughly chopped

For topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats

22 November, 2011

Chocolate Cranberry Pistachio Bark | Munchin with Munchkin


Chocolate Cranberry Pistachio Bark
Serving size not stated
1 cup white chocolate candy melts
1 cup dark chocolate candy melts
1/2 cup pistachios
1/2 cup dried cranberries

Banana Cranberry Bread | Joy the Baker

This is a popular recipe! Thank you to Smitten Kitchen and your inspiration, Simply Recipes.


Banana Cranberry Bread ingredients
Make 1 loaf
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar, depending on your preference
1 egg, beaten
1 tsp vanilla
1 Tbsp bourbon
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
Pinch of ground cloves
1 1/2 cup of flour
1 cup fresh cranberries

Centerpiece: Green & White


Photo and inspiration via One Charming Party

Thanksgiving Turkey Presentations (photos & links)




Cider-Glazed Turkey
Real Simple (2011)


Citrus-Grilled Turkey Breast
Southern Living (2011)


Maple-Syrup-Glazed Roast Turkey
Martha Stewart (ca. 1998)


Roasted Turkey with Hazelnut Dressing
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell via Southern Living (ca. 2010)


Tuscan Roast Turkey
Martha Stewart (2006)


Cider-Glazed Turkey via BHG


21 November, 2011

Cranberry Vinegar

I love cranberries and like preserving their flavor for use past the holidays. Unless otherwise noted, these recipes are my own.  

  • Cranberry-Lime-Jalapeño White Wine Vinegar (2011)
  • Sage-Cranberry White Wine Vinegar (2011)



I like this herb vinegar in spicy chili.

Cranberry-Lime-Jalapeño White Wine Vinegar (2011)
Makes 3 cups
Infusion
1 cup Chardonnay
2 cups apple cider vinegar
Fresh cranberries, not bruised and cleaned
Peel from one lime (remove only the green part, and not the bitter white portion) 
1 jalapeño pepper, washed and quartered lengthwise
2 scallions (including tops)
2 bamboo skewers, cut to fit bottle(s)

Garnish
Additional fresh cranberries and lime peel


Notes:  I used The Cutrer Appellation Russian River Valley Appellation by Sonoma-Cutrer Vineyards - Sonoma, California. Use sharp end of skewer to puncture the berries-- you'll need about 40. Cut the skewers; if you snap it, the ends fray.

For my sister, who prefers less jalapeño heat than me, I steeped the one jalapeño mixture for 25 days. If you like more heat, steep for 30 to 35 days (mine was 33 days).


Directions
Measure wine and vinegar into pan. Heat to simmering.

Meanwhile, thread fresh cranberries on bamboo skewer (cut in half, if needed, to fit inside bottle) and place in clean and dry glass bottle. To the bottle, add jalapeño pieces and seeds, lime peel and scallions.

Pour wine mixture over the cranberries and other ingredients in the bottle. Be sure everything is completely covered. If not, heat more liquids and add it.

Cap the bottle and let herbs steep for at least 10 days, shaking occasionally.

Decant the vinegar and strain it through double-layer of cheesecloth into a nonreactive bowl. Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

If desired, and for presentation, add whole jalapeño pepper and skewer of fresh cranberries alternated with lime peel to each bottle. Fill as much as possible below the cap or cork.

Cap and label the bottle(s). Store, capped, in a cool, dark spot.

This is my own recipe.





Use this herb vinegar in pork and poultry dishes.

Sage-Cranberry White Wine Vinegar (2011)
Makes 3 cups
Infusion
1 cup Chardonnay
2 cups apple cider vinegar
1/4 tsp minced garlic
1 sprig fresh sage, bruised
Fresh cranberries, cleaned and unbruised
1 scallion (top included)
4 sprigs fresh thyme
Peel from one-half lemon (remove only the yellow part, and not the bitter white portion)
2 bamboo skewers, cut to fit inside bottle(s)

Garnish
Additional fresh cranberries


Notes:  I used The Cutrer Appellation Russian River Valley Appellation by Sonoma-Cutrer Vineyards - Sonoma, California, and steeped mixture for 30 days.

Use sharp end of skewer to puncture the berries-- you'll need about 40. Cut the skewers; if you snap it, the ends fray.


Directions
Measure wine and vinegar into pan. Stir in minced garlic. Heat to simmering.

Meanwhile, thread fresh cranberries on bamboo skewers and place in clean and dry glass bottle. To the bottle, add herbs and lemon peel.

Pour wine mixture over the cranberries and other ingredients in the bottle. Be sure everything is completely covered. If not, heat more liquids and add it.

Cap the bottle(s) and let herbs steep for at least 10 days, shaking occasionally.

