Merry Christmas Y'all!

 

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Mint Chocolate Chip Pie

 

24  Oreos

1/4 c butter; melted

  for the filling:

1 1/4 c heavy cream

8 oz cream cheese; softened

1 1/4 c powdered sugar

  green food coloring

3/4 ts vanilla extract

3/4 ts peppermint extract

1 c chocolate chips; plus more for garnish

1 c Andes mints; rough chop

  chocolate; melted for drizzling

 

Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.

 

Press crumb mixture into bottom and evenly up sides of a 9" pie dish. Refrigerate at least 1 hour before adding filling.

 

Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.

 

To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.

 

Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

 

Yield: 8 servings

 

 

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New Years Eve 2012/2013

Wishing Y'all a Happy & Prosperous New Year

We will be enjoying the Evening with a Shrimp Cocktail with a 

Sparkling Moscato wine.  

The Pork Tenderloin will be roasted with garlic and rosemary.  

My Apricot Créme Sauce will be easy since I use Apricot Jam heated until melted 

and then add a tablespoon or two of heavy cream.   So EASY!!

I love brown rice and will make that with sautéd pecans and pimentos.  
The steamed broccoli with be served with a light cheese sauce.  

And here is the Pecan Sandies recipe!!

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Pecan Sandies



1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans;  fine chop


Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt.  Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans.    Do not overmix.

Chill 1 hour. Form one inch  balls and place on a parchment paper lined baking sheet.  Bake at 325F  for about 20 minutes.  Watch closely and do not let them over brown.   Cool slightly roll in powdered sugar, if desired.

I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.

Note:  The original recipe called for vanilla.   I find the almond extract really adds dimension to the finished cookie flavor.  The vanilla was just too "fragile" for my taste.

Notes:  ©WHStoneman

Yield: 24 servings


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The dough will be a little crumbly...but be patient..it will come together!

I place the dough in plastic wrap.....then...

Roll tight in my plastic cutting boards and secure with a twist tie...(these things are wonderful!)

Refrigerate until firm...about an hour.  

Nice rounds ready for baking. 

After baking...I have to hide them from myself or there won't be any for dessert

 

Bon Appétit and Enjoy 

YOUR Wonderful World!

And the Pork Tenderloin with Apricot Creme Sauce was wonderful

 

My Favorite Holiday!!

Thanksgiving Dinner 

is my Christmas of 

GOOD FOOD HOLIDAYS!

Such a great time for family and friends to gather around

the Dinner Table to share all we have to be 

thankful for.   Our Blessings are many.  

Our Thanksgiving Menu...nothing new here but good old tradition!

 My good friend from St. Pete sent me this...and I just had to giggle!

 

 

Bon Appétit and Enjoy 

YOUR Wonderful World!

Thanksgiving Treat

This Thanksgiving Season brought a smaller group to our table, but that didn't deter the festivities that accompany Thanksgiving Day.  We all enjoyed the Parades, Football Games, Pumpkin Pie and a very new creation for the table.  

In the past, I have always had a 10 to 14lb Butterball Turkey.  This year, with fewer guests, we decided to have just a Turkey Breast.   As usual, I brined the breast for five hours before roasting. This really helps with making a moist and flavorful roast.  Since I didn't have the whole bird to stuff, I had to think up something different to do.  


My friend and I were in Newport, TN and stopped by Carver Applehouse Restaurant. Enjoyed a great lunch and then went to the barn to pick up apples from their orchard.   While in the barn, I discovered cheese pumpkins.   I had never heard or seen this variety.  My thoughts of pumpkins are the ones we carved as kids.   That pumpkin is not used for "pumpkin pie"....very bitter and not suitable.   But Cheese Pumpkins are just the gourd for making pies.  

Cleaned and seeds removed.  Saved the seeds for next years planting. 

Ready for the Oven  Roast for 90 minutes at 350F.   

I prepared my usual bread stuffing recipe which included chopped celery, garlic, and sage leaves.  .  There are so many variations, I will let you use your own personal favorite.  


After stuffing the pumpkin, I replaced the lid and placed on a parchment paper lined baking sheet.   THIS IS ESSENTIAL FOR EASY REMOVAL FROM THE  BAKING SHEET!!   The parchment paper works as a sling to get the soft pumpkin onto your serving plate.  

Ready for slicing and serving

 Time to set the table and enjoy the feast.  

