the absentee blogger returns

AKA...thoughts on Thanksgiving 

Well, here I am, less than a week from the big food holiday of the year. I think Thanksgiving is one day which separates the cooks from the...well...reheater-uppers, I guess you could call them. Those who buy gravy and grocery store brown and serve rolls. I am not at all thumbing my nose at those who buy jarred cranberry sauce that stays in the shape of the can when it slides out (that's all my mother ever served), or Cool Whip for their Mrs. Smith's pumpkin pie. Ya know, if someone was cooking, or even reheating, for me, I'd be a real happy camper.

As it is, I am contemplating a week of cleaning, and prepping, and finally cooking Thanksgiving dinner for 20 people. It doesn't help matters that I am in a chocolate coma this evening from the most incredible pie one of my husband's coworkers made for our anniversary yesterday (yes, 27 years). Isn't that sweet? She made us a homemade pie in a real glass dish, with a real crust, and real, unbelievable chocolate cream filling, and real whipped cream. I am working very hard on not eating the entire pie one sneaky bite at a time. Yum.

Back to Thanksgiving. I have the problem that my people want to eat the same thing every single year. They are so dull. If I try to even sneak some orange zest into the sweet potato casserole, they protest. Same cranberry sauce, same vegetables, same everything. I have decided that I can probably vary the bread, since that is not a crucial part of Thanksgiving dinner for my people (yours might be different). I am going to work on a recipe for bacon cornbread tomorrow or Monday. I also want to play around with a sweet potato dinner roll. There is lots of baking ahead.

My menu is fairly well set (since my people are so set), and the relatives are apparently all bringing beverages. Yup. I plan to roast one turkey on Wednesday, and then another on Thursday. I'll make gravy on Wednesday and store the turkey in the gravy in the fridge. I'll heat it up on warm in the crock pot. I am hoping it does not taste leftover, but I suddenlyhave a lot of men coming for dinner and I don't think the 25 pound turkey I planned will be enough.

Almighty and ever living God, we praise you and give thanks for Our Daily Bread. You always provide for us, Lord, never leaving us for a moment. We thank you for this food, and for safely bringing our family and our friends to this meal. We thank you for our work, our play, and our health. We ask for your blessing, especially on those who most need your mercy. We ask this in the name of Your Son, Christ Our Lord, Amen.

Thanksgiving Menu

Apertifs:

Pomegranate Ginger Beer Martinis

Vouvray and Assorted beers

served with

smoked almonds, olives, white bean dip and crudites

Dinner:

Roast Turkey (roasted breast down)

My mother's traditional stuffing

Giblet gravy

Orange cranberry Sauce

Cranberry Relish

Frosted cranberry salad

Sweet Potato Souffle

Mashed Potatoes

Southern style Green Beans (much like these)
Buttered corn (very fancy -- Green Giant Buttered Niblets)
Sweet Potato Rolls
Bacon Cornbread

Dessert:
Pumpkin Pie
Pecan PIe
Apple Pie
Coffee or hot tea (or cold milk)

I will praise the name of God with a song; I will magnify him with thanksgiving. Psalms 69:30

Easter Menu

This will be a quiet Easter (with just family) and at the same time maybe a little rowdy. My college boy will be home and one extra -- my nephew who is here at Ohio State (his parents are in Maryland). He'll spend the night Saturday, go to Mass and eat dinner with us.  My mom will come and my brother and his son -- that's two women, one girl, two men and five big adult-sized boys. I think we'll need some potatoes.

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Bruschetta and Hot Crab Dip

Beef Tenderloin with steak rub

Mashed potatoes with garlic and sour cream

55 House Salad

Fruit salad with yogurt sauce

Potato Rolls 

Cabernet Sauvignon

Hot Milk Cake frosted with whipped cream and strawberries

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Wishing you a Blessed Easter Triduum!

Springerle

I hate to bring up Christmas cookies, just as you are brushing out the crumbs and packing away the tins, but I added a new cookie to my repertoire this year and I want to report on them to you. I have always been fascinated with ethnic cookies because 1) I think they taste better than the average American cookie and 2) I love the history behind most ethnic cookies.