Decant the vinegar and strain it through double-layer of cheesecloth into a nonreactive bowl.

Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

If desired, and for presentation, add fresh sage and skewer of cranberries to each bottle. Fill as much as possible below the cap or cork.

Cap and label the bottle(s). Store, capped, in a cool, dark spot.


I created this recipe to replicate a bottle of vinegar I purchased out of town and could not find again. I don't recall the brand name.


You might like:
Raspberry Vinegar


Page Last Updated 14 April 2015

Red Wine - Apple Cider Vinegars

This post contains three recipes for infusing red wine and apple cider vinegar.

I've been infusing vinegars since the 1980s because I enjoy layering flavors when I cook. To the best of my knowledge, these are my own combinations.

  • Basil-Garlic Red Wine Vinegar

  • Herbal Red Wine Vinegar

  • Rosemary-Thyme-Jalapeño Red Wine Vinegar

  • Tarragon-Rosemary Red Wine Vinegar





Duck Pond Cellars


This is one of my favorites. I like using this herbal vinegar in tomato sauces, vinaigrettes, and Sweet and Sour Beans.

Basil-Garlic Red Wine Vinegar (2011) ingredients
Makes about 3 cups
1 cup Merlot
2 cups apple cider vinegar
1/2 tsp minced garlic
1 handful fresh basil leaves, crushed in your hand

Garnish (after decanting)
Fresh basil sprigs
Fresh whole garlic cloves, peeled


Notes:  I used Duck Pond Merlot by Fries' Family Cellars - Columbia Valley, Washington USA, and steeped the mixture for thirty (30) days.



Basil-Garlic Red Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in minced garlic. Heat to simmering.


Immerse fresh herbs
Pour mixture over the basil leaves in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh basil sprigs to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.




Herbal Red Wine Vinegar (2016) ingredients
Makes about 1.5-quarts
2 cups dry red wine
1 (32-oz / 946ml) bottle Eden Organic Apple Cider Vinegar (5% acidity)
4 Bay leaves, crumbled
1 tsp minced garlic
2 tsp black peppercorns
1 cup fresh herbs, gently bruised


Herbal Red Wine Vinegar (2016) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in the Bay leaves, minced garlic and peppercorns. Heat to simmering.


Immerse fresh herbs
Pour mixture over the fresh herbs in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh herb sprigs to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.



Herbal Red Wine Vinegar (2016) Notes
  • I used an aged bottle of 1990 Cline Cellars Contra Costa CountyMourvèdre with equal amounts of fresh basil and mint leaves, with leaves from one long rosemary stem and two to three short stems oregano, plus 1.5 to 2x tarragon leaves as the basil.





Try this herbal vinegar with black beans and rice or Frijoles Negros A La Criolla.

Rosemary-Thyme-JalapeñRed Wine Vinegar (2011) ingredients
Makes about 1.5-Quarts
2 cups Merlot
4 cups apple cider vinegar
3 dried bay leaves, crumbled
1 tsp whole black peppercorns
1 tsp minced garlic
1 large branch fresh rosemary, bruised
1 handful fresh thyme sprigs, bruised 
1 jalapeño pepper
2 scallions

Garnish (after decanting)
Fresh rosemary and thyme sprigs
Fresh jalapeño pepper, if desired


Notes: I used Duck Pond Merlot by Fries' Family Cellars - Columbia Valley, Washington USA, and steeped the ingredients for twenty-five (25) days for more pronounced jalapeño flavor.



Rosemary-Thyme-JalapeñRed Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan. Stir in bay leaves, black peppercorns and minced garlic. Heat to simmering.


Immerse fresh herbs, chili and scallions
Pour mixture over the herbs, jalapeño and scallions in clean and dry glass bottles. Be sure they're completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. Using a funnel, strain the vinegar through cheesecloth into sterilized, completely dry glass bottles.

For presentation, add fresh rosemary and thyme sprigs, and if desired, a jalapeño pepper to each bottle. Then, fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.





Tarragon-Rosemary Red Wine Vinegar (2011) ingredients
Makes about 3 cups
1 cup Cabernet Sauvignon
2 cups apple cider vinegar
1/4 tsp minced garlic
1/8 tsp ground white pepper
1/2 (0.66-oz) pkg fresh tarragon
1 sprig fresh rosemary, bruised

Garnish (after decanting)
Fresh whole garlic cloves, peeled
Fresh tarragon and rosemary sprigs


Note:  I used Lorval Cabernet Sauvignon (French grapes) by Cordier Estates - Fort Stockton, Texas, and steeped the mixture for twenty-one (21) days.


Tarragon-Rosemary Red Wine Vinegar (2011) Directions
Heat seasoned liquids
Measure wine and vinegar into pan; stir in minced garlic. Heat to simmering.


