Flank Steak Broiled

I had my heart set on Flank Steak tonight. I had one in the freezer, so I thawed it out last night so I could marinade it in the morning before work. Then the strangest thing happened, at 6 am it started to rain, not Arizona rain but a huge rain storm, well by the time my grill chef arrived home from work it was still pouring. This is why I love cooking you can always improvise! We switched our dinner plan & I broiled the steak. It was delicious, although no one makes one as good as my dad!

1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
2 tablespoons Cavenders
1/4 teaspoon ground black pepper


Sprinkle Cavenders on both sides of steak. Prick steak with fork over both sides.
Combine remaining ingredients; pour over steak. Marinate at least 8 hours in refrigerator. Turn steak frequently to keep coated with marinade.
Remove steak from marinade; place on a cookie sheet, heat your oven to Broil (500), cook on each side 5 minutes. Slice thinly across grain to serve.

Asiago, Potato, and Bacon Gratin

Matt claims to not like potatoes, but add a little cheese and he eats them up. Potatoes au Gratin are a nice change of pace from the standard mashed.

1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices

1 teaspoon salt

Cooking spray

2 tablespoons minced shallots

1/4 cup all-purpose flour

2 cups 1% low-fat milk

3/4 cup (3 ounces) grated Asiago cheese

1/4 cup chopped fresh chives

1/4 teaspoon freshly ground black pepper

4 bacon slices, cooked and crumbled

1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Hot Cocoa Mix

Last Christmas I made Hot Cocoa for Matt to give his coworkers for Christmas gifts. It was a big hit.

1 6-oz. can of Nestles Quick

1 8-qt. size box of Carnation non-fat dry milk

1 10- or 11-oz. jar of dry coffee creamer

1 cup powdered sugar

Mix it all together and put in jars to give away. You will need 4 tablespoons of mix for every cup of hot water.

If you want to vary the recipe you could add marshmallows to your mix, bits of candy cane or change the flavor of your coffee creamer.

Holiday Wine Tips

With the holidays here you will no doubt be a guest or a host at a party. I am a big fan of etiquette, not because I want to be stuffy but I think etiquette answers everyday questions and makes every day situations nicer, better said by Emily Post:

Nothing is less important than which fork you use. Etiquette is the science of living. It embraces everything. It is ethics. It is honor. ~Emily Post

That being said, I found a great Question & Answer on Wine Etiquette. Remember etiquette is a guild line not a rule book :)

When a dinner guest brings a bottle of wine as a gift, should you open and serve it?

Yes. Though there’s no way to be sure of your guest’s intention, wine is about communal sharing and fun. So unless the guest specifically requests that you keep and enjoy it later, serve it. Your guest will be pleased. And if you already had a wine you planned to serve, serve both. Tasting both wines will be an educational experience.

When entertaining, do you need to provide fresh wineglasses for guests each time you serve a new wine?Ideally, yes. If more than one wine is served during the evening, it will be easier if you don’t have to monitor guests’ glasses or ask them to dump out a wine so you can go on to the next. That doesn’t mean wineglasses need to match. In fact, having a table set with an eclectic collection of glassware is not only stylish and fun, but it also sends a message that you’re comfortable, confident, and generous when it comes to serving wine.

When you are trying to get everyone’s attention at a dinner party, is it crass to clink glasses?It depends on how you do it. Banging your wineglass with a knife is pretty uncouth no matter what. But if announcing a toast doesn’t get everyone’s attention, the gentle chime of two wineglasses clinked together is fine.

If someone toasts you, should you lift your glass and toast along—in effect, toasting yourself?No. The best bet here is to do nothing except look humble and appreciative. Then after everyone has toasted you, initiate a return toast by saying a simple thanks and taking a sip.

In a restaurant, is there a comfortable way to send back a wine?