The garden is still giving excellent mesculin salad greens 

A beautiful slice of pumpkin and stuffing. 

And up goes the Christmas Tree for the Holiday Season 2011

 

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Mardi Gras...Here We Come!!

Laissez les bons temps rouler!

 

As Fat Tuesday arrives...King Cake is the best treat of the season! This year, we are celebrating on March 8, 2011.  The tradition of King Cake began long ago...this link will tell you all about it!

McKenzie's Bakery in NOLA makes this best..but this is quite a good "copy" from Emeril Lagasse.   Enjoy!

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Mardi Gras King Cake

2 envelopes active dry yeast

1/2 cup granulated sugar

1-1/2 sticks (6 ounces) unsalted butter, melted

1 cup warm milk (about 110°f)

5 large egg yolks, at room temperature

4 1/2 cups bleached all-purpose flour

2 teaspoons salt

1 teaspoon freshly grated nutmeg

1 teaspoon grated lemon zest

1 teaspoon vegetable oil

1 pound cream cheese, at room temperature

4 cups confectioner's sugar

1 plastic king cake baby or a pecan half

5 tablespoons milk, at room temperature

3 tablespoons fresh lemon juice

  purple, green, and gold sugar

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, (until it does.)

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl.  Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

Notes:  Courtesy of Chef Emeril Lagasse

Yield: 22 servings

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Happy Mardi Gras 2011!

Laissez les bons temps rouler!

 

 

Thanksgiving 2010 Remembered!

What a great day!!   Weather was absolutly beautiful....sunny, and in the 70's.  As a matter of fact, we had to open the doors to the veranda to cool the Kitchen and Living Room down.  Our good friends joined us today and brought along their version of the Macy's Day parade....and the breezes through the Living Room keep the cat entertained as they bounced around!

Time to set the table and Miss M presented me with a new set of Birthday Dinnerware...she is so sweet and always surprises me with little treats.  

The Dining Room Table ready for feasting

Cornbread Stuffing with Sausage

Fresh Baked Rolls

The Grande Entree

Of course....TOO MUCH but we still had to eat!

And we couldn't be with out a little dessert!   And a few Lindt Chocolate Truffles with coffee.

Pumpkin Roll and Pecan Pie...was so good!!

Hoping your Thanksgiving Meal was wonderful!

Bon Appetit

Thanksgiving 2010

Greetings!...and it is unbelievable Thanksgiving is right around the corner.   It seems like time evaporates in my world.   But, we must keep on going and can't slow down life's timeclock.  

We are having a Thanksgiving and birthday celebration with my good friend, Marilyn.   I just discovered that she might likely is the only other person on the planet that liked canned jelled cranberry sauce.   I always have it for Thanksgiving  and not a single person will touch it.  Marilyn and I can share an entire can.   And one of my favorite leftover sandwich is sliced turkey with a thin slice of the jelled cranberry sauce.  

The Revised Menu!

Our Holiday menu has little variance since everyone expects the basic menu.  Nothing like tradition with that.  

I had planned on making a Pumpkin Cheesecake Brulee for Marilyn's birthday...but she informed me that cheesecake is her least favorite dessert!  Wow....glad that I asked her ahead of time.     So, my wheels started turning and Pumpkin Roll was a dessert that I have not made in fifteen or more years.......hum...that will be nice for a change.  

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Pumpkin Roll

desserts

  Cake:
1/4 cup powdered sugar; sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin; canned
1 cup walnuts; chopped
  Filling:
8 ounce cream cheese; room temp
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
  powdered sugar; optional decoration

 

FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.  Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Yield: 10 servings


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And how could you have Thanksgiving without Pecan Pie! 

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Pecan Pie

desserts, pies

4 large eggs; lightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cup light corn syrup
2 tablespoon butter; melted
1 teaspoon vanilla extract
1 3/4 cup pecans, chopped
1  unbaked pastry shell, 9

Preheat oven to 350F.

In a bowl beat eggs with sugar and salt. Add corn syrup, butter and vanilla and whisk until smooth and frothy. Scatter pecans evenly in bottom of pie shell and pour egg  mixture on top. Bake until filling is set, about 1 hour. Cool 30 minutes.

Variation:  Chocolate-Pecan Pie.  Scatter 2 ounces chopped chocolate with pecans and stir 1/4 cup Grand Mariner liqueur into filling mixture.

Yield: 8 servings


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May your Thanksgiving be blessed with wonderful family 

and great food!   Bon Appetit!