Springerle are an old German cookie and it is said that folks used to pass out Springerle the way we pass out Christmas cards. Each family had their own unique style and recipe. The word "springerle" means "jumping horse" an image which was apparently a popular one to use for the molds.

Last year for Christmas, my husband gave me a springerle mold, which was very specifically a Christmas mold, with images of candy canes, bells, a Christmas tree and holly leaves. I was anxious to use the mold for Christmas, and though I only made four types of cookies this year, Springerle were one of them. As it turns out, it was one of my children's favorites, funny little Germans that they are. They love my pizzelles, and with their anise flavor, the Springerle were very similar in flavor. Their texture, however, was very different. The Springerle are dense, and slightly crisp. The recipe I used stated that they are better two weeks after they are baked. Sadly mine did not last that long, but next year I will plan ahead.

The preparation and baking of these cookies takes a little planning, as well, and a little room. In order to give the image it's best chance at remaining on the cookie after it is baked, the molded and cut cookies sit out for 24 hours before baking, and then to achieve the right texture in the baked cookie, the baked cookies sit out for 24 hours as well. I didn't test to see what would happen if I baked or stored them too soon. I just followed the recipe.

The recipe I used came from, ironically, What's Cooking America, and it was easy and fool-proof for me, so I'll not mess with a good thing. It did offer the choice of using anise extract or anise oil and I used the extract, so I am recording as such here.

Spingerle

printer version

4 large eggs

2 cups granulated sugar

1 1/2 T. butter, room temperature

1 t. baking powder

1 t. anise extract

4 cups all-purpose flour

Line cookie sheets with parchment paper. Avoid insulated cookie sheets as they will cause the Springerle cookies to brown during baking (Springerles are supposed to be white).

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15 minutes (yes, minutes), scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.

Lightly flour your springerle rolling pin; set aside.
On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable.) Using a standard rolling pin, roll into a rectangle about 1/2-inch thick.
Using your well-floured Springerle mold, press into the dough firmly.
Using a sharp knife, cut cookies apart and trim off outside edges. Place cookies on your prepared cookie sheets.
Roll out scraps of dough and repeat. NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick.
Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry.



When ready to bake:
Preheat oven to 350 degrees F. Place oven rack in middle of oven.

Bake one baking sheet at a time only. Bake approximately 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire cooling rack to cool (let cookies stand overnight to completely dry before storing).

  Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor. 

Gingerbread Scones

I have not been a very good food blogger in the last month. My only defense is that I successfully gifted an awful lot of homemade items this Christmas, and so, you know what I've been doing instead -- knitting, wiring, sewing. I'm afraid I wasn't doing a whole lot of exciting cooking either (I guess you didn't miss anything great). I did, however, make these yummy Gingerbread scones a few Sundays ago, with some sausage patties, for breakfast before Mass. They were delish, and would be a nice, annual, holiday treat.

The recipe came from Joy of Baking.com, though I omitted the dried fruit and lemon zest, and used a simple vanilla glaze (powdered sugar, milk and vanilla) instead of the maple glaze they used.

Gingerbread Scones

1 3/4 cups all purpose flour

3/4 cup old fashioned rolled oats

1/3 cup light brown sugar

2 t. ground ginger

1 1/2 t. ground cinnamon

1/8 t. ground cloves

1/4 t. salt

2 t. baking powder

1/2 t. baking soda

1/2 cup cold unsalted butter, cut into pieces

Zest of 1 lemon (optional)

1/3 cup (35 grams) dried cranberries or cherries (optional)

1/2 cup buttermilk

2 1/2 T. unsulphured molasses

1 t. pure vanilla extract

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries, if using. In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough (you may have to knead it a few times to get it to come together).

Transfer to a lightly floured surface and then pat the dough into a circle that is about 8 or 9 inches round and about one or so inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet so that they are near each other but not touching.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Christmas Menus

This week has been an incredibly different week for me. If you read my other blog you know my oldest son (Geoff, 22) had his tonsils out on Monday. So instead of baking cookies and wrapping gifts, like I would in a normal week before Christmas, I've been making jello, cream of wheat, and chicken noodle soup, and handing out the pain meds. It doesn't feel like Christmas, but it doesn't help that it feels like a spring day out. No white Christmas here.