Yes. It doesn’t make sense to go through an entire dinner drinking something you don’t like. But first you must determine if the wine is just not to your taste or is actually flawed. If the wine simply tastes unusual and isn’t something you care for, choose another wine, but offer to pay for the first bottle. A wine that’s flawed is a different story. A flawed wine will either taste like vinegar or have an unpleasant aroma. Most restaurants will take back a flawed wine and not charge you for it. But many wines thought to be flawed are actually fine. The real problem lies with the wineglass. If it didn’t get completely clean, it (not the wine) can be the culprit. So start by asking for a new glass. If you try the wine in the new glass and it still tastes flawed, tell the waiter you’d like to choose a different wine.

Should you tip the sommelier or wine steward in a restaurant?

It depends. Most restaurant customers tip 15 to 20 percent on the entire bill (wine included), and that tip, though ostensibly given to the waiter, will be divided among the service staff, which usually includes the wine steward. However, if a wine steward has been especially helpful or has suggested wine and food matches that really made your dinner great, a small tip just for him or her may be in order. Generally, 5 to 10 percent of the bottle price is appropriate.

Is it ok to ask to taste a wine before ordering it in a restaurant?

Sure. Restaurants are happy to provide complimentary tastes of wine because they know that it will make you more comfortable ordering a glass. One caveat: It’s ok to ask for a taste of wines offered by the glass, since those wine bottles are already opened. But if you plan to order a bottle from the wine list, you’ll need to proceed without the benefit of a sample.

Christmas Classic: Peanut Brittle

You may be wondering why I am giving you so many Christmas candy recipes, well I think that a gift of homemade candies is a lovely gift & from the heart. Plus you will need things for neighbors, coworkers, teacher, etc. So here is another:

1 1/2 cups lightly salted, roasted peanuts

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

3 cups sugar

1 1/2 cups water

Vegetable oil, for coating the saucepan

Softened butter for spatula

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.

Update: My sort of Aunt Judy's Mashed Potatoes

This post has been updated as I recieved an email from Aunt Judy. Just in time for Christmas. Enjoy!

My Uncle Mike's sister Judy makes the most sinful mashed potatoes you have ever eaten. (I say my sort of Aunt because: Uncle Mike is married to my dad's little sister Karen, so I guess technically Judy isn't my aunt but she has a FAB recipe so I am going to claim her as my own, plus she is really nice!!!)

*All measurements approximate. This amount will feed about 8.

If possible, use a pan that you can whip the potatoes in (stainless steel, not too deep).

5-6 lbs russet potatoes
Salted water
1 stick butter (see notes below if you want to reduce the butter)
16 oz reduced fat sour cream
1 brick reduced fat cream cheese
A scant teaspoon of jarred crushed or minced garlic
1/2-1 teaspoon salt
1/2-1 teaspoon *White* pepper

1. Peel and slice the potatoes in about 3/4" slices. Cover with water and salt generously. Boil gently until they're soft and break apart with a fork (watch them--they boil over easily!). Drain by using a lid slid slightly off the center of the pan or a splatter screen. (Do not dump the potatoes into a colander and do not rinse them. The little bit of water left in the pan will be fine.)

2. Push the butter and cream cheese down into the potatoes and let it set for a few minutes to soften.

3. Add the sour cream, a scant teaspoon of garlic, and 1/2 teas salt and 1/2 teas white pepper. (You can always add more later)

4. Whip with an electric mixer. Taste. Adjust until it tastes right--most likely you will want a bit more salt, maybe a little white pepper, and perhaps a little more garlic. Whip some more to blend it in.

5. If you want, you can garnish after putting them in the serving bowl with a little sprinkle of paprika or a little shredded cheddar.

*Notes:

*I have the best luck with jarred Christopher Ranch or McCormick crushed garlic, but California style minced garlic (NOT roasted) in those two brands also works. The crushed is stronger than the minced.

*Reduced fat sour cream and reduced fat cream cheese work fine--but fat free does not. You can use "light" butter, or reduce the amount of butter and add an envelope of butter flavored instant potatoes (the kind that takes only water, like Hungry Jack brand) and a little milk. This works amazingly well!