Immerse fresh herbs
Pour mixture over the tarragon and rosemary sprigs in clean and dry glass bottles. Be sure herbs are completely covered. If not, heat more liquids and add enough to cover.


Steep and shake for at least ten days
Cap the bottle(s) and let herbs steep for at least ten (10) days, shaking occasionally.


Decant, strain and store
Decant the bottle(s), straining the vinegar through double-layer of cheesecloth into a nonreactive bowl. 

Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

For presentation, add peeled garlic cloves and fresh tarragon and rosemary sprigs to each bottle. Fill as much as possible below the cap or cork. Cap and label the bottle(s). 

Store, capped, in a cool, dark spot.


Index
apple cider vinegar
Cabernet Sauvignon
Condiments > Vinegars, flavored > apple cider
jalapeño
Merlot
wine

Page Last Updated 7 July 2016

18 November, 2011

Cranberry Chutney | Pearls of the Concho

Cranberry Chutney ingredients
Makes 4 pints
1-LB fresh or frozen cranberries
2 Granny Smith apples, cored and chopped
2 fresh pears, cored and chopped
1 cup yellow raisins
1/4 fresh lemon juice
1 tsp grated onion
2-1/2 cups packed dark brown sugar
1 cup water
1/4 cup chopped candied ginger
Dash of salt
1/4 tsp ground cloves

17 November, 2011

Decorate Handprint Turkey Cookies (photo & link)

Photo via BHG

Menu: Thanksgiving Dinner 1969

Dinner Menu
November 27, 1969

Roast Turkey (carving tips herewith stuffing and brown gravy

Mashed potatoes

Candied yams with marshmallows

Baby peas in butter sauce

Jellied cranberry sauce

Relish Tray of pimiento-stuffed green olives, black olives, 
gherkins and kosher dill spears

Parker House dinner rolls

Apple Pie

Pumpkin Pie with fresh whipped cream

Mincemeat Pie

07 November, 2011

Banana Split Salad | Classic Gourmet

Banana Split Salad ingredients
1 cup Eagle Brand sweetened condensed milk
1 cup cherry pie filling
3 large bananas, sliced
1 (8-oz) can pineapple, drained
1 cup chopped pecans
1 (12-oz) container of Cool Whip

Notes:

Directions
Several hours before serving: Mix first 5 ingredients (condensed milk through pecans) , cherries; fold in Cool Whip. Chill several hours and serve.


This recipe is from Crye-Leike, Realtors Classic Gourmet (Collierville: Fundcraft Publishing, Inc, 2009), 29.


Last Updated July 5, 2012

04 November, 2011

Frozen Ivy Ring | Celebrations on the Bayou

Place cleaned ivy vine face down in bottom of ring mold. Add enough water to just cover ivy; freeze.

When frozen, fill remainder of mold with water and freeze again.


From The Junior League of MonroeCelebrations on the Bayou (Wimmer Brothers, 1989), 83.

02 November, 2011

Scalloped Plate Liners | BHG

Orange Liqueur | The Southern Living Cookbook (1987 Edition)

From the Foods Staff of Southern Living magazine:
This homemade liqueur tastes amazingly like the bottled brand when stirred into recipes for beverages and desserts.

Orange Liqueur ingredients
Yields about 3 cups
3 medium-size oranges
3 cups brandy
1 cup honey

Almond Liqueur | The Southern Living Cookbook (1987 Edition)

This homemade liqueur tastes amazingly like the bottled brands when stirred into recipes for beverages and desserts. ~The Foods Staff of Southern Living Magazine 
Almond Liqueur ingredients
Yield about 6-1/2 cups 
3 cups sugar
2-1/4 cups water
Finely grated rind of 3 lemons
1 quart vodka
3 Tbsp almond extract
2 Tbsp vanilla extract

01 November, 2011

Centerpiece: Fresh Produce | BHG

Start with block of floral foam in the center.

Photo on BHG.com

Cranberry Walnut Bread | Good Housekeeping Cookbook (1963 Edition)


Cranberry Walnut Bread ingredients
Makes 1 loaf
2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
1 egg
1/3 cup orange juice
1 tsp grated orange rind
3 Tbsp white vinegar plus enough water to make 2/3 cup
1/4 cup melted shortening
1 cup halved or coarsely chopped raw cranberries
1 cup chopped walnuts

Notes: Let rest overnight before slicing. This recipe freezes well.

Poppy Tooker's Pralines

Poppy Tooker contributed this recipe to GoNOLA!


Poppy's Pralines ingredients
Makes 12
1 cup light brown sugar
1 cup granulated sugar
1/2 cup heavy cream
1 cup pecans
2 Tbsp butter
1/4 tsp vanilla