I'm trying to get myself in the mood, and today I made my list of dishes I'll cook on Christmas Eve and Christmas day and put together my grocery list. My extended family comes to my house on Christmas Eve, and we will attend 10 p.m. Mass, but Christmas day will be low-key with just my own family and Doug's parents over during the afternoon. We ordered a smoked turkey from Honey Baked Ham for Christmas Day, and I'll just make a few side dishes. We'll munch on apps during the afternoon instead of a lunch-time meal.

Christmas Eve Dinner

Braciole

Cheese Manicotti (much like this recipe but with store-bought shells)

Salad

Bread

Christmas cookies

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Christmas Day

Overnight French Toast

Sausages

BBQ Smokies

Bacon Wrapped Water Chestnuts

Braunschweiger Spread & crackers (this is the same recipe I use)

Shrimp Cocktail

Smoked Turkey

Au Gratin Potatoes

Asparagus

Dinner rolls

Buche de Noel

Orange Cranberry Sauce

Cranberry sauce is the brunt of many a joke -- that stuff that comes out of the can in a solid lump looking nothing like sauce -- but it need not be. Cranberry sauce is easily one of the most simple menu items you will prepare for Thanksgiving -- as easy as mashed potatoes. My son Geoffrey asks for it every year. It's his "it's not Thanksgiving without..." menu item. He makes it only slightly more complicated for me by requesting it be completely smooth and chunk-free. It adds an extra step or two to traditional cranberry sauce, but he's my baby (and I tease him that he likes his cranberry sauce baby food style). If you like a chunky sauce, just stop after you cook the mixture, refrigerate and pull it out an hour or two before dinner is served. I made mine last night.

Orange Cranberry Sauce

printer version 

1 cup sugar

1/2 cup orange juice (not from concentrate, either fresh squeezed or good bottled juice)

1/2 cup water

3 cups rinsed cranberries 

1 pear, peeled, cored and diced (you could also use an apple or just omit entirely)

Combine sugar, water and orange juice in a saucepan. 

Turn onto medium heat. Add cranberries and pear. Bring to a simmer and turn down slightly so it doesn't bowl over. Cook for about 10 minutes. You will hear the cranberries popping -- that's good. Cook until pear is soft and cranberries look pretty well popped.

If you want a chunky sauce, pour mixture into a storage bowl and cover. Refrigerate until Thanksgiving.

For a smooth, seed and pulp-free sauce, cool mixture slightly. Pour into food processor or blender. Process (or blend) until pureed.

A little at a time, pour mixture through a sieve into a bowl, using a spatula to scrape the seeds aside. Cover and refrigerate until Thanksgiving. Spoon sauce into a serving dish.

Thanksgiving Plans

Seven Days and Counting. I tried pretending it wasn't happening this year, but that didn't work. I noticed it just got closer on the calendar. When one hosts an event, it does no good  to pretend it isn't happening. I can't say I am terribly excited to be hosting Thanksgiving Dinner this year. I would much rather be invited. But, I'm not. I host and my brothers and their families, and my aunt and uncle, and my mother all come here. I see no way out of it at this point. It seems inevitable for the foreseeable future and that's probably why I'm not excited. It's not really a choice for me, unless I want to ruffle lots of feathers, and that's not me.

So, I must embrace it and pretend like I have a choice. I do have a choice -- in the menu. Maybe I should make meatloaf. Ha!

I mentioned on my other blog that I was not feeling the Thanksgiving love this year and my friend Jennie reminded me that Thanksgiving is easy. And it is. A lot of people get nervous about such a big meal -- getting everything ready at the same time. That part doesn't bother me too much. But it is a big day and a lot of work goes on that day and the days before, so I really would rather be invited this year. Instead I shall just take control of my own menu and keep it as simple as possible.