*If you have trouble with them being too runny, add in an envelope of butter flavored instant potatoes (like Hungry Jack brand). If they're too dry, add a little milk.

*You can keep them hot in a crock pot, but they tend to get runnier.

Christmas Classic:Aunt Millie's Penuche

When I was a kid my Aunt Millie would make my sister & I Penuche Fudge when we visited her. It is always my favorite fudge now, I will take it over chocolate any day. Although you could dip it in milk chocolate...

1 lb. light brown sugar
2/3 cup milk
1 Tbs. butter
1 tsp. vanilla
pinch salt
Directions
In medium saucepan, boil milk, butter, and sugar for 15 minutes, or until it forms a soft ball in cold water.
Remove from heat. Add vanilla and salt and beat until it thickens and looses its sheen.
Pour into well buttered pan to cool.
Cut into squares.
I am going to post two more candy recipes, for a great holiday gift you could prepare an assortment of candies & deliver them on a pretty platter to friends, family, co-workers or neighbors.

Christmas Classic:Peppermint Bark

Among all the things that Matt & I share a love of, we both love chocolate & peppermint. I have been a fan of the Williams Sonoma peppermint bark for years. While theirs is amazing, wouldn't you prefer to say you made your own :)
I like Ghiradelli for my chocolate.

Crushed candy canes, 1 cup
1 pound white chocolate
1 pound dark chocolate

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Melt the dark chocolate in a double boiler. Pour on to a cookie sheet layered with wax paper, place in the refrgerator for 45 minutes. Melt the white chocolate in a double boiler. Combine candy cane chunks with white chocolate. Pour mixture onto the dark chocolate onto the cookie sheet with parchment or waxed paper and place in the refrigerator for 45 more minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Christmas Classic:Divinity

With the holidays here, you will have guests stopping by. You will need treats for those guests, sweets & savory. Divinity is an acquired taste, living in some of the Southern States growing up I acquired the taste. Divinity is the perfect little sweet treat to have around at the holidays.

4 cups granulated sugar
1 cup light (not dark) corn syrup
1 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla
PREPARATION:
Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a themometer). In the mean time, beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time.
Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonsful onto waxed paper. I would make half with & half with out nuts.

Spiced Caramel Fondue

For more of an interactive holiday desert try a fondue. Chocolate is the standard, but caramel is much more exotic especially when it is spiced. Make sure you have a variety of things to dip such as: apples, pears, ginger snaps, pieces of pound cake, bananas, marshmallows or anything else you can think of.

2 1/2 cups sugar
6 tablespoons water
1 1/2 cups heavy cream
2 tablespoons unsalted butter
1 1/2 teaspoons cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cloves
1/8 teaspoon nutmeg
In a medium sauce pot combine sugar & water. Use a silicone spatula & stir wiping any sugar from the sides, cook over a medium high heat for about 8 minutes, the caramel will have a rich amber color. Remove from the heat, stir in the remaining ingredients. Cook 1 more minute stirring until smooth. Transfer to a pretty bowl, allow to cool for 30 minutes before serving.

Thanksgiving: Holiday Tips

Happy Thanksgiving! Hopefully you have many things to be thankful for, personally I am very thankful for all my wonderful friends, family & my new husband who I adore :)

By now you have all your food preparations complete. I thought I would offer a few tips on keeping your holiday running smoothly.

If you are having dinner at someone else's home:

Never go to someones home empty handed, you can bring a food item, flowers, wine or a gift.

When transporting you food place it in a box with towels around it so it doesn't spill in your car.

If you bring flowers & they are not in a vase offer to put them in water for your host.

Remember to offer to help, serving, setting the table, mixing drinks & washing up.

If you are the host/hostess:

Have a cold or room temperature hors d'oeuvres set out before guests arrive, pop hot ones in the oven when the first guest arrives, so they don't get cold.

I like to arrange a "bar" area on the counter, with red & white wine, ice mixers, water & alcohol with varied glasses, when people arrive enlist your co host to make their first drink, after that we tell people to help themselves.