Happy Halloween!!

Happy Halloween!!

Happy Fourth!

Image Courtesy http://www.mickeyandme.com/walt-disney-world.htm

Wishing ALL a Very Happy Fourth of July!!

Cinco de Mayo

As the Cinco de Mayo  holiday approaches, I rely on one of my favorite sources in cooking.....and that is FINE COOKING.    Anything I need is always available with them.   Here is my main dish choice for this year...along with fresh tortillas, guacamole and big pitchers of margaritas.  Hope your day is as special as we will enjoy.    

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Southwest Style Pork & Vegetables

Crockpot Method

4 lb pork shoulder/butt/loin
2  sweet potato; peeled
1 red pepper; sliced
1  onion; sliced
6 cloves garlic; minced
1 can fire roasted tomato puree
1  lime
1 T chipotle in adobo sauce
1 pickled jalapeno; chopped
1/4 c pickled jalapeno juice
1/4 c chopped cilantro
1/8 tsp cinnamon
1/2 tsp oregano
1 tsp cumin
2 tsp chili powder
  salt and pepper

Layer sliced sweet potato, red peppers, onion, then pork loin. Pour can of tomato puree over ingredients. Squeeze lime, add pickled jalapeno juice and chipotle in adobo sauce. Sprinkle with all spices, garlic, jalapeno and cilantro. Cook on high for six hours.

Notes:  Fine Cooking


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Along with the great dish, we enjoy this Mexican Brown Rice dish.  Nice accompaniment.  



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Mexican Brown Rice

Mexican

1 cup brown rice
1 tablespoon extra virgin olive oil or butter
1 teaspoon cumin
1 teaspoon chili powder
1/2  onion, diced fine
1/2 teaspoon sea salt
1 3/4 cups water
1 tablespoon tomato paste or sauce

Here is another easy way to give brown rice exciting flavor. Serve with Black Bean Stew to make a complete vegetarian protein or cozy some next to fish tacos.

Rinse and drain rice. Heat oil in a 2 quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft. Add drained rice and stir well, coating rice. Now add water and tomato paste and bring to a boil. Lower heat, and simmer, covered until all of the water is absorbed (about 40 minutes).

Notes:  Cynthia Lair (Sasquatch Books, 2008)

Yield: 4 servings

Preparation Time:  50 mi


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Happy Easter

Wishing Everyone a Very Happy Easter Celebration

Here is our Menu that was inspired by 

Southern Living Magazine  

Chef Amy Tornquist created this Casual Carolina Menu
with the best in-season local foods.   
Chef Amy is a Contributing Chef for Southern Living Magazine. 

Jambalaya for Mardi Gras

My first time going to Mardi Gras goes back 25 years.  That was my first trip to New Orleans, which I now find out the locals refer to NOLA!   Being young and impressionable, I had no idea what Mardi Gras was all about.   After a few hurricanes, my eyes were opened and the festivities began.   In retrospect,...and it still makes me gasp...WOW!!    and 'trow me sump-tin".      If you have never been to a Mardi Gras festival...it is something that everyone should do.   It is just non stop 26 hour a day fun.   Something is going on all the time...parties...street parades and fun. 


Jambalaya is the expected dish for the festival.   I find out that jambalaya is like chili....there are thousands upon thousand of variations on the dish...and every one believes their recipe is the best.   Here is mine version for you to enjoy!    Serve with a huge tossed salad and freshly baked french bread.   Pass the beers and eatin' couldn't get any better. 

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Jambalaya

Cajun

1/4 c butter
1 c chopped onion
2  cloves garlic, crushed
28 oz can tomatoes
1 1/2 c long grain rice
1 ts basil
1 ts salt
1/2 ts pepper
1/4 ts cayenne
1 tb soup mix
1/2 c chopped green pepper
1/2 c sliced celery
1/4 c parsley, dried
1 lb shrimp uncooked
3  chicken breasts; cooked & cubed
6  mushrooms; sliced

Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.  Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.  Cook for 15 minutes.

Add green pepper, celery, parsley and basil. If necessary, add a little water or tomato juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350F until shrimp are cooked, but not overdone.  I usually add andouille sausage or any smoked Kielbasa along with the shrimp.  And keep the  bottle of Tabasco handy.

Notes:  ©WHStoneman

Yield: 6 servings


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                Wishing ALL a Happy Mardi Gras