I purchased a turkey yesterday. He is 22 pounds (he is a "he" because "shes" don't get to 22 pounds). I also purchased a whole breast to roast along side, because we never have enough white meat for everyone, and certainly not for leftovers. I purchased cranberries, celery, oranges and sweet potatoes on Monday, so I'm getting there. Far from there, however.


I decided to simplify my menu a little this year, just because I'm not quite up to my usual spread, but when I wrote it all down I think I only managed to cut out frozen corn and an apple pie. I should have cut out dinner rolls or something, but I can't bring myself to cut out anything else, nor taking shortcuts (buying rolls or cranberry sauce). I asked my family to tell me their "it's not Thanksgiving if _______________ isn't on the table" menu item. Two of the boys said "Sweet Potato Souffle," and Faith said "turkey, especially skin." Doug said "sweet potatoes," but he doesn't mean sweet potato souffle, unfortunately. He means his mother's sweet potatoes which I haven't served for years (since we discovered Sweet Potato Souffle). They are boiled and drained sweet potatoes simmered in brown sugar and butter. They take up a burner on the stove, which is why I switched to souffle. That's what I get for asking. I think I might have to make his up ahead of time and heat them up again at the last minute. I won't make much since everyone else likes the souffle. My oldest hasn't given me his pick, but I imagine it will be Orange Cranberry Sauce.


The menu is below, with simple apps (already purchased), and my mom brings all the pies.

Cheese and crackers

smoked almonds and beer nuts

assorted olives

beer, wine, soda 

(someone else is bringing beverages so I can't be picky)

 Roasted upside-down turkey with Rosemary Butter

Giblet Gravy

Grandma Ruth's Sausage Stuffing

My mom's Stuffing

Make ahead Mashed Potatoes

Sweet Potato Souffle
Brown Sugar Sweet Potatoes

Green Beans with Shallots and Peppers

Cranberry Relish

Orange Cranberry sauce

Southern Dinner Rolls

Pumpkin and Pecan Pies

Coffe and tea and Bailey's Irish Cream

Firecracker Sugar Cookies

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Maybe you can't decide whether to prepare an Apple Pie or something chocolatey for your Fourth get-together, or maybe you are looking for something cute and kid-friendly to add to your dessert buffet. Either way this is an idea I think will make a big bang (pun intended) on the dessert table this holiday weekend.

I saw the idea executed at Recipe Girl, baked my favorite sugar cookies and used some store-bought decorating aids to create these sweet little firecrackers. I admit I was not nearly as particular as Recipe Girl about my decorating, partly because I am never that fussy about how food looks -- come on...we eat it -- and also because my nine-year-old daughter, Faith, was helping.

I used Wilton's Cookie Icing to top the baked and cooled cookies with white icing and then used Wilton Icing Writer in blue and red to make the fireworks. Just follow the directions at Recipe Girl, or just give the stuff to the kids -- they'll figure it out. It's an easy and cute idea and your crowd will love them. (I tasted the icing and it's really not bad at all. Faith thought it was good and licked her fingers a lot!).

The cookie icing was firm and stackable after about two hours.

PS Wilton's icing products found at Michael's.
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Easter Bread

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I come from a family of all Germans, but we have very few German traditions and even fewer recipes. You would think a German family from Cincinnati would be rich in ethnic recipes, but, nope. I mentioned a lack of an Easter bread recipe to my mother-in-law, who is also of German ancestry and she said, "Germans only make noodles." She was teasing, but maybe it's true. At least when it comes to Easter bread. I couldn't find a recipe any where. So, I made up my own. It was yummy, though I really don't have anything to compare it to, having come from a Easter Bread-less family. It was just a tad bit cinnamony, and I think that next year I'll add some orange zest, which I've noted as optional in the recipe. It was soft, and fluffy and the perfect Easter morning breakfast.

Easter Bread

Printer version

1/2 c. warm water

1/2 c. warm milk (baby bottle warm)

1 T. active yeast

3 T. soft butter

1/2 c. sugar

3 eggs at room temp.