Don't be afraid to ask for help.

Stick with a schedule, dinner should be served 45 minutes after the guests arrive.

Move desert & coffee to the living room, everyone will want to relax & you won't feel pressured to start washing dishes.

Tips for the temperature of wine:

White Wine or Champagne 55 degrees

1 1/2 hours in the fridge

40 minutes in the freezer

20 minutes in ice & water

If it has been stored in the fridge allow it to set at room temperature for 20 minutes

Red Wine 65 degrees

20 minutes in the fridge

Have a great Thanksgiving. I hope you will be spending it with people you love. To all of our family & friends we aren't with, Love & miss you!

Thanksgiving: Cranberry Relish Arizona Style

I love cranberry sauce for Thanksgiving, I am even pretty okay with the jelly stuff from a can. I also love a leftover turkey sandwich with cranberries. This recipe gives it a little kick. Jalapenos with Cranberries seems to be a strange combo but the tart cranberries are fabulous with the spice of the jalapenos.

12 oz pkg fresh cranberries
1 whole lime
3/4 cup sugar
2+ Jalapeno peppers, seeded and minced
1/4 cup chopped fresh cilantro
Place cranberries in food processor; process until coarsely chopped and transfer to bowl.
Cut lime with peel into small chunks. Process until finely diced. add to cranberries along with sugar and minced jalapeno. Mix in cilantro.
Refrigerate relish for several hours to allow flavors to mellow and blend.
Serve chilled
Because jalapeno peppers vary widely in "heat", I usually start with 2 peppers and then taste it to see if more should be added.

Thanksgiving: Stuffing with Pancetta & Chestnuts

Stuffing is tricky, it can be one of the best parts of the meal or it can be mediocore. This recipe is sure to please!

6 tablespoons butter
8 ounces pancetta, cut into 1/4-inch pieces
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped rosemary
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (add a little more if it seems dry) canned low-salt chicken broth
Sea salt
black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Thanksgiving: Maple Roasted Turkey with Sage

The most important part of your Thanksgiving meal is your turkey, you need to be sure that the flavors of your turkey complement your other dishes. This turkey is savory with a bit of sweet & has delicious gravy.

1 sticks unsalted butter, softened to room temperature

1/4 bunch fresh sage

sea salt

ground black pepper

1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded

8 strips bacon

1/2 cup maple syrup

2 tablespoons hot water

Preheat the oven to 350 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving.

Gravy

1 shallot, minced

4 cloves garlic, smashed

1 tablespoon chopped rosemary

1 teaspoon chopped thyme

1 bay leaf

1 teaspoon sea salt

black pepper

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.
Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Thanksgiving: Pumpkin Cheesecake with Ginger Cookie Crust

My pumpkin cheesecake recipe is a story of Matt's & my courtship, it really tells how much I adored him. Thanksgiving of 2005, Matt & I had been dating for a few months & he invited me to Thanksgiving with his family, who I had never met before. Wanting to impress, I asked Matt to check with his Dad what I could bring to help with dinner. I was given the assignment of sweet potatoes (I made the Wild Turkey recipe) & desert. I asked Matt what his favorite desert was, he said pumpkin pie or cheesecake. I really wanted Matt to know how excited I was to meet his family & a basic pumpkin pie didn't seem special enough, thus the tradition of Matt's Pumpkin Cheesecake was born. Now making a cheesecake might not seem like a great gesture but I am allergic to pumpkins.

8 tablespoons unsalted butter, melted

1 1/2 cups Anna's Ginger cookies crumbled

1/2 cup chopped toasted pecans

3/4 pound cream cheese softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

5 large eggs, at room temperature

1 1/2 cups canned pumpkin puree

3/4 cup heavy cream

1 1/2 teaspoons cinnamon

2 cups heavy cream

2 teaspoons sugar

2 teaspoons vanilla extract

Crust

Preheat oven to 325°F. In a small bowl, combine the butter, the cookie crumbs and the pecans and then press into the bottom of a buttered 10-inch springform pan. Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.

Filling

In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin puree and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula Stir in the heavy cream and cinnamon. Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken about 1 hour. At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.

Whipped Cream

Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours. Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.

Thanksgiving: Butternutsquash & Leek Soup

Soup is my favorite course in a meal, yet it is often neglected on Thanksgiving. You could also serve the soup for dinner later in the evening since everyone is stuffed from the big afternoon meal. This soup is delicious & savory. The secret ingredient is the can of pumpkin puree.

1 tablespoon olive oil
2 leeks (white & green parts) slice into small pieces
2 celery stalks, sliced
1 clove of chopped garlic
1 1/2 pounds of butternut squash, peeled & cut into small pieces
1 15 ounce can pumpkin puree
6 cups chicken broth
1 tablespoon chopped rosemary (remember if you live in AZ you can cut it off a rosemary shrub)

Heat the oil in a sauce pan & saute the leeks, celery, garlic until they are soft. It should take 6 minutes. Add the squash, pumpkin & broth. Simmer 25 minutes, salt & pepper to taste. Puree in the blender in batches until smooth. Poor into bowl & garnish with the rosemary. Be sure to check tomorrow for my famous Pumpkin Cheese Cake.

Thanksgiving: Roasted Broccoli & Pecans

Rather than going with traditional green bean casserole for Thanksgiving, why not try something new like broccoli. This recipe is as simple as you can get.

1 head of broccoli, cut into bite sized florets

1/4 cup olive oil

salt & pepper to taste

1/4 cup chopped pecans

Heat your oven to 400. In a roasting pan combine all ingredients, stir. Roast for 20-25 minutes, stir once during roasting.

That's it! Easy & delicious. For Matt I would top with Parmesan, my husband will eat anything with cheese :)

Thanksgiving: Mashed Sweet Potatoes with Wild Turkey & Molasses

Since I have already shared my best mashed potatoes and I had a special request from my friend Becki for sweet potatoes that were savory, today I am going to share my Mashed Sweet Potatoes with Wild Turkey and Molasses. (You can substitute another Bourbon but it is Thanksgiving)
I made these for my first Thanksgiving 3 years ago for Matt's family, in my effort to win their hearts through their stomachs :)
While most people call them sweet potatoes, the orange colored potatoes are actually yams, just an FYI for your shopping. Plan on about 1 yam per person, that way you can adjust as needed.

6 small yams (around 3 pounds)
4 Tablespoons unsalted butter
3 Tablespoons sugar
3 Tablespoons Molasses
3 Tablespoons Wild Turkey
Salt & Pepper to taste
pinch of all spice
pinch of nutmeg

Preheat the oven to 400, wash the yams & dry them. Poke holes in like when you bake potatoes, Place them on the oven rack & bake for 45 minutes. Cut the yams in half, be careful they will be hot. Scoop the flesh in to a mixing bowl, add all other ingredients. You can either mash them with a potato masher, I prefer to use my Kitchen Aide. At this point you can set them aside & then just heat them through on the stove top. Transfer to a pretty bowl & top with a little butter. Take a shot of the Wild Turkey if it has been a rough Thanksgiving :)

Tiramisu Part 2

Tiramisu is such a great desert, everyone I know loves it. People are so quick to resist desert, so you need to give them something iresitable! Here is the classic version of tiramisu. To have a really beautiful presentation like the photo, buy a large round cookie cutter to punch individual pieces out, top with strawberries & chocolate shavings.

6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1 1/2 cups strong espresso, cooled

2 teaspoons dark rum

24 packaged ladyfingers

1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.

Raspberry Tiramisu

I have said before that I love when I am emailed for recipe help. This one comes from my newly wed cousin Kristin.

Hi Jessie :)
Do you (or your mom) have a recipe for tiramisu? It is my favorite dessert and I don’t know how to make it! -Kristin

Kristin's email was a tough one to answer because there are so many variations on the classic Italian desert. Today I am going to post Matt's favorite Raspberry Tiramisu, check back tomorrow for the classic.