1 t. vanilla

1 t. cinnamon

pinch nutmeg (or more if you like nutmeg)

1 t. orange zest (optional)

1 t. salt

> 4 cups bread flour, depending on the humidity

Four eggs, colored with Easter egg color, but not hard boiled (color them after the kids are finished coloring the hard boiled eggs so you don't risk contaminating your hard-boiled eggs)

2 cups powdered sugar

a tablespoon or more of orange juice

Pour warm milk and water into a mixing bowl. Sprinkle with a small amount of sugar (from the 1/2 cup measure), and then sprinkle with yeast. Let sit for about five minutes.

Add butter and eggs, vanilla, cinnamon, nutmeg, salt and orange zest (if desired). With a dough hook on medium high speed add two cups flour. Slowly add in remaining measure of flour a few tablespoons at a time until dough is soft but not sticky, adding a little bit more than 4 cups of flour if necessary to get a dough that is not sticky.

Place dough in a greased bowl and cover with plastic wrap or a tea towel. Let bowl sit in a warmish place for an hour or until dough has doubled in size.

Punch dough down and divide into three equal parts.



Roll each piece into a 20 inch rope.



Pinch ropes together at one end and braid them together. Pinch together at the other end. 

Place braid in a ring shape on a greased or parchment lined baking sheet.




Press eggs into braid gently (they are still raw!).





Cover and let rise for 45 minutes until doubled in size. Preheat oven to 350 degrees F. (Gently push eggs down again but be careful not to deflate the dough.)


 

Whisk together an egg and a few teaspoons of water. Brush over bread. Bake for 40 minutes or until loaf sounds hollow and is deep golden brown on top. (You can use an instant-read thermometer if you like and bake until temp is 190 degrees F.)

When bread is completely cool, mix together powdered sugar with enough orange juice to make a thick glaze. Drizzle over bread.

After glaze hardens, wrap with plastic wrap until ready to serve.

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This is the day the Lord has made

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Let us rejoice!

Noli me Tangere by Antonio da Correggio, circa 1534

Happy Easter, dear friends!

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Easter Menu

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After much head scratching and begging suggestions, the Easter menu is set. Doug first asked for Fried Chicken. "Fried Chicken," I asked? I'm not certain what he was thinking...he said something about a Southern meal. I gently suggested beef, as not all the children enjoy lamb, and my mother-in-law does not like ham. So beef it is. Beef Tenderloin on the grill, simply seasoned with a cracked pepper beef seasoning, is always tender and delicious. Doug also suggested Twice Baked Potatoes, but then, he always does. We'll have an antipasto before, some nice wine, and the traditional Hot Milk Cake afterward.

Easter Menu

Antipasto

Cabernet Sauvignon

Beef Tenderloin
Horseradish Cream

Twice Baked Potatoes

Marinated Green Beans

Brussel Sprouts Amandine

Potato Rolls

Hot Milk Cake

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Lincoln Log

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Sorry to have two chocolate recipes in a row (I know it's a real hardship for you ::wink::), but I posted the picture of the Lincoln Log at Praying for Grace and I figured that I'd better follow up with a recipe here. No fair just sharing pictures, right?

This recipe is traditionally served by my husband's family on President's Day or President Lincoln's birthday. It's a yummy tradition to carry on, so I am happy to do it.

Lincoln Log

serves 8

Printer version

1/2 cup all-purpose flour

1/4 cup cocoa powder

1 t. baking powder

1/4 t. salt
4 eggs, divided

1/2 t. vanilla

1/3 cup plus 1/2  cup granulated sugar, divided

2 cups whipping cream

1/4 cup powdered sugar

3/4 cup heavy cream

1 cup semi sweet chocolate (either chips or finely chopped pieces)

Grease and line a 15 x 10 jelly roll pan with parchment or waxed paper. Then grease and flour paper. Preheat oven to 375 degrees.

Whisk together flour, cocoa, baking powder, and salt. In a mixer bowl, beat egg yolks and vanilla at high speed for 5 minutes or so until eggs are thick and lemon colored. Gradually add 1/3 cup sugar, beating until sugar dissolves. 

In another mixer with clean beaters, beat egg whites at medium speed until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold egg yolks into whites very gently. Sprinkle flour mixture over egg mixture and fold gently until incorporated. Spread batter into prepared pan.