1 cup seedless raspberry jam

6 tablespoons orange liqueur (I prefer Grand Marnier)

1 pound mascarpone cheese, at room temperature

1 cup whipping cream

1/4 cup sugar

1 teaspoon pure vanilla extract

28 soft ladyfingers

3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)

Powdered sugar, for garnish

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.

(I have this amazing footed bowl I got at Pottery Barn, I have used it as a punch bowl or tiramisu dish, when not in use I throw my wine corks in it!)

Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners' sugar and serve.

Decadent Crab and Artichoke Orzo

I love Self magazine and they just sent me this great recipe. It is really low on calories, but both filling and delicious. And, who doesn't love crab? I am also thinking that maybe you could add/delete any veggies you might want. I am thinking asparagus...

THE SKINNY
449 calories per serving

16.6 g fat (2 g saturated)

52.5 g carbs

5.3 g fiber

24.6 g protein

INGREDIENTS:

1 jar (6 oz) marinated artichoke hearts, drained and blotted

3 tbsp white wine vinegar

1 shallot, coarsely chopped

2 cloves garlic

1 tsp Dijon mustard

2 large basil leaves

1/2 tsp dried oregano

3 tbsp extra-virgin olive oil

1/2 lb orzo

3/4 lb jumbo lump crabmeat

1 pint cherry tomatoes, halved

10 oil-packed sun-dried tomatoes, drained and sliced into thin strips

1/4 cup chopped fresh chives

2 tbsp chopped fresh parsley

PREPARATION:

Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside chopped hearts. Place whole hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing emulsifies; set aside. Boil orzo until al dente, about 8 minutes. Drain; rinse with cold water. Drain again; transfer to a bowl. Add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved chopped artichokes and dressing; toss. Divide among 4 plates.

Garlic Knots

We got home from our Wedding/Honeymoon last night, we ate the most amazing food, which I am going to try to create recipes for to share with you. Here are a few of the upcoming recipes:
Cream of Poblano Chile Soup
Creamy Parmesan Soup
Green Curry Chicken
Grilled Grouper
Lasagna Bolognese
The way my mind works, always thinking of food :), I am on to thinking of Thanksgiving. This first recipe is for the amateur cook. If you are lucky enough to be invited for dinner you won't want to show up empty handed. While you could bring a bottle of wine, offer to also bring the bread. (It will look like you tried!) Tell your host you are going to bring your delicious rosemary garlic knots. They sound harder to make then they are. You can do this & still have time to get all dressed up for the party.

1 (11 ounce) container refrigerated bread stick dough (I like Pillsbury)
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Preheat oven to 375 degrees F
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Mini Scones

Scones are a great addition to brunch, the mini makes them even better that they become finger food. You could also add raisins instead of dried cranberries or chocolate chips. I wouldn't but I am not a raisin fan. Among all the reasons my mom is awesome, she never slipped raisins in my cookies.

1-1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold butter cut into cubes
1-1/4 cup oats
1 cup dried cranberries or chocolate chips
1 egg
1/3 cup half and half or milk
1 egg mixed with 2 tablespoons milk for egg-wash
Sugar for sprinkling

Preheat oven to 375 degrees F. Mix the flour, sugar, baking powder and salt. Cut in the butter until the mixture is coarse and crumbly. Stir in the oats and dried fruit or chocolate chips. Add the egg and stir with a wooden spoon. Add the cream and stir gently. Do not over mix. Turn out on lightly floured surface and form an eight-inch circle. Place on baking sheet on parchment or waxed paper. Cut into 12 wedges and separate a bit. Brush with egg wash and sprinkle with sugar. Bake 25 minutes until golden.