Bake at 375 degrees for 12 to 15 minutes. While cake is baking, sprinkle powdered sugar over a clean tea towel. When cake is done, immediately flip cake out of pan and onto towel. Starting at narrow end, roll up cake in tea towel. Cool on a wire rack. (You can see the rolling process here.)

Beat cream to stiff peaks with powdered sugar. When cake is cool, carefully unroll cake and fill with sweetened whipped cream and re-roll (If cake begins to crack, try to re-roll it -- the cream will probably hold it together).

Place rolled cake on a serving platter and prepare glaze. Heat 3/4 cup cream to steaming and pour over chocolate in a bowl. Let sit for a minute (leave it alone). Stir until chocolate melts and then let it sit to cool for a few minutes. Pour glaze over cake from the top slowly drizzling, back and forth, so it will slowly drip down over sides. Chill until ready to serve.

Love Day: aka St. Valentine's Day

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This year I contemplated boycotting Valentine's Day. In case you don't this about me, I'm not much of a joiner. If every one does it, I don't do it. But how can you boycott Love Day? Besides, I love that it's a feast day and every one celebrates!

If you celebrate St. Valentine's Day but would like to boycott the Hallmark holiday that it has become, just make your beloved (and baby beloveds) a nice meal and a tasty dessert.

Below are a few suggestions in case you are stumped. They are all tried and true.

Sugar Cookies cut with heart-shaped cookie cutters and frosted with thick icing -- tint it pink or use red sugar

Shortbread Cookies

Raspberry Shortbread Thumbprints

Snickerdoodle Bars -- because to some people cinnamon says love better than chocolate

Chocolate Revel Bars

Tollhouse Pie -- rich and so sweet

Molten Lava Cakes

Chocolate Mayonnaise Cake 

Chocolate Supreme Cheesecake -- rich and decadent 

Deep Dark Chocolate Cake -- frost with whipped cream for a real treat






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Gingersnap Cheesecake with Cherries

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My family rang in the New Year last night with a fabulous meal and a most delicious dessert. Australian grass-fed beef tenderloin cooked to perfection on the grill, creamy au gratin potatoes, tangy Greek salad and soft, buttery poppy seed rolls. It was all very delicious and every single bite of beef was eaten -- not an easy feat with 5.5 pounds of beef (there were 12 of us for dinner).

To top off all that was a cheesecake that was as beautiful to behold as it was delicious to eat. My sister-in-law said she thought it was the best cheesecake she had ever eaten. That's quite a compliment. It was pretty darned good, and just about the simplest cheesecake to make. It's often the simplest recipes that are the most pleasing. Appropriately, the recipe came from Real Simple magazine. I made it exactly as directed, except I opted to serve the cherry preserves on the side for those in my crowd who prefer unadulterated cheesecake. As for me, give me the cherries. I used my very favorite cherry preserves and they didn't disappoint.

I think the key to this very creamy cheesecake is not over baking -- stick to 45 minutes max. It should be set, but not cracked. Too often folks over bake their cheesecakes and that's what leads to cracking.

Gingersnap Cheesecake with Cherries

 serves 12-16

Printer Version

3 cups ground gingersnap cookies (this was a one-pound bag for me)

1/2 cup (1 stick) unsalted butter, melted

three 8-ounce bars cream cheese, at room temperature

1 1/4 cups sugar (divided)

2 large eggs

2 cups sour cream (divided)

2 t. vanilla extract (divided)

1/2 cup cherry preserves

Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.

Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla. 

Pour the mixture into the crust and bake until just set, 40 to 45 minutes.

Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.

Spread the preserves over the cheesecake before serving (or serve on the side).

Source: Real Simple Magazine

New Year's Day

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I'm not a "good luck food on New Year's Day" kinda girl. Though I have prepared Hoppin' John or pork and kraut on this holiday just for fun, I certainly don't believe it brings us luck. That said, my family has come to think of pork on New Year's Day as normal and when we learned this year that our extended families would all be packing up early on New Year's Day to head home, and it would just be us, my husband asked for BBQ ribs on the grill. Because this dish is hard to make for a crowd (there is only so many ribs that fit on the grill), I said o.k. The weather is supposed to warm up in Ohio for the weekend, so it shouldn't be too bad to stand out by the grill and babysit the ribs.

Dessert is yet to be decided. Frankly, I'm kind of all "desserted" out, if you know what I mean.

BBQ Ribs (this recipe)

Bacon and Onion Potato Salad

Braised Cabbage with Spicy Croutons

Rye Bread

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New Year's Eve

New Year's Eve usually finds most of my extended family at my house, and this year will be no exception. A variety of aunts and uncles, brothers and sisters-in-law, cousins, nephews and nieces, parents from both sides, all of my children, and probably a few friends will gather to ring in the New Year. Usually we have a huge spread of appetizers and desserts, but by about 10 p.m. we're all yawning and staring at each other over a spread of leftover snacks. This year I have decided instead of offer a meal, followed by some choice munchies to go with the adult (and kiddie) beverages.

A beef tenderloin is an expensive piece of meat, but one of my husband's favorites. It can be stretched for quite a few people if you serve it with soft buns, with horseradish cream on the side, for sandwiches. I think I'll serve some au gratin potatoes and a huge green salad. If you're in the neighborhood, stop by for a bite!

Antipasto Platter
Beef Tenderloin prepared on the grill

Poppy Seed Rolls

Horseradish cream

Au Gratin Potatoes

Greek Salad

Gingersnap Cheesecake with Cherries

Assorted Christmas Cookies and Candies

Rosemary Mixed Nuts

Crunchy Paprika Chickpeas

Reindeer Mix

Spicy Nuts

Red Wine

White Wine

Assorted Beer

Assorted Soda

Merry Christmas

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I apologize for my absence here these past few weeks. The Christmas preparation and having all the children home really took it out of me, and then three days before Christmas I hurt my lower back. I was able to serve Christmas Eve dinner to my extended family and Christmas Day dinner to my family and Doug's parents, but it was no easy task. So, again, my apologies for abandoning you in your time of food need! ;-) I didn't even post one Christmas cookie recipe. I don't normally make New Year resolutions, but I do promise to be a better food blogger after the  New Year!

I did get a couple pictures of the table on Christmas Eve Day -- waiting for Our Savior to come...waiting to put the baby Jesus in each nativity. I love this sweet little porcelain set that goes on the dining room table each year.

Merry Christmas to you, and yours.


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Today's the Day...

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... to Bake Speculatius for a Happy St. Nick Day Tomorrow

The recipe can be found here.




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Carpe Diem -- Hot Pumpkin Pie Milk

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Seasonal eating does not just mean eating fruits and vegetables that are available locally and seasonally. That's healthy seasonal eating.

Seasonal eating in a broader sense means eating those yummy foods that are only available at certain times of the year, like Trader Joe's Joe Joes, and Peeps, and Pumpkin Pie ice cream.

We created a treat this year with Pumpkin Pie ice cream based on a recipe I saw for Pumpkin Pie lattes made with Pumpkin Pie ice cream. My kids loved them made with just milk and so we are drinking our way through the grocer's ice cream freezer of Velvet Pumpkin Pie Ice Cream. Yum!

Hot Pumpkin Pie Milk

1/2 mug filled with milk

a large scoop pumpkin pie ice cream

whipping cream

cinnamon or nutmeg

Place ice cream in mug with milk. Heat in microwave for 90 seconds or until as hot as desired (alternately you can place milk and ice cream in a saucepan and heat on the stove until steaming). Top with whipped cream and a sprinkling of cinnamon or nutmeg.

To enjoy the Pumpkin Pie Latte, fill the mug halfway with coffee and proceed with ice cream the same as with the milk.

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Be back soon

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After the biggest food prep week of my life(!), I promise to be back soon. I have a backlog of recipes to get posted. In the meantime, my family absolutely insisted that I take and post a picture of the Thanksgiving table after the candles were lit. They truly did appreciate the work.

Happy first Sunday of Advent!

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