Brussel Sprouts with Pancetta

Not everyone likes brussel sprouts, I loved them even when I was a kid. There is no better way to get a non-veggie eater to try a vegetable than to add pancetta. This is also a great Thanksgiving side.
3 slices pancetta, chopped
1 tablespoon extra-virgin olive oil,
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown pancetta in a medium skillet over medium high heat. Remove pancetta to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked pancetta bits.

Coffee Cake

Coffee cake is one of those things you should always have a recipe for. Say you have company in town, you brew a pot of coffee, make the cake the night before & voila breakfast! Pancakes are wonderful but time consuming for a group and no one gets to eat together.

Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
.
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Deviled Chicken

It may seem like a strange idea to make deviled chicken, but why not everyone likes deviled eggs. Plus you need to mix your chicken recipes up sometimes.

1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Beignets

Our friends Elizabeth and Matt are getting married next fall in New Orleans. I keep thinking about how amazing their wedding is going to be and then about the amazing breakfast of coffee and beignets my Matt & I can go have the next morning. This is a great recipe for the NOLA classic.


1 package active dry yeast
1-1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening oil for frying
powdered sugar for dusting (or burying, depending on taste)
Instructions:
Put the warm water into a large bowl, then sprinkle in the yeast and a two teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refridgerate overnight in a greased bowl.
Roll the dough out onto a floured board to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the top of the oil as soon as they begin to puff out. Drain each batch, place on a plate lined with several layers of paper towels, and keep warm in the oven until they're all done.

Crab Stuffed Mushrooms

With Thanksgiving approaching you will probably need to make dinner or if you are lucky you will get an invitation. But if you get an invitation what will you bring to dinner? You will want to bring something that will knock everyone's socks off, so they can rave about your dish, but something simple because you are busy. The answer Crab Stuffed Mushrooms.

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Blue Cheese Beef Tenderloin

Now that you know how to make a Beef Tenderloin, you can spice it up. This is a dish you could order in a 5 star restaurant. I would make it when I wanted to serve my new husband a fancy Saturday night at home dinner or anytime I wanted to impress my guests!

1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Mexican Quiche

Straight from our Honeymoon location, a fabulous Mexican breakfast. This would be great when you have friends over for breakfast because it can serve so many people at once. Enjoy!

1 pound ground chorizo sausage
2 medium-sized onions -- chopped
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup mild green chilies
10 eggs
2 cups milk
1 can (about 2-1/4 ounces) sliced ripe olives -- drained
1 can (about 8-3/4 ounces) whole kernel corn
3 cups (about 12 ounces) shredded jack cheese
Avocado and cilantro sprigs for garnish Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about 4 minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.In a large bowl, beat eggs until blended. Stir in chorizo mixture, olives, corn, and cheese. Evenly spread mixture in greased 10 x 15-inch rimmed baking pan. Bake in a 350-degree oven until a knife inserted in the center comes out clean (about 30 minutes). Lets stand for 10 minutes before serving. To serve, cut into squares and garnish with avocado and cilantro sprigs.

Mr. & Mrs. Buechel

Mexican Wedding Cookies

Today is Matt & I's wedding day, in honor of our fabulous Mexican beach wedding, I am sharing a recipe for Mexican Wedding cookies. (I will not be partaking in these cookies given my allergy to nuts!) Wish us luck! xoxo

1 pound soft unsalted butter

1 cup powdered sugar

2 tablespoons vanilla

1 teaspoon salt

2 cups finely chopped pecans

5 cups sifted pastry flour

Powdered sugar for dusting

Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Brie and Mushroom Phyllo Puffs

Phyllo is a great tool for your kitchen, you can stuff it with just about anything. This recipe always impresses. It is also great at a cocktail party because it can be passed.

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

Poached Pears

When you have friends over for dinner & you want to serve an elegant desert that won't be too sweet poached pears will steal the show.

Pears:
1 (750 ml) bottle Riesling, preferably Spatlese
2 cups sugar 4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel

Cardamom Cream:
1 cup heavy cream
1 tablespoons superfine sugar
1 teaspoon ground cardamom

Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears.
To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve.
